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  [Dilly Beans] [Berry Melon Cooler] [Mixed Berry Smoothie] [Coffee Frappé] [Garlic Dill Pickles]


 [Lemonberry Ice] [Iced Mocha Latte] [Sweet Hot Jalapeno Peppers] [Java Cloud]


[Louisiana Microwave Tabasco® Jelly] [Ruby Red-Mango Smoothie] [Sunrise Smoothie]


 [Tropical Twist Smoothie] [Sweet Zucchini Relish]



Dilly Beans


½ pound green beans

4 sprigs dill

2 cloves garlic

⅛ tsp cayenne

1 tsp. mustard seeds

½ cup white vinegar

½ cup water

1 T. salt


Makes 1 pint


Prepare an ice-water bath. In a large pot of salted boiling water, cook beans 2 minutes; remove from heat with a spider or slotted spoon and immediately transfer to the ice-water bath to stop cooking. In a 16 oz nonreactive container such as a glass canning jar, combine the dill, garlic, cayenne, and mustard seeds. Add drained beans.

Meanwhile, in a small saucepan, bring the water, vinegar, and salt to a boil. Pour over the beans. Let cool completely, then cover and refrigerate at least 1 day and up to 1 month.


Berry Melon Cooler


3 cups strawberries, hulled and cut up

2 cups diced watermelon, seeded

½ cup pomegranate juice

2 containers (6 oz) each) strawberry or vanilla yogurt

Serves 4


Combine ingredients in blender. Puree until smooth. Serve chilled.


Sweet Hot Jalapeno Peppers


1 gallon of sliced jalapeno peppers

2 pods of garlic

4 pounds sugar


Drain juice from peppers and save (2 cups).

Using a glass gallon jar, put 2 cups of sugar in the bottom of the jar. Stacking, put alternating layers of peppers and garlic pods. Put remaining sugar on top of stack and pour the 2 cups of juice over the top. Cap tightly. Flip jar over every day for 7 days.


Java Cloud


½ cup strong coffee or espresso, cooled

½ cup half-and-half

3 T. sugar

3 T. chocolate syrup

14 ice cubes


Makes 3 cups


Combine ingredients into blender on high until smooth.


Tip: In the morning, pour leftover home-brewed coffee or espresso in ice cube trays and you are halfway there.




Coffee Frappé


18-22 ice cubes, crushed

7 oz. double-strength coffee, chilled

2 T. granulated sugar

2 T. vanilla, hazelnut or other syrup

Whipped cream or ice cream for garnish


Place the coffee, sugar and syrup in a blender. Blend until the frappé is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream or a scoop of your favorite ice cream.


Garlic Dill Pickles


1 quart distilled white vinegar

¾ cup pickling salt or kosher salt

2 qts. Water

⅔ cup sugar

1½ tsp. dill seed

1½ tsp. celery salt

30 black peppercorns

12 cloves garlic, peeled

12 sprigs fresh dill

5 lbs. small pickling cucumbers, rinsed


Makes: 6 pints


Simmer vinegar, salt, water, sugar in large non-aluminum saucepan.

In sterilized jars, one at a time, place ¼ tsp. each of dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack each jar with cucumbers.  Ladle hot vinegar mixture into jars, leaving ½” headspace. Cover with lids, screw on bands.  Process jars in water bath (make sure water in 1” above jars) for 5 minutes. Remove jar to cooling rack. Test seals.  Store in cool, dark place for at least 6 weeks.



Lemonberry Ice


¼ cup frozen lemonade concentrate

8 large frozen strawberries

1 T. sugar

1¼ cups cold water

8 ice cubes


Combine all ingredients into blender on high until smooth.


Makes 3 cups


Iced Mocha Latte


⅔ cup sugar or granulated Splenda® No Calorie Sweetener

2 T. Dutch process cocoa

2 T. instant coffee granules

2 cups boiling water

2 cups fat-free half and half, divided


Makes 4 (8 oz) servings


Combine sugar, cocoa, and coffee in small bowl. Gradually whisk in boiling water, whisking until blended. Stir in 1 cup half-and-half. Pour mixture into ice cube trays. Freeze 8 hours.

Pour remaining 1 cup half-and-half in blender. Gradually add frozen mocha cubes, blending until smooth. Serve immediately. Garnish with chocolate curls and whipped cream, if desired


Mixed Berry Smoothie


1 pint raspberry sorbet

1 pkg. each raspberries and blackberries (6 oz each)

1 pkg. blueberries (4.4 oz)

2 cups light vanilla soy milk



Combine ingredients in blender. Puree until smooth. May be strained or not.

Serve Chilled.


Serves 4


Ruby Red-Mango Smoothie


2 large ruby red grapefruits

2 large ripe mangoes, pitted, peeled and diced

1 cup mango-orange juice

1 small container low-fat Greek yogurt (5.3 oz)

2 T. honey

Serves 6


Cut the top and bottom peel off the grapefruits, exposing flesh. Stand fruit up on end. With a knife, cut down between white pith and fruit, removing all of the peel. Cut out sections of fruit. Transfer grapefruit sections and any juice to a plastic bag. Freeze at least 2 hours.

In a blender, combine grapefruit sections, mango and fruit juice. Puree until fruit is almost smooth. Add in yogurt and honey and blend until smooth. Serve chilled.


Sunrise Smoothie


3 bananas, frozen*

8 large frozen strawberries

1 cup fresh orange juice

1 cup guava juice

Yogurt (optional)


Just combine ingredients in a blender on high until all ingredients are blended. Add more juice if mixture is too thick.

Substitute mango, pineapple chunks for the strawberries.

Makes 5 cups.

*Freeze ripe, peeled bananas in a zip bag for ready to use convenience.



Tropical Twist Smoothie


3 cups pineapple pieces

2 medium-size ripe bananas, peeled

1 cup fat-free frozen vanilla yogurt or coconut sorbet

1 cup light coconut milk


Combine ingredients in blender. Puree until smooth. Serve chilled.


Serves 4


Louisiana Microwave Tabasco® Jelly


1 cup water

2 T. Tabasco® pepper sauce

⅓ cup lemon juice

3 cups sugar

½ bottle fruit pectin

3 drops red food coloring


Makes 4 half-pints


In 2-quart bowl, combine water, Tabasco®, lemon juice and sugar.

Microwave on high 8-10 minutes or until boiling. Add fruit pectin and red food coloring. Stir well.

Microwave on high for 3-4 minutes more or until mixture comes to a full rolling boil.

Microwave on high for 30 seconds to allow mixture to boil for a full 30 seconds.

Pour into hot sterilized jars. Seal with hot paraffin or vacuum seals.


Sweet Zucchini Relish


10 cups shredded zucchini (3 lbs)

4 onions, chopped (4 cups)

¼ cup pickling salt or kosher salt

5 cups sugar

2¼ cups distilled white vinegar

1 T. celery seed

1 T. ground turmeric

1 T. black pepper


Makes: 7 (half pints)


Combine zucchini, onion & salt. Cover, refrigerate 8 hrs.

Combine zucchini mixture in colander; drain; squeeze dry. Pat with paper toweling to dry further.

Place zucchini mixture, sugar, vinegar, celery seed, turmeric & pepper in large non-aluminum Dutch oven. Simmer 30 minutes, stirring.

Ladle hot relish into sterilized jars, leaving ½” headspace. Add lids and screw on bands. Process jars in water bath for 15 minutes (Make sure jars covered by 1” of water). Remove jars to rack to cool. Test seals. Store in cool, dark place at least 2 weeks before using.




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