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Pickled String Beans
Pickled String Beans
4 qt. String Beans (fresh or canned)
1 c sugar
2 qts Vinegar
1 tbsp mixed spice
Wash fresh beans Remove strings
cover with water to which 1/2 tsp salt
per qt added. Cook till tender. Cover
with bubbling syrup made of Vinegar
sugar & spices - Boil 10 min
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# Pickled String Beans
## Ingredients
- 4 qt string beans (fresh or canned)
- 1 cup sugar
- 2 qt vinegar
- 1 Tbsp mixed spice
- 1/2 tsp salt per qt of water (for cooking fresh beans)
## Instructions
1. Wash fresh beans and remove strings.
2. Cover beans with water to which 1/2 tsp salt per quart of water has been added.
3. Cook until tender.
4. Make a bubbling syrup from the vinegar, sugar, and spices.
5. Cover beans with the hot syrup.
6. Boil 10 minutes. -
Pickled Squash and Cucumbers
Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,
Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.
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# Pickled Squash and Cucumbers
## Ingredients
- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed
## Instructions
1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.
## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe. -
Pickled Carrots
Pickled Carrots
Scrape and wash young
tender carrots. Boil until
tender in water to which 1 tsp
of salt has been added per qt.
Pack in sterilized jars with
sirup made by boiling 2 c.
vinegar 2 c. water 1 c. of sugar
1 Tbsp whole mixed spice
Back:
1 tsp salt + a dash of
black pepper. Seal at
once.
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# Pickled Carrots
## Ingredients
- Young tender carrots
- 1 tsp salt per quart of cooking water
### Pickling Syrup
- 2 cups vinegar
- 2 cups water
- 1 cup sugar
- 1 Tbsp whole mixed spice
- 1 tsp salt
- A dash of black pepper
## Instructions
1. Scrape and wash young tender carrots.
2. Boil carrots until tender in water to which 1 tsp of salt has been added per quart of water.
3. Pack carrots into sterilized jars.
4. Make pickling syrup by boiling together 2 cups vinegar, 2 cups water, 1 cup sugar, 1 Tbsp whole mixed spice, 1 tsp salt, and a dash of black pepper.
5. Pour syrup over carrots in jars.
6. Seal at once. -
Pickled Beets
Pickled beets
Paula,
Gladys said she makes
-her pickled beets this way.
Cooks her beets, cools them
and peels them.
Then she cooks
(dark cider)
1 cup vinegar, 1 cup sugar &
1 cup water together.
Then she adds her beets
and brings to a boil.
over.
Back:
Then she puts her beets in
a jar, pours the boiling
mixture over to an inch of
the top. Seals them and that is
it. You don't have to
cold pack them. She gave me
a taste of hers Sat. night and
they were delicious.
She said they keep
perfectly.
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# Pickled Beets
## Ingredients
- Beets (whole, unpeeled)
- 1 cup cider vinegar
- 1 cup sugar
- 1 cup water
## Instructions
1. Cook beets, then cool them and peel them.
2. Combine vinegar, sugar, and water in a pot and cook together.
3. Add the peeled beets to the mixture and bring to a boil.
4. Put the beets into jars and pour the boiling mixture over to within an inch of the top.
5. Seal the jars. No need to cold pack them.
6. They keep perfectly. -
Pickle Chips
Chips
40 cucumbers 7 large onions
stand in salt water 4 hrs drain
4C white vinegar 2C. water
1½ C sugar 2 tsp celery seed
2 tsp mustard seed
1 tsp ground ginger boil 3 min
together
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# Pickle Chips
*(Bread and Butter Style)*
*Yield: approximately 15 to 20 pint jars*
## Ingredients
### Vegetables
- 40 medium cucumbers, sliced 1/4 inch thick
- 7 large onions, thinly sliced
- 1/2 cup pickling salt per gallon water (for brine soak)
### Pickling Syrup
- 4 cups white vinegar
- 2 cups water
- 1 1/2 cups sugar
- 2 tsp celery seed
- 2 tsp mustard seed
- 1 tsp ground ginger
## Instructions
1. Slice cucumbers 1/4 inch thick and onions thinly.
2. Place cucumbers and onions in a large bowl or crock. Cover with cold salt water (1/2 cup pickling salt per gallon water). Let stand 4 hours.
3. Drain cucumbers and onions thoroughly. Rinse briefly and drain again.
4. Combine vinegar, water, sugar, celery seed, mustard seed, and ground ginger in a large pot. Bring to a boil and boil together 3 minutes.
