Horseradish & Beets *Family Recipe*

Ingredients:

1 1/2 lbs horseradish
9 cans of beets, drained
1 1/2 tsp of salt
2 tbsp sugar
1/2 cup cider vinegar


Directions:
Wash, peel and dice the horseradish. Put it through the food processor once or twice, enough to make it spreadable.

Drain the beets & process them as well.

Combine the beets and horseradish, add salt, sugar, and cider vinegar. Mix well.


You can pour the mixture into canning jars and seal them if you wish. Otherwise put in a sealable container, and in the refrigerator for storage.

Dinosaur Bar-B-Que's Garlic Dill Pickles

Equipment:

4 (1 Quart) jars with lids, cleaned well in hot water
3 quart saucepan
Wide Mouth Funnel

Ingredients:

4lbs pickling cucumbers
1/4 cup chopped garlic
2 jalapeno peppers, thinly sliced
1/2 cup chopped fresh dill

Brine:
4 cups white vinegar
2 cups water
6 tbsp kosher salt
1/2 cup sugar
5 tablespoons pickling spice
2 tbsp mustard seeds
2 tbsp black peppercorns

Directions:

1. Combine the vinegar, water, kosher salt, sugar, pickling spice, mustard seeds, and peppercorn in the saucepan and bring it to a boil over high heat. Remove from heat and allow it to cool until just slightly warmer  than room temperature.

2. Slice the cucumbers into 1/2 inch thick rounds. Divide them evenly between the jars. Add the garlic, jalapenos, and dill, dividing them all evenly between the jars.

3.Pour the brine into the jars, making sure they cover the ingredients. Cool to room temperature and cover with lids. Store in the refrigerator, allowing the pickles to marinade for a week, then serve. 

Loaded Potatoes *Low Fat*

Ingredients:

4 large potatoes
1/4 cup of low fat miracle whip
1/2 cup of lite sour cream
1/2 cup of fat free shredded cheddar cheese
1/4 cup of freshly cut chives, separated
8 strips of turkey bacon
1 tsp ground black pepper
salt to taste

Directions:

In a small bowl, mix the miracle whip and sour cream. Add half of the chives, cheese and pepper. Let it chill in the refrigerator for a bit.

Prepare the potatoes as you would for mashed potatoes, but stop boiling them a little earlier, about 15 minutes instead of 20.

Mash the potatoes down a bit when they're done and add them to the refrigerated mix. Use the remaining chives and crumbled bacon to put on top.

Serves 4-6.

Zucchini Bread *Not Low Fat*

Ingredients:

3 Cups of Flour
3 Eggs
1 Cup Vegetable Oil
2 1/2 Cups Sugar
2 Cups Grated Zucchini
1 Cup of Chopped Walnuts
1 tsp of Salt
1 tsp of Baking Soda
1 tsp of Baking Powder
3 tsp Ground Cinnamon
3 tsp Vanilla Extract

Directions:

Grease and flour two 8x4 pans and preheat the oven to 325 degrees.

Sift the flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture and beat it well. Stir in the grated zucchini and nuts until they're well combined. Pour the batter into the prepared pans evenly.

Bake them for 40 to 60 minutes, or until an inserted toothpick comes out clean.

Cool for 20 minutes.