Stuffed Celery

Ingredients:

  • 1 block cream cheese
  • 3/4 cup mayonnaise
  • 1/8 cup horseradish sauce
  • 1 bunch of celery

Directions:

  1. Combine everything except the celery in a stand mixer.
  2. Beat until well combined and fluffy.
  3. Clean and cut celery into 2-3 inch pieces.
  4. Using a knife, stuff the celery with the mixture.
  5. Sprinkle with paprika if desired.
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Pickled Beets 2

Ingredients:

  • 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

Directions:

  1. Drain the beets, discarding the liquid.
  2. Slice the onion in thin strips.
  3. Combine the rest of the ingredients in a large pan to make a pickling liquid.
  4. Boil then reduce to a simmer for about 5 minutes.
  5. Sterilize 6 pint size canning jars and rings in a pot of boiling water and let cool.
  6. Drain the pickling liquid, discarding solids.
  7. Layer the beets and onions starting with beets and ending with onions.  Pack slightly.
  8. Ladle pickling liquid over the beets and onion, making sure the jars are filled with liquid.
  9. Let jars sit until they are cool.
  10. Screw on the lid and store in the refrigerator.

Source:  Based on https://whatsintheoven.wordpress.com/2014/04/14/pickled-beets/

Creamy Potato Soup

Ingredients:

  • 1 pound of bacon, cut into 1′ pieces
  • 1/4 cup bacon grease
  • 1 cup onion, chopped
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • 3 cups low sodium chicken broth
  • 3 cups milk
  • 2 pounds of potatoes, cut into 1/2′ pieces
  • 1 cup shredded sharp cheddar cheese
  • 8 ounces sour cream

Directions:

  1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
  2. Take the bacon out and drain on a paper towel.
  3. With the grease in the pot, sautee the onion and thyme until soft.
  4. Sprinkle the flour in and whisk together for about 1 minute.
  5. Add the chicken broth and stir to combine.
  6. Add the potatoes and milk.
  7. Let come to a boil and then reduce to a simmer.
  8. Simmer about 15 minutes or until the potatoes are soft.
  9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

Au Gratin Potatoes

Ingredients:

  • 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

Directions:

  1. Slice potatoes and onion into about 1/4 inch pieces using a mandolin.
  2. In a greased baking dish layer potatoes and onions, beginning with potatoes.
  3. In a skillet, melt the butter.
  4. Add the flour and whisk together.
  5. Let brown slightly to cook out the flour.
  6. Add milk and let thicken slightly.
  7. Add cheese, salt and pepper and stir well.
  8. Pour cheese sauce over the potatoes.
  9. Bake at 375 for 1.5 hours.

Source:  http://allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

Cabbage Noodles

Ingredients:

  • 2 cups extra fine noodle
  • 1/2 head of cabbage, ground
  • 2 tablespoons oil

Directions:

  1. Cook the noodles to al dente.
  2. Grind the cabbage.
  3. Drain the excess water off the cabbage.
  4. Fry the cabbage in the oil.
  5. Season with salt and pepper.
  6. Combine the noodles and the cabbage.
  7. Eat hot and enjoy!

Pickled Veggies

Ingredients:

  • 1 cauliflower, broken into florets
  • 1/2 pound carrots, cut into pieces
  • 1/2 pound green beans, cleaned and halved
  • 1 medium onion, sliced
  • 1 head garlic, broken into cloves
  • 4 cups white vinegar
  • 4 cups water
  • 1/4 cup salt
  • 1/2 cup sugar
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons pickling spices
  • 2 tablespoons peppercorns

Directions:

  1. Clean and cut all vegetables and set aside.
  2. In a large pot, boil 6, 1 pint canning jars and rings.
  3. In another pot, combine the garlic, vinegar, water, salt, sugar and spices and bring to a boil.
  4. Pack the vegetables into the jars layering as desired.
  5. Pour brine into the jars, tapping them gently to remove air bubbles.
  6. Cover with a lid and screw on the ring.
  7. Let cool and then refrigerate about a week before eating.

Source: My kitchen

Roasted Cauliflower

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon garlic, finely minced
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup Parmesan cheese, grated

 

Directions:

  1. Preheat the oven to 450.
  2. Put the cauliflower florets in a large oven safe pan.
  3. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  4. Bake for 20 minutes, stirring occasionally to ensure even roasting.
  5. Remove from the oven and sprinkle with the cheese.

Source: My kitchen

Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Marinated Tomatoes

Ingredients:

  • 4 medium tomatoes, sliced
  • 2 small onions, sliced thinly
  • 2-3 tablespoons chopped parsley (dry is fine)
  • 2/3 cup oil (traditionally vegetable, but EVOO works too)
  • 1/3 cup vinegar (traditionally white, but you can use your favorite kind)
  • 1 teaspoon salt
  • 2 teaspoons sugar

Directions:

  1. Place half of the tomatoes in a 9 inch glass pie plate.
  2. Add half of the onions.
  3. Sprinkle on half of the parsley.
  4. Repeat with the remaining vegetables.
  5. In a small bowl, whisk together the remaining ingredients, adjusting to your personal tastes.
  6. Refrigerate several hours.

Source:  Elek family recipe