___________________________________________________ F ERMENTED PURSLANE Eva Farley ___________________________________________________ 1-1/2 c filtered water 2 tsp non iodized salt Purslane - washed & dried (a salad spinner works well) DIRECTIONS: In a sauce pan, add water & boil. Transfer boiling water to a glass, stainless steel, or ceramic bowl & add the salt. Stir until dissolved. Cool to room temperature. Pack purslane into a clean wide-mouth mason jar to ferment (the packed purslane should reach the shoulder of the jar. Pour in the salt water (brine) until the purslane is completely covered. Place a weight inside the jar to keep the purslane submerged in the brine. Attach a fermentation lid with an air lock on top of the mason jar. Place in a cool spot, away from sunlight. Ferment 7 - 10 days. Tasting the purslane as it ferments is a good idea because you can stop fermentation when the purslane reaches the flavor you like. When ready, remove the fermentation lid & replace it with a wide mouth canning lid & ring. Store in the fridge for several months. (if it lasts that long) Great with beans or meat. You can add 2-3 small peeled garlic, 1/2 tsp grated ginger, 1/2 tsp red pepper flakes or other spices. Also, you could add vegetables such as carrots, beets, or onions. All spices / vegetables should be added at the time the purslane is first put into the jar, before covering with brine. But the first time making it, make it plain... then you will know what you would like to add next time. ___________________________________________________ K ENTUCKY DERBY HOT BROWN SLIDERS Mary Weber ___________________________________________________ 1 (12 oz) pkg King’s Hawaiian rolls (split in half) 1/4 c mayonnaise 12 thick slices deli turkey 12 slices cooked bacon 6 slices Gruyère cheese 1/4 c grated Parmesan 1/4 c diced pimentos Sauce: 1/2 cup butter 2 T finely chopped onion 1/4 cup tsp garlic powder 2 T brown sugar 1-1/2 tsp worchestersire sauce DIRECTIONS: Spread mayo on bottom of each roll. Add a layer of turkey, then bacon (breaking in half) a few diced pimentos, half a slice of Gruyère cheese, sprinkling of Parmesan. Replace the top. Repeat with remaining rolls for a total of 12 sandwiches. Arrange in a single layer in a greased 9” square dish. In a small skillet melt cubed butter, add diced onion & cook over medium heat - 2 mins until tender. Whisk in brown sugar, worchestersire, garlic powder and pour sauce over rolls. Cover with aluminum foil & bake at 350 degrees for 25 min. Remove foil & bake for 5 more mins. ___________________________________________________ C ARR FAMILY CHEESE STRAW Margaret Brady ___________________________________________________ 1/2 lb sharp cheddar cheese grated 1 stick butter, softened 1-1/12 c all purpose flour 1 tsp salt 1 tsp baking powder 1/4 tsp red pepper DIRECTIONS: Mix, cheese, butter, flour, salt, baking powder, & red pepper until pliable. Put mixture through a cookie press onto an ungreased baking sheet. Bake at 350 degrees for 20 mins until firm. Cool and Enjoy!
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