End of the Garden Relish
recipe from my Grandma Knutson

Soak tomatoes, cucumbers and onions in salt water for 1 hour. Drain well. Heat sugar, vinegar and spices to boiling. Add all vegetables and bring to a full boil. Ladle relish into hot jars, leaving 1/2-inch head space. Wipe jar tops, cap and process 10 minutes in boiling water bath. Yield about 10-12 pints.

Tomato Salsa
recipe from Bernard Stoffel

Boil 3 quarts tomatoes until reduced to half, about 2 hours, stirring often. Add last quart of tomatoes and remaining ingredients. Simmer 20 minutes. Pack in hot pint jars, leaving 1/2-inch head space. Wipe jar tops, cap and process 15 minutes in boiling water bath. Yield about 6 pints.

Peach Glow Conserve
recipe from my great aunt Lois

Combine peaches and sugar. Bring to a boil, then cook over low heat, stirring often until thickened, 25-30 minutes. Add cherries. Put 1 peach pit in each hot, half-pint jar. Ladle hot conserve into jars leaving 1/2-inch head space. Wipe jar tops, cap and process 10 minutes in boiling water bath. Yield about 8 half- pints.

Carrot Pickles
recipe from Troy Chambers

Cook carrots and onion in water until just tender. Drain. Combine sugar, vinegar, oil and spices. Bring to a boil. Add carrots and onion. Simmer 5 minutes. Ladle hot carrots and juice into jars leaving 1/2-inch head space. Wipe jar tops, cap and process 10 minutes in boiling water bath. Yield about 3 pints.

Pickled Cherry Peppers recipe called in by Steve in Maribel

Heat vinegar, water and salt to boiling. Pack cherry peppers in hot jars, adding garlic, and dill if desired. Pour hot brine over leaving 1/2-inch head room. Wipe jar tops, cap and process 10 minutes in boiling water bath. Yield about 6 quarts.

Spiced Crab Apples recipe from "Goggy" (my great grandmother)

To prevent apples from bursting, run a large needle through each. Tie spices in a cheesecloth bag. Combine remaining ingredients; add spices and boil 5 minutes. Add apples, a layer at a time; cook gently until the apples are almost tender. Carefully remove apples. Repeat until all apples are cooked. Pour syrup over apples. Cover and let stand 12 to 18 hours. Pack apples into hot jars, leaving 1/4 inch head space. Remove spice bag and heat syrup to boiling. Pour syrup over apples, leaving 1/2-inch head space. Wipe jar tops, cap and process 10 minutes in boiling water bath. Yield about 6 pints.

Pickled Peppers recipe called in by Lillian in Duluth

Heat brine to boiling. In each hot jar, put 1 hot banana pepper, and 1 clove garlic. Pack jar full with sliced green peppers, leaving 1/2-inch head room. Pour hot brine over leaving 1/2-inch head room. Wipe jar tops, cap and process 10 minutes in boiling water bath.

Grape Conserve e-mailed to me by Bette in Wausau

Wash grapes; squeeze pulp from skins (save skins). Cook pulp until seeds loosen then press through wire strainer. Add skins and sugar to pulp. Squeeze juice from oranges and lemons; add to grapes. Carefully remove citrus rinds, taking as little of the white pith as possible; cut into fine strips. Cover rinds with cold water and heat to boiling. Drain and add to grapes. Simmer, stirring frequently, about 40 minutes until thick. Add nuts. Ladle into hot jars leaving 1/2-inch head room. Wipe jar tops, cap and process 10 minutes in boiling water bath.

Green Tomato Mincemeat recipe from Don Zifko

To prepare tomatoes: put through the food grinder, using a coarse knife. Peel and core apples and put through grinder. Combine all ingredients in a large, heavy kettle, and bring to boiling, stirring frequently. Reduce the heat and simmer until dark and thick - about 2 1/2 to 3 hours. Stir occasionally. Ladle into hot jars leaving 1/2-inch head room. Wipe jar tops, cap and process 15 minutes in boiling water bath. Yield about 8 pints.

Monkey Bread

Cut biscuits into 1/4s. Blend granulated sugar in cinnamon in a small paper bag. Add a few biscuits at a time and shake to coat. Put the coated biscuits into a greased, solid bottomed angel food or bundt pan. Sprinkle with nuts or raisins if desired. Continue until all biscuits are in pan. Boil brown sugar and margarine together for 1 minute. Pour over biscuits. Bake 35-45 minutes at 350o. Remove from oven and let stand 5 minutes. Turn out on a serving plate.

Swedish Pancakes - Plättar
Customarily served with lingon berries.

Whisk eggs together with 1/2 cup of milk for 2 or 3 minutes. Add flour all at once and beat to a heavy smooth consistency. Beat in remaining milk and then the butter and salt. Heat a heavy, lightly oiled cast-iron skillet (or a Swedish 5 or 7 section pancake pan) over medium heat until a few drops of water flicked on the surface bounce around and evaporate instantly. Drop 1 tablespoon batter into pan for each pancake; each should form a 3 inch circle. When the edges brown lightly after about 1 minute, turn the pancakes with a spatula and cook another minute or two. These are best served "from pan to plate," but if necessary, keep them warm in a 200° oven while you complete the rest.

Larry's Reuben Chip Casserole
recipe from Larry Meiller

Combine chips, water, eggs, Russian Dressing & caraway seed. Spread 1/3 of chip mixture on the bottom of a greased 8 X12 inch dish. Top with half of sauerkraut, corned beef & cheese. Repeat the layers, ending with a final layer of chips mixture on top. Bake uncovered in a medium oven (350 F.) for 30-45 minutes.

Spareribs with Sauerkraut
recipe from Larry Meiller

Yield: 6 to 8 servings

Cut ribs in pieces & brown in hot shortening. Place browned ribs in large deep baking dish. Sprinkle with salt and pepper. Combine catsup, corn syrup & dry mustard; baste ribs with half this sauce. Top with onion slices; cover & bake in a moderate (350 F.) oven for 1 1/2 hours, basting once. Add undrained sauerkraut around ribs; top with remaining sauce. Bake uncovered 30 to 45 minutes longer.

ZuBeefi
recipe from Larry Meiller

Yield: 6 to 8 servings

Topping

Slice one zucchini thinly season with salt and pepper and fry in olive oil. Place zucchini in a buttered 3-quart casserole. Fry onions, green pepper and garlic in butter in large skillet; remove & add to zucchini. Brown beef; pour off drippings. Stir salt, pepper, oregano and tomato paste into meat and cook slowly 3 minutes. Add meat mixture to zucchini; cool 5 minutes. Add cottage cheese and mix well. Sprinkle mozzarella cheese on top; cover and bake in a moderate oven (350F.) for 30 minutes. Remove cover, sprinkle with Parmesan cheese; place sliced olives on top and bake,uncovered, for 15 mins. To serve, slice remaining zucchini, saute in butter and place on top of casserole.

Chef Knutson