Recipes from our hearth

10 ground cherry or small green tomatoes 1-1/2 Tbsp. mustard seed 1 qt. distilled white vinegar fm 24cup, salt 2 cups granulated sugar 2 cups water Wash and shred cabbage as for kraut. Place ice cubes in and around shredded cabbage to keep it crisp. Drain and pack in clean pint jars, alternating with the onions, celery, peppers and cherries or tomatoes. Combine vinegar, salt, sugar, mustard seed and water. Bring to a boil. Pour solution over slaw, filling jar to 1/2 inch from top. Immediately adjust covers as jar manu- facturer directs. Process in boiling water bath for 10 minutes. Makes 8 pints. Mrs.40') Ve. Byerly KRAUT SALAD - RELISH 1 can (10 oz) chopped Kraut drained 1/2 small green pepper chopped 1/3 cup chopped celery 1/2 cup chopped onion 2 oz can or jar pimento drained & chopped 205 RELISHES (PICKLES) oo Heat 4 Tbsp. vinegar and 1/2 cup sugar until sugar is dissolved. Pour over tossed ingredients. Cover and chil 4 - 12 hours. Toss again and drain before serving with entree of your choice. Katie Morgan "YOU NAME IT'' RELISH 3 cabbage heads SyCarrous 8 pods green pepper 12 onions Grate, grind or chop the above. Mix 1/3 cup salt, let stand 2 - 3 hours. Bou les 6 cups vinegar 6 cups sugar 1 tsp. celery seed l tsp. mustard seed Add the second mixture to vegetables and bring to a boil and pack in jars and seal. Mrs. Norman Highfill REGRIGERATOR SLAW 3 lbs. caggage 2 green peppers 206 -RELISHES (PICKLES 1 - 4 oz. jar pimentos 2 medium onions 1 Tbsp. salt. 2 Tbsp. mustard seed Grate or chop vegetables, then in a sauce- pan, combine 2 cups vinegar, 2 cups water, 2 cups sugar. Heat, stirring until mix- ture comes to a boil and sugar is dissolved. Cool and pour over cabbage mixture. Let stand 24 hours in regrigerator. Will keep up to 2 wks. Ila Brewer TARTAR SAUCE (SERVE WITH FISH) Grate 1 small head cabbage. Salt to taste. Dice up 2 pickles very fine. Cut up 2 boiled eggs, 1 tsp. vinegar, 1 tsp. sugar and moisten with mayonnaise, Mrs. John Snyder 207 RELISHES (PICKLES ) 208 o fi i” ; A ae me Ch yes: Xs ova ie mt ; Pry 7) _ ial : antes ue Ad Hany ye ie yan 6 § Wy 3 oe a ‘¥ + “= ot oa ee rar we ate SALADS AMBROSIA MOLD 1 3 oz. pkg. Orange or Orange Pineapple Jello 1 Tosp. sugar 1 cup boiling water 3/4 cup cold water _ 2/3 cup angel flake coconut 1 cup whipped cream or Dream Whip 3/4 cup orange section, diced (2 Mandarin Oranges) 1+ cups seeded halved red grapes or 1 banana, sliced and quartered. Dissolve Jello and sugar in boiling water. Add cold water. Chill until slightly thickened. Fold in whipped cream; then fold in remaining ingredients. Spoon into 14 qt. mold or 8 small molds Chill until firm. Unmold. Garnish with whipped cream, coconut and fruit, if desired. Makes 8 servings. Mrs. Everett Duggins APRICOT DELIGHT 2 boxes Apricot Jello 1 #2 can crushed pineapple (drained) 2 bananas sliced 2 cups minature marshmallows % cup pineapple juice 3/4 cup sugar 1 beaten egg 2 Tbsps. flour 1 & oz. pkg. cream cheese 1 pkg. Dream Whip | 1 can Angel Flake Coconut Mix two boxes Apricot Jello in two cups hot water and add two cups cold water. Let jell slightly. To the above mixture, add l #2 can crushed pineapple drained, 2 bananas sliced and 2 cups minature marshamallows. Mix + cup pineapple juice, 3/4 cup 211 SALADS sugar, 1 beaten egg and 2 Tbsps. flour and cook until thick. Remove from heat. To this mixture add 1 8 oz. pkg. of cream cheese and blend in and let cool. Then mix 1 pkg. Dream Whip and fold into above mixture. Spread this mixture over jello. Sprinkle with Angel Flake Coconut. Let stand several hours or over night. Anne Speas MOLDED BLUEBERRY SALAD 1 can of Blueberries 1 cup pineapple juice