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The fall season has always been one of my favorites for enjoying good food. We now begin to savor home grown potatoes, and perhaps the first of the conned vegetables. I especially like a good hot steaming stew on a frosty October night .... early autumn barbeques in the back yard seem even tastier when the air is crisp. It's time for football, colorful leaves, and, of course, great food ... enjoy!
ZUCCHINI FRUIT BARS AND FROSTING
¾ cup soft margarine
2 eggs
1 teaspoon vanilla
½ cup brown sugar
½ cup white sugar
1¾ cups sifted flour
½ teaspoon salt
1½ teaspoons baking powder
¾ cup raisins
¾ cup coconut
¾ cup snipped dates
2 cups grated, unpeeled zucchini
Beat margarine, eggs, vanilla and sugars till creamy. Blend together flour, salt, baking powder, and add to creamed mix along with raisins, coconut, dates and zucchini. Bake in greased and floured 9x13 inch pan. 35-40 minutes 350°. Cool on rack.
Icing:
1 teaspoon vanilla
¼ teaspoon cinnamon
1 cup powdered sugar
Add enough evaporated milk to cream till moistened. Drizzle over warm bars. Sprinkle with 1 cup finely chopped nuts. Cut into squares.
ZUCCHINI PINEAPPLE (MOCK PINEAPPLE) WARNING FOR THIS RECIPE CLICK HERE
Peel, seed, coarsely grind and drain enough zucchini to make 1 gallon. Add 46 ounce can unsweetened pineapple juice, 3 cups sugar, 1 ounce pineapple flavoring or 1 teaspoon pineapple oil, and ½ cup lemon juice. Mix well, place in jars (11 pints). Process 10 minutes in water bath.
MOUNTAIN DEW SALAD
2 packages lemon Jello
2 cups boiling hot water
1 cup Mountain Dew soda combined
with 1 cup pineapple juice.
1 20 ounce can crushed pineapple
(well drained)
2 cups miniature marshmallows
Topping:
1 can lemon pie filling
8 ounce carton Cool Whip
Dissolve Jello in hot water. Add Mountain Dew/Pineapple juice mix. Cool, add pineapple, marshmallows, and let thicken. Mix Cool Whip with lemon pie filling, and spread over top. Refrigerate.
FROZEN CUKE SALAD
7 medium cukes peeled, cut in ¼
inch slices
1 cup onions, chopped
1 cup green peppers, slivered
2 tablespoons canning salt, sprinkle
over vegetables and stand 3 hours. (Do not drain.)
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed
Mix together so sugar is dissolved. Pour over pickles, let stand 2 hours. Cool, then freeze.
ANDRE'S CHERRY SQUARES
½ pound oleo
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon almond flavoring
3 cups flour
1 can cherry or blueberry pie filling
Cream oleo until soft, blend in sugar. Add eggs one at a time, beating well after each. Add vanilla and almonds, mix. Add flour and mix well. Spread ¾ of batter in 9 x 13 inch greased pan. Pour filling over batter. Drop remaining batter by spoonfuls over filling (marble effect.) Bake at 375° for 30 minutes. Check for doneness.
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STUFFED PATTY-PAN SQUASH
2¾ pounds patty pan squash
3 large ears fresh corn, cooked
1½ cups day old bread crumbs
1/3 cup diced green pepper
3 tablespoons peeled, diced onion
¾ cup diced fresh tomatoes
2 teaspoons salt
1/8 teaspoon pepper
½ cup chopped pecans or
walnuts
Wash squash. Place in saucepan with water to cover. Cover with lid and boil 15 minutes till ½ done. Remove and drain. Cool and slice from top of squash. Discard seeds, cut corn from cobs and mix with crumbs, green pepper, onion, salt, pepper, and tomatoes. Spoon into squash and place in baking pan. Pour in hot water to ¼ inch in depth. Bake 350° 30 minutes. Dust with nutmeats. Bake 10 minutes more.
