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Green Tomato Relish
Green Tomato Relish
This recipe makes 6 pints and you'll wish it
made more. Put the following ingredients through
a food chopper, using a medium blade:
12 pounds green tomatoes
5 red peppers
6 green peppers
6 onions
Sprinkle thoroughly with 1/2 cup salt. Let stand
overnight. Drain thoroughly.
Add:
5 cups sugar
1-1/2 quarts cider vinegar
1 teaspoon ground cinnamon
Simmer slowly for 1 hour. Mix together:
1 teaspoon turmeric
1 teaspoon mustard
2 tablespoons flour
Stir into the mixture and cook 15 minutes
longer, stirring from time to time to prevent stick-
ing. Pack into hot, sterilized jars and seal at once.
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# Green Tomato Relish
## Ingredients
- 12 lbs green tomatoes
- 5 red peppers
- 6 green peppers
- 6 onions
- 1/2 cup salt
- 5 cups sugar
- 1-1/2 quarts cider vinegar
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp mustard
- 2 Tbsp flour
## Instructions
1. Put the green tomatoes, red peppers, green peppers, and onions through a food chopper using a medium blade.
2. Sprinkle thoroughly with 1/2 cup salt. Let stand overnight. Drain thoroughly.
3. Add the sugar, cider vinegar, and ground cinnamon. Simmer slowly for 1 hour.
4. Mix together the turmeric, mustard, and flour.
5. Stir into the mixture and cook 15 minutes longer, stirring from time to time to prevent sticking.
6. Pack into hot, sterilized jars and seal at once.
*Makes 6 pints.* -
Green Vegetable Sea Salad
GREEN VEGETABLE SEA
SALAD
Four servings
1 pound frozen cod fillets
½ cup chicken broth
½ cup vinegar
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon ground pepper
2 teaspoons cornstarch
1 tablespoon water
¼ cup oil
1 cup peas, cooked
1 cup cut green beans, cooked
⅓ cup radishes
⅓ cup sliced green onions
¼ cup mayonnaise
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Let fish stand, unwrapped, at
room temperature 15 to 20
minutes. Cut fish into 1-inch
cubes. In medium skillet, com-
bine chicken broth, vinegar,
ginger, salt and pepper. Place
fish into skillet. Cover and sim-
mer about 10 to 15 minutes or
until fish is opaque. Remove
fish. Dissolve cornstarch in
water; add to mixture. Stir until
thickened. Add oil. In large
bowl, mix peas, beans, ra-
dishes, green onions, and place
fish on top of vegetables. Pour
sauce over all. Chill completely
in refrigerator, at least 2 hours.
Stir in mayonnaise. Serve on
lettuce leaf. Garnish with sliced
hard cooked eggs, if desired.
---
# Green Vegetable Sea Salad
*Yields four servings*
## Ingredients
- 1 pound frozen cod fillets
- 1/2 cup chicken broth
- 1/2 cup vinegar
- 1 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground pepper
- 2 tsp cornstarch
- 1 Tbsp water
- 1/4 cup oil
- 1 cup peas, cooked
- 1 cup cut green beans, cooked
- 1/3 cup radishes
- 1/3 cup sliced green onions
- 1/4 cup mayonnaise
## Instructions
1. Let fish stand, unwrapped, at room temperature 15 to 20 minutes.
2. Cut fish into 1-inch cubes.
3. In a medium skillet, combine chicken broth, vinegar, ginger, salt, and pepper.
4. Place fish into skillet. Cover and simmer about 10 to 15 minutes or until fish is opaque.
5. Remove fish.
6. Dissolve cornstarch in water; add to mixture. Stir until thickened.
7. Add oil.
8. In a large bowl, mix peas, beans, radishes, and green onions. Place fish on top of vegetables.
9. Pour sauce over all.
10. Chill completely in refrigerator, at least 2 hours.
11. Stir in mayonnaise.
12. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired. -
Griddle Cakes
Griddle Cakes
1/4 tsp. salt.
1 cup sifted flour 3/4 cup milk
1 teasp. Calumet 1 egg.
