tag:blogger.com,1999:blog-32769018052118402792024-03-17T23:04:17.092-04:00Cooking with Mary and FriendsAll things food from the farm to the kitchen. Using locally grown products from small family farms or farmers markets.Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comBlogger801125tag:blogger.com,1999:blog-3276901805211840279.post-82503093841656135492021-12-27T11:54:00.003-05:002021-12-27T12:11:35.637-05:00Roasted Sweet Potatoes, Apples and Cranberries<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgzmiuCGsL0GO9vh2xFvOuVnwYNUYnHrYtaRF1R2pyr23Tl0qxb3AkvXeMm-X_dO3vZf2WNqmHESv2aeAHTb7c1KyBdlh8s3qxUbndnTTNRHrVG_-gF5gY56QyE-74_m7TJqlYMeSGz_3Ge_3D79Fm6eW_F5CrPK13psluv-0FEAb-xrB_07FuShNOn=s3200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1741" data-original-width="3200" height="348" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzmiuCGsL0GO9vh2xFvOuVnwYNUYnHrYtaRF1R2pyr23Tl0qxb3AkvXeMm-X_dO3vZf2WNqmHESv2aeAHTb7c1KyBdlh8s3qxUbndnTTNRHrVG_-gF5gY56QyE-74_m7TJqlYMeSGz_3Ge_3D79Fm6eW_F5CrPK13psluv-0FEAb-xrB_07FuShNOn=w640-h348" width="640" /></a></span></div><span style="font-family: verdana;"><br /><span style="font-size: medium;">Sweet Potates are one of my very favorite fall/winter foods. We almost always have sweet potatoes in our kitchen from our favorite local produce farm because they are so versatile and can be used in stews and soups, mashed, <a href="https://www.cookingwithmaryandfriends.com/2012/10/sweet-potato-souffle.html" target="_blank"><b><span style="color: #2b00fe;">souffled</span></b></a> or fried, but roasted is one of my absolute favorite ways to cook them.</span></span><p></p><p><span style="font-family: verdana; font-size: medium;">Sweet potatoes also pair well with so many things, but are especially delicious as an accompaniment to grilled or roasted poultry or pork.</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggvlNIEtcdfCeN_iZ_5YyXSupGrtopEpGxJTLo72sAPiUOBphdmgHrr4T-Nl-LjB8CfT07Vq9Yy2WSuuyfuz_hWKOdrBsEX8E-G3pv3rjveyLx0cXB1kDjOHOtBzgKNthebrKSzF02adkT0lk_mqGrvB2-mH3kHz0L8ehFkBR0QZwehb2ECOpiyGuI=s3200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2180" data-original-width="3200" height="436" src="https://blogger.googleusercontent.com/img/a/AVvXsEggvlNIEtcdfCeN_iZ_5YyXSupGrtopEpGxJTLo72sAPiUOBphdmgHrr4T-Nl-LjB8CfT07Vq9Yy2WSuuyfuz_hWKOdrBsEX8E-G3pv3rjveyLx0cXB1kDjOHOtBzgKNthebrKSzF02adkT0lk_mqGrvB2-mH3kHz0L8ehFkBR0QZwehb2ECOpiyGuI=w640-h436" width="640" /></a></span></div><span style="font-family: verdana;"><br /><span style="font-size: medium;">The first time I made this dish, my husband who is NOT normally a big veggie or fruit eater, absolutely demolished his portion. He love it, and declared right then, "that's a keeper!" </span></span><p></p><p><span style="font-family: verdana;"><b><span style="font-size: large;">Did you know?<br /></span></b></span><span style="font-family: verdana;"><span style="font-size: medium;">Sweet potatoes are known to be a great source of beta-carotene, but they also deliver good sources of vitamin A, a good source of vitamin C, and are full of manganese, calcium, potassium, iron, vitamin B6 and fiber.</span></span></p><p><span style="font-family: verdana; font-size: medium;"></span></p><p><span style="font-family: verdana; font-size: medium;">Sounds good? It gets better: the sweet potato has a lower glycemic index than the potato.</span></p><p><span style="font-family: verdana;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYN5sFf3KI6yd9SamIiZFRXXBxvKI82dxJyZG13D8mabiXqU-W7SDY_CZPcE6jOl8ROa3io4Syq99EyJKNIM2NzreEc61DslWHzo5E2JpmOISKx29-DPvFc5N--Zqzs2r0MMP-geYGYuE8FaEy_swZEw5WbVHsGYZ-pbJ-aJ1tSN5bZXZ6gbCJXoa4=s3200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2131" data-original-width="3200" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYN5sFf3KI6yd9SamIiZFRXXBxvKI82dxJyZG13D8mabiXqU-W7SDY_CZPcE6jOl8ROa3io4Syq99EyJKNIM2NzreEc61DslWHzo5E2JpmOISKx29-DPvFc5N--Zqzs2r0MMP-geYGYuE8FaEy_swZEw5WbVHsGYZ-pbJ-aJ1tSN5bZXZ6gbCJXoa4=w640-h426" width="640" /></a></b></span></div><span style="font-family: verdana;"><b><br /><span style="font-size: x-large;">RECIPE</span><br /></b></span><span style="font-size: medium;"><span style="font-family: verdana;"><b>Ingredients<br /></b></span><span style="font-family: verdana;">1 lb sweet potatoes or about </span><span style="font-family: verdana;">2 medium-sized sweet potatoes <br /></span><span style="font-family: verdana;">1 honeycrisp apple (or any hard crunchy apple)<br /></span><span style="font-family: verdana;">1 cup cranberries<br /></span><span style="font-family: verdana;">2 tablespoon olive oil<br /></span><span style="font-family: verdana;">1/3 cup maple syrup<br /></span><span style="font-family: verdana;">1 teaspoon cinnamon<br /></span></span><span style="font-family: verdana;"><span style="font-size: medium;">1/2 teaspoon salt</span><br /><br /></span><p></p><p><span style="font-size: medium;"><span style="font-family: verdana;"><b>Method</b><br /></span><span style="font-family: verdana;">Heat oven to 350. Spray a medium-size 9x9 baking pan or casserole dish with cooking spray. </span></span></p><p><span style="font-family: verdana; font-size: medium;">Peel the sweet potatoes then cut them in half and slice the potatoes into 1/4-inch half-moon shapes. Add them to a large bowl.</span></p><p><span style="font-family: verdana; font-size: medium;">Peel and cut the apples in half, then into quarters. Remove the core and seeds. On a cutting board, slice the apple quarters into 1/4-inch slices. Add the apples to the sweet potatoes.</span></p><p><span style="font-family: verdana; font-size: medium;">Add the cranberries, olive oil, maple syrup, cinnamon, salt to the sweet potatoes and apples and mix to combine.</span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">Place the mixture into the prepared baking pan. R</span><span style="font-family: verdana;">oast the sweet potatoes for 45 minutes or until the potatoes and apples are nice and tender. Stir several times during baking.</span></span></p><p><span style="font-size: medium;"><span style="font-family: verdana;">Remove from the oven and serve while hot. </span><span style="font-family: verdana;">Any leftovers can be stored in the refrigerator for several days. To reheat, simply pop in the microwave to warm up.</span></span></p><p><span style="font-family: verdana; font-size: x-small;">Recipe adapted from One Hot Oven</span></p><p><span style="font-family: verdana; font-size: large;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: times; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p><p><span style="font-family: times; font-size: x-small;"><br /></span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-827012937179773832021-12-08T11:39:00.001-05:002021-12-08T13:46:48.500-05:00Marinated Mushrooms<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOwkWtLr99_-CnqLrWyQzh2xuE9HWjbZNVkylEzZIriBuLKDStBV_ehAefmWMDa1lyIE3mgwBH6YwPQfQ0tQ4y35_vFokXI6Y9nOkNjSCwrajn9j5uiECugsA-12GOGXBhsnQis5ygUY6JlbL9eTbMIoD1qAPOryjgCEQ9QSUVgJqwsj7c_udPZ9lD=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="2048" height="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOwkWtLr99_-CnqLrWyQzh2xuE9HWjbZNVkylEzZIriBuLKDStBV_ehAefmWMDa1lyIE3mgwBH6YwPQfQ0tQ4y35_vFokXI6Y9nOkNjSCwrajn9j5uiECugsA-12GOGXBhsnQis5ygUY6JlbL9eTbMIoD1qAPOryjgCEQ9QSUVgJqwsj7c_udPZ9lD=w640-h500" width="640" /></a></div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: medium;">This Marinated Mushroom recipe is one of those very rare canning recipes where oil of any kind is used and approved to be used by the USDA and the National Center for Home Food Preservation.</span></span><p></p><p><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;"><span style="font-family: verdana;">Marinated mushrooms make use of herbs, zesty garlic, crushed red pepper flakes and black peppercorns for some zing. Nibble straight from the jar or add to salads, antipasto plates, or charcuterie plates. They are surprisingly easy to make and make a wonderful treat to have in your pantry.</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKIsDmu1DDfDAzFJjgypItMAtD0AbmUKpQ4y9PseBVWmaTaBDuy0NmE2VQx9jE8jwWgDO4HUsAidF1S605-wLuZoAfS4_uAV9DYCdXP51jOEKfRAb9HM4N4SoU5Y2gZLlAAlzamHe8Bk7vK-zu9K3GlcAPt97uZOTLi4ol6Nz0LP3nmor1R2nKRh6V=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1755" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKIsDmu1DDfDAzFJjgypItMAtD0AbmUKpQ4y9PseBVWmaTaBDuy0NmE2VQx9jE8jwWgDO4HUsAidF1S605-wLuZoAfS4_uAV9DYCdXP51jOEKfRAb9HM4N4SoU5Y2gZLlAAlzamHe8Bk7vK-zu9K3GlcAPt97uZOTLi4ol6Nz0LP3nmor1R2nKRh6V=w548-h640" width="548" /></a></div><span style="background-color: white; letter-spacing: -0.1px;"><span style="font-family: verdana; font-size: large;"><b><br />What do you need to make marinated mushrooms?</b></span></span><p></p><p></p><ul style="text-align: left;"><li><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;"><span style="font-family: verdana;">Whole button mushrooms</span></span></li><li><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;"><span style="font-family: verdana;">Bottled lemon juice</span></span></li><li><span style="font-family: verdana;"><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;">Olive or Salad Oil</span></span></li><li><span style="font-family: verdana;"><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;">Oregano, Basil and Red Pepper flakes</span></span></li><li><span style="font-family: verdana;"><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;">Whole Black peppercorns</span></span></li><li><span style="font-family: verdana;"><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;">Canning or Pickling salt</span></span></li><li><span style="font-family: verdana;"><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;">Chopped onions<br /></span></span></li><li><span style="font-family: verdana;"><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;">Diced Pimentos (or any pepper)</span></span></li><li><span style="font-family: verdana;"><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;">Garlic cloves</span></span></li></ul><p></p><p><span style="background-color: white; font-size: 17px; letter-spacing: -0.1px;"></span><span style="font-size: medium;"><span style="font-family: verdana;">No worries if the oil and vinegar separate a bit over time. Just give them a good shake before you open the jar.</span></span></p><p><span style="font-family: verdana;"><b><span style="font-size: x-large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgMQUl_Dg5hJfMImQGbeVCGtvy76Ap0kfOI0TjkLryKLmHQMPO6klk7tCsmkS2tSYNVg1JhMQ_JUfOrVHPFcHVUaXVBhho6mCLGvizyC5T05ImvJ_ddkToaXt3ENXuDSqRLiW36HW8cKaTrbCIIONt7DcbJBpbLKO6L40M5FX9Ghbvnd_c4oFsEwH6d=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1896" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgMQUl_Dg5hJfMImQGbeVCGtvy76Ap0kfOI0TjkLryKLmHQMPO6klk7tCsmkS2tSYNVg1JhMQ_JUfOrVHPFcHVUaXVBhho6mCLGvizyC5T05ImvJ_ddkToaXt3ENXuDSqRLiW36HW8cKaTrbCIIONt7DcbJBpbLKO6L40M5FX9Ghbvnd_c4oFsEwH6d=w592-h640" width="592" /></a></span></b></span></div><span style="font-family: verdana;"><b><span style="font-size: x-large;"><br />RECIPE</span><br /><span style="font-size: medium;">Ingredients</span></b><span style="font-size: medium;"><br /></span></span><span style="font-family: verdana; font-size: large;">7 lbs small whole button mushrooms<br /></span><span style="font-family: verdana; font-size: large;">1/2 cup bottled lemon juice<br /></span><span style="font-family: verdana; font-size: large;">2 cups olive or salad oil<br /></span><span style="font-family: verdana; font-size: large;">2-1/2 cups white vinegar (5 percent acidity)<br /></span><span style="font-family: verdana; font-size: large;">1 tbsp oregano leaves<br /></span><span style="font-family: verdana; font-size: large;">1 tbsp dried basil leaves<br />1 tsp red pepper flakes<br /></span><span style="font-family: verdana; font-size: large;">1 tbsp canning or pickling salt<br /></span><span style="font-family: verdana; font-size: large;">1/2 cup finely chopped onions<br />1/4 cup diced pimento (or any mild pepper)<br /></span><span style="font-family: verdana; font-size: large;">2 cloves garlic, cut in quarters<br /></span><span style="font-family: verdana; font-size: large;">25 black peppercorns</span><p></p><p><span style="font-size: medium;"><span style="font-family: verdana;"><b>Method</b><br />Select very fresh button mushrooms with caps less than 1-1/4 inch in diameter. Wash mushrooms well. </span><span style="font-family: verdana;">Cut larger mushrooms in half or quarters and c</span><span style="font-family: verdana;">ut stems, leaving 1/4 inch attached to cap. </span><span style="font-family: verdana;">Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. </span></span></p><p><span style="font-family: verdana;"><span style="font-size: medium;">Mix olive oil, vinegar, oregano, basil, red pepper flakes and salt in a saucepan. Stir in onions and pimento or peppers and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace.</span></span></p><p><span style="font-family: verdana; font-size: medium;">Wipe rims with a clean cloth, cover jars with lids and bands and process half-pint jars 20 minutes in a boiling water bath or steam canner.</span></p><p><span style="font-family: verdana; font-size: medium;">Remove jars from canner and let sit on a kitchen towel on your countertop 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.</span></p><p><span style="font-family: verdana; font-size: medium;"><b>Yield:</b> approx. 8 half-pint jars</span></p><p><span style="font-family: verdana; font-size: x-small;"><b>Recipe source:</b> Marinated Whole Mushrooms. Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 143.</span></p><p><span style="font-family: verdana; font-size: medium;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span><br /><br /><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p><p><span style="font-family: verdana; font-size: x-small;"><br /></span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-15470916821661831552021-12-05T20:52:00.000-05:002021-12-05T20:52:28.279-05:00Canning Mushrooms<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEVFroOXLpc0crNLYTOgS50F3f5slzR3GjZ5kNoKNRchCd90aLMxn0B6v95mmC-Hd1ut92y6PrDo4iwEkgZIaNEa_dOxj8pYzIWptmKO6X3TJThq2RBoSf5Gk83cdU6SCtlsnNPabo8s/s2048/mushrooms6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1394" data-original-width="2048" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEVFroOXLpc0crNLYTOgS50F3f5slzR3GjZ5kNoKNRchCd90aLMxn0B6v95mmC-Hd1ut92y6PrDo4iwEkgZIaNEa_dOxj8pYzIWptmKO6X3TJThq2RBoSf5Gk83cdU6SCtlsnNPabo8s/w640-h436/mushrooms6.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Over the past year I've been lucky to be able to purchase freshly dug button mushrooms from a local farmer at the farmers market. Honestly it can't get better than dug Friday morning and in my hands Friday afternooon. Of course they have been delicious fresh, but I've also put up some fantastic marinated mushrooms, and now these sliced canned mushrooms.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeidMvkmSBIOLTO7mLEQ1vpgrKoDcCE-mUL8B5V9AyXORVU5nlB8BIsEEJiHaogeMjQy5XTDanro_YY0SoOr0ZvPORmu1bU61omCtqfA7UIG3duVLcU8O8RsgSosecFs-ztXOHzp1saw/s2048/mushrooms3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="2048" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeidMvkmSBIOLTO7mLEQ1vpgrKoDcCE-mUL8B5V9AyXORVU5nlB8BIsEEJiHaogeMjQy5XTDanro_YY0SoOr0ZvPORmu1bU61omCtqfA7UIG3duVLcU8O8RsgSosecFs-ztXOHzp1saw/w640-h444/mushrooms3.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Home-canned mushrooms are absolutely fantastic. These are not like jarred mushrooms from the store which can be metallic tasting and rubbery-textured.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDqFT1hJdGd3cIqZXVyv05kJvAUea7l6y270BovBYFJKPxO6LRnm89ez4-YCMK4xyJMvQiP1F3RVploMKZdADNKbW6ev777airKXOYaeKioZbe7FLRzPFTBVzU_66f9YPWhMiV9YqHmg/s2048/mushrooms4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDqFT1hJdGd3cIqZXVyv05kJvAUea7l6y270BovBYFJKPxO6LRnm89ez4-YCMK4xyJMvQiP1F3RVploMKZdADNKbW6ev777airKXOYaeKioZbe7FLRzPFTBVzU_66f9YPWhMiV9YqHmg/w640-h426/mushrooms4.jpg" width="640" /></a></div><br />These really are a great product to have on hand in your pantry and they do taste so fresh and mushroomy. I am very happy I spent the time putting them up.<p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b>What do you need to make canned mushrooms?</b></span></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">fresh button-type mushrooms </span></li><li><span style="font-family: verdana;">water</span></li><li><span style="font-family: verdana;">salt (optional)</span></li><li><span style="font-family: verdana;">1/2 pint or pint canning jars</span></li><li><span style="font-family: verdana;">a pressure canner (not a pressure cooker)</span></li></ul><p></p><p><span style="font-family: verdana;"><b><span style="font-size: large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjMvxFsd31m7yHMsETD1eDto7Rqn0cgCr2Myxx18G9B9Ah_vTpXc60ZEoX1Uk8p_odSjeUagZoD_E6tuSQGmD2z6ManHzN37Qcp2x7951gPBmqxZxc2nVu4a6mge8z7V4Zu7mB33AmkM/s2048/mushrooms5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1392" data-original-width="2048" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjMvxFsd31m7yHMsETD1eDto7Rqn0cgCr2Myxx18G9B9Ah_vTpXc60ZEoX1Uk8p_odSjeUagZoD_E6tuSQGmD2z6ManHzN37Qcp2x7951gPBmqxZxc2nVu4a6mge8z7V4Zu7mB33AmkM/w640-h436/mushrooms5.jpg" width="640" /></a></span></b></div><b><span style="font-size: large;"><br />RECIPE</span><br />Ingredients</b><br />Whole button mushrooms<br />Boiling water<br />1/4 tsp salt per half-pint jar (optional)<p></p><p><span style="font-family: verdana;"><b>Method<br /></b></span><span style="font-family: verdana;">Trim off and discard stem ends. </span><span style="font-family: verdana;">Soak in a sink, or large pot or bowl, full of cold water. Soak for 10 minutes to loosen any dirt;</span><span style="font-family: verdana;"> wash mushrooms well to remove any dirt.</span></p><p><span style="font-family: verdana;">Slice mushrooms and place</span><span style="font-family: verdana;"> in a pot with water, bring to a boil and boil 5 minutes. Remove from heat and drain.</span></p><p><span style="font-family: verdana;">Pack mushrooms into 1/2 pint or pint jars leaving 1-inch headspace. </span><span style="font-family: verdana;">Top with 1/4 tsp salt per half-pint jar (optional) and clean boiling water maintaining headspace; remove any air bubbles by running a plastic knife arouond the inside of the jar moving it up and down; </span><span style="font-family: verdana;">adjust headspace as needed. </span><span style="font-family: verdana;">Wipe jar rims and p</span><span style="font-family: verdana;">ut lids on. Process in pressure canner 45 minutes at 10 lbs pressure adjusting for altitude.</span></p><p><span style="font-family: verdana;">Once processing time is done, remove from heat and allow the canner to come down off the pressure on its own. Once the pressure is gone, remove the lid part way, let cool a few minutes then take lid completely off. Remove jars and allow them to sit undisturbed on a kitchen towel on your countertop 24 hours. </span></p><p><span style="font-family: verdana;">Jars are sealed when button on top of lid is fully depressed and won't flex up and down. Store jars in pantry. Opened jars must be refrigerated.</span></p><p><span style="font-family: verdana;"><b>Yield:</b> varies depending on how many mushrooms your have and their size. I had about 6 pints whole mushrooms and got 8 - half pint jars of sliced mushrooms.</span></p><p><span style="font-family: verdana; font-size: x-small;">Recipe follows guidance from the <a href="https://nchfp.uga.edu/how/can_04/mushrooms.html" target="_blank">NCHFP</a></span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-60669078833877166782021-11-17T11:52:00.004-05:002022-05-21T15:59:12.639-04:00Happy Thanksgiving {A Collection of 30 Recipes}<div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: medium;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsylZPJQ4zqysaf2m2MCVUqOMOSkjz3EcO7h0AqSxzcYS2ZVbH8kg6oHd2sBpapGjgLpUQCbRn5rNC9KPf06DxcCnnfs5JONCXpbDGUbMc59ouXws87X3OJn_d1nOu0latyCyTPbIpHv4/s1500/Happy+Thanksgiving.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="844" data-original-width="1500" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsylZPJQ4zqysaf2m2MCVUqOMOSkjz3EcO7h0AqSxzcYS2ZVbH8kg6oHd2sBpapGjgLpUQCbRn5rNC9KPf06DxcCnnfs5JONCXpbDGUbMc59ouXws87X3OJn_d1nOu0latyCyTPbIpHv4/w640-h360/Happy+Thanksgiving.jpg" width="640" /></a></span></b></span></div><p><span style="font-family: verdana;"><b>This is a collection of my family's delicious new and vintage Thanksgiving dishes</b> including everything from the appetizers, rolls, side dishes, entree, desserts, leftovers and bone broth </span><i style="font-family: verdana;">(save that carcass).</i><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;"><b>Thanksgiving is my very favorite holiday</b> when we gather with friends and family to simply enjoy the food and the company. To me there's no better way to express your thankfulness for all the blessings you treasure. </span></p><p><span style="font-family: verdana;">These recipes are a few of the ones we enjoy in my home and I hope you find one or two (or a few) you'd like to add to your Thanksgiving table. </span></p><p><span><span style="font-family: verdana;">Wishing all of you a wonderful holiday enjoying food, family and friends, <br /></span></span><b style="color: #800180; font-family: times; font-size: xx-large;"><i>Mary</i></b></p><p><span style="font-family: verdana; font-size: x-large;"><b>APPETIZERS and ACCOMPANIMENTS</b></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2tYrfHg8Uf1cmLExL1nm_Ip-e1hyphenhyphen6LobfRq9d-754SOX0jq2gK8h7bJDulZu8AsoKjw0YiZi9v85myTUMBngQvuQQVd4iRVq6vY9Dbya4gYJ32uWCAWf8p40oHUZrbxjFZuqj5Zr9EE/s2048/cranberry+orange+jam+two.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1679" data-original-width="2048" height="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2tYrfHg8Uf1cmLExL1nm_Ip-e1hyphenhyphen6LobfRq9d-754SOX0jq2gK8h7bJDulZu8AsoKjw0YiZi9v85myTUMBngQvuQQVd4iRVq6vY9Dbya4gYJ32uWCAWf8p40oHUZrbxjFZuqj5Zr9EE/w640-h525/cranberry+orange+jam+two.