Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

[nw_arizona_granny]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

[nw_arizona_granny]

http://www.recipes.name/Baked_Goods/recipe/White_Sour_Milk_Cake.htm

White Sour Milk Cake

2 c Sifted all-purpose flour

2 ts Baking powder

1/2 ts Salt

1/2 c Shortening

1 c White sugar

2 Eggs (beaten well)

1/2 ts Vanilla

1 ts Baking soda

1 c Sour cream

Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350F. Source: Heritage Recipes ch.

[nw_arizona_granny]

http://www.recipes.name/Baked_Goods/recipe/Sweet_Raisin_Bread.htm

Sweet Raisin Bread

4 pk Yeast

1 c Lukewarm water

1 t Sugar

7 c Flour

1 1/2 c Raisins

4 T Olive oil

6 lg Eggs, room temperature

1 1/2 c Sugar

1 oz Anise flavoring

1 Lemon rind, grated

1 Orange rind, grated

ds Salt

In a large bowl, dissolve yeast and sugar in lukewarm water. When yeast has foamed, add the eggs and sugar that have been beaten together. Add anise, grated rinds, and salt. In a large pot, mix flour and raisins. Add yeast mixture to flour, mixing and bledning to form a dough. Rub oil over dough, cover and set out of draft to rise. In about 2 hours, punch dough down and let rise again. (Oil your hands before handling dough so it doesn’t stick.) On second rise, divide dough into four pieces. Shape into loaves and place into 4 oiled bread loaf pans. Let rise to double in bulk. bake at 350 degrees for 10 minutes. Loosely cover pans with foil, reduce heat to 300 degrees and bake 20 minutes longer.

[nw_arizona_granny]

http://www.recipes.name/Baked_Goods/recipe/Lavender_Herb_Bread.htm

Lavender Herb Bread

1 pk Active dry yeast

1/4 c ;Warm water

1 c Low-fat cottage cheese

1/4 c Honey

2 tb Butter

1 ts Dried lavender buds

1 tb Fresh lemon thyme

1/2 tb Fresh basil; finely chopped

1/4 ts Baking soda

2 Eggs

2 1/2 c Unbleached flour

Butter In a small bowl, dissolve yeast in water. In a larger bowl, mix together the cottage cheese, honey, butter, herbs, baking soda and eggs. Stir in the yeast mixture. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise about 1 hour, or until doubled in bulk. Stir the dough down with a spoon. Place in a well-greased 1 1/2 or 2 qt. casserole or ten 4” individual pie tins. Let rise 30 to 40 minutes, or until doubled in bulk. Bake at 350 F. for one hour for a large loaf, 20 to 30 minutes for small loaves. When done, turn onto a rack, brush top(s) with soft butter, and let cool. rolls. From Joyce Ellenbecker/Anaheim, CA in “The Kitchen Table: Where Herbs and Spices Make the Difference” column in “The Herb Companion.” February/March 1994, Vol. 6, No. 3. Pg. 64. Typed for you by Cathy Harned. -——

[nw_arizona_granny]

http://www.recipes.name/Baked_Goods/recipe/Helen_Peagrams_Freezer_Zucchini_Bread_Batter.htm

Helen Peagram’s Freezer Zucchini Bread Batter

4 c Zucchini, shredded

6 Eggs

2 c Oil

2 ts Salt

3 c Brown sugar

6 ts Vanilla

6 c Flour

6 ts Cinnamon

1 c Nuts, chopped

1/2 ts Soda

1/2 ts Baking powder

Put all in a processor and blend well. Line loaf pans (9x5) with plastic and fill loaf pan 2/3 full. Freeze. Remove from pans and wrap in plastic.

To bake, remove plastic and thaw out. Add 1/2 tsp soda and 1/2 tsp baking powder per loaf. Grease pan and pour in batter. Bake at 350 approx 1 hour. Delicious!

Source: Helen Peagram

[nw_arizona_granny]

http://www.theingredientstore.com/joesplace/swap1.pl?read=64

FETTUCCINI WITH ZUCCHINI CREAM SAUCE

Posted By: Cathi-Anne
Date: Friday, July 14, 2000 at 1:06 a.m.

FETTUCCINI WITH ZUCCHINI CREAM SAUCE

INGREDIENTS

1/4 cup olive oil
1/4 cup butter
5 large garlic cloves, finely minced
6 cups grated zucchini
4 tablespoons finely chopped fresh basil
Salt and freshly ground pepper to taste
2 teaspoons anchovy paste or 3 anchovy filets (optional)
1/2 cup dry white wine
1-1/2 cups heavy cream or combination heavy and light creams
1/2 teaspoon ground nutmeg
1 pound fettuccini, cooked al dente
Freshly grated Parmesan or Romano cheese (or mixture)
Heat olive oil and butter in large skillet over medium heat. Add garlic and sauté about 1 minute. Increase temperature to medium-high. Add zucchini and sauté until tender; do not brown. There should be some moisture from cooked zucchini in pan, but not too much. Add basil, salt and pepper. Add anchovy paste, if desired. Stir well. Add wine and cook until slightly reduced. Add cream and nutmeg. Cook until reduced by about half. Taste for additional seasoning. Pour over hot fettuccini and toss until well combined. Serve immediately, passing grated cheese. Serves 4.

[MHGinTN]

Your ‘stuffed dates’ sound like my ‘stuffed ice cream’ recipe ... buy two flavors of ice cream and stuff it in my face!

[nw_arizona_granny]

http://www.theingredientstore.com/joesplace/swap1.pl?read=1655

GRUETZ WURST

3 ½ lbs – Pork shoulder, cut into 1 inch pieces
2 ½ lbs – Beef, lean or ground beef
3 c – Oatmeal, uncooked
3 ea. - Onions, chopped
2 Tbsp – Butter
½ Tbsp each powdered thyme and sage
¼ tsp each allspice and nutmeg Salt and pepper to taste

Simmer the pork and beef in enough water to cover until very tender. Cook the oatmeal according to package directions until it is very thick. Sauté the chopped onions in the butter until transparent.
Grind the meats coarsely, then combine them with the oatmeal and onions. Mix thoroughly. Add the thyme, sage, allspice and nutmeg, then season to taste with salt and pepper.
Prepare the natural casings and use either funnel and spoon or grinder method to stuff them. Tie off in 5-inch lengths.
Put the sausages in a deep kettle, add water to cover, and bring to just under a boil. Simmer, covered, for about 40 minutes and drain well. Sausage must be quickly and properly stored to prevent spoilage.

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http://www.theingredientstore.com/joesplace/swap1.pl?read=1649

Goetta

Yield: 2 loaf pans, about 7 pounds
U.S. Ingredients Preparation

1 lb baby beef liver, trimmed and cubed
2 lb beef chuck, coarsely ground
2 lb pork shoulder, coarsely ground
3 T vegetable oil
4 c Spanish onion, finely chopped
2 gal tap water
1½ oz granulated gelatin
4 oz cold water
1½ oz table salt
3 T commercial beef base
1½ t black pepper, freshly ground
1 T MSG
I c white cornmeal
1½ T whole mustard seeds
10 c pinhead oatmeal
2 t fresh sage, finely chopped
7-8 ea Turkish bay leaves, finely ground

1. Select a 16-quart or larger pot with a heavy bottom and tight-fitting lid. Sauté the liver in the vegetable oil over moderate heat until off-pink. Cool, finely chop, and set aside.

2. Sauté the beef and pork in the same pot over medium-high heat until off-pink. Add the liver and onion. Cook 5-7 minutes over high heat, stirring constantly. Pour in the water and mix.

3. Soften the gelatin in the cold water for 5 minutes. Set aside. Combine the salt, beef base, pepper, MSG, cornmeal, and mustard seeds. Add the gelatin, combined seasonings, and oatmeal to the meat.

4. Bring to a full boil over high heat. Cover the pot and reduce the heat. Simmer very gently for 1 hour. Check often and stir to prevent sticking. The mixture should be very thick and heavy

5. Add the sage and bay leaves. Stir from the bottom to mix well. Cook for another 30 minutes. Remove from heat and cool 10-15 minutes.

6. Lightly oil two or three 8 in. loaf pans. Pack the goetta into the pans. Cover loosely with a towel and allow to cool completely.

7. The finished goetta may be stored in the pans, especially if they are made of glass. Alternatively, unmold after running hot water over each pan and loosening the edges of the goetta with a hot knife.

8. Wrap well with plastic film and refrigerate for up to 10 days. Goetta will freeze well for up to 6 months if properly packaged in freezer wrap.

9. To serve, slice at least 3/8 in. thick. Panfry in hot oil or bacon fat, turning several times, to desired crispness.

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http://www.theingredientstore.com/joesplace/swap1.pl?read=2619

Here’s the recipe you are looking for.

GRISTWURST

2 cups steel-cut oatmeal

6 lbs. beef chuck

2 large onions

6 heaping tbs. allspice

salt and papper to taste

Cook chuck in water with sliced onion, allspice and salt, until tender. Strain liquid. Cook steel-cut oatmeal in liquid about 20 minutes. Grind meat and mix with oatmeal. Stuff into casings.

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http://www.theingredientstore.com/joesplace/swap1.pl?read=1841

In Response To: Old Sausage Recipe Needed (Mark)

This has been something passed down the generations of our family. Of course, that means no real measurements:

Cover meat (beef and/or pork roast) with water. Add 1/2c onion per lb. of meat. Boil until very tender.
Grind meat and onion moderately fine.
For each 5 c. of ground meat, put 3 1/2c. of the water used to boil the meat and 1 1/2 c steel cut oats in pot, and boil for approx 1/2 hour until oats are just tender. You can also season to taste, cush as thyme, marjoram, garlic powder, or rosemary.
When oats are ready, add the ground meat/onion. Stir and let come back up to “boiling” (more like mud pots burping).
Turn into pan of choice. Let cool, slice, and freeze.
To eat, thaw, fry until brown on both sides.

Be dad actually found a couple of old german/american cookbooks one that had recipes. They used oatmeal instead of steel cut oats, and no spices except salt.

DOS

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Joe’s Place
Recipe Swap & Online Store
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[nw_arizona_granny]

LOL, you do know the secrets of fine food...........

[MHGinTN]

If you like to serve spicey things at televised football events, I have a great one called ‘Alabama Hot-cheese Pones’. Simple to make: Bisquick, grated extra sharp cheddar cheese (I make big batches, so two cups of bisquick to two and a half cups of grated cheese, and you can add grated parmesan aslo), blend the dry with the grated cheese (refrigerated cheese is best for mixing) and add Tabasco sauce until the batter is a thick biscuit dough; spoon into heaping tablespoon mounds on an ungreased cookie sheet and flatten the mounds to about 1/2 inch thick and bake one and a half times longer than biscuits, at 400 degrees. Let cool before lifting off onto a cooling rack. They are really a great side for summer salad meals, too! If you like them more crispy, add a tablespoon of baking soda to the batter and flatten the mounds to 1/4 inch for baking. The best thing to serve them with is cold Heineken beer ...

[nw_arizona_granny]

http://www.theingredientstore.com/joesplace/swap1.pl?read=1660

This it? Mega list of “Home made” stuff. :-)

Posted By: Joe Ames
Date: Monday, December 3, 2001 at 10:32 p.m.

In Response To: Christmas gift list (Sue)

HOMEMADE TACO SAUCE
1 (1 lb.) can tomatoes
1 med. onion, chopped
1 c. ketchup
3 long hot green peppers, chopped (or use hot sauce, to taste)
1/2 c. wine vinegar
1 tsp. basil
2 bay leaves
1 tsp. Italian seasoning
1 tsp. garlic powder
2 tbsp. soy sauce
1 tsp. salt
1 tsp. lemon pepper
1/3 c. sugar
Cook all ingredients together over low heat about 30 minutes, stirring occasionally. Makes about 3 cups of sauce.

HOMEMADE HONEY ROASTED NUTS
1 egg white
2 tbsp. water
Beat to combine.
2 1/2 c. dry roasted, unsalted peanuts
1/2 c. whole almonds
1/2 c. walnut halves
Add to egg whites and toss.
3/4 c. sugar
1 tbsp. pumpkin pie spice
1 1/2 tsp. salt
Combine and add to nuts. Toss until coated. Place in single layer on slightly greased cookie sheet. Bake at 300 for 25 minutes. Remove and cool on waxed paper. Break up into clusters and enjoy!

MARY’S HOMEMADE SALSA
2 c. or 16 oz. can tomatoes
1 garlic clove, minced
3-4 sm. Serrano peppers
2-3 sprigs fresh cilantro
Dash of vinegar (optional)
Juice of lime or lemon
1/2 c. chopped onion
1 tbsp. olive oil
Dash of cinnamon
Place above ingredients into blend and blend. Serve with tortilla or corn chips.

HOMEMADE TORTILLA CHIPS
1 pkg. flour/corn tortillas (12 package)
Nonstick cooking spray
1/8 tsp. paprika
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut in half, in quarters, in eighths. Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees. A tasty, low fat, low salt alternative.

HOMEMADE CHEESE
2 lbs. sm. or lg. curd cottage cheese
1 tsp. baking soda
1 stick margarine
1/2 c. cream or half & half
1/3 c. dry grated Parmesan cheese
Salt
Caraway seeds (optional)
Yellow food coloring (optional)
Drain cottage cheese in strainer overnight. Place drained curds in a bowl and stir in baking soda. Set aside at least 3 hours. The curds will bubble and become some what translucent. In a large saucepan, melt margarine over low heat. Add curd and continue to stir. When partially melted, add 1/2 cup cream or half and half, dry grated Parmesan cheese, and salt to taste. Cook slowly until melted. Pour in bowl to cool. Can add caraway seeds or yellow food coloring. Delicious spread on fresh baked bread or raisin bread.

HOMEMADE CRACKER JACKS
10 c. popped corn
1 1/2 c. cocktail peanuts
1/2 c. margarine
1 c. firmly packed light brown sugar
1/4 c. dark corn syrup
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. vanilla
Mix popped corn and peanuts in a large roast pan. Keep warm in the oven. Melt butter in a heavy 2 quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat, stir in baking soda and vanilla. Quickly pour over warm popcorn and peanuts. Toss until well coated. Spread out in a roast pan or on a cookie sheet. Bake at 250 degrees for 45 minutes. Stir every 15 minutes. Turn out on foil and cool. Store in tightly covered container.

HOMEMADE POTATO CHIPS
2 med. (1 lb.) Russet potatoes, sliced 1/16 inch thick
(A potato peeler works good)
1 tbsp. grated Parmesan cheese
1 tsp. paprika
Preheat oven to 350 degrees. Spray cookie sheet with Pam. Arrange potato slices in single layer on baking sheet and bake, turning occasionally for 45 minutes or until golden brown. In small bowl, combine cheese and paprika and sprinkle the mixture over the potatoes. Bake 5 minutes more, let cool. Makes about 2 c or 120 chips. Serves 4-6.

HOT HOMEMADE MUSTARD
4 tsp. flour
2 tsp. sugar
1/2 tsp. dried mustard
Pinch of turmeric
Vinegar to thin
Mix ingredients. Allow to sit 2 hours in refrigerator. Serve over ham or use in dishes where hot mustard is desired.

HOMEMADE PRETZELS
1 1/4 c. warm water
1 pkg. yeast
1/2 tsp. sugar
3 1/2 c. white flour
1 beaten egg
1 tbsp. water
Sesame seeds
Salt
Mix yeast and sugar with 1/4 cup water. Set aside until bubbly. Place flour and yeast mixture into a mixing bowl and blend to form a dough. Knead on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl; cover and let rise for 1-1 1/2 hours. Punch down and shape the pretzels as follows: Divide dough into 12 pieces and shape into sticks, 6 inches long, or divide dough into 10 pieces and shape into knots. Place on greased cookie sheets. Cover and let rise for 45 minutes. Glaze with 1 egg, beaten with 1 tablespoon of water. Sprinkle tops of pretzels with coarse salt or sesame seeds. Preheat oven to 475 degrees and bake for 10 minutes. Cool and store in airtight container.

