Gotten quite attached to Brokenbars's Sundried Tomato Bread

Parmigian Sun-Dried Tomato Bread (Bread Machine)
1 1/4 cups water
2 tablespoons oil that tomatoes are in
1 teaspoon lemon juice
1 tablespoon granulated sugar
2 tablespoons powdered milk
1 teaspoon salt
3 cups white bread flour
6 tablespoons chopped sun-dried tomatoes
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
2 teaspoons active dry yeast
2 Tblsp Parmigiana cheese
Add Yeast, Water, Salt, Flour, Lemon Juice, Powdered Milk,
Add remaining ingredients last 3minutes of final knead cycle.

I stop the machine after the second kneed cycle. I roll the dough
into 2" balls and place them in a Pam sprayed muffin pan. Allow to rise
double in size. Bake at 350 for 25 minutes. This is a dense bread. They
freeze beautifully. I allow them to cool and then place all ina ziplock
or vacuum bag. Easy to grab a couple out when you want them.

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Then there are our BBB Stewed Tomatoes that we use in chili, chili mac, soups, spaghetti sauce, on grilled chicken breasts or pork chops, mixed with other garden vegetables and roasted, in Panini sandwiches, and as a topping for meatloaf. They also make a wonderful Scalloped Tomato Casserole.

Our canned potatoes are used anyway you can use a potato - boiled, sliced and fried, shredded to make hashbrowns, potato salad, mashed, roasted with olive oil and seasonings, etc.

Various flavored tomato sauces (esp. BB Italian Sauce) are also used as sandwich spreads in place of mayo or ketchup in addition to all their usual uses. Also makes great tomato soup when milk or cream is added.

Dave

PS: Plus checkout all the great recipes we have all posted over the years in The Greatest Hits Recipes thread

Thanks digdirt! That bread sounds awesome ( I'll try it today). And I'll checkout the other thread, I somehow missed it .

Sauerkraut makes a great sauerkraut salad.... lots of recipes... just "google"

Add a pint of corn relish to a couple of cans of drained black beans for another salad or switch from the usual salsa and chip routine.

If you have sweet loving birds like orioles that are in your yard... you can use up some of those "not good" jams and jellies, and they will devour them all.

Cantaloupe spread that set more like overly sweet cantaloupe syrup stuff- eaten up. Spiced peach spread- pretty good, but made waaaaayyyy too much, and the leftovers got eaten up. Wild blackberry syrup that the last two jars sat unnoticed for three years and our big syrup eater is no longer in the house- that was extra eaten up fast by the birds. Apple jelly that was good, but not eaten much in favor of a lot of other jars on the shelf- mixed in with birdseed cakes and devoured. I also toss a lot of scraps and scribbions of dehydrated stuff into my birdseed cakes for the spring- all sorts of tail end jars of veggies, fruits, and herbs.

Jardinare went pretty slow- did 6 each of Italian and sweet kinds. Won't repeat the sweet since we still have two jars on the shelf, but will repeat the Italian since we are eating the last jar of that. It's a good way to pickle up end of season harvests.

Will repeat again- wild blackberry jam, mixed berry jam, and what we call caviar- which is zucchini marmalade that is seasoned with ginger and citrus. Stuff is incredible in cooking and on biscuits, and an excellent alternative to a lot of other zuke eating. This is my topmost repeat of the year- I'm growing golden zukes instead of green this year just to make caviar and make it a bit prettier presentation than the green zukes make.

And regular salsa- I make about 5-8 gallons to last two years so I can do "other" salsa in the in between years. This year I need to do extra since I'm planning on giving a case of pints to a friend as a wedding present- he loves cooking with my salsa. I haven't tried Annie's salsa yet since mine goes so well- but maybe I'll do a batch of it next year since it will be my "other" year for salsa.

Pickled peppers get a serious repeat too- I made over 20 quarts of hot, mild, mixed, and cherry bombs last year, and we decimated them. Doubling that hopefully this year. Pepper rings are a hopeful- the plants ain't looking too healthy, but pepperchini are a go, tripled the plants and they all look great. And canned tomato product- I made heaps last year, and we just finished up the last couple jars a week or two ago- and I took notes on how much I made so I can adjust to make just a bit more this year to make sure I got enough for coverage till next years harvest. I do a combo of half pint, pint, and pint and a half jars to be able to do whatever recipes need to be done through the rest of the year.

I missed out on prime asparagus season this year for pickling- got some freezing done, but just didn't get to pickling. Otherwise we could eat a few dozen quarts of that a year. And year round when I can get them on sale is pickled mushrooms, I do fridge and canned ones- and never ever can keep up with the consumption of them. Some time this summer when mushrooms are on sale, I'll do up a few cases of pint jars.

Totally forgot about the 4 oz jars I did up of sweet pepper relish I made last year till about a month ago- but it's good as hell, and getting eaten up quick, so might do a repeat on that one again this year depending on how the garden goes- I had too many sweet peppers and not enough hots last year so did the relish with the extras- this year I did way more hots and a few less sweets so will see how that goes.

Dilly beans and spicy yellow beans.. Lol. Green and yellow beans both have their own growing patches specifically for this this year. Sure, a few get eaten fresh, and if we are lucky some frozen. And I never grow yellow wax beans because we hate them, fresh, canned, or frozen. But we would rather eat store bought canned or frozen beans every day of the year rather than pass up my Dilly and spicy yellow beans, so pretty much any and all crops will go to canning those.

Hmmm, what else is on my shelves?

A LOT. Herbs and veggies.. but my post is already huge.

Pickles make an interesting addition to soups, just at the end. A chicken soup or a bean soup, ones I particularly like, can be snazzed up quite a bit with pickles. I've even used pickles that turned out too salty or too soft for soup additions, and its very good.

Use applesauce as an addition to cake or brownie recipes in place of some of the oils.