Zucchini Relish

Originally in the 1991 cookbook

Ingredients

10 cups zucchini
4 cups onion, chopped
5 tbsp pickling salt
1 green bell pepper 1 red bell pepper 2 1/2 cups vinegar
1 tbsp nutmeg
1 tbsp dry mustard
1 tbsp celery seed
4 1/2 cups white sugar
1 tbsp tumeric

Directions

1. Grind together zucchini and onion. Stir in pickling salt and pepper. Let mixture set overnight.
2. Next day, rinse mixture in cold water thoroughly and drain, squeezing out excess water.
3. Chop up fine both bell peppers.
4. Combine all ingredients together in large pot and simmer 30 minutes.
5. Put in sterilized jars and seal.

Quick Meatballs

Originally in the 1991 cookbook

Ingredients

1 lb lean ground beef
1/2 tsp salt
1 cup dry bread crumbs
1/2 tsp worcestershire sauce
1/2 cup milk

Directions

1. Combine all ingredients. Shape mixture by level tablespoons into 1 inch meatballs.
2. Arrange in single layer in large unheated skillet.
3. Set over medium heat and brown, loosening and turning with spatula as necessary.

Potato-Beef Soup

Originally in the 1991 cookbook

Ingredients

5 large potatoes
2 large onions
1 1/2 - 2 lbs hamburger
1 stick margarine
1 tsp garlic salt
1 tsp paprika
- dash of pepper
2 quarts (8 cups) milk

Directions

1. Cut potatoes and onions into small pieces. Boil until Drain.
2. Brown hamburger in margarine, garlic salt, paprika, and pepper.
3. Mash potatoes and onions. Put into large pot.
4. Add hamburger and milk. Season to taste. Heat to boiling point, but don't boil.

Popcorn Balls

Originally in the 1991 cookbook

Ingredients

1/2 cup sugar
1 tbsp vinegar
1 cup corn syrup
1 tbsp margarine

Directions

1. Boil until syrup turns brittle in cold water.
2. Pour over popped corn.
3. Stir well. Butter hands and form mixture into balls.

Cocoa Fudge Cake

Originally in the 1991 cookbook

Ingredients

2 cups flour
1 1/2 cups sugar
2/3 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
3/4 c buttermilk
1/2 cup shortening
2 eggs
1 tsp vanilla
4 oz unsweetened cocoa

Directions

1. Heat oven to 350 degrees F.
2. Grease and flour baking pan.
3. Measure all ingredients into large mixer bowl.
4. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally.
5. Pour into pan(s).
6. Bake 13x9x2 cake 40-45 minutes, and layers 30-35 minutes, or until toothpick inserted into middle comes out clean.

Cherry Cream Cheese Cake

Originally in the 1991 cookbook

Ingredients

1 crumb or baked pastry 9 inch shell
1 pkg (8 oz) cream cheese or Neufchatel cheese
1 1/3 (15 oz) can sweetened condensed milk
1/2 cup lemon juice
1 tsp vanilla extract
1 cup prepared cherry pie filling

Directions

1. Let cheese stand at room temperature until soft. Beat until fluffy.
2. Gradually stir in milk, add lemon juice & vanilla; stir until blended.
3. Pour into prepared crust. Chill 2-3 hours.
4. Garnish top of pie with cherry pie filling.

Bread and Butter Pickles

Originally in the 1991 cookbook

Ingredients

1 gallon cucumbers, sliced and unpeeled
2 green peppers, chopped
8 small or 3 large onions, sliced
1 red pepper, chopped

Syrup
6 1/2 cups sugar
1 tsp celery seed
5 cups vinegar, either red or white
1 tsp whole cloves
3 tsp mustard seed
1 tsp tumeric

Directions

1. Soak cucumbers in salt water solution of 1/2 cup salt and 1/2 gallon water for 2 hours.
2. Rinse and drain cukes.
3. Add to syrup with peppers and onion.
4. Bring to boil and boil 10 minutes.
5. Pour into hot sterile jars.