1 1/2 tbls. shortening.
mix dry ingredients combine milk egg & stir
until smooth add shortening. bake on hot
well greased griddle. Serve hot with butter
and Log Cabin syrup. Makes 12 g. cakes
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# Griddle Cakes
## Ingredients
- 1 cup sifted flour
- 1 tsp Calumet (baking powder)
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 1 1/2 Tbsp shortening
## Instructions
1. Mix dry ingredients.
2. Combine milk and egg and stir until smooth.
3. Add shortening.
4. Bake on a hot, well-greased griddle.
5. Serve hot with butter and Log Cabin syrup.
Makes 12 griddle cakes. -
Grilled Salmon
Card 1 Front of recipe RCA0008-20260621-0150:
GRILLED SALMON BADCOCK CALENDAR 1992
1/3 cup butter, at room temperature
2 TB. lemon juice
2 TB. Dijon mustard
1/8 tsp. cayenne
1 TB. finely chopped parsley
6 large salmon steaks, 1-inch thick
salt and pepper to taste
Olive Oil
Beat the butter until creamy, gradually beat in
the lemon juice until mixture if fluffy. Beat
in the mustard, cayenne and parsley. Cover and
chill if made ahead; but, serve at room temper-
ature.
Card 1 Back of recipe RCA0008-20260621-0150:
Let coals burn for 30 minutes until a gray ask
forms. Spread coals out evenly. Lightly brush
salmon with olive oil; sprinkle with salt and
pepper. Set salmon on grill, 6 inches above
hot coals. Cook turning once with a wide
spatula until the fish flakes in center, about
5 minutes on each side.
Place steaks on serving platter, top each with
seasoned butter.
Serves 6.
---
# Grilled Salmon
*Badcock Calendar — 1992*
*Serves 6*
## Ingredients
### Seasoned Butter
- 1/3 cup butter, at room temperature
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1/8 tsp cayenne
- 1 Tbsp finely chopped parsley
### Salmon
- 6 large salmon steaks, 1-inch thick
- Salt and pepper to taste
- Olive oil
## Instructions
### Seasoned Butter
1. Beat the butter until creamy.
2. Gradually beat in the lemon juice until the mixture is fluffy.
3. Beat in the mustard, cayenne, and parsley.
4. Cover and chill if made ahead; but serve at room temperature.
### Salmon
1. Let coals burn for 30 minutes until a gray ash forms.
2. Spread coals out evenly.
3. Lightly brush salmon with olive oil; sprinkle with salt and pepper.
4. Set salmon on grill, 6 inches above hot coals.
5. Cook, turning once with a wide spatula, until the fish flakes in the center, about 5 minutes on each side.
### Assembly
1. Place steaks on a serving platter and top each with seasoned butter.
## Editor's Notes
- **Badcock Calendar** — this recipe originates from a promotional calendar issued by Badcock Home Furniture & More, a Florida-based furniture retailer known for producing annual recipe calendars. -
Grilled Tomatoes A La Mamour
GRILLED TOMATOES A LA MAMOUR–THE TAMPA TRIBUNE
4 large tomatoes, each cut in half
1 cup grated onion
1 bouillon cube, any flavor
1 cup grated soft white cheese
1 cup grated yellow Wisconsin cheddar
1 cup grated Livarot cheese
Salt and pepper to taste
Pinch of thyme
Milk
Cut tomatoes and set outside refrigerator while
preparing the topping. For the topping, mix to-
gether all other ingredients. Moisten the mix-
Card 1 Back:
ture with a spoon or so of milk, spread over
each tomato half and broil until dark and
bubbley. Serve immediately.
8 servings.
---
# Grilled Tomatoes A La Mamour
*The Tampa Tribune*
*8 servings*
## Ingredients
- 4 large tomatoes, each cut in half
- 1 cup grated onion
- 1 bouillon cube, any flavor
- 1 cup grated soft white cheese
- 1 cup grated yellow Wisconsin cheddar
- 1 cup grated Livarot cheese
- Salt and pepper to taste
- Pinch of thyme
- Milk (a spoonful or so, to moisten)
