Recipes, 2/25/02 |

Recipes, 2/25/02

Tarragon Beans

4 c. green beans

1 1/2 c. cider vinegar

1 1/4 c. water

1 t. pickling salt

2 garlic cloves

3 sprigs fresh tarragon or

1 t. dried

1 t. celery seeds

(all ingredients are for each qt. made)

Trim off the ends of beans. For each qt. of beans combine 1 1/2 c. cider vinegar and 1 1/4 c. water in a non-aluminum saucepan and heat.

Into each clean, hot quart jar, pack 1 t. pickling salt, 2 garlic cloves, 3 sprigs fresh tarragon and 1 t. celery seeds. Fill with beans, leave 1-in. head space.

As you pack the beans, keep shaking the jar so they are packed evenly.

Pour the hot brine over the beans, leaving 1/2 -in. head space. Seal. Process in a boiling water bath or steam canner for 10 mins. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.

Ethel Williams • Roanoke, Va.

Carol’s Cottage Cheese Salad

1 large cucumber

1 onion

1 (3- 0z.) pkg. lemon jello

1/2 c. hot water

1 lb. cottage cheese

1/2 c, chopped green pepper

1/2 c. mayo

1/2 Tbsp. vinegar

Grind or chop fine the cucumber and onion and let stand.

Prepare jello with 1/2 c. water according to instructions and let cool. Add in cottage cheese, green pepper, mayo and vinegar.

Add the drained cucumber and onion to the rest of the mix. Mix all ingredients together thoroughly and let stand in refrigerator for at least 1 hour before serving.

Makes 8 servings

Hannah Heath • Gillette, Wyo.

Green Bean Salad with Basil Vinaigrette

2 lbs. green beans, trimmed

3 shallots, minced

2 Tbsp. balsamic vinegar or red wine vinegar

1/4 c. olive oil

2/3 c. chopped fresh basil

2/3 c. grated Romano cheese



Cook beans in a large pot of rapidly boiling salted water until crisp tender. Rinse with cold water. Drain and Transfer to a bowl.

Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Mix in cheese. Season with salt and pepper.

Cover and chill. Place beans on platter and top with cheese. This recipe can be made up to 4 hours ahead of time.

Helen Druse • Lafayette, Colo.

Sunshine Carrots

1-2 c. cooked carrots

1 Tbsp. sugar

1 t. cornstarch

1/4 t. ground ginger

1/4 c. orange juice

2 t. butter

Mix sugar, cornstarch and ginger in saucepan. Add orange juice and butter. Cook and stir until mixture thickens. Pour over cooked carrots.

Diana Hill • North Platte, Neb.

Baked Chili-Cheese Corn

4 c. corn kernels fresh or frozen (drained)

1 c. grated cheddar cheese

1 (8-oz.) pkg. cream cheese

1 (7 oz.) can diced green chilies (optional)

2 t. chili powder

2 t. cumin

Preheat oven to 350 degrees.

Butter 1 -1/2 qt. baking dish or cast iron skillet. Mix all ingredients in large bowl until well combined. Transfer to prepared dish. Bake till bubbling, about 30 mins.

Helen Druse • Lafayette, Colo.

Special Potato Casserole

1 can cheddar cheese soup

1/2 c. milk

4 c. thinly sliced potatoes

1 small onion, thinly sliced

1 Tbsp. margarine

Paprika to taste

Stir soup until smooth. Add milk gradually, stirring until blended. Arrange alternately, layers of potatoes, onion and sauce in buttered casserole dish.

Dot with margarine, then sprinkle with paprika. Bake covered for 1 hour in 375 degree oven.

Uncover, bake for 15 mins. longer.

Chris Bryant • Johnson City, Tenn.


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