By Lela Nargi
The spiced peaches and icebox pickles, dilly beans and tomatoes in each form and shape, the blackberry jam and sizzling pepper jelly--it’s summer season, and a complete international of summers previous, in a jar. Pack the pantry the way in which Grandma did, and placed away the sweetest end result and preserves, the main delicate savory greens, the flavor of the sunny day and the odor of the crisp harvest air, with greater than 250 blue-ribbon canning and protecting recipes culled from The Farmer’s Wife magazine. a competent source for the farm spouse, the recent mom, the suburban transplant, the journal shared recipes that made the kitchen sing and the kin sigh with contentment. besides directions for canning and holding vegetables and fruit out of your backyard or the farmer’s marketplace, this glorious cookbook, like an outdated relatives good friend, bargains recipes for utilizing the tomato sauce, raspberry jam, peaches, and different tasty fruit and veggies that you’ve “put by.”
Read Online or Download The Farmer's Wife Canning & Preserving Cookbook: Over 250 Blue-Ribbon recipes! PDF
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Extra info for The Farmer's Wife Canning & Preserving Cookbook: Over 250 Blue-Ribbon recipes!
Sample text
3 Tbsp butter Tomato fennel sauce Heat canola oil in a frying 2 Tbsp soy sauce 2 Tbsp Worcestershire sauce 1 Tbsp grainy mustard mesquite wood chips 2 ripe tomatoes, in half Tomato fennel sauce 2 Tbsp canola oil 1 bulb fennel, roughly chopped 1 onion, roughly chopped 1 large carrot, peeled and roughly chopped 1 stalk celery, roughly chopped 3 cloves garlic, roughly chopped pan on medium-high heat. Add fennel, onions, carrots, celery, and garlic and sauté for 3 to 5 minutes, or until onions are translucent.
Pour canola oil into a frying pan on high heat. When the oil just begins to smoke, carefully add perch fillets, skin side down. Dot butter evenly among the fillets and sauté for 3 minutes. Turn fillets over and cook another 30 seconds, or until fish flakes with a fork. To serve Place a perch fillet on each warmed plate, top with a generous dollop of the lemon aioli, and sprinkle with dill. Serve immediately. indd 52 9/12/08 3:37:22 PM Pickerel Tempura with Wasabi-Ginger Tartar Sauce Rémi Cousyn, Calories Bakery & Restaurant, Saskatoon Pickerel See Freshwater Fish, page 167 Wasabi-ginger tartar sauce In a bowl, com- bine mayonnaise, lemon juice, gherkins, capers, ginger, and wasabi powder.
Sprinkle with pumpkin seeds. Bake until the tip of a knife inserted in the thickest part of the fish comes out warm, 7 to 10 minutes.