Screen in Porch Transforms into a Kitchen
This addition project included updating and extending
the kitchen by adding new cabinetry and granite countertops.
The existing screened in porch was transformed into
a large enclosed breakfast area.
This new area included a vaulted ceiling, hardwood flooring, large windows and a sliding glass door.
 The homeowners are delighted because the extra space gives them 'breathing room" and an excuse to entertain. |
 Antipasto
Ingredients
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
4 cups chopped cauliflower
4 cups pearl onions
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 1/2 (6 ounce) cans tuna, drained and flaked
Directions In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate. |
Teriyaki Salmon
