GIG of ECW 2013 Cookout Recipes
Green beans (blanched, cut into 1 inch pieces)
Red beets (cooked, peeled and diced)
1 garlic clove (minced)
Balsamic vinegar (high quality)
Extra virgin olive oil
Layer first 3 ingredients in portions of choice. Mix the remaining ingredients and pour over vegetables.
Using Grandma Smith's recipe
Beets - about 5 lbs.
2 cups white vinegar
1 cup sugar
½ cup beet liquid
1 teaspoon salt
3 tablespoon pickling spices
1 medium onion – sliced
Trim beets, leaving root and 1 inch of top to prevent bleeding. Cook until tender. Drain. Save liquid.
Slip off skins, roots, and tops. Slice.
Combine beet liquid, vinegar, sugar, salt and add spices, tine in a bag. Bring to a boil.
Add beet and onions. Boil 5 minutes.
Remove spices. pack into sterilized jars.
Fill to 1/4 inch from the top and seal.
I make this in a 1 gallon jar and keep it in the back of my fridge. It lasts for 1 year.
1 - 5 qt. plastic ice cream pail with cover
Cucumbers, washed, ends removed, and quartered
1.5 qts. water
1 large white onion, diced
1 pint white vinegar
4-6 garlic cloves, minced
½ cup canning salt
½ teaspoon mustard seed
1/8 teaspoon alum
4-6 dill heads
Fill pail with cukes, standing on end. Add onions, cloves, mustard, and dill.
In a saucepan, heat brine to boiling. Pour over cukes.
Let stand, uncovered, for 3 days.
Cover and refrigerate. Will keep for up to a year.
Makes 5 quarts.
Modified from Ball Blue Book
2 lbs trimmed green beans
¼ cup salt
4 heads dill
1 teaspoon red pepper flakes
2 ½ cups vinegar
2 ½ cups water
Pack beans, lengthwise, into hot jars, leaving 1/4 inch head space.
To each pint, add ¼ red pepper flakes, 1 clove garlic, and 1 head dill.
Combine remaining ingredients and bring to boiling. Pour hot over beans, leaving 1/4 inch head space.
Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Makes 4 pints.
Jane & Jeff Davison
Original recipe from Closet Cooking.com
1 cup quinoa, well rinsed
1 1/2 cups water
2 cups baby spinach
1 cup cooked chicken, shredded or diced
1 cup strawberries
1 cup avocado
1/4 cup goat cheese, crumbled
4 strips bacon, cooked and crumbled
1/4 cup roasted strawberry BBQ sauce
2 green onions
Cilantro to taste
BBQ Sauce Ingredients:
4 cups strawberries, hulled (if they are large cut them in half)
1/2 cup ketchup
2 tablespoons maple syrup
2 tablespoons strawberry preserves/jam
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chipotle chili in adobo, chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons cilantro, chopped
BBQ Sauce Directions:
Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.
Option: Add 4 slices of cooked and crumbled bacon.
Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
Meanwhile, slice the strawberries, dice the avocado and slice the green onions.
Mix everything and enjoy.
Modified original recipe from Taste of Home: http://bit.ly/16QPWto
1 package (8 ounces) cream cheese, softened
¼ cup grass feed butter, softened
1 cup finely chopped radishes
½ teaspoon granulated onion (Penzey's)
2 teaspoons dried parsley flakes
½ teaspoon seasoned salt
1 small head red cabbage for serving - optional
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least 1 hour.
To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers. Yield: 1-1/2 cups.
1 packet of Essential Everyday Onion Soup & Dip Mix (labeled Gluten-free)
1 16 oz container Light Sour Cream (labeled Gluten-Free)
Mix ingredients together in a bowl. Refrigerate for 1 hour before serving.
1 head cauliflower
Similar amount of broccoli
1 red onion
16 oz bag frozen peas – thawed, not cooked
2 cups Mayonnaise (used no/low fat)
1 cup sour cream (used no/low fat)
Spices to taste:
2 cloves minced garlic
1 tb spoon dill
Salt & Pepper
Mix ingredients together in bowl, refrigerate and serve.
Recipe from The Pioneer Woman: http://bit.ly/1aBwiFY
1/2 whole Small Seedless Watermelon, Diced
1/2 whole Red Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Finely Diced
1 whole Yellow Bell Pepper, Seeded And Finely Diced
2 whole Jalapeños, Seeded And Finely Diced
1 whole Bunch Cilantro, Chopped
2 whole Juice Of 1 To 2 Limes
1/2 teaspoon Salt
Put all ingredients in a bowl and toss together. Taste and adjust ingredients as desired.
