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This week in dinner, continued:
Sweet-Spicy Cucumbers over Tomatoes
-2 c. thinly sliced picking cucumbers (about 2 cucumbers)
-1 c. thinly sliced Vidalia or other sweet onion
-1/2 c. cider vinegar
-1/4 c. sugar
-1/2 tsp. salt
-1/2 tsp. mustard seeds
-4 garlic cloves, minced
-2 whole dried red chiles
-16 (1/4" thick) slices tomato
-1/8 tsp. salt
-1/8 tsp. freshly ground black pepper
Arrange half of cucumber in a 9" pie plate. Top with half of the onion. Repeat procedure with remaining cucumber and onion.
Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil, cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.
Arrange tomato slices on a platter; sprinkle evenly with 1/8 tsp. salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices. Yield: 8 servings (serving size: 2 tomato slices and about 1/3 c. cucumber mixture)
*Audrey's notes on this recipe: I did not use pickling cucumbers (worked out well anyway). I also forgot to get chiles when I went to the store, so I substituted a couple of shakes of crushed red pepper. I would recommend using smaller tomatoes, like Roma or something around that size unless you really really like tomatoes (I used larger ones and do not really really like tomatoes). I let it marinate for 2 days in an 8" cake pan covered with foil because my pie pan was occupied. The onions would do nicely sliced into thin rings.
Country Cheddar Soup
-2 Tbsp. butter
-1/2 c. chopped onion
-1/2 c. chopped celery
-1/2 c. chopped carrot
-1/2 c. chopped green bell pepper
-5 Tbsp. all-purpose flour
-4 c. chicken broth
-3 c. shredded sharp cheddar (12 oz)
-1-12oz. can evaporated milk
In a large saucepan, melt butter. Add the vegetables. Cook and stir over medium-low heat until vegetables are tender.
Sprinkle vegetables with flour, adding 1tablespoon at a time, stirring until flour is blended in. Add broth the pan. Cook & stir over medium heat until mixture comes to a boil.
Reduce heat, add cheese and stir with a large whisk until well blended. Slowly add condensed milk, stirring until well blended and heated through. Season to taste.
*Audrey's notes on this recipe: This is one of my recipes that's in my "regular rotation", as opposed to the rest which are brand new for me to try. It would go well with a loaf of crusty garlic bread. If you love cheese (ASHLEY), this one's awesome. I like cheese.
-2 c. thinly sliced picking cucumbers (about 2 cucumbers)
-1 c. thinly sliced Vidalia or other sweet onion
-1/2 c. cider vinegar
-1/4 c. sugar
-1/2 tsp. salt
-1/2 tsp. mustard seeds
-4 garlic cloves, minced
-2 whole dried red chiles
-16 (1/4" thick) slices tomato
-1/8 tsp. salt
-1/8 tsp. freshly ground black pepper
Arrange half of cucumber in a 9" pie plate. Top with half of the onion. Repeat procedure with remaining cucumber and onion.
Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil, cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.
Arrange tomato slices on a platter; sprinkle evenly with 1/8 tsp. salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices. Yield: 8 servings (serving size: 2 tomato slices and about 1/3 c. cucumber mixture)
*Audrey's notes on this recipe: I did not use pickling cucumbers (worked out well anyway). I also forgot to get chiles when I went to the store, so I substituted a couple of shakes of crushed red pepper. I would recommend using smaller tomatoes, like Roma or something around that size unless you really really like tomatoes (I used larger ones and do not really really like tomatoes). I let it marinate for 2 days in an 8" cake pan covered with foil because my pie pan was occupied. The onions would do nicely sliced into thin rings.
Country Cheddar Soup
-2 Tbsp. butter
-1/2 c. chopped onion
-1/2 c. chopped celery
-1/2 c. chopped carrot
-1/2 c. chopped green bell pepper
-5 Tbsp. all-purpose flour
-4 c. chicken broth
-3 c. shredded sharp cheddar (12 oz)
-1-12oz. can evaporated milk
In a large saucepan, melt butter. Add the vegetables. Cook and stir over medium-low heat until vegetables are tender.
Sprinkle vegetables with flour, adding 1tablespoon at a time, stirring until flour is blended in. Add broth the pan. Cook & stir over medium heat until mixture comes to a boil.
Reduce heat, add cheese and stir with a large whisk until well blended. Slowly add condensed milk, stirring until well blended and heated through. Season to taste.
*Audrey's notes on this recipe: This is one of my recipes that's in my "regular rotation", as opposed to the rest which are brand new for me to try. It would go well with a loaf of crusty garlic bread. If you love cheese (ASHLEY), this one's awesome. I like cheese.
