Select firm, green heads of broccoli. Cut the broccoli off at the point of the stem where it cuts easily. This is usually just below where the floret stalks begin. Then cut the florets into even-size pieces. If any of the floret stems are too thick, cut them in half, or more if needed. Put the broccoli in a flat pan with enough water to make about 1 inch on the bottom of the pan. Cover the pan and turn the heat on high. When you hear it begin to boil (or see the steam come out of the pan), turn the heat down to medium. Cook for 12 minutes.
You can test the stem portions to be sure it is done. Drain the liquid and set back on the burner, uncovered, for a minute or two to make sure all the liquid is boiled off. Eat plain, cover with butter, or cover with Cream Sauce.
Cream Sauce...2 tablespoons butter...2 tablespoons flour...1 cup milk...
To make a smaller quantity of sauerkraut, reduce the recipe ingredients proportionately. Allow 2 ounces salt to each 6 pounds of cabbage.
48 pounds cabbage...1 pound salt
Let cabbage heads stand at room temperature for about 24 hours to wilt. This causes the leaves to soften slightly and become less likely to break when cut. Wash the head and remove outer leaves. Cut heads into quarters and remove the cores. With a sharp knife, shred 5 pounds of cabbage 1/8 to 1/4-inch thick. Place the shredded cabbage in a large mixing bowl and sprinkle with about 3 tablespoons of the salt. Mix the salted cabbage with your hands or with a stainless steel spoon and let it stand 3 to 5 minutes.
Wash a 10-gallon crock with soapy water, rinse and scale it with boiling water. Pack salted cabbage into the crock. A brine will form as you press the cabbage down. Repeat the shredding and salting in 5-pound lots until the crock is filled to within no more than 5 inches of the top. The brine should cover the cabbage. If it does not, add additional brine by heating 1 1/2 tablespoons of salt with 1 quart of water. Cool the brine to room temperature before adding it to the crock.
To cover the cabbage and weight it down to keep it submerged in the brine, fill a clean, large, heavy plastic bag, such as heavy-duty trash bag, with water and lay it over the cabbage. Fit the bag snugly against the inside walls of the crock to prevent the surface of the cabbage from being exposed to air. This will prevent the growth of a yeast film or mold. Add more water to the plastic bag, if necessary, to keep the cabbage submerged. Seal the bag with a twist tie. Cover the crock with plastic wrap.
Fermentation will take place from 3 to 6 weeks depending on the room temperature. The ideal temperature is 75 degrees F. At 75 degrees F fermentation will take about 3 weeks; at 70 degrees F, 4 weeks; at 65 degrees F, 5 weeks; and at 60 degrees F allow about 6 weeks.
Tightly packed in covered containers, the kraut can be safely kept in the refrigerator for several months. If you don't have space, can the sauerkraut.
Canning the Sauerkraut...Bring the kraut to a simmer; do not boil. Pack it into clean, hot jars, leaving 1/2-inch headspace; seal. Process in a water bath canner for 20 minutes for quarts or 15 minutes for pints. Start counting the processing time when the water in canner starts to boil.
Baked Stuffed Shrimp
6 tablespoons butter, divided...1 cup fresh crab meat or 1 (7 1/2 ounce) can...1 teaspoon Worcestershire sauce...1/2 teaspoon salt...2 tablespoons mayonnaise...2 tablespoons flour...1 cup milk...
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Garlicky Gilroy Chicken Wings
Gilroy, California is the garlic capitol of the world.
2 pounds chicken wings...3 fresh heads garlic, separated and peeled...1 cup olive oil...1 tablespoon olive oil (additional)...15 drops Tabasco sauce...1 cup grated parmesan cheese...1 cup Italian style bread crumbs...
