Ingredients

• 3 1/2 cups water
• 1 1/4 cups apple cider or white vinegar
• 1 tablespoon sugar
• 1 tablespoon sea salt

 

• 4 cups cucumber spears
• 1/2 yellow onion, thinly sliced
• 2 cloves garlic, whole
• 2 heads fresh dill or two scant tablespoons dried dill

Directions

1. Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
2. Combine cucumber spears, sliced onion, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

These pickles will be good for at least 60 days...and as you use them up, you can add fresh cukes to the brine.

Once you have made your own applesauce, you will not be able to stomach the stuff you find in the grocery store.  This recipe is super simple and super quick with a minimum ingredients.  When you make it, sit back and enjoy the wonderful aroma of cooking apples.

Ingredients:
3 pounds (Granny Smith, MacIntosh, or your favorite apple), peeled, cored and coarsely chopped
1 cup sugar
2/3 cup orange juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter

Preparation:
Combine all ingredients in a large saucepan (3 qt to 4 qt).  Bring to a boil, reduce heat to low/medium low, and simmer 45 to 55 minutes until apples are well cooked and mushy...stirring as needed.  Serve hot or cold.

​Makes 4 to 6 servings.

There are two things I want to mention before delving into the recipe.  First, casseroles (ok, hot dishes) are a beloved midwestern tradition.  Second, this recipe is good for using leftover chicken or turkey.  I found this recipe in a Pillsbury cookbook...you know the ones you used to see at the checkout in grocery stores....this one was from around 1980.  It is a trusted and much loved recipe.

6-oz. pkg white and wild rice mix (Uncle Ben's)
2 to 3 cups cubed cooked chicken or turkey
2 tablespoons chopped onion
2 stalks celery, chopped
1 cup chicken stock
1 teaspoon Worcestershire sauce
10 3/4-oz. can condensed cream of chicken, celery, mushroom or golden mushrooms soup
8-oz can sliced water chestnuts, drained
4-oz can mushroom stems & pieces, undrained
1/4 cup toasted sliced slivered almonds

Heat oven to 375 degrees.  Grease 3-quart casserole.  In casserole combine uncooked packet of rice & seasonings with remaining ingredients (except slivered almonds); mix well.  Bake at 375 degrees for 45 minutes.  Uncover; sprinkled with toasted slivered almonds for 15 minutes or until rice is done.

Serves 5 to 6

Ingredients:

3 cups (12-oz) cranberries
1 1/2 cups sugar
1 can (8 3/4-oz) crushed pineapple, drained (reserve liquid)
Pastry for a 9" two crust pie
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 can (15 1/4-oz) pear halves, drained and cut into halves

Directions:

Cook cranberries, 1 1/2 cups sugar, the pineapple and 1/4 cup of the reserved pineapple syrup, stirring constant until cranberries are tender (5 - 10 minutes on medium heat).  Cool.  Prepare pastry as directed except flute bottom crust.  Mix flour, salt, cinnamon and stir into cranberry/pineapple mixture.  Pour into pastry-lined pie plate.  Gently press pear slices spoke-fashion into cranberry mixture.

Heat oven to 400 (F) degrees.  After rolling pastry for top crust, cut into tree and star/snowflake shapes using cookie cutter.  Place these shapes on ungreased cookie sheet, dust with sugar & cinnamon and bake for 7 to 10 minutes until lightly browned.  Cool.  Bake the pie for about 40 minutes in the 400 (F) oven.  When slightly cooled, place Christmas tree/snowflake cutouts on pie.  Cool completely before serving.

​Serve with whipped cream for vanilla ice cream.  Enjoy.

During theses busy and often cold days of December, it is always nice to have an easy supper/lunch recipe at hand.  This is one of those recipes.

​Ingredients:
2 pounds lean ground beef (I recommend 1 pound sweet Italian sausage and 1 pound lean ground beef)
1 large onion, chopped (about one cup)
1 clove garlic, minced
1 can (28-oz) whole tomatoes
1 can (15-0z) kidney beans, undrained
1 can (12-oz) vacuum packed whole-kernel corn (drained)
2 stalks of celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni  (rigatoni would be an excellent substitute and increase quantity to 2 cups)
3 cups beef stock
1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons Italian seasoning

Directions:
Cook and stir meat(s), onion, garlic in Dutch oven until beef is light brown; drain if necessary.  Stir in remaining ingredients (except macaroni/pasta) breaking up tomatoes with fork.

Heat to boiling; reduce heat.  Cover and simmer for about 45 minutes.  Stirring occasionally,  Add macaroni/pasta, cover and simmer for another 20 to 30 minutes.

Enjoy.

​Makes about 12 servings.

During the holidays my mother always baked a mincemeat pie or two.  I loved her mincemeat pies in all of their citrusy fruity goodness.  So, when I found this recipe in a Betty Crocker cookbook titled "Christmas Cookbook", I decided to try it.  It came out not bad at all...actually it is quite good.  It's not the same as my mother's recipe but considering it is made with pre-made mincemeat, you will enjoy it.

Caveat here...I think most people think of mincemeat pie the same way they think of fruit cake...they either love it or hate it.

Recipe:

Heat oven to 425 degrees (F).  Prepare pasty for 9-inch two-crust pie.  Mix one jaro (28-ounces) prepared mincemeat and 1 and 1/2 cups diced and pared tart apples; pour into pastry-lined pie plate.  Cover with top crust that has slits cut in it; seal and flute; sprinkle lightly with house cinnamon/sugar mixture.  Bake until crust is golden brown...about 40 to 45 minutes.  You might want to consider covering the edge with aluminum foil to prevent excessive browning...I did not need to to do that.

Enjoy.

! cup all purpose flour
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1 package cream cheese (8-oz) softened
1/3 cup packed dark brown sugar
1 egg (room tem)
2 teaspoons EggNogg
1/2 teaspoon vanilla
1/2 cup chopped pecans

1.  Heat oven to 350 (F) degrees.  Mix flour, butter and 1/4 cup brown sugar until crumbly dough-like.  Press in ungreased baking pan (8x8x2) and bake for 10 minutes.  Remove from oven.
2.  Beat remaining ingredients (except pecans)  in small mixer bowl on low speed, scraping constantly for 30 seconds.  Beat on medium speed, scraping occasionally for 1 minute.  Spread over baked layer; sprinkle with pecans.  Bake until edges are light brown, about 25 to 30 minutes.
3.  Cool, refrigerator at least two hours.  Cut into 1 1/4 square inch bars.  Store in refrigerator.
4.  Makes about 3 dozen squares.

​Enjoy!

This is a slow cooker recipe...and it is well worth the wait.  It is perfect for a cool and damp fall day...or in the midst of winter it is good not only for the stomach but for the soul.

6 slices thick bacon cooked and crumbled
6 cups peeled and diced potatoes
5 cups chicken stock
2 cups diced onions
1 small clove of garlic, minced
1/2 cup celery, diced
1/2 cup shredded carrots
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
12-oz. can evaporated milk
8-oz, shredded cheddar cheese
​Chopped fresh parsley for garnish

1.  Combine all ingredients except evaporated milk and cheddar cheese in slow cooker.
2.  Cook on High (yes, High) for 7 - 8 hours or until vegetables are tender.
3.  Stir in evaporated milk and cheddar cheese until cheese is melted...heat thoroughly.
4.  Serve...garnish with fresh parsley (if desired).

​Makes 8 to 10 servings.