Quilters' Recipes Blog : Appetizers & Snacks, Miscellaneous

Dilly Beans

QuiltersRecipes — Wed, 01 Apr 2009 22:32:00 GMT

Submitted by Judy Teska, Lisle, Illinois

Arrange the following in layers in crock or large bowl:
Whole green beans, cleaned
4 cloves garlic, peeled & quartered
1 dried hot pepper (or hot pepper flakes)
fresh dill

Boil 2 quarts water, 1 cup vinegar, 4 Tbls. canning salt, and 12-24 whole all spice.

Pour over beans (or pickles). Add water if necessary to cover vegetables. Cover & let sit 1-2 days on counter. Then pack in jars or plastic containers and refrigerate.

These are like a Claussen pickle product. It’s NOT canned or processed to seal and put on your shelf. They get eaten up too fast!

Cucumbers and Onions

QuiltersRecipes — Wed, 01 Apr 2009 22:32:00 GMT

Submitted by Molly Hupp

3 cucumbers peeled and sliced
1 med. onion sliced
1 cup Miracle Whip or salad dressing
1 cup sour cream
1 Tbsp. sugar
Black pepper to taste

Peel and slice cucumbers, place in a colander. Salt the cucumbers to remove excess moisture. Let stand 30 minutes to drain. Rinse with cold water. Blot dry with paper towels. Add to onions. Mix together the sour cream, Miracle Whip or salad dressing and sugar. Pour over the cucumbers and onions. Season to taste. Chill 1 hour, enjoy.

Cracker Mix (Liz Highly Reccommends)

QuiltersRecipes — Wed, 01 Apr 2009 22:28:00 GMT

Recommended by Sherry Folks, Grinnell, IA

1 Box Original Bugles
1 Box Nacho Bugles
1 Box Air Crisp Wheat Thins
1 Box Air Crisp Ritz Crackers
1 Box Air Crisp Cheese Nip Crackers
1 Package Parmesan Goldfish Crackers
2 Packages Hidden Valley Ranch Dressing (dry)
12 oz. Bottle Orville Reddenbacher’s Popcorn Oil
1 Cup Mixed Nuts or Peanuts (optional)

Preheat oven to 250 degrees. Mix all crackers together in 5 gallon food pail (or other large container). Mix oil and dressing. Pour over crackers. Divide into 2 large roasters and place in oven for 45 min. Stir every 15 min. Spread on paper towels to cool. (I used only 1 pkg. Hidden Valley and 6 oz. of oil as I thought 12 oz. would be very oily. I made mine in a large electric roaster instead of using the oven, and had plenty of room.)

Caramel Kettle Korn Pops

QuiltersRecipes — Wed, 01 Apr 2009 22:27:00 GMT

Submitted by stricker@netexpress.net

1-1/2 cup brown sugar
1 stick butter - no substitute
1/3 cup white corn syrup
1/2 tsp salt
1 tsp. baking soda
8 oz (1 bag) “Kitchen Cooked” brand Kettle Korn Pops
one half of a 12 oz. bag pecans or nuts of choice (optional)

Divide 8 oz Kettle Korn Pops and pecans and place in two greased mixing bowls. (Makes it easier to mix.) Mix sugar, butter, syrup & salt. Bring ingredients to a boil & boil for 5 minutes, stirring constantly. Remove from heat and immediately stir in baking soda. Coat Pops with caramel mixture. Place in 2 greased pans and bake 1 hour at 200 degrees F. Stir every 15 minutes. Remove from oven and immediately spread onto waxed paper. Separate pops. When cool, store in plastic bags.

Dilled Green Beans

QuiltersRecipes — Wed, 01 Apr 2009 22:26:00 GMT

Submitted by RHoffmeyer via e-mail

4 Lbs. whole green beans (about 4 quarts)
1/4 teasp. crushed red pepper per pint jar
1/2 teasp. whole mustard seed per pint jar
1/2 teasp. dill seed per pint jar
1 garlic clove per pint jar
5 C. vinegar (1 1/4 quarts)
5 C water
1/2 C. salt 1/4 tsp. powdered alum

Wash beans thoroughly and cut into lengths to fill pint jars. Pack beans into clean, hot jars. Add pepper, mustard seed, dill seed and garlic.

Combine vinegar, water, salt and alum; heat to boiling. Pour boiling liquid over the beans, fill jars but leave 1/4-inch headspace. Seal and process in a boiling-water bath for 5 minutes. Yield: 7 pints. Enjoy.

Cilantro Pesto

QuiltersRecipes — Wed, 01 Apr 2009 22:26:00 GMT

Submitted by M. Hoffman, Boston, MA

The pesto goes great with toasted bread, grilled fish, raw or roasted veggies, crackers. You can drink red or white wine, beer, or a good tequila drink. Enjoy!

Take a handful of cilantro (3-4 cups packed), stems removed
4-6 cloves of garlic
1/2 cup pine nuts
1/2 cup olive oil
1-2 limes (depending on how sour you want it)
salt to taste

Peel and sauté garlic until brown, 5-10 minutes medium heat. By sautéing the garlic, you are making it easier to blend in with the rest of the dish as well as turning down the “garlic breath factor.” Grab a food processor or blender (food processors work better) and squeeze the lime juice into the blender. Add the garlic, cilantro, pine nuts, and olive oil–no need to really fret the amounts, the dish is nearly fool proof. Blend.