Step-by-step instructions for the perfect homemade pickled beets!

Yield 3 (1-litre jars)

INGREDIENTS:

20 large beets
4 cups white vinegar
2 cups distilled bottled water
2 cups sugar
1/3 cup pickling spice , tied in cheesecloth sachet
1/4 cup kosher salt (no substitutes!)

INSTRUCTIONS:———————————–

Wash and trim the beets. Simmer them in salted water until just barely fork tender (approx. 20 minutes depending on size) drain and quickly run under cold water.

While still warm gently rub with your hands to remove their skins.

Slice the beets as desired for pickling and set aside.

Combine the vinegar, water, sugar, pickling spice sachet and kosher salt in a large saucepan; bring to a gentle boil simmering for 15 minutes stirring frequently.

Meanwhile pack the beets into the sterilized jars leaving 1/2-inch of space from the top of the jars.

Remove the pickling spice pouch and carefully pour/ladle the hot liquid overtop of the beets covering the beets and filling the jars to within 1/4-inch of the rim.

Wipe the rims of the jars with a clean towel and place the sterilized lids on sealing them closed.

Process the filled jars in boiling water covering them completely, “cooking” them for 30 minutes. Carefully remove from the hot water and allow them to cool completely.

As they cool to room temperature you should hear the lids snapping shut with a “pop”, this means they are sealed tight.

Sealed jars can be stored in a cool dark place.

Any jars that don’t pop shut should be stored in the refrigerator.

Allow the beets to sit for at least one week to develop good flavour.

Servings 4-6

INGREDIENTS:

4 large potatoes, peeled and diced then boiled in water until just fork-tender

2 tablespoons butter

1/4 cup sour cream

1 large egg yolk, slightly beaten

1-1/2 teaspoons onion powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1 green onions, chopped

all-purpose flour, as needed

oil for fring

INSTRUCTIONS:—————————————–

In a bowl mash the cooked potatoes with butter, sour cream; cool to room temperature.

Mix in the egg yolk and the next 4 ingredients.

Refrigerate for 2 hours or up to 24 hours for easier shaping.

Shape into patties, then lightly dust each patty in flour

Fry in hot oil until brown on both sides.

Plan ahead the uncooked fries must be refrigerated overnight in the sugar water, that’s the secret to crispy fries!

INGREDIENTS:

water ( about 4 quarts water)

1/4 cup white sugar

6 large russet potatoes ( cut into 1/4 to 1/3-inch strips)

canola oil ( or use vegetable oil, use enough oil to cover potatoes completely)

seasoning salt

INSTRUCTIONS:————————————

In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).

Add in the potato strips and refrigerate overnight.

The following day drain well then pat the strips dry using paper towels.

In a large heavy pot or deep-fryer heat oil to 375 degrees F.

Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).

Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.

Save the cooled oil in a jar at room temperature for the next time you make these.

Test Kitchen Notes; amounts may be doubled leaving the garlic amount the same, a small amount of dried sage may be added is desired, plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier, the yield is only estimated it will depend on the size you shape the balls, the balls may be shapes and refrigerated up to 24 hours ahead

Yield 12-15

INGREDIENTS:

3/4 lb small pork sausage ( or use Italian sausages, casings removed)

3 tablespoons butter ( can use a bit more)

1 small onion,  finely chopped

1 small celery, finely chopped

3 garlic cloves, minced

3/4 cup low sodium chicken broth ( or use 1/2 cup regular chicken broth and 1/4 cup water)

1 (120 g) package turkey stuffing mix

1 cup cranberries ( fresh or frozen, finely chopped)

1/3 cup freshly grated parmesan cheese

2 eggs, slightly beaten

salt and fresh ground black pepper, to taste

melted butter

Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1-1/2 cups uncooked elbow macaroni

1 pound Velveeta cheese, cubed

3 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (can use more)

2 cups milk or 2 cups half-and-half cream

2 tablespoons prepared yellow mustard (can use Dijon)

1 (8 ounce) package cream cheese, softened

1 to 2 tablespoon dried parsley

salt and fresh ground black pepper, to taste

TOPPING:

1 1/2 cups dry breadcrumbs

2 tablespoons melted butter

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Grease a medium casserole dish.

For topping; in a bowl combine the breadcrumbs with melted butter; set aside.

In a large saucepan cook the macaroni until firm-tender; drain then immediately mix in the Velveeta cheese then set aside.

In a medium saucepan melt butter; add in the flour, garlic powder and cayenne; stir for 1 minute.

Add in the milk or half and half, mustard, cream cheese, salt and pepper and parsley, then stir until cream cheese is thoroughly combined and melted.

A then pour over macaroni mixture.

Season with salt and pepper.

Transfer to casserole dish.

Top with bread crumb mixture.

Bake for 30-40 minutes or until top is a light golden brown.