STUFFED PEPPERS
4 medium green peppers
1 pound ground beef
½ cup chopped onions
1 tablespoon margarine
1 can tomato soup
1 cup cooked rice
1 teaspoon Worcestershire sauce
½ teaspoon salt
dash of pepper
Remove tops and seeds from peppers. Cook in boiling salt water for 5 minutes. Drain. Brown beef. Cook onion in butter. Stir in 1 cup soup and remaining ingredients. Spoon meat mixture in peppers. Place in 1½ quart casserole. 375° 30 minutes. Heat remaining soup. Serve over peppers.
SOUTHERN OKRA
1 package baby okra
1 chopped pepper
1 can tomatoes
1 medium onion, chopped
1 teaspoon sugar
¼ cup oil
1 teaspoon flour
½ teaspoon salt
½ teaspoon pepper
Cook okra in salted water 10 minutes. Brown onion and pepper in oil. Add tomatoes. Cook slowly 5 minutes. Add to okra with remaining ingredients. Cook slowly till vegetables are tender, stirring as little as possible.
TO PREPARE OKRA
Slice and roll in beaten egg with 2 tablespoons vinegar or lemon juice. Fry.
PENNSYLVANIA LIVER PASTE
1 pound frozen pork liver
6 slices bacon
1 medium onion
¼ cup flour
1 cup milk
2 eggs
1 teaspoon salt
½ teaspoon pepper
Place liver, bacon and onion through food chopper 2 or 3 times using finest blade. Blend in remaining ingredients. Spread in greased 9x5x3 inch loaf pan. Bake 325°, 1 hour and 35 minutes or till done. Freezes well.
EGG FOO YUNG
2 tablespoons flour
1 teaspoon salt
¼ teaspoon Monosodiurn Glutamate
pepper to taste
4 eggs, well beaten
2 teaspoons fresh onions or instant
minced
½ cup shrimp
½ cup bean sprouts (use
full cup if shrimp not used)
Blend flour, salt, MSG, pepper and eggs. Add shrimp, onions and sprouts. Melt enough vegetable shortening to make ¼ inch. Drop by spoonfuls (pancake size) into hot fat, brown, keep warm. Serve.
Sauce: Bring 1 cup water to boil, add 1 tablespoon oil, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon soy sauce, and pepper to taste. Mix in 1 teaspoon cornstarch with 2 tablespoons water. Stir into mixture until it thickens, cover the egg foo yung.
CARLA EDWARDS' QUICHE
Preheat oven to 350°
2 cups shredded Swiss (or Mozzarella)
cheese
2 tablespoons flour
1½ cups half 'n half
4 eggs, beaten
¾ cup meat (your choice)
½ teaspoon salt and dash
of pepper
(onions optional)
9 inch unbaked pastry shell
Toss cheese with flour, put half 'n half, eggs, and seasonings together. Mix and pour into pastry shell. Bake 60 minutes or until firm ... 350°
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ZUCCHINI PIZZA
Roll zucchini rounds in beaten egg and cracker crumbs and fry. Line a pan with rounds. Pour pizza sauce over that and top with fried hamburger or sausage. Top with cheese. Bake 8-10 minutes.
CUCUMBER SOUP
Peel and seed large cucumbers. Cut into chunks. Peel 2-3 medium potatoes, cut into chunks, 1 medium onion diced, salt and pepper to taste, enough water to cover. Cook till; tender and add 1 can cream of celery soup and 1 pint half 'n half. Heat just to boiling and serve with crackers.
WATERMELON SALAD
(cheesy watermelon mold)
3 envelopes unflavored gelatin
½ cup sugar
½ teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons lemon juice
1 cup cream style cottage cheese
In blender container puree watermelon to make 1¼ cups. In a small sauce pan combine gelatin, sugar, ginger, and salt. Add watermelon pulp. Stir over low heat till gelatin dissolves. Remove from heat. Pureemore melon to make 2 cups. Stir into gelatin. Add lemon juice, chill till partially set. Make enough melon balls to make 1 cup. Fold into gelatin, mix with 1 cup cream style cottage cheese. Turn into a 5 cup mold. Chill 5-6 hours overnight. Unmold and serve on salad greens with mayonnaise or saladdressing. Garnish with additional melon balls.
