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Raspberry-Currant Jam
Rasp-Current Jam
2 1/2 c current puree
3 c crushed raspberries
(no lemon)
7 3/4 c sugar
MCP all
mcp Help: 1-800-854-4615
Back:
the Sutton, Reporter 1913 GRIGGS
w[ords?]
A'14 F. S. Marrs
'31
NdHi: vol 1, no. 2, May 8, 1913 - Dec. 25, 1924
Ed.: F.S. Marrs, May 8, 1913 - Dec 25, 1924?
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# Raspberry-Currant Jam
## Ingredients
- 2 1/2 cups currant puree
- 3 cups crushed raspberries
- (no lemon)
- 7 3/4 cups sugar
- MCP pectin, all [full package]
## Instructions
1. Combine currant puree, crushed raspberries, and sugar. Do not add lemon.
2. Prepare and use MCP pectin according to package directions (see MCP Help line: 1-800-854-4615). -
Blueberry Marmalade
Blueberry Marmalade
A bit of orange and lemon add zest to this
delicious marmalade. Serve with hot biscuits and
your family will consider it the ultimate in good
eating.
You will need:
1 orange
1 lemon
Peel the citrus fruit and remove the excess
membrane. Slice and cut into very thin pieces. A
processor does wonders, but a French knife will
do very well. Mix together and cook gently for 10
minutes:
orange and lemon peel
3/4 cup water
1/8 teaspoon soda
Add citrus pulp (chopped) and cook an addi-
tional 15 minutes. Then add:
4 cups blueberries
2-1/2 cups sugar
Bring to a rolling boil, then simmer for 5 minutes.
Time carefully. Remove from the heat. Add:
1 (6-ounce) bottle pectin
Stir 5 minutes. Pour into hot, sterile jars. Seal.
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# Blueberry Marmalade
## Ingredients
- 1 orange
- 1 lemon
- orange and lemon peel (from above)
- 3/4 cup water
- 1/8 tsp baking soda
- 4 cups blueberries
- 2-1/2 cups sugar
- 1 (6-ounce) bottle liquid pectin
## Instructions
1. Peel the citrus fruit and remove the excess membrane. Slice and cut into very thin pieces. A food processor does wonders, but a French knife will do very well.
2. Mix together the orange and lemon peel, water, and soda. Cook gently for 10 minutes.
3. Add the citrus pulp (chopped) and cook an additional 15 minutes.
4. Add the blueberries and sugar. Bring to a rolling boil, then simmer for 5 minutes. Time carefully.
5. Remove from the heat. Add the pectin and stir for 5 minutes.
6. Pour into hot, sterile jars. Seal. -
Vacie's Blueberry Jello
Vacie's Blueberry Jello
1 pkg. frozen blueberries, thawed and drained (save juic
1-15 oz can crushed pineapple drained (save juice)
1 cup pineapple and blueberry juice (add
enough water to make a full cup)
1 6 oz pakage blackberry jello
2 cups boiling water
Dissolve jello in boiling water. Add pineapple and
blueberry juice. Fold in fruit and pour into mold.
Place in refrigerator and let set.
Topping:
1 8 oz pkg cream cheese (room temperature)
1/4 c sugar 1/2 cup chopped pecans
1 tsp vanilla Blend together and spread over jello
1/2 pint sour cream Refrigerate till ready to serve.
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# Vacie's Blueberry Jello
## Ingredients
### Jello Layer
- 1 pkg frozen blueberries, thawed and drained (save juice)
- 1 can (15 oz) crushed pineapple, drained (save juice)
- 1 cup pineapple and blueberry juice combined (add enough water to make a full cup)
