Read without ads and support Scribd by becoming a Scribd Premium Reader.
See Premium Plans
 
998524 -- CANNED STEWED TOMATOESAbout 30 tomatoes, scalded and cut up3 green peppers, chopped3 onions, chopped6 stalks celery, chopped2 tbsp. celery salt4 tbsp. sugar1 tsp. salt(Adjust amount of green peppers, onions and celery to your tastes.) Mix togetherand pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process45 minutes in boiling water bath.------------------------998525 -- FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES6 tbsp. olive oil2 lbs. ripe tomatoes, peeled andchopped3 tbsp. drained capers2 tbsp. chopped anchovies1 tbsp. chopped garlic3/4 lb. med. shrimp, peeled1/2 lb. sea scallops, halved2 tbsp. chopped, pitted Kalamatoolives1 lb. fettuccineLight red wine like a bezujolias orGarbarescoHeat 4 tablespoon oil in heavy large skillet over high heat. Add tomatoes,capers, anchovies and garlic and cook until tomatoes release their juices andmixture thickens, about 10 minutes. Add shrimp and scallops and saute untilcooked through about 2 to 3 minutes. Meanwhile, cook pasta in large pot, until aldente drain and transfer pasta to bowl. Toss with 2 tablespoons oil. Add pastato seafood mixture and toss to heat through. Serve.------------------------998526 -- FROM THE SPINACH PATCH OF STEPHEN VOUGHT3/4 lb. bulk sausage (Jimmy Dean's)1 (16 oz.) loaf frozen bread1 (10 oz.) pkg. frozen chopped spinach8 oz. shredded Mozzarella cheeseThaw dough and spinach overnight in refrigerator. Drain spinach well. Cook anddrain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle cheese overdough. Top with sausage and spinach. Seal long sides together, then seal ends.Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if
 
desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes.------------------------998527 -- ZUCCHINI PARMESAN4 c. thinly sliced zucchini1 tbsp. water1 tsp. salt3 tbsp. grated parmesan cheese1 sm. onion, chopped2 tbsp. margarineFreshly ground pepperPut all ingredients except cheese in skillet. Cover and cook 1 minute. Uncoverand continue cooking and turning with wide spatula until just tender. About 5minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T.Moroney------------------------998528 -- FRESH CUCUMBERS6 c. fresh cucumbers1 c. sweet pepper, sliced thin2 onions (into rings)1 tsp. salt1 tsp. celery seed2 c. sugar (I use 1 1/2) works fine1 c. white vinegarMix well. Put in refrigerator, let stand overnight. Mason, Ohio------------------------998530 -- CUCUMBER CHUNKS10 cucumbers, cut into chunks6 onions, sliced1/2 c. salt2 c. vinegar2 c. water1 tbsp. celery seed1 tbsp. mustard seed1 1/2 c. sugar1 tsp. ginger1 tsp. turmericCombine cucumber chunks, onion slices and salt and let stand 2 hours. Drain.Combine remaining ingredients and bring to a boil. Place cucumber and onionmixture in hot sterilized jars. Pour the boiling liquid over cucumber mixture tofill each jar. Seal. Makes 6-8 pints.
 
------------------------998531 -- CANNED ZUCCHINIWash zucchini but do not peel. Cut into 1-inch cubes. In large saucepan steam,covered, in small amount of water for 2 minutes. Pack zucchini into clean jars,adding 1/2 teaspoon salt for each pint, 1 teaspoon salt for each quart. Fill to1/2-inch of top with boiling water (using juices from cooking as part). Adjustjar lids. Process at 35 pounds pressure 25 minutes for pints, 30 minutes forquarts.------------------------998532 -- CREAMED CUCUMBERS4 lg. cucumbers1/2 to 1 pt. sour cream5 tbsp. mayonnaise1 to 1 1/2 c. water1/4 c. vinegar2 to 3 tbsp. sugar1/4 c. creamOnion slices (optional)Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mixwater, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise.Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.------------------------998533 -- DILLY GREEN TOMATOESSelect small, firm green tomatoes. Wash and pack in sterilized quart jars. Toeach quart add one clove of garlic, one hot red or green pepper and one head dill.For about eight quarts: combine 2 quarts of water, 1 quart of cider vinegar, 1cup salt. Cook solution five minutes. Fill jars to 1/2 inch from top. Seal.------------------------998534 -- DILLED ZUCCHINICut 2 unpared medium zucchini lengthwise in half. Cook, covered in 1 inchboiling salted water 12 to 15 minutes or until tender; drain. Brush with meltedbutter and sprinkle with dill weed. Makes 4 servings.------------------------998535 -- RED HOT CUCUMBERS
Search
Search History:
Searching...
Result 00 of 00
00 results for result for
  • p.
    • Notes
    Load more