- 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/
- 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
- In a large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
- Take the bacon out and drain on a paper towel.
- With the grease in the pot, sautee the onion and thyme until soft.
- Sprinkle the flour in and whisk together for about 1 minute.
- Add the chicken broth and stir to combine.
- Add the potatoes and milk.
- Let come to a boil and then reduce to a simmer.
- Simmer about 15 minutes or until the potatoes are soft.
- Stir in the sour cream and cheese.
Adapted from: http://sugarapron.com/2015/11/02/creamy-potato-soup/
- 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
- 2 4 ounce cans mushrooms
- 1/4 cup oil
- 2 1/2 pounds veal, cut in 1 in cubes
- 1/2 cup chopped onions
- 2 cans cream of mushroom soup
- 1 cup white wine
- 1 teaspoon oregano
- 1 cup sour cream
- Drain mushrooms, reserving liquid and add enough water to make 1 cup.
- Heat oil in a heavy pot and saute veal until browned.
- Push the meat to the side and add onions, cooking until soft.
- Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
- Bring to a boil and cover and reduce heat.
- Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
- Before serving add wine, mushrooms and sour cream.
- Heat through but do not boil.
- Serve with rice.
Source: Marks family recipe
- 4 cups cooked rice
- 2 cups cooked macaroni
- 4 hard boiled eggs, chopped
- 1/4 cup onions, minced
- 1/2 cup carrot, finely chopped
- 1 1/2 cup Miracle Whip
- 3 tablespoons yellow mustard
- Lightly salt to taste
- 1/4 cup sugar
- 2 tablespoon vinegar
- In a large bowl combine rice, macaroni, eggs, onion and carrots.
- In a separate bowl combine dressing ingredients until smooth.
- Pour the dressing over the macaroni and rice mixture.
- Toss to combine thoroughly.
Source: Reprinted in the Cleveland Plain Dealer
- 8 slices bacon cut in 1 inch pieces
- 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
- 1 cup chopped onion
- 16 ounces sour cream
- 2 1/2 cups whole milk
- 2 cans cream of chicken soup
- 1 8 ounce can of corn, drained
- In a large pot, saute the bacon until crisp.
- Add the potatoes and onions.
- Stir occasionally until the potatoes are soft.
- Add the remaining ingredients and let simmer for another 10 minutes.
- Season as desired with salt and pepper.
Adapted from: Some random Land of Lakes (1987) subscription cookbook