"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
THIS WEEK RECIPES ARE FOR MEMORIAL DAY WEEKEND
GARLIC TOMATO DIP
3 Tomatoes, diced
� onion or several green onions, diced
� cup tomato paste
(TIP) Try the tomato paste in a tube, place back in refrigerator for later use (TIP) If you use the can tomato paste, place leftovers place in a baggie, mark contents and place in your freezer.
2 Tbsp. extra virgin olive oil
1 tsp. sugar
2 Tbsp. fresh oregano or 1 Tbsp. dried oregano
3 garlic cloves, finely chopped
1 small jalapeno or � large jalapeno (optional)
1 Tbsp. chopped cilantro or basil
Salt and pepper to taste
BLEND all ingredients, except the cilantro, salt and pepper, in a blender or food processor for a few minutes until the ingredients are coarsely chopped.
Mix in the cilantro. Salt and pepper to taste before serving.
Serve with crackers, fresh sliced vegetables and or chips of choice.
BARBECUED BEEF BRISKET
6-8 lean brisket
1-4 ounce bottle liquid smoke
Garlic salt
Onion salt
Celery salt (optional)
BARBECUE SAUCE
1-14 ounce bottle of ketchup
� cup brown sugar
� Tbsp. salt
� tsp dry mustard
3 cloves garlic
1 ketchup bottle of water
� Tbsp. Worchester sauce
1/8 tsp. cayenne pepper
� Tbsp. liquid smoke
� tsp. vinegar
� tsp. pepper
� Tbsp. A-1 sauce
PLACE meat in a long shallow pan. Cover with liquid smoke and sprinkle generously with garlic, onion and celery salt. Refrigerate overnight.
SPRINKLE generously with Worcheshire, salt and pepper.
COVER and bake at 275 degrees for 5 hours.
COMBINE remaining ingredients to make B-B-Que sauce and simmer 30-40 minutes. (I MAKE A DOUBLE BATCH OF SAUCE, PLACE EXTRA IN A JAR, REFRIGERATE, IT WILL LAST A LONG TIME IN REFRIGERATOR, YOU WILL NEVER BUY STORE BOUGHT BARBECUE SAUCE AGAIN, THIS IS NATURAL AND YOU CAN CONTROL THE CHEMICALS AND PRESERVATIVES).
COLD RICE SALAD
2 cups cooked rice, brown or white, cooled
Broccoli, steamed, cooled and sliced OR Farmer Johns Green beans steamed, and cooled
Celery (3 stalks) chopped
1 cup green pepper, sliced
� lb. bean sprouts
� cup green onions, chopped
1/2 cup mushrooms, sliced
Parsley to taste
Mix all together.
DRESSING-ADD ONE HOUR BEFORE SERVING
1 Tbsp. brown sugar
� cup vegetable oil
1 Tbsp. lemon juice
� cup soy sauce
1 clove garlic, minced
WHISK all together and add and toss one hour to salad before serving.
COLESLAW
5 cups shredded cabbage
� cups toasted almonds
1 � cup dried cranberries
� cup celery, diced
� cup chopped green onions, white and green parts
� cup chopped green bell pepper
DRESSING
� cup mayonnaise or miracle whip
1 Tbsp. sweet pickle relish
1 Tbsp. honey mustard
1 Tbsp. honey
Salt and pepper to taste
Combine cabbage, almonds, cranberries, celery, green onions and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste. Refrigerate dressing until ready to serve. Pour dressing over slaw just before serving. Toss well.
I ALWAYS LIKE TO MAKE DEVILED EGGS.
CELERY STUFFED WITH CREAM. CHEESE, SWEET PICKLES, BLACK OLIVES, ETC. FOR A RELISH TRAY
DON NOT FORGET TO PICK UP THE
FRESH CORN AND FRESH ONIONS AND EVERYTHING ELSE, I DO NOT BUY ANYTHING FROM THE GROCERY STORE, ONLY FROM THE FARM, NO PESTICIDES, ONLY NATURAL.
GREEK YOGURT WITH HONEY AND STRAWBERRIES
1 small container plain non-fat Greek yogurt
Honey
12 strawberries, washed and roughly chopped
Place a few spoonfuls of yogurt into four glasses or ice cream bowls. Drizzle with about 1 Tbsp. honey. Add strawberries on top.
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AND OLD FAMILY RECIPE OR IF YOU WOULD LIKE TO SUBMIT A RECIPE, PLEASE CONTACT ANDREA AT afreebody@verizon.net
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
