Aug. 4 Aug. 11 Aug 18. Aug. 25
Freezing corn on the cob (jul/aug00pg1 didn't give) 8-4-07 Top of page
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)
FROZEN CORN ON THE COB (aug71pg2 didn't give) 8-4-07
Place colander over pot of steaming water. Put corn in colander and steam 11 minutes for average size ears. Smaller ears will steam for 9 minutes, larger ears for 12 or 13 minutes. Cool down in cold water, dry and put in freezer bags and freeze.
FREEZING CORN ON THE COB (7-28-07 didn't give) 8-4-07
Water blanche small ears 1 1/4" or less in diameter for 7 minutes, medium ears for 9 minutes, large ears, over 1 1/2" for 11 minutes. Cool promptly. Drain and package. Seal and freeze.
FREEZING CORN ON THE COB 8-4-07
Put ears of corn into freezer bags and microwave for 2 minutes per ear. Cool and freeze in a new bag.
MOM'S REFRIGERATOR PICKLES (7-22-99) 8-4-07
½ cup salt
4 cups sugar
4 cups vinegar
½-1 1/3 tsps. turmeric
1 1/3 tsps. mustard seed
3 onions, sliced
8-10 cucumbers, sliced
Combine salt, sugar, vinegar, turmeric and mustard seed; set aside. Put cucumbers and onions in jars; cover with liquid mixture and refrigerate for 3 days.
REFRIGERATOR PICKLES (jul/aug74pg4) 8-4-07
4 quarts cucumbers, sliced
4 cups sugar
4 cups white vinegar
1 1/3 teaspoon turmeric
1 1/3 teaspoon celery seed
1 1/3 teaspoon mustard seed
Sliced onions, optional
Soak cucumbers in salt water. Drain. Mix sugar, vinegar and seasonings. Stir until dissolved and pour over cucumbers and onions, if used. Refrigerate to keep.
SPICY TOMATO SOUP (from Knorr didn't give) 8-4-07
1 tbsp. Shedd's Spread Country Crock®
Spread
1 small onion, chopped
2 medium zucchini and/or yellow
squash, chopped
1 tbsp. finely chopped chipotle
peppers in adobo sauce
1 jar (1 lb. 8 oz.) Ragu® Old
World Style® Pasta Sauce
2 1/2 cups water
1 Knorr® Reduced Sodium Chicken
flavor Bouillon Cube, crumbled
1/4 cup crumbled queso fresco cheese
(about 1 oz.)
1 1/2 cups shredded cooked chicken
1 1/4 cups diced avocado
1/2 cup sliced toasted almonds
Melt Shedd's Spread Country Crock® Spread in medium saucepan over medium heat and cook onion, stirring frequently, until tender, about 4 minutes. Stir in zucchini and cook, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in chipotle peppers in adobo and cook, stirring occasionally, 1 minute. Stir in Pasta Sauce, water and Knorr® Reduced Sodium Chicken flavor Bouillon Cube. Bring just to a boil over high heat. Remove from heat and let stand 5 minutes. Garnish with cheese, chicken, avocado and nuts.
REFRIGERATOR PICKLES 8-4-07
6 large cucumbers or 12 small, sliced
1/8" thick
sliced onions
1/4 cup pickling salt
Put together and let sit for 2 hours. Drain.
2 cups sugar
1 cup cider vinegar (5% acidity
or better)
1 cup white vinegar (5% acidity
or better)
1 tsp. celery seed
1 tsp. celery salt
1 tsp. mustard seed
Boil and let cool. Pour over cucumbers and put in jars. Seal. Refrigerate. Ready in 5 days.
MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 8-4-07
½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled &
thinly sliced
1-2 onions, thinly sliced
Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave another 5 minutes. Cool and refrigerate.
KAREN'S LOVE JUICE (LEMONADE) (7-21-07) 8-4-07
3 cups sugar
1 cup boiling water
3 cups lemon juice
2 tbsps. grated lemon peel
In a 1 1/2 quart dissolve sugar in boiling water. Let cool. Add lemon juice and lemon peel. Mix well. Cover and store in refrigerator for up to a week. Combine 1/4-1/3 cup syrup and 3/4 cup cold water in glass. Stir well. For 8 servings, combine 2 2/3 cup syrup with 5 cups cold water.
