Best Greek Lamb Burgers

Submitted by: Meadows Brother’s Farm

• 2 lb ground lamb (or a combination of lamb and beef)
• 1 small red onion, grated
• 2 garlic cloves, minced
• 1 cup chopped fresh parsley
• 10 mint leaves, chopped
• 2 ½ tsp dry oregano
• 2 tsp ground cumin
• ½ tsppaprika
• ½ tsp cayenne pepper, optional
• Kosher salt and black pepper
• Extra virgin olive oil

To Serve: 

• Warm Greek pita bread or buns
• Homemade Tztaziki sauce 
• Sliced tomatoes
• Sliced Green bell pepper
• Sliced cucumbers
• Sliced red onions
• Pitted Kalamata olives, sliced
• Crumbled feta

• Heat an outdoor gas grill on medium for 20 to 30 minutes or so, meanwhile, prepare the meat mixture, pita (or buns) and fixings for the burgers.
• Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
• Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook’s tip #2 below) Cover and refrigerate until grill is ready.
• Lightly oil grill grates and arrange the burger patties on top. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
• Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

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Ginger Beef and Broccoli Stir-fry

Submitted by: A&J Bent Farms Ltd.

• 2 tbsp (30 mL) cornstarch
• 1/4 cup (60 mL) soy sauce
• 1 tbsp (15 mL) lemon juice or dry sherry
• 1 lb (450 g) stir-fry beef strips
• 1 cup (250 mL) Milk
• 1/2 tsp (2 mL) hot pepper sauce or chili paste
• 2 tbsp (30 mL) vegetable oil
• 1 sliced onion
• 4 garlic cloves minced
• 2 tbsp (30 mL) minced fresh ginger root
• 6 cups (1.5 L) broccoli pieces (1 1/2 lb/675 g)

• In bowl, stir together half each of the cornstarch and soy sauce with the lemon juice; add beef and stir to coat. In separate bowl, stir together milk, remaining cornstarch and soy sauce and hot pepper sauce; set aside.
• In wok or non-stick skillet, heat oil over high heat; stir-fry beef mixture and onion for 2 min or until browned. Add garlic, ginger and broccoli; stir-fry for 2 min.
• Stir in milk mixture; cook, stirring often, for 4 min or until sauce is thickened and broccoli is tender-crisp.

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Zesty Beef and Mushroom Pie

Submitted by: Larry Weatherby Farm

• ½ oz dried mushrooms
• 1 cup boiling water
• 1 tsp dried thyme
• 1 tbsp paprika
• Pinch cayenne
• Salt and freshly ground pepper to taste
• 1lb stewing beef, cut into 1-inch pieces
• 1 onion, chopped
• 1 tsp chopped garlic
•  2 tsp chopped fresh rosemary or ½ tsp dried
•  ¼ cup all-purpose flour
•  ½ cup red wine
• 1 ½ cups beef stock
• 1 tbsp butter
• 8 oz fresh mushrooms, trimmed and cut in half if large
• 2 tbsp olive oil
• 1 package frozen puff pastry, defrosted
• 1 egg, beaten with a pinch of salt

• Cover dried mushrooms in boiling water. Soak for 20 minutes or until softened. Strain, reserving mushrooms and liquid separately.
• Preheat oven to 325 F
• Combine thyme, paprika, cayenne, salt and pepper. Toss meat with half of mixture. Reserve remaining mixture.
• Heat oil in skillet on high heat. Add meat in batches (do not crowd pan) and brown on all sides. Reserve and continue until all meat is browned, adding oil if needed.
• Reduce heat to medium and add onion and garlic. Sauté until softened, about 2 minutes. Stir in reserved spice mixture, rosemary and flour. Cook, stirring, until flour is pale gold, 2 to 3 minutes.
• Pour in wine and bring to boil, stirring. Add stock and reserved mushroom liquid. Bring to boil.
• Transfer meat and sauce to ovenproof baking dish, cover and bake until meat is just tender, about 2 hours.
• Heat butter in skillet on medium-high heat. Add fresh and dried mushrooms and sauté for 3 minutes or until softened. Season well with salt and pepper. Combine with meat. Cool.
• Place mixture in deep-dish pie plate or ovenproof  baking dish. Roll out half of pastry until 1 ½ inches larger than dish (reserve remaining pastry for another use). Cut 1-inch strip from edge of pastry.
• Brush edge of dish with water and lay strips of pastry on edges. Brush with beaten egg. Lay pastry on top, sealing edges. Cut steam hole and brush top with egg.
• Bake for 30 minutes or until pastry is golden and filling is hot.

