Browse Items (1268 total)
Sort by:
-
Martha Yetka's Plain Dill Pickles
Martha Yetka's Plain Dill Pickles
Gather cucumbers, wash, and brush well and
drain. Make a brine of 13 cups of water,
1 cup vinegar, 1 cup salt. Pour hot over
cucumbers which have been packed in quart
or pint jars with dill and grape leaves,
if available--the dill in bottom of jar,
middle, and top. Leave in warm place until
they begin to cloud up (3 or 4 days(. Then
put away so they won't have to be moved
until they are through working. Makes about
7 quarts. Put in about 1/2 tsp alum in each
jar.
Back: blank
---
# Martha Yetka's Plain Dill Pickles
*Recipe from the kitchen of Martha Yetka*
*Makes about 7 quarts*
## Ingredients
- Cucumbers (enough to fill 7 quart jars or equivalent pint jars)
- 13 cups water
- 1 cup vinegar
- 1 cup salt
- Fresh dill
- Grape leaves (if available)
- 1/2 tsp alum per jar
## Instructions
1. Gather cucumbers, wash, and brush well and drain.
2. Pack cucumbers into quart or pint jars along with dill (placed at bottom, middle, and top of each jar) and grape leaves if available.
3. Make a brine of 13 cups of water, 1 cup vinegar, and 1 cup salt. Heat until hot.
4. Pour the hot brine over the packed cucumbers in the jars.
5. Add 1/2 tsp alum to each jar.
6. Leave the jars in a warm place until the brine begins to cloud up, approximately 3 to 4 days.
7. Once clouding begins, put the jars away in a place where they will not need to be moved until they are through working (fermenting). -
Alice Hills Pickles
(1 1/4 lb = 1 qt.)
Alice Hills Pickles
4 c Water Bring to a boil
4 c White Vinegar and then pour
4 c Sugar over sliced pickles
6 t Salt in the jars.
1 Dill head in each Jar.
Process for - 3 min.
Above ingredients enough for - 6-7 qts.
Back: blank
---
# Alice Hills Pickles
*Recipe from the kitchen of Alice Hill*
*Yields 6–7 quarts*
## Ingredients
- 4 cups water
- 4 cups white vinegar
- 4 cups sugar
- 6 tsp salt
- 1 dill head per jar
- Sliced cucumbers (to fill jars)
## Instructions
1. Slice cucumbers and pack into quart jars, placing 1 dill head in each jar.
2. Combine water, white vinegar, sugar, and salt in a pot. Bring to a boil.
3. Pour the hot brine over the sliced cucumbers in the jars.
4. Process (water bath can) for 3 minutes. -
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.
---
# 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. -
Saccharin Pickles
Saccharin Pickles
Wash cucumbers and dry
thoroly. 2 qts of vinegar 1/4 c
salt, 1½ tsp ground cinnamon
½ tsp ground cloves, ½ tsp allspice
3 tbsp dry ground mustard, 2 tsp
powdered alum. 1tsp saccharin
½ c. of prepared horse radish
mix ingredients thoroly and
Back:
pour over cucumbers packed
in jars - This amount is
sufficient to cover 4 qts of
pickles
---
# Saccharin Pickles
*Makes enough brine to cover 4 quarts of pickles*
## Ingredients
- Cucumbers, washed and dried thoroughly
- 2 qts vinegar
- 1/4 c salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 3 Tbsp dry ground mustard
- 2 tsp powdered alum
- 1 tsp saccharin
- 1/2 c prepared horseradish
## Instructions
1. Wash cucumbers and dry thoroughly.
2. Mix all remaining ingredients thoroughly.
3. Pour brine mixture over cucumbers packed in jars. -
Chili Sauce
Chili Sauce. (Mrs. Blooms recipe)
1 pk. ripe tomatoes
2 c. chopped onions 1 tbsp cinnamon
3 " green peppers 1 " ginger
3 c. sugar 1 " nutmeg
1/2 c. salt 1 tsp or a little
1 1/2 qts vinegar less of cayenne
pepper.
Back: blank
---
# Chili Sauce
*Recipe from the kitchen of Mrs. Bloom*
## Ingredients
- 1 peck ripe tomatoes
- 2 cups chopped onions
- 3 cups green peppers
- 3 cups sugar
- 1/2 cup salt
- 1 1/2 qts vinegar
- 1 Tbsp cinnamon
- 1 Tbsp ginger
- 1 Tbsp nutmeg
- 1 tsp cayenne pepper (or a little less)
## Instructions
1. Combine all ingredients.
2. Cook and process as desired for chili sauce. -
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
Back: blank
---
# 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. -
Double-Good Blueberry Pie
Double-Good Blueberry Pie
It really is double-good! And it's easy to do, too.
You will need a 9-inch baked pie shell. Combine
together in a saucepan:
3 tablespoons cornstarch
3/4 cup sugar
1/8 teaspoon salt
1/4 cup water
2 cups blueberries
Cook over medium heat, stirring constantly, until
the mixture comes to a boil and has thickened.
Cook an additional 2 or 3 minutes until the sauce
has a shiny look. The mixture will be quite thick.
