Miscellaneous

Sweet 'N Sour Polynesian Marinade

Summary

Yield
1 cups
SourceKaryl Hanhilammi (2004)
Prep time
5 minutes
Cooking time
Total time
5 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 time
5 minutes
Cooking time
1 hour
Total time
1 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 time
30 minutes
Cooking time
30 minutes
Total time
1 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 time
10 minutes
Cooking time
10 minutes
Total time
20 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 time
48 hours
Cooking time
45 minutes
Total time
48 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 time
3 hours, 20 minutes
Cooking time
5 minutes
Total time
3 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 time
10 minutes
Cooking time
30 minutes
Total time
40 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 time
10 minutes
Cooking time
Total time
10 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 time
15 minutes
Cooking time
15 minutes
Total time
30 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.

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