Shop With Me

Monday, May 4, 2009

Old Reciepts Part Two

Well, As I promised in my last blog here are some of the recipes I received from my friend. I find them fascinating as it seems that some steps are taken for granted. I typed them just as they were written.

I have never eaten beet relish but it sounds like it might be good as a side dish with soup beans and cornbread.

Ruth Hammond
Tucson AZ
April 1978

Beet Relish

1 pint chopped beets
1 pint chopped cabbage
1 cup chopped celery
½ tsp salt
(Optional ¼ tsp white pepper)
(Optional Pinch of red pepper)
¾ cup sugar
1 cup vinegar
½ cup water

Peel beets, mix all ingredients and let heat through. When boiling, pour into sterilized jars to within ½ inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield 2-3 pints. Can be made in larger batches. This recipe is delicious.

My mother and grandmother used to make Bread and butter pickles. They also made a pickle called Lime pickles or 7 day pickles

Feb 20, 1962
Bread and Butter Pickles

6 pound cucumbers
2/3 cup salt (cold water)
1 pound onions sliced
1 small red hot pepper
4 cups cider vinegar
4 cups sugar
2 teaspoons celery seeds
1 Tablespoon mustard seeds
1 inch ginger root
½ teaspoon turmeric

Put cucumbers in a glass jar and cover with salt and cold water and let stand 24 hours. Drain the soaked cucumbers 15 minutes in a colander. Add the onions. And cut pepper discard the seed and stem, cut in strips and add to the cucumber and onions.

Put the vegetables in a large sauce pan and add all the spices and sugar. Heat slowly, then boil gently 5 minutes.
Pack while hot into sterile jars and seal.

If you have sweet tooth and like peanut butter this sounds delicious.

February 22, 1980
Peanut Fudge

4 cups white suga
1 stick margarine
1 cup pet evaporated milk
1 Tablespoon white syrup
1 Tablespoon vinegar

Cook together 6 minutes after starting to boil. Pour over 12 oz. Jiff peanut butter and 1 jar marshmallow cream. Makes a large amount.

We grew a patch of rhubarb in the garden and it was always a spring treat. We were always warned that the leaves of the rhubarb plant were poisonous. However, we would take a stalk of rhubarb and spread sugar on it and eat it raw. I never did like it much because no matter how much sugar I put on it - it was still sour.

By Mary Cress
Rhubarb Pie

Put about 1 stick margarine into baking dish, along with 1 cup brown sugar and about 2 cups cut up rhubarb and pinch of salt.

Make batter with about 4 Tablespoons (heaping) self rising flour - 1 cup brown sugar, about ½ cup buttermilk, 1 teaspoon lemon juice, 1 egg beaten, ½ cup cooking oil.

Pour batter over rhubarb mixture and bake at 350.

We planted our pumpkins alongside the corn in the cornfield. In the fall we would have a wagonload full of pumpkins. Since pumpkin pie is my favorite this recipe sounds wonderful. With using canned pumpking you could make it anytime.

Pumpkin Pie Squares
Mrs. Barton Mount

1 cup sifted flour
½ cup quick cooking rolled oats
½ cup butter
½ cup brown sugar
Mix and spread in 13x9x2 pan. Bake at 350 for 10 minutes.

1 (1 lb) can of pumpkin (2 cups)
2 eggs
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
1 (13 ½ oz) can evaporated milk
Mix and beat well. Pour over first mixture and bake 20 minutes

½ cup chopped pecans
½ cup brown sugar
2 TBSP butter

Mix and sprinkle on top of filling and bake another 10 to 15 minutes or until set. Cool. Cut into squares - serve with whipped cream.

More recipes to come in another post.
That’s it for today.

No comments: