Diane's Recipes

LONG JOHN DONUTS

lenadianejennings@yahoo.com (Diane@Diane's Place) — Wed, 09 Sep 2009 22:14:00 +0000

1 pkg. (¼-oz.) yeast
¼ cup warm water (110*-115*)
1 cup warm milk (110*-115*)
¼ cup butter, softened
¼ cup sugar
½ t. salt
1 egg
3-3¾ cup all purpose flour
Oil for deep fat frying

GLAZE:
1¼ cups confectioners’ sugar
1 T. brown sugar
1 T. water
½ t. vanilla
Dash of salt

In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough flour to make a soft dough.

Do no knead. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface and roll into a 12’x8’ rectangle. Cut into 3’x1’ rectangles. Place on greased cookie sheets. Cover and let rise in a warm place until doubled in size, about 30 minutes.

In an electric skillet or deep fat fryer, heat oil to 400*. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients and dip tops in glaze while warm. Repeat with remaining doughnuts. Or you may prepare and use a glaze of your choice. Chocolate glaze is a traditional topping in Northeast Arkansas where I live.

SOUTHERN FRIED OKRA

lenadianejennings@yahoo.com (Diane@Diane's Place) — Wed, 09 Sep 2009 22:06:00 +0000

1 pound fresh okra
2 eggs, beaten
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
Freshly ground pepper to taste
Vegetable oil

Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375*F.
Fry okra until golden brown. Drain on paper towels and serve immediately.

CREAMY CHICKEN ENCHILADAS

lenadianejennings@yahoo.com (Diane@Diane's Place) — Wed, 09 Sep 2009 22:03:00 +0000

8 oz. pkg. cream cheese, softened
2 T. water or milk
2 t. onion powder
2 t. ground cumin
½ t. salt
¼ t. pepper
5 cups diced cooked chicken
20 (6-inch) flour tortillas, room temperature
2 cans (10-¾ ounces each) cream of chicken soup, undiluted
2 cups (16 oz.) sour cream
1 cup milk
2 cans (4 oz. each) chopped green chilies
2 cups (8 oz.) shredded cheddar cheese

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in the chicken.

Place ¼ cup of the mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9 baking dishes. In a large bowl, combine the soup, sour cream, milk and chilies; pour over the enchiladas.

Bake, uncovered, at 350* for 30-40 minutes or until heated through. Sprinkle with shredded cheese; bake 5 minutes longer or until cheese is melted. Garnish as desired.

Yields 10 servings, 2 enchiladas per serving.

DIANE'S JAMBALAYA

lenadianejennings@yahoo.com (Diane@Diane's Place) — Wed, 09 Sep 2009 21:52:00 +0000

½ lb. smoked sausage, sliced
1 cup chopped onion
1 cup chopped bell pepper
4 cloves garlic, minced
2 T. oil
1½ cups cooked cubed chicken
1½ cups cooked cubed ham
½ lb. shelled and deveined raw shrimp
1 can (28-oz.) diced tomatoes, untrained
1 cup uncooked long grain rice
1 can (14.5 ounces) chicken broth
3 T. minced fresh parsley, or 1 T. dried
1 t. salt
½ t. ground black pepper
½-¾ t. dried thyme
Cayenne pepper to taste

In a heavy skillet, sauté the sausage, onion, bell pepper and garlic in the oil until the vegetables are tender. Add the chicken and ham and shrimp; cook for five minutes. Stir in remaining ingredients.

Transfer to a 2-qt. baking dish, cover and bake at 350* for 45 minutes or until rice is tender and liquid is absorbed.

BLACK CHERRY JELLO COMPOTE

lenadianejennings@yahoo.com (Diane@Diane's Place) — Wed, 22 Jul 2009 07:58:00 +0000

2 large packages black cherry Jello
2 cans fruit cocktail, drained well
1/2 cup shredded coconut
1 cup chopped pecans
1 cup miniature marshmallows, optional

Prepare Jello as directed up until chilling. Add fruit cocktail, coconut, pecans and marshmallows if used to Jello and mix well. Pour into serving bowl and cover with plastic wrap. Chill thoroughly until set. Serve and enjoy.

