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—Lancaster Farming, Saturday, November 11,1978
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Home on the Range |jj||&
Added touches for the holiday
The holiday season is a time for special foods and
recipes, some which are only tried once or twice a year.
Today in the Home on the Range, we have a variety of
relishes and garnishes to add to that festive time of the
year.
Today you will find a garden relish, tomato relish, sweet
pickles, red beet jelly, a mock cranberry salad, cabbage
supreme, spicy raisin tarts, bean salad, a ham and cheese
ball, cocktail nuts, spiced coated nuts, pickled
mushrooms, cranberry-orange relish, and dilly beans.
Next week is the week for breads, and to make a really
wide variety of breads for our readers, we could still use
some more recipes. So, those of our readers who love to
bake, take the time today to sit down and write out your
favorite bread recipe, and send it to Home on the Range,
Lancaster Farming, Box 366, Lititz, Pa. 17543.
Then it will be time for the holiday fruitcakes, followed
by the Christmas cookies. Now would-be a good time to get
those recipes sent to the Home on the Range column too,
before time slips by.
The second week of December will focus on holiday
candies, with all other Christmas goodies to be featured
the week of December 16.
END OF GARDEN RELISH
2 cups red and green peppers
2 cups cabbage
2 cups celery
1 cup onions
2 cups carrots
1 quart vinegar
2 tablespoons celery
4 tablespoons mustard seed
2 pounds granulated sugar
2 tablespoons tumeric
Chop vegetables very fine. Soak overnight in salt water,
using Vi cup salt to two quarts water. Drain vegetables.
Combine vinegar, two tablespoons celery, mustard seed,
sugar, and tumenc. Bring to a boil. Add vegetables and
simmer together for ten minutes. Pour into jars. You can
add squash, (yellow or green), cauliflower, com, okra,
and turnips.
ANNA’S SWEET PICKLES
1 cup vinegar
2 cups water
% cup granulated sugar
1 quart pickles
8 gram saccharin tablets or 4 % saccharin tablets
Bring vinegar, sugar, and water to a boil, then add
pickles, and bring to a boil again. Then put into jars and
add saccharin tablets. Seal jars. Put in boiling water bath
for ten minutes for pints, 15 minutes for quarts.
Mrs. Luke G. Wise
Lebanon, Pa.
FANNIE’S TOMATO RELISH
1 gallon peeled tomatoes, cut fine
3 cups granulated sugar
4 large onions, chopped
2 tablespoons salt
4 large peppers (1 hot, if you wish)
1 tablespoon celery seed
1 teaspoon black pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
Vz teaspoon red pepper
Mrs. Kenneth Pruitt
Upperville, Va.
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Holiday time means special foods and recipes,
and two of the offerings today are red beet jelly
and cocktail nuts.
Boil tomatoes for 45 minutes. Add peppers and onions,
boil for 35 minutes. Add spices and sugar, boil for 20
minutes. Thicken with conrstarch to the thickness
desired. This is good on scrapple or anything, as a sub
stitute for catsup.
RED BEET JELLY
3 cups red beet water
4 cups granulated sugar
1 package powdered pectin
6 ounce package of raspberry gelatin
Cook red beets, and take three cups of the water they
were cooked in. Bring this red beet water to a boil. Mix the
gelatin and the powdered pectin, quickly add to the boiling
juice to dissolve. Take from the heat, add the sugar im
mediately, and stir well. Put into jars and seal. Makes
four or five cups of jelly.
MOCK CRANBERRY SALAD
2 cups red raspberry gelatin
4 cups hot water
4 cups cold water
\Vz cups apple sauce
Dissolve gelatin in hot water. Add applesauce and cold
water, mixing well. Chill until firm.
