Browse Items (1268 total)
Sort by:
-
Chow Chow
Chow. Chow.
1½ qts vinegar
3 c. sugar ground
2 tb sp each of mustard
ginger tumuric & mustard
seed) 3 tb sp celery seed
½ tsp. red pepper chop
fine, ½ pk. of green tomatoes
2 large cabbages 6 large onions
Back:
chop fine and boil
5 min
---
# Chow Chow
*Yield: approximately 12 to 16 pint jars*
## Ingredients
### Vegetables
- 1/2 peck (approximately 5 to 6 lbs) green tomatoes, chopped fine
- 2 large cabbages, chopped fine
- 6 large onions, chopped fine
### Brine
- 1 1/2 qts white vinegar
- 3 cups sugar
- 2 Tbsp ground mustard
- 2 Tbsp ground ginger
- 2 Tbsp turmeric
- 2 Tbsp mustard seed
- 3 Tbsp celery seed
- 1/2 tsp red pepper
## Instructions
1. Chop green tomatoes, cabbage, and onions fine and combine in a large bowl or crock.
2. Combine vinegar, sugar, ground mustard, ginger, turmeric, mustard seed, celery seed, and red pepper in a large non-reactive pot. Stir to combine.
3. Add chopped vegetables to the brine.
4. Bring to a boil over medium-high heat and boil 5 minutes, stirring occasionally.
5. Pack immediately into sterilized jars, filling to within 1/4 inch of rim.
6. Seal jars while hot. Process in a boiling water bath according to current canning guidelines. -
Chili Sauce
Chili Sauce.
12 large ripe tomatoes
2 large onions (chop & mix)
4 medium sized green peppers
2 tbs salt 1tbs ground
1 tbs sugar cinnamon
3 c vinegar,
boil 1½ hrs. stir
frequently
Mrs. Selmser recipe
Back: blank
---
# Chili Sauce
*Recipe from the kitchen of Mrs. Selmser*
## Ingredients
- 12 large ripe tomatoes
- 2 large onions, chopped and mixed
- 4 medium-sized green peppers
- 2 Tbsp salt
- 1 Tbsp ground cinnamon
- 1 Tbsp sugar
- 3 cups vinegar
## Instructions
1. Chop tomatoes, onions, and green peppers and combine.
2. Add salt, ground cinnamon, sugar, and vinegar.
3. Boil for 1 1/2 hours, stirring frequently. -
Beet Pickle
Beet Pickle.
Boil Beets until tender, and
-thin out, & place in sterilized
jars. Boil 1 cup sugar & more
to 1 cup of vinegar, and pour
for the beets. Place a whole
clove here & there in jars and
seal.
Back: blank
---
# Beet Pickle
## Ingredients
- Beets (approx. 1 - 1 1/2 lbs)
- 1 cup sugar (or more to taste)
- 1 cup vinegar
- Whole cloves
## Instructions
1. Boil beets until tender.
2. Peel and place in sterilized jars.
3. Boil 1 cup sugar and more to 1 cup of vinegar.
4. Pour the hot brine over the beets.
5. Place a whole clove here and there in the jars.
6. Seal. -
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
Back: blank
---
# 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. -
15 Minute Cuke Pickles
15 min Cuke pickles
4 qt cukes sliced or chunked 1 tsp Black pepper
3 c. water 1 tsp ground cloves
5 c Cider Vinegar 1 tsp cinnamon
5 c sugar 3 tsp salt
Use select fresh cukes, wash, soak in cold
water short time. Mix vinegar, sugar, water
salt & spice. Put on stove & let stand bail
Drain cukes. Add vinegar mixture & allow
to bail again. Bail 5 min then put in jars
& seal while hot.
Back: blank
---
# 15 Minute Cuke Pickles
## Ingredients
- 4 qt cucumbers, sliced or chunked
- 3 c water
- 5 c cider vinegar
- 5 c sugar
- 1 tsp black pepper
- 1 tsp ground cloves
- 1 tsp cinnamon
- 3 tsp salt
## Instructions
1. Select fresh cucumbers, wash, and soak in cold water a short time.
2. Mix vinegar, sugar, water, salt, and spices together.
3. Put on stove and let come to a boil.
4. Drain cucumbers.
5. Add vinegar mixture to cucumbers and allow to boil again.
6. Boil 5 minutes, then put in jars and seal while hot. -
Turmeric Pickles
Here's what's cookin' Tumeric Serves
Recipe from the kitchen of
Peel & slice one dozen Cucumbers &
3 onions. Sprinkle with salt & let
stand over nite. Drain thoroughly in
morning. 1 pt. Vinegar, 1 C of sugar,
2 tsp of mustard see, 2 tsp celery
seed. 1 tsp of tumeric powder.
