Red & Green Pepper Purchasing Info

Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

Red Pepper and Garlic Jelly

Garlic is so healthy for you and this is a wonderful jelly that adds to any meat, sandwich, mix into a pasta salad, the options are unlimited! This is a preserve you will want on your shelf.


RED PEPPER AND GARLIC JELLY 3 x 250ml jars

1 C. finely chopped seeded red pepper
3 large cloves garlic, cut into thin slivers
¾ C. cider vinegar
3 C. granulated sugar
1 pouch liquid pectin

Prepare jars and lids.

In large, deep stainless steel saucepan, combine red peppers, garlic and vinegar. Stir in sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for 1 minute. Remove from heat and quickly skim off foam.
Quickly pour hot jelly into hot jars leaving ¼ inch headspace.. Wipe rim, centre lid on jar and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner for hot water bath, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.

Remove jars, cool, do not disturb for 24 hours. Store.

Another easy recipe to have on hand that you don't realize how much you use it until you run out! Use in dressings, dips and marinades but I bet you will find so many ways to use this delightful vinegar.

GARLIC VINEGAR 1 x 500 ml jar

6 Garlic cloves, halved
2 tsp Lemon juice, fresh or bottled
10 Black peppercorns
2 Cups cider vinegar

Place garlic, lemon juice and peppercorns in pint jar (2 cups) or tall slim glass bottle. Fill with vinegar. Cover tightly. Let stand for 6 weeks in a cool place before using. Gets stronger with time so when strong enough to your liking, strain.
Keeps at least 1 year.

Garlic Oil

This is simple, fast and Oh So Good! I use it on lots of meats, hamburgers to barbecued roast.

TIP #1: anytime oil is listed in a recipe this can be used, just wait until you try it in a salad or pasta dressing.

TIP #2: Like stronger garlic flavour? Use more garlic, mince and make sure oil covers it.


GARLIC OIL makes ½ cup

2 Garlic Cloves, peeled
½ Cup Canola oil or olive oil

Cut garlic cloves in quarters and combine with canola oil in small jar. Cover. Let stand 3 or 4 days in refrigerator. Remove garlic. Use immediately on salads or brush barbecuing meat. Discard any unsued oil.

Pickled Garlic #2

PICKLED GARLIC #2 2 x 250 ml jars

½ lb Garlic cloves
1 lg Red pepper, seeded and slivered
2 C White vinegar
2/3 C Granulated sugar
½ tsp Mustard seed
½ tsp Celery seed

Prepare jars for hot water bath.

Peel Garlic. Leave small cloves whole and cut large cloves in half. Combine with red pepper.
In stainless steel saucepan combine vinegar and sugar. Place mustard seed and celery seed into cotton spice bag. Tie and add to saucepan. Heat on medium-high, stirring frequently until boils. Boil 5 minutes. Add garlic and red pepper. Return to boil and boil 5 minutes more. Discard spice bag. Fill hot sterilized half pint jars with garlic and red peppers to within ¼” of top. Seal with sterilized lid. Process in boiling water bath 5 minutes.
Let stand several weeks before serving.

Pickled Garlic #1

PICKLED GARLIC #1 5 x 250 ml jars

1 3/4 lb garlic (about 12 heads)
2 ½ C. white vinegar
1 C. dry white wine
1 tbsp pickling salt
1 tbsp sugar
1 tbsp dried oregano
5 dried whole chili peppers - optional

Separate garlic bulbs into cloves. Remove skins. In large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to boil & boil gently 1 minute, remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.
Pack into hot jars and add hot liquid to within ½” of top rim. Using non-metal utensil remove air bubbles and seal jars. Hot water bath 10 minutes. Cool undisturbed 24 hours.

Lemony Zinger

I saw some nice lemons at the supermarket today and thought of this recipe. A refreshing drink for any time of the year.

Lemony Zinger

1 ½ C. Sugar
1 C. Water
1 ½ C. Fresh Lemon Juice – 5-8 lemons
Cold Ginger Ale

In medium pot mix the sugar and water cook over medium heat until sugar is dissolved then remove from heat and cool to room temp. Add fresh squeezed lemon juice and mix well. This is to be refrigerated in a tightly covered nonmetal container.

