These recipes were contributions from my family to:
Lime Pickles Carolyn Ruth Sharp
Soak 7 lb. sliced cucumbers in solution of 2 gal. water and 2 c. lime for 24 hours. Wash well and soak 3 hours in clear water. Make a syrup of:
2 qt. white vinegar
9 c. sugar
1 Tbsp. celery seed
1 Tbsp.
cloves
1 Tbsp. cinnamon bark
1 Tbsp. salt
Soak overnight in syrup. Heat 35 minutes and can hot.
Wedding Ring Salad Mrs. O.
W. Barnes
1 c. crushed pineapple, drained
1 pkg. lime gelatin
1 c. marshmallow
pieces
1 - 12 oz. carton cottage cheese (drained) or Philadelphia cream
cheese
1/2 c. chopped walnuts
1 c. heavy cream, whipped
Drain pineapple juice in cup. Fill with water to measure 1 cup. Bring liquid to a boil and pour over jello. Stir until dissolved, add marshmallows and cool. When jello starts to set, add pineapple, cottage cheese, and nuts. Fold in whipped cream. Pour in slightly oiled ring mold (use salad dressing for oil). Unmold before serving. Serves 12.
Creamy Salad Dressing
Carolyn Knowles
vinegar
milnot (evaporated milk)
sugar
Lawry's Seasoning
Salt
parsley flakes
pepper (light)
Combine all ingredients to taste.
Pork Chop
Casserole
Miss Alice Searfoss
1 1/2 c rice
1 qt. tomato juice
6 or 7 pork chops
Cook rice in salted boiling water until tender. Rinse with hot water.
Fry
pork chops until brown. Put rice in casserole dish, add tomato juice
and
drippings from pork chops. Place browned pork chops on top of rice.
Bake in
350 deg. oven for 45 minutes. Serve hot. Serves 6 to 8 persons.
Ham
Loaf
Miss Alice Searfoss
2 lb. ground smoked ham
1 1/2 lb. ground fresh lean pork
1 c. corn
flakes
3 eggs
1/2 c. milk
Combine and mix well. Shape in loaf or ring mold. Bake in moderate oven 1 hour at 375 deg., then baste with this mixture:
1/2 c. brown sugar
2 Tbsp. prepared mustard
2 Tbsp. vinegar
1 Tbsp.
water
Mix well and baste about 3 times. Bake 1/2 hour longer. Will serve 8 to 10 people.
Iranian Stuffed
Eggplant
Mrs. Juanita Searfoss
1 large eggplant
1/2 lb. ground beef
1/4 c. chopped onion
1 tsp.
salt
1/8 tsp. pepper
1 egg, slightly beaten
1/4 c. crushed dry
cereal
1 clove minced garlic
2/3 c. crushed cereal (dry-Wheaties or Corn
Flakes)
3/4 c. drained tomatoes
Cut eggplant in half lengthwise. Scoop out center, leaving shells 1/2"
thick.
Parboil shells in salt water 5 minutes. Chop removed portion and saute
with
ground meat. Add onions, salt, pepper and garlic. Stir in cereal (3/4
c.),
tomatoes and eggs. Mix thoroughly. Fill shells with mixture and
sprinkle with
1/4 c. cereal. Bake for 35 minutes at 400 deg.
Buttermilk
Pie
Mrs. Ina Sharp
Sift 1 1/2 c. sugar together with 2 1/2 Tbsp. (rounded) flour and add 1 c. buttermilk. Beat 3 egg yolks separately and add to first mixture. Melt butter (size of egg) and add. Then add juice of 1 lemon or season to taste. Pour into an unbaked pie shell and bake 20 minutes at 425 deg. Reduce heat to 325 deg. and bake 20 minutes longer. Add meringue (made from egg whites) and brown.
Icebox Pie Crust:
Mix together 5 c flour, 1 tsp. salt and 1 lb. lard. Beat 1 egg in mixing cup and fill cup with water and add to above mixture. This recipe makes enough crust for 3 - 2 crust pies. Keep unused crust in refrigerator.
Meringue:
Add 1 Tbsp. water to each egg white and beat until they form peaks and add 1 Tbsp. powdered sugar and continue beating until the sugar is dissolved. (This almost doubles the amount of meringue.)
Dream
Cake
Mary Emma Sharp
Bottom Part:
1/2 c butter
1 c flour
2 Tbsp sugar
Rub together like pastry and pat into a pan 8" x 12". Bake at 375 deg. until light brown. While this is baking, mix the following:
1 1/2 c brown sugar
2 eggs, well beaten
1 c walnuts
1/2 c shredded
coconut
2 Tbsp. flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp.
vanilla
Mix together as listed and pour mixture over bottom part. Return to oven and
bake at 350 deg. for 35 minutes. While slightly warm, cut in squares and
roll
in powdered sugar.
