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.

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.

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.

I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify, this sauce freezes very well so make a double recipe and freeze a batch for the next meal,   using good-quality canned Italian Roma (plum) tomatoes for this will make a huge difference to the flavor, amounts may be doubled but keep the garlic amount the same

Servings 4

INGREDIENTS:

olive oil ( I use enough oil to lightly coat the bottom of my pot)

1 large onion, chopped

1 tablespoon dried basil ( rubbed between fingers to release flavor)

2 teaspoons dried oregano ( rubbed between fingers to release flavor)

1/2 teaspoon crushed red pepper flakes ( optional or adjust to taste)

6 large garlic cloves, minced

1 (6 ounce) cans tomato paste ( can use two cans for a thicker richer sauce if desired)

1 (28 ounce) cans whole roma tomatoes, undrained ( break up with a fork before cooking, go ahead and use two cans if desired!)

1/3-1/2 cup dry red wine ( you may omit if desired but good to add in, can use white wine)

2 teaspoons sugar ( optional or to taste)

1 teaspoon salt ( or to taste, a good tomato sauce needs lots so don’t be shy with the salt)

fresh ground black pepper ( to taste)

INSTRUCTIONS:——————————————–

In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.

Add in onions and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.

Add in garlic and cook for 2 minutes.

Add in the tomato paste and stir for 2-3 minutes.

Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for about 2 hours (a good sauce needs time to cook, I usually simmer for at least a 2 or more  hours) stirring occasionally.

About halfway through cooking season with salt and pepper and add in sugar if desired.

If the sauce gets to think you may thin with a little water.

Any leftover potatoes make a fantastic potato salad!

Servings 6-8

INGREDIENTS:

1 tablespoon olive oil

1/4 cup butter

1 teaspoon garlic powder

3  pounds  small Yukon gold or red potatoes, peeled

1/4 cup fresh lemon juice

1 tablespoons chopped fresh thyme

salt and fresh ground black pepper

INSTRUCTIONS:———————————–