Turkey Brine

Ingredients

·         2 gallons water (32 Cups)

·         1 1/2 cups kosher salt (DO NOT USE TABLE SALT)

·         3 tablespoons minced garlic

·         1 tablespoon ground black pepper

·         1/4 cup Worcestershire sauce

·         1/3 cup brown sugar

Directions

Notice the thermometer in the top right.
Be sure that it is under 38F at all times.

1.      Boil 4 Cups of water with Salt to dissolve salt. [DO NOT USE TABLE SALT]

2.     Let cool to room temp. 

3.     As cooling, add remaining ingredients except additional water, stir to mix.

4.     In a large bucket or container large enough to hold your turkey, add mixed ingredient to rest of water.

5.     Store in a refrigerator, and soak thawed turkey for 2 days before smoking or roasting.

Note:  I had a 24 pound turkey that would not fit in frig.  I put it in a bucket in a cooler out in my garage.  I put ice in the cooler to keep cool.  Must be kept under 38 degrees, check temperature and add more ice if needed.

Scalloped Corn

Ingredients:
2 Eggs
2 Cans Creamed Corn
1 Can Whole Kernel Corn, drained
1/2 Cup Milk
1/2 Cup Corn Meal
1/2 teaspoon Black Pepper
Optional:
     1/2 Cup Onion, finely chopped
     1/4 Cup Grated Parmesan Cheese
     1/4 diced pimentos
     1/4 cup Green Pepper, finely chopped

Directions:

• Heat Oven to 350F.
• Beat eggs in large bowl
• Add remaining ingredients and mix well (add optional ingredients you want as well)
• Pour into greased casserole pan.
• Bake 45 to 60 minutes.  Let set for at least 5 minutes before serving.

Knäckebröd

This is the corrugated rolling pin

Knäckebröd (Swedish) and Knekkebrød (Norwegian) is crisp flat bread that was a Holiday tradition in my Norwegian family.  It is also known as hard tack.  Growing up Norwegian, I always assumed that my grandmothers recipe was from Norway.  A few years ago, my cousin and I made this for the Holidays.  We noticed in my church cookbook that my grandmother had it listed as Svensk Knäckebröd.  We called her to ask her what that meant, she informed us that her recipe was actually from Sweden, not from Norway.  We were quite surprised by this, as we do not have any Swedish ancestry.  It is one of my favorite Holiday foods.  It is very simple to make and has staples as ingredients.  This Thanksgiving, my father and I are both making it and bringing it to dinner, using my Grandma's recipe.  We are going to have the family choose which one is best.  Don't tell my dad, but I really hope that my Grandma likes mine best, even if it does not win overall.


Ingredients:

Pop any air bubble with a fork as it bakes

• 1 Cup Whole Milk
• 3/4 Cup Lard (sold in the meat department, 1 box of lard will make 3 batches) - Can substitute shortening
• 2 envelopes yeast
• 1 teaspoon salt
• 2 Tablespoons Sugar
• 4 Cups Flour

Directions:

Finished Product.

Heat milk, with lard, sugar and salt to boiling.  Let cool to room temperature.  Add dissolved yeast and stir.  Add flour a little at a time until well blended.  Form dough into pieces the size of a bun.  Let rise 1 hour.  Roll with corrugated rolling pin.  Use a pizza cutter to cut into smaller pieces for baking.  Bake in oven on cookie sheets at 450F until light brown, flipping once.  Pop any air bubble with a fork as they bake.  These bake in about 3-4 minutes.  Need to work very, very quickly not to burn.  May need to take some out of the oven if they bake quicker than the others.

Corn Bread - Wheat Free

Ingredients:
1 Cup Milk
1 Tablespoon Vinegar
1 Cup Corn Flour
3/4 Cup Corn Meal
1 teaspoon Kosher Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 Eggs
2 Tablespoons Oil or Melted Butter
1 Tablespoon Sugar
1 Cup Creamed Corn

Variation:
Jalapeño:  Add 3 to 4 Seeded, De-veined and Chopped Jalapeños as last step.
Cheddar Jalapeño Corn Bread:  Add 3 to 4 Seeded, De-veined and Chopped Jalapeños as last step plus 3/4 cup Shredded Cheddar as last step.  Sprinkle 1/4 Cup Cheese over top of bread prior to baking.

Instructions:

1. Heat oven to 400 F.
2. Add vinegar to milk.  Set aside.
3. In Medium bowl, combine flour, corn meal, salt, baking powder and baking soda.
4. In Large bowl, beat eggs.  Add oil and sugar, mixing to incorporate.
5. Add milk, mix.
6. Add dry ingredients.  Mix until mixed together.  There may still be some small lumps.
7. Add Creamed Corn, mix.  If using jalapeños or cheese add now.
8. Pour into greased bread pan.  
9. Cook 40 minutes or until done.  It is done when an inserted knife comes out clean.