HOMEMADE GRAHAM CRACKERS
2 c. whole wheat flour
1 c. enriched flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. packed light brown sugar
1/2 c. sugar
1 tsp. vanilla extract
1/2 c. milk
Stir together flours, baking powder, soda and salt. Cream shortening and sugars together until fluffy. Add vanilla. Add flour mixture alternately with milk, mixing well after each addition. Chill dough overnight. Divide dough into quarters. Roll out each portion on floured surface to rectangle 1/8 inch thick. Trim to 5x15 inch rectangle. Cut into 6 (2 1/2x5 inch) rectangles. Make a line down center of dough with back edge of knife. Mark each 2 1/2 inch square with prongs of fork. Place on greased baking sheets. Bake in preheated 350 degree oven 10 to 12 minutes or until crisp and edges are browned.

HOMEMADE CROUTONS
1 lb. loaf of French bread
1 stick butter (1/2 c.)
2 tbsp. Parmesan cheese
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
Cut the bread into 1 inch chunks. Melt the butter and add remaining ingredients. Toss over bread in a large mixing bowl. Spread croutons over two ungreased baking sheets. Bake at 350 degrees for 20 minutes or until golden brown. Stir occasionally during baking; cool. Store tightly in covered container.

HOMEMADE DOGGIE TREATS
1 lb. whole wheat flour
2 eggs
1 c. broth, chicken, beef, etc.
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. garlic powder
1 1/2 to 2 tsp. wheat germ
Mix, roll, cut and bake at 350 degrees until hard. Cool, then serve to your favorite pooch!

HOMEMADE BISQUICK MIX
8 c. all-purpose flour
1 c. non-fat dry milk powder
1/4 c. baking powder
1 tbsp. salt
1 c. solid shortening
3 qt. container
Sift flour, dry milk, baking powder and salt together 3 times. Cut in shortening until thoroughly mixed. Spoon mix lightly into 3 quart container, DO NOT PACK. Close tightly and store on shelf. Needs no refrigeration. Makes about 10 cups.

HOMEMADE SANGRIA
1 qt. burgundy wine
2 shots brandy
8 oz. orange juice
1 sliced apple
1 sliced orange
1/4 lime, sliced
4-5 maraschino cherries
Put all ingredients into a large pitcher and add ice. Chill well before serving.

HOMEMADE CAJUN SEASONING
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper
In small mixing bowl, stir together all ingredients. Store mixture in an airtight container in a cool, dry place.

HOMEMADE FLOUR TORTILLAS
4 c. flour
2 heaping tsp. baking powder
2 (or less) tsp. salt
4 tsp. vegetable oil
1 1/2-2 c. hot tap water
In large bowl add dry ingredients and stir. Mix in vegetable oil. Stir well. Gradually add hot tap water and stir with a large spoon. Add enough water to make a soft warm dough that is not sticky. Dust with flour and knead until dough is smooth, or for about a minute. Divide dough into 10-15 small balls. Let rest for 5 minutes. For tortillas, heat on medium high heat a large cast iron or no stick skillet. Using a rolling pin, roll each ball into a thin round tortilla and lightly brown each tortilla on both sides. Stack hot tortillas on a kitchen towel, one on top of another. Serve warm with beans, or butter, or peanut butter and jelly, or whatever you like on bread. For Sopapillas: If you are making only Sopapillas - to dry ingredients add 2-3 tablespoons of sugar. This will make a sweeter dough. Heat a skillet, add oil so that the skillet is 3/4 full. Roll each ball into a very flat round shape. Cut into thirds. Fry each side in hot oil. If dough is right thickness and oil is hot the sopapillas will puff up. Fry unto golden brown on both sides. Serve warm with sugar or honey. Let oil cool and save to use for next time. Strain if desired to remove dough particles.

HOMEMADE WINE COOLERS
16 oz. 7-Up
16 oz. white Zinfandel wine
Juice of 1 lemon
Juice of 1 lime
4 packets of Sweet-n-Low
Mix all ingredients in a pitcher. Fill glasses with ice. Pour coolers over ice and garnish with lemon and lime wedges. Yield: 4 wine coolers.

HOMEMADE TARTAR SAUCE
3 c. mayonnaise
1/2 c. pickle relish (or to taste)
1/2 tsp. Worcestershire Sauce (optional)
1 tbsp. of lemon or lime juice
Mix all ingredients in a bowl. Mix well. Chill. Makes about 3 1/2 cups. Double recipe if more is needed.

HOMEMADE SESAME CRACKERS
1 c. whole wheat flour
1 c. white flour
1 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. sesame seeds
1 tbsp. butter
1/4 c. yogurt
A little less than 2/3 c. ice water
Preheat oven to 350 degrees. Sift together the first 4 ingredients twice. Cut in the yogurt. Melt the butter in a little tiny pan. Toast the sesame seeds in the butter until they are slightly brown. Add toasted sesame seeds to batter. Mix in the ice water. Knead lightly. Roll to 1/8 inch thick. Cut with knife or cookie cutter. Prick all over with a fork. Bake on a lightly greased cookie sheet 10 minutes, or until lightly brown. Cool them on a rack. They will crispen as they cool. Variation: Rye flour and caraway seeds instead of whole wheat and sesame.

HOMEMADE KAHLUA
40 oz. water (5 c.)
32 oz. water (4 c.)
3 lb. sugar
1 oz. vanilla
12 tbsp. freeze dried coffee
1/5th pure grain alcohol
Boil 40 ounces of water and sugar for 20 minutes in one pot. Boil 32 ounces of water and coffee for 10 minutes. Mix together in a large container and cool. When cooled add vanilla and alcohol. Drink.

HOMEMADE SWEETENED CONDENSED MILK
1 c. instant nonfat milk
1/3 c. boiling water
3 tbsp. melted butter
2/3 c. sugar
Pinch of salt
Blend until smooth in blender.

HOMEMADE LEMONADE
Nothing beats lemonade as a summertime refresher. This recipe shows you how to make your own lemon syrup. Keep it in the refrigerator and, whenever you’re in the mood, just stir a few spoonfuls into water. For sparkling lemonade, add club soda or seltzer to the syrup. 8 servings. 6 lemons
1 c. sugar
1/2 c. water
Grate 1/4 teaspoon of the yellow zest from one of the lemons. Squeeze 3/4 cup juice. Combine sugar and water in a saucepan. Boil until syrup measured 3/4 cup, 3 to 4 minutes. Add zest and juice to syrup. Refrigerate. Add 3 tablespoons syrup or more to taste to 1 cup water and pour over ice. Per Serving: 102 calories, 0 g protein, 0 g fat, 0 mg sodium, 27 g carbohydrates, 0 mg cholesterol.

HOME-BREWED VANILLA EXTRACT
2 c. vodka
5 vanilla beans, cut into 1 inch pieces
Combine vodka and vanilla beans in a jar with a tight fitting lid. Cover the jar and let it stand 6 to 8 weeks. The vodka mixture will turn amber colored after a day or two. After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color. Yield: 2 cups.

ORIGINAL HOMEMADE MUSTARD
—HOT:—
1 c. dry mustard
1 c. cider vinegar
2 egg yolks
1 c. sugar
2 tsp. cornstarch
—MILD:—
1/2 c. dry mustard
1/2 c. cider vinegar
1/2 c. water
2 egg yolks
1 c. sugar
3 tsp. cornstarch
Dissolve mustard in vinegar. Add remaining ingredients, stirring constantly, cook in double boiler to desired thickness (at least 10 minutes). Pour into containers, cool, cover and keep refrigerated. Makes two small containers.

HOME CANNED RHUBARB JUICE
4 c. fresh rhubarb, cut
8 tbsp. sugar
2 1/2 c. water
Cook until tender. Strain. Bring to a boil and pour into hot sterilized jars. Seal. Chill before serving. Can add a dash of nutmeg. Makes good base for punch.

DAD’S HOMEMADE ROSA WINE
3 (12 oz.) cans of Welch’s frozen concentrated grape juice
4 c. of sugar
1 1/2 pkg. of dry yeast
Mix sugar and yeast dry and funnel into 1 gallon jug. Add thawed grape juice and add water to fill jug leaving room for initial foaming (2 or 3 inch). Cover jug mouth with small piece of cotton cloth and secure with rubber band or string. Let work for approximately 3 weeks. After working stops, let stand a couple of days to settle. Siphon off leaving sediment in jug.

HOMEMADE IRISH CREAM LIQUEUR
1-3/4 c. liquor (Irish whiskey, brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 c. whipping or coffee cream
4 eggs
2 tbsp. chocolate-flavor syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
In blender container, combine ingredients. Blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to 1 month. Stir before serving.

HOMEMADE AMARETTO
3 c. boiling water
3 c. sugar
1 tbsp. instant coffee
1 oz. almond extract
5 tbsp. vanilla
5 dashes Bitters
1 bottle Vodka (fifth)
Boil water and sugar; add other ingredients. Needs no aging.

HOMEMADE HOT BUTTERED RUM MIX
1 bottle inexpensive rum
2 lbs. brown sugar
1 1/2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1 lb. butter, softened
1 tsp. vanilla extract
Kettle of boiling water
Mix brown sugar, cinnamon, nutmeg and vanilla into softened butter. At this point mixture can either be refrigerated or frozen until ready to use. For each serving add 1 tablespoon of the mix to 6 ounces boiling water and 1/2 to 1 1/2 ounces rum. Great on a cold wintery night in front of the fire!

HOMEMADE GALLIANO LIQUER
2 c. sugar
1 c. bottled water
6 tsp. pineapple extract
3 tsp. vanilla extract
1/2 tsp. banana extract
1 tsp. pure anise extract
1 qt. 100 proof vodka
5 drops yellow food coloring
Combine sugar and water in saucepan. Boil gently for 5 minutes, stirring occasionally to prevent burning. Remove from heat and measure 2 cups of syrup. Pour into large container and cool. Add all extracts, vodka and food coloring. Shake or stir well to blend all ingredients. Makes 1 1/2 quarts galliano.

HOMEMADE WINE
1 (96 oz.) orange juice
1 (8 oz.) grape juice
2 c. sugar
1 pkg. yeast (approximately 1 tbsp.)
1 lg. glass bottle
1 balloon
Tape strainer
Mix well in large container, put in large glass bottle. Attach balloon on top and secure with tape so it won’t leak. Let set until balloon goes down. Let it sit to settle, then strain and bottle. Chill. Tastes like Dago Red or Burgundy. Takes 10 to 20 days.

GINNY’S HOMEMADE MAYONNAISE
1 or 2 eggs, yolks
1 tsp. salt
1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. paprika
3 tbsp. lemon juice
2 c. Wesson oil
Put all ingredients but Wesson oil in blender and combine well. Add oil in a small steady stream. Refrigerate.

HOMEMADE SWEET MILK
1 c. instant dry milk solids
1/2 c. boiling water
2/3 c. sugar
3 tbsp. melted butter
Put ingredients in blender until smooth. Store in airtight jar in refrigerator.

HOMEMADE PITA BREAD
1 pkg. active dry yeast
2 c. warm water, 90 degrees
1 tbsp. shortening
6 c. all purpose flour
2 tsp. salt
In a bowl dissolve the yeast in the warm water. With fingers, blend shortening into yeast mixture until almost dissolved. Stir together flour and salt. Add yeast mixture to flour mixture. Work dough with hands in the bowl until dough is no longer sticky, adding additional water or flour as needed. Transfer dough to a greased bowl, turning once to grease surface. Cover; let dough stand in a warm place for 30 to 40 minutes until double. Divide dough into 24 pieces. With floured hands work pieces into very smooth balls. Place on a floured surface; cover and let rest 20 minutes. Using fingers, gently flatten balls without creasing dough, keeping them rounded. On a well floured surface lightly roll one piece of dough at a time to a 7” circle, turning dough a quarter turn once. (Do not stretch, puncture, or crease dough.) Place two rounds on an ungreased baking sheet. Preheat oven to 450 degrees. Bake about 3 to 4 minutes or until is puffed and set. Turn pita rounds over with spatula; bake about 2 minutes more or until lightly browned. Repeat with remaining dough, baking one batch before rolling and baking the next. Cool on wire racks. Store tightly wrapped in plastic bags in refrigerator for up to 1 month. To serve, let stand at room temperature for about 15 minutes. Cut a slit at one end and fill with desired filling or halve loaves crosswise and fill. Makes 24 loaves.

HOMEMADE SHAKE-BAKE
1/2 c. grated Parmesan cheese
3 c. cracker crumbs
1/2 tsp. garlic powder
1 tsp. sage
1 tsp. pepper
1 tsp. onion powder
1 tsp. parsley flakes
1 tbsp. salt
1 tsp. sugar
Mix all thoroughly and store in a jar in refrigerator. Use as needed for chicken, pork chops, or fish.

HOMEMADE PITA BREAD
1 pkg. yeast
1 1/4 c. lukewarm water
3 c. flour
2 tsp. salt
Dissolve yeast in lukewarm water. Stir in flour and salt. Stir into a rough sticky ball. Knead on floured board until smooth, adding more flour if necessary. Divide into 6 balls. Knead each until smooth and round. Flatten each until 1/4 inch thick and 4-5 inches in diameter. Cover with towel and let rise 45 minutes. Arrange the rounds upside down on baking sheets. Bake at 400 degrees for 10-15 minutes or until browned and puffed in center. Will be hard when removed from oven, but will soften and flatten as they cool. For sandwiches, split carefully and fill with sandwich makings.

HOMEMADE NOODLES
2 c. flour
2 eggs
2 tbsp. olive oil
Water
Put flour in bowl and make a well in center of flour. Pour in eggs and oil. Using fingers pinch mixture until ingredients are well blended. It may be that water has to be added by the tablespoons to get a very firm dough. Knead the dough until smooth and elastic. Cover with a kitchen towel and let rest for 30 minutes. Roll out, using plenty of flour, very thin. Cut into noodles or desired shapes. May be dried or cooked right away.

[editor-surveyor]

"Never understood the need to do all the work to stuff them, so I developed the “a hand full of” method and stuff me instead."

You can also use the old sausage grinder, and grind them all together, and make them into a low temperature 'carrot cake' kind of thing. I would also make a cream cheese frosting, but with very little sugar. The coconut would go well here.

[editor-surveyor]

"Heat 8 ounces of light honey in a double boiler."

I tend to wince when I see words like these. Is there any way to combine the lavender with the honey cold? Heating honey is not a nutritionally good idea.

Honey should never be heated above about 100 degrees. Heating turns a perfect, safe sweetner into one that is just as harmful as granular sugar. There are literally hundreds of beneficial phyto-chemicals in raw, unfiltered honey. Raw honey is the very best disinfectant for skin cuts and abrasions, and it is also beneficial just eaten.

[nw_arizona_granny]

[continued...gift list]

THE EASY WAY TO MAKE HOMEMADE BREAD
If this is the first time you are making yeast breads, follow these easy instructions and you’ll soon be a master of the art.

First, make sure the yeast is alive and working by “proofing” it. To do this, dissolve yeast and a little of the sugar in very warm water - that is, from 105 to 115. (The first time, use a thermometer to take the temperature of the water, and note how warm it feels on your wrist when it is just right.) The sugar is food for the yeast and encourages the yeast cells to work.

After 10 minutes, the yeast will have started to ferment, becoming very bubbly.

