Kosher Dill Pickles

You will need a very large glass jar with a tight fitting lid and one large storage baggie (to act as a lid seal).

Ingredients:

15 pickling cucumbers or there about (depends on their size)

1 ½ TBS pickling spice

2 dried chili peppers (add more if you like “spicier-hotter pickles or eliminate completely)

1/3 cup Kosher coarse salt (and not a drop more or pickles will be too salty)

Water to fill jar (I use store bought {Arrowhead} water as the better the quality of the water…the better the flavor of the pickle.  You certainly may use tap water).

One large bunch of dill weed (do not use the pre-plastic packaged stuff as this is not enough)

½ head of Garlic (peeled)

Prepare the jar: 

The jar and lid must be sterile.  To do this, place it in the dish washer with the heat cycle on.

Procedure:

The dill and pickles must also be sterilized and free of micro-organisms to insure bacteria doesn’t form.  To do this:  Bring a large pot of water to a boil.  Wash pickles and dill and then, a few at a time; plunk them into the boiling water for about 30 seconds.  Remove them to the sterilized jar until half filled.  Then dunk the dill into the boiling water, with tongs, to fully submerge it for about 30 seconds.  Lift out, shake off excess water and place into the ½ filled jar. Complete the process for the other pickles but set them aside for now in as clean a container as possible.

Add to the ½ filled jar of pickles and dill, the pickling spice, chilies, and the ½ head of peeled garlic cloves, crushed open (I use the side of a heavy butcher’s knife, placed over a clove or two, on a chopping board and give it a good wack) and then the 1/3 cup of Kosher salt.  Fill up the remaining jar with the rest of the pickles (don’t jam them in) and fill the jar, almost full with water (tap or Arrowhead).  Place the baggie, centered over the top of the jar, and screw the lid on as tightly as it will go.  Lift up the jar and shake vigorously until the salt is fully dissolved and the fluid in the jar looks clear.

Place on kitchen counter with a few paper towels under it for 4-5 days shaking vigorously a few times a day.  Over this time the water will become very cloudy and briny looking.  This is good. It will also leak some brine out from the lid as the brine creates pressure forcing the brine into the pickles…hence the paper towels.

To finish: 

Open the jar carefully and strain off the brine with a fine strainer into a clean holding vessel.  Take out and quickly rinse the pickles, discard everything else.  Wash the jar thoroughly, pat dry the outside and place the pickles back into it.  Rinse the strainer and place it over the jar and once again strain the reserved brine back into the jar. Fill the jar with a touch more water to cover pickles, if necessary, and place in refrigerator until cold and crispy.  Enjoy till gone.

Breakfast Potatoes

This recipe in NOT about numbers, use your judgment for the size of your crowd!

1               Polsa Kielbasa or Turkey Polsa Kielbasa

5 to 6       large red or white potatoes

1               large onion

1               large red bell pepper (or 2 small)

3 to 4       cloves of garlic

Scant       oil for stir fry

Salt and pepper to taste (I like kosher salt added a pinch at a time and freshly cracked pepper)

In a medium pot of salted water add cut up bite size chunks of potatoes.

Cook for 15-20 minutes, until crisp tender (not quite cooked thoroughly). Place a colander in the sink and immediately pour in the potatoes.  Let cool a bit…they should be still a bit firm and hold their shape.  Note: The potatoes can be cooked a day before and refrigerated.  Bring to room temperature before continuing below.

Cut up Polsa Kielbasa into bits size medium chunks about the same size of the potatoes.

Slice the onion into bite size pieces, about the same size as the potatoes.

Cut the bell pepper into bite size pieces, about the same size as the potatoes.

Medium chop the garlic.

Method:

In a wok or similar large pan add a bit of oil (any type will do). Pan should just be lubricated not drenching or “frying” the food.  Add the onion and sauté a few minutes. Add the Polsa kielbasa and stir fry another few minutes. Add the potatoes, toss to incorporate and cook until completely heated through. Add the bell pepper and sauté another few minutes. Add the garlic and continue to sauté for an additional one or two minutes. Check to see if you need a touch more oil in all these intermediate steps. Taste, and add salt and pepper to your liking.  Serve immediately.

