Just kidding, Tammy! Love those pickles!
I’m trying to play catch up. I have cucumbers, zucchini, and tomatoes to deal with. Our neighbors put in a nice garden this year, and they’re overloaded with produce. The zucchini are from my little plot. I got so bogged down because I spent nearly the whole month of August fighting a virus that really kicked my butt. It was mostly in my chest and throat and I lost my voice for a couple of weeks. I’m feeling better now and facing all the produce that’s piling up in my kitchen.
photo from Taste of Home
I started by making dill refrigerator pickles. I use a recipe I got from the June/July 2009 issue of Taste of Home magazine. I just looked it up online, and they have changed the recipe slightly. My original recipe does not call for sugar. This recipe makes about 4 quarts of pickles. You can find the recipe here:
Today I made tomato soup for lunch. I’ve been using this recipe for decades. I love it because I don’t have to peel or seed the tomatoes, and the soup is delicious.
2 1/2 cups tomato, cubed
2 Tablespoons flour
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon onion powder
1 dash garlic powder
1/4 cup milk
2 Tablespoons butter
1. Place cubed tomatos in blender or food processor. No need to peel or core.
2. Add the flour, sugar and seasonings.
3. Process until smooth.
4. Put through a sieve (removes the skins and seeds) Foley food mill works great
5. Cook on low about one hour. For more than 4 quarts, cook longer. Soup should be smooth, thickened, and rich in color.
6. To serve: add milk and butter.
Makes about 1 pint.
So, that’s what I’ve gotten done so far. I shredded a large zuke and will deal with it tomorrow, along with several cucumbers I plan to make into freezer sweet pickles.
I have two recipes I want to share. I’ve made them both, and my taste-testers all agree that they’re quite good and worth sharing.
First is a refrigerator pickle recipe. I’ve just started picking cucumbers from my tiny garden and this recipe is perfect if you only have a few cukes to deal with. It’s a sweet pickle, but has the sweet/salty elements that we all enjoy. What makes this pickle slightly unique for me is the use of apple cider vinegar. It elevates the flavor tremendously. The recipe makes a small batch and they keep for about 2 weeks in the fridge. Enjoy!
3-4 cucumbers, thinly sliced
1/2 cup apple cider vinegar
1 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1/2 of a large onion, thinly sliced
Mix it all together, cover, and refrigerate at least 4 hours before serving. Use in 2 weeks.
The second recipe is for a potato salad from Rachael Ray. It’s called Loaded Baked Potato Salad and gets rave reviews from all who have eaten it. I’ll just give you the link to the recipe on her website and follow it with my own comments about the salad.
This is a perfect potato salad for folks who don’t care for mayonnaise. There isn’t any. The dressing is made by combining butter and sour cream. For us, I used light spread and low fat sour cream. It was great with the lower fat. The butter and sour cream need to be beaten together. The salad should be served at room temperature, not cold. Don’t let the dressing of butter/sour cream turn you away from trying this salad. It’s delicious and does taste like baked potato. Be sure to use baking potatoes to get that nutty, baked potato skin flavor. Also worth mentioning…this makes a huge amount so go ahead and halve it if you need to. It’s still good! The recipe calls for way too much bacon. Cut that back to half and it’s delish.