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Kim’s 24 Hour Dill Pickle Recipe:
Mason/Glass Jars
Cucumbers
2 quarts of water
1 cup vinegar
4 cloves garlic
1/3 c. salt
1/3 c. sugar
2 pieces of dill
*peppercorn (optional)
Add vinegar, salt, and sugar into water and bring to a boil then let cool. Wash and cut cucumbers (leave skin on) into strips or circles. Place 2 cloves of garlic at the bottom of each mason jar with fresh pieces of dill and peppercorns. Add cucumbers into jars and fill each jar with your water mixture. Seal with lid and place in refrigerator for at least 24 hours. Enjoy!
Mason Jars (several sizes available)- https://bit.ly/35DpUB8 *
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Freezing Fresh Corn from The Cob:
Drop shucked ears of corn into boiling water and cook about 6 minutes with lid on. (or your preferred time)
Remove from water to a large bowl and let cool a few minutes until you can handle them (Tip: leaving end on will allow you to easily hold corn). Cut kernels off the cobs (using a small paring knife) starting from the top to bottom. Once removed scrape ear of corn going the opposite direction to release some of the sweetness. With spoon break up the corn in your bowl. Now add 1/2 stick of butter and season with salt and pepper. Spoon into freezer bags, mark with date, seal, and freeze.
*one dozen ears of corn makes about 3 quart size freezer bags.
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Kim’s Crab Cakes (Maryland Way Crab or Pink Salmon Cakes) Angel & Friends Cookbook II
Yield: 5 cakes
1 lb. crab meat or 151/2 oz. can pink salmon (Kim used Caribbean Blue fresh canned crab)
1 cup fine break crumbs or ground cracker (Club Crackers)
1 egg
1 dash hot sauce
3 T. mayonnaise
1 tsp. salt
1 T. onion, minced
1/8 tsp. pepper
1/2 tsp. dry mustard or 1 tsp. regular mustard (sweet and spicy mustard optional)
2 tsp. lemon juice
Butter for browning
*Add Old Bay Seasoning (optional)
*Remoulade sauce links below
Remove crab meat from can and place in strainer. (Tip: Pour a little lemon juice over crab to remove any fishy taste) Remove/press out any excess water. In a large bowl mix ingredients in order given. Shape into cakes and dip in cracker crumbs. Put on plate and place in refrigerator. Remove from refrigerator 1/2 hour before browning in hot butter and lemon juice. *We did not refrigerate before browning.
Old bay seasoning spice- https://bit.ly/35jaiob *
Elite Gourmet Electric Skillet- https://bit.ly/35gCRTq *
Angel & Friends cookbook- https://bit.ly/3jNTbPs * (only 1st version available)
Remoulade Sauces: (Check Pinterest for Recipes)
Kim’s uses mayonnaise, ketchup, thousand island dressing, mustard, paprika, old bay seasoning and onion powder
5 minute Remoulade Sauce for dipping- https://recipesfromapantry.com/easy-remoulade-sauce-recipe/
*Easy Remoulade sauce for dipping- https://www.simplyrecipes.com/recipes/remoulade_sauce
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