Cucumber
Sauce
Approximately 2 or 3 cucumbers sliced
3 1/2 ounce can of evaporated milk
2 tbsp. of sugar to sweeten
1 tbsp. of vinegar
Vary the sugar and vinegar for your own taste
preference. If you like it sour then increase the vinegar to
taste. If you like it sweet then increase the sugar to taste.
Refrigerate. This taste best when cold. Double
the recipe for 4 to 5 cucumber and so on.
Sharon Cossaboon -- Recipes from the Stutzman Family
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Red
Beet Eggs Or Pickled Eggs
1 dozen hard boiled shelled eggs
1 can of red beets NOT drained
1 tbsp. of vinegar (vary for sour taste)
Add water to be sure the red beet juice and water cover
the eggs. When adding the water this may require adding a bit more
vinegar.
Refrigerate. This taste best when cold. Eggs
will turn pinkish purple after a few hours. Serve as whole eggs or
cut the eggs in half. Can be served with or without the red
beets. If using more eggs, then use accommodating measurements of
red beets, vinegar and water
Sharon Cossaboon -- Recipes from the Stutzman Family
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Sauerkraut
Salad
16 ounces sauerkraut, drained
1/2 cup chopped onions
1/2 cup diced celery
1/4 cup chopped green pepper
1/2 cup vinegar
1/4 cup olive oil
1/2 cup sugar
Blend all and marinate at least 1 hour (overnight is
better). This is one of the 7 sours on our table most of the time.
Lois Crissman
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Dandelions
Dishpan full of dandelion greens
1 cup water
1 beaten egg
1/2 cup cider vinegar
1/4 cup white sugar
3 tablespoons flour
1 lb. bacon, chopped fine
Clean and cook the dandelion greens.
Fry out the bacon chips in a large skillet.
Drain off 3/4 of the grease, leaving 1/4 of the grease and the bacon in
the skillet.
Brown the flour in the skillet with the grease and bacon.
Slowly add a mixture of the well beaten egg, water, vinegar and sugar.
Bring to a boil. This will be thick.
Add cooked and drained dandelion greens.
Serve.
This sauce is also good on torn raw spinach for salad.
Lois Crissman
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Grandma
Hogue's Cranberry Relish
2 cups cranberries, ground
1 medium apple, ground
1/2 medium orange, including peel, ground
3/4 cup sugar
I have found that this works great
in the food processor. Process berries, apple and orange in
processor until fine. Add sugar. Store covered in fridge 2 to
3 days to blend flavors.
Lois Crissman
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Grand
Schmitt's Frozen Fruit Salad
3 ounces cream cheese, softened
1/3 cup mayonnaise
2 cups whipped cream
2/3 cups miniature marshmallows
1 can fruit cocktail, drained
1/4 cup mandarin oranges, drained
Mix cheese and mayo, fold in whipped
cream and remaining ingredients, pour into pan, cover and chill.
This can be made ahead, frozen, thawed slightly before serving.
Lois Crissman
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Nana
Platt's (Helen Albright) Frozen Cole Slaw
2 cups sugar
1/2 cup vinegar (tarragon)
2 TSP salt
1 TSP celery seed
1 TSP mustard seed
1 large head cabbage shredded
3 pieces celery diced
1/2 green pepper diced
Mix all together, set
overnight. May be frozen
Jane Tripp
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Ham
(?) Salad
This is another fast and easy recipe that my grandmother; Anna
Geisel Ringler, Darmstadt, Germany and Johnstown, PA, made.
1 lb. Jumbo Bologna
1 small jar Sweet Pickle Relish
1 Granny Smith Apple or any tart apple
½ pkg. (8 oz.) Shredded Cheddar Cheese
Mayonnaise
I use a vegetable grinder and grind up Bologna and
apple. Mix this in bowl with relish and cheese.
Add about ½ cup mayo and mix.
This is great for Sandwiches and on Crackers.
Very cheap and makes a lot. My grandmother (10
children) made this and I make it for my children (6)
and it goes a long way.
Romaine Moran, Texas by way of Johnstown and Richland
Township
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