Honey Lemon Carrots
Contributor: Lois Beddes2002 Cowley Cookbook Peel and slice carrots and cook until tender in salt water. Drain and add some honey and lemon juice (about a teaspoon) and margarine. Simmer for a few minutes. Good! Printable Version
Month: January 2013
Fried Cabbage
Contributor: Wilma Anderson2002 Cowley Cookbook 2 slices bacon2 quarts coarsely shredded cabbage1/4 tsp saltdash of pepper2 T vinegar2 T water Fry bacon until crisp; remove from pan. Add all other ingredients to fat in pan. Cover and cook over low heat, stirring occasionally, 20 to …
Pumpkin Seeds
Contributor: Donna Monk
2002 Cowley Cookbook
Wash and put pumpkin seeds in a pan and cover with water. Add 2 T salt for each cup of wate.r Boil until seeds are transparent. Drain and put on a shallow baking pan. Bake at 250 degrees until dry and crip, stirring occasionally.
Pumpkin Seeds
Contributor: Gloria Phister2002 Cowley Cookbook 2 cups pumpkin seeds1/2 tsp Worcestershire sauce1 1/2 T melted butter1 1/2 tsp salt Melt on stove, pour over cookie sheet. Bake at 250 degrees for 2 hours. Printable Version
Red Pickled Eggs
Contributor: Wilma Anderson 2002 Cowley Cookbook 5 medium beets, cooked, peeled and quartered 1 1/2 cups vinegar 5 T sugar 1/2 tsp garlic powder 1 1/2 tsp pickling spice 3/4 tsp salt 8 hard boiled eggs, peeled Mix together beets, vinegar, sugar, garlic, salt and …
Helen White’s Pickled Beets
Contributor: Enid Sanderson
2002 Cowley Cookbook
11 cups sugar
6 cups vinegar – covers 8 quarts
OR
2 cups sugar (or less) to 1 cup vinegar
Add mixed pickling spice or whatever you like –covers about 2 1/2 to 3 quarts of beets.
Cook beets and skin and cut while hot or pack beets whole if small. Have vinegar syrup boiling–pour over beets. Run knife down along side to assure everything is covered and there are no bubbles. Seal.
Helen figures about 2 1/2 to 3 quarts for each batch of vinegar, depending on how you cut your beets and pack them. So good!
Chicago Hot
Contributor: Jennie Lewis2002 Cowley Cookbook 4 quarts tomatoes1 cup onion1 cup celery1 cup carrots1 cup green peppers1/4 cup salt1 cup sugar2 cups white vinegar2 tsp mustard seed Mix together and put in jars, unsealed, in the fridge. Recipe can be halved. Printable Version
Ice Box Pickles
Contributor: Jennie Lewis2002 Cowley Cookbook Slice thin 1 gallon cucumbers in glass jar with 3 large onions, sliced. Syrup: 6 cups sugar4 cups vinegar1 1/2 tsp dry mustard1/2 cup pickling salt (not iodized)1 1/2 tsp celery salt1 1/2 tsp turmeric2 tsp mustard seeds Bring syrup …
Amy’s Pickled Garlic
Contributor: Jennie Lewis
2002 Cowley Cookbook
3 pounds garlic gloves
5 cups water
Boil 20 minutes and set aside.
Pour garlic into large kettle. Add:
4 cups white vinegar
4 cups boiled water (save the rest of the water in case you need it to finish the last jar)
1/2 cup sugar
1/3 cup salt
Bring everything to a boil and simmer 5 minutes.
In each heated jar put 1/2 tsp dill weed and pour garlic mixture into jar. Apply hot lids and rings to seal. Set 2-3 weeks before eating. You may hot water bath for a few minutes to seal.
Note: This makes pretty Christmas presents. Flavor is wonderful. Buy the cans of garlic at Costco.
Bread and Butter Pickles
Contributor: Shelly McCracken2002 Cowley Cookbook Cut up: 25-30 cucumbers8 large onions2 large sweet peppers Cover with 1/2 cup salt. Combine the following and boil: 5 cups vinegar5 cups sugar2 T mustard seed1 tsp turmeric1/2 tsp cloves Heat cucumbers in sauce. Pack in jars and process …