Monday, September 1, 2014

Creamy Cucumber Salad

Our garden has exploded with cucumbers. I probably should have picked them a few days ago but camping was calling our family's name. I love smell of fresh cucumbers. Combining these cool cucumber with this salad's creamy sauce, will help you cool off after a warm summer day.

Creamy Cucumber Salad
4 cups cucumber (about 3 large cucumbers)
1 teaspoon sea salt
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dill
1 teaspoon vinegar
1 teaspoon sugar
white pepper, to taste

Select cucumbers that are firm from your garden or grocery store. This will ensure that your cucumbers will be crisp.

Peel the cucumber, optional.

Slice into 1/4 inch pieces and place into a bowl.

Add salt and toss. Let cucumbers sit refrigerated for 15 minutes.

Drain liquid from cucumbers.

Mix together sour cream, onion powder, garlic powder, dill, vinegar, and sugar.

Toss dressing with cucumbers. Stir well to coat.

Chill for one hour prior to serving. Stir prior to serving. Sprinkle with white pepper, if desired.

Thursday, August 21, 2014

Strawberry Freezer Jam

Need an easy canning project to try? All you need is freezer-safe containers or canning jars and 3 ingredients, no extra special processing equipment needed! Strawberry freezer jam is a simple and quick recipe to try for you first canning endeavor. I love how this recipe locks in the freshly picked flavor for ripe strawberries.

Strawberry Freezer Jam 
(makes 2 half-pints)
Wash and dry the freezer-safe containers you are using for jam, set aside.
Wash strawberries. Hull (cut off the tops) and quarter strawberries.
Crush strawberries to desired consistency, then measure out 1 2/3 cups of the strawberry sauce. (My youngest daughter loves to crush the strawberries with a potato masher).
Add sugar and pectin to strawberries. Stir for 3 minutes.
Ladle into clean jars or containers.
Wipe outside and rim of jar. Place lid and rings on jar and loosely tighten to seal.
Let jam sit at room temperature for 30 minutes.

Store in refrigerator for up to three weeks or in the freezer for up to a year.

I tripled this recipe to make 6 half-pints or 3 pints.

Recipe prepared per Ball Instant Fruit Pectin packaging.

    Saturday, July 12, 2014

    Seasoning Salt

    Making your own seasoning salt can be a fun way to put your personal touch on any dish. We love sprinkling this seasoning on popcorn.

    Seasoning Salt
    (makes about 1 pint)

    2 cup sea salt
    2 tablespoons paprika
    1 tablespoon dry mustard
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 teaspoon turmeric

    In bowl, combine all ingredients until mixed well. Store in airtight container in dark place. Use to season anything you would normally put salt on.

    Makes a frugal and easy gift too! Just place mix into a mason jar and label.