- 1 pkg (6 oz) blackberry Jell-O
- 2 cups boiling water
### Topping
- 1 pkg (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 pint sour cream
- 1/2 cup chopped pecans
## Instructions
### Jello Layer
1. Dissolve Jell-O in boiling water.
2. Add pineapple and blueberry juice.
3. Fold in drained fruit and pour into mold.
4. Place in refrigerator and let set.
### Topping
1. Blend together cream cheese, sugar, vanilla, sour cream, and chopped pecans until smooth.
2. Spread over set jello.
3. Refrigerate until ready to serve. -
Roquefort Dressing
Roquefort Dressing
Wedge roquefort
12 oz Carton Sour Cream
1 cup mayonnaise
1 T wine vinegar
1 t garlic salt
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# Roquefort Dressing
## Ingredients
- 1 wedge roquefort cheese
- 12 oz carton sour cream
- 1 cup mayonnaise
- 1 Tbsp wine vinegar
- 1 tsp garlic salt
## Instructions
1. Crumble the roquefort wedge into a bowl.
2. Add the sour cream, mayonnaise, wine vinegar, and garlic salt.
3. Mix until well combined.
4. Chill before serving, if desired. -
Spiced Orange Chicken
Spiced Orange Chicken
3 tblsp all purp. flour In paper bag combine flour, salt
1 tsp salt cinnamon, cloves and dash of
1/4 tsp ground cinnamon pepper, add a few pieces of
1/4 tsp ground cloves chicken at a time and shake. In
2-2½ lb broiler cut up large skillet melt buttor or marg
2 tblsp shortening Add chicken and brown slowly till
2 tblsp margarine golden-20 min. Pare and section
4 oranges oranges, reserve juice; add enuf
1 tblsp brown sugar water to juice to measure ½ cup
1 tblsp soy sauce Stir in brown sugar and soy.
Drain fat; add juice mix; cover;
simmer 2-3 min more. Transfer
chicken and oranges to serving platter. Remove excess fat
from pan juices. Spoon juices over chicken--makes 4 serve.
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# Spiced Orange Chicken
*Makes 4 servings*
## Ingredients
- 3 Tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Dash of pepper
- 2–2 1/2 lb broiler chicken, cut up
- 2 Tbsp shortening
- 2 Tbsp margarine
- 4 oranges
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
## Instructions
1. In a paper bag, combine flour, salt, cinnamon, cloves, and a dash of pepper.
2. Add a few pieces of chicken at a time to the bag and shake to coat.
3. In a large skillet, melt shortening and margarine together.
4. Add chicken and brown slowly until golden, about 20 minutes.
5. Pare and section the oranges, reserving the juice. Add enough water to the reserved juice to measure 1/2 cup.
6. Stir brown sugar and soy sauce into the juice mixture.
7. Drain fat from the skillet; add the juice mixture; cover and simmer 2–3 minutes more.
8. Transfer chicken and orange sections to a serving platter.
9. Remove excess fat from the pan juices. Spoon pan juices over the chicken and serve. -
Citrus Chicken Iberia
CITRUS CHICKEN IBERIA
1 chicken (about 3 pounds), cut in
quarters
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 clove garlic, minced
1 can (6 ounces) frozen
concentrated orange juice,
thawed, undiluted
½ cup chicken broth or water
1 teaspoon dried leaf oregano
1 green pepper, cut in strips
1 red onion, sliced
½ pound mushrooms, sliced
½ cup black olives, sliced
Wash chicken, pat dry. Combine flour,
salt and pepper; dredge chicken in flour
mixture. In large skillet, heat butter and
oil; saute garlic until lightly browned. Add
chicken and brown on both sides. Com-
bine concentrated orange juice, chicken
broth and oregano; pour over chicken.
Cover. Cook 15 minutes. Baste chicken
with pan juices. Add green pepper and
onion; cover, cook 5 minutes longer. Add
mushrooms and black olives; cover, cook
5 minutes or until chicken is tender.
Makes 4 servings.
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# Citrus Chicken Iberia
*Makes 4 servings*
## Ingredients
- 1 chicken (about 3 pounds), cut in quarters
- 2 Tbsp flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp butter or margarine
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 can (6 ounces) frozen concentrated orange juice, thawed, undiluted
