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 Math at Home: Fractions for Recipes

 

Africa Marco   Mealie Bread,  Hummus- Boma,  TamarindBBQ,      

                                          Teriyaki Sauce - Boma,  Water Cress Salad,-Boma                                                                                   Raisin Vinaigrette-Boma

 

MEALIE BREAD

4 cups Bisquick Mix

2 cups Creamed Corn (canned)

4 tablespoons  Sugar

 2 each Eggs

1 cup Milk

½ tablespoon  Garlic, chopped

1 cups Onion, chopped

½ tablespoon Parsley, chopped

½ tablespoon Cilantro, chopped

½ teaspoon Cumin

½ teaspoon Salt

2 ounces Butter, melted

 

Yield:  24 servings

Mix all ingredients together except for the melted butter. Pour into a greased deep-dish pan (at least 9" x 9".)  Bake at 350o for 20 to 30 minutes until done. Brush with melted butter on top. Cut into squares.

 

 Thanks to Disney’s Animal Kingdom Lodge for sharing their recipes of Africa submitted by Tuesdi

Please remember these recipes are normally produced in larger quantities than needed for home consumption.  You may need to adjust the spices and seasonings to achieve the exact taste you desire

 

HUMMUS , Boma

32 ounces Chickpeas, canned, drained, and rinsed

5 T. Tahini, mix well

2 T. Garlic, roasted

10 each  Lemons, juiced

1 t. Garlic, fresh

Salt and Pepper

Yield: 20 servings

Place chickpeas in robot coupe. Puree. Add tahini, both garlic's, and half the lemon juice. Mix. Adjust lemon juice and finish with salt and pepper.

Thanks to Disney’s Animal Kingdom Lodge for sharing their recipes of Africa submitted by Tuesdi

Please remember these recipes are normally produced in larger quantities than needed for home consumption.  You may need to adjust the spices and seasonings to achieve the exact taste you desire

TAMARIND BBQ (for use with Spare Ribs or Fish)

3 cups Chili Sauce

1 cup Water

¼ pound Brown Sugar

¼ cup Honey

1 cup Soy Sauce

½ cup Balsamic Vinegar

1 can Chipotle Peppers, 7 ounce can

1 each Poblano Pepper, seeded and chopped

½ pound White Onions, chopped

½ cup Garlic, rough chopped

¼ pound Tamarind Paste (strain our seeds and dilute in water)

2 teaspoons Cinnamon

2 tablespoons Ground Coriander

3 tablespoons Crushed Red Pepper (adjust as needed)

In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot.Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes. Mix and puree all ingredients in a blender. Cool.

 

Mix half and half with Teriyaki Sauce (see recipe) below.

 

Thanks to Disney’s Animal Kingdom Lodge for sharing their recipes of Africa submitted by Tuesdi

Please remember these recipes are normally produced in larger quantities than needed for home consumption. You may need to adjust the spices and seasonings to achieve the exact taste you desire

TERIYAKI SAUCE ,  Boma (for use with Spare Ribs or Fish)

1 cup Sugar

1 cup Soy Sauce, low sodium

½ cup Water

3 tablespoons Garlic Bulbs, peeled and chopped

1 tablespoon Ginger Root, peeled and chopped

½ bunch Scallions, white only

Bring all ingredients to a boil in a non-reactive pot (non aluminum pot) and reduce to simmer until thick. Strain and keep refrigerated until ready to use.

 

Thanks to Disney’s Animal Kingdom Lodge for sharing their recipes of Africa submitted by Tuesdi 

Please remember these recipes are normally produced in larger quantities than needed for home consumption.  You may need to adjust the spices and seasonings to achieve the exact taste you desire

 

WATERCRESS SALAD - Boma Raisin Vinaigrette

2 bunches Watercress, washed, dried and cut into 3 sections

½ head Bok Choy, very finely thin sliced

½ cup Carrots, diced small and roasted

½ cup Parsnips, diced small and roasted

½ cup Golden Raisins, soaked in hot water and drained

½ cup Raisins, soaked in hot water and drained

¼ cup Almonds, roasted

2 ounces Safflower Oil

To Taste Salt and Pepper

Raisin Vinaigrette

½ cup Raisins, soaked in hot water and drained

3 tablespoons Sugar

½ cup Rice Vinegar

½ cup Safflower Oil

1 teaspoon Ground Ginger (dry)

½ teaspoon Ground Coriander (dry)

¼ teaspoon Ground Turmeric (dry)

 

Soak both raisins in hot water for 5 minutes or until soft. Set aside. Place diced parsnips and carrots in a bowl. Add oil and salt and pepper. Place on a sheet pan and roast in the oven at 350o for 10 minutes or until soft and caramelized. Let cool and set aside.  Wash the bok choy and slice thin. Set aside. Wash the watercress and cut into 3 segments. Set aside.

