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Apricot-Pineapple Marmalade
Card 1 Front of recipe RCA0009-20260629-0047
Apricot-Pineapple Marmalade
1 (16oz) pkg dried apricots, chopped
1 (20z) can crushed pineapple
2 c. water
1 c. sugar
① Coarsely chop apricots by snipping with wet scissors
② In large pan combine apricots, undrained pineapple &
water. Bring to a boil. Cover, simmer 15 min.
③ Stir in sugar to dissolve. Cover & simmer 15-20 min longer,
or until apricots are tender & marmalade is thick. Stir frequently.
④ Pour marmalade into 4 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to manufacturer's
directions; or cool & store, covered, in the refrigerator.
⑤ Use on toasted muffins, toast, or as a filling for cakes.
Makes 1 quart.
Card 1 Back: blank
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# Apricot-Pineapple Marmalade
*Makes 1 quart*
## Ingredients
- 1 (16 oz) pkg dried apricots, chopped
- 1 (20 oz) can crushed pineapple
- 2 cups water
- 1 cup sugar
## Instructions
1. Coarsely chop apricots by snipping with wet scissors.
2. In a large pan combine apricots, undrained pineapple, and water. Bring to a boil. Cover; simmer 15 minutes.
3. Stir in sugar to dissolve. Cover and simmer 15–20 minutes longer, or until apricots are tender and marmalade is thick. Stir frequently.
4. Pour marmalade into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions; or cool and store, covered, in the refrigerator.
5. Use on toasted muffins, toast, or as a filling for cakes. -
Armadillo
Card 1 Front:
ARMADILLO THE TAMPA TRIBUNE, 7/28/77.
To cut armadillo: Cut belly skin near shell
with a sharp knife, around and behind head and
tail. Use a knife to separate meat from shell
on both sides, as far as can be reached.
Pull head from shell and at same time, cut
meat away from shell. The shell and carcass
should come out.
Use large ti8n snips to cut off feet & head.
Leave tail on. Cut through belly muscle and use
snips to cut bones through breast; also use
snips to cut double pelvic bones.
Pick up carcass by tail and either cut or
remove all entrails. Cut around tail and twist
off tail. Remove sweat glands and fat.
Card 1 Back:
Season with salt & pepper and rub with butter.
Wrap in foil and bake in oven or on grill as
you would cook fresh pork. Remove foil and
add more butter and brown and serve.
Or, add barbecue sauce instead of butter.
Estate of Ella Ralls, Arcadia, Florida
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# Armadillo
*From the kitchen of Ella Ralls, Arcadia, FL via The Tampa Tribune — July 28, 1977*
## Instructions
### Butchering
1. Cut belly skin near the shell with a sharp knife, around and behind the head and tail.
2. Use a knife to separate meat from shell on both sides, as far as can be reached.
3. Pull head from shell and at the same time cut meat away from shell. The shell and carcass should come out.
4. Use large tin snips to cut off feet and head. Leave tail on.
5. Cut through belly muscle and use snips to cut bones through breast; also use snips to cut double pelvic bones.
6. Pick up carcass by tail and either cut or remove all entrails.
7. Cut around tail and twist off tail.
8. Remove sweat glands and fat.
### Cooking
1. Season with salt and pepper and rub with butter.
2. Wrap in foil and bake in oven or on grill as you would cook fresh pork.
3. Remove foil, add more butter, brown, and serve.
4. Or, add barbecue sauce instead of butter. -
Aunt Frances Pickles
Aunt Frances Pickles (Lazy Housewife)
Slice pickles in jars.
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot & seal
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# Aunt Frances Pickles (Very Homemade)
*From the kitchen of Aunt Frances*
## Ingredients
- Pickles (sliced, packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion, if desired
## Instructions
1. Slice pickles and place in jars.
2. Boil together the sugar, vinegar, salt, celery seed, mustard seed, and dill and onion if desired.
3. Pour hot brine over pickles and seal. -
Aunt Frances' Lazy Housewife Pickles
Aunt Frances' Lazy Housewife Pickles
Slice pickles in jars
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot and seal
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# Aunt Frances' Lazy Housewife Pickles
*Recipe from the kitchen of Aunt Frances*
## Ingredients
- Cucumbers, sliced (packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion (optional)
## Instructions
1. Slice cucumbers and pack into jars.
2. Combine sugar, vinegar, salt, celery seed, and mustard seed in a saucepan and boil together.
3. Add dill and onion to jars if desired.
4. Pour brine over cucumbers while hot and seal jars. -
Aunt Myrls Baked Beans
(Aunt Myrls Baked Beans)
Soak over night what would be about 2 qts.