CAESAR SNAP PEA SALAD
½ cup olive oil combined
with 1 clove garlic, peeled. Let stand overnight, covered.
2 heads lettuce, rinsed and patted
dry
salt and pepper to taste
1/3 cup Parmesan or Romano cheese,
grated
juice from 2 lemons
1 egg
Worcestershire sauce
1 cup croutons
¼ pound (15) snap peas,
strung and snapped into pieces
Break lettuce in bite size pieces. Sprinkle lightly with salt and pepper. Toss greens with cheese, lemon juice and ¼ cup seasoned oil. Toss with broken egg and mix gently to blend. Season to taste with salt and pepper. While adding a few drops of Worcestershire sauce toss with toasted croutons. Sprinkle with seasoned oil and crispy fresh snap peas.
BAKED CHICKEN SALAD
3 cups chopped, cooked chicken
1½ cups celery slices
1 cup shredded sharp cheddar cheese
1 tablespoon chopped onion
1 tablespoon lemon juice
1½ teaspoons salt
dash pepper
mayonnaise to moisten
tomato slices
1½ cups crushed potato chips
Combine chicken, celery, ½ cup cheese, onion, lemon juice, seasonings, and mayonnaise. Mix lightly. Spoon into 1½ quart casserole. Garnish with tomatoes. Bake 350° 35 minutes. Top with remaining cheese and chips. Bake till cheese melts.
YAM AND FRUIT SALAD
3 yams, cooked and cubed
2 firm bananas, sliced
2 apples, diced
2 cups seedless grapes
1 cup mayonnaise
1 tablespoon honey
1 tablespoon lemon juice
lettuce
Combine yam and fruits in deep bowl, toss lightly. Combine remaining ingredients, mix till well blended, and add to fruit mix. Blend well. Serve over lettuce.
SUMMER MELON SALAD
2 cups diced, cooked chicken
1 orange, peeled and sectioned
¼ cup seedless grapes, halved
¼ cup slivered toasted almonds
1 cup cantaloupe balls
½ cup mayonnaise or salad
dressing
1 cantaloupe peeled, seeded, and
cut into 6 rings
lettuce
Combine first 6 ingredients. Mix well and chill. Arrange cantaloupe rings on lettuce and fill with fruit mix.
LEMON FILLING FOR PIES OR SALAD
8 ounce carton Cool Whip
1 can Borden's condensed milk
1 can crushed pineapple, well drained
1 can lemon pie filling
For Pie: Mix all ingredients, place in graham cracker crust. Makes 2 pies.
For salad: Mix all ingredients, place in salad serving dish.
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TOMATO JUICE COCKTAIL
8 pounds tomatoes
1 cup chopped celery
½ cup chopped onion
¼ cup lemon juice
1 tablespoon sugar
2 teaspoons salt
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
¼ teaspoon bottled hot pepper
sauce
Wash tomatoes. Remove stems and cores. Cut and measure 19 cups. In a 8-10 quart kettle or Dutch oven combine tomatoes, celery, and onion. Cover and cook slowly till tomatoes are soft (15 minutes). Stir often, press tomatoes through food mill to extract juice (12 cups). Boil juice 30 minutes. Measure 9½-10 cups and add lemon juice, sugar, salt, horseradish, Worcestershire sauce, and hot pepper sauce. Simmer 10 minutes. Pour hot juice into hot jars. Adjust lids. Process in boiling water bath 10 minutes per pint. Makes 5 pints.
TOMATO PASTE
2 large onions, chopped
2 cloves garlic, minced
1/3 cup oil
12 large ripe tomatoes, peeled
and cored
2 cups water or cooking wine
2 envelopes instant beef broth
4 teaspoons leaf basil
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 (12 ounce) can tomato paste
In a large kettle sauté onions and garlic in oil till tender. Stir in tomatoes. Cook 5 minutes. Stir in remaining ingredients, simmer, (stirring occasionally) pour into containers. Makes 3 quarts.
