RECIPES FOR THE MONTH |
Coconut Pie Pickled Beets and Eggs Carmel Corn Sauerkraut & Pork
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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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PA Dutch Pickled Beets and Eggs | |
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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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| 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. |
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| 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. |
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HOT DOG RELISH