Add water to about an inch over the beans
(cold)
* add ½ tsp. soda bring to a boil, Boil until
when you test a few beans in spoon, blow
on them if the skins began to crack or peal
Pour off- put in Pot.
I mix the mixture in a qt dipper.
2 or 3 Tblsp. molasses ½ dipper of water.
1 tsp salt- cut up small onion- pepper as you
like it. I put a dash or two- one to two tsps.
prepared mustard
some use brown sugar to sweeten more
Mix well Pour over beans- add water
to cover. You add more water- a time or
two, because they will be to dry.
I usually bake them about 6 hrs. 350°-
* watch the soda water- it might boil
up and over if it boils to hard.
Orla and I always liked the taste of the
beans, rather then the other spices. ha.
Now my dear I hope you can figure
this out. So Frank must of liked them
the way we did. ha. You know that
scamp never told me he liked those beans.
ha.
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# Aunt Myrls Baked Beans
## Ingredients
- About 2 qts dry beans, soaked overnight
- 1/2 tsp baking soda
- 2 or 3 Tbsp molasses
- 1/2 dipper of water
- 1 tsp salt
- 1 small onion, cut up
- Pepper, to taste (a dash or two)
- 1 to 2 tsp prepared mustard
- Brown sugar, to sweeten more (optional)
- Water to cover
## Instructions
1. Soak beans overnight in enough water to cover by about an inch (cold water).
2. Add 1/2 tsp baking soda and bring to a boil. Boil until when you test a few beans in a spoon and blow on them, the skins begin to crack or peel.
3. Pour off the water and put beans in pot.
4. In a qt dipper, mix together the molasses, water, salt, cut up small onion, pepper, and prepared mustard. Some use brown sugar to sweeten more.
5. Mix well and pour over beans. Add water to cover.
6. You will need to add more water a time or two during baking, because they will be too dry.
7. Bake at 350° for about 6 hours.
8. Watch the soda water — it might boil up and over if it boils too hard. -
Away All Day Stew
Away all Day Stew
2 lbs stew beef - bite size
1 can tomato soup
1/2 " water
2 potatoes cubed
1 cup sliced carrots
2 chopped onions
1 cup sliced celery
salt + pepper
bay leaf
celery seed
mix + bake 4 hr
Serves: or more
300° (back)
Back:
in crock pot - cook all day -
high at least one hour
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# Away All Day Stew
## Ingredients
- 2 lbs stew beef, bite size
- 1 can tomato soup
- 1/2 can water
- 2 potatoes, cubed
- 1 cup sliced carrots
- 2 chopped onions
- 1 cup sliced celery
- Salt & pepper
- Bay leaf
- Celery seed
## Instructions
1. Mix all ingredients together.
2. Bake at 300° for 4 hours.
3. Alternatively, cook in crock pot all day, on high for at least one hour. -
Baby Baked Ham
Baby Baked Ham -
1 smoked ham. 5 whole cloves
1 mince onion 2 bay-leaves
½ cup diced celery. 3 tblspn. brown sugar
1 chopped green pepper. 10 whole cloves additional
in boiling water till tender. allow ham to cool in
liquid if possible. remove-cover top of ham with brown
sugar. and stick in the whole cloves. place in a
baking dish in a moderate oven. add half cup full
375°
of hot water. - about 30 minutes.
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# Baby Baked Ham
## Ingredients
- 1 smoked ham
- 1 onion, minced
- 1/2 cup diced celery
- 1 green pepper, chopped
- 5 whole cloves
- 2 bay leaves
- 3 Tbsp brown sugar
- 10 whole cloves (additional)
## Instructions
1. Place ham, onion, celery, green pepper, 5 whole cloves, and bay leaves in boiling water and cook until tender.
2. Allow ham to cool in liquid if possible.
3. Remove ham and cover top with brown sugar.
4. Stick in the 10 whole cloves.
5. Place in a baking dish in a moderate oven (375°).
6. Add half a cup of hot water.
7. Bake about 30 minutes. -
Bacon Appetizers
Bacon. - Appetizers.