Tater Tot Hotdish

I do not think that this is served outside of Minnesota and the Dakotas, but I love it.  It is an easy recipe that is very kid friendly.  As the weather is turning cooler, this is a 'feel good' food that I crave.

Ingredients:

1 pound ground beef
1 can cream of mushroom soup
1 can creamed corn
1 bag tater tots
Salt & Pepper to taste
Onion (optional)

Directions:

1. In a large skillet, brown ground beef over low-medium heat, add salt and pepper to taste. Can add onion if you like.
2. Once browned, turn heat to low.  Add soup and corn.
3. In the meantime, scatter tater tots on the bottom of a cake pan, in a single layer.
4. Pour beef mixture over tater tots to cover entire mixture.
5. Add tator tots to the top of the beef mixture.
6. Cook at 350F for 1 hour.

Apple Crisp

Ingredients:

• 4 or 5 tarts apples such as Haralsons or Granny Smiths
• 3 Tablespoons Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon nutmeg
• 1/2 Cup Water
• 1 1/4 Cup Flour
• 2/3 Cup White Sugar
• 2/3 Cup Brown Sugar
• 1 teaspoon Salt
• 1/2 Cup Butter; softened

Directions:

1. Preheat oven to 350 degrees.
2. Peel, core and slice apples.  Place in greased cake pan.  Sprinkle with sugar, cinnamon and nutmeg.  Drizzle with water
3. Combine Flour, Sugar, Brown Sugar and Salt.  Cut in Butter until Crumbly.  Sprinkle over apples.
4. Bake at 350 for 50 minutes or until apples are tender and topping is light brown.

I will also use a jar of my apple pie filling in place of the apples, omitting sugar, cinnamon, nutmeg and water that is poured over apples.

Apple Pie Filling

Ingredients:

• 1/2 Bushel of Apples + a couple more Apples that are good for pies.  I prefer tart so I use Haralsons.
• Lemon Juice (3 Tablespoons per Jar)
• 4 1/2 Cups White Sugar
• 1 Cup Cornstarch
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 10 cups water

Directions:

1. Cook the sugar, cornstarch, cinnamon, nutmeg, salt and water until thick.  I start on low while I am peeling, coring and slicing the apples.  Then I turn to medium and turn occasionally until thick.
2. Peel, Core and Slice apple.  I use the Pampered Chef Apple Corer, Peeler, Slicer.  If using this cut the slices in quarters.  Put in bowl.
3. Put 3 Tablespoons Lemon Juice in each jar.
4. Put Apples in jars until just over 1/2 full.  Be sure to pack the apples.
5. Pour syrup over apples in jar until the apples are covered.  Do not fill jar with syrup.
6. Fill to the neck of the jar with remaining apples packing tightly.
7. Put lids and rings on jars.
8. Process in hot water bath for 20 minutes.

These will not seal immediately.  Set on cooling rack and do not touch until completely cooled.

Makes 7 quarts.

Lemon Dip

Use Store Brand Products to
save money.

I received this recipe from my boss, Patsy.  It is very simple and quick to make.  Serve with Vanilla Wafers.

Ingredients:

• 1 (8oz) package cream cheese (softened)
• 1/4 cup butter (at room temp)
• 1/2 cup powdered sugar
• 1 Tablespoon powdered lemonade mix (unsweetened Kool-Aid) [I use 1 envelope]
• Box Vanilla Wafers

Directions:

1. In a medium bowl, mix the cream cheese, butter, powdered sugar and lemonade mix using an electric mixer.  Refrigerate for at least 3 hours.
2. Can be shaped into ball, or just put into a bowl to serve.
3. Serve with Vanilla Wafers.

NOTE:  If shaped into a ball, the ball can be rolled into crushed graham crackers or vanilla wafers.

Stout Beef Stew

This is a new recipe that I threw together tonight.  I love my Guinness and with the cooler weather that has been around lately, I thought I try something new out.

Ingredients:
2 Tablespoons Olive Oil
4 Whole Bay Leaves
3 Pounds Top Sirloin Steak (cubed)
1/2 Medium Sweet Onion (chopped)
6 Celery Stalks (chopped)
4 Cloves Garlic (chopped or minced)
1/2 cup Flour
32 oz Beef Broth (1 carton)
1 Can Guinness Beer (12-16oz can)
2 teaspoons Dried Rosemary
2 teaspoons Dried Parsley
1 Tablespoon Kosher Salt
2 Pounds Carrots (chopped)
Salt & Pepper to Taste

Directions:

1. Heat a stock pot (at least 8 quarts) over medium heat for a minute or two.  Add olive oil and bay leaves.  Cook 2 minutes.
2. Add meat and stir.  Turn heat to high.  Cook; stirring occasionally for 5 minutes.
3. Add onion, garlic, celery.  Cook additional 2 minutes.
4. Turn heat to medium.  Cook for 5 more minutes.
5. Add flour in small bunches and stir until smooth after each addition of flour.  Turn heat to medium-high, cook for a couple of minutes.
6. Add beef broth, Guinness, rosemary, parsley and salt.  Cook for 5 minutes.
7. Add carrots and stir.  
8. Cover and turn heat to low-medium.  Cook for 2 hours.  Stirring occasionally.
9. Salt and Pepper to taste.

