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PICKLED VEGETABLE SALAD
2 10 ounce packages frozen, mixed
vegetables, cooked, drained and cooled
2 cans red beans, rinsed and drained
8 stalks celery, diced fine
1 green pepper, diced
1 small onion, diced
2 tablespoons flour
1½ cups sugar
1 cup vinegar
4 tablespoons prepared mustard
Toss vegetables together. In a sauce pan, blend flour, sugar and vinegar and cook until it thickens. Remove from heat and add mustard and blend well. Cool. Pour over vegetables and toss to blend. Chill about 4 hours before serving.
DILLED GREEN BEANS
2 pounds small, tender green beans
1 teaspoon red pepper
4 cloves garlic
4 large heads dill
2 cups water
¼ cup pickling salt
2 cups white vinegar
Stem beans and pack in hot, sterilized jars. To each pint add ¼ teaspoon red pepper, 1 clove garlic and 1 head dill. Heat water, salt and vinegar together and bring to boil. Pour over beans and seal. Makes 4 pints.
CUCUMBER SALAD
1 tablespoon vinegar
2 tablespoons cream or sour cream
2 tablespoons mayonnaise
2 tablespoons sugar
Salt and pepper to taste
Use over sliced cucumber and onions. Best if allowed to set awhile.
TOMATOES VINAIGRETTE
4 large tomatoes, peeled
6 tablespoons parsley, chopped
1 clove garlic, crushed
6 tablespoons olive oil
2 tablespoons vinegar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon basil
1 tablespoon sugar
Dash of tabasco
Peel and quarter tomatoes and mix with remaining ingredients. Best prepared the day before.
DILLED GREEN BEANS CAPRICE STYLE
3 pounds green beans
6 cups vinegar
2 cups water
1 cup pickling salt
6 bunches dill
6 very small, hot, red peppers
6 small cloves garlic
Wash beans after removing stem ends. Heat vinegar, water and salt to boil. In each sterilized pint jar, place a piece of dill, a pod of pepper and a clove of garlic. Pack beans in jar to within one inch of top. Pour vinegar solution over beans. Seal and store at least three weeks before using.
SOUR CREAM AND HONEY DRESSING
1 cup dairy sour cream
½ cup honey
Few grains of salt
Juice of 1 lemon
Whip cream until smooth. Add other ingredients and refrigerate or chili before serving.
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RICE AND BROCCOLI CASSEROLE
2 packages frozen broccoli pieces
(or chopped), thawed
3 cups rice, cooked
16 ounce jar Cheez Whiz
2 cans cream of chicken soup
Mix or layer in a greased casserole. Top with buttered crumbs. Bake at 350° for 40 minutes, uncovered.
SUMMER SALAD
1 small can pineapple tidbits
1 can mandarin oranges
1 small package gelatin, any flavor
1 pint carton cottage cheese
Dissolve gelatin in ½ cup boiling water, then mix with remaining ingredients. Prepare one package Dream Whip and fold in. Let set in refrigerator a few hours.
EGGPLANT STACK-UPS
6 slices eggplant
6 slices spanish onions
6 slices large tomatoes
1 pound hamburger (in patties)
Salt and Pepper
2 eggs, beaten
Cracker crumbs
Oil or margarine for frying
6 tablespoons Cheez Whiz
Pare and slice eggplants in ½ inch slices. Dry on paper towel. Dip in egg. Roll in cracker crumbs. Brown on both sides in oil. Place in a large 9 by 13 inch baking dish. Top with a slice of tomato, onion, hamburger, salt and pepper. Bake for 35 minutes at 350°. Remove from oven and place 1 tablespoon of Cheez Whiz on each patty. Return to oven until cheese is melted, about five minutes. Summer squash can be used the same way.
TATER TOT CASSEROLE
Put three fourths to one pound of ground beef into an ungreased eight by eight inch pan. Salt and pepper meat to taste and sprinkle with dried minced onion. Top with 1 can undiluted cream of mushroom soup. Arrange one package Tater Tots on top and bake at 350° for one hour, uncovered.
TEFLON CLEANER: Mix 2 teaspoons baking soda, ½ cup liquid bleach and 1 cup water. Boil in pan to be cleaned five to ten minutes.
