Amish Sweet Dill Pickles

Hi Jocelyn -

Here is the zucchini pickles that you wanted. Elizabeth gave it to me. She says that she likes it with cucumbers instead of zucchini. I can see no difference and I can grow zucchini easily. Cucumbers are a lot more work.

Amish Sweet Dill Pickles

Bring to a boil: 3 Cups sugar, 2 Tablespoons salt, 2 Cups vinegar (I used apple cider vinegar), 2 Cups water.

Place in each pint jar (about 4 pint jars): sliced cucumbers or zucchini,

1 whole garlic clove, 1 dill sprig (1 teaspoon of dill weed is about the same as 4 dill sprigs)

Pour liquid into jars. Seal. Process about 15 minutes in steam canner.

These are better if eaten next month.
Love – Grandma

Brent and I visited Grandpa and Grandma when we were in Provo and Grandma made us a very tasty lunch of grilled cheese sandwiches (with mustard), potato salad, and these delicious pickles. Now I just need a garden!

Does not need a cement mixer to make

Tomato Salad

One of the things that Grammy like to eat is fresh tomatoes from the garden with chopped basil, also from her garden. Tamara and I also like to eat this. We cut the tomatoes in quarters because their cherry tomatoes.
Not only has Grammy passed on her enjoyment of this favorite dish, she also passes on fresh tomatoes and basil from her garden every week or so. We love it.

Orange Julius

The other day, I found Tamara's Orange Julius recipe, and I thought I should scan it in because it would be fun for everyone to see this old beat up recipe for a family favorite. So I got online to do it, and that very day, Michael had already done the same thing with another recipe! My thunder was stolen and I had other things to do, so I forgot about it for a while.

Today, I came across the recipe again and I decided to scan and post it anyway. The family will still enjoy and I'll reduce my pile of papers by 1 card.


Orange Julius

1 6oz can frozen orange juice
1 cup milk
1 cup water
1/2 cup sugar
1 teaspoon vanilla
10-12 ice cubes
Blenderize the above ingredients in a blender.

Brent, if you have any expertise to add, please comment, or anyone else for that matter. :D

Pancakes

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 pinch baking soda
1 teaspoon salt
1/4 cup oil
2 eggs
2 cups milk

Combine dry ingredients in mixing bowl
Add eggs and 1 cup milk
Mix well, add remaining milk a little at a time, mixing until desired consistency is reached.

I know that this is not an exotic dish, but since it is a family favorite and our copy of the recipe was fading, I thought it would be good to post it.

Resurrection Rolls

Happy Easter! These rolls remind us that the tomb was empty after Jesus was resurrected.

Bread dough or to be quick and easy you can use canned refrigerated biscuits.
Large marshmallows
Cinnamon sugar
Melted butter/margarine

Press out refrigerated biscuit to flat large circle (not too thin) or do same with small balls of bread dough. Melt margarine and dip marshmallow in margarine. Roll marshmallow in cinnamon sugar and place into center of bread dough. Wrap marshmallow carefully in bread dough and pinch ends together tightly. Place in greased baking dish and bake at 350 for 10-15 minutes.

I made a mistake today and it turned out well too! I forgot to dip the marshmallows in the cinnamon sugar before wrapping it up in the dough. So I just dipped the roll into butter and then rolled in cinnamon sugar - tasted good too.

Couscous Chicken Salad with Chopped Vegetables

I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.

The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

There's even a video: Dinner Tonight

Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

• Salad:
• 1 1/2 cups water
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 1 cup chopped yellow bell pepper
• 1/2 cup finely chopped zucchini
• 1/2 cup chopped mushrooms
• 1 1/2 cups chopped skinless, boneless rotisserie chicken
• 1/2 cup (1/8-inch-thick) diagonally cut carrot
• 1/4 cup thinly sliced green onions
• 3 tablespoons dried currants
• 3 tablespoons finely chopped fresh mint
• 1/8 teaspoon freshly ground black pepper
• 
  Dressing:
• 1 cup plain low-fat yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Nutritional Information

Calories: 368 (20% from fat)

Fat:8g (sat 2.1g,mono 4g,poly 1.2g)

Protein:24.1g

Carbohydrate:49.4g

Fiber:4.3g

Cholesterol:46mg

Iron:1.8mg

Sodium:540mg

Calcium:148mg

Carla Fitzgerald Williams, Cooking Light, JUNE 2004