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

2002 Cowley Cookbook, canning and preserves, Jennie Lewis
-
by admin

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 …

2002 Cowley Cookbook, canning and preserves, Jennie Lewis
-
by admin

Amy’s Pickled Garlic

Contributor: Jennie Lewis2002 Cowley Cookbook 3 pounds garlic gloves5 cups water Boil 20 minutes and set aside. Pour garlic into large kettle.  Add: 4 cups white vinegar4 cups boiled water (save the rest of the water in case you need it to finish the last …

2002 Cowley Cookbook, canning and preserves, holiday, Jennie Lewis
-
by admin

Ham Loaf

Contributor: Jennie Lewis2002 Cowley Cookbook Grind together: 1 pound ham1 1/2  pork steaks Add: 1 cup milk2 beaten eggs1/2 tsp. pepper1 cup cracker crumbs Mix all ingredients and shape in loaf. Bake in slow oven (250 degrees) about 1 1/2 hours, then at 350 degrees …

2002 Cowley Cookbook, Jennie Lewis, main dish, pork
-
by admin