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Spruced-Up Canned Vegetables

Yields 4-6 servings

Spruced-Up Canned Vegetables

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 cans (15 ounces each) Mixed Vegetables, drained
  • 1 cup shredded Cheddar Cheese
  • 3/4 cup Mayonnaise
  • 1 stick Butter, melted
  • 1 sleeve Crackers (i.e. Ritz), crushed

Instructions

  1. Preheat oven to 350F.
  2. In a bowl, mix vegetables, cheese, mayonnaise and butter.
  3. Pour into buttered casserole dish.
  4. Sprinkle cracker crumbs over top.
  5. Bake about 30 minutes or until thoroughly heat and top is golden brown.

Notes

Serve with your favorite meat, salad and fruit for dessert.

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https://ugfoodbank.org/spruced-up-canned-vegetables/

Super Easy Refrigerator Pickles

Yields 4 cups brine/4 quarts pickles

Super Easy Refrigerator Pickles

30 minPrep Time

30 minTotal Time

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Ingredients

    BRINE
  • 2-1/2 cups Apple Cider vinegar
  • 1-1/2 cups hot water (from tap)
  • 2 Tablespoons Canning Salt or Sea Salt
  • 1/4 cup Sugar
  • 1/8 teaspoon Red Pepper Flakes
  • PICKLES
  • Onion - sliced or chopped
  • Garlic - whole, sliced or diced
  • Dill - fresh
  • Pickling Cucumbers

Instructions

    BRINE
  1. Combine vinegar, hot water, salt, sugar and pepper flakes.
  2. Stir to dissolve salt and sugar
  3. PICKLES (Per Quart Jar)
  4. Pack clean cucumbers into clean canning jars.
  5. Add onion, garlic and dill to taste.
  6. Fill with approximately 1 cup of brine. Make sure all cucumbers are covered in brine.
  7. Set out in a cool place for 24 hours.
  8. After 24 hours refrigerate and keep refrigerated from then on.
  9. Ready to eat in about 7 days.
  10. Will keep for several months if continuously refrigerated.
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https://ugfoodbank.org/super-easy-refrigerator-pickles/