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Homemade Rolls

Submitted by: Brookvilla Farms

• 8 cups of flour
• 1 tbsp salt
• 4 tbsp white sugar
• 1/2 cup shortening
• 2 tsp sugar
• 1 cup of warm water
• 2 & ½ tbsp yeast
• 3 cups milk

• Mix first 4 ingredients in a large bowl.
• In a smaller bowl add sugar, warm water and yeast. Stir once. Set to rise for 15 minutes.
• Warm 3 cups of milk in a sauce pan on stove.
• Add yeast mixture to milk, stir with whisk, add to flour mixture by hand.
• Roll mixture into a ball on floured board; kneed and mix for 10 minutes. Put into greased bowl.
• Cover with a warm dish cloth. Let rise for 1 hour. Punch down to get air bubbles out. Let rest for 15 minutes. Grease pans. Shape the dough into rolls.
• Preheat oven to 340F and leave in for 25 minutes until golden brown.
• Remove from pans immediately and place on a wired rack.
• Brush the top of the rolls with soft butter using a pastry brush.

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Bean and Vegetable Burritos

Submitted by: Charles Keddy Farms Ltd.

• 2 tablespoons chilli powder
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• 1 Large sweet potato, peeled and diced
• 1 can (15 ounces) black beans or pinto beans, drained and rinsed
• 4 cloves of garlic, minced
• 1 medium onion, halved and thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1 green bell pepper, chopped
• 1 cup frozen corn, thawed and drained
• 3 tablespoons lime juice
• 1 tablespoon chopped cilantro
• ¾ cup (3 ounces) shredded Monterey Jack cheese
• 4 (10 inch) flour tortillas
• Sour Cream (Optional)

• Combine chili powder, oregano, and cumin in a small bowl. Set aside.
• Layer ingredients in slow cooker in the following order: Sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno, bell pepper, remaining half of chili mix and corn. Cover and cook on low for 5 hours or until sweet potatoes are tender. Stir in lime juice and cilantro.
• Preheat oven to 350° F. Spoon 2 tablespoons cheese in center of each tortilla. Top with 1 cup filling. Fold all 4 sides to enclose filling. Place burritos seam side down on a baking sheet. Cover with foil and bake for 20 to 30 minutes, or until heated throughout. Serve with sour cream, if desired.

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Stamppot Boerenkool met Worst (mashed potatoes with kale and sausage)

Submitted by: Hollewand Farm

• Potatoes (peeled)
• Salt
• Kale
• Pork Sausage
• Flour
• Milk
• Butter

Peel potatoes and chop kale leaves finely.
In a large pot, boil potatoes in water. Add salt for taste. Place the kale leaves on top. Cover and boil until cooked.
In a separate pan, fry pork sausages until cooked and browned. Add water to make a gravy.  Thicken with flour and add spices for preferred taste.
When the potatoes are cooked, drain water. Then add butter and milk until creamy. Mash all together.

Serve stamppot with gravy and a sausage. Vinegar can also be added if desired.

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Baked Oatmeal

Submitted by: Trivee Farms Ltd.