Chutney or pickled peaches. roll in bacon
slices. Broil them slowly so to be crisp.
they make a place for themselves on the
appetizing tray.
Pickled onions - Stuffed olives - pink shrimp -
for centers -
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# Bacon Appetizers
## Ingredients
- Chutney or pickled peaches
- Bacon slices
- Pickled onions
- Stuffed olives
- Pink shrimp
## Instructions
1. Roll chutney or pickled peaches in bacon slices.
2. Broil them slowly so as to be crisp.
3. They make a place for themselves on the appetizing tray.
4. Serve alongside pickled onions, stuffed olives, and pink shrimp as centers. -
Bacon Cheese Potato Soup
Bacon Cheese Potato Soup
5-6 potatoes cooked in water with
salt & pepper until fork tender.
add 1 chopped onion - Cook until
Tender.
Add -
1 can Cream of Mushroom Soup
1 lb. Mild Mexican Velveeta
5-6 Slices crumbled Bacon
after Melting cheese into Mixture - add
& 2 c Milk - Cook until thickened. Stir
Back:
Constantly.
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# Bacon Cheese Potato Soup
## Ingredients
- 5–6 potatoes
- Salt and pepper
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 lb mild Mexican Velveeta
- 5–6 slices bacon, crumbled
- 2 cups milk
## Instructions
1. Cook potatoes in water with salt and pepper until fork tender.
2. Add chopped onion and cook until tender.
3. Add cream of mushroom soup, Velveeta, and crumbled bacon.
4. After melting cheese into mixture, add 2 cups milk.
5. Cook until thickened, stirring constantly. -
Bake Bananas with Custard
Bake bananas with Custard.
prepare a boiled custard flavor it with
lemon rind Chill it add toasted coconut
and serve it over the baked bananas
which have been chilled too.
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# Bake Bananas with Custard
## Instructions
1. Prepare a boiled custard; flavor it with lemon rind.
2. Chill it; add toasted coconut.
3. Serve it over the baked bananas which have been chilled too. -
Bake Beans
Bake Beans - Kay Winter
Pour pork n' beans into dish or
pan to about 3" (at least) deep.
Cover completely with thin sliced
onions. Then cover completely with
bacon strips (I cut strips in half).
Last - add brown sugar on top -
use lots of brown sugar. Bake
350° for 4-6 hours. Watch so
they don't dry out. I find that
(over)
Back:
4 hours is usually
plenty of time. If your oven
is hot - use 325°.
These are so good &
so easy. Enjoy!
Just layer & bake!
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# Bake Beans
## Ingredients
- Pork and beans (enough to fill dish or pan to at least 3" deep)
- Thin sliced onions (enough to cover completely)
- Bacon strips, cut in half (enough to cover completely)
- Lots of brown sugar
## Instructions
1. Pour pork and beans into a dish or pan to about 3" (at least) deep.
2. Cover completely with thin sliced onions.
3. Then cover completely with bacon strips (cut strips in half).
4. Last, add brown sugar on top — use lots of brown sugar.
5. Bake at 350° for 4–6 hours. Watch so they don't dry out.
6. 4 hours is usually plenty of time. If your oven runs hot, use 325°. -
Baked Apples
Baked Apples
6 apples 6 tbsp water
6 tbsp sugar (white or brown)
Method: After being washed and
cored, the apples may be prepared
for baking as follows:
1. unpared (the skin may be cut
halfway between stem and blossom
end of apple · this makes apple
keep its shape better.)
2. pared
Back:
3. upper half of apple only around
(around stem - end) pared.
4 Place the apples in a granite,
aluminium or glass baking
dish. Pour a tablespoon of
sugar in the core of each apple.
Pour the water around the apples.
Bake in hot oven (400° F) bake for
20 to 40 minutes or till tender
when tried with a fork.
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# Baked Apples
## Ingredients
- 6 apples
- 6 Tbsp water
- 6 Tbsp sugar (white or brown)
## Instructions
1. Wash and core the apples. They may be prepared for baking in one of the following ways:
1. Unpared (the skin may be cut halfway between stem and blossom end of apple — this makes the apple keep its shape better.)
2. Pared.
3. Upper half of apple only (around stem end) pared.
2. Place the apples in a granite, aluminium, or glass baking dish.
3. Pour a tablespoon of sugar in the core of each apple.
4. Pour the water around the apples.
5. Bake in a hot oven (400°F) for 20 to 40 minutes, or till tender when tried with a fork.