You then know it’s working. While the yeast is proofing, sift the flour and measure onto wax paper; place heated milk and/or water, sugar or syrup, salt and butter or shortening called for in recipe in a large bowl; cool.

Add proofed yeast to bowl.

Stir in 1/3 to 1/2 of the flour, beat with a wooden spoon until dough is smooth; this starts to develop gluten in the flour.

Gradually add enough of remaining flour until dough forms a soft ball that no longer clings to side of bowl.

Turn out onto floured surface. With floured hands, pick up far edge and fold toward you; push into the dough, away from you, with heel of one hand; at the same time, give the dough a quarter of a turn by pulling it toward you with your other hand. Repeat folding, pushing and turning this way, adding just enough flour to keep dough from sticking until dough feels satiny smooth and elastic.

Place dough in large greased bowl; turn to bring greased side up. Cover bowl and set in a warm, draft-free place (80 degrees) - a cool oven is good. Allow dough to double in bulk (takes 1 to 1 1/2 hours, depending on the warmth of the place). When double, press with 2 fingers into dough; if indentations stay, dough is ready. Punch down with fist. Turn out onto lightly floured surface; knead a few times; cover with bowl; let stand, to relax dough, 5 to 10 minutes.

Divide dough in half; roll, one-half at a time, into a strip 3 times the length of loaf pan; fold into thirds, pinching edges together. Plump loaves and place in buttered loaf pans. Or, for rye bread, keep loaves 5 inches apart on cookie sheet. Cover loaves and let them rise as above until double in bulk.

Place on rack in lower third of oven to bake as directed in recipe. Turn out of pans immediately onto cake rack to cool completely before slicing.

HOME-MADE CRACKERS FOR CHILI
1/2 c. buttermilk
3 tbsp. oil
1 c. yellow cornmeal
1/2 c. unbleached pastry flour
1 tsp. salt
1/2 tsp. soda
1/2 tsp. chili powder (optional)
Combine buttermilk and oil. Mix into the rest of the ingredients in a large bowl. Knead on floured board about 5 minutes. Roll dough out. Cut into 1-inch squares. Sprinkle with salt. Bake on lightly greased baking sheet. 350 degrees about 12 minutes. Cool slightly before removing from baking sheet. Finish cooling on wire rack. Store in loosely covered container. Makes about 8 dozen.

CATRINA’S CHILI POWDER:
5-6 dried chilies (1-3 inches long)
2 tsp. cumin seed
1 tsp. dried oregano
1 tsp. paprika
1/2 tsp. garlic powder
Grind the chilies, cumin, oregano, paprika, and garlic powder in a spice mill until they are very fine. Makes about 1/4 cup.

HOMEMADE NOODLES
Beat until very light: 1 whole egg Beat in: 1 tbsp. salt Stir in and work in with hands: Divide dough into 3 parts. Roll out each piece as thin as possible (paper thin) on lightly floured cloth-covered board. Place between two towels until dough is partially dry (like chamois skin). Roll up dough as for jelly roll. With a thin sharp knife, cut into strips of desired widths (1/8-inch for fine noodles, up to 1/2-inch for broad noodles). Shake put ??? the strips and allow to dry before using or storing. Yield 6 cups or 10 ounces.

HOMEMADE CROISSANT
3/4 c. warm water (105 to 115 degrees)
2 envelopes active dry yeast
1/2 c. sour cream
3 1/2 c. flour, divided
2 tbsp. sugar
1 1/2 c. sweet BUTTER (chilled)
1 tsp. salt
1 egg
1 tbsp. water
Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add sour cream, 1/2 cup flour and sugar. Blend with wire whisk until smooth. Cover and let rest in warm place for approximately 1 1/2 hours. Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Refrigerate. Pour yeast mixture into flour/butter mixture. Stir until moist (Dough will be course). On lightly floured board, pat into 10-inch squares (avoid overworking). Roll dough with floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course. To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds. Repeat folding and rolling procedure. Place dough on floured plate, cover with plastic wrap. Chill for 1/2 hour. Repeat folding and rolling procedure 3 more times (if butter softens refrigerate for 20 minutes). Wrap dough in plastic wrap and refrigerate for 2 to 24 hours. Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To form fourth triangle, press “leftover” side pieces together, overlapping slightly. Make a 1 inch “slit” at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet. Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hours or until doubled. Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mixture. Bake 13 to 15 minutes.

HOMEMADE CEREAL
6 c. oatmeal
3 c. coconut
1 c. wheat germ
1 c. sunflower seeds
1 c. honey
1/2 c. oil
1 c. water
1 c. almonds
Mix all dry ingredients (except almonds) together in large mixing bowl. Add honey, oil and water and mix well. Place mixture on baking sheet and bake at 225 degrees for 2 1/2 hours. Add almonds during last 1/2 hour. Stir mixture on cookie sheet every 15 minutes. After cooling place cereal in airtight container.

HOMEMADE GRAPE-NUTS (BREAKFAST CEREAL)
3 1/2 c. graham flour
1 c. brown sugar
2 c. buttermilk
1 tsp. salt
1 tsp. vanilla
1 tsp. soda
Bake like a cake. When cold, crumble up in small pieces. Put in oven and roast good and brown. Bake 1 hour or until good and brown. I use my salad maker, to make it look like store Grape-Nuts.

HOMEMADE GRAPE-NUT CEREAL
3 1/2 c. whole wheat flour
2 c. milk
1 tsp. soda
1 tbsp. vinegar
3/4 tsp. salt
1/2 to 3/4 c. brown sugar
Mix flour, soda, sugar and salt. Mix vinegar with the milk and add to dry ingredients. Beat to a smooth batter. Spread batter 1/4 inch thick on greased cookie sheet. Bake at 350 degrees for 10 minutes. When cool, break into chunks and put in blender a small handful at a time, turning on/off only a few seconds until crumbly like Grape-Nuts. Dry completely in warm 200 degree oven, turning every so often. Makes about 1/2 gallon.

HOMEMADE PANCAKE SYRUP
1 1/2 c. brown sugar (packed)
3/4 c. water
1 tbsp. butter or margarine
Dash of salt
1/2 tsp. maple flavoring
Mix brown sugar, water, butter and salt in saucepan. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in maple flavoring. Serve warm.

BASIC HOMEMADE MIX FOR CAKE
8 c. (2 lbs.) sifted flour
2 c. shortening
5 c. sugar
1/4 c. baking powder
4 tsp. salt
Into extremely large bowl turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt. With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly. Store in airtight container in refrigerator up to 6 months. Makes 15 cups. (If self-rising flour is used, omit baking powder and salt.)

UPSIDE-DOWN COCKTAIL CAKE:
1/4 c. margarine
1/2 c. light brown sugar
1 can (1 1/2 c.) fruit cocktail, well drained
1/2 c. finely chopped walnuts
2 1/2 c. homemade cake mix
3/4 c. milk
1 egg
1/2 tsp. vanilla
Melt margarine over low heat in 9 inch round pan; remove from heat. Sprinkle with brown sugar, spoon fruit cocktail and nuts evenly over sugar; reserve. Turn cake mix into a small mixing bowl. Add 1/2 cup milk and stir to blend. Beat 2 minutes at medium speed on mixer. Add remaining 1/4 cup milk, egg and vanilla and stir to blend. Beat 2 minutes, turn batter into prepared pan. Bake at 350 degrees for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes before turning out of pan.

RAISIN SPICE:
4 c. homemade cake mix
1 tsp. cinnamon
1/2 tsp. clove
3/4 c. milk
2 eggs
1 tbsp. light molasses
1/2 c. raisins
Stir cinnamon and clove into cake mix. Add 1/2 cup milk, stir to blend. Beat 2 minutes on medium speed of mixer. Add remaining 1/4 cup milk, eggs and molasses. Stir to blend. Beat 2 minutes. Stir in raisins. Bake in 9 inch greased pan at 350 degrees for 35 to 40 minutes or until done. T urn out and cool.

LAYER CAKE:
4 c. homemade mix
1 c. milk
2 eggs
1 tsp. vanilla
Blend ingredients. Bake in 2 (8 or 9 inch) greased pans at 350 degrees for 25 to 30 minutes.

HOMEMADE CAKE FLOUR
2 c. minus 2 tbsp. flour
2 tsp. baking powder
2 tbsp. cornstarch
Sift all ingredients together. This turns all purpose flour into cake flour.

HOMEMADE SNICKERS-TYPE CANDY
1 (11 1/2 oz.) pkg. Nestle milk chocolate morsels
2 tbsp. vegetable shortening
1 (14 oz.) pkg. Kraft caramels
5 tbsp. butter or margarine
2 tbsp. water
1 c. coarsely chopped peanuts (I use low-salt)
Melt over hot (not boiling) water, Nestle milk chocolate morsels and vegetable shortening. Stir until morsels melt and mixture is smooth. Remove from heat. Pour one-half of melted chocolate into an 8 inch square foil-lined pan; spread evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate mixture to LOW heat. Combine over boiling water, Kraft caramels, butter and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into the chocolate-lined pan. Spread evenly. Refrigerate until tacky (about 15 minutes). Top with remaining melted chocolate, spread evenly to cover caramel filling. Return to refrigerator and chill until firm (at least 1 hour). Cut into the desired size pieces and return to refrigerator until ready to serve. Makes about 2 1/2 dozen candies.

HOMEMADE PLAYDOUGH
2 c. flour
1 c. salt
1 tsp. cream of tartar
2 c. water with food coloring
3 tbsp. oil
2 tsp. vanilla
Cook over medium heat, stirring until playdough consistency. Store in plastic containers to keep soft.

HOMEMADE “SILLY PUTTY”
2 parts white glue
1 part sta-flo liquid starch
Mix ingredients and let mixture dry a bit. It may not work well on a humid day. Store in an airtight container. (If you use Elmer’s School Glue instead of regular white it doesn’t bounce or pick up pictures, but the kids will love it.)

HOMEMADE TOOTSIE ROLLS
1 square unsweetened chocolate
1 tbsp. margarine
1/4 c. dark Karo syrup
1/4 tsp. vanilla
1 1/4 c. (or more) powdered sugar
1/4 c. plus 2 tbsp. powdered milk
In glass bowl, microwave chocolate and margarine until melted at 50 to 75% power. Stir in syrup and vanilla. Microwave at 100% power 1 minutes. Add dry milk and 1 cup sifted powdered sugar. Stir well. Knead on waxed paper until smooth, using sufficient powdered sugar to make pliable, easily-handled dough. Divide dough into tablespoon-sized balls, then roll into strips. Cut like tootsie rolls. Wrap individual in plastic wrap, if desired. Store covered in refrigerator.

HOMEMADE PLAY GIANT BUBBLES
1/2 c. liquid Joy dish detergent
3 tsp. liquid glycerine
1 qt. jar with lid (mayonnaise jar works well)
Water
2 straws
1 yd. string
Put Joy and glycerine in quart jar. Fill jar with water. Put lid on jar and shake gently to mix. Pour mixture into a shallow plastic dish pan. The glycerine makes the bubbles stronger and iridescent. Thread the string through the plastic straws. Tie ends of string together. Hold one straw in each hand and spread apart to form a rectangle with the straw and strings. Put the string/straw rectangle in the bubble mixture. Lift straws out of the bubble mixture, pulling the straws away from each other forming a film. Gently pull the straws upwards filling the bubble with air, walk backwards. Bring the straws together slowly and snap the bubble from the frame. Great outdoor fun for the whole family!

HOMEMADE TEMPURA PAINT
1. Mix equal amounts of egg yolks and water.
2. Stir with fork.
3. Stir in food coloring to color paint.
4. After using clean brushes well. Nonedible.

HOMEMADE FACE PAINT
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
Food coloring (variety of colors)
Sm. containers (one for each color)
Sm. paint brush
Stir together cornstarch and cold cream until well blended. Add water and stir. Add food coloring, one drop at a time, until you get desired color. Pain removes easily with soap and water. Face paint may be stored in covered containers. Color Chart: 3 drops blue plus 1 drop green = turquoise 2 drops yellow plus 1 drop red = orange 2 drops blue plus 1 drop red = violet.

HOMEMADE HEATH BARS
1 c. sugar
Saltine crackers
2 sticks butter (must be butter)
12 oz. bag milk chocolate chips
Finely chopped pecans
Line a cookie sheet with foil. (A 15 x 9 inch is best but a little smaller one will do.) Place crackers side to side until bottom of pan is covered. Melt butter in saucepan. Add sugar and bring to boil. Boil for 3 minutes. Pour over crackers and spread with knife or spatula to cover. Bake at 350 degrees for 15 minutes. Remove from oven and sprinkle chocolate chips over crackers. As they melt, smooth chocolate over top until crackers are covered. Add finely chopped pecans to top. Let completely cool (may need to refrigerate) then break into pieces. Delicious!

HOMEMADE TWINKIES
1 pkg. yellow cake mix
Bake cake as directed in 9 x 12-inch pan. Remove from pan, cool and split cake through the middle. 1/2 tsp. salt 1/2 c. butter 1 c. milk 1 c. sugar 1/2 c. Crisco 1 tsp. vanilla Mix flour with milk; boil until thick. Cool. Beat until fluffy, then add other ingredients, beating as you add each one. Spread filling over one cake layer and top with other layer. Let set one day to develop flavor. Cut cake into the shapes of Hostess Twinkies.

HOMEMADE BROWNIE MIX
4 c. flour
4 1/2 c. sugar
1 c. cocoa
1 1/2 c. dry milk
1 1/2 tbsp. baking powder
1 1/2 tsp. salt
Mix well and keep in refrigerator in a canister. To make brownies, mix 1 3/4 cups brownie mix, 1 egg, 1/4 cup warm water, 1/4 cup oil and 1 teaspoon vanilla. For a richer cookie, melt 1/4 cup oleo and add 2 eggs. Serve hot with ice cream. Bake 20 minutes in 350 degree oven in 9” square pan.

HOMEMADE FIG BARS
2 (6 oz.) pkgs. dried figs
1/2 c. honey
1 tbsp. lemon juice
2 tbsp. water
2 tbsp. orange juice
1/2 c. honey
1/2 c. shortening
1/4 c. butter
1/2 c. sugar
1 egg
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
3 c. flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
Filling: Combine figs, 1/2 cup honey, lemon juice, water, orange juice. Cook on low heat 8 minutes, stirring occasionally. Cookie dough: Cream together honey, shortening, butter and sugar. add egg Mix well, stir in lemon peel and juice. Sift together dry ingredients. Add, mix well. Chill - roll dough 1/4 inch thick on lightly floured board. Cut in strips 6 x 3 inches, put filling in center of strips crosswise, lap sides over, pressing edges together. Place on ungreased cookie sheet with seam on bottom. Bake at 400 degrees for 12 to 15 minutes. Cool, cut crosswise into bars.

EASY HOMEMADE ICE CREAM WITH OREO COOKIES
3 egg yolks
1 (14 oz.) can Eagle Brand sweetened condensed milk
4 tsp. vanilla extract
1 c. coarsely crushed Oreo’s
2 c. (1 pt.) whipping cream, whipped
(not whipped topping)
In large bowl beat egg yolks. Stir in Eagle Brand and vanilla. Fold in cookies and whipped cream. Pour into an aluminum foil lined 9x5 inch loaf pan or other 2 quart container. Cover, freeze 6 hours, or until firm. Scoop ice cream from pan or peel off foil and slice. Cover with foil.

HOMEMADE REESE’S BARS
3/4 c. graham cracker crumbs
1 stick margarine
1 lb. icing sugar
1 c. peanut butter
Combine graham crumbs, margarine, and peanut butter in bowl. Mix well with hand. Press into 8 x 12 inch pan. Melt one 12 ounce package chocolate chips over low heat. Pour over mixture in pan. Let set, cut into squares. Enjoy!