Serve over mashed potatoes or rice.  Or serve as a stew with crusty bread.

This is a thick, rich stew with a lot of flavor.  NOTE:  Try to get the bay leaves out before serving.  If you can not find them, tell guests not to eat them.

To Avi - I will be bringing some to work on Thursday for you to try!

Not so Scandinavian Potato Sausage with Sauerkraut

Potato Sausage is a thing that we ate growing up in a Norwegian family.  It is a wonderful blend of pork and potatoes, but does not have a lot of flavor.  This is how I cook my potato sausage now.

Ingredients:
Potato Sausage (My folks made their own, but I buy mine at my local Cub Foods.  I do not know if you can buy outside the Dakotas and Minnesota)
1 Hot pepper of your choice - Chopped Coarsely
1 pepper (green, yellow, red, orange:  Your choice) - Chopped Coarsely
1/2 large sweet onion - Chopped Coarsely
2 Tablespoons minced garlic
1 - 12oz beer (I prefer a microbrew or dark beer, but anyone will work)
1 - 14 ounce can sauerkraut (I am part German, but use the cheapest sauerkraut at the market)
Kosher Salt
Olive Oil

Directions:
Heat frying pan over medium low heat.  Add olive oil.  Brown sausage on both side over medium low heat.  Add chopped veggies and salt and cover.  Stir occasionally to remove excess water from veggies.  Cook for about 10 minutes.  Add beer. Cook covered for about about 30 minutes.  Add Sauerkraut, juice and all.  Cook until sauerkraut is hot.  Serve with any vegetables and bread of you choice.

Colorado Green Chili Stew

A favorite of mine while living in Denver was Green Chili.  You can not find it anywhere in the state of Minnesota, so I have to make my own.  Here is what I do.

Colorado Green Chili

Ingredients:
1 1/2 to 2 lb Boneless Pork Roast
1 1/2 Tablespoons Minced Garlic (3cloves fresh garlic, minced)
2 Tablespoons Olive Oil
1/2 teaspoon black pepper
3 Tablespoons Flour
1 - 14 ounce can diced tomatoes (or 2 whole fresh tomatoes, diced)
1 - 14.5 ounce can chicken broth (I use low sodium)
Up to 1 cup of water
3 - 4 ounce cans green chiles (or up to 5 cans depending on taste) [In Denver everyone roasts their own.  I just buy canned, but roasted them yourselves is much better.  I am simply too lazy]
1/2 Big Sweet Onion, Diced
1 teaspoon Kosher Salt
If you like hotter, add a couple of fresh hot peppers diced.

Directions.

Brown Pork and Garlic in Olive Oil

• Cut exposed fat from roast.  Cut pork roast into large 1 to 2 inch cubes.  Remove any excess fat, but leave some for flavor.  Process in food processor to the consistency of course ground hamburger.
• Heat olive oil in large sauce pan or small stock pot (at least 4 quarts).  Brown pork in olive oil with garlic.  Add the flour to this mixture and brown for a couple of minutes.  Stir quite often.  
• Add remaining ingredients.  Simmer for at least 2 hours.  Do not taste for first hour or so, but do stir.  After an hour taste to see if you need to add more chiles, tomatoes, salt and pepper.
• If you want a thicker stew, cut down water and/or add more flour.



I typically only use Own Brand Ingredients

• If you want a thinner stew, cut down flour and/or add more water. 

Serve with cheddar cheese and flour tortillas.

Notes:

• A typical Colorado Green Chili is thinner.  I prefer mine thick.  I do not add any water (I do not add the water the recipe calls for) unless I have to after an hour of simmering.  Enjoy.
• You can use a bigger can of diced tomatoes (or more tomatoes), instead of adding water for a thicker chili.
• Remember to leave a little fat on the pork.  It adds a lot of flavor.

Mexican Lasagna in a Crock Pot

When we were canning tomatoes this past week end,  Ashley and I had a jar of salsa that did not seal.  I put it in my frig pondering what to do with it.  Knowing that I had a potluck coming up at work, I thought about what I could make with it for the pot luck.  I searched my cabinets, finding black beans, black olives, enchilada sauce, corn and lasagna noodle.  When I looked in my freezer, I found I had a pound of ground beef.  I decided to try my hand at a Mexican Lasagna that I could make in the crock pot.  It turned out great (though I was very worried about how it would taste) and it actually got second place amongst all of the dishes.

