The Purloined Recipe

You can use tomatillos fresh or roast them in the oven until they get soft and mushy. Chop the tomatillos, add minced garlic, green onions, green chiles or Jalapenos, cilantro, salt and pepper. Optional: olive oil and vinegar.

Recipes By Ingredient, The Recipes, chiles, garlic, miscellaneous, onions, sauces, tomatillos

Squash blossoms are mild tasting, slightly flowery and more versatile and durable then you’d think! Chopped, uncooked they make a wonderful addition to a salad. The flavor blends well and the colorful orange petals sparkle against the salad greens. Try adding whole blooms to a folded taco and chopped blooms to a tostada— lovely, slightly crunchy and delicious.

Chopped flowers go well in omelet’s and stir-frys, lightly fried. Sautéed with chiles and onions they make a nice filling for crepes and tacos.

Recipes By Ingredient, miscellaneous, squash blossoms

from Molly Beverly

Quarter, core and shred cabbage. pack tightly and firmly into sterile jars. Leave
1 inch headspace. Add 2 teaspoons salt and 3 teaspoons vinegar. Cover with
boiling water to 1/2″ of rim. Work out air bubbles. Cap tightly. Shake and place
in a cool dark place on a pad of newspapers. Jars will leak and bubble.

Recipes By Ingredient, The Recipes, cabbage, miscellaneous, salads

Serves 6

2 cups chopped watermelon (seeds removed)
3/4 cup chopped Walla Walla Sweet Onion
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped seeded jalapeno chilies
1/4 cup chopped fresh cilantro
1 tablespoon brown sugar
1/2 teaspoon salt

Stir together all ingredients in bowl, Refrigerate, covered, at least 1 hour to blend
flavors. Stir before serving.

Recipes By Ingredient, The Recipes, chiles, cilantro, dips, miscellaneous, onions, watermelon

(from Virginia Legg)

You can make your garlic last throughout the winter by making it into garlic powder or granules.

1. Peel garlic and slice into thin even slices.
2. Place garlic one layer deep on a parchment paper or waxed paper lined cookie sheet.
3. Dry garlic in a warm oven (170 -200 degrees) for several hours until garlic slices are crispy and break rather than bend. (If the heat is too high the garlic will get very dark and taste burned.)
4. Place dried garlic slices in a blender an blend until desired texture is achieved (powder or granules)

A word of caution: If dried in your oven, your house will smell of garlic for several hours after you are through, but the garlic powder created is well worth the smelly house.

To avoid the garlic house smell, dry your garlic outside in the sun. To dry garlic in the sun place your peeled, sliced garlic on a screen outside in the
direct sun for a couple of days. If you don’t have a small screen to use, try using nylon net or other very thin fabric stretched over a large baking pan and secured with a string, wire, tape, or rubber bands. Cover the drying garlic with nylon net or other thin fabric.

garlic, miscellaneous