Caraway-Dill Rice

This is one of the recipes that I made for Mother's day dinner:

Caraway Dill Rice

Combine in large pan:

* 2 c. brown rice
* 4 c. water
* 1 T. olive oil
* 1 ½ t. salt
* ½ t. ground cayenne pepper
* 2 T. dill weed
* 4 T. dill seed
* 4 T. caraway seed
Bring to a boil; cover, simmer for 35 to 45 minutes.

Add:
* 2 c. frozen green peas
Let sit for 10 min. before serving.

Crisp Dilled Beans

Crisp Dilled Beans

This is another heirloom recipe from my Grandma.
These pickles have a very bright, spicy flavor.
I also used my garden vegetables for these too.
Serve them well chilled.

2 lb. fresh green beans
1 t. powdered cayenne pepper
4 cloves fresh garlic
4 large heads of fresh dill
2 c. water
¼ c. salt
2 c. white vinegar

Stem green beans and pack uniformly
into 4 hot sterilized pint mason jars.

To each pint add:
¼ t. cayenne, 1 clove garlic, and I head dill.

Bring water, salt and vinegar to a boil.
Pour over beans.
Seal and process.
DO NOT OVERPROCESS,
You’ll lose that lovely crispness
if you cook these too long.
Make sure that, when you take the hot jars out
Of the water bath, to cover them with a towel,
and keep them out of drafts.
(a quick shot of cold air might cause a jar to crack).

Makes 4 pints.

Cucumber Dilly Bread Sandwiches

These are about as straightforward as a sandwich can get: layer thin cucumber slices onto some 1/2 slices of the dilly bread:

Dilly Bread
Step 1:
Combine in bowl:
1 1/3 c. warm water
1 ½ T. dry yeast
1 T. Honey
Cover with plastic wrap,
let proof for 10 min. in a warm spot.

Step 2:
Combine in large mixing bowl:
4 c. whole wheat flour
1 T. baking powder
1 T. salt
1 ½ T. Dill weed
1 ½ T. Dill seeds

Step 3:
Combine proofed yeast mixture into the flour mixture,
Add:
1 2/3 c. water
1 c. ricotta cheese
Cover, let rise for 30 minutes.

Step 4:
Transfer dough (it looks more like batter at this point), evenly into 2 oiled 4 by 5 by 9 inch loaf pans (a really fool proof way to get the loaves out of the pan neatly is to line them with parchment paper)

Step 5:
Bake in a 350 degree oven for 50-60 min. or until a toothpick inserted into the middle comes out clean. Cool before removing from pans