HOMEMADE ORANGE SHERBET
3 oz. pkg. orange Jello
2 c. boiling water
Dissolve Jello. 1 c. sugar 1 1/2 c. milk Beat up and put in plastic bowl and put in freezer. Freeze until quite firm. Beat real well and put in container. Store in freezer.

EMERGENCY HOMEMADE BAKING POWDER
1/2 teaspoon soda with 1 1/2 teaspoons cream of tartar equals 2 teaspoons baking powder. Measure the soda carefully, avoiding lumps. Too much makes a yellow batter.

HOMEMADE COCKTAIL SAUCE
1/2 c. ketchup
2 tbsp. horseradish, coarse
1 tbsp. lemon juice
1/2 tsp. Grey Poupon with seeds
3/4 tsp. Tabasco
1/4 tsp. Texas Pete
1/2 tsp. Worcestershire
1/8 tsp. paprika
Mix above ingredients together to make a great sauce for boiled shrimp or roasted oysters!

HOMEMADE STEAK SAUCE
1 c. catsup
1/2 c. onion, coarsely chopped
1 clove garlic
1/4 c. water
1/4 c. Worcestershire sauce
1/4 c. lemon juice
1/4 c. distilled white vinegar
2 tbsp. soy sauce
2 tbsp. brown sugar
1 tbsp. prepared mustard
Combine all ingredients in a saucepan. Simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator. When cooked, is brown and tastes almost like A-1 sauce.

HOMEMADE HOT DOG SAUCE
3 lbs. hamburger
2 lg. onions or suit to taste
2 (4 oz.) bottles of ketchup
2 tsp. paprika
1 tsp. garlic powder
1/2 tsp. garlic salt
Salt and pepper to taste
Simmer in crock pot for 2 hours. (Great for Sloppy Joes, too).

HOMEMADE SALAD DRESSING
1 c. sugar
2 eggs
2 tbsp. cornstarch
1/4 tsp. salt
1 c. vinegar (more or less to taste)
1 c. hot water
Mix all ingredients and stir constantly over medium heat until thick; then add 2 tablespoons mayonnaise and whip.

HOMESTYLE CHICKEN SEASONING
1/4 c. celery salt
1/4 c. onion powder
1/2 tsp. marjoram
1/4 c. parsley flakes
1 tbsp. turmeric
1/2 tsp. garlic powder
1 tsp. savory
2 to 3 tsp. salt
Mix together. Store in plastic or glass container with tight lid.

HOMEMADE SOUP/GRAVY SAUCE
2 c. instant non-fat dry milk
3/4 c. cornstarch
1/2 c. Featherweight instant beef or chicken bouillon
2 tbsp. dried onion flakes
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. pepper
Dried parsley
Combine all ingredients, mixing well. Store in air-tight container. To substitute for 1 can of condensed soup or gravy, combine 1/3 cup dry mix with 1 1/4 cups water in a saucepan; cool and stir until thickened. Add mushrooms, celery, chicken, or other ingredients to substitute for commercial soups. Makes the equivalent of 9 (10 1/2) ounce cans of soup.

HOMEMADE STOVE - TOP DRESSING
1/2 tsp. pepper
1 tsp. salt
1 tsp. parsley flakes
1 tsp. celery flakes
2 tsp. onion flakes
1/2 c. dry milk solids
1 tsp. poultry seasoning
*1 tsp. chicken flavored base or 1 tsp. dry chicken soup mixture
Place above ingredients together in a small plastic bag and shake well. 1 1/2 c. hot water 4 c. cubed dry bread This is a mix, so you can use the amount you wish for each meal. Place the amount of bread cubes required in a skillet; sprinkle a portion of the seasonings over the top. (Shake the bag before each using.) Pour enough hot water on the bread to moisten them. Dribble melted butter into the dressing and stir well to begin the cooking. Bring to a boil and cook 15 minutes. *You can use chicken bouillon cubes in place of the chicken base. Dissolve the cubes in the hot water if you use bouillon. You can also use fresh milk in place of the powdered milk solids. Use 1 1/2 cups or enough to moisten the dressing in place of the hot water.

HOMEMADE EGG SUBSTITUTE
6 egg whites
1/4 c. non-fat dry milk powder
1 tbsp. vegetable oil
6 drops yellow food coloring (optional)
Combine all ingredients in a mixing bowl and blend until smooth. Refrigerate until used. 3/4 c.: 1/4 cup equals 1 whole egg. The egg substitute will last for a week in the refrigerator. it also freezes well.

HOMEMADE FRUIT ROLL-UPS
1 (16 oz.) can fruit, my favorite - peaches
1. Cover a cookie sheet with plastic wrap.
2. Drain fruit WELL. Pour the fruit into a blender, blend until the fruit is a fine puree (mom says that means VERY mushy).
3. Spread the puree on plastic wrap, as thinly as possible - do not touch edges with fruit.
4. Turn oven on at 150 degrees, leave cookie sheet in all day - 6 to 8 hours until the fruit is dry. Don’t forget it!
5. Remove the cookie sheet. Start at one end, roll up the fruit and the plastic wrap. Cut rolls into size you want.

HOME CANDIED FRUIT
3 oranges
2 lemons
1 can (1 lb. 4 oz.) sliced pineapple
1 jar (8 oz.) maraschino cherries
1 c. sugar
Peel rinds from oranges and lemons in big chunks. Simmer in water to cover for 15 minutes; drain. Scrape off white membrane; cut rinds in matchlike strips. Combine fruit strips with pineapple slices and syrup and cherries (be sure cherries are well drained) in a frying pan. Sprinkle evenly with sugar. Cook, stirring often, for 30 minutes or until fruit is glazed and transparent looking. Let stand in syrup overnight. Place on a cheesecloth-covered rack; cover. Dry for 24 hours. Roll fruit in granulated sugar and let dry again for 24 hours. (For pineapple repeat twice more. After third time, let slices stand until they are so dry no moisture can be seen coming from them.) Store in a cool dry place. Makes about 4 cups.

HOME MADE BATH SOAP
1 can lye
2 c. oats
5 1/2 lb. clean strained lukewarm fat
3 pt. cold water
2 oz. glycerin
4 heaping tbsp. Borax
Pour lye into cold water. When water is lukewarm, pour in grease slowly, stirring all the time. Put oats through food chopper. Add oats, Borax, glycerin. Stir for 15 minutes using a long wooden spoon. Pour into a shallow pan. When hard enough to cut without running together, cut into cakes. It will harden and dry out. {Granny says please do not try this , get real and full information, before attempting to make soap and use lye..
granny}

HOMEMADE PORK & POULTRY COATING MIX
1 1/2 c. plain dry bread crumbs
4 tsp. chicken flavored instant bouillon
1 tsp. paprika
1 tsp. poultry seasoning
3/4 tsp. oregano leaves
1/2 tsp. garlic powder
1/4-1/2 tsp. pepper
Combine all ingredients well. Store in airtight container at room temperature. Makes enough coating mix for 6 pounds chicken parts or 16 pork chops. To Use: Dip chicken or chops in milk; coat with mix. Bake in 375 degree oven until tender (about 1 hour for chicken, 40 minutes for chops).

HOMEMADE CHOCOLATE SYRUP
3/4 c. cocoa
1 1/2 c. sugar
Dash salt
1 c. hot water
2 tsp. vanilla
Combine cocoa, sugar and salt in a medium saucepan; gradually stir in water until mixture is smooth. Bring to a boil over medium heat, stirring constantly; continue to cook and stir 3 minutes. Remove from heat; add vanilla. Pour into container. Cool. Cover and refrigerate. Use 1 to 2 tablespoons to 8 ounce glass cold milk. Serve as topping for ice cream or/and desserts. Makes 2 cups syrup.

HOMEMADE YOGURT
Combine 2 cups whole milk, 2 cups reconstituted non-fat dry milk and 1/4 cup non-fat dry milk powder in a medium saucepan. Scald, do not boil; remove from heat. Pour into a bowl; cool to lukewarm. Stir in 2 tablespoons plain yogurt; cover and let stand in a warm place 10 hours. Refrigerate to store. Always save some from batch to start next batch.

HOME-MADE RICE-A-RONI
1/4 c. rice
1/4 c. spaghetti noodles, broken into 1/4 inch pieces
1 tsp. butter
1/4 tsp. tumeric
1 c. water
1/2 tsp. minced onion
2 tsp. chicken bouillon
Parsley
Pepper to taste
Melt butter in pan and stir in rice and noodles. Cook, stirring occasionally until rice and noodles are browned. Add water, onions, parsley, turmeric, pepper, and parsley. Bring to boil, cover and simmer over low heat 20 minutes.

HOMEMADE HAMBURGER HELPER
1 lb. ground beef or deer burger
1 box macaroni and cheese dinner
1 med. onion
1 tbsp. oregano (flakes or whole)
1 tbsp. parsley flakes
1 qt. tomato juice
1/2 tsp. salt
1/2 tsp. pepper
Brown ground beef or deer burger in skillet. Add box of macaroni and cheese dinner with all other ingredients. Simmer 10 to 15 minutes. Then serve. If it gets dry or needs more juice add a little water and catsup.

HOMEMADE GLUTEN
8 c. flour (use whole wheat)
3 c. cold water
5 c. water
Soy sauce
Chicken style seasoning
Vegex
1 onion, chopped
Celery, chopped
3 tbsp. oil
1 tsp. salt
Mix flour and water together; knead until smooth. Put in bowl and cover with water overnight. Wash out, and cut in small pieces and cook in broth using remaining ingredients. Cook in broth. Dorp pieces in one at a time. It’s the broth that makes the gluten, so make a good broth.

HOMEMADE CORN DOGS
1 egg
1 c. flour (self rising)
1 c. cornmeal, self rising
1 c. milk
Beat egg well, add all other ingredients. Mix good. Drop hot dogs one at a time in bowl spoon mixture over hot dog. Drop into deep fryer cook until golden brown. Makes about 6 or 8.

HOMEMADE BEEFARONI (ORIGINAL)
1 - 1 1/4 lb. hamburger
2 sm. whole onions
Garlic powder and pepper to taste
2 cans tomato paste (8 oz. to 15 oz.)
2 cans tomato sauce (8 oz. to 15 oz.)
2 tomato sauce cans water
1 lb. macaroni
3/4 tsp. oregano
3/4 tsp. basil
1/2 tsp. celery seed
1/4 tsp. thyme
1/2 tsp. parsley flakes
1/4 tsp. chili pepper or powder
You may want to adjust the spices for your own taste. Brown the hamburger. You may want to break up the meat. Add the onions if desired. Add 2 cans each tomato paste and tomato sauce. Add 2 tomato sauce cans of water. Add the spices of desired. Mix thoroughly and simmer while macaroni cooks. After the macaroni cooks add to the beef mixture. Simmer for 15 minutes. You may want to add a little more water.

ENCHILADAS - VERY HOMEMADE
1 lb. ground beef
1 minced clove garlic
1 chopped onion
2 tbsp. olive oil
1 1/2 c. canned ripe olives
1 c. canned tomatoes
2 tbsp. vinegar
1 tsp. salt
1 tsp. sugar
1 tsp. cinnamon
Dash of cloves
1/4 c. chopped raisins
Brown beef, garlic and onions in olive oil. Cut olives in wedges, add to meat along with remaining ingredients. Simmer 15 minutes.

SAUCE:
1/3 c. finely chopped onion
1 minced clove garlic
1 tbsp. olive oil
1/3 c. finely chopped celery
1/4 c. finely chopped bell peppers
16 oz. tomato paste
Dash of thyme
1/4 tsp. oregano
1 tsp. chili powder
1 bouillon cube
3/4 c. water
Sauce: Cook onion and garlic, add rest of ingredients and simmer for 15 minutes.

TORTILLAS:
2 c. flour
1 tsp. salt
1 c. corn meal
1 egg, beaten
2 1/2 c. water
Mix dry ingredients, mix egg and water together and mix with dry ingredients, blend until smooth. Pour 1/3 cup batter on lightly greased griddle. Cook until dry on top and turn to brown other side. Makes 12 tortillas. Assemble: Roll filling into tortillas and put sauce and cheese on top. Bake at 350 degrees for about 20 minutes.

HOMEMADE “MAIDRITES”
1 lb. ground beef
1 can Campbell’s chicken broth
Brown the ground beef and drain off any grease. Add the can of broth to the browned meat. DO NOT ADD WATER. Let simmer until all the liquid is absorbed. Best to simmer at a very low heat. This tastes just like “Maidrites”.

HOMEMADE CHEESE WHIZ
1 lb. Velveeta type cheese
1 stick oleo or butter
1/2 c. milk
1/4 tsp. celery salt
1/4 tsp. garlic salt
Grate or cut up cheese. Place in microwave dish. Add milk, spices and oleo. Microwave on medium 1 minute. Stir, continue to do this until mixture is warm. Stir well. If not smooth, return to microwave. Store in refrigerator.

HOME MADE MARSHMALLOWS
2 c. granulated sugar
1 c. water
Cook to soft ball stage. 2 tbsp. gelatin (I prefer Grayslake to Knox)
Soak and add to syrup mixture. Then add: 1 tsp. vanilla
Pinch of salt
Cool slightly. Beat until cold and thick. Pour out into 8x8 inch pan dusted with powdered sugar. Turn out of pan and cut into squares using sifted powdered sugar so it doesn’t stick to knife. When making home made caramels, I put a thin layer of caramel into an 8x8 inch buttered pan and a thin layer of this marshmallow on top. I set overnight. Cut very small and dip into melted chocolate. Everyone loves them. Call them Carmelloes.

SOFT HOMEMADE PRETZEL
1 package active dry yeast or 1 cake yeast dissolved into 1 1/2 cups of warm water. Add 1 teaspoon salt and 1 tablespoon sugar. Blend in 4 cups of flour. Knead dough until smooth on lightly floured surface for 10 minutes. Cut into small pieces. Roll into ropes and twist into desired shape. Place on lightly greased cookie sheets. Brush pretzel with 1 beaten egg. Sprinkle with coarse salt. Bake immediately at 425 degrees for 12-15 minutes. For hard pretzels, use only 1 1/4 cups water and add 1/4 cup melted butter. Make pretzels smaller and bake until brown.

HOMEMADE POTPOURRI
Any small petals, grasses, leaves, buds, even some spices, or whole flowers
A few drops your scented oil
Dry completely. Add a few drops of your favorite scented oil in a zip-lock bag. Add all dry ingredients, close it. Then toss around to make sure it is mixed well and let it sit for three weeks, tossing bag about every three days. Then place in bowl. To dry: Place petals, grasses, etc. on a window screen, place another window screen on top. Place in a hot dry area outside for a couple of days or until very dry. Try to avoid direct sunlight. It might fade the colors.

LESLIE’S HOME MADE ROOT BEER
1 (3 oz.) bottle root beer extract
4 lbs. sugar
4 gal. water
Combine sugar, root beer extract and 1 gallon warm water in 5 gallon tall cooler (ex. Igloo). Stir until sugar is dissolved. Add 3 pounds block dry ice; this will cause mixture to bubble; add 2 gallons water and have lid ready to put on container. DO NOT put it on tight. Let bubble for about 1/2 hour and add rest of water. Root beer will bubble about 2 hours. When bubbling has stopped, root beer is ready to drink. Put in gallon plastic jugs and cap. Will keep in refrigerator for some time.

HOMEMADE SOUR CREAM
2 c. light cream
2 tbsp. buttermilk
Combine cream with the buttermilk in hot clean glass jar with screw lid. (A canning jar that has been heated in boiling water works.) Cover tightly and shake gently to thoroughly mix the buttermilk and the cream. Let stand in a warm place (similar to where you would place bread to rise) until thickened (24 to 48 hours). Store, covered in refrigerator. Stir before serving. Use within three weeks. Makes 2 cups.