## Instructions
1. Cut tomatoes in half and set outside the refrigerator while preparing the topping.
2. For the topping, mix together all remaining ingredients (onion, bouillon cube, cheeses, salt, pepper, and thyme).
3. Moisten the mixture with a spoon or so of milk.
4. Spread the topping over each tomato half.
5. Broil until dark and bubbly.
6. Serve immediately. -
Grilled Vegetable Trio
Grilled Vegetable Trio
1 med. onion, sliced thin 1/2 clove garlic, minced
2 med. zucchini, 1/8-in. slices dash pepper
1/4 C. Parmesan cheese 2 Tbsp. butter, cut into bits
1/2 tsp. thyme leaves 2 med. tomatoes, quartered
Tear off a length of Heavy Duty Reynolds Wrap. Place onion in cen-
ter of foil in single layer; top with zucchini, cheese, seasonings, and
butter. Bring four corners of foil up together in pyramid shape. Fold
openings together loosely for heat circulation and expansion. Seal
by folding over ends and pressing to package. Grill over medium-
hot coals 20 minutes. Carefully open bundle; add tomatoes; reseal.
Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes
heated through. Makes: 4 servings.
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# Grilled Vegetable Trio
## Ingredients
- 1 medium onion, sliced thin
- 2 medium zucchini, 1/8-inch slices
- 1/4 cup Parmesan cheese
- 1/2 tsp thyme leaves
- 1/2 clove garlic, minced
- Dash pepper
- 2 Tbsp butter, cut into bits
- 2 medium tomatoes, quartered
## Instructions
1. Tear off a length of Heavy Duty Reynolds Wrap aluminum foil.
2. Place onion in center of foil in single layer; top with zucchini, cheese, seasonings, and butter.
3. Bring four corners of foil up together in pyramid shape.
4. Fold openings together loosely for heat circulation and expansion.
5. Seal by folding over ends and pressing to package.
6. Grill over medium-hot coals 20 minutes.
7. Carefully open bundle; add tomatoes; reseal.
8. Grill 20 to 30 minutes longer or until zucchini is tender and tomatoes are heated through.
Makes 4 servings. -
Ground Beef Casserole
Ground beef Casserole
1lb. ground beef - brown
in Skillet
salt & pepper
1 onion - sliced thin
1 carrot - " "
1 potatoe "
or celery soup
1 can cream of mushroom soup
1/2 cup water
mix water & soup together
Put gr. beef in bottom of casserole
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add layers of onion, carrots &
potatoe - Pour soup &
water mixture over top.
Bake 350 degrees 1 1/2 hrs.
diced gr. pepper may be added.
cheese topping may also be added.
put on last 15 mins.
(may use rice and peas also)
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# Ground Beef Casserole
## Ingredients
- 1 lb ground beef, browned in skillet
- Salt and pepper
- 1 onion, sliced thin
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1 can cream of mushroom soup (or celery soup)
- 1/2 cup water
## Instructions
1. Brown ground beef in skillet; season with salt and pepper.
2. Mix soup and water together.
3. Put ground beef in bottom of casserole dish.
4. Add layers of onion, carrots, and potato.
5. Pour soup and water mixture over top.
6. Bake at 350 degrees for 1 1/2 hours.
7. Diced green pepper may be added.
8. Cheese topping may also be added; put on for last 15 minutes.
9. May use rice and peas also. -
Ground Beef Casserole
Gr. Beef Casserole
1/2 lb. gr. beef browned
1 onion sliced
Sliced potatoes - par boiled
1/3 cup rice - cooked
Cheese chopped up
1/2 pkg. frozen peas
Put layer of each in casserole
Pour celery soup over top
and bake 350°
You may put cracker crumbs on top if
desired.
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# Ground Beef Casserole
## Ingredients
- 1/2 lb. ground beef, browned
- 1 onion, sliced
- Sliced potatoes, par boiled
- 1/3 cup rice, cooked
- Cheese, chopped up
- 1/2 pkg. frozen peas
- Celery soup
- Cracker crumbs (optional)
## Instructions
1. Brown the ground beef.
2. Par boil the sliced potatoes.
3. Cook the rice.
4. Put a layer of each ingredient (ground beef, onion, potatoes, rice, cheese, and peas) in a casserole dish.
5. Pour celery soup over the top.
6. Bake at 350°.
7. You may put cracker crumbs on top if desired. -
Guatemalan Chicken
Card 1 Front:
3 1/2 lb chicken cut up Guatemalan Chicken
1/2 onion slices
1 clove minced garlic
2 T. flour
1 t salt
2 c peeled tomatoes
1 c sour cream
1/2 grat. parm. cheese
Heat fat 1/4" in skillet, brown chicken-
when browned remove, drain except 2 T fat, add
onion & garlic until lightly brown. Blend in
flour, salt; add tomato & mix well.