5. Add drained cucumbers and onions to the hot brine. Heat through until just beginning to simmer — do not boil.
6. Pack cucumbers and onions into sterilized jars.
7. Pour hot brine over vegetables, filling to within 1/4 inch of rim.
8. Seal jars while hot. Process in a boiling water bath according to current canning guidelines. -
Persimmon Roll
Persimmon Roll Serves 18?
Recipe from the kitchen of Sue Plummer
1½ - 2 C persimmon
1lb sm. marshmallows
1C br. sugar
1C gran sugar
1 lb. graham crackers
1C nuts
Mix together persimmons &
the 2 sugars. Then add crackers
Back:
(crunched), marshmallows &
nuts. Leave a few crackers
to roll mixture in. This
makes 4 rolls. - Divide mixture
& form rolls. Roll in cracker
crumbs.
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# Persimmon Roll
## Ingredients
- 1 1/2 - 2 cups persimmon
- 1 lb small marshmallows
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 lb graham crackers
- 1 cup nuts
## Instructions
1. Mix together persimmons and the 2 sugars.
2. Then add crackers (crunched), marshmallows, and nuts.
3. Leave a few crackers aside to roll mixture in.
4. Divide mixture and form 4 rolls.
5. Roll in cracker crumbs. -
Persimmon Pudding
Persimmon Pudding Dorothy Perkins
1 c. pulp
1½ c. sugar
2 eggs
1½ c. flour
1 qt. milk
4 t. soda
butter size of walnut
Bake 1½ hrs. at 350°; stir often
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# Persimmon Pudding
## Ingredients
- 1 cup persimmon pulp
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 cups flour
- 1 qt milk
- 4 tsp baking soda
- Butter, size of a walnut
## Instructions
1. Combine all ingredients together.
2. Bake at 350° for 1 1/2 hours, stirring often. -
Persimmon Pudding
PERSIMMON PUDDING
¼ cup butter or margarine 1 cup milk
1 cup sugar 1 cup flour
1 beaten egg ½tsp. soda
1 cup pulp ¼ tsp. salt
With electric mixer, cream sugar& butter.Add
beaten egg. Combine dry ingredients; add
alternately with pulp & milk. Pour into 7"x11"
glass baking dish. Set pan in another pan of
water. Bake at 350° for 1 hour.
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# Persimmon Pudding
## Ingredients
- 1/4 cup butter or margarine
- 1 cup sugar
- 1 beaten egg
- 1 cup persimmon pulp
- 1 cup milk
- 1 cup flour
- 1/2 tsp soda
- 1/4 tsp salt
## Instructions
1. With electric mixer, cream sugar and butter.
2. Add beaten egg.
3. Combine dry ingredients; add alternately with pulp and milk.
4. Pour into 7"x11" glass baking dish.
5. Set pan in another pan of water.
6. Bake at 350° for 1 hour. -
Persimmon Pudding
Persimmon Pudding
2 or 2½ cups persimmon pulp
2 cups sugar (brown preferred)
3 eggs
2 cups flour
½ c. melted butter
3 cups sweet milk
1 tsp soda
1 tsp baking powder
⅓ tsp nutmeg
2 tsp Cinnamon
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Add sugar, egg yolks & butter to pulp
Add sifted dry ingredients, Alternately with
milk. Fold in beaten egg whites
bake 1 hr at 350°F
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# Persimmon Pudding
## Ingredients
- 2 or 2 1/2 cups persimmon pulp
- 2 cups sugar (brown preferred)
- 3 eggs, separated
- 2 cups flour
- 1/2 cup melted butter
- 3 cups sweet milk (whole milk)
- 1 tsp soda
- 1 tsp baking powder
- 1/3 tsp nutmeg
- 2 tsp cinnamon
## Instructions
1. Add sugar, egg yolks, and butter to persimmon pulp.
2. Add sifted dry ingredients alternately with milk.
3. Fold in beaten egg whites.
4. Bake 1 hour at 350°F. -
Perfect Brown Stew
for a perfect Brown stew - don't rush it
Brown meat cubes - for 20 mits - 1 lb. beef - for 3 people-
preheat heavy Kettle or dutch oven. brown meat in fat-
keep sizzling. then pour 2 cups of boiling water town
heat just a trifle and gently shift pieces of meat
so they're not sticking add 1 tsp lemon juice add 1
tspn worscestershire sauce drop in a clove of garlic
a medium onion sliced - and 2 bay leaves, sprinkle
over one tablespoon salt, 1/2 tsp pepper 1/2 tsp paprika a
dash of allspice or cloves and lastly a tsp. sugar
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now on with the lid. low heat. simmer 2 hes. scoot meat
to keep it from sticking. add a little water if necessary. now
2-3 carrots halved, 1 potato quartered 1/2 lb. small onions.
cover, simmer till the vegetables are done. About 35 mts.
take vegetables out. and make gravy. blend 4 Tbsp.
flour with cold water. cook 5 minutes. keep stirring
return meat & vegetables for a quick warm up.