For each serving combine half and half lemon juice mix and Ginger Ale in tall glass and serve immediately. Pour over ice for a cold break anytime.

A great base to have in the fridge when company comes.

Savory Buttered Roasted Corn

Savory Buttered Roasted Corn

4 ears fresh corn
2 tbsp butter or margarine, melted
2 cloves minced garlic

In small bowl blend melted butter and garlic mixing well. This can be done the day before without melting the butter and then refrigerating to blend the flavour, when ready to use melt over hot water.
Heat grill then prepare the corn. Do Not Husk Corn: place in large container and cover with cold water. Soak for 25 - 30 mins. Then, pull back the husks, careful not to remove the leaves, and remove the silk. Brush the open corn with the melted garlic butter covering well. Replace the husk leaves smoothing them firmly over the buttered corn.
Place corn directly on medium heat grill and cook for 20-30 minutes until tender. Remove husks and serve.
For Conventional Oven: heat oven to 400F and place corn on ungreased cookie sheet for 20-30 minutes until tender, husk and serve.

Baby Carrots processing issue?

Ever wondered about those little carrots you buy in a plastic bag labeled “Baby Carrots” that seem to last forever? This was an interesting email I received, according to http://www.snopes.com/:

“The following is information from a farmer who grows and packages carrots for
IGA, METRO, LOBLAWS, etc. The small cocktail (baby) carrots you buy
in small plastic bags are made using the larger crooked or deformed carrots
which are put through a machine which cuts and shapes them into cocktail carrots
- most people probably know this already. What you may not know and should
know is the following: Once the carrots are cut and shaped into cocktail carrots
they are dipped in a solution of water and chlorine in order to preserve them
(this is the same chlorine used in your pool). Since they do not have
their skin or natural protective covering, they give them a higher dose of
chlorine. You will notice that once you keep these carrots in your
refrigerator for a few days, a white covering will form on the carrots.
This is the chlorine which resurfaces. At what cost do we put our health
at risk to have esthetically pleasing Vegetables? Chlorine is a very well-known
carcinogen, which causes Cancer.”

As I said, an interesting email I wanted to pass on.

Brown Butter Green Beans and Cabbage

Fall vegetables are my favourite, I just love the variety of flavours and textures. This recipe is a fantastic combination for fresh green veggies so important to our health.

Brown Butter Green Beans and Cabbage

3 tbsp Butter (do not use margarine)
2 C Cabbage chopped into small pieces, ½ - ¾” squares
1 ½ C fresh Green Beans cut to 1” pieces
1 clove garlic, grated – optional
¾ tsp coriander

In large pot melt butter over med-high heat and cook for 2 or 3 minutes until butter starts to go light golden brown then add garlic and cook until golden brown, remove from heat. Add the vegetables and toss to coat well then cover and reduce heat to low, cooking for 10-15 minutes until tender-crisp, stir occasionally.
Place in serving dish and sprinkle with coriander.
OPTIONAL: 1 cup croutons placed in plastic bag or large bowl, crush and sprinkle on top.

Preparing Jars for Preserves

When preserving any food, sterilization and proper processing is of paramount importance. The proper processing will inactivate enzymes and destroy bacteria. Follow all manufacturers’ guidelines. Start with fresh unbruised vegetables and fruit. Over ripe or bruised food has a higher microorganism count and the heat processing directions in recipes are developed for freshly picked and properly processed food.

Boil Water Bath, is the most used method indicated in recipes. You can use any pot that has a lid and deep enough to cover the filled jars by at least 1 inch so it must be at least 3 inches deeper than the height of the jar so a rolling boil can be safely maintained.

Only use canning jars, this is not a time to recycle glass jam or condiment jars. Check jars rims for any chips or any breaks and cracks anywhere on the jar. If damaged in any way, discard. Wash jars, lids and seals in hot soapy water. Place open jars upright in the pot and fill the pot until the jars are about two-thirds full. Cover the pot and simmer, do not boil the jars. Keep jars hot in the simmering water until ready to use. Place the lids in a saucepan, cover with water and simmer over medium heat (180F/82C), do not boil. Keep lids hot until ready to use. The rings do not need to be heated as they will not come in contact with food and when they are at room temperature they are easier to handle.