FREEZER TOMATO SAUCE
20 tomatoes, washed, cored, cut in chunks. Place in large kettle with:
4 onions, chopped (4 cups)
4 large carrots, pared and shredded
½ cup chopped parsley (optional)
3 tablespoons sugar
2 tablespoons salt
¾ teaspoon pepper
Mix well. Slowly bring to boil stirring often. Lower heat and simmer 30 minutes (till thick) stirring often. Cool slightly. Measure 3 cups at a time. Blend in blender till smooth. Place in containers (½ inch head space). Seal and freeze
HOMEMADE KETCHUP
½ bushel tomatoes
6 onions, sliced
1 scant cup salt
1 small box mixed pickling spices
Prepare tomatoes, peel onions. Place all ingredients in large kettle. Boil 1 hour. Place in muslin bag on a line (indoors.) Let drip at least 2 hours. Run through sieve or Foley food mill. Place in heavy saucepan. Add 2 cups sugar, 3 cups vinegar and bring to boil for 30 minutes. Makes 4-5 pints.
TOMATO JAM JELLO
(using whole tomatoes)
Peel, core, and cut tomatoes into
enough pieces to measure 2 cups. Place in sauce pan, add 2 cups sugar.
Mix well together, boil for 20
minutes, stirring. Remove from heat, sprinkle in a 3 ounce package of raspberry
Jello. Stir until dissolved. Pour into hot sterilized jars, and seal. Or,
cool, put in containers and cover, put in refrigerator or freezer.
TOMATO PRESERVES
3 cups cooked tomatoes
3 cups sugar
Add 1 package lemon Jello while
tomatoes and sugar are boiling. Place in jars. Store in refrigerator or
freezer.
SCRATCH PUMPKIN BUNDT
3 cups unsifted cake flour
1 tablespoon baking powder
2 tablespoons cinnamon
1 tablespoon salt
4 eggs
2 cups sugar
1 cup corn oil
2 cups pureed or canned pumpkin
1 cup chopped walnuts
Stir together the flour, baking powder, cinnamon, and salt. Meanwhile, beat the eggs with the mixer on high, until light and frothy. Gradually, add the sugar, beating well. Slowly, pour in the oil beating constantly. Turn the mixer down to low, and add the dry ingredients. Beat until smooth. Stir in the nuts. Pour into a bundt pan. Bake at 325° for 60-70 minutes or until it tests done. Sprinkle with powdered sugar or glaze.
Glaze: In a small saucepan, stir together: ½ cup light corn syrup, ½ teaspoon lemon rind, and ½ teaspoon ginger. Bring to a boil, stirring constantly. Pour over the cooled cake.
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CORN RELISH
16-20 ears tender corn
1¼ cups chopped onion
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped celery
2-2/3 cups white vinegar
2 cups water
1½ cups sugar
1½ tablespoons mustard seed
1 tablespoon salt
1 teaspoon celery seed
½ teaspoon turmeric
Clean corn and boil 5 minutes. Add ingredients. Simmer 20 minutes stirring occasionally. Pack and seal. Process 15 minutes in boiling water bath. Makes 6-7 pints.
ANOTHER CORN RELISH
12 cups corn cut from cob
1¼ quarts chopped onions
1¼ quarts chopped tomatoes
1¼ quarts chopped cucumbers
3 red sweet peppers
3 green sweet peppers
2½ tablespoon salt
1¼ quarts vinegar
1½ cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
Boil 40 minutes stirring frequently and add: 1 tablespoon turmeric and 2 tablespoons flour mixed with a bit of water. Boil 10 minutes more. Place in pint jars. Process 15 minutes in boiling water bath. 14 pints.
UNCOOKED RELISH
(Amana Health Relish)
2 medium heads cabbage
8 medium carrots
8 green peppers
8 red sweet peppers
12 medium onions
Grind together and mix with ½ cup salt (pickling salt). Let stand for 2 hours.
