Yum-yummmm

⭐ Caramelized Onions and Green Beans
2 Tablespoons real butter
1/4 cup sliced almonds (opt.)
5 green onions
1 clove garlic, pressed
1 large bunch green beans
1 bell or jalapeño pepper (opt.)

Clean onions and cut into long halves or quarters. Stem and rinse beans. Brown almonds, if desired, in butter, in a good fry pan, then remove from pan and set aside.Throw rest of ingredients into pan. Begin on high heat, but turn to low before it burns. Cover. Stir often. When beans wrinkle some, it probably is done. Test for tenderness of carrots. Add salt and fresh pepper, if desired. We love it!
I’ve also been known to add summer squash, cauliflower, and/or carrots to this dish. Just cook it all until you are afraid it might burn, then pour into serving dish before it does!

⭐ The Secret to My Meat Salad
2 cups ground, cooked meat, such as roast or turkey
1 chopped egg
½ cup chopped celery
½ cup chopped apple, skin on
½ cup pickle, dill or sweet
¼ cup real mayonnaise
1 tablespoon mustard
few drops liquid smoke

Stir all together well. May need more mayonnaise.

⭐ Brined Chicken
Thaw chicken meat in 1 gallon warm water with 1 cup salt added. Rinse. Prepare as usual for your recipe; taste before you salt. You will appreciate the difference. 

⭐ Homemade Kosher Dill Pickle
Bring to a boil:
3 quarts water
1 quart real cider vinegar (5% acidity!)
1 cup plain salt

Heat lids according to package instructions. Tightly pack small cucumbers into clean jars. To each jar add 1 clove garlic, 1 cayenne pepper, and 1 teaspoon dill seed. Pour boiling brine into jars to ½ inch below rim. Wipe rim. Apply lid and screw band. May at this point use hot water bath for 15 minutes.

More tomorrow!

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