Sunkofleky~ Czech ham and noodle casserole

https://recepty.vareni.cz/sunkofleky/

Serves 4
Popular Czech classic. The recipe for a quick and tasty meal.

Ingredients:

-400 grams (14 ounces) spots pasta (for those of us who are unfamiliar with this, it is flat, square noodle type pasta.

-5 eggs

-100 ml milk (3.4 fluid ounces)

-300 g  (10.5 ounces) smoked meat (ham)

salt and pepper

oil

Preparation

Cook the pasta in salted water with a few drops of oil.Drain, rinse briefly with cold water and drain. Cooked smoked meat or ham cut about a centimeter cubes.Preheat oven to 220 ° C.

Put in baking dish drained pasta, toss with cubes of meat, stuffed and put on 15 minutes in the oven.

Meanwhile, whisk the eggs in milk, enough salt and pepper. Pour egg mixture partially baked šunkofleky. Turn down the temperature to 180 ° C and šunkofleky dopečeme.

Šunkofleky baked taste great with pickle. We can also add fresh salad. According to taste, you can add corn or other vegetables. Some people recommend adding onion.

Easy Peach Freezer Jam

http://12tomatoes.com/peach-freezer-jam/

20 minutes active; 2 hours inactive to prepare serves 8-10

INGREDIENTS
1 (1.75 oz.) package no-sugar-needed fruit pectin

5-6 ripe peaches, peeled and diced
3/4 cup white sugar
3/4 cup unsweetened white grape juice
5 (8 oz.) mason jars or tupperware containers
1/2-1 tablespoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

PREPARATION
Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking.
Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.

Shrimp Creole

Shrimp Creole

recipe from Margaret Williams

2 tablespoons butter
3 large onions, rough chopped
2 large bell peppers, seeded and rough chopped
6 large tomatoes, skinned and seeded, rough chopped
1/4 teaspoon thyme leaves
3 bay leaves
1 teaspoon paprika
4 cloves garlic, minced
2 tablespoons, minced parsley
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
3 pounds who raw shrimp, peeled and headed
3 cups hot cooked rice
Parsley sprigs for garnish

In a large skillet or saucepan, melt the butter and saute the onions and bell peppers until they become limp. Add the chopped tomatoes and all remaining ingredients except the shrimp, rice and parsley. Simmer together just long enough to eliminate excess liquid. Add the shrimp and continue cooking for a few minutes or until the shrimp become fully but not over cooked.
Serve each portion over 1/2 cup rice and garnish with parsley sprigs.

Serves 6 to 8.

Margaret's Spinach Lasagne

2 bunches fresh spinach, cleaned
1 garlic clove, chopped
3 tablespoons flour
2 cups ricotta cheese
2 eggs, slightly beaten
1/2 teaspoon pepper
2 cups mozzarella cheese, grated
spaghetti sauce
1/2 cup chopped green onion
3 tablespoons butter or margarine
1 1/2 cups light cream or half & half
1/4 cup chopped parsley
1/8 teaspoon salt
8 lasagne noodles, cooked
1/2 cup fresh parmesan cheese, grated

Cook the spinach until tender in water that clings to it; drain well and chop
In a 1 quart saucepan, cook the onion and garlic in the butter until tender. Stir in the flour.
Gradually add the cream. Cook, stirring, for 3 minutes or until thickened. Add the chopped spinach. Set aside.
Combine the ricotta cheese, parsley, eggs, salt and pepper. Mix well.
Coat the bottom of a lasagne casserole dish (9 x 13) with a thin layer of spaghetti sauce.
Arrange 3 lasagne noodles in bottom of pan. Spread 1/2 of the ricotta cheese mixture evenly over noodles. Top with 1/2 of the spinach mixture, and then 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Coat with a layer of the spaghetti sauce.
Repeat the above layer once more, and then top with remaining 3 lasagne noodles. Add a layer of sauce, and the remaining mozzarella and parmesan cheese. (May be refrigerated at this point and baked the following day.)
Bake in a 350 degrees for 30 to 40 minutes. (If lasagne was refrigerated prior to baking, be sure to let the casserole dish stand at room temperature for at least 15 minutes prior to placing in oven.)
Let stand 10 to 15 minutes before serving.

