| |
From
Grandma Ladely who made this often from apples in her own orchard.
| 1
cup |
apple
pulp |
| 1
cup |
sugar |
| ½
teaspoon |
salt |
| ½
to 1 teaspoon |
cinnamon |
Boil
20 minutes stirring constantly. Cool,
put into a jar and store in refrigerator. Spread
on bread like a jelly.
| ¼
cup |
honey
|
| ¼
cup |
prepared mustard
|
| 2
Tablespoons |
soy sauce
|
| ¼
cup |
lime juice |
| ½
teaspoon |
Accent
|
| ½
teaspoon |
dried thyme leaves
|
Blend
together honey and mustard. Stir in
remaining ingredients.
Yield: approximately 1 cup.
| 1 ⅓
cups (4 ounces) |
Ketchup |
| 6 ounce can |
frozen orange juice |
| ¼ cup |
finely chopped onion |
| 2 Tablespoons |
Heinz Steak Sauce or Worcestershire Sauce |
| 2 teaspoons |
prepared mustard |
| Simmer five minutes and brush on chicken,
fish, steaks or chops during the last 10 minutes of grilling.
Makes 2 cups. |
From Grandma Ladely. She made this every time she made roast turkey at the
holidays. It is really refreshing.
| 2 heaping
cups |
fresh
cranberries |
| 10-12 |
apples |
| 1 |
orange,
rind and all |
| 2
cups |
sugar |
Wash
cranberries and apples.
Core apples and peel part of them.
Grind all ingredients through a food grinder.
Add the sugar; let stand 1/2 hour before using.
It also freezes well.
(If
you make it at Thanksgiving, there should be enough
left over to freeze and use at Christmas.)
| 1/2 cup whipping cream |
whip until stiff, adding a bit of sugar |
| 1/4 cup sour cream |
fold into whipped cream and chill |
| Chill until ready to serve. |
From
Chita Newton
| ¾
cup |
ground
bell peppers |
| ½
cup |
10
oz. can Jalapenos or ground hot pepper, using fresh |
| 6
cups |
sugar |
| 1
12 cup |
white
vinegar |
| 1
bottle (6 oz.) |
Certo |
Cook
first four ingredients until mix comes to full rolling boil.
Cook 1 minute more stirring to prevent boiling over.
Remove from heat and add Certo. Stir
well. Let stand for 5 minutes.
Pour into sterilized jars (baby food jars work great!) and seal with
melted wax. Yields 6 half pints.
From
Mary Kay Lanz
| 1 cup |
mayonnaise |
| 1/3 cup |
Parmesan or Romano cheese |
| 2 Tablespoons |
Italian Spice Mix |
| ½ teaspoon |
garlic powder |
| Mix all. Makes about
1 cup.
Spread on bread and then broil. |
1/4 cup mustard
1/2 cup granulated white sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup white vinegar
2 cups cream
4 egg yolks, beaten
Combine dry ingredients in a saucepan, add vinegar adn blend well.
Add cream, and egg yolks one at a time. Place over LOW heat and
cook, sitrring until thickened and smooth.
From
Kewanee, Illinois.
Remember?
It is the Hog Capital of the World! The community came up with this great recipe for spicing up the
meat to promote pork consumption.
| 1
pound |
salt |
| 3
ounces |
garlic
salt |
| 3
ounces |
onion
salt |
| 1
ounce |
chili powder |
| 4
ounces |
paprika |
Mix
well in a large bowl. Store in
cover jar in refrigerator. Mix 5
teaspoons of spice with 1 pound lean ground pork and grill as you would a
hamburger. Also great on pork
roasts. This makes a lot! Save some for yourself and put the rest in fancy spice jars
and give as gifts.
| ¼cup |
brown sugar |
| ¼ cup |
Kosher salt |
| ¼ cup |
Hungarian paprika |
| ¼ cup |
coarse ground black pepper |
Mix together dry
ingredients. Store in airtight container. Use liberally on fresh
poultry, pork or steak before roasting or cooking.
From
Grandma Ladely who most times made catsup from the bountiful harvest of ripe
tomatoes on the farm.
| ½ bushel |
fresh
tomatoes |
| 4
cups |
brown
sugar |
| mixed
spices |
entire
box |
| 2
cups |
vinegar |
| ¼ cup |
salt |
| 1
teaspoon |
ground
red pepper |
| 1
Tablespoon |
celery
seed |
Simmer
strained tomatoes and reduce to 1/2. Then
add sugar. Add some green peppers and onions, chopped finely.
To strained ingredients add sugar and vinegar, salt, pepper and spices in
a bag. Cook about 3 hours or until
thick. Some of the water may be
poured from the tomatoes so they will cook quicker.
You can also add cornstarch if not thick enough.
From
Grandma Lefebvre
| 7-9 |
long slicing
cucumbers |
| 2 |
large onions |
Slice
pickles and onions very thin; put into gallon container.
Mix:
| 3 cups |
sugar |
| 3 cups |
vinegar |
| 1/3 cup |
pickling salt |
| 2 teaspoons |
tumeric |
| 1
tablespoon |
mustard seed |
| 1 Tablespoon |
celery salt |
Pour
over raw pickles and onions and refrigerate; ready to eat in 3-4 days.
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