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Picalilli (Rombauer’s)

Cut into thin slices or dice:  4 qts cucumbers

Seed, remove membrane, and slice:  4 green peppers

Skin and Slice:  4 medium onions

Brine for 12 hours.  Drain.

Bring to boiling:  1 qt cider vinegar, 4 1/2 c sugar

Place in a bag and add:  2 3inch cinnamon sticks, 1/2 inch ginger root, 1 tsp mustard seed, 1 tsp whole allspice, 1/2 dried red pepper, 1 tsp black peppercorns, 1 tsp whole cloves, 1 tsp dill seed, 1 tsp coriander seed, 1 tsp whole mace (crumbled), 4 bay leaves (crumbled), 1/4 T celery seed, 1/4 T mustard seed.

Add drained vegets.  bring to boiling.  Remove spices.  Put in sterile jars and process.

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Rouladen (Betsy Codier)

6 slices bacon (slightly cooked)

2 T bacon drippings

4 c sliced onions

6 1/4 lb beef tip steaks

Dijon

6 dill pickle spears

2 T oil

flour

1 1/3 c + 2 T water

Equivalent of 2 cubes beef bouillon or broth

1 tsp thyme

1 bay leaf

6 T flour

Hot cooked noodles

Cook onions in drippings until tender.  Remove onions.  Spread steaks with mustard, top w/ bacon, pickle, and onions.  Roll, coat with flour.  Brown meat.  Add water, bouillon, thyme, and bay.  Boil.  Simmer 30 minutes or until tender.  Remove meat and bay leaf.  Mix 2 T water, 6 T flour into skillet mix.  Cook and stir until thickened.

Serve on the noodles, using the thickened sauce.

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Golden Squash Bake (?)

8 c sliced yellow crookneck squash, cooked and drained

6 slices bacon, cooked and crumbled

2 T eggs

1 c cottage cheese

2 T flour

4 tsps bouillon

1 c shredded cheddar

Combine eggs, cottage cheese, flour, bouillon.   Add squash.  Put in a baking dish.  Top with cheddar and bacon.  Bake 20-25 minutes at 350.

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Beef Burgundy (Betsy Codier)

Mix in bag:  1/2 c flour, 3/4 tsp salt, 1/4 tsp pepper

Add 1 1/2 lb of round steak, cubed, and shake to coat

Heat 4 T oil in dutch oven, add beef and flour mixture.  Brown.

Add:  1 1/2 c water, 1 c burgundy, 1 1/2 tsp bouillon, 1 med onion (chopped), 1/2 c fresh parsley, 1 tsp thyme, 2 halved cloves garlic, 2 bay leaves

Heat to boiling.  Cover.  Simmer 2 hours.  Add 8 oz mushrooms.  Simmer 20 minutes.  Brown some almonds and use as a garnish (opt).

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German Chocolate Oatmeal Cookies (Betsy Codier)

3/4 c butter

1 c packed dark brown sugar

2 eggs

8 oz german sweet or 2 1/2 c semisweet chips, melted and cooled

1 T water

1 1/4 c all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3 c quick oats

1 c chopped nuts

1 c sweet coconut

Mix butter and sugar, add eggs, melted chocolate, water.  Mix flour, soda, salt, add to batter.  Stir in oats, nuts, and coconut.  Drop by T 2 inches apart onto greased (or silicon) cookie sheets.  Bake 10 minutes at 375, until bottoms are browned and tops are soft.  Ward off devourers for 2 minutes.

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Sea Slaw

Surprisingly tasty sandwich spread.

1 c carrot, finely grated

1/3 c tofu, drained and mashed

1/3 c scallions, finely diced

1/3 c dulse flakes

1/2 tsp lemon juice

1/2 tsp mustard powder

1/2 c some form of mayo or sour cream or…

Mix the above together, and then serve in sandwiches or with sprouts or with lettuce or with crackers or…

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Brioche (Holiday Matthew)

1/3 c dry yeast

3 c warm water

16 c flour

12 eggs

1 lb butter

2 c sugar

4 tsp salt

Goes together pretty much as you’d expect for a bread.  Bake it at 350 for 45 minutes or 400 for 35 and then 350 for 10.  This is an insanely addictive bread.  I always make it with the intention of making bread pudding out of it, but it never lasts long enough for me to do so.

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