Refrigerator Dill Pickles

Refrigerator Dill Pickles

Recipe by: Tammy Gulgren “These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.”

Ingredients:

3 1/2 cups water

1 1/4 cups white vinegar

1 tablespoon sugar

1 tablespoon sea salt

4 cups cucumber spears

2 cloves garlic, whole

2 heads fresh dill

Directions:

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Bread and Butter Pickles

Bread and Butter Pickles – Flex Batch

Sweet, crunchy and full of flavor. Start with fresh cucumbers and Ball® Bread & Butter Pickle Mix and you’re there. It has never been easier to make this traditional favorite.

You will need:

For every 4 pints or 2 quarts of pickles:
3 1/2 lbs pickling cucumbers (about 14 small to medium)
2 1/2 cups vinegar (5% acidity)
2 1/2 cups sugar
1/4 cup McCormick Pickling Spice

1 Tbsp. Turmeric Powder

Directions:

Prepare Bread & Butter Pickles
1. CUT ends off cucumbers. Cut into 1/2 inch slices.
2. COMBINE vinegar, sugar, Turmeric Powder, and McCormick Pickling Spice in a medium saucepan. Heat to a boil.
3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.

ENJOY NOW (Refrigerate up to 3 months):
1. POUR hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.
2. PACK cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids & bands on jars.
3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

-OR-

FRESH PRESERVE (Store up to 1 year):
1. PREPARE canner, jars, and lids according to manufacturer’s instructions.
2. PACK slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
3. PROCESS in boiling water canner for 10 minutes for pints or 15 minutes for quarts, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

 

PopPop’s Chicken Shepherd’s Pie

PopPop’s Chicken Shepherd’s Pie

Will make 3 deep dish 9 ½ “pies

 

Round 1

Combine all the following ingredients in a pressure cooker:

9 chicken thighs

8 medium carrots sliced

½ head of celery sliced

3 medium onions diced

1 tbsp. granulated garlic

1 tsp. dried thyme

About 2 quarts of chicken broth or stock; cover solid contents.

Bring pressure cooker up to 15 psi or until the weight rattles well and cook 15 minutes.

Let pressure release, remove chicken thighs, pick chicken from the bones, dice chicken bits and refrigerate for later.

 

Round 2

Take the skin and bones from picking the chicken and put back in the pressure cooker with all the ingredients from the first cooking.

Add 2 tbsp. apple cider vinegar, another 2 cups of chicken broth or stock, and once again bring pressure cooker up to 15 psi or until the weight rattles well and cook 15 minutes.

Let pressure release, drain all the stock, put in canning jars, and refrigerate for later. The rest of the contents now go to my compost pile.

After the stock has chilled skim off all of the hardened chicken fat. This goes to my compost pile.

This I now call chicken base. I can make chicken shepherd’s pie, chicken pot pie, or chicken ala king with this chicken base and the diced chicken from round 1.

 

Round 3

 

I start with a 6 quart stock pot.

Add 6 to 8 medium potatoes peeled and diced into ¼” cubes.

Add 4 – 12 oz. bags of frozen mixed vegetables: carrots, green beans, corn, and peas.

Add enough chicken base to just cover all the vegetables. If there is not enough chicken base, add more chicken broth or stock.

Cook until the potatoes just turn tender.

Move the hot stock pot off of the stove burner; add the diced chicken, 3 heaping tbsp. of corn starch mixed with enough water to make slurry, and stir mixture carefully until the corn starch thickens. After thickening add 2 – 10.5 oz. cans cream of chicken soup and mix. Add black pepper while mixing, fresh ground pepper is best.

Let this mixture cool, add ¼ cup whole wheat white flour, and stir mixture carefully until the flour is fully incorporated in the pie filling. For me this equals about 5 quarts of filling.

 

Round 4

Cook a nice batch of mashed potatoes or better yet have a couple of quarts of leftover mashed potatoes ready.

