Garlic Collard Greens

Collards the are sooooo delicious and nutritious. Try this easy and tasty way to prepare them.

You’ll Need

  • 2 pounds collard greens, trimmed, washed and cut into 1 inch slices
  • ¼ cup sliced fresh garlic
  • ½ cup vegetable oil
  • ½ teaspoon salt
  • Black pepper to taste
  • Tabasco sauce

In a large pot, boil the collards until very tender.
Drain cooked greens thoroughly in a large strainer or colander.
Heat the oil in a skillet or the pot that was used to cook the collards.
Add the garlic and cook, stirring constantly, until garlic is nicely browned and crisped.
Add drained collards, season with salt and pepper, and a few dashes of Tabasco.
Mix together thoroughly.
This dish goes nicely with black-eyed peas, rice and cornbread.

Cheddar Stuffed Potatoes

You’ll Need:

  • 4 baked potatoes
  • 2 slices bacon
  • 2 chopped green onions
  • Salt and pepper to taste
  • ½ cup sour cream
  • ½ cup shredded cheddar cheese
  • ¼ cup butter


Bake the potatoes and cool.

Cook bacon.

Combine sour cream, cheese, butter, onion salt and pepper.

Cut the side of each potato and scoop out the potato, saving the skins.

Whip the potato pulp and mix in the cheese mixture

Stuff the potato/cheese mixture back into the potato skins.

Reheat for a few minutes before serving.

Soda Crackers


You’ll Need:

  • 4 cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup sour milk
  • 1 cup butter



Sift dry ingredients together well.

Cut in milk and butter, mixing well into a stiff dough.

Roll and turn over repeatedly until the dough is very stiff.

Roll very thin, cut into squares, prick with fork

Bake at 400F until edges are lightly browned.

Corn-Zucchini-Tomato Saute

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

(Great with burgers, steaks, or grilled chicken)
*The herbs used here are FRESH herbs – don’t cheat! Using dried herbs doesn’t produce the same results!

You’ll Need:

  • 1 1/2 tablespoons butter
  • 2 cups fresh corn cut from cob (about 3 ears)
  • 1 medium-size zucchini, trimmed and thinly sliced
  • 1/2 cup sliced green onions
  • 1/4 cup chopped green pepper
  • 1 cup peeled and chopped tomato
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt-free lemon-pepper seasoning


Melt butter in a large skillet over medium-high heat.

Add corn and next 3 ingredients; saute vegetables 5 minutes or until crisp-tender.

Add tomato and remaining ingredients.

Cook over medium heat until vegetables are tender, stirring frequently.

(Serves 8 – 1/2 cup servings)


Easy Vegetable Couscous Recipe

You’ll Need:

  • 1 ¼ cups water or chicken broth
  • 2 Tablespoons butter
  • 1 cup couscous
  • Salt
  • Pepper
  • 1 cup cooked garbanzo beans
  • 2 small zucchinis, thinly sliced


Bring the water or broth to a boil

Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.

Stir and then cover.

Remove it from the heat and allow it to stand 5 minutes.

Stir with a fork to fluff up.

Making Sour Pickles

Timeframe: 1-4 weeks
Special Equipment:

  • Ceramic crock or food-grade plastic bucket
  • Plate that fits inside crock or bucket1-gallon/4-liter jug filled with water, or other weight
  • Cloth cover

You’ll Need: (for 1 gallon/4 liters):

  • 3 to 4 pounds/1.5 to 2 kilograms unwaxed cucumbers (small to medium size)
  • 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
  • 3 to 4 heads fresh flowering dill, or 3 to 4 tablespoons/45 to 60 milliliters of any form of dill (fresh or dried leaf or seeds)
  • 2 to 3 heads garlic, peeled
  • 1 handful fresh grape, cherry, oak, and/or horseradish leaves (if available)
  • 1 pinch black peppercorns

1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.

2. Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.
3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
4. Place cucumbers in the crock.
5. Pour brine over the cucumbers, place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.
Excerpted from Wild Fermentation
Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles. Most of what is sold in stores as pickles, and even what home canners pickle, are preserved in vinegar. My idea of a pickle is one fermented in a brine solution. Pickle-making requires close attention. My first attempt at brine pickle-making resulted in soft, unappealing pickles that fell apart, because I abandoned it for a few days, and perhaps because the brine was not salty enough, and because of the heat of the Tennessee summer. And and and. “Our perfection lies in our imperfection.” There are, inevitably, fermentation failures. We are dealing with fickle life forces, after all.I persevered though, compelled by a craving deep inside of me for the yummy garlic-dill sour pickles of Guss’s pickle stall on the Lower East Side of Manhattan and Zabar’s on the Upper West Side and Bubbie’s in upscale health food stores elsewhere. As it turns out, brine pickles are easy. You just need to give them regular attention in the summer heat, when cucumbers are most abundant.One quality prized in a good pickle is crunchiness. Fresh tannin-rich grape leaves placed in the crock are effective at keeping pickles crunchy. I recommend using them if you have access to grape vines. I’ve also seen references in various brine pickle recipes to using sour cherry leaves, oak leaves, and horseradish leaves to keep pickles crunchy.The biggest variables in pickle-making are brine strength, temperature, and cucumber size. I prefer pickles from small and medium cucumbers; pickles from really big ones can be tough and sometimes hollow in the middle. I don’t worry about uniformity of size; I just eat the smaller ones first, figuring the larger ones will take longer to ferment.The strength of brine varies widely in different traditions and recipe books. Brine strength is most often expressed as weight of salt as a percentage of weight of solution, though sometimes as weight of salt as a percentage of volume of solution. Since in most home kitchens we are generally dealing with volumes rather than weights, the following guideline can help readers gauge brine strength: Added to 1 quart of water, each tablespoon of sea salt (weighing about .6 ounce) adds 1.8% brine. So 2 tablespoons of salt in 1 quart of water yields a 3.6% brine, 3 tablespoons yields 5.4%, and so on. In the metric system, each 15 milliliters of salt (weighing 17 grams) added to 1 liter of water yields 1.8% brine.Some old-time recipes call for brines with enough salt to float an egg. This translates to about a 10% salt solution. This is enough salt to preserve pickles for quite some time, but they are too salty to consume without a long desalinating soak in fresh water first. Low-salt pickles, around 3.5% brine, are “half-sours” in delicatessen lingo. This recipe is for sour, fairly salty pickles, using around 5.4% brine. Experiment with brine strength. A general rule of thumb to consider in salting your ferments: more salt to slow microorganism action in summer heat; less salt in winter when microbial action slows.

Barley Casserole

You’ll Need:

  • 1 cup barley
  • ¼ cup butter
  • 1 ½ cans onion soup
  • ½ can water


Preheat the oven to 350 F.

Saute the barley in butter until lightly brown.

Then add soup and water and bring to a boil.

Then place in an 8 X 10 casserole dish.

Cover and bake for 40 to 45 minutes or until the liquid is absorbed.


Vegetable Oat Pilaf


You’ll Need:

  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped green or red bell pepper
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1-3/4 cups Old Fashioned oats, uncooked
  • 2 egg whites lightly beaten
  • 3/4 cup chicken broth
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium tomato, seeded, chopped



In large skillet, cook mushrooms, bell pepper, onions and garlic in oil over medium heat, stirring occasionally, 3 to 4 minutes or until onions are tender.

In medium bowl, combine oats and egg whites, stirring until oats are evenly coated.

Add to vegetable mixture in skillet.

Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.

Add broth, basil, salt and pepper.

Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.

Stir in tomato.

Serve immediately.