KAREN'S LOVE JUICE (LEMONADE) (7-21-07) 8-11-07 Top of page
3 cups sugar
1 cup boiling water
3 cups lemon juice
2 tbsps. grated lemon peel
In a 1 1/2 quart dissolve sugar in boiling water. Let cool. Add lemon juice and lemon peel. Mix well. Cover and store in refrigerator for up to a week. Combine 1/4-1/3 cup syrup and 3/4 cup cold water in glass. Stir well. For 8 servings, combine 2 2/3 cup syrup with 5 cups cold water.
RASPBERRY ROSE SCONES (Food Network) 8-11-07
1 (20-ounce) package biscuit mix
1/4 cup rose water
2 (15-ounce) cans red raspberries,
drained (reserve both liquid and raspberries)
1 cup raspberry liquid (from canned
raspberries)
1 1/2 cups fresh raspberries
2 tablespoons sugar
Lemon Cream Cheese Spread, recipe
follows
Preheat oven 375°. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
LEMON CREAM CHEESE SPREAD (For above scones) 8-11-07
1/3 cup lemon curd
16 ounces cream cheese, softened
1 teaspoon rose water
Whip all ingredients together and chill in the refrigerator.
MICROWAVE BREAD & BUTTER PICKLES (sep/oct95pg1) 8-11-07
½ tsp. salt
¼ tsp. turmeric
¼ tsp. mustard seed
¼ tsp. celery seed
½ cup vinegar
1 cup sugar
4 cups cucumbers, unpeeled &
thinly sliced
1-2 onions, thinly sliced
Combine the first 6 ingredients. Place cucumbers and onions in microwave safe bowl. Pour vinegar mixture over vegetables. Microwave on "high", uncovered, for 5 minutes. Stir well and microwave another 5 minutes. Cool and refrigerate.
NO BAKE CHOCOLATE COOKIE 8-11-07
2 cups sugar
1/4 pound margarine/butter
1/2 cup milk
1 1/2 tbsps. cocoa
pinch salt
Mix and boil one minute. Add 2 1/2 cups quick oats. Mix and drop by teaspoonful on waxed paper.
NO BAKE CHOCOLATE COOKIE 8-11-07
3 cups oats
1/2 cup coconut
2 tbsps. cocoa
2 cups sugar
1/4 pound margarine/butter
1/2 cup milk
1 tsp. vanilla
Put dry ingredients into a bowl. Boil remaining ingredients for 1 minute. Mix with dry and drop on waxed paper.
CUCUMBER TOMATO SALAD (Joanna Lund) 8-11-07
1/4 cup chopped green pepper
1/4 cup sliced red onion
1/4 cup each of wine vinegar and
white vinegar
1 tbsp. fat free italian dressing
sugar substitute to equal 2 tbsps.
sugar
In a large bowl, combine all vegetables. In a small bowl, combine vinegar, dressing and sugar substitute. Pour over vegetables. Cover and allow to chill for at least 2 hours.
FROZEN CUCUMBERS AND ONIONS 8-18-07 Top of page
Peel and slice cucumbers and onions less than 1/4". Put into salt water made of equal to or greater than 1/4 cup salt to 2 gallons water in refrigerator 24 hrs. Take out of refrigerator, drain and rinse. Cover with syrup made with 2 cups sugar and 3/4 cup white vinegar. Put into refrigerator for another 24 hours. Place into freezer boxes and freeze. Take out of freezer and put into the refrigerator to thaw then eat. (Anita Ward)
IRENE'S COOKIES (may/jun96pg6) 8-18-07
1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)
Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350° for 12-15 minutes.
WOOD CLEANER (6-29-98) 8-18-07
1 cup turpentine
1 cup boiled linseed oil
1 cup white vinegar
Dab on surface and wipe clean.
