All posts by Margie

Hamburger Dills

Yield: about 7 pints

Ingredients:

  • 4 pounds 4-inch cucumbers
  • 6 TBSP Canning Salt
  • 4 ½ Cups Water
  • 4 Cups vinegar (I used white)
  • 14 heads fresh dill
  • 3 ½ teaspoons mustard seed
  • 14 Peppercorns

Directions:

Wash cucumbers; drain. Cut cucumbers into ¼- inch crosswise or length-wise slices, discarding blossom ends. Combine salt, water and vinegar in a large saucepot; bring to a boil. Pack cucumbers into hot jars, leaving ¼ inch headspace. Add 2 heads of dill, ½ teaspoon mustard seed and 2 peppercorns to each jar. Ladle hot liquid over cucumbers, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Grandmother Manchester’s Holiday Orange Salad

We have this every Thanksgiving and/or Christmas Dinner!  Yummy!
Ingredients:

  • 9 Navel Oranges, Sliced
  • 1 cup Olive Oil
  • 1 cup Powdered Sugar
  • ½ tsp. salt
  • Juice of one lemon
  • Paprika

Directions:

Slice oranges about five slices to the orange.

Arrange in layers- 1st oranges, sprinkle paprika, drizzle olive oil, sprinkle powdered sugar, repeat 3 or 4 times.

Salt and add lemon juice to top layer.   Refrigerate for at least four hours or overnight!
I put the oranges on a bed of fresh organic lettuce and drizzle marinate over them.

Serve

Enjoy!

Nonna’s Cabbage Sauce over Ziti

Serves 4-6

Prep time: 30 Minutes

Ingredients:

  • 2 tbsp. olive oil
  • 4 cloves of garlic, minced
  • ½ tsp. hot pepper flakes, to taste
  • 2 whole tomatoes chopped
  • 1 head of napa cabbage chopped
  • 1 tbsp tomato paste
  • chicken stock
  • 1 lb of ziti

Directions:

Brown garlic in oil with hot pepper flakes, add chopped cabbage and tomatoes. Saute’ 10 minutes. Add tomato paste and stock to make looser and cook on low boil for 20 minutes.

While cooking the cabbage sauce, heat water and cook pasta.

When pasta is done toss sauce over pasta and serve.

Susie Manchester’s Dried Cranberry Chutney/Salsa

This is wonderful on any Organic Poultry!  I always make this for Thanksgiving and Christmas!

    Ingredients:

  • 1 5oz bag of Dried Cranberries
  • 2 Orange (1 squeezed & 1 quartered)
  • 1 Tbsp. Olive oil
  • Sea Salt   (to taste)
  • 1 tsp. Ginger minced
  • 1 tsp. Jalapeno

In a 4 quart sauce pan add all the ingredients.  Place on medium heat.  Heat till boiling, then simmer for 20 minutes, until the cranberries have popped.  Chill and Serve.

Enjoy!

 

We are in 10 additional Giant Eagle Stores!

 

We are not only in Giant Eagle Market District, but 10 additional Giant Eagle Stores!

WE WILL HAVE PEOPLE DEMO-ING OUR MILK IN ALL OF OUR NEW GIANT EAGLE STORES THIS WEEKEND      (Oct.6 -7, 2012)     Come have a taste!!!

 

 

Here are our new locations!

Giant Eagle

5055 Library Road, Bethel Park, PA 15102

8901 Route 30, North Huntingdon, PA 15642

1671 Butler Plank Road, Glenshaw, PA 15116

1717 Cochran Road, Pittsburgh, PA 15220

206 Seven Fields Blvd., Seven Fields, PA 16046

9805 McKnight Road, Pittsburgh, PA 15237

132 Ben Avon Heights Road, Pittsburgh, PA 15237

8080 McIntyre Sq. Drive, Pittsburgh, PA 15237

4007 Washington Road, McMurray, PA 15317

910 Freeport Road, Waterworks Plaza, Pittsburgh, PA 15238

Thanks for all your support!

Fresh Corn

What is summer to me?  Fresh corn!

Farmer Dave Roos at Left Bower Farm certainly grew the sweetest and most delicious corn this year! It brought back memories of my childhood and my grandparents, Marmee & Pop!

Pop at the grill with a big thick steak and his white apron!

And all of us cousins sitting together husking the corn up on Lake Erie..

I remember it was usually, Our Mom’s (My mom Joan and her twin, Jean’s birthdays, July 27th)!  What fun we had!

When we were at the lake, Dad, Hugh Manchester, would wake us and we would go out and raise the flag! (and if I was lucky, no one else would wake and my dad would take me water skiing.  the lake would be like glass, It was dad & me and the whole lake belonged to us!)

Then the rest of the day would be spent at the beach swimming, sailing and water skiing and then at the end of the day we would have a great family dinner!  There is nothing better than family!

Then we would take the flag down and fold it military style!

Margie’s Beef Pot Roast

Winter Day
I love cozy foods on a cold winters day!

This is wonderful on a crisp cold winter day and you just want to be cozy and have something warm to eat!

Serve this with mashed potatoes or wide egg noodles!

Time: 3 Hours

Directions:

  • 3-lb Manchester-Farms Grass Fed Beef Chuck Roast
  • 1/4 cup of butter
  • 3 carrots chopped
  • 4 celery stalks chopped
  • 1/2 cup chopped white onion
  • 1   10  oz can beef consomme
  • 1 cup dry red wine
  • 2 tsp. Salt
  • 1/8 tsp. pepper
  • 1/2 tsp. paprika
  • 1 tbsp capers
  • 1/4 cup flour (optional)
  • 1 sup sour cream
  • 3 cloves of garlic, minced

Directions:

Preheat oven to 350 degrees.

In a large Dutch oven or Roasting Pan brown roast in butter. Take roast out of Dutch oven and set aside.  Add carrots, celery, onion and garlic Dutch oven and cook till softened.  Add mushrooms and cook a few minutes. Add 1/2 of the Consomme (If you do not have consomme, use stock) with wine, salt, pepper, paprika and capers. Add the beef back into the Dutch oven, cover and cook in oven for 2 hours, or until meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consomme and stir into the puree in the pan. Heat until sauce is thickened, take off the heat and add the sour cream.

Serve the pan sauce over the sliced meat.  The sauce is also delicious over potatoes or noodles.  Enjoy!