I don't know where Mama got the original recipe or if she invented this one herself, but it was always a part of our family holiday dinners, especially Thanksgiving and more often, Christmas. Just the thought of this Jello salad brings back lots of happy memories of Cook family Christmases.

ITALIAN CREAM CAKE

lenadianejennings@yahoo.com (Diane@Diane's Place) — Wed, 22 Jul 2009 07:27:00 +0000

1 stick butter, softened
1/2 cup good shortening
2 cups sugar
5 eggs, separated
2 cups plain flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. good vanilla
1 cup shredded coconut
1 cup chopped pecans
1 tsp. salt

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla. Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand. In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans. Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting:

8 oz. pkg. cream cheese, softened
1 stick butter, softened
1 lb. powdered sugar
1 tsp. good vanilla
chopped pecans for garnish

Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting then last layer. Frost cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it's just not the same. Keep cake refrigerated.

MAMA'S BLACKBERRY JAM CAKE

lenadianejennings@yahoo.com (Diane@Diane's Place) — Wed, 22 Jul 2009 07:01:00 +0000

2 sticks margarine or butter, softened
1 jar blackberry jam, about 1 pint, 16 oz.
3 large eggs
1 ¼ cups sugar
2 ½ cups self-rising flour
1 ½ tsp. vanilla
¼ tsp. baking soda mixed into 1 cup buttermilk

Combine in a medium size bowl and set aside:

1 cup chopped pecans
1 cup chopped walnuts
1 cup flaked coconut
¼ cup self-rising flour (do not omit the flour)
1 cup raisins

Cream the margarine and sugar. Add eggs one at a time. Add the jam and mix well. Add the flour and milk a little at time until all is used. Mix well; fold in the nut mixture and mix well. Pour into 3 greased and floured round cake pans and bake at 325° to 350° until cake springs back in the center and pulls away from the sides of the pans. Cool thoroughly on wire racks. (I sometimes bake this in 2 9-inch round pans and use the rest of the batter for cupcakes or a small loaf.)

Glaze for the Jam Cake:

1 cup sugar
1 cup canned milk
½ cup light syrup
1 tsp. vanilla

Boil for 5-10 minutes until as thick as you like, stirring to keep from scorching. Cool, then pour over each layer. Decorate the top with nut halves as desired.

For the Cook family, this is a family tradition. I can’t remember a Christmas that Mom didn’t make at least 1 jam cake, and usually several, for family and to give away to friends. I always got to help pick out nuts, and I usually got to mix the nuts, raisins and coconut with the flour. This is better if made several days ahead and tightly wrapped in foil. I like a lot of glaze on it, too, so it will soak in and help keep it moist.

There are a lot of childhood memories baked in each of these cakes. I know Ducky, Sue, Cecil and our other sister, Zztop, will agree with me.

DIANE'S CORN SALAD

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sat, 18 Jul 2009 23:20:00 +0000

4 cups fresh cooked corn, or cooked frozen, or canned corn
1/2 cup minced regular or green onion
1/2 cup minced green bell pepper
2 large ripe tomatoes, seeded and chopped
4 Tbsp. good mayonnaise
2 Tbsp. sugar
2 Tbsp. vinegar (optional)
dash of salt
black pepper to taste

Combine all ingredients in a large bowl with a tight fitting lid. Mix well, cover and chill until time to serve. Keeps up to a week in the fridge. Enjoy!

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I almost never measure any of these ingredients. I just eyeball everything and throw it together. This is a yummy and refreshing salad and goes well with almost anything, even on its own as a snack! And it's quick and simple to prepare, using some of that surplus Summer produce in season, and the ingredients are still easy to find during the Winter. It's just as good with canned corn as with fresh.

Diane's Homemade Banana Bread

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sun, 12 Apr 2009 00:25:00 +0000

2 eggs
3/4 cup buttermilk
1 1/2 cups sugar
1 tsp. good vanilla
1/2 cup oil
3 ripe bananas, mashed
1 tsp. soda
1 tsp. baking powder
2 cups plain flour
1/2 tsp. salt
1 cup chopped nuts

Preheat oven to 350 degrees.

