RECIPES FOR THE MONTH
Pickled Beets and Eggs
Sauerkraut & Pork
|1 1/2 cup milk||1 cup sugar|
|3/4 cup shredded coconut||2 eggs beaten|
|3 tablsp flour||1 tablsp butter or oleo melted|
|1/4 teasp. vanilla||1 unbaked pie shell 9 in.|
|Mix all ingredients. Stir till combined. Pour into a 9 in. unbaked pie shell. Bake 350 deg. for 50 min. or until knife inserted in center is clean. Refrigerate leftovers.|
|PA Dutch Pickled Beets and Eggs|
|2 (1 pd.) cans tiny whole beets, drain and reserve juice||1 onion chopped|
|8 eggs||1 cup white sugar|
|3/4 cup apple cider vinegar||1/2 teasp. salt|
|pinch pepper||2 bay leaves|
|12 whole cloves|
|Place eggs in pan and cover with water. Bring to boil, cover and remove from heat. Let eggs stand in hot water 12 minutes. Remove from water, cool, peel.|
|Place beets, onion and peeled eggs in container and set aside. In pan - combine sugar, 1 cup of beet juice, vinegar, salt, pepper, bay leaves and cloves. Bring to boil, lower heat and simmer 5 minutes. Pour liquid over beets and eggs. Cover and refrigerate 48 hours before using.|
|2 cups brown sugar||2 sticks oleo|
|1/2 cup corn syrup||1 teasp. soda|
|1 teasp. salt||6 qt. popped corn|
|Boil sugar, syrup, butter and salt for 5 minutes. Remove from heat. Add soda and flavoring. Pour over popped corn. Mix well and spread on cookie sheets. Bake at 200 deg. for one hours. Stir every 15 minutes.|
Sauerkraut and Pork
|Melt butter in dutch oven.
Brown pork on all sides.
|1 teasp. butter|
|2 pds. boneless pork cut into 1 inch cubes|
|Add to above.
Bring to boil over high heat.
Reduce to low.
Cover and simmer until pork is
tender about 40-45 minutes.
Add water if necessary
|1 pd. bag sauerkraut or 15-oz can|
|1 cup water|
|1 tablsp. br. sugar|
|1/4 teasp. caraway seeds|
|1/4 teasp. pepper|
|Serve with mashed or boiled potatoes.|
HOT DOG RELISH
|2 cups ground onions||12 green peppers|
|10 green tomatoes||1 medium head of cabbage|
|6 red peppers||1/2 cup salt.|
Grind vegetables till coarse. Sprinkle with salt. Let stand 1 hours. Drain. Combine the following ingredients and pour over the vegetable mix.
|6 cup sugar||1 tablsp. mustard seed|
|4 cup vinegar||1 tablsp. celery seed|
|2 cup water||1 1/2 teasp. tumeric|
Heat to boiling and simmer for 3 minutes. Put in hot jars and seal.