1 stick of cinnnamon bark. Put all together
including sliced cucumbers & onions
& bail 20 min.
Back: blank
---
# Turmeric Pickles
## Ingredients
- 12 cucumbers, peeled and sliced
- 3 onions, sliced
- Salt (for overnight soak)
- 1 pt. vinegar
- 1 cup sugar
- 2 tsp mustard seed
- 2 tsp celery seed
- 1 tsp turmeric powder
- 1 stick cinnamon bark
## Instructions
1. Peel and slice one dozen cucumbers and 3 onions.
2. Sprinkle with salt and let stand overnight.
3. Drain thoroughly in the morning.
4. Combine vinegar, sugar, mustard seed, celery seed, turmeric powder, and cinnamon bark in a pot.
5. Add the drained sliced cucumbers and onions.
6. Bring all together and boil for 20 minutes. -
Filled Cookies
[front of card]
Spry Cook Book
Filled Cookies
1 cup shortening 1 tsp vanilla
2 cups brown sugar 1 pound pitted dates
2 eggs beaten 2/3 cup orange juice
3 1/3 cups sifted all purpose flour 2 tbsp honey
2 tsp baking powder
1 tsp salt
Method
1 Use the butter cake method of
mixing 2 shape dough into
two rolls about 3 in in diameter
Back:
3) wrap in wax paper and chill one
night in a cool place. (Filling) Cook
dates and orange juice in top of
double boiler untill hot mass.
Stir in honey and cool. Cut
chilled dough into thin slices and
place on greased Baking sheet
add tsp of filling and top with
a second slice. Bake at
375° for 12-15 min.
---
# Filled Cookies
*From Spry Cookbook*
## Ingredients
### Cookie Dough
- 1 cup shortening (Spry)
- 2 cups brown sugar
- 2 eggs, beaten
- 3 1/3 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla
### Date Filling
- 1 lb pitted dates
- 2/3 cup orange juice
- 2 Tbsp honey
## Instructions
### Cookie Dough
1. Cream shortening and brown sugar together until light and fluffy.
2. Add beaten eggs and vanilla; mix well.
3. Sift together flour, baking powder, and salt; add to creamed mixture and mix until a firm dough forms.
4. Divide dough in half and shape each half into a log approximately 3 inches in diameter.
5. Wrap each log in wax paper and refrigerate overnight.
### Date Filling
1. Combine dates and orange juice in the top of a double boiler.
2. Cook over boiling water, stirring occasionally, until the mixture forms a thick, cohesive paste.
3. Stir in honey.
4. Cool completely before using.
### Assembly and Baking
1. Preheat oven to 375°F. Grease baking sheets.
2. Remove chilled dough logs from refrigerator and slice into thin rounds approximately 1/8 to 1/4 inch thick.
3. Place half the slices on prepared baking sheets.
4. Place 1 tsp of cooled date filling in the center of each slice.
5. Top each with a second dough slice and press edges gently to seal.
6. Bake at 375°F for 12 to 15 minutes until lightly golden at edges.
7. Cool on pan for a few minutes before transferring to a wire rack. -
Crispy Lunch Pickles
Crispy Lunch Pickles
25-30 medium cukes and 8 large white onions
1/2 c pickling salt
2 large sweet red peppers
5 cups cider vinegar
5 cups sugar
2 tblsp mustard seed
1 tsp tumeric
1/2 tsp cloves
Slice cukes thin as possible. Chop onions and
peppers. Combine with cukes and salt. Let sta
stand 3 hrs and drain. Combine vinegar, sugar
and spices in large kettle and bring to boil.
Add drained vegetables. Heat thoroughly but
DO NOT BOIL. Pack in jars, seal at once.