Cream together with mixer the eggs, oil, vanilla, sugar and buttermilk. Add the mashed bananas and blend well. Sift together all dry ingredients except nuts. Stir dry ingredients by hand into creamed mixture until blended, then stir in nuts. Pour into 2 or 3 greased and floured loaf pans and bake at 350 degrees until a toothpick inserted near the center comes out clean. Cool on wire racks in pans for 10 minutes, then carefully remove from pans and finish cooling on racks. Serve or wrap well for later.

This is the best banana bread I have ever had, bar none. This freezes beautifully if well-wrapped.

Diane's Broccoli Salad

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sun, 01 Mar 2009 08:54:00 +0000

1 large bunch of broccoli
1 1/2 cups seedless grapes, any color, halved
1/2 cup diced red onion, or slice any size you like
1 cup shredded cheddar cheese
1 cup roasted sunflower seeds
1/2 lb. smoky bacon
1/4 cup sugar, or more to your taste
dash of salt
2 cups good mayonnaise, more or less to your taste

Wash, trim and cut broccoli florets into bite sized pieces. Dry well.

In the meantime, fry the bacon until crisp. Drain on paper towels and cool. Break into bite sized pieces.

Place all ingredients in a LARGE bowl and toss to combine. Cover with a tight fitting lid and refrigerate for at least a couple of hours to let the flavors blend and for the salad to chill.

Serve as a side dish or as a light entree.

To fancy it up a bit, serve on red or green lettuce leaves.

Red or purple seedless grapes are especially pretty in this dish.

This is best for the first couple of days, but will keep for at least a week in the fridge. I wouldn't push it much longer than that because of the mayo. It can be a bit persnickety as we all know.

Now this may sound like garbage to you, and it did to me at first. My friend had to talk me into trying this because it just didn't sound like it would be good at all, but I'm telling you, this combination of ingredients just WORKS, folks!

Enjoy!

SHERBET PUNCH

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sat, 24 Jan 2009 09:11:00 +0000

1/2 gallon sherbet, any flavor, softened
1/2 of a 2-liter bottle lemon-lime soda
1/2 of a 2-liter bottle ginger ale

In a punchbowl or large bowl, mix all ingredients. Serve with some clumps of sherbet still frozen.

For orange punch, you may use:

3-4 cups orange juice, chilled
1/2 gallon orange sherbet, softened
1/2 of a 2-liter bottle lemon-lime soda
1/2 of a 2-liter bottle ginger ale

For pineapple punch:

3-4 cups pineapple juice, chilled
1/2 gallon pineapple sherbet, softened
1/2 of a 2-liter bottle lemon-lime soda
1/2 of a 2-liter bottle ginger ale

This can be increased, but make sure your container will hold it all. Delicious!

By choosing flavors of sherbet and juice you can coordinate with the wedding/shower colors.

This is the punch that we serve at most of the showers and parties and fellowships at our church that everyone loves so much. The juices can be omitted and it is still good with just the sherbet and sodas. We like it best when some of the sherbet is still frozen and floating in globs.

Homemade Snow Cream

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sat, 24 Jan 2009 06:19:00 +0000

1 egg, well beaten
¾ cup sugar
dash of salt
2 teaspoons of good vanilla
12-ounce can of evaporated milk, such as Pet or Carnation

Combine in a large bowl and whisk well until the sugar is dissolved, then start adding clean, fresh snow. Mix as you add the snow, until it's the consistency you like.

This will serve 2 or 3 generously, or more if you're not pigs like us.

MERINGUE GLAZED PECANS

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sun, 21 Dec 2008 02:26:00 +0000

1 egg white, beaten stiff
2 1/2 cups pecan halves
3/4 cup firmly packed brown sugar
1 tsp. good vanilla
dash of salt

Preheat oven to 250 degrees.

Beat the brown sugar, salt and vanilla together with the beaten egg white in a medium bowl on medium speed with an electric mixer until well combined, about 1-2 minutes. Add pecans and mix WELL, turning to coat pecans on all sides with the egg white/brown sugar mixture. Spread out on a foil-lined cookie sheet(s), separating with forks into a single layer and as individually as possible. Bake at 250 degrees for 30 minutes, then turn off oven, leaving pecans in oven. Let set in oven for at least 30 minutes, or until crisp and dry. Remove from oven and cool on wire rack in pan. Break apart if necessary and (if there's any left to store!) store in an airtight container.

