Tag Archives: recipe

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!

 

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!

 

Sweet Cucumber and Green Tomato Pickles

I had a girl’s weekend a few years back and had my Mom and Sisters, Susan, Jeanie & Sarah all came to Manchester-Farms.  I made these sweet cucumber & green tomato pickles and they were a real hit!

7   half-pint Jars

Ingredients:

  • 4 cups thinly sliced unpeeled cucumbers
  • 4 cups thinly sliced green tomatoes
  • 2 cups thinly sliced white onions
  • ¼ cup salt
  • 1 cup sugar
  • 2 cups cider vinegar
  • 1 Tablespoon mustard seed
  • ½ teaspoon celery seed
  • 5 or 6 peppercorns
  • ½ teaspoon turmeric

Directions:

Arrange by alternating layers of cucumbers, green tomatoes, onions and salt in bowl. Let stand 6 to 8 hours, or overnight. Drain.     Combine the remaining ingredients in a 4-quart kettle and bring to a boil. Add the cucumbers, tomatoes and onions and boil until the vegetables are clear, 5 to 10 minutes.

Pack in hot sterile jars and seal at once.

From The New York Times Cook Book

 

9/27-10/1, 2007

My Pasta with Sundried Tomatoes

Work Week

We had a family work weekend and I served this pasta, it was a great hit!!!

(A favorite, I serve this as a main course or a first course, followed by chicken cutlets and a fresh salad.)

Servings: 8

Ingredients:

  • 2 cups sun dried tomatoes, oil packed & chopped
  • 2 cloves garlic, chopped
  • 1 tsp. hot pepper flakes
  • ¼ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled (French or Bulgarian Feta are my favorite)
  • 1 pound spaghetti or fuselli pasta
  • 1 tbsp. salt

Directions:

Place sun-dried tomatoes with a ¼ cup of oil from the sun-dried tomatoes, garlic and hot pepper flakes into blender or food processor. Puree until smooth.

Heat water for pasta, when it comes to a boil add 1 tbsp. salt and pasta. Cook till al dente.

Toss pasta with sauce, parsley and feta.

Serve immediately.

London Broil with Cherry Balsamic Sauce

I find London Broil to be a tough steak to cook.  This is one recipe that I have found, that really does work and the cherry balsamic sauce is delis!

(From Cooking Well Magazine)

Ingredients:

Sauce:

  • 1/3 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 tbsp cherry preserve
  • 2 cloves garlic, mince
  • 1/2 tsp. salt & freshly ground pepper to taste
  • 1 ½ pounds Manchester-Farms Organic Grass-Fed London Broil
  • 3 tbsp shallot, finely chopped
  • 2 tbsp butter softened

Directions:

In a small bowl, whisk together wine, balsamic vinegar, cherry preserve, garlic, salt and pepper.  Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.

Remove the meat from the marinade.

Pour the marinade into a small saucepan; add shallot and set aside.

Heat the grill to medium high.   Grill London broil for 10 to 12 minutes per side for medium-rare, depending on the thickness.

Transfer the meat to a cutting board and rest for 5 minutes.

While the meat is cooking, bring the marinade to a boil, cook over medium-high heat for 5 – 7 minutes, or until it is reduced to about 1/2 cup.

Remove from heat; add butter and whisk until melted.

Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce.

Serve the meat with the sauce.

Cilantro Sauce

I love this sauce and use it on Manchester-Farms Beef or Organic Chicken!

I also sometimes substitute parsley for the cilantro

Ingredients:

  • 2 Med. Garlic cloves
  • ½ Teaspoon salt

Mash these 2 together ingredients in a mortar and Pestle to form a paste.

  • 1 Cup of cilantro coarsely chopped
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/8 Teaspoon Cayenne

Place all ingredients into Blender. Blend until smooth

Serve with your choice of meat or chicken.

Pesto of Sundried Tomatoes and Arugula

From Pasta Fresco one of my all-time favorite cookbooks by Viana La Place & Evan Kleiman- I found out about this cookbook from my sister, Jeanie who worked for Evan Kleiman years ago in L.A.

Servings: 4

Preparation: 20 minutes

Ingredients:

  • ¾ cup plump, moist sun dried tomatoes
  • 2 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • ¼ cup extra virgin olive oil
  • salt to taste
  • 1 pound penne pasta
  • 2 bunches cleaned arugula, coarsely chopped
  • Parmesan cheese, freshly grated

In a food processor with steel blade, process sundried tomatoes, garlic, red pepper flakes and olive oil. Process until it has a pesto texture. Scrape out the mixture to a small bowl.

Cook pasta in abundant boiling salted water, cook until al dente, drain.

Place pasta, pesto and arugula in a bowl and toss. Salt to taste.

Serve with Parmesan cheese.

Enjoy!