Remove from the heat and stir in:
1 tablespoon lemon juice
1 tablespoon butter
Set to cool. When sauce is cooled, stir in 2 cups
fresh, raw blueberries. Fill pie shell and chill.
Serve with generous dollop of whipped cream.
Double-good blueberry pie is always a popular
addition to any family picnic or gathering.
Back: blank
---
# Double-Good Blueberry Pie
## Ingredients
- 1 9-inch baked pie shell
- 3 Tbsp cornstarch
- 3/4 cup sugar
- 1/8 tsp salt
- 1/4 cup water
- 2 cups blueberries (cooked)
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 2 cups fresh, raw blueberries
- Whipped cream, for serving
## Instructions
1. Combine cornstarch, sugar, salt, water, and 2 cups blueberries together in a saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened.
3. Cook an additional 2 or 3 minutes until the sauce has a shiny look. The mixture will be quite thick.
4. Remove from the heat and stir in the lemon juice and butter.
5. Set aside to cool.
6. When the sauce is cooled, stir in 2 cups fresh, raw blueberries.
7. Fill the baked pie shell with the blueberry mixture and chill.
8. Serve with a generous dollop of whipped cream. -
Strawberry Meringue Pie Alla Lido
STRAWBERRY MERINGUE PIE
ALLA LIDO
Twelve 2-inch-square saltine crackers
(unsalted tops)
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar, divided
1 teaspoon vanilla
1/2 cup chopped pecans
1 bar (4 ounces) sweet cooking chocolate
1 tablespoon butter or margarine
4 cups hulled strawberries
1 cup heavy cream whipped with
2 tablespoons confectioners' sugar
With rolling pin coarsely crush crack-
ers in plastic food bag. Sprinkle 2 table-
spoons cracker crumbs on bottom of well-
greased 9-inch pie plate; reserve remaining
crumbs. In small deep bowl beat egg whites
until foamy; add cream of tartar and salt.
Beat until soft peaks form. Gradually beat
in granulated sugar 1 tablespoon at a time,
beating until very stiff and sugar is com-
pletely dissolved. Beat in vanilla just until
blended. Fold in pecans and remaining
cracker crumbs. With spatula spread over
bottom and up sides of prepared pie plate,
pushing up sides slightly above rim of pie
plate to form a shell. Bake in preheated
325° oven 30 minutes or until golden and
hard to the touch. Cool on wire rack (shell
will crack slightly on cooling). In small
saucepan over low heat melt chocolate with
butter; stir to blend. With metal spoon
drizzle chocolate mixture all over cooled
meringue shell; let set at least 15 minutes.
Reserving 2 whole strawberries for garnish,
cut remaining berries in half, larger ones
in quarters. Spoon into pie shell. Top with
dollops of whipped cream or cream piped
through pastry bag. Garnish with whole
berries. Chill until serving time. Best served
same day; cut in wedges to serve (pie will
crumble slightly). Makes 8 servings. Per
serving: 566 cal, 8 g pro, 74 g car, 28 g fat,
44 mg chol with butter, 40 mg chol with
margarine
Back: blank
---
# Strawberry Meringue Pie Alla Lido
*Makes 8 servings*
## Ingredients
- 12 two-inch-square saltine crackers (unsalted tops)
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1 bar (4 oz) sweet cooking chocolate
- 1 Tbsp butter or margarine
- 4 cups hulled strawberries
- 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar
## Instructions
1. With a rolling pin, coarsely crush crackers in a plastic food bag.
2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs.
3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form.
4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved.
5. Beat in vanilla just until blended.
6. Fold in pecans and remaining cracker crumbs.
7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell.
8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch.
9. Cool on a wire rack (shell will crack slightly on cooling).
10. In a small saucepan over low heat, melt chocolate with butter; stir to blend.
11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.
12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell.
13. Top with dollops of whipped cream or cream piped through a pastry bag.
14. Garnish with the 2 reserved whole berries.
15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly). -
Aletha's Strawberry Pie
Aletha's Strawberry Pie
1 Baked pie shell - Cooled
1 pint fresh berries stemmed
washed & laid in pie shell
1 package frozen strawberries
3/4 C. sugar
1/4 C. flour
Pinch salt
Cook above until
thickened. While still
hot pour in 1/4 C.
Strawberry Jello
powder. Stir until
dissolved
Cool
Pour over berries
Chill
Back:
Communicate
---
# Aletha's Strawberry Pie
*Recipe from the kitchen of Aletha*
## Ingredients
- 1 baked pie shell, cooled
- 1 pint fresh strawberries, stemmed, washed, and laid in pie shell
- 1 package frozen strawberries
- 3/4 cup sugar
- 1/4 cup flour
- Pinch of salt
- 1/4 cup strawberry Jello powder
## Instructions
1. Stem, wash, and lay the fresh berries in the cooled baked pie shell.
2. Combine the frozen strawberries, sugar, flour, and salt in a saucepan.
3. Cook the mixture until thickened.
4. While still hot, pour in 1/4 cup strawberry Jello powder and stir until dissolved.
5. Cool the mixture.
6. Pour the cooled mixture over the berries in the pie shell.
7. Chill until set. -
Peanut Butter Pie
1 Baked 9" pie shell Peanut Butter Pie
1 cup Creamy Peanut Butter
1/2 C superfine sugar
6 T half & half or milk
1 C whipping Cream - whipped till stiff
Peanuts for garnish
Cream peanut butter, sugar & milk in
large mixing bowl. Whip Cream & fold into
peanut Butter Mixture. When mixed well
pour into pie shell. Chill several hrs.
