Corned Beef Special

Corned Beef Special
Ingredients
  1. 2 slices of fresh Rye bread (seeded, marbled, or unseeded)
  2. 4–6 oz of corned beef, thinly sliced
  3. 1/4 cup of creamy coleslaw (drained to prevent sogginess)
  4. 1–2 tbsp of Russian dressing (or Thousand Island)
  5. 1 slice of Swiss cheese (optional, but a common deli addition)
  6. 1 whole dill pickle spear (for serving on the side)
Instructions
  1. Prep the Coleslaw:Drain your coleslaw in a fine-mesh strainer for 5 minutes. This prevents the dressing from making the bottom slice of bread soggy.
  2. Layer the Base: Lay out two fresh slices of rye bread. Spread a generous layer of Russian dressing on the "inside" of both slices.
  3. Build the Foundation: If using Swiss cheese, place it on the bottom slice first to act as a structural base for the meat.
  4. Pile the Meat: Drape the thinly sliced corned beef loosely onto the bread. Folding the slices (rather than laying them flat) creates air pockets that make the sandwich feel lighter and more tender.
  5. Top with Crunch: Add the drained coleslaw directly on top of the meat.
  6. Close and Press: Place the second slice of bread on top and press down gently with your palm to "set" the layers.
  7. The Deli Cut: Use a sharp serrated knife to slice the sandwich in half diagonally.
  8. Final Touch: Serve immediately with a cold dill pickle spear and a side of potato chips.
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Coleslaw:https://recipes.homlish.net/2024/04/01/coleslaw/

Reuben

Reuben
Ingredients
  1. 2 slices of rye bread (seeded, marbled, or dark)
  2. 4–6 oz cooked corned beef, thinly sliced
  3. 2 slices Swiss cheese
  4. 1/4 cup sauerkraut, thoroughly drained and squeezed dry
  5. 2 tbsp Russian or Thousand Island dressing
  6. 1 tbsp unsalted butter, softened (for the bread)
Instructions
  1. Prep the Ingredients: Drain
  2. cup of sauerkraut thoroughly; squeezing it dry prevents a soggy sandwich. Thinly slice your corned beef against the grain for maximum tenderness.
  3. Assemble the "Glue": Butter one side of two rye bread slices. On the unbuttered side, spread a generous layer of Russian dressing. Place a slice of Swiss cheese on each piece of bread—the cheese acts as a barrier to keep the bread crisp.
  4. Layer the Filling: Pile
  5. oz of corned beef onto one slice, followed by the drained sauerkraut
  6. . Close the sandwich with the second slice of bread, buttered side facing out.
  7. The Griddle Hack: Heat a skillet over medium-low heat. Place the sandwich in the pan and cover it with a lid for the first
  8. minutes; the trapped steam helps melt the cheese while the bottom toasts.
  9. Finish: Remove the lid, flip carefully, and grill for another
  10. minutes until both sides are golden brown.
Notes
  1. The Bread: While rye is traditional, seeded Jewish rye offers the most authentic flavor.
  2. Warm the Meat: For a better melt, briefly warm the corned beef in a skillet or microwave before assembling the sandwich.
  3. Make it Spicy: Add a teaspoon of prepared horseradish to your dressing for an extra kick.
  4. Accompaniments: Serve with a dill pickle spear and kettle chips to complete the deli experience.
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Peanut Butter Cookies

Peanut Butter Cookies
Ingredients
  1. 1 3/4 cups (210 g) all purpose flour
  2. ▢ 1/2 teaspoon baking soda
  3. ▢ 1/2 teaspoon salt
  4. ▢ 1/4 cup (50 g) granulated sugar plus additional sugar to roll cookies in
  5. ▢ 3/4 cup (160 g) packed light brown sugar
  6. ▢ 1/2 cup (1 stick, 113) unsalted butter softened to room temperature
  7. ▢ 1 large egg room temperature
  8. ▢ 1 cup (270 g) smooth peanut butter
  9. ▢ 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 375°F (190°C) degrees. Line a cookie sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, (I use my stand mixer with my paddle attachment, but a hand mixer also works) cream together the sugars and butter on medium speed until light and fluffy about 2-3 minutes. Scrap down the bowl as needed.
  4. Add in the egg to the butter mixture and beat to combine. Mix in peanut butter and vanilla until smooth and creamy.
  5. Stir in the dry ingredients until just combined. Do not overmix.
  6. Using a small cookie scoop, scoop about 2 tablespoons of dough and roll into balls with your hands and then roll in sugar. Place on baking sheet and flatten with fork. I flatten with a criss cross.
  7. Bake for 10-12 minutes until edges are set and middles are still slightly soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a wire rack to continue cooling.
Notes
  1. Freeze baked cookies for up to 3 months, just thaw at room temperature.
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24 Hour Dill Pickles

