Tuesday, May 19, 2009

Dilly Beans

2 pounds bush green beans (round slim bean not flat)
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
1 teaspoon cayenne pepper, or 1 sliced jalapeno with
seeds, not stems
4 cloves garlic peeled
4 heads fresh dill
2 (1-quart) sterilized canning jars

Trim ends of green beans. Set lids of jars to boil in water in a small pan. Combine vinegar and water and salt in a large saucepot. Bring to a boil.

Pack beans lengthwise into hot jars, Add 1/4 teaspoon cayenne pepper, or the jalapeno slices, 2 cloves garlic and 2 heads of dill to each quart.

Ladle the boiling vinegar solution over beans. leaving 1/4 inch headspace. Place caps (still hot from the boiling water) on jars. Invert jars until cool.

You can place them in a hot water bath for 10 minutes, if desired. Store in a cool dry place for 4-6 weeks before opening.

After opening keep refrigerated.

Breakfast Ideas

From SES

Grape Nuts Breakfast Bars

3 cups Grape Nuts cereal
1 cup nonfat milk
1 cup unsweetened applesauce
1 cup raisins or craisins or other dried fruit chopped to raisin size
2 teaspoons vanilla extract

Heat oven to 350 degrees F. Mix all ingredients together. Pour into a nonstick 9-in square baking dish. Bake for 35 minutes, or until firm. Cool and cut into 12 squares. (or more)
Breakfast Cookies (or anytime) What kid, of any age, can refuse cookies for breakfast

1/2 cup butter, softened
1 cup peanut butter
1 1/3 cups packed brown sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup water
1 cup all-purpose flour
1 cup whole wheat flour
2 cups quick cooking oats
1/2 cup wheat germ
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 cup raisins

In a large bowl, using an electric mixer, beat together butter, peanut butter, brown sugar, and vanilla until creamy. Beat in eggs and water.
Mix together flours, oats, wheat germ, salt, cinnamon, and baking soda. Mix into peanut butter mixture. Stir in raisins. Drop by ice cream scoopfuls 2 1/2 inches apart on greased cookie sheets. Flatten slightly. ( For little kids make the size smaller)
Bake at 350 degrees F (175 degrees C) for 18 - 20 minutes. Cool on cookie sheet for 2 minutes, then transfer to cooling racks. Store in an airtight container.