Enjoy! It's a tradition for me to bring this candy to our church Christmas parties and fellowships. Everyone raves over it, and it's SO easy.

HOT SPICED CIDER

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sat, 13 Dec 2008 22:23:00 +0000

1 cup packed brown sugar

dash of ground nutmeg
2 tsp. whole allspice
2 cinnamon sticks
2 tsp. whole cloves
1 gallon apple cider or juice
1/3 tsp. salt
1 orange, sliced into rounds
1 red apple, sliced into rounds
1 green apple, sliced into rounds

Stud the orange slices with some of the cloves. In a Dutch oven or crock-pot, combine the brown sugar and spices. Pour in the cider and mix well. Cover and bring to a boil over low heat. Simmer 10 minutes; add the apples and orange. Simmer 10 minutes. If in crock-pot, cover and heat on high until steaming hot; add apples and orange. Serve straight from the pot or crock-pot. Spices may be strained out or use a slotted spoon to remove.

I make this just about every year for Christmas. It’s what I bring to our Adult Christmas party, and almost everyone likes it. It makes the whole house smell so good. Just the smell of it brings back memories of long ago holidays, and some newer memories, too.

HOMEMADE SCOTTISH BUTTER SHORTBREAD

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sun, 07 Dec 2008 03:56:00 +0000

2 sticks butter, softened (1/2 lb.)
2 cups plain flour
½ cup confectioner’s sugar
¼ tsp. salt

*NOTE: I have used ½ butter flavored shortening and ½ butter and it is still good. Be sure you use only real butter, not margarine, or it won’t be fit to eat. Also, you may add a little more or less powdered sugar if you like the shortbread sweeter or less sweet, to your taste. This dough doesn’t rise much at all, so roll it out to the thickness you want the finished cookie to be. This is a very soft dough, but if you mess up, just mash it back together and re-roll it. Also, add the scraps from each rolling into the unused dough and re-roll with the new dough. It is almost impossible to mess it up. It does stick to the rolling pin, so watch for that. Don’t use too much flour as you roll it out or it will be tough. I’ve found the easiest way to move it from the bread board to the cookie sheet is to use a cake frosting spatula or a large bladed knife, like a butcher knife or a chef’s knife. I hope I haven’t made this seem more complicated than it really is, I’m just trying to share some of my experience with it. Good luck, I hope they turn out great for you.

Preheat oven to 350°. With an electric mixer, cream the softened butter, then gradually add the confectioner’s sugar, beating well. Mix the flour and salt together, and add to the butter mixture with a spoon, then mix with your hands until well combined. Roll out about ¼ of the dough on a floured board until is about ¼ inch thick. Cut with a sharp knife or a pizza cutter into rectangles or any shape desired and place onto an ungreased cookie sheet. (I use the new non-stick foil.) Prick each cookie with a fork and bake for 15-25 minutes, or until lightly browned around the edges. Time may vary quite a bit because of humidity, different ovens, and moisture content of the butter. You just have to keep checking until you can judge about how long each batch will take. Makes about 24 1x2-inch bars.

MAMA'S CHEESECAKE

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sun, 30 Nov 2008 02:34:00 +0000

3 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
1 cup (8 oz.) sour cream
3 eggs
1 tsp. good vanilla

Crust:

1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

Preheat oven to 300-325 degrees.

Combine crumbs, sugar and melted butter in a small bowl. Mix well and press into an 8 or 9 inch springform pan. Press evenly into bottom and 2 1/2 inches up sides of pan. Set aside.
In a large mixing bowl, beat softened cream cheese until fluffy, then add sour cream and sugar alternately. Add vanilla, then eggs, one at a time, mixing well after each. Pour into prepared pan and bake slowly for 45-60 minutes, or till almost set in the center. It should still jiggle just a little in the center. Cool on a wire rack, then cover well and refrigerate. Best if allowed to ripen 24-48 hours in the fridge.

