Growing Fresh Produce With No Time, No Space, and Little Money
5 cucumbers
1 jar of dill pickles (actually, just the jar with the leftover brine)
After eating the original dill pickles, save the jar and brine in the refrigerator. Clean and slice your cucumbers. Put them in the jar of brine and let them sit in the refrigerator for a week. Presto - pickles!
*Cheesy Zucchini and Corn*
This is a traditional Southwestern dish.
2 t. oil
3 medium zucchini, chopped
1 can (10 oz) of corn
1 can (4 oz) chopped green chile
1/4 c. grated cheddar cheese
Heat up the oil in a heavy skillet. Add the zucchini and heat through (about 4 minutes). Add the corn and green chile and heat through. Right before serving, stir in the cheese and let it melt.
The copyright of the article Growing Fresh Produce With No Time, No Space, and Little Money in Country Cooking is owned by Shawn Price. Permission to republish Growing Fresh Produce With No Time, No Space, and Little Money in print or online must be granted by the author in writing.
Go To Page: 1 2
Articles in this Topic Discussions in this Topic
Latest Articles