JOAN’S HOME MADE HORSERADISH
This recipe is for four medium roots. Make sure you have plenty of ventilation. Cut tips off roots and scrape skin off root like a potato. Cut in chunks. I use a food processor for this. Grate once using the large grate blade. Then run through again using the chopper blade. This makes the horseradish grated fine. Note: If you do not have a food processor then use a regular grater. This is where it is best to have some extra help to grate this and plenty of fans. 1/2 c. vinegar 1 c. cold water 1 1/2 c. sugar 4 med. horseradish roots grated To the juice add the above ingredients and mix well and pour this over the grated horseradish roots. Make sure this is mixed well so no white is showing. Put into jars. Keeps for about two weeks.

HOMEMADE PESTICIDE
3 onions
1 whole garlic
2 tbsp. hot red pepper, chopped
1 tbsp. soda
1 qt. water
This home-brewed bug killer is considered eco-friendly. Blend the onions, garlic, pepper and soap in a quart of water, then spray on plants.

HOMEMADE DEVONSHIRE CREAM
1 (8 oz.) pkg. Philadelphia cream cheese, softened
1/2 c. sour cream
2 tbsp. powdered sugar
In a small bowl, beat cream cheese with electric beater until fluffy. Beat in sour cream and sugar until well mixed. Spoon into bowl and refrigerate until serving time. Makes 1 1/3 cups. To use, serve over fruit.

HOMEMADE CUBAN MOJO
2 c. sour orange juice
Juice of 1 lime
1 tbsp. salt
1 tsp. oregano
1 head garlic
1 c. oil
Stir together sour orange and lime juices. Peel garlic cloves and mash thoroughly. Blend with the oil. Add oil mixture to juices along with salt and oregano. (If desired, add cumin or other favorite seasoning.) Place in a bottle with a tight-fitting lid and refrigerate at least a day before using. Use for basting meats, pork, fish and chicken. Makes about 3 1/2 cups.

HOMEMADE PEANUT BUTTER
2 c. cocktail peanuts (no skin)
4 tbsp. honey
Put peanuts and honey in blender until smooth. Spread on crackers or celery, etc.

HOMEMADE NUTTELLA
3 oz. semi-sweet chocolate
1/2 c. hazelnut praline paste
1/2 c. honey
1/2 c. heavy whipping cream
1/8 tsp. salt
1/8 c. hazelnut liquor
Melt semi-sweet chocolate in top of double boiler. Mix in other ingredients slowly after chocolate has cooled slightly. Mixture should be very thick. Spoon into jar and refrigerate. Do NOT freeze.

HOME MADE SWEET AND HOT MUSTARD
1 c. dry mustard
1 c. cider vinegar
1 c. sugar
4 eggs, lightly beaten
Soak mustard in vinegar overnight. Place in saucepan and add sugar and egg. Cook slowly, stirring constantly about 10 minutes until thickens. Store in refrigerator. Recipe may be halved.

---

{Granny notes: a substitute for coffee beans, as used by the pioneers and during wartime...........}

HOMEMADE “POSTUM”
1 qt. fine ground wheat
1 pt. coarse ground corn meal
1/2 c. molasses or dark syrup
Mix the wheat, corn-meal, and syrup. Rub them in the palms of the hand until it is well mixed. Put it into shallow baking pans and brown in a slow oven until it is a rich dark brown. It must be stirred often for even browning. Don’t try to hurry the process or it will burn. When it is done, cool and store in a sealed jar or canister. Use like any cereal coffee. I use 2 tablespoons coffee for each cup and a half of water. It may be boiled or it can be made in an electric coffee-maker. With hot milk this makes a nice evening drink. If you can’t buy ground wheat, you can sort whole grains of wheat and grind them in your blender. However, take them out before it grinds them into a flour.

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HOMEMADE SEASONING - SALT SUBSTITUTE
2 tbsp. dry mustard
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. paprika
1 tbsp. white pepper
1 tbsp. ground thyme
2 tbsp. crushed basil leaves
Combine all ingredients in a shaker and serve in place of salt. Choose spices which are coarsely ground for a better texture. Makes 2/3 cups. HINT: The garlic powder may be omitted and 1 or 2 teaspoons of turmeric added for a change of flavor and added color. (Makes a great gift.)

HOMEMADE CHOCOLATE COVERED CHERRIES
2 (8 oz.) jars maraschino cherries, drained
1/3 c. corn syrup (light)
1 lb. powdered sugar
1/3 c. butter
At room temperature, mix syrup, powdered sugar, and butter; mix by hand until it forms a nice ball. Form dough as thin as possible around each cherry. Put on wax paper on cookie sheet and put in freezer for about 1/2 hour to harden the dough. In double boiler heat 12 ounces of real chocolate chips and 1/2 bar paraffin. Stick a toothpick in a cherry ball and dip quickly into chocolate and drop into small candy wrapper. After all are formed, drizzle chocolate over top of cover toothpick hole. Let set a few days before eating. Makes about 100.

HOMEMADE PASTE
Dissolve 1/4 ounce alum in 1 pint warm water. Let stand until cold, then add: flour (until consistency of cream); 1/2 teaspoon powdered resin (abstain from drug store); 2 cloves (for fragrance and preservative). Bring to boil until thick and falling away from the pan. Remove cloves and keep in a cool place. Paste is sometimes made without alum or resin. In this case you can make a smaller quantity, if you prefer, by mixing 1/3 cup flour with 1/4 cup water and then adding a few drops of oil of peppermint or wintergreen for a preservative.

MISCELLANEOUS HOME REMEDIES OF OLDE:
1. The complexion - Bathing it in water in which orange skins have been boiled will give a fresh appearance.
2. A blackened eye - Bathe with very warm water and apply raw beef.
3. Hair renewer - Pour one pint of boiling water upon one oz. of oil of tar. Let it stand until cold, after stirring well. Skim and pour through a piece of cheesecloth and add bay rum to give it a slightly milky appearance, after which add one-half ounce of extract burdock root, and one half drachum of tincture of lobelia. Brush scalp thoroughly every day and apply renewer. Later use two or three times a week.
4. A good hard soap - Take six pounds of sol soda, six pounds of lard, three pounds of limestone and four gallons of soft water. Dissolve lime and soda in water, stirring it frequently as it boils. When dissolved, let it settle and pour off the liquid carefully; add lard, and let it boil until it thickens, then stir in one ounce of sassafras oil. This soap is nice for laundry and toilet purposes.
5. Snake bite - Make a stiff paste of yolk of an egg and table salt. Apply at once.
6. Rusty nail wound - Smoke this, or any inflamed wound, over the fumes of burning woolen cloth, wool or sugar, for fifteen minutes and the pain will be taken out. (No kidding, you’ll probably be passed out from the smell!)
_______________________

{A new one to me..........granny}

7. Ice cream - To prevent its chilling the stomach, dust it with a little pepper. The cream destroys the taste of the pepper.

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8. Insects - A solution of cyanide of potassium will kill them.
9. Sick headache - A teaspoon of charcoal in half a glass of water often relieves sick headaches.
10. Burning feet - Discard tight boots. Soak 15 minutes in a pint of bran, one ounce bicarbonate of soda and one gallon of hot water nightly. The burning sensation is produced by the pores of the skin being closed, so that feet do not perspire.

HOMEMADE LITHUANIAN HALF-SOUR PICKLES
35 to 40 cukes
1 gal. water
1 c. white vinegar
2 oz. or less pickling spice
2/3 c. canning salt
1 to 4 cloves garlic & dill weed to taste
Wash cukes, layer dill, layer cukes in crock or large glass jar. Mix all ingredients together until salt is dissolved. Pour over cukes and keep cukes under liquid. Let stand for 2 to 3 days at room temperature. If cukes foam up, skim off. Keep a heavy weight on cukes if in a large crock. Do not cover tightly. Refrigerate after they have turned a brown color.

HOMEMADE SALAD SPROUTS
Alfalfa seeds
Mung beans
Soy beans
Lentil, sesame seeds or other seeds
Place 1 tablespoon of each of above seeds in a quart jar and cover with water. Place in a warm, dark place overnight. Next morning, place a clean handkerchief or muslin cloth over the jar and strain the water. Always save water for soups, or drink it since it’s full of good vitamins! Rinse the seeds one more time, saving water and leaving a little water in the jar. Each day rinse twice. When the sprouts are nearly an inch long, set the jar in the sunlight. When they turn green, they are ready to eat in salads, sandwiches or on crackers and cheese.

[editor-surveyor]

Have you ever made pasta from fresh-ground buckwheat? (no bran)

This is one of the very few kinds of pasta that are actually healthy.

Fresh-ground whole grain buckwheat is also good in buscuits, but you have to sift out the bran and re-grind it in a coffee grinder and then recombine it. Use olive oil, not canola or soy oil, as they contain only omega 6 fats, which we all get way too much of.

[nw_arizona_granny]

Honey should never be heated above about 100 degrees. Heating turns a perfect, safe sweetner into one that is just as harmful as granular sugar.<<<

If you had fresh flowers, you might get some of the taste, if you put them in a jar and placed in a sunny window, or maybe not in the sun, but warm and under 100 degrees.

If using Lavender, the leaves of the plants also taste like lavender.

If you are thinking of planting, be sure you get the right varieties as all the lavender plants are not the same.

Freeper Diana in Wisconsin knows which are the best lavender plants.......LOL, I forgot again.

I agree with the fact that honey is a healer, it is what I used on the goat udders, if they got scratched.

I also gave the goats warm honey and salt water during birth, an old timer told me to do so, so there would not be the shock to the goat, from the delivery and that the act of giving birth forced the salt and other minerals from the goats blood.

Some wanted it very hot, others would let it set and then all of a sudden, hours later, drink the entire 2 gallons that I had in the bucket.

My goats did not have problems from birth.

[nw_arizona_granny]

You can also use the old sausage grinder, and grind them all together, and make them into a low temperature ‘carrot cake’ kind of thing. I would also make a cream cheese frosting, but with very little sugar. The coconut would go well here.<<<

That would be very good, I would have a fine time eating it.

A little honey would really bind it together and add both minerals and good taste.

Thanks for the idea.

[nw_arizona_granny]

If you like to serve spicey things at televised football events, I have a great one called ‘Alabama Hot-cheese Pones’.<<<

Yes, I would like your recipe, LOL, no to the tv games, as I don’t own a tv and anyways, the family never allowed me in the room when a game was one, they objected to my comments on all those big ole men, looking for a bigger man to roll on the ground with.

I am all for sports, that we can play, I am not paying to watch someone else have fun..............And I was blessed, my husband did not really care for sports.

I would enjoy your recipe right now, I am in the mood for something different.

Thanks for sharing the recipe.

[nw_arizona_granny]

http://www.theingredientstore.com/joesplace/swap1.pl?read=4197

In Response To: Re: This it? Mega list of “Home made” stuff. :-) (slydobran)

HEAVENLY BALLS
1 1/2 c. shortening or margarine
1/2 c. evaporated milk
1 tsp. vanilla
3 c. flour
3/4 c. powdered sugar
2 c. chopped pecans

Cream shortening until light. Beat in milk a little at a time. Add vanilla. Sift flour and sugar together; add a little at a time. Mix in nuts. Roll small bits of dough (about 1 teaspoon) into a ball. Bake on lightly greased pan in 350 degree oven for 20 minutes. While still warm, roll in powdered sugar.

— MOUND BALLS
6 c. powdered sugar
1/2 c. melted butter
1 can sweetened condensed milk (not evaporated)
1 (16 oz.) pkg. flaked coconut
1/2 tsp. almond flavoring (opt.)
12 oz. pkg. chocolate chips
1/2 bar paraffin

Mix powdered sugar, melted butter, condensed milk, coconut and almond flavoring, form into balls a little smaller then a walnut and chill. Melt chocolate chips and paraffin in a double boiler. Dip balls in chocolate mixture and cool. Place these on waxed paper.

— MARTHA WASHINGTON CANDY
1 cube melted butter or margarine
1 can Eagle Brand milk (not evaporated)
5 c. powdered sugar
1 pkg. coconut
2 c. finely chopped nuts

When well blended, place in refrigerator, and cool two hours, or until very firm. When well set, roll in small balls, place back in refrigerator. 3/4 stick (cube) margarine or butter
1/2 stick paraffin
1 lg. pkg. (12 oz.) chocolate chips

When well melted, using toothpick, dip each candy in chocolate mixture. Place on wax paper. When cool cover toothpick hole with small amount of chocolate mixture. F

— CHOCOLATE CREAMS
1 lb. powdered sugar
4 tbsp. whipping cream or Carnation evaporated milk
1/2 c. margarine

Mix all ingredients with a beater and add flavoring such as maple and nuts or coconut. Drop by teaspoonfuls onto waxed paper. Dry in refrigerator overnight.

COATING:
2 squares chocolate,
1/2 cup chocolate chips,
2 tablespoons butter and a square (2”) of paraffin wax.

Melt all of the ingredients together in a double boiler and dip candy into coating.

— CANDY EASTER EGGS
2 lbs. powdered sugar
1 c. butter or margarine
2/3 c. Pet evaporated milk
1 1/2 c. peanut butter

Mix ingredients thoroughly. Shape into eggs and chill. —COATING:—

Melt 12 oz. milk chocolate chips in double boiler. Dip eggs in chocolate. After cooling, you may decorate with colored icing if desired.

— MARTHA WASHINGTON CANDY
2 (1 lb.) boxes powdered sugar
1 can Eagle Brand milk (not evaporated)
1 stick oleo
1 tsp. vanilla
2 c. chopped pecans

Soften butter, sift in sugar, add vanilla and milk. Mix well. Add nuts. Set in refrigerator at least 2 hours. Form into small balls. Store in refrigerator several hours or overnight. Melt in double boiler: 1 square paraffin wax
8 oz. box semi sweet chocolate

Use toothpicks and dip each ball into chocolate mixture and remove immediately and place on wax paper. It is best to remove a few at a time from refrigerator or freezer. They get soft pretty fast. Yield: 4 to 5 dozen.

[nw_arizona_granny]

http://www.theingredientstore.com/joesplace/swap1.pl?read=1693

— PIZZA BARS
1 c. brown sugar
1/2 c. margarine
1 tsp. vanilla
1 egg
1/2 tsp. salt
1 1/2 c. flour
1/2 tsp. soda
2 c. oatmeal
30 caramels, plus 2 tbsp. of water
1 c. chocolate chips
1 c. chopped nuts
1 c. M&M’s
3 sq. white almond bark

Cream brown sugar and margarine. Add eggs, vanilla and salt. Sift flour and soda together and add to creamed mixture. Add oatmeal. Pat into greased 15 x 10 x 1 inch pan. Bake at 350 degrees for 10 to 15 minutes. Melt caramels with water. Spread over baked crust, sprinkle with chocolate chips, nuts and M&M’s. Melt almond bark and drizzle over top. Cut while warm.