CLEAN WOODEN FURNITURE 8-18-07
Put 2 tea bags into a pot with a quart of water. Bring to a boil. Cool to room temperature. Put a soft cloth into the solution and wring it until its just damp. Buff it dry and decide if it needs polish. From a book called "Talking Dirty With The Queen Of Clean". Also you can mix a solution of 1 qt. warm water and 3 or 4 drops of liquid dish detergent and wash the furniture.
TOMATO JAM 8-25-07 Top of page
Wash and remove the stems from about
1 lb. of tomatoes. Coarsely chop tomatoes leaving skins and seed on. Melt
2 tbsps. butter in a medium sized saucepan. Add the tomatoes and 1/2 tsp.
salt 1/2 tsp. pepper. Cook about 5 minutes 'til tomatoes start to soften
a bit. Add 1 tbsp. plus 2 tsps. white wine vinegar 2 tbsps brown sugar.
Let cook another 5 minutes. When juice starts to thicken taste and add
more sugar if desired. Serve warm next to skillet fries or top hamburgers,
grilled hot dogs or garlic toast.
Refrigerate. keeps 5 days.
TOMATO JAM (didn't give sep/oct94pg1) 8-25-07
4 cups tomatoes
1 box Sure Jell
4 cups sugar
2 small pkgs. red raspberry gelatin
Peel, seed and chop tomatoes into small pieces. Cook tomatoes until nearly done. Add sugar and Sure Jell. Bring to a boil and cook 4 minutes. Remove from heat and stir in gelatin until dissolved. Ladle into jars. Refrigerate or freeze.
TOMATO PRESERVES (sep/oct94pg1) 8-25-07
5 lbs. ripe tomatoes (11 cups quartered)
8 cups sugar
2 thinly sliced lemons
Scald, peel and quarter tomatoes. Mix together with sugar. Let stand 6-8 hours. Drain off and reserve juice. Bring juice to rapid boil until it "spins a thread". Add tomatoes and lemon slices. Boil until thick and clear. Pour into sterile jars, leaving 1/2" head space. Adjust, seal and process in hot water bath 10 minutes. Makes 5 pints.
TOMATO PRESERVES (from Ball canning book) 8-25-07
1 tbsp. mixed pickling spice
1 piece ginger root
4 cups sugar
2 lemons thinly sliced
1 1/2 qts small firm yellow green
or red tomatoes, about 2 lbs. do not core tomatoes
Tie spices in a cheesecloth bag. Add to sugar lemon and water. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become clear. Stirring occasionally to prevent sticking. Cover and let stand 12-18 hours in a cool place. Pack tomato and lemon into hot Ball jars leaving 1/4" head space. Remove spice bag. Boil syrup 2-3 minutes or longer if to thin. Pour boiling hot over tomatoes leaving 1/4" head space. Adjust caps. Process 1/2 pints and pints 20 minutes at 180 or 185 degrees F in hot water bath. Yield about 6 1/2 pints.
PEACH COBBLER DELUXE (sep/oct96pg6) 8-25-07
5 cups peeled & sliced peaches
1 tsp. grated lemon peel
3 tbsps. lemon juice
2½ tbsps. minute tapioca
1½ cups flour
2 tsps. baking powder
¼ tsp. salt
6 tbsps. softened butter or margarine
1 egg
1/3 cup milk
¾ cup sugar
½ cup water
3 tbsps. butter or margarine
Combine the first 4 ingredients. Combine flour, baking powder and salt. Cut in the butter. Beat the egg and milk together. Add flour mixture until just moistened. Place peaches mixture in a 2½-3 quart casserole. Spoon dough over top. Combine sugar, water and butter together in a saucepan. Bring to a boil and boil 1 minute. Pour over dough. Bake 375° for 45 minutes.
3 cups fresh sliced peaches
1 cup sugar
¼ tsp. almond extract
1 Tbsp. lemon juice
1 tsp. grated lemon peel
Arrange peaches in a greased 8" square pan. Combine remaining ingredients and sprinkle over peaches. Place pan in warm oven while preparing the topping.
1½ cups sifted flour
3 tsps. baking powder
1 Tbsp. sugar
½ tsp. salt
1/3 cup shortening
½ cup milk
1 egg, well beaten
Sift together the first four ingredients. Cut in shortening until coarse crumbly. Add milk and egg. Stir until just moistened. Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake at 375° for 35-40 minutes.