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><a href="https://www.cookingwithmaryandfriends.com/2017/11/cranberry-orange-jam.html" target="_blank"><span style="font-size: large;"><b>Thanksgiving Jam</b></span></a><br /><br /></div></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cNq_MV0e_7LTeWnpG8mbUjR_S8G00vzc037xRfqYPSAdyG8UAf2OHWs4Xd6aoFfedg9kzVtYk_uqKsTOO0i3CjzT7Q6naMG-S4K6hxnbcJJDZrBCRcu4F0xbDQ2sfcebescwFbzGBpo/s2048/jam2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cNq_MV0e_7LTeWnpG8mbUjR_S8G00vzc037xRfqYPSAdyG8UAf2OHWs4Xd6aoFfedg9kzVtYk_uqKsTOO0i3CjzT7Q6naMG-S4K6hxnbcJJDZrBCRcu4F0xbDQ2sfcebescwFbzGBpo/w640-h468/jam2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2021/10/Autumn%20Fest%20Jam.html" target="_blank">Autumn Fest Jam</a></b></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbF-iC5gfPWD1Js-A5PY_VBwB8tgnaGJroFQngCQfXtnpvh3qQJIU3cpHmnTFWyGf_KJuEvrzeepSUU3hQQywwyyaE8-8Wb6yzI3jHUDnG3sQXDd3cw_TZ4ompldjT3hdGBrLgu1o2sU/s1600/cranberry+chutney-5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbF-iC5gfPWD1Js-A5PY_VBwB8tgnaGJroFQngCQfXtnpvh3qQJIU3cpHmnTFWyGf_KJuEvrzeepSUU3hQQywwyyaE8-8Wb6yzI3jHUDnG3sQXDd3cw_TZ4ompldjT3hdGBrLgu1o2sU/w640-h426/cranberry+chutney-5.jpg" width="640" /></a></div><br /><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2018/08/cranberry-merlot-chutney.html" target="_blank">Cranberry Merlot Chutney</a></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PaLfYIHIID2x0UQwuX1RWls6cmEz20exCxfJ_vAhjKzD0IJcxbaDVePWM_3va_o_tMouaFShO4DHZwZuknFSUPyBtfiLbXw95PwN7yXOgV5-t5l6HPTuQQjR7eRmV_1vpc1tXE8skkI/s2048/pickled+cranberries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1519" data-original-width="2048" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-PaLfYIHIID2x0UQwuX1RWls6cmEz20exCxfJ_vAhjKzD0IJcxbaDVePWM_3va_o_tMouaFShO4DHZwZuknFSUPyBtfiLbXw95PwN7yXOgV5-t5l6HPTuQQjR7eRmV_1vpc1tXE8skkI/w640-h474/pickled+cranberries.jpg" width="640" /></a></div><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2017/10/pickled-cranberries.html" target="_blank">Pickled Cranberries </a><br /><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSXkaHLFXrjjrj66PiwI6wWhZUbP9rP9N5fq1QhpviObgsQ0R3KuSBv31ylG7fllAPstXJH9JuZ-r8IkiPou_72DjLHb3itbPLNjyPP5ZcO1Q_VqHTeLqb_WMt1UMyqY2Kv2Rbuvd8Yo/s2048/crab+dip2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="2048" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSXkaHLFXrjjrj66PiwI6wWhZUbP9rP9N5fq1QhpviObgsQ0R3KuSBv31ylG7fllAPstXJH9JuZ-r8IkiPou_72DjLHb3itbPLNjyPP5ZcO1Q_VqHTeLqb_WMt1UMyqY2Kv2Rbuvd8Yo/w640-h490/crab+dip2.jpg" width="640" /></a></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;"><a href="https://www.cookingwithmaryandfriends.com/2015/09/hot-crab-dip.html" target="_blank">Hot Crab Dip</a></span></b></div></span></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODBskRk5h_-eZ8A5k68mtBEQTis4TkcN7FzDXlCZct-FtfRv57Iyz6k_hX9X2uWcSiFrI48GznuK1g8VovPnaKLUpOZROy-l86daS51TmtlSUAmrFZ-pNEIcqZgnIa8McJ2bChJt4FTM/s2048/pickled+apples+large.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1940" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODBskRk5h_-eZ8A5k68mtBEQTis4TkcN7FzDXlCZct-FtfRv57Iyz6k_hX9X2uWcSiFrI48GznuK1g8VovPnaKLUpOZROy-l86daS51TmtlSUAmrFZ-pNEIcqZgnIa8McJ2bChJt4FTM/w606-h640/pickled+apples+large.jpg" width="606" /></a></div><br /><div style="text-align: center;"><span style="font-size: x-large;"><b><a href="https://www.cookingwithmaryandfriends.com/2017/10/pickled-apples.html" target="_blank">Pickled Apples</a></b></span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHYuKiNfh1v8f7hySx4_BX4pcOy7-QxCQIh-AOzd7pxeHX5e_DWXbiiadFNzAiuCCqYRuaRMiR4bPZMblXYlfcsgmVsxoVLlN1fW57UpKbvLVynMuy7zY2YW5JuVpSdu9Ac-pZ7mrpfQ/s2048/apple+butter+%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHYuKiNfh1v8f7hySx4_BX4pcOy7-QxCQIh-AOzd7pxeHX5e_DWXbiiadFNzAiuCCqYRuaRMiR4bPZMblXYlfcsgmVsxoVLlN1fW57UpKbvLVynMuy7zY2YW5JuVpSdu9Ac-pZ7mrpfQ/w640-h426/apple+butter+%25283%2529.jpg" width="640" /></a></div><div style="text-align: center;"><b><a href="https://www.cookingwithmaryandfriends.com/2012/09/apple-butter-crockpot.html" target="_blank">Apple Butter</a></b></div></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: x-large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: x-large;">DINNER ROLLS and CORNBREAD</span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbhPfGBI5Lm9JaVA5ALl3Dysr2qgfR5xt6ZoGMcFm4LDmT6q5W9dc4RumZlaR1aaILb-J57AEm93bzStW1ktTp2BN5BnPKgO8iBtEkufcqnzks3OCkW2wSAS6zE6TK_4cKy6u7OxDdEY/s1600/rolls+%25281%2529.jpg" style="font-size: x-large; font-weight: bold; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1261" data-original-width="1600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbhPfGBI5Lm9JaVA5ALl3Dysr2qgfR5xt6ZoGMcFm4LDmT6q5W9dc4RumZlaR1aaILb-J57AEm93bzStW1ktTp2BN5BnPKgO8iBtEkufcqnzks3OCkW2wSAS6zE6TK_4cKy6u7OxDdEY/w640-h504/rolls+%25281%2529.jpg" width="640" /></a></div></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2012/04/easy-big-fat-yeast-rolls.html" target="_blank">Easy Big Fat Yeast Rolls</a></b></span></div></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><b><div class="separator" style="clear: both; font-size: xx-large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bPbmb61BbVr10pKSc0HaAMo0lC4ZxhIdOxIMDXco6oRNOMVVpVMDE5BOpeANdOYwzWNi_D-cHKRwdWReGJypD0Emtn28qLZmc0UxKr9qeokr_g5WxHUBiELIWOuhTZdU7fLUvDpywOA/s2048/cornbread3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1607" data-original-width="2048" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bPbmb61BbVr10pKSc0HaAMo0lC4ZxhIdOxIMDXco6oRNOMVVpVMDE5BOpeANdOYwzWNi_D-cHKRwdWReGJypD0Emtn28qLZmc0UxKr9qeokr_g5WxHUBiELIWOuhTZdU7fLUvDpywOA/w640-h502/cornbread3.jpg" width="640" /></a></div><span style="font-size: large;"><div style="text-align: center;"><b><span style="font-size: large;"><a href="https://www.cookingwithmaryandfriends.com/2016/09/sweet-potato-cornbread.html">Sweet Potato Cornbread</a></span></b></div></span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><b><span style="font-size: large;"><br /></span><span style="font-size: x-large;">VEGETABLES AND SIDES</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKjYJudQ7NBmHBvkYSAAEDMYT4hg_QeOB6XPruEIm16FacV1RPydb8kZQX3VZIXrX6lh93ltEGMDjsxfjgHR9bDs3-ueQOYNwPhPTkbxscSp-cCiqtf3P4aOLrKXY6byizz38Eu-WHUw/s2048/green+bean+casserole2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1569" data-original-width="2048" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilKjYJudQ7NBmHBvkYSAAEDMYT4hg_QeOB6XPruEIm16FacV1RPydb8kZQX3VZIXrX6lh93ltEGMDjsxfjgHR9bDs3-ueQOYNwPhPTkbxscSp-cCiqtf3P4aOLrKXY6byizz38Eu-WHUw/w640-h490/green+bean+casserole2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><b><span style="font-size: large;"><a href="https://www.cookingwithmaryandfriends.com/2020/10/green-bean-casserole.html" target="_blank">Green Bean Casserole</a></span></b></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMLFR55XAD74VKVwI0APfsmeb8ZLVFkQEunCosPkPF9u-CBi6uAi_Z1zFxnOmWIFtAqSlmSWTEi8SltNb5uch8VmWb-dsvuKDkcZV4Kyou19puylxawYoiVO5T3KJFLDtqS_ClmMOkxE/s2048/Brussels+sprouts5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMLFR55XAD74VKVwI0APfsmeb8ZLVFkQEunCosPkPF9u-CBi6uAi_Z1zFxnOmWIFtAqSlmSWTEi8SltNb5uch8VmWb-dsvuKDkcZV4Kyou19puylxawYoiVO5T3KJFLDtqS_ClmMOkxE/w640-h426/Brussels+sprouts5.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2018/01/roasted-shredded-brussels-sprouts.html" target="_blank">Roasted Shredded Brussels Sprouts</a></b></span></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOZqh3X2cc6XuUuNtnt2JCEy4JM9Wulmhv63x7wWGiJ-BD2lM4jtpxupyK3-0LGUss54mDPRZcw6L78h6pseButR5Ail3dX4HN2BRPNdZo1SYtvJrGAt7IXaLbI7I8ZL9qWofhn6fQ3Y/s2048/Roasted+Broccoli.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="2048" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOZqh3X2cc6XuUuNtnt2JCEy4JM9Wulmhv63x7wWGiJ-BD2lM4jtpxupyK3-0LGUss54mDPRZcw6L78h6pseButR5Ail3dX4HN2BRPNdZo1SYtvJrGAt7IXaLbI7I8ZL9qWofhn6fQ3Y/w640-h438/Roasted+Broccoli.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><b><span style="font-size: large;"><a href="https://www.cookingwithmaryandfriends.com/2015/01/roasted-broccoli-with-onions-and-bacon.html" target="_blank">Roasted Broccoli with Onions and Bacon</a></span></b></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90ytW35IYql7g2LkdWJ2B-Y5EglxhxfZxur3_WLPW06wGt9_wRUl9kqq45WVOPuNmmi903jHZIwRDDNKw_NjF_hb6E-sPRhxlidabR6Yh2UDc82mS0FtcFT-jlkNSEjWXjux2wwEdcS8/s1600/potatoes2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90ytW35IYql7g2LkdWJ2B-Y5EglxhxfZxur3_WLPW06wGt9_wRUl9kqq45WVOPuNmmi903jHZIwRDDNKw_NjF_hb6E-sPRhxlidabR6Yh2UDc82mS0FtcFT-jlkNSEjWXjux2wwEdcS8/w640-h426/potatoes2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><b><span style="color: #f3f3f3; font-size: large;"><a href="https://www.cookingwithmaryandfriends.com/2014/02/cheesy-creamy-scallop-potatos-with-bacon.html" target="_blank">Cheesy Creamy Scallop Potatoes with Bacon</a></span></b></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sTZ57rvOTwl0qyDJCJs7aLRmeh0YCJut0-DmyvdITOMnVY2KGg-jopI-cc5id-92v-nZo_NT_753FW2QV1g2TfadUtQJa-7VvvCYq4LmBtsmSSSP680-ZZAOmFtrMYLJJQ8muda0mvs/s1600/sweet+casserole2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1283" data-original-width="1600" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sTZ57rvOTwl0qyDJCJs7aLRmeh0YCJut0-DmyvdITOMnVY2KGg-jopI-cc5id-92v-nZo_NT_753FW2QV1g2TfadUtQJa-7VvvCYq4LmBtsmSSSP680-ZZAOmFtrMYLJJQ8muda0mvs/w640-h514/sweet+casserole2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2012/10/sweet-potato-souffle.html" target="_blank">Sweet Potato Souffle</a></b></span></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNUG6AY15EJS2iwOv3moK9ag4XKQMNIxyQW8VEqRKieS3qFGrh_ciJpb3UDWvwxZwaR-Fh44LiZ4hSwTcJ_R3EOnht8CUs7amz9FmlStHFgEIduyIn-9jaQc1YxuRe6ftS20tsagqkio/s2048/mac+and+cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="2048" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNUG6AY15EJS2iwOv3moK9ag4XKQMNIxyQW8VEqRKieS3qFGrh_ciJpb3UDWvwxZwaR-Fh44LiZ4hSwTcJ_R3EOnht8CUs7amz9FmlStHFgEIduyIn-9jaQc1YxuRe6ftS20tsagqkio/w640-h444/mac+and+cheese.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2013/02/super-cheesy-mac-and-cheese.html" target="_blank">Super-Cheesy Mac and Cheese</a></b></span></div></span><p></p><p style="background-color: white; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; position: relative; text-align: left;"><span style="background-color: transparent; font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: transparent; font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6gUZmPNtvL3ewPiymqa9m2jFpVYXdYW7xIrJmE7UT1nYgKcEGoWN1dt61FeLFOTMlfdSqtVa1FzL-oh6DWpHOGR7jfrA9b3HEnZM7fseHSYO7IkqPuRuyGxZJkWxcajAVyhyyudPOjk/s2048/roast+chicken4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1299" data-original-width="2048" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6gUZmPNtvL3ewPiymqa9m2jFpVYXdYW7xIrJmE7UT1nYgKcEGoWN1dt61FeLFOTMlfdSqtVa1FzL-oh6DWpHOGR7jfrA9b3HEnZM7fseHSYO7IkqPuRuyGxZJkWxcajAVyhyyudPOjk/w640-h406/roast+chicken4.jpg" width="640" /></a></span></div><span style="background-color: transparent; font-family: verdana;"><br /><div style="text-align: center;"><span style="background-color: transparent;"><span style="color: #2b00fe; font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2013/05/corn-bread-dressing-from-this-northern.html" target="_blank">Cornbread Dressing</a></b></span></span></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSLs8i-2AKjznUH9cYb5Xy_ZO5QWhgcaxSWCnUbJQzcFvc3vSm7La6KWde2ppaqhUivtWUAtY2rge7U4SuKJSKhNuFX1jkJn9bNe8TZxNSlYe47rOeuHJmHYGuWApW2RHPvCwOMDcguc/s2048/stuffing+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1213" data-original-width="2048" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSLs8i-2AKjznUH9cYb5Xy_ZO5QWhgcaxSWCnUbJQzcFvc3vSm7La6KWde2ppaqhUivtWUAtY2rge7U4SuKJSKhNuFX1jkJn9bNe8TZxNSlYe47rOeuHJmHYGuWApW2RHPvCwOMDcguc/w640-h380/stuffing+%25282%2529.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="color: #2b00fe; font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2013/11/new-england-bread-and-sausage-stuffing.html" target="_blank">New England Bread and Sausage Stuffing</a></b></span></div></span><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsQ8UPAMSEsSlh_EZ-2U3R91Rdk81u4xBgYAwtxhVMnH2z1Lxl3MQTfmA7KTfOKijEQ3EhJ40y8QGMbdfZN3To8S0mWIJ0m0MjejzpTSiDza6H8qU21Y4xh6UPjiMe4iuIk9gT_aO8us/s2048/butter2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="2048" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvsQ8UPAMSEsSlh_EZ-2U3R91Rdk81u4xBgYAwtxhVMnH2z1Lxl3MQTfmA7KTfOKijEQ3EhJ40y8QGMbdfZN3To8S0mWIJ0m0MjejzpTSiDza6H8qU21Y4xh6UPjiMe4iuIk9gT_aO8us/w640-h402/butter2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2014/11/herbed-butter-rub-for-poultry.html" target="_blank">Herbed Butter Rub for Poultry</a><br /><br /></b></span></div><div style="text-align: left;"><b><span style="font-size: x-large;">MAIN COURSE</span></b></div></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlh6KeKCC9NkOVXh5lcOP-ToICndnNNMJPF_3Hb__ibtZA9NX_lk-J8NirfhtPIh2s2gXouv6YEcu-bfFeqfAPAgm68vtNSyKjgZqXOMYeaFmnSXMNwrYYl7i6jwoEX4eAkBktc7aEDFs/s640/heritage+turkey.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="566" data-original-width="640" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlh6KeKCC9NkOVXh5lcOP-ToICndnNNMJPF_3Hb__ibtZA9NX_lk-J8NirfhtPIh2s2gXouv6YEcu-bfFeqfAPAgm68vtNSyKjgZqXOMYeaFmnSXMNwrYYl7i6jwoEX4eAkBktc7aEDFs/w640-h566/heritage+turkey.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2014/11/roasting-heritage-breed-turkey.html">Roasting a Pasture-Raised Heritage Turkey</a></b></span></div></span><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-XVRyhO4K92r3NdkUCup9Ep1D8MgNyTteV5Ja-OqbcZdSehKtu2z6RhoJ6KiJrhqeedQsGZneJRVO-iZNxdjq8IjB2tN2BQXi0EDqUKie5AZ7RNQ-UarFs9B45ZNfLOSyMrNIC2I5Dc/s960/ham+%25285%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="584" data-original-width="960" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-XVRyhO4K92r3NdkUCup9Ep1D8MgNyTteV5Ja-OqbcZdSehKtu2z6RhoJ6KiJrhqeedQsGZneJRVO-iZNxdjq8IjB2tN2BQXi0EDqUKie5AZ7RNQ-UarFs9B45ZNfLOSyMrNIC2I5Dc/w640-h390/ham+%25285%2529.jpg" width="640" /></a></div><div style="text-align: center;"><b><a href="https://www.cookingwithmaryandfriends.com/2015/04/perfectly-baked-ham.html" target="_blank">Perfectly Baked Ham</a></b><br /><br /></div></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: x-large;"><b>DESSERTS</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUMhEGPN8CGurTsE-9gP8474C1JllWci-k0BKet4-hTUxGobSnu2WhsHSF8ED1fYSuFGagw7LPHL3cUGFC6LEQb9WI2IzlYmmN9gRqJgB822xbaoKCShaYGeC-kGov0KQQgUSzXZ206k/s2048/apple+pie+dessert.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1463" data-original-width="2048" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUMhEGPN8CGurTsE-9gP8474C1JllWci-k0BKet4-hTUxGobSnu2WhsHSF8ED1fYSuFGagw7LPHL3cUGFC6LEQb9WI2IzlYmmN9gRqJgB822xbaoKCShaYGeC-kGov0KQQgUSzXZ206k/w640-h458/apple+pie+dessert.jpg" width="640" /></a></div><br /><div style="text-align: center;"><b><a href="https://www.cookingwithmaryandfriends.com/2014/10/apple-pie-dessert.html" target="_blank"><span style="font-size: large;">Apple Pie Dessert</span></a></b></div><p></p><p style="text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC3DeCqrZlb7l8HxRJYTU1mp5L0E7yDa9BfcWFwGFNrCzaj2OtB1OPaM0B9Yr8PwKrLwo9T395fuDL9yDtgojllZzHnBjrLJlMTW_KZXUq0G6CkuejHrLHmP9mqLq83orXdqtCmec7-4/s2048/Pumpkin2+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1340" data-original-width="2048" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiC3DeCqrZlb7l8HxRJYTU1mp5L0E7yDa9BfcWFwGFNrCzaj2OtB1OPaM0B9Yr8PwKrLwo9T395fuDL9yDtgojllZzHnBjrLJlMTW_KZXUq0G6CkuejHrLHmP9mqLq83orXdqtCmec7-4/w640-h418/Pumpkin2+%25282%2529.jpg" width="640" /></a></span></b></div><b><span style="font-size: large;"><br /><div style="text-align: center;"><b><span style="font-size: large;"><a href="https://www.cookingwithmaryandfriends.com/2014/10/pumpkin-cheesecake-parfaits.html" target="_blank">Pumpkin Cheesecake Parfaits</a></span></b></div></span></b><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_6OXpihKAyrOPn7t95-obYQH_MK7OITadKkCDgkOZg-3ER91K1UelDtvKFEGo-XaRNNC3IAiAqbj-_jfUU6e4LsrSOQEWBQxFKmXDaC2X3FeOKMKBc04RsRBQcwf8JHo09zKBD-JafM/s2048/Fall+Pumpkin+Apple+Cake6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1896" data-original-width="2048" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_6OXpihKAyrOPn7t95-obYQH_MK7OITadKkCDgkOZg-3ER91K1UelDtvKFEGo-XaRNNC3IAiAqbj-_jfUU6e4LsrSOQEWBQxFKmXDaC2X3FeOKMKBc04RsRBQcwf8JHo09zKBD-JafM/w640-h592/Fall+Pumpkin+Apple+Cake6.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><b><span style="font-size: large;"><a href="https://www.cookingwithmaryandfriends.com/2021/10/pumpkinapplecake.html" target="_blank">Pumpkin Apple Cake</a></span></b></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXCoTOKsdIB9RMYa3unHQH9G-Hy5HqVNjndR1384uzAvFh95x9HUGdNEwBCMk3CmpgsRmH-IWx_aChhY14yQ5YblE2vWEUX-IfFV-MVT5xHZSKywfaqJjPnHtyUPlaVIkuWhfVUYOcQw/s2048/pecan+pie3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1436" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXCoTOKsdIB9RMYa3unHQH9G-Hy5HqVNjndR1384uzAvFh95x9HUGdNEwBCMk3CmpgsRmH-IWx_aChhY14yQ5YblE2vWEUX-IfFV-MVT5xHZSKywfaqJjPnHtyUPlaVIkuWhfVUYOcQw/w640-h448/pecan+pie3.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2017/02/deep-dish-pecan-pie.html" target="_blank">Deep Dish Pecan Pie</a></b></span></div></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaNitFiqKDV38AxQPK_UKW48mMkg0ESC42Kxx7cACSMECSWcqKKHsc_ATuVneNe3P6Mvc5mjH8RHXpEfJV05ub2UAEq-ncyZGJ8l6YDTG8xmE-4Wgt0-RkpMwDG9i0ImL24QWvlE-Yb4/s2048/bread+pudding2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaNitFiqKDV38AxQPK_UKW48mMkg0ESC42Kxx7cACSMECSWcqKKHsc_ATuVneNe3P6Mvc5mjH8RHXpEfJV05ub2UAEq-ncyZGJ8l6YDTG8xmE-4Wgt0-RkpMwDG9i0ImL24QWvlE-Yb4/w640-h474/bread+pudding2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br /><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2019/02/southern-praline-bread-pudding.html">Southern Praline Bread Pudding</a></b></span></div></span><p></p><p><span></span></p><div class="separator" style="clear: both; font-family: verdana; text-align: center;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15MIyaOfl7REtURgcasxz1rukNoHdh5k04dBeVXFQPARgndVpwHBN51wpqcPRLUd3u-E8KrfWQpv9KIAeP74uYp5x73L_2XTnhoVb2rjuI85nfrqAEBtpaRqYmheQbfxTl3J-TXinwTo/s1600/butter+pecan+cheesecake3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1136" data-original-width="1600" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh15MIyaOfl7REtURgcasxz1rukNoHdh5k04dBeVXFQPARgndVpwHBN51wpqcPRLUd3u-E8KrfWQpv9KIAeP74uYp5x73L_2XTnhoVb2rjuI85nfrqAEBtpaRqYmheQbfxTl3J-TXinwTo/w640-h454/butter+pecan+cheesecake3.jpg" width="640" /></a></span></div><span><br /><div style="font-family: verdana; text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2016/11/butter-pecan-cheesecake.html" target="_blank">Butter Pecan Cheesecake</a></b></span></div><div style="font-family: verdana; text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYl6CPtUfV-0tcBB6Wh3NJEIjoxitm1zGjVFGZDqWydNh9RhjgD3IpYvWFZuNguLfWYuK6fxbBAw2q-pCY1P55aeD0TVbCz4BpCv80ibyfHOQ5923RZBstuGEgj17Bb6CeXopKIG-1k5w/s2048/apple+crisp2+largel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYl6CPtUfV-0tcBB6Wh3NJEIjoxitm1zGjVFGZDqWydNh9RhjgD3IpYvWFZuNguLfWYuK6fxbBAw2q-pCY1P55aeD0TVbCz4BpCv80ibyfHOQ5923RZBstuGEgj17Bb6CeXopKIG-1k5w/w640-h426/apple+crisp2+largel.jpg" width="640" /></a></div><div style="text-align: center;"><b><a href="https://www.cookingwithmaryandfriends.com/2012/09/apple-crisp.html" target="_blank">Apple Crisp</a></b></div></b></span></div><div style="text-align: left;"><b style="font-family: verdana; font-size: xx-large;">LEFTOVERS</b></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4O1uHHcyN8kWmJsNQk13hrObUnF5l8KouqS2ByKNbxldpaR08fpLYxDSggMiEXDO6_dWYjhBhshtF3wEUyuPspqahWljqZjBlO3MvaHQzD0czUL8iFYYBPRTPpgEg1KsZMkbW7L_cqrc/s2048/Turkey+Supreme+Casserole6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1409" data-original-width="2048" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4O1uHHcyN8kWmJsNQk13hrObUnF5l8KouqS2ByKNbxldpaR08fpLYxDSggMiEXDO6_dWYjhBhshtF3wEUyuPspqahWljqZjBlO3MvaHQzD0czUL8iFYYBPRTPpgEg1KsZMkbW7L_cqrc/w640-h440/Turkey+Supreme+Casserole6.jpg" width="640" /></a></div><div style="text-align: center;"><b><a href="https://www.cookingwithmaryandfriends.com/2018/11/turkey-supreme-casserole.html" target="_blank"><span style="font-size: large;">Turkey Supreme Casserole</span></a></b></div><div style="text-align: center;"><br /></div></span></div><div style="text-align: left;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gghTnuk249pfXulC3o5VQC3Hd6F5DWa8aJ6fZpSOD5xPdRBe1i5fX6SX3KEq5g1QgyyGml8d2XD5BI8wIFlmg0xMOWyS8gvqgoPud1TSvx6rjANs1hbu0yN_jX9-NzGl43k5PeP2xoo/s2048/cheesy+shells+and+ham.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1671" data-original-width="2048" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6gghTnuk249pfXulC3o5VQC3Hd6F5DWa8aJ6fZpSOD5xPdRBe1i5fX6SX3KEq5g1QgyyGml8d2XD5BI8wIFlmg0xMOWyS8gvqgoPud1TSvx6rjANs1hbu0yN_jX9-NzGl43k5PeP2xoo/w640-h522/cheesy+shells+and+ham.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2013/12/cheesyshellsandhambake.html" target="_blank">Cheesy Shells and Ham</a></b></span></div><b><span style="font-size: x-large;"><br />BONE BROTH </span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Cdu85WSCcxGcuu1WK2mM-Vzk1COf2QZ1Qi-VEdGtOTaDEjM-tzoXAuE6YGwt91xpHSw0-850UUUbFu8ZySdHWz_MS6P0mGQMnMB5zp4PPdUSXGOf7IP-jctqlvnOhFvoFI-px7yBQjA/s2048/turkey+bone+broth+finished.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1302" data-original-width="2048" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Cdu85WSCcxGcuu1WK2mM-Vzk1COf2QZ1Qi-VEdGtOTaDEjM-tzoXAuE6YGwt91xpHSw0-850UUUbFu8ZySdHWz_MS6P0mGQMnMB5zp4PPdUSXGOf7IP-jctqlvnOhFvoFI-px7yBQjA/w640-h406/turkey+bone+broth+finished.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-size: large;"><b><a href="https://www.cookingwithmaryandfriends.com/2014/11/turkey-bone-broth.html" target="_blank">Turkey Bone Broth</a></b></span></div><br />Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></div><div style="font-family: verdana; text-align: left;"><span style="font-size: x-small;"><br />© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></div><div style="font-family: verdana; text-align: left;"><span style="font-size: x-small;"><br /></span></div><div style="font-family: verdana; text-align: left;"><span style="font-size: x-small;"><br /></span></div></span><p></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-86175319856647707192021-10-29T21:36:00.010-04:002022-07-04T16:05:29.016-04:00Best Sour Pickles<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK3zrz-OxeIlFBwefiJSPvaaBDJl8GrSsU0li-B9wYuN97hzAZ190YPuAnih5wVSysdtipOuwdF0GGv2-ZbbON9W2UvOfIU0RNOfNO2Xhs-q2hSl7bUlxTkawH7H1_xyI_DKfkFaDH0Y/s2048/sour+dill.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="2048" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimK3zrz-OxeIlFBwefiJSPvaaBDJl8GrSsU0li-B9wYuN97hzAZ190YPuAnih5wVSysdtipOuwdF0GGv2-ZbbON9W2UvOfIU0RNOfNO2Xhs-q2hSl7bUlxTkawH7H1_xyI_DKfkFaDH0Y/w640-h358/sour+dill.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />This summer I was on a quest to make the BEST Sour Pickles ever. I already knew in order to achieve this I'd need the freshest pickling cucumbers, so I sought out my local farmers market and farmer and quickly purchased a bag full of crispy, firm pickling cucumbers. If you are not near a farmers market, buy the firmest pickling cucumbers you can from your local grocery store.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCth-quFgsaU9i2BtomEvbAqnimFK_Up6BMeg66N4NnrMlmRxsWIhG4ufkHJ7bOy8ekByiDJAJdyUHv5XH8IflerZbj-Ee7pmdOPwGijjJQ0CFWPhf8tiydEy5Bv88QH1CQYuV1OApT20/s2048/cucumbers2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCth-quFgsaU9i2BtomEvbAqnimFK_Up6BMeg66N4NnrMlmRxsWIhG4ufkHJ7bOy8ekByiDJAJdyUHv5XH8IflerZbj-Ee7pmdOPwGijjJQ0CFWPhf8tiydEy5Bv88QH1CQYuV1OApT20/w640-h426/cucumbers2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Now normally you would not think of sour pickles containing pickling spice, but trust me when I tell you the pickling spice, and the salt soak, is what made these turn out so well ... <b>so</b> <b>do not skip it</b>, unless you want limpy pickles and no one wants those.