Gramma's Favorite Garden Recipes

Gramma's Favorite 

Garden Recipes

"Gardening is a very rewarding activity"  

Gardening provides enjoyment and exercise; comes with the added benefit of nutritious healthy foods. Here are a few of my favorite recipes that my family & I enjoy from our small backyard garden.

Recipes for reference only!

Dill Pickles

Ingredients:

• cucumbers
• 6 cups water
• 2cups vinegar 
• 1/3 cup pickling salt
• dill sprigs
• garlic cloves

Directions:

1) brine mixture - combine water vinegar  and salt and boil for 3 minutes

2) fill mason jars with washed cucumbers, 3 garlic cloves & dill sprigs

3) pour brine into the jars & be sure to fill above the top of the cucumbers

4) seal & process the jars for 15 minutes

Bread & Butter Pickles

Ingredients

• 3 quarts cucumbers
• 1 quart onions
• 3 green peppers
• 3 red peppers
• 1/2 cup salt
• 6 cups white sugar
• 2 tsp. turmeric
• 2 tsp. mustard seed
• 1 tsp. celery seed
• vinegar

Directions

1) wash cucumbers but do not peel them

2) slice cucumbers in very thin rounds

3) peel and slice onions very thin

4) wash & quarter peppers - remove core & seeds - chop fairly small

5) combine vegetables & sprinkle with 1/2 cup of salt

6) cover with cold water (with ice cubes) & let stand for 12 hours

7) drain vegetables

8) add all ingredients together and cover sufficiently with vinegar

9) bring to a boil for 5 minutes

10) fill hot sterilized jars and seal

Beet Pickles

Ingredients:

• 6 quarts cooked beets
• 6 cups white vinegar
• 6 cups water
• 3 cups white sugar
•  3 tbsp. pickling spice 
• 1 1/2 tsp salt

Directions:

• Scrub beets, leaving root and 2 inches (5 cm) of stem intact to prevent bleeding. Place beets in a large saucepan; cover with water; bring to a boil; cover and simmer 20 to 40 minutes until beets test tender with fork.
• Drain beets; rinse with cold water to cool; slip off the skins removing tap root and stems.
• Place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids sealing discs hot until ready to use.
• Tie spice blend in a square of cheesecloth, creating a spice bag. Combine with vinegar, water, salt and sugar in a stainless steel saucepan. Bring to a boil. Place beets in brine & bring to a boil. Put in jars & seal. 
• Place jars upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

YIELD: Makes about 6 x 500 ml jars

PREP TIME: 60 minutes

 Beet Salad

Ingredients

• 6 quarts beets - cooked, sliced & cut in cubes
• 2 cups vinegar
• 2 cups white sugar
• 1tbsp mustard powder
• 2 tbsp. flour
• 1 tbsp. salt
• 1 cup water
• chopped onions can also be added if desired

Directions:

Boil all together for 10 minutes. Stirring often as it burns easily.

Seal in hot sealers. Before serving add mayonnaise salad dressing or cream.

Refrigerator Dill Pickles

Ingredients

 -1-1/4 cups distilled white vinegar (5% acidity)

• -3 tablespoons kosher salt
• -2 tablespoons sugar
• -2 cups cold water
• -1-3/4 to 2 pounds cucumbers (about 6), cut into halves or spears
• -2 tablespoons coriander seeds
• -6 large garlic cloves, peeled and halved
• -1 teaspoon mustard seeds
• -1/4 teaspoon red pepper flakes
• -16 dill sprigs

Directions:

1) Begin by making the brine. Combine the vinegar, salt and sugar in a small saucepan. 

2) Heat and stir until the salt and sugar are completely dissolved. 

3) Whisk in the cold water, then chill.

4) When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.

5) Next, stuff the cucumbers into two 1-quart jars. Add the coriander and mustard seeds, garlic, red pepper flakes, dill sprigs to the jars, dividing evenly.

6) Cover the cucumbers with the chilled brine.

7) Cover and let sit in the refrigerator for about 24 hours, then serve. The pickles will keep in the fridge for up to one month.

These pickles will disappear quickly and you’ll likely get requests for more. You don’t have to start from scratch. You can use the pickle brine more than once — it should last for another batch or two of pickles! Recipe variations include using either cherry tomatoes or carrots or any combinations. 

