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| Dill-Licious Recipes! |
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by Amanda Formaro Dill is one of the most popular homegrown or store bought herbs around. Whether you harvest fresh dill from your garden or purchase fresh or dried dill at your local grocer, you'll enjoy these Dill-licious recipes! BREAKFAST Baked Egg Scramble 6 large eggs 1/2 cup evaporated milk -- or cream 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped green bell pepper 2 large tomatoes -- diced 1 tablespoon chopped fresh basil 1 teaspoon fresh dill -- finely chopped 1 cup grated cheddar cheese -- plus 2 tablespoons, divided Preheat oven to 325 F. Lightly grease quiche dish or shallow baking dish. In large bowl, whisk together eggs, cream, salt, and pepper. Stir in green pepper, tomatoes, basil, and dill. Sprinkle 1 cup cheese over bottom of prepared dish. Pour egg mixture over cheese. Bake for 20 minutes. Sprinkle remaining cheese on top. Bake for 5 minutes, or until cheese melts and a knife inserted in center comes out clean. APPETIZERS Cucumber Dill Dip 1 medium cucumber 1/4 tsp white pepper 2 tbsp fresh dill, chopped OR 2 tsp dried dill, crushed 1 1/2 cup mayonnaise 3/4 cup sour cream 1/4 cup green bell pepper, diced Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. Dipper suggestions: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers Dill Snack Crackers 1 package ranch dressing dry mix 1 cup vegetable oil 1 teaspoon garlic salt 1 teaspoon dill 1 box oyster crackers Stir together all ingredients except crackers. Add crackers, mix well and bake at 200 degrees for 2 hours. SALADS Creamy Dill Dressing This creamy dressing has no added oil. It's made with silken tofu. 1- 10.5 oz. pkg, firm silken tofu 1 1/2 tsp. garlic powder or granules 1/2 tsp. dill weed 1/2 tsp. salt 2 tbsp. water 1 1/2 tbsp. lemon juice 1 tbsp. seasoned rice vinegar Combine all ingredients in a food processor or blender and blend until completely smooth. Store any extra dressing in an airtight container in the refrigerator. Makes 1 1/2 cups Potato Salad 2 lb red potatoes, boiled and quartered 2 each eggs, hard boiled and chopped 1 each green pepper, diced 1 each onion small, chopped 1/2 cup salad oil 1/3 cup wine vinegar 1/4 tsp oregano 1/2 tsp dill weed 1/4 tsp salt 1 dash pepper Combine potatoes, eggs, green pepper and onion. Mix remaining ingredients in a small jar and shake well. Pour over potato mixture. Refrigerate several hours. Layered Ham & Macaroni Salad SALAD: 1 1/2 - 2 cups cooked, diced ham 1 cup shell macaroni, cooked & cooled 4 cups shredded lettuce 1small red onion 3 eggs 1 cup shredded Swiss cheese DRESSING: 1 1/2 cup mayonnaise 1 1/2 tsp dill weed 1/2 tsp salt Layer salad ingredients - let stand overnight in refrigerator. Mix dressing ingredients - let stand overnight in refrigerator. Mix both together right before serving. SIDES Dilly Green Beans 4 cups fresh cut green beans -OR- 2- 10 oz. pkg. frozen cut green beans 2 tbsp chopped onion 1/4 tsp dill weed 1/2 lb Velveeta cheese spread, cubed 1/4 cup croutons Heat oven to 350F. Cook beans with onion & dill weed; drain. Add Velveeta; mix lightly. Place in 1 quart casserole; top with croutons. Bake at 350F, 12-15 minutes. serves 6-8 Dill Butter 1/2 cup butter or margarine, softened 1 tsp salt 1 tsp dried dill weed 1/4 tsp pepper In a small bowl with wooden spoon, beat all ingredients until well blended. Dilly Cheese Sauce 1/2 lb. Velveeta, cubed 1/2 cup salad dressing 1/4 cup milk 1/4 tsp. dill weed Heat Velveeta, salad dressing, & milk over low heat until sauce is smooth, stirring constantly. Add dill. Makes 1 1/2 cups MAIN DISH Poached Salmon & Cucumber Sauce SAUCE: 1/3 cup plain yogurt 1/4 cup cucumber, peeled, seeded and finely chopped 2 tbsp fresh dill, finely chopped FISH: 1 cup water 1 tsp chicken bouillon or 1 bouillon cube 1 tbsp white vinegar 1 small onion, white or yellow, sliced in rings 1 bay leaf 1 parsley