When recipe is ready remove one jar at a time emptying the hot water back into the pot. Using a funnel, fill jars with your hot recipe to recommended level leaving the indicated headspace. Slide a nonmetallic utensil, plastic knife, rubber spatula.. down between the food and the inside of the jar two or three times to release any air bubbles. If air bubbles are not removed the seal may fail and will influence the colour and storage ability of the preserve. Add more hot food if necessary to adjust the contents to the proper headspace. Wipe the rim and threads of the jar with a clean damp cloth or paper towel to ensure a vacuum seal. Remove the lid from the hot water, a magnet works well, and place the lid on the jar centering it on the rim. Place the screw band on and tighten until resistance is met, then increase to finger tip-tight. Over tightening can lead to seal failure by preventing proper venting. Place filled jar in the hot water-filled pot and continue with the other jars until all are filled and in the hot water.

Once all are filled and in the pot adjust water level so the jars are covered by at least 1 inch. Cover the canning pot and bring water to a full rolling boil over high heat. Once a constant, hard, rolling boil has been attained start counting for the time specified in the recipe and keep the hard boil for the full time. Once done turn the heat off, remove the lid and let cool for 5 minutes. This will allow the pressure inside the jars to stabilize. After 5 minutes lift the jars out without tilting them, the water on top will evaporate while they cool off. Do not dry the jars or tip them, simply place on a towel in a draught-free place to cool undisturbed for 24 hours for a seal to form and the contents to slowly cool. Draping a tea towel over the jars will help prevent drafts reaching the jars.

After 24 hours check lids for seal, the lids should be concaved, curving down, and will show no movement when pressed. The seals will not be able to be lifted off the jars so the rings can be removed and stored for next time if you prefer. Any jar with a loose seal should be refrigerated for use within the next few days. Label with contents and date then store jars.

Prior to using any preserve examine the jar for any unexpected changes in the seal or food condition. Any jars with seals that have failed or food that shows signs of spoilage, discard. When in doubt, throw it out.

Safely prepared and stored preserves are a delight through the winter months, reminding us of the season past and seasons to come making any guest feel special and any dull day brighter. A wonderful gift to share with friends and family.

Mustard Beans

This is a great recipe, quick and easy, and everyone loves it. Youncan use it as a condiment, with beef, turkey or chicken dinners or add it to a pasta salad or potato salad. The uses are unlimited for this recipe.

Mustard Beans 7 - 500 ml jars

11 C green or yellow beans or mixed, washed, trimmed cut into 1½” pieces
1 Lg sweet red pepper, finely chopped

Sauce:
3 C granulated sugar
½ C all purpose flour
¼ C dry mustard
¼ C pickling salt
1 tbsp ground ginger
1 tsp ground turmeric
2½ C white sugar
½ C water
4 C chopped onion

Prepare jars and lids as directed by manufacturer to sterilize.

Combine sauce ingredients in large stainless steel saucepan; cook until thickened. Add prepared beans and red pepper; return to boil, stirring constantly.

Fill jars to ½” headspace, being sure to loosen any bubbles. Heat process in hot water bath 15 minutes.

Cool upright, undisturbed 24 hours.

Rasin Pie

In England my dad would sometimes spend a day baking and one of our favourites was raisin pie, even though he called it fly pie!

RAISIN PIE

1¼ cups seedless raisins
1 cup water
½ cup white sugar
½ cup brown sugar
pinch of salt
¼ tsp vanilla
2 tbsp cornstarch
¼ cup water

Wash and drain raisins. Put in saucepan with 1 cup water. Bring to boil, then simmer for 15 minutes. Add sugars, salt and vanilla. Make a paste of cornstarch and ¼ cup water. Stir into raisin mixture. Cook and stir over low heat until thickened and smooth. Cool a little. Line a 9 inch plate with your favourite pastry or use a frozen pie shell. Pour in filling. Cover top with lattice strips of pastry or frozen pie shell. Bake at 450° for 10 minutes . Reduce heat to 350° and continue baking until pastry is golden brown.

