Miscellaneous

Dried Cranberry Granola

Summary

Yield
9 Servings
SourceMary Ann Duffy (1995)
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes

Ingredients

3 c
old-fashioned rolled oats
1⁄2 c
wheat germ
1 c
sliced unblanched almonds
3⁄4 c
cashews (coarsely chopped)
1⁄2 c
flaked coconut
1⁄2 c
sunflower seed
1⁄2 c
sesame seed
1⁄3 c
vegetable oil
1⁄4 c
liquid honey
1⁄4 c
maple syrup
1⁄4 c
orange juice
1⁄2 t
salt
1⁄2 t
pumpkin pie spice or cinnamon
1 t
vanilla
1 c
dried cranberries
1⁄2 c
dried apricots
1⁄2 c
pitted dates (coarsely chopped)

Instructions

In large bowl, combine oats, wheat germ, almonds, cashews, coconut, sunflower seed and sesame seed; set aside. In small saucepan, combine oil, honey, maple syrup, orange juice, salt and pumpkin pie spice. Stir over medium-high heat until hot. Stir in vanilla. Pour over oat mixture; mix thoroughly. Spread mixture into greased baking sheet with rim. Bake at 325° for 15 to 30 minutes, or until golden, stirring frequently. Stir and let cool on baking sheet on wire rack. In large airtight container, combine oat mixture with cranberries, apricots and dates. (Can be stored for up to 1 week at room temperature or 2 weeks in the refrigerator.) Makes about 9 cups.

Pesto

Summary

Yield
3 Cups
SourceTerri McKeown (2002)
Prep time35 minutes
Cooking time
Total time35 minutes

Ingredients

3 c
basil leaves, fresh (packed)
2 clv
garlic
3⁄4 c
Parmesan cheese (grated)
1⁄2 c
olive oil
1⁄4 c
pine nuts

Instructions

Combine basil, garlic, Parmesan cheese, olive oil and pine nuts in the bowl of a food processor. Blend to a smooth paste. Let sit at room temperature for 30 minutes.

Summer Favorite: Slice a small loaf of crusty bread (such as Panera three seed). Spread with thin layer of pesto. Top with thinly sliced Roma tomatoes; sprinkle with shredded cheese such as mozzarella or asiago. Bake at 350° until melted, about 10 minutes. 

Creamy Egg Sauce

Summary

Yield
6 Servings
SourceHeather Phalen (1982)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

2
hard-boiled eggs
2 T
oleo
2 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1 c
milk

Instructions

Shell and cut eggs into wedges. In saucepan over medium heat, melt oleo. Stir in flour, salt and pepper until well blended. Continue to cook 2 minutes, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Gently stir in hard-boiled eggs. Spoon over tuna cakes.

Recipe for Tuna Cakes available here.

Brandied Cranberries

Summary

Yield
1 Servings
SourceMrs. Bowser (1970)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1 pk
cranberries
2 c
sugar
4 T
brandy

Instructions

Spread on cookie sheet and pour over 2 cups sugar. Put aluminum foil over tightly. Bake at 300° for 1 hour. Lift off foil. Sprinkle on 4 tablespoons brandy. Sprinkle lightly with sugar. An attractive holiday gift when stored in decorative containers.

Sweet 'N Sour Polynesian Marinade

Summary

Yield
1 cups
SourceKaryl Hanhilammi (2004)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1 cn
pineapple juice concentrate (6 oz., undiluted)
1⁄4 c
light soy sauce
1⁄4 c
white wine
2 T
vinegar (or lemon juice)
1 clv
garlic (fresh, minced)
1⁄2 t
ginger (ground)

Instructions

Combine ingredients and mix well; makes enough to marinate 5- to 6-pound lean beef round roast (or leg of lamb, fresh ham or two chickens). Put meat or poultry in plastic bag; add marinating mixture. Close bag tight; place bag in bowl and marinate in refrigerator all day or overnight. Makes about 1 1/4 cups marinade. 

Spiced Pecans

Summary

Yield
6 Servings
SourceDebby Myers (1978)
Prep time5 minutes
Cooking time1 hour
Total time1 hour, 5 minutes

Ingredients

1
egg white (slightly beaten)
2 t
water
1⁄2 c
granulated sugar
1⁄2 t
salt
1⁄4 t
cinnamon
1⁄4 t
allspice
1⁄4 t
cloves

Instructions

Mix above together and add pecans and stir until coated. Grease cookie sheet and bake at 250° for 1 hour. Stir occasionally while in oven. Let cool and store in plastic bag. Serves: 1 pound pecans.

Tomato Sauce

Summary

Yield
1 pot
SourceSally Blue (1996)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

5 T
olive oil
1 1⁄2 c
onions (chopped)
1 t
garlic (chopped)
3 cn
Italian-style tomatoes, 28 oz. (drained and coarsely chopped)
2 t
red pepper (crushed)
1⁄4 t
black pepper (freshly ground)
2 t
basil
 
salt
2 c
chicken stock

Instructions

(No instructions provided)

Mustard Bean Relish

Summary

Yield
4 Servings
SourceMrs. Rhine (1970)
Prep time10 minutes
Cooking time10 minutes
Total time20 minutes

Ingredients

1 c
sugar
1⁄2 c
vinegar
3 T
prepared mustard
1⁄2 t
minced onion
1⁄4 t
salt
1 cn
1-lb. yellow wax beans, drained (or 1 9-oz. pkg. frozen yellow beans, thawed)

Instructions

Combine all but beans, bring to boiling. Add beans and simmer, uncovered, for 5 minutes. Cover. Refrigerate overnight.

Sunshine Strawberry Preserves

Summary

Yield
6 Servings
SourceCarol Van Swearingen (1978)
Prep time48 hours
Cooking time45 minutes
Total time48 hours, 45 minutes

Ingredients

 
strawberries (washed, hulled, perfect)

Instructions

Arrange strawberries in two layers in a large kettle. Sprinkle the layers with an equal amount of sugar. Permit to stand for 30 minutes. Heat over low heat until boiling, then simmer for 15 minutes. Pour the berries onto platters. Cover loosely with glass or plastic dome, out of the reach of insects. Permit the berries to stand in the sun for 2 or 3 days, until the juice forms a jelly. Turn the berries very gently twice a day. These preserves need not be reheated. Place in hot sterilized glasses and seal. Serve with a smile!

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.

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