Pickling Solution:
1½ pints vinegar
6 cups sugar
1 teaspoon mustard seed
1 teaspoon celery seed
Heat to dissolve sugar. Cool. Mix with vegetables and can. Seal.
CARROT/CUCUMBER RELISH
8-10 unpeeled cucumbers (coarsely
ground)
12 medium carrots (coarsely ground)
4 medium onions (coarsely ground)
4 tablespoons canning salt
4 cups sugar
3 cups vinegar
3 teaspoons celery seed
3 teaspoons mustard seed
Combine ground vegetables and salt. Let stand for 3 hours and drain. In 8-10 quart kettle or Dutch oven, combine sugar, vinegar, celery seed and mustard seed. Bring to boil. Add vegetables and bring to boil. Reduce heat. Simmer 20 minutes and ladle into hot jars. (Leave ½ inch head space.) Adjust lids. Process in boiling water 15 minutes.
CHERRY DILL PICKLES
20 4 inch cucumbers
1½ quarts cherry leaves
3 or 4 stalks dill with seeds
In crock, layer leaves, dill, cukes, leaves, dill, cukes, etc. Cover with 1 cup salt, 1 cup vinegar, 1½ cups water. Place a plate over mix, weight down so liquid permeates all layers. Let stand 3 weeks. Remove cukes, drain, and dry. Cut in ¾-1 inch chunks. Pack in jars and cover with:
4½ cups sugar
3 cups vinegar
½ cup water
6 tablespoons mixed spices (use
peppers)
Boil 3 minutes. Pour over cukes, seal. Makes 6 pints.
CHRISTMAS RELISH
12 red peppers
12 green peppers
12 onions
4 bunches celery
Chop and grind ingredients.
3 cups vinegar
2 cups sugar
3 tablespoons salt
Cover vegetables with boiling water. Let stand. Drain. Have vinegar, sugar, and salt on stove (hot), add vegetables. Boil 5 minutes. Place in jars. Seal.
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CHEESE ALMOND PIE
9 inch Pie Crust:
1¼ cups crushed Rusk
¼ cup powdered sugar
3 tablespoons melted butter
Filling:
1 egg, beaten
2 egg yolks, beaten
1/3 cup sugar
Dash salt
¼ cup milk
1 tablespoon unflavored gelatin
¼ cup cold water
12 ounces cottage cheese
Grated peel and juice of 1 lemon
½ teaspoon vanilla
½ cup whipped cream
2 egg whites, stiffly beaten
¼ cup sugar
¼ cup sliced and toasted
almonds
Prepare crust and bake at 350° for 5 minutes; cool. Cook beaten egg yolks, 1/3 cup sugar, salt and milk to form custard. Add gelatin softened in water; cool. Puree cottage cheese in blender until smooth. Add to cooled custard along with lemon juice, peel and vanilla. Fold in whipped cream and egg whites beaten with ¼ cup sugar. Pour into crust; top with almonds; chill.
FROSTY CHEESE SALAD
¼ cup water
1 tablespoon unflavored gelatin
1 cup milk
1½ cups cottage cheese
¼ cup crumbled bleu cheese
6 ounces frozen limeade, thawed
½ cup chopped nuts
1 cup whipped cream
salad greens, shredded
fresh fruits in season
Sprinkle gelatin on water to soften in small saucepan. Add ½ cup milk. Heat on low until dissolved; add remaining milk. In small bowl beat cottage cheese and bleu cheese until fairly smooth. Add gelatin and limeade. Chill until partially set. Fold in nuts and whipped cream. Pour into 4½ cup mold; chill until firm. Unmold onto shredded salad greens and serve with fruit. Serves 6.
DILL SAUCE
½ cup milk
1 cup mayonnaise
1 teaspoon lemon juice
¾ teaspoon fresh dill
Stir milk into mayonnaise. Add lemon juice and dill. Heat over low heat 2-3 minutes till thick. Serve over hot dogs.