- 1/2 cup chicken broth or water
- 1 tsp dried leaf oregano
- 1 green pepper, cut in strips
- 1 red onion, sliced
- 1/2 pound mushrooms, sliced
- 1/2 cup black olives, sliced
## Instructions
1. Wash chicken and pat dry.
2. Combine flour, salt, and pepper; dredge chicken in flour mixture.
3. In a large skillet, heat butter and oil; sauté garlic until lightly browned.
4. Add chicken and brown on both sides.
5. Combine concentrated orange juice, chicken broth, and oregano; pour over chicken.
6. Cover. Cook 15 minutes.
7. Baste chicken with pan juices.
8. Add green pepper and onion; cover and cook 5 minutes longer.
9. Add mushrooms and black olives; cover and cook 5 minutes or until chicken is tender. -
Sourdough Chocolate Cake
SOURDOUGH CHOCOLATE CAKE
2/3 cup shortening
1 2/3 cups sugar
3 eggs
1 cup sourdough starter
1 3/4 cups unsifted all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup water
Blend the shortening and sugar; add eggs and sour-
dough starter. Sift together the flour, cocoa, baking
powder, soda and salt. Add flour mixture to egg and
starter mixture alternately with water. Mix.
Bake in a greased and floured tube pan at 350 degrees
for 35 to 45 minutes, or until cake tests done.
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# Sourdough Chocolate Cake
## Ingredients
- 2/3 cup shortening
- 1 2/3 cups sugar
- 3 eggs
- 1 cup sourdough starter
- 1 3/4 cups unsifted all-purpose flour
- 2/3 cup cocoa
- 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup water
## Instructions
1. Blend the shortening and sugar; add eggs and sourdough starter.
2. Sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Add the flour mixture to the egg and starter mixture alternately with water. Mix.
4. Bake in a greased and floured tube pan at 350°F for 35 to 45 minutes, or until cake tests done. -
Secret Chocolate Sensation
Secret Chocolate Sensation
1 pkg chocolate
cake mix
(with pudding
in the mix)
1 cup BEST FOODS®
Real Mayonnaise
1 cup water
3 eggs
Grease and flour 2 (9") layer cake pans. In large
bowl with mixer at low speed blend all ingredients 30
seconds. Beat at medium speed 2 minutes or 300
strokes by hand. Pour into prepared pans. Bake in
350° F. oven 30 to 35 minutes or until cake pulls
away from sides of pans and springs back when
touched lightly in center. Cool in pans 10 minutes. Remove;
cool on wire racks. Fill and frost as desired.
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# Secret Chocolate Sensation
## Ingredients
- 1 pkg chocolate cake mix (with pudding in the mix)
- 1 cup Best Foods Real Mayonnaise
- 1 cup water
- 3 eggs
## Instructions
1. Grease and flour two 9-inch layer cake pans.
2. In a large bowl, combine all ingredients and blend at low mixer speed for 30 seconds.
3. Beat at medium speed for 2 minutes, or 300 strokes by hand.
4. Pour batter into the prepared pans.
5. Bake at 350°F for 30 to 35 minutes, or until the cake pulls away from the sides of the pans and springs back when touched lightly in the center.
6. Cool in pans for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. Fill and frost as desired. -
West Claims Chili Native Soup
West claims chili native soup
1 medium white onion, chopped
1 ripe tomato
1 clove garlic, minced
1 (8-ounce) can green chili salsa (sauce)
1 (8-ounce) can green chili peppers, seeded, diced
1 teaspoon dried leaf oregano
1 teaspoon Tabasco pepper sauce (yes, one
teaspoon)
1 tablespoon hot chili powder (if varying
strengths of chili powder aren't available, use 2
tablespoons of most common chili powder to
substitute for this and the next two ingredients)
1 tablespoon medium strength chili powder
1 heaping tablespoon mild chili powder
½ to 1 teaspoon salt
In separate skillets, cook pork and beef 10 minutes.
Add ½ teaspoon cumin to each skillet. In a 6-quart
saucepot, combine celery, onion, tomato, garlic, chili
salsa, chili peppers, oregano and Tabasco sauce. Combine
chili powders in a small bowl; add a small amount of
water to form a paste; add to saucepot, mix well. Cook,
covered, 20 minutes, stirring occasionally. Drain juice
from meat, reserving ¼ cup; add meat and
reserved meat juice to chili mixture. Cook, stirring fre-
quently, 1 to 1½ hours, or until meat is tender. Before
serving, add salt to taste. Yields 4 to 6 servings.