Broccoli Salad

BROCCOLI SALAD

2 bunches broccoli
½ cup mayonnaise
1 cup cheese, shredded
¼ cup white sugar
1 bunch green onions, finely chopped
2 tbsp vinegar
½ lb bacon

Cook bacon crisply and crumble into pieces. Chop broccoli finely into bowl then add shredded cheese and onions. Mix mayonnaise, sugar and vinegar. Add to broccoli mixture; mix well. Add bacon. Chill & serve.

Coleslaw Dressing

COLESLAW DRESSING

¼ cup granulated sugar
½ tsp celery seed
¼ cup vinegar
¼ tsp salt
½ tsp prepared mustard
¼ cup vegetable oil
1 – 2 cloves fresh garlic minced

Place all ingredients, except the oil, in a pot and bring to a boil. Add oil and bring back to a boil for 30 - 40 seconds. Cool then pour over coleslaw mix of shredded cabbage, carrot and onion. Refrigerate.

Spinach Dip

This site would not be as special as it is without recipes from my sister-in-law, Linda Fleming, who’s holiday dinners are only surpassed by the dessert that follows.

SPINACH DIP

1 pkg spinach
1 pkg cream cheese, softened
1 cup sour cream
2 tbsp finely chopped onion
½ cup milk
½ tsp Worcestershire sauce
2 tbsp grated Parmesan cheese
¼ tsp garlic powder
1 pkg dry vegetable soup mix
¼ tsp pepper
Few drops hot pepper sauce

Cook spinach; chop and drain well. In medium bowl, combine cream cheese and sour cream until smooth. Add remaining ingredients. Cover and refrigerate for at least 2 hours. Serve in a bread bowl or a fancy dish with crackers, bread sticks or vegetables fresh from your garden.

One Gallon Dandelion Wine

I came across this in a little community fundraising cookbook from Woodville, Ontario. If anyone has tried a similar recipe I would love to hear how it turned out, or didn’t! The bears are the only ones interested in the thousands of dandelions I have around my house, they could have competition soon.

1 gal dandelions
3 lb brown sugar
3 or 4 lemons, juice, skin and seeds all chopped up together
3 or 4 oranges, chopped same as lemons
1 ½ to 2 pkgs yeast

Pick perfect open dandelion blossoms when dew is on them. Put blooms in a 2 gallon or larger open crock and pour boiling water over them. Cover crock with cheesecloth and let it sit at room temperature 3 days. Squeeze all the juice out of the flowers, throw them away and save the liquid.
Pour liquid into a large pot and add brown sugar and chopped up fruit. Put top on pot and boil mixture for 30 minutes; cool until lukewarm. Pour liquid into crock and add yeast. Cover the brew with cheesecloth and let it work for 2 or 3 weeks until bubbling stops. Filter through fresh cheesecloth and then bottle.
Save your bottled sunshine and uncap it on a gray overcast January day. Presto! It’s summer again.

As I said it was interesting and I would love any feedback. I don’t think I would wait until January to uncork the first bottle though!

Fresh Fruit Dip

Now, this one is a little different but I could not resist it.



Fresh Fruit, cut up: apples, kiwi, bananas, strawberries, mellons what ever you like.



Dip: use vanilla pudding cups or make a vanilla pudding mix up and refrigerate.

Mix pudding with a dash of Grand Marnier, Kahlua or Peach Schnapps.



Start dipping.

Veggie & Pasta Salad

This is one of many recipes passed to me by Colleen Crook, my sister-in-law.

Cut firm tomatoes into bite size pieces and toss with chunky pieces of cucumber and green pepper.
Toss with cooked penne and drizzle with bottled sun-dried tomato and oregano dressing.
Sprinkle with grated mozzarella cheese.

Can great flavour get any easier?

HERB VINAIGRETTE

A fast and easy way to boost any salad. Choose from any herb listed or mix and match flavours, makes about ½ cup.

In a bottle or jar mix and shake:

3 tbsp oil 1 tbsp wine vinegar
¼ tsp mustard salt & pepper to taste
½ tbsp garlic chives or 1 clove crushed garlic
3 tbsp fresh chopped herb,
Basil, chives, marjoram, rosemary, tarragon, thyme, lemon balm, dill seed.
Experiment with favourite flavours and blends.

