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APPLE BUTTER
15 apples, cut in thin slices (not
peeled)
1 qt. apple cider
2 tbsps. apple cider vinegar
2 cinnamon sticks
2 whole cloves
¼ tsp. ground cloves
¼ tsp. ground allspice
Put all ingredients in a large, non aluminum pan; bring to a boil then lower the heat and simmer for 1-1½ hours, until mixture is pulpy. Run mixture through a food mill or colander. Put saucepan over medium heat and continue cooking until liquid is gone, about 35-50 minutes. To test for doneness, chill a plate in the freezer, add a drop of the apple butter to plate; if any liquid seeps out it is not ready.
GROUND OAT FLOUR
Put 1¼ cups oats in blender or food processor; blend for several minutes, stirring occasionally. Yield is 1 cup, and is equivalent to 1 cup regular flour.
STARCHING FABRICS
Sugar starch; Combine ¼ cup water with ¾ cup sugar; cook over low heat until clear. Dip fabric in some water; roll up in a towel to dry; dip in starch mixture; lay out fabric and shape; pat dry.
Com Starch: Combine 2 tbsp. powdered cornstarch with ½ cup cold water to dissolve. Add 1½ cups boiling water; let cool. Dip fabric in mixture; lay out on a towel and shape; let dry.
SWEETENED DILL PICKLES
1 qt. Kosher dill pickles
½ cup sugar
1 1/3 cups sugar
1 tbsp. dill seed
¼ tsp. Garlic powder
Drain the pickles; reserve juice. Slice pickles in half, lengthwise; place in a bowl; sprinkle on the sugar; cover and let stand overnight. Put reserved pickle juice in a saucepan with the sugar, dill seed and garlic powder, bring to a boil for a few minutes; remove from heat and let cool. Wash and rinse jar; place pickles inside and cover with cooled juice. Refrigerate for 2 days.
FREEZING CORN ON THE COB
Pull the husks down and remove the silks. Pull the husks back up and put on a twist tie. Put in the freezer till ready to use. Microwave for 5 minutes. (per ear)
FRESH PEACHES (FREEZE)
3 cups sugar
3 cups water
16 oz. can frozen orange juice
Cook sugar and water until sugar is dissolved. Add the frozen orange juice. Stir till dissolved, then cool. Pour over sliced peaches. Freeze.
OLD FASHIONED TOMATO PRESERVES
5 lbs. Tomatoes
8 cups sugar
1 orange, sliced thin
1 lemon, sliced thin
Peel and quarter tomato, cover with sugar and let stand over night. Drain off the syrup and boil until it spins a thread, 230 degrees. Add tomatoes, orange and lemon slices. Cook over low heat until tomato is transparent. Seal in hot sterilized jars.
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"MAY I SEE THE DESSERT TRAY"
RHUBARB CRUNCH
1 cup flour
1 cup brown sugar
¾ cup oatmeal (non prepared)
½ cup butter or margarine
Mix until crumbled. Put ½ -2/3 in bottom of a greased 8x10" pan. (or double for a 9x12). Cover w/4 cups diced rhubarb.
1 cup white sugar
1 cup water
1 tsp. vanilla
2 tbsps. corn starch
1 tsp. cinnamon
Cook until thickened. Pour over the rhubarb. Sprinkle rest of crumbs over the pan. Bake at 350° for 1 hour.
GLAZE FOR ANGEL FOOD CAKE
½ cup + 1 tbsp. sugar
3½ tbsp. half & half
¼ cup oleo
¼ tsp. vanilla
¼ tsp. lemon flavoring
Boil the sugar, half & half and oleo for 1 minute at a hard boil. Add flavorings. Cool and beat to spreading consistency.
QUICK CARMEL FROSTING
½ cup butter
1 cup brown sugar, firmly packed
¼ cup milk
1¾ - 2 cups confectioners
sugar
Melt the butter; add sugar and cook over low heat for 2 minutes, stirring constantly. Add the milk, stirring until mixture comes to a boil; remove from heat and let cool. Add the sugar, stirring, to desired consistency.
