Remember these? Well, we popped open a few jars, and hubby does not like to eat these right out of the jar. These were boil sealed, so the peppers are soft. I did make fridge pickles for him with these, and those turned out crunchy.
For the boil sealed, canned peppers, I am using them in my baked egg dishes. They are a wonderful substitute for store canned chili peppers. They have wonderful flavor and bake up well with these types of dishes. I will have to can more of these, as we bake a large egg dish often during summer (10 eggs).
Our pantry was blessed with 3 more quarts of salsa. I pulled on my mucking boots and sunk 6 inches, in order to pick one head of cauliflower also.
I have a spaghetti squash to bake for dinner tonight, and enough tomatoes for it.
We make a greek dish with it, and the kids love it. We have also used the squash in place of pasta, for a marinara dish.
Recipe: Spaghetti Squash 1
This recipe also utilizes fresh basil if you have it growing in your garden.
2 comments:
Did it finally quit raining or did you just tough it out?!?
I rained every day since last Monday, and they are calling for showers today and tomorrow yet. I think the weather will clear up after that.
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