UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
UNCLE BILL'S PEA FILLING FOR PYRAHI
Make and share this Uncle Bill's Pea Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 7m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- If using split green peas, add to saucepan, cover with water and cook until just tender.
- Drain and mash.
- Add sugar, salt and butter and mix well.
- Use about 3 tablespoons of mixture for each pyrahi.
- If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
- Drain and mash.
- Continue preparing filling as noted above.
Nutrition Facts : Calories 44.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 62.4, Carbohydrate 6, Fiber 2.1, Sugar 1.7, Protein 2
UNCLE BILL'S DILL PICKLES
I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.
Provided by William Uncle Bill
Categories Peppers
Time 16h10m
Yield 4 quarts
Number Of Ingredients 10
Steps:
- PREPARATION OF DILL CUKES THE NIGHT BEFORE.
- Remove blossom ends and stems and discard.
- Place dill cukes into a large tub or a clean laundry tub.
- Cover with cold water.
- Add 2 bags of ice cubes or 1 block of ice.
- Let chill overnight.
- BRINE.
- In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
- Boil for 2 minutes.
- Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
- Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
- Wash and drain dill cukes.
- Place 1 dill head and stem in the bottom of each jar.
- Stuff the jars with cukes, vertically.
- Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
- Stuff one Jalapeno pepper into each jar.
- Place another dill head and stem on top of the cukes in each jar.
- Fill jars with hot brine to within 1/2" of top of jars.
- Make sure that none of the dill head is touching the top of the jar.
- Push the dill heads down if necessary.
- Wipe tops of jars clean.
- Prepare canning lids according to manufacturers instructions.
- Place lids on jars and screw on screw tops finger tight only.
- Prepare a canner and bring water to a boil.
- Place jars in rack with lids up and immerse in the boiling water.
- Boil or process for 10 minutes.
- Remove jars onto a dish towel and cover with another dish towel to cool.
- Jars are sealed when the lids pop and are concave (curved down).
- Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
- When cooled and sealed, label jars and store in a cool, dark place.
- Allow 4 to 5 weeks for flavors to develop before using.
- This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
- Dill cukes should be 4" to 5" long and as fresh as possible.
UNCLE BILL'S CRANBERRY SQUARES
Make and share this Uncle Bill's Cranberry Squares recipe from Food.com.
Provided by William Uncle Bill
Categories Bar Cookie
Time 1h35m
Yield 24 sqares
Number Of Ingredients 11
Steps:
- BASE Preheat oven to 325 F.
- Butter a 13" x 9" oven-proof baking dish.
- In a food processor or blender, pulse flour, sugar, salt and butter and whirl until crumbly.
- Spread into prepared baking dish and pat down lightly.
- Bake uncovered in preheated 325 F oven for 20 minutes.
- Scatter cranberries over warm baked base.
- Sprinkle over with shredded coconut.
- In a medium-size mixing bowl, whisk together eggs, sugar and lemon juice until well blended.
- Gradually whisk in flour and baking powder.
- Pour lemon mixture over top (it will spread to fill dish during baking).
- Bake uncovered in preheated 325 F oven for about 55 to 60 minutes or until middle is set and edges are golden.
- Cool before cutting.
- Cut into 3" x 1 1/2" squares.
- Store in an airtight container at room temperature for up to 4 days or you may freeze the squares.
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