Armenian Pocket Bread

Originally in the 1991 cookbook

Ingredients

2 cups warm water (115 degrees)
1 tsp salt
1 tsp & 1 tsp dry yeast
4 cups flour

Directions

1. In large bowl soften yeast in warm water. Stir in salt and enough flour to make soft dough. cover; let rise 1 hour. Dough will be sticky.
2. Turn out onto floured board. Knead lightly for a few minutes, leaving dough on board, cover with towel; let rise 30 minutes.
3. Heat oven to 400 degrees.
4. Divide dough into six balls.
5. Roll each ball into 8-inch circle, using as few strokes as possible.
6. Place on cookie sheet and place cookie sheet on center rack in oven.
7. Bake for 8 minutes or until circles puff up like pillows and are golden brown.
8. Do not over bake or bread will be too crisp. Cut or break in half.

Stir 'n Roll Biscuits

Originally in the 1991 cookbook

Ingredients

2 cups all-purpose flour
1/3 cup salad oil
3 tsp baking powder
2/3 cup milk
1 tsp salt

Directions

1. Heat oven to 450 degrees F.
2. Measure dry ingredients into bowl.
3. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
4. To knead dough; turn onto waxed paper, lift paper by one corner and fold dough in half; press down firmly and pull paper back. repeat until dough looks smooth.
5. Pat or roll 1/2 bake 10 to 12 minutes or until golden brown.

Makes 16 1-3/4 inch biscuits

Zucchini Pickles

Originally in the 1991 cookbook

Ingredients

2 pounds fresh firm zucchini
2 small onions
1 sweet red pepper
1 sweet green pepper
1/4 cup salt
3 cups vinegar (4-6% acidity)
1 tsp turmeric
2 cups sugar
2 tsp mustard seed
1 tsp celery seed

Directions

1. Wash zucchini and cut into thin slices.
2. Peel and cut onions into quarters, then slice thinly. Slice peppers thinly.
3. In large pan combine zucchini, onion, peppers, and salt.
4. Cover with ice cubes and let stand 2 hours. Drain thoroughly.
5. Bring remaining ingredients to boiling.
6. Pour over vegetables. Let stand 2 hours.
7. Bring all ingredients to boiling point and heat for 5 minutes.
8. Pack, boiling hot, into hot jars, leaving 1/4 inch head space. Adjust caps.
9. Process 15 minutes in boiling water bath.

Makes 5 half pints

Apple Pie Filling

Originally in the 1991 cookbook

Ingredients

1 bucket apples - wash and peeled
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
10 cups water

Directions

1. Cook all ingredients until thick and bubbly.
2. Stuff into sterilized hot jars with slices of apples.
3. Pour hot mixture into the bottles. Allow 1 inch head space on the top of the jars.
4. Push the apples down as you pour the liquid in.
5. Process jars 20 minutes.

Microwave Homemade Spaghetti Sauce

Originally in the 1991 cookbook

Ingredients

1 medium onion, sliced
6 medium mushrooms, sliced
1/2 cup sliced celery
1/2 green pepper, thinly sliced
2 cloves garlic, minced
1 1/2 tbsp oil
1/2 pound lean ground beef
1 can (16 ounces) tomatoes
1 can (6 ounces) tomato paste
1 tbsp chopped fresh parsley
1/2 tsp oregano

Directions

1. Combine onion, mushrooms, celery, green pepper, garlic, and oil in a 2-quart microwave proof casserole dish.
2. Cover dish with lid and cook on high for 5 minutes.
3. Stir in beef and cook on high for 3 minutes. Stir several times.
4. Blend in tomatoes, tomato paste, parsley, and oregano.
5. Cover and cook on high for 15-20 minutes, or until sauce thickens.