SOUTHERN CHOCOLATE MINT BROWNIES
4 large eggs
2 cups sugar
1 cup all purpose flour
1 cup cocoa
1 cup butter/margarine, melted
1 tsp. vanilla extract
½ tsp. peppermint extract
¼ cup butter, softened
2¾ cups sifted powdered
sugar
2-3 tbsp. milk
½ tsp. peppermint extract
3-4 drops green food coloring
3 1 oz. Squares unsweetened chocolate
3 tbsps. butter
Beat eggs lightly with a wire whisk; add sugar and stir well. Combine flour and cocoa; gradually stir into egg whites. Stir in the butter, vanilla and peppermint; pour into a greased 10x15 jelly roll pan. Bake at 350° for 15-18 minutes; test with a toothpick for doneness. Combine ¼ cup butter with powdered sugar; stir in the milk, peppermint and food coloring. Spread mixture over brownies; put in freezer for 15 minutes. Combine chocolate and butter; melt and pour over the top of chilled bars.
APRICOT WHIPPED CREAM PIE
1½ cups dried apricots
1½ cups water
1 tbsp. tapioca
1 cup sugar
1 baked pie shell
8 oz. whipped topping
¼ cup toasted coconut
Put apricots in water; cook for 20 minutes. Add tapioca; cook until clear. Add sugar; cook until thick. Remove pan from the heat; put mixture in refrigerator to chill. Pour filling into pie crust. Spread on the whipped topping; sprinkle with coconut before serving.
PEANUT BUTTER COOKIES
1 cup sugar
1 cup brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
3 cups flour
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
Cream both sugars with the shortening; add peanut butter and mix well. Stir in the eggs and remaining ingredients. Form dough into small balls; press down with fork in two directions. Bake at 350° for 10 minutes.
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APRICOT OAT-NUT SNACK MIX
3 cups rolled oats
2 cups quick oats
2 tsps. cinnamon
½ tsp. nutmeg
2 cups coarsely chopped almonds
(or slivered)
½ cup raw sunflower seeds
5 tbsps. canola oil
¾ cup honey, melted
1 cup diced apricots
½ cup chopped dates
½ cup golden (or regular)
raisins
Preheat oven to 325°. Combine all ingredients; toss lightly to coat (mixture will be kind of clumpy.) Spread mixture out evenly on two cookie sheets, lined with parchment paper or aluminum foil. Bake for 20 minutes; stir thoroughly; bake an additional 30 minutes, or until brown, watch closely, it browns quickly! Separate the mix; let cool. Keep stored in airtight containers.
CANDY BAR CARAMELS
1½ cups, coarsely chopped
pecans
1 cup chocolate chips
2 cups brown sugar
1 cup butter
1 cup light corn syrup
¼ cup water
1 can sweetened condensed milk
2 tsps. vanilla
Line an 8½x11 cake pan with foil; grease lightly. Sprinkle the pecans and chocolate chips evenly over the bottom of the pan. In a heavy saucepan, combine the brown sugar, butter, corn syrup and water; bring to a boil; add the sweetened condensed milk; cook to the firm ball stage (248 degrees). Stir in the vanilla and pour over the chips and nuts. Let cool.
CRANBERRY BARS
Crust:
1 cup flour
2 tbsps. sugar
1/3 cup butter
½ cup finely chopped pecans
1¼ cups sugar
2 tbsps. flour
2 eggs, beaten
2 tbsps. milk
2 tbsps. grated orange peel
1 tsp. vanilla
1 cup chopped cranberries
½ cup coconut
½ cup finely chopped pecans
Combine the 1 cup flour with the sugar; cut in the butter; mix in ½ cup pecans. Press mixture in bottom of a 9x13 pan. Bake at 350° for 15 minutes. Combine remaining ingredients; mix well and pour over crust. Bake for 25-30 minutes.
ENGLISH TOFFEE COOKIES
1 cup butter flavored Crisco, softened
1 tbsp. vanilla
½ tbsp. baking powder
½ tsp. baking soda
1 egg
½ cup coconut, put in blender
½ cup chopped pecans
1 cup cut up toffee candy
¼ cup sweetened condensed
milk
½ cup sugar
½ cup brown sugar
½ cup powdered sugar
2 cups flour
Cream sugars and shortening; add wet ingredients and mix well. Combine dry ingredients and cream. Add toffee, pecans and coconut. Bake at 350° for 10 minutes.