 

To make vinaigrette:

                               Soak the raisins in hot water for 5 minutes or until the raisins are soft. Drain. In a small bowl, place all the vinaigrette ingredients except the oil. Using a blender, puree the ingredients and add oil slowly until emulsifies. Set aside.   Mix all the ingredients together and add the vinaigrette. Mix well and serve.

 

Thanks to Disney’s Animal Kingdom Lodge for sharing their recipes of Africa submitted by Tuesdi

Please remember these recipes are normally produced in larger quantities than needed for home consumption. You may need to adjust the spices and seasonings to achieve the exact taste you desire

 

 

 

LAMB POTJIE

Boma – Flavors of Africa

Disney’s Animal Kingdom Lodge

 

Yield: 16 servings (8 quarts)

Ingredients

1 cup All-Purpose Flour
1 teaspoon Curry Powder
4 teaspoons Prime Rib Spice (may substitute Montreal Seasoning)
1 teaspoon Cumin
24 ounces Cubed Lamb Meat
3 tablespoons Bacon Fat
2 ounces Cubed Parsnips
4 ounces Cubed Carrots
6 ounces Cubed White Onion
2 tablespoons Chopped Garlic
1 teaspoon Dried Basil
  Flour
1 cup Diced Tomato
½ cup Red Wine
1 cup Beef Stock
4 cups Bisquick Baking Mix

Note: A potjie (poy-kee) is a 3 legged cast iron cooking vessel that the Dutch introduced into South African cooking.

Method of Preparation

1. Toss cumin, prime rib spice, and curry in flour. Toss cubed lamb in seasoning and coat.

2. Place potjie on high flame and add bacon fat. When smoking, reduce heat to medium and brown meat in batches.

3. Add all vegetables except tomatoes to potjie and sauce. Add chopped garlic and basil.

4. Sprinkle enough flour over the mixture to absorb any remaining bacon or meat fat. Add tomatoes.

5. Deglaze pan with red wine and then add beef stock. Bring product to a boil and reduce to a simmer until lamb is tender.

6. Cover top of potjie with thin layer of biscuit mix and bake in 300o oven until of potjie is golden brown.

 

SEAFOOD GOMBO

(COTE D’IVOIRE)

Boma – Flavors of Africa

Disney’s Animal Kingdom Lodge

 

Yield: 8 servings

Ingredients

  Roux (1/3 cup butter and 2/3 cup flour)
2 cups Clam Juice
2 cups #10 Diced Tomatoes, drain half
1 cup Fish Stock (made from 1 cup water and 2 t. fish base)
½ teaspoon Oregano, chopped
½ teaspoon Basil Leaves, chopped
½ teaspoon Granulated Garlic
½ teaspoon Thyme, chopped fine
1 each Bay Leaf
½ teaspoon Gumbo File
To taste Cayenne Pepper
½ cup Onions, diced
½ cup Celery, diced
¼ cup Red Bell Peppers, diced
¼ cup Green Bell Peppers, diced
¼ cup Okra, diced
2 cups Shrimp (31/35), peeled and deveined
2 cups Scallops (81/85), diced
½ cup Sausage (spiced), diced

Method of Preparation

1. Make a brown roux (toast flour until a dark color.)

2. Add clam juice, tomatoes, fish stock, and all the spices. Let simmer until thick and hot.

3. Add vegetables and continue to simmer until vegetables are half done.

4. Add the rest of the ingredients and cook until seafood is done. (Do not overcook the seafood.)

 

MULLIGATAWNY

Boma – Flavors of Boma

Disney’s Animal Kingdom Lodge

 

Yield: 8 servings

Ingredients

  Roux (1/3 cup butter and 2/3 cup flour)
1 ½ cups Chicken Stock
3 tablespoons Chicken Base, add to chicken stock
2 cups Chicken Breast, diced chunky
½ cup Heavy Cream
2 tablespoons Milk
½ cup Celery, diced
½ cup Carrots, diced
1 tablespoon Curry Powder, toasted
½ cup Onion, diced
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 ½ cups Apples, frozen and cut in half
1 ½ teaspoons Chopped Parsley

Method of Preparation

1. Melt butter and stir in flour to make a roux and set aside.

2. Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.

3. Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.

BUTTERNUT SQUASH SOUP

Boma – Flavors of Africa

Disney’s Animal Kingdom Lodge

 

Yield: 10 servings

Ingredients

2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
2 each Fresh Lemons, juiced
2 teaspoons Curry Paste, red
1 pound Butternut Squash, cut in chunks
2 cups Vegetable Stock
To taste Black Pepper and Salt
2 cups Milk
4 tablespoons Sour Cream
To taste Cilantro Sprigs

Method of Preparation

In a large pot, heat the butter. Add the onions and garlic and cook until soft.

Add all the spices, lemon juice, and curry paste.

Add squash and cover with the stock.

Simmer until squash is cooked.

Puree the soup until smooth and add the salt and pepper to tastes.

Return to the heat and add the milk and sour cream. Do not boil.

Garnish with the cilantro sprigs.

 

CARROT GINGER SOUP

Boma – Flavors of Africa

Disney’s Animal Kingdom Lodge

Yield: 8 servings

 

Ingredients

  Cornstarch Slurry (¼ cup cornstarch diluted with ¼ cup cool water)
2 cups Carrots, chunky cut
2 cups Water
½ cup Sugar, adjust as needed
1 ½ tablespoons Ground Ginger
1 cup Heavy Cream
1 cup Milk
2 cups American Cheese, sliced or shredded

Method of Preparation

1. In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft.

Using a food processor or blender, puree until smooth.

2. Add heavy cream and milk. Cook until soup is hot and slightly thick.

3. Bring to a boil, add cornstarch slurry while stirring. Bring back up to a boil. Remove from heat.

4. Add American cheese and stir well until cheese melts.

5. Adjust seasoning.

6. Enjoy!

Thanks to Disney’s Animal Kingdom Lodge for sharing their recipes of Africa submitted by Tuesdi

Please remember these recipes are normally produced in larger quantities than needed for home consumption. You may need to adjust the spices and seasonings to achieve the exact taste you desire

 

 

THAILAND

Simple Red Curry

1 lb of beef or chicken (actually I often use less)
2 leaves of Kaffir Lime or 1 spoonful Lime Juice
1 inch ginger root, peeled and chopped
1 can coconut milk
Fish Sauce or Salt
Brown Sugar
canned Red Curry Paste

any other random veggie you may like such as carrots, straw mushrooms, bamboo shoots, eggplant, etc. If you are vegetarian, leave out the meat part! 2 cups jasmine or basmati rice Garnish: cilantro or basil

Wash your rice and put it to soak for a few minutes. Jasmine rice is most delicious, but has a very high Glucose Index value, actually higher than glucose! If you are diabetic or concerned about your blood glucose, basmati is a better choice. [for more very interesting and clear info on this, see "The New Glucose Revolution."]

Put a couple dribbles of oil in your saucepot and warm it on medium. Now add your curry paste -- if you like it spicy, 2 generous TBS, if you like it mild, just a little scanty 1/2 TBS. Stir the paste around until it sizzles and you smell it. Throw in the lime leaves if you have them. Slowly stir in the coconut milk. Warm all that together until it smells nice, but don't heat it to boil. When it's got a pretty color, add your meats, ginger and veggies. [A note about the ginger -- chop it however you like. A Thai-style way would be julienned into shoestrings about 1 inch long.] Bring it up to a very low boil, then cover and turn to low.

Now drain your rice and put it into a nice pot and add 4 cups water. Bring it to a boil, covered, then turn it down as low as the dial will go and let it simmer. I usually have to pick up the lid and blow down the bubbles to prevent overflow at this point. This is Thai-style rice cooking. It will be stuck-together, not fluffy at all. When all the liquid is gone and the rice doesn't wiggle at all when you pick up the pot and kinda shake it around, it's done. Take it off the heat and let it rest.