BLINTZ AND EGG CASSEROLE

12                              Cheese blintzes, fresh or 2 packages frozen. If frozen, defrost first

1 1/2C                      Sour Cream

¼ C                           Sugar

4                                Eggs, beaten

¼ C                           Margarine, melted

Place melted margarine in 9 x 13 inch glass pan.

Place blintzes in one layer all oriented the same direction. 

Combine sour cream, sugar and eggs in bowl, mix thoroughly. 

Pour over blintzes. 

Bake at 350 degrees for 40-60 minutes.

One serving equals two blintzs

Serve warm.

You can provide different fruit toppings for the casserole.

Serves 6

Carrot & Apricot Cake with Cinnamon Walnut Topping

This is a dense, compact cake that is most delicious and satisfying. It does not contain cream, sour cream or cream cheese and it is moistened only by water. This is a good cake to choose for a buffet luncheon or afternoon tea. The cake is lovely, flecked as it is with apricots and walnuts.

1/4            cup butter

1 1/2        cups sugar

2               medium carrots, grated (about 1 1/2 cups)

1 1/3        cups water

2               teaspoons cinnamon

1               cup chopped dried apricots

1               egg beaten

2               cups flour

2               teaspoons baking powder

1               teaspoon vanilla

1                tablespoon cinnamon sugar (or more)

3/4            cup chopped walnuts (may use pecans as alternative)

In a saucepan, heat together first 6 ingredients and bring — boil.

Remove from heat and allow to come to room temperature.

Beat in egg until blended.

Beat in flour, baking powder and vanilla.

Scrape batter into a greased 10-inch springform pan and sprinkle top with cinnamon sugar and walnuts.

Press the walnuts gently into the batter.

Bake at 350° for about 40 minutes or until a cake tester, inserted into the center, comes out dean.

Allow to cool in pan and cut into wedges to serve.

(This cake can be dressed up with a faint brushing orange glaze, a delicious addition.)

Serves  10

Orange Glaze

Stir together 1/2 cup sifted powdered sugar and 1 tablespoon orange juice until blended.  Brush onto cooled cake

White Fish Salad

1 White fish, skinned, boned and flaked apart (or see not below)

The rest is just a judgment call.  Use as much as you wish or eliminate as per taste:

Hot House Cucumbers

Red Bell Pepper

Celery

Wash and small dice equally in size to any amount you wish.

1 small carton Whipped Cream Cheese

Method:

Place cleaned and flaked white fish in mixing bowl.

Add vegetables and as much whipped cream cheese to bind all ingredients into a tuna salad consistency.

Refrigerate over night to blend flavors

Serve on crackers, toast, or any bread you wish with lettuce, tomatoes, and sliced onion.

Note: we used a two pound container of White Fish Salad bought at a Costco in the S.F. Valley (they do not have it locally).  If you use this it will save you considerable time and money as cleaning a whole white fish is a pain and meticulous work to remove all the bones.  Besides if you traipse into the valley to purchase it, you can have lunch or dinner at several GREAT delis out there (we recommended Brent’s Deli), do an outing at the Getty, Skirball or Autry museums, or visit relatives…………

Lime Jell-O Mold

with Pineapple and Walnuts

6oz.          package Lime Jell-O

2 C           Boiling water

1  14-16 oz can      crushed pineapple, well drained (reserve juice)

1 1/2C  pineapple juice strained from above (if you need to supplement-add water)

1 small    carton-8 oz Cool Whip like topping.

1 C           chopped nuts (I usually use walnuts)

Add boiling water to powdered Jell-O, dissolve well.  Stir in fruit juice.  Refrigerate at least two hours.  Stir in crushed pineapple, nuts and Cool Whip.  Mix well.  Place in mold pan and refrigerate at least overnight.  Remove from mold and serve cold.

COMING SOON:  JUNE SALAD RECIPIES

COMING SOON:  JUNE SALAD RECIPIES