Cooking with Marv

This year we planted a garden at our house. We had forgot how fun it is to see the plants mature and bear green beans, cabbage, and now the squash are finishing out. Many of you are enjoying your garden or your neighbors as they share their produce with you. Enjoy these recipes as we celebrate God's abundance from His creation.

~Marv

24 HOUR PICKLES

2-3 WHITE ONIONS, SLICED THIN
2-3 GREEN PEPPERS, SLICED THIN
1-2 CLOVES GARLIC, PEELED AND LIGHTLY CHOPPED
2-3 HEAD DILL
1 1/2 C. WHITE VINEGAR
1/3 C. PICKLING SALT
2 1/4 C. WATER
10-12 LG. CUCUMBERS

Slice or quarter cucumbers and put into clean canning jars. Thinly slice white onion and green peppers. Add 2-3 slices of each to every jar, more or less depending on your taste. Add desired amount of chopped garlic to each jar. Add desired amount of fresh dill, or dill seed, to each jar. Add water, white vinegar, and pickling salt in a pan. Bring to a boil for 1 minute. Fill jars with mixture and seal, refrigerate while warm. Must be kept refrigerated, will keep for 6 months.

PICKLED BEETS

1 C. BEET JUICE
1 C. SUGAR
1 C. VINEGAR

Bring to boil, pour 2 cans of beets, refrigerate until ready to use.

RHUBARB CHEESECAKE

1 C. FLOUR
1/2 C. BUTTER
1/4 C. WHITE SUGAR
3 C. RHUBARB, CHOPPED
2 (8-OZ.) PKGS. CREAM CHEESE
1/2 C. SUGAR
2 EGGS
1 C. SOUR CREAM
2 T. SUGAR
1 TSP. VANILLA

Pre-heat oven to 375 degrees. In a medium bowl combine 1 C. flour, 1/4 C. sugar and 1/2 C. butter. Mix till crumbly and pat into the bottom of a 9" springform pan and set aside. In medium bowl toss together the chopped rhubard, 1/2 cup sugar and 1 T. flour. Remove from oven and set aside, reduce oven temperature to 350 degrees. In large bowl, beat the cream cheese and 1/2 C. sugar until creamy, add eggs one at a time. Pour over hot rhubarb in the pan. Bake for 40-45 minutes or until filling is set. Mix well and spread on top of hot cheese cake. Refrigerate until ready to serve.

PUMPKIN BARS

BARS

2 C. SUGAR
1 C. OIL
4 EGGS
2 CUP. FLOUR
2 TSP. BAKING POWDER
1 TSP. BAKING SODA
1/4 TSP. SALT
2 TSP. CINNAMON
1 TSP. PUMPKIN PIE SPICE
1 (15-OZ.) CAN PUMPKIN

Pre-heat oven to 350 degrees. Combine ingredients as listed and mix until smooth. Bake in a 9" x 13" or 10" x 15" pan for 25 minutes or until toothpick comes out clean. Cool.

FROSTING

6 OZ. CREAM CHEESE
2 C. POWDERED SUGAR
1/4 C. MARGARINE
1 TSP. VANILLA
CREAM TOGETHER. FROST COOLED BARS.