Basic Meat Loaf

  (serves 4)

1 # ground beef
1 egg
1/2 c. ground up bread crumbs (shake n bake) OR a slice of fresh bread, broken into pieces
2 Tbl. catsup
1Tbl. yogurt or milk (optional)
pinch of garlic powder

pinch of onion granules (or 1 Tbl. finely diced fresh onion)

optional, 2 Tbl. spinach flakes

1/2 tsp salt, pinch of pepper

1 tsp. Italian seasoning

1 tsp. All purpose seasoning

pinch of smoked paprika

Combine everything using a paddle attachment  or mix by hand.
shape into a large patty, put in a casserole dish or cast iron frying pan. You can stuff it with "stuffing" made with bread crumbs or rice. Separate in half and put the stuffing in between two layers, Crimping the edges together. Bake at 325*-350*( for about 35 mins until it looks done.  With 15 mins to go you can top it with a glaze, then put back in the oven.

Glaze: 1 c. catsup

1 Tbl. rice wine or other vinegar

2 Tbl. brown sugar

1/4 tsp onion powder

dash of salt/pepper

Creamy Garlic Shrimp Alfredo Pasta

 (Inspired by The Recipe Critic.  Serves 3-5 depending on how much pasta you use. ) 

INGREDIENTS

1 # shrimp, peeled.

5 to 10 oz  (wide egg noodles or similar) pasta, cooked and drained.  The smaller amount will feed 2 or 3 with generous amounts.  

1/2 c, whole milk

1/4 c. butter

4 oz. cream cheese

2 cloves minced garlic

pinch of garlic powder

1 tsp Italian or All Purpose Seasoning

1/3 c. parmesan cheese

1/2 c. grated mozzarella/provolone cheese (or similar.)

salt/pepper to taste

INSTRUCTIONS

 Sauté the minced garlic and shrimp in a little butter until shrimp is cooked through.  Set aside.

Cook the butter, milk and cream cheese until melted.  Whisk if necessary.  Add the garlic powder, seasoning, salt/pepper. Stir well, cook slowly until slightly thick.  Stir in cheeses, heat again until melted.  Combine the shrimp, pasta and sauce.  Heat to serving temp.  Do not boil.

Zucchini Relish

 12 cups shredded unpeeled zucchini

3 cups chopped onion

5 tablespoons canning or Himalayan/Real salt

About 1 cup sugar (the original recipe called for 6 cups, but that is WAY too much.)

2 ½ cups white or AC vinegar

1 red bell pepper, chopped (optional, but traditional as it gives color)

1 green bell pepper, chopped

1 tablespoon cornstarch or arrowroot

1  teaspoon celery seed

¾ teaspoon ground nutmeg

1 teaspoon ground turmeric

½ teaspoon ground black pepper-optional

1 tsp dry mustard

 

 Mix salt and zucchini. Cover, refrigerate overnite.  Drain zucchini and rinse. Squeeze out excess water; set zucchini aside. (I have also made it with fresh zucchini and just sprinkled a 2 tsp of salt on it, waiting for assembling the rest of the ingredients.)

Place sugar, vinegar, peppers, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium heat; reduce heat to medium-low and simmer for a few minutes. Can be stored in the fridge or water bath processed in half pints for 20 mins.

Topping for burgers, hot dogs, sausage and sandwiches.

Add to salads, such as, potato, macaroni, egg salad, chicken salad, or tuna.

Thousand Island Dressing

Add to deviled eggs.

Add to mayonnaise or ketchup for a different condiment.

Elderberries

 

Gather elderberries and make juice by processing the berries (Snip large stems off.  The berries, leaves and stems are considered poisonous if RAW.  Once they are cooked, they are fine.) If using a steam juicer, each batch takes about 30 minutes and produces about 2 quarts.  I sterilize the jars, siphon off the hot juice into quart jars and add hot lids.  Screw the rings on and set aside the jars.  Let the berry pulp in the steam basket cool down and then transfer it to a large pan.  Proceed with your next batch.  When through with your batches, add all the pulp back into the steam basket and let set over night.  You should get 1-2 more quarts.  (If you don't have a steam juicer, then prepare berries by removing large stems.  Place in large pan, crush.  Cover with water and simmer at least 15 minutes.  Strain juice through a jelly bag.)

