Freezer Peaches

Freezer Peaches:

12 cups peaches

2 1/2 cups sugar

2 tsp fruit fresh

2 tbsp lemon juice

1 package certo crystals

3/4 cup water

Mix the first 4 ingredients and let set for 1/2 hour. Then mix certo crystals into boiling water. Let boil for 1 minute. Set aside to cool and then stir it into the peach mixture. Put into freezer containers of choice. I like to use the Bernardin individual size freezer jars so they are ready to use in lunches. They are so delicious! 

*Please note. If you are wanting a sugar free version feel free to use 1 cup of maple syrup in place of the sugar.

Zucchini Hash Browns

Zucchini Hash Browns:

1 cup shredded zucchini

Salt

2 eggs

1 tsp seasoning salt

Pepper to taste

1/2 cup shredded mozzarella cheese

2 tbsp parmesan cheese

2 tbsp rice flour

Sprinkle salt onto shredded zucchini. Let sit for 10 minutes. Squeeze the moisture out of the zucchini. Add remaining ingredients. Stir to mix well. Use a medium size cookie scoop and put into a greased frying pan on medium heat for about 2-3 minutes per side. 

Green Bean Soup

Green Bean Soup:

10 cups water

1 lb farmer sausage sliced OR Ham diced

6 cups green beans, cut into bite sized pieces

Handful of fresh summer savory

Handful of fresh dill
1 bay leaf

1 large onion, diced
2 large potatoes, cubed

3 large Carrots, sliced

1 cup fresh or frozen Peas

2 tbsp Chicken stock

1 1/2 Tbsp Salt

1/4-1/2 tsp Pepper

Place water and sausage slices in a large pot. Bring to boil and simmer for about 30 minutes. Pour mixture through a seive and reserve the broth. Rinse the sausage and return to the pot along with the broth. Add the beans, summer savory, dill, bay leaf and onions. Return to boil and simmer for about 20 minutes. Add remaining ingredients; simmer until veggies are soft.
 To serve remove dill, bay leaf and summer savory stems. Add about 1/2 cup of cream or sour cream. Stir into soup.