Zucchini Quiche

Zucchini Quiche:

1 lb Zucchini 

1/2 tsp Salt

1 cup Shredded Marble Cheese

1/4 cup Feta Cheese (optional)

1/2 tsp dried Dill

2 Tbsp Fresh Chives or Green Onion

1/4 tsp Salt 

1/4 tsp Pepper
6 eggs
1 cup Cream
1/4 tsp Pepper
1/4 tsp Salt

Shred zucchini and sprinkle with 1/2 tsp salt.  Mix together. Let sit for 10 minutes. Rinse well with water. Squeeze out all the liquid from the zucchini And place in a mixing bowl. Stir in the cheeses, dill, and chives. Spread into a greased pie pan. Whisk together the eggs, cream, salt and pepper; pour over zucchini.
Bake @ 350 for 40-50 minutes or until golden brown and the center is set.

*Try adding diced and fried bacon to make it even tastier😋

Peach Pie Filling

Peach Pie Filling:

8 cups peeled and sliced Peaches

1/4 cup lemon juice

6 Tbsp Clear Jel

1 3/4 cup Sugar

2 cups Water

1/2 tsp Almond extract

In a bowl mix together the peaches and lemon juice. 

Combine the sugar and Clear Jel in a large pot. Whisk in the water. Bring to a boil on medium heat; continue to simmer until mixture  is  thickened. Remove from heat. Add Almond extract and Peaches.

Put into jars and process in a water bath for 20 minutes. Turn off burner and wait 5 minutes  before removing jars from canner. Set on your counter tops and wait for the sweet sound of the jars sealing 🙂

Makes 2 quart jars or 4 pints.

Bread and Butter Pickles

Bread and Butter Pickles:

3 lbs Pickling Cucumbers 

1 lbs Onions

1/4 cup Pickling Salt

Ice Cubes

Water

2 cups Sugar

1 Tbsp Mustard Seed

1 tsp Celery Seed

1 tsp Ground Turmeric

1/2 tsp Black Peppercorns

3 cups Vinegar

Wash cucumbers, cut into1/4 inch slices discarding the ends. Peel and thinly slice onions. Combine sliced cucumbers and onions in a large bowl; sprinkle with salt and then cover with ice and water. Let sit for 3 hours and then drain and rinse under fresh water. Pack into pint jars.

In a large pot combine sugar, mustard seed, ground turmeric, peppercorns and vinegar. Bring to a boil and remove from heat. 

Ladle the hot liquid over the cucumbers maintaining a 1/2 inch headspace. Screw on the sterilized lids and bands. Process pickles in a canner for 10 minutes.  When processing time is complete, turn off heat and allow canner to cool down for 5 minutes before lifting jars onto the kitchen counter. 

Crustless Taco Quiche

Crustless Taco Quiche:

2 cups leftover Taco beef

1/2 cup Salsa 

1 1/2 cups shredded Marble Cheese

3/4 cup Sour Cream

3/4 cup Milk or Cream
6 eggs

1/4 - 1/2 tsp Salt 

1/4 tsp Pepper 

Mix the salsa into the taco beef and spread it onto the bottom of a 9 x 13 pan. Sprinkle cheese over the ground beef mixture. Mix remaining ingredients in a bowl. Pour egg mixture on top of the cheese. Bake at 350 for 30 minutes or until eggs are completely set.
Serve with Salsa and Sour Cream.

Perogies

Perogy Dough:

-3 whole Eggs

-2 Egg Whites

-2 cups Milk

-2 tsp Salt

-6 cups Flour

Cottage Cheese Filling:

-5 lbs Dry Cottage Cheese

-4 Egg Yolks

-3 tsp Salt

-1 tsp Pepper

Potato, Bacon & Cheese Filling:

-5 lbs Potatoes

-1/2 cup Margarine

-3/4  cup Milk

-Salt & Pepper to taste

-1 lb Bacon, diced and fried

-1 small Onion, diced and fried (optional)

- 1/2 cup Cheese Whiz (optional)

- 2 cups Marble Cheese, shredded

Wash and peel the potatoes. Place in large pot. Cover with water. Bring to a boil; reduce heat and then simmer until potatoes are cooked. Drain water. Add Margarine and milk. Mash the potatoes.  Add remaining ingredients and stir until well blended. 

Onion, Bacon and Sauerkraut Filling:

-2 Onions, diced (about 2 cups)

-2 tbsp Oil

-1 lb Bacon, diced and fried

- 1 tsp minced garlic

-4 cups Sauerkraut

-Seasoning Salt & Seasoned Pepper to taste

Drain sauerkraut. Set aside. Fry onions in oil. Add remaining ingredients. Saute for a few minutes. Remove from heat. Place mixture in a colander to allow any liquid to drain off. Allow to cool before proceeding to fill your perogy dough.

Spicy Dill Pickled Beans

Spicy Dill Pickled Beans:

Green or Yellow Beans with ends trimmed

8 cups water

8 cups vinegar

1 1/2 cups white sugar

1 cup picking salt

4 tbsp pickling spice( put into tea ball OR wrapped in cheesecloth)

8 quart jars with lids and rings

8 heads fresh Dill

8 cloves Garlic
2 Jalepeno Peppers
Red Pepper Flakes 

1.) Place the water, vinegar,sugar, pickling salt, and picking spice into a saucepan. Bring to boil, then simmer for 15 minutes.

2.) Sterilize the jars and lids in boiling water for at least 5 minutes. Place 1 head dill, 1 garlic clove, 1/4- 1/2 tsp red pepper  flakes and a few rings of Jalepeno peppers into each jar. Pack the Beans into the jars to within 1/2 inch of the top. Pour the hot liquid into the jars, filling to with 1/4 inch of the rim. Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

3.) Place a tea towel in the bottom of a canner and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot. Leave a space between the jars. Pour in more water if necessary until the water level is to the top of the jars. Bring the water to a full boil, cover the pot and process for 10- 15 minutes.

4.)Remove the jars from the canner and place onto a cloth covered or wood surface, until cool. If any jars have not sealed properly, refrigerate them and eat them within a few weeks. Store in a cool, dark area and wait at least 1 week before opening.

Freezer Meatloaf

My recipe for meatloaf is big enough that I can split it in half and make one to put into the freezer for a later date.

Deep Fried Chicken

Deep Fried Chicken 

1 kg chicken pieces

1/4 cup Hot Sauce
2 cups Buttermilk*

1 1/2 cups Flour

1/2 cup Panko Crumbs

2 tsp Salt
1 Tbsp Pepper
1 tsp Ginger

1 tsp Celery Salt

2 Tbsp Paprika

2 Tbsp Italiano

1 Tbsp Dry Mustard Powder

Thaw chicken pieces of your choice. We prefer drumsticks. Place in a large bowl. Mix together the Hot Sauce and Buttermilk; pour over chicken pieces. Let sit in the refrigerator for a couple of hours if possible. Combine the flour with the rest of the ingredients. Dip each piece of chicken into the flour mixture; ensuring that each piece is generously coated. Deep fry for about 7 minutes or until its a nice golden brown. Larger pieces will need more time. Remove from fryer and shake off excess oil. Place into a cookie sheet and bake @350 for about 1/2 an hour or until juices run clear.