• 1/2 cup of olive oil
• 2 eggs
• 1/2 cup of brown sugar
• 1 cup of milk
• 3 cups of oatmeal
• 2 1/2 tsp. baking powder
• 1 tsp. salt

• Whisk all dry ingredients together, set aside.
• In a separate large bowl whisk oil, eggs, brown sugar and milk.
• Add dry ingredients to wet and mix.
• Pour into a buttered 9×9 pan and bake at 350 F for 30 mins or until golden brown and fully baked in centre.
• Serve with a drizzle of maple syrup, fresh fruit or fruit sauce and milk.

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Mac and Cheese

Submitted by: Archibald Dairy Inc.

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• ½ cup grated Parmesan cheese
• 3 cups milk
• ¼ cup butter
• 2 ½ tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup bread crumbs
• 1 pinch paprika

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
• Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

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Mom’s Meatballs

Submitted by: David Bent Farms Ltd.

Meatballs

• 2 lbs of hamburger
• Salt & Pepper
• 1 tsp worchestire sauce
• 2 tbsp soya sauce
• 2 tbsp curry paste
• 1 egg

Sauce

• 500 ml jar of grape jelly
• 500 ml jar of chili sauce

• In a medium size bowl, add Worcestershire sauce, soya sauce, curry paste, egg, salt and pepper and mix together.
• Pour this mixture on the burger and mix well.
• Roll mixture into meatballs.
• Start heating the sauce ingredients together in a large sauce pan on low-medium heat.
• Fry the meatballs in vegetable oil until brown.
• Add meatballs to the sauce as they are fried
• Simmer meatballs in the sauce for 1 ½ hours, until meatballs are fully cooked.
• Serve with garlic bread topped with cheese made from 100% Canadian Dairy!

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Ice Cream Cake

Submitted by: Valleyside Holsteins Ltd.

• 1 package crushed oreo cookies
• 4 TBSP melted butter
• 2 Tubs of ice cream
• 4 broken Skor bars
• Caramel sauce
  

• Set ice cream out to soften.
• Mix oreo crumbs and melted butter; press into round spring-form pan. Set into freezer for 10-15 mins.
• Break up Skor bars.
• Take crust out of freezer. Spread one tub of ice cream on crust. Top with chopped Skor bar. Spread second layer of ice cream over Skor bar. Top with remaining Skor bar pieces.
• Freeze for 24 hours. Serve with caramel sauce.
• **You can use whatever flavours of ice cream and kinds of chocolate bars/candy you like.

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Creamy Baked Chicken

Submitted by: Wilmar Acres Ltd.

• 4 Boneless Chicken Breasts
• 1 can cream of mushroom soup
• ½ cup milk
• 6 fresh mushrooms
• 2 tbsp chopped onion
• 2 tbsp chopped celery
• Salt and pepper
• ½ tsp dried parsley flakes

• Rinse chicken, pat dry, arrange chicken pieces touching the dish.
• Combine soup, milk and add vegetables. Pour over chicken. Sprinkle with parsley flakes.
• Bake 350° F for 40- 60 minutes. Fresh mushrooms work best, and cream soup adds the flavor.

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Dilled Cucumber Tomato Salad

Submitted by: Den Haan Greenhouses

• 3/4 tsp brown sugar
• 2 tbsp (25 mL) white balsamic or rice vinegar
• 1 white or red onion thinly sliced
• 4 cups coarsely chopped English cucumber (peeled if desired)
• 2 large tomatoes, coarsely chopped
• 3 tbsp canola or vegetable oil
• 2 tbsp chopped fresh dill (or 1 tsp dried dillweed)
• 1/4 tsp each salt, pepper and celery salt

In a glass or steel bowl, dissolve sugar in vinegar; add onion and mix. Marinate for 30 minutes, stirring occasionally. (Make-ahead: Cover and marinate for up to 4 hours.)

Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt.

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Butternut Squash and Apple Soup

Submitted by: Apple Lane Farm Inc.