RHUBARB CAKE
4 cups rhubarb, cut up
1 cup sugar
1 pkg. gelatin
1 cake mix, yellow or white
1 stick butter, melted
1 cup boiling water
Layer ingredients in a 9x13" cake pan. Bake at 350° for 45 minutes.
PRETZEL SALAD
4 ozs. crushed pretzels
4 tsps. sugar or Equal
8 tsps. oleo
Bake 15 minutes and cool.
8 oz. cream cheese
3 tbsps. sugar or Equal
2 cups whipped topping
Freeze for 1 hour then mix 1 8 oz. package of strawberry jello, 2 cups boiling water, 2 cups sliced strawberries. Chill till firm.
FUNNEL CAKE
1 egg, beaten
2/3 cup milk
1¼ cup flour
2 tbsps. sugar
1 tsp. baking powder
¼ tsp. salt
fat for frying (375 degrees)
Beat egg and milk, blend in dry ingredients and beat till smooth. Use a ½ inch funnel. Pour batter in and hold finger over bottom. Pour it in the funnel about 1 inch from the fat. Start in the center of pan and work towards the outside of the pan. Turn just once. Remove to absorbent paper. Dust with powdered sugar.
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Rise and Shine It's Breakfast Time
POTATO PANCAKES
2 cups cubed potatoes
¼ cup milk
2 eggs
½ small onion, chopped
1½ tsps. salt
¼ cup flour
¼ tsp. baking powder
Put into blender in order listed. Cover and blend until grated. Pour by spoonful onto hot, well greased griddle. Bake until brown. Turn only once.
BRAN MUFFIN
1 cup water
3 cups All Bran cereal
½ cup butter/margarine
1½ cups sugar
2 eggs
2½ cups unsifted flour
2 tsps. baking soda
2 cups buttermilk or sour milk
raisins or dates
Boil the water; add cereal, cover, and turn off the heat. A little later add the butter; stir in the sugar and eggs; beat well. Blend in the flour, baking soda and buttermilk; mix well. Store in refrigerator, in airtight container, up to six weeks. When ready to bake; fill muffin papers; bake at 400° for 18 minutes.
OVERNIGHT CINNAMON ROLLS
1½ cups milk
1¼ cups water
1 pkg. yeast
¼ cup warm water
2 eggs
1 cup sugar
2 tsps. salt
½ cup vegetable shortening
8 cups flour
Some flour, margarine, sugar, cinnamon. Combine milk and water; scald. Combine yeast with warm water to soften; add eggs, sugar, shortening and flour. Combine milk mixture with yeast mixture; mix well and put in a greased bowl at 6 pm.; let set on counter, uncovered. At 10 pm. Cut the dough in half; roll out on a floured surface; spread on some margarine; sprinkle with some sugar and cinnamon. Roll up dough, then cut into 1 inch slices and place on two greased 9x13 pans. Let rolls set out on the counter, uncovered, until 6 am. (or a little later). Preheat oven to 350°; bake for 10-12 minutes. Let cool. Frost with a butter creme frosting or glaze.
BREAKFAST CASSEROLE
1 pkg. Hash browns
½ cup finely chopped onion
2 cups finely diced ham
6 ozs. shredded cheddar cheese
3 eggs
Salt to taste
1 cup milk
6 ozs. shredded Mozzarella cheese
Grease a 9x13 pan. Layer the hash browns, onions, ham and cheddar cheese. Beat the eggs, salt and milk together; add to pan. Refrigerate for at least 3 hours, or overnight. Bake at 350° for 1 hour. Top with the Mozzarella cheese; bake an additional 30 Minutes. Let stand for 15-20 minutes outside the oven.
MORNING GLORY MUFFINS WITH PINEAPPLE
2 cups all purpose flour
1 1/3 cups sugar
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
2 cups grated carrots
½ cup raisins
½ cup coconut
½ cup chopped pecans
1 8 oz. can crushed pineapple
1 cup vegetable oil
3 large eggs, lightly beaten
2 tsps. vanilla extract
Put first 5 ingredients in a mixing bowl. Stir in carrots and next 4 ingredients and make a well in center of mixture. Combine vegetable oil and remaining ingredients and add to flour mixture. Stir till moistened. Place paper liners in muffin pans and spoon batter into liners, filling about 2/3 full. Bake in 350° oven for 25 minutes until golden brown. Makes 22 muffins.
