Recipes from Home
Contributor: Jan Ellis2002 Cowley Cookbook 1/2 cup mayonnaise2 cups sour cream1 package spinach, thawed and uncooked1 can water chestnuts1 package Knorr’s vegetable soup Mix together. Place in scooped-out French bread bowl. Use bread for dipping. Printable Version
Contributor: Sylvia Gams2002 Cowley Cookbook 3 quarts water1 quart vinegar1 cup salt (regular) Bring to a boil. Soak cucumbers 4 hours or overnight in cold water. Wash and rinse, place in sterilized jars, along with dill. Garlic buds may be added. Pour hot syrup over …
Contributor: Sylvia Gams
2002 Cowley Cookbook
11 bushel of ripe tomatoes
11 cups sugar
9 cups vinegar
6 cups pumpkin
1 1/2 tsp pepper
1 1/2 tsp allspice
1 tsp cloves
3 tsp cinnamon
1 1/2 cups salt
Wash and cut up tomatoes. Cook until tender so they can be run through the colander. Add half of the vinegar, all of sugar and cook one hour. (Stir now and then so it won’t stick to the bottom.) Add rest of vinegar and pumpkin, cook until thick, then add the rest of the ingredients. Cook 5 minutes longer.
Seal in sterilized jars.
Contributor: Sylvia Gams2002 Cowley Cookbook 12 medium cucumbers4 green peppers3 red peppers4 onions Grind ingredients and boil 15 minutes in 2 quarts of water. Drain and add: 3 T salt5 tsp mustard seed4 tsp turmeric5 cups sugar1/2 tsp cloves1 quart vinegar Boil 2-3 minutes. Seal …
Taken from Relief Society Magazine2002 Cowley Cookbook 5-6 quarts green cucumbers (any size up to 4 1/2 inches long but have each jar of pickles uniform in size)1 cup salt1/3 cup mustard2 quarts vinegar1 quart water Bring all to boil and pour over cucumbers pre-arranged …
Contributor: Sylvia Games
2002 Cowley Cookbook
4 quarts cut-off corn
1 quart of water
1 cup sugar
3 T salt
Boil 10 minutes. cook in shallow pan, then package and freeze.
Contributor: Sylvia Gams2002 Cowley Cookbook 1 cup shredded cabbage1 oz. bean sprouts1/4 cup chopped green onion1/4 cup ground pork1 tsp chicken broth1 T soy saucedash salt and pepperegg roll wrappers Heat wok. Cook ground pork until done. Add rest of ingredients and cook until vegetables …
Contributor: Jolene Lynn2002 Cowley Cookbook 2 lb. frozen hashbrowns1 pint sour cream2 cans cream of chicken soup1 chopped onion1/2 lb. margarine6 oz. shredded cheese or 2 cans cheddar cheese soup Bake at 350 degrees for 1 hour. Printable Version
Contributor: Beth Sibbett
2002 Cowley Cookbook
1 package (8 oz) cream cheese, softened
1/4 cup milk
1 package (.7 oz) Italian salad dressing mix
Combine ingredients, mixing until smooth. Peel variety of vegetables: carrots, cucumbers, zucchini and serve with dip. Yield: 1 1/4 cups.
Contributor: Lori Ann Sibbett2002 Cowley Cookbook 1 package Lipton dried onion soup mix1 cup of butter5-6 large potatoes Cut potatoes into cubes, fry in butter until almost done. Coat potatoes with the soup mix and finish frying the potatoes covered. Can put diced chicken in …