Rhubarb Strawberry Ice Cream

https://iowasue.blogspot.com/2017/06/rhubarb-strawberry-ice-cream.html

Iowa Sue has another rhubarb recipe and I have to save it to my growing collection of rhubarb recipes. I copied the post and pasted it in my blog so I could save it, but it comes from them!

Rhubarb Strawberry Ice Cream
I have been meaning to try this ice cream since last year but we ate all the rhubarb in pies. This year I saved enough to make a batch of Rhubarb and Strawberry ice cream using a recipe from Martha Stewart Living.
If you like rhubarb you will like this ice cream. Not too sweet and not too strawberry tasting which I liked. Also we thought it had a excellent flavor and texture.
I must say it involves a little work, but worth it. I didn’t have any kirsch so used chambord. You could also use the juice from maraschino cherries or just milk.
The alcohol however, keeps it from getting icy crystals when it is in the freezer as well as a flavor boost. There isn’t a lot for the amount of ice cream and we feel that is a good trade off to keep ice cream from getting icy. I thought there was a little more than a quart of ice cream when it was finished.

Rhubarb Strawberry Ice Cream
YIELD: 1 QUART
Ingredients
1 pound trimmed rhubarb, cut into ½ inch pieces (about 3 ½ cups)
½ cup sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
½ cup milk
6 tablespoons sugar
2 tablespoons kirsch

Directions
Place rhubarb, ½ cup sugar, and the water In a saucepan over medium heat; bring to a boil; reduce heat to medium-low and let simmer, stirring often until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.
Place strawberries in a food processor and puree. Strain through a fine sieve into a bowl; set aside. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar and stir until sugar is dissolved. Allow mixture to cool to room temperature. Combine cooked rhubarb, strawberry puree, cream mixture and kirsch. Cover with plastic wrap and chill at least 2 hour or overnight. Freeze in an ice- cream maker according to the manufacturer’s instructions.

Loretta Lynn's Dill Pickles in the Oven

Recipe from Shirley Klebsch

This recipe was Loretta Lynn's , the country singer. 

DILL PICKLES IN THE OVEN. 

6 cups of vinegar.
3 quarts of distilled or osmosis water.
One third cup of pickling salt.
Garlic..... one or two small pieces. 
Alum size of pea.

Mix all together . Put pickles and dill in the jars. Pour liquid to within a fourth an inch to the top. Put hot seal and lids on. Screw tight. Place them on a cookie sheet a few inches apart on middle rack. Cook at 250 degrees for 3 hours. Take them out and they should seal. 

Anita Zastrow gave me this receipt and it really works.

Zelnicky--Czech crackers made with kraut

http://www.food.com/recipe/zelnicky-77314

2 cups sauerkraut, undrained

1⁄2 cup vegetable shortening

1 3⁄4 cups flour


caraway seed (optional)

Directions


Put sauerkraut and its liquid in a large mixing bowl.


Add the shortening and blend well.


Add the flour, mixing carefully with your fingers.


Gather into a ball.


Lightly flour a pastry board and roll out the dough until it is 

1/8-inch thick.


Cut into 2- x 4-inch strips with a sharp knife.


Add caraway seeds if desired.


Place the strips on an ungreased cookie sheet and bake in 

preheated oven until lightly brown.


If the zelnicky get too brown they become bitter.


Remove immediately to a rack and cool.

Serve as snack with beer and cheese or with soup.


OVEN TIPS: If using cushioned baking sheets (double 

sheets), bake at 375 F degrees.


If using regular baking sheets, bake at 350 F degrees. 

Margaret's Spaghetti Sauce Recipe

1 pound Italian sausage
1 pound ground beef

1 large onion chopped
8 garlic cloves, minced
1/2 cup red wine
1 24 ounce can tomato puree
1 14.5 ounce can diced tomatoes
1 tablespoons sugar (can adjust to taste, reduce amount)
1/4 cup fresh parsley, chopped
1 tablespoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/2 teaspoon pepper

Brown the meat. Saute the onions and 1/2 of the garlic until onions are translucent. Set the onions and garlic aside, covered and let steam together. Mix the canned tomatoes and puree with the wine, seasonings, and the rest of the garlic. Add the onions and meat and allow to simmer for 20 minutes or longer.