EASY HERB VINEGAR

Start with cider or wine vinegar. Pick enough fresh herbs to loosely fill a jar. Bruise the leaves to aid in the release of flavours and oils and place in your jar. Warm enough vinegar to fill the jar, be sure not to have the vinegar hot, just warm to touch. Seal jar with an acid proof lid, preserving jars and lids are perfect for this and the variety of sized allow for any amount you want to make. Place the sealed jar in a sunny window and each day for two weeks shake it up. After two weeks taste and check for the flavour you want, if you prefer a stronger taste, strain the herbs and repeat process with fresh herbs to infuse with more flavour. After process completed to desired strength the blend can be stored as is or strained through cheesecloth and poured into a nice bottle. Label the bottle or place a fresh sprig of the herb used in the bottle for visual appeal and identification.
If you have friends or relative who appreciate the fine development of fresh vinegars and vinaigrettes these make a great gift with little effort.
Depending on your choice of herb, sliced garlic can be added to the steeping vinegar blend for the first day then removed and 2 cloves can be placed in for the remaining 13 days.

Vinegars For Fruit Salads:
Floral vinegars are an intriguing addition to fruit salads on a hot summer day. Processed the same way as the herb vinegars above some to consider are: rosemary flowers, thyme flowers, clover, elderflowers, nasturtiums, rose petals, primroses, sweet violets. When preparing flowers, remove stems, and all green and white heels from the ends of the petals.

GRILLED OR FRIED TOMATOES

Slice firm red or green tomatoes, dip in a little flour and grill or fry in hot butter. Instead of flour try bread crumbs, you can mix in chopped garlic chives or any herb you like, try a little parmesan cheese in the crumbs for a wonderful side dish.

TOMATO SNACK

Slice tomatoes and sprinkle with a little brown sugar, salt, pepper and cider vinegar. A favourite passed to me from an elderly friend in 1975. She said her mother would make it with homemade herbed vinegars. Simple and tasty.

MELON, TOMATO AND BASIL SALAD

2 cups melon cubed or in balls, cantaloupe or honeydew
2 cups firm tomatoes, cubed or thin sliced (whole grape tomatoes are a nice choice for this recipe)
1 cup cucumber, peeled and grated or diced
½ cup chopped basil
1 cup plain yogurt

Salt & black pepper to taste
Toss melon, tomato and cucumber in a large bowl. In small bowl lightly stir basil into yogurt and blend well, season to taste. Pour over salad and enjoy.

Herb Butter and Herb Cheese

Using soft butter, margarine or cream cheese add finely minced garlic chives or any herb you prefer, mix thoroughly and refrigerate. Overnight is best to blend flavours.

Mix butter, minced garlic chives, grated chedder cheese and a strip or two of cooked and crumbled bacon for a great baked potato topper.

Mix, cream cheese, minced garlic chives, minced basil and a strip or two of cooked and crumbled bacon with hot pasta for a quick meal.

Any blend of butter or cream cheese with herbs, bacon, grated cheese.. can be made a day or two ahead for a fast work night meal.

HERBED CREAM CHEESE AND BUTTERS

Substitute butter in herbed cheese recipes and creamed cheese in herbed butter recipes for variety.
Any butter or herbed cheese recipe can be pressed into little molds for single servings or one larger mold. Ice cube trays are handy for individual portions. Pasta tossed with a herb butter or cheese mixture is a wonderful side dish, I find the ice cube portions perfect, and very handy, for these recipes especially when it is a last minute addition.
These blends are delicious on sandwiches, crackers, grilled meats and fish. Using your own fresh herbs is a great way to enjoy the full flavour from your own backyard.
Any herb suggested in a recipe can be substituted with your favourite flavour and aroma to be coordinated with your dinner for tonight.

Edible Blossoms

Some edible flowers are:

Basil chives marigold borage dandelion oregano
Chive blossoms can be divided into flowerets then sprinkled on Tomato- Cucumber Soup, over home fries, in any salad or meal you would use garlic in.

FREEZING

Chopped: peppers celery onions
parsley chives

Simply spread evenly on a cookie sheet and freeze, once frozen place preferred quantities into plastic bags or freezer containers and place back into freeze.
Peas: I just shell and put directly into freezer bags and freeze. Incredible flavour with Christmas dinner and January deep freeze!