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Wild Blueberry Lemonade

Submitted by: Van Dyk’s By Nature

• 1 Bottle  Van Dyk’s Wild Blueberry Juice
• 1/2 cup honey
• 1/2 teaspoon salt
• 3/4 cup freshly squeezed lemon juice
• 7 cups warm water

Garnish

• 1 lemon sliced
• 1 cup frozen wild blueberries
• Ice

Combine honey, salt, and lemon juice. Add warm water, stirring to dissolve. Place in refrigerator until chilled. Before serving add Van Dyk’s Wild Blueberry juice, sliced lemon, wild blueberries and ice.

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Country Magic Pickled Red Onions

Submitted by: Country Magic

• 2 medium red Country Magic onions, sliced thinly
• 1/2 cup white vinegar
• 1/2 cup water
• 1 bay leaf
• 1 tbsp pickling spices

• Place the onions in a clean mason jar.
• In a small pot bring the vinegar, water, bay leaf, and pickling spices to a boil.
• Pour hot liquid over the onions, let cool and refrigerate for one hour.
• Will keep in the refrigerator for 2-3 weeks.

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Blueberry Acres No-Bake Blueberry Pie

Submitted by: Country Magic

• 1 9” baked pie shell
• 4oz cream cheese
• 2 Tbsp milk
• 3 cups fresh Blueberry Acres blueberries
• ½ cup water
• ¾ cup sugar
• 2 Tbsp corn starch
• ¼ cup water
• 2Tbsp lemon juice

• Mix cream cheese and milk together. Spread in the bottom of pie shell. Fill shell with 2 1/2 cups blueberries.
• Glaze: cook 1 cup blueberries in ½ cup water. Strain for juice. Boil the juice in sugar, cornstarch, lemon juice and ¼ cup water until slightly thickened.
• Pour glaze evenly over blueberries in pie shell. Chill and serve with sweetened whipped cream.

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Country Magic Greek Style Lemon Potatoes

Submitted by: Country Magic

• 3 lbs Country Magic Potatoes, peeled and quartered
• 1/2 cup freshly-squeezed lemon juice
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly-ground black pepper
• 2 cups chicken broth

• Combine the lemon juice, olive oil, garlic, oregano, salt, pepper and chicken broth in a 9×13 inch baking dish.
• Add the potatoes and toss.
• Cover and refrigerate for up to 3 hours, tossing from time-to-time.
• Place uncovered baking dish in a 350F oven and bake for 1 hour and 15 minutes.
• If a drier potatoes is desired, remove potatoes from the broth, put on baking pan, and place underneath the broiler until lightly browned and crispy (4-5 minutes).
• Drizzle with freshly-squeezed lemon juice and serve.
• Serves 6.

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Little Dorset Farm Pork Stir Fry

Submitted by: Little Dorset Farm

• 1 pound of Little Dorset Farm ground pork
• 1 onion, sliced
• 1/2 large red pepper
• 1/2 large green pepper
• 1 medium carrot
• 1 stalk broccoli
• 3 stalks celery
• 1 small (10 oz) tin of water chestnuts
• 1 cup bean sprouts
• 2 TBSP oil

Sauce:

• 1/4 cup soya sauce
• 1 TBSP fish sauce
• 1 TBSP ketchup
• 1/2 TSP dry mustard
• 1/2 TSP garlic salt
• 1/2 TSP ground ginger
• 1 cup water
• 1/3 TSP ground, black pepper

• In a small bowl, mix together the sauce ingredients. Set aside
• In a large heavy saucepan or wok, heat the vegetable oil over medium high heat. Cook the ground pork until no longer pink. Stir in the sauce.
• Add all of the vegetables, except the beansprouts, and cook for 3 minutes, stirring frequently.
• Add the beansprouts and cook until heated through, about 1 minute.
• Serve with rice or pasta.

