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BLUE OX STRAWBERRY PIE (may/jun77pg5) 8-1-09 top of page
Crust:
Combine 1 cup flour
2 tablespoons sugar
1 stick butter
Pat into a 9" pie shell. Bake at 350°
for 20 minutes.
Filling:
Stir ½ cup sugar
1 tablespoon cornstarch
¼ teaspoon salt into 2 cups cold water
Cook, stirring constantly until clear and thick. Add 1 3 oz. package of strawberry jello. Mix well. Cool until partially set. Fill cooled pie with fresh strawberries. Pour jello mixture over strawberries. Chill for at least four hours. Serve with whipped cream.
TAPIOCA PUDDING (may/jun75pg5) 8-1-09
¼ cup pearl tapioca
2 cups milk
2 eggs
1/3 cup sugar
¼ teaspoon salt
1 teaspoon vanilla or almond flavoring
Soak tapioca overnight in cold water to cover. Drain. Add to milk. Cook in double boiler until tapioca is transparent. Add salt and sugar to egg yolk. Combine by pouring part of hot mixture into egg mixture, then return hot mixture and egg mixture to double boiler, cooking until it thickens. Cool. Add vanilla and whites of eggs, beaten stiff.
FREEZING PEACHES (7-14-99 requested, didn't give) 8-1-09
Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix thoroughly. Pour on 1 can (6 oz.) frozen orange juice, thawed; mix well. Put in freezer containers.
PUNCH (Pearl Johnson) (5-23-09, requested punch, didn't give) 8-1-09
12 oz. orange juice concentrate
6 oz. lemonade concentrate
2 cups sugar
3 pkgs. kool-aid
Add a tall can (46 oz) of pineapple juice just before serving. Add a 2 liter bottle of ginger ale or lemon lime soda. 6 quarts water.
POTATO SALAD 8-1-09
8 medium potatoes, boiled
1 large onion, minced
8 hard boiled eggs, chopped
3 sweet pickles, chopped
Dressing:
1 cup miracle whip
1 tbsp. mustard
1/2 cup sugar
1 tsp. celery seed
salt and pepper to taste
Peel and boil and dice potatoes. Chill. Combine onions, eggs, and sweet pickles. Mix with potatoes. Mix salad dressing, mustard, sugar, celery seed and salt and pepper. Mix in with potatoes. Chill for several hours or overnight.
PUNCH 8-1-09
2 quarts vanilla ice cream
1 1/2 cups cold water
1 12 oz. can frozen lemonade concentrate, thawed
2 liter bottle of lemon lime soda, chilled
Spoon ice cream into the bowl. Pour in water and lemonade. Slowly pour the soda in down the side of the bowl. Can use sherbet instead of ice cream.
CHICKEN FRIED STEAK (talked about, didn't give) 8-8-09 top of page
1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large egg
2 tablespoons water
3/4 cup buttermilk baking mix (such as Bisquick)
2 pounds bottom or top round steak (cut into four individual
portions), pounded well to tenderize
1/3 cup vegetable oil
Milk Gravy (recipe follows)
In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.
Preheat oven to 150 degrees F. In a large frying pan (I like to use my cast-iron skillet) over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in preheated oven. Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.
MILK GRAVY 8-8-09
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly ground black pepper
CHICKEN FRIED STEAK WITH GRAVY 2-16-08 (talked about, didn't give) 8-8-09
2/3 cup flour
1 tsp. salt
freshly ground pepper
2 pounds top round steak, about 1/2 inch thick tenderized
2 eggs
2 tbsps. cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, finely crushed
1 onion, sliced
1/2 cup heavy or whipping cream
1/3 cup chicken broth
a few dashes of WOR sauce (optional)
a few dashes of hot sauce (optional)
Mix flour, salt and pepper. Pound mixture into both sides of the meat. Cut meat into serving size pieces. Beat eggs with the cream. Heat oil in heavy skillet over medium high heat. Reserve 3 tbsps. flour. Dredge steaks in the remaining flour. Dip into egg mixture, then into cracker crumbs. Place in hot oil. Brown steaks in oil, turning to brown both sides. Reduce heat to medium, cover and cook for 15-20 minutes, turning occasionally until steaks are cooked through and tender. Remove steaks from skillet and drain on paper towels. Keep warm. Add onion slices to the pan and sauté until tender. Remove onions and keep warm with the steaks.
CHICKEN FRIED STEAK GRAVY 2-16-08 (talked about, didn't give) 8-8-09
Pour off all but 3 tbsps. of the fat into the skillet and stir in 3 tbsps. flour. Stir well. Scrape the bottom of the pan to loosen the brown bits. Stir in cream and broth. Season with WOR and hot sauce.
