Fishing Creek Herb Guild
 
Here are some of the recipes that are in the Fair Stand display.  ENJOY!!!! 

Fresh Salsa

Ingredients: 
3 T finely chopped onion
2 small cloves garlic, minced
          3 large ripe tomatoes, peeled and              seeds removed, finely chopped 
2 hot chile peppers, finely chopped
(Serrano or Jalapeno) 
2-3 T minced cilantro
1 1/2 - 3 T lime juice
salt and papper

Preparation: 
Put chopped onion and garlic in
a strainer; pour 2 C boiling water
over them then let drain
thoroughly. Discard water. Cool.
Combine onions and garlic with
chopped tomatoes, peppers, 
lime juice, salt and pepper.
Refrigerate for 2-4 hours to 
blend flavors. Makes
about 2 C salsa. 


Greek Couscous Salad/Olives

1 3/4 C water 
1/2 t salt
1 C couscous
Bring water to a boil. Stir in couscous.
Cover and remove from heat. 
Let stand for 5 minutes.
Add the following to couscous and mix;
1 medium red or yellow pepper
(diced coarsely) 
1/2 C red onion
1 C sliced black olives
1- 6 oz jar marinated artichoke
hearts (drained and quartered) 
3 oz crumbled feta

Dressing: 
Mix in food processor or blender:
1/3 C packed mint sprigs
2 large garlic cloves
1/4 t pepper
3 T lemon juice
1/2 C EVOO

Toss couscous mixture with 
dressing and chill.To 
serve, line a bowl with Romaine
lettuce. Top with couscous
mixture. Garnish with sections of 
ripe tomatoes and sprinkle
with 3 T roasted pine nuts. 


Horseradish

Best prepared in the fall
Prepare outside because the
fumes can be pungent.
Scrap horseradish roots and 
drop into cold water to prevent 
discoloration. 
Drain, cut into small pieces and 
chop in food processor until fine. 
Fill 1/2 pint jars with horseradish and
1/2 t salt. Cover with white
vinegar. Can be frozen for one year. 
Tabbouleh with Parsley

Wash 2 C bulgar. Place in large bowl and cover with hot water. Soak 40 minutes. Drain, squeeze out water. 
Combine: 
3 1/2 C chopped parsley
1 C chopped or 1/4 C dried mint
1/2 C finely chopped green onion
1/4 C finely chopped yellow onion
Whisk Together: 
2/3 C fresh lemon juice
1/2 C olive oil
1 - 2 t salt
1/8 t pepper
dash of cinnamon
Add: 
2 chopped ripe tomatoes


Basil Pesto

2 T pine nuts
4 C basil (substitute arugula, parsley or sage) 
2 T virgin olive oil
1/4 t salt
2 garlic cloves
1/2 C fresh parmesan cheese
2 t butter (optional) 
Process in a food processor until smooth. Use with pasta. You do not need much. Or...spread on rolls, wraps, or bread for a great addition to sandwiches. Freeze if you will not use within one week. 


Wine Vinegar, Basil/Garlic

4 cloves garlic, peeled
1 bunch sweet basil leaves, washed and dried
1 qt red wine vinegar
1 qt or 2 pt jars

Clean jars and sterilize with boiling water. Place garlic and basil in the jars. Boil the red wine vinegar and pour over basil and garlic. Place in dark, dry area for 2 weeks, then strain mixture through paper coffee filters at least 2 times. Discard basil and garlic. Bottle in fancy sterilized bottles, add a clove of garlic and a few basil leaves. Cork them and dip the cork in melted paraffin to seal. Use within one year. 
The 2012 Bloomsburg Fair Exhibit was wonderful!!!! It won a Best at Fair Blue Ribbon. Thanks to the committee that created this beautiful and informative display. 
Here are some of the recipes that are in the Fair Stand display.  ENJOY!!!! 


Beef in Bay Leaf Gravy

4 # rump roast
2 carrots, 3 stalks celery, 1 onion
(all finely chopped) 
1 C white vinegar
2 C Water
1 bay leaf
salt to taste
1 (16oz) container sour cream

Directions: 
1) In Dutch oven over medium heat, sear roast until browned on all sides. Scatter chopped carrots, celery, and onions over and around roast. Add vinegar and water and season with bay leaf and salt. 
2) Reduce heat to low, cook for 2-3 hours. Remove roast to cutting board and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven and simmer for 15 minutes. 


Strawberry/Lavender                 Spritzer

1/4 C orange juice
1 C fresh strawberries
1 T fresh lavender buds
3 C white wine(or one 750 ml bottle) 
4 C mineral water
4-6 fresh lavender springs
4-6 fresh strawberries

1) In a blender or food processor, blend orange juice, 1 C of strawberries, and lavender flowers. Transfer to a jug or bowl. 
2) Pour wine over the blended mixture and allow to steep for 30 minutes; then strain into punch bowl, discard solids.
3) To serve, fill wineglass half full with this flavored wine and top with mineral water. Garnish with sprig of lavender and a strawberry. 


     Cajun Spice Mix

Ingredients:
2 t salt
2 t garlic powder
2 1/2 t paprika
1 t ground black pepper
1 t onion powder
1 t cayenne pepper
1 1/4 t dried oregano
1 1/4 t dried thyme
1/2 t red pepper flakes (optional) 

Directions: 
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in airtight container. 
Dill Pickles

12 pickling cucumbers, (about 
2 1/2 lbs)
1 large clove garlic
6-8 sprigs of fresh dill
1/4 t dill seeds (opt)
1 t pickling spice
1/4 C kosher salt
1/4 C white wine vinegar
2 1/2 qts water

Clean cucumbers and halve them. Flatten the unpeeled garlic. Place the cucumbers, garlic, dill, dill seeds, and pickling spice in a crock or bowl large enough to allow at least 2 inches of space between the pickles and the top of the container. Bring salt, vinegar, and water to a boil for 2 minutes. Pour brine over cucumbers and weigh down with a heavy plate. Keep at room temperature overnight then refrigerate either in the crock or jars.