INGREDIENTS • ⅓ cup neutral oil, like canola or grape seed • 1 medium onion, minced, about 1/2 cup • Pinch salt • ¼ teaspoon sugar • 1 cup sour cream PREPARATION 1. Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes. 2. Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.
Ingredients 1 small cabbage, chopped 6 to 8 green or red tomatoes, chopped 6 medium bell peppers, chopped 6 large onions, chopped 2 hot peppers, chopped 3 cups sugar 5 cups white vinegar 1/4 cup salt or pickling salt Instructions Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved. This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.
Ingredients • ¼ cup kosher salt • 2 tablespoons freshly ground black pepper • 2 teaspoons granulated garlic or 1 teaspoon garlic powder Instructions 1. In a small bowl, combine the salt, pepper, and granulated garlic. The blend will keep in an airtight container for at least 1 year. 2. Use with beef, poultry, pork, and vegetables. Robyn Stone | Add a Pinch
