Easy Pickle Recipe from Alan Rollins
4 pounds cucmbers (small or sliced)
2 Tablespoons salt
3 cups water
3 cups vinegar
1/2 cup sugar
3 Tablespoons dill seed
3 teaspoons whole mixed pickling spices
Heat salt, water. vinegar, and sugar together to a boil
Pack cucumbers in clean bottles
Add 1 Tablespoon dill seed, 1 teaspoon pickling spice to each quart bottle
Put on new canning lids
Process for 30 minutes in water bath canner.
Potimarron Bread by Julie Peterson
15 oz. of Potimarron puree (Potimarron is a small winter squash that has a chestnut flavor)
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 ½ cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
1. Preheat oven to 350 degrees. Halve squash lengthwise and remove seeds. Place squash halves, cut side down, on a foil covered cookie sheet. Bake uncovered for 55-60 minutes or until tender. Cool squash completely. Scoop squash pulp from shell using a spoon, into a blender. Blend till smooth. You may need to add a little water to get it smooth.
2. Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans.
3. In a large bowl, mix together potimarron puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the potimarron mixture until just blended. Pour into pans.
4. Bake for about 50 minutes in preheated oven. Loaves are done when toothpick inserted in center comes out clean.