Rhubarb and Strawberry Sauce
Cook until soft:
3 C. rhubarb
1 C. strawberries
1 C. sugar
Mix 1 T. cornstarch with 2 T. water.
Add to sauce. Cook until thick.
Shortcake
2 C. flour
1/2 t. salt
1/2 C. sugar
1/2 C. milk
4 t. baking powder
3 T. shortening
1 egg
1 t. vanilla
Sift dry ingredients. Cut in shortening. Add beatened egg to milk and add vanilla- then add to dry ingredients. Place in a 9 inch round cake pan, which has been greased and floured. Sprinkle small amount of flour in pan first and press batter lightly into pan.
Bake in a 375 degree oven for 20-25 minutes.
Cherry Custard Pudding
1st part
1 C. sugar
1 C. milk
1 egg
2 T. butter
2 t. baking powder
2 C. flour
2 C. pitted cherries (or blueberries)
1 t. vanilla
Cream butter, sugar, vanilla, and egg. Add milk - alternate with flour and baking powder.
Have ready this mixture:
2nd part
Mix together:
1 C. sugar
2 T. butter
2 C. boiling water
Put cake mixture (1st part) on bottom of greased 9x13 pan. Then add cherries (or blueberries) on top. Then add Part 2 last. Bake in hot over (375 degrees) for 45 minutes or until done.
NOTE: We've also used diced peaches and cut-up rhubarb.
Green Tomato Pepper Relish
Grind together the following ingredients and then sprinkle with salt and let stand overnight:
4 C. ground onions
1 medium head of cabbage
10 green tomatoes
12 green peppers
6 red sweet peppers
1/2 C. salt
Rinse and drain vegetables and cook in the following mixture:
6 C. sugar
4 C. vinegar
2 C. water
1 T. celery seed
2 T. mustard seed
1 and 1/2 t. turmeric
Heat to boiling and simmer 3 minutes. Seal in hot sterilized jars.
(NOTE: My Mom gave me this recipe. She wrote that if you don't have the exact amount of red or green peppers, she used 8 1/2 C. peppers. Also, this recipe makes a LOT.... We usually cut this recipe in half.)
Rhubarb-Strawberry Jam
Prep Time: 25 minutes
Total Time: 2 hours 45 minutes
Makes: About 8 (1 C.) jars or 128 servings, 1 T. each
4 C. prepared fruit (buy 1 qt. fully ripe strawberries and 1 lb. fully ripe rhubarb)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
5 1/2 C. sugar, measured into separate bowl
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CHOP or thinly slice enough unpeeled rhubarb to measure 2 cups. Stem and crush strawberries thoroughly, one layer at a time. Mix fruits. Measure exactly 4 cups prepared fruit mixture into 6- or 8-qt. saucepan.
STIR pectin into prepared fruit mixture in saucepan. Add butter to reduce foaming. Bring to full rolling boil (a boil that does not stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Makes about 6 half pint jars.
NOTE: I found the above recipe on the Internet at
SURE.JELL Rhubarb-Strawberry Jam recipe at Kraftfoods.com
Maybe you could find some other recipes that you'd like...???
Old-style Apple Butter
1/2 peck unpeeled apples
1 C. sweet cider
about 5 C. sugar
1 teaspoon ground cloves
1 T. ground cinnamon (we only used 1 and 1/2 t.)
1/2 teaspoon ground all-spice
Cut up apples and put them in a heavy kettle. Add the cider and cover. Cook over low heat until very tender, stirring occasionally. Cool slightly, then rub all through a sieve (or use a food mill). Measure and combine with 1/2 as much sugar. (we used 1/4 as much sugar, because Dale doesn't like it so sweet.) Stir in the spices. Simmer over low heat until dark and thick - about 2 hours. Stir frequently, for this scorches easily: an asbestos pad under the kettle will help. Remove from heat and pour into hot sterilized jars, leaving 1/4 inch headroom. Adjust lids, process pints or quarts in a Boiling-Water Bath for 10 minutes to ensure the seals. The butter will thicken as it stands. About 5 pints.
NOTE: We used a 1/2 peck of apples and got 9 half pints.
Bread and Butter Pickles
6 pounds medium cucumbers
1 and 1/2 C. sliced onions
2 large garlic cloves, left whole
1/3 C. salt
2 trays of ice cubes or crushed ice
4 and 1/2 C. sugar
1/2 t. turmeric
1 and 1/2 t. celery seed
2 T. mustard seed
3 C. white vinegar
Wash the cucumbers thoroughly; drain; cut unpeeled cucumbers into 1/4 inch slices. In a large bowl, combine the cucumber slices, onions, garlic and salt; cover with the crushed ice or ice cubes, mix thoroughly and let stand for 3 hours. Drain off the liquid and remove the garlic. Combine the sugar, spices, and vinegar and heat just to a boil. Add the cucumber and onion slices; simmer together 10 minutes. Pack loosely in clean, hot pint jars, leaving 1/2 inch of headroom; remove air bubbles. Adjust lids; process in a Boiling-Water Bath (212 F.) for 10 minutes. Remove, complete seals if necessary. Makes 7 pints.
Any other people with recipes can add on if they'd like!
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