- 2 large cans sliced beets
- 2 large white onions, sliced
- 4 cups apple cider vinegar
- 4 cups water
- 2 cups sugar
- 2 tablespoons kosher salt
- 4 tablespoons pickling spice
- 4 teaspoons black peppercorns
- 2 teaspoons whole cloves
- 4 tablespoons minced garlic
- Drain the beets, discarding the liquid.
- Slice the onion in thin strips.
- Combine the rest of the ingredients in a large pan to make a pickling liquid.
- Boil then reduce to a simmer for about 5 minutes.
- Sterilize 6 pint size canning jars and rings in a pot of boiling water and let cool.
- Drain the pickling liquid, discarding solids.
- Layer the beets and onions starting with beets and ending with onions. Pack slightly.
- Ladle pickling liquid over the beets and onion, making sure the jars are filled with liquid.
- Let jars sit until they are cool.
- Screw on the lid and store in the refrigerator.
Source: Based on https://whatsintheoven.wordpress.com/2014/04/14/pickled-beets/
- 4 potatoes, sliced on a mandolin
- 2 onions, sliced into rings
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 8 ounce bag of cheddar cheese
- salt and pepper to taste
- Slice potatoes and onion into about 1/4 inch pieces using a mandolin.
- In a greased baking dish layer potatoes and onions, beginning with potatoes.
- In a skillet, melt the butter.
- Add the flour and whisk together.
- Let brown slightly to cook out the flour.
- Add milk and let thicken slightly.
- Add cheese, salt and pepper and stir well.
- Pour cheese sauce over the potatoes.
- Bake at 375 for 1.5 hours.
- 1 large loaf sliced white bread
- 1 onion
- 6 ribs of celery with leaves
- 2-3 bunches of flat leaf parsley
- 1 1/2 sticks of butter
- 1 cup of cold water
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cut the bread into cubes and place in a large mixing bowl.
- Finely chop the parsley.
- Add to the bread.
- Dice the onion and saute in butter until translucent.
- Dice the celery and add to the onions.
- Add the water to the celery and onions.
- Add the salt and pepper to the bread and parsley.
- Add the eggs, onion and celery to the bread and parsley.
- Mix well using your hands.
- Pack the stuffing into your bird, making sure to pack tightly.
- Cook until the meat is done.
Source: Elek family recipe
- 1 ounce dried mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 1 cup chicken stock, heated
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh crimini mushrooms, chopped
- Place mushrooms in a bowl and pour the boiling water over them.
- Cover and let sit for 10 minutes.
- Heat the oil in a large saucepan over medium heat.
- Add the shallots and sweat until they start to turn translucent in color.
- Add rice and stir until all the grains are covered with oil.
- To the rice, add the stock and wine.
- Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
- Add the mushrooms with their liquid to the pot.
- Add salt, raise heat to medium-high, and bring to a simmer.
- Stir well and reduce the heat to low.
- Cover and cook for 20 minutes, stirring once more after 10 minutes.
- Remove from heat and stir in the butter and cheese.
Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html
- 2 small boxes orange Jello
- 1 large can crushed pineapple, well drained
- 1 cup grated carrots
- Drain the pineapple reserving juice.
- In a 9 x 13 glass dish, combine the pineapple and carrots.
- Prepare the Jello according to package directions, substituting the juice for an equal amount of water.
- Chill well.
Source: Marks family recipe