Million Dollar Relish

Tis the season for canning! This is my all time favorite relish recipe. My Grandma makes it, my Mom makes it and now I make it. I could eat it with a spoon! Not all that expensive to make if you've got the cucumbers, onions and peppers in your garden.
- 1 quart onions, chopped fine
- 3 quarts cucumbers, chopped fine
- 3 green peppers
- 3 red peppers
- 3/4 cup salt
- 2 quarts water
- 1 quart vinegar
- 5 cups sugar
- 1 tsp celery seed
- 1 tsp tumeric
- 2 tbsp dry mustard
- 1/2 cup flour
- 1 cup vinegar

Soak chopped vegetables in the 3/4 cup salt and 2 quarts water overnight. (I use a food processor to chop everything. Easy peasy). Drain in the morning. Add the next 5 ingredients and bring to a boil. Add flour, mixed with vinegar. When bubbly and hot, put into jars and seal. Makes 10 pints or 5 quarts.

Potato Salad Dressing

Love, love, love this recipe. I've always enjoyed potato salad and this would have to be one of my favorites. Recipe from Mom T. :)
- 1/3 cup sugar
- 1 cup mayonnaise
- 1 small onion or onion greens, chopped
- pinch of salt
- 1 tsp celery seeds
- 1/2 tsp prepared mustard

Mix all ingredients, then pour over cooked, diced potatoes.
I also like to include a few hard boiled, diced eggs. Delicious!!

Black Bottom Cupcakes

This is an old stand by for me. Love this cupcake with the cream cheese middle as it packs easily for lunches and doesn't make the mess that icing does. And so yummy! I've tried a few different recipes for these cupcakes and wasn't having much luck until I found this recipe. Perfect.
- 2 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups white sugar
- dash of salt
- 3/8 cup cocoa
- 1 tbsp vinegar
- 1 1/2 tsp vanilla
- 3/4 cup oil
- 1 1/2 cups warm water
- 2 eggs

Mix dry ingredients. Then mix wet ingredients and add to first bowl. Fill muffin liners 2/3 full.

Filling:
- 1 block cream cheese
- 1/3 cup icing sugar
- 1 egg
- chocolate chips*

Mix filling ingredients and spoon about a tablespoon of filling into the center of each batter filled muffin liner.

Bake at 350 for 15-20 minutes. Makes 18-24 cupcakes.

*Optional

Green Bean Soup

I grew up eating this soup. My Mom and Grandmas were sure to make a pot of this soup when the beans were ready in the garden. My Grandma actually brought me a jar last week. Delicious! A few days ago I picked my first beans from my own garden (although mostly yellow, a few green), so I thought I'd whip up a pot for us to enjoy. So easy to make with all the fresh vegetables starting to become ready for picking.
- 2 quarts water
- 1/2 cup chopped sausage or ham
- 2 carrots, sliced
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 2 cups green (or yellow) beans, cut into small pieces, ends removed
- 1/2 cup peas (fresh or frozen)
- Fresh parsley*
- Summer savory (a few sprigs)

Add sausage/ham, vegetables and herbs and cook gently until vegetables are tender. As with most soups, tastes better the next day. Leave herbs in pot so flavors can mesh.
Add a few tablespoons of cream, just before serving.
* I didn't have fresh parsley available, so I left it out. Would make a nice addition though.