Mexican Lasagna

Ingredients:

Cooking Spray

Lasagna Noodles (uncooked)

1 Can of Corn

1 Can of Black Beans

1 Large Can of Black Olives (I sliced them)

1 Can Green Enchilada Sauce

1 Pound Ground Beef

1 1/2 Pounds Shredded Cheese (Cheddar, Colby Jack or Mexican)

3 Pints Salsa

Directions:

Brown ground beef.  Add 2 pints of salsa and the enchilada sauce to make a sauce.  Spray crock pot with cooking spray.  Put about 1/2 the salsa in crock pot.  Layer the following ingredients until out of ingredients or crock pot is full.  Lasagna Noodles, Salsa, Corn, Black Beans, Olives, Meat Sauce, Cheese.  I put a few olives on top of the cheese in the last layer.  My crock pot get really hot, so it only took about 3.5 hours to cook.  I unplugged it and slightly opened the top to let it rest for about a 1/2 hour before serving.  

Italian Soda's

Classic Italian Soda are a combination of syrup, cream or milk, sparkling water and optional whipped cream on the top.  I love the refreshing taste of Italian Soda, but wanted a healthier, lower calorie version.  It is quite simple to make and is a wonderful drink in the summer.

Ingredients:
2 ounces gourmet fruit syrup - can be bought in certain stores or at coffee shops.  I made two syrups tonight, the recipes are below.
8-12 ounces sparkling mineral water.

Put ingredients in a glass filled with ice, stir and enjoy.
Note:  If using homemade juice, you only need about 1 ounce.  The homemade juice is much strong, as there is little water.


Berry Syrup - Can use any berry.  I made blueberry, but will also use raspberries and strawberries.  You can use a mixture of any berry.

Ingredients:
12-16 ounces of berries - Can be fresh to frozen.  If the berries are big, you may want to cut into smaller pieces.
1/4 cup water
1/2 cup sugar (or Splenda or other sugar equivalent to make sugar free.  May need to adjust measurement to get the equivalent of 1/2 sugar)
A couple teaspoons of lemon juice.

Bring all of the ingredients to boil, stirring frequently.  Boil for about 10 minutes.  Strain juice to remove fruit piece.  Put in container and refrigerate.  Can be frozen into smaller containers, as the juice will only last about a week in the frig since there are no preservatives.


Lemon-Lime Juice

Ingredients:
2 Lemons
2 Limes
1/2 Water
1/2 Cup sugar (or sugar equivalent as stated above)

Grate the peel of one lemon and one lime in a sauce pan.  Cut all of the limes and lemons in 1/2 and squeeze to remove juice into the sauce pan.  Add water and sugar.  Bring to boil.  Boil about 10 minutes.  Stirring frequently.  Strain juice to remove the peels and any fruit.  Store in frig or freeze as stated above.

BBQ Sauce

I have a simple BBQ sauce that is not tomato based that I generally used on grilled pork, but it is also good on grilled chicken.

First I put the meat in a brine and brine for 24 to 48 hours.  To make the brine, I boil 1/4 cup kosher salt and 4 cups water.  I boil for a minute or two and take off heat.  Once it has cooled to room temperature, I put the meat in a ziploc bag and pour the brine over it.  I seal the bag and keep in frig for 24 to 48 hours.  I turn the bag about twice a day.

Sauce - This can be made and refrigerated up to 48 hours ahead of time.

Ingredients:
2  Cups Cider Vinegar
1/4 Cup Sugar
1 1/2 Tablespoons Hot Sauce (I use Frank's)
1 Tablespoon Crushed Red Pepper Flakes
1 1/2 Tablespoons Liquid Smoke
1 teaspoon Worcestershire Sauce
1/4 can of beer (you can drink the rest of the beer)
Salt and Pepper to Taste

Directions:
Bring all of the ingredients to a boil .  Let cool and put in frig.  When cooking meat, use 1/2 of the sauce to baste the meat on the grill.  Save the other 1/2 for a dipping sauce.

Garlic Dip

So I am at work early this morning and my phone rang.  I must admit that I do not get many calls at work (only about 1 or 2 a month), so it surprised me.  I did not recognize the number, so as I answered it, I did not know what to expect.  It turned out to be my boss calling me from her cell phone.  I could not figure out why she was calling me...She went on to explain that she needed some appetizer ideas for her pontoon poker run this week end. She asked me to try to come up with some ideas.  I came up with some ideas that would work for the 25 people that would be coming over to her house that she could prepare ahead of time and keep in the frig until the pontoon brigade arrived at her house.  I first told her about the Pepper Jam that is served over cream cheese with crackers.  Then I remember this awesome Garlic Dip that is also served with Cracker.  The recipe is from a dear friend Jannie Santino, who I worked with when I was in Tacoma Washington.  Jannie was a caterer on the side and one of the best cook that I have even known.  Jannie has since passed away.  I think of her often and it always puts a smile on my face.  I think that Jannie is probably looking down from heaven at my blog and smiling  because I am still sharing this recipe that she invented.

Garlic Dip.
Ingredients:
2 (8-oz) Packages Cream Cheese, softened
1 (8-12oz) Container Cottage Cheese with Chives
Dash Worcestershire Sauce
2 to 3 Cloves Fresh Garlic (as it was written, I love garlic, so I put up to 8 cloves...Be sure to do it to taste)
1/2 teaspoon onion powder

Directions:
Put garlic in food processor or blender to chop.  Add the rest of the ingredients.  Blend until smooth.  Refrigerate.  Serve with crackers.

Jalapeño Jam - Blue Ribbon 2010 Carver County Fair

I realize that I have posted pepper jam as an ingredient in a couple of my recipes.  You can find pepper jam in most grocery stores.  I actually can my own Jalapeño Jam and Raspberry Jalapeño Jam.  Both of these are great as an appetizer with the Jam served over Cream Cheese.  You can serve with crackers.

Jalapeño Jam

Ingredients:
4 Large Green Bell Peppers
14 Medium Jalapeño Peppers (be sure to use rubber gloves when working with peppers)
1/2 Fresh Lemon Juice
1 Cup Cider Vinegar
6 Cups Sugar
6 oz Liquid Pectin (both of the pouches that come in the pectin box)

Seed and grind the peppers in a food processor or blender.  Combine with lemon juice, vinegar and sugar in heavy stock pot.  Bring to a rolling boil (a boil that will not stop when stirred) and boil for about 15 minutes, stirring constantly.  Add the pectin and boil for 3-5 minutes more.  Remove from heat and add green food coloring if desired (note:  if entering into any competitions, food coloring is not allowed).  Skim foam and pour into prepared hot jars.  Adjust lids and rings.  Process 10 minutes in a hot water bath.

Notes:

• This may take a couple of weeks to set up.  
• I have never used powdered pectin, only liquid pectin for this recipe.  I would not suggest using powdered pectin, as it may not set up.  
• If you have a lot of foam, you can add up to a teaspoon of real butter, this will help reduce the foam.  
• If you are not entering in any competitions, I would suggest adding green food coloring.  You can get an outstanding green color using food coloring.  
• Only use 12oz or smaller jars.  It will not set up with pint size or larger jars.

Green Tomato Salsa - Reserve Champion 2010 Carver County Fair

This recipe one the Blue Ribbon for the "Any other Sauce" lot of the Relish/Sauce class at the 2010 Carver County Fair.  It also won Reserve Champion in the overall Relish/Sauce class.

It is a great way to use up any of your green tomatoes when you are cleaning up your garden in the fall.

Ingredients:
4 Cups Chopped Green Tomatoes
2 Cups Chopped and Seeded Sweet Peppers (Anaheim, Banana, Red Bell, Yellow Bell)
1 Cup Chopped and Seeded Jalapeños (approx 1/2lb = 1 Cup Chopped)
1 Cup Chopped Onion (I usually use sweet)
2 teaspoons Kosher Salt
1 1/2 Cup Cider Vinegar
3 Cloves Chopped Garlic
Cilantro to taste
Sugar to taste

Chop and place all ingredients in saucepan.  Bring to boil, reduce heat and simmer for 10 minutes.  Pour salsa into hot prepared jars.  Adjust 2 piece lid and rings.  Process in hot water bath for 30 minutes.  Makes about 5 pints.

Grilled Corn on the Cob

One of my favorite food in the summer is corn on the cob.  I love making this on the charcoal grill, when I am making other items on the grill.

Take the corn on the cob and break off bottom.  Take off first couple of layers of husks and cut the top to the beginning of the cob with kitchen shears.  Soak in cold water for a least 1/2 hour.

Grill over direct heat, turning occasionally for about 15 minutes.

Tomato Cucumber Salad

This is a great fresh tasting summer salad.  You can alter the ingredients to your own tastes.

3 Fresh Tomatoes (any color)
1 Fresh Cucumber
1/2 Sweet Onion
1/4 Cup Feta or Blue Cheese
1 Tablespoon Kosher Salt

Chop tomatoes.  Cut cucumber lengthwise and remove seeds using a spoon.  Cut up cucumbers.  Chop onions. Put in a bowl with a cover.  Sprinkle with Kosher salt.  Put cover on bowl and shake the heck out of it to mix everything up.  Let sit for 30 to 60 minutes.  Strain any liquid that accumulated.  Add cheese and serve.

Grilled Turkey Breast with Pepper Jelly Glaze

1 Tablespoon Brown Sugar
1/2 teaspoon Kosher Salt
1 teaspoon Ground Cinnamon
1 teaspoon Cayenne Pepper - less if you do not like the heat.
2 - 2 1/2 pounds Split Turkey Breasts
1/2 cup Chicken Broth
1/8 cup White Vinegar
1/4 cup Pepper Jam
2 Tablespoons Olive Oil

Directions:

• In a bowl, mix the brown sugar, salt, cinnamon and cayenne.  Loosen the skin from the turkey breast, be careful not to rip the skin.  Use about half the mixture and spread under turkey skin.  Use toothpicks to re-secure the skin.  Use the rest of the mixture and spread over the skin of the turkey.
• Prepare a charcoal grill for indirect heat.  When coals are ready, light grease the grill with either cooking spray or oil dipped in a paper towel.  Put the turkey breast (bone side down) in the middle of the grill.  Cover the grill leaving airholes about 1/2 way open.
• In sauce pan, combine broth, vinegar, jam and oil.  Cook over medium heat until jelly is melted, about 10-15 minutes.  Set aside 1/2 the mixture.  Baste the turkey with remaining mixture every 15 or so minutes.  Cook until the turkey breast has an internal temperature of 165F.  About 45 minutes to and 1 hour 15 minutes.  Depends on how hot your grill is and how big the turkey breast is.
• Take off grill and let stand covered with aluminum foil for 15 minutes.  Brush with remaining jam mixture before serving.  

