2 lb. Box Nestle Quik
1 lb. Box Powdered Sugar
1 lb. Jar of Coffeemate
16-18 oz. Pkg. Of Carnation Powdered Milk
Mix all ingredients well. Store in airtight container and it will last for months. To serve, use 2 to 3 heaping teaspoons to a cup of very hot water. This is much more economical than buying instant hot cocoa mix and is every bit as good.
Pan of cornbread
4 slices bread
1 ½ cups chopped celery
2 tsp. dried parsley flakes
1 cup chopped onions
1 tsp. sage
Black pepper to taste
4 to 6 eggs
Chicken stock
Bake a pan of cornbread and set aside to cool. Crumble 4 slices of bread into large mixing bowl. Add celery, parsley flakes, onions, sage and black pepper. Then add chicken stock* and crumbled corn bread. Beat in 4 to 6 eggs and bake in 250 degree oven.
It’s hard to say how much chicken stock. I usually boil the neck and giblets in a 2 qt. Saucepan which probably gives me about 1 ½ quarts of broth and then I add a can of chicken broth. If you’re going to stuff it into a turkey to cook it, it needs to be a thicker consistency than if you’re going to bake it in a pan. If you bake it in a pan, you’ll also need to add some butter or margarine while it’s cooking.
1 stick margarine
½ cup bacon grease
2 Tbsp. seasoning salt
2 Tbsp. worchestershire sauce
2 Tbsp. Tabasco (Hot) use 1 Tbsp. for Mild
Box of pretzels
Small box of Wheat Chex
Small box of Rice Chex
Box of Cheese Tidbits
1 lb. Assorted nuts
Worchestershire powder
Melt margarine and bacon grease. Add all seasonings except Worchestershire powder. Combine cereals and nuts. Pour mixture over it and stir well. Put in large baking dish. Bake at 250 degrees for about 1 hour. Stir if needed. After baking, sprinkle with Worchestershire powder.
1 cup Miracle Whip Salad Dressing
½ cup Sugar
¼ cup lemon juice or cider vinegar
Blend well.
This dressing is good for coleslaw, broccoli-cauliflower salad, potato salad, etc. I usually use lemon juice when I make it for anything except potato salad. When I make it for potato salad, I use the vinegar, leave out the sugar and add a teaspoon of mustard.
1 tsp. Salt
1 tsp. Sugar
1 tsp. Aji-no-moto (MSG)
1 tsp. Sesame Oil
4 tsp. Oyster Sauce
4 tsp. Soy Sauce
4 tsp. Cooking Oil
4 tsp. Sherry
4 Tbsp. Rice Wine Vinegar (Mirin)
Mix all ingredients well. This is especially good on grilled chicken salad.
½ cup hot peppers, ground
¾ cup sweet peppers, ground
1 ½ cups vinegar
6 ½ cups sugar
Mix vinegar and sugar in large saucepan. Add peppers and bring to a rolling boil. Set aside for a few minutes and then add 1 full bottle of Certo. Pour into sterilized jars and seal.
This is Mama-T’s recipe.
6 pts. Cider vinegar
2 pts. Water
1 cup salt
Mix and bring to a boil.
Pack each sterilized jar with:
Small new okra
1 or 2 hot peppers
1 or 2 garlic pods
1 tsp. dill seed
Pour boiling vinegar mixture into jars and seal. DO NOT OPEN FOR 6 WEEKS!
Makes approximately 7 pints.
Helen Blaine gave me this recipe.
12 oz. Pkg. Cheddar cheese
4 oz. Jar diced pimientos
Approximately ½ cup Miracle Whip
Black pepper to taste
Grate cheddar cheese. Using mixer, blend thoroughly with pimientos. Add Miracle Whip and black pepper to taste. Mix all well.
This is the way Mama-T always made pimiento cheese and I’ve always done it this way, too. She always used “Sharp” cheddar, but you can use medium or mild if you prefer.
Bring to a boil:
2/3 cup sugar
1/3 cup water
Let boil for 1 minute. Stir in pecans. Boil until almost all syrup has evaporated, stirring constantly. Lift out with spoon onto buttered cookie sheet. Bake at 300 degrees for about 25 minutes.
10 cups coarsely ground zuchinni
4 ½ cups chopped onion
1 cup rock salt
Mix and stir slightly. Let stand overnight. Wash several times.
Add:
2 ½ cups vinegar
1 tsp. Dry mustard
2 tsp. Celery seed
2 tsp. Tumeric powder
2 tsp. Cornstarch
3 large green peppers, finely chopped
3 large red peppers, finely chopped
6 cups sugar
Bring all ingredients to a boil. Let simmer 15 to 20 minutes. Seal in hot, sterilized canning jars. Makes approximately 9 pints.
This recipe was given to me by Lorna Stutz when we lived in California. It’s a really good relish and tastes a lot like sweet pickle relish.