APPLE CHEDDAR BREAD
½ cup butter
2 eggs
½ teaspoon salt
1 cup pared, ground apples
¼ teaspoon anise, optional
½ cup chopped pecans
½ cup sugar
2 cups sifted flour
1 teaspoon soda
1 teaspoon baking powder
1 cup shredded cheddar cheese
Preheat oven to 350°. Cream butter and sugar till smooth. Add eggs and beat till fluffy. Sift together flour, baking powder, soda, and salt. Stir into creamed mix. Add anise, apples, cheddar cheese and pecans. Mix just enough to blend. Turn into a buttered loaf pan. 9 x 5 x 3 inch. Bake 50 minutes till done. Remove from pan. Cool on a wire rack
DILLY CHEESE BREAD
2 packages dry yeast
2 cups milk, scalded and cooled
to 120°
2 eggs
1 package yellow cake mix
1 cup Grape Nuts
1 cup shredded Swiss cheese
½ cup grated Parmesan cheese
1 tablespoon dillweed
4 cups flour
Dissolve yeast in milk. Add eggs, beating till blended. Add dry cake mix, cereal, cheeses and dillweed. Beat well. Stir in flour. Divide batter into two well greased 8x4x2 pans. Cover and let rise 1-1¼ hours or till nearly doubled. Bake at 350° for 40 minutes or till bread sounds hollow when lightly tapped. Cover with foil the last 15 minutes to prevent over browning. Loosen edges. Remove to cooling rack.
CHEEZE WHIZ
2 tablespoons margarine
1½ pounds American processed
cheese
2 egg yolks, beaten
1 (13 ounce) can evaporated milk
1 tablespoon flour
In a double boiler melt butter, add cheese. When soft add egg yolks, milk and flour. Stir constantly. Place in jars and refrigerate.
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FUNNEL CAKES
1 egg beaten
2/3 cup milk
1¼ cup flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
Fat for deep frying (heated to
375°)
Beat milk with egg. Blend dry ingredients gradually adding milk mixture. Beat constantly till batter is smooth. Hold finger over funnel with 3/8 inch to ½ inch hole. Fill funnel with batter. Hold funnel as close to surface as possible. Remove finger and drop batter into hot fat using circular movement outward forming a spiral cake. Pour as many cakes as will float freely in fat. Fry till golden brown turning once. Remove with slotted spoon and drain on paper towel. Sift confectionery sugar over cakes or drizzle with molasses.
ZUCCKIES
1 cup oleo
1½ cups sugar
2 eggs
1 teaspoon vanilla
3 cups unsifted whole wheat flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon apple pie spice
1 teaspoon soda
2 cups grated, unpeeled, zucchini
3½ cups oatmeal
1 cup raisins
1 cup nuts
Beat oleo, sugar, and flavorings. Add eggs and zucchini. Mix dry ingredients and add to oleo mixture. Stir in oatmeal, raisins, and nuts. Drop by teaspoons onto a greased cookie sheet. 350° 10-12 minutes. Makes 5 dozen.
LEMON PUDDING
(or pie filling)
¾ cup sugar
3 tablespoons flour
dash of salt
1 large lemon (use juice and grated
rind)
2 egg yolks, beaten
1 cup milk
2 egg whites, stiffly beaten
Mix dry ingredients, add lemon juice and rind. In another bowl, beat egg yolks and add milk. Strain. Combine with lemon mixture. Fold in the stiffly beaten egg whites. Pour into oiled custard cups. Set in pan surrounded with hot water. Bake 325° for 40 minutes. Makes 6 cups (custard).
OLD FASHIONED APPLE BUTTER
2 dozen (6 pounds) apples
2 quarts sweet apple cider
3 cups sugar
1½ teaspoons cinnamon
½ teaspoon cloves
Cook apples in cider till soft.
Run through sieve or food mill. Measure 3 quarts apple pulp. Add sugar
and
spices. Cook till it well rounds
on a spoon. Place hot in sterilized jars. Seal.