Grilled Turkey Breast with Pepper Jelly Glaze, served with Tomato Cucumber and Blue Cheese Salad and Grilled Corn on the Cob.

On to the other results...

I have had quite a few questions on what is the difference between a 1st place blue ribbon and the grand champion ribbon, so I will try to explain.
The fair breaks out different categories into departments.  From the departments the break down into classes.  The classes are then broken down into lots.

• Department 20 - Canning and Preservation
•           Class M - Relishes/Sauces
•                      Lot 1 - BBQ Sauce
•                      Lot 2 - Catsup
•                      Lot 3 - Chili Sauce
•                     The Lots continue through Lot 15

Each Lot awards a First (Blue Ribbon), Second (Red Ribbon) and Third (White Ribbon) place ribbon.  Then all of the 1st place items in the lot are judged for a Grand Champion (Purple Ribbon) and Reserve Champion (Pink Ribbon) in that class.  The zucchini relish that I referred to in yesterday's post went up against 15 other items to be declared the best relish/sauce that was entered in the fair this year.

On to the other results...

Zucchini Cake - White Ribbon

Rhubarb Jam - Red Ribbon

Strawberry Rhubard Jam - Red Ribbon

Apply Jelly - Red Ribbon

Grape Jelly - White Ribbon

Mint Jelly - Blue Ribbon

Pepper Jelly - Blue Ribbon

Bean Pickles - White Ribbon

Chow Chow - Blue Ribbon

Green Tomato Relish - Blue Ribbon

Green Tomato Relish - Blue Ribbon and the Reserve Champion for the Class.  Just behind the zucchini relish.

The results are in...

At least a few of them.  I forgot the piece of paper that I wrote everything down at the office.

The big winner at the fair was the zucchini relish.  I won't say if it was Ashley or me that won, but one of us received the Blue Ribbon (1st) and the other one received the Red Ribbon (2nd) in the Zucchini Relish lot.  Then the Blue Ribbon Relish went on to win the Purple Ribbon Grand Champion in the Canned Relish/Sauce class.

As far as the Banana Bread Contest that I was having with my friends Lee and Krista, I am now just a dutchess, as my Banana Bread did not place at all.  Krista and Lee on the other hand are the Carver County Banana Bread Queens taking home the Blue Ribbon, with the bread that Krista made from Lee's recipe.  Congratulations Lee and Krista.

Carver County Fair

Tomorrow is the start of the 2010 Carver County Fair.  Growing up, I showed pigs at the Clay County Fair as a 4-H project.  I occasionally would enter some baking or a craft project, but my main focus was hogs.  After living in big cities for 15 years, I moved to a small town in Minnesota, where the county fair is held.  I felt compelled to again start enter things in the fair, but I live in a townhouse, so pigs are out of the question.  That is when I decided to start entering my canning in the fair.  I have been doing it for the last 6 or so years.  This year, in addition to my canning, I am entering baking.  I also have 2 friends who are entering different baking, canning and vegetables in the fair for the 1st time.  My friend, Ashley, is entering some of the vegetables that she has grown in her huge garden.  She is entering the largest zucchini, the most unique vegetable (which she thinks is a combo zucchini/squash/gourd that she found growing in her compost pile.  It looks interesting), strawberry jam, zucchini relish, and zucchini bread.  Krista entered banana bread.  Krista used the recipe from a good friend Lee at work.  Lee thinks that she has the best banana bread, but I think that I have the best banana bread.  Krista entered it, so that either Lee or I can be declared the Banana Bread Queen (I really hope it is me, sorry Krista and Lee).
I entered Jalapeno Jam, Bean Pickles, Beet Pickles, Chow Chow, Green Tomato Relish, Zucchini Relish, Green Tomato Salsa, Stewed Tomatoes, Blueberry Jam, Rhubarb Jam, Strawberry-Rhubarb Jam, Apple Jelly, Grape Jelly, Mint Jelly, Banana Bread, Zucchini Bread and Zucchini Cake.  Some of the recipes are already on the blog, but if there is a recipe that you would like posted that is not, please let me know.

Corn Relish

I have never and will never can plain sweet corn, as I do not have a pressure canner.  To be honest, pressure canners scare the heck out of me and I will never own one.  With that being said, if you add ingredients that are high enough in acid you are able to can corn in a hot water bath.  Vinegar is very high in acid.  I found a recipe in Better Homes and Gardens and adapted it to my own tastes.  It turned out great.  Today, I took what was left and would not fit in a jar and we ate it with tortilla chips.

