Sautéed Radishes and Greens

Sautéed Radishes & Greens

1½ lb. radishes and greens

2 tbsp. minced garlic (2-3 cloves)

½ cup chicken broth

2 tbsp. butter

1½ tsp. chopped onion flakes

1½ tsp. rosemary leaves

Salt, pepper & vinegar

Remove radishes from greens. Slice both ends. Remove stems from greens and soak in salt water for one hour. Cut radishes in quarters.  Melt butter in large skillet and sauté garlic for 5 minutes. Add radishes, chicken broth, onion flakes, and rosemary leaves.  Cover and simmer over low-medium heat for 40-45 minutes, stirring frequently.

Meanwhile, bring a pot of water to a boil and add the radish greens. Cook for about 30 minutes. Drain and add greens to skillet with radishes.  Serve with salt, pepper, more butter and vinegar.

© Crackerberries 2014

Sausage Potato Soup

Sausage Potato Soup

4 large russet baking potatoes, peeled and diced

2 cups chicken broth

1 medium onion, peeled and chopped

2 cloves garlic, minced

½ lb. bulk sausage

1 can cream of chicken soup

½ cup milk

1 cup frozen chopped spinach

1 tsp. thyme leaves

1 tsp. celery salt

1 tsp. black pepper

½ tsp. red hot pepper flakes

In Dutch oven or large kettle, cook potatoes in chicken broth until tender (15 minutes or so). While potatoes cook, brown the sausage in a medium skillet. (I made little meatballs with the sausage.) Remove from skillet and set aside. Sauté onion and garlic in sausage grease for about 5 minutes. Once potatoes are tender, using a slotted spoon, scoop out 1-1½ cups of potatoes and place in large bowl to mash.  Add cream of chicken soup, milk, spices, mashed potatoes, and sausage to Dutch oven and bring to a gentle boil, stirring often. Sprinkle spinach over top and cover. Simmer just long enough to heat up the spinach. Stir gently and serve.

© Crackerberries 2014

Pumpkin Bread

Pumpkin Bread

3½ cups all-purpose flour

2 tsp. baking soda

1½ tsp. cinnamon

½ tsp. baking powder

2 cups sugar

2/3 cup butter flavored Crisco

4 eggs

2 cups pumpkin, cooked, mashed, cooled

1 cup fig conserves

*Preheat confection oven to 325º.

Spray two bread loaf pans (9x5”) with cooking spray, or grease with shortening.

Combine flour, baking soda, cinnamon, and baking powder; set aside.  Beat Crisco and sugar together until light and fluffy; add eggs one at a time and then add pumpkin. Blend well.  Stir in flour mixture and conserves.  Divide amongst the two loaf pans.  Bake 40-45 minutes or until wooden toothpick inserted near center comes out clean. Cool ten minutes and remove from pans to cool on wire racks completely.

*If using a conventional oven preheat to 350º and cook 55-60 minutes.

© Crackerberries 2014

Pig in a Blanket

Pig in a Blanket

Who says fun kid stuff isn't for adults?

Homemade blanket:

1 cup warm water (70º-80º)

2 tbsp. butter

1 egg

¼ cup sugar

3¼ cups flour

½ tsp. of each:

• thyme
•  basil
• oregano
• garlic powder

2¼ tsp. yeast

Combine all ingredients in the order given in bread machine and select dough setting.

1 lb. pigs (A.K.A. hot dogs)

Separate dough into two portions. Freeze one for later use.

Roll out dough into 12x10 inch rectangle and cut into eight strips.  Wrap strips around pig. Place on lightly greased cookie sheet.  Bake at 375º 15-20 minutes, until puffed and lightly browned. Serve with mustard, ketchup, horseradish, etc.

© Crackerberries 2014

Old Fashion Blueberry Pie

Old Fashion Blueberry Pie

Double 8- or 9-inch pie crust (recipe below)

3 cups fresh or frozen blueberries

1¼ cups sugar

1 tbsp. sugar

1 tbsp. lemon juice

3 tbsp. quick-cooking tapioca

½ tsp. cinnamon

1 tbsp. butter or margarine

Preheat oven to 400º

Combine blueberries, 1¼ cups sugar, lemon juice and tapioca. Pour into unbaked pie shell.  Sprinkle with cinnamon and dot with butter. Cover with top crust and flute the edges with fingers, or crimp with a fork. Vent the top. Sprinkle top crust with 1 tbsp. sugar.  Bake 40-50 minutes.  If crust begins to darken before pie is done, cut foil strips to lay over the edges.

Margarine Pastry:

2 cups lightly spooned flour

1 tsp. salt

1 tbsp. sugar

12 tbsp. margarine

¼ cup cold water

Combine flour, salt and sugar in large bowl. Cut in the margarine with a pastry cutter until the mixture resembles small peas. Sprinkle with cold water, adding more if necessary to hold pastry together. Use a pastry blender or fork because the heat of your hands will tend to melt the margarine. Mix just to moisten and form into a ball. Divide dough in half, roll bottom crust on a lightly floured pastry cloth. Roll at least one inch wider than pie pan.

© Crackerberries 2014