Recipes

Use-up-Those-Vegetables Soup!
Boil 6-8 cups of broth (I use beef broth)
Spray huge pot (dutch oven if you want to be fancy) with cooking spray or melt 1 T. butter and heat on 
  medium high
Add 2 diced carrots, 1 diced large onion, and 4 minced or pressed cloves of garlic and saute 5 minutes
Add broth, 1/2 large head (or whole small head) cabbage, chopped; 1/2 pound green beans, snapped and cut up; 2 T. tomato paste; 1 T. dried basil; 1 T. dried oregano; and 1 T. kosher salt.
Cover, and bring to a boil.
Reduce heat to medium-low and simmer 15 minutes or until the beans are tender. 
Add 1 large diced zucchini and cook until tender.

Substitute veggies as needed.  Freezes well.  
Modified from the Weight Watchers Zero-Point Soup recipe.


Gloria Kingsbury's Fresh Pickles
Combine in quart glass jar:
1/2 cup vinegar
1/2 cup water
1/3 cup sugar
1 1/2 teaspoon salt
1/4 teaspoon pepper
Stir until mixed.

Slice 1 small onion and 2 large cucumbers (or equivalent small, misshapen pickling cukes) and stuff into the glass jar.  With top on, invert several times to be sure all contents are coated with liquid.  Refrigerate at least 1 hour before eating.