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.
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.