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz_B9gMLQYrhS51KmrGmL4YsWJ-hZDxVHaWm53OFMPYyS74RGZU6R1AQikHXUA6sF9YN7c6uSce58furSFmBRqY-Fuknd4sFrAA2rsamJjiK9uOyrVHvsMSKgMPG0cqfjcdxI_DciwSM/s2048/cucumbers3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrz_B9gMLQYrhS51KmrGmL4YsWJ-hZDxVHaWm53OFMPYyS74RGZU6R1AQikHXUA6sF9YN7c6uSce58furSFmBRqY-Fuknd4sFrAA2rsamJjiK9uOyrVHvsMSKgMPG0cqfjcdxI_DciwSM/w640-h426/cucumbers3.jpg" width="640" /></a></div><b style="font-family: verdana;"><span><br /><span style="font-size: large;">What do you need to make Sour Pickles?</span></span></b><div><ul style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Pickling cucumbers</span></li><li><span style="font-family: verdana; font-size: medium;">Pickling salt<br /></span></li><li><span style="font-family: verdana; font-size: medium;">Whole peppercorns</span></li><li><span style="font-family: verdana; font-size: medium;">Yellow mustard seeds</span></li><li><span style="font-family: verdana; font-size: medium;">Whole allspice</span></li><li><span style="font-family: verdana; font-size: medium;">Stick cinnamon</span></li><li><span style="font-family: verdana; font-size: medium;">Water</span></li><li><span style="font-family: verdana; font-size: medium;">Vinegar</span></li></ul><div><b style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VFoLFD9rUBRaiWDUwekLypUI_LN-D6ZWK9RExKP8UKUnWjAEUdaEMnjNu0KGuUqykzenx5NWHg9qUB6r6wj2aUx-Gu5CtP10w3GQkys58rPPwGkoSQcoJ_HCrX5QAankoZu4AoqVB-4/s2048/Applegate+chicken+and+american+cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1566" data-original-width="2048" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VFoLFD9rUBRaiWDUwekLypUI_LN-D6ZWK9RExKP8UKUnWjAEUdaEMnjNu0KGuUqykzenx5NWHg9qUB6r6wj2aUx-Gu5CtP10w3GQkys58rPPwGkoSQcoJ_HCrX5QAankoZu4AoqVB-4/w640-h490/Applegate+chicken+and+american+cheese.jpg" width="640" /></a></div></b></div><div><b style="font-family: verdana;"><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3J2w5-i82WgPMCms8ti7iH924PUfcusWm0Isb01l96WSQvVHOsuL5Y5Qr-xWqF-R_ljH7MLR7DQRmWCSUsoaANfIc-NiRX5-Mciwyb17mrXIcgga8ay3seQE1YBi9B72ByBmTXS8AWk/s423/pickles2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="423" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3J2w5-i82WgPMCms8ti7iH924PUfcusWm0Isb01l96WSQvVHOsuL5Y5Qr-xWqF-R_ljH7MLR7DQRmWCSUsoaANfIc-NiRX5-Mciwyb17mrXIcgga8ay3seQE1YBi9B72ByBmTXS8AWk/w640-h602/pickles2.jpg" width="640" /></a></div><br />RECIPE<br /></span></b><b style="font-family: verdana;">Ingredients<br /></b><span style="font-family: verdana;"><b>For the pickling spice<br /></b></span><span style="font-family: verdana;">3 tbsp whole black peppercorns<br /></span><span style="font-family: verdana;">3 tbsp yellow mustard seeds<br /></span><span style="font-family: verdana;">4 tsp whole allspice<br /></span><span style="font-family: verdana;">1 cinnamon stick, crumbled</span><p></p><p><span style="font-family: verdana;"><b>For the sour pickles</b><br />3 3/4 - 4 pounds pickling cucumbers<br />1/3 cup pickling salt, plus 1 tsp for the pickling liquid<br />2 1/2 cups distilled white or apple cider vinegar<br />2 1/2 cups water<br />2 tbsp pickling spice<i> (see above, or use store-bought)</i><br />Fresh dill and garlic <i>(optional)</i><br /></span></p><p><span style="font-family: verdana;"><b>For the pickling spice:</b> blend 3 tablespoons whole black peppercorns, 3 tablespoons of yellow mustard seeds, 4 teaspoons of allspice and 1 cinnamon stick, crumbled. Makes 1/2 cup <i>(store remaining pickling spice in a mason jar for use another time).</i></span></p><p><span style="font-family: verdana;"><b>On the first day:</b><br />Trim blossom ends from cucumbers and cut lengthwise into quarters or halves. Place in a bowl and sprinkle with pickling salt. Cover with cold water and mix to dissolve the salt. Place a small plate inside the bowl on top of the cucumbers to keep them submerged. Let stand at cool room temperature or in the refrigerator for 18 hours.</span></p><p><span style="font-family: verdana;"><b>On the second day:<br /></b></span><span style="font-family: verdana;">Drain cucumbers, rinse, and drain again. Bring vinegar, water, and 1 tsp pickling salt to a boil. </span><span style="font-family: verdana;">Put </span><span style="font-family: verdana;">pickling spice</span><span style="font-family: verdana;"> in a spice bag and simmer in the pickling liquid for 5 minutes. Remove before filling jars.</span></p><p><span style="font-family: verdana;">Fill your canning jars (pints or quarts) with the cucumber spears (It helps to lay the jar on the side and fill the edges first, then the center; this keeps the cucumbers from falling over.) If desired, add 2 cloves garlic and 2 or 3 sprigs of dill (or 1 tsp dried dill weed or seed to each jar). </span></p><p><span style="font-family: verdana;">Pour brine over top of cucumbers leaving 1/2-inch headspace. </span><span style="font-family: verdana;">Slide a plastic knife between cucumbers and jar to remove air bubbles adjusting brine as needed to maintain 1/2-inch headspace.</span></p><p><span style="font-family: verdana;">Wipe rim and threads of jar with a clean, damp cloth. Cover jars with lids and bands. </span></p><p><span style="font-family: verdana;">Process pints and quarts 15 minutes in a boiling water bath or steam canner.</span></p><p><span style="font-family: verdana;">Remove jars from canner and set them upright on a dry towel or rack to cool. Let jars cool for 24 hours. Jars are sealed when button on top of the lid is fully depressed and won't flex up or down.</span></p><p><span style="font-family: verdana;">Store in pantry for up to one year. Open jars must be refrigerated.</span></p><p><span style="font-family: verdana;"><b>Cook's note </b>- For best results let sit for 4 weeks before opening a jar to allow all the flavors to meld together.</span></p><p><span style="font-family: verdana;">Enjoy,<br /></span><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana;"><span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></span></p><p><span style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></span></p></div></div>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-75892690286372233402021-10-18T21:26:00.002-04:002021-10-19T12:09:56.596-04:00Cowboy Candy Relish<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5KyuwISW63OQ13CJphmiZrjd1S3UUr4_rcIbBqYnDL7RJsitTh3gjGoEP14iCAba-TGh6tGBX1CAndSt6q5mqXdir-QhyphenhyphenG_v_77SW3s06hnrVpz2oOFkMxLUM_1T8etp9dvYwFBO1m0/s2048/Cowboy+Candy+Relish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1557" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5KyuwISW63OQ13CJphmiZrjd1S3UUr4_rcIbBqYnDL7RJsitTh3gjGoEP14iCAba-TGh6tGBX1CAndSt6q5mqXdir-QhyphenhyphenG_v_77SW3s06hnrVpz2oOFkMxLUM_1T8etp9dvYwFBO1m0/w640-h486/Cowboy+Candy+Relish.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />While we all love my Jalapeno Pickle Relish, I recently had the idea to make Cowboy Candy Relish using the same brine as Cowboy Candy ... and ... oh ... my ... goodness! It's soo good y'all and extremely versatile.</span><p></p><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="font-family: verdana; font-size: large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jnj-luD9DF80_JcM5uwyBq4GPHHeN0gUj4VlSNhl7SmKAyiQU6zvz7a4vllJeT2c1I4z4LM40gur0It1_mXlJAHec6qSewh87VFVSeJmRhQdqZAqcy9CAecPLCNVrjcEe8PcoRFwoNI/s2048/cowboy+candy+relish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1452" data-original-width="2048" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jnj-luD9DF80_JcM5uwyBq4GPHHeN0gUj4VlSNhl7SmKAyiQU6zvz7a4vllJeT2c1I4z4LM40gur0It1_mXlJAHec6qSewh87VFVSeJmRhQdqZAqcy9CAecPLCNVrjcEe8PcoRFwoNI/w640-h454/cowboy+candy+relish.jpg" width="640" /></a></div><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="font-family: verdana; font-size: large;"><b><br /></b></span></div>What do you need to make Cowboy Candy Relish?</b></span></div><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">3 lbs jalapenos</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">1 medium white onion</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">White vinegar</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Sugar</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Celery seed</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Turmeric</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">granulated garlic</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">food processor or sharp knife and cutting board</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Measuring cup</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Mesh strainer</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Water bath or steam canner</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Half-pint canning jars</span></li></ul></div><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><div style="font-size: 13px;"><span style="font-family: verdana;"><b><span style="font-size: large;">How to use it?</span></b></span></div><div><ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Top it on burgers, brats or hot dogs</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Mix it into Jalapeno Popper Dip or Crack Ranch Dip</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Mix it into pimento cheese for a punch of heat</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Add it to egg salad, potato salad or chicken salad</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Mix it with mayo for a twist on tartar sauce</span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Add it to Queso </span></li><li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="font-family: verdana;">Sprinkle some over Nachos</span></li></ul></div></div><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><br /></div><div style="background-color: white;"><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;"><span style="font-size: x-large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zJUv6khgLd2mmdQ_nATjpM5nM8vFkyH_TiRl163TcgCW3ZUtt3eZqb8LddNTPxOBDMypxG2Dq_CAQwct0VCHfHclrp390O8aooOh1DImU2yd6uCsiNZp2jYwQIfvBRuh-Dq0XO-B8eY/s2048/dip.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1479" data-original-width="2048" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zJUv6khgLd2mmdQ_nATjpM5nM8vFkyH_TiRl163TcgCW3ZUtt3eZqb8LddNTPxOBDMypxG2Dq_CAQwct0VCHfHclrp390O8aooOh1DImU2yd6uCsiNZp2jYwQIfvBRuh-Dq0XO-B8eY/w640-h462/dip.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Jalapeno Popper Dip (cream cheese, sour cream, cheddar cheese, <br />Cowboy Candy relish, panko crumbs, shredded parmesan and melted butter)</span></td></tr></tbody></table><br />RECIPE</span></b><br /></div></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><b>Ingredients</b><br />3 lbs jalapenos, fresh and firm</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;">1 small to medium onion, minced<br />2 cups distilled white vinegar<i> </i><br />6 cups granulated sugar<br />1⁄2 tsp turmeric<br />1⁄2 tsp celery seed<br />2 tsp granulated garlic<br />1 tsp ground cayenne pepper</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><br /><b>Method</b><br />Wearing gloves if desired, slice the stems from the jalapenos and discard. Slice in half and seed if desired, or leave the seeds in. Dice or mince the peppers and onion in a food processor using the chopping blade. <br /><br />In a large pot, bring vinegar, white sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the minced peppers, and onion; simmer for 4 minutes.<br /><br />Strain relish through a mesh strainer over a bowl reserving the brine. Scoop the relish</span><span style="font-family: verdana;"> into canning jars leaving 1/2 inch head-space.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><br />Add the syrup back to the pot and bring to a full rolling boil. Boil hard for 6 minutes.<br /><br />Using a ladle, add the boiling syrup to the jars over the </span><span style="font-family: verdana;">minced </span><span style="font-family: verdana;">peppers</span><span style="font-family: verdana;">, distributing it evenly between all the jars, leaving a 1/2-inch head-space. Use a small knife, or a plastic canning tool designed to remove air bubbles, and run it around the insides of the jars, moving it up and down to remove any air bubbles. Adjust the level of the syrup if necessary.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><br />Wipe the rims of the jars with a clean, damp paper towel and top jars with lids and bands.<br /><br />Process jars in a boiling water bath or <a href="https://www.cookingwithmaryandfriends.com/2017/02/steam-canning.html" target="_blank"><b>steam canner</b></a> 10 minutes for half-pints adjusting for your altitude.<br /><br />Transfer the jars to a dish cloth-covered space on your counter-top and let jars sit undisturbed for 24 hours.<br /></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><b><br /></b></span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><b>Cooks note - </b>yield<b> </b>depends on size of peppers used and how fine the peppers and onion are diced or minced; approx. 4-6 half-pints.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy,</span><br style="color: #444444;" /><span style="color: purple; font-family: times, "times new roman", serif;"><b><i><span style="font-size: x-large;">Mary</span></i></b></span><br style="color: #444444;" /><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #444444; font-size: x-small;"><br /></span><span style="font-family: inherit; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></div><div style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><br /></div></div><div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;"><span style="font-family: verdana;"><br /></span></div>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-30617755318727923542021-10-10T20:56:00.001-04:002021-10-10T20:56:38.564-04:00Mixed Peppers Pepper Jelly<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMWlTp1CV_SeDm3c4gx_LgbsM-H0obWSRXpUbATED_8X8r_neNFe4TwyryIwyvpoIZo57KRxVNychB5oXTGJ85PY9TTmlA-YZggaiebZeuOnwvr4IxUjhrGJy87Czr8t8jyq8DEbxc8A/s2048/Mixed+Peppers+Pepper+Jelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="2048" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMWlTp1CV_SeDm3c4gx_LgbsM-H0obWSRXpUbATED_8X8r_neNFe4TwyryIwyvpoIZo57KRxVNychB5oXTGJ85PY9TTmlA-YZggaiebZeuOnwvr4IxUjhrGJy87Czr8t8jyq8DEbxc8A/w640-h456/Mixed+Peppers+Pepper+Jelly.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />All summer long we had a a variety of peppers growing in our raised bed garden. It's truly amazing how many peppers just a few plants will produce, but the peppers kept coming and coming. At times I felt like I was part of some sort of never ending story! Bear in mind all these peppers all summer long came from ONE of each type of plant ... wow!</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEira5oiCAGPU1jCkyDkwVQMW8xjYuj6WSi6NTM7baxgnuNMMMhRFbwVGoGQirZY_borwBBZiJEZuIeRl2NBvenZeEc1RBmpfk6SSZqUGE63o0Tz-sosYOaPG8LztoTAN8F2SAZZx-U_ApI/s2000/240574405_10226612147840455_4271160932486949497_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="2000" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEira5oiCAGPU1jCkyDkwVQMW8xjYuj6WSi6NTM7baxgnuNMMMhRFbwVGoGQirZY_borwBBZiJEZuIeRl2NBvenZeEc1RBmpfk6SSZqUGE63o0Tz-sosYOaPG8LztoTAN8F2SAZZx-U_ApI/w640-h448/240574405_10226612147840455_4271160932486949497_n.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />I made a variety of pepper products such as pickled peppers, pepper relish, Cowboy Candy (candied jalapenos), Cowgirl Candy (candied mild peppers), then suddenly thought why not a mixed peppers pepper jelly? You know, one with all the flavor but much less heat that would be great for those folks who just can't handle the spice.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwFtofrzqqkgEjOkgofsGPbt_fh55DcXWWZC36H24aJqVMUBGhOJ5aJPUPbW39WdYkJxD9EN7LJIsRq4ZrL7uvt2XzrGko9I_P5f41nbhJZnHrbpfD26FX8Qlvdf2utERF9hazHuWqZg/s2048/Mixed+Peppers+Pepper+Jelly3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1264" data-original-width="2048" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwFtofrzqqkgEjOkgofsGPbt_fh55DcXWWZC36H24aJqVMUBGhOJ5aJPUPbW39WdYkJxD9EN7LJIsRq4ZrL7uvt2XzrGko9I_P5f41nbhJZnHrbpfD26FX8Qlvdf2utERF9hazHuWqZg/w640-h396/Mixed+Peppers+Pepper+Jelly3.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />So with some Mad Hatter Peppers, Mild Hatch Chiles, Banana Peppers and just a handful of Jalapeno Peppers this Mixed Peppers Pepper Jelly was born. And oh my goodness, it is sooooooo delicious.</span><p></p><p><span style="font-family: verdana; font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEDnulsWByNPtm3dxokKl1YeYXDDHgTL0M2JIFojRZzar15XEh0fNlBqJGvNIL-8UJrFWT2VwgGAPdHQDcp4RGk8pnVpmP-vcgeTIoXw-7PylgabyhVRnp_yEViz32WUhs5YDSNax684/s2048/Mixed+Peppers+Pepper+Jelly2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1457" data-original-width="2048" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEDnulsWByNPtm3dxokKl1YeYXDDHgTL0M2JIFojRZzar15XEh0fNlBqJGvNIL-8UJrFWT2VwgGAPdHQDcp4RGk8pnVpmP-vcgeTIoXw-7PylgabyhVRnp_yEViz32WUhs5YDSNax684/w640-h456/Mixed+Peppers+Pepper+Jelly2.jpg" width="640" /></a></b></span></div><span style="font-family: verdana; font-size: medium;"><b><br />What do you need to make Mixed Peppers Pepper Jelly?</b></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">2 cups mixed minced mild/sweet peppers such as red or orange bell peppers, Mad Hatter peppers and mild Hatch chile or Banana peppers (any combo of mild peppers works)</span></li><li><span style="font-family: verdana;">1/2 cup seeded and minced jalapeno peppers</span></li><li><span style="font-family: verdana;">Sugar</span></li><li><span style="font-family: verdana;">Sure-Jell (yellow box powdered fruit pectin 1.75 oz)</span></li><li><span style="font-family: verdana;">Vinegar (apple cider or white vinegar 5% acidity)</span></li><li><span style="font-family: verdana;">1 tsp butter</span></li></ul><div><span style="font-family: verdana;"><span style="font-size: x-large;"><b>RECIPE</b></span><br /><b>Ingedients</b></span></div><div><span style="font-family: verdana;">2 cups any combo of mild peppers minced</span></div><div><span style="font-family: verdana;">1/2 cup seeded and minced jalapeno peppers<br />1 cup apple cider or white vinegar (5% acidity)</span></div><div><span style="font-family: verdana;">1 tsp butter (to reduce foaming)</span></div><div><span style="font-family: verdana;">1 box yellow Sure-Jell fruit pectin</span></div><div><span style="font-family: verdana;">5 cups sugar</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Method</b></span></div><div><span style="font-family: verdana;">Cut and seed peppers then mince in your food processor using the chopping blade. Measure to be sure you have 2 1/2 cups and scoop it all into a stock pot.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add vinegar, butter and Sure-Jell; stir to mix well. Bring to a boil over high heat and cook 3 minutes </span><span style="font-family: verdana;">stirring often.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Carefully add sugar all at once and return to a rolling boil stirring constantly. Boil hard one minute.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Remove from heat and ladle into half-pint jars leaving 1/4-inch headspace. Wipe rims with clean cloth and top with lids and bands.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Process in boiling water bath or steam canner 10 minutes. Remove from canner and allow to sit on a kitchen towel on your countertop 24 hours undisturbed. Jars are sealed when the button on the top is fully depressed and won't flex up or down.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Store jars in pantry up to one year. Open jars must be refrigerated.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><b>Yield:</b> 5 1/2 half-pint (8oz) jars</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy,</span></div><div><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><div><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></div><div style="font-family: verdana;"><br /></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><p></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-71337068322591869922021-10-05T11:25:00.003-04:002021-10-07T18:23:21.105-04:00Pumpkin Apple Cake <p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87AQUBFb43bEKQLvas4bfN-4_ftqCqLvTqklFsSdTm_yVmrUFGNdAlH_BqsDFrGsN7bxm7V3mMXuf2JxvaI1DCRgpb0QomYrZymbVZIJf5RpUwDjqk8UR4_Myso0ZgFPQTbdM4mDT5ZM/s2048/Fall+Pumpkin+Apple+Cake2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87AQUBFb43bEKQLvas4bfN-4_ftqCqLvTqklFsSdTm_yVmrUFGNdAlH_BqsDFrGsN7bxm7V3mMXuf2JxvaI1DCRgpb0QomYrZymbVZIJf5RpUwDjqk8UR4_Myso0ZgFPQTbdM4mDT5ZM/w640-h426/Fall+Pumpkin+Apple+Cake2.jpg" width="640" /></a></div><br />When the first hint of fall comes to the south in October I love buying a few small baking pumpkins at the farmers market and cooking them for <b><span style="color: #2b00fe;"><a href="https://www.cookingwithmaryandfriends.com/2014/09/fresh-pumpkin-puree.html" target="_blank">pumpkin puree</a></span></b>. It's so easy to make it yourself and takes no time at all. Bonus, save the seeds for <b><span style="color: #2b00fe;"><a href="https://www.cookingwithmaryandfriends.com/2012/10/roasting-pumpkin-seeds.html" target="_blank">roasted pumpkin seeds</a></span></b>, a favorite fall treat!</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImAqp47eeEgV0dp6OK4zXyjZXnKsr8k02NiZ7_k_vUuzfUdAugCWvrKc320WWyD46KM2yVW79H0YI_4CnYi9ltWn5tSD9A7c4B9V2UMjyqw3WxweIB7_5V3H7wXAgVGpgSb5lNh-JshU/s804/pumpkin2+%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="804" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImAqp47eeEgV0dp6OK4zXyjZXnKsr8k02NiZ7_k_vUuzfUdAugCWvrKc320WWyD46KM2yVW79H0YI_4CnYi9ltWn5tSD9A7c4B9V2UMjyqw3WxweIB7_5V3H7wXAgVGpgSb5lNh-JshU/w640-h594/pumpkin2+%25284%2529.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Pumkin puree freezes great, so I store mine in 2 cups containers in the freezer. That way I have some readily available for all kinds of fall treats. Yes, you can absolutely make this cake using a 15 oz can of pumkin (plain and not pie filling) if you don't want to bother making your own. </span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttcLBSXONtea09U1Jb5fSsaOBMY0O_3LkeWy2zuqfaNT7h-QOok9aGBNUARpFZW45KG61_0w1yModAqhjvjjt93ri6jWEkKZdpW93IWvi-H3k5EOuRh9FPmnr_0GbhthJZw5-jcy1luY/s2048/Fall+Pumpkin+Apple+Cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttcLBSXONtea09U1Jb5fSsaOBMY0O_3LkeWy2zuqfaNT7h-QOok9aGBNUARpFZW45KG61_0w1yModAqhjvjjt93ri6jWEkKZdpW93IWvi-H3k5EOuRh9FPmnr_0GbhthJZw5-jcy1luY/w640-h426/Fall+Pumpkin+Apple+Cake.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Now let's talk about this cake y'all! It is so tender and moist ...plus it's chockful of good for you ingredients with the pumpkin, apples and raisins. And don't leave out the bourbon, brandy or spiced rum. You can use it in place of the vanilla extract in the cake plus it gives the frosting such a nice burst of flavor! <i>Of course you can leave it out and substitute with a non-alcoholic flavoring if you want to.