SOUPER BURGERS (talked about, didn't give) 8-8-09
1-lb. hamburger
1-medium onion
1-TBSP. prepared mustard
2-TBSP. Ketchup
1- (10 1/2 oz.) can Campbells Chicken Gumbo Soup
Dill pickle slices
cheese (optional)
Hamburger Buns
Chop onion and brown hamburger with chopped onion. Add soup, ketchup and mustard. Simmer and stir about 20 minutes. Toast hamburger buns. Spoon meat over bun; add dill pickles and cheese.
ROASTED SUNFLOWER SEEDS 8-8-09
Sunflower seeds
Spices
Olive oil or other cooking oil
Cookie sheet
Prepare the sunflower seeds. If the sunflower seeds are still in their shells, soak them in water overnight. Add a dash of salt to them to help soften the shells. Drain the sunflower seeds and let them dry thoroughly. Preheat the oven to 300 degrees. It's better to use a preheated oven because it cooks more evenly. Spread out the sunflower seeds on a cookie sheet. Add some spices such as garlic powder, herbs such as basil and thyme or even cayenne pepper. Drizzle on some olive oil and place the uncovered sunflower seeds in the oven. Roast the seeds for at least 25 minutes or until they are roasted as desired. Carefully watch the sunflower seeds to be sure they don't burn and check them at ten minute intervals. Cool off the sunflower seeds. This should take about 15 minutes. Once the sunflower seeds have cooled, they are ready to eat. Store the sunflower seeds in an air tight, sealed jar or container. You can also use a plastic storage baggie. Store the sunflower seeds in a dry cool place. A refrigerator shelf is fine. This will prolong the life of the sunflower seed snack.
ZUCCHINI TOMATO CHILLED SOUP 8-8-09
1/2 cup chopped onion
1/2 cup chopped green peppers
1/4 cup water
2 1/2 cups fresh tomato juice
2 medium zucchinis, quartered and sliced
3 medium ears of corn
1/2 tsp. salt
2 cups buttermilk
In a 2 quart saucepan, cook onions and green peppers in the water and cover them. After 5 minutes, vegetables should be tender. Add tomato juice, zucchini, corn and salt. Simmer for 30 minutes. Remove from stove, add buttermilk. Cover and chill. Serve chilled.
FREEZING CORN 8-8-09
Water blanch for 4 minutes. Cool promptly. Drain and cut from the cob. Put into package leaving 1/2 inch headspace, seal and freeze.
FREEZER CORN 8-8-09
10-12 ears of corn, cut kernels off
4 cups water
1 stick margarine
1/2 cup sugar
2 tsps. salt
Bring all but the corn to a boil. Add corn. Cook for 5-7 minutes. Let cool. Put everything in freezer bags, liquid included. Remove from freezer, cook for 5 minutes.
FREEZER CORN 8-8-09
4 quarts corn, cut off cob
1/2 cups sugar
4 tsps. salt
1 quart water
Boil for 5 minutes, cool and bag. Freeze.
FROZEN CORN (sept64pg1) 8-8-09
16 quarts cut corn
16 teaspoons salt
1 pound butter or margarine
2 to 4 cups cold water
Cook corn in salt and water for ten minutes. Remove from heat and add butter. Cool to room temperature, box and freeze.
SPECTACULAR FROZEN CORN (jul/aug74pg4) 8-8-09
35 ears of corn
1 pound butter
1 pint half and half
Husk, silk and wash corn. Cut corn off the cob into a large roaster. Add butter and half and half. Bake at 325° for one hour, stirring occasionally. Remove from oven. Cool down by placing roaster in a sink of ice water. When cool, package and freeze as quickly as possible. To serve, heat corn through, adding salt and sugar if desired.
CORN RELISH 8-8-09
1/3 cup white vinegar
1/2 cup sugar
1/4 teaspoon dry mustard
1/4 teaspoon turmeric
1 1/4 cups whole kernel corn, yellow
1/4 cup diced onion
2 tablespoons sweet red bell pepper
2 tablespoons sweet green bell pepper
Combine the vinegar, sugar, mustard, and turmeric in a small saucepan; bring to a boil over medium heat. Add the corn, onion, and bell pepper; cook for 4 minutes. Serve hot or cold. Makes 1 1/4 cups of corn relish.
FREEZING ZUCCHINI (aug73pg4 requested, didn't give) 8-8-09
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.
FREEZING ZUCCHINI 8-8-09
Water-blanch for 3 minutes. Cool promptly and drain. Package leaving 1/2 inch headspace. Seal and freeze.
