what do you want to eat?

sausage zucchini boats

Another recipe from my mom's recipe box.  This is one I remember from my childhood...it's so nice to taste those flavors from your past.  I added a couple of things to the recipe (of course), and they were quite yummy.  They also freeze nicely.  I haven't reheated any yet, but I think a quick zip in the microwave should do the trick.

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Sausage Zucchini Boats

4 medium zucchini

1/4 lb. bulk pork sausage

handful of shredded carrots - i thought the recipe could use a little more color and veg

1 clove of garlic

1/4 cup chopped onion

1/2 cup fine cracker crumbs (I used bread crumbs)

1 slightly beaten egg

1/2 cup parmesean cheese

1/2 tsp. monosodium glutenate (I did not use this..and it was fine without)

1/4 tsp. salt

dash of pepper

1/4 tsp. thyme

Cook whole zucchini in boiling salted water until barely tender (7-10 minutes).  Meanwhile, cook sausage, carrot, onion, and garlic in a pan over medium heat.  Drain excess fat.

Cut zucchini in half lengthwise.  Scoop out the middles and mash.  Stir mashed zucchini with sausage mixture and remaining ingredients (reserving 2 tablespoons of parmesan for the top).  Mix well and spoon into the zucchini shells.  

Sprinkle with remaining parmesean.

Bake in a 350º oven for 25-30 minutes.  Makes 4 servings (2 boats per person).

bread and butter pickles

I haven't dug through my mom's old recipe box since we moved until recently when looking for her Strawberry Freezer Jam recipe (which I did not find).  I did however find this recipe for Bread and Butter Pickles.  I remember these from when I was a kid...these were the only kind of pickles I would eat.  I made them last weekend and they taste just like I remember...sweet and crunchy.  Yum!

Denny thinks these would make a great relish...so I'll have to get some hot dogs and find out.  Right now I just snack on them out of the jar.  

I have no idea why these are called bread and butter pickles, wikipedia doesn't even have that answer.  If anyone knows...please comment so I can know too.

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Bread n Butter Pickles

from the kitchen of Elaine Lee (one of Mom's best friends)

7 cups sliced cucumbers - place on a cookie sheet...sprinkle 1/4 cup salt over cucumbers and toss. Let stand for 4 hours in the refrigerator.  (I laid down some paper towels first to help soak up some of the moisture).

Stir together:

2 cups sugar

1 cup vinegar

1 tsp. celery seed

1 tsp. mustard seed (I couldn't find this at our local grocer, so I left it out for now)

Leave out and stir while cucs are in the frig.

2 onions sliced, set in refrigerator.

After 4 hours wash cucumbers well (I actually patted mine down with paper towels and brushed them off a bit instead of rinsing...a trick I learned when making a korean cucumber salad).  Mix cucs with onion and liquid.  Keep in frig.