Recipes from Home
Contributor: Sylvia Gams2002 Cowley Cookbook 2 eggspinch salt1 T butter1 cup cooked rice1 tsp soy sauce1/4 cup green onion (chopped)1 tsp chicken brothdash pepper1/2 tsp sesame oil1/4 cup frozen peas Beat eggs with salt. heat butter in wok over medium heat. Pour in beaten eggs. …
Contributor: Lois Beddes2002 Cowley Cookbook 1 cup ketchup1/2 cup honey1/4 cup soy sauce3-4 cloves of garlic, chopped fine Mix all together. Printable Version
Contributor: Lois Beddes2002 Cowley Cookbook 1 (8 oz) cream cheese1 small chopped onion1 can black olives, drained and chopped fine1 can chopped green chilies Add garlic salt and onion salt to taste. Mix together and spread on flour tortillas. Roll up and slice about 1 …
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
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 …
Contributor: Donna Monk2002 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 …
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
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 …
Contributor: Enid Sanderson2002 Cowley Cookbook 11 cups sugar6 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 …
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