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# West Claims Chili Native Soup
*Yields 4 to 6 servings*
## Ingredients
- 1 medium white onion, chopped
- 1 ripe tomato
- 1 clove garlic, minced
- 1 (8-oz) can green chili salsa (sauce)
- 1 (8-oz) can green chili peppers, seeded, diced
- 1 tsp dried leaf oregano
- 1 tsp Tabasco pepper sauce
- 1 Tbsp hot chili powder*
- 1 Tbsp medium strength chili powder*
- 1 heaping Tbsp mild chili powder*
- 1/2 to 1 tsp salt
- 1/2 tsp cumin (for pork skillet)
- 1/2 tsp cumin (for beef skillet)
*If varying strengths of chili powder are not available, substitute 2 Tbsp of standard chili powder for all three chili powder ingredients.
## Instructions
1. In separate skillets, cook pork and beef for 10 minutes. Add 1/2 tsp cumin to each skillet.
2. In a 6-quart saucepot, combine celery, onion, tomato, garlic, chili salsa, chili peppers, oregano, and Tabasco sauce.
3. Combine chili powders in a small bowl; add a small amount of water to form a paste. Add paste to saucepot and mix well.
4. Cook, covered, for 20 minutes, stirring occasionally.
5. Drain juice from meat, reserving 1/4 cup. Add meat and reserved meat juice to chili mixture.
6. Cook, stirring frequently, 1 to 1 1/2 hours, or until meat is tender.
7. Before serving, add salt to taste. -
Cream of Corn Soup
Cream of Corn Soup 6-8 servings
1. slice onion
2c. boiling water
2 c corn
2 T butter or sub.
2 T flour
2 c. milk
few grains pepper.
(over.
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Method
1 put onion in sauce pan pour boiling water
over it let it come to a boil
2.. Remove onion add corn directly to water
simmer for 10 min
3. Make a thin white sauce (see white sauce
card. )
4. Add. Corn Continue Cooking 5-10 min.
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# Cream of Corn Soup
*Makes 6–8 servings*
## Ingredients
- 1 slice onion
- 2 c boiling water
- 2 c corn
- 2 Tbsp butter or substitute
- 2 Tbsp flour
- 2 c milk
- Few grains pepper
## Instructions
1. Put onion in sauce pan, pour boiling water over it; let it come to a boil.
2. Remove onion; add corn directly to water; simmer for 10 minutes.
3. Make a thin white sauce (see white sauce card).
4. Add corn; continue cooking 5–10 minutes. -
Cream of Tomato Soup
Cream of Tomato Soup.
3 c. canned or stewed tomatoes
⅛ t soda (if you wish to use soda)
Method
1. put tomatoes in sauce pan cover and
simmer for 5 or 10 min
2. press though sieve or coarse strainer
into mixing bowl.
3. add soda and mix thouroughly
4 make white sauce. but omit salt.
5. just before ready to serve reheat (over)
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tomato pulp. add to white sauce stirring
constantly.
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# Cream of Tomato Soup
## Ingredients
- 3 cups canned or stewed tomatoes
- 1/8 tsp soda (if you wish to use soda)
- White sauce (salt omitted)
## Instructions
1. Put tomatoes in sauce pan, cover and simmer for 5 or 10 minutes.
2. Press through sieve or coarse strainer into mixing bowl.
3. Add soda and mix thoroughly.
4. Make white sauce, but omit salt.
5. Just before ready to serve, reheat tomato pulp. Add to white sauce, stirring constantly. -
Vegetable Soup
Vegatables Soup
1½ pk. tomatoes (grind+
1 2pk. carrots (cook
1 large head cabbage (until
8 large onions (done
1 hot pepper
4 stalks celery
okra
4 tb. sp. salt.
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# Vegetable Soup
## Ingredients
- 1 1/2 pecks (approximately 15 to 18 lbs) tomatoes, ground
- 1 to 2 pecks (approximately 10 to 20 lbs) carrots, chopped
- 1 large head cabbage, chopped
- 8 large onions, chopped
- 1 hot pepper, chopped
- 4 stalks celery, chopped
- Okra, quantity to taste (see Editor's Notes)
- 4 Tbsp salt
## Instructions
1. Grind tomatoes through a food grinder or food mill to produce a liquid base.
2. Combine ground tomatoes with carrots, cabbage, onions, hot pepper, celery, and okra in a large stockpot.
3. Add salt and stir to combine.
4. Cook over medium heat until all vegetables are tender and soup is well combined.
5. Adjust seasoning to taste.