Cook of the Week: Anne Caver recipes

Adam Robison | Buy at photos.djournal.com Caver puts up all kinds of canned goods, including Grandma's Relish, center.

Adam Robison | Buy at photos.djournal.com
Caver puts up all kinds of canned goods, including Grandma’s Relish, center.

Greek Dip

1 small container hummus

1 cucumber, peeled and chopped

1 green or red bell pepper, chopped

1 cup chopped tomato (optional)

1⁄2 to 1 cup chopped Kalamata olives

Feta cheese

Fresh dill weed

Olive oil

Lemon juice

In two pie pans or one large serving platter, spread a layer hummus in the bottom. Top with cucumber, bell pepper, tomato and olives. Sprinkle with Feta cheese and dill. Drizzle with olive oil and lemon juice. Cover and refrigerate. Serve with pita chips (Stacy’s Simply Naked Pita Chips work well).

Grandma’s Relish

12 medium onions

10 green tomatoes

1 head cabbage

12 bell peppers

6 red peppers

1⁄2 cup salt

6 cups sugar

2 tablespoons mustard seed

11⁄2 teaspoons celery seed

4 cups vinegar

2 cups water

Grind or process all veggies. Sprinkle with salt and let stand overnight. Rinse and drain.

Combine sugar, mustard seed, celery seed, vinegar and water in a large pot. Add vegetables and bring to a boil. Simmer 3 minutes. Seal in hot canning jars.

Makes 8 pints.

Mickie’s Lasagna

1 to 11⁄2 pounds ground beef

1 jar spaghetti sauce

1⁄2 cup water or wine

1 (16-ounce) container large curd cottage cheese

1 egg

Ground black pepper

Dried parsley flakes

Italian seasoning

8 dry lasagna noodles

2 cups shredded Mozzarella cheese

Parmesan cheese

Brown meat and mix with spaghetti sauce and water or wine.

Combine cottage cheese, egg, pepper and parsley flakes. Add Italian seasoning to taste.

To assemble, spread 1⁄2 cup spaghetti sauce in the bottom of a greased lasagna dish. Place 4 dry noodles on top. Spread half of the cheese mixture on top of noodles. Sprinkle half of the Mozzarella over all. Pour half of the remaining spaghetti sauce over Mozzarella. Repeat layers.

Cover dish with plastic wrap or wax paper. Cook in microwave on full power for 8 minutes, then cook on medium power for 16 minutes. Rotate and cook on medium for an additional 16 minutes. Let it sit until it’s cool enough to eat, but the longer it sits, the better it is. Before serving, top with lots of Parmesan cheese and some dried parsley.

Porcupines

11⁄2 pounds ground beef

1⁄2 cup uncooked rice

2⁄3 cup milk

1 small onion, chopped

Salt and pepper

1 can tomato soup

3⁄4 cup water

Combine ground beef, rice, milk, onion and salt and pepper. Roll into tablespoon-sized balls and arrange in a 9×13-inch baking dish. Combine soup and water and pour over meatballs. Cover tightly with foil and bake at 350 degrees for 1 hour.

Maggie’s Tomato Soup

3 strips bacon

1 large can petite-diced tomatoes

1 can chicken broth

2 tablespoons dried dill or basil

2 to 3 tablespoons sugar

2 tablespoons butter

3⁄4 cup milk or half-and-half

Chopped green onions

Fry bacon in a soup pot. Remove bacon, set aside, and crumble when cool. Drain off most of the grease from the pot, leaving some for flavor. Add tomatoes, broth, dill or basil, and sugar. Simmer at least 10 minutes. Add butter. Remove pot from heat and add milk.

Pour soup into bowls. Garnish with crumbled bacon and chopped green onions. Good served with grilled cheese sandwiches.

Sue’s Holiday Hunks

2 sticks butter, softened

11⁄2 cups sugar

3 eggs

1 teaspoon baking soda dissolved in 2 tablespoons hot water

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon ground cloves

1 pound nuts, chopped

1 pound raisins, roughly chopped

1 pound dates, roughly chopped

1 (10-ounce) jar maraschino cherries, drained and chopped

Beat butter and sugar until creamy. Add eggs and soda and mix well. Add flour and spices and stir in nuts and fruit. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 7 to 10 minutes. Store cookies in tins. If they start to dry out, put several apple slices in the tin.