Back: blank
---
# Crispy Lunch Pickles
## Ingredients
- 25–30 medium cucumbers
- 8 large white onions
- 1/2 cup pickling salt
- 2 large sweet red peppers
- 5 cups cider vinegar
- 5 cups sugar
- 2 Tbsp mustard seed
- 1 tsp turmeric
- 1/2 tsp cloves
## Instructions
1. Slice cucumbers as thin as possible.
2. Chop onions and peppers.
3. Combine onions and peppers with cucumbers and salt. Let stand 3 hours, then drain.
4. Combine vinegar, sugar, and spices in a large kettle and bring to a boil.
5. Add drained vegetables. Heat thoroughly but **DO NOT BOIL**.
6. Pack into jars and seal at once. -
Zucchini Provencale
ZUCCHINI PROVENCALE
·(Basic Recipe—Makes 4 servings)
1 onion, thinly sliced and separated into rings
1 green pepper, cut in thin strips
1 clove garlic, minced
2 tablespoons olive or cooking oil
3 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup sliced pitted ripe olives
1 teaspoon dried basil leaves
3/4 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
RANGE TOP METHOD: Cook onion, green pepper and
garlic in hot oil in a 12-inch skillet 5 minutes, stirring
frequently. Add zucchini, tomatoes, tomato paste, olives,
dried basil, salt, bay leaf and pepper. Cover and simmer
10 minutes, stirring frequently. Remove cover. Continue
cooking, stirring frequently, until vegetables are tender,
about 10 minutes.
Back:
MICROWAVE OVEN METHOD: Use ingredients listed
in basic recipe. Combine onion, green pepper, garlic and
oil in a 3-quart glass casserole. Cover. Microwave on
high 5 minutes or until onions are transparent. Stir in
zucchini. Microwave, covered, 5 minutes. Add tomatoes,
tomato paste, olives, dried basil, salt, bay leaf and pepper.
Microwave 10 minutes or until vegetables are tender,
stirring 3 times. Cover and let stand 5 minutes.
ELECTRIC SKILLET METHOD: Use ingredients listed
in basic recipe. Add oil to skillet and heat to 350 degrees.
Add onion, green pepper and garlic. Saute until onion is
transparent, about 5 minutes, stirring frequently. Add
tomatoes, tomato paste, olives, basil, salt, bay leaf and
pepper. Cover and simmer, with vent closed, 10 minutes.
Open vent and continue cooking 10 more minutes, stir-
ring occasionally.
---
# Zucchini Provencale
*Makes 4 servings*
## Ingredients
- 1 onion, thinly sliced and separated into rings
- 1 green pepper, cut in thin strips
- 1 clove garlic, minced
- 2 Tbsp olive or cooking oil
- 3 medium zucchini, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup sliced pitted ripe olives
- 1 tsp dried basil leaves
- 3/4 tsp salt
- 1 bay leaf
- 1/4 tsp pepper
## Instructions
### Range Top Method
1. Cook onion, green pepper, and garlic in hot oil in a 12-inch skillet for 5 minutes, stirring frequently.
2. Add zucchini, tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
3. Cover and simmer 10 minutes, stirring frequently.
4. Remove cover. Continue cooking, stirring frequently, until vegetables are tender, about 10 minutes.
### Microwave Oven Method
1. Combine onion, green pepper, garlic, and oil in a 3-quart glass casserole. Cover.
2. Microwave on high 5 minutes or until onions are transparent.
3. Stir in zucchini. Microwave, covered, 5 minutes.
4. Add tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
5. Microwave 10 minutes or until vegetables are tender, stirring 3 times.
6. Cover and let stand 5 minutes.
### Electric Skillet Method
1. Add oil to skillet and heat to 350°F.
2. Add onion, green pepper, and garlic. Sauté until onion is transparent, about 5 minutes, stirring frequently.
3. Add tomatoes, tomato paste, olives, basil, salt, bay leaf, and pepper.
4. Cover and simmer, with vent closed, 10 minutes.
5. Open vent and continue cooking 10 more minutes, stirring occasionally. -
Amaretti (Macaroons)
AMARETTI
(Macaroons)
(Third Place Winner, Italian Cookies)
2/3 cup blanched almonds
2 egg whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
Grate almonds fine in food processor or
blender. Beat the egg whites until stiff
and add sugar gradually, beating con-
stantly. Add the almonds and the almond
extract. Drop by teaspoonsful onto a but-
tered baking sheet 1 1/2 inches apart. Bake
at 300 degrees for 12 to 15 minutes or
until cookies are brown. Yields 2 dozen.
Back: blank
---
# Amaretti (Macaroons)
*Yields 2 dozen*
## Ingredients
- 2/3 cup blanched almonds
- 2 egg whites
- 1/2 cup superfine sugar
- 1/2 tsp almond extract
## Instructions
1. Grate almonds fine in a food processor or blender.
2. Beat the egg whites until stiff.
3. Add sugar gradually, beating constantly.
4. Add the ground almonds and the almond extract; mix to combine.
5. Drop by teaspoonsful onto a buttered baking sheet, spacing cookies 1 1/2 inches apart.
6. Bake at 300°F for 12 to 15 minutes, or until cookies are brown. -
Honey Grahams Special
Here's what's cookin': Honey Grahams Special Serves: 10
Recipe from the kitchen of: Miriam B. Lao
2 cups chocolate pudding
48 Graham crackers
2 tablespoon sugar
1 cup heavy cream, whipped
1 teaspoon vanilla
Use packaged or home
made chocolate pudding
Whip cream, add sugar
and vanilla. Layer
Graham crackers
Back:
and pudding until about
6 layers high. Frost the
top and sides with the
whipped cream. Chill
several hours in the refrigerator
Slice thinly to serve.