Garnish with nuts.
note. May substitute non-dairy whipped topping
Shave Bittersweet Choc. over top
Back: blank
---
# Peanut Butter Pie
## Ingredients
- 1 baked 9" pie shell
- 1 cup creamy peanut butter
- 1/2 cup superfine sugar
- 6 Tbsp half & half or milk
- 1 cup whipping cream, whipped until stiff
- Peanuts for garnish
## Instructions
1. Cream peanut butter, sugar, and milk together in a large mixing bowl.
2. Whip the cream until stiff.
3. Fold whipped cream into the peanut butter mixture.
4. When mixed well, pour into the baked pie shell.
5. Chill several hours.
6. Garnish with nuts.
> **Note:** May substitute non-dairy whipped topping. Shave bittersweet chocolate over top. -
Strawberry Mile High Pie
Here's what's cookin': Strawberry Mile High Pie
Recipe from the kitchen of: Eleanor Campbell Serves:
1 C sugar
2 egg whites (room temp) Put out a
1 T lemon juice few minutes
Pinch Salt before serving
1 pkg 10 oz strawberries - thawed
1 1/2 C frozen Cool whip
2 baked pie shells - deep dish
Put egg whites, sugar, lemon juice
salt & strawberries in large
mixing bowl. Beat on high speed
15 min. Fold in Topping & pour into
shells. Freeze until served. Cover with
saran wrap after it freezes.
Back: blank
---
# Strawberry Mile High Pie
*Recipe from the kitchen of Eleanor Campbell*
## Ingredients
- 1 cup sugar
- 2 egg whites (room temperature)
- 1 Tbsp lemon juice
- Pinch of salt
- 1 pkg (10 oz) strawberries, thawed
- 1 1/2 cups frozen Cool Whip
- 2 baked pie shells, deep dish
## Instructions
1. Put egg whites, sugar, lemon juice, salt, and strawberries in a large mixing bowl.
2. Beat on high speed for 15 minutes.
3. Fold in topping (Cool Whip) and pour into shells.
4. Freeze until served.
5. Cover with saran wrap after it freezes.
6. Put out a few minutes before serving. -
Chocolate Zucchini Cake
Chocalate Zucchini Cake
2 1/2 c regular all purpose flour unsifted
1/2 c coaoa
2 1/2 tsps baking powder
1 1/2 tsps soda
1 tsp each salt and cinnamon
3/4 c soft butter or margarine
2 c sugar
3 eggs
2 tsps each vanilla and grated orange peel
2 c coarsely shredded zucchini
1/2 c milk
1 c chopped pecans or walnuts
glaze
Combine the flour, cocoa, baking powder, soda
sale and cinnamon, set aside. With rotary
Back:
beater beat together the butter and sugar
till smoothly blended. Add the eggs one at a
time, beating well after each addition. With a
spoon stir in the vanilla, orange peel, and
Zucchini. Alternately stir the dry ingredients
and milk into zucchini mix including nutswi
last addition. Pour batter into greased and
floured 10 in tube pan or bunt pan. Bake in
350 oven for 1 hour or till a wooden pick in
center comes out clean. Cool in pan 15 min. Tur
out on wire rack to coolthoroughly. Drizzle
glaze over cake. Cut in thin slices to serve.
makes 10 to 12 servings. GLAZE: Mix together
2 cups powdered sugar, 3 tbs milk and 1 tsp
vanilla, beat til smooth
---
# Chocolate Zucchini Cake
*Makes 10 to 12 servings*
## Ingredients
### Cake
- 2 1/2 cups regular all-purpose flour, unsifted
- 1/2 cup cocoa
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup soft butter or margarine
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp grated orange peel
- 2 cups coarsely shredded zucchini
- 1/2 cup milk
- 1 cup chopped pecans or walnuts
### Glaze
- 2 cups powdered sugar
- 3 Tbsp milk
- 1 tsp vanilla
## Instructions
### Cake
1. Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside.
2. With a rotary beater, beat together the butter and sugar until smoothly blended.
3. Add the eggs one at a time, beating well after each addition.
4. With a spoon, stir in the vanilla, orange peel, and zucchini.
5. Alternately stir the dry ingredients and milk into the zucchini mixture, adding the nuts with the last addition.
6. Pour batter into a greased and floured 10-inch tube pan or bundt pan.
7. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.
8. Cool in pan 15 minutes, then turn out on a wire rack to cool thoroughly.
### Glaze
1. Mix together 2 cups powdered sugar, 3 Tbsp milk, and 1 tsp vanilla; beat until smooth.
### Assembly
1. Drizzle glaze over cooled cake.
2. Cut in thin slices to serve.