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Wild Blueberry Jam

Submitted by: Wild Blueberry Producers of NS

• 4 ½ cup fresh wild blueberries
• 1/3 cup lime juice
• ½ cup water
• 1 TBSP. grated lime rind – optional
• 1 pkg. powdered fruit pectin
• 4 cups sugar

In a large pan, combine the blueberries, lime juice, water, pectin and lime rind. Bring to a rolling boil over high heat, stirring constantly. Stir in the sugar and while constantly stirring, bring to rolling boil again. Keep at a hard boil for 1 minute, stirring constantly. Remove from heat and skim foam from top if needed. Quickly spoon into clean jars and seal.

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Fresh Corn Salsa

Author: Cookie and Kate

Submitted by: Poynton Farms Ltd. (Newcombes Sweet Corn)

• 3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
• 1 cup finely chopped red onion (about ½ medium onion)
• Optional: 1 diced ripe avocado
• ½ cup finely chopped fresh cilantro (about 1 bunch)
• 1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
• ¼ cup lime juice (about 2 limes), to taste
• 1 tablespoon white wine vinegar
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• ½ teaspoon fine sea salt

• In a medium serving bowl, combine all of the ingredients. Stir to combine.
• Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
• For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

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Country Frittata

Submitted by: Cornwallis Farm

Serves 8

A simple and filling frittata you can serve for breakfast, brunch, lunch or dinner!

INGREDIENTS:

•  6 eggs
• 2 tbsp (30 ml) milk
• 1/4 tsp (1.25 ml) pepper
• 1 tsp (5 ml) vegetable oil
• 1/2 cup (125 ml) chopped onion
• 1 cup (250 ml) frozen hash brown potatoes
• 1/2 cup (125 ml) chopped ham
• 1/2 cup (125 ml) sliced carrots
• 1/2 cup (125 ml )shredded light Cheddar cheese

DIRECTIONS: 

• Whisk eggs, milk and pepper in small bowl; set aside.
• Heat oil in 10-inch (20 cm) non-stick skillet over medium-high heat. Add onion and carrot; stirring frequently, until nearly tender. Add potatoes; cook over medium heat until tender and golden brown. Add ham.
• Pour egg mixture over potato mixture. As eggs set around edge of skillet, use spatula to gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle cheese over top. Cover skillet, reduce heat and cook for a few minutes to melt cheese.
• Cut frittata into wedges and serve.

(PHOTO CREDIT: Egg Farmers of Canada https://www.eggs.ca/recipes/country-frittata)

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Spinach Salad with Poppy Seed Dressing

Submitted by: Manning Family Farm

SALAD INGREDIENTS: 

• 5 cups spinach – washed and cut in bite size pieces
• 4 mushrooms, sliced
• 3 hard boiled eggs (cooled and sliced)
• 1/2 cup dried cranberries
• 1 cup finely shredded mozzarella
• 1/3 cup scallions – chopped
• 1/3 cup bacon bits

SALAD DIRECTIONS:

Layer in 9 x 13-inch dish in order given.

POPPY SEED DRESSING INGREDIENTS:

• 1/3 cup sugar
• 3 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1/2 cup canola oil
• 2 tsp poppy seeds

DRESSING DIRECTIONS: 

Beat first 4 ingredients on high for 2 – 3 minutes. 

Gradually add the oil and continue to beat until dressing is desired thickness. 

Stir in poppy seeds. Chill.

(PHOTO CREDIT: Creations by Kara)

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Snowy River Farms Lasagna

Submitted by: Snowy River Farms

SAUCE INGREDIENTS: 

• 2lbs Snowy River Farms Sausage (we prefer Hot Italian but Mild, Jerk or Donair work well here too)
• 3lbs tomatoes (roma type work best), skins removed
• 1 sm can tomato paste
• 2 onions, chopped
• 1/2 head garlic, crushed
• 1 red pepper, diced
• 2 carrots, diced
• 1 zucchini diced in quartered slices
• 1 head and stalk broccoli, chopped fine
• 2Tbsp seasoning of choice (we use a Hot Italian mix we’ve made – any Italian type will do)
• Salt and Pepper to taste
• 1 tbsp honey

SAUCE DIRECTIONS: 

Cook sausage meat and set aside.

