4 pounds of pickling cucumbers (2- to 5-inch)*
3/4 c ups canning or pickling salt (separated in thirds)
2 teaspoons celery seed
2 tablespoons mixed pickling spices
5 1/2 cups sugar
4 cups vinegar (5 percent)

*(If packed whole, use cucumbers of uniform size)

Pickles can be canned whole, in strips, or in slices.

Makes about 5 to 9 pints

DIRECTIONS:

1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70 degrees F.
2. On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel.
3. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel.
4. On the 14th day, drain syrup into saucepan. Fill in sterile pint jars or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization treatment.

Table 1.

Recommended process time for 14-day Sweet Pickles in a boiling-water canner.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

INGREDIENTS:

1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta

DIRECTIONS:

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

INGREDIENTS:

2 rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 fresh jalapeno pepper, sliced and seeded
1 lemon, sliced

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Rinse fish and pat dry.
3. Rub fillets with olive oil, and season with garlic salt and black pepper.
4. Place each trout fillet on a large sheet of aluminum foil.
5. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets.
6. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
7. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

INGREDIENTS:

1 pound ground beef
1 package (1 1/4 oz) taco seasoning
1 medium head of lettuce, shredded
2 medium tomatoes, seeded and chopped
1 cup bottled Catalina dressing
4 to 5 cups corn chips, crushed
2 cups (8 oz) shredded cheddar cheese

DIRECTIONS:

1. Brown ground beef; drain well.
2. Season beef with taco seasoning.
3. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl;
4. Toss well and serve immediately.

This is a typical soul food dish with a hearty helping of beef. Although it is a salad dish, I feel it’s more appropriate to place it in the general soul food section.

INGREDIENTS:

1 1/2 pounds ground turkey
1/2 cup ketchup
1 medium onion, chopped
2 tablespoons Dijon mustard
1/2 teaspoon seasoning salt
1/4 teaspoon garlic powder
Non-stick cooking spray
4 hamburger rolls

DIRECTIONS:

1. Either use a non-stick skillet or spray a skillet with non-stick cooking spray and add ground turkey and onion.
2. Brown meat until it is no longer pink.
3. Add other ingredients, and simmer until thickened to your choosing.
4. Serve as you would sloppy joes, on hamburger buns.

INGREDIENTS:

1-12 ounce bag semi-sweet chocolate chips
1-12 ounce jar smooth or crunchy peanut butter
1-14 ounce can sweetened condensed milk

DIRECTIONS:

1. In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high for 3 minutes.
2. Remove from microwave; stir will.
3. Add milk, stirring until well blended.
4. Pour mixture into 8 x 8 inch pan, lined with waxed paper.
5. Refrigerate to chill.

A tasty snack to savor while watching TV. Depending on how much you make, can be easily stored in the fridge for the whole family.

INGREDIENTS:

8 ounce can pineapple chunks, drained
1 1/4 cups red seedless grapes
2 kiwi fruit, peeled and sliced
4 large scoops vanilla ice cream
1/4 cup orange flavored liqueur (optional)

DIRECTIONS:

1. Combine all the fruits; cover and refrigerate.
2. When ready to serve, spoon fruit mixture into individual dessert dishes.
3. Top with a scoop of ice cream and drizzle a little of the liqueur over ice cream.

This makes GREAT dessert after dinner, and helps with the digestion. It is also great for a hot summer’s day, especially with the ice cream.

INGREDIENTS:

3/4 pound boneless beef round steak, trimmed and cubed
1 tablespoon cooking oil
4 medium potatoes, cut into 1 inch cubes
5 medium carrots, cut into 1 1/2 inch chunks
1 rib celery, cut into 1 inch chunks
1 large onion, cut into 1 inch chunks
14-1/4 ounce can of chunky stewed tomatoes
3 tablespoons quick cooking tapioca
1 teaspoon browning sauce
1/4 teaspoon pepper
1 cup frozen green peas

DIRECTIONS:

1. In dutch oven, brown the steak in oil.
2. Add the next eight ingredients; cover and bake at 300 for 4 to 5 hours.
3. Add the peas during the last 30 minutes of baking.

INGREDIENTS:

1 pound ground beef
1 chopped onion
Salt/pepper
1 can (10.75-oz) tomato soup
1 can (16-oz) mixed vegetables
1 can (16-oz) kidney beans
1 box (14.75-oz) spaghetti

DIRECTIONS:

1. Brown ground beef and onions. Drain excess grease.
2. Add tomato soup and half a can of water. Stir in vegetables.
3. Run knife through spaghetti to cut strands. Add to soup mixture.
4. Bring to boil, simmer 15 minutes.

INGREDIENTS:

1/2 pound fresh spinach
1 tablespoon butter or margarine
1 medium red bell pepper, chopped
1/2 cup sliced green onions
3 cloves garlic, minced
1/4 teaspoon ground white pepper
1/4 teaspoon dried whole rosemary, crushed
3 cups cooked rice
1/2 cup freshly grated Parmesan cheese
1/3 cup Pine nuts, toasted

DIRECTIONS:

1. Remove stems from spinach. Wash leaves thoroughly and tear into large pieces.
2. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary.
3. Cook for 2 to 3 minutes or until spinach is softened.
4. Stir in rice, cheese and nuts.
5. Stir until thoroughly heated and cheese is melted.