Now back to the curry. Let it simmer for about 10 or 15 minutes, then add Fish Sauce -- my mother does it like this: she fills a big cooking spoon with Fish Sauce and adds that. I estimate this to be about 3 TBS. Add it slowly -- you can't take it out after! Add about 1 generous TBS of brown sugar. If you had lime juice, add it.

Warm it a few minutes more, then take it off the heat and let it rest.

Serve the curry and rice together with chopped cilantro or basil on top. The basil is a very Thai thing! A good side dish is: some green beans sauteed with a little bit of curry paste and a little salt, or even just boiled and served plain.

This is the exact recipe that I grew up on. My own mom taught me to make this. She grew up in a little fishing village on the south coast of Thailand and was the first person in her family to go to college! When
I was little she would serve me scrambled eggs and rice for breakfast. I thought everybody had this!

Submitted by Ray

 

 

 

English

Yorkshire pudding

2 eggs

1 cup milk

   Beef drippings  (from roast)

3/4 cup all purpose flour

1/2 teaspoon salt

Beat eggs, add milk and3 tablespoons beef drippings. Beat in flour and salt blending well. Grease baking pan 11x7 cake pan. Or glass dish, pour in batter bake in pre heated very hot 450 degree oven finish baking until pudding is crisp and golden brown about 20 to 30 minutes. May be made in individual muffins fill 2/3 full and bake.

 

History of Yorkshire Pudding 1

History of Yorkshire Pudding 2

 

 

 

 

Denmark

Sour Dough Bread

     (Surbrod)

First you have to have a starter

1/2 cup lukewarm water                                                                      1table spoon sugar

1 cake of compressed yeast or  1 package of dry yeast           1 tablespoon salt

2cups of lukewarm water                                                                    2 cups flour, sifted

 

 Put 1/2 cup lukewarm water in a bowl add yeast let stand until dissolved 10 minutes . stir.   Add the balance of ingredients to the first mixture and stir well cover and let stand for 3 days in a warm place one with constant temperature 78 degree. Stir daily.

 

To keep sour dough continuing  you need to feed your starter , add to the remainder  of the starter , 1 cup lukewarm water, 1/2 cup sifted flower 1 teaspoon sugar.  Cover the mixture and refrigerate until you want to make sour dough bread again.  The refrigerator slows the process down so take out and feed your started  a day or two before  you plan to use it again.  Sour dough started can be used for pancakes and the recipe can be adapted to bread machines for those who have them.  Just use the mix setting  and rise setting until your ready to bake. 

 

Sour Dough Bread

1 cup starter at least the 3 days old             1 table spoon butter

1/2 cup milk scalded                                          31/4 cups flour, sifted

2 tablespoons sugar                                         melted butter

 

Measure out the starter in a bowl.  Stir sugar and butter in to scalded milk.  Cool to luke warm and add this mixture to starter.  Stir in the amount of flour  enough to make a soft dough.  Turn it out on a floured board.  Knead it well for a minute or two.  Place dough in a buttered bowl and brush lightly with the melted butter , cover the bowl with a towel, and let rise in a warm place free of drafts until it doubles in size approximately 1 1/2 hours.  Punch down dough and  let rise again for about 30 minutes or until doubled again, another 30 minutes.  Punch down again once more shaping in to ball let rest  for 10 minutes.  Shape dough in to loaf pan 9x5x3 cover towel and again let rise in warm place until double 55 minutes.

 

Bake in a pre heated 400 degree oven about 50 minutes until crust is golden brown and crisp.  This is a old favorite of mine,  we use to make this all the time when I was a kid. Nothing tastes better than real home made bread This recipe came from my fathers favorite Danish cookbook, 1965 Wonderful Wonderful Danish cooking By Ingreborg Dahl Jensen and submitted  by Tuesdi

 

Sourdough starter without using yeast

A second sour dough starter without using yeast, is to boil about 4 peeled potatoes in enough water to cover them.  Use the potatoes as you like, but save the water   Mix 2 cups of the potato  water  luke warm (95 to 100 degrees) to 2 cups all purpose flour,  add 1tablespoon sugar, 1 teaspoon salt,  put in a glass crock or jar let stand in warm spot loosely covered.  It will take about 3 or 4 days until it starts working.  It will start to look peculiar and have a wonderful sour  smell.  This recipe will make about 31/2 cups.  Store in refrigerator to slow down process or you will have to feed it every few days.  When you use a cup replenish the mix by feeding it with the equal amount of flour and add water to make the same consistency, be sure to add a table spoon of sugar.  Sour dough  will keep forever and some starters are 100 of years old.  There is a old tradition of passing a starter to friends and family.  I have a even stored it for long periods in the freezer when I'm not using it. If need too, you can add a yeast packet to revitalize the starter.

