Chow Chow recipe

This recipe comes out of Kerr Home Canning and Freezing Book last copywright listed is 1982 and first 1958. I LOVE old cook books - the older the better; back when they used REAL ingredients not a box of this and a mix of that.

CHOW CHOW

1 peck (12 1/2 pounds) green tomatoes
8 large onions
10 green bell peppers
3 Tablespoons salt

6 hot peppers (chopped)
1 quart vinegar
(Just an FYI HERE - the spices go in a cheese cloth bag)
1 Tablespoon cinnamon
1 Tablespoon allspice
1/4 teaspoon cloves
3 Tablespoons dry mustard
Few Bay Leaves
1 3/4 cup sugar

1/2 cup grated horseradish (optional)

CHOP Tomatoes, onions and bell peppers together and cover with salt: let stand overnight. ( I grind the vegetables using my food grinder that fits on the front of my Kitchen Aide mixer and I put it in the refrigerator overnight.)
  Drain, add the hot peppers (again I put them through the grinder) , vinegar, spices ( tied in cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized jars to within 1/2-inch of top. Put on cap, screw band firmly tight. Process in Boiling water bath 5 minutes. (I did mine in a pressure caner for 5 minutes under 10 pounds pressure)

I'd definitely wear gloves when handling the hot peppers. This smells wonderful as it is processing!

I did remove ALL seeds from ALL peppers too.

I ended up using whatever jars I could find as I about fell over when I saw how much canning jars were selling for... $9.99 for 12. Just couldn't do that. I'll be checking the thrift stores and yard sales for jars from now on.

This took me all day so I didn't get to any sewing but I did get some lovely squishies in the mail and I will write a separate post about all that so as to not make this one into a novel. And Friday a friend is coming over to sew/craft with me.

Chili for Dinner

I'm not feeling well so have just put a pot of chili on the stove and have it simmering.  Scott may make some corn bread but he is not feeling well either. Head congestion and body aches and pains; I was SO glad to get home from work today and have slept most of the afternoon. Hopefully I will be up to going into work tomorrow.

Back to the chili....

Chili

1 lb. lean ground beef

2 cloves garlic, minced

1 large onion, finely chopped (about 1 cup)

1 medium green bell pepper, finely chopped (about 2/3 cup)

2 Tablespoons chili powder

1 Tablespoon cider vinegar

1/4 teaspoon ground allspice

1/4 teaspoon ground coriander

1 teaspoon cumin

1/2 teaspoon salt, or to taste

1/2 cup water

2 (16oz) cans diced tomatoes

2 (16 oz) cans red kidney beans, with the liquid

Cook beef, garlic, onions, and green pepper in a heavy skillet or pot over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer Chili for 45 minutes, stirring frequently.

We serve this over steamed white rice or with corn bread or tortilla chips.

Rice Pudding .... m'good

Rice Pudding

Beat slightly to mix:

2 large eggs

1/2 cup sugar

Scald:

2 cups milk

Add above to:

2 cups cooked rice

1/2 cup raisins

1 tsp. nutmeg

1 tsp. vanilla

Pour into 1 1/2 quart casserole which has been set in another baking pan containing one inch of warm water. 

Bake at 350*F for 1 hour 15 minutes.

6 servings

This recipe is from the Betty Crocker's Picture Cook Book c-1950

Chicken Chow Mein - FROM SCRATCH!

This is another recipe that I got from my Mother-in-law (she IS an EXCELLENT cook)...

CHICKEN CHOW MEIN

Brown Lightly in 2 Tablespoons hot butter:

4 Tbsp. minced onion
1 cup sliced mushrooms

Add and Simmer 15 minutes:

1 1/2 Cups Shredded cooked chicken (I've also used turkey for something different right after Thanksgiving)

1 cup diced celery

1 1/2 cups chicken broth

2 Tbsp. Soy Sauce

1 Tbsp. sugar

Blend and stir into meat mixture:

1 1/2 Tbsp. cornstarch

Dissolved in:

3 Tbsp. COLD water

Cook until slightly thickened and clear.
Serve over hot rice with chow mein noodles.

Basic Ingredients

When you cook from scratch you can create just about anything in 20 minutes or less. Last night I was in the mood for some biscuits and homemade jam. The Blackberry Jam was all ready made and in the refrigerator. So all I had to do was make some biscuits; the only milk in the house was buttermilk (shucks) so I looked up a recipe for Buttermilk Biscuits and found a wonderful one in this book....
Here is the recipe:

BUTTERMILK BISCUITS

2 cups sifted all-purpose flour
1 Tbls. Baking Powder
1/4 tsp. Baking Soda
1 tsp. salt
1/3 cup lard or shortening
3/4 cup Buttermilk

*Sift together flour, baking powder, baking soda and salt. Cut in lard until mixture resembles coarse meal or crumbs.

* Make a hollow in flour-shortening mixture and stir in enough milk to make a soft dough that leaves the sides of the bowl and sticks to the mixing fork.

* Turn onto lightly floured surface and knead with heel of hand 15 times, roll 1/4 to 1/2" thick.