This is our favorite dessert for the holidays or anytime. May be topped with cherry or any pie filling, but we love it best plain.

MAMA'S HOMEMADE BUTTERMILK BISCUITS

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sat, 13 Sep 2008 20:49:00 +0000

2 cups buttermilk
½ teaspoon baking SODA
4-5 cups self rising flour, divided
2 tablespoons bacon grease or oil,
plus additional to grease tops of biscuits

Preheat oven to 425º.

Grease a cookie sheet or 9x13 baking pan with 2 tablespoons bacon grease or oil; set aside.

In a large bowl, combine buttermilk, baking soda and about 3 cups of flour. Stir until combined and mixture is stiff enough to knead on a board, adding additional flour to reach kneading consistency.

Generously flour a bread board or countertop; scrape dough out onto floured board and knead 8-10 times, turning dough on last kneading, smoothing and patting out with your hand until it's about 1 inch thick, no thicker.

***Don't overwork the dough; better to under knead than to over work. The less you work the dough, the more tender the biscuits will be and the higher they will rise.***

Using a biscuit cutter or a tomato sauce can with both ends cut out, cut biscuits and place into greased baking pan with sides touching. Knead trimmings and pat out dough, cutting more biscuits. As before, handle the dough as little as possible.

After all biscuits are in the pan, grease the tops of the biscuits with bacon grease or oil and place in hot oven. Watch carefully as different ovens get hotter, bake differently, etc.

Bake for 15-20 minutes, watching carefully. When biscuits are golden brown on top, check for doneness by lifting the corner on one of the middle biscuits. If the top lifts and the inside is fluffy but not sticky, biscuits are done.

Remove from oven and dump biscuits onto a wire rack, cloth lined bread basket or onto a clean kitchen towel to cool a bit, then serve hot.

This recipe yields about 2 dozen biscuits according to the size and thickness of your biscuits.

Enjoy!

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This is the same "recipe" for biscuits that my Mama made every day when I was growing up and until she died in April 2005 at the age of 76. Mama never had a recipe and I learned to make these biscuits by watching her, not from a recipe.

EASY APPLE CRISP

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sun, 07 Sep 2008 01:39:00 +0000

MARY @ OWLHAVEN'S EASY APPLE CRISP

Slice enough apples to fill two rectangular casserole dishes about half way, about 15-20 apples. Into each casserole dish sprinkle 1/2 cup of sugar and a teaspoon of cinnamon. Toss apples with cinnamon and sugar.

In a medium sized bowl, mix:

2 sticks (1 cup) butter, very soft
1 cup flour
2 cups quick oats
2 cups brown or white sugar
1 T. cinnamon
1 t. cloves, optional (I omit the cloves)
1 t. salt

Soften 2 sticks of butter in a small bowl in the microwave for 20 seconds or so. For easy stirring, butter should be half melted but not totally liquid. Pour soft butter over the dry ingredients and mix with a spoon or your hands until dry ingredients are starting to clump together and butter is dispersed. Divide the crumb topping between the two casserole dishes, sprinkling it evenly over all the apples.

Cover one dish tightly and freeze until you want to use it. Bake other crisp for 35-40 minutes at 375 degrees, until topping is light to medium brown. Cool, and serve with cool whip or ice cream if you like.

Yields 2 apple crisps, one to cook and serve and one to freeze for later.

DIANE'S MEXICAN CORNBREAD

lenadianejennings@yahoo.com (Diane@Diane's Place) — Fri, 22 Aug 2008 06:04:00 +0000

2 tbsp. oil or bacon grease
1 lb. hamburger
1 pkg. taco seasoning, optional
1 egg, beaten
1½ cups buttermilk
1 tsp. baking soda
2 cups self-rising cornmeal mix
1 can whole kernel or cream style corn
½ cup diced onion
1 small can chopped green chilies
½ cup diced bell pepper, optional
diced jalapeno peppers, optional
8 oz. shredded cheese, cheddar or colby

Preheat oven to 350º.

Grease a 9x13 baking pan or dish with the 2 tbsp. oil and set aside.

In a skillet, stir and cook hamburger meat until brown and done; drain grease. If using taco seasoning, prepare as directed on package and set aside.

