erries.).
Make sure your canning equipment is scrupulously clean, and
owl.
Add cornstarch to mushroom sauce and bring to boil
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
o sizzle a slice of mushroom. Add the mushrooms all at
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
eans use some of the canning oil too, as it adds
ot.
Pour into prepared canning jars, leaving about 1\" for
ectangles.
Spread half the mushroom mixture over one of your
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
f a large stockpot or canning kettle and fill halfway with
Wash and lime cucumbers.
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
On the stove, Boil: vinegar, water, and canning salt.
Pour over the other ingredients.
SEAL!
Keep some where cool for about 6 months.
As many quart jars as you feel, is as many servings as there will be.
Heat oven to 350.
Stem mushroom and saute in nonstick, oven-safe pan for about 3 minutes on each side.
Spoon ricotta cheese into mushroom cavity.
I sprinkle a little garlic powder on top.
Drizzle about 2 tablespoons of spaghetti sauce on top. Bake for about 15 minutes.
Remove and add cooked pasta to the side of the mushroom. Pour remaining sauce over pasta and mushroom.
Sprinkle with mozzerella cheese and bake until cheese is bubbly.
patula, evenly distribute 1 cup mushroom sauce in bottom of baking
est as you make the mushroom sauce.
Sauce -- In a
grease the foil.
Remove mushroom stalks from the caps; chop
ven to 475\u00b0.
Mushroom Topping:
While the dough
aper towels.
For the mushroom rosemary sauce, heat the butter