* Cut with a 2" cutter; lift cutouts to un-greased baking sheet with broad spatula. Place close together for soft sides, 1" apart for crusty sides.

*Bake in very hot oven (450*F) 10 to 12 minutes, or until golden brown. Serve at once. Makes 12 to 16 biscuits.



The book that this recipe came from is one of my older cookbooks ( I LOVE OLD COOKBOOKS) Copywrite 1969 - It originally cost $4.50. It was hand inscribed with "May 21, 1969 Margaret Jensen 240 E 20th St Tracy, California". Library of Congress Catalog card Number 69-10973. It's a wonderful book and wealth worth the hunt to find.
FOUND IT on Amazon: http://www.amazon.com/HOMEMADE-BREAD-Editor-Journal-NICHOLS/dp/B000AMW3XK/ref=sr_1_9?ie=UTF8&s=books&qid=1278420282&sr=8-9

Graham Cracker Cake Recipe

OK; I haven't tried this yet but thought I'd share anyway as it sounds delicious! I found this recipe during the cleaning yesterday at Uncle Jessie's; hand written in pencil on a piece of old spiral notebook paper. If someone went to the trouble of copying it down to share it must be good...

Graham Cracker Cake

1 cup Crisco
2 cups white sugar
5 eggs
2 Tablespoons Baking Powder
pinch salt
3/4 cup milk
1 cup pecan (more if wanted)
1 cup coconut
1 BOX Graham Crackers - crushed

Cream Crisco, sugar, eggs, milk, salt and Baking Powder. Add crushed crackers, pecans and coconut. Beat until well blended. Bake in 3 layers at 325*.

Filling

1 stick Butter
1 Box powdered sugar
1 small can pineapple (crushed)

Drain Pineapple and pour juice over layers. Mix butter, sugar and pineapple and use between and on top and sides of layers.

This is exactly as it was written. No baking time listed so just check for springiness, and insert a toothpick in center of layers at 20 to 40 minutes. It just sounds so easy and I absolutely adore old recipes written in real handwriting from years ago. The lady is most likely gone that first wrote this down as the notebook paper actually has 5 holes instead of just 3; definitely something to be cherished.

Meatloaf - my recipe

This is how I make meatloaf....

1 pound ground beef
1 egg
about 15 crushed saltine crackers
1/2 medium bell pepper, chopped
1/2 medium onion, chopped
1 stalk celery, chopped
1 tsp salt
1 tsp black pepper
1/4 cup prepared yellow mustard
1/4 cup ketchup

Mix these all together real well and put in a baking dish (9x11x2") - form a mound or a loaf shape in center of dish; this leaves room for the fat to cook off.

Mix together another 2 Tbls. of prepared mustard and 2 Tbls. ketchup and spread over the top of the meatloaf before baking at 375*F for 45-55 minutes.

To double just double everything. You may even spice it up a bit by adding other spices and herbs - basil, parsley, Italian seasoning, etc...

Don't waste food....

As many of us are struggling on how to stay above water these days through job and insurance loss the last thing we should be doing is wasting food. Think about food preparation time too as a waste if you don't utilize leftovers. When I prepare a meal I think about how many servings it makes as then I can count on the leftovers being the following days lunches.... two meals in one. Actually saving time the following day as all we will have to do is reheat the food. One day a week I do a "MUST GO" night where everything in the fridge has to be utilized or sent to the compost pile (very little should make it to the compost). The leftovers could be used to make soup or a casserole dish or simply warmed up and eaten. On "must go" night it doesn't matter if the meal "matches" just that we are eating the food and not wasting it.



My Grandmother had this book in her collection and as a young wife I found a copy of my own in a thrift shop. It has some delicious recipes in it and I am going to try more of it's recipes now that we are stretching funds to the limit. This cookbook is all about using leftovers and what you have on hand in your kitchens. Here are the particulars - Put out by Doubleday, Copyright 1955 by Beverly Pepper.

Just found out from my Sister-in-law, Nichole that this book is available at Amazon.com for as little as 50 cents.



We need to step back and get back to cooking from scratch - starting with basic ingredients and away from the use of pre-packaged overly processed, chemical laden foods that in my mind are killing us off younger and younger. Go to Antique Malls or Thrift stores and look for GOOD OLD cookbooks that call for basic ingredients... learn to cook; find someone in your family thats a good "old time" cook and ask for lessons. Or an older neighbor - it's time to get back to learning from our Elders. They have so much to offer us - learn from them. They want to be heard.

Good Tuesday Morning - let's start with Friendship!

Good Morning World! I've been up for about an hour and have 2 loaves of this delicious Friendship Bread in my oven. I don't live close to most of my readers so I can't share a loaf with you as the recipe says but I can share the recipe and then you can share it with a friend where ever you live. I made mine up with 1/2 cup nuts and 1 banana.



I'm going to make a second batch of bread when this is finished baking as I have 2 cups of starter and don't really know of anyone that would want to make this right now. That will leave me 1 cup to start a fresh batch to fermenting. ENJOY!

Gingersnaps - YUMMY!

