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
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.
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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.
