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FareShare Gazette Recipes -- May 2003 - D's


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Dave's Cold-Packed Polish Dills
Dirty Rice with Shrimp

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                       * Exported from MasterCook *

                     Dave's Cold-Packed Polish Dills

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  pickling cucumbers
  8                     dill heads
  6                     garlic cloves -- (or more)
  8               cups  water
  2               cups  white vinegar
     1/2           cup  pickling salt
     1/2      teaspoon  crushed red pepper
  4          teaspoons  whole mustard seed
                        (PERSONAL TASTES)
  1           teaspoon  alum -- (option)
  3          teaspoons  crushed red pepper -- (option)
  2          teaspoons  whole mustard seed -- (change)


Wash and dry the cucumbers; prick a few holes in each with a fork, or
quarter them lengthwise. Peel and break the garlic cloves. It is
easiest to cut the cloves with a sharp knife into thin slices or
small chunks.

Place half of the dill heads in the bottom of a clean 1-gallon jar.

Add the garlic, crushed red pepper, and mustard seed. Pack loosely
with cucumbers and top with the remaining dill. Refrigerate while
preparing brine.

Combine water, vinegar, and salt in a saucepan. Heat to boiling,
then cool to room temperature. Pour the cooled brine over the
cucumbers, making sure they are covered. Screw a lid on the jar and
store in the fridge for about 4 - 6 weeks before serving. If you've
quartered the cucumbers instead of leaving them whole, they will be
ready somewhat sooner (two or three weeks instead).

Ingredients can also be divided between four 1-quart wide-mouth jars.

It is it more convenient to make a gallon jar batch (takes less of a
footprint in the refrigerator) and then divide up the pickles later
into separate jars when they're ready to eat. (That frees up the jar
for the next batch, too)


A great garlic pickle results from deletion of the dill heads. The
dill heads are not necessary for an excellent pickle.

The addition of a small amount of alum (1 tsp.) makes a marked
improvement in the flavor of the pickles. I recommend the addition

For hot dill pickles, increase the pepper flakes to 2 or 2 1/2 tsp.
Cut the cucumbers in 1 inch slices instead of length wise for
identification purposes.

This pickle has a pronounced mustard flavor when pickling is complete.

Reduce the mustard seed to 2 tsp if desired . This produces a pickle
closer to those found in the stores.

The following can be added. 6 to 8 whole pepper corns, 3 to 4 mace
heads and 1/2 tsp. whole coriander. Other spices can be used. Do not
use pickling spice mixes bought in stores. These are meant for sweet

Contributed to the FareShare Gazette by Jim; 6 May 2003.

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 9 Calories; trace Fat (5.1% calories 
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 
0 Other Carbohydrates.


                      * Exported from MasterCook *

                          Dirty Rice with Shrimp

Recipe By     :Reprinted by permission of Food and Wine
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 6-05 May 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
     1/2         pound  ground pork
  1                     onion -- chopped
  2               ribs  celery -- diced
  1                     green bell pepper -- diced
  1                     garlic clove -- minced
     1/4      teaspoon  cayenne
     1/2      teaspoon  paprika
     1/2      teaspoon  dried oregano
  1                     bay leaf
  1 3/4      teaspoons  salt
     1/4      teaspoon  freshly ground black pepper
  1 1/2           cups  long-grain rice
  3               cups  canned low-sodium chicken broth or
                        homemade stock
  1              pound  medium shrimp -- shelled and halved
  2                     scallions including green tops -- chopped

In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add
the pork and cook until the meat is no longer pink, about 2 minutes.

Reduce the heat to moderately low and add the remaining tablespoon oil to
the pan. Add the onion, celery, bell pepper and garlic. Cover and cook,
stirring occasionally, until the vegetables start to soften, about 5
minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black
pepper and rice. Cook for 1 minute, stirring. Add the broth. Bring to a
boil, reduce the heat, and simmer, covered, for 15 minutes.

Raise the heat to moderate and stir in the shrimp. Cover and cook for 2
minutes. Remove the pan from the heat and let stand, covered, until the
rice and shrimp are just done, about 5 minutes longer. Remove the bay
Stir in the scallions.

Source : ""
S(Mastercook formatting by): ""
Copyright : " 1998-2001"

NOTES : Typically, in this popular Acadian classic, it's chopped chicken
livers and ground meat that make rice look "dirty". For our special
version, we've left out the livers and added shrimp but kept the rest of
the usual lineup  onion, celery, bell pepper and garlic.

WINE RECOMMENDATION: These assertive and varied flavors require a simple
and fruity red wine, such as Beaujolais. This wine is at its best in its
frisky youth; buy the most recent vintage you can find. Luckily, both 1995
and 1996 were terrific years, so your choices are plentiful.

Contributed to the FareShare Gazette by Bobbie; 5 May 2003.

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 608 Calories; 21g Fat (32.4% calories 
from fat); 38g Protein; 62g Carbohydrate; 2g Dietary Fiber; 213mg Cholesterol; 
1155mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 
3 Fat.

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