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Make a light substitute for sour cream by processing cottage cheese in the blender. Flavor with chives or other herbs if you desire.
By Suzanne McKinley--Lyons, Georgia
1 cup of friendly words
Instructions for mixing
Measure words carefully; add understanding. Use generous amounts of time and patience.
2 heaping cups of understanding
2 heaping teaspoons of time and patience
Pinch of warm personality
Dash of humor
Cook on the front burner, but keep temperature low. DO NOT BOIL!!
Add generous
dash of humor and a pinch of warm personality. Season to taste with Spice of Life.
Serve in individual molds.
From an old cookbook
Wash, core and quarter 6 pounds of cooking apples. Add 3 quarts of apple cider and cook until very soft. Put through a sieve and add:
3 pounds sugar1 teaspoon allspice*
Simmer until thick. Stir to prevent sticking. Fill sterilized jars and seal.
*You may wish to add other spices and/or eliminate others. You can also adjust amounts of spices to suit your own taste.
1 teaspoon cloves*
1-1/2 teaspoons cinnamon
To make your own buttermilk:
For one cup buttermilk, add 1 tablespoon cider vinegar or lemon juice (acid) to 1 cup milk. Add a dash of salt, if desired. Let it stand a few minutes (to sour) before using.
To make a larger quantity for drinking purposes, combine 1/4 to 1/2 cup buttermilk, and 1/8 teaspoon salt to 1 quart of milk. Let stand at room temperature for four hours. Stir and store in the refrigerator.
1 cup dry mustard powder
Combine dry mustard and vinegar in medium-sized bowl. Cover mix and let stand at room temperature overnight. Transfer mix to medium-sized saucepan. Add sugar and egg yolks; cook over low heat, stirring frequently, 30 minutes. Remove from heat. Stir in prepared brown mustard.
1 cup tarragon vinegar
1 cup sugar
2 egg yolks, beaten to blend
1 cup brown mustard
Pack into hot, sterilized glass jars; seal tightly. Cool and refrigerate.
Keeps up to 3 months.
2 large zucchini (about 18 inches long)
Halve zucchinis, remove seeds, and cut into pieces--3/4 inch wide and long enough to fit straight up in a pint jar. Mix lime and water. Pour over zucchini and let stand 24 hours.
After 24 hours, drain and wash zucchini thoroughly. Cover with cold (ice) water and let stand 3 hours. Drain.
Combine sugar, vinegar, salt and spices; bring to a boil. Pour over drained zucchini and let stand 24 hours. Cook zucchini in liquid for 35 minutes after it reaches boiling point.
Pack in hot sterile jars and seal.
Recipe from my very good friend, Bobbye Caudill, of Spring Valley, California.
These are my favorite pickles of all time.
1 cup slaked lime
1 gallon water
8 cups sugar
5 cups cider vinegar
1 tablespoon salt
3 tablespoons pickling spice in a cheesecloth bag
You will need to put a weight on the zucchini down to make sure it remains covered with the lime water. (If you canÂ’t grow, beg, borrow or steal such large zucchini, you will have to use a like amount of smaller ones--the larger ones make such pretty pickles, though.)
2 cups unsweetened applesauce
Mix all ingredients except mustard in 2-quart saucepan; cover and bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes to allow flavor to develop. Remove from heat; discard lemon peel. Stir in mustard until well blended. Pour into sterile jars or refrigerator containers. Cover when cool and refrigerate. Keeps up to one month in refrigerator. Serve at room temperature.
Two 16-ounce cans pear halves, packed in juice, drained and pureed in blender (2 cups)
1/4 cup cider vinegar
1/4 cup sugar
Four 2 inch strips lemon peel, removed with vegetable peeler
3/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 pinch cloves
1/4 cup Dijon mustard
Makes 4-3/4 cups sauce
5 cups diced rhubarb
20-ounce can unsweetened crushed pineapple, undrained
Combine rhubarb, sugar and pineapple in a large, heavy saucepan; cook over medium heat, stirring often, 8-10 minutes or until rhubarb is tender.
4 cups sugar
Two 3-ounce packages strawberry flavor gelatin
Remove from heat; add gelatin, stirring until dissolved. Quickly pour into hot sterile jars, leaving 1/4 inch headspace; cover at once with metal lids and screw on bands. Process in boiling water bath for 10 minutes.
3-1/2 pints
1 medium potato
Crumble yeast and soften in 1/2 cup warm water (you may use the equivalent amount of yeast packets or refrigerated cake yeast). Wash, pare and boil potato in 3-1/2 cups water; drain and save water.
This can be used as yeast in breads or rolls. My favorite use is in biscuits.
1 teaspoon salt
4 cups water
1 cake dry yeast
2 tablespoons sugar
Mash potato; add sugar and salt. Cool to lukewarm; add yeast and potato water. If necessary, add water to make 1 quart.
Cover and set in a warm place overnight. Be sure your crock or other glass container is large enough (at least twice the capacity of the mix)--it will overflow if the container isnÂ’t large enough.
Store in refrigerator. Replenish as it is used by adding more potato water and 1 to 2 tablespoons of sugar.
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