1 large (48 oz.) can of pineapple juice
1 small can frozen orange juice concentrate
1 small can frozen limeade concentrate
1 large can Hawaiian punch
1 fifth of Vodka
Mix and freeze. Add 7 UP to the mix when you fix a drink….quantity to suit your taste.
This recipe was given to me by Barb Riley. It’s a really festive drink for the holidays.
2 cups sugar
1 Tbsp. whole allspice
1 ½ tsp. salt
2 sticks cinnamon
3 ½ cups cider vinegar
1 ½ cups water
3 quarts peeled, cooked, small beets
To cook beets: Wash and drain beets. Leave 2 inches of stem and the tap roots on. Cover with boiling water and cook until tender. Peel. To make pickles: Combine all ingredients above except beets; simmer for 15 minutes. Pack beets into hot, sterilized jars, leaving ½ inch headspace. Cut larger beets in half, if necessary. Remove cinnamon from mixture, then bring mixture to a boil. Pour boiling liquid mixture over beets, leaving ½ inch headspace in jars. Put lids and rings on and process in boiling water bath for about 30 minutes. Makes about 6 pints.
Rachel Bartlett gave me this recipe.
8 cups flour
1/3 cup baking powder
2 tsp. Salt
8 tsp. Sugar
1 cup shortening
Stir together all ingredients except shortening. Cut shortening into mixture with a pastry blender or 2 knives until the mixture resembles coarse meal. Store in airtight container on a cupboard shelf or in the refrigerator. It will stay fresher longer in the refrigerator.
When making biscuits, use 1/3 cup milk for every cup of the mix. For pancakes, use as you would a packaged biscuit mix.
12 cucumbers (washed and sliced with skin on)
6 onions, (halved, then thinly sliced)
1 green pepper, chopped
1 sweet red pepper, chopped
2 ½ cups sugar
1 tsp. ginger
1 tsp. tumeric powder
½ tsp. black pepper
1 tsp. cornstarch
2 tsp. celery seed
2 tsp. mustard seed
2 cups cider vinegar
Let cucumbers and onion slices stand in salted ice water (1/2 cup salt) for 2 hours. Bring sugar, cornstarch, spices and vinegar to a boil and boil for 1 minute. Add cucumbers and onion. Heat to a boil again. Pour into hot, sterilized jars, seal and process in water bath canner for 10 minutes. Makes about 4 pints.
Beat & set aside:
2 eggs
1 tsp. salt
2 drops Tabasco
1 drop liquid garlic
½ cup milk
Cook as directed:
¾ cup Quick grits
3 cups water
Mix with hot grits:
¼ lb. Chunked Velveeta Cheese
½ cup chunked butter
Stir in egg mixture. Pour into buttered baking dish. Top with bread crumbs and sprinkle with paprika. Bake at 300 degrees for about 45 minutes until lightly browned.
This recipe was given to me by Patricia Phillips when she came to California and visited for a couple of days. If you don’t have liquid garlic, you can leave it out and substitute garlic salt for the regular salt.
24 fresh, ripe tomatoes, peeled and chopped
4 large onions, chopped
2 green peppers, chopped
2 to 4 hot peppers
1 cup brown sugar
1 cup granulated sugar
2 cups cider vinegar
3 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice
Mix all ingredients in a large saucepan. Bring to a boil and boil for about 20 minutes. Pack into hot, sterilized jars, leaving about ¼ inch headspace. Process in water bath canner for about 15 minutes.
1 gallon dill pickles
5 lbs. Sugar
1 small bottle Tabasco sauce
6 cloves garlic, minced
Drain pickles and slice ¼ inch thick. Layer back into gallon jar with sugar, Tabasco sauce and garlic. Put in refrigerator and turn jar over everyday (upright, then upside down, etc.) for 1 week.
I don’t like things quite so hot, so I just sprinkle about 12 drops of the Tabasco sauce between each layer.
3 Tbsp. meat drippings
3 Tbsp. flour
2 cups milk
Salt & pepper to taste
Put flour into hot meat drippings, add salt and pepper, mix well and brown to suit your taste. Add milk slowly, stirring constantly. Bring to a boil and cook until it reaches the desired thickness.
¼ cup butter or margarine
½ lb. Fresh asparagus, trimmed and cut into 1-inch pieces
1 medium red sweet pepper, chopped
1 medium onion, cut in thin wedges
8 cups 1-inch bread cubes (Vienna or French bread works well)
2 cups (8 oz.) shredded Cheddar, Swiss or Monterey Jack cheese, divided
1 cup cubed, cooked ham
8 eggs
2 ½ cups milk
½ tsp. Dried marjoram
½ tsp. Salt
1/8 tsp. Pepper
In medium skillet over medium heat, melt butter
Add asparagus, bell pepper and onion to melted butter in skillet and saute, stirring occasionally, until vegetables are crisp tender.
In a large bowl, combine bread cubes with 1 cup of cheese, ham and vegetable mixture. Mix gently, but well. Spoon into buttered 9 x 13 pan.
In medium bowl, combine eggs with milk, marjoram, salt and pepper. Mix well and pour evenly over bread mixture.
Cover and refrigerate for 12 to 24 hours. Bake in 350 degree oven for 45 to 50 minutes. Remove from oven and sprinkle remaining 1 cup of cheese evenly over the top of the casserole. Return to oven and continue baking just until cheese melts (about a minute or 2).
1 Cure 81 half ham
1 1 lb. Can whole berry or jellied Ocean Spray Cranberry Sauce
1 cup brown sugar
¼ cup orange juice
½ tsp. Ground cloves
¼ tsp. Cinnamon
¼ tsp. Allspice
Prepare ham as directed on package. Meanwhile, combine above ingredients. Heat slowly until smooth, beating with wire whisk or rotary beater. 15 minutes before ham is done, score the surface in diamonds and spoon glaze over the ham. Continue glazing and baking. Serve remaining glaze with the ham.