LOW SODIUM FRENCH TOAST
8 oz. egg substitute
1/3 cup skim milk
1 tsp. ground cinnamon
1 tsp. vanilla
2 tbsp. margarine
10 slices low sodium white bread
maple syrup
Combine first four ingredients in a bowl. In a non stick skillet, melt margarine. Dip bread in egg mixture. Put bread slices in hot skillet; brown about 3 minutes per side.
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What's for Dinner?
CORN MEAL OR FLOUR TORTILLA
¾ cup cornmeal
1¾ cup sifted all purpose
flour
1 tsp. salt
2 tbsps. shortening
1 cup boiling water
Combine the dry ingredients; stir in shortening and boiling water; mix well. Shape dough to form 12 balls; roll out very thin between layers of waxed paper. Fry tortillas in 100% oil margarine, or olive oil, until golden brown. While frying, if tortilla begins to bubble up, just, poke the bubble with a fork. To make flour tortillas, substitute one additional cup of four for the cornmeal.
EMERGENCY SALAD (3 ingredients)
6 ozs. cherry gelatin
2 cups boiling water
20 oz. can crushed pineapple, with
juice
1 lb. can whole cranberry sauce
Dissolve gelatin in water; add the rest of ingredients and chill until almost set up; pour in mold or bowl to finish setting up in refrigerator.
CHEESEY POTATOES
2 lbs. southern style frozen hash
browns
1 stick margarine
½ cup chopped onions
3 cups shredded cheddar cheese,
divided
8 ozs. sour cream
1 can cream of chicken soup
In a microwave safe bowl, cook the onions and margarine on high in the microwave for 5 minutes. Stir in the soup, 2 cups cheese and the sour cream; pour over the potatoes; mix well. Microwave the mixture on high for 20 minutes, until potatoes are done; sprinkle on 1 cup cheese; microwave until melted. Crockpot method: Spray pot with non stick cooking spray; layer ingredients in order given; cook on high for 2-3 hours. Sprinkle on 1 cup cheese toward the end of cooking time; cook until melted.
HAM AND NOODLE OUTLAW CASSEROLE
1 lb. ground ham
½ lb. grated cheddar cheese
8 ozs. Kluski noodles, broken in
small pieces
2 cups milk
1½ tsp. dry mustard
1 tsp. horseradish
In a 9x13 casserole pan, mix the ham, cheese and noodles. Combine the milk, mustard and horseradish; pour over noodles. Cover the dish and bake at 350° for 45 minutes. If noodles are too dry, just add a little milk to noodles, especially around the edges.
SAUERKRAUT BALLS
8 ozs. sausage meat, crumbled
¼ cup finely chopped onion
1 can (14 oz.) sauerkraut, well
drained and snipped
2 tbsps. dry bread crumbs
3 oz. cream cheese, softened
2 tbsps. parsley
1 tsp. prepared mustard
Some garlic salt
¼ tsp. pepper
1 cup all purpose flour
¼ cup milk
2 eggs, well beaten
1 cup bread crumbs
In a skillet, brown the sausage and onions; drain. Add the sauerkraut and 2 tbsp. crumbs. Combine the cream cheese with parsley, mustard, garlic salt and pepper; stir this into the sausage mixture; chill. Shape the meat into balls; coat with four. Combine milk and eggs; dip, balls into this mixture, then roll balls in the bread crumbs. Deep fry the balls just until brown, place on jellyroll pan and bake at 375° for 15-20 minutes.
CZECH GOULASH
2 lb. round steak, cubed
2 tbsp. butter
1 large onion, chopped fine
4 whole cloves
4 whole allspice
1 bay leaf
1 tbsp. brown sugar
2 tbsp. vinegar
2 tbsp. flour
¼ cup (plus) water
Melt butter in the skillet. Add the onion and sauté to golden brown. Add the cloves, allspice, bay leaf, brown sugar and vinegar. Add the meat; stir to coat meat. Cover skillet tightly; let simmer until tender, about 1-1½ hours. Add the flour and brown it. Add enough water to make a thick gravy, about ¼ cup. Add cooked noodles or dumplings.
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MAPLE-BOURBON PORK MEDALLIONS
Serve this dish with your favorite cooked pasta so you can drizzle any extra maple bourbon sauce over it.
