Recipe – PICKLED CARROTS

1 lb. carrots, peeled and sliced on the diagonal 1/8 thick
1 cup apple cider vinegar ¼ cup sugar
2 tablespoons kosher salt 1 tablespoon peppercorns
1 tablespoon mustard seeds ½ cup water

Place the prepared carrots in a clean resealable jar. Combine the vinegar, sugar, salt, peppercorns, mustard seed and water in a saucepan and bring to a boil. Pour immediately over the carrots. Clean the rim and jar and screw on lid and ring. Let cool to room temperature then refrigerate 2 hours (better after at least 24 hours) before serving. They can be stored up to 3 weeks (they won’t last that long).

These are so good with many dishes or as a snack. My next batches I doubled and tripled.

~Submitted by Sheri Kisch

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Recipe: Pumpkin Pudding

Pumpkin Pudding

Ingredients:

2 cups cottage cheese
2 cups cooked well-drained pumpkin (or other winter squash)
4 eggs
1/2 cup sugar (or less)
1/8 tsp. salt
Nutmeg

Blend cottage cheese, pumpkin, eggs, sugar and salt in the blender. Pour into small greased Pyrex glass baking cups till about 2/3 full. Set cups in baking dish and fill baking dish about halfway up cups with hot water. Sprinkle tops of custard with nutmeg, if desired. Bake at 350 degrees until custard is set – about 45 minutes to an hour.

from NY Times Natural Foods Cookbook
Submitted by Ann Guthals

Recipe: Onion Kuchen

ONION KUCHEN

This recipe comes from Mr. Siebel (83 year old “student” in my dad’s Adult Ed Art Class) who served it when Dad visited him at home. Dad took a big helping thinking it would be a dessert….and then was too polite after polishing it off to say no to a second helping.

3 med. onions, sliced and separated into rings
1/4 c. butter
1 (7.5 oz.) pkg. refrigerator buttermilk biscuits
1 egg
1 (8 oz.) container sour cream
1/4 tsp. salt
1 tsp. poppy seeds

Saute onions in the butter until softened. Separate biscuits and place in a single layer in an ungreased 8 inch layer cake pan, pressing together to cover bottom of pan. Spoon onion mixture over dough. In a small bowl, beat egg, stir in sour cream and salt. Spoon over onion mixture; sprinkle with poppy seeds. Bake in a 375 degree oven for 30 min. or until topping is set. Cut into wedges; serve warm.

Submitted by Elizabeth Waddington

Recipes for Tomatoes and other Garden Bounty

All Those Tomatoes Spaghetti Sauce (AKA Stephanie’s Freezer Spaghetti Sauce, All Recipes)
4 chopped onions
2 cloves garlic, minced
1 cup chopped green pepper
1/2 cup vegetable oil
16 cups chopped tomatoes
2 tablespoons dried oregano
(or 4 tablespoons fresh oregano)
Cook down onions, garlic, and pepper in oil in your crock pot on high. Add chopped toma-toes, herbs, sugar, salt, and black pepper. Cook on low heat for at least 3 hours, stirring occasionally. Taste and adjust herbs and spices to taste. Cool sauce and freeze in plastic bags (quart size – add one can tomato paste when ready to use).
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Fresh Tomato Salsa, All Recipes
3 cups chopped tomatoes
1/2 cup chopped green pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
Stir together in a bowl and enjoy!
(I sent in a different one last year…)
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Homemade Pesto Pizza
Pesto Sauce [https://www.marthastewart.com/341411/pesto]
Use fresh herbs such as parsley, oregano, mint, basil, rosemary, cilantro in combination to your taste. Chop to make 2 to 3 packed cups. Add a clove of chopped or pressed garlic, 1/4 cup chopped toasted nuts – pine nuts, walnuts, almonds, pistachios, or macadamias – 1/2 cup extra-virgin olive oil or other light oil, and about 1/4 cup Parmesan cheese. Combine and pulse in a food processor until finely chopped and of a thick, paste-like consistency. Season with salt and pepper. Store up to 1 week.