24 Hour Dill Pickles
Ingredients
  1. 16 sprigs dill
  2. 8 qts sliced cucumbers
  3. 8 slices onion
BRINE
  1. 1 qt white vinegar
  2. 2 qts water
  3. 3.5 cups sugar
  4. 2 tsp powdered alum
Instructions
  1. add one sprig dill to each quart jar, then cucumbers, then top with another sprig of dill and slice onion.
  2. add brine ingrdients to pot a,d heat to a roling boil
  3. pour into quart jars and seal.
Notes
  1. May be eaten in 24 hours
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Bread & Butter Pickles

Bread & Butter Pickles
Ingredients
  1. 4 qts cucumbers sliced
  2. 6 medium onions
  3. 2 green peppers
  4. 1/3 cup salt
  5. 5 cups sugar
  6. 1 1/2 tsp tumeric
  7. 1 1/2 tsp celery seed
  8. 2 Tbs mustard seed
  9. 3 cups vinegar
Instructions
  1. soak cucumbers, onions, peppers and salt 3 hours in ice water, drain
  2. add remaining ingredients and boil, poor in jars, seal
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Million Dollar Pickles

Million Dollar Pickles
Ingredients
  1. 6 qts cucumber, sliced
  2. 1 cup salt
  3. 3 green peppers cut up
  4. 1 qt onions
  5. 1 head cauliflower
  6. 5 cups sugar
  7. 2 tsp mustard seed
  8. 2 tsp tumeric
  9. heat to almost boiling and seal in jars
Instructions
  1. cover cucumbers with salt and water and soak 3 hours
  2. add all and heat to almost boiling
  3. seal in jars
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Canned Tomato Sauce

Canned Tomato Sauce
Ingredients
  1. 26 lb Ripe tomatoes
  2. 14 tablespoons of bottled lemon juice
Instructions
  1. Prep the tomatoes
  2. Cook the tomato sauce 3 hours
  3. Prep for canning, fill jars, get bath boiling
  4. Canning tomato sauce: add two tablespoons of bottled lemon juice to each quart jar
  5. process pint jars for 35 minutes and quart jars for 40 minutes
Notes
  1. Canned
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Fig Jalapeno Jam

Fig Jalapeno Jam
Ingredients
  1. 1 1/4 cup white vinegar
  2. 2 cups figs
  3. 2 cups bell peppers red, green, yellow, or orange will do
  4. 1 cup jalapeños diced seeded if you want them less spicy
  5. 1 pkg Sure-Jell
  6. 1 tsp butter
  7. 7 cups sugar
Instructions
  1. In a food processor add the figs, bell peppers, and jalapeño peppers and pulse until desired consistency. I like to leave mine kind of chunky.
  2. Pour the mixture to a large pot and add the vinegar, Sure-Jell and butter.
  3. Bring to a boil for a couple of minutes
  4. Add the sugar, stir, and bring back to a rolling boil for 1 minute.
  5. Remove from heat and ladle into sterilized jars.
  6. Wipe rim of jar, add lids and rings, and place in water bath canner.
  7. Process 10 minutes for 1/2 pints and 15 min for pints.
  8. Remove from canner and allow to cool.
  9. Once the lids are sealed, occasionally gently shake jars to make sure your the pieces are distributed throughout the jar instead of all staying at the top.
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canned salsa

Canned Salsa
Ingredients
  1. 9 cups peeled and chopped tomatoes, they must be peeled first, see directions below or tutorial here
  2. 2 1/2 cups chopped green bell peppers
  3. 2 1/2 cups chopped white onion
  4. 4 medium jalapeños, chopped (see notes)
  5. 8 large cloves garlic, chopped
  6. 6 teaspoons canning salt
  7. 1 cup white vinegar
  8. 1 12-ounce can tomato paste
Instructions
  1. Remove the skins from the tomatoes
  2. Make the salsa. simmer for 20-30 minutes, until thickened and cooked
  3. Prepare cans to be sealed
  4. Process using a water bath
  5. Add the jars to the water bath and cover with a lid. Process for 30 minutes.
  6. Let the jars sit for 24 hours
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Angel Food Cake (shortcake)

Angel Food Cake (Shortcake)
Ingredients
  1. 1 ¾ cups (350 grams) granulated sugar
  2. 1 cup (120 grams) cake flour
  3. 2 cups egg whites , at room temperature (about 12 large eggs)
  4. 1 ½ teaspoons cream of tartar
  5. ¼ teaspoon fine sea salt
  6. 1 ½ teaspoons pure vanilla extract
Instructions
  1. Adjust the oven rack to the lower middle position. Preheat the oven to 350°F. Do not grease the tube pan.
  2. In a food processor, pulse 1 3/4 cup sugar 18 to 20 times, or until fine and powdery. Remove 1 cup and set aside, leaving the rest in the processor. Add 1 cup cake flour. Pulse 8 to 10 times, or until combined and airy.
  3. In a stand mixer fitted with a whisk attachment, whisk 2 cups egg whites, 1 1/2 teaspoons cream of tartar, and 1/4 teaspoon salt on medium high until pale and frothy. With the mixer on, add 1 Tablespoon sugar at a time, waiting until combined, before adding the next Tablespoon. Whip a total of 5 to 6 minutes, or until medium peaks form. Add 1 1/2 teaspoons vanilla extract and whip just until combined. Remove bowl from mixer.
  4. Sift 1/4 cup flour mixture over the top of the whipped eggs. Using a rubber spatula, gently fold (see notes) in flour mixture until no dry ingredients can be seen. Repeat with remaining flour mixture, sifting 1/4 cup at a time.
  5. Carefully pour mixture evenly into a 10-inch tube pan. Smooth the top and gently run a knife through the batter to remove any air pockets. Bake 30 to 35 minutes, rotating halfway through, or until the top is lightly browned and a skewer inserted in the center comes out clean.
  6. Place pan upside down on a wire rack and cool at least 1 hour. When completely cooled, run a knife along the inner and outer edge and gently tap on counter until the cake releases.
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coleslaw