 

 Sourdough Pancakes

Take 2 cups starter from the crock add 1 cup each flour and water. Cover bowl and allow to stand in a warm place over night.  Next morning, stir in 1 teaspoon or table spoon sugar, 1/2 baking soda, a dash of salt to taste 1/2 teaspoon. and 1 well beaten egg.  If too thick add a bit more water. Too thin add a bit flour.  Stir in 2 tablespoons melted butter, allow to stand for a few minutes.  Has the wonderful homemade taste of old time sourdough pancakes.

What is Sourdough?

Grains of information  about sourdough

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Danish Cooking

Poor Mans Cookies

3 tablespoons light cream

1/4 cup sugar

3 eggs, beaten until light

1 1/2  tablespoons melted butter

1 tablespoon brandy 1/2 teaspoon salt

1/2 teaspoon ground cardamom

vegetable oil for frying

 powered sugar

 

Blend cream and sugar well. Add eggs, butter, brandy, salt, cardamom, and 2 cups flower, mix well. Add enough more flower to make stiff dough. Chill one hour.

Heat oil to a depth of 3 inches and to a temperature of 365 degrees.

On a lightly floured board roll half the dough paper thin. Cut into diamond shapes 3 inches long, making a slit in the center of each diamond cut shape. Pull one corned of the diamond through the slit. Cook in the hot oil until a delicate brown. Dust with powered sugar. roll out remaining dough and proceed as above.

 

A very light simple tasting cooking and in  it's day it was truly was considered a poor mans way of making a cookie.  Mostly because  the ingredients were found on most farms  eggs and cream to day running to the store to gather the ingredients you have to wonder how it came up with the name as poor mans cookies.  A favorite Danish recipe we made as children.  I truly had a lot of fun making them.  Tuesdi

 

 

Mediterranean

 

Pasta E  Fagioli

1/2 pound dried white beans small  white  navy beans

1lb or 2  14 oz can  of kidney beans

1 tablespoons olive oil 

1 large onion chopped

4 garlic cloves or 4 tea spoon dried garlic  or to taste

2 quarts water

1 1/2 pounds fresh or    2 cans canned tomatoes with juice chopped

1 table spoons  tomato paste

1 bay leaf

1 small dried hot pepper

salt and  fresh ground pepper

1 teaspoon  dried oregano

1/4  to 1/2 teaspoon dried thyme to taste

6 oz of small pasta noodles 1/2 size of a macaroni  noodle or smaller

2 tablespoons fresh parsley

1/4 cup grated Parmesan cheese ( optional)

 

Makes 4 to 6 servings without substitutions

calories 308               Protein 16 g

fat5g                             carbohydrates53

sodium115mg           cholesterol 3 mg

 

 If using dried beans soak over night heat oil in large 5 qt pot sauté' onions half garlic until tender  add beans water bring to boil add tomatoes,  paste,  bay leaf,  and more garlic, cover  reduce heat simmer 1 hour add  hot pepper, simmer until beans are done.   Remove bay leaf add remaining garlic salt pepper

to taste,    cook pasta in separate pot  drain and add pasta to soup add garnish of parsley and parmesan cheese,  a very light Italian  soup from the city of Vicenza.

 You may add 1lb of hamburger to recipe at the beginning when you sauté onion

ground dried cayenne pepper  can be used  if using canned kidney beans I use  the dried navy beans to judge when the soup is done.  I also have done this recipe so many times I've added 1cup frozen soup mix to the soup and I just toss the spices in and go a bit over board, I like the extra flavor.   This is one of my favorite home made Mediterranean meals.

