egetables well before chopping, drain peppers; cut off tops and save
/beans throughly.
If pickling cucumbers prick each 2-3
nd seeds from cherry peppers. Slice the peppers into 1/4\" strips
Bring brine to a boil, remove from heat and cool.
Clean peppers, trim stems as desired.
Pack into sterilized jars, with garlic.
Add alum if using, fill with brine.
Wipe jar rim, cover with sterilized lid, screw on ring.
I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
I have always waited 6 weeks for the pickling, because my mom did!
hen adding the hot brine.
Wash peppers and tomatillo, cut off
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
0b0F.
PREPARE your favorite recipe for quick-cooking rice, to yield
>for stuffed peppers with ground beef and rice.
Cut tops off peppers
/2 cup meat mixture for each halved pepper and fill
Mix first 6 ingredients in bowl with 1 can tomato sauce and 1/2 can water.
Hollow out peppers, carefully removing seeds. Fill with meat mixture.
Place peppers in covered casserole. Pour remaining can tomato sauce over top of peppers.
Add 1 tomato sauce can of water and a bouillon cube in bottom of casserole. Cover and bake in 350\u00b0 oven for 1 hour.
Can use this same recipe for zucchini squash also.
Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
Allow to cool completely before using.
Large heavy duty sealable plastic bags work the best.
Brown meat lightly.
Pour water and vinegar over and add spices.
Bring to boil, then simmer on low heat for at least 6 hours.
This is a super recipe for the crock-pot.
Put it on before you go to bed and let it cook overnight.
You may be tempted to eat it at this stage, if you do just add 6 to 8 gingersnap cookies (crumbled) to the sauce and pour over sliced meat.
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
ke corn tortillas - see my recipe for tortillas de maiz here.
pices steep a few minutes for flavors to meld. Strain vinegar
Follow the recipe for Creamy Macaroni and Cheese.
Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
Preheat the oven to 350\u00b0. Add cheese to Basic Meat Loaf recipe. Cut peppers in halves and stuff with meat mixture.
Pour Marinara Sauce over them and bake 1 hour.
Heat 30 ml olive oil in a pan.
Fry the peppers gently in the olive oil, turning occasionally.
As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and