Family Recipes

Sweet Refrigerator Pickles

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Pickles in a container

Ingredients
3 large cucumbers
1 medium onion
2 celery stalks
coarse ground salt
2 cups sugar
2 cups white wine vinegar
1 tsp mustard seed
1 tsp celery seed
1 tsp pickling spice
1/2 tsp dill

Slice the cucumbers, onion, and celery in 3/4 inch slices.  Toss liberally in your favorite kind of coarsely ground salt (sea, kosher, whatever), and leave them in a colander for 30 minutes, re-tossing occasionally.

Combine the remaining ingredients in a large bowl and stir until the sugar is completely dissolved. 

Pack the veggies into an airtight jar or other container and pour the pickling liquid over the top until your container is full.

The pickles (and bonus pickled onion and celery) will be ready after 8 hours, but they will only get better after that.  You can keep them for up to 2 weeks in your fridge.

Spam Casserole

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Spam Csserole

Ingredients:
1 can spam
1 can condensed cream of mushroom soup
2 slices of American cheese
2 tbsp milk
1/4 cup mayo 
3 cups macaroni
1 bag lays original potato chips

Cook the macaroni according to the directions on the package.

Combine the spam, cream of mushroom soup, cheese, milk, and mayo in a food processor and pulse away until the spam is chopped up into small chunks. 

When the macaroni is cooked, drain it and add it immediately to a large bowl with the spam mixture and mix everything together. 

Put the mixture into a lightly greased microwave-safe dish and top it with crushed potato chips. 

Microwave the dish uncovered for 10 minutes.

Chicken French

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Ingredients:
2 tbsp butter or margarine
1/4 cup lemon juice
3/4 cup white wine (dry Riesling recommended)
1 lb boneless chicken breasts or tenders
2 eggs
2 tbsp milk
flour
salt and pepper
vegetable oil
your favorite kind of pasta

Start by pounding out the chicken between some sheets of plastic wrap until the chicken is an inch thick.

Place the flour plus salt and pepper in one pie dish and the milk and eggs into another.

Coat the chicken with a layer of flour, then dredge it in the egg mixture, and then back into the flour again. 

Put the chicken in a pan on medium high heat with a little bit of vegetable oil.  Cook the chicken on one side and flip it over.  It should only take a few minutes on each side to get nice and crispy.

After the chicken is cooked on both sides add the butter, lemon, and white wine and continue cooking it until the butter is completely melted.  Serve on top of pasta.