POOR MAN'S CHICKEN PIE
3 cups flour
1 tablespoon cornstarch
½ teaspoon baking powder
1 tablespoon sugar
1 cup lard or other shortening
½ cup water
1 teaspoon vinegar
1 teaspoon salt
After mixing all ingredients except water, add the water a tablespoon at a time, tossing with a fork to mix. Roll pastry, using as little flour as possible. Makes 3 crusts. Line pie plate with pastry.
1 can cream of chicken soup
½ cup celery, chopped
1 small can tuna fish
½ cup carrots
½ cup peas
Put in pie crust and cover with an upper crust. Bake at 350° for 30 to 40 minutes. (Mrs. Marie Gansemer, Dubuque, IA)
MOCK HAMBURGERS
1 large onion, diced fine
2 tablespoons butter
1 teaspoon sage or poultry seasoning
3 eggs
1 cup quick cooking oats
½ teaspoon salt
Dash of pepper
Brown onion lightly in butter with sage. Beat eggs. Add oats, salt and pepper. Add first mixture. Mix well. Drop by spoonfuls on greased griddle. Brown on both sides. Serve hot. Little pieces of leftover meat can be ground and added.
MOCK MEAT LOAF
2 cups grapenuts
2 cups canned peas, forced through
sieve
3 tablespoons butter, melted
1 teaspoon salt
1 cup nutmeats, chopped fine
1 egg, well beaten
3 tablespoons catsup
1 small onion, finely chopped
½ cup water
Mix thoroughly and place in a 9 by 9 inch baking dish. Cover with ¼ cup finely crushed grapenuts mixed with 2 tablespoons butter. Bake at 350° for one hour.
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TRIPLE BANANA BAR
1½ cups flour, sifted
1 teaspoon baking powder
½ cup shortening
1 cup sugar
1 egg
1 teaspoon baking soda, dissolved
in 1 tablespoon water
1 teaspoon vanilla
1 1/3 cups mashed bananas
7 ounce jar marshmallow creme
Sift dry ingredients. Cream shortening and sugar. Add eggs and beat well. Stir in soda and vanilla. Add dry ingredients alternately with bananas, beating well after each addition. Spread in greased 9 by 15 inch jelly roll pan. Bake at 350° for 25 to 30 minutes. Remove from oven and drop spoonfuls of marshmallow creme on bars. Let set two minutes. Spread gently over surface of cake. Cool and frost with vanilla icing made with 2 cups sifted powdered sugar, 1 tablespoon butter, 2 tablespoons milk, 1 teaspoon vanilla and a few drops of yellow food coloring. Blend until smooth and gently drizzle over top of marshmallows.
CRUMB COFFEE CAKE
¾ cup brown sugar
¾ cup white sugar
2¼ cups flour, sifted
¼ teaspoon salt
¾ cup shortening, melted
and cooled
Mix until crumbly and reserve ¾
cup for topping. To remaining crumb mixture,
add:
1 egg
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
Mix and put into greased and floured 9 by 13 inch baking pan. Sprinkle topping over batter. (Optional) nuts and cinnamon may also be used. Bake at 350° for 30 minutes.
CHERRY PINEAPPLE PIE
Combine one can cherry pie filling, one can crushed pineapple (well drained), one can Eagle Brand Evaporated Milk and a 9 ounce carton Cool Whip. Fill 2 shells. Chill at least 2 hours.
OPEN LINE WINDOW CLEANER: Mix 1 cup rubbing alcohol, 1 cup cold water, and 1 tablespoon white vinegar. Use in spray bottle. All window cleaners work best on cloudy days.
RHUBARB TOPSY-TURVEY
3 cups rhubarb, diced
12 marshmallows
¾ cup sugar
½ cup shortening
1 cup sugar
2 eggs, beaten
1 1/3 cups flour
¼ teaspoon salt
3 teaspoons baking powder
½ cup milk
Place rhubarb in bottom of buttered glass baking dish. Add marshmallows and cup sugar. Cream shortening and 1 cup sugar. Add eggs and beat well. Mix dry ingredients and add alternately with milk to creamed mixture. Pour batter over rhubarb. Bake for 40 to 50 minutes at 350°. Cool for 5 minutes. Remove from dish. Serve plain or with whipped cream.
