Macaroni Salad

14.5 oz box of macaroni
1/2 green bell pepper, finely chopped
1 C baby carrots, sliced
1 T minced onion
4 oz. frozen peas
1 C mayo (we used mayo made with olive oil)
1 tsp. sugar
1/2 tsp. dry mustard
1 T cider vinegar
paprika
parsley
sea salt
black pepper

Directions:

Cook pasta according to package directions; be sure not to over cook the pasta so that the noodles become overly soft.

Add the frozen peas in the last minute of cooking. Then, drain. While the pasta is cooking, chop up the veggiesAllow the pasta and peas to cool down and then place in a large bowl.  As the pasta cools down, stir every few minutes to prevent the noodles from clumping together as they dry.Add the chopped up veggies. Stir to combine.Add the minced onion, and stir these veggies in too. Alternatively, you can use fresh onion here.Stir together the mayo, sugar, dry mustard, and cider vinegar until smooth and creamy. Pour the mayo mixture over the pasta.  Do this in small batches.  Add a little, stir it in well and repeat.  This way, the creamy sauce gets all over the pasta and you can stir it in well. Stir in the mayo mixture until the pasta and veggies are coated. Cover and refrigerate until ready to serve.  If desired, you can also add tuna fish or chicken (either canned or grilled chicken breast).

DILL RELISH

8lbs pickling cucumbers (I used field cucumbers…they recommend pickling cucumbers because the seeds are tiny and the skins are not as waxy and tough but you’ve got to use what you got)
1/2 cup pickling or canning salt
2 tsp ground turmeric
4 cups water
2 1/2 cups finely chopped onions
1/3 cup granulated sugar
2 tbsp dill seed
4 cups white wine vinegar

In  a food processor fitted with a metal blade or a food grinder, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl as they are completed.  Sprinkle with pickling salt and turmeric.  Add water, cover and let stand in a cool place (70F-75F/21C-23C) for 2 hours. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again.  Using your hands, squeeze out excess liquid.
Meanwhile, prepare canner, jars and lids
In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar.  Bring to a boil over medium-high heat.  Reduce heat and boil gently, stirring occasionally, until slightly thickened and vegetables are heated through, about 10 minutes.
Ladle hot relish into hot jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool, label and store.
Put up Total:

5 x 500mL (3 wide mouth jars and 2 regular mason jars)
1 x 250mL wide mouth mason jar
NOTE:  This is the second time that I have made this relish and the yield has always been at least 750mL less than what Bernardin states.  I am not sure if this is because I squeeze more liquid/water out of the cucumbers than I should; however, I am very happy with the consistency.

Crockpot Sloppy Joes

3lbs hamburger
1 medium onion, chopped
1 c sliced celery
1 c chopped green pepper
1 ½ c ketchup
2 T Worcestershire sauce
1 6oz can tomato paste
¾ c water
2 T apple cider vinegar (or3T if you like a bit more tang)
3 T brown sugar
1 t dry mustard
salt and pepper to taste

In a large frying pan cook hamburger and vegetables.  Put this in crockpot and add remaining ingredients.  Cook on low for 6 to 8 hours. Serve over sandwich rolls.

Cream Cheese Chicken Enchiladas

 1lb boneless skinless chicken meat, cut into bite size pieces
1 medium onion, chopped
1t minced garlic
2T olive oil
8oz cream cheese, cut into chunks and softened
Milk, to thin sauce
2t chili powder
1t cumin
1 cup salsa
12 corn tortillas
2 cups shredded cheese
1 cup cream
 In a large frying pan cook chicken, onion, and garlic in olive oil.  When the chicken meat is fully cooked and the onions are soft add the cream cheese and stir around a bit to melt and mix up with the chicken and onions.  Add a little milk to make a sauce that is about the consistency of gravy.  Add chili powder, cumin and salsa.  You can taste and add a little salt and pepper to your liking.

Spray a 9x13 pan with non-stick spray.  Lay half of the corn tortillas in the pan.  Spread half of the chicken enchilada sauce over the tortillas.  Sprinkle half the cheese over the sauce.  Repeat layers. Pour cream over the top.

Bake at 375 for 30 to 45 minutes, until enchiladas are golden brown on the top.  Serve with Spanish rice and refried beans and a big green salad.

PEAR CRISP

4 or 5 pears, peeled and chopped or sliced

Lemon juice (to sprinkle over pears, keeps them from darkening) Optional

2 tablespoons corn syrup

1/2 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup rolled oats

1/2 stick or 4 tablespoon butter or margarine

 

Sprinkle pears with lemon juice, drizzle with corn syrup.  Place in baking dish.  Whisk together remaining ingredients except for butter. Sprinkle over pears. Cut margarine in pieces and put on top of casserole.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Enjoy!

 

Note:  You can replace brown sugar with white, leave out the oats, and sprinkle 1 cup shredded Cheddar cheese over pears for another variation of this recipe.  Can also combine apples with the pears or make this recipe with just apples.

SAVORY CORN CHOWDER

6 slices bacon, cooked crisp

1 medium onion, chopped

1/2 teaspoon minced garlic

4 or 5 medium potatoes, peeled and cubed

2 cups water

1 (12 ounce) can evaporated milk

1 (14.75 ounce) can cream style corn

1/4 teaspoon black pepper

1/2 teaspoon salt

2/3 cup 2% or regular milk

3/4 to 1 cup shredded cheddar cheese (Optional)

 

Cook bacon in skillet on top of the stove until crisp.  Remove and drain on paper towel.  Fry onion and garlic in about 2 tablespoons of the bacon grease left in skillet.  Drain. In a pot on top of the stove cover potatoes with the 2 cups of water, bring to a boil and cook about 10 minutes until soft.  Add onion, garlic, milk, corn, salt and pepper and continue cooking on simmer about 20 minutes longer stirring several times. Crumble bacon into soup. Stir to mix. Add cheese.  Makes 8 to 10 servings. Enjoy!

 

Chocolate No-Bake cookie

3 cups quick cooking oatmeal
2 cups white sugar
1/2 cup butter
1/2 cup milk
1/2 cup cocoa powder
2 Tbl peanut butter
2 tsp vanilla

1. Place butter and milk into saucepan and melt over medium heat.

2. Once melted, stir in sugar, cocoa powder, peanut butter and bring to a full rolling boil, stirring continually. *you can leave out the peanut butter*

3. Boil for 2 1/2 minutes, stirring to avoid scorching & burning.

4. Remove from heat and stir in vanilla and oats. Stir well to combine.

5. Drop by spoonful onto silicone baking mat, wax paper, or parchment paper.

6. Cool and enjoy!