FROZEN CUCUMBERS

1 ½ cups sugar 1 cup white vinegar
2 tsp pickling salt 2 tsp celery seeds
7 cups thinly sliced cucumbers 1 cup sliced onion
1 cup chopped peppers, green or red

Mix sugar, vinegar, salt and celery seeds in a large glass, ceramic or stainless steel bowl. Add vegetables and mix well. Let sit over night.

Place vegetables and brine in freezer bags or containers and freeze. To defrost, place in the refrigerator for 6-8 hours before serving.

A great alternative for end of season cucumbers when you had a bountiful crop and want a variety of recipes to enjoy during the winter months. I like this recipe because it is fast and when there are lots of preserve to do, for me, fast is good!

Left-over green beans

Left-over green beans? Place in bowl, add chopped onion and toss lightly in your favourite salad dressing. Refrigerate and serve on lettuce, rice or sprouts.

OR

Sauté slivered almonds, pine nuts, onions or mushrooms until golden and toss with warm beans, sprinkle with sesame seeds.

FRESH HERB SAUCE

1 cup plain yogurt
½ cup fresh herbs, try basil (lemon or lime), tarragon, thyme
¼ cup chopped shallots
1 small clove crushed garlic or ⅛ cup fresh minced garlic chives
½ tsp pepper

Blend all together in a small bowl and chill.
Great with chicken or as a vegetable dip.

HERBAL VINEGARS

You can use one herb or a combination of any you like.
You do have a choice of the vinegar you use as a base. A lot of recipes use white wine vinegar and this is usually for the visual effect. With the white vinegar you see the sprigs of herbs better. I really like Cider Vinegar and usually chose this one. Try a combination of herbs and vinegars to develop flavours you like.

One Herb Vinegar
4 large springs fresh Basil, or any herb you like
2 cups white wine vinegar
Put the sprigs into a 2 cup bottle and pour in the vinegar. Seal and store for 2-3 weeks before using. This can be split between 2 smaller bottles.

PEPPER RELISH

12 red peppers 12 green peppers
12 onions 8 cups boiling water
2 cups white vinegar 2 cups sugar
3 tsp pickling salt

Chop peppers and onions. Cover with boiling water and let stand for 5 minutes then drain. Combine vinegar, sugar, and salt. Add vegetables and boil for 5 minutes. Pour into hot, sterilized jars, leaving ¼” headspace. Seal, process in boiling-water bath or steam canner for 5 minutes.

As an alternative use Apple Cider Vinegar. Makes 12 cups/6 pints.

Always follow manufactures instructions for sterilizing and processing jars. When preserving, all sterilizing and food safety measures must always be met.

EASY CUCUMBER SALAD

Make as much or as little as you need.Peel and slice cucumber as thin as possible. Put into a bowl and add thinly sliced onions, a teaspoon or two of vinegar, salt & pepper, ¼ cup or more of cottage cheese and chopped fresh basil. Toss together then add a little of your favourite dressing. A nice dressing to try with this salad is to mix equal amounts of mayonnaise, ketchup and water, mix well then add ¼ tsp onion powder and ¼ tsp garlic powder or fresh minced garlic or minced garlic chives. Let sit to blend flavours.

CUCUMBER SALAD

1 cup plain yogurt
1 clove crushed garlic, (try roasted garlic if you have it)
½ cup sliced scallions
¼ tsp black pepper
1 tsp finely minced ginger root or ½ tsp ground ginger
2 cucumbers thinly sliced

Mix everything together except the cucumbers. Blend well then toss cucumbers lightly. Refrigerate 1-2 hours before serving.

Roasted Red Pepper Sauce

This recipe came to me from Shelley Morin who has lived from the Arctic to Texas, where she is now, and has collected recipes along the way.

Roast enough red peppers for 3 ½ cups finely chopped. Usually 7 or 8 is enough.
2 ½ cups sugar 1 cup vinegar
½ tsp finely crushed chilies ½ tsp paprika
½ tsp salt

Simmer ingredients until syrup slightly thickens, 1-2 hours. Once at desired thickness pour into a small jar and refrigerate. I usually cook until almost a jelly.
Use this sauce with, everything, sandwiches, meat dinners, barbecues. You will find so many dishes to accent with this sauce. A great recipe for all those red peppers in your backyard garden. This recipe is a favourite of mine.

