Pickled Bologna ~ Ingredients: 1-medium bologna ring, get a good quality one, 1-cup vinegar, white is ok, 2-cups water, 2-Tbsp. pickling spice your own, or use this combo: 2-med. bay leaves, 1-tsp. peppercorns, 1/2-tsp. mustard seeds, 1-tsp. minced garlic, 1/4 tsp. crushed red pepper.
Pickled Bologna Chicago Style ~ Ingredients 1 pound ring bologna, thinly sliced (we used Boar's Head Ring Bologna) 1 medium onion, cut into very thin slices 1 cup thinly sliced dill spears 1 cup sweet pickle relish 1/2 cup sport peppers or sliced pickled cherry peppers 1 cup distilled or cider vinegar 1 cup water 2 tablespoons prepared yellow mustard 2 teaspoons celery seed
Great homemade Salsa: 2 cans of diced tomatoes 1 litle can of diced green chilis 1/2 bunch cilantro chopped 1 clove of garlic minced or garlic powder 3-4 whole green onion (stem included) chopped up Couple shakes of red pepper flakes 1 tsp of salt (I usually add a little more...I like salty) Blend it all together minus the tomatoes, then add the tomatoes and blend a little to mince the tomatoes. Delicious!
FRIED CABBAGE WITH SAUSAGE ... 1 stick butter or margarine, 1 small head of cabbage, chopped, 1 small onion, chopped, 1 lb polish sausage, sliced into round pieces, 1 (15 ounce) can diced tomatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 of green pepper, few drops of hot sauce (opt.) ... Melt butter in lg skillet. Add cabbage, onion, & gr pepper, cook on med high for 5 min. Add remaining ingredients, cover and simmer for 20 – 25 minutes. Makes about 8 servings.
If you like egg rolls, this is amazing and super easy. I bag coleslaw mix 1 lb pork sausage 2 cloves garlic minced (or garlic pwdr) 1 tsp ground ginger Salt to taste 1/4 c onion diced Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference. ☆ Hit Share To Save On your Wall! ☆ Follow me for more ~Renee Furman
Roasted vegetables...yummy!12 C of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans etc.) 3/4 C olive oil 1/8 C Worcestershire sauce plus 1 Tbsp 1 1/2 Tbsp paprika 1 Tbsp garlic salt
Cook pasta to al dente, drain. Sauté garlic and green onions in veg oil and a little sesame oil. (and 1TBSP red pepper flakes if you like heat) Toss in pasta and 1/4 cup Soy sauce and sesame seeds. Cook 2 minutes tossing frequently and you have perfect Lo mien!
FRENCH TOAST MUFFINS: 1 Loaf French Bread-cut into cubes (to equal 12 cups). Place in 12 muffin tins. Mix & pour over: 2&1/2 cups Milk, 6 Eggs, 1/2 cup Sugar, 1 Tbsp Vanilla, 1 tsp Cinnamon. Cover & chill overnight. Mix & sprinkle evenly over: 1/4 cup each cold Butter- Brown Sugar- Flour, 1/8 tsp Cinnamon, Pinch Salt. Bake @350 for 25 min. Serve with Maple Syrup & Butter...
Grilled Zucchini Ribbon & Kale Salad 2 cups kale (leaves torn from the stems and chopped) 1/2 small zucchini 2 tablespoons extra-virgin olive oil 1 tablespoons fresh lemon juice 1 teaspoon honey 1 pinch coarse salt and freshly ground pepper 1/4 cup crumbled blue cheese 1/4 cup cashew halves, lightly toasted