In a large bowl, stir together beaten egg, buttermilk, cornmeal mix and baking soda.

If using whole kernel corn, drain corn and add to batter; if using cream style corn do not drain, add entire contents of can to batter.

Add diced onion and green chilies, diced bell pepper and jalapenos if used, and shredded cheese, reserving a handful to sprinkle over the top of the cornbread. Add hamburger and stir well to combine.

Pour into greased pan and sprinkle with reserved cheese. Bake for 25-35 minutes, checking after 20 minutes. Cornbread should be moist but not gooey in the center when done, and should be golden brown on top.

If prepared with cream style corn it will be moister than if whole kernel corn is used, so allow for that when testing for doneness.

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I usually double this recipe and make 2 pans of cornbread. Most times I use one can of whole kernel corn and one can of whole kernel so it's moist but you have bigger kernels of corn as well.

This freezes very well if wrapped tightly in plastic wrap, then in foil or zip top plastic bags. Just thaw in the fridge then cover with foil and reheat at 350º for about 20-30 minutes or until heated through.

DIANE'S BREAD AND BUTTER PICKLES

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sat, 16 Aug 2008 00:49:00 +0000

4 pounds of 4-6 inch cucumbers
2 pounds of onions, about 6 medium
1/3 cup canning and pickling salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ground ginger
1 teaspoon whole black peppercorns
3 cups white vinegar

Wash cucumbers and trim ends. Slice into ¼-inch rounds.

Peel onions and slice into thin rings.

Combine sliced cucumbers and onions in a large bowl, layering with salt; cover with ice cubes. Let stand for 1½ hours. Drain; rinse; drain again.

Combine remaining ingredients in a large pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot pint jars, leaving a ¼-inch head space. Remove air bubbles by running a wooden spoon handle into the jars to release air bubbles.
Cover with new bands and lids and tighten lids, wiping the top of the jar and threads to make sure it's clean and the lid will seal well. Process 10 minutes in a boiling water canner.
Remove jars from hot water and cool on a cloth on the table or countertop.
Store in your pantry with your canned and dry foods, no refrigeration needed until you break the seal on a jar. Any opened jars or jars that don't seal should be refrigerated at all times.

Yields about 4-5 pints if memory serves me correctly.

***NOTE***

If you think you'll eat all the pickles within 6-8 weeks, you can skip canning them in the hot water bath. Just pack the hot pickles and brine in the jars and quickly tighten new lids on them, wiping the top of the jar and threads to make sure the lids seal properly. Immediately turn them upside down on a dry dish towel on your table or countertop for about 10 minutes. After 10 minutes turn them right side up and allow to cool completely. They should seal, but if some don't, use those first. Since they aren't properly canned they should all be refrigerated until they're all consumed.

DIANE'S ZUCCHINI BREAD

lenadianejennings@yahoo.com (Diane@Diane's Place) — Fri, 15 Aug 2008 22:52:00 +0000

3 eggs
1 cup oil
1½ cups sugar
2 cups grated zucchini, peel included
1 tsp. good vanilla
2 cups plain flour, sifted
¼ tsp. baking soda
2 tsp. baking powder
1 Tbsp. ground cinnamon
1 tsp. salt
1 cup raisins
1 cup chopped walnuts or pecans

Preheat oven to 325º.

Grease and flour 2 (8x5x3) loaf pans. Set aside.

Beat eggs in a large bowl. Stir in oil, sugar, zucchini and vanila.

Sift flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Stir into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into prepared loaf pans and bake one hour or until center springs back when touched with fingertips. Don't over bake.

Cool in pans on wire rack for 15 minutes, then remove from pans to wire rack to cool completely.

Yields 2 loaves. Freezes well when sealed in foil and plastic wrap or zip top bags.