</i></span><p></p><p><span style="font-family: verdana; font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S6idXLmDtrXpO0W_LOLFu1t5CD-QYb5eM4CaSrCRFAqFJ4YQyPbSGsieVYHCHmIHDbAE9ULs-MoluIXQvfZ_ffIaKzP2K_yCeLRDbJBPjI5DuZZwomOFZMsX8NuM0rc4XluonJKq-yM/s2048/Fall+Pumpkin+Apple+Cake3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1861" data-original-width="2048" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S6idXLmDtrXpO0W_LOLFu1t5CD-QYb5eM4CaSrCRFAqFJ4YQyPbSGsieVYHCHmIHDbAE9ULs-MoluIXQvfZ_ffIaKzP2K_yCeLRDbJBPjI5DuZZwomOFZMsX8NuM0rc4XluonJKq-yM/w640-h582/Fall+Pumpkin+Apple+Cake3.jpg" width="640" /></a></b></span></div><span style="font-family: verdana; font-size: medium;"><b><br />What do you need to make Pumpkin Apple Cake?</b></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Flour</span></li><li><span style="font-family: verdana;">Sugar</span></li><li><span style="font-family: verdana;">Baking Powder and Baking Soda</span></li><li><span style="font-family: verdana;">Salt</span></li><li><span style="font-family: verdana;">Cinnamon, Nutmeg, Cloves, Ginger</span></li><li><span style="font-family: verdana;">Pumpkin Puree</span></li><li><span style="font-family: verdana;">Vanilla</span></li><li><span style="font-family: verdana;">Farm Fresh Eggs</span></li><li><span style="font-family: verdana;">Vegetable or Canola Oil</span></li><li><span style="font-family: verdana;">1-2 Crunchy Apples<br /></span></li><li><span style="font-family: verdana;">Golden or Regular Raisins</span></li><li><span style="font-family: verdana;">Pecans (or walnuts)</span></li><li><span style="font-family: verdana;">Confectioner's Sugar</span></li><li><span style="font-family: verdana;">Cream Cheese</span></li><li><span style="font-family: verdana;">Butter<br /></span></li><li><span style="font-family: verdana;">Bourbon, Brandy or Spiced Rum</span></li></ul><span style="font-family: verdana;"><b><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMShdkhIoz74lhixehp_aj1ATTqWBD3vVoW4etVVuPa1whTbvxg62hzC9N57jwz-Vxht80NGx8_wgySkkCv9mb_6SGjUeoNEfwE909jVFJCyC8mtQycH85idEJXMUZssc66eO9bPbjDo/s2048/Fall+Pumpkin+Apple+Cake6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1896" data-original-width="2048" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMShdkhIoz74lhixehp_aj1ATTqWBD3vVoW4etVVuPa1whTbvxg62hzC9N57jwz-Vxht80NGx8_wgySkkCv9mb_6SGjUeoNEfwE909jVFJCyC8mtQycH85idEJXMUZssc66eO9bPbjDo/w640-h592/Fall+Pumpkin+Apple+Cake6.jpg" width="640" /></a></div><br />RECIPE</span><br />Ingredients</b><br />2 1/2 cups all-purpose flour<br />2 cups sugar<br />1 teaspoon baking powder<br />3/4 teaspoon baking soda<br />1/2 teaspoon salt<br />1 1/2 teaspoons cinnamon<br />1/2 teaspoon nutmeg<br />3/4 teaspoon cloves<br />1/2 teaspoon ginger<br />2 cups <a href="https://www.cookingwithmaryandfriends.com/2014/09/fresh-pumpkin-puree.html" target="_blank"><b>fresh pumpkin puree</b></a> (or one 15 oz can 100% pure pumpkin)<br /><b>*</b>1 1/2 teaspoons vanilla flavoring<br />3 eggs<br />1 cup oil<br />1 1/2 cups fresh apple peeled and petite diced (1 honeycrisp apple yielded 1 1/2 cups)<br />3/4 cup golden raisins (or regular)<br /><b>*</b><i>Use 1 1/2 teaspooons bourbon, brandy or spiced rum instead</i></span><p></p><p><span style="font-family: verdana;"><b>Nutmeg Frosting<br /></b>1-8 oz pkg. cream cheese, softened<br />1 stick butter or margarine softened<br />1-1 lb. box confectioners sugar<br />4 teaspoons bourbon, brandy or spiced rum <i>(your choice)</i><br />2 teaspoons nutmeg<br />1/2-3/4 cup peans chopped to sprinkle over top</span></p><p><span style="font-family: verdana;"><b>Method<br /></b>Preheat oven to 350 degrees. In a large bowl combine oil, eggs, sugar, vanilla, pumpkin and mix well. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger and apples and continue mixing until well blended.</span></p><p><span style="font-family: verdana;">Fold in raisins and pour batter into a prepared 9 x 13 cake pan or two 9 x 9 cake pans. Bake 9 x 13 cake 45 to 50 minutes or 9 x 9 cake pan 35-40 minutes. Test for doneness by piercing the cake in several places with a toothpick. Cake is done if the toothpick comes out clean with no cake batter on it.</span></p><p><span style="font-family: verdana;"><b>Nutmeg Frosting<br /></b></span><span style="font-family: verdana;">Mix all ingredients with mixer until you get the spreading consistency you want. Spread on cooled cake and sprinkle top with chopped pecans. (Frosting covers 9 x 13 cake or two 9 x 9 cakes).</span></p><p><span style="font-family: verdana;"><b>Cooks note - </b>This cake freezes very well, so I almost always bake this cake in two 9 x 9 cake pans and wrap one up for the freezer (not frosted). Cake will keep well in the freezer for 2-3 months.</span></p><p><span style="font-family: verdana;"><span style="font-size: x-small;"><i>Recipe adapted slightly from The Southern Lady Cooks</i></span></span></p><p><span style="font-family: verdana;">You may also enjoy:<br /></span><span style="font-family: verdana;"><a href="https://www.cookingwithmaryandfriends.com/2014/11/pumpkin-streusel-coffee-cake.html" target="_blank"><b>Pumpkin Streusel Coffee Cake</b></a></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3qW_HsCyhM4esrkiLLkBAqtEDOFcoWhM9noYYyD6KiBrZf3GHx5BcsYaXQrJ7V1mv0N7ztTELlWOqWExWGUhp413BtUMCCOc2D56ATl9uBEApiouW0O1RLE1QGu5LNlbYxxyui6Xjd8/s2048/pumpkin3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1651" data-original-width="2048" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3qW_HsCyhM4esrkiLLkBAqtEDOFcoWhM9noYYyD6KiBrZf3GHx5BcsYaXQrJ7V1mv0N7ztTELlWOqWExWGUhp413BtUMCCOc2D56ATl9uBEApiouW0O1RLE1QGu5LNlbYxxyui6Xjd8/s320/pumpkin3.jpg" width="320" /></a></div><br /><span style="font-family: verdana;"><br /><br /></span><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><a href="https://www.cookingwithmaryandfriends.com/2012/10/pumpkin-cream-cheese-bread-with-crunchy.html" style="font-family: verdana;" target="_blank"><b>Pumpkin Cream Cheese Bread</b></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OIW8guUfm9q2n_twFkSCRMBpHjVUNBjuizl6kQwoRspI23RW-qzaFeMPnQctmSIWEH3pV6FQMmVH9L2fZFDj3ETqH2HEU1nM34nUhZebei-lrLaAQC2bsJodcGuamLeaa9FK5z7v_Ic/s600/pumpkin+bread2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="364" data-original-width="600" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OIW8guUfm9q2n_twFkSCRMBpHjVUNBjuizl6kQwoRspI23RW-qzaFeMPnQctmSIWEH3pV6FQMmVH9L2fZFDj3ETqH2HEU1nM34nUhZebei-lrLaAQC2bsJodcGuamLeaa9FK5z7v_Ic/s320/pumpkin+bread2.jpg" width="320" /></a></div><br /><p><br /></p><p><span style="font-family: verdana;"><b><br /></b></span></p><p><span style="font-family: verdana;"><b><br /></b></span></p><p><span style="font-family: verdana;"><b><br /></b></span></p><p><span style="font-family: verdana;"><b><br /></b></span></p><p><b style="font-family: verdana;"><span style="color: #2b00fe;"><br /><br /></span></b></p><p><b style="font-family: verdana;"><span style="color: #2b00fe;"><a href="https://www.cookingwithmaryandfriends.com/2016/12/pumpkin-oat-cranberry-muffins.html" target="_blank">Pumpkin Oat Cranberry Muffins</a></span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQIjoXQKS6J5c_F7KvLjFblmoskF-_PjFolkN-V4nI98A628oYrTgDmNh1pOY0kACTewHQGGFW_2ykvZ-r7WwsPo8miT2sOeXy51uFzZd9UTLi8krpPjANGqntuqbIfNT1GdfHKNjiGg/s2048/muffins4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQIjoXQKS6J5c_F7KvLjFblmoskF-_PjFolkN-V4nI98A628oYrTgDmNh1pOY0kACTewHQGGFW_2ykvZ-r7WwsPo8miT2sOeXy51uFzZd9UTLi8krpPjANGqntuqbIfNT1GdfHKNjiGg/s320/muffins4.jpg" width="226" /></a></div><br /><span style="font-family: verdana;"><br /><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Enjoy,<br /></span><b style="color: #800180; font-family: times; font-size: xx-large;"><i>Mary</i></b></p><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: #fefdfa; color: #333333;"><span style="font-size: x-small;">© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-21934927994129714512021-07-03T16:22:00.000-04:002021-07-03T16:22:18.949-04:00Brandied Summer Berries<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju11uKWBw2yohZR6pcWXbscpLxllRfrD7IpW9jdGircTmWCwZp8Dn76ZHqV0DkWvuUBAnaetXTqBHZE8f1J_pGLJG-YIIUHq5lBX5FZtfGcUnkWEupahmyUkZYgMq0LCPM-9DAU8yKUUg/s2048/brandied+berries3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1772" data-original-width="2048" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju11uKWBw2yohZR6pcWXbscpLxllRfrD7IpW9jdGircTmWCwZp8Dn76ZHqV0DkWvuUBAnaetXTqBHZE8f1J_pGLJG-YIIUHq5lBX5FZtfGcUnkWEupahmyUkZYgMq0LCPM-9DAU8yKUUg/w640-h554/brandied+berries3.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />After I made some <a href="https://www.cookingwithmaryandfriends.com/2020/11/boozy-holiday-cherries.html" target="_blank"><b>boozy holiday cherries</b></a> in the fall for the holidays, a friend asked why do boozy fruits just have to be at the holidays? Why can't there be other combinations other times of the year? </span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNYxuC2d88IJMwnxZksD-Qsn5_4m_TyZzOWSDXpp2tOfpgZkt2JoMd2KylOWUzM8j2yBtiv99fyN-po4X0MWCmM0eXt23yc7Bi2uFCLvl6vNPdOQgw_qu2GBh2use3-0G5tdgcGpogzw/s2048/brandied+berries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="2048" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNYxuC2d88IJMwnxZksD-Qsn5_4m_TyZzOWSDXpp2tOfpgZkt2JoMd2KylOWUzM8j2yBtiv99fyN-po4X0MWCmM0eXt23yc7Bi2uFCLvl6vNPdOQgw_qu2GBh2use3-0G5tdgcGpogzw/w640-h376/brandied+berries.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Well of course there can be, and as a matter of fact I've made <a href="https://www.cookingwithmaryandfriends.com/2014/07/peach-brandy-sauce.html" target="_blank"><b><span style="color: #2b00fe;">Peach & Brandy Sauce</span></b></a> we've enjoyed during the late summer and well into fall and winter, and don't even pass by <a href="https://www.cookingwithmaryandfriends.com/2017/10/apples-n-spiced-rum-sauce.html" target="_blank"><b><span style="color: #2b00fe;">Apples 'n Spiced Rum Sauce</span></b></a>. </span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidz48aynz8XWWdjEdp7weOFnWb9dovDT2VRuGQACeEUueragJsnAPJm3_9Z_De5qHMkFxI_YGsOwLrwWJ0gPWbZocIB89f6VzJrIJ1U5W3qF6SdjyVB0EM-GQklIo9kIgU2_fImR7kWuI/s2048/brandied+berries2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidz48aynz8XWWdjEdp7weOFnWb9dovDT2VRuGQACeEUueragJsnAPJm3_9Z_De5qHMkFxI_YGsOwLrwWJ0gPWbZocIB89f6VzJrIJ1U5W3qF6SdjyVB0EM-GQklIo9kIgU2_fImR7kWuI/w640-h426/brandied+berries2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />But I will admit I never really gave much thought to summertime berries such as </span><span style="font-family: verdana;">raspberries, strawberries, blackberries and blueberries. Hmmmmm, I bet these will be amazing over poundcake, a buttery biscuit, vanilla ice cream or even just topped with fresh whipped cream. The possibilities really are endless! </span><p></p><p><span style="font-family: verdana;"><span style="font-size: large;"><b>What do you need to make Brandied Summer Berries?</b></span></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">6 cups mixed berries <span style="font-size: x-small;">(your choice of raspberries, strawberries, blackberries and blueberries fresh or frozen)</span></span></li><li><span style="font-family: verdana;">1/2 cup sugar</span></li><li><span style="font-family: verdana;">1/2 cup brown sugar</span></li><li><span style="font-family: verdana;">1/2 cup lemon juice</span></li><li><span style="font-family: verdana;">1 cup water</span></li><li><span style="font-family: verdana;">1 1/4 cup Blackberry Brandy <span style="font-size: x-small;">(may substitute with any brandy - I think strawberry brandy would also be amazing) </span></span></li><li><span style="font-family: verdana;">1 tsp ground cardamom</span></li></ul><p></p><p><span style="font-family: verdana;"><b><span style="font-size: x-large;">RECIPE</span><br /></b></span><span style="font-family: verdana;"><b>Ingredients</b><br /></span><span style="font-family: verdana;">1 1/4 cup brandy<br /></span><span style="font-family: verdana;">6 cups mixed berries (2 cups each strawberries, blackberries, blueberries)<br /></span><span style="font-family: verdana;">1/2 cup granulated organic white sugar<br /></span><span style="font-family: verdana;">1/2 cup light brown sugar<br /></span><span style="font-family: verdana;">1 cup water<br /></span><span style="font-family: verdana;">1/2 cup lemon juice<br /></span><span style="font-family: verdana;">1 tsp ground cardamom</span></p><p><span style="font-family: verdana;"><b>Method</b><br /></span><span style="font-family: verdana;">Trim tops and cut strawberries in half length-wise. Equally divide berries among 7 half-pint canning jars layering with the blueberries first, then the strawberries followed by the blackberries and lastly a few more blueberries leaving 1/2-inch headspace. </span></p><p><span style="font-family: verdana;">In a heavy bottom saucepan combine the sugars, lemon juice, cardamom and water. </span><span style="font-family: verdana;">Bring syrup to a boil, stirring often until the sugar has dissolved. </span><span style="font-family: verdana;">Remove from heat, stir in brandy.</span></p><p><span style="font-family: verdana;">Add brandy syrup to jars leaving a 1/2-headspace, remove air bubbles and top the jars with additional syrup if needed.</span></p><p><span style="font-family: verdana;">Using a clean damp dishtowel wipe rims of jars, add lids</span><span style="font-family: verdana;"> and rings to finger tight.</span></p><p><span style="font-family: verdana;">Process in a water bath or steam canner for 15 minutes, adjusting for altitude. Remove jars from canner and let sit on a towel on your counter-top 24 hours undistrubed. Jars are sealed when the button on the top of the lids is fully depressed and won't flex up and down.</span></p><p><span style="font-family: verdana;"><b>For best results allow flavors to develop 4 weeks before opening</b>. </span><span style="font-family: verdana;">Store in pantry up to one year. Open jars need to be refrigerated.</span></p><p><span style="font-family: verdana;"><b>Yield:</b> 7 - half-pint jars</span></p><p><span style="font-family: verdana;"><b>Cooks note</b> - fresh fruit is best, but if using frozen fruit partially thaw it to make it easier to pack tightly into the canning jars. Do not use canned fruit. </span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-54014172038273521982021-05-10T18:24:00.004-04:002021-05-10T18:30:10.319-04:00Strawberry Coffee Cake<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupvLjy3rVZBrwTQlq8mMCNQB6wcXNKFuEuQXwvK8HzTMhxXdEUrvcauAbJOLUWwuuL3xqUDr3lK2THXB_e7cS-FK9fkyZT7NpL-MI2M2ewJgtTZyhF4DtcPWDBWL4beoFqWpAoTSUF8k/s1600/strawberry+coffee+cake3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1348" data-original-width="1600" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupvLjy3rVZBrwTQlq8mMCNQB6wcXNKFuEuQXwvK8HzTMhxXdEUrvcauAbJOLUWwuuL3xqUDr3lK2THXB_e7cS-FK9fkyZT7NpL-MI2M2ewJgtTZyhF4DtcPWDBWL4beoFqWpAoTSUF8k/w640-h538/strawberry+coffee+cake3.png" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /><span style="font-family: verdana;">
This strawberry coffee cake is baked with a simple buttery coconut crumb topping. This is an easy and delicious way to enjoy fresh spring strawberries.<br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LXQzKifmegvtsmVzqQYDscAP8b_6zJSMD4CsDD_ClEvFBGEXUfKIP2zU5dXE_rV__8s3r5M4cTqEM-NSe0bOIVktaaVj41WIoyrQk1DrePdqOCKp-tl-LNMgANu-FHIIPI7iF5AF3w0/s1600/strawberry+coffee+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LXQzKifmegvtsmVzqQYDscAP8b_6zJSMD4CsDD_ClEvFBGEXUfKIP2zU5dXE_rV__8s3r5M4cTqEM-NSe0bOIVktaaVj41WIoyrQk1DrePdqOCKp-tl-LNMgANu-FHIIPI7iF5AF3w0/w640-h426/strawberry+coffee+cake.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana; font-size: large;"><b>What do you need to make Strawberry Coffee Cake?</b></span></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">flour</span></li><li><span style="font-family: verdana; font-size: medium;">sugar</span></li><li><span style="font-family: verdana; font-size: medium;">baking powder</span></li><li><span style="font-family: verdana; font-size: medium;">salt</span></li><li><span style="font-family: verdana; font-size: medium;">milk</span></li><li><span style="font-family: verdana; font-size: medium;">1 egg</span></li><li><span style="font-family: verdana; font-size: medium;">strawberries</span></li><li><span style="font-family: verdana; font-size: medium;">butter</span></li><li><span style="font-family: verdana; font-size: medium;">shredded coconut</span></li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NXB2JlOQntM-u2ZYvkAJui6kXiM2FO74XdmTbQU3JIAb8FFyTaCKxkq6BgXf_e_BUY0hyphenhyphenqWoRuyQni4g6At620Vv_A3mNCnGy7QlbEYk1-A72eCFm_K9nuk-2zyjyW5L4RRrxeJcpXE/s1600/strawberry+coffee+cake2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NXB2JlOQntM-u2ZYvkAJui6kXiM2FO74XdmTbQU3JIAb8FFyTaCKxkq6BgXf_e_BUY0hyphenhyphenqWoRuyQni4g6At620Vv_A3mNCnGy7QlbEYk1-A72eCFm_K9nuk-2zyjyW5L4RRrxeJcpXE/w640-h472/strawberry+coffee+cake2.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div><span style="font-family: verdana;">
The crumb topping can be made with or without the shredded coconut, so if you don't have any on hand, don't worry about it. Still tastes delicious. Trust me when I tell you it'll be gobbled up in no time.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2EtCtg7XRa_ERXD9vj-qR1rEFrKNJwbU-dYpayRwa3N6E4kZJZZTEg_0WHpJzBnB9ApQ4oq4UXrUzfWNTSCJIg0Xsn3QXAUhtsNWjqVw_3bMikm4k4ugfaA7ynP2FNZlDbRHeygYFQo/s1600/strawberry+coffee+cake5.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="859" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2EtCtg7XRa_ERXD9vj-qR1rEFrKNJwbU-dYpayRwa3N6E4kZJZZTEg_0WHpJzBnB9ApQ4oq4UXrUzfWNTSCJIg0Xsn3QXAUhtsNWjqVw_3bMikm4k4ugfaA7ynP2FNZlDbRHeygYFQo/w343-h640/strawberry+coffee+cake5.png" width="343" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: x-large;"><br /></span>
<span style="font-family: verdana;"><b><span style="font-size: x-large;">RECIPE</span></b><br />
<b>Ingredients</b><br />
1 cup sifted all-purpose flour<br />
1/2 cup granulated sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 cup milk<br />
1 large egg<br />
2 tablespoons melted butter<br />
1 1/2 cups fresh sliced strawberries<br />
<b><br /></b>
<b>Crumb Topping</b><br />
1/2 cup all-purpose flour<br />
1/2 cup granulated sugar<br />
1/4 cup butter (1/2 stick)<br />
1/2 cup shredded coconut<br />
<br />
<b>Method</b><br />
Heat the oven to 350 degrees. Grease and flour an 9-inch baking pan. In a bowl, combine the 1 cup flour, 1/2 cup sugar, baking powder, and salt. Stir to blend thoroughly. In a mixing bowl, whisk the milk with the egg and melted butter. Add the dry mixture and beat for 2 minutes.<br />
<br />
Spoon the batter into the prepared baking pan and spread evenly. Top the batter with the sliced strawberries. Combine 1/2 cup flour and 1/2 cup sugar; cut in butter until mixture resembles coarse crumbs. Add shredded coconut and mix in. Sprinkle the crumb topping mixture over the strawberries.<br />
<br />
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.<br />
<br />
Enjoy,</span><br />
<span style="color: purple; font-family: Times, Times New Roman, serif; font-size: x-large;"><b><i>Mary</i></b></span><br />
<br />
<span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span><br />
<div>
<br /></div>
Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-88005514294300982822021-04-19T12:24:00.001-04:002021-06-07T18:59:06.956-04:00Greek Grilled Lamb Loin Chops<p><span style="font-family: verdana;"><b><span style="font-size: x-large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSLtd_pAg-uSXq5qIbpU1IIMFwM3p0hCm6UpQxMdeQ_LDNiWrwbd-kUrT_XTW7YiUPngLYenbNTCMlJbVJLuz7MpcvjIrVAWxcuVM98Fy2HXhENvVOQlzhohyphenhyphenHcC2_1ueTnJxJ65-PLg/s2048/lamb3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1409" data-original-width="2048" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSLtd_pAg-uSXq5qIbpU1IIMFwM3p0hCm6UpQxMdeQ_LDNiWrwbd-kUrT_XTW7YiUPngLYenbNTCMlJbVJLuz7MpcvjIrVAWxcuVM98Fy2HXhENvVOQlzhohyphenhyphenHcC2_1ueTnJxJ65-PLg/w640-h440/lamb3.jpg" width="640" /></a></span></b></span></div><p></p><p><span style="font-family: verdana;">Greek Grilled Lamb Chops is a great way to enjoy lamb since this cut is moist and tender. A lamb loin chop is cut from the back waist of the lamb, and doesn’t have a rib bone (unlike a lamb rib chop). Both loin chops and rib chops have tender meat which makes it great for things like searing, broiling and, grilling.</span></p><p><span style="font-family: verdana;">This cut of meat is generally a bit meatier than rib chops, and American lamb from your butcher or local farmer has absolutely no gamey taste. <a href="https://www.americanlamb.com/" target="_blank"><b><span style="font-size: x-small;">(American Lamb Board)</span></b></a></span></p><p><span style="font-family: verdana; font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xp3yFi1IpIM0SR-Tu-zGw0IixFMbclr5Sl_VS3-Qr4FdTIf8qD6Fzwa-vLOHaPSLQDHhkyGFCNkVjin8pmFzc4Nr66vz1PRrjgMsIioZAKWQxvKdp8Q4ligWS6CAgjDdAWMOoqrd7RY/s2000/lamb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1332" data-original-width="2000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xp3yFi1IpIM0SR-Tu-zGw0IixFMbclr5Sl_VS3-Qr4FdTIf8qD6Fzwa-vLOHaPSLQDHhkyGFCNkVjin8pmFzc4Nr66vz1PRrjgMsIioZAKWQxvKdp8Q4ligWS6CAgjDdAWMOoqrd7RY/w640-h426/lamb.jpg" width="640" /></a></b></span></div><span style="font-family: verdana; font-size: large;"><b><br />What will you need to make Greek Grilled Lamb Loin Chops?</b></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">lamb loin chops</span></li><li><span style="font-family: verdana;">butter</span></li><li><span style="font-family: verdana;">olive oil</span></li><li><span style="font-family: verdana;">lemon zest and juice</span></li><li><span style="font-family: verdana;">garlic cloves</span></li><li><span style="font-family: verdana;">sprigs fresh rosemary leaves, chopped</span></li><li><span style="font-family: verdana;">dried oregano (you can use fresh oregano if you prefer)</span></li><li><span style="font-family: verdana;">kosher salt</span></li><li><span style="font-family: verdana;">black pepper</span></li><li><span style="font-family: verdana;">red pepper flakes</span></li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuf23q5t90gKCHniupkKzKMuVXgOqP5KdJbjL5ZhkzwShV1nX69tgh_-pnDE5SRTqOksyKgXc_46JNl_lxIdSdcd8WCx1timcMfj7skbHhY1dB4Elqx13kZ9oPmDblDq3nr3eIUpmwobg/s2048/lamb4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1466" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuf23q5t90gKCHniupkKzKMuVXgOqP5KdJbjL5ZhkzwShV1nX69tgh_-pnDE5SRTqOksyKgXc_46JNl_lxIdSdcd8WCx1timcMfj7skbHhY1dB4Elqx13kZ9oPmDblDq3nr3eIUpmwobg/w458-h640/lamb4.jpg" width="458" /></a></div><p><span style="font-family: verdana;"><b><span style="font-size: x-large;">RECIPE</span><br />Ingredients</b><br />2 lbs lamb loin chops<br />1/4 cup melted butter<br />2 tbsp olive oil<br />1 lemon, zest and juice<br />4 garlic cloves, minced<br />4 sprigs fresh rosemary leaves, chopped<br />2 tsp dried oregano <br />1/2 tsp salt<br />black pepper<br />1 pinch red pepper flakes</span></p><p><span style="font-family: verdana;"><b>Method</b><br />In a small bowl, add the zest and lemon juce; mix with the olive oil and melted butter and whisk to combine thoroughly. </span><span style="font-family: verdana;">Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes and whisk well. Pour over lamb chops in bowl or into a large zip-top plastic bag. Let marinate at room temperature for 30 minutes to one hour.