Take 3 deep dish 9 ½ “pie plates, put a bottom crust into each of them, fill to about 1/8” from the top edge of the pie plates, trim the pie crust flush with the top edge of the pie plates. I get my filling even closer, but I get some dripping.

Preheat oven to 450 deg. F, bake pies at 450 deg. F for 15 minutes to set the crust, then set oven to 350 deg. F, and bake until the filling is bubbling.

Remove pies, top the pies with ½” to 1” of softened mashed potatoes, set oven to broil while topping the pies, and place pies on top rack under top burners. My burners were about 4” from the top of the mashed potatoes. Broil until the mashed potatoes are a nice brown color. Rotate and move the pies around to get even browning.

The picture showed the one that turned out perfect. This takes a lot of diligence.

Take the pies out and let them cool down just enough to serve.

 

PopPops Crockpot Roast Pork

PopPops Crockpot Roast Pork

Ingredients:

4-5 lbs. pork roast
2-48 oz. containers chicken broth
4-6 medium yellow onions
½ head of celery ribs
8-10 carrots
3 apples quartered
4 tbl. KC Masterpiece Barbecue Sauce (to taste)
1 tbl. Granulated garlic
Butter
Old Bay Seasoning (to taste)

Directions:

Get out your 8 quart crock pot, pour in chicken broth, and set to high. Put KC Masterpiece Barbeque Sauce, and granulated garlic in crock pot.

Slice pork roast into 1” thick slices, brown on two sides in a cast iron fry pan, and place in crock pot.

Dice up onions, top half of head of celery ribs (leaves and all), brown in a cast iron fry pan, near the end of browning sprinkle Old Bay Seasoning on top, and place in crock pot.

Slice carrots on top of everything in crock pot, put on lid, and cook for a minimum of 6 hours. Note put a tooth pick or other spacer under one edge of the lid or it will spray on your counter.

This stock makes excellent gravy; thicken with corn starch or flour browned in butter.

Serve carrots as a side dish and serve roast pork on a meat platter.

Pop Pop’s Potato Soup

Pop Pop’s Potato Soup

 

Makes 6 quarts of soup

 

Ingredients:

5 lbs. potatoes peeled and diced

8 medium carrots sliced

2 tbs. butter

1 small head of celery (diced)

3 medium onions (diced)

½ lb. bacon (diced)

Sprinkling of Old Bay seasoning (to taste)

Two 10 ½ oz. cans of cream of chicken soup

One 12 oz. can of whole evaporated milk

1 tbs. granulated garlic (more if you like)

1 tsp. turmeric (more if you like)

½ tsp. cumin (more if you like)

Sprinkling of freshly ground black pepper (to taste)

 

Instructions:

  1. Place potatoes and carrots in a large pot, just cover with water, and cook until tender. Do not drain water.
  2. Place butter, celery, onions, and bacon in a cast iron fry pan, sprinkle Old Bay seasoning on top, and sauté until brown and caramelized. Then add to the large pot of potatoes and carrots.
  3. Add cream of chicken soup, evaporated milk, turmeric, cumin, black pepper, granulated garlic, and hard boiled eggs (diced) to the large pot of potatoes and carrots. Stir carefully and slowly bring to a simmer. Dish it and enjoy.

 

PopPop’s Butternut Squash Pie

PopPop’s Butternut Squash Pie

 

INGREDIENTS :

3/4 cup turbinado sugar (SUGAR IN THE RAW)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

3 large eggs

2 cups (well packed) cooked and mashed butternut squash

1 can (12 fl. oz.) Whole Milk Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

 

INSTRUCTIONS         :

MIX squash, eggs, sugar, cinnamon, ginger, cloves and, evaporated milk in a blender. Blend until thoroughly smooth.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

Authentic Eastern Shore Maryland Crab Cakes

Authentic Eastern Shore Maryland Crab Cakes

This is not my recipe just sharing it; these are the best! I have not lived in MD for 25 years.