CABBAGE SUPREME
1 medium cabbage
4 tablespoons butter
4 tablespoons flour
% teaspoon salt
V* teaspoon pepper
2 cups milk
M> green pepper
Vz medium onion, chopped
y« cup chopped pimento
% cup shredded cheese
% cup mayonnaise
3 tablespoons chib sauce
Cut cabbage in small wedges and cook m boiling water
until tender, about 15 minutes. Dram and place in a 13 x 9 x
2 inch casserole. While cabbage cooks, prepare white
sauce. Melt butter in saucepan. Blend in flour, salt, and
pepper. Cook over low heat, stirring until mixture is
smooth and bubbly. Stir in milk and boil for one minute,
stirring constantly. Spread white sauce over cabbage in
baking dish. Bake at 375 Degrees F. for 20 minutes.
Combine green pepper, onion, pimento, cheese,
mayonnaise and chili sauce Spread crumbs on top and
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season ahead
2 hard boiled eggs
1 can kidney beans
1 cup celery
1 cup cabbage, chopped
1 cup green or red peppers
M; cup onions
2 beaten eggs
1 cup granulated sugar
1 teaspoon dry mustard "
% cup vinegar
Prepare dressing. Boil for two minutes. Add to
vegetables Let set overnight before serving.
SPICY RAISIN TARTS
2 cups seedless raisins
2 cups cider
% cup brown sugar
2 tablespoons cornstarch
% teaspoon cinnamon
V* teaspoon nutmeg
Vz cup chopped walnufe
1 tablespoon butter or margarine
4 to 6 unbaked tart shells
Cook raisins in cider until they are plump, about ten
minutes. Combine sugar, cornstarch, and spices. Stir in a
little of the hot cider, add to the remaining hot mixture.
Cook and stir until thick, about five minutes. Remove
from heat and stir in nuts and butter. FiH Shells. Bake in
hot oven at 400 Degrees F. for 20 to 25 minutes.
Mrs. Charles Biehl
Mertztown, Pa.
HAM AND CHEESE BALL
2 eight ounce packages cream cheese, softened
1 cup creamed cottage cheese
1 envelope Parmesan salad dressing mix,
(Italian dressing with cheese added)
% cup finely chopped cooked ham
Vt cup chopped parsley
Vz cup finely chopped walnuts or other nuts
Blend softened cream cheese and cottage cheese with
Parmesan salad mix, ham and parsley. Shape into one
large or two small balls. Roll in walnuts until thoroughly
coated. Wrap in plastic wrap and chill. Shelf life in
refrigerator is about two weeks. Serve in wedges or as
spread for crackers. Makes about four cups.
COCKTAIL NUTS
2 tablespoons butter or margarine
1 pound salted mixed nuts with peanuts
1 teaspoon onion or hickory salt
% teaspoon paprika
Melt butter in a shallow baking pan at 300 Degrees F.
oven. Remove pan form oven and stir in nuts. Sprinkle
HONEY BROOK MOLASSES
• BAKING MOLASSES • TABLE SYRUP
• BLACKSTRAP MOLASSES
• CLIP & SAVE FOR YOUR RECIPE FILES:
MOLASSES uu
CHOCOLATE BIT COOKIES
V* cup sifted flour % c. HB Baking
% tsp. soda Molasses
V 2 tsp. salt 1 egg
% tsp. cinnamon % tsp. vanilla
% cup shortening % cup chopped nuts
y* cup sugar 1 pkg. chocolate bits
Heat oven to 350 # F. (moderate). Sift together first
four ingredients. Cream shortening, sugar and
molasses. Beat in egg and vanilla. Gradually stir in
flour mixture. Add nuts and chocolate bits. Drop
from teaspoon onto lightly greased cookie sheet.
Bake 10 minutes. Store m tightly closed tm box.
YIELD: 4 dozen cookies.
Look for Honey Brook Molasses with THE
BEEHIVE at your local grocer.
If not available call; (215) 273-3776
.A, ZOOK MOLASSES
CO.
West Main St., Honey Brook, PA
BEAN SALAD
Dressing
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