Spice
Cake
Edith Strang
Cream 2 eggs and 3 c brown sugar. Add 1 tsp. cinnamon, 1/2 tsp. cloves and 1/4 tsp. allspice plus 1/2 c. melted shortening. Mix 1 c. sour milk and 1 tsp. soda. Add the milk alternately with 2 c. sifted flour and 1 tsp. baking powder sifted together. Add raisins, if you like. When cake is done, spread with Jiffy Icing and bake until icing bubbles.
Jiffy Icing:
Mix together:
3 Tbsp. melted butter
5 Tbsp. brown sugar
2 Tbsp. canned milk
Oatmeal Cookies Mrs. Ollie Strang
Cream together 3/4 c lard and 1 1/2 c brown sugar.
Add:
2 eggs
1/3 c nuts
1/2 tsp. cinnamon
1/3 tsp. nutmeg
Cook 1/2 c. raisins about 5 minutes and save 1/2 c. of the liquid. Sift together and add 1 1/2 c. quick oats, 2 c. sifted flour, 1 tsp. soda, and 1/2 tsp. salt. Add cooled liquid and raisins and drop by spoon on greased cookie sheet. Bake in 350 deg. oven about 10 or 12 minutes.
Pinwheel
Cookies
Pearl Sharp
Dough:
1 c. granulated sugar
1 c. shortening
1 tsp. salt
1 tsp.
vanilla
1 c. brown sugar
3 eggs
11 tsp. soda
4 c. flour
Filling:
1 lb. dates, cut fine
1/2 c. granulated sugar
1/3 c. orange
juice
1/2 c. water
Combine these ingredients and cook until thick. Cool, then add 3/4 c. chopped nuts. Divide dough in 4 parts, roll 1/4" thick, then spread filling over the dough. Roll up like jelly roll and wrap in waxed paper. Put in refrigerator overnight or freeze. Slice 1/8" thick and bake at 350 deg. for 12 to 15 minutes.
Confetti
Drops
Mrs. C.L. Searfoss (Juanita)
1 c. spry
2 c. flour
6 Tbsp. sugar
4 Tbsp. milk
1 oz. candy
confetti (it is used to decorate cakes, cookies, etc)
1 c. nuts
1 tsp.
vanilla
1/4 tsp. salt
several drops food coloring (red is best)
Mix well, make into patties, size of silver dollar- 1/2" thick. Put on greased cookie sheet. Bake in 350 deg. oven about 15 minutes. Take out before they get brown. While still hot, roll in powdered sugar.
Ginger
Cookies
Nancy Strang
Mix:
1 c lard
1 c. brown sugar
1 c. dark molasses
Then add:
1/2 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
Cook 1 c. raisins, covered with 1 c. water. Use the liquid from raisins and add 1 tsp. soda. Add to mixture. Add flour until dough can be handled. Then add nuts and raisins. Roll out and cut. Bake in 350 deg. oven for 10 or 12 minutes.
Cherry Meringue Christmas
Cookies
Mrs. David Sharp
3/4 c. candied cherries, quartered
3/4 c. chopped nuts
1/4 lb. chopped
pitted dates
1 c. powdered sugar (poured over the above items)
1 egg
white, beatun until foamy
1/4 tsp. salt, added to the egg white
1 tsp.
vanilla
Add the powdered sugar mixture to the egg white mixture and spoon on greased cookie sheet. Bake at 275 deg. for 30 to 35 minutes.
Glorified Rice Mrs. Dorotha Sharp
1 c. rice (uncooked old fashioned rice) or 1 box (12 oz.) Minute Rice
1
can crushed pineapple,drained
1/2 lb. marshmallows
1/2 pt. whipping
cream
Cook rice until tender (if using the regular or old fashioned rice, rinse with hot water). Add marshmallows. Cover until marshmallows are melted. Then add pineapple. ChilL Whip cream, add 3 Tbsp. sugar and 1 tsp. vanilla. Fold cream into the mixture of rice, marshmallows and pineapple. Keep cool until serving.
Heavenly
Hash
Mabel Purvis
1 lb. Tokay grapes,seeded
1 large can diced pineapple
1 large can
pitted white cherries
1 lb. marshmallows, diced
1/2 c. nut meats (pecans
or English walnuts, cut fine)
Dressing for salad:
4 egg yolks, beaten slightly
juice of 1 lemon
1/2 c. sweet cream
Cook until thick as you like. Then cool and mix with fruit and chill. Just before serving, add 1/2 pt. whipped cream.