DIANE'S ZUCCHINI PARMIGIANA

lenadianejennings@yahoo.com (Diane@Diane's Place) — Fri, 15 Aug 2008 22:08:00 +0000

4 zucchinis, about 8-10 inches long, or 2 larger ones
1 egg, beaten
1 clove garlic, minced
¼ cup minced onion
¼ cup minced bell pepper, any color, optional
½ teaspoon salt, or to taste
ground black pepper to taste
2 or 3 tablespoons chopped fresh parsley, optional
1 cup bread crumbs, preferably fresh, but you can use dry
1 cup grated Parmesan cheese, divided
2 cups grated Mozzarella cheese, divided
1 jar prepared marinara or spaghetti sauce, your choice

(I have used ricotta cheese in this too. I just add about a cup of ricotta to the pulp and mix with the other ingredients.)

Cut off ends of zucchinis and split in half lengthwise to make 8 portions. If using the larger zucchinis cut halves again width-wise to make 8 portions. Do not peel squash.

Steam or boil squash in salted water for about 5 minutes or until fork tender in the centers but still firm around the outside of the squash. Immediately remove the squash from the boiling water and place in ice water to cool and stop them from cooking.

After they're cool enough to handle, with a spoon, scrape the insides from each squash portion, reserving the pulp in a large bowl. Leave a ½-inch rim all the way around the squash to stuff the prepared pulp back into the squash shell. If the larger zucchini seeds are too hard and tough, you may want to pick them out.

Preheat oven to 350º.

Place the squash shells in one or more shallow baking dishes, about 3 inches apart.

To the squash pulp in the large bowl, add the beaten egg, minced garlic, minced onion, minced bell pepper, salt, black pepper, parsley, bread crumbs and half the Parmesan cheese. Toss to mix well.

Stuff the zucchini shells with the mixture, evenly dividing mixture between the shells. Spoon marinara or spaghetti sauce over the stuffing, sprinkle evenly with the remaining Parmesan cheese, then sprinkle the Mozzarella cheese evenly over all.

Place in preheated oven until heated through and cheese is bubbly and beginning to brown on top, about 15-25 minutes, according to your oven. If you think it's browning a little too fast you can cover them with foil for the last few minutes of cooking.

Serves 4-6 according to the size of the zucchinis and your appetites.

Diane's Homemade Refrigerator Pickles

lenadianejennings@yahoo.com (Diane@Diane's Place) — Sun, 03 Aug 2008 05:06:00 +0000

To make about 1 quart of pickling brine:

1 cup white vinegar
3 cups cold water
2-3 tablespoons canning/pickling salt if you have it, if not, you can use table salt

Additional ingredients:

2 tablespoons black peppercorns, or coarse ground black pepper
1 large onion, sliced in rings
3 or 4 large cloves of garlic, sliced
small whole cucumbers and/or peeled and sliced cucumbers
fresh hot peppers or crushed red pepper as desired, optional

Stir brine ingredients to dissolve salt as much as possible.

In quart jars or any airtight container that can be used in the fridge, pack fresh whole cucumbers or peeled and sliced cucumbers, adding sliced onion and garlic equally among the jars/containers. Stir brine again and pour over cucumbers to cover, then cover tightly and place in the fridge.

You can also use small zucchini squash in this recipe or almost any pickling recipe that calls for cucumbers, including relishes, chow chow, piccalili and my favorite, bread and butter pickles.

For the refrigerator pickles I'd use equal parts cucumbers and small zucchini if using the squash in this recipe.

According to how many cucumbers you have you may need more onion and garlic and more brine to cover your cucumbers. These have to stay refrigerated because they're not processed in a canner for long storage. However, they will keep indefinitely in the fridge, if they last that long. Hope they turn out well for you.

DIANE'S HOMEMADE TOMATO KETCHUP

lenadianejennings@yahoo.com (Diane@Diane's Place) — Tue, 08 Jul 2008 07:01:00 +0000

* 24 lbs ripe tomatoes
* 3 Cups chopped onion
* ½ cup chopped hot peppers OR 3/4 teaspoon ground red pepper
* 2 tablespoons prepared horseradish (optional)
* 3 cups cider vinegar
* 4 teaspoon whole cloves
* 3 sticks cinnamon, crushed
* 1-1/2 teaspoon whole allspice
* 3 tablespoons celery seeds
* 1-1/2 cups sugar - white, brown or a combination of the 2
* 1/4 cups salt

Directions:

1. Set a pot of water to boil. Wash tomatoes.

2. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split. Immediately dip in cold water. The skins will now slip off easily. Remove the skins.