</span></p><p><span style="font-family: verdana;">Prep your grill to 350°F. Grill over medium-high heat, basting chops with the marinade, </span><span style="font-family: verdana;">3-4 minutes per side or</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">until internal temp reaches 130°F </span><span style="font-family: verdana;">for a nice medium rare. Grill to </span><span style="font-family: verdana;">internal temp of </span><span style="font-family: verdana;">145</span><span style="font-family: verdana;">°F for more well done. </span></p><p><span style="font-family: verdana;">Alternately, use a cast iron or heavy bottomed skillet, and cook 3-4 minutes per side on your stove top until internal temp reaches 130°F or a bit longer to 145°F for more well done.</span></p><p><span style="font-family: verdana;">Remove from grill and let rest covered with aluminum foil 10 minutes.</span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-40433645867939423442021-03-21T16:05:00.000-04:002022-10-16T11:06:06.051-04:00KFC Coleslaw Copycat recipe<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyW9YMbsAu3YJwfE46cNMxTqJBzIAb9N5M1-NrN2psQWdIDOPWEMiF8e41Xvz2SlcX9D8UQ65cGV0pfHsCD2tW9LsovP4UsDGoq9tN9oVey9y9U-yaLwWYDYr-OpAiZmkY7m2oPURVL8/s2048/coleslaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1586" data-original-width="2048" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyW9YMbsAu3YJwfE46cNMxTqJBzIAb9N5M1-NrN2psQWdIDOPWEMiF8e41Xvz2SlcX9D8UQ65cGV0pfHsCD2tW9LsovP4UsDGoq9tN9oVey9y9U-yaLwWYDYr-OpAiZmkY7m2oPURVL8/w640-h496/coleslaw.jpg" width="640" /></a></div><span style="font-family: verdana;"><br />We just love Kentucky Fried Chicken coleslaw and have enjoyed it many, many times over the years. We also have a family coleslaw recipe from my mother-in-law called </span><a href="https://www.cookingwithmaryandfriends.com/2012/04/grandma-joans-coleslaw.html" style="font-family: verdana;" target="_blank"><b><span style="color: #2b00fe;">Grandma Joan's Coleslaw</span></b></a><span style="font-family: verdana;"> we also enjoy, but there's just something about the Colonel's coleslaw that's special.</span><p></p><p><span style="font-family: verdana;"><b>KFC was founded by Colonel Harland Sanders</b>, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression. Sanders identified the potential of the restaurant franchising concept, and the first "Kentucky Fried Chicken" franchise opened in Utah in 1952. </span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkc9-zDHOzDH2t0q2b85d7U4AChnITSChPtpItwXeCNw8XyiqtW0hLQIrAD4Zys54G_VrN-DUT7GhdpWM1wJ6kqCsUy6I8-B6VjSzLGs3kZGszhjlj-TgtEoPBHye0uVKXxQPOq5KPfww/s2048/coleslaw2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1689" data-original-width="2048" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkc9-zDHOzDH2t0q2b85d7U4AChnITSChPtpItwXeCNw8XyiqtW0hLQIrAD4Zys54G_VrN-DUT7GhdpWM1wJ6kqCsUy6I8-B6VjSzLGs3kZGszhjlj-TgtEoPBHye0uVKXxQPOq5KPfww/w640-h528/coleslaw2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />KFC popularized chicken in the fast-food industry, diversifying the market by challenging the established dominance of the hamburger. By branding himself as "Colonel Sanders"Harland became a prominent figure of American cultural history, and his image remains widely used in KFC advertising to this day. KFC's original signature product is pressure-fried chicken pieces, seasoned with Sanders' recipe of 11 herbs and spices, and his coleslaw recipe was a close runner-up. <span style="font-size: x-small;"><b><i>(source: Wikipedia)</i></b></span></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QVWEClAucrA21lgyKLVPkx_BpPwi1WjyIFtdkIYA4zga0kS97G7Ii3J4c3kPUDP4B9BvzWwkNaGD2WLFidpgLyqfxKXOj6aDe4kS9Z3Syxo1wkMk0tGGobDLrYQJDVPjVFNDRh_0rqs/s2048/coleslaw3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1580" data-original-width="2048" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QVWEClAucrA21lgyKLVPkx_BpPwi1WjyIFtdkIYA4zga0kS97G7Ii3J4c3kPUDP4B9BvzWwkNaGD2WLFidpgLyqfxKXOj6aDe4kS9Z3Syxo1wkMk0tGGobDLrYQJDVPjVFNDRh_0rqs/w640-h494/coleslaw3.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">On a quest to recreate his sweet yet tangy coleslaw I searched and searched the "interwebs" for the best copycat recipes and believe me there are a bunch of them out there ... shocker! Hahaha of course there are because people love it, so off I set to the test kitchen to make up a few and see what I could come up with and this is my result.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd63Pt8nSb4UsMV1I9E5wExQc2cmUu42Zho0lAPeLATjRrlQB2Z3ffqQbPqS9O_pu7r07pQTF_KJOmPOhmezAKl9TRWMlGCVHq6XLyGO9ppVSMKYKs1xITpSlY6I2hjYgR6fxvDpp6W0/s2048/coleslaw4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="2048" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtd63Pt8nSb4UsMV1I9E5wExQc2cmUu42Zho0lAPeLATjRrlQB2Z3ffqQbPqS9O_pu7r07pQTF_KJOmPOhmezAKl9TRWMlGCVHq6XLyGO9ppVSMKYKs1xITpSlY6I2hjYgR6fxvDpp6W0/w640-h500/coleslaw4.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />You'll quickly see this coleslaw gets its kick from 2 acids, both lemon juice and vinegar, then throw in a nice amount of sugar, buttermilk, mayonnaise, and salt and pepper to round out the dressing.</span><p></p><p><span style="font-family: verdana; font-size: large;"><b>What do you need to make KFC Coleslaw?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana; font-size: medium;">Mayonnaise</span></li><li><span style="font-family: verdana; font-size: medium;">Buttermilk</span></li><li><span style="font-family: verdana; font-size: medium;">Lemon juice concentrate</span></li><li><span style="font-family: verdana; font-size: medium;">White vinegar</span></li><li><span style="font-family: verdana; font-size: medium;">Sugar</span></li><li><span style="font-family: verdana; font-size: medium;">Black pepper</span></li><li><span style="font-family: verdana; font-size: medium;">Salt</span></li><li><span style="font-family: verdana; font-size: medium;">Cabbage</span></li><li><span style="font-family: verdana; font-size: medium;">Carrot</span></li><li><span style="font-family: verdana; font-size: medium;">Onion</span></li></ul><p></p><p><span style="font-family: verdana;"><b><span style="font-size: x-large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4gMI_fk8U5hgYBdCNkkg5oAxZ0jNsvazYC_da2WUVL0d9aBReNFCGBILgPTkjwuYJ586JCIxDbwIx4_YvvlLYKFjZlOc76V50M40nJfwHyGZ3XzwdiuWRPjvnz7SVPpWEg04-ncykPM/s2048/coleslaw5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1410" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4gMI_fk8U5hgYBdCNkkg5oAxZ0jNsvazYC_da2WUVL0d9aBReNFCGBILgPTkjwuYJ586JCIxDbwIx4_YvvlLYKFjZlOc76V50M40nJfwHyGZ3XzwdiuWRPjvnz7SVPpWEg04-ncykPM/w440-h640/coleslaw5.jpg" width="440" /></a></span></b></span></div><span style="font-family: verdana;"><b><span style="font-size: x-large;"><br />RECIPE</span><br />Ingredients</b><br /></span><span style="font-family: verdana;">1/2 cup mayonnaise<br /></span><span style="font-family: verdana;">1/4 cup milk<br /></span><span style="font-family: verdana;">1/4 cup buttermilk <span style="font-size: x-small;"><i>(add 1 tsp lemon juice to regular milk to make your own buttermilk)</i></span><br /></span><span style="font-family: verdana;">1/3 cup granulated sugar<br /></span><span style="font-family: verdana;">1 tsp salt<br /></span><span style="font-family: verdana;">1/4 tsp ground black pepper<br /></span><span style="font-family: verdana;">1 and 1/2 tbsp white or apple cider vinegar<br /></span><span style="font-family: verdana;">2 and 1/2 tbsp lemon juice<br /></span><span style="font-family: verdana;">4 cups shredded then diced cabbage (about 1/2 of a medium head)<br /></span><span style="font-family: verdana;">1 medium carrot, diced<br /></span><span style="font-family: verdana;">1/4 medium onion, diced</span><p></p><p><span style="font-family: verdana;"><b>Method</b><br /></span><span style="font-family: verdana;">Shred the cabbage, carrot, and onion and dice finely; mix </span><span style="font-family: verdana;">all veggies in a large mixing bowl.</span></p><p><span style="font-family: verdana;">In a medium mixing bowl, whisk together the dressing ingredients. Pour over the veggies and stir all with a spoon to fully incorporate.</span></p><p><span style="font-family: verdana;">Cover the bowl with a saran wrap and place in the fridge for at least 4 hours, or preferably overnight. The flavors need a chance to blend and develop for the best tasting coleslaw.</span></p><p><span style="font-family: verdana;">Stir again before serving.</span></p><p><span style="font-family: verdana;">Enjoy,<br /></span><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: xx-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-23465727894801913652021-03-07T19:42:00.001-05:002021-04-18T10:13:13.551-04:00Crusty Sourdough Rolls<p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxosJxmB5wyoKRsNP9D4-pJPrHFC3G0MQaLIxIMJqvBWBpYZtIDE5zehhWo6apdgOvQMLVmh89xuwJMYly0D1B6fHr72jRsolzmXFN6hlIXpt_NGr7x8hyphenhyphenv7VL0QAwpgk3MhR3nZO3cc4/s2048/sourdough+rolls2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxosJxmB5wyoKRsNP9D4-pJPrHFC3G0MQaLIxIMJqvBWBpYZtIDE5zehhWo6apdgOvQMLVmh89xuwJMYly0D1B6fHr72jRsolzmXFN6hlIXpt_NGr7x8hyphenhyphenv7VL0QAwpgk3MhR3nZO3cc4/w640-h426/sourdough+rolls2.jpg" width="640" /></a></span><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: verdana;">These sourdough rolls </span><span style="font-family: verdana;">are crusty and chewy</span><span style="font-family: verdana;"> </span><span style="font-family: verdana;">using just a small amount of yeast and some steam in your oven. They are great as dinner rolls and a simple way to use your <a href="https://www.feastingathome.com/sourdough-starter/" target="_blank"><b>sourdough starter.</b></a></span></p><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1aNdCtet8gEDw_lQnpMRqe3T3TvXNzCiPN-owLpPPtVIw1tm5DVEtdyPszIq7OAxDOij4-iZpQrAHPypBe-IswvSRZgn51vefpO8m-77a6Keg2Gkv2KDYJIsMhg2BLXWYRslSuFVm2c/s2048/sourdough+rolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1aNdCtet8gEDw_lQnpMRqe3T3TvXNzCiPN-owLpPPtVIw1tm5DVEtdyPszIq7OAxDOij4-iZpQrAHPypBe-IswvSRZgn51vefpO8m-77a6Keg2Gkv2KDYJIsMhg2BLXWYRslSuFVm2c/w640-h426/sourdough+rolls.jpg" width="640" /></a></div><br />They are easy to make, and even better, my husband continues to tell me they're awesome, and I'm sure your family will think so as well.</span><div><span style="font-family: verdana;"><br /></span><div><span style="background-color: white; color: #0a0a0a; font-family: verdana;">If you are used to baking artisan sourdough, the dough will probably seem very dry to you. Since it is being formed into rolls, and needs to keep its shape, the texture is more like a traditional bread dough.</span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span><p><span style="font-family: verdana;"><span style="font-size: x-large;"><b></b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><span style="font-size: x-large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSIs5hyXSro8i3ihiumMUnetaEB7nk_ZdLat513MSzfT10bzCtuQJcFENFfbWu21SXz6ZFvjGcyawPlSevJVLd3oJjv1IxPrtaBhOgZ4MPO2m8lhuONfo_czt7Lq1YHmTyGNMxWvft9w/s2048/sourdough+rolls3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1647" data-original-width="2048" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSIs5hyXSro8i3ihiumMUnetaEB7nk_ZdLat513MSzfT10bzCtuQJcFENFfbWu21SXz6ZFvjGcyawPlSevJVLd3oJjv1IxPrtaBhOgZ4MPO2m8lhuONfo_czt7Lq1YHmTyGNMxWvft9w/w640-h514/sourdough+rolls3.jpg" width="640" /></a></b></span></span></div><span style="font-family: verdana;"><span style="font-size: x-large;"><b><br />RECIPE<br /></b></span><b>Ingredients<br /></b></span><span style="font-family: verdana;">1 1/4 cups thick liquid pourable sourdough starter<br /></span><span style="font-family: verdana;">2 1/2 to 3 cups all-purpose flour or bread flour (I used 3 cups)<br /></span><span style="font-family: verdana;">3/4 cup plus 1 tablespoon water<br /></span><span style="font-family: verdana;">1/2 teaspoon sugar<br /></span><span style="font-family: verdana;">1 1/2 teaspoons salt<br /></span><span style="font-family: verdana;">1/2 teaspoon yeast</span><p></p><p><span style="font-family: verdana;"><b>Method<br /></b></span><span style="font-family: verdana;">Combine the starter, flour, water, and sugar in a large mixing bowl. Stir to combine. The mixture should be a very slightly sticky dough. Cover and allow to rest for about 30-40 minutes. </span></p><p><i style="font-family: verdana;"><b><span style="color: #783f04;">(pro tip - turn on oven to 400 degrees for 1 minute and turn off - set dough inside oven to rise).</span></b></i></p><p><span style="font-family: verdana;">Add the salt and yeast on top of the dough, and using the dough hook on your stand mixer, set it on low and run it about 5 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. The dough should not be sticky, should not cling to the sides of the bowl and form easily into a ball. If it seems too sticky add more flour a few tablespoons at a time.</span></p><p><span style="font-family: verdana;">When the dough is kneaded, cover it with some cling wrap or a clean kitchen towel and put in in a warm place to rise for about 90 minutes or until dough has nearly doubled in size.</span><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">When the dough has completed its first rise, remove the dough from the bowl and place it onto a lightly floured counter or a cutting board. Prepare a baking sheet with parchment paper or oil and flour. Dust the top of the parchment with cornmeal and divide the dough into 8 equal pieces. </span></p><p><span style="font-family: verdana;">Shape the pieces into rolls by rolling into balls and pinching the bottoms together. Place on the cornmeal dusted parchment and rub the tops with flour. Slash, if desired, using a lame or sharp knife. Cover with clean dish cloth and allow to rise again at room temperature for 30-45 minutes.</span></p><p><span style="font-family: verdana;">Towards the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place a roasting pan with water in it on the bottom rack.</span></p><p><span style="font-family: verdana;">When the oven has heated and the rolls are risen, place the rolls inside and bake for 17-21 minutes, until browned outside. Cool rolls on wire rack.</span></p><p><span style="font-family: verdana;"><b>Cooks notes -</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">To reheat rolls preheat oven to 350 and heat rolls for 5 minutes. </span></li><li><span style="font-family: verdana;">Rolls freeze very well. Place room temperature rolls into a zip-top bag and freeze f</span><span style="font-family: verdana;">or up to 2 months. Defrost 1 minute per roll on the defrost setting in the microwave.</span></li></ul><p></p><p><span><span style="font-family: verdana; font-size: x-small;">Recipe adapted from Heart's Content Farmhouse</span></span></p><p><span><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></span></p><p><span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p></div></div>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-62765600006631175022021-02-23T13:39:00.004-05:002021-03-02T17:42:50.627-05:00Muffuletta Olive Salad<p><span style="font-family: verdana; font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSrQzp51iY7PSRHy8BHwY848QN5K50rna8bVBjFTOGKkQrTHPUgzBh54Ux9ZfcxazmX2gW6FZhIIhNnt2PtvjY8reKrV9T56y4wbBrU-wL_RGFjdeDTv3-KsSlZ4vPNPxdfik93gDmC4/s2048/olive+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1558" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSrQzp51iY7PSRHy8BHwY848QN5K50rna8bVBjFTOGKkQrTHPUgzBh54Ux9ZfcxazmX2gW6FZhIIhNnt2PtvjY8reKrV9T56y4wbBrU-wL_RGFjdeDTv3-KsSlZ4vPNPxdfik93gDmC4/w640-h486/olive+salad.jpg" width="640" /></a></b></span></div><span style="font-family: verdana; font-size: medium;"><b><br />So what is a muffuletta and olive salad?</b></span><p></p><p><span style="font-family: verdana;">The muffuletta sandwich is said to have been created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, by its delicatessen owner Salvatore Lupo, a Sicilian immigrant. Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.</span></p><p><span style="font-family: verdana;">The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold.</span></p><p><span style="font-family: verdana;"><b>The signature olive salad consists of </b>olives diced with the celery, cauliflower and carrot found in a jar of <a href="https://www.cookingwithmaryandfriends.com/2020/10/Pickled%20Vegetables.html" target="_blank"><span style="color: #2b00fe;"><b>giardiniera</b></span></a>, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. <span style="font-size: x-small;">(source: </span></span><span style="background-color: white; color: #202122;"><span style="font-family: verdana; font-size: x-small;">Wikipedia)</span></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_peyr-GO2X2wy3N_bJ3v5xU_gkWtAEuCkFl4VVzbBztjMVVC-VnoLw9Nx2NesZHRtMjEXn2O9LtOGLHuhJpxtsayoAuIXDjUXFzN9pgWnZ4sqfimsccowTz0Z95uiAHjE1oCtdzDn94/s2048/olive+salad2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1120" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_peyr-GO2X2wy3N_bJ3v5xU_gkWtAEuCkFl4VVzbBztjMVVC-VnoLw9Nx2NesZHRtMjEXn2O9LtOGLHuhJpxtsayoAuIXDjUXFzN9pgWnZ4sqfimsccowTz0Z95uiAHjE1oCtdzDn94/w640-h350/olive+salad2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Because I really wanted to process the </span><span style="font-family: verdana;">olive salad for shelf stability I didn't use olive oil, but you can add it when you use it if desired.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgP39aZID6U902N_FT-dDiYDckIWCyeBdEEImEVh7w0rhKEKynAb8DQ_DnkoOcb9UKYo-QakVQrEVV0TuTETvRJ3Zd0-1HtEa9M-MYY9_bQS-N2ee2RQMYxW5gzMzVvrWQhr7W5YkCU0/s2048/olive+salad3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1298" data-original-width="2048" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgP39aZID6U902N_FT-dDiYDckIWCyeBdEEImEVh7w0rhKEKynAb8DQ_DnkoOcb9UKYo-QakVQrEVV0TuTETvRJ3Zd0-1HtEa9M-MYY9_bQS-N2ee2RQMYxW5gzMzVvrWQhr7W5YkCU0/w640-h406/olive+salad3.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Add </span><span style="font-family: verdana;">olive salad to a Greek salad, pasta salad, to cream cheese for a dip, topped on crostini, flavor up a beef roast or slow cooked chicken and more.</span><p></p><p><span style="font-family: verdana;"><b><span style="font-size: x-large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2r1kJSv03dV7-cV8P9qLigtxcS__2Vl5JVgbtQ0DjO2truUhbg8ZHEUgR3cfPLRxXjp5_N3OlBvgx26l3PsseQx7ezMi1wI-zTsO8mMhIztFXkhSC-rAWBm0gaRtzgyGfwjKU6JazBIU/s2048/olive+saladlg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1377" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2r1kJSv03dV7-cV8P9qLigtxcS__2Vl5JVgbtQ0DjO2truUhbg8ZHEUgR3cfPLRxXjp5_N3OlBvgx26l3PsseQx7ezMi1wI-zTsO8mMhIztFXkhSC-rAWBm0gaRtzgyGfwjKU6JazBIU/w430-h640/olive+saladlg.jpg" width="430" /></a></span></b></span></div><span style="font-family: verdana;"><b><span style="font-size: x-large;"><br />RECIPE</span><br />Ingredients<br /></b></span><span style="font-family: verdana;">2 cups cauliflower, diced small<br /></span><span style="font-family: verdana;">1 cup celery, diced small<br /></span><span style="font-family: verdana;">1 cup carrots, </span><span style="font-family: verdana;">diced small<br /></span><span style="font-family: verdana;">2 - 15 oz. cans drained </span><span style="font-family: verdana;">pitted medium black olives<br /></span><span style="font-family: verdana;">2 1/2 cups </span><span style="font-family: verdana;">drained </span><span style="font-family: verdana;">pitted </span><span style="font-family: verdana;">Kalamata olives<br /></span><span style="font-family: verdana;">2 1/2 cups </span><span style="font-family: verdana;">drained </span><span style="font-family: verdana;">p</span><span style="font-family: verdana;">imiento</span><span style="font-family: verdana;">-stuffed green</span><span style="font-family: verdana;"> olives</span><p></p><p><span style="font-family: verdana;"><b>Seasonings (added to each of 6 pint jars)<br /></b>1 tsp minced garlic<br />1 tsp oregano leaves<br />1 tsp Italian parsley<br />1/2 tsp red pepper flakes</span></p><p><span style="font-family: verdana;"><b>Brine</b><br /></span><span style="font-family: verdana;">4 cups red wine vinegar (5%)<br /></span><span style="font-family: verdana;">2 cups water<br /></span><span style="font-family: verdana;">2 tbsp pickling salt</span></p><p><span style="font-family: verdana;"><b>Method</b><br />Dice small the cauliflower, carrots and celery and mix together in a bowl; set aside.</span></p><p><span style="font-family: verdana;">Drain and rough chop all the olives placing each variety in separate bowls.</span></p><p><span style="font-family: verdana;">Using 6 pint jars, add the seasonings to each jar. Now evenly divide the </span><span style="font-family: verdana;">cauliflower, carrots and celery mix to each jar, and top with </span><span style="font-family: verdana;">each variety of olives evenly distributing them and leaving a 1/2-inch headspace.</span></p><p><span style="font-family: verdana;">Combine all the brine ingredients in a saucepan and heat to dissolve the salt. Remove from heat and pour evenly into each jar leaving 1/2-inch headspace; run a plastic knife around the inside of the jars to remove any air bubbles and adjust headspace as needed, top jars with lids and bands.</span></p><p><span style="font-family: verdana;">Process jars in a water bath or steam canner 20 minutes. Remove jars and let sit 24 hours undisturbed on a towel or rack on your countertop. Jars are sealed when button on top is fully depressed and won't flex up and down.</span></p><p><span style="font-family: verdana;">Store jars in pantry up to one year. Open jars must be refrigerated.</span></p><p><span style="font-family: verdana;"><b>Yield:</b> 6 pint jars</span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-76195150320696339142020-12-09T12:48:00.008-05:002020-12-09T15:57:35.980-05:00Limoncello Jelly<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdeJFMTiNvCz_yr7dJtmeHfxIxx2vJfKHoPMdd72xiZIoolLaABi7mfCpZx8J9389zmEw5SS0nNmZNz2cLohtH6QKcd055siMepi1M9NAJCxPG-JHded6-vXdx9jzUr2u5rRLJ6A9wag/s2048/Limoncello+Jelly3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1733" data-original-width="2048" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdeJFMTiNvCz_yr7dJtmeHfxIxx2vJfKHoPMdd72xiZIoolLaABi7mfCpZx8J9389zmEw5SS0nNmZNz2cLohtH6QKcd055siMepi1M9NAJCxPG-JHded6-vXdx9jzUr2u5rRLJ6A9wag/w640-h542/Limoncello+Jelly3.jpg" width="640" /></a></div><br />After a recent family trip to Italy, my daughter asked me to try to replicate some Limoncello Jelly she bought while enjoying her time there. Well, I knew it couldn't be that hard so I agreed, but before I knew it, a few months had gone by, and it was December already. Yikes! I needed to get busy so she could have some for the holidays.