Refrigerator Cabbage Coleslaw

Ingredients

• 3 lbs. cabbage
• 2 onions
• 2 carrots
• 1 1/2 cup sugar
• 1 cup oil
• 1 cup white vinegar
• 1 1/2 tsp. salt
• 1 tsp. celery seed
• 1 1/2 tsp. mustard seed

Directions

1. Shred or chop cabbage, onions, and carrots.
2. Sprinkle sugar on top.
3. Combine vinegar, sugar, salt, oil. celery & mustard seed in a saucepan. Bring to boil.
4. Toss dressing with cabbage mixture. 
5. Cover and refrigerate for at least 6 hours.
6. meal time coleslaw is spooned out of the jar for easy and quick meal compliments.

(Refrigerate and use 1 to 2 months)

Carrot Muffins

Ingredients

• 4 large eggs, room temperature
• 2 cups sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 3 cups grated carrots
• chunky frosting:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup chopped raisins

Directions

1. 1)  Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
2. 2)  Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks.
3. 3)  For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

Carrot Cake

Ingredients

• 2 cups sugar
• 1-1/2 cups canola oil
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups shredded carrots (about 6 medium)
• 1 cup chopped walnuts
• frosting:
• 1 package (8 ounces) cream cheese
• (cream cheese, softened)
• 1/4 cup butter, softened
• 3 cups confectioners' sugar

Directions

1. 1)  reheat oven to 350°. Grease and flour a 10-in. fluted tube pan or regular baking pan.
2. 2)   Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
3. 3)  Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
4. 4)  For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Health tip:Skip the heavy frosting and dust this cake with confectioners’ sugar.

Beet Borscht Soup

Ingredients

• 4 quarts raw shredded fresh beets
• 1 quart shredded carrots
• 3 large chopped onion
•  1/2 teaspoon salt
• 1 cup vinegar
• 1/2 cup white sugar
• 2 cups celery finely chopped
• 1 quart yellow or green beans
• 1 quart peas
• 1 quart potatoes cut fine
• Optional: Sour cream and chopped parsley or fresh dill sprigs

Directions

1. 1) Boil beets in enough water to cover for 1/2 hour, with salt to taste.
2. 2) add 1 cup of vinegar & 1 cup of sugar when beets start boiling
3. 3) cover peas, carrots. potatoes, beans, celery, dill, parsley with water & boil       for 1/2 hour.
4. 4) pour vegetables into the beets and mix well (add salt to taste if needed)
5. 5) place family size portion into zip lock bag and freeze in a flat position                (easier for freezer storage)
6. 6) Just before serving, stir in lemon juice. If desired, top each serving with sour cream, chives or dill.
7. (you can add 1 cup of water and 1 can of tomato soup at time of meal preparation to make it a little thinner)
8.   ** addition of left over meat (cubed), beef, chicken or pork is an added option when meal is prepared**
9. **Freeze soup in family size portions in a zip lock bags. Freeze bags flat on a cookie sheet. Flat bags can be stacked in your freezer for better space utilization.** 
   
10.                                                          Makes 10 quarts
11. 
    

Carrot Soup

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter
• 1 clove garlic
• 5 cups broth
• 3 1/2 cups carrots, sliced
• 1/4 cup long grain rice
• 1 teaspoon salt ( to taste)
• 1/4 teaspoon pepper
• Fresh parsley leaves, optional
• 1 tbsp. chicken bouillon mix

Directions

1. In a large saucepan, sauté onions and garlic in butter until tender. Add the broth, bouillon mix, carrots and rice; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Remove from the heat; cool slightly.
2. Transfer to a blender; cover and process until blended. Return to pan; stir in salt and pepper. Heat through. If desired, sprinkle with parsley


Total Time

Prep/Total Time: 30 min.

3. .

Most people think they need to peel carrots before using them, but you don't! Save yourself the extra step and just give them a good scrub as you would any other fresh produce.

Tomato Soup

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 3 quarts whole peeled tomatoes
• 1 container (32 ounces) chicken stock
• 2 tablespoons tomato paste
• 3 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup milk or cream optional
• Optional: thinly sliced fresh basil leaves and grated Parmesan cheese

Directions

1. In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
2. Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in milk or cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil and Parmesan cheese if desired.

Which tomatoes are best for tomato soup?

We recommend using Oxheart tomatoes(our favorite) for this tomato soup recipe. They're bright, flavorful and bring the perfect balance of acidity.

Can you add milk to tomato soup?