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# Perfect Brown Stew
## Ingredients
- 1 lb. beef, cut into cubes (serves 3)
- Fat (for browning)
- 2 cups boiling water
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 clove garlic
- 1 medium onion, sliced
- 2 bay leaves
- 1 Tbsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- Dash of allspice or cloves
- 1 tsp sugar
- 2–3 carrots, halved
- 1 potato, quartered
- 1/2 lb. small onions
- 4 Tbsp flour
- Cold water (for gravy)
## Instructions
1. Preheat a heavy kettle or Dutch oven. Brown meat cubes in fat for 20 minutes, keeping them sizzling.
2. Pour in 2 cups of boiling water. Turn heat down just a trifle and gently shift pieces of meat so they are not sticking.
3. Add lemon juice, Worcestershire sauce, garlic, sliced onion, and bay leaves.
4. Sprinkle over salt, pepper, paprika, a dash of allspice or cloves, and lastly the sugar.
5. Put the lid on. Simmer on low heat for 2 hours, scooting meat occasionally to keep it from sticking. Add a little water if necessary.
6. Add carrots, potato, and small onions. Cover and simmer until vegetables are done, about 35 minutes.
7. Take vegetables and meat out. Blend 4 Tbsp flour with cold water to make gravy. Cook 5 minutes, keep stirring.
8. Return meat and vegetables for a quick warm up. -
Peppermint Chocolate Puffs
Peppermint Chocolate Puffs
1½ sticks margarine
1/4 c. sugar
1 egg separated
1 tsp vanilla
1 tsp peppermint flavor
2 c. sifted flour
1/2 c. crushed peppermint Candy Canes
choc. Chips
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Cream Margarine & 1/4 C sugar
thoroughly. Stir in egg yolk &
vanilla & peppermint flavoring
add flour gradually 1/4C at a
time. Stir in Candy.
Roll into 1 inch balls
dip balls in egg white & roll in
sugar. Place a choc chip in center
of each cookie. Bake on ungreased
cookie sheet at 350 for 15 min.
Remove from sheet immediately. Place on rack to cool!
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# Peppermint Chocolate Puffs
## Ingredients
- 1 1/2 sticks margarine
- 1/4 cup sugar
- 1 egg, separated
- 1 tsp vanilla
- 1 tsp peppermint flavoring
- 2 cups sifted flour
- 1/2 cup crushed peppermint candy canes
- Chocolate chips (1 per cookie, for topping)
## Instructions
1. Cream margarine and 1/4 cup sugar thoroughly.
2. Stir in egg yolk, vanilla, and peppermint flavoring.
3. Add flour gradually, 1/4 cup at a time. Stir in crushed candy canes.
4. Roll dough into 1-inch balls.
5. Dip balls in egg white and roll in sugar.
6. Place a chocolate chip in the center of each cookie.
7. Bake on an ungreased cookie sheet at 350°F for 15 minutes.
8. Remove from sheet immediately. Place on rack to cool. -
Penny Carrots
Penny Carrots Let sit couple days
2 # carrots sliced - boil 10 min
till Barely tender
3/4 c sugar
2 T dry mustard } mix
1/2 c Vinegar
1/4 c oil
1 can tomato soup
1 Bell pepper sliced thin } mix all together
1/2 large onion also
fry?
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# Penny Carrots
## Ingredients
- 2 lb carrots, sliced
- 3/4 cup sugar
- 2 Tbsp dry mustard
- 1/2 cup vinegar
- 1/4 cup oil
- 1 can tomato soup
- 1 bell pepper, sliced thin
- 1/2 large onion
## Instructions
1. Slice carrots and boil 10 minutes until barely tender.
2. Mix together sugar, dry mustard, and vinegar.
3. Mix all together with oil, tomato soup, sliced bell pepper, and onion.
4. Let sit a couple of days.