This recipe is adapted from the Ball Blue Book guide to preserving, 100th Anniversary Edition, 1909-2009 as found on page 50. This recipe makes about 7 pint jars or 3 quart jars of kosher dill pickles.
Entries from August 2011
Kosher Dill Pickles
August 12th, 2011 · 14 Comments
Tags: Canning · Preserving · Recipes
Eggplant Parmesan, Low in Fat, High in Flavor
August 5th, 2011 · 13 Comments
Today’s version is a low fat but high in flavor recipe, we’ve eliminated most of the olive oil and instead of pan sautéing the breaded eggplant we are broiling them until golden brown. Resulting in a just as tasty yet healthier version of the classic preparation!
Patty Pan Squash Casserole
August 2nd, 2011 · 12 Comments
This is a variation on a traditional squash casserole recipe that we prepared in the restaurant almost on a weekly basis, but it always contained yellow squash as the main ingredient. With the plethora of patty pan squash produced from our garden this growing season we have had to come up with various ways of utilizing this fabulous vegetable.