ROASTED RED PEPPERS

On The Grill:
Clean your peppers and place directly on the grill. Turn peppers as needed for the skin to turn black and blister all over. Once it is all black, remove from grill and place into a paper bag with top rolled shut. You can also use plastic bag or a bowl with a lid. Leave the peppers for 10-15 minutes giving time for the steam needs to build up. Remove from container and the skin will be ready to easily pull away, then cut the peppers in half and remove seeds.

In The Oven:
Wash and place peppers in a baking dish or on a cookie sheet. Broil under medium heat, turning frequently, until the entire pepper skin has turned black and blistery. Follow the rest of the instructions the same as on the grill.

BROILED GREEN TOMATOES

Wash and core tomatoes, cut in half and place on cookie sheet. For each full tomato dice 1 slice bacon and spread over tomato halves. Sprinkle with parmesan cheese. Broil 10 minutes or until bacon is crisp and tomato top is lightly browned. One tomato serves 2 people.

STEWED GREEN TOMATOES

4 medium onions, thinly sliced 2 tbsp butter or margarine
1 red pepper, finely chopped 1 tbsp sugar
1 stalk celery, finely chopped ½ tsp salt
2 tbsp oil
7 large green tomatoes
½ cup water

Sauté onion, pepper and celery in oil until tender. Meanwhile, peel and core tomatoes and cut into ¼” slices. Add to skillet and sauté, stirring gently 2-3 minutes. Add water, cover and simmer 10 minutes until tomatoes are soft. Season to taste with butter, sugar and salt.

I depend on Green Tomato recipes since I always have so many still on the vine every October.

To Preserve Your Green Tomatoes

If your backyard garden is as prolific as mine tends to be recipes for those green tomatoes on the vine when the first frost is about to arrive are a blessing.

Canning:
Wash, core and slice your green tomatoes. Pack them loosely in quart canning jars and cover with boiling water leaving ½” headspace. Add ¼ tsp salt to each jar is optional. Process for 20 minutes in a boiling water bath.
To use, drain the slices and use in any recipe for green tomatoes.

Freezing:
Wash and core, do not peel. Cut into slices or cubes. Cover a cookie sheet with wax paper and spread in a single layer. Freeze, then place frozen pieces in containers or plastic bags. Use in any recipe for green tomatoes. Frozen slices may be dipped in flour and fried in hot oil without thawing. Salt & pepper to taste.

CHILLED TOMATO-CUCUMBER SOUP

Place the following in a food processor or blender
1 lb ripe tomatoes 1 cucumber, peeled, seeded and chopped
2 stalks celery, chopped 1 large carrot peeled and chopped
2 cloves garlic 1 cup tomato juice or broth
½ tsp pepper

Blend until smooth, pour into bowl then add
1 cup plain yogurt
Refrigerate to chill. When serving garnish with
¼ cup fresh chopped parsley
A nice cool dish for a hot summer day.

FRESH OVEN-ROASTED TOMATO SOUP

Fill a roasting pan (or oven safe pot) with a layer of fresh tomatoes. Add 4 or 5 basil leaves, sprinkle with salt, 3 minced cloves of garlic, 2 tbsp balsamic vinegar, give it all a tumble around to coat then drizzle with olive oil.
Roast at 400° 30-35 minutes until the tomatoes are cooked and bursting in juices.
The recipe now calls for the tomatoes to be put through a food mill, but, if you are like me and you don’t have one I put it in a food processor or small batches in my blender. Then pour the soup through a sieve back into the pot. This will remove the seeds and any pieces of skin. Add additional salt if you like and pepper to taste.
Serve with grated cheddar cheese or Parmesan cheese on top.
I serve with plain garlic toast or a fresh bun sliced, toasted with fresh garlic butter and chopped tomato, onion and grated cheese melted on top.
If you keep slowly cooking the roasted tomato soup it will thicken and can then be used as a sauce on pasta, pizza or any recipe requiring tomato sauce.