coleslaw
Ingredients
  1. 1 cup mayo
  2. 1/4 cup vinegar
  3. 1 tsp garlic powder
  4. 1/2 tsp salt
  5. 1/4 tsp celery seed
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jello

Jello
Ingredients
  1. 2 cups juice
  2. 2 Tbs gelatin
  3. honey or sugar
Instructions
  1. Add gelatin to cold juice
  2. stir, let sit a minute or two, stir (until gelatin is completely dissolved)
  3. simmer medium heat 10 minutes
  4. taste for sweetness, add sweetener
  5. pour into container(s)
  6. refrigerate 3 to 4 hours
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Lemon Meringue Pie

Lemon Meringue Pie
Ingredients
  1. Filling
  2. 1 cup white sugar
  3. 2 tablespoons all-purpose flour
  4. 3 tablespoons cornstarch
  5. ¼ teaspoon salt
  6. 1 ½ cups water
  7. 2 lemons, juiced and zested (use large, not jumbo)
  8. 2 tablespoons butter
  9. 4 egg yolks, beaten
  10. Meringue
  11. 5 large egg whites
  12. 3/4 cup sugar
  13. 1/4 teaspoon cream of tartar
  14. Pinch fine salt
  15. 1/2 teaspoon pure vanilla extract
  16. 1 pie crust
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell.
  4. To make the meringue: Beat egg whites, cream of tartar, and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust.
  5. Bake in preheated oven until meringue is golden brown, about 10 minutes.
Notes
  1. pre-bake the lard crust 20 minutes
  2. do not over beat the meringue or it will shrink
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Lobster Mac and Cheese

Lobster Mac and Cheese
Ingredients
  1. 8 ounces lobster meat cooked, chopped, about 2 cups *see note
  2. 16 ounces dry pasta cavatappi, penne or shells
  3. ⅓ cup butter
  4. ⅓ cup flour
  5. 1 teaspoon onion powder
  6. ½ teaspoon dry mustard powder
  7. ½ teaspoon salt or to taste
  8. ¼ teaspoon Old Bay Seasoning
  9. ¼ teaspoon black pepper to taste
  10. 2 ¾ cups milk
  11. ½ cup light cream
  12. 2 cups sharp cheddar shredded
  13. 1 ¼ cups Gruyere cheese shredded, or swiss cheese, mozzarella, or havarti
  14. ½ cup fresh parmesan cheese shredded
  15. Topping
  16. ½ cup bread crumbs
  17. 2 tablespoons butter melted
  18. 2 tablespoons parmesan cheese grated
  19. 1 teaspoon parsley chopped
Instructions
  1. Preheat oven to 400°F. Grease a 9x13 pan.
  2. Combine topping ingredients in a small bowl. Set aside.
  3. Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
  4. While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
  5. Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
  6. Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1-2 minutes or until thickened while whisking.
  7. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
  8. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
  9. Add remaining lobster meat on top and sprinkle with the topping mixture.
  10. Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.
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meatloaf

Meat Loaf
Ingredients
  1. 1 beaten egg
  2. 3/4 cup soft bread crumbs (1 slice) or 1/4 cup fine dry bread crumbs
  3. 1/4 cup milk, beer, apple juice or wated
  4. 1/4 cup chopped onion
  5. 1/4 cup celery, green pepper, or shredded carrot
  6. 1 pound ground beef
  7. 2 Tbs catsup
Instructions
  1. mix it all up, form a loaf with a divot in the top
  2. put catsup in divot
  3. bake 350 45 to 50 minutes
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Broccoli Cauliflower Salad

 

Broccoli Cauliflower Salad
Ingredients
  1. 1 bunch of broccoli, separated into small pieces
  2. 1 head of cauliflower, separated into small pieces
  3. 1 small red onion
  4. dried cranberries
  5. 1/2 pkg bacon, cooked and crumbled
  6. 6 oz sharp cheddar cheese, grated
  7. 1/2 C sugar
  8. 4 T cider vinegar
  9. 1 C mayonnaise
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