Orange Julius

Jackie McNiven2002 Cowley Cookbook 1/3 cup frozen orange juice concentrate1/4 cup sugar1/2 cup milk1/2 tsp vanilla1/2 cup water12-14 ice cubes Crush ice cubes. Measure all ingredients into blender. Whirl until smooth. Serves 1 person.  (Half of a 6 oz. can orange juice is just about 

Lexi’s Reception Punch

Contributor: Lexi Sanders2002 Cowley Cookbook 3 cups sugar5 quarts water Mix to dissolve. Add: 1 T lemon extract1 T citric acidjuice of 1 lemon Printable Version

Jerky

Contributor: Gloria Phister2002 Cowley Cookbook 3-5 pounds lean meat1 T onion powder1 tsp garlic powder1/2 cup Worcestershire sauce1 T seasoned salt1 tsp black pepper Cut meat (no fat at all!) 1″ thick, 2″ long and 1/4 ” wide. Mix all ingredients together and pour over 

Beef Jerky

Beef Jerky

Contributor: Gerald Acton 2002 Cowley Cookbook 2 1/2 cups soy sauce 1/2 cup ketchup 2 1/2 tsp garlic powder 5 tsp salt 2 1/2 cups Worcestershire sauce 2 1/2 tsp pepper 2 1/2 tsp onion salt Mix all together well. Put thin sliced meat in 

Strawberry Jam

Contributor: Sylvia Gams2002 Cowley Cookbook Put into a large kettle 2 T of vinegar. Heat over high heat. Add 3 pins of strawberries; heat for 2 minutes.  Add 3 pints sugar and red food coloring (if desired). Bring to a boil and cook for 10 

Pineapple Rhubarb Jam

Pineapple Rhubarb Jam

With just 5 ingredients, Shelley McCracken’s recipe for Pineapple-Rhubarb Jam is simple to make, but packs a delicious punch. Great on fresh biscuits!

Rhubarb Jam

Contributor: Shelly McCracken2002 Cowley Cookbook 5 cups rhubarb5 cups sugar1 cup water1 (6 oz) pkg jello (any flavor) Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal. Printable Version

Cherry Rhubarb Jam

Contributor: Shelly McCracken2002 Cowley Cookbook 5 cups rhubarb1 cup water5 cups sugar1 cup cherry pie filling1 pkg (6 oz) cherry jello Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello  and mix. Pour into jars and 

Zucchini Jam

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 

Strawberry Rhubarb Jam

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