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1- 1/2 qt. cubed celery (about 2 bundles)
1/2 cup water
1/2 cup brown sugar
1 - 1/2 tsp. butter
1/2 tsp. salt
Cook together on stovetop until celery is soft (about 15 minutes on high heat). Then mix together the following:
1/2 tsp. flour
1 - 1/2 tsp. vinegar
1/8 cup brown sugar
1/4 cup cream
Pour into hot celery mixture and stir until thick. Do not boil.
1 gallon cubed unpeeled zucchini (about 4.5 lbs.)
1 qt. sliced onions (1 - 1/2 large onions)
3 cups carrots (shredded)
2 head cauliflower (chopped)
4 red peppers (chopped)
1/4 cup salt
Mix chopped vegetables in large container with salt and let stand 2-3 hours. Drain and put in sterilized jars. Cook syrup.
SYRUP:
1 -1/2 qt. water
1/2 qt. vinegar
1/2 qt. sugar
1 tsp. turmeric
1 tsp. celery seed
3/4 tsp. garlic powder
Heat until boiling. Fill jars with syrup, leaving 1/4 inch. Then cold pack* for 10 minutes. Makes 12 pints.
*Cold Pack: Put jars of food in water (up to the neck) and boil for a required amount of time. Lids need to be put on tightly before putting in water.
CRUMBS:
1 - 1/2 cups flour
1 cup brown sugar
2/3 cup lard or shortening
Combine all ingredients. Mix well. Reserve 1 - 1/2 cups crumbs to mix with liquid mixture.
LIQUID:
1 cup molasses
1/2 cup brown sugar
2 eggs
1 tsp. soda dissolved in 1 cup hot water
Combine molasses, brown sugar, eggs and soda water. Add reserved crumbs and mix well. Pour into 3 unbaked regular sized pie shells or 2 deep dish pie shells. Top with remaining crumbs. Bake at 350 degrees for 60 minutes.
1 egg
1 tsp. vanilla
2 Tablespoons flour
1 cup sugar
1 cup diced rhubarb
Mix together and pour in regular sized unbaked pie shell.
Sprinkle with topping and bake at 425 degrees for 15 minutes.
Then turn oven down to 350 degrees and put pie on middle rack for 10 minutes.
Next, remove pie and cover edges with foil.
Bake 20 more minutes at 350 degrees.
TOPPING:
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter
4 fresh boneless skinless chicken breasts
1/4 cup Maple Syrup
1/4 cup barbecue sauce
2 Tablespoons mustard
1/4 teaspoon liquid smoke
Salt & Pepper
Preheat grill to high.
Sprinkle chicken with salt and pepper.
WASH HANDS.
Combine maple syrup, barbecue sauce, mustard and liquid smoke.
Grill chicken, turning frequently and brushing with sauce, 12 to 15 minutes or until done (internal temp 170 degrees).
1 cup salt
3/4 cup dried mustard
2 cups sugar
1-1/2 cups horseradish, chopped fine
Cucumbers, quartered and cut length-wise. Do not remove peelings.
1 gallon of white vinegar
2-1/2 Tablespoons of canning acid
DAY 1:
Put pickles in a crock or glass bowl, adding enough water to cover them and then add salt. Let sit overnight, COVERED.
DAY 2:
Drain the salt water, but keep the cucumber slices in the bowl or crock. Add the rest of the listed ingredients, MINUS the salt.
Cover the crock and stir.
MAKES 3 GALLONS OF PICKLES. PICKLES WILL KEEP IN THE CROCK FOR SEVERAL MONTHS.
MAKES 14 TO 16 SERVINGS.
1 (12.3 ounce) package lite soft silken tofu
1 (8 ounce) package Neufchatel or 1/3 less-fat cream cheese, softened
1-1/2 cups confectioners’ sugar
1/2 cup soy or light sour cream
2 teaspoons vanilla extract
1 (8 ounce) container frozen, non-dairy light whipped topping, thawed
2 (10 to 12 ounce) prepared round angel food cakes, torn into 1-inch pieces.
1-1/2 quarts strawberries, sliced
3 Tablespoons granulated sugar
In food processor or blender, combine tofu, cream cheese and confectioners’ sugar; blend until smooth.
In medium bowl, combine tofu mixture, sour cream and extract. Fold in whipped toppings. Gently stir in cake
pieces. Combine berries and sugar.
In large serving bowl, layer half the berries and half the cake mixture. Repeat layers.
Chill 2-4 hours. Garnish as desired.
MAKES 18 SERVINGS:
Salad Dressing:
1/3 cup soybean oil
3/4 cup white vinegar
1/2 cup sugar
1 teaspoon minced garlic
1/2 teaspoon freshly ground pepper
1/2 teaspoon celery seeds
Salad Ingredients:
1 (14-1/2 ounce) can cut green beans, drained
1 (14-1/2 ounce) can sliced carrots, drained
1 (14-1/2 ounce) can wax beans, drained
1 (15-1/2 ounce) can kidney beans, drained
1 (10 ounce) package frozen shelled edamame (shelled green soybeans), thawed
1 medium sweet onion, chopped
1 red bell pepper, chopped
Combine dressing ingredients; mix well.
In a large bowl, combine salad ingredients; pour dressing over vegetable mixture.
Cover and refrigerate for 4-6 hours before serving.
