Ingredients, Lunch/Dinner, Vegan

Bread and Butter Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 c sweet onions, very thinly sliced
  • 2 c distilled white vinegar
  • 1 c sugar
  • 2 Tbs pickling spice
  • 1 Tbs pickling salt

Directions:

  • Wash and slice the cucumbers and onions.
  • In a large pot, combine vinegar, sugar, pickling spice, and pickling salt. Bring to a boil, make sure sugar and salt are dissolved.
  • Turn heat down and let cool 3 minutes.
  • Arrange 3 pint jars on counter and put 1/3 c sweet onions in each jar, layering with cucumbers. Pack firmly.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace. Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Ingredients, Lunch/Dinner, Vegan

Garlic Dill Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles

Ingredients:

  • 2 lbs cucumbers
  • 1 1/2 c apple cider vinegar
  • 1 1/2 c water
  • 2 Tbs pickling salt
  • 6 garlic cloves, peeled
  • 3/4 tsp crushed red pepper
  • 3 tsp dill seed
  • 1 1/2 tsp black peppercorns

Directions:

  • Wash and slice the cucumbers.
  • In a large pot, combine vinegar, water, and pickling salt. Bring to a simmer.
  • Arrange 3 pint jars on counter and put 1/4 tsp crushed red pepper, 1 tsp dill seed, 1/2 tsp black peppercorns, and 2 garlic cloves in each jar.
  • Pack the cucumber slices tightly into the jars.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace.
  • Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.
Lunch/Dinner, Side Dishes, Vegan

Country Coleslaw

Listen to Episode 58: Side Dishes

Ingredients:

  • 1 large head cabbage, shredded
  • 1 large green pepper, sliced paper thin
  • 2 medium onions, sliced or chopped
  • 1 medium jar pimentos, drained
  • Carrot, grated (opt.)
  • Dressing (listed in directions)

Directions:

  • To make the dressing, mix 1 c salad oil, 1 c sugar, 3/4 c white vinegar, 1 1/2 tsp salt, and 1 tsp celery seed. Boil for 2 minutes.
  • Mix all vegetables in a bowl. If onions are sliced, separate the rings.
  • Pour the hot dressing over vegetables. Cover tightly and refrigerate overnight.
  • Stir in the morning or before serving. Drain the dressing off before you serve.
  • If the cabbage is very large, make another half batch of the dressing.
Dessert, Lunch/Dinner, Side Dishes, Vegan

Harvest-Stuffed Pumpkin

Listen to Episode 50: Harvest-Stuffed Pumpkin

Ingredients:

  • 1 pie pumpkin
  • 3/4 c dried cranberries
  • 3/4 c dried blueberries
  • 3/4 c dried cherries
  • 3/4 c dried apples
  • 3/4 c black raisins
  • 3/4 c golden raisins
  • 3/4 c walnuts
  • 3/4 c pecans
  • 2 Tbs melted butter
  • 1/4 c honey

Directions:

  • Pie pumpkin should be about 8-inches diameter. Clean the outside well. Cut a lid with a nice flat surface on it so it stays on during baking, cutting horizontally works well. Clean out seeds and strings, like a jack o’ lantern.
  • Microwave 5 minutes on high to pre-cook or bake 20 minutes in a 350°F oven while preparing the filling.
  • Layer filling (all but honey and butter) into pumpkin 1/4 c at a time, repeat until pumpkin is filled.
  • Pour melted butter and honey over top of filling, place lid on top.
  • Bake in 350°F oven for 30-45 minutes.
Beverages, Lunch/Dinner, Vegan

Icy Holiday Punch

Listen to Episode 40: Punches I Have Known

Ingredients:

  • 1 6-oz package Jello (we use strawberry, you can use any flavor)
  • 3/4 c sugar
  • 2 c boiling water
  • 1 46-oz can pineapple juice
  • 6 c cold water
  • 2 2-liter bottles of ginger ale

Directions:

  • In a 1-gallon freezable container (an ice cream bucket works very well), dissolve Jello and sugar in boiling water.
  • Stir in pineapple juice and cold water. Cover and freeze overnight.
  • Remove from the freezer 2 hours or so before serving. Place in a punch bowl.
  • Pour over ginger ale just before serving. Break up any large pieces of frozen juice, the punch should look like slush.
  • Add additional ginger ale as needed.
Lunch/Dinner, Side Dishes, Vegan

Oven Fries

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • 5-6 medium to large potatoes (russets or regular white work best)
  • 1/4 c olive oil
  • 1 Tbs grated Romano cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  • Scrub potatoes, cut out any bad spots, and cut into fries leaving skin on.
  • Soak in cold water for 15 minutes. Drain, rinse, and pat dry with paper towels.
  • Blend olive oil, romano cheese, salt, and pepper. Toss cut fries in this mixture in a bowl or plastic bag.
  • Line a baking sheet with foil and spray with nonstick cooking spray. Bake at 400°F for 40 minutes (30 for convection oven). Serves 4.
Lunch/Dinner, Side Dishes, Vegan

Rye Toast Crackers

Listen to Episode 33: Rye Not Pumpernickel?

Ingredients:

  • 1 loaf bakery rye bread, any type
  • Spray-on olive oil
  • Sea salt

Directions:

  • Heat oven to 375°F. Thinly slice rye bread, about 1/4 inch think. Cut slices in half or into serving size pieces.
  • Place on baking sheet. Spray with olive oil. Sprinkle with sea salt.
  • Bake for 25 minutes or until browned and crispy.
  • Cool. Store in an airtight container.
Lunch/Dinner, Soup, Vegan

Vegetable Soup

Listen to Episode 32: More Soup For You!

Ingredients:

  • 29 oz tomato pureé
  • 46 oz vegetable juice
  • 4 carrots, chopped
  • 4 celery ribs, chopped
  • 1/2 head cabbage
  • 1 Tbs garlic
  • 6 potatoes, cut up
  • 1 can green beans
  • 2 c frozen corn
  • 2 c frozen lima beans
  • 2 c peas

Directions:

  • Shred cabbage in the food processor.
  • In a large pot, mix tomato pureé, vegetable juice, carrots, celery, cabbage, and garlic.
  • Add water using the tomato pureé and vegetable juice cans (equivalent to 75 oz, rinses out cans). Cook for 2 hours, until cabbage is cooked and clear.
  • Add potatoes and cook about 45 minutes more.
  • Add green beans with juice and cook 10 minutes. Add corn and lima beans, cook 10 minutes. Add peas last, cook 10 minutes.
  • Serve hot with a fresh loaf of Mary Mac Bakehouse bread!