Garden cleanup

GREEN TOMATO RELISH   

 

1 peck (12 1/2 lbs.) green tomatoes, cored

12 large onions

2 Tbsp. noniodized salt

2 qts. vinegar

4 lbs. brown sugar

2 Tbsp. celery seed

2 Tbsp. mustard seed

2 Tbsp. allspice

Grind tomatoes and onions. Add salt. Let mixture stand overnight in a cloth bag to drain. Next day, mix remaining ingredients with tomatoes and onions. Bring mixture to boil and boil gently for 30 minutes. Remove from heat and seal in sterile jars. Process 10 minutes in boiling water bath. Makes 12 pints relish.

 

CARROT COOKIES  

 

1 c. white sugar

1/2 c. shortening

1 egg

1 tsp. lemon extract

1/2 c. shredded carrots

1/2 c. raisins

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

Cream sugar and shortening. Beat in egg and lemon extract. Sift dry ingredients together and add with carrots and raisins, mixing well. Drop by teaspoonfuls onto greased baking sheet. Bake at 400° for 10-12 minutes. (from a 1962 Workbasket magazine)  My grandkids love these.

 

FREEZING TOMATOES

 

Have you tried this method? Wash dirt off tomatoes and wipe dry with paper towels. Put tomatoes in resealable plastic bags,  remove excess air, seal and freeze. There is no need to peel the tomatoes as the skins will slip right off if you run them under hot water when you are ready to use them, or you can just let them defrost and slip the skins off. You can place tomatoes on a cookie sheet and freeze them before putting them into the plastic bag. This step can help prevent them from sticking together in the freezer bag.

 

BROCCOLI CHEESE SOUP   

 

2 c. sliced fresh carrots

1 c. sliced celery

2 c. broccoli florets

1/2 c. butter

1 1/2 c. chopped onions   3/4 c. all-purpose flour

1 (10 1/2 oz) can cond. chicken brother, undiluted

1 qt. milk

1/2 lb. process American cheese, cut into cubes

In large saucepan bring two quarts water to boil. Add carrots, celery and broccoli; cover and boil for five minutes. Drain and set aside. In same saucepan sauté onions in butter. Stir in flour until smooth. Gradually add chicken broth and milk. Bring to boil over medium heat; cook and stir for two minutes or until thickened. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Makes six – eight servings.

 

END OF SUMMER VEGETABLE BAKE  

 

1 small head cauliflower, in small florets (5 c.)

1 medium bunch broccoli,  in small florets (4 c.)

1 medium onion, chopped

1 Tbsp. butter

2 garlic cloves, minced

3/4 tsp. dried basil

2 medium tomatoes, chopped

3/4 tsp. salt

3/4 tsp. dried oregano

1/4 tsp. pepper

1/4 tsp. hot pepper sauce

4 eggs

1/3 c. half-and-half cream

1 1/2 c. (6 oz) shredded Swiss cheese, divided

1/4 c. shredded Parmesan cheese    Place cauliflower and broccoli in saucepan with a small amount of water. Bring to boil. Reduce heat; cover and simmer for five-10 minutes or until crisp-tender. Drain, set aside. In large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about four minutes, stirring occasionally. Remove and heat and set aside. In large bowl beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and vegetable mixture. Transfer to greased shallow two-quart baking dish. Sprinkle with remaining Swiss cheese. Bake, uncovered, at 375° for 25-30 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 12 servings.

 

CABBAGE FRUIT SALAD    

 

4 c. shredded cabbage

1/2 c. mayonnaise

2 medium red apples, chopped

2 med. oranges, peeled, cut in bite-size pieces

1/4 c. milk

1 c. seedless red grape halves

1 Tbsp. sugar

1/4 c. dried currants or raisins

1/8 tsp. salt

1 Tbsp. lemon juice

1/2 c. chopped pecans, toasted

In large bowl toss cabbage, oranges, apples, grapes and currants or raisins; cover and refrigerate. In small bowl combine mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving stir dressing and pecans into salad. six – eight servings.

 

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