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    RECIPES FOR THE MONTH

Coconut Pie

Pickled Beets and Eggs

Carmel Corn

Sauerkraut & Pork

Hot Dog Relish

 

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Coconut Pie

 

   
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.

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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.

 

 

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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.

 

 

Carmel Corn

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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

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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.

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hotdogmustard.jpg (1814 bytes)                  HOT DOG RELISH        hotdogmustard.jpg (1814 bytes)

   
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.