Microwave Fresh Strawberry Jam

Originally in the 1991 cookbook

Ingredients

5 cups crushed strawberries
2 tsp lemon juice
1 package (1 3/4 ounce) pectin
7 cups sugar

Directions

1. Combine strawberries, lemon juice, and pectin into a 4 quart microwave bowl.
2. Cover with plastic wrap and cook on high for 10-11 minutes, or until boiling.
3. Stir once during cooking time.
4. Stir in sugar.
5. Cook on high for 10-11 minutes, or until mixture boils hard for 1 minute.
6. Skim off foam.
7. Pour into 8 ounce hot sterilized jelly jars and seal with two-piece vacuum-type lids.

Makes eight 8 ounce jars

Microwave Applesauce

Originally in the 1991 cookbook

Ingredients

3 cups cooking apples
1/4 cup apple juice
1 tsp lemon juice
2 tbsp sugar
1/4 tsp cinnamon or nutmeg

Directions

1. Wash apples.
2. Peel, core, and slice apples.
3. Combine apples, apple juice, and lemon juice in 1 quart microwave casserole dish.
4. Cover and cook on high for 6-7 minutes, or until apples are tender.
5. Stir once during cooking time.
6. Add sugar and cinnamon.
7. Stir until applesauce is smooth.
8. Serve warm or cold.

Makes 2 servings

Microwave Basic White Sauce

Originally in the 1991 cookbook

Ingredients

1 cup milk
2 tbsp margarine
2 tbsp flour
- dash white pepper
- dash nutmeg

Directions

1. Place milk in 4 cup glass measuring cup and cook on med-high for 2 minutes. Set aside.
2. Place margarine in 2 cup glass measuring cup and cook on high for 45 seconds.
3. Stir in flour and continue to cook on high for 1 minute.
4. Add milk, pepper, and nutmeg to flour mixture and stir briskly.
5. Cook on high for 3-4 minutes, or until mixture boils, stirring once during cooking.
6. Let stand 5 minutes before serving.

Makes 1 cup.

Praline Sauce

Originally in the 1991 cookbook

Ingredients

1/2 cube margarine
1/2 cup powdered sugar
2 tbsp maple syrup
1/4 cup water
1/2 cup finely chopped nuts

Directions

1. Heat margarine over medium heat until golden brown. Cool.
2. Gradually add sugar, mixing until smooth.
3. Stir in syrup and water.
4. Heat to boiling; boil and stir 1 minute.
5. Cool slightly.
6. Stir in nuts.

Vanilla Pudding

Originally in the 1991 cookbook

Ingredients

1 1/2 cup sugar
1 1/2 cup cornstarch
1 tsp salt
7 cups instant powdered milk

Directions

1. Mix in large, 1/2 gallon storage container the ingredients above.
2. Cover and store.

To prepare pudding, mix in saucepan and cook until thick:
1 1/2 cups of the above mix
2 1/2 cups water
2 egg yolks, beaten
2 tsp vanilla

Hot Chocolate Mix

Originally in the 1991 cookbook

Ingredients

1 2 pound can of Nestle’s Instant Quik
1 6 ounce jar non-dairy creamer
1/2 cup powdered sugar
- enough powdered milk to make 8 quarts milk

Directions

1. Combine all ingredients.
2. Mix 1/3 cup mixture with 1 cup of hot water.

Eggnog

Originally in the 1991 cookbook

Ingredients

6 eggs, separated
1/2 cup sugar
2 cups milk
1 tsp vanilla
1/2 tbsp salt
1 cup whipping cream
1 ground nutmeg

Directions

1. In a small mixer bowl beat egg yolks until blended.
2. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon colored.
3. Stir in milk, vanilla, and salt. Chill thoroughly.
4. Whip cream.
5. Wash beaters well.
6. In a large mixer bowl beat egg whites until soft peaks form.
7. Gradually add remaining sugar, beating until stiff peaks.
8. Fold yolk mixture and whipped cream into egg whites.
9. Serve immediately, sprinkled with ground nutmeg.

Makes 15 (4 ounce) servings.

Russian Tea (Tang)

Originally in the 1991 cookbook

Ingredients

2 cups tang
2 cups sugar
2 package instant lemonade (twist)
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp cloves

Directions

1. Mix ingredients together and store in air tight container
2. Add 2 tbsp to each mug of boiling water.