Living in Talbot County, MD for 25 years, I have sampled many an Eastern Shore crab cake. I would say the defining qualities are lump crab meat, very little filling, and Old Bay. No veggies! I have tried many recipes, but I finally gave up and asked my friend, the owner of a relative’s cookbook from the 1800s, for her recipe. I had to do a couple of favors to get it, so I am saving it here so I don’t lose it. The recipe doubles just fine.

INGREDIENTS:

1 lb lump crabmeat

2 tablespoons heavy cream (a little more if needed) OR whole evaporated milk (less fat)

2 tablespoons Dijon mustard OR yellow mustard (for less mustard bite)

2 tablespoons mayonnaise

1⁄2 tablespoon Old Bay Seasoning

1⁄2 cup breadcrumbs, crushed saltines (EnerG gluten free breadcrumbs also work well)

1 egg, beaten

 

DIRECTIONS:

Mix together all ingredients BUT the crab.

If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.

Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.

Store in fridge for 1/2 hour or so.

Broil until first side is brown, then flip and do the same. (Some people like to pan fry or even deep fry. Just cook until browned).

PopPops Crockpot Roast Beef

PopPops Crockpot Roast Beef

Ingredients:

4-5 lbs. beef roast

2-48 oz. containers beef broth

4-6 medium yellow onions

½ head of celery ribs

8-10 carrots

2 tbl. Worcestershire Sauce (to taste)

4 tbl. KC Masterpiece Barbecue Sauce (to taste)

1 tbl. Granulated garlic

Butter

Old Bay Seasoning (to taste)

 

Directions:

Get out your 8 quart crock pot, pour in beef broth, and set to high. Put Worcestershire Sauce, KC Masterpiece Barbeque Sauce, and granulated garlic in crock pot.

Slice beef roast into 1” thick slices, brown on two sides in a cast iron fry pan, and place in crock pot.

Dice up onions, top half of head of celery ribs (leaves and all), brown in a cast iron fry pan, near the end of browning sprinkle Old Bay Seasoning on top, and place in crock pot.

Slice carrots on top of everything in crock pot, put on lid, and cook for a minimum of 6 hours. Note put a tooth pick or other spacer under one edge of the lid or it will spray on your counter.

This stock makes excellent gravy; thicken with corn starch or flour browned in butter.

Serve carrots as a side dish and serve roast beef on a meat platter.

PopPop’s Cream of Crab Soup

PopPop’s Cream of Crab Soup

I got rid of the heavy cream and half & half. A little more fat friendly to the diet with a good texture and mouth feel.

 

Ingredients:

1 can cream of potato soup

1 can cream of celery soup

2 cans evaporated milk (whole not skim)

½ lb. crab meat

2 tsp. Old Bay (adjust to taste)

 

Directions:

Blend 1 can cream of potato soup and 1 can evaporated milk until smooth.

Blend 1 can cream of celery soup and 1 can evaporated milk until smooth.

Combine all ingredients in sauce pan.

Cook over medium heat stirring constantly until it comes to a simmer.

DO NOT BOIL!

PopPop’s Scalloped Potatoes with Ham

PopPop’s Scalloped Potatoes with Ham

Total Time: 1 hr 20 min

Prep: 20 min

Cook: 1 hr

Ingredients:

4 tablespoons butter

4 tablespoons flour

3 cups milk

Salt and pepper

Old Bay seasoning

2 tablespoon butter

4 medium onions, thinly sliced

8 large russet potatoes, peeled and thinly sliced

12 ounces 1/4 inch sliced baked ham, diced

1 lb. grated medium cheddar cheese

Directions:

Preheat oven to 350 degrees. Butter a baking dish.

In a saucepan, melt 4 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.

In a skillet, cook onions in melted butter until golden brown, seasoning with Old Bay.

Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes.

Spread out half of the onions, ham, cheese and another third of the sauce.

Continue layering ingredients, ending with the remaining third of the sauce.

Bake for 60 minutes or until golden and bubbly.