Recipes from the past 7-20-14 issue

MILLION DOLLAR PICKLES

  • 6 qts. cucumbers, sliced thin
  • 12 onions, sliced
  • 3 green peppers
  • 1 c. salt
  • 6 c. sugar
  • 6 c. vinegar
  • 2 Tbsp. mustard seed
  • 1 tsp. celery seed
  • 1 tsp. turmeric

Combine cucumbers, onions, peppers and salt. Soak overnight and drain. Combine remaining ingredients, let come to a boil, add cucumbers and boil good, then add one can pimentos cut in pieces.

CARROT CUCUMBER RELISH 

  • 4 to 6 unpeeled cucumbers, coarsely ground to make 3 1/2 cups
  • 6 med. carrots, ground or to make 1 1/2 cups
  • 2 med. onions, ground or 1 c.
  • 2 Tbsp. salt
  • 1 1/2 c. vinegar
  • 2 1/2 c. sugar
  • 1 1/2 tsp. mustard seed
  • 1 1/2 tsp. celery seed

Combine ground vegetables and stir in the salt. Let stand for 3 hours then drain well. Combine the remaining ingredients and bring to a boil. Add the drained vegetables and simmer uncovered for 20 minutes. Seal at once in hot jars. Chill well before using.

HOT DOG RELISH

  • 5 c. ground cucumbers
  • 1 1/2 qt. water
  • 3 c. ground onions
  • 1 qt. white vinegar
  • 3 c. chopped celery
  • 3 c. sugar
  • 2 hot red or green peppers (ground)
  • 2 tsp. mustard seed
  • 2 Tbsp. celery seed
  • 3/4 c. salt

Combine vegetables, add salt and water, let stand overnight. Drain. Heat vinegar, sugar, mustard, bring to boiling. Add vegetables. Cook slowly for 10 minutes. Seal in hot, sterlized jars. Makes about 5 pints.
MILLIONAIRE PIE

Cream together: 2 c. powdered confectioner’s sugar and 1 1/2 stick soft margarine or butter

Add: 

  • 1 large egg
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla

Beat well and spread this mixture in two baked 8-inch pie crusts. That is: spread the mixture evenly over the bottoms of the crusts. Chill. Whip 1 cup heavy whipping cream. Fold in 1 cup drained crushed pineapple and 1/2 cup chopped nuts (your choice of pecans, walnuts). Pile the whipped cream, fruit and nut mixture on top of the chilled filling in the crusts. Chill until ready to serve. (The bottom layer of the pie is sweet enough so that the unsweetened whipped cream is the perfect contrast). If you wish to make only one pie, halve the above ingredients and use one small egg instead of one large egg.

MANDARIN ORANGE SALAD

  • 2 pkgs. (3 oz. size) orange flavored gelatin (Jello)
  • 2 c. hot water
  • 1 can mandarin oranges, drained
  • 1 c. whipping cream (whipped)
  • 1 pt. orange sherbet

Mix gelatin in hot water. Add juice of the oranges and sherbet. Cool until half way set. Then whip gelatin and fold in whipped cream and oranges last. Chill until serving time. Serves about eight people.

BEER BREAD

  • 2 c. milk
  • 2 c. lukewarm water
  • 1/2 c. shortening (use lard or bacon grease)
  • 1 can or bottle beer (strong is the best)
  • 1/2 c. dark syrup
  • 2 Tbsp. salt
  • 1 c. brown sugar
  • 2 cakes or 2 pkgs. yeast in 1/2 c. water
  • 4 c. rye flour

Add enough white flour to make as regular bread dough. Let raise. Knead down and then let raise again. Make into loaves. Bake as other bread, at 350°.

STRAWBERRY CREAM PIE

  • 1 9” graham cracker pie shell
  • 1 c. whipping cream
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/4 c. granulated sugar
  • Fresh strawberries for garnish
  • 3/4 c. strawberry jam or preserves

In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add the granulated sugar, and continue to beat. Mix in the strawberry jam. Beat on low speed just until combined. Fold in the whipped cream. Spoon into the prepared pie shell. Cover with plastic wrap and freeze for at least four hours, or until firm. Garnish with fresh strawberries.

CRUMBLE BERRY PIE

  • 1 prepared 9 inch pie crus
  • t4 c. berries (any kind)
  • 1⁄2 c. granulated sugar
  • 1/4 c. water
  • 1/4 c. flour
  • 1 T. lemon juice

Topping:

  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 c. brown sugar
  • 1⁄2 c. flour
  • 1⁄2 c. rolled oat
  • s1/4 c. melted butter

Preheat oven to 375°. Line a 9-inch pie pan with pie crust. Do not prick with fork. Mix topping ingredients together, set aside. In a saucepan over medium heat, mix the sugar, water, flour and lemon juice. Stir constantly until thickened, about five minutes. Remove from heat, add to the berries. Pour the berry filling into the prepared pie crust. Sprinkle the topping over the filling. Place on a cookie sheet and bake in a preheated oven for 45 minutes, or until crumble is browned and filling is bubbly. Let cool and serve. This thickens up the longer you let it cool. Serve with ice cream or whipped cream.

 

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