BUY FRESH BUY LOCAL

Creamed Cucumbers
from Esther Russell

3/4 cup sour cream
1 TBSP vinegar
1 TBSP lemon juice
1 TBSP minced fresh dill
1/4 tsp salt
1/8 tsp black pepper
2 medium cucumbers, peeled & sliced

Mix all ingredients together through black pepper. Add cucumbers and toss. Cover and chill for at least 3 hours. Toss again before serving. Serves 6 people.

Dilled Baby Carrots
from Esther Russell

1 bag of baby carrots, cut in half vertically
3 chicken boullion cubes
3/4 stick of butter
2 tsp dried dill weed

Cover carrots and chicken boullion cubes with water in a medium sauce pan. Cook until fork tender. Drain carrots. Melt butter in a medium saute pan, add carrots and coat well. Sprinkle dill over carrots. Stir well & serve.

SOURDOUGH BREAD with dill & onion
from Karen Newman

1 TBSP yeast
1/3 c. honey or sugar
1 tsp salt
1 c. sourdough starter
5-1/2 c. flour
1 TBSP dill weed
2 TBSP dried onion

Dissolve yeast in 2 cup of lukewarm water. Add honey or sugar, salt, sourdough starter, dill weed, dried onion and flour.  Cover, let rise until doubled, in a warm place.

Divide dough an place in 2 greased loaf pans (coat with nonstick spray). Let rise again, until about an inch above pan edge.

Bake in a 350 oven until golden brown crust forms and sounds hollow when tapped. Cool on a wire rack.

Sourdough Starter Recipe:
It takes 15 days for the starter to mature and be ready to use the first time.

2-1/4 tsp. active dry yeast
2 c. warm water (110 degrees)
2 c. all purpose flour
1/4 c. white sugar
1 c. white sugar, divided
2 c.  all purpose flour
2 c. milk, divided

In a large glass or plastic container, dissolve yeast in warm water. Stir in flour and sugar, mix until smooth. DO NOT USE A METAL SPOON. Cover loosely and store in a warm place overnight. The next day, stir and refrigerate. Stir once a day for the next four days. On the fifth day, stir, divide in half. Give half away with feeding instructions.

Feed starter with 1/2 c. sugar, 1 c. flour and 1 c. milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for the next four days. On the tenth day feed again with 1/2 c. sugar, 1 c. flour and 1 c. milk. Return to refrigerator and stir once each day for the next four days.

On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the fridge and continue to follow the stir and feed cycle. (Stir once a day for four days, stir and feed on the 5th day…etc., it’s ready to use on the 10th day).

This page has the following sub pages.

• Tomato Dill Soup