ZUCCHINI WITH MOZARELLA 8-8-09
2 tbsps. salad oil
1 medium onion, diced
1 medium green pepper, diced
1 small garlic clove, minced
1 16 oz. can tomatoes
4 medium zucchini cut into 1/4 inch slices
3/4 tsp. salt
1 tsp. sugar
1/2 tsp. oregano leaves
1/4 tsp. basil
8 oz. pkg. shredded mozarella cheese
40 mins before serving:
In 10 inch skillet over medium heat, heat the oil, saute
onions, green pepper, garlic until tender. Add tomatoes with liquid and
the next 5 ingredients, heat to boiling
reduce to low, cover and simmer until zucchini is tender-crisp,
stir
to break up tomatoes. Sprinkle with cheese, cover until cheese is melted
and serve.
FROZEN CREAM STYLE CORN 8-15-09 top of page
4 quarts corn, cut off cob, scrape cob to get milk
1 quart water
1 cup sugar or less
4 tsps. salt
Bring to boil. Cook 10 minutes, stirring constantly. Cool quickly. Put in bags and freeze. Can use ice water to cool the corn quickly.
ZUCCHINI WITH MOZARELLA (8-8-09) 8-15-09
2 tbsps. salad oil
1 medium onion, diced
1 medium green pepper, diced
1 small garlic clove, minced
1 16 oz. can tomatoes
4 medium zucchini cut into 1/4 inch slices
3/4 tsp. salt
1 tsp. sugar
1/2 tsp. oregano leaves
1/4 tsp. basil
8 oz. pkg. shredded mozarella cheese
40 mins before serving:
In 10 inch skillet over medium heat, heat the oil, saute onions, green pepper, garlic until tender. Add tomatoes with liquid and the next 5 ingredients, heat to boiling reduce to low, cover and simmer until zucchini is tender-crisp, stir to break up tomatoes. Sprinkle with cheese, cover until cheese is melted and serve.
SPECTACULAR FROZEN CORN (jul/aug74pg4) 8-8-09
35 ears of corn
1 pound butter
1 pint half and half
Husk, silk and wash corn. Cut corn off the cob into a large roaster. Add butter and half and half. Bake at 325° for one hour, stirring occasionally. Remove from oven. Cool down by placing roaster in a sink of ice water. When cool, package and freeze as quickly as possible. To serve, heat corn through, adding salt and sugar if desired.
SALAD DRESSING 8-15-09
2 eggs, beaten
3 tbsps. sugar
2 tbps. flour
1 tsp. dry mustard
2 tsps. mustard
1 tsp. salt
1/2 stick butter or margarine
1/2 cup vinegar
3/4 cup milk
1/2 tsp. celery seed, optional
Boil slowly until thickened, stirring constantly.
Tips, hints and helps: When making banana or zucchini bread place a piece of waxed paper in the pan before putting bread in the pan and it will keep it from sticking to the pan. 8-15-09
POTATO SALAD 8-15-09
8 potatoes, cook with skins on
3 hard cooked eggs
Peel potatoes and cut into pieces. Let cool.
1/2 cup milk
1/3 cup sugar
1/4 cup basalmic vinegar
1 egg
4 tbsps. butter
1 tbsp. corn starch
3/4 tsp. salt
3/4 tsp. celery seed
1/4 tsp. dry mustard
1/4 cup finely chopped onion
1/4 cup mayonnaise or salad dressing
Combine all dressing ingredients except onion and mayonnaise. Cook and stir over low heat until thickened. Remove from heat and blend in onions and mayonnaise and cool. Combine eggs and potatoes in large bowl, reserve several slices for the top. Mix and cool until serving time, at least several hours. Sprinkle with paprika when serving.
POTATO SALAD 8-15-09
Boil 10 medium potatoes, diced and add dill, celery, and onions to taste
In a small pan:
1/4 cup vinegar
1/4 cup water
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
Bring to a boil. Gradually add 2 beaten eggs. Stir constantly until thick. About 5 minutes. Add 1 cup miracle whip. Pour over potatoes.
GRILLED PEACHES WITH RASPBERRY PUREE 8-22-09 top of page
1 pint raspberries
1 1/2 tsp. lemon juice
2 medium peaches
1 1/2 tbsp. brown sugar
1/4 tsp. cinnamon
1 1/2 tsp. rum flavoring
1 1/2 tsp. margarine
Combine raspberries and lemon juice in an electric blender. Process. Strain raspberry puree to get rid of seeds. Cover and chill. Cut an 18x18" sheet of heavy duty foil. Place peaches cut side up. Combine brown sugar and cinnamon. Spoon evenly over peach halves. Sprinkle with rum flavoring and dot with margarine. Fold foil over peaches and loosely seal them. Place on grill and cook for 15 minutes for low heat coals until peaches are heated. Serve with 2 tbsps. raspberry puree.
