Recipes from Home
Contributor: Debbie Fowler2002 Cowley Cookbook 6 cups peeled and grated zucchini6 cups sugar1/2 cup lemon juice1 cup drained crushed pineapple1 (6 oz) package jello, any flavor Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and …
Contributor: Debbie Fowler2002 Cowley Cookbook 1 1/2 cups fresh or frozen strawberries, crushed1 1/2 cup diced rhubarb2 1/2 cups sugar8 oz can crushed pineapple, undrained3 oz package strawberry jello In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 …
Contributor: Lorraine Lewis
2002 Cowley Cookbook
“Serve this with cream cheese and crackers for a colorful and easy hors d’oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints.”
4 large green peppers
14 medium jalapeno peppers
6 cups sugar
6 oz. liquid pectin
1/2 cup fresh lemon juice
1 cup cider vinegar
green food coloring (optional)
Seed and grind the peppers. Combine with lemon juice, vinegar and sugar in a heavy 4-quart saucepan. Bring to a rolling oil and boil, stirring constantly, for about 15 minutes. Add the pectin and boil for 3-5 minutes more. Remove form heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green. Cool slightly, stirring occasionally and spoon into sterilized jars. Seal immediately and store in a cool, dark place.
Contributor: Wilma Anderson2002 Cowley Cookbook 1 package sugar-free orange jello5 T fructose2 cups boiling water1 orange Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces …
Contributor: Enid Sanderson2002 Cowley Cookbook 2 cups sugar3 T Clear Jell1/2 cup white Karo syrup1/2 tsp ascorbic acid crystals1/3 cup lemon juice5 cups mashed apricots Mix dry ingredients, add fruit. Put lemon juice on fruit; mix well. Put into containers and freeze. Printable Version
Contributor: Enid Sanderson
2002 Cowley Cookbook
6 cups zucchini, chopped
Cook 1 hour on low heat, then add:
1 cup crushed pineapple
2 T lemon juice
6 cups sugar
Add 1 package SureJell or pectin
Boil for 5 minutes; remove from heat.
Add 1 (6 oz) package apricot jello
Put in hot jars and seal.
Contributor: Enid Sanderson2002 Cowley Cookbook “Spicy and tart.” 12 cups crab apple sauce (strained pulp)3 1/4 cups sugar1/2 tsp ground allspice1 1/2 tsp ground cloves3 tsp ground cinnamon (or 1 1/2 tsp oil of cinnamon) Cook on medium low heat until thickened; slow boil, stirring …
Contributor: Bobbi Jo Leonhardt2002 Cowley Cookbook Mix together: 6 cups flour1 cube butter2 cups Crisco Add: 1 cup buttermilk1 T crisco oil Makes 6 to 8 patties. Can freeze, cannot over mix. Fool proof. “I roll the crust between 2 pieces of plastic wrap and …
Contributor: Jody Bridges
2002 Cowley Cookbook
“I developed this one myself–trial and error.”
2 cups warm water
2 T dry yeast
1/8 cup sugar
1/4 cup melted butter
1/2 to 1 tsp salt
4 1/2 to 5 cups flour
Mix water, yeast and sugar. Let dissolve and froth. Add butter, salt and flour as needed to get a soft but not sticky dough. Let rise 20-30 minutes in a warm area. Punch down and divide into 3 balls. Each ball with make a 14″ pizza. Grease the pan and lightly sprinkle cornmeal on it (if desired.) Pat and stretch the dough into a big circle without tearing it. Put onto pan and finish pushing and stretching as needed. Top as desired.
“I cover my pans in foil and grease generously, so that I can make multiple pizza on one pan if I need to.”
Contributor: Wilma Anderson 2002 Cowley Cookbook Heat oven to 425 degrees. 4 cups flour 1 cup shortening 1 tsp salt 2 eggs, beaten 1 T sugar 1 1/2 cups milk 5 tsp baking powder Combine flour, salt, sugar and baking powder in a large bowl. …