Recipes




BROCCOLI SALAD
. . . . from Victoria Grace 
A recipe that a dear friend gave up after years of watching me eat it and asking what was in it. I use olive oil mayonnaise.


Mix these:
2 heads of broccoli, cut up into small pieces
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup bacon bits
1/4 cup red onion, chopped

Blend as dressing, then mix into broccoli:
1 cup mayo
2 tsp white vinegar
1/2 cup sugar

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BAGUETTE
 Victoria's favorite bread recipe. I double the butter and mix it in after blending the final ingredients, that way the crust is flakier. 

4   cups bread flour
1        package yeast
1   tablespoon sugar
Warm water
1   tablespoon salt
1/2        stick butter, softened

Mix 1 1/3 cups flour and yeast and sugar with enough warm water to make a thick batter. Let rise overnight.

Add the rest of the flour, along with the salt and butter, then add enough warm water to make a dough. Rest for 1 hour. Bang air out of dough and make baguette shape on pan (or use a baguette pan). Proof 1 hour.

Make slashes along length and bake at 425˚ for 30 minutes. Cool on a wire rack.


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REFRIGERATOR DILLS
I lessened the quantity so you don't have to make a huge batch of pickles, just what you can with something like ten cucumbers. Enjoy!

8 cups     sliced cucumbers cut to a 1/4" thick
2 cups     white vinegar
2 cups     water
6 TBSP     pickling or canning salt
1/4 cup   sugar
2 TBSP     pickling spice
10 tsp      dill seed or 5 dill heads
5 tsp        mustard seed
1 tsp        black peppercorns
5 cloves   garlic


In a medium saucepan, combine vinegar, water, salt, sugar, and pickling spice. Bring to a boil, stirring to dissolve  salt and sugar. Boil gently for 10 minutes.

Put cucumbers in a large glass bowl, then pour the liquid over the cucumbers. Cover with waxed paper and set aside until cooled to room temperature. (30 minutes?)

Clean 5 glass one pint jars. In each jar, place 2 tsp dill, 1 tsp mustard seed, a clove of garlic, and a few of the peppercorns. Fill the jars with the cucumbers and liquid, leaving a 1/2" of head space. Add lids. For best tasting pickles, marinate in the refrigerator for 2 weeks. Use within three months.