Sauté the onions and garlic until translucent along with the carrot, add in peppers, zucchini and broccoli and cook for another 3 minutes.

Remove half of the veg at this point and add in tomatoes and paste.

Cook for 10 minutes, and then blend entire mix together.

Add back in the remainder of the veg, salt and pepper to taste, seasoning and honey.

Add in meat and cook for another 10 minutes then set aside.  

GREENS CENTER INGREDIENTS:

• 1lb local greens of your choice – we love a mix of arugula, kale, spinach and bok choy.
• 100g Ran-Cher Acres soft goat cheese (we like Herb&Garlic)
• 1 free range egg
• 1/2 cup Ciro’s Asiago cheese, grated.

GREENS DIRECTIONS:

Steam greens and strain water off. Mix with remaining ingredients, set aside.  

PASTA INGREDIENTS:

• 2.5-3 cups Speerville Flour (really nice with Red Fife)
• pinch salt
• 4 free-range eggs
• 1-2tbsp olive oil

PASTA DIRECTIONS:

Place the flour in a large mixing bowl, make a well in the centre, break the eggs into the well and add the oil. With a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. Let stand for 30 – 60 minutes. Can be rolled out by hand with a rolling pin, best if you have a pasta press – pull through to the #3 thickness. Hang pasta to dry slightly (until no longer tacky).

EXTRA CHEESE FOR TOPPING:

2 – 3 cups grated sharp cheese (we like Gouda from That Dutchman’s)  

ASSEMBLING YOUR LASAGNA DIRECTIONS:

Bring a large pot of water to boil.

Get a 15” x 10” casserole dish ready by placing a few large spoonsful of sauce on the bottom.

Slowly place a few pieces of lasagna noodles into the water and boil for 1 minute.

Remove and make first layer in the dish.

Top with a thick layer of sauce and continue cooking noodles to cover this layer.

Next add the greens and cheese layer.

Then more cooked noodles and sauce.

Continue sauce and noodle layers until it has reached the top of the casserole dish.

Make sure a thin sauce layer is on top and then sprinkle with a generous amount of That Dutchman’s Gouda Cheese (a mix of Old Growler and Old Stinging Nettle is our go-to!) 

Bake at 350° for 45 – 60 minutes uncovered until the cheese is brown and bubbling.  

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My Grandfather’s Farm Mustard Beans

Submitted by: My Grandfather's Farm

Yield: Approximately 4 half pints

Ingredients:

• 1 lb yellow wax beans, cut into 1½” lengths (approximately 4 cups)
• 1½ – 2 cups boiling water
• ½ tsp table salt
• 1½ cups white vinegar
• 1 cup granulated sugar
• 1/3 cup brown sugar
• ¼ cup all-purpose flour
• 1½ tbsp dry mustard
• ½ tsp celery seed
• 1½ tsp turmeric
• ½ tsp. ground ginger
• ½ tsp table salt

DIRECTIONS:

In medium-sized pot and over medium-high heat, bring beans to a boil in salted boiling water.
Reduce heat to medium-low and cook beans just until they are barely fork tender. Drain.

In large pot, heat 1 cup of the vinegar to the boiling point.

Combine sugars, flour, mustard, spices, and salt in bowl. Mix well. Add remaining ½ cup of vinegar to make a paste. Add and stir in 2-3 tablespoons of the hot vinegar to the mixture to temper it and then pour all the sauce ingredients into the hot vinegar in the large pot.

Add drained beans. Stir gently to coat beans with sauce. Bring to a boil over medium heat, continuing to stir mixture so it does not scorch. Once it reaches the boiling point, remove pot from heat and fill hot sterilized jars with the beans, leaving ¼” headroom in each bottle. Seal. Store in refrigerator or cold storage room.

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