Zucchini Relish

Zucchini Relish

8 c. finely chopped zucchini (about 3 lb) 

2 c. finely chopped onions 

1 c. finely chopped red pepper 

1/2 c. finely chopped green pepper 

1/4 c. pickling salt 

2 1/2 c. granulated sugar 

1 1/2 c. white vinegar 

1 1/2 tsp. dry mustard 

1 tsp. celery seeds 

1/2 tsp. coarsely ground black pepper 

1/2 tsp. turmeric 

2 tsp. corn starch 

1 Tbsp. water 

In large bowl, combine chopped vegetables and sprinkle with pickling salt. Stir to distribute salt through the vegetables. Let stand 1-2 hours, stirring periodically.  Drain.  Rinse thoroughly under cold, running water then drain again. 

In a large, heavy saucepan combine sugar, vinegar, mustard, celery seed, black pepper and turmeric.  Bring to a boil, add drained vegetables and return to boil, stirring often.  Simmer relish, uncovered, for 25 minutes. 

In a small bowl, stir together cornstarch and water.  Mix into relish.  Cook, stirring constantly, for 5 minutes or until clear. 

Pour into hot, sterilized canning jars, leaving 1/8" headspace.  Seal.  Store in cool, dry, dark place. 

Makes 4 - 500 mL jars. 

Balsamic Peaches

Balsamic Peaches

6 peaches 

1/3 c. balsamic vinegar 

1/4 c. honey 

1/4 tsp. cinnamon 

Cut peaches in half and remove pits (leave skin on the peaches).  Put peaches into a large, non-metal bowl.  Add vinegar and toss gently.  Cover and chill for 1 hour, stirring occasionally. 

Preheat BBQ to medium.  Mix honey and cinnamon (adjust amount of cinnamon to your preference).  Cook peaches on greased grill for about 5 minutes per side, brushing with honey mixture, until browned and grill marks appear.  Serve warm with vanilla ice cream. 

Breakfast Casserole

Breakfast Casserole

16 slices of bread, crusts removed, divided 

16 slices peameal bacon 

16 slices cheddar cheese 

6 eggs 

1/2 tsp. salt 

1/2 tsp. pepper 

1 tsp. dry mustard 

1/4 c. minced onion 

2 Tbsp. diced green pepper 

2 Tbsp. diced red bell pepper 

2 tsp. Worcestershire sauce 

dash of hot sauce 

3 c. milk 

The next morning 

1/2 c. butter, melted 

1 c. crushed Corn Flakes cereal 

Butter a 9x13 " baking dish.  cut and fit 8 slices of bread to fit over entire bottom of the dish.  Cover bread with sliced of peameal bacon and cheese.  Cut and fit remaining 8 slices of bread to completely cover the bacon and cheese. 

Whisk eggs with salt and pepper.  Whisk in dry mustard, vegetables and sauces.  Slowly whisk in milk and pour the egg mixture evenly over the casserole. 

Cover and refrigerate overnight. 

Preheat oven to 350 F.  Pour melted butter over top of casserole and sprinkle with Corn Flakes.  Bake until set and lightly browned, about 1 hour. 

Let casserole stand for 10 minutes before serving. 

Housewife Breakfast

Housewife Breakfast

4 or 5 croissants 

1 Tbsp. butter  

2 1/4 c. each sliced onions and mushrooms 

4 large eggs 

1 1/4 c. cream or whole milk 

1 c. grated Swiss cheese 

1 c. grated mozzarella cheese 

1/4 c. grated Parmesan cheese 

Shaved ham, cooked, crumbled bacon or small, diced sausages 

Slice croissants in half and place in buttered 8x11 " pan. 

Sautee onions and mushrooms.  Drain. 

Beat eggs and cream together.  Pour less than half over croissants.  Layer onions and mushrooms.  Top with cheeses and meat. 

Pour the rest of the egg mixture over the cheese before topping with the croissant tops. 

Refrigerate overnight (up to 24 hours). 

Bake 30 minutes at 350 F.  Let sit before serving. 

Ham and Cheese Brunch Squares

1 tsp (5 mL) vegetable oil
8 oz (250 g) shredded marble cheese (2 cups/500 mL), divided
24 oz (750 g) frozen toaster hash brown patties or loose hash browns, thawed (about 10 patties)
8 oz (250 g) cream cheese, softened
12 eggs
1/2 tsp (2 mL) coarsely ground black pepper
8 oz (250 g) thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup/250 mL sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)

1. Preheat oven to 450°F (230°C). Lightly brush lasagna with oil. Crumble hash browns over pan; press gently. Sprinkle with half of the cheese. Bake 13-15 minutes or until crust starts to brown.
2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup (50 mL) of the tops for garnish. Place ham and remaining green onions into a frying pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove pan from oven. Pour egg mixture over crust. Return to oven; bake 6-8 minutes or until center is set. Meanwhile, seed and dice tomatoes. Remove pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve.

Yield: 12 servings

Baklava

6 sheets Phyllo, defrosted

1/2 lb Butter, melted

1 cup Walnuts or Pistachios, chopped and toasted

1/2 tsp Cinnamon

3 Tbsp Sugar

1 cup Honey

Preheat oven to 375 F.  

Cut each sheet of phyllo in half so they are roughly square.  Place 1 sheet of phyllo on a baking sheet & brush liberally with butter.  Repeat with 5 more sheets. Scatter nuts, sugar and cinnamon over top. 

Place another sheet of phyllo over the nut mixture and brush with butter.  Repeat with the remaining sheets of phyllo.

With a sharp knife, cut the layered phyllo into serving sizes.

Bake for 10-15 minutes, until golden brown.  Remove from oven and drizzle with honey.

*you may need to re-cut the servings.

Bruschetta with Berries

1 cup Ricotta or Cottage Cheese

2 Tbsp Orange Juice

1 Baguette, sliced

a handful of Raspberries

a handful of Blueberries

6 Strawberries, chopped

4 Tbsp White Sugar

a sprig of fresh Mint

Mix cheese and orange juice together; sprinkle on bread slices, topping with fruit & sprinkled with sugar.  Toast under broiler for 1-2 minutes, until sugar starts to caramelize.  Garnish with mint.