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July Recipes

OLD-FASHIONED 
HORSERADISH PICKLES

3 lbs. Cucumbers (small pickling cucumbers are ideal)

5 1/3 Cups White Vinegar

2/3 Cup Granulated Sugar

1/3 Cup Kosher Salt (iodine in table salt may impede fermentation)

2 Tbsp. Dry Mustard

3/4 Cup Horseradish

Garlic (optional; 10 cloves in the gallon jar)

Dill (optional; 4 sprigs to the gallon)

Wash and drain the cucumbers, and leave them whole or cut in half or into spears, as desired. Make sure to slice 1/8 to 1/4 inch off of the blossom end. (*See notes)

Place the pickles in a large (gallon) jar or crock. (Avoid using a metallic container; even the ceramic insert of a Crock Pot works.)

In a large mixing bowl (or directly in the gallon jar being used for the pickles), combine all the remaining ingredients and stir until the salt and sugar are dissolved. Pour over the cucumbers to cover. (Placing a small, nonmetallic lid or saucer - even a cabbage leaf, over the top will help keep the cucumbers submerged.)

Put the lid on the jar, and let the pickles sit at room temperature for up to 30 days. After a week, you may begin tasting for flavor. When the pickles achieve a “ripeness” that you like, transfer the jar to the refrigerator. The colder temperature will stop the fermenting process and preserve the flavor you enjoy.

Notes: Way back, cherry or grape leaves were often added to jars or barrels of cucumbers as a natural way to encourage crisp pickles. The tannins in the leaves were what did the trick. Adding 1/4 teaspoon of black tea leaves per gallon, of tannin-rich black tea leaves will accomplish the same goal.

*Depending on how well the cucumbers have been washed, there can be an enzyme in the blossom end of a cucumber that can lead to softening. Trimming this end off and washing well will eliminate this problem.

*Depending on the temperature in different kitchens, the pickles will ferment at different speeds. If you notice any white mold on the top, simply skim to remove. It will not compromise the pickles in the brine below.


GARDEN VEGETABLE SOUP

4 Tbsp. Olive Oil

2 Cups Onions (chopped)

2 Tbsp. Garlic (finely minced)

Salt

2 Cups Carrots (peeled and sliced into rounds)

2 Cups Potatoes (peeled and diced)

2 Cups Fresh Green Beans (cut into 3/4 inch pieces)

2 qts. Chicken or Vegetable Broth

4 Cups Tomatoes (peeled, seeded and chopped)

2 Ears Corn (kernels removed)

1/2 tsp. Freshly Ground Black Pepper

1/4 Cup Fresh Parsley Leaves (chopped)

1 to 2 tsp. Lemon Juice (freshly squeezed)

Heat the olive oil in large, heavy-bottomed stock pot over medium-low heat. Once hot, add onion, garlic, and a pinch of salt and sauté until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with salt. Serve immediately. Yield: 6 to 8 servings.


HONEY CHICKEN SKEWERS

1/2 Cup Ketchup

2 Tbsp. Honey

1 Tbsp. Worcestershire Sauce

1 1/2 lbs. Boneless, Skinless Chicken Breasts

Salt and Pepper

Canola Oil (for the grill)

20 8 Inch Wooden Skewers

Place twenty 8 inch, wooden skewers in water to soak. Heat grill to medium-high.

In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.

Slice the chicken lengthwise into twenty 1/2 inch thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon each salt and pepper.

Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes.


CUCUMBER AND TOMATO SALAD

1/2 Cucumber (diced)

2 Vine Ripe Tomatoes (diced)

Handful Flat-leaf Parsley (chopped)

1/2 Medium Red Onion (chopped)

2 Tbsp. Red Wine Vinegar (a couple of splashes)

3 Tbsp. Extra-virgin Olive Oil

Salt and Pepper

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste. Yield: 4 servings


FRESH CORN SPOON BREAD

3 Cups Whole Milk

2 Cups Fresh Corn Kernels

3/4 Cup Cornmeal (finely ground)

2 Tbsp. Unsalted Butter (plus more for the dish)

1 Tbsp. Fresh Thyme Leaves

1 1/2 tsp. Salt

1/4 tsp. Black Pepper

2 Large Eggs (lightly beaten)

Heat oven to 350 degrees F. In a large saucepan, over medium heat, bring 2 cups of the milk and the corn to a boil.

In a small bowl, whisk together the remaining 1 cup milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.

Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes. Serve warm or at room temperature.


