Pickled Okra

When I lived in the South these were one of my favorite things to do when I had a bumper crop of okra. You want to use small pods that will fit into a pint jar. These are tender and stay crispy. These are the easiest pickles to make and a great summer delicacy to eat when the warm weather is long gone. Some people like to add red pepper flakes or hot peppers to spice them up a little. I like the dill flavor without the spice. This amount makes 4 pints. Increase if you have alot of okra to deal with.

2 lbs okra (3" pods)
12 celery leaves
4 sprigs of dill weed
4 garlic cloves
2 cups water
2 cups white vinegar
2 Tablespoons salt

Cut off the okra stems and pack pods into sterilized jars (Sterilize jars by boiling in a water bath for 5 minutes) Add 3 celery leaves, 1 dill sprig, and 1 peeled garlic clove to each jar. Bring water, vinegar and salt to a boil and pour over okra in the jars to cover. Seal. Let stand at least 1 month before using. They go fast so make plenty!

German Carrots

This is a great way to get the children to enjoy carrots. My mother wasn't a fan of carrots, but these are sweet, creamy and delicious so she would make them occasionally. I love them.

1 lb. carrots, sliced
1 Tablespoon butter
1 Tablespoon flour
3/4 cup carrot liquid
pepper
a pinch of nutmeg
1/2 teaspoon sugar

Cook carrots in salted water until tender, or about 10 to 15 minutes. Drain, reserving 3/4 cup liquid. Melt butter, stir in flour to form a roux. Add reserved liquid from the carrots, pepper, nutmeg and sugar. Bring to a boil and add the carrots. Let stand a few minutes to season through.

Bean Bowl Salad

This is another of my great grandmother's recipes that I have made repeatedly over the years. It is great this time of year for pot-luck dinners, BBQs, and summertime meals. It must be made ahead so is ready when you are. I can't get enough of this and use the leftovers to top off big chef salads or dinner salads.

Mix and marinate 24 hours in refrigerator:

1 can green beans, drained
1 can wax beans, drained
1 can rinsed kidney beans
1 onion, chopped fine
2 Tablespoons parseley
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup salad oil
3/4 cup vinegar
1/2 teaspoon dry mustard

Stir a few times while marinating. To serve, drain, and pour beans into a lettuce lined bowl. Add pickle relish on top (optional).

Cyndi's Spicy Skewered Shrimp

I've been out of town recently, to the sunny, hot, and smoky Bay Area. It was a lovely trip and we saw lots of old friends and family. One evening we grilled at our friend's Paul and Cyndi's and she made these wonderful shrimp. Here is what she did:

Take alot of fresh tiger shrimp, or previously frozen but thawed. They must be of good size to go on the skewers later. Peel and clean the shrimp. Place in a large plastic zipper bag.

In a small bowl mix 1/4 to 1/2 cup chili powder with a little Tequila Liquor, or other alcohol of your choice. Add just enough to make a runny paste consistency.

Pour the paste over the top of the shrimp in the plastic bag. Shake and smoosh around in the bag until all the shrimp are coated. Leave in the bag for 1/2 hour or more.

Place 5 or 6 shrimp on bamboo skewers that have been soaked in water for a while. This way they won't burn. Place skewers on the grill and lightly brown. They cook fast so only do a few minutes on each side. These are very yummy, not too spicy, but with a little kick. The sweetness of the shrimp comes through.