1 lb. Farmland extra tender pork
tenderloin, all visible fat removed
1/3 cup maple syrup
1/3 cup bourbon or unsweetened
apple juice
2 tbsp. whole grain mustard or
Dijon mustard
2 tbsp. ketchup
vegetable oil spray
Cut pork into 12 slices and flatten each with palm of your hand to about ¾ inch thickness. In a small bowl, stir together remaining ingredients except vegetable oil spray. Set aside. Spray a large skillet with vegetable oil spray. Place over medium high heat. Add 6 pork slices to skillet and cook for 3 minutes on each side or until slightly pink inside. Remove from skillet and keep warm. Repeat with remaining pork slices. Add syrup mixture to skillet. Return to medium high heat. Cook for 5 minutes or until bubbly stirring constantly. Cook for 2 minutes, stirring constantly. Serve with tenderloin.
MACARONI SALAD
7 oz. Macaroni shells
1 tbsp. diced onion
1½ cups chopped celery
½ cup peas, drained
½ cup diced green pepper
¼ cup chopped pimento
Salt and pepper, to taste
7 ozs. tuna, drained
Cook the macaroni per directions; drain and rinse. Combine remaining ingredients, then combine with the shells, stir in 1 cup salad dressing.
QUICK AND EASY FRUIT SALAD
1 can peach or apricot pie filling
2 cans (15 oz.) fruit cocktail,
drained
1 can (20 oz.) pineapple chunks,
drained
1 can (15 oz.) mandarin oranges,
drained
2 medium, firm bananas, sliced
In a large bowl, combine the pie filling and canned fruits; cover and refrigerate. Stir in the bananas just before serving. You could also add some halved grapes, sliced apples, chopped walnuts, etc.
CHINESE MEATBALLS
1½ boned pork shoulder, chopped
very fine
½ tsp. salt
1 tsp. MSG (monosodium glutamate)
1 tsp. rice wine/dry sherry
1 tbsp. sesame oil
½ tsp. fresh, minced root
ginger
2 tsps. finely chopped green onion
1 egg, slightly beaten
2 tbsps. corn starch
1 tbsp. water
Oil for frying
Mix all ingredients well; knead
thoroughly until smooth. Shape into small meatballs. Roll balls in additional
cornstarch. Heat oil and fry balls until done. Serve with
cabbage or rice.
OVEN BAKED CHICKEN
½ cup flour
1 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. paprika
1 tsp. dried mustard
1 tbsp. parsley flakes
Mix all ingredients; place in a paper sack. Shake a piece of chicken in the bag to coat, dip in ¼ cup melted butter. Place chicken, skin side down, in a 9x13 pan. Bake at 375° for 1 hour, turning halfway through.
SPAGHETTI SAUCE IN A CROCK POT
8 cups chopped tomatoes, peeled
2 cups chopped onions
12 ozs. tomato paste
2 tbsps. oregano
2 tsps. basil
2 bay leaves
4 tsps. sugar
1 tbsp. salt
Ground pepper and garlic powder
to taste
Put all ingredients in a crock pot; cook, uncovered, on low for 3-4 hours. Sauce can be separated into containers to be frozen
KAREN'S TATER TOT CASSEROLE
1 lb. ground beef
2 cans cream of mushroom soup
1 reg. size can green beans (preferably
French cut)
tater tots
Brown ground beef then season to taste. Place in glass casserole dish. Spread soup over beef. Drain green beans and layer on beef. Spread ¼ can soup on beans. Top with tater tots. Mix 2 tbsp. milk with remaining ¼ can of soup. Spread evenly on top of tater tots. Bake uncovered at 325° for 35 minutes. Please Note: This recipe will work best when you find out what you like and don't like. If you really like beans, add more. It you prefer more soup, add it.
ZUCCHINI CASSEROLE BAKE
4 eggs, beaten
½ onion, chopped
1 cup Velveeta cheese, diced
½ cup vegetable oil
1 cup Bisquick
3 cups shredded zucchini
½ tsp. dry parsley flakes
salt & pepper
Bake in an uncovered casserole dish at 350° for 50 minutes.
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ERIC'S TACO SPAGHETTI
Brown 1 lb. hamburger
Cook 1 lb. Spaghetti
Mix into the cooked hamburger:
1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce
Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top. Cover and bake at 400 degrees until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.