BEER CAN CHICKEN 8-22-09
1 (4 lb) whole chicken
1 (16 ounce) can beer (tall boy)
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons dry rub seasonings (your favorite)
2 tablespoons vegetable oil
Set up your grill for indirect cooking. On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food. On a gas grill the outer burners are lit, but not the middle one. Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food. Remove neck and giblets. Discard. Rinse chicken inside and out; pat dry with paper towels. Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod. Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
HANKY PANKS 8-22-09
1 pound sausage
1 pound hamburger
1 pound velveeta cheese
salt, pepper and oregano to taste
1 loaf cocktail bread
Brown sausage and hamburger and drain. Add cheese to both meats. Stir until cheese is melted. Add spices. Spoon mixture onto bread. Place on cookie sheet. Bake at 350 for 10-15 minutes.
OLIVE DIP 8-22-09
3 blocks cream cheese, softened
Add chopped green olives, as desired and garlic powder. Mix together and add some of the olive juice. Refrigerate until more solid and serve with Ritz or Club crackers.
FREEZER CORN (8-8-09) 8-22-09
10-12 ears of corn, cut kernels off
4 cups water
1 stick margarine
1/2 cup sugar
2 tsps. salt
Bring all but the corn to a boil. Add corn. Cook for 5-7 minutes. Let cool. Put everything in freezer bags, liquid included. Remove from freezer, cook for 5 minutes.
SPECTACULAR FROZEN CORN (jul/aug74pg4) 8-22-09
35 ears of corn
1 pound butter
1 pint half and half
Husk, silk and wash corn. Cut corn off the cob into a large roaster. Add butter and half and half. Bake at 325° for one hour, stirring occasionally. Remove from oven. Cool down by placing roaster in a sink of ice water. When cool, package and freeze as quickly as possible. To serve, heat corn through, adding salt and sugar if desired.
ELDERBERRY JAM 8-22-09
2 quarts crushed elderberries
6 cups sugar
1/4 cup vinegar
Combine in large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat and skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch head space. Adjust lids. Process 15 minutes in boiling water canner.
ELDERBERRY JAM 8-22-09
3 cups elderberry juice
7 cups sugar
1/2 cup lemon juice
1 box sure-gel
This recipe did not include processing.
ELDERBERRY JAM 8-29-09 top of page
3 pounds of elderberrys
2 lemons
Remove stems, crush and place in saucepan. Simmer for 15 minutes with the lid on.
3 cups of the elderberry juice
1/4 cup lemon juice
4 1/2 cups sugar
Prepare as required.
FREEZING PEACHES 8-29-09
Try this link for freezing peaches.
FREEZING PEACHES: (7-14-99 requested, didn't give) 8-29-09
Slice 4 quarts of peaches. Sprinkle on 2 cups sugar; mix
thoroughly. Pour on 1 can (6 oz.) frozen orange
juice, thawed; mix well. Put in freezer containers.
FREEZING PEACHES WITH ORANGE JUICE (sept67pg2 requested, didn't give) 8-29-09
1 6 ounce can frozen orange juice concentrate
3 cans water
¼ cup sugar
¼ teaspoon powdered ascorbic acid
10 medium peaches, peeled and pitted
Mix orange juice as directed on can. Add sugar and ascorbic acid, following directions on ascorbic acid package and stir to dissolve sugar. Fill freezer container 1/3 full of orange juice mixture. Slice peaches directly into container leaving head space. Cover peaches with more orange juice. Place crumpled freezer paper under freezer lid to keep peaches under liquid. Pack, label and freeze. Makes 7 one half pints.
WINDOW CLEANER (5-20-99) 8-29-09
1 cup sudsy ammonia
1 bottle rubbing alcohol
1 tsp. dish washing detergent
1 gallon water
Combine and use for windows.
WINDOW CLEANER (may/jun2000pg8) 8-29-09
½ tsp. sudsy oil soap (like Murphy's)
3 tbsps. vinegar
2 cups water
Combine and spray on windows.
ELDERBERRY JAM 8-29-09
3 cups of the elderberry juice
1 box sure gel
1/4 cup lemon juice
4 1/2 cups sugar
Bring juice to a boil. Add sure gel to cold juice, when it comes to a boil, add sugar. Cook at a full rolling boil for 1 minute. Skim the foam and put juice in jam jars.
FREEZING PEACHES 8-29-09
24 peaches sliced
2 cups sugar
1 12 oz. can frozen orange juice
Thaw orange juice. Put in large bowl, add sugar and mix. Peel and slice peaches. Add to mixture, stir gently. Fill containers and freeze. Makes about 7 1 1/2 pint containers.
CANNED MEAT 8-29-09
Follow standard canning procedure. Cube meat and pack the jars cold. Add onion rings and salt. Fill it to the neck of the jar. Seal and process. 10 pounds pressure for 90 minutes.
CANNED DEER MEAT (11-9-99 requested, didn't give) 8-29-09
Put onions in the bottom of a qt. jars. Cut up meat into large cubes. Fill with water. Process in pressure canner 1 -1½ hours.
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