</span><p></p><p><span style="font-family: verdana; font-size: large;"><b>What Is Limoncello?</b></span></p><p><span style="font-family: verdana;">Limoncello is an Italian liqueur made from lemon zest. It’s mainly produced in Southern Italy, particularly in Sorrento, Capri, and along the Amalfi Coast. Traditionally, limoncello is made with Femminello St. Teresa lemons, a vibrant lemon variety native to the Sorrento Peninsula of Italy.</span></p><p><span style="font-family: verdana;">The liqueur is served chilled in small ceramic glasses as an apéritif or digestif (a drink served before or after a meal) to aid in digestion.</span></p><p></p><p><span style="font-family: verdana;">Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies, especially among homemade varieties, but is usually measured somewhere in the 25-30% range. <span style="font-size: x-small;"><i>(source: myrecipes.com)</i></span></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkz4b91kx9BQJVM6dSGu70scAvpJAva3ENFDTzTQ-_bf53_cKN8FxvE6xAdJDfLE2FdoWQWYK7EXPYOzs4In3I7IFypW2zT8pIgoxiy64YW3vhy3Qm1KZ0vlrVS8zI9I9apUq3usoTcSg/s2048/Limoncello+Jelly.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1924" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkz4b91kx9BQJVM6dSGu70scAvpJAva3ENFDTzTQ-_bf53_cKN8FxvE6xAdJDfLE2FdoWQWYK7EXPYOzs4In3I7IFypW2zT8pIgoxiy64YW3vhy3Qm1KZ0vlrVS8zI9I9apUq3usoTcSg/w602-h640/Limoncello+Jelly.jpg" width="602" /></a></div><br /><span style="font-family: verdana;">This sweet, lemony jelly is fantastic as a filling or glaze for baked goods. It can also be used on chicken or fish then baked to form a lovely lemony caramelized coating. </span><p></p><p><span style="font-family: verdana;">Serve it alongside your cheese and crackers on a spread or even with mascarpone or goat cheese on a crostini. Eat it with fresh berries with or without whipped cream. It's bright, sunny and so cheerful!</span><span style="font-family: verdana;"> It brings amazing flavor to most anything you serve it with.</span></p><p><span style="font-family: verdana;"><b><span style="font-size: x-large;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7N2OnsugGuYrgHaMuDk_-c-1amRK48BD0f_DN4qvWFrFfrkfzV8PRcDJ-8Z2RRveCparR7EKleYWwG28HUFwCyzuYUNy-6bHCWPpbr6XXFB92FMgOfmJ9lEJdtSF6Ml8eXW8-DLZ9Bo/s2048/Limoncello+Jelly2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1379" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7N2OnsugGuYrgHaMuDk_-c-1amRK48BD0f_DN4qvWFrFfrkfzV8PRcDJ-8Z2RRveCparR7EKleYWwG28HUFwCyzuYUNy-6bHCWPpbr6XXFB92FMgOfmJ9lEJdtSF6Ml8eXW8-DLZ9Bo/w430-h640/Limoncello+Jelly2.jpg" width="430" /></a></span></b></span></div><span style="font-family: verdana;"><b><span style="font-size: x-large;"><br />RECIPE<br /></span>Ingredients</b><br />1/4 cup water<br /></span><span style="font-family: verdana;">1/2 cup lemon juice <i>(bottled or fresh)</i><br /></span><span style="font-family: verdana;">1 box powdered fruit pectin<i> (I used <a href="https://www.amazon.com/Sure-Jell-Natural-Premium-Fruit-Pectin/dp/B00CBIXWKE" style="color: #2b00fe; font-weight: bold;" target="_blank">Sure Jell</a>)</i><br /></span><span style="font-family: verdana;">1 3/4 cups limoncello <br /></span><span style="font-family: verdana;">3 cups sugar<br /></span><span style="font-family: verdana;">1/4 teaspoon butter <i>(optional to reduce foaming)</i></span><p></p><p><span style="font-family: verdana;"><b>Method<br /></b></span><span style="font-family: verdana;">Place water and lemon juice in 6-quart kettle (or pot). Add Sure Jell and stir well to dissolve.</span></p><p><span style="font-family: verdana;">Heat to boiling, a</span><span style="font-family: verdana;">dd limoncello and return to a boil. </span><span style="font-family: verdana;">Add sugar all at once and bring back to a full, rolling boil (a boil that cannot be stirred down). Add the butter and boil hard for exactly 1 minute.</span></p><p><span style="font-family: verdana;">Remove from heat, skim any foam.</span></p><p><span style="font-family: verdana;">Ladle hot jelly into jars leaving 1/4-inch headspace. Cover with lids and rings and process in boiling water bath or steam canner 5 minutes. Remove jars and allow to cool undisturbed 24 hours on your countertop. Jars are sealed when button on top of lid is fully depressed and won't flex up or down.</span></p><p><span style="font-family: verdana;">Store in pantry up to 1 year.</span></p><p><span style="font-family: verdana;"><b>Yield: </b>4 1/2 cups</span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-32252446529984899862020-11-16T11:15:00.006-05:002021-02-20T11:15:31.161-05:00Hot Pickle Mix Vegetables<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCUkEtDNkhEEpoYjFqdkloheDt_G_Z4zHJhdaQvQEYMGqS4n-Le-Uiod4NjdnZ7_FyZC0KE74TbfnBEeco3cjjtZQpZ0IeOyPbjJLnynRzKiOBbpZfJfv_LhWcZxYwhQSWia5PEj0IWs/s2048/hot+mix3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1503" data-original-width="2048" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHCUkEtDNkhEEpoYjFqdkloheDt_G_Z4zHJhdaQvQEYMGqS4n-Le-Uiod4NjdnZ7_FyZC0KE74TbfnBEeco3cjjtZQpZ0IeOyPbjJLnynRzKiOBbpZfJfv_LhWcZxYwhQSWia5PEj0IWs/w640-h470/hot+mix3.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />These Hot Pickle Mix Vegetables came about at the request of a friends father, who used to purchase them from a well-known pickle company. Unfortunately, that company recently discontinued them, and I was asked to try to recreate them. After a little bit of research, this is what I came up with.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTiSZai2LIQ2hez5fqmeqkMd2VoKxrypoLQY4EZjLK6zJdCSA90ujyHtmwLrlzx1qP2CDWseoNBmBCFcRtQS2Cb3G_Gymqa_1EhKybD6z6WS8iZGNqnol0Qb-T-dZMtK3IgLqlNzKgwQ/s2048/hot+mix2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTiSZai2LIQ2hez5fqmeqkMd2VoKxrypoLQY4EZjLK6zJdCSA90ujyHtmwLrlzx1qP2CDWseoNBmBCFcRtQS2Cb3G_Gymqa_1EhKybD6z6WS8iZGNqnol0Qb-T-dZMtK3IgLqlNzKgwQ/w640-h426/hot+mix2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Hot P</span><span style="font-family: verdana;">ickle Mix Vegetables are mild to medium hot, so if you want more heat, I would recommend adding a few small red chili peppers or perhaps some dried red pepper flakes. Another option would be to swap out the banana peppers with some habanero or ghost peppers if you really want to amp up the heat.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXY05LPRnfPgzvfW5jnVNz_byFi9Dneo6vpP3jbNnhmggA83hkP5PzkgYOf7gmPRe7lHLBBpZFFasxOrJMPkaRTgztgulhwmjTWBIanIuzJYo88_ho1nvGTLRO1TFhV1iDteRF9IT5dQ/s2547/hot+mix4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1234" data-original-width="2547" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXY05LPRnfPgzvfW5jnVNz_byFi9Dneo6vpP3jbNnhmggA83hkP5PzkgYOf7gmPRe7lHLBBpZFFasxOrJMPkaRTgztgulhwmjTWBIanIuzJYo88_ho1nvGTLRO1TFhV1iDteRF9IT5dQ/w640-h310/hot+mix4.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />No matter what you do, remember the heat tends to intensify while the finished jars sit in the pantry, so be careful how much heat you add. </span><p></p><p><span style="font-family: verdana; font-size: large;"><b>What do you need to make Hot Pickle Mix Vegetables?</b></span></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">pickling cucumbers</span></li><li><span style="font-family: verdana;">cauliflower florets</span></li><li><span style="font-family: verdana;">carrots</span></li><li><span style="font-family: verdana;">pearl onions</span></li><li><span style="font-family: verdana;">banana peppers</span></li><li><span style="font-family: verdana;">red or mad hatter peppers</span></li><li><span style="font-family: verdana;">jalapeno peppers</span></li><li><span style="font-family: verdana;">garlic</span></li><li><span style="font-family: verdana;">white vinegar (5% acidity)</span></li><li><span style="font-family: verdana;">sugar</span></li><li><span style="font-family: verdana;">horseradish</span></li></ul><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9X1d2WsmTYWnnUFy8oaKXkRZ1roTy2Wt31gzba7XwhtnRLKlHjCsJvGCvJ4eCVNHlGz11kZjgHmVnLLVPDoCtBabFWzVOSroEstNo7QjySEyxOcvC-LGb01FA3SVdS1jGUqy_EAXRw-0/s1440/hot+mix5.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1058" data-original-width="1440" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9X1d2WsmTYWnnUFy8oaKXkRZ1roTy2Wt31gzba7XwhtnRLKlHjCsJvGCvJ4eCVNHlGz11kZjgHmVnLLVPDoCtBabFWzVOSroEstNo7QjySEyxOcvC-LGb01FA3SVdS1jGUqy_EAXRw-0/w640-h470/hot+mix5.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><span style="font-family: verdana;">Serve Hot Pickle Mix Vegetables on a cheeseboard/charcuterie platter, alongside your favorite deli meat sandwich or with a hot Italian beef sandwich.</span><p></p><p><span style="font-family: verdana;"><b><span style="font-size: x-large;">RECIPE</span><br />Ingredients</b><br />4 cups (approx. 1 pound) pickling cucumbers, trimmed and sliced into 1/4 -inch slices<br /></span><span style="font-family: verdana;">2 cups cauliflower florets<br /></span><span style="font-family: verdana;">1 cup carrots, peeled and sliced on the diagonal</span><span style="font-family: verdana;"><br /></span><span style="font-family: verdana;">1 cup peeled pearl or pickling onions (cut larger onions in 1/2)<br /></span><span style="font-family: verdana;">2/3 cup pickling or canning salt<br /></span><span style="font-family: verdana;">3 cups sliced seeded hot yellow banana peppers (about 6 peppers)<br /></span><span style="font-family: verdana;">3 diced Mad Hatter peppers or 1 diced red bell pepper<br /></span><span style="font-family: verdana;">1 garlic clove, or 1 tsp minced garlic<br /></span><span style="font-family: verdana;">8 1/2 cups white vinegar<br />1 1/2 cups water<br /></span><span style="font-family: verdana;">3/4 cup granulated sugar<br /></span><span style="font-family: verdana;">2 tablespoons prepared horseradish<br /></span><span style="font-family: verdana;">3 to 9 jalapeno peppers, halved and seeded</span></p><p><span style="font-family: verdana;"><b>Method<br /></b></span><span style="font-family: verdana;">In a large glass or stainless steel bowl, combine the cucumbers, cauliflower, red peppers, carrots and onions.</span></p><p><span style="font-family: verdana;">In another large glass or stainless steel bowl, dissolve the pickling salt in 7 cups water. Pour it over the vegetables. Cover and let stand at room temperature for 1 hour.</span></p><p><span style="font-family: verdana;">In a colander placed over a sink, drain the vegetables. Rinse with cold running water and drain thoroughly. Add the hot yellow peppers and mix well.</span></p><p><span style="font-family: verdana;">In a large stainless steel saucepan, combine the garlic, 1 1/2 cups water, vinegar, sugar and horseradish. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat and boil gently for 15 minutes, until the liquid is infused with garlic flavor; strain liquid through a mesh strainer over a bowl retaining the liquid but discarding horseradish and garlic.</span></p><p><span style="font-family: verdana;">Pack the vegetables and 1 to 3 jalapeno pepper halves into hot jars to within a generous one-half inch of the top of the jar. Ladle hot pickling liquid into the jar to cover the vegetables, leaving one-half inch of headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot pickling liquid. Wipe the rim and cover with lids and bands tightening until just fingertip-tight.</span></p><p><span style="font-family: verdana;">Process jars in a boiling water bath or steam canner for 15 minutes. Remove the jars, and allow to sit undisturbed on your countertop 24 hours. Lid is sealed when button on top is fully depressed and won't flex up or down. Store in pantry up to one year; open jars need to be refrigerated.</span></p><p><span style="font-family: verdana;"><b>Yield:</b> 6 pint jars</span></p><p><span style="color: #783f04; font-family: verdana;"><i><b>Cooks note - wait for 4 to 6 weeks before serving to allow the flavors to develop.</b></i></span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-24339565286924417112020-11-14T10:46:00.003-05:002020-12-19T15:37:54.390-05:00Boozy Holiday Cherries<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIogkmppjvIrmuw1HF-wKLJKJ-lof0nA5TYH5iIM0LPUIxhOT0XCf8nMaSjDM7UW3Tmn3TCuOvIoTtK_8-TEb0MIhKlue0yNudl39hjW36OaeoTVhIaf-fP5BtDZW0N-yrMuf55XPPvVw/s2048/Boozy+Holiday+Cherries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1838" data-original-width="2048" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIogkmppjvIrmuw1HF-wKLJKJ-lof0nA5TYH5iIM0LPUIxhOT0XCf8nMaSjDM7UW3Tmn3TCuOvIoTtK_8-TEb0MIhKlue0yNudl39hjW36OaeoTVhIaf-fP5BtDZW0N-yrMuf55XPPvVw/w640-h574/Boozy+Holiday+Cherries.jpg" width="640" /></a></div><br /><span style="font-family: verdana;">Whether you are a novice with a cocktail shaker or an expert in mixology, a really good boozy holiday cherry is your home bar’s best friend. </span><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcLRfNQgTv52zCABwhtUwtlAaxWmBFAA7a3JqZOs6ngSa0UKSvu-pUGk1cDazZlzuRkj9sR1wTtWrvDC4Us1aKFdhnDTwpZiACAKU7RMLrZtxwO0heK_pUXf70TvOZZReuaNhpC1ynbw/s1432/cherries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="945" data-original-width="1432" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcLRfNQgTv52zCABwhtUwtlAaxWmBFAA7a3JqZOs6ngSa0UKSvu-pUGk1cDazZlzuRkj9sR1wTtWrvDC4Us1aKFdhnDTwpZiACAKU7RMLrZtxwO0heK_pUXf70TvOZZReuaNhpC1ynbw/w640-h422/cherries.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"><div>So many classic drinks call for a red cherry garnish – Old Fashioned, Whiskey Sour, Manhattan, Pina Colada, Mai Tai, and even the non-alcoholic staple, the Shirley Temple. </div></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Additionally, these boozy holiday cherries are delicious topped on pound cake with whipped cream, used on top of vanilla ice cream, or with pineapple upside down cake instead of </span><span style="font-family: verdana;">maraschino</span><span style="font-family: verdana;"> cherries.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkOtBooY3CWXegWj7JUOBfp4A1eT1nIWWNqklj89fN_ZA3CzNf-FHYffJH3BeP9rJXaEa7V7V4hHtZPw31ijNIRoMb1lQQnSWiSDqA3RZFn5vmIJ2nfaA4wagatK24dPhIf3IlcVfl7Y/s1600/cherries2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkOtBooY3CWXegWj7JUOBfp4A1eT1nIWWNqklj89fN_ZA3CzNf-FHYffJH3BeP9rJXaEa7V7V4hHtZPw31ijNIRoMb1lQQnSWiSDqA3RZFn5vmIJ2nfaA4wagatK24dPhIf3IlcVfl7Y/w640-h442/cherries2.jpg" width="640" /></a></div><br />Fresh cherries are best, but I have used cherries I bought fresh in the summer and put in my freezer, so go with whatever you have available. Simply thaw the frozen cherries first.</span></div><div><br /></div><div><span style="font-family: verdana; font-size: large;"><b>What do you need to make Boozy Holiday Cherries?</b></span></div><div><ul style="text-align: left;"><li><span style="font-family: verdana;">6 cups sweet cherries, stemmed and pitted </span></li><li><span style="font-family: verdana;">sugar</span></li><li><span style="font-family: verdana;">water</span></li><li><span style="font-family: verdana;">lemon juice </span></li><li><span style="font-family: verdana;">cinnamon sticks</span></li><li><span style="font-family: verdana;">maple syrup</span></li><li><span style="font-family: verdana;">quality whiskey</span></li><li><span style="font-family: verdana;">half-pint canning jars</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEK7hwvbl4ZIZD2q3IoY-zy1dNqM2zzSKzqLxQvJOM7LnagrP8UHqFDG7fv4fdJ4QUdBPjYFgXNYkUZIeBgOkDUHRbMUj_qnIsn0CSpm_rLGibG5se4Kxuz2U156XnyFHzwK4tlT0mDR4/s2048/Boozy+Holiday+Cherries2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1826" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEK7hwvbl4ZIZD2q3IoY-zy1dNqM2zzSKzqLxQvJOM7LnagrP8UHqFDG7fv4fdJ4QUdBPjYFgXNYkUZIeBgOkDUHRbMUj_qnIsn0CSpm_rLGibG5se4Kxuz2U156XnyFHzwK4tlT0mDR4/w570-h640/Boozy+Holiday+Cherries2.jpg" width="570" /></a></div><br /></div><div><span style="font-family: verdana; font-size: x-large;"><b>RECIPE</b></span></div><div><span style="font-family: verdana;"><b>Ingredients</b></span></div><div><span style="font-family: verdana;">6 cups sweet cherries, stemmed and pitted<br />1 3/4 cups sugar<br />3 3/4 cups water<br />1/4 cup lemon juice <br />1/4 cup maple syrup<br />1-2 sticks cinnamon<br />1 tbsp whiskey per half-pint jar</span><p></p></div></div><div><span style="font-family: verdana;"><b>Method</b></span></div><div><span style="font-family: verdana;">Pack stemmed and pitted cherries into the half-pint canning jars until jars are about 3/4 full.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add sugar, water, lemon juice, maple syrup and stick cinnamon to a heavy bottomed pan and bring to a low boil to dissolve sugar. Allow to simmer softly 10 minutes. Remove from heat; remove stick cinnamon and discard.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Top each jar with the hot liquid leaving 3/4-inch headspace. Add 1 tbsp whiskey </span><span style="font-family: verdana;">or slightly more </span><span style="font-family: verdana;">to each jar, until each jar has 1/2-inch headspace.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cover jars with lids and bands and process in boiling water bath or steam canner 15 minutes. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Remove jars and allow to sit undisturbed on your countertop 24 hours. Jars are sealed when button on top is fully depressed an won't flex up and down. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Store sealed jars in a cool dark space, letting the cocktail cherries cure in the sugar-liqueur mixture for at least 3 weeks before using. Once opened, store jars in the fridge and use within 3-4 weeks.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Also seen in </span><span style="background-color: white; color: #313131; font-family: Raleway, sans-serif; letter-spacing: 1px; text-align: center; text-transform: uppercase;"><b><a href="https://www.sumptuousspoonfuls.com/over-70-last-minute-holiday-goodies-gifts/" target="_blank">OVER 70 LAST MINUTE HOLIDAY GOODIES & GIFTS </a></b></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy,</span></div><div><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></div><div><span style="font-family: verdana; font-size: x-small;"><br />© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></div>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-18226476282983391492020-11-08T11:25:00.004-05:002020-11-09T13:47:59.077-05:00Orange Basting and Grilling Sauce<p><span style="font-family: verdana;"></span></p><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL78wsNQaHcXALTq6gbMU8jdYztGl-PLiuyhzRzNW5AD_PuzctsyousQAG-g4aFlN2N4Sw3fSg7-JbAdOJa5Gp95oihIlR5JfWaTc2YJP_-shxbm1T0leWGhF6le3uoltdhaXLt5iHH2o/s2048/glaze.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1761" data-original-width="2048" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL78wsNQaHcXALTq6gbMU8jdYztGl-PLiuyhzRzNW5AD_PuzctsyousQAG-g4aFlN2N4Sw3fSg7-JbAdOJa5Gp95oihIlR5JfWaTc2YJP_-shxbm1T0leWGhF6le3uoltdhaXLt5iHH2o/w640-h550/glaze.jpg" width="640" /></a></div><br />This Orange Basting and Grilling Sauce came about because my daughters were coming to visit and we had planned to do a small amount of canning while they were here. What? Doesn't everyone plan to do some canning while they're visiting? Hahahaha maybe not, but this is not at all unusual for us since we all enjoy it and especially enjoy sampling the results ... which were delicious.<br /></span><span style="font-family: verdana;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJCM6myrKLHyK4gfPMLmmI4Qlx7hOffeujCRmEhNjCUz2CDM79dPBBg-OdXiLTohRHMmeWg4Vq0eVLEDOK83HTY1rAYuHbdZjdB2ZX22_iBp_L13nFwGA-kDyB68KeOThSsM7Sows4QI/s2048/orange+basting+and+grilliing+sauce.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1662" data-original-width="2048" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJCM6myrKLHyK4gfPMLmmI4Qlx7hOffeujCRmEhNjCUz2CDM79dPBBg-OdXiLTohRHMmeWg4Vq0eVLEDOK83HTY1rAYuHbdZjdB2ZX22_iBp_L13nFwGA-kDyB68KeOThSsM7Sows4QI/w640-h520/orange+basting+and+grilliing+sauce.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Fresh sweet onions and chicken tenderloin basted with Orange Basting and Grilling Sauce.<br />Photo courtesy of Darren Jones.</span><br /></td></tr></tbody></table><br />If you are looking for something new to try, this homemade grilling sauce is perfect. It uses simple ingredients to create a rich and flavorful sauce that will enhance anything you grill or roast.</span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VikJRJ_irAMnINrPw65-3PGRFjGbVMom6Q_d8Tf5TEcoYL_hD-_j3n-Isw0KMY-o6aXMl38gcJdPaiHGprDrdg6V5tbEj8NmfL9PkxDCptcW5pdPdu_eDjoFOW3INxWL49JmUc_Q28s/s2048/wings.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1331" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VikJRJ_irAMnINrPw65-3PGRFjGbVMom6Q_d8Tf5TEcoYL_hD-_j3n-Isw0KMY-o6aXMl38gcJdPaiHGprDrdg6V5tbEj8NmfL9PkxDCptcW5pdPdu_eDjoFOW3INxWL49JmUc_Q28s/w640-h416/wings.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />It's perfect for pork, ham, chicken, or shrimp and is so delicious everyone will be coming back for more. It's also very easy to make and perfect for holiday gift giving.</span><p></p><p><span style="font-family: verdana;"><span style="font-size: x-small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"></span></div><p><b style="font-family: verdana; font-size: large;">What do you need to make Orange Basting and Grilling Sauce?</b></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Orange Marmalade</span></li><li><span style="font-family: verdana;">Pineapple Juice</span></li><li><span style="font-family: verdana;">Brown Sugar</span></li><li><span style="font-family: verdana;">Apple Cider Vinegar</span></li><li><span style="font-family: verdana;">Brown Mustard</span></li><li><span style="font-family: verdana;">Worcestershire Sauce</span></li><li><span style="font-family: verdana;">Granulated Garlic</span></li><li><span style="font-family: verdana;">Rosemary</span></li><li><span style="font-family: verdana;">Salt</span></li><li><span style="font-family: verdana;">Pepper</span></li><li><span style="font-family: verdana;">Chili Flakes</span></li></ul><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"><span style="font-size: x-large;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTfhLSP9euvmYc_srIpu6RJDwwQhU-HtwO2bQKR56kJCdO2oqwm7zlcCuIXmxzptdl_L7LLbaKUcMdp_b11YeKhYu8zkBUfXpkD8m5X1KweaJR0ibJ98nF_zooWfdGDHedIlETZ7tTfk/s2048/glaze2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1757" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTfhLSP9euvmYc_srIpu6RJDwwQhU-HtwO2bQKR56kJCdO2oqwm7zlcCuIXmxzptdl_L7LLbaKUcMdp_b11YeKhYu8zkBUfXpkD8m5X1KweaJR0ibJ98nF_zooWfdGDHedIlETZ7tTfk/w550-h640/glaze2.jpg" width="550" /></a></div><br />RECIPE</b></span><br /><b>Ingredients</b><br />2 cups orange marmalade<br /></span><span style="font-family: verdana;">1/2 cup pineapple juice<br /></span><span style="font-family: verdana;">1 cup brown sugar<br /></span><span style="font-family: verdana;">4 tbsp apple cider vinegar<br /></span><span style="font-family: verdana;">4 tbsp spicy brown mustard<br /></span><span style="font-family: verdana;">2 tbsp Worcestershire sauce<br /></span><span style="font-family: verdana;">pinch fresh minced rosemary* <i>(or omit)</i><br /></span><span style="font-family: verdana;">2 tsp granulated garlic<br /></span><span style="font-family: verdana;">1 1/2 tsp salt<br /></span><span style="font-family: verdana;">1 1/2 tsp black pepper<br /></span><span style="font-family: verdana;">1/2 tsp dried red pepper flakes</span><p></p><p><span style="font-family: verdana;"><b>Method</b><br /></span><span style="font-family: verdana;">Add orange marmalade, pineapple juice, brown sugar, apple cider vinegar, brown mustard and Worcestershire sauce to a heavy saucepan. Place over medium-high heat.