Vodka Sauce

Quick and easy!

Ingredients

1/2 cup butter
1 Onion
1 cup vodka
2 cans crushed tomatoes
1 pint heavy cream
1 teasp. salt

Directions

Melt butter in a saucepan, chop onion and saute in butter till lightly browned. Pour in vodka and cook for five minutes. Pour in crushed tomatoes and simmer for 30 mins.
Add 1 cup heavy cream, 1 teasp. salt and simmer stirring from time to time for 15 minutes.
Serve with pasta of your choice.

Spinach Salad with Chick Peas

Ingredients

4 Bunches Fresh Spinach
2 Cloves Garlic

Olive Oil
1 Red Onion
1 Can Chick Peas
2 Lemons
Salt
Pepper
Allspice

Directions

Wash spinach and chop. In a saucepan, put 2 tablespoons olive oil and 2 cloves garlic quartered. Heat oil and once garlic cloves start sizzling, throw in spinach, stir, and cook covered over low heat till tender. Drain spinach in a colander over a pan.
In a bowl place 1 can drained chick peas, 1 red onion chopped and add the spinach.
Add 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon allspice. Add 1 tablespoon olive oil and the juice of 2 lemons. Mix well together. Taste and adjust seasoning if needed.

Hungarian Pickled Peppers

Make sure you wear rubber gloves when working with these peppers! After you have sliced the peppers, change the gloves to fill the jars. If the juice by some error gets into your eyes, flush your eye with milk, keep blinking...... The jars can be stored in a cool place, once you have opened the jar, keep in refrigerator.

Ingredients

8  2qt pickling jars
1/2 bushel Hungarian peppers
Pickling salt
salicylic acid
16 cups water
16 cups white vinegar
8 cloves garlic
1 basil leaf (optional)
1 sprig oregano (optional)
1 teasp. sugar (optional, and cuts down on heat)

Directions
Wash 8  2qt. pickling jars in the dishwasher to sterilize.
Slice of each end of pepper, wash thoroughly and slice 1/2 inch thick. Leave seeds in.
In a large pot, bring 16 cups of vinegar and 16 cups water to the boil.

In the bottom of each jar, place a garlic clove sliced in half, 1 tablespoon pickling salt and 1/2 teaspoon salicylic acid. (the basil leaf and oregano sprig may be added also if you choose to use them). Pack the jars with the sliced peppers. Spoon boiling water and vinegar mixture into the jars so the level of liquid is right to the top. Leave to let the bubbles rise, add a little more liquid and place the lid firmly on top, twisting tight. Turn the jar upside down to seal the lid and leave overnight.
Store in a cool place. Does not need to be refrigerated until you have opened the jar.