3. Cut tomatoes into quarters and remove core and any bad spots or splits. Place in a large stockpot. Add the onions and peppers or red pepper, and prepared horseradish if used, to the tomatoes. Bring mixture to a boil. Turn heat down and simmer 20 minutes, uncovered. Remove from heat, cover with a lid and let sit for 20-30 minutes.

4. Place the vinegar in a medium pan and add the spices, tied in a cheesecloth bag. Bring to boil. Remove spice bag. Add vinegar to tomato mixture and place back on heat. Boil about 30 min.

5. Put tomato mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until as thick as you like. You want to watch this so it does not scorch. Stir OFTEN. Remember, it will thicken a little as it cools after it's processed in the canner.

6. Using a wide mouthed funnel, fill ***pint or half-pint jars, leaving 1/8-inch headspace. Adjust lids and process.

***It's advised that you don't use quart jars for this. The mixture may not heat through and may not kill any bacteria present to prevent spoilage.

Refrigerate any jar(s) that don't seal and use first. Always refrigerate opened jars of ketchup.

Process: Boiling Water Bath, Hotpack

Jar: pints or half-pints

Processing Times

0-1,000 ft. - 15 minutes
1,001-6,000 ft. - 20 minutes
Above 6,000 ft. - 25 minutes

DIANE'S HOMEMADE CHICKEN POT PIE

lenadianejennings@yahoo.com (Diane@Diane's Place) — Fri, 27 Jun 2008 10:02:00 +0000

1 - 3 lb. chicken, cut into pieces, or 3-4 chicken breast halves
1 tsp. salt

2 cups chicken broth from boiling chicken
2 cups milk
¼ cup butter or vegetable oil
¼ cup plain flour

2-3 cans mixed vegetables (or 3-4 cups frozen mixed veggies)

1 egg, beaten
1½ cups buttermilk (or milk)
¼ teaspoon baking soda (if using regular milk, omit soda)
1½ cups self rising flour
¼ cup melted butter or vegetable oil
seasoning salt to taste
black pepper to taste
1 tsp. parsley flakes

In a large pot, place chicken pieces in water to cover, and season with one teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low. Cover and cook for about 1 hour, then remove chicken to cool. Continue boiling broth until you have about 2 cups. Set off the heat. Add 2 cups of milk and stir to combine.

Make the filling:

In small bowl combine ¼ cup melted butter or oil and ¼ cup flour and mix well to make a paste. Using a wire whisk and working quickly, whisk the butter/flour mixture into the broth and milk until it's well combined, then set over medium heat. Bring to a boil, whisking constantly, and cook for about 3-5 minutes or until thickened. Remove from heat and taste for seasonings. Add seasoning salt if desired, black pepper and parsley flakes.

Drain canned vegetables and add to sauce now if using; stir. If using frozen veggies heat them in boiling water until tender crisp, or steam them for a few minutes in the microwave. Drain them and add to sauce. Set aside.

Skin and debone chicken. Tear the meat into bite-size pieces and add to the sauce/veggie mix. Stir until combined.

Preheat oven to 350º.

Pour filling into a 9x13 oblong baking dish. If you have too much filling you may want to pour some of it into a small baking dish so the pan won't run over after you add the batter for the crust.
Prepare the batter for the crust:

In a medium bowl combine the beaten egg, buttermilk and soda or milk, flour and melted butter or oil. Mix until combined and pour evenly over the filling, smoothing with a spoon or spatula.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes, according to your oven.

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For quicker pot pie, I just use 2-3 cans of cream of chicken soup, with a soup can of milk, for my filling. You can also used canned chicken or rotisserie chicken instead of boiling the chicken yourself to save time. If you don't tell anyone, they'll never know the difference.

I have made my own homemade pie crust for this and I've used frozen and refrigerated pie crusts. Refrigerated crescent roll dough makes an EXCELLENT crust for this chicken pot pie and is special enough to serve to guests.

I often use whatever leftover veggies I have on hand or whatever fresh veggies from the garden that friends give me with good results.