— PRETZEL WREATHS
1 1/2 lb. vanilla-flavored almond bark
1 (9 oz.) pkg. mini pretzel twists
1 (6 oz.) pkg. semi-sweet chocolate chips (optional)
Candied green cherries
Red cinnamon candies

Place almond bark in top of a double boiler; bring water to a boil. Reduce heat to low; cook until almond bark melts. Dip 10 pretzels, 5 at a time, in almond bark. Remove pretzels, one at a time, with a fork, allowing excess almond bark to drain; place on a wax paper lined baking sheet. Immediately arrange 5 coated pretzels, twisted edges out, in a circle with sides joining to form bottom layer of wreath. Quickly repeat process, making a second layer with remaining 5 coated pretzels. Repeat to assemble about 9 additional pretzel wreaths. Allow coated wreaths to harden. Carefully remove wreaths for wax paper; transfer to wire racks. Using a small brush, spread remaining almond bark over wreaths to provide a thick coating. Allow almond bark to harden. If desired, place chocolate in top of a double boiler; bring water to a boil, reduce heat to low; cook until chocolate melts. Drizzle chocolate over wreaths; allow chocolate to harden. Carefully remove wreaths from racks and garnish with cinnamon candies and cherries (attach with melted almond bark or chocolate, if needed). Yield: 10 wreaths.

— CHOCOLATE COVERED PEANUTS
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkgs. white almond bark
1 tbsp. Crisco
1 lb. dry roasted peanuts

Melt chips, almond bark and Crisco until smooth. Add peanuts and mix well. Drop onto foil to cool by teaspoon.

— ALMOND BARK - POPCORN CRUNCH
10 c. popped corn
3 c. pretzels, broken somewhat
1 c. peanuts or mixed nuts
1 lg. pkg. almond bark

Melt almond bark, then all remaining ingredients and mix well. Spread on cookie sheet to harden, then break up into pieces. Store in refrigerator.

— SWEET TRASH
2 c. Captain Crunch
2 c. Rice Krispies
2 c. Mr. Salty pretzel sticks, broken
2 c. unsalted roasted peanuts
24 oz. pkg. almond bark

— DANCING BEARS, NIBBLER WREATH
6 oz. vanilla-flavored candy coating or white almond bark candy melting squares
60 (2 inch) round buttery Ritz crackers
Chocolate flavored bear-shaped graham crackers
Cherry flavored fruit leather (like Fruit Roll-Ups)
M&M’s

Melt candy coating in small saucepan over low heat, stirring constantly. Place 5 crackers in a circle with about 1/2 inch between crackers. Spread candy coating generously on back side of 5 additional crackers. Arrange coated crackers on top of crackers in circle so that each waxed cracker overlaps two crackers beneath and sides of top crackers touch. Repeat with remaining crackers to make 6 wreaths. Let stand until set. Arrange M&M’s and bears around each wreath, attach with melted candy coating. Cut 6 bow shapes from red fruit leather, attach one bow to each wreath with candy coating. Let stand until set.

— COUNTRY BOY CANDY
1/2 c. butter
1 c. Karo syrup
1/2 c. peanut butter
1/2 c. chopped pecans
Powdered sugar
Chocolate almond bark

Heat oleo and Karo until thin. Add peanut butter and enough powdered sugar to form balls easily. Dip in chocolate.

— BON BONS
2 c. powdered sugar
1 (7 or 8 oz.) pkg. fine coconut
2/3 c. soft butter
6 sq. chocolate almond bark

Mix powdered sugar, coconut and butter. Shape into balls. Refrigerate until firmly set. Melt almond bark. Dip balls into chocolate, place on waxed paper and let harden.

— GIFT CANDY
5 c. Rice Krispie cereal
1 c. peanut butter
1 c. peanuts
2 lbs. almond bark
Waxed paper

Melt almond bark in double boiler or microwave oven. Mix in the rest of ingredients. Drop by teaspoon full on waxed paper. Refrigerate until set.

— HOME EXTENSION NEVER FAIL CANDY
1 lb. white almond bark
12 oz. chocolate chips
1 lb. salted peanuts

Melt bark and chips in double boiler. Add peanuts and mix. Drop by spoon on silver foil until hardened.

— CHOCOLATE REESES
Chocolate almond bark
Peanut butter
Ritz crackers

Melt chocolate, spread peanut butter on cracker and dip in melted chocolate. Set on wax paper to harden.

— RUSSELL’S CANDY
2 (14 oz.) pkg. dry coconut
1 can Eagle Brand condensed milk
1 stick margarine
1 tbsp. vanilla
1 box powdered sugar
4 c. chopped nuts
1 sm. jar maraschino cherries, chopped
Dark almond bark (for dipping)

Mix together all ingredients except almond bark. Roll into small balls and put on wax paper. Refrigerate overnight. Melt almond bark and dip candy balls. Put on wax paper to cool.

— COCONUT BON - BONS
1 c. warm mashed potatoes
1 tsp. vanilla
4 c. powdered sugar
4 c. coconut
1 (12 oz.) chocolate chips
1/2 lb. almond bark
1/3 c. paraffin

— EASY PEPPERMINT CANDY
White almond bark
Red & white candy canes

Place candy canes (broken into pieces) into blender or food processor to coarsely grind. Carefully melt almond bark in microwave just until smooth (don’t overheat.) Add crushed candy canes, until mixture is medium pink in color. Pour into greased cookie sheets and cool completely. Cut into squares and store in airtight container.

— TURTLES
1 (14 oz.) pkg. caramels
2 tsp. milk
1/2 stick oleo
2 c. chopped pecans
8 squares white almond bark
6 squares chocolate almond bark
1/3 block paraffin

Combine caramels, milk and oleo in saucepan. Melt over low heat, stirring to blend. Stir in pecans. Drop from teaspoon onto greased cookie sheet. Refrigerate 1 hour or overnight. In saucepan, combine white and chocolate almond bark and paraffin. Melt over low heat, stirring. Dip cold caramel candies into chocolate mixture; place on waxed paper to dry. Store in sealable plastic bags in the freezer.

— TIGER BUTTER FUDGE
1 lb. almond bark
1/2 c. crunchy peanut butter

Melt together. Pour on greased cookie sheet. Melt 3 ounce chocolate chips. Pour over and ripple with knife. Cut in squares while firm, not hard. (Double recipe makes a cookie sheet full.)

— CHOCOLATE MINTS
1 pkg. almond bark
1 (6 oz.) pkg. real chocolate chips
1 tsp. peppermint flavoring

Melt almond bark and chips in 250 degree oven. Stir in peppermint flavoring. Drop by teaspoon on wax paper. Freezes well.

— MICROWAVE CANDY
1 pkg. chocolate almond bark
1 lg. Hershey almond bar

Put in microwave and melt.

Toast:1 c. pecan pieces

Add pecans to melted chocolate mixture. Also, add:

1 c. Rice Krispies
1 c. sm. marshmallows

Stir. Pour into a foil-lined pan. When cold, cut in squares.

— GOOD AND EASY FUDGE
1 1/2 lbs. white almond bark
1 c. real chocolate chips
1 c. vanilla ice cream
1/2 to 3/4 c. chopped nuts (optional)

Place ingredients in casserole. Heat in microwave (high power) or in oven on low until melted. Mix well; ad nuts if desired. Put in buttered 8 x 8 inch pan. Cool; store in refrigerator.

— PUPPY CHOW (CHRISTMAS CANDY)
1 box Golden Grahams cereal
1 med. bag pretzels
2 c. pecans
1 c. white raisins
1 1/2 lb. almond bark

Mix cereal and dry ingredients together in a large bowl. Melt almond bark, pour over cereal mixture. Make sure all is coated. Let dry and break apart. Store in airtight container.

— EGGNOG FUDGE
2 1/2 c. sugar
1/2 c. margarine
2/3 c. eggnog
1 (7 oz.) jar marshmallow creme
8 oz. almond bark, chopped
3/4 c. nuts, chopped
1 tsp. rum extract

Line a 9 x 13 inch pan with foil; butter foil. In large pan, combine sugar, margarine and eggnog. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove from heat. Add creme and almond bark; blend until smooth. Stir in nuts and rum extract. Pour into prepared pan. Cool to room temperature. Score fudge. Refrigerate until firm. Store in refrigerator.

— MAPLE NUT FUDGE
2 lb. light brown sugar
2 sticks margarine
1 lg. can Carnation cream
1 tbsp. maple flavor
24 oz. almond bark or 24 oz. candi quick
1 lg. jar marshmallow cream

Mix brown sugar, margarine, and cream and bring to boil over medium heat. Boil to soft ball stage. Remove from heat. Add maple flavor, almond bark and marshmallow cream. Stir until thick. Pour into a buttered pan. Cool overnight.

— WHITE CHOCOLATE CANDY “MUNCHIE”
1 pkg. white almond bark
1 jar extra chunky peanut butter
1 box Keebler oval crackers

Make peanut butter crackers, approximately 30-35. Set aside. Melt chocolate in top of double boiler. When chocolate melts, lower heat to warm. Dip peanut butter crackers in mixture. (Cover both sides.) Use wooden spoon. Place candy on sheet of aluminum foil. Let harden overnight.

— BLONDE DAINTIES OR PLANTATION BARS

1 pkg. (1 1/2 to 2 lbs.) white almond bark
1/2 c. peanut butter
5 to 6 c. Rice Krispies
1 to 1 1/2 c. Spanish peanuts, salted

Dip by the teaspoonful on cookie sheet or put in 9 x 13 inch cake pan and cut as bars. Let harden. These keep very well.

— BUCKEYES
2 c. peanut butter
1/2 c. oleo
16 oz. powdered sugar
4 c. Rice Krispies
1 lb. almond bark or chocolate chips

Melt peanut butter and oleo in a large pot over low heat. Beat in powdered sugar. Remove from heat, stir in Rice Krispies. Roll into balls of desired size. Refrigerate until firm. Melt almond bark in double boiler over low heat. Dip each ball in white chocolate until completely covered. Store in air tight container or freeze.

— COCONUT BON BONS (MOUNDS)
1/2 c. light corn syrup
1 1/4 c. dry macaroon coconut
Chocolate almond bark or semi sweet chocolate (about 1 lb.)

Heat corn syrup until thin. Pour over coconut and mix well. Let mixture set for at least 3 hours to absorb syrup. When coconut mixture is ready. Melt chocolate and paint bottom and sides of candy mold as above for peanut butter cups. Add coconut patty and top with chocolate. NOTE: The coconut can be found at cake decorating specialty stores around the holidays.

— TUMBLEWEEDS
1 lb. (16 oz.) white chocolate or almond bark
1 (12 oz.) pkg. peanut butter chips
1 (12.5 oz.) can roasted peanuts (about 2 1/3 c.)
2 (1 5/8 oz.) cans potato sticks (about 3 c.)

Combine white chocolate and peanut butter chips in 2-quart glass measure. Microwave on 50% power 4 minutes or until melted; mix well. Stir in peanuts and potato sticks.

— POLAR STAR COOKIES
24 oz. white almond bark
1/2 c. peanut butter
2 c. Rice Krispies
2 c. miniature marshmallows
2 c. Spanish salted peanuts

Melt almond bark 3 minutes on high in microwave, stirring at 1 1/2 minutes. Add peanut butter and blend. Then add rest of the ingredients. Mix well. Drop by teaspoonfuls on buttered wax paper. Let cool completely. Stores for days in airtight container.

— CHOW MEIN NOODLE COOKIES
1 lg. pkg. chips
1 lg. pkg. chow mein noodles
Butterscotch chips
Chocolate chips or almond bark

Melt chips in double boiler. Stir in as many noodles as you want. Drop by teaspoon on waxed paper and flatten out. Chill.

— HAYSTACKS
1 c. mini marshmallows
1 c. chow mein noodles
1 c. peanut butter Captain Crunch
1 c. Rice Krispies
1 c. dry roasted unsalted peanuts
1 lb., 8 oz. pkg. white or chocolate almond bark candy

Melt almond bark candy in double boiler or microwave. Toss all dry ingredients together in large bowl. Pour melted candy over all and mix well to coat all pieces. Drop by teaspoon onto wax paper and let set up.

— TWIX BARS
1 box Club crackers
1 pkg. chocolate almond bark
Peanut butter

Break apart crackers into quarters and sandwich together with peanut butter. Melt almond bark in microwave (stir once or twice as it holds its shape even when melted) or double boiler. Dip cracker sandwiches into almond bark and flip so as to coat both top and bottom. Remove to wax paper to set. Store between layers of wax paper. I have also used graham crackers, marshmallow creme and chocolate almond bark for S’Mores. Or try other combinations of crackers or small cookies, frostings for fillings. Almond bark comes in chocolate, vanilla and butterscotch. Use your imagination.

— BET YA CAN’T EAT JUST ONE
1 lb. white almond bark
1 c. salted cocktail peanuts (no skins)
1 can regular size or 1/2 can super size potato chips, crushed

Melt almond bark in microwave. Stir in peanuts and potato chips. Dump onto buttered waxed paper on cookie sheet and spread thin. Let set until firm and break into pieces.

— OAT WHITE CHIPPERS
1 c. flour
1 tsp. baking soda
3/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 1/2 c. oats
1 1/2 c. coarsely chopped almond bark
1/2 c. chopped nuts

Mix well. Form into balls, place on cookie sheet and press down. Bake at 375 degrees for 10 minutes.

— FANNY FARMER PEANUT CLUSTERS
2 lb. almond bark (white)
1 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. semi sweet chocolate chips

Melt in a saucepan in the oven for 30 minutes at 350 degrees. Let cool a little and stir in 2 pounds salted Spanish peanuts. Drop on wax paper or aluminum foil - they may also be melted in microwave.

— MILLIONAIRES
1 lb. almond bark
1 (14 oz.) bag caramels
2 tbsp. milk
30 candy cup liners
1 c. pecans

Melt 1/2 almond bark. Pour melted almond bark into 30 cups. Melt caramels with milk. Layer pecans, then caramels. Top with remaining melted almond bark.

— TIGER BUTTER
1/2 c. peanut butter
1 lb. white chocolate chips or 20 oz. almond bark
1 c. chocolate chips
1 c. peanut butter morsels

Melt first 3 ingredients in microwave for 2 to 5 minutes at 1/2 power. Stir 2 to 3 times. When melted and mixed pour into 11x15 foil lined cookie sheet. Melt chocolate chips and drizzle on white mix and swirl. Cool in refrigerator and break into pieces.

— M & M PRETZEL RINGS
Ring pretzels
Holiday peanut M & M’s
White almond bark

Put ring pretzels down on waxed paper. Melt almond bark in microwave. Put a spoonful of almond bark in each pretzel ring. Place on peanut M & M on top of the almond bark. After the almond bark hardens, peel the pretzel ring off the waxed paper. Easter: pastels. 4th of July: red, white and blue. Thanksgiving: harvest colors. Christmas: red and green.

— BUCHE DE NOEL (FRANCE)

The Christmas Yule Log is a traditional and symbolic cake for the festive season. Bake at 375 degrees for 12 to 15 minutes.

Makes 12 servings. 1 tsp. baking powder 1/4 tsp. salt 3 eggs 3/4 c. sugar 1/3 c. water 1 tsp. vanilla 10x (confectioners’) sugar *Mocha Cream filling and frosting (recipe follows) **Chocolate bark (recipe follows)

***Marzipan mushrooms (recipe follows) Grease a 15 x 10 x 1 inch jelly roll pan; line bottom with waxed paper; grease paper. Sift flour, baking powder and salt onto waxed paper. Beat eggs until thick and creamy, in a medium size bowl with electric mixer. Add sugar gradually, beating constantly until mixture is very thick. Stir in water and vanilla. Fold in flour mixture. Spread batter evenly in prepared pan. Bake in moderate oven (375 degrees) 12 minutes, or until center springs back when lightly pressed with fingertip. Loosen cake around edges with a knife; invert pan onto a clean towel dusted with 10x sugar; peel off waxed paper. Trim 1/4 inch from all 4 edges for easy rolling. Starting at short end, roll up cake and towel jelly roll fashion with seam underneath. Cool completely on wire rack. Prepare Mocha cream filling and frosting, Chocolate Bark and Marzipan mushrooms while cake cools. Unroll cake carefully; spread with about 1/2 of Mocha cream filling; reroll, lifting end of towel to start rolling. Place seam side down, on a serving plate. Cut a 2 inch diagonal slice from one end. Press slice to side of roll with a little filling to resemble the stub of a tree branch. Frost stub and top and side of cake with remaining filling, but do not frost ends. Press Chocolate Bark lengthwise into frosting to resemble bark. Decorate plate and log with Marzipan Mushrooms and leaves. Chill until serving time, several hours or overnight. To serve, cut crosswise into thick slices.

