Beet Relish

 

Beet Relish:

-16 cups shredded Beets*(bake and peel prior to shredding)

-2 cups Vinegar 

-1 cup Water

-1 tbsp Pickling Salt 

-2 1/2 cups Sugar

-1/2 cup Flour 

- 1 tbsp dry Mustard 

- 1 cup Water

Put your baked and shredded beets into a large pot along with the vinegar, 1 cup of water and pickling salt. Bring to a boil on medium heat. 

In the meantime, combine the sugar, flour and dry mustard in a small mixing bowl. Gradually whisk in 1 cup of water. Once the mixture is smooth you can slowly add it to your beets, stirring it as you do so. Continue to stir and simmer until your beets relish has thickened. Remove from heat. Ladel into sterilised jars and process in a hot water bath for about 15 minutes. Remove from canner and allow your jars to cool on your countertop. A popping sound will indicate a proper seal.

 

This can be used as a condiment on your Hot Dogs, Hamburgers, Sandwiches, in wraps or as a side dish alongside your Thanksgiving or other holiday meals!

*I used about 7 lbs of beets to get my 16 cups shredded beets.

Cowboy Candy

Cowboy Candy:

2 cups Sugar

1/4 cup Clear Jel

2/3 cup Apple Cider Vinegar

2 Tbsp Mustard Seeds

1 tsp Garlic Powder

1/4 tsp Turmeric

1/4 tsp Celery Seed

1/4 tsp Paprika 

1 lb Jalepeno Peppers*, sliced

4-5 Jelly Jars (1/2 pints)

In a saucepan whisk together Sugar and Clear Jel. Add remaining ingredients except for the Jalepeno Peppers. Mix well and then bring to a boil on medium heat. Simmer 5 minutes. Remove from heat. Stir in sliced Jalepeno Peppers. Ladel into prepared jars; leaving about 1/2 inch head. Process in a hot water bath for 15 minutes. Remove from water. Set jars onto counter top and wait for the sweet sound of popping to indicate a seal.

Serve with cream cheese and crackers. Also good on Hamburgers, Hot Dogs, Sandwiches or as a topping on your Steak.

* Sweet Red or Orange Peppers can also be used in place of or combined with your Jalepeno Peppers.

Zucchini Pizza Crust

Zucchini Pizza Crust:

-8 cups shredded zucchini* 

-1 tsp coarse salt

-2/3 cup Flour of choice(I like to use Gluten free Rice)

-1 cup shredded Marble Cheese 

-2 Eggs

-1/4 tsp Garlic Powder

-1 tbsp Clubhouse Italiano 

-1/2 tsp Salt

Sprinkle 1 tsp coarse salt over the shredded zucchini. Stir.  Let sit for about 15 minutes. Drain. Squeeze out ALL the extra liquid by wrapping a clean tea towel or cheese cloth around it and wringing it out. You will be left with maybe 2 cups of zucchini!

Preheat oven to 550.

Place the Zucchini in a large bowl and add the remaining ingredients. Mix well. Cover 15 inch round pizza pan with Parchment paper**. Use hands and/or small metal spoon to spread crust ingredients to cover the pan evenly. 

Bake for 8 minutes. Flip crust over and bake for another 4 minutes. 

Reduce oven temperature to 375. Put desired topping on crust bake for about 15 minutes or until cheese is melted and nicely browned***. 

* zucchini can be shredded with the peel on or can be peeled to trick those picky eaters into trying it 😉

**this can also be made into about 5-6 individual personal sized crusts instead of 1 large.

***this crust also freezes well. So its a nice way to make use of any extra garden zucchini.

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.