TOMATO PRESERVES (sep/oct81pg4, Silver Anniversarypg80) 8-25-07
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.
VEGETABLE CASSEROLE WITH EGGPLANT 8-25-07
Spray 2 1/2 or 2 qt. casserole. You can sauté each layer in oil or you can just cut them up and layer the vegetables. Eggplant, zucchini. green pepper, onion and tomatoes that are somewhat ripe. Add 1/4 cup parmesan cheese. Bake 350° 15-20 minutes if you sauté vegetables. If you do not sauté bake 30-35. You can also add Italian seasoning or garlic.
PICKLED GARLIC (didn't give http://allrecipes.com/Recipe/Pickled-Garlic/Detail.aspx) 8-25-07
1/2 pound garlic, peeled
1 large red bell pepper, chopped
2 cups distilled white vinegar
2/3 cup white sugar
1/2 teaspoon ground dry mustard
1/2 teaspoon celery seed
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag. Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.
EGGPLANT (Kristina Kelly) 8-25-07
Slice eggplant 1/4" thick. Make breading mixture with beaten egg. Dip into egg and then bread crumbs. Spray or grease the bottom of a pan. Place eggplant in pan top with favorite tomato sauce.
EGGPLANT PARMESAN 8-25-07
1 large fresh eggplant sliced 1/8"
thick
3 cups red sauce, can use commercial
or homemade
16 ozs. shredded or sliced Mozzarella
cheese
1/4-1/2 cup grated Romano cheese
Put 1/4 of the red sauce in the bottom of a 9x13" baking dish. Place a single layer of eggplant. Spread 1/4 cup sauce over eggplant then add 8 ozs. Mozzarella cheese on top. Repeat layers. Top with romano cheese. Can be microwave covered with plastic wrap on high 20 minutes or baked in oven 375° 45-60 minutes.
ZUCCHINI OR SUMMER SQUASH ON THE GRILL (didn't give 7-29-06) 8-25-07
Slice lengthwise and brush with olive oil or spray with olive oil flavored spray. Sprinkle with garlic salt. When you flip them over on the grill, top with favorite cheese.
SUMMER SQUASH ONE-DISH MEAL (didn't give, sep/oct78pg3) 8-25-07
1 pound ground beef, browned add 1 medium onion, chopped
4 cups sliced summer squash (zucchini)
garlic salt (or powder), to taste.
Cook over medium heat, stirring occasionally, until tender, about 20-25 minutes. Just before serving you can add a can of corn, peas or beans, etc. Heat through. Serve hot over rice.
PEACH BLUEBERRY COBBLER 8-25-07
1/2 cup sugar
2 tbsps. flour
1/2 tsp. lemon rind
1/4 tsp. salt
Mix altogether and add to 3 cups
chopped peaches about 2 lbs.
2 cups fresh blueberries
1 tbsp. lemon juice
Mix altogether and put in a 8x8
pan. Bake 350° 15 minutes.
Topping:
1 1/3 cups flour
1/3 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
Combine and cut in 3 tbsps. chilled butter. When it gets crumbly add 2/3 cup buttermilk. Drop by spoonfuls over the fruit. Bake 25 minutes more.
TOMATO SAUCE (didn't give sep73pg2) 8-25-07
Wash and core and quarter 8 pounds
tomatoes. Let set to drain off. Put in a large 8 to 10 quart kettle. Add
1 cup green pepper, chopped, 1 medium onion, chopped, 1 teaspoon celery
seed and ¼ teaspoon cayenne pepper, more or less. Bring to a boil
and cook 40 to 45 minutes over low heat, stirring occasionally. Put pulp
through sieve and discard seeds. Return puree to kettle after letting set
awhile and
pouring off water. Add 2 tablespoons
white vinegar, 1 tablespoon sugar and 1 teaspoon salt. Bring to a boil,
then reduce heat and simmer to desired thickness. Put in sterilized jars
with ½ inch head space. Process for 10 minutes in hot water bath.
Makes 2 pints tomato sauce.
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