Card 1 Back:
add chicken, cover, cook 35m.
until tender.
Do this Put chicken in serving dish - add
at sour cream & cheese to sauce,
(unclear) heat until hot, not boiling.
house) Pour over chicken.
5:00PM. Be at HAH.
---
# Guatemalan Chicken
## Ingredients
- 3 1/2 lbs chicken, cut up
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp flour
- 1 tsp salt
- 2 cups peeled tomatoes
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
## Instructions
1. Heat fat to 1/4 inch depth in a skillet. Brown chicken on all sides.
2. When browned, remove chicken and drain fat from skillet, leaving 2 Tbsp fat.
3. Add onion and garlic to skillet; cook until lightly browned.
4. Blend in flour and salt. Add tomatoes and mix well.
5. Add chicken back to skillet. Cover and cook 35 minutes until tender.
6. Remove chicken to a serving dish.
7. Add sour cream and cheese to the sauce in the skillet. Heat until hot but **not boiling**.
8. Pour sauce over chicken and serve. -
Ham, Take-A-Holiday Reynolds Oven Cooking Bag
HAM, TAKE-A-HOLIDAY REYNOLDS OVEN COOKING BAG
1 tablespoon flour
1 turkey size(19x23½")REYNOLDS OVEN COOKING BAG
12-16 pound fully-cooked ham, bone-in
Whole cloves
Preheat oven to 325 degrees. Shake flour in
Reynolds Oven Cooking Bag; place in roasting
pan at least two inches deep. Remove skin;
trim fat from ham; stud with cloves. Place ham
in bag. Close bag with nylon tie; make 6 half-
inch slits in top. Insert meat thermometer
through slit in bag.
Bake to 140 degrees or 2½-3¼ hours.
Makes: 16-22 servings.
Card 1 Back: blank
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# Ham, Take-A-Holiday Reynolds Oven Cooking Bag
*Makes 16–22 servings*
## Ingredients
- 1 Tbsp flour
- 1 turkey-size (19x23 1/2") Reynolds Oven Cooking Bag
- 12–16 pound fully-cooked ham, bone-in
- Whole cloves
## Instructions
1. Preheat oven to 325°F.
2. Shake flour in Reynolds Oven Cooking Bag; place bag in a roasting pan at least two inches deep.
3. Remove skin from ham; trim fat; stud with whole cloves.
4. Place ham in bag.
5. Close bag with nylon tie; make 6 half-inch slits in the top of the bag.
6. Insert meat thermometer through a slit in the bag into the ham.
7. Bake until internal temperature reaches 140°F, or 2 1/2–3 1/4 hours. -
Hamburg Steak
Hamburg Steak
1 1/2 3/4 lb. ground beef
1/2 1/4 c. soft bread crumbs.
1 1/2 c. milk
1 1/2 t. salt.
1/4 1/8 t. pepper
1 1/2 T. Worcestershire sauce.
1. Mix beef, crumbs, milk,
and seasonings together
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2. Heat shortening in
frying pan. Add meat
mixture by tablespoonfuls
+ flatten into thin cakes.
3. Cook cakes until golden
brown, turning once.
remove + keep hot in
oven or on low heat.
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# Hamburg Steak
## Ingredients
- 1 1/2 lb. ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk, and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into thin cakes.
3. Cook cakes until golden brown, turning once. Remove and keep hot in oven or on low heat. -
Hamburg Steak
Hamburg Stake
1½ lb. ground beef
½ cup soft bread krums.
1 c milk.
1t salt
¼ t pepper
1 t Worcestershire sauce.
1. Mix beef, crums, milk
and seasonings together
Card 1 Back:
2. Heat shorting in frying
pan. Add meat mixture
by tablespoonfuls &
flatten into cakes.
3. Cook cakes until
brown.
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# Hamburg Steak
## Ingredients
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into cakes.
3. Cook cakes until brown.