</span></p><p><span style="font-family: verdana;">Whisk in fresh rosemary, garlic, salt, pepper and red pepper flakes.</span></p><p><span style="font-family: verdana;">Bring mixture to a rolling boil, whisking often; reduce heat and cook until slightly reduced and thickened.</span></p><p><span style="font-family: verdana;">Ladle sauce into prepared half-pint canning jars, leaving 1/2-inch headspace. Top with bands and lids and process in a boiling water bath or steam canner 10 minutes.</span></p><p><span style="font-family: verdana;"><i><b>If not canning, store in an airtight container in the refrigerator up to 3 weeks.</b></i><br /><br /><b>*Note - </b><i>Rosemary is a very strong herb, especially when used fresh. A small pinch of minced rosemary is all this needs. It can easily be omitted, but I like the flavor the small amount of rosemary imparts.</i></span></p><p><span style="font-family: verdana;"><b>Yield: </b>6 four-ounce jars or 3 eight-ounce jars. Recipe can be easily doubled.</span></p><p><span style="font-family: verdana; font-size: xx-small;">Original recipe adapted from outgrilling.com</span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span><br /><span style="font-family: verdana;"><br /><span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-65476958008461729082020-10-25T14:06:00.008-04:002021-11-01T13:47:26.222-04:00Green Bean Casserole<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJovfI7FzR7j8dFFqoC6D6MZB63OLeAi4DysuEDY1lEhw7_-wR7dZglvkTdIeQQUwN0gi529JENlGb25D6JB8DjGTScpdtcF0OUmY3OhTM9zbsARNufU4WlYAv8OVSqqPL4JVtIX7Lls/s2048/green+bean+casserole2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1569" data-original-width="2048" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJovfI7FzR7j8dFFqoC6D6MZB63OLeAi4DysuEDY1lEhw7_-wR7dZglvkTdIeQQUwN0gi529JENlGb25D6JB8DjGTScpdtcF0OUmY3OhTM9zbsARNufU4WlYAv8OVSqqPL4JVtIX7Lls/w640-h490/green+bean+casserole2.jpg" width="640" /></a></span></div><span style="font-family: verdana;">Green Bean Casserole ... it's that classic quintessential holiday side dish we've all grown up with. </span><p></p><p><span style="font-family: verdana;">I totally love this dish, but surprisingly I almost always only make it for the holidays. Maybe that's what keeps it so special to me? All I do know is it's not the holidays to me without this dish.</span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb85ZwDrT79XQvSKRpm61GjiRBtgocfP_WgXyOQFckQenxdW6ZuGbdh3D5RW09lZLvt9EhXy6W9WUHJtAQQWNACZr5Ng9uHpT7pgDl2ukMWym3YQBy2j2t2rFd8gMOf82o11nKo_TmY2Y/s960/green+beans+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb85ZwDrT79XQvSKRpm61GjiRBtgocfP_WgXyOQFckQenxdW6ZuGbdh3D5RW09lZLvt9EhXy6W9WUHJtAQQWNACZr5Ng9uHpT7pgDl2ukMWym3YQBy2j2t2rFd8gMOf82o11nKo_TmY2Y/w640-h480/green+beans+%25282%2529.jpg" width="640" /></a></span></div><span style="font-family: verdana;">I love using fresh green beans with this dish because I think they provide more texture and flavor, but you can certainly use canned or frozen if you prefer. A homemade cream of mushroom soup and sauteed sliced button or cremini mushrooms elevates and enhances this simple Green Bean Casserole.<br /><br /></span><span><div class="separator" style="clear: both; font-family: verdana; font-size: x-large; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CY3sgY2AjNJm8G31LOtPFhBDPRwZ16XDgYL_AiAVohx1DDhJobvYGkM5GS64UJ0mfANbv09m-PtQdlazlSMajD7ORSlJwbhdXz3qAQ1CEN2eDlOJrGyF8VR_vIIlItAgY7iU14qGS18/s2048/Cream+of+Mushroom+Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="2048" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CY3sgY2AjNJm8G31LOtPFhBDPRwZ16XDgYL_AiAVohx1DDhJobvYGkM5GS64UJ0mfANbv09m-PtQdlazlSMajD7ORSlJwbhdXz3qAQ1CEN2eDlOJrGyF8VR_vIIlItAgY7iU14qGS18/w640-h444/Cream+of+Mushroom+Soup.jpg" width="640" /></a></div><span style="font-family: verdana; font-size: large;"><b>What do you need to make green bean casserole?</b></span></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">4 cups blanched fresh cut green beans</span></li><li><span style="font-family: verdana;">1/2 cup milk</span></li><li><span style="font-family: verdana;">soy sauce</span></li><li><span style="font-family: verdana;">black pepper</span></li><li><span style="font-family: verdana;">homemade cream of mushroom soup</span></li><li><span style="font-family: verdana;">button or cremini mushrooms (optional)</span></li><li><span style="font-family: verdana;">French fried onions</span></li></ul><p></p><p><b style="font-family: verdana;"><span style="font-size: x-large;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: verdana;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zWop8w4nADOVZaROUPMNEUxW3mnAFGkZ3lKQ4U-8e5oJP8N5PpetPiDJAj93Iovvdl25lKxMuEqOZuTCe5hZo3Dk21IrOlSlLB2cPjowFBfIvQC2F24zcMMGbfeNHvbHtPynEdwIM5w/s2048/green+bean+casserole.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zWop8w4nADOVZaROUPMNEUxW3mnAFGkZ3lKQ4U-8e5oJP8N5PpetPiDJAj93Iovvdl25lKxMuEqOZuTCe5hZo3Dk21IrOlSlLB2cPjowFBfIvQC2F24zcMMGbfeNHvbHtPynEdwIM5w/w640-h426/green+bean+casserole.jpg" width="640" /></a></span></b></div><b style="font-family: verdana;"><span style="font-size: x-large;">RECIPE<br /></span></b><span style="font-family: verdana;"><b>Ingredients<br /></b></span><span style="font-family: verdana;">1 1/4 cups <a href="https://www.cookingwithmaryandfriends.com/2016/12/homemade-condensed-cream-of-mushroom.html" target="_blank"><b><span style="color: #2b00fe;">Homemade Condensed Cream of Mushroom Soup</span></b></a><br /></span><span style="font-family: verdana;">4 cups cut green beans, blanched (I prefer fresh, but you can use canned or frozen)<br /></span><span style="font-family: verdana;">1/2 cup milk<br /></span><span style="font-family: verdana;">1 tsp soy sauce<br /></span><span style="font-family: verdana;">Dash or two of black pepper<br /></span><span style="font-family: verdana;">1 1/3 cup French fried onions<br /></span><span style="font-family: verdana;">1 tbsp butter<br /></span><span style="font-family: verdana;">*1 1/2 cups button or cremini mushrooms, divided <i><span style="font-size: x-small;">(3/4 cups for the cream of mushroom soup and 3/4 cups sauteed for the casserole)</span></i></span><p></p><p><span style="font-family: verdana;"><b><span>Method</span></b><br />Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish with cooking spray. </span></p><p><span style="font-family: verdana;">Prepare <a href="https://www.cookingwithmaryandfriends.com/2016/12/homemade-condensed-cream-of-mushroom.html" target="_blank"><b><span style="color: #2b00fe;">Homemade Condensed Cream of Mushroom Soup</span></b></a> according to the recipe.</span></p><p><span style="font-family: verdana;">Blanch fresh green beans in boiling salted water for 5 minutes, drain. Sautee the remaining 3/4 cups mushrooms sliced in a small pan with 1 tbsp of butter until browned. Stir 1 1/4 cups soup, milk, soy sauce, black pepper, beans, 2/3 cup French fried onions and the sauteed mushrooms in a 1 1/2-quart casserole.</span></p><p><span style="font-family: verdana;">Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture, and sprinkle with the remaining onions.</span></p><p><span style="font-family: verdana;">Bake for 5 minutes or until the onions are golden brown.</span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><b><i><span style="color: #800180; font-family: times; font-size: x-large;">Mary</span></i></b></p><p><span style="font-family: verdana;"><span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></span></p><p></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-85540002059903338682020-10-12T16:45:00.003-04:002021-10-14T16:42:44.216-04:00Pickled Vegetables {Giardiniera}<p><span style="font-family: verdana;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3pZzxjI3nEvJVxf85exKXy9DoJL4ZNb-QfKdBLI-_XAw843VgQRMNYquA1pluvSt0ToeQAhOUIiwK_JnpjfmLpJ7oOsG88neHs9AyiNEPWL6w9Te2p1mcS1OyiyGJPqOlTklImZjhdA/s2048/giardineria2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="2048" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3pZzxjI3nEvJVxf85exKXy9DoJL4ZNb-QfKdBLI-_XAw843VgQRMNYquA1pluvSt0ToeQAhOUIiwK_JnpjfmLpJ7oOsG88neHs9AyiNEPWL6w9Te2p1mcS1OyiyGJPqOlTklImZjhdA/w640-h386/giardineria2.jpg" width="640" /></a></b></span></div><span style="font-family: verdana;"><b><br /><span style="font-size: large;">What is Giardiniera?</span> </b>It is</span><span style="font-family: verdana;"> pickled vegetables, and there are two types:</span><span style="font-family: verdana;"><br /></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;"><b>Italian giardiniera </b>refers to vegetables pickled in vinegar and originated as a method for preserving the bounty of a big harvest.</span></li></ul><span style="font-family: verdana;"><ul style="text-align: left;"><li><span style="font-family: verdana;"><b>Chicago-style giardiniera</b> is a medley of chopped vegetables, most commonly, cauliflower, carrots, bell peppers, celery, and chile peppers joined together and preserved in a two-step process: First, they're pickled vinegar and then they're marinated in olive oil. Chicago-style giardiniera, which likely has origins with the wave of late 19th century Chicago, is most often eaten as a condiment (like on the classic Chicago sandwich, the Italian beef), whereas Italian-style is most commonly served straight-up as part of an antipasto platter.</span><span style="font-family: verdana;"> <span style="font-size: x-small;"><i>(source: </i></span></span><span style="font-size: x-small;"><i><span style="font-family: verdana;">Bonappetit</span><span style="font-family: verdana;">)</span></i></span></li></ul></span><p></p><p style="text-align: left;"><span style="font-family: verdana;"><b><span style="font-size: large;">How do you use Giardiniera?</span></b> Giardiniera is a versatile condiment that can be used on a variety of different foods such as<br /></span></p><ul style="text-align: left;"><li><span style="font-family: verdana;">bratwurst</span></li><li><span style="font-family: verdana;">bruschetta</span></li><li><span style="font-family: verdana;">burgers</span></li><li><span style="font-family: verdana;">pasta salad</span></li><li><span style="font-family: verdana;">eggs (omelets)</span></li><li><span style="font-family: verdana;">hot dogs</span></li><li><span style="font-family: verdana;">tuna salad</span></li><li><span style="font-family: verdana;">sandwiches such as hearty subs/gyros</span></li><li><span style="font-family: verdana;">Bloody Mary's</span></li><li><span style="font-family: verdana;">Antipasto platters</span></li><li><span style="font-family: verdana;">Charcuterie boards</span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aeFpRwKtM1M7JyzOcG4Dgt9rb0JhOA1WdNozPUZXoogNbbQask_UGd_rTb5NB1gG-DAASJDnc-aIpiCvM41v3IqA0kyB_cVHKk_yafnOlyO-5TdFCO0f5Ybo3SOglGOAdIh16NBTQKk/s2048/giardineria.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aeFpRwKtM1M7JyzOcG4Dgt9rb0JhOA1WdNozPUZXoogNbbQask_UGd_rTb5NB1gG-DAASJDnc-aIpiCvM41v3IqA0kyB_cVHKk_yafnOlyO-5TdFCO0f5Ybo3SOglGOAdIh16NBTQKk/w640-h426/giardineria.jpg" width="640" /></a></div><p><span style="font-family: verdana;">My version is more like the Italian style using just a pickling brine to preserve it since I wanted to be able to process it for shelf stability (and you can't process it with the olive oil). When you go to open a jar, you can certainly drain the brine and add some olive oil if desired, and then keep it refrigerated. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa6qZJbl_PY0voi1I2-KnmO5sWLd-La2zyA7Sidy-ht0Kvl5GmXrZs25utrnqp4YQe-wz4CTKE3oR-TNdeYMpfdtpqHQ8rZ8fT8-mciC_Sx6Skkgsap_1PfAk_O2Cm0kJPqa0p0btNWM/s2048/giardineria3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1268" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa6qZJbl_PY0voi1I2-KnmO5sWLd-La2zyA7Sidy-ht0Kvl5GmXrZs25utrnqp4YQe-wz4CTKE3oR-TNdeYMpfdtpqHQ8rZ8fT8-mciC_Sx6Skkgsap_1PfAk_O2Cm0kJPqa0p0btNWM/w396-h640/giardineria3.jpg" width="396" /></a></div><b style="font-family: verdana;"><br /><span style="font-size: x-large;">RECIPE<br /></span></b><span style="font-family: verdana;"><b>Ingredients<br /></b></span><span style="font-family: verdana;">1 head cauliflower, cut into small pieces<br /></span><span style="font-family: verdana;">1 stalks celery, cut into 1/4-inch slices<br /></span><span style="font-family: verdana;">2-3 carrots, peeled and cut into 1/4-inch slices<br /></span><span style="font-family: verdana;">1 bag pearl onions, peeled and larger ones cut in 1/2<br /></span><span style="font-family: verdana;">2-3 cups fresh green beans, cut into pieces<br /></span><span style="font-family: verdana;">2-3 jalapeno peppers, cut into slices<br /></span><span style="font-family: verdana;">2 mad hatter peppers or other sweet pepper, cut into small slices<br /></span><span style="font-family: verdana;">4 cups distilled vinegar<br /></span><span style="font-family: verdana;">2 cups water<br /></span><span style="font-family: verdana;">3 tbsp pickling salt</span><p></p><p><span style="font-family: verdana;"><b>Add to each jar:</b><br />1/2 tsp dill seed<br />1/2 tsp mustard seed<br />1/2 tsp black peppercorns<br />1/2 tsp minced garlic<br /></span></p><p><span style="font-family: verdana;"><b>Method</b><br />Add spices to each of 8 pint jars. Prepare and cut up all veggies placing 2-3 slices of jalapeno peppers and mad hatter or other sweet peppers in the jars first. Next begin to layer in all the other veggies leaving 1/2-inch headspace; do not over pack the jars.</span></p><p><span style="font-family: verdana;">Place the vinegar, water and pickling salt in a saucepan and bring to a boil to dissolve the salt. Carefully pour brine over veggies in each jar leaving 1/2-inch headspace.</span></p><p><span style="font-family: verdana;">Top jars with lids and bands and process 10 minutes in a boiling water bath or steam canner. Once done, remove jars and place on a kitchen towel on your countertop and allow the jars to sit 24 hours undisturbed. Jars are sealed when the button in the middle of the lid is fully depressed and won't flex up or down.</span></p><p><span style="font-family: verdana;">For best results allow the Giardiniera to sit for 2-3 weeks before opening to give the flavors a chance to develop.</span></p><p><span style="font-family: verdana;">Store in pantry up to one year. Refrigerate any open jars.</span></p><p><span style="font-family: verdana;"><b>Yield:</b> 8 pint jars</span></p><p><span><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></span></p><p><span style="font-family: verdana;"><span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.<br /></span><br /></span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-43869424058334368982020-09-11T08:23:00.002-04:002021-10-24T10:51:37.248-04:00Slow Cooker Cranberry Apple Butter<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDkbteWXm_l5rpiK05M9TmcGKQw0WtNVFP4Bou7qJ7_JvjU-W5Yhz_VMupk-77REnGv6VMUt99TKZEgkZK9x-mWiFZoznvzEHat83l5-qQN8czar4pqd5VSErR_QMLf74bwt5s3ZF7pc/s2048/cranberry+apple+butter3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDkbteWXm_l5rpiK05M9TmcGKQw0WtNVFP4Bou7qJ7_JvjU-W5Yhz_VMupk-77REnGv6VMUt99TKZEgkZK9x-mWiFZoznvzEHat83l5-qQN8czar4pqd5VSErR_QMLf74bwt5s3ZF7pc/w640-h426/cranberry+apple+butter3.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />This is one of those recipes that tastes amazing and is oh so simple to make. Simply place the apples and cranberries in a slow cooker with the apple juice or cider and let your slow cooker do the work.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVMus-umfOzo2yGUmMqdpusNBBPKA5elBttdxZJO1cSyjHxPHvoObKcbJ8tSWiafgdsGy12mM7jjtlX1rHwwhsXYtzmvJxkqvQWIarvBqw65FJdPK1cT4pf6492rr-2dMfZbOIhToUtE/s2048/cranberry+apple+butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="2048" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVMus-umfOzo2yGUmMqdpusNBBPKA5elBttdxZJO1cSyjHxPHvoObKcbJ8tSWiafgdsGy12mM7jjtlX1rHwwhsXYtzmvJxkqvQWIarvBqw65FJdPK1cT4pf6492rr-2dMfZbOIhToUtE/w640-h500/cranberry+apple+butter.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; text-align: left;">Cranberry Apple Butter is delicious smeared on toast, bagels, English muffins or biscuits, topped on waffles for a treat, or served with a hard cheese like cheddar or Gouda on crackers. It's a delightful blend of sweet, tart and tangy.</span></div><p></p><p><b style="font-family: verdana;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-MxkBvSvCak1vueRZb-us8ZS7Qt8ew-4I1Q2aEcFD5AvVHBI0GfddOscBUgsP9l6cY6-GFRDw7OQrxM-6d8dM5Cg0ocZ8LBvnIfFm2oIZM7OMkl4Idp3Ma_9o0jICHyp8kCEB2fWMIE/s2048/cranberry+apple+butter2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1283" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5-MxkBvSvCak1vueRZb-us8ZS7Qt8ew-4I1Q2aEcFD5AvVHBI0GfddOscBUgsP9l6cY6-GFRDw7OQrxM-6d8dM5Cg0ocZ8LBvnIfFm2oIZM7OMkl4Idp3Ma_9o0jICHyp8kCEB2fWMIE/w640-h400/cranberry+apple+butter2.jpg" width="640" /></a></b></div><p></p><p><b style="font-family: verdana;"><span style="font-size: x-large;">RECIPE<br /></span></b><span style="font-family: verdana;"><b>Ingredients<br /></b></span><span style="font-family: verdana;">5 1/2 lbs apples<br /></span><span style="font-family: verdana;">1-16 oz bag cranberries<br /></span><span style="font-family: verdana;">1 cup apple juice or apple cider <br /></span><span style="font-family: verdana;">1 tbsp cinnamon<br /></span><span style="font-family: verdana;">1 cup maple syrup<br /></span><span style="font-family: verdana;">2 tsp Vanilla extract</span></p><p><span style="font-family: verdana;"><b>Method</b><br />Core and cut apples into pieces (no need to peel). Put apples, cranberries and juice or cider in a crock pot and cook on high about 5 hours. <br /><br />Puree mixture in a blender or use an immersion blender. You can also process through a food mill if desired. <br /><br />Add 1 cup maple syrup, 1 tbsp cinnamon and 2 tsp vanilla extract and cook on high another 2-3 hours <i>(place a wooden spoon across the end of the slow cooker to prop up the lid so the cranberry apple butter will reduce and thicken) </i>or until cranberry apple butter mixture is thick. </span></p><p><span style="font-family: verdana;">Ladle into prepared jars leaving 1/2-inch head-space. Cover jars with lids and bands and process half-pints or pints 15 minutes in a boiling water bath or steam canner.</span></p><p><span style="font-family: verdana;">Remove jars from canner and let them sit on a towel or rack on your kitchen countertop 24 hours undisturbed. Jars are sealed when button on top of the lid is fully depressed and wont flex up and down. Store in pantry up to one year. Open jars must be refrigerated.</span></p><p><span style="font-family: verdana;"><b>Yield: </b>8 - half-pint jars</span></p><p><span style="font-family: verdana; font-size: x-small;">recipe adapted from Citronlimette</span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p><p><span style="font-family: verdana; font-size: x-small;"></span></p><p><br /></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-4842802499511749012020-09-07T10:34:00.002-04:002021-09-09T14:10:56.900-04:00Dried Minced Onion<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohdIR0vUBoGykKfnSiX173FQonKzqt25n2UCZ8t9N9Cblx_77SZgZyeBUjGbC8QVKUPvUFLnx03BkGpfUq2NUdEXpXtCaZeGgKFeNxtyDQw8FZX_si9uc_FqC9r0QabH6aU6eEAIhSro/s2048/onions2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgohdIR0vUBoGykKfnSiX173FQonKzqt25n2UCZ8t9N9Cblx_77SZgZyeBUjGbC8QVKUPvUFLnx03BkGpfUq2NUdEXpXtCaZeGgKFeNxtyDQw8FZX_si9uc_FqC9r0QabH6aU6eEAIhSro/w640-h426/onions2.jpg" width="640" /></a></span></div><span style="font-family: verdana;"><br />Every year I find myself with at least one large bag of Vidalia or sweet white onions. They are awesome to cook with, and I love adding them to salsa's, salads, caramelizing them or sauteing them.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHuAUKT4He-od1ZT_-8QNBcuyNSkOC9zxVK2ymZM0_TQxB0n66Ymv4Zj7uLsxmNIhuXPQtcfLwx1aIrA1CijsuDjwn6bxBRkYRe911qgPdQ-41zSmgC8yuBnVFymc-rLUChGfkK5GOWc/s2048/onions+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1975" data-original-width="2048" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbHuAUKT4He-od1ZT_-8QNBcuyNSkOC9zxVK2ymZM0_TQxB0n66Ymv4Zj7uLsxmNIhuXPQtcfLwx1aIrA1CijsuDjwn6bxBRkYRe911qgPdQ-41zSmgC8yuBnVFymc-rLUChGfkK5GOWc/w640-h618/onions+%25282%2529.jpg" width="640" /></a></div><span style="font-family: verdana;"><br />Mincing and drying them is a great way to preserve them to last a long time, well past the growing and harvest season.</span><p></p><p><span style="font-family: verdana;">These dried minced onions can be added to so much over the winter to give a variety of foods a much needed flavor boost.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFHkgHTZ6DBjTzjU6kcAy3C8G4I5RE1nOdXtHbTsyccRprBb3gLZBgrIZ9__iLpTgDFpIrgtfYyD_rK60xDR5oySx2ApZjJu_dUzxW43d1q_nwJVAVpZ5mhCtefcHqb9EKXQHG2l-Epc/s2048/onions.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifFHkgHTZ6DBjTzjU6kcAy3C8G4I5RE1nOdXtHbTsyccRprBb3gLZBgrIZ9__iLpTgDFpIrgtfYyD_rK60xDR5oySx2ApZjJu_dUzxW43d1q_nwJVAVpZ5mhCtefcHqb9EKXQHG2l-Epc/w640-h426/onions.jpg" width="640" /></a></div><span style="font-family: verdana;"><br /><b><span style="font-size: large;">What will you need to make Dried Minced Onions?<br /></span></b></span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">4-5 large Vidalia or other sweet onions</span></li><li><span style="font-family: verdana;">Food processor (or cutting board and sharp knife)</span></li><li><span style="font-family: verdana;">1 tsp salt<br /></span></li><li><span style="font-family: verdana;">rimmed baking sheet<br /></span></li><li><span style="font-family: verdana;">mesh strainer</span></li><li><span style="font-family: verdana;">cheesecloth or clean kitchen towel</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMcfJMstl6PnTHYrwXmSOE24lUYtfMHA4C0EUdC4yPFwhfc-ZwDAFE9cYDsu38ZOj6NfA6HMFT_PPZVX1APenaQdyRy6wfcpkuDmU98HmrLF3LCCMNpvEhSflTaI21h43R6UG_JLtxss/s2048/onions4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMcfJMstl6PnTHYrwXmSOE24lUYtfMHA4C0EUdC4yPFwhfc-ZwDAFE9cYDsu38ZOj6NfA6HMFT_PPZVX1APenaQdyRy6wfcpkuDmU98HmrLF3LCCMNpvEhSflTaI21h43R6UG_JLtxss/w640-h426/onions4.jpg" width="640" /></a></div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana; font-size: large;"><b>How to use Dried Minced Onions?