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Zucchini Cake
Zuccini Cake
In a mixing bowl beat
3 eggs to a froth - Add
1 cup of cooking oil - 2
cups cooked zuccini - 2
cups of sugar and mix -
Add 3 cups flour - 1 teas
soda - 1 teas salt - 1/4
teas baking powder -
Blend into mixture -
Add either vanilla or
spices and 1/2 cup nuts -
Bake in greased 9 X 13
pan for 45 minutes
at 350° -
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# Zucchini Cake
## Ingredients
- 3 eggs
- 1 cup cooking oil
- 2 cups cooked zucchini
- 2 cups sugar
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- Vanilla or spices (amount not specified)
- 1/2 cup nuts
## Instructions
1. In a mixing bowl, beat the eggs to a froth.
2. Add the cooking oil, cooked zucchini, and sugar, and mix.
3. Add the flour, baking soda, salt, and baking powder. Blend into the mixture.
4. Add either vanilla or spices, and the nuts.
5. Pour into a greased 9 x 13 inch pan and bake at 350°F for 45 minutes. -
Zucchini Bread
Zucchini Bread
3 large eggs 2 c. sugar
1 tsp. salt 1 tsp. cinnamon
3/4 c. nuts 3/4 c. Coconut
3/4 c. salad oil 2 tsp. Vanilla
3 c. grated Zucchini (raw)
Sift & add; 2 1/2 c. flour - 1 tsp. soda
1 tsp. Baking Powder. Bake - 325° 1 hr.
Makes 2 loafes
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# Zucchini Bread
*Makes 2 loaves*
## Ingredients
- 3 large eggs
- 2 cups sugar
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup nuts
- 3/4 cup coconut
- 3/4 cup salad oil
- 2 tsp vanilla
- 3 cups grated raw zucchini
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
## Instructions
1. Combine the eggs, sugar, salt, cinnamon, nuts, coconut, salad oil, vanilla, and grated zucchini.
2. Sift together the flour, baking soda, and baking powder, and add to the zucchini mixture.
3. Pour into loaf pans and bake at 325°F for 1 hour. -
Virginia Moon's Gooseberry Pie
Virginia Moon's Gooseberry Pie
2 cups gooseberries
Fresh, Frozen or Canned
2 cups Sugar
1 tablespoon butter
2 tablespoons Cornstarch
1 unbaked pie shell
Heat gooseberries, add sugar, butter
and bring to a boil. Mix
cornstarch with enough cold
water to mix, then add to boiling
berries.
Pour into unbaked crust. Bake
in 400° degree oven until browned.
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# Virginia Moon's Gooseberry Pie
*Recipe from the kitchen of Virginia Moon*
## Ingredients
- 1 unbaked pie shell
- 2 cups gooseberries (fresh, frozen, or canned)
- 2 cups sugar
- 1 Tbsp butter
- 2 Tbsp cornstarch
- Cold water (enough to mix with the cornstarch)
## Instructions
1. Heat the gooseberries, add the sugar and butter, and bring to a boil.
2. Mix the cornstarch with enough cold water to make a smooth slurry, then add it to the boiling berries.
3. Pour the filling into the unbaked pie crust.
4. Bake in a 400°F oven until browned. -
Vinegar Pie
Vinegar Pie
1 Cup sugar
1 Cup cold water
3 eggs yolks
1 whole eggs
2 tablespoon of flour
2 teaspoon of butter or oleo melted
5 " Vinegar
2 " lemon extract
Mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites stiff
with 4 tablespoon of sugar
spread on pie and brown
lightly
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# Vinegar Pie
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 Tbsp flour
- 2 tsp butter or oleo, melted
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all the filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
2. Spread on the pie and brown lightly. -
Vinegar Pie
Pie Filling
1 cup sugar
1 " cold water
3 eggs yolks
1 whole egg
2 teaspoons heaping flour
2 " butter or oleo
5 " vinegar
2 " lemon extract
mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites
stiff with 4 tablespoon
& sugar spread on pie
and brown lightly
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# Vinegar Pie Filling
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 tsp flour, heaping
- 2 tsp butter or oleo
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
### Assembly
1. Spread the meringue on the pie and brown lightly. -
Vinegar Pie
Vinegar Pie
1 cup sugar 2T Butter
1 cup cold water 5T vinegar
3 eggs 2T lemon extract
2T heaping flour
Mix above ingredients to gether
Thoroughly, cook until thick,
pour in baked pie shell
Top with cool whip
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# Vinegar Pie
## Ingredients
- 1 baked pie shell
- 1 cup sugar
- 1 cup cold water
- 3 eggs
- 2 Tbsp heaping flour
- 2 Tbsp butter
- 5 Tbsp vinegar
- 2 Tbsp lemon extract
- Cool Whip, for topping
## Instructions
1. Mix the sugar, cold water, eggs, flour, butter, vinegar, and lemon extract together thoroughly.
2. Cook until thick.
3. Pour into the baked pie shell.
4. Top with Cool Whip. -
Vanilla Wafer Cake
Vanilla Wafer Cake
1 stick butter
2 cup sugar
3 eggs
1/2 cup milk
1 Cup pecan
1 cup coconut
1/2 t B. P.
1 pkg Vanilla wafers
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# Vanilla Wafer Cake
## Ingredients
- 1 stick butter
- 2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 cup pecans
- 1 cup coconut
- 1/2 tsp baking powder
- 1 package vanilla wafers
## Instructions
1. Preheat the oven to 350F. Grease and flour a loaf pan (9x5) or a small tube pan.
2. Crush the vanilla wafers into fine crumbs, about 3 cups. A food processor or a zip-top bag and rolling pin both work. Stir the baking powder into the crumbs.
3. Cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each.
5. Add the wafer crumbs and the milk alternately, in two or three additions, mixing just until combined.
6. Fold in the pecans and coconut.
7. Spread the batter in the pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean. Start checking at 45 minutes.
8. Cool in the pan for 10 to 15 minutes, then turn out onto a rack to cool completely. -
Uncooked Fruit Cake
Uncooked Fruit Cake
1 can Eagle Brand milk
1 large pkg marshmallows
1 medium can apricot nectar
1 pkg coconut mix in large
bowl.
4 lbs crushed graham crackers
1 lb pecans
1 lb raisins
1 lb walnuts
mix this with the above
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mixture, add crackers 1 cups at a
time.
Wet hands & press good into pans
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# Uncooked Fruit Cake
## Ingredients
### Base Mixture
- 1 can Eagle Brand sweetened condensed milk
- 1 large package marshmallows
- 1 medium can apricot nectar
- 1 package coconut
### Add-Ins
- 4 lbs crushed graham crackers
- 1 lb pecans
- 1 lb raisins
- 1 lb walnuts
## Instructions
1. Mix the Eagle Brand milk, marshmallows, apricot nectar, and coconut in a large bowl.
2. Mix the crushed graham crackers, pecans, raisins, and walnuts together with the above mixture, adding the crackers 1 cup at a time.
3. Wet hands and press firmly into pans. -
Tamale Pie Casserole
Tamale Pie Casserole
1 # ground meat 1 can sliced black
1 onion chopped olives
1 cup tomatoes 1/2 t. chili powder
1 can tomatoe paste 2 T. green pepper
1/2 t. oregano salt and pepper
1 can drained mushrooms
Bring to boil 6 cups salted water. Stir in
slowly 1 cup yellow corn meal. Cook for 1/2 hr.
over slow heat. Take thickened corn meal and
line casserole. Put filling in and then
spread with a layer of meal. Bake 1 hr. at 300
Brown meat and onion and add rest.
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# Tamale Pie Casserole
## Ingredients
### Filling
- 1 lb ground meat
- 1 onion, chopped
- 1 cup tomatoes
- 1 can tomato paste
- 1/2 tsp oregano
- 1 can mushrooms, drained
- 1 can sliced black olives
- 1/2 tsp chili powder
- 2 Tbsp green pepper
- Salt and pepper
### Cornmeal Crust
- 6 cups salted water
- 1 cup yellow corn meal
## Instructions
### Cornmeal Crust
1. Bring the salted water to a boil.
2. Stir in the corn meal slowly.
3. Cook for 1/2 hour over slow heat.
### Filling
1. Brown the meat and onion, then add the remaining filling ingredients.
### Assembly
1. Line a casserole with the thickened corn meal.
2. Put the filling in, then spread a layer of the corn meal over the top.
3. Bake 1 hour at 300°F. -
Sweet Potatoes and Apples
Sweet pot + Apples
2 apple sliced
1/3 cup chopped pecans
1/2 " brown sugar
1/2 t. cennimon
8 - 17 oz can Yams
1/4 cup butter
2 cup min. Marshmellow
toss apple + nuts combine
brown sugar, cennamon
alternate apples + yams
in 1 1/2 qt casserole, dot with
butter cover Bake 350 °
for 30 or 40 minute sprinkle
with marshmellow broil
until lightly brown.
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# Sweet Potatoes and Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1 (17 oz) can yams
- 1/4 cup butter
- 2 cups miniature marshmallows
## Instructions
1. Toss the apples and pecans together. Combine the brown sugar and cinnamon and mix with the apples and nuts.
2. Alternate layers of the apple mixture and yams in a 1 1/2 qt casserole. Dot with butter and cover.
3. Bake at 350°F for 30 to 40 minutes.
4. Sprinkle with marshmallows and broil until lightly browned. -
Sweet Potatoes & Apples
Sweet Potatos & Apples
2 apples sliced 2 - 17 oz. cans yams drained
1/3 c. chopped pecans 1/4 c butter
1/2 c brown sugar 2 c mini marshmellows
1/2 t. cinnamon
Toss apples & nuts with combined brown sugar
& cinnamon. Alternate layers of apples &
yams in 1 1/2 qt. casserole. Dot with butter
Cover. Bake 350° for 35 to 40 min. Sprinkle
marshmellows on top Broil until lightly browned.
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# Sweet Potatoes & Apples
## Ingredients
- 2 apples, sliced
- 1/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2 (17 oz.) cans yams, drained
- 1/4 cup butter
- 2 cups mini marshmallows
## Instructions
1. Toss apples and nuts with combined brown sugar and cinnamon.
2. Alternate layers of apples and yams in a 1 1/2 qt. casserole. Dot with butter.
3. Cover and bake at 350°F for 35 to 40 minutes.
4. Sprinkle marshmallows on top. Broil until lightly browned. -
Sweet Pickles
Sweet pickles
Soak cucumbers 8 days in
brine, wash & cut in inch
pieces.
Soak over night in Alum
water, drain off and pour
boiling water over them &
let stand overnight.
Pack in jars and pour
hot syrup over them. Repeat
for three mornings & seal
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The Brine
2 cups salt - 1 gal water
syrup
2 qts vinegar 8 cups sugar
can put dill seed in if want
sweet dill pickles
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# Sweet Pickles
## Ingredients
- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water
### Brine
- 2 cups salt
- 1 gallon water
### Syrup
- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)
## Instructions
### Brining
1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.
### Alum Soak
3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.
### Syrup and Packing
5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.
## Editor's Notes
- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product.