Cooking With Buffy

My Dill Pickles 8 canning pickles 2 garlic cloves Red pepper flakes 4 branches of fresh dill weed Vinegar Water canning salt 2 pint canning jars with lids Once again get your brine going on stove which will be half pint of vinegar and 1 1/2 pints water bring to boil. Place 2 pieces of garlic, a pinch of red pepper flakes, 2 branches of dill weed, and a teaspoon of canning salt in each jar. Next wash and cut pickles into spears place 4 pickles in each jar. Next pour brine over pickles to cover them, place lids on jar and place them in a hot bath for 6 min. remove and let cool will keep not opened on shelf for 6 months.

Southern low country pickled Asparagus 4 lbs fresh Asparagus cut to size 4 garlic cloves vinegar water 4 pint canning jars canning salt 1 package of zantarains  crab and shrimp boil season Heat up brine on stove which is 1 pint vinegar, and 3 pints water bring to a boil In each jar place 1 garlic clove,1/2 teaspoon canning salt, 1 table spoon zantarains season, and washed and cut to size Asparagus. Next fill the jar with brine to cover the asparagus place lids on jars and hot bath for 10 min

Curry Did you know that curry can help with many things as well?  Not only does it taste amazing but it also has healing properties as well. It is said to help in prevention of cancer, Heart disease, pain and inflammation relief, helps with bone health, it helps guard your immune system,  helps your liver function by helping rid your body of toxins, and it also has been known to reduce Alzheimer's. If you have not done so, I would research the benefits of Curry.  It is also used in a lot of Indian food dishes plant some today. I have it in my Herb garden at home.

Cranberry Salsa ½ pound cranberry chopped 1 seeded jalapeno pepper chopped fine 4 green onions chopped ½ green pepper chopped 2 tbs cumin 3 garlic cloves chopped 1 juice of lime and lemon 5 tb spoon white vinegar Sugar to taste to tame tart ness Salt to taste Mix all in a glass dish let sit for w while so flavors can mingle together

Buffy here Just wanted to let you all know that I have decided to do a magazine.   That's correct a cooking magazine.  So look for updates  on its arrival.