Pickled Nasturtium Pods - Gardener's Paradise

November Showcase: This month's feature recipe is Pickled Nasturtium Pods

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Carnation Vinegar
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Pickled Nasty Pods
Cream Peas & Potatos

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PICKLED NASTY PODS

Soak green seed pods of Nasturtiums for 3 days in water with pickling salt.

After three days strain the pods and boil some vinegar for just under a minute.

Pour vinegar over top of the strained Nasturtium pods. Serve, store or can.

Proportions of pickling salt to water should be similar to that of most pickled cucumber or bean recipes.

Don't add any spices. The Nasturtiums have a very tasty spice of their own.

TURKEY DAY RECIPES:

Lavender Stuffing

1 cup soft breadcrumbs 
1 egg 
1 onion, chopped 
1 tsp very finely chopped lavender flowers 
1 tsp chopped rosemary flowers

Mix all the ingredients together. 
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CUCUMBER-CARROT PINWHEELS

- whole cucumbers, unpeeled 
- whole carrots, peeled

Cut cucumber in 3" lengths. Hollow out seeded middle section. Push a carrot into the hollowed out center of the cucumber. Slice the cucumber/carrot wheels into 1/2-inch slices. You end up with a cucumber slice with a carrot center. Looks very attractive as a garnish and is fat free and tasty!! 
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PUMPKIN DELIGHT

Mix together 1 large can pumpkin (3 cups)
3 eggs
1 (12-13oz) can evaporated milk l cup white sugar l cup brown sugar
3/4 tsp. salt
1- 1/2 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. nutmeg

Beat well. Pour into buttered 9x13 inch pan.

Sprinkle 1 pkg. yellow cake mix over top and press lightly into mixture. Drizzle 1/2 cup melted butter over top. Sprinkle 1/3 cup nuts over top (optional) Bake at 350 degrees for 45 to 50 minutes
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Crockpot Sweet Potato Stuffing

1/2 cup chopped celery, including tops
1 onion, chopped
1/4 cup butter
6 cups dry bread crumbs
1 sweet potato, cooked, peeled, finely chopped 
1/2 cup chicken broth
1/4 cup chopped toasted pecans
1/2 tsp. poultry seasoning
1/4 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. white pepper

In heavy skillet, melt butter and cook celery and onion until tender, stirring frequently. Add remaining ingredients and toss gently to coat. Grease a 4-5 quart crockpot and fill with stuffing, 1/2 to 3/4 full. Cover crockpot and cook on Low for 4-5 hrs until stuffing is hot. Serves 6-8
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Thanksgiving Potatoes

4 red potatoes
1/4 c. melted butter
1/2 c. cheddar cheese
4 oz. sour cream Salt & pepper
1/2 c. chopped onions

Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling. Can be made the day before.

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THANKSGIVING VEGETABLE CASSEROLE

1 frozen bag of each Broccoli florets Cauliflower florets Carrot slices Brussels sprouts, optional (I leave these out)
1 can cream of mushroom soup
1 can cream of celery soup
1 c. Cheddar cheese, grated

Cook the vegetables in separate pans, until crisp, not well done. Drain well and place in well greased casserole dish. Heat and stir the two soups together. Pour over the vegetables. Sprinkle the cheese on top. Bake 325 degrees, 45 minutes, or so.
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Sweet Potato Casserole

* 1 can (2 pounds 8 ounces) cut sweet potatoes, drained
* 1 can (8 ounces) crushed pineapple, drained
* 1/2 cup maple syrup
* 1/2 cup pecan halves
* 1/4 cup sliced dried apricots
* 1/4 cup packed brown sugar
* 1 tablespoon butter or margarine, melted
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1/4 teaspoon salt

Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at
350� for 45 minutes or until heated through. Yield: 8-10 servings.
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Creamy Herb Vegetables

* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 2 cups half-and-half cream
* 1/4 cup chicken broth
* 1/2 teaspoon each rubbed sage, dried thyme, parsley flakes, garlic powder, salt and pepper
* 1/2 teaspoon dried rosemary, crushed
* 1 jar (16 ounces) pearl onions, drained
* 1 package (16 ounces) frozen peas
* 1 package (14 ounces) frozen baby carrots

Melt butter in a large saucepan; stir in flour until smooth. Gradually add cream, broth and seasonings. Bring to a boil, stirring constantly until thickened and bubbly. Add onions, peas and carrots. Cover and simmer for 30 minutes, stirring occasionally. Yield: 12-14 servings.
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Couscous Stuffed Eggplant

1 c coucous
2 tb Lemon juice
2 md Eggplants
1/4 c Fresh parsley, minced
3 tb Olive oil
1 ts Ground cumin
3 ea Garlic cloves, minced
1 ts Chili powder
5 bn Scallions, minced
1/2 ts Turmeric
3 md Tomatoes, chopped Salt & pepper
4 tb Wheat germ

Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat Oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & Garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the Skillet mixture. Bake for 35 to 40 minutes. Serves 4.
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Dirt Pudding

Recipe Created By: Robbie Serves: 12-16 Prep. Time: 0:30

8 oz. cream cheese
1/4 cup margarine OR butter
1 cup powdered sugar
12 oz. Cool Whip�
2 sm. boxes instant vanilla pudding mix
1 1/2 cups milk
1 lg. pkg. Oreo� cookies

Related Cookbooks Desserts for Dummies Chocolate Lover's Cookbook For Dummies Chocolate Desserts by Pierre Herme Ben & Jerry's Homemade Ice Cream & Dessert Book Puddings and Cobblers Secrets of Fat-Free Desserts Over 150 Low-Fat and Fat-Free Recipes for Scrumptious, Simple-To-Make Cakes, Cobblers, Cookies, Crisps, Pies, Puddings, Trifles, & Other Tasty goodies

-Cream together cream cheese, margarine or butter, powdered sugar, and Cool Whip�.
-Beat together pudding mix and milk and fold into cream cheese mixture. Refrigerate until needed.
-Grind Oreos� fine in food processor.
-Line bottom of flower pot with foil.
-Sprinkle a layer of Oreos� in bottom, then a spread a layer of layer of pudding on top.
-Repeat until all ingredients are used up, ending with a top layer of Oreos�.

Notes: Garnish with silk flowers and/or gummie worms.
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