</b></span></div><p></p><div><ul style="text-align: left;"><li><span style="font-family: verdana;">Use dried minced onions in any recipe that calls for fresh. Use in a soup or a stew; throw the dried onion into the pot when you add the liquid. It’ll re-hydrate perfectly as it simmers. Same with casseroles and curries.</span></li></ul></div><div><span style="font-family: verdana;"><div><ul style="text-align: left;"><li><span style="font-family: verdana;"><div>Dried minced onion works well in any kind of salad. Add it to the dressing for leafy greens, beans or grains. Or toss it into chicken, tuna or potato salad when you add the mayonnaise or a creamy dressing. </div></span></li></ul></div><div><ul style="text-align: left;"><li><span style="font-family: verdana;"><div>The flavor of dried onions is more intense than fresh, so less is needed. <b>One tablespoon of dried, minced onion equals one small fresh onion, minced. </b><span style="font-size: x-small;">(source: www.mccormick.com)</span></div></span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8hg_KQHPEUjLK63-f1y4lge8RgRLSF_y36OmdXAh2uHS8myX3T6pY-iH4q6-pYxC0He9REn36DKsavi7FRmNcE089zyb41iEVf2Ee04KUL1XrjaslXX3JfqJb61HlIiwrlg81QH5_HI/s2048/dried+onion2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8hg_KQHPEUjLK63-f1y4lge8RgRLSF_y36OmdXAh2uHS8myX3T6pY-iH4q6-pYxC0He9REn36DKsavi7FRmNcE089zyb41iEVf2Ee04KUL1XrjaslXX3JfqJb61HlIiwrlg81QH5_HI/w640-h426/dried+onion2.jpg" width="640" /></a></div><b><br /></b></div></div></span></div><p><span style="font-family: verdana;"><span style="font-size: x-large;"><b>RECIPE</b></span><br /><b>Ingredients</b><br />4-5 large Vidalia or other sweet onion <i>(or more depending on how much you want to process)</i><br />1 tsp. salt <i>(use any kind you like, table salt, Himalayan, course, kosher)</i></span></p><p><span style="font-family: verdana;"><b>Method</b><br />Preheat oven to 170-200 degrees F. Peel onions, cut them into smaller pieces and process in your food processor using the chopping blade and the pulse setting, or petite dice using a cutting board and sharp knife. You want the onions minced finely but not pulverized. </span></p><p><span style="font-family: verdana;">Remove minced onions and place in a clean dish towel or piece of cheesecloth and do your best to squeeze the liquid out. Alternately, you can place a coffee filter or piece of cheesecloth in a mesh strainer over a bowl and push the minced onions with a large spoon to get the liquid to drain off. This does not need to be perfect, just do the best you can to remove as much liquid as possible.</span></p><p><span style="font-family: verdana;">Move onions to a large rimmed baking sheet, spreading out evenly. Sprinkle lightly with salt. Place baking sheet in oven and stir every 30 minutes or until onions are thoroughly dry. They will turn slightly brown during the drying process but should not be too dark.</span></p><p><span style="font-family: verdana;">When onions are done, remove baking sheet from the oven and allow the onions to cool completely. </span></p><p><span style="font-family: verdana;">Store dried minced onions in a glass mason jar with a tight fighting lid. Dried minced onions should last up to one year in your pantry provided the jar stays tightly closed after each use.</span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary </i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></p><p><span style="font-family: verdana;"><br /></span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-85627157526545663132020-09-03T11:25:00.001-04:002021-07-20T22:48:31.693-04:00Corn Relish<p style="-webkit-font-smoothing: antialiased; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #07314f; margin: 0px 0px 1em; outline: 0px; padding: 0px; vertical-align: baseline;"></p><div class="separator" style="clear: both; font-size: 1.125em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdt_2uaSx2QrF_xTp2dLhRa7pNFg0kOAI3FEK9yiZlrVIJC2n_NFJygilTogsi_I28cNfi1thDfNCbvL5RCWxeilsp587ClID57mtbzus1zPfUlC4xIchjjBik2NLlE4ijs4jtnUgyJs/s2048/corn+relish3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1732" data-original-width="2048" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdt_2uaSx2QrF_xTp2dLhRa7pNFg0kOAI3FEK9yiZlrVIJC2n_NFJygilTogsi_I28cNfi1thDfNCbvL5RCWxeilsp587ClID57mtbzus1zPfUlC4xIchjjBik2NLlE4ijs4jtnUgyJs/w640-h542/corn+relish3.jpg" width="640" /></a></div><br /><span style="font-family: verdana;">Corn Relish is a very versatile condiment to have on hand. It's awesome with tacos, added to a dip, or paired with grilled chicken, shrimp, or pork. </span><p></p><p style="-webkit-font-smoothing: antialiased; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #07314f; margin: 0px 0px 1em; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: verdana;">The first time I saw this recipe I knew I wanted to try it with some fresh sweet corn from a local farm, and the Mad Hatter peppers we had growing in our raised bed garden.</span></p><p style="-webkit-font-smoothing: antialiased; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #07314f; margin: 0px 0px 1em; outline: 0px; padding: 0px; vertical-align: baseline;"></p><div class="separator" style="clear: both; font-size: 1.125em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbD5E1YYZXuBoGVSjCzvv2K-c1kMtLS4z9pVQ9CC5eL_mpqqdtiWVlFMIudUfv5_9CYaY3B1qExXesX3OLaXLhPYOEYNKFDogZjqNRf_LGyoA99gPklHzzMTXZqFuBdrEM7r1ILDiSwQ/s2048/corn+relish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbD5E1YYZXuBoGVSjCzvv2K-c1kMtLS4z9pVQ9CC5eL_mpqqdtiWVlFMIudUfv5_9CYaY3B1qExXesX3OLaXLhPYOEYNKFDogZjqNRf_LGyoA99gPklHzzMTXZqFuBdrEM7r1ILDiSwQ/w640-h426/corn+relish.jpg" width="640" /></a></div><br /><span style="font-family: verdana;">Mad Hatter peppers are a species from South America commonly used in Bolivian and Peruvian cuisine.The taste has a refreshing, citrusy floral flavor that remains sweet, only occasionally expressing mild heat near the seeds. I like them so much better than bell peppers, and they don't give me heartburn like other peppers do.</span><p></p><p style="-webkit-font-smoothing: antialiased; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #07314f; margin: 0px 0px 1em; outline: 0px; padding: 0px; vertical-align: baseline;"><b><span style="font-family: verdana; font-size: x-large;">What do you need to make corn relish?</span></b></p><p style="-webkit-font-smoothing: antialiased; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; color: #07314f; font-size: 1.125em; margin: 0px 0px 1em; outline: 0px; padding: 0px; vertical-align: baseline;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">4 cups fresh sweet corn</span></li><li><span style="font-family: verdana;">2 cups white vinegar</span></li><li><span style="font-family: verdana;">2/3 cups sugar</span></li><li><span style="font-family: verdana;">1 tbsp canning salt</span></li><li><span style="font-family: verdana;">3/4 cup diced celery (approx. 2 stalks)</span></li><li><span style="font-family: verdana;">1/2 cup finely diced onion (1 small)</span></li><li><span style="font-family: verdana;">2 cups diced sweet peppers (bell peppers or mad hatter peppers)</span></li><li><span style="font-family: verdana;">1 tbsp ground mustard</span></li><li><span style="font-family: verdana;">1 tsp celery seed</span></li><li><span style="font-family: verdana;">1 tsp ground turmeric</span></li></ul><div><span style="font-family: verdana;">For best results, use the freshest sweet corn you can find. We used corn we picked up at a local farm just as it had been harvested. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">If you don't have access to fresh on the cob corn, you can use frozen corn kernels. Simply thaw and proceed with the recipe. Do not use canned corn as it has already been canned once and it will result in a less than desirable product.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHBy0G9FugphpfoAn4hijxCI_DfqVQSIQLBU0IX2tc8Hw6RA-35YpLvm_1AUUB_nqTtsLBAmiLjqppQHklsJNzfzkNOOiAZWiIKSl9gKhcAfDZyy6GsjXtx3E07J_0fW_n01wn6sm-es/s2048/corn+relish2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="2048" data-original-width="1502" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHBy0G9FugphpfoAn4hijxCI_DfqVQSIQLBU0IX2tc8Hw6RA-35YpLvm_1AUUB_nqTtsLBAmiLjqppQHklsJNzfzkNOOiAZWiIKSl9gKhcAfDZyy6GsjXtx3E07J_0fW_n01wn6sm-es/w470-h640/corn+relish2.jpg" width="470" /></span></a></div><span style="font-family: verdana;"><br /><span><br /></span></span></div><div><span style="font-family: verdana; font-size: x-large;"><b>RECIPE</b></span></div><div><span style="font-family: verdana;"><b>Ingredients</b><br />4 cups fresh sweet corn<br />2 cups white vinegar<br />2/3 cups sugar<br />1 tbsp canning salt</span></div><div><span style="font-family: verdana;">2 cups diced peppers (red or green bell peppers or Mad Hatter peppers)<br />3/4 cup diced celery (approx. 2 stalks)<br />1/2 cup finely diced onion (1 small)<br />1 tbsp ground mustard<br />1 tsp celery seed<br />1 tsp ground turmeric</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div><b><span style="font-family: verdana;">Method</span></b></div><div><span style="font-family: verdana;">Combine vinegar, sugar, and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Ladle hot relish into hot jars leaving 1/2 inch head-space. Remove air bubbles, wipe rims, and cover with lids and bands. Place jars in boiling water bath or steam canner. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Process jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Button on top of lid should be fully depressed and not move up or down when pressed.</span></div><div><br /></div><div><span style="font-family: verdana;"><b>Yield:</b> 6 - half-pint jars</span></div><div style="font-family: verdana;"><br /></div><div style="font-family: verdana;"><span style="font-size: x-small;">Original recipe adapted from Ball Fresh Preserving</span></div><div style="font-family: verdana;"><br /></div><div style="font-family: verdana;">Enjoy,</div><div><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></div><div style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></div><div style="font-family: verdana;"><span style="font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.</span></div></div><div style="font-family: verdana;"><span style="font-size: x-small;"><br /></span></div>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-32046247944146933312020-08-29T12:38:00.002-04:002020-09-24T16:28:24.222-04:00Pineapple Jalapeno Relish<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMaqO_J2K9UIbG0QJQ49aWls0EtLMyE-kB6C5jtsM9a_pua7sbwVFWDqxAAIl1s_mNLh659OYnRuiv6K3sBK6DmmA3x61skmFMF-6LtApesonFiigPUbNE0UL7DXIh2sv12qU04Ai3a4/s2048/Pineapple+Jalapeno+Relish.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1591" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMaqO_J2K9UIbG0QJQ49aWls0EtLMyE-kB6C5jtsM9a_pua7sbwVFWDqxAAIl1s_mNLh659OYnRuiv6K3sBK6DmmA3x61skmFMF-6LtApesonFiigPUbNE0UL7DXIh2sv12qU04Ai3a4/s640/Pineapple+Jalapeno+Relish.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">Pineapple Jalapeno Relish is so different from other relishes, and a true tropical delight. With sweet ripe pineapple, tangy apple cider vinegar, and the heat of jalapeno peppers, this relish is packed with flavor. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFokE0F-_zI1O5EhN66aSmH5fCci0Nb-U_jNTsrtpKTxJD1QnZesHnKz3BpU3XtuLTWRhwkJM45HwQfJwyRR_H7bx2N03MJZlyl12RfeUB7Wy9EuTZwzgjInxjATV7Y_QnSI9Peexj6m4/s2048/Pineapple+Jalapeno+Relish3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFokE0F-_zI1O5EhN66aSmH5fCci0Nb-U_jNTsrtpKTxJD1QnZesHnKz3BpU3XtuLTWRhwkJM45HwQfJwyRR_H7bx2N03MJZlyl12RfeUB7Wy9EuTZwzgjInxjATV7Y_QnSI9Peexj6m4/s640/Pineapple+Jalapeno+Relish3.jpg" width="640" /></a></div><span style="font-family: verdana;"><br />Pineapple Jalapeno Relish is awesome with:</span><div><ul style="text-align: left;"><li><span style="font-family: verdana;">grilled brats, burgers or hot dogs</span></li><li><span style="font-family: verdana;">grilled or roasted pork</span></li><li><span style="font-family: verdana;">grilled or roasted chicken</span></li><li><span style="font-family: verdana;">grilled or roasted shrimp</span></li><li><span style="font-family: verdana;">baked ham</span></li><li><span style="font-family: verdana;">or toss some in potato salad, pasta salad, chicken or tuna salad</span></li></ul><div><span style="font-family: verdana;"> </span><span style="font-family: verdana;">It brings such a nice topical taste to just about anything.</span></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieT-Qv-Y4ZRYUz9pHgRWgmAPzh92pXaoWZw9c4e5aDY14Qbrej66aPP8r927npdFj06L1trIP8KG6nNnWLnRoQe931PPNztt8kTk8qzphMWRf9T4mB9uae5I6-ovWMLIJ0_mo9x7SkbXo/s2048/Pineapple+Jalapeno+Relish2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2040" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieT-Qv-Y4ZRYUz9pHgRWgmAPzh92pXaoWZw9c4e5aDY14Qbrej66aPP8r927npdFj06L1trIP8KG6nNnWLnRoQe931PPNztt8kTk8qzphMWRf9T4mB9uae5I6-ovWMLIJ0_mo9x7SkbXo/s640/Pineapple+Jalapeno+Relish2.jpg" /></a></div><b style="font-family: verdana;"><span style="font-size: x-large;"><br />RECIPE<br /></span></b><span style="font-family: verdana;"><b>Ingredients<br /></b></span><span style="font-family: verdana;">2 - 20 oz cans crushed pineapple with juice<br /></span><span style="font-family: verdana;">1 medium red onion, diced (about one and one half cups)<br /></span><span style="font-family: verdana;">4-6 Jalapeno peppers, seeded and chopped<br /></span><span style="font-family: verdana;">1 cup apple cider vinegar<br /></span><span style="font-family: verdana;">1/2 cup sugar<br /></span><span style="font-family: verdana;">2 tsp salt<br /></span><span style="font-family: verdana;">2 tsp ground coriander seed</span><p></p><p><span style="font-family: verdana;"><b>Method</b><br /></span><span style="font-family: verdana;">Pulse red onion and jalapeno peppers in the bowl of a food processor a few times just to fine chop, being careful not to puree.</span></p><p><span style="font-family: verdana;">Add processed red onion and jalapeno peppers to a non-reactive pot set over medium heat. Stir in remaining ingredients and simmer, stirring often, until liquid has reduced by half, about 15-20 minutes.</span></p><p><span style="font-family: verdana;">Ladle hot relish into a hot jar leaving a 1/2-inch head-space. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. </span></p><p><span style="font-family: verdana;">Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Jars are sealed when button to top of lid is fully depressed and won't flex up and down.</span></p><p><span style="font-family: verdana; font-size: x-small;">Original recipe from Fresh Preserving</span></p><p><span style="font-family: verdana;"><b>Yield:</b> 4 pint or 8 half-pint jars</span></p><p><span style="font-family: verdana;">Enjoy,<br /></span><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana;"><span style="font-size: xx-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content. </span></span></p></div>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.comtag:blogger.com,1999:blog-3276901805211840279.post-8912486524978807422020-08-27T07:45:00.002-04:002020-08-27T07:58:19.184-04:00Easy Steak Fajitas<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xxcb_Mz32yul6MTUo4nt8DIOF3cYsbC6OeoNI6ziZTWG1m6_YFH75uC89Kew_Ml6ugML2CdzZubWI03EhIZkeJ9ebsBNLv7BcfabhMEicWXE-jDFK6B9ZDeMWe-nFjIxFi9UI0uo4ss/s2048/steak+fajitas2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xxcb_Mz32yul6MTUo4nt8DIOF3cYsbC6OeoNI6ziZTWG1m6_YFH75uC89Kew_Ml6ugML2CdzZubWI03EhIZkeJ9ebsBNLv7BcfabhMEicWXE-jDFK6B9ZDeMWe-nFjIxFi9UI0uo4ss/s640/steak+fajitas2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana; text-align: left;">To me there is almost nothing simpler than these Easy Steak Fajitas. You use an inexpensive cut of beef such as skirt, hangar or flank steak, make a quick marinade, add some sliced onions, peppers and seasonings and voila'! That's really all there is to it.</span></div><p></p><p></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6uqccEYoOUiGRCpySSb_bwKBALZCSPB1bM5PP3ge4XnGMp271I_8oJeTgu2C9kyK0oi7CJlHCwKOpY804meN71ggFI___h-9NC-3rmGO2x4rOaqRSZIrux1uHcHZxhBKJfa1J_ifeVA/s2048/steak+fajitas4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1409" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6uqccEYoOUiGRCpySSb_bwKBALZCSPB1bM5PP3ge4XnGMp271I_8oJeTgu2C9kyK0oi7CJlHCwKOpY804meN71ggFI___h-9NC-3rmGO2x4rOaqRSZIrux1uHcHZxhBKJfa1J_ifeVA/s640/steak+fajitas4.jpg" width="640" /></a></div><span style="font-family: verdana;"><br />My excuse to make these Easy Steak Fajitas were some Mad Hatter peppers we were growing in our raised bed garden. The plant was given to me to try by our friends at </span><a href="https://www.facebook.com/Bsgreenhouses50/" style="font-family: verdana;" target="_blank"><b>B's Greenhouses</b></a><span style="font-family: verdana;">, and i couldn't wait. This sweet pepper is a species from South America commonly used in Bolivian and Peruvian cuisine.The taste has a refreshing, citrusy floral flavor that remains sweet, only occasionally expressing mild heat near the seeds. Aren't they cute?</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYTtLOCdsziRCzW37AJdUvXmWF-lOXAkAdDw2dAc2JZhXlTr6IJVDu2Hzsl3H-HW25gbo4C19DuRR_RQP6_t772RpFJw-PDIXYga7WNfMDCDXh1H5lmie1i30TMylO-DfFGDHjVjnyow/s2048/mad+hatter3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYTtLOCdsziRCzW37AJdUvXmWF-lOXAkAdDw2dAc2JZhXlTr6IJVDu2Hzsl3H-HW25gbo4C19DuRR_RQP6_t772RpFJw-PDIXYga7WNfMDCDXh1H5lmie1i30TMylO-DfFGDHjVjnyow/s640/mad+hatter3.jpg" width="640" /></a></div><p></p><p><span style="font-family: verdana; font-size: large;"><b>What do you need to make these Easy Steak Fajitas?</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Cast iron or other large skillet</span></li><li><span style="font-family: verdana;">Homemade Fajita Seasoning Blend</span></li><li><span style="font-family: verdana;">Skirt, Hangar or Flank Steak</span></li><li><span style="font-family: verdana;">1 sweet onion</span></li><li><span style="font-family: verdana;">Fresh cilantro or dried Oregano Leaves</span></li><li><span style="font-family: verdana;">Sweet peppers (I used Mad Hatter but Bell peppers work)</span></li><li><span style="font-family: verdana;">2 limes or lime juice concentrate</span></li><li><span style="font-family: verdana;">Flour tortillas</span></li></ul><p></p><p><b style="font-family: verdana;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lJA55M59qgqWe9p044D1Zu9W4sAXf4HyW8CMlCT3vCf5h5ORoAS9MGaC0dhqYl1KFM-uqb4clF0TcsmRKDTTckP7In1ZG4gTBPFyOahXjIMduFALqRCG2j6KzfKou60iQvSpETdobP8/s2048/steak+fajitas3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1814" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-lJA55M59qgqWe9p044D1Zu9W4sAXf4HyW8CMlCT3vCf5h5ORoAS9MGaC0dhqYl1KFM-uqb4clF0TcsmRKDTTckP7In1ZG4gTBPFyOahXjIMduFALqRCG2j6KzfKou60iQvSpETdobP8/s640/steak+fajitas3.jpg" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: verdana;"><br /></b></div><b style="font-family: verdana;"><b><span style="font-size: x-large;">RECIPE<br /></span></b></b><b style="font-family: verdana;">Ingredients</b><p></p><p><span style="font-family: verdana;"><b>Homemade Fajita Seasoning Blend:<br /></b></span><span style="font-family: verdana;">1 tbsp cornstarch<br /></span><span style="font-family: verdana;">2 tsp chili powder<br /></span><span style="font-family: verdana;">1 tsp kosher salt<br /></span><span style="font-family: verdana;">1 tsp paprika<br /></span><span style="font-family: verdana;">1/2 tsp sugar<br /></span><span style="font-family: verdana;">1/2 tsp onion powder<br /></span><span style="font-family: verdana;">1/2 tsp ground cumin<br /></span><span style="font-family: verdana;">1/4 tsp garlic powder<br /></span><span style="font-family: verdana;">1/4 tsp cayenne pepper</span></p><p><span style="font-family: verdana;"><b>Steak Fajitas:</b><br /></span><span style="font-family: verdana;">1 clove garlic minced<br /></span><span style="font-family: verdana;">1 of the full amount of the recipe Fajita seasoning above<br /></span><span style="font-family: verdana;">1/4 cup + 1 tablespoon olive oil divided<br /></span><span style="font-family: verdana;">1/4 cup fresh cilantro leaves chopped, plus more for serving or 1 tablespoon dried oregano leaves <i>(for those who have an aversion to cilantro)</i><br /></span><span style="font-family: verdana;">1 1/2 pounds hanger, skirt or flank steak halved crosswise<br /></span><span style="font-family: verdana;">2 tablespoons butter<br /></span><span style="font-family: verdana;">1 sweet onion halved and sliced vertically<br /></span><span style="font-family: verdana;">1/2 teaspoon kosher salt<br /></span><span style="font-family: verdana;">2 Mad Hatter peppers (or red and yellow bell peppers), cut into thin strips<br /></span><span style="font-family: verdana;">2 wedges of lime, or 1 tablespoon lime juice<br /></span><span style="font-family: verdana;">Warm <span style="color: #2b00fe;"><b><u><a href="https://www.cookingwithmaryandfriends.com/2015/08/homemade-flour-tortillas.html" target="_blank">flour tortillas</a></u></b></span></span></p><p><span style="font-family: verdana;"><b>Method<br /></b></span><span style="font-family: verdana;"><b>For the Homemade Fajita Seasoning Blend<br /></b></span><span style="font-family: verdana;">Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.</span></p><p><span style="font-family: verdana;"><b>For the Steak Fajitas<br /></b></span><span style="font-family: verdana;">In a shallow bowl, combine the garlic, fajita seasoning, 1/4 cup olive oil, and cilantro or oregano. Toss the steak to coat in the marinade, cover, refrigerate, and marinate for 30 minutes or longer.</span></p><p><span style="font-family: verdana;">Meanwhile, heat a 12-inch cast-iron or other large skillet over medium-high heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.</span></p><p><span style="font-family: verdana;">Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.</span></p><p><span style="font-family: verdana;">Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.</span></p><p><span style="font-family: verdana;">Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges or lime concentrate, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.</span></p><p><span style="font-family: verdana;">Serve on warm tortillas. We love to top these with a Mexican cheese sauce such as white Queso sauce, and <a href="https://www.cookingwithmaryandfriends.com/2017/02/pickled-red-onions.html" target="_blank"><span style="color: #2b00fe;"><b>pickled red onions</b></span></a>.</span></p><p><span style="font-family: verdana; font-size: x-small;">Original recipe adapted from <a href="https://www.foodiecrush.com/" target="_blank"><b>Foodiecrush</b></a></span></p><p><span style="font-family: verdana;">Enjoy,</span><br /><span style="color: #800180; font-family: times; font-size: x-large;"><b><i>Mary</i></b></span></p><p><span style="font-family: verdana; font-size: x-small;">© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content. </span></p>Cooking with Mary and Friendshttp://www.blogger.com/profile/10051459833788816798noreply@blogger.com