Week after Labor Day

 Things have started to get into a schedule.  Matt is back to college and Daira started her senior year.  I am back to school.   Had a very busy Labor Day weekend with Football Party, Sunday morning breakfast with a Quiche made by Leon (yes real men eat & make Quiche),Sunday afternoon BBQ at Leon's Sister's house in Howells with family & friends and then a Labor Day get together with friends and family at our house.  Of course there was a lot of good food. I tried a new dip recipe which had black beans in it.  Leon smoked dry rub ribs on the smoker and we had wonderful bbq sauce made by Dr. Lux.  Leon was also busy during the week making a family recipe from my dad's mom,  my Grandma Lillian.  She made Piccali relish which we ate on roast and was one of our family favorites.  Leon canned 10 pints.  We had it on hotdogs and it was great as a relish for that.
Here are a few of the recipes:
 Sunday Quiche 
1 lb. bulk sausage, browned and drained ( we used the pork & bacon sausage from Farmland)
2 C fresh broccoli, chopped and blanched or 1 10oz. box frozen broccoli spears, drained and diced
1 small onion, peeled and diced
8 oz. cheddar cheese, grated
8 eggs
2 C milk
Salt and pepper to taste
2 9-inch pie crusts

Preheat oven to 350 degrees F.

Brown onions with sausage. Layer sausage-onion mixture, broccoli and cheddar cheese equally in crusts.

Blend together eggs, milk, salt and pepper. Pour over sausage and broccoli mixture in pie crusts. (Needs to cover ingredients; add another egg and more milk if needed.)

Bake at 350 degrees for 30 to 35 minutes or until firmly set. Cut into 6 or 8 slices and serve hot.

Makes 2 quiches; serves 12 to 16.

Black Bean Mexicorn Dip

     2 boxes 8 oz cream cheese softened

     2 cans Rotel ( I used the mild)

     1 can black beans

     1 can mexicorn

     1 package dry mix hidden valley ranch (I used the dry ranch dip)

    Drain rotel, black beans and corn.  Make sure all is drained well.  Add to softened cream cheese and mix.  Add 1 package of hidden valley ranch and mix.
Great with chips


Piccali Relish
 4 cups Green Tomatoes
 4 cups Cabbage
 4 cups Onion
 12 Green Peppers
 6 Red Peppers (optional)
 1/2 cup salt
 6 cups of sugar
 1 Tablespoon Celery Seed
 2 Tablespoons Prepared Mustard
 1/2 Tablespoon Turmeric
 4 cups Vinegar
 2 cups Water
Using a coarse blade, grind the tomatoes, cabbage, onion and peppers.  Mix with salt and let stand overnight.  In the morning, drain well.  Mix the remaining ingredients, pour over relish mix and bring to a boil.  Simmer about 10 minutes.  Pour into canning jars and seal boiling hot.
Enjoy!