I went looking and found a really good Gingersnaps recipe in one of the old cookbooks that we picked up at the Old Mill Antique Mall earlier this month. The cookbook is called , "Enjoy Good Eating Every Day The Easy Spry Way" with "Aunt Jenny" copyright 1949 - Lever Brothers Company - Cambridge Mass.

GINGERSNAPS

1/2 cup Spry (Crisco is what I use - shortening)
1/2 teaspoon salt
2 teaspoons ginger
1/2 cup sugar
1/2 cup molasses
1 egg, unbeaten
2 cups sifted all-purpose flour
1 teaspoon soda

Combine Spry, salt. ginger, sugar. molasses, and egg and beat well. Sift flour and soda together and add to Spry mixture and mix well.... Drop from tablespoon on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth ( I use a flat bottomed glass smeared with some shortening and dipped in sugar to flatten cookies)..... Bake in a moderate oven (350*F) 12-15 minutes.... Makes 3 dozen.

Super Easy Fudge!

Microwave Fudge

3 2/3 cups 10x sugar
½ cup cocoa
¼ cup milk
½ cup butter
1 Tbls. Vanilla
½ cup chopped pecans, opt.

Combine and cook 10x sugar, cocoa, milk and butter
on high power until butter is melted, about 2 to 3
minutes. Stir until smooth. Blend in vanilla and
pecans. Spread into a buttered 8-inch square pan.
Cut into squares.

I can't remember where I found this recipe but it is super fast and easy. If you bought some small Christmas tins you could easily fill them with this fudge to give to co-workers or teachers.

My Mother-law's recipe for Shrimp Creole

Shrimp Creole




3 Tbls. butter
1/4 cup onion
1/4 cup green pepper
1/2 cup celery
1 Tbls flour
1/2 tsp salt
1 tsp sugar
1/4 tsp Worcestershire sauce
2 cups peeled tomatoes (I use peeled and diced canned tomatoes)
dash of pepper
1 bay leaf
1 1/2 cup cooked shrimp
cooked rice

Melt butter in saucepan. Add green pepper, onion and celery. Saute 5 minutes or until tender. Blend in flour. Gradually add tomatoes. Add salt, pepper, sugar and bay leaf. Simmer gently 30 minutes. Remove bay leaf. Add shrimp and Worcestershire sauce. Heat thoroughly but do not boil. Serve over rice.

Fall Cooking

There is just enough coolness to the air to make me get into a baking mood. We are to go to Scott's Moms' at 1 today for dinner and she is baking a ham so I thought pumpkin bread would make a nice add on that I could take. I just popped a loaf into the oven. We will be a few minutes late as it isn't supposed to be done until 5 minutes after 1 but we live less than a mile from her so hopefully we will get there by 10 after one. Here is the recipe that I used:

It's out of the Country Roads - A Collection of Recipes cookbook
page 100

PUMPKIN BREAD

2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 cup solid packed pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter or margarine, softened

1 cup chopped pecans (I used walnuts)

Preheat oven to 350*F. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

Combine pumpkin, sugar, milk and eggs in a bowl. Add dry ingredients and butter; mix only until flour is moistened. Stir in nuts. Bake in a well-greased loaf pan for 65 minutes or until done. Cool 10 minutes and remove from pan.

Recipe by Nancy Browder (Mrs. Bryan)

This is a wonderful little spiral bound cookbook put out by the Chapin Elementary School Parent Teachers Organization, 1983.

Dexter's Inn Blueberry Muffins

I got this recipe out of a magazine YEARS ago - can't even remember which one it was but these are so delicious. Not really bread more like cake. A dessert for your breakfast or a nice brunch item.

Dexter's Inn Blueberry Muffins

1/2 cup butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups blueberries, fresh or frozen
2 cups flour
1/2 cup milk

TOPPING
2 Tablespoons sugar
1/2 teaspoon nutmeg

Preheat oven to 375*F. Grease or line 12 to 15 muffin cups.
Beat butter until creamy, add sugar and continue beating. Beat in eggs, vanilla, baking powder and salt. Fold in flour, milk and blueberries. Spoon into prepared muffin tins. Mix sugar and nutmeg for topping and sprinkle over muffins. Bake 25 to 30 minutes or until golden brown and springy.

Microwave Fudge

OK... before anyone fusses I KNOW I'm DIABETIC but I HAD to have something chocolate tonight and it's so rich you can't eat more than one piece without getting sick.

Microwave Fudge

3 2/3 cup 10X (confectioner) sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter
1 Tbls. Vanilla
1/2 cup chopped pecans, opt.

Combine and cook 10X sugar, cocoa, milk and butter on high power until butter is melted, about 2 to 3 minutes. Stir in vanilla and pecans. Spead into a buttered 8-inch square pan. Cut into 1-inch squares.

Sue Bee Honey Eggnog

Recipes Home > Beverages

Sue Bee Honey Egg Nog
Ingredients:
1/4 cup Sue Bee Honey
4 eggs, beaten
4 cups cold milk
1 teaspoon pure vanilla
dash nutmeg

Directions:
Combine Sue Bee Honey with eggs and mix well. Beat in milk and vanilla. Sprinkle lightly with nutmeg. Makes 4 cups.