Miscellaneous

Aunt Leona Lafferty's Green Tomato Relish

Summary

Yield
6 Pints
SourceHelen Mercer (1975)
Prep time3 hours, 20 minutes
Cooking time5 minutes
Total time3 hours, 25 minutes

Ingredients

4 c
ground onions
4 c
ground cabbage
4 c
ground green tomatoes
18
ground red peppers (mangos)
1⁄2 c
salt
6 c
sugar
1 T
celery seed
2 T
mustard seed
1 1⁄2 t
turmeric
4 c
cider vinegar
2 c
water

Instructions

Grind vegetables, using coarse blade. Sprinkle on 1/2 cup salt, let stand for 3 hours. Drain. Combine remaining ingredients and pour over vegetable mix. Heat to boiling and simmer for 3 minutes. Seal while hot. Makes 6 to 7 pints.

Apple Cider Syrup (Makes a Nice Change!)

Summary

Yield
6 Servings
SourceKathy Murdock (1993)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

1 c
sugar
2 T
cornstarch
1⁄2 t
pumpkin pie spice
2 c
apple cider
2 t
lemon juice
1⁄4 c
butter or oleo

Instructions

Mix sugar and cornstarch in a small saucepan. Stir in pumpkin pie spice. Add apple cider and lemon juice. Cook until thick. Stir in butter or oleo.

Presto Pesto

Summary

Yield
1 cup
SourceAmy Sutton, Lane Road Library (2005)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

3⁄4 c
chopped basil
3⁄4 c
parmesan/romano cheese (grated)
1⁄4 c
pine nuts
2 t
lemon juice
1 c
olive oil
  ds
garlic powder
 
Salt and pepper to taste

Instructions

In blender, combine all of the ingredients. Process until smooth. 

Jalapeño Pepper Jam

Summary

Yield
5 Jars
SourceMillie Harkrader (1989)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

4
green bell peppers
14
jalapeno peppers (ground, approx. 1 cup)
6 1⁄2 c
granulated sugar
1 1⁄2 c
white vinegar
1 pt
Certo (1 to 2 half-pint bottles, usually 2 needed)

Instructions

Seed and grind peppers, cutting them very fine. (This can be done in the blender, using a small amount of vinegar. Leave blender on for a short time only.) Combine all ingredients, except Certo. Bring to a full boil (a boil that cannot be stirred down). Boil hard 1 minute, stirring constantly. Remove from heat, pour into sterilized jars and seal. Serve over cream cheese. 

Rumpot

Summary

Yield
10 Servings
SourceMrs. Van Swearingen (1971)
Prep time
Cooking time
Total time

Ingredients

1 pt
rum or brandy
 
strawberries (fresh)
 
raspberries (fresh)
 
peaches (fresh)
 
pineapple (fresh)
 
blueberries (fresh)
 
cherries (fresh)
 
dried fruit (raisins, currants, apricots, optional)
 
sugar

Instructions

Put one pint of rum or brandy in a stone or glass jar (nothing metal). You may use a large bean pot or a large size apothecary jar. Add fresh strawberries, raspberries, peaches, pineapple, blueberries, cherries, any fresh fruit as it comes in season with the exception of apples, pears and citrus fruits. Dried fruit may be used in part, after the pot is well started, but no canned fruit may be included except mandarin oranges and maraschino cherries. Raisins, currants and dried apricots are good if used with the other fruits. For each 2 cups of fruit used, add an equal amount of sugar; wait a week before adding more fruit and sugar. Stir daily. According to old colonial recipes, this mixture should age in three months, but it is ready long before then. If you use raisins, and they do seem to help fermentation, do not use equal sugar. Use only 1 cup sugar for each 2 cups of raisins, since they have their own natural sweetness. Cover the jar in which you are making rumpot but do not use a screw-on lid. You cover the jars with several thicknesses of folded cheesecloth, held down with strong string or heavy rubber bands. Both beanpots and apothecary jars allow just the right amount of air to aid fermentation. Keep in a fairly cool place. As you use your rumpot sauce over ice cream, puddings or plain cake slices, add more fruit and sugar in proportion to what you have taken out. It is not necessary to add more liquor because the original amount plus fermentation of fresh fruits keeps it going. If you give your rumpot away, keep a cupful as a ‘starter’, 2 cups is better, but fruits and sugar should be added in small quantities for awhile. This may be kept going for years. Some people do add more liquor as they go along for a strong taste. If you are late getting started with fruits in season, you may use frozen fruits. For each regulation pack (about 10 to 12 ounces), just add 1 cup sugar if fruit is sweetened. If it is unsweetened, then add cup for cup as with fresh fruits.

Mark’s Granola

Summary

Yield
8 Servings
SourceJulie Reeder, Miller Park Library (2008)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

3 c
rolled oats
1 c
walnuts or almonds (chopped)
1 c
wheat flakes
1 c
fresh coconut (shredded, or substitute with 1 cup of combination of dry ingredients)
1⁄2 c
sunflower seeds
1⁄2 c
sesame seeds
1⁄2 c
wheat germ
1⁄4 c
butter
1⁄2 c
brown sugar
1 T
water
1 c
raisins

Instructions

Preheat oven to 325 º. Combine oats, nuts, wheat flakes, coconut, seeds and wheat germ in a large mixing bowl. Pour into a 9 x 13 glass baking dish.

In a small saucepan, combine butter, brown sugar and water. Heat on medium-low until butter is completely melted. Pour over dry ingredients and stir thoroughly. Bake for 40 minutes, stirring every 10 minutes. Add raisins after baking. Makes about 8 cups.

Seasoned Butter

Summary

Yield
1 Cup
SourceHelen Mercer (1976)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1⁄2 c
butter, room temp. (no substitute, whipped butter easiest)
1 t
salt
1 t
Lawry's "Pinch of Herbs" (find "copycat" recipes online for this)
1⁄4 t
cracked black pepper
3 dr
hot pepper sauce, liquid (or 4 drops)
1⁄2 t
parsley flakes, dried

Instructions

Blend together. 

Apple Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time5 minutes
Cooking time10 hours
Total time10 hours, 5 minutes

Ingredients

1
can applesauce (25-oz.)
1⁄4 t
cinnamon
1⁄4 t
nutmeg
1⁄3 c
sugar

Instructions

Mix together all ingredients. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Caramel Corn I

Summary

Yield
16 Servings
Sourcesysdev
Prep time5 minutes
Cooking time5 minutes
Total time10 minutes

Ingredients

1 c
brown sugar
1⁄4 c
Karo white syrup
1
stick butter or margarine
1 c
pecans/walnuts/or toasted almonds (optional)

Instructions

Bring sugar and syrup to a full boil. Add butter. Boil 2 minutes. Pour over 8 quarts of popcorn and nuts.

Creamy Strawberry Spread

Summary

Yield
1 Cups
SourceCarol Anne VanSwearingen (1991)
Prep time15 minutes
Cooking time
Total time15 minutes

Ingredients

6 oz
strawberries, fresh (or unsweetened frozen strawberries, thawed)
3 T
sugar, superfine (or confectioners' sugar)
2 t
lemon juice
1 t
lemon zest (grated)
1 pk
cream cheese (3 oz., softened to room temp.)

Instructions

In a small bowl, mash the strawberries with a fork. Stir in sugar to taste and the lemon juice and zest; set aside. In another small bowl, beat the cream cheese until soft and smooth. Add the strawberry mixture and stir until combined. Cover the bowl and refrigerate until needed. Makes about 1 cup. 

Pages

Subscribe to Miscellaneous