1 Tbls. Bacon drippings
1 apple, cored, peeled & sliced
1/2 c. vinegar
1 large head red cabbage
1 c. brown sugar
5 whole cloves
salt & pepper
Finely slice or shred cabbage. Preheat a heavy bottomed skillet (cast iron)
on med-high heat. Pour in drippings. Add cabbage & apple, stir. When
cabbage is hot, pour in vinegar mix well. Add sugar & cloves & stir well. Cook
on med. Heat for about an hour or until cabbage is tender & has a “glassy”
appearance.
5 1/2 c. flour
1 tsp salt
1 c. milk
1 lb. butter – cold
2 pks. Yeast
4 eggs
1 lb. dried apricots
1 c. granulated sugar
more sugar for rolling
Cover apricots with water, let stand until soft (can be overnight) add sugar,
cook until well combined. Blend in food processor until smooth. Combine
flour, salt & butter as for pie dough. Dissolve yeast in warm milk, mix with
beaten eggs. Mix with dough mixture & refrigerate for at least 2 hours. Dough
will be sticky, don’t add more flour. Roll small batches in sugar, keep
remaining dough refrigerated. Cut into 2 1/2″ squares, top with 1 tsp. apricot
in middle, fold 2 opposite sides together (egg wash will help seal). Bake on
parchment lined cookie sheets at 350* for 10-14 min. Cool on wire racks.
1 lb. ground beef
1 c. catsup
1-2 bottle beer
4 tsp. sugar
4 tsp. vinegar
4 tsp. Worcestershire sauce
Shape ground beef into balls. Combine all other ingredients and bring to a boil.
Pour sauce over balls and simmer 2 – 3 hours.
1 elephant
2 rabbits (optional)
salt & pepper to taste
Cut the elephant into bite size pieces. This should take about 2 months. Add
enough brown gravy to cover. Cook over kerosene stove for about 4 weeks
at 465*. This will serve about 3800 people. If more are expected, add 2 rabbits
but do this only if necessary as most people do not like to find hares in there
stew. Not taste tested. Love Grandma.
12 oz. frozen lemonade concentrate
6 oz. frozen orange juice
1 c. strong tea (4 tea bags)
1 c. sugar (dissolve in tea)
1 c. bourbon
7 c. water
Mix all ingredients together, pour into containers & freeze until slushy forms
Chop through with table knife. When ready spoon into large glasses with
ginger ale, 7up or Squirt.
3 c. sugar (white)
2 c. less 2 Tbls. L light corn syrup
1 c. water
Cook to 256* then add
2 Tbls. Butter
1 tsp. vanilla
Continue cooking to 262*. Remove from heat. Pour into a well buttered &
chilled shallow pan (13X9) turn edges to center with a heavy spatula. While
candy cools make several gashes on surface add vanilla. When candy is cool
enough to handle, butter hands well & pull until taffy changes to a shiny white.
Make into a rope, lay out, then it can be broken into pieces.
1 pkg. little smokies
bacon
brown sugar
Wrap smokies with 1/2 strip bacon. Place in shallow dish and sprinkle with
brown sugar. Bake at 350* for 1 hour.
1 batch spaghetti sauce
12 lasagna noodles
1 lb. mozzarella cheese
1 c. parmesan cheese
3/4 c. ricotta or cottage cheese
Cook noodles slightly less than a’dente, drain. Divide sauce & cheeses into
3’s. Use a small amount of sauce on the bottom of a 9 X 13 pan, top with,
4 noodles, ricotta cheese, sauce, parmesan & mozzarella. Repeat 2 more
times. Bake at 375* for 45 min.
2 c. sugar
1/2 c. Crisco
2 eggs
1/2 tsp. baking powder
4 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 c. sour milk or buttermilk
2 tsp. vanilla
1 c. boiling water – add to cocoa
Mix all ingredients together until well blended. Drop by Tbls. onto ungreased
cookie sheet. Bake at 450* for about 5 min.
Filling:
5 Tbls. Flour
1 c. milk
Cook until thick, set aside to cool
1 1/2 c. powdered sugar
1/2 c. oleo (margarine)
1/4 tsp. salt
1 tsp. vanilla
Cream together then add cooled milk mix, beat until smooth.
6 c. sugar
1/2 lb. oleo (margarine)
3 1/2 c. Karo (light)
3 cans milk (evaporated)
Boil sugar, oleo, Karo & 1 can of milk. Cook 15 to 20 min, add another can of
milk & boil 15 to 20 min. Add another can of milk & boil until it forms soft ball
in water. Pour into well buttered pan, when set cut into small pieces & wrap
in wax paper. Use a heavy sauce pan & wooden spoon.