CORN COBBLER

12     Tsp. Butter (plus more for the dish)

1       Jalapeno (minced)

4       Scallions (sliced)

4       Cups Fresh Corn Kernels

1       Cup Chicken Broth

1 1/2 Cups Heavy Cream

1 1/2 tsp. Salt

1/4    tsp. Black Pepper

2       Cups Flour

1       Tbsp. Baking Powder

1       Tbsp. Fresh Thyme (or 1 tsp. dried)

1       Cup Whole Milk

Heat oven to 375 degrees F.

In a skillet, over medium heat, melt 2 tablespoons of the butter. Add the jalapeño and scallions. Cook for 3 minutes. Add the corn and broth. Increase heat to medium-high and cook for 4 minutes. Turn off heat. Stir in the cream, 1 teaspoon of the salt, and the pepper. Pour into a buttered 9 by 13 inch baking dish.

In a large bowl, combine the flour, baking powder, and the remaining salt. Using 2 knives or your fingertips, add the remaining butter, cut into small pieces. Mix until it resembles crumbs. Stir in the thyme and milk. Drop heaping spoonfuls of the batter on top of the corn mixture. Bake for about 50 minutes. Garnish with fresh thyme, if desired.


BLUEBERRY COBBLER

6       Tbsp. Butter (melted)

1 1/4 Cups Original Bisquick™ Mix

1/2    Cup Sugar

2/3    Cup Milk

3       Cups Fresh Blueberries

Heat oven to 350 degrees F. Pour melted butter into 8 or 9 inch square baking dish.

In medium bowl, whisk together Bisquick mix, sugar, and milk; pour over melted butter.

Sprinkle blueberries evenly over Bisquick batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.  

Servings 4.


FRESH TOMATO TART

Garden-ripe tomatoes and fresh basil in a wonderfully cheesy tart.

1       9 inch Pie Crust (unbaked)

1 1/2 Cups Shredded Mozzarella Cheese

4       Roma or Small Regular Tomatoes

3/4    Cup Fresh Basil Leaves (loosely packed)

4       Cloves Garlic

1/4    Cup Grated Parmesan Cheese

1/2    Cup Mayonnaise

1/8    tsp. Ground White Pepper

         Fresh Basil Leaves (optional)

Line a 9 inch tart pan with pastry. Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.

Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.

Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.

In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.

In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.

Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.

Makes 4 main-dish servings


ZUCCHINI TOTS

Here's the perfect way to sneak veggies into your families dinner and they are just so good! 

2 Zucchini (shredded)

2 Carrots (peeled and shredded)

1/2 Cup Panko Bread Crumbs

2 Large Eggs

1/4 Cup Shredded Cheddar Cheese

2 Tbsp. Freshly Grated Parmesan

1/2 tsp. Dried Basil

1/2 tsp. Dried Oregano

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

Pinch of Cajun Seasoning

Salt (to taste)

Freshly Ground Black Pepper (to taste)

2 Tbsp. Fresh Parsley Leaves* (chopped)

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely, squeeze out as much water as possible.

Transfer zucchini to a large bowl. Stir in carrots, Panko, eggs, cheeses, basil, oregano, garlic powder, onion powder and Cajun seasoning; season with salt and pepper, to taste.

Form zucchini into tots and place onto the prepared baking sheet.

Place into oven and bake until golden brown and crisp, about 16 to 18 minutes, flipping during the last 10 minutes of cooking time. Yield 6 servings.

Serve immediately, garnished with *parsley, if desired.


ZUCCHINI CORNBREAD

1/2 Cup Unsalted Butter

2 Eggs (lightly beaten)

1/2 Cup Buttermilk

1 Large Zucchini (grated)

1 1/2 Cup All-purpose Flour

1/2 Cup Sugar

1 tsp. Baking Powder

3/4 tsp. Salt

1/2 tsp. Baking Soda

3/4 Cup Cornmeal (medium-grind)

Preheat oven to 350 degrees F and butter a 9 inch cake pan. Melt the butter in a small saucepan over medium-high heat until butter solids separate and turn golden brown, about 3 minutes. Let the butter cool in a medium bowl and then whisk in eggs, buttermilk and zucchini.

Combine flour, sugar, baking powder, salt, baking soda, and cornmeal in a bowl and stir to combine. Add zucchini mixture and fold together.

Transfer batter to buttered cake pan. Bake for 45 to 55 minutes or until top is golden brown and tester inserted into the middle comes out clean.