Yellow Zucchini Relish

This relish is delicious on hot dogs.

The night before:
10 Cups Zucchini, Ground
4 Cups Onion, Ground
5 Tablespoons Salt

Combine in a large bowl. Let stand overnight.
** To ground the zucchini and onions I put them in a food processor and pulsated it until it was chopped pretty fine (but not a liquid).

The next morning:
Drain and rinse the zucchini mixture.

In a big pot add:
2 1/4 Cups Vinegar
4 1/2 Cups Sugar
2 Teaspoons Celery Seed
2 Teaspoons Nutmeg
2 Teaspoons Dry Mustard
2 Teaspoons Turmeric
1 Tablespoon Cornstarch
1 Red Pepper, Ground
1 Green Pepper, Ground
Drained Zucchini Mixture

Cook slowly for 30 minutes.Put in hot jars and process in a water bath for 10 minutes.

Coconut Syrup

Small Batch
1 Cube Real Butter
1/2 Cup Sugar
1/2 Cup Buttermilk

Combine in a saucepan. Boil for 2 minutes. Remove from heat and add:
1/2 Teaspoon Baking Soda
1/2 Teaspoon Coconut Extract


Large Batch
4 Cubes Real Butter
2 Cups Sugar
2 Cups Buttermilk

Combine in saucepan. Boil for 2 minutes. Remove from heat and add:
2 Teaspoons Baking Soda
2 Teaspoons Coconut Extract

Cranberry Relish

This has become a Thanksgiving tradition in our house.

1 Package Fresh Cranberries
3 Medium Red Apples, Peeled and Grated
1 Small Can Crushed Pineapple
1 Small Package Cherry Jell-O
1/2 Cup Sugar
Grate the Rind from 2 Oranges
Juice from 2 Oranges

Place the cranberries in a food processor. Turn the food processor on and off until the cranberries have been ground to a medium texture. Place the cranberries in a medium-sized bowl. Peel the apples, great them and place them in the bowl with the cranberries. Add the untrained,crushed pineapple,Jell-O, sugar,orange rind and orange juice. Mix well. Refrigerate. Serve.  

Bottled Spaghetti Sauce

This post is for my sister-in-law, Alicia. This recipe is one that my mom used to bottle spaghetti sauce. My mom swears that it is just as cheap to buy the spaghetti sauce from the store. I believe her but it just isn't as good.

30 Cups Tomatoes, Peeled and Quartered
6 Buds Garlic, Ground
2 Cups Celery, Ground
3 Bay Leaves (Remove before bottling)
2 Tablespoons Dried Parsley
2 Red Peppers, Ground
4 Large Onions, Ground
2 Cups Green Peppers, Ground

* When it says ground, I would suggest placing it in a food processor and pulsing it until it is finely chopped.

Cook the above ingredients for 2 hours or until thick.

Add:
6 Cans Tomato Paste
2 Tablespoons Salt
2 Teaspoons Basil Leaves
3 Tablespoons Chili Powder
1/2 Cup Sugar
3 Teaspoons Oregano Leaves
2 Teaspoons Black Pepper
1/2 Teaspoon Cayenne Pepper
1 1/2 Teaspoon Cumin Seed

Add to above ingredients. Cook until thick. Put in jars. Process 25 minutes in hot water bath.

Rhubarb Crunch

This is my mom's recipe. It is one of my favorites.

6 Cups Fresh Rhubarb Pieces
3 Tablespoons Flour
1 1/2 Cups Sugar
3 Tablespoons Butter

Mix ingredients and place in a 9x13 pan. Let stand while mixing the following:

1 Cup Sugar
1 Teaspoon Baking Powder
1 Egg, Beaten
1 Cup Flour
1/4 Teaspoon Salt
1/2 Cup Oatmeal
1/4 Cup Butter, Melted

Mix until crumbly. Sprinkle on top of mixture in 9x13 pan. Shake pan to work some of the crunch down into the rhubarb mixture. Bake at 375 degrees for 30-40 minutes.

Baked Tacos

My mother-in-law made these one night for Bryon and Sam while they were down there for dinner. Sam couldn't stop talking about these. I decided to give them a try. My mom made them for my family one weekend while she was up helping me. They lived up to their reputation! They were a hit for everyone in my family.

Serves: 8-10

2 Pounds Ground Beef
4 Teaspoons Dry Minced Onion
2 Teaspoons Chili Powder
1 Teaspoon Cornstarch
1 Teaspoon Garlic Powder
1 Teaspoon Ground Cumin
1/2 Teaspoon Dried Oregano
1/8 Teaspoon Cayenne Pepper
1 (8 Ounce) Can Tomato Sauce
1 (16 Ounce) Can Refried Beans
2 Cups Colby Jack Cheese, Shredded
18-20 Hard Taco Shells

Toppings:
Shredded Lettuce
Diced Tomatoes
Salsa
Guacamole

Preheat the oven to 400 degrees. In a small bowl combine minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.

In a large skillet, brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce and bowl of seasonings. Mix well.

Spoon the taco meat mixture into the taco shells. Place in a 9x13 baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the 400 degree oven and bake for 10-12 minutes or until the cheese is melted and the tacos are heating through. Remove from the oven and garnish with toppings.

If you are short on time or seasonings, you can replace all the above seasonings for a package of taco seasoning.

Garden Vegetable Supreme

We had this at dinner group last month. It was delicious!

8 Slices Bacon, Cut up and Fried
1 Large Onion, Diced
1 Large Green Pepper, Diced

Cook the bacon. Then in the bacon grease sauté the onion and green pepper. Then add in any amount you desire of:
Fresh Green Beans
Potatoes, Diced
Carrots

Season to taste with salt, lemon pepper, paprika, garlic salt, parsley flakes, seasoning salt and Bon Appetite. Cook vegetables with bacon, onion and green pepper until the vegetables are tender. Let stand about 10 minutes before serving.