Green Noodles Candelights Famous Relish Dish Recipes

GREEN NOODLES AND HAM

Steps:

• Bring a large pot of water to a boil then add salt, a generous grab from your salt dish, to season up the pasta as it cooks. Carefully add pasta to water and stir then cook to al dente or until pasta is tender but it still has a bite to it in the center - in other words, do not cook it until it is mushy.
• Cut ham into thin, short ribbon-like pieces and separate them into a loose pile. Kids not so good with knives can use kitchen scissors to cut the ham up.
• Preheat a large skillet over medium heat. Add butter to the pan and melt it. Add 1 cup cream and warm it up a minute. Add about a cup of cheese, 4 big handfuls or so, and stir constantly for another minute then season the sauce with nutmeg (your SECRET ingredient) and pepper. Taste and add a little salt, if necessary.
• Turn off heat under sauce and add the peas to it. They will warm through in no time. Next, drain the pasta. Kids should have Grown Helpers drain pasta for them. Toss pasta with sauce in the skillet and use tongs to help you pull pasta through sauce until it is coated evenly. Sprinkle in the ham and toss the pasta again to combine it. You can even add a little more cheese, if you say so.
• Wow! Green noodles are even yummier than white ones when you add in the ham and cheese and peas! Yum-o!

THE BEST RELISH I'VE EVER HAD

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GREEN NOODLES WITH GARLIC

Steps:

• Bring a kettle three fourths full with salted water to a boil and cook linguine until al dente. While pasta is cooking, force garlic through a garlic press into a 10- to 12-inch skillet and add oil. Cook garlic over moderately low heat, stirring, until fragrant, 1 to 2 minutes. Chop cilantro sprigs.
• Ladle out and reserve about 1/4 cup pasta cooking water. Drain linguine in a colander and add to garlic mixture. Cook mixture over moderate heat, tossing pasta until coated well with oil and garlic, about 1 minute (if pasta appears dry, add reserved pasta cooking water, 1 tablespoon at a time). Add Parmesan and toss linguine until cheese begins to melt. Remove skillet from heat and toss linguine with cilantro and salt and pepper to taste.

VERA'S FAMOUS NOODLE DISH

Steps:

• Melt 1 stick of butter in pan.
• Cook green pepper and onion until carmalized.
• Add tomatoes and warm thru.
• Cook noodles according to package.
• Add to tomato mixture and stir up good.
• Butter a 9 X 13 pan and put mixture into it.
• Dot top with the remaining 4 Tablespoons of butter.
• Bake at 350 degrees until crusty on top.
• Serve as a side dish to beef or chicken or turkey, or as a vegetarian dish -- .

GREEN NOODLES WITH CHICKEN LIVERS

Steps:

• Pick over the livers and discard any tough connecting membranes. Cut the livers into bite-size pieces. Set aside.
• Melt the butter and the olive oil in a small nonstick skillet. Add the onions and salt and pepper to taste. Cook over medium heat until wilted; then, add the garlic and the sage. Cook, stirring often, until the onions become tender. Transfer the onion mixture to a large saucepan. Set aside.
• Place the flour on a flat dish, and add salt and pepper to taste. Add the livers, and stir thoroughly to coat them. Shake off the excess flour.
• Heat the oil in a nonstick skillet large enough to hold the livers in one layer. When hot and almost smoking, add the livers. Cook over high heat, turning the livers as necessary so they brown evenly. Cook until well browned, about 3 to 4 minutes or longer. Transfer the livers with a slotted spoon to the saucepan with the onions.
• Meanwhile, cook the noodles in salted water according to the package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.
• Add the cream and the cooking liquid to the saucepan with the onion-liver mixture. Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese. Toss well, check for seasoning, and serve immediately.

"FAMOUS" GARLIC NOODLES

Steps:

• Loosen the yakisoba noodles in a large pan.
• In a large sauté pan (non-stick preferably), add the cooking oil, cook in medium heat.
• Add the fresh garlic, about 10 seconds, add the granulated garlic.
• Add the noodles right away, then, add the chicken broth.
• Stir the noodles around to blend with the garlic mix.
• Add the soy sauce, and then the fish sauce.
• Stir constantly but be careful not to break the noodles apart.
• Cook until noodles are smooth and coated (about 10 minutes).
• Add the oyster sauce and stir about 5 more minutes.
• Serve plain or with any of the toppings mentioned above.