sprig, chopped 1/2 tsp dill weed or one fresh sprig pinch freshly ground pepper 2 small salmon steaks or fillets, about 3/4" thick Combine sauce ingredients and refrigerate. (I often add a little prepared Ranch salad dressing to taste for extra flavor.) Heat water to boiling in large skillet (10-12"). Add bouillon, dissolve. Add remaining ingredients, except salmon, bring to a boil. Turn heat to medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes, or until fish is cooked through. Lift fish out, drain, and place on serving plates. Lift onions out, drain and lay over fish. Serve immediately with chilled cucumber sauce. Serves 2. Dilly Meatloaf 2 lb. ground beef 1 cup fresh breadcrumbs 1/3 cup ketchup 1/3 cup chipped onion 1/3 cup chopped dill pickle 1 egg 1 tsp. salt 1/4 tsp. pepper Velveeta Sauce (see below) Heat oven to 350F. Combine ingredients; mix lightly. Shape into loaf in shallow baking dish. Bake at 350F, 1 hour & 10 minutes. Serve with Velveeta Sauce. VELVEETA SAUCE 1/2 lb. Velveeta cheese spread, cubed 1/4 cup milk Heat Velveeta with milk over low heat; stir until sauce is smooth. Serves 8 Herb Shrimp 1 lb. medium shrimp, peeled & deveined 1/2 stick of butter (the real thing) 3 cloves of garlic, minced or smushed 1 pint of half & half cream 2 sprigs of dill, chopped white pepper 1 large bunch of curly parsley, chopped 1 pkg. of Angel Hair pasta Melt butter in large skillet or wok. Add garlic & shrimp. Cook just until shrimp begin to turn pink. Remove shrimp from pan with slotted spoon. Pour half & half into pan, add dill & bring to a gentle simmer. Cook about 5 minutes (sauce should thicken in this time), return shrimp to sauce, season with white pepper, and add parsley. Just heat shrimp through. Meanwhile cook pasta according to package directions. Divide pasta onto 3 plates and top with shrimp mixture. Serves 2 OTHER Dill Pickles Clean cucumbers. Prick with fork JUICE MIXTURE: Boil 1/4 cup of salt 2 cups of vinegar 6 cups of water PER JAR, ADD: 1 clove of garlic 1/4 tsp chilies clump of dill Pack in pickles, add juice mixture. Tighten lid, 1/4 turn back to allow steam to escape. Boil bottles for 8 minutes then tighten lids back up. Fresh Dill Vinegar 8 sprigs fresh dill 4 cups (1 quart) white vinegar Wash dill and dip in solution of 1-teaspoon household beach in 6 cups of water. Rinse thoroughly under cool running water. Place dill in sterilized quart jar. Heat vinegar to just below boiling point (190F); pour over dill. Cap tightly and allow to stand in cool, dark place for three to four weeks. Strain vinegar, discarding dill. Pour vinegar into clean sterilized bottles with tight fitting covers. Add a fresh sprig of cleaned and sanitized dill. Store in the refrigerator. MORE DILL-LICIOUS RESOURCES: Dill - It Ain't No Weed http://www.gardenguides.com/articles/dill.htm Dill - It's Not Just a Pickle Spice! http://www.seedsofknowledge.com/dill.html Information on Growing Dill http://www.gardenguides.com/herbs/dill.htm Cooking & Storing Herbs http://www.fabulousfoods.com/school/csingred/herbs.html Recipe -- Dilled Chicken Fricassee http://www.ichef.com/ichef-recipes/Poultry/6070.html  Recommended ReadingNew Encyclopedia of Herbs & Their Uses by Deni Bown "This is the definitive guide to growing herbs from around the globe. It not only covers the history of herbs, it shows you the practical uses and gives a comprehensive A-Z list of herbs with their cultivation, propagation and harvesting information. This is a herb-lover?s dream come true. Not only does it feature the beneficial properties of herbs, but they give information on the properties of each herb and have included culinary, medical and commercial uses as a bonus. There are also special warning symbols to alert you to potentially toxic herbs. " (courtesy: Amazon) |
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About the Author: Amanda Formaro is the owner and editor of FamilyCorner.com. |
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