Mini Spinach-Artichoke Pizzas

Almost too good to be so easy.

Topping Ingredients:

•  2/3 carton of Pre-packaged Spinach Dip
• 1-9 oz. package Frozen Chopped Spinach, cooked, drained and pressed dry
• 1 can Artichoke Halves, drained and cut into small pieces 
• 12 oz. Mozarella Cheese, shredded. 

Mix all ingredients together.   

Divide mixture evenly onto each half of 12 sliced Ciabatta Rolls. 

 Bake at 425 for 9 minutes.  Cut each piece in half to serve.  Makes 48 slices.

May be made the day before and refrigerated until ready to spread on rolls and bake.

How We Can Tomatoes

One of the easiest canning projects ever

Select firm ripe tomatoes.  (Yield: appx. 1 qt per 2 lbs.)

For easy peeling and coring, place in boiling water, a few at a time, for a few minutes...

then quickly plunge into ice cold water...

as they become cool enough to handle, cut out core and peel away skin.

Using the back of your fingers, pack firmly/tight into hot prepared jars.

Fill jars to within 1/2" of top.

Add pickling or canning salt without iodine...1 Tbsp to each quart or 1 tsp to each pint.

 

Add Lemon Juice...1 Tbsp per quart or 1 tsp per pint.  Wipe threads of jar with a clean, damp cloth.  Place on lids and rings and tighten "finger tight".

When all jars are filled and capped, put them in canning rack and lower into boiling water. Be sure water level is 1"- 2" over top of jars. Cover pot. Begin timing when water returns to a full rolling boil boil. Process 35 minutes for pints or 45 minutes for quarts at 1,000 ft elevation or below. (Check with your extension office for higher elevation instructions) Place processed jars on a folded towel to cool, leaving room between jars for air to circulate. Do not tighten loose rings while jars are hot as it may break the seal. When jars are completely cool, remove rings and wash each jar with a warm, soapy cloth, rinse, dry, mark date on lid and move to storage. Rings may be reused.

NEVER USE CONTENTS OF A JAR IF THE LID WILL INDENT AND POP-UP WHEN PRESSED.  ALL HOME CANNED FOODS SHOULD BE BROUGHT TO A BOIL AT TIME OF USE.

Classic Quiche'

The Easy Way

Preheat oven to 375 degrees.
Instead of traditional crust, line (sprayed) quiche' dish or pie pan with Saltine Crackers.
Layer in your choice of filling combinations (Suggestions below).

Combine the following ingredients and pour over filling items:

• 3 Eggs
• 1 c. Heavy Cream (or Canned Condensed Milk)
• 1/2 c. Swiss Cheese (Sliced or grated)
• 1/4 c. Parmesan Cheese
• Pinch of Salt, Pepper & Nutmeg

Filling Combination Suggestions:

Ham & Asparagus  -  Broccoli, Onions, Cheddar & Mushrooms  -  Broccoli, Onion & Cubed Chicken  -  Bacon, Tomato, Fresh Basil & Onion  -  Shrimp, Crabmeat, Black Olives, Onion & Sun-dried Tomatoes

Potato Salad - Southern Style

• 5 lbs Russet Potatoes - Peel, cube and boil in well salted water until done. Drain. Cool.
• 1/2 - 1 c. finely chopped Onion - according to preference and strength of the onions
• 1 doz. Hardboiled Eggs - peeled & chopped
• 1 c. Dill Pickles - chopped
• 1 large jar Pimento - diced
• 2 tsp Celery Seed
• 1 tsp Hot Pepper Sauce OR 1/2 tsp Cayenne
• Salt & Pepper to taste
• 1/2 c. Ketchup
• 1/4 c. yellow Mustard
• 1 c. Mayonnaise (plus)

Put ingredients in large bowl in reverse order from listing (starting with Mayonnaise). Stir well after each item is added. Once potatoes are finally added, continue mixing in additional Mayonnaise until everything is well moistened and the texture is to your liking. Transfer to serving bowl. Sprinkle surface with Paprika. Cover and refrigerate several hours (or overnight before serving for best flavor).

Foolproof Roast Beef - with a jus

Simple method to perfection with most roast beef cuts

Preheat oven to 450 degrees.
Line appropriate sized pan with foil.

• Stack 2 sheets of Heavy-Duty Foil large enough to completely wrap roast
• In center of foil stack, place a couple of thick cut Onion Slices and...
• 1/2 package of dried Onion Soup mix
• Place roast on prepared foil
• Top with Onion Slices
• Sprinkle on remaining Onion soup Mix

Pull two opposite edges of foil together and roll tightly to seal along top.
Flatten and roll ends to completely seal roast.
Place in 450 degree oven for 30 minutes.
Reduce heat to 300 degrees for 2 hours.
Reduce heat to 225 degrees for an additional hour (or up to 3 hours more until time to serve).

Big Savings in Bulk Buying

Getting the most out of "Sales"

Saving TIME as well as MONEY

Since things like Spaghetti Sauce, Roasts, Chickens and Chili take no more time to make in big batches than they do in small ones, it makes sense to take advantage of really good sales to buy more than is needed for dinner and fill the freezer with super-quick meal-starters for the future.

Putting the kitchen to work FOR us is also a big benefit.  For example, with whole chickens simmering in a pot on the stovetop, the oven can handle roasts and lasagna and meatloaf while, at the same time, the crock pot is cooking away on its own.

When everything is finished, they can be cooled, packaged and added to the freezer...

TURNING ONE DAY OF SHOPPING & COOKING INTO WEEKS OF EASY & ECONOMICAL MEALS

Check the "LABELS" list at the right for easy recipes.

Picnic-Ready "Cooler Corn"

Cooking for a crowd? 

Let the corn cook itself.

 

• Preheat a clean cooler by rinsing with hot tap water.  
• Place shucked corn inside.  
• Pour boiling water over the corn, almost enough to cover.
• Close the lid and set aside. 

The corn will be ready to eat in 30 to 45 minutes and will stay hot and yummy thru "seconds".

Old-Timey Watermelon Rind Preserves

1920's Family Recipe

Mary Ellen's Watermelon Rind Preserves
2 lbs. watermelon rind
1 qt. cold water
1/4 c. non-iodized salt
1 lemon
4 c. granulated sugar
2 1/2 c. hot water

Pare the watermelon rind and cut into cubes.
(That means cut off the green rind and remove any remaining red.  Then cut the white part into cubes)
Cover (white cubes) with cold water and salt and let stand overnight. In the morning, drain and cook in fresh water, to cover, until tender. Drain.
Mix sugar, hot water and thinly sliced lemon and add the cooked watermelon. Cook until transparent (really transparent). Seal at once in sterilized jars. (Turn sealed jars upside down for 20 minutes or so. Then right side up to cool.)