MOCHA CREAM FILLING AND FROSTING:
1 c. sugar
1/3 c. water
3 egg yolks
1/2 c. butter or margarine
2 sq. unsweetened chocolate, melted
1 tbsp. instant coffee, dissolved in 1 tbsp. water

Combine sugar and water in a small saucepan; bring to boiling, stirring constantly. Boil 5 minutes, or until mixture registers 240 degrees on candy thermometer. Beat egg yolks in medium size bowl with electric mixer until light and fluffy. Pour hot syrup slowly, in a thin stream, into yolks, beating constantly. Continue beating until cooled, about 5 minutes. Add butter or margarine, 1 tablespoon at a time, beating after each addition until butter is absorbed. Beat in chocolate and coffee mixture. If too soft, chill just until firm enough to hold its shape.

CHOCOLATE BARK:

Melt 3 squares semisweet chocolate in a small bowl over hot water; pour out onto a small cookie sheet. Refrigerate until firm. Pull a thin bladed knife at slight angle across chocolate to make curls or shavings to resemble bark. Place curls on waxed paper; keep refrigerated until ready to use. (If there are any chocolate leftovers, re-melt and use in cakes, if you wish).

MARZIPAN MUSHROOMS:
1/2 (4 oz.) can almond paste
1/2 c. 10x (confectioners’) sugar
1 tbsp. light corn syrup
Green food coloring
Cocoa

Break almond paste into smaller pieces; gradually knead in sugar and corn syrup. Tint 1/4 of marzipan a light green by kneading in a few drops green food coloring. Roll out on surface dusted lightly with 10x sugar; cut into leaf shapes with cookie cutter. Make 8 to 10 small balls of different sizes from remaining marzipan; flatten on side to shape “mushroom caps”; brush flat underside with cocoa. Make stems by rolling small balls of marzipan into cylindrical shapes. Attach stems to caps with drop of water or corn syrup.

— FLYING SAUCER CANDY BAR
Make sandwiches with 2 Ritz crackers using chunky peanut butter as a filling. Will take a whole box. Dip crackers and filling in the following chocolate mixture:

1 lb. pkg. almond bark
12 oz. real chocolate chips

— EGG AND BACON
Yellow M & M’s
1 pkg. thin pretzel sticks
White almond bark

Melt almond bark. Lay pretzels on wax paper - 2 beside each other. Then spoon a drop of almond bark in middle of the 2 pretzels and lay M & M on top of almond bark. Let set.

— BUTTERFINGERS

Cheezit crackers
Creamy peanut butter
1 (12 oz.) pkg. of chocolate chips
2 bars dark almond bark

Spread peanut butter on cracker. Top with another crackers. Melt almond bark and chocolate chips in double boiler. Dunk “frosted” crackers in chocolate mixture. Put crackers in freezer to set. Keep refrigerated until serving.

[nw_arizona_granny]

http://www.theingredientstore.com/joesplace/swap1.pl?read=1590

Here Ya’ go Faye..

Watch out for “Michelle” while you’re pickin’ those tomatoes.

;-)

Joe

— FRIED GREEN TOMATOES
1 tbsp. brown sugar
1 c. all-purpose flour
4-6 med. green tomatoes, sliced 1/2” thick
1 egg, beaten
1/4 c. milk
1 c. seasoned dry bread crumbs
3 tbsp. butter
1 tbsp. cooking oil

Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg and milk. Dip each tomato slice; then dip in bread crumbs. In a skillet, heat butter and oil over medium-high. Fry until brown on both sides, but firm enough to hold their shape.

— GREEN TOMATO SALSA
This is a spicy dip for tortilla chips or an appealing topping for burritos.

1 tbsp. vegetable oil
1 clove finely chopped garlic
2 jalapeno peppers, seeds removed
Salt & freshly ground pepper
1 sm. onion, finely chopped
10 green plum tomatoes or tomatillos or 5 med. green tomatoes
2 tbsp. chopped fresh cilantro

Combine oil, onion and garlic in a small microwave safe casserole dish and microwave on high for 1 minute. In a blender or food processor, puree tomatoes, cilantro and jalapeno peppers. Stir puree into onion garlic mixture. Season to taste with salt and pepper.

— HOT FISH-HOUSE STYLE GREEN TOMATO PICKLES
2 qts. quartered green tomatoes
2 c. chopped onion
3/4 c. chopped hot peppers
2 c. sugar
3 tbsp. salt
2 c. vinegar
1 tsp. celery seed

Put tomtoes, onions and hot peppers in large pan. Mix remaining ingredients together. Pour over tomatoes. Bring to a boil. Remove from heat immediately, put in hot, sterile jars and seal. NOTE: For spicy but not hot pickles, reduce hot pepper to half or less the amount called for and fill. Measure with chopped sweet peppers.

— GREEN TOMATO RELISH
2 qt. green tomatoes, chopped sm.
1 qt. cucumbers, chopped sm.
2 c. onions, chopped
1 or 2 sweet red peppers, chopped (optional)
1 qt. vinegar
6 c. sugar
1 1/4 c. flour
1 tsp. turmeric
1 tsp. dry mustard
1/2 c. salt

In large saucepan, cook tomatoes, cucumbers and onions until hot. Drain and add salt and cook for another 30 minutes on low heat. Drain again, then add remaining ingredients. Cook again on low heat, stirring frequently until mixture starts to boil. Quickly pour into sterile jars and seal. Let cool, then check seal.

— GREEN TOMATO BREAD
2 eggs
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. oil
1 c. green tomato, blended
1/8 tsp. baking powder
1 1/2 c. flour
1/2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 c. brown sugar

Mix all togehter. Bake 1 hour at 325 degrees.

— GREEN TOMATO BREAD
1 c. oil
3 eggs beaten
2 c. sugar
2 tsp. vanilla
2 c. ground green tomatoes
3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. pumpkin pie spice

Combine all ingredients in order. Pour batter into 2 greased loaf pans. Bake at 325 degrees for 1 hour until done. Variation use 1 cup of green tomatoes and 1 cup of grated apples.

— CHEESY GREEN TOMATO MUFFINS
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. honey
1 c. milk
2 c. chopped green tomatoes
1 c. grated Cheddar cheese
1 egg
1/4 c. melted butter or vegetable oil

450 degree oven. Sift flour, baking powder and salt together. Make a well in the center of the bowl. Beat the egg and combine it with remaining ingredients. Pour the wet ingredients in with the dry ingredients all at once. Stir just enough to moisten batter, about 15 strokes. The batter should look lumpy. Grease 12 muffin cups or line with paper cup liners. Fill each cup 2/3 full of batter. Bake for 25 minutes or until well browned. Yield: 12. Time: 45 minutes.

— SOUTHERN FRIED GREEN TOMATOES - BREAKFAST
3 med. greenish-pink tomatoes
1/3 c. corn meal
1/3 c. flour
1/3 c. Bisquick
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. black pepper
1/8 tsp. basil
1 tbsp. brown sugar

Slice tomatoes 3/4 inch thick. Mix corn meal, flour and Bisquick. Add spices and brown sugar. Mix well. Coat tomato slices and fry in bacon grease. Serve crispy brown.

— GREEN TOMATO CAKE
1/2 c. shortening
2 c. sugar
2 eggs
2 1/2 c. green tomatoes, chopped
1/2 c. raisins
1/2 c. nuts
2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. baking soda
1 1/2 tsp. baking powder

TOPPING:
1 c. brown sugar
1 c. water
1/2 stick margarine
2 tbsp. flour
1/2 tsp. vanilla

Preheat oven to 350 degrees. Wash and chop tomatoes. Sprinkle with salt and let set 20 minutes. Cream sugar, shortening and eggs. Add green tomatoes and flour mixture. Cook topping until thick. Bake 45 minutes in 9 x 13 inch pan (greased and floured). When cool, prick cake with a fork and spread topping.

— GREEN TOMATO CHOW-CHOW
1/2 bushel green tomatoes
4 heads cabbage
15 med. onions
10 bell peppers
7 or 8 hot peppers
5 lbs. sugar
1 gal. vinegar
2 tbsp. cinnamon
2 tbsp. allspice
1 sm. box turmeric

Grind tomatoes, cabbage, onions and peppers. Mix all ingredients and cook 1 hour. Fill jars, seal and process 5 minutes in hot water bath. Yields: 20 pints. Recipe can be halved.

— GREEN TOMATO CATSUP
4 c. green tomatoes
4 c. onions
4 c. cabbage
12 green sweet peppers
6 red sweet peppers
3 apples
3 ribs celery
Hot pepper to suit taste
1/2 c. salt

Slice (or grind using coarse blade) vegetables. Sprinkle with salt. Let stand overnight. Rinse and drain well. 1 tbsp. celery seed 2 tbsp. mustard seed 1 1/2 tsp. turmeric 4 c. vinegar Pour over vegetables and heat to boiling, simmer 3 minutes. Pack into sterilized jar and seal.

— GREEN TOMATO SLICES (TO FRY)
Cut 12 firm green tomatoes in 1/4 inch slices. Sprinkle with 2 tablespoons salt; let stand 2 hours and drain. Boil 1/2 cup sugar and 1 1/2 cup vinegar for 5 minutes. Pack tomatoes in hot jars. Pour hot vinegar over tomatoes. Process 15 minutes in boiling water bath. (There will not be quite enough liquid to cover tomatoes, make a little extra.)

— $GREEN TOMATO PIE$
3 c. thinly sliced green tomatoes
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
2 tbsp. flour
1/2 c. brown sugar
1/2 c. molasses
2 tbsp. butter
Unbaked top and bottom pie crusts

Arrange tomato slices in bottom of pie crust and season with salt and spices. Sprinkle flour over tomatoes and cover with brown sugar and molasses. Dot with butter. Cover with top crust. Bake 10 minutes at 425 degrees then 35 minutes at 350 degrees.

— APPLE OR GREEN TOMATO CHUTNEY
1 seeded chopped lemon
1 skinned chopped clove garlic
5 c. firm, peeled green apples or green tomatoes, chopped
2 1/4 c. brown sugar
1 1/2 c. seeded raisins
3 oz. chopped crystallized ginger, or 3/4 c. fresh ginger root
1 1/2 tsp. cayenne
2 c. cider vinegar
2 chopped red peppers, seeds and membranes removed (optional)

Simmer all the ingredients until the fruit is tender. Put the chutney in sterile jars and seal. May add 1 cup chopped onions and 1 cup chopped nuts if desired. Makes about 1 1/2 quarts.

— BAKED GREEN TOMATO AND ONION RING
2 lg. green tomatoes
1 lg. white onion partially cooked
1 tbsp. whipped margarine
2 tbsp. Parmesan cheese

Cut tomatoes in half, cover with onion cut in 4 thick slices. Place in a shallow casserole and add the margarine and cheese. Bake at 350 until tomato is soft and onion brown.

— GREEN TOMATO JAM
8 lbs. green tomatoes
6 lbs. sugar
1 tbsp. preserved ginger
6 lemons

Wash tomatoes, remove dark spots. Cover with boiling water; let stand 5 minutes. Drain and slice. Layer tomato and lemon slices in preserving kettle. Sprinkle with ginger and sugar. Let stand overnight. Drain and boil syrup 10 minutes. Skim, add tomatoes and lemons. Cook until clear. Pour into hot jars.

— GREEN TOMATO MARMALADE
2 qts. sliced, sm. green tomatoes
1/2 tsp. salt
4 lemons, peeled (leave the rind)
4 c. sugar

Combine tomatoes and salt in a stainless steel kettle; chop lemon rind fine and add. Cover with water and boil 10 minutes. Drain well. Slice the peeled lemons very thin, discarding seeds but reserving all juice. Add lemon slices and juice and the sugar to the tomato mixture. Stir over moderate heat until sugar melts. Bring to boiling, reduce heat, and simmer until thick - about 45 minutes. Stir frequently. Pack in hot jars and process 5 minutes in a boiling water bath. Cool upright. This classic from long ago is especially good served with meat. Makes 2 pints.

— KENTUCKY GREEN TOMATO RELISH
6 lbs. green tomatoes
3 pts. sm. onions
3 green peppers
1 1/2 qts. white vinegar
3 1/2 c. sugar
1/4 tsp. salt
1 tsp. each allspice & cinnamon
3 tsp. celery seed
2 tbsp. mustard seed

Grind all vegetables on “course grind” in grinder. Drain; boil vegetables in 1 quart vinegar, about 30 minutes. Drain again. Return vegetables to kettle, add pint of vinegar. Add sugar and spices. Bring to a boil and simmer 3 minutes. Fill sterile jars and seal.

— GREEN TOMATO RELISH
1 gallon green tomatoes, measured after ground & drained
12 sm. onions, ground
2 green peppers, ground
1/2 c. salt, mixed with vegetables, leave overnight

Drain thoroughly, then add to syrup from:

5 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tbsp. whole mustard seed
1 tsp. celery salt
4 c. sugar

Mix turmeric and sugar together first, then add other ingredients. Then drained vegetables. Place over slow heat, stir with wooden spoon, heat to scalding but don’t let it boil. Fill sterilized jars. Makes 4 quarts.

— HOT GREEN TOMATOES
Mix:
2 c. vinegar
2 c. water
2 c. sugar
2 tbsp. salt

Add: 1 gal. sliced green tomatoes
2 med. onions, sliced
2 med. fresh jalapeno peppers, sliced

thin

Cook until color changes and a little tender. Put in jars and seal.

— GREEN TOMATO MINCEMEAT
8 lbs. green tomatoes
1 lb. raisins
1 c. vinegar
1/3 lb. citron
4 tbsp. cinnamon
1 tbsp. salt
3 lbs. sugar
1 lb. brown sugar
Suet, chopped fine

Combine above ingredients and cook until done.

— GREEN TOMATO MINCEMEAT
3 pts. coarse ground green tomatoes
3 pts. coarse ground apples
4 c. brown sugar
1 1/3 c. mild vinegar
3 c. raisins, ground
3 tsp. cinnamon
1 tsp. cloves
3/4 tsp. allspice
3/4 tsp. nutmeg
3/4 tsp. pepper
2 tsp. salt

Mix tomatoes and apples and drain. Add rest of ingredients, simmer 3 hours. Seal hot. Add butter when making pies, 1 tablespoon to a pie. Double batch makes 6 quarts.

— GREEN TOMATO RELISH
4 c. ground cabbage
4 c. ground onions
4 c. ground green tomatoes
6 green peppers
4 red peppers

Soak overnight in water and 1/2 cup salt. Drain and rinse. Bring to a boil:
8 c. white sugar
1 c. water
1 1/2 tsp. tumeric
1 tsp. celery seed
4 c. vinegar
2 tsp. mustard seeds

Add drained vegetables and cook slow for 25 minutes. Seal in hot jars at once.

— GREEN TOMATO “ROUNDS” PICKLES
3 qt. sliced green tomatoes
3 lg. onions, sliced
1/2 c. salt
3 c. cider vinegar
3 c. sugar
2 tbsp. mustard seed
2 tsp. celery seed
1 tsp. tumeric
1/2 tsp. ground cloves
Pinch of cayenne

Mix vegetables and salt. Let stand for 3 hours. Boil vinegar and spices for 5 minutes; add vegetables and cook until transparent. Process. Yields: 4 pints.

