Peck of Pickled Pumpkin

Ingredients:

4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves

Instructions:

You'll need a large and deep bowl to put the pumpkin in.  On the stove mix the sugar, vinegar, cinnamon sticks and cloves.  Bring to boil and boil for about 5 minutes.  Pour the hot mixture over the pumpkin in the large bowl.  Cover.  Set aside overnight (or at least 8 hours).  Strain the liquid in a saucepan.  Boil for 5 minutes.  Remove the cinnamon sticks and cloves.  But, you can leave some bits for decoration purposes.  They do look very nice!   Put the pumpkin back in the liquid and boil for 5 more minutes or until the pumpkin becomes transparent.  Once cool divide into sterile canning jars.

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Breakfast Casserole

Ingredients:

1 package of sausage
2 cups of shredded cheddar cheese
9 eggs, beaten
2 cans of refrigerated crescent rolls

Directions:

Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat. Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and top with the cheese. Pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown.  Serve warm with a buttery maple syrup.

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Cream Cheese & Herb Cucumber Bites

Ingredients:

1 carrot, shredded and divided
½ cup Chive & Onion Cream Cheese
2 cucumbers, cut lengthwise in half, seeded

Directions:

Set aside 2 Tbsp. carrots. Mix the rest of the carrots and cream cheese, sprinkle with set aside carrots

Slice each cucumber half into 5 pieces to serve.

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Carrot Soufflé

Ingredients 1 3/4 lbs. carrots, peeled and chopped 1 cup sugar 1 1/2 tsp. baking powder 1 1/2 tsp. vanilla 2 Tbsp. all-purpose flour 3 eggs, well-beaten 1 stick butter (room temperature) powdered sugar (to sprinkle on top of baked soufflé) Directions Preheat oven to 350 degrees. Gather all the necessary ingredients. Wash and peel the carrots and cut in half. Place in a large pot and boil or steam until tender. Transfer to a large mixing bowl and add sugar, baking powder and vanilla while still warm. Beat with a mixer until smooth. Mix in the flour. Add the eggs and blend. Add butter, mixing thoroughly. Pour into a 2 quart buttered baking dish. Bake soufflé for 1 hour or until the top is golden brown. If desired, sprinkle with confectioners’ sugar and serve warm.

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Australian Coleslaw

Ingredients:

1 cabbage, shredded
3 carrots, grated
2 capsicums
3 onions
4 stalks of celery
1 cup of sugar
1 cup of red wine vinegar
3/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of mustard
1 teaspoon of celery seed

Directions:

IMPORTANT!  When handling the capsicums ALWAYS wear rubber gloves.

In a deep bowl, add the cabbage and carrots. Dice the remaining vegetables & mix into the cabbage and carrots.
Sprinkle the sugar over the vegetables.
In a medium sized pot, bring the oil, vinegar, mustard, salt and celery seed to a boil. Pour this hot liquid over the vegetable mixture. DO NOT STIR!
Allow it to cool, then cover and store in the refrigerator for 24 hours.
Pour off the excess liquid before serving.

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