Miscellaneous

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.

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. 

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