Pizza Crust (Pioneer Woman) [http://thepioneerwoman.com/cooking/pizza-ree-a/]
1 tsp or 1/2 packet active dry yeast
1 1/2 cups warm water
4 cups flour
1 tsp kosher salt
1/3 cup olive oil
Sprinkle yeast over warm water and let it bubble. Combine the flour and salt in a mixing bowl. Drizzle in olive oil and stir until just incorporated. Drizzle yeast/water into flour mixture then knead until soft dough forms. Coat a bowl with olive oil and turn the ball in the bowl to coat. Cover with a moist towel and let rise in warm location for an hour, or store in refrigerator up to two days. Preheat oven to 500 degrees. Divide dough (makes two medium pizzas) and spread on oiled or greased pan or stone. Lay toppings on dough (sauce, meats, cheeses) and bake on center rack 8 to 10 minutes or until edges are golden brown.
Spread dough with pesto, using oil to thin if necessary. Choose toppings – my favorites are Romano, mozzarella, cheddar, and/or ricotta cheeses, pepperoni, Canadian bacon, breakfast sausage, chicken, artichoke hearts, mushrooms, olives, ham-burger, green and red peppers, fresh tomato.

~ Submitted by Corinna Sinclair

Rhubarb Chutney
Mix together in a saucepan:
¾ c. cider vinegar
1 ½ c light brown sugar

Boil together and ADD:
8 cups chopped rhubarb
1 cup either raisins, craisins, or currents
¼ c. chopped fresh ginger
3 cloves garlic- chopped

Salt and pepper to taste
Add chopped nuts if desired.
Seal in jars or store in refrigerator up to 3-4 weeks.
Especially good with pork.

rhubarb 1.png~From Gwen Rock, submitted by Elizabeth Waddington

Cilantro Pesto
2 c loosely packed cilantro leaves
3-5 garlic cloves
1/4 c olive oil
1/4 c toasted pumpkin seeds
red pepper flakes and salt to taste

Purée in food processor until smooth.
I have made this numerous times and freeze it in ice cube trays then put in a Ziploc in the freezer. I use it to season soups, chilis, or rice to accompany a Mexican dish, even over pasta with a sprinkling of feta or goat cheese. I do a
similar thing with kale.

Submitted by Temia Keel

Moss Mansion News

Moss Mansion Features Summer 2018 Farm to Table Exhibit

Family diaries are among the interesting documents to be found in the archives at the Moss Mansion in Billings. Though Melville’s are the most numerous, she wasn’t big on painting detailed pictures with her writing. Even so, it is clear she enjoyed baking, and together with several cookbooks and recipe boxes it’s clear that food was a central part of many family traditions. After exploring the subject for the last couple of years, staff at the Moss have developed the material for this year’s summer exhibit – FARM TO TABLE: Family and Food in the Yellowstone Valley.

The exhibit explores the concepts of farming, agriculture, cooking, sustainability, and tradition in Montana over the last 150 years in the Yellowstone Valley. For the Moss family, like all of Billings, local agriculture and food traditions were integral to daily life.

In this exhibit visitors will find original farm equipment used on the agricultural land owned and developed by PB Moss, Moss family recipes, and insight into PB’s entrepreneurial spirit and success that was deeply tied to local agriculture. Stories will be shared from local families and tribes about their own experiences and food traditions that have developed in the local area.

Visitors can also expect to learn about contemporary producers and how local agriculture continues to be part of the fabric of Yellowstone Valley life in 2018. We have partnered with Yellowstone Valley Citizens Council’s Food Hub to connect our community with those local producers. Watch our calendar for upcoming dates for food and agriculture events related to this exhibit in 2018.

Moss Mansion 2

FARM TO TABLE: Family and Food in Montana is an accompanying art exhibit to the Moss Mansion’s 2018 exhibit. The art exhibit explores farming, agriculture, cooking, sustainability, and tradition in Montana over the last 150 years. Twodimensional works in a variety of media and styles are included in the exhibition which will be on view to a local, national, and international population from May 2018 – September 2018.

~ Written by Jennette Rasch, submitted by Corinna Sinclair