This Cooking Blog Is Dedicated To My Children and Grandchildren

Sunday, September 28, 2008

Maranda's Squash Casserole


1 Pound Squash
1 Med. onion
1 Tsp. Salt
1 1/2 tbs. margarine
1 1/2 tbs. flour
1 egg
1/2 cup milk
1 cup cheddar cheese grated
1/2 sleeve Town House Crackers crushed
2 tbsp. margarine melted
4 fresh tomatoes (Maranda added this little touch)

Cook squash with onions and salt.
Add fresh tomatoes to cooked hot squash.
Add 1 tbs. margarine and 1 tbs. flour.
Stir and add eggs and milk
Cover with grated cheese and cracker crumbs mixed with 2 tbsp. butter.

This is so delicious. I will be having the leftovers tomorrow for lunch.

Bake 350 degrees for 1 hour. (3 recipes make a 9" x 13" pan)

Thursday, September 18, 2008

Muscadine Jelly From My Own Vines




Wash and removed any stems. Then place in food processor or mash with a potato masher. Then place in saucepan on stove and bring to a semi boil. Reduce heat and simmer for 10 minutes. Skim off any foam with metal spoon. I used a cheese cloth to strain my juice several times. You need 5 cups of juice (about 5 lbs. of muscadines). Add 1 box of pectin & 1/4 cup of sugar and bring to a boil. It usually takes about 5-10 minutes to reach a full hard boil. In the meantime, sterilize your lids. Your jars should already be washed and sterilized. When it reaches boiling point, add 7 cups of sugar and bring back to boil for 1 minute while stirring. Check for thickness by dipping cold spoon in jelly. If it is too runny, reboil for 1 minute. Then pour into jars and place lids & rings on. Place into boiling water bath and cover jars with 2 inches of water. Boil 5 minutes and then remove to cool. This jelly is just delicious , even if I do say so myself!

Saturday, September 13, 2008

Pickled Okra















My kids just love this recipe so I have to make it every year. Here goes:


Whole Fresh Okra

1 clove garlic

1/2 hot pepper

1 Quart of Water

1 pint of vinegar

1/3 cup of salt

2 tsp. dill seed


Pack okra in jars. Put 1/2 hot pepper and 1 clove of garlic in each pint jar. Then mix water, vinegar, salt, and dill seed in pan and boil. Pour hot liquid into each jar. Seal and Boil in hot water bath for 10 minutes. Cool on towel and make sure all of the jars sealed. If they didn't. place jar in refrig. and use in 2 weeks. These are delicious!

Wednesday, September 10, 2008

Vegetable Soup From My Garden












1 1/2 Quarts Water

2 quarts peeled, cored, chopped tomatoes (about 12 large)

1 1/2 quarts cubed, pared potatoes (about 6 medium)

2 cups of chopped okra

1 quart green lima beans

1 quart cut corn, uncooked (about 9 ears)

1 1/2 quarts sliced carrots (about 12 medium)

2 Cups of sliced celery

2 Cups of chopped onions

Salt


To can:

Add water to vegetables, boil 5 minutes. Pour hot, into hot jars, leaving 1 inch head space. Add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart. Adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure.


Or do like I did, the easy way, and freeze it in quart bags!


Friday, September 5, 2008

Green Tomato Pickles























































Ingredients:