 

 

Maryland

Chesapeake Bay Crab Cakes

1 lb of crab meat picked over

1/4 cup diced onion

1/4 cup  diced red bell pepper

3 cups fresh  bread crumbs

1/2 cup mayonnaise

1/4 cup softened cream cheese

1 tbsp Dijon mustard

1 egg slightly beaten

1/2 tsp dried tarragon leaf

1/8 tsp cayenne pepper

1/8 tsp salt

2 tbsp vegetable oil

lemon wedges or slices

 

Drain crab meat well. Combine crab meat , onion, bell pepper, 1/2 cup of the bread crumbs in a medium bowl . Beat mayonnaise, cream cheese, mustard, egg, tarragon, cayenne, and salt together in a separate bowl. Stir mayonnaise mixture into crab meat mixture. Cover refrigerate 30 min. Place remaining crumbs into shallow bowl. using an oval soup spoon, drop spoonfuls of mixture into crumbs and form into patties, coating each side with crumbs.  Heat oil in skillet over medium heat. carefully add crab cakes . Cook  until golden brown, turning once.  If oil browns . wipe out skillet and add fresh oil. serve with lemon makes 24 appetizer size cakes or 6 entree size cakes.  Recipe from Maryland post card for Chesapeake Bay. Tuesdi

 

 

Banana Bread

Preheat oven to 350 degrees & buttered & flour bread pan

Mix together:
1 Cup Wheat Flour (I used Whole wheat bread flour)
1 Cup flour (I used whole wheat pastry flour)
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon cinnamon (I used so much more than that J)
¼ teaspoon ground cloves (used a little more)
¼ teaspoon nutmeg
1 cup chopped pitted dates or any dried fruit. ( I used raisins & currents)
1 cup finely chopped walnuts (optional)  (I added it)

In another bowl mix together:
I cup smashed bananas
½ cup oil or apple sauce (I used apple sauce – just took a few apples, cored them & put them in the food processor with a little water, could have easily been don in the blender too)

½ cup of honey  
2 large eggs (I used Egg Replacer) 
1 teaspoon vanilla extract non-alcohol

Dump dry things into wet
Stir just until evenly moist
Put in loaf pan & bake in at preheated 350 degree oven for 60-70 minutes. Check at 60 minutes with a toothpick or knife in center to check of doneness Let stand for 10  minutes, then put on a cooling rack (out of pan) in original position  for at least ½ hour 

Yasmine Cooper gave me the most delicious banana bread recipe!

Now I’d like to share it with you  J

Makes one loaf (So you know I doubled it : Submitted by Teresa J)

 

Aunt Lear's Old fashion Chow Chow

A green Tomato relish

1/2 Bushel Green Tomato

3 heads of  cabbage

10 lb of onions

1/2 gallon of hot peppers

1/2 gallon of sweet pepper

3 large cucumbers

1/2 box all spice or pickling spice

10 lb sugar

1 gallon white vinegar (I some times add a nice wine vinegar)

2 table spoons salt

Makes 12 quarts  may seem like a lot but when friends and neighbors get a taste you may have to make a double batch

Chop to a fine bits (shredded and chopped I use a food processor)  Mix every thing together in huge clean tub let sit over night  (this chopping can take a longtime so nice rest to finish next today add flavor too) and  then  cook in small amounts (4 qt at a time if you have 5 qt pot) until it comes to a boil and turns a slight shade different color.   It makes 12 quarts but it is nice to can in pints and 1/2 pints a great gift to give and if you don't eat it so fast keeps you open jar fresher if you use smaller jars. May pressure cook seal jars or water bath seal if you don't have a pressure cooker. 

May add garlic for a strong garlic flavor also may add more hot peppers for a spicier chow chow. Make recipe as usually and add some garlic in some batches and hot peppers in the other. This is a old recipe from our family passed on from the generations. Aunt Lear use to make it out side in huge wash tub and had chop all the ingredients of course she grew the vegetable too.  Best eaten as a side just as one might eat cranberry relish with a roast. also great on hot dogs and used as a relish for making tuna fish and potato salad.  Caned food can last a year and oh so nice to open a fresh jar in the winter knowing it has no extra chemicals or preservatives. Chow Cow is a recipe that in the old days was used  so as to not waste any left over vegetable in there garden as fall approached. Mainly a recipe of the old south.   Recipe by: Aunt Lear , Submitted by Tuesdi

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