“Given to me by a sweet Hispanic lady”
1 clove garlic diced small
1/2 onion diced
3 or 4 jalapeños (or to taste I like a bit of zip to it)
1 large tomato (skin peeled off and cut small)
Cilantro to taste (I like a lot which gives it an earthy flavor)
1 large or 2 small limes juiced
From a jar of pickled jalapeños take about 2 to 3 tablespoon of just the liquid and add it to the guacamole.
I use a potato masher to mix it up and depending on the company I leave it chunky or mash it up more for a creamier texture.
Leave 2 of the Avocado seeds in the batch to help decrease the browning process.
Al & Peggy Klapperich
Recipe from Anne of Green Gables Cookbook
Found on Simply So Good Blog via Pinterest
1 ½ cups sugar
1 ½ cups water
Zest from one lemon
1 ½ cups fresh lemon juice
Cold water or sparkling water
Fresh mint leaves
Measure the sugar and water into a sauce pan. While stirring with a wooden spoon, bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat. Let cool slightly.
Add fresh squeezed lemon juice and lemon zest to the sugar syrup. Cool completely. Pour the lemonade syrup into a quart jar. Cover tightly with the lid. The syrup can be kept in the refrigerator for 2 or 3 weeks.
When you are ready to serve the lemonade, put some ice cubes in the bottom of a glass. Our ¼ cup of the lemon syrup over the ice cubes. Add ¾ cup cold water or sparkling water and stir.
Float a thin slice of lemon and, if you like, a fresh mint leaf on top of each glass.
The recipe makes enough syrup for 14 glasses of lemonade.
Recipe from "Paleo Cooking from Elana's Pantry": http://bit.ly/15Un6ZP
1 lb boneless, skinless chicken breast and thighs
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice
1 ½ teaspoons minced fresh rosemary
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Also added fresh Thyme [not part of original recipe]
Cut chicken breasts in half (butterfly) to make them thinner. In a bowl mix olive oil, lemon juice, rosemary, salt and pepper to make the marinade. Pour marinade in baking dish, then add chicken. Cover and refrigerate for 3 to 6 hours.
Preheat grill. Cook chicken for 2 to 4 minutes on each side, or until chicken is completely cooked (juices run clear).
1 package of Johnsonville Original Brats
1 187ml bottle of red wine
A few slices of onion
A few cloves of minced garlic
Preheat the grill. In a large pot, pour in wine and fill with water. Drop in onion slices, garlic and brats. Bring to a boil. Grill brats until they have the color and char you like.
1 cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
1 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Make and bake crust following Peggy's Flat Bread Recipe found here:
While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.
When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.
Jane Davison & Shannon Jahsman
1 c. gluten free flour blend
1 c. chopped nuts
1 stick butter
Mix together like pie crust. Put in 9x13 pan. Bake at 325 degrees for 15 minutes or until slightly brown. Allow to cool.
1- 8oz. pkg. cream cheese
1 c. powdered sugar
1 large container Cool Whip
2 small pkgs. instant pudding
3-1/2 c. milk
Optional: Cool Whip
Optional: chopped nuts
Whip the cream cheese and powdered sugar. Fold in large container of Cool Whip. Spread on cooled crust. Prepare 2 pkgs. pudding, using 3-1/2 c. milk. Spread on top. Refrigerate until ready to serve.
If preferred, top with Cool Whip and chopped nuts. Chocolate or butterscotch instant pudding may also be substituted.
This will be Peggy's 2013 Cookie Daze entry.
“A Fairy Tale – Your favorite fairy tale in cookies”
Ingredients for Chocolate Gems:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum
Ingredients for Raspberry Jam:
Fruit Pectin (SureJell)
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks or waxed paper. Cool completely.
Frost Chocolate Gems with Raspberry Jam
Gluten-Free recipe by Peggy, converted Viloa Blumeke's recipe as published in Peace Lutheran's Cookbook
1 Bob's Red Mill Vanilla Cake Mix
3 large eggs
½ cup coconut oil
2/3 cup of Manardin oranges with juice
1 20oz can crushed pineapple
1 5 ½ oz. Package of Kraft Vanilla Instant Pudding
1 8 oz Cool Whip
Preheat oven to 325.
Beat cake ingredients together for 2 – 4 minutes, until smooth and creamy.
Grease a 9 x 13 pan and pour in the batter.
Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean.
Allow to cake to cool.
Mix pudding with pineapple let sit for 10 minutes. Fold in Cool Whip.
Frost well cooled cake and refrigerate.