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Caesar Salad
1/8 teaspoon MSG...1/4 teaspoon dry mustard...1 tablespoon lemon juice...1/8 teaspoon granulated sugar...6 tablespoons olive oil...2 tablespoons wine vinegar...1 (2 ounce) can anchovy fillets...
caesar recipes, salad recipes, vegetable recipes
*
Creamy Garlic Spinach Soup
1/2 pound fresh spinach ...8 tablespoons butter, divided...3 cups chicken stock ...4 medium potatoes, diced ...2 large garlic heads, minced ...2 large onions, diced ...2 cups heavy cream ...
creamy recipes, garlic recipes, spinach recipes, soup recipes, vegetable recipes, goldmine recipes
Sopa de Ajo (Garlic Soup)
1/4 cup extra virgin olive oil...3 heads (not cloves) garlic with...1 1/2 to 2 cups puréed tomatoes, skins and seeds removed...1 handful fresh thyme sprigs or 2 teaspoon dried thyme...2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram...Salt, to taste...1/2 teaspoon freshly-ground white pepper...
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Garlic Soup
1 teaspoon olive oil ...1 cup dry white wine ...4 cups defatted chicken stock ...1/2 teaspoon dried thyme ...1/4 teaspoon dried marjoram ...4 sprigs parsley, chopped...Salt and pepper, to taste ...
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Broccoli and Cream Sauce
Select firm, green heads of broccoli. Cut the broccoli off at the point of the stem where it cuts easily. This is usually just below where the floret stalks begin. Then cut the florets into even-size pieces. If any of the floret stems are too thick, cut them in half, or more if needed. Put the broccoli in a flat pan with enough water to make about 1 inch on the bottom of the pan. Cover the pan and turn the heat on high. When you hear it begin to boil (or see the steam come out of the pan), turn the heat down to medium. Cook for 12 minutes.
You can test the stem portions to be sure it is done. Drain the liquid and set back on the burner, uncovered, for a minute or two to make sure all the liquid is boiled off. Eat plain, cover with butter, or cover with Cream Sauce.
Cream Sauce...2 tablespoons butter...2 tablespoons flour...1 cup milk...
broccoli recipes, cream recipes, sauce recipes
Homemade Sauerkraut
To make a smaller quantity of sauerkraut, reduce the recipe ingredients proportionately. Allow 2 ounces salt to each 6 pounds of cabbage.
48 pounds cabbage...1 pound salt
Let cabbage heads stand at room temperature for about 24 hours to wilt. This causes the leaves to soften slightly and become less likely to break when cut. Wash the head and remove outer leaves. Cut heads into quarters and remove the cores. With a sharp knife, shred 5 pounds of cabbage 1/8 to 1/4-inch thick. Place the shredded cabbage in a large mixing bowl and sprinkle with about 3 tablespoons of the salt. Mix the salted cabbage with your hands or with a stainless steel spoon and let it stand 3 to 5 minutes.
Wash a 10-gallon crock with soapy water, rinse and scale it with boiling water. Pack salted cabbage into the crock. A brine will form as you press the cabbage down. Repeat the shredding and salting in 5-pound lots until the crock is filled to within no more than 5 inches of the top. The brine should cover the cabbage. If it does not, add additional brine by heating 1 1/2 tablespoons of salt with 1 quart of water. Cool the brine to room temperature before adding it to the crock.
To cover the cabbage and weight it down to keep it submerged in the brine, fill a clean, large, heavy plastic bag, such as heavy-duty trash bag, with water and lay it over the cabbage. Fit the bag snugly against the inside walls of the crock to prevent the surface of the cabbage from being exposed to air. This will prevent the growth of a yeast film or mold. Add more water to the plastic bag, if necessary, to keep the cabbage submerged. Seal the bag with a twist tie. Cover the crock with plastic wrap.
Fermentation will take place from 3 to 6 weeks depending on the room temperature. The ideal temperature is 75 degrees F. At 75 degrees F fermentation will take about 3 weeks; at 70 degrees F, 4 weeks; at 65 degrees F, 5 weeks; and at 60 degrees F allow about 6 weeks.
Tightly packed in covered containers, the kraut can be safely kept in the refrigerator for several months. If you don't have space, can the sauerkraut.
Canning the Sauerkraut...Bring the kraut to a simmer; do not boil. Pack it into clean, hot jars, leaving 1/2-inch headspace; seal. Process in a water bath canner for 20 minutes for quarts or 15 minutes for pints. Start counting the processing time when the water in canner starts to boil.
Yields 16 to 18 quarts.
Old-Time Sauerkraut Method...
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