PEACH AND CREAM PIE
Graham cracker crust, baked or unbaked
3 ounces cream cheese
1/3 cup cream
3 tablespoons lemon flavored gelatin
3 to 4 tablespoons boiling water
3 fresh peaches
Whip cream with cheese, starting on low speed. Chill. Dissolve gelatin in boiling water. Add enough ice cubes (5 or 6) to make ¾ cup liquid. Stir until ice cubes melt and Jello starts to set. Whip when slightly set. Whip cheese mixture with gelatin mixture. Arrange 1½ fresh, sliced peaches on bottom of crust. Pour cheese gelatin mixture over that. Top with 1½ sliced peaches.
PEACH PARFAIT PIE
Dissolve 1 package strawberry gelatin with 1¼ cups hot water in a two quart sauce pan. Add 1 pint vanilla ice cream by spoonfuls, stirring until melted. Chill for 15 to 20 minutes. Fold in 1 cup sweetened, sliced peaches, fresh or canned. Turn into baked pie shell. Chill for 15 to 20 minutes. Garnish with whipped cream and sliced peaches.
ORANGE CREAM SHERBET
Put 1 cup heavy cream, 1/3 cup orange juice, ½ cup sugar and ¼ teaspoon salt in a blender or mixer bowl. Whip until creamy, then pour into a 1 quart freezer.
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MARSHA'S PICKLES
1 quart cider vinegar
3 quarts water
1 cup rock salt
Large clove of garlic, sliced,
cut up or "forked"
1 grape leaf for each quart
1 head of dill for each quart
1 pinch of alum for each quart
Bring vinegar, water and rock salt to a boil. Pack jars with freshly picked cucumbers with tips cut off. Pour pickling syrup over cucumbers and seal.
DILLED OKRA
Pack young, tender okra in a sterilized quart jar with a head of dill, garlic, sliced onions and green peppers. Bring 1 cup pickling salt, 1 quart white vinegar and 2 quarts water to a boil. Pour over okra in jars and seal. Makes 6 quarts.
VEGETABLE SOUP FOR CANNING
6 pounds tomatoes, peeled and cut
up
1 quart small onions, chopped
5 stalks celery
4 large carrots, chopped
1 head cabbage, chopped
¼ teaspoon pepper
¼ cup salt
Cook slowly for 2 hours after bringing to a boil. Seal in sterilized jars.
PETE'S FRIED CAMP BISCUITS
Mix 1 cup flour, ½ cup powdered milk, 2 teaspoons baking powder and 2 tablespoons cooking oil. If needed, stir in a little water. Use a large spoon to drop the dough into a greased hot skillet. Do not let the pan get too hot. Cover and cook slowly until brown.
FREEZING ZUCCHINI
For best freezing, pick zucchini while it's still quite small.. cucumber size ... and before the rind becomes hard. Then slice it at least half an inch thick.
To keep the flavor mild, blanch in a big kettle of boiling water. It takes about a gallon of water per pint of vegetable. Make sure the water is boiling rapidly before you put the squash in and start timing immediately. About two or three minutes is long enough, just until zucchini is heated through to the center. Use a wire mesh basket to keep the pieces corralled. This blanching is important for better flavor, color and texture. The heat stops enzyme action, which, if left unchecked, would cause undesirable changes while the squash is in the freezer. After scalding, plunge the hot zucchini into cold water. Make sure the squash cools clear through to the center.
Then pack in airtight, moisture proof containers. Plastic bags are fine. Remember to date and label the package.
HOMEMADE YOGURT
Mix 6 cups water (at 100°) with 1½ to 2 cups powdered milk, 1 large can evaporated milk and ½ cup plain yogurt or genuine starter. Pour into quart jars (will not fill jars). Put in 100° water in a kettle with water to neck of jar. Use candy thermometer in water. Put in warm oven and turn oven off. Shut door. Leave in oven for about 4 hours, keeping water at 100°. Check for doneness until yogurt is as thick as desired.
Another way to make yogurt follows.
Heat ½ gallon skim milk to boiling and cool to 100 on candy thermometer. Stir in 4 tablespoons yogurt starter. Pour into a warmed container and set in a warm place (cover container with bath towels and set up on top of the refrigerator using the heat of the motor) overnight. Then refrigerate, sweetening before using with artificial sweetener. (Use 1 teaspoon Sucaryl and 1 teaspoon vanilla.)
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