FRIED OKRA
Wash okra and slice in 1 inch chunks. Dip each chunk in an egg wash, then in very fine cracker crumbs; brown in a skillet of hot oil, place on a cookie sheet; bake at 350° until center is done.
OKRA PLUS
Wash okra and slice very thin. Mix 1 egg with 2 tbsp. water. Dip okra slices in egg wash, then in some fine cracker crumbs. Fry 3 slices of bacon to crisp; remove bacon from pan. Brown the okra slices in bacon grease; add 3 large sliced tomatoes; heat through and top with some shredded cheese; heat to melt.
HARDY MEXICAN PIZZA
1 tbsp. corn meal
1½ cups flour
1 cup whole wheat flour
2 tsps. baking powder
½ tsp. salt
¾ cup beer, room temperature
¼ cup oil
Topping:
1 16 oz. can refried beans
1 lb. ground beef
1/3 cup chopped onions
1 8 oz. can tomato sauce
1 4½ oz. can green chilis
2 cups shredded Mozzarella Monterey
Jack Cheddar
1 med. bell pepper
Heat oven to 400°. Grease a 14" pizza pan & sprinkle with corn meal. In a large bowl, ½ cup all purpose flour, baking powder, all whole wheat flour, salt, oil and beer and mix well. Stir in rest of all purpose flour. On lightly floured surface to fit a 14" pan. Place over corn meal, spread beans over the dough. In a large skillet, brown ground beef and drain. Add onions, tomato sauce & green chilis and blend well. Spoon meat mixture on refried beans. Top with cheese, bell peppers & olives. Bake at 400° for 25 minutes. Let stand for 5 minutes, add sour cream and Taco Sauce.
CUCUMBER QUICK BREAD
3 eggs
2 cups sugar
2 cups grated, seeded, peeled cucumbers
1 cup vegetable oil
1½ tsp. vanilla extract
3 cups all purpose flour
1 cup chopped nuts
1½ tsps. ground cinnamon
1 tsp. baking soda
1 tsp. salt
¼ tsp. baking powder
In a mixing bowl, beat eggs, sugar, cucumbers, oil and vanilla until well blended. Combine the remainder of ingredients; add to the cucumbers; beat just until combined. Pour into 2 greased 9x5x3 loaf pans. Bake at 350 for 60-65 minutes. Test for doneness with a toothpick. Cool for 10 minutes before removing to a wire rack.
STRAWBERRY BREAD
2 pkgs. frozen strawberries
3 cups flour
2 cups sugar
4 eggs
1 tsp. salt
1 tsp. baking soda
3 tsps. cinnamon
1 cup oil
1 cup nuts
Combine all ingredients except strawberries. Mix well. Add strawberries. Pour into 2 large greased loaf pans. Bake at 350 for one hour. Cool for one hour before removing from pan.
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EGGPLANT PREPARATION
To prepare an eggplant for cooking, slice off top and bottom of plant; cut into strips. Patties: form the strips into patties, dip in an egg wash, then dip in some cornmeal; fry in hot oil.
Scrambled: Slice plant lengthwise into strips, then crosswise into cubes. Place cubes in a saucepan with ½-¾ cup of water; cover the pan; bring to boil and cook until pieces are tender. Place pieces colander to drain, about 1 hour. Put pieces in a bowl; add 2 beaten eggs and 1½ cups seasoned bread crumbs; mix well. Refrigerate mixture overnight or longer. Pour a small amount of cooking oil in a skillet; with high heat, place three mounds of mixture in the pan (about 2 tbsp. each). Flatten each mound and brown on each side.
ANOTHER SWEETENED CONDENSED MILK
1 cup instant dry milk
½ cup boiling water
3 tbsp. melted butter
2/3 cup sugar
Pinch of salt
Blend until smooth. Keep in refrigerator up to two weeks.
GREEN TOMATO SALSA
5 qts. Tomatoes (10% need to be
green)
6-8 hot pepper
4 chopped green peppers
2 large white onions
½ cup white vinegar
2 tbsps. cummin and coriander
1 tbsp. oregano
large can tomato paste
Grind vegetables and mix with spices. Cook down and add tomato paste at the end. Seal; hot water bath for 75 minutes or pressure cook, 5 lbs. for 5 minutes