This is great with my cornmeal crusted walleye.  It is also good with quesadillas, hot dogs or burgers.

Makes 8 pints or 16 half pint jars.  I used mostly 1/2 pint jars.

Ingredients:
12 Cups Corn cut off cob - About 20-22 ears
2 1/2 Cups Chopped Celery
1 1/2 Cups Chopped Sweet Red Peppers (About 2 peppers)
1 1/2 Cups Chopped Sweet Green Peppers (About 2 peppers)
2 Cups Chopped Sweet Onion (About 1 1/2 Onions)
2 1/2 Cups Vinegar
1 3/4 Cups Sugar
4 teaspoons dry mustard (also known as ground mustard)
3 teaspoons pickling salt (only use pickling salt)
2 teaspoons celery seed
1 teaspoon ground turmeric
3 Tablespoons cornstarch
2 Tablespoons water

• With the corn still in the husks, cut off the top end down to the top of the corn.  Break off the bottom and remove about 1/2 of the husks.
• Microwave 3 ears at a time for 3 minutes.
• Remove the husks and silk from cooked corn.  Use a clean vegetable brush to remove all of the silk.  
• Cut corn off of ear using a sharp butchers knife into a bowl.  I use an upside down bowl in a bigger bowl to set the corn on when I am cutting.  
• At the same time, I am microwaving the next 3 ears of corn.
• As the bowl of corn fills up, I measure it out and put in a big stock pot, at least 10 quarts in size.
• When all the corn is cut off the cob and in the stock pot, add all of the ingredients except the cornstarch and water.  
• Bring to a boil, stirring occasionally for 7 minutes, after the boiling has begun.
• Put the water and cornstarch in a plastic container with a tight sealing lid.  Shake the heck out of it to blend the cornstarch and water.
• Add the mixture to the corn and cook for another 2-3 minutes.
• Pack into prepared jars leaving 1/2 headspace.  Only fill the amount of jars that your water bath can hold.  Put the left over corn mixture back on a low stove and stir frequently.
• Put the rings and lids on jars
• Process for 15 minutes.
• Remove and let cool.
• Repeat until all of the corn is in jars and sealed.

Cornmeal Crusted Walleye

Great low-fat way to prepare walleye.  Serve with homemade tarter sauce and hot sauce.


1/2 cup cornmeal
1/4 teaspoon paprika
1/4 teaspoon white pepper
About 1/4 teaspoon salt
1 large egg white
1 tablespoon nonfat milk or water
1 pound skinned, boned walleye fillets (or works great with Northern)
Cooking oil spray
1/4 cup nonfat mayonnaise
1 tablespoon zucchini relish (see recipe on blog or use sweet pickle relish)
1 tablespoon chopped onion
1 tablespoon white wine vinegar
Hot sauce

• Place a 10- by 15-inch nonstick pan in a 500° oven until pan is hot, about 5 minutes.
• Meanwhile, on a plate mix cornmeal, paprika, pepper, and 1/4 teaspoon salt.
• In a shallow bowl, beat egg white and milk to blend.
• Rinse fish fillets, pat dry, and cut into serving-size pieces.
• Coat fish with egg white mixture, then cornmeal mixture. Set aside in a single layer.
• When pan is hot, mist lightly with cooking oil spray. Quickly arrange fish pieces well apart in pan. Bake until fish is browned on bottom, 3 to 4 minutes. Turn over and continue baking until fish is golden on top and opaque but still moist-looking in thickest part (cut to test), 2 to 3 minutes longer.
• Meanwhile, mix mayonnaise, pickle relish, onion, and vinegar to make tartar sauce.
• Serve with tartar sauce and hot sauce.

Zucchini Cake - 3rd Place 2010 Carver County Fair

4 eggs 2 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 2 teaspoons baking powder

1 teaspoon baking soda 1 (8 ounce) can crushed pineapple, drained 1 cup chopped walnuts 2 cups grated zucchini 2 teaspoons vanilla extract 1 cup confectioners' sugar 2 tablespoons milk

	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt cake pan. (or use a regular cake pan)
	Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
	In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
	Bake for 80 minutes for bundt pan (60 minutes for regular cake pan), or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
	Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

Zucchini Bread

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. 

Banana Bread

1 Cup Sugar

1/2 Cup Butter (I always use real butter)

2 eggs

2 Cups Flour

1 tsp. soda

1/4 tsp salt

1 Cup Mashed Bananas (I also use 2 or 3 Bananas)

1/2 Cup Sour Cream

1 tsp vanilla

Nuts (optional)

Cream sugar and butter.  Beat in eggs.  Add flour, soda and salt.  Stir in mashed bananas, sour cream, vanilla and nuts.  Pour into one 9 1/2 x 5 1/2 in loaf pan.  Bake at 350 for 45-50 minutes.  (Mine always takes closer to an hour or even a little longer.  You can also use 2-3 of the small loaf pans.)

