Spicy Pickled Veggies

spicy pickled veggies

1/4 cup pickling spices

sprinkling of mustard seeds

1/2 TB pink salt

3 cups sugar

3 cups apple cider vinegar

6 oz sliced carrots

6 small pickling size cucumbers, sliced

1 green pepper, sliced

1 onion, sliced

 

Place all veggies in large glass bowl.

Combine spices, sugar and vinegar in large stock pot.

Boil until sugar is dissolved.

Pour over veggies.

Cool.

Ladle into canning jars and refrigerate.

Will keep  3-4 weeks.

 

 

Similar recipe in TOH and old  church cookbooks. Can vary to taste as far as veggies and spices.

 

 

Quick Rustic Veggie Pot Pie

 

 

 

veggie potpie

 

1 can Veg All, drained
1 can potato soup
1/2 soup can of milk
1TB margarine
1 tsp minced garlic
1 Roll Out Pillsbury Pie Crust

Heat first five ingredients until thick and bubbling.

Fit pie crust into small Corningware shallow bowl.
Pinch off excess crust and save for topping.
Bake crust at 450 for 12 minutes.
Remove and add filling.
Top with remaining pie crust and bake 10 minutes.
Remove and cool before serving.

Quick and yummy! You could also use several smaller bowls and make individual pies.

Rainy Day Veggie Soup

soup

1 large spicy  V8 (can or jug)

1 can pinto beans

1 can stewed tomatoes

1 can corn

1 small can green chilies

2 cans hominy

2 cans  sliced potatoes

1 cup frozen peppers and onions

1 cup uncooked instant rice

Combine all ingredients in large soup pot.

Do not drain any of the veggies, use whole can.

Simmer on low for several hours.

Pour into serving bowls and top with sour cream.

Season as needed.

Veggie Cheesy Chowder

veggie chowder

 

1/2 head of cauliflower

2 broccoli heads

5 smallish potatoes, peeled

small bag of shredded carrots

1-2 cups milk

1 stick margarine

8 oz shredded cheese ( I use Touch of Philadelphia Shredded Three Cheese)

1/2 large block of Velveeta

 

 

Cut into small pieces and boil first 4 ingredients in large pot.

When  vegetables are tender add milk, margarine and cheeses (do not drain off water first)

Stir over low heat until blended.

Remove cup of hot liquid (no veggies) and add couple of large spoonfuls of flour or cornstarch, mixing well.

Return to pot and simmer until thick. Season with salt or favorite seasoning mix.