Yes, you can add milk to tomato soup for a super-creamy spin. However because tomatoes are acidic, there's a chance that the milk can curdle. To avoid this, add a half teaspoon of baking soda to the soup. The baking soda neutralizes the acidity of the tomatoes, which prevents milk from curdling—and can improve the taste, too.

What toppings can you put on tomato soup?

 You can keep this dish meat-free by adding fresh basil, breadcrumbs and sprinkled cheese on top. If you're looking to add a meat-lovers touch, throw on some pork, beef cubes or cubed chicken.

Smoked Sausage, Potato

 & Cabbage Soup

Ingredients

• 1 pound smoked sausage, sliced into bite-sized pieces
• 2 tbsp. flour
• 2 tbsp. white vinegar
• 2 cups water
• 2 tablespoons oil / butter
• 1 onions (diced) 
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 1 small green cabbage ( 2 cups), chopped into bite-sized pieces
• 3 cloves garlic minced  
• 6 cups chicken or vegetable stock
• 2 large potatoes, diced
• 1 tablespoon Italian seasoning or store-bought
• 1 bay leaf, 1/4 tsp. cayenne, pepper flakes(to taste)
•    salt and freshly-cracked black pepper ( to taste)

• Directions

1. 1) Add oil, flour  & sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
2. 2) Add the onions, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
3. 3) Add the stock, potatoes, seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.
4. 4) Remove and discard the bay leaf.  Add vinegar. Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.  A pinch of crushed red pepper flakes will also help bring out the flavors.)
5. 5) Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months family portions in zip lock bags. Place zip lock bags on cookie sheets and freeze flat (easy storage).

Spaghetti Tomato Sauce

Ingredients

• 3 tbsp. sugar                               
• 1 tbsp. salt
• 1/4 tsp. black pepper
• 8 cups chopped tomatoes 
• 1/2 cup dried parsley
• 4 onions
• 4 carrots
• 1 cup chopped red or green peppers
• 1 cup chopped celery
• 3 garlic cloves

Directions

Boil for 30 minutes, cool. Put through a blender and chop well.

Put in hot sterilized sealers and seal.

Onion Soup

Ingredients

• 4 cups thinly sliced onions
• 1 garlic clove, minced
• 1/4 cup butter
• 6 cups water
• 8 beef bouillon cubes
• 1 teaspoon Worcestershire sauce
• 6 slices French bread (3/4 inch thick), buttered and toasted
• 6 slices Swiss cheese

Directions

1. In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender and golden, stirring occasionally. Add water, bouillon and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Ladle hot soup into six ovenproof bowls. Top each with a piece of French bread. Cut each slice of cheese in half and place over the bread. Broil until cheese melts. Serve immediately.

Chocolate Chip Zucchini Cake

Ingredients

• 1/2  cup butter ( margarine), softened
• 1/2 cup vegetable oil
• 1-3/4 cups sugar
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 2 tbsp. baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves(optional)
• 2 cups shredded zucchini
• 1/2 cup chopped nuts
• 1/2 cup semisweet chocolate chips

Directions

1. 1) In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini.
2. 2) Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.

Bumbleberry Upside down Cake

Ingredients

• 5 cups of mixed fruit ( rhubarb, strawberry, raspberry & Saskatoon berry are our favorites) but any fruit will work
• 1 package of French vanilla cake mix (regular size)
• 1 cup sugar (if fruit is too tart) we prefer without sugar
• whipped topping / cream

                       

Directions

1. 1)  Place fruit in a greased 13 x 9 inch baking pan.   Prepare cake mix according to package directions; pour batter over fruit
2. 2)  Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert individual cake portions onto a desert dish, fruit side up. Serve with whipped topping or cream if desired.


Total Time

Prep: 15 min. Bake: 45 min. + cooling

Zucchini Pineapple Chunks

Ingredients

• 2 ½ kg zucchini (peeled and cubed. 16 cups / 6 lbs. Measured after prep)
• 1.5 litres pineapple juice (canned unsweetened. 6 cups / 48 oz.)
• 600 g white sugar (white. 3 cups)
• 350 ml lemon juice (bottled. 1 ½ cups / 12 oz.)
• 
  

Directions:

1. Wash and peel the zucchini.
2. [Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the center to scoop large seeds from middle.
3. Cut into 1 to 2 cm (½ inch) cubes, or, shred.
4. Add to large saucepan with all the other ingredients.
5. Bring to a boil, uncovered, then reduce to a simmer.
6. Let simmer uncovered for 20 minutes.
7. Ladle hot solids and liquid equally into heated jars.
8. Leave 2 cm (½ inch) headspace.
9. Debubble, adjust headspace leaving solids covered with liquid.
10. Wipe jar rims.
11. Put lids on.
12. Process in a water bath or steam canner.
13. Process jars 15 minutes for half-litres (pints.) 
14.  Prep Time 15 minutes

     Cook Time 45 minutes

     Total Time 1 hour

Apple Pie Filling

Ingredients

• 1 gallon of apples
• 2 cups sugar plus additional 1 cup sugar
• 1 tbsp. Tapioca

Directions:

1. cut up apples and core into 1" pieces
2. add 2 cups of sugar 7 stir into apples until dissolved before heating
3. cook a few minutes until the firmness is from the fruit
4. then add 1more cup of sugar
5. mix with 1 tbsp. of tapioca
6. cook 1minute more
7. cool & freeze store in zip lock bags or put right into pie crusts

Slow Cooker Apple Butter

Ingredients

  5 lbs. whole apples ( crabapples or regular apples)

  3 cups water

  1 1/2 cups white sugar

  2 lemons (juiced)

  2 tsp. cinnamon

Directions

1) quarter and core the apples

2) place apples in slow cooker with water, sugar, lemon juice and cook on high for 2 hours

3) use an emulsion blender and puree the apples

4) add cinnamon and blend into the apple butter

5) cook for another 5-6 hours on high until apple butter is thick and golden brown

6) allow apple butter to cool. Place the apple butter in portion sizes into zip lock bags and freeze flat for storage.

  **apple butter is excellent as a condiment for pork or ham dishes or simply used in baking as an added treat**

Crabapple Juice

Ingredients

  4 quarts of crabapples

  6 cups of water

  

Directions

1) remove the stem & the blossom end of the crabapple

2) cut the apples in half (do not peal or core)

3) cover with water and bring to a boil 

4) simmer the apples for 10 minutes

5) crush apples with a potato masher

6) simmer apples for another 5 minutes

7) place apple mixture into a jelly bag or cheese cloth

8) hang the bag above a container allow the apple juice to drip through the cloth into the container

** the crabapple juice is a soothing drink. The juice can be combined with other juices or added to carbonated non cola drinks to make a refreshing fruit punch**

 

Christmas Carrot Pudding

Ingredients

1 cup grated raw carrots

1 cup grated raw potato

1 cup flour 

1 cup white sugar

3/4 cup seedless raisins

1/2 cup currants

1/2 cup butter ( 3/4 cup chopped suit may be used in place of butter)

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp cinnamon

1 tsp. baking soda

Directions:

1) grate carrots and potatoes. Measure and set aside

2) cream butter, add sugar and blend well

3) add carrot and 1/2 the potato blend well

4) sprinkle the fruit with some of the flour 

5) add fruit to the mixture

6) mix / sift spices and flour together add to mixture

7) dissolve the baking soda with remaining potatoes add to the mix

8) mix lightly

9) place mixture in a steamer / rice cooker for 1 hour

10) cool and store suitable portions in zip lock bags to freeze for future use 

 

Yields 5 cups of pudding

Top Christmas pudding with caramel sauce for added enjoyment

Caramel Sauce Ingredients:

1 cup (200 grams) light brown sugar, packed
4 Tbsp. butter
1/2 cup half and half (or use equal parts heavy cream and milk)
1 Tbsp. vanilla,  1/2 tsp. salt

Directions:

Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools.

Pumkin Pie

Directions:  How to Make Pumpkin Pie Filling from Scratch from your garden

To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides discard or roast the seeds for a nice snack. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about 1 to 1 1/2 hours. Remove from oven, let cool, scoop out the pulp.

Alternatively, you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft (strain before using). If you want the purée to be extra smooth, press the pulp through a food mill or potato masher.

Directions to make the pie filling:

• 2 large eggs

• 1 large egg yolk

• 1 cup packed brown sugar

• 1 teaspoons cinnamon

• 1/2 teaspoon salt

• 1 teaspoon ground ginger

• 1/8 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 2 cups pumpkin purée from a sugar pumpkin (can also use canned pumpkin)

• 1/2 teaspoon finely grated lemon zest

• 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk

• 1 homemade pie crust

• Bake @ 400 F for 50 minutes or until knife inserted in the center comes out clean

Microwave Apple Crisp

Ingredients

  3 cups apple pie filling

 

Directions:

   place the ingredients in the list above in a 8 inch square dish (or similar size)

(see below for the next step)

Ingredients

  1/2 cup all purpose flour (not sifted)

  1/3 cup brown sugar (packed)

  1/3 cup quick cooking oats

  1/2 cup butter (1/4 lb.)

