CUCUMER SALAD...another Shaker style old fashioned goodness RECIPE

This is very easy and very delicious


This recipe serves 6 and is great all year...for summer dishes add freshly chopped mint, for winter time add dill seed or fennel seed.

2 English/Hothouse Cucumbers or Large American ones ( 2 cups sliced)
1/2 cup onion minced
1 cup sour cream
1/2 cup  cider vinegar
1/2 tsp salt
1/2 tsp ground black pepper
2tbsp cane sugar
1/4 tsp prepared mustard


Method:
Peel one cucumber but leave the peel on the other.
Slice very thinly *( may use a mandolin or vegetable slicer)
Place in a colander and sprinkle with the salt...leave for 5 mins for the excess moisture to drain.
Meanwhile mix all the other ingredients together until smooth. 
Add the drained cucumbers and serve immediately.
This is wonderful with any green salad.
No bitter tastes and very mellow.

Variation: in place of sour cream use plain live yogurt.

This dressing may also be used with cooked beets in place of cucumbers, for another great summer salad.

PITCHER THIS..LEMONADE and other drink recipes for SUMMER COOLERS

Nothing cools better on a hot summer day than a frosty glass of ice cold, Fresh lemonade, here are some recipes from Ohio and it's Shaker Communities of the 1800 & 1900's.

SHAKER STYLE FRESH LEMONADE
Makes 1 gallon and yes you will need more than one batch


6 lemons..wash well before use
1 cup sugar (I like natural cane sugar best or light brown packed)
1 cup boiling water
8 cups ice cold water 

Roll the lemons to break down the juice and then squeeze them out ( by rolling you will easily extract more juice), strain and add the sugar.
Meanwhile:
Pour the boiling water over the lemon rinds and allow this to cool.

Strain the lemon rind water over the sugar mix then add the ice cold water.
Serve either in a pitcher of ice or in individual ice filled glasses  


VARIATION:
GINGERADE*

ADD 4 OZS FRESH GINGER ROOT (SLICED) TO THE LEMON PEELS AND COVER WITH 6 CUPS BOILING WATER AND ALLOW TO COOL.
STRAIN AND ADD THE LEMON JUICE (6 LEMONS), 1 CUP SUGAR AND 3 CUPS ICE COLD WATER.
 COOL COMPLETELY AND SERVE OVER ICE.

SHAKER MINT CUP

Perfect for any al fresco dinner
or an evening sipping on the porch swing


2 cups tender mint leaves minced

1 1/2 cups sugar

2 cups boiling water
pinch of sea salt

2 quarts gingerale*

Pour the boiling water over the sugar and mix well until all sugar is dissolved.
 Then add the mint leaves and salt and allow to stand until cool.
Strain and then add the gingerale.
Serve very cold over ice with springs of mint.

VARIATION..in place of all mint use 50% Lemon Balm leaves and 50% mint leaves, both minced.





SHAKER HAYING WATER OR SWITCHEL

This was a working man's drink and kept cool by hanging jugs down wells or in a shaded flowing stream

4 cups sugar 
OR 3 cups maple syrup

2 cups molasses
2 tsp powdered ginger
2 gallons ice cold water



Put all ingredients together and stir well until thoroughly blended...can be done in a blender in batches.
Pour into a large jug or container and chill overnight.
Serve very cold..great in large  earthenware jugs/pitchers.
 This beverage was popular in a time well before the carbonated sodas of today, and it is still a better thirst quencher after all this time.

Remember to always hydrate in hot weather and avoid alcohol.

* in the original recipes the gingerale was using the gingerade recipe, as I think that might be too tart for today's palate I am substituting commercial gingerale..you may however use the gingerade as in the recipe.

Black Bean and Roasted Red Bell Pepper ! HOMMUS INFO and Photos

The finished delight..ready for anything

Right now hommus/hummus/hommos is  ahead of the pack for any summer ( well year round really) dining, way ahead of any salsa or cheese dip in USA.
It is very versatile and so very easy to make at home.
( the BEST EVER recipe & HOW TO PHOTOS is in my first recipe book Recipes for Success  http://www.amazon.com/kindle   under the heading The Great Granny Diet VOL 1)


I am not going to post the recipe here, I just want you to know that a combination of any dried and cooked beans, along with fresh garlic, citrus juice (you may use lime, lemon, grapefruit and even orange), olive or grape seed oil, and roasted nut butter ( orig. it used tahini which can be difficult to source, so use roasted almond, cashew or even peanut butter if there are no allergies in your home).
This may also be made with raw nut butters for a lighter flavor, in that case I would add some fresh herbs eg. rosemary, basil or oregano.

ALWAYS TRY AND USE SEA SALT..it has less sodium and the other flavors shine.

It is not just for dipping pita or or bread in:

 TRY IS AS:
1) A Vegan substitute for cream cheese in any savory recipe

2) Great in place of pesto in any pasta dish

3)Add to any steamed vegetables before serving

4) Dilute with hot (boiled) water and use as a salad dressing

5) Mix with potatoes for double baked potatoes in place of cheese

6) Use in any Vegetable paella dish in place of aoli (also great with French Fries)

7) Makes a great and more nutritious garlic bread, split a French loaf and smother, then wrap in foil and bake in hot oven.

8) Fabulous on any Veggie burger

 9) Serve with any grilled veggies

10) dilute for pouring with hot boiled water or citrus juice, allow to cool before using.
(this is great with salads)

11) use as a base for any rustic tart..smother the base of the tart then add the roasted vegetables and bake in hot oven

12) For a dairy-free Pizza pie.. smother the pizza crust then layer with fresh tomato slices and red onions, sprinkle with sea salt, black pepper and olive oil..bake in very hot oven and  just before serving drizzle with extra virgin olive oil and shredded fresh basil leaves.

13) great for dipping blanched cauliflower and broccoli (sorry but in hot summer months I don't like these veggies served raw) & carrot/celery sticks

14) Smother mushrooms or fresh tomato halves and quickly bake in a hot oven


If you DO eat meat, try this spread on any roasted meat or fish..add after the item is cooked or it will burn and scorch


Also this is great on any grilled cheese sandwich..sort of a take off of an Elvis Sandwich without the bacon and banana


Just remember to make and use the bean dip  within a week of making, always keep it on ice in hot weather and if it is stormy & humid as it is now in LA use it within 4 days.

As I am lactose intol. but love flavored food I like to use Hommus wherever I can..there is really no end to it's uses..so don't just keep it for tailgate parties and please, please, please MAKE IT YOURSELF, at home.

YOU MAY USE THE FOLLOWING BEANS/LEGUMES

Chickpeas

Pinto Bean

Black Beans

Dried Fava Beans

Black Eyed Peas

Kidney beans (red & white)


IF ADDING ANY OTHER VEGETABLE TO THE MIX, ALSO EAT WITHIN 4 DAYS OF MAKING:

ROASTED BELL PEPPERS

ROASTED GARLIC

ROASTED ONION

PARSLEY

CILANTRO



When adding any pre-ground spices, add these to the beans as they cook DO NOT ADD ANY PRE-GROUND SPICES TO THE  MIX AFTER COOKING..as this might cause severe food poisoning.
CORIANDER

TURMERIC

CUMIN

CURRY

GARAM MASALA


Have a safe and enjoyable summer and eat more Beans.. THE ORIGINAL SUPERFOOD