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7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices
Mix together the following and pour over cucumber mixture:
2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt
Pack in jars and store in refrigerator. Eat immediately. Refrigerate any leftovers.
8 oz. sun dried tomatoes, slivered with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed, chopped
1/4 c. sliced Kalamata olives (optional)
1 lb. pasta
Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let sit at room temperature for about 3 hours. Cook pasta. Toss with sauce while pasta is hot.
1/4 c. mayonnaise
1 tsp. vinegar
Salt
Pepper
Garlic powder
Onion powder
3 lg. cucumbers
Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to taste. Peel and slice cucumbers and add to mixture. Let cucumbers marinate for at least 2 hours before serving.
1 lb. ground turkey
1 sm. onion, diced
1 sm. bell pepper, diced
1 clove garlic
1 #2 can whole tomatoes
olive oil
Brown ground turkey and drain. Saute vegetables in oil on very low heat. Add sauteed vegetables to turkey, then tomatoes and bring to a rapid boil. Reduce heat and simmer until liquid begins to thicken. Serve over toast, pasta or rice. Low in fat. Can be frozen.
8 oz. sun dried tomatoes, slivered with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed, chopped
1/4 c. sliced Kalamata olives (optional)
1 lb. pasta
Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let sit at room temperature for about 3 hours. Cook pasta. Toss with sauce while pasta is hot.