OLD FASHIONED PLUM BUTTER
Cook plums in a little water until
skins pop. Remove from heat. Remove the pits and put the plums (skins
and all) into a blender. Blend
well. Then, for each cup of plum pulp, add ¾-1 cup sugar. Mix well.
Return to heat and cook, stirring constantly until thick. Pour into hot,
sterilized jars and seal.
BAR-B-Q CORN ON THE COB
½ cup butter or margarine
½ envelope (4 tablespoons)
tomato soup mix
½ cup water
1 medium onion, thinly sliced
4 medium ears of corn, husked
Melt butter in saucepan. Remove
from heat. Stir in soup mix and water. Stir to thicken sauce. Place each
ear of corn on a 10 inch x 12 inch
piece of foil. Place one or two onion slices under each ear. Spread sauce
over corn. Wrap in foil. Seal tightly. Roast on grill. 10 minutes turning
occasionally.
FROZEN CORN
Very fresh corn. Peel husks and silks. Tightly wrap individual ears in Saran or Handiwrap (NOT cellophane). Then wrap in foil, in group servings. Store in plastic bags in freezer. To cook: put frozen ears in boiling water 7-10 minutes.
CANTALOUPE PEACH CONSERVE
4 cups diced cantaloupe
4 cups diced peaches
6 cups sugar
4 tablespoons lemon juice
½ teaspoon nutmeg
¼ teaspoon salt
½ cup blanched almonds
Cook cantaloupe and peaches 20 minutes.
Add sugar and lemon juice, boil rapidly till thick, add nutmeg,
nuts, salt. Pour into jars and
seal at once.
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DONAHUE'S TOLL HOUSE CHOCOLATE CHIP COOKIE MIX
9 cups flour
4 teaspoons baking soda
2 teaspoons salt
3 cups brown sugar
3 cups white sugar
4 cups shortening
4 packages chocolate chips
Using 7 cups of mix, add 2 eggs, 1 teaspoon vanilla, and bake 10-12 minutes at 375°.
BEET WINE
18 medium beets
8 pounds sugar
1 cake yeast
2 cups raisins
powdered red peppers (small amount)
Wash, cut, and peel beets. Cover with water and cook until tender. Strain, add enough water to make 18 pints. Add sugar, pepper, bring to boil for 10 minutes. Cool to lukewarm and add yeast. When cold add raisins, let stand 9 days (stirring once a day). Strain and bottle. DO NOT seal. Let stand 3-4 weeks.
BUBBLE MIX
(for blowing bubbles)
¼ cup detergent (powdered
or liquid)
2½ teaspoons sugar
9 tablespoons cooking oil
few drops food coloring (optional)
Mix till sugar is dissolved. Add 1¾ quarts water. Shake well.
GREEN PEPPER JELLY
15 minutes cooking time.
4 large, sweet green peppers, seeded
and chopped
1 small, hot red pepper, seeded
and chopped
Place in blender, cover with water, blend, and drain.
6½ cups sugar
1½ cups cider vinegar
1 bottle (6 ounce) liquid pectin
few drops green food coloring
Combine peppers, sugar, and vinegar. In a heavy kettle heat to boiling. Boil 10 minutes. Remove from heat. Let stand 15 minutes. Return to heat. Boil 2 minutes longer. Strain out chopped pepper, stir in pectin (5 minutes) and skim. Tint with food coloring. Seal in hot sterilized glasses.
HOMEMADE GRAPE NUTS
7 cups graham flour
2 cups Karo Syrup
2 teaspoons soda
1 teaspoon salt
Mix with enough sour milk to make stiff. Bake slowly a long time 250-275°. As it starts to dry, break up and run through a grinder.
CRYSTAL GARDEN
(a conversation piece that grows
on you)
4 tablespoons salt
4 tablespoons water
1 tablespoon ammonia
Mix and pour over several small pieces of charcoal in a small bowl. Add several drops of colored ink. Let sit (covered and undisturbed several days.)
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Dave Hinman, Editor
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