Archive for ‘Apps, Snacks, Sides’

August 16, 2010

Chocolate Syrup

  • 1 c. cocoa
  • 2 c. sugar
  • 1/8 tsp. salt
  • 2 c. hot water

Stir over moderate heat until dissolves. Simmer 3 mins. Add 1 tbsp. vanilla. Beat with beater. Yield – 1 qt. syrup. Store in covered jars in a cool place.

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August 16, 2010

Cucumber Relish

Ann Krueger [nee Neufeld]

  • 12 large cucs.
  • 6 large onions
  • vinegar
  • 3 c. sugar
  • 3 tbsp. mustard
  • 4 tbsp. cornstarch
  • 3 tbsp. turmeric

Grind and put salt on, let stand over nite. In the morning, drain and cover with milk vinegar. Boil 5 mins, then cover with dressing made of the dry ingredients and moisten with a little vinegar. Add to pickles, cook for 30 mins, stirring all the while, seal in jars.

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August 16, 2010

Mixed Sweet Pickles

  • 6 lbs. small cucs.
  • 1 large cauliflower
  • 1 lb. yellow beans
  • 1 gallon boiling H20
  • 3 lbs. silverskin onions
  • 2 red peppers
  • 2 green peppers
  • 1 c. salt

Cut cauliflower in small pieces. Slice peppers thinly. Peel onions. Put all vegetables in a large crock, cover with the brine made from the salt and boiling water and allow to stand for 2 days. Drain vegetables and wash well. Drain thoroughly. Pack in sealers and pour over them the following dressing:

  • 1 quart vinegar
  • ½ c. whole mixed pickling spice, tied in cheesecloth bag
  • 1 tsp. mustard seed
  • 3 lbs. sugar
  • 1 pint water

Combine the above and boil for 5 mins. Cool. Pour over pickles in jars and seal.

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August 16, 2010

Hot Dog Relish

Miss Turton – a pastor in a church in Ft. St. John

Wash, prepare, and measure the following veggies:

  • 8 c. peeled, seeded, and minced cucumbers (8-10 large)
  • 3 c. peeled, minced onion (3 medium)
  • 4 c. minced green tomatoes (6 large)
  • 1 hot red pepper minced
  • 1 c. minced sweet red peppers
  • ½ c. minced green peppers
  • 4 c. finely diced celery

Put all in large container; sprinkle with 1/3 c. coarse salt. Let stand overnight. In morning drain and add:

  • 4 c. white wine vinegar
  • 3 c. sugar

Cook over medium heat for 15 mins, stir frequently. Combine:

  • ½ c. flour
  • 1 tsp. turmeric
  • 1 tbsp. celery seed
  • 1 c. vinegar

Mix and add to hot pickle mixture and stir until it is thickened and boiling. Cook slowly for 10 minutes. Makes about 8 pints.

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August 15, 2010

Chicken Soup

Karen Waller [nee Neufeld]

  • 3-4 lb. chicken
  • 1 chopped onion
  • 3 stalks celery
  • 3 carrots
  • 3 pressed garlic cloves
  • 4 sprigs parsley
  • 2 bay leaves
  • 2 tsp. dried thyme
  • 1 tsp. coriander seed
  • ½ tsp. black peppercorns
  • ¼ tsp. whole allspice
  • ¼ lb. dried wide egg noodles
  • 10 oz frozen peas
  • salt to taste

Skin chicken. Add veggies and spices and 2 quarts water. Simmer about 1 hour. Remove meat from bones. Bring to boil – add noodles and cook for 6-8 mins. Add peas and chicken and salt.

If you are using a particularly old or tough stewing hen, I simmer it for an hour or longer by itself, then add veggies.

August 15, 2010

Fresh Zucchini Chowder

Fiona Neufeld [Eugene’s wife]

  • 3 medium zucchini, diced
  • 1 medium onion
  • 1 medium green pepper
  • ½ c. flour
  • ½ c. butter
  • 1 ½ c. chicken broth
  • 1 ½ c. milk
  • 1 c. water
  • 2 c. corn
  • 3 tomatoes, peeled and chopped
  • 1 tbsp. basil
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • parsley

Saute zucchini, onion and green pepper in butter until almost tender. Stir in flour. Cook 1 minute. Gradually add milk, broth, and 1 c. water. Stir in remaining ingredients. Simmer 15 mins. Do not boil. Freezes beautifully.

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August 15, 2010

Beef and Vegetable Stir Fry

Evelyn, June 82

  • 1 lb. beef (round steak)
  • 1 ½ c. broccoli cut in 1” pieces
  • 3 medium carrots, bias-sliced
  • 1 tsp. corn starch
  • 1 tsp. salt
  • ½ tsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. dry sherry
  • 2 tbsp. cooking oil
  • 1 medium onion, cut in thin wedges
  • 5 oz (1 cup) frozen peas (thawed)
  • ½ c. water chestnuts (drained and thinly sliced)
  • ½ c. bamboo shoots, halved lengthwise
  • Deep fried rice sticks (?) or hot cooked rice

Partially freeze beef; slice very thinly across the grain into bit-size strips. Cook broccoli and carrots, covered, in boiling salted H2O 2 mins; drain. Mix cornstarch, salt, and sugar; blend in soy sauce and sherry. Set aside. Preheat a wok or large skillet over high heat; add oil. Stir fry broccoli, carrots, and onion in hot oil for 2 mins or till crisp tender. Remove from wok. (Add more oil, if necessary). Add half the beef to hot wok; stir-fry 2-3 mins or till browned. Remove beef. Stir fry remaining beef 2-3 mins. Return all meat to wok. Add peas, water chestnuts, and bamboo shoots. Stir soy mixture into wok. Cook and stir till thickened. Return broccoli, carrots and onion to wok; cover and cook 1 min more. Serve atop rice. Serves 4-6.

August 15, 2010

Watermelon Pickles

Remove rind and cut in squares. For syrup: Bring to a boil 1 ½ c. sugar, 1 ½ c. vinegar, and 1 tsp. salt. Then add the melon to syrup. Again bring to boil. Put dill and 2 or 3 garlic cloves in jars then add the melon and syrup. Seal immediately. This is enough syrup for 2 ½ quarts and about ½ melon.

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August 15, 2010

Marmalade

  • 4 oranges
  • 1 grapefruit
  • 1 lemon

Grind together fruits. Boil about 30 mins (till fruit is soft) 1 portion of fruit to 2 portions of water. Then add equal amount of sugar to fruit and boil fast about 20-30 mins, till right consistency. Put in jars and seal.

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August 15, 2010

Crunch Almond Biscotti

Vi-1995

  • 1 ¾ c. flour
  • ¾ c. whole unblanched almonds
  • 2 ¼ tsp. baking powder
  • 2 eggs
  • ¾ c. sugar
  • ¼ c. butter, melted
  • 2 tsp. vanilla
  • ½ tsp. almond extract
  • 1 egg white, beaten

Combine flour, almonds, baking powder. Whisk eggs, sugar, butter, extracts; stir into flour mixture. On floured board, press into smooth ball. Divide in 2. Roll each into 12 inch log. Put on ungreased sheet; brush tops with egg white. Bake at 350 for 20 mins, then let cool for 5 mins.

Slice each diagonally into ½ inch thick slices; stand slices upright. Bake 20-25 mins more or till lightly golden; remove to racks; let cool. Yield: 3 ½ dozen.