— GREEN TOMATO AND BUTTER PICKLES
18 med. green tomatoes
1 tsp. mustard seed
1 tsp. cinnamon
1 pt. vinegar
2 c. sugar
6 onions
1 tsp. celery seed
1 tsp. tumeric
3 peppers

Cut up green tomatoes and onions and let stand in salted for 1 hour, drain. Bring vinegar and sugar and spices to boil. Add tomatoes and other ingredients. Cook 12 to 15 minutes. Bottle and cool.

— UNCOOKED GREEN TOMATO RELISH
1/2 pkg. green tomatoes (4 qt. ground)
1 head cabbage (use sm. head)
12 sm. onions
10 peppers, cored and seeded
1 tsp. turmeric
1 tsp. celery seed
1 tsp. dry mustard
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. mustard seed
1 qt. vinegar
5 c. sugar
1/2 c. salt

Grind tomatoes and drain in colander. Grind cabbage, onions and peppers. Combine all ingredients and let stand overnight. Next day, pack in hot sterilized jars and seal at once. HINTS: This makes about 8 quarts. Store as cool as possible, but does not need refrigeration. Grind with standard hand meat grinder. Excellent with hot dogs. Good with baked beans.

— GREEN TOMATO PRESERVES
6 lb. green tomatoes
6 med. onions, peeled
4 sweet green peppers
1 1/2 c. sugar
2 1/2 tbsp. salt
2 1/2 c. cider vinegar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 sticks cinnamon, broken

Core and chop tomatoes, onions, green peppers. Place in pan, add sugar, salt, vinegar. Tie the spices in bag for easy removal. Add to tomato mix. Bring to boil and reduce heat. Simmer 3 hours or until thick. Discard spices. Pour into hot sterilized jars. Seal.

— DILL GREEN TOMATOES
35-45 small, firm green tomatoes
6 sterilized quart jars
6 peeled whole garlic cloves
6 small hot red pepper pods
Peppercorns
Fresh dill
3/4 c. kosher salt
2 qts. water
1 qt. cider vinegar

Wash tomatoes and pack tight into jars. To each jar add one clove garlic, a pepper pod, a few peppercorns and a small sprig of dill. In a 4 quart saucepan, bring to a boil the salt, water, and vinegar. Boil 3 minutes. Immediately pour this solution into the jars covering the tomatoes. Seal at once. The tomatoes will be ready to use in 4 weeks. Refrigerate.

— FREEZER GREEN TOMATO JAM
5 c. chopped green tomatoes
4 c. sugar
2 (3 oz.) pkgs. raspberry Jello

Boil tomatoes and sugar for 15 minutes. Remove from heat and stir in Jello until dissolved. Put in jars and freeze.

— GREEN TOMATO BUTTER
8 lbs. green tomatoes, chopped very fine
1 lemon, chopped very fine
1 orange, chopped very fine
5 lbs. sugar
1 c. vinegar (scant)

Chop or grind the tomatoes, lemon, and orange. (Squeeze out some of the tomato juice before it is ground.) Be careful to remove all the seeds from the lemon and orange. Boil together the tomatoes, lemon, and orange for 1 hour; then add 5 pounds sugar and vinegar; cook until it becomes a clear smooth mass. Put in jelly glasses and seal the tops.

— HAM & GREEN TOMATOES
1 slice ham, 1/4” thick
1 tbsp. drippings
4 green tomatoes, sliced 1/4” thick
2 med. onions, sliced 1/4” thick
1 tbsp. Worcestershire sauce
1/4 c. brown sugar
1/2 tsp. salt

Brown ham on both sides. Place in casserole dish and top with sliced tomatoes and onions. Sprinkle on seasonings. Cover and bake at 350 degrees for 45 minutes.

— GREEN TOMATO RIGATONI
1 green tomato
1/2 eggplant, peeled if desired
1 sm. zucchini or 1/2 lg. one
2 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, in rings
2 very ripe lg. tomatoes
1 sm. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
Salt & pepper to taste
1 sm. can ripe olives, chopped

Put water on to boil rigatoni. While water is heating, cut up green tomato, zucchini and eggplant into small chunks. Set aside. In medium non-stick skillet, lightly saute garlic in 2 tablespoons olive oil over medium heat. Remove garlic if desired. Add onion, green tomato, zucchini and eggplant chunks to oil; continue to cook, stirring frequently, until vegetables begin to soften. Remove core from 2 ripe tomatoes, and using hands, squeeze tomatoes into skillet. Tomato skin should slip off; discard. Add tomato sauce. Continue cooking over medium heat until vegetables are crisp-tender, about 6 minutes. Meanwhile, cook rigatoni until al dente. Remove and strain. Add spices to vegetables in skillet, adjust for flavor and cover, turning heat to low. Pour over cooked rigatoni, adding olives if desired. Makes 4 servings.

— GREEN TOMATO SAUCE FOR PASTA
2 1/2 lbs. green tomato, chopped coarse
1 lg. onion, chopped
1/4 c. olive oil
2-3 cloves garlic, minced
1 bay leaf
1 tsp. sugar
1 tsp. salt
1 c. sour cream

In a food processor puree the tomatoes in batches. Cook onion in the olive oil for about 5 minutes. Add the garlic and cook a little longer. Add the tomato puree, bay leaf, sugar, salt and pepper to taste. Bring the mixture to a boil and simmer it, stirring occasionally, for 30 minutes. Discard bay leaf and stir in the sour cream. Makes about 6 cups.

— GREEN TOMATO PICCALLILI
2 qts. green tomatoes
3 sm. onions
1/4 c. salt
2 c. brown sugar
1/4 c. mixed spices
2 c. vinegar
1 sweet red pepper
1 sweet green pepper
1 pt. chopped celery

Chop tomatoes and onions. Cover with salt and let stand overnight. Drain and add brown sugar, chopped peppers and celery, vinegar and spices tied in cheesecloth bag. Simmer 2 1/2 hours.

— GREEN TOMATO SWEET PICKLE
Sprinkle 7 pounds sliced tomatoes with salt. Let stand for 24 hours and soak for same length of time to get brine out. Drain and allow 4 pounds of sugar, 1 ounce of cinnamon, 1 ounce of cloves and enough water to cover. Boil this and pour over tomatoes. Let stand for 24 hours and then bring to a boil. Put in a large jar and tie cloth over top. Keep in a cool place away from the light.

— GRANDMA ETHA’S SWEET GREEN TOMATO RELISH
4 c. green tomatoes, ground
1 sweet red pepper
1 green pepper
2 onions
2 or 3 lg. tart apples
2 1/2 c. vinegar
2 1/2 c. sugar
3 tsp. salt
2 tsp. whole mustard seed
2 tsp. celery seed

Grind peppers, onions and apples. Add ground green tomatoes. Squeeze excess juice out. Mix vinegar, sugar and seasonings together with ground vegetables. Boil hard 15 minutes. Put in sterilized jars and seal.

— GREEN TOMATO - PEPPER RELISH
4 qts. (8 lbs.) green tomatoes, cored and chopped
1 1/3 c. (2 med.) onions, chopped
2 2/3 c. (4 lg.) green peppers, chopped
1 1/3 c. (2 lg.) sweet red peppers, chopped
1/4 c. canning/pickling salt
3 c. 5% acid strength cider vinegar
1 c. water
2 c. sugar
1 tsp. mixed pickling spices

Combine tomatoes, onion, peppers and salt in large bowl. Cover and let stand overnight at room temperature. Drain well. Combine vinegar, water, sugar and pickling spices (tied in cheesecloth bag) in large 5-quart kettle. Bring to boiling; add vegetables; return to boiling. Simmer 30 minutes, stirring occasionally. Remove spice bag. Immediately ladle into 8 hot pint jars, filling to within 1/4” of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing types. Makes 8 pints.

— MAMA’S SWEET GREEN TOMATO RELISH
2 gal. green tomatoes
1 c. salt
6 green sweet pepper, chopped
6 red sweet peppers, chopped
6 med. onions, chopped
3 qts. vinegar
8 c. sugar
2 tbsp. celery seed
2 tbsp. mustard seed
1 tbsp. whole cloves

Grind tomatoes, add salt, drain in colander overnight. Add other ingredients tie cloves in cloth and remove before canning. Cook for 20 minutes on top of stove. Can and seal.

— MAMA’S SOUR GREEN TOMATO RELISH
2 gal. green tomatoes
8 med. onions
2 or 3 pods green hot pepper
8 med. sweet green pepper
Salt, handful
Vinegar

Grind all ingredients, place in colander or bag and let drip overnight. Pour vinegar over to suit. Can and seal.

— GREEN TOMATO BARBECUE RELISH
2 c. ground green tomatoes (4 to 5)
2 c. ground peeled cucumbers (2 med.)
2 c. ground onions (4 med.)
3 tart apples, peeled and ground (med.)
2 sm. sweet red peppers, seeded and ground
1 green pepper, seeded and ground
1 qt. water
1/4 tsp. turmeric
1 1/2 tbsp. salt
6 tbsp. flour
1 tbsp. mustard seed
2 c. sugar
2 c. cider vinegar
1 tbsp. dry mustard

Mix together in a large kettle the prepared green tomatoes, cucumbers, onions, apples, peppers, water and salt. Let stand for 24 hours, drain. Add sugar, 1 1/2 cups of the vinegar and mustard seed. Bring to a boil. Make a paste of flour, dry mustard and turmeric with the remaining 1/2 cup of vinegar. Stir into boiling mixture, stirring occasionally. Simmer for 1 1/2 hours. Pour into hot sterilized jars and seal immediately. Process in hot water bath 5 minutes. Makes 4 pints.

— KOSHER GREEN TOMATO DILL PICKLES
Green tomatoes
3 qt. boiling water
1 qt. cider vinegar
1 c. salt
1/2 tsp. mixed pickling spices for each jar
Dill
Garlic (med. size cloves)

Prepare jars and lids for canning. When water comes to boil. Add vinegar and salt, boil 5 minutes. Place 1 clove garlic, bunch of dill and 1/2 teaspoon spices in bottom of each jar. Pierce tomatoes with a fork and pack in jars. Place 1 clove garlic and dill on top. Fill jar with boiling liquid and seal. Let set for 6 weeks.

— UNCOOKED GREEN TOMATO RELISH
1 peck green tomatoes, chopped fine
3/4 c. salt
2 c. finely chopped onions
3 green peppers, finely chopped
3 red peppers, finely chopped
2 tsp. celery seed
2 tsp. mustard seed
1 c. sugar
1 qt. vinegar

Sprinkle tomatoes with salt, mix well and let set overnight. Drain and squeeze out excess liquid. Add onions, green pepper and red peppers and mix well. Stir in celery seed and mustard seed. Mix in sugar and vinegar and combine thoroughly. Place in sterilized jars, cover tightly and refrigerate. Makes about 12 pints.

— LOUISIANA GREEN TOMATO PICKLES
1 gallon green tomatoes
1/2 gallon onions
1 c. hot pepper, chopped
1 qt. vinegar
2 1/2 c. sugar
1/4 c. canning salt
Black pepper to taste
Red pepper to taste

Cook until everything changes color. Pack in jars and seal.

— GREEN TOMATO COBBLER
4 c. peeled and sliced green tomatoes
1 c. sugar
2 tbsp. minute tapioca
1 tbsp. flour
3 tbsp. melted butter
Juice of 1/2 lemon
1/4 tsp. cinnamon
1/2 c. boiling water

TOPPING:
1 1/2 c. flour
1/4 c. sugar
3 tsp. baking powder
1/2 c. melted butter
1/2 c. half and half

Preheat oven to 425 degrees. Combine ingredients in 2 quart baking dish. Bake 15 minutes. Mix topping ingredients to make a soft dough and scoop into tomato mixture. Bake another 25 minutes. Turn off the oven and leave cobbler. Serves 6 to 8.

— BAKED GREEN TOMATOES
8 med. green tomatoes
1 c. sm. bread crumbs, toasted
1 1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/3 c. grated Parmesan cheese

Cut tomatoes a little under 1/2 inch in thickness and arrange half of them in single layer in greased baking dish. Scatter on half of bread crumbs, salt and pepper. Dot with half the butter. Repeat, making a second layer. Sprinkle with cheese on top. Bake uncovered 45-50 minutes at 350 degrees until tender.

— OVEN-FRIED GREEN TOMATOES
1/3 c. cornmeal
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
4 med. size green tomatoes, cut into 1/2 inch slices
Vegetable cooking spray
1 tbsp. grated Parmesan cheese

Combine first 4 ingredients in a shallow dish; set aside. Dip tomato slices in water; dredge in cornmeal mixture. Place tomato slices on a baking sheet coated with cooking spray. Coat each slice with cooking spray. Bake at 400 degrees for 15 minutes; sprinkle with Parmesan cheese and bake an additional 5 minutes or until golden. Serve immediately. (64 calories per 2 slices)

— MOVIE “FRIED GREEN TOMATOES”
1 c. cornmeal
1/2 c. flour
1 tbsp. sugar
Oil or shortening for frying
2 lbs. green tomatoes, sliced 1/2

inch thick
Salt and pepper to taste

Mix the cornmeal, flour and sugar. Dredge the sides of teh tomatoes in the mixture. Put shortening in iron skillet about 1/4 inch. Heat over medium high. Fry about 2 minutes on each side until golden brown. Drain on paper towels. Put on salt and pepper. Serves 4.

— CAJUN FRIED GREEN TOMATOES
1 1/2 lb. med. to lg. very green tomatoes (about 3)
1 1/4 tsp. black pepper
1 tsp. salt
1/2-3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 c. all-purpose flour
1/2 tsp. baking powder
Vegetable oil for frying

Slice tomatoes 1/4 inch thick. Place slices on a flat surface in a single layer. Combine black pepper, salt, cayenne pepper and garlic powder thoroughly; sprinkle evenly on both sides of each tomato slice, pressing seasoning in with hands and using it all. Let tomato slices sit at least 15 minutes. Combine flour and baking powder. In a large skillet, heat oil 1/2 inch deep over medium heat until hot. Just before frying, dredge each tomato slice thoroughly in the flour. Shake off excess and fry slices in a single layer in the hot oil until browned on both sides, about 5 minutes total. Drain on paper towels. Serve immediately.

— GREEN TOMATO CROQUETTES
2 c. canned or fresh tomatoes, chopped and drained
Fine cracker crumbs
Salt and pepper
Oil or margarine for frying

To the chopped tomatoes, add enough bread crumbs seasoned with salt and pepper, to make mixture easy to handle. Shape into 1 1/2 inch balls or cylinders. Roll in cracker crumbs or flour and fry in hot cooking oil. Can flatten balls and brown in margarine (not deep fried). Great as side dish. Serves 4.

— TO RIPEN GREEN TOMATOES
1. Select crack-free and spot-free tomatoes.
2. Wrap each tomato in newspaper.
3. Put in cooler (for cool and even temperature) or cardboard box with cover.
4. Add 1 apple (for etheline gas).
5. Cover.

— CINDY’S GREEN TOMATO CASSEROLE
1 lb. ground meat
5 med. green tomatoes, sliced
1/2 c. chopped onion
2 c. cooked rice
2 c. beef bouillon or beef broth
3 tsp. Lawry seasoning salt
Onion salt to taste
Garlic salt to taste
1 c. flour

Add garlic salt and seasoning salt to meat Fry meat until brown. Drain. Add onions. Cook until tender. Roll tomatoes in flour. Fry in small amount of oil. Drain. Layer ground meat, rice and tomatoes. Add another layer. Sprinkle seasoning salt and onion salt over top. Pour beef broth over top. Bake at 350 degrees for 30-40 minutes.