I save those quart jars until I have time over the winter to make jelly/syrup.

For jelly:

Combine and bring to a boil:

Approximately 4 c. elderberry juice.

1/4 c. lemon juice

Add about 4 to 5 cups of sugar, stirring constantly.  Bring to a boil.  Take off the heat.

Add one package of low sugar pectin or 6 Tbl.  Stir, whisk, making sure pectin is dissolved.  Bring to a full rolling boil.  Boil for 1-2 minutes. (Longer for high elevations.)

Remove from heat.  Skim foam if necessary.  Ladle into hot, sterilized half pint jars, add hot lids.  Seal.  Sometimes it turns to a nice jelly.  Sometimes it is syrup.  Use the syrup on pancakes or add it to club soda or seltzer water for a refreshing drink.

Makes about 7 one-half pints.

To make a medicinal syrup, open a quart jar of the juice.  You can bring it to a boil with cinnamon sticks, cloves, fresh ginger.  Strain, then add raw honey (to taste—about 1 cup.  Bottle in smaller jars, keep in the fridge. Search the internet for different recipes.  Many add white willow bark, echinacea, goldenseal, lemon in addition to the spice herbs.  Can also use essential oils.  Blend them with the honey first.)

 

Raspberry Jalapeno Jam

This is great with cream cheese to dip crackers.  Use as a meat sauce like cranberries.  Use as condiment on burgers and sandwiches. 

Ingredients:

6 to 7 C. raspberries (fresh or frozen)

3 C. sugar

1/2 large or one small jalapeno pepper, very finely diced, no seeds

2 Tbl. lemon juice

3 Tbl. dark grape juice (or any fruit juice)

2 1/2 Tbl. low sugar pectin (or one package) 

Prepare about 7 half pint jars and lids by putting in pan to boil and sterilize.  Keep them hot while you Combine pepper, sugar, raspberries, lemon and grape juice in a large pan.  Stir and bring to a boil.  Boil for 1 minute.

Add pectin, stir well and bring to another boil, reduce heat and simmer for a couple of minutes.

Ladle into hot jars and seal with hot lids.

 

Baked Yams and Apples

 

(Originally from Una Nelson.  Modified slightly by Judy to use apple juice and add nutmeg and vanilla)

 6-7 baked, peeled and chunked yams (bake in oven or microwave just like potatoes…)

3-4 chopped, peeled apples

3/4 cup sugar or  1/2 cup honey

4 T. Cornstarch

1 cube butter

2 cups apple juice

1 tsp. nutmeg

1 to 2 tsp. vanilla extract

Melt butter and sugar in a saucepan. Stir together cornstarch, nutmeg and juice.  Add to melted butter and sugar.  Cook until thickens. Add vanilla. Pour over yams and apples in casserole dish and bake at 325* about 45 mins.  This recipe is for a big group of 20 or so and can be halved easily for a smaller group. Makes a great side dish for turkey or ham.

 

Traffic Jam

 

Traffic Jam

(Totally original recipe inspired by "Traffic Jam" seen in stores and shops.  They also contain peaches and cherries, but I suppose you could use any combination of fruit and berries.)

Ingredients

3 C. raspberries

2 C. strawberries, crushed or diced

1 C. cranberries, crushed or diced or put in food processor for a few seconds.

1 C blueberries

3 C. sugar

 1 Tbl. lime zest

1 Tbl. lemon zest

1 Tbl. orange zest

2 Tbl. lemon juice

3 Tbl. low sugar pectin (or one package)

 (The zest is optional, but it gives it a nice "zing." I just happened to have all three in my freezer.)

Prepare about 7 half pint jars and lids by putting in pan to boil and sterilize.  Keep them hot while you Combine sugar, berries, lemon juice in a large pan.  Stir and bring to a boil.  Boil for 1 minute.

Add pectin and zest, stir well and bring to another boil, reduce heat and simmer for a couple of minutes.

Ladle into hot jars and seal with hot lids. Process in water bath for 10 mins if desired, but I don't and my lids seal fine.

(It's very likely that this “jam” took its name from the crushing or squeezing of fruit to make it, reflecting the original “press or squeeze” sense of the verb “to jam.”)