Tomato Basil Dipping Sauce

This is a great sauce to use on pasta.  You can also use it as a dipping sauce for bread.  The basil compliments the tomatoes perfectly.

1/2 bushel roma tomatoes (about 23-25 pounds)

1/2 Cup + 2 teaspoons Brown Sugar

1/4 Cup Kosher Salt

1/4 Cup (plus a dash more) Balsamic Vinegar

1 1/2 teaspoon pepper

2 large bunches of fresh basil - Chopped

1 bunch of fresh thyme - Chopped

1 Tablespoon Lemon Juice per jar

Peel Tomatoes:  Score the tomatoes by making an 'x' in the blossom end of the tomato with a knife.  Blanch the tomatoes in boiling water for 2 minutes.  Immediately put in icy, icy water.  Cool and peel the tomatoes.  Core the stem end with a sharp knife.  I put the peeled tomatoes in a clean bowl.  I do in batches of 8 tomatoes and repeat the process until complete.  

Chop the tomatoes in a food processor.  Again, I do in batches of 8 tomatoes.  Do not chop too finely.  I put the tomatoes in a very large stock pot. I only use stainless steel stock pots.  The aluminum ones seem to burn the tomatoes.  I repeat until I am done with all of the tomatoes.

Put the brown sugar, salt, vinegar and pepper into tomatoes.  Stir well.  I bring to a boil and reduce heat to medium.  I cook for about 3 hours, stirring about every 15 minutes or so.  Once the mixture is at the consistency that you want, remove from heat.  Separate out 11 cups tomato mixture.  Stir in 1/2 the herbs in that mixture.  Put remaining mixture on low on stove.  Pour into pint jars that have 1 Tablespoon of Lemon Juice added to them.  Put on lids and rings.  Process 45 minutes in hot water canning for pints (1 hour for quarts).  Remove from canner and let cool.  Repeat with remaining tomato mixture.

Zucchini Relish - Grand Champion 2010 Carver County Fair

The Ball Blue Book  - guide to preserving is a must have for canning.  I adapted this recipe from the Ball Blue Book.

9 Medium Zucchini - Chopped
3 Medium Sweet Onions - Chopped
2 Medium Sweet Red Peppers - Chopped
3 Medium Sweet Green Peppers - Chopped
6 Tablespoons Kosher Salt
5 Cups Sugar
6 teaspoons celery seed
3 teaspoons mustard seed
3 cups cider vinegar

Combine zucchini, onions and peppers in a large bowl with a cover.  Sprinkle with salt and cover with water.  Put cover on bowl and put in frig overnight.  Drain and rinse.  Drain completely.
Put sugar, celery seed, mustard seed and vinegar in large stock pot.  Bring to boil; add vegetables and simmer for about 20 minutes.  Put relish in hot jars.  Remove are bubbles.  Put on lids and rings.  Process in hot water bath for 10 minutes.  Remove and let cool.

Frozen Corn

This is my first year freezing corn.  I love the taste of fresh sweet corn and decided that it would be great to have during the long winter months.  I found a really way to do this.  Do 1 dozen ears of corn at a time.  Cut off tassle end of corn down to the cob.  Break off bottom of corn and remove a few of the outside husks, but not all.  Microwave 3 cobs at a time for 3 minutes.  Take out of microwave and husk the corn.  Be sure to remove all of the silk from the corn.

Cut the corn off the cobs into a bowl.  Repeat until the 12 ears are complete.  Stir in 1/4 cup melted butter for a dozen ears.

Put how much corn you want in a freezer bag and lay flat in freezer to freeze.  I usually freeze 1 1/2 cups in each bag, but depending on how big your family is you may want to do more.  Be sure to date your bag.

Pickled Beets

I do not believe that I have ever had pickled beats before.  Nor am I in a great hurry to try them, but I love to can...so when a friend at work had extra beats in her garden, I decided to pickled them for the fair. I went on an internet search for a recipe and asked friends for any tips that had on pickling beats.  I took what I found on the internet and developed a recipe of my own.  I will be entering it in the Carver County Fair which starts on Wednesday, so we will see what the judges think.

Brine:
2 1/2 Cups Cider Vinegar
2 1/2 Cups Water
1 1/2 Cups Sugar
1/2 Cup Brown Sugar
Bring brine to a boil in a large pot

Beats in icy water

Cut off tops of beats, leaving 1 inch above actual beat.  Do not cut off root.  Wash beats.  Boil beats in large pot for about an hour.  Immediately put in icy, icy water.  The skins will literally fall of the beet.  Use a knife to cut off stem and root.

Slice beets.  Note:  The beet juice is very messy and will stain your clothes, so do not wear any clothing that you do not want stained red.

Put 1 TBLS Pickling Spice in each pint jar.  Pack beats with sliced beats.  Pour brine over beats.  Put lids and rings on jars. Process in hot water canner for 30 minutes.  Remove from hot water bath and let cool completely.