  1/2 tsp. cinnamon

Directions:

   1) with a blender mix flour, sugar, oats, butter and cinnamon until crumbly

   2) sprinkle the blender mixture over the apples in the baking dish

Microwave on high 9 minutes

        **Let stand a few minutes before serving**

                                                 Makes 6 to 8 servings

  

Garden Vegetables in White Sauce

This white sauce, also known as Béchamel sauce, is one of France’s four “mother sauces,” and it’s a perfect complement to many dishes. Pair it with vegetables, 

turn it into a creamy casserole or ladle it over seafood or sliced chicken.

Ingredients

• 2tablespoons butter
• 2tablespoons  all-purpose flour
•  1/4teaspoon salt
• 1/8teaspoon pepper
• 1cup milk
•         several dill sprigs / parsley
•         garden vegetable quantity needed based on the number of servings required
•               (combination of potatoes, carrots, peas, beans, onions, dill our favorites)
• **Use any of your preferred vegetable combinations** 
• 
  

• Directions:

• 1)  In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• 2) Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
• 3) cook vegetables until done drain, cut into small cubes/slices, place in serving dish
•  4) add the white sauce 
•  5) garnish with dill sprigs or parsley(optional)

Slow Cooker Garden Vegetable Stew

Ingredients

  2 lbs. beef stew meat ( 1 inch cubes)

  1/4 cup flour

  1 1/2 tsp. salt

  1/2 tsp. pepper

  1 1/2 cups beef broth

  1 tsp. Worcestershire sauce

  1 clove garlic

  1 bay leaf

  1 tsp paprika

  4 sliced carrots

  3 potatoes (diced)

  1 stalk celery (sliced)

 2 tsp. kitchen Bouquet

Directions:

1) Place meat in cooker. Mix flour, salt, pepper & pour over meat       (stir to cover        meat with flour)

2) add remaining ingredients and stir well

3) cover and cook on low for 10  to 12 hours or on high for 4 to 6 hours

4) stir stew thoroughly before serving

Strawberry / Rhubarb  Jam

Ingredients

• 5 cups chopped rhubarb
• 5 cups white sugar
• 1 large can crushed pineapple
• 1 ( 6 oz. or 170 g) package strawberry Jello

Directions:

1) bring rhubarb and sugar to a boil on high heat & add pineapple

2) reduce heat to low and simmer for 20 minutes

3) add Jello stir until dissolved and bring back to a boil

4) skim if necessary to remove film

5) pour into sterilized jars and seal

Yields 8 cups of jam

Broccoli Cauliflower Garden Salad

Ingredients

  4 cups of broccoli florets ( about 3/4 lb.)

  4 cups fresh cut cauliflower

  1 medium red onion (chopped)

  2 cups cherry tomatoes (halved)

  1/4 cup Craisins

   **optional sunflower seeds, grapes, cheddar cheese or nuts**

Dressing ingredients:

  1 cup mayonnaise

  1/2 cup sour cream

  1-2 tsp. white sugar

  1 tbsp. vinegar

   salt & pepper to taste

Directions:

 combine all ingredients and refrigerate for 2 hours prior to serving

** our favorite any time of year**       Christmas favorite

Gramma's Homemade Bread

**for bread maker machines**

Ingredients

• 2 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoons white sugar
• 3 tsp. yeast
• 1/3 cup vegetable oil
• 6 cups flour ( 2 cups white bread flour, 1 cup brown bread flour, 1 1/2 cups all purpose flower, 1/2 cup oat flour, 1/2 cup rolled oats, 1/4 cup flax seed, 1/4 cup sunflower seeds)
• 2 teaspoon salt
• 1 tbsp. molasses
• 1 large egg
• 1/2 cup skim milk powder

Directions:  

•   place all ingredients into the bread maker machine 
  • and press Start. Yields 2 - 1 1/2 lb. loaves
• **your other option to mix ingredients in a bowl & bake in bread pans in the oven @ 350 to 375 F  for 28-32 minutes** (our preference)
•