Sweet & Sour Freezer Pickles

Sweet and Sour Freezer Pickles

2qt. ( 2 1/2 -3 lbs.) sliced, unpeeled cucumbers
1 large onion, sliced & seperated
1 1/2 Tbs pickling salt
1 1/2 cup sugar
1/2 cup cider vinegar
1 Tbs mustard seed
1/2 tsp celery seed

Combine cucumbers,onion,and salt in a glass or ceramic or enamel container. Cover and let stand at room temperature for 2 hours.

In saucepan, combine surag, vinegar,mustard and celery seed. Stir over high heat until boiling. Turn to simmer and cover for 5 minutes. Remove from heat and cool to room temperature. Drain cukes and squeeze. Do not rinse. Put in freezer containers and pour cold syrup over. Cover with crumbled wax paper.
Chill several hours in refrigerator, then place in freezer.
LAB55

Caramel Corn

Caramel Corn

1 cup brown sugar, lightly packed
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
15 cups popped corn


Preheat oven to 200 degrees

Mix sugar, butter, syrup, and salt ina pan and cook over medium heat until butter melts and is bubbles form around the edge. Take pan off the heat and stir in baking soda.

Divide popcorn into 2 large baking pans and pour half the sugar mixture over each, stirring the popcorn as you pour.

Bake for 1 hour, stirring every 15 minutes. Cool and store in an airtight container, or individual popcorn balls wrapped in plastic wrap.
Mixture will keep well for 2 weeks.

VARIATION : You can add 1 cup dry roasted peanuts to the mix before baking, or 1 cup dried fruit, just after you take from oven.

Yield : 15 cups

Chili

Best Chili I Ever Ate


2 Tbs oil
2 lbs ground Venison ( any ground meat ) 1 cup chopped onion
1 red or green bell pepper, chopped
16 oz can diced tomatoes
16 oz can tomato juice
16 oz can pork and beans
16 oz can kidney beans
1 - ½ tsp salt
1 Tbs garlic powder, Chili powder, & crushed red pepper
1 cup grated cheddar cheese
2 cup corn meal mix
15 oz can creamed corn
½ cup milk
½ cup sugar

Preparation : Brown meat in oil. Place in large pot, add onion, peppers, tomatoes, juice, beans, salt, garlic, chili powder, and crushed pepper. Cook on medium heat for 30 minutes, stirring occasionally. In separate bowl combine cornmeal, cream corn, milk, and sugar. Pour chili in deep 9x13 inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in 400 degree oven for 35 minutes, or until cornbread is golden brown. Serves 6.

Sausage Squash Lasagna (submitted by *QB LAB55)

Sausage, Squash Lasagna
2 lbs. Butternut squash or pumpkin halved & seeded
EVOO - extera virgin olive oil for liberal drizzling
Salt & pepper
Freshly grated nutmeg
3 cup chicken stock
2 Tbls. Honey
2 lbs. sweet Italian sausage ( I use bulk sausage )
4 Tbls butter
3 Tbls flour
1 quart of whole milk
2 boxes No boil flat lasagna noodles
2 cups grated Parmigiano - Reggiano cheese

Yields : 6 servings Preheat oven to 400 degress F

Preparation : Drizzle squash with a little EVOO, season with salt, pepper, & nutmeg. Roast cut side down on baking sheet, until tender about 40 minutes. Let cool enough to handle, then scoop flesh out of skin & add to food processor. Puree with stock & honey, in 2 batches, and reserve.

Heat a drizzle of EVOO in non stick skillet over medium-high heat & brown sausage, crumbling into very small pieces as it cooks, about 7 - 8 minutes.

While sausage cooks, heat a pot over medium-high heat. Add butter and melt, whisk in flour, cook 1 minute then whisk in milk. Season with salt & pepper, a little freshly grated nutmeg. Cook until thickened, about 7 - 8 minutes, whisking occasionally.

Dot some squash puree in bottom of a casserole/ lasagna dish then add a layer of pasta. Top with 1/3 of cooked sausage & cover lightly with squash puree. Cover another layer of pasta, 1/3 of bechamel sauce & 1/2 cup Parmigiano - Reggiano cheese. Repeat with 2 more layers, ending each with bechamel sauce and using all of the remaining cheese for top layer.

Cover with foil and bake for 30 minutes, uncover and cook 15 minutes longer to brown top.


Note : To save some time I have prepared squash the day before & refrigerated.

LAB55