Even though our garden did not do well this season, we have found things to can.  One of the perks of this column is that over the years, readers have brought me “gifts” that I really enjoy.  Tom and Margaret Brinegar of Westernport brought us a bushel of green beans. She says  she has enjoyed this column for many years and wanted to share the beans.
Over the years I have received a myriad of cookbooks, Vidalia onions, flowers, candy etc. I have enjoyed them all. I am always excited to hear from a reader and enjoy the comments and requests. I get several calls a week from readers wanting a recipe. Usually I can find it pretty easily. Today I had a request from a lady wanting a recipe for old fashioned noodles (homemade, of course). This is one of my favorite foods.
Raymond and I canned tomatoes and froze peaches this week and I made another turn of refrigerator pickles. We didn’t have any zucchini this year so Sonny Gank showed up today with a zucchini bread. It is delicious. Like I said, I enjoy the perks.
Here is an old fashioned recipe for homemade noodles. Just remember the key to good dumplings, noodles, etc., is good broth. Someone also called for hot peppers stuffed with sauerkraut.  I ask them to call Grace Logsdon, she really makes delicious ones. Here is a recipe for them also.
HOMEMADE NOODLES:
2/3 c. chicken or beef broth
2 1/4 c. flour
½ c. Crisco
1 egg, beaten
½ tsp. salt
Mix the flour, shortening and salt., add the 2/3 c. broth of your choice. If you are using chicken, use it, if beef, use the beef broth which ever you have cooked your meat in. Mix the noodles until it is not sticky adding a little flour at a time. When it is rollable, roll out and cut into strips, Add the strips to boiling broth. Note:  Sometime I dice a few potatoes and add to the broth while I am making the noodles. Do not stir except lightly when you first put them in. add a couple at a time not all at once. Cook for about 10 min. covered. If you take the lid off it will make them sad.  Enjoy.
HOT PEPPERS
STUFFED WITH
SAUERKRAUT:
4 c. vinegar
4 c. water
1 c. sugar
¼ c. salt
Hot banana peppers
Sauerkraut
Wash peppers and cut off tops and remove seeds.  Wear gloves and don’t touch your face or eyes. Drain sauerkraut, stuff peppers with it and pack into jars. Combine vinegar, water, sugar and salt in sauce pan. Heat to boiling and pour over peppers in jars, seal and process by water bath canning. Look in your Blue Book of Canning.
 
BREAD AND
BUTTER  PICKLES:
4 qt. sliced cucumbers
1 qt sliced onions
3 red peppers, in thin strips
3 c. vinegar
1 tsp. dry mustard
3 c. white sugar
½ tsp turmeric powder
4 tsp. salt
 4 tsp mustard seed
½ tsp cayenne pepper
Peel and slice vegetables. Let stand in an ice water bath for 3 hours with ¼ c. salt. Drain. Combine ingredients for syrup and mix well. Simmer for 5 minutes. Uncovered. Put vegetables in hot jars and pour the syrup over them. Seal.
PEPPER AND ONION RELISH:
6 green peppers
6 red peppers
6 med sized onions
Grind peppers and onions: then pour boiling water on them. Let stand for 5 min. and drain in colander. Add:
1 ½ c. vinegar
1 ½ c. sugar
2 tbl. salt
1 tsp. celery seed
Combine all ingredients and boil to a hard boil for 5 min. Seal in jars while hot.
EGGPLANT SALAD:
1 large eggplant
1 small onion, chopped
Salt and pepper
½ c. olive oil
1 ½ tbl. vinegar
Parsley, chopped
Tomato wedges
Black olives
Bake eggplant in a moderate 350 oven for about 1 hour or until soft. Remove skin and chop flesh. In a bowl combine eggplant, onion, salt and pepper along with the olive oil and vinegar; mix well. Garnish with chopped parsley, tomatoes and black olives. Serves 6-8.

Thought for the Week:  “ You are only cooking up trouble when you stew about tomorrow”   Amish Cookbook


 . . . till next week