---
# Honey Grahams Special
*Recipe from the kitchen of Miriam B. Lao*
*Serves 10*
## Ingredients
- 2 cups chocolate pudding (packaged or homemade)
- 48 graham crackers
- 2 Tbsp sugar
- 1 cup heavy cream, whipped
- 1 tsp vanilla
## Instructions
1. Use packaged or homemade chocolate pudding.
2. Whip the cream, then add the sugar and vanilla.
3. Layer graham crackers and pudding until about 6 layers high.
4. Frost the top and sides with the whipped cream.
5. Chill several hours in the refrigerator.
6. Slice thinly to serve. -
Not Just Spinach Pie
NOT JUST SPINACH PIE
¼ cup olive or salad oil
½ cup chopped onions
¼ cup chopped scallions
2 pounds any combination of fresh
greens (spinach, chicory, collard
greens, kale)
¼ cup chopped parsley
1 teaspoon dried dill
½ teaspoon oregano
⅛ teaspoon pepper
⅓ cup milk
½ pound Feta cheese, finely
crumbled or 1 (8-ounce) carton
cottage cheese, well drained
¼ cup grated Parmesan cheese
4 eggs, lightly beaten
1 (10-ounce) package frozen patty
shells (6 shells), thawed
In a heavy 10 or 12-inch skillet, heat
oil; add onions and scallions, saute until
soft. Remove stems and damaged leaves
from greens. Wash thoroughly, pat dry;
chop coarsely. Stir greens into skillet.
Cover; cook 5 minutes. Add parsley, dill,
oregano and pepper; cook, uncovered, 10
minutes longer, until most of the liquid
has evaporated. Turn mixture into a large
bowl; stir in milk. Cool slightly; add
cheeses. Gradually stir in eggs, mixing
well. Set aside. Place 3 thawed patty
shells in a stack on a lightly floured board.
Roll out to form a 13x8-inch rectangle.
Line bottom of a 12x7x2-inch baking
dish with pastry; spread spinach mixture
over filling. Roll out remaining pastry
shells; fit over filling, pressing pastry gen-
tly against sides of dish; brush with melt-
ed butter; prick pastry to allow steam to
escape. Bake in a 425-degree oven for 25
minutes, until pastry is golden brown.
Cool slightly, cut in squares. Yields 6 to 8
Back: blank
---
# Not Just Spinach Pie
*Yields 6 to 8*
## Ingredients
- 1/4 cup olive or salad oil
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 2 pounds any combination of fresh greens (spinach, chicory, collard greens, kale)
- 1/4 cup chopped parsley
- 1 tsp dried dill
- 1/2 tsp oregano
- 1/8 tsp pepper
- 1/3 cup milk
- 1/2 pound Feta cheese, finely crumbled, or 1 (8-ounce) carton cottage cheese, well drained
- 1/4 cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 (10-ounce) package frozen patty shells (6 shells), thawed
- Melted butter, for brushing (amount unspecified)
## Instructions
1. In a heavy 10 or 12-inch skillet, heat oil. Add onions and scallions; sauté until soft.
2. Remove stems and damaged leaves from greens. Wash thoroughly, pat dry, and chop coarsely. Stir greens into skillet.
3. Cover and cook 5 minutes. Add parsley, dill, oregano, and pepper; cook uncovered 10 minutes longer, until most of the liquid has evaporated.
4. Turn mixture into a large bowl; stir in milk. Cool slightly, then add cheeses. Gradually stir in eggs, mixing well. Set aside.
5. Place 3 thawed patty shells in a stack on a lightly floured board. Roll out to form a 13x8-inch rectangle.
6. Line the bottom of a 12x7x2-inch baking dish with the rolled pastry. Spread the spinach mixture over the pastry.
7. Roll out the remaining 3 patty shells; fit over the filling, pressing the pastry gently against the sides of the dish. Brush with melted butter; prick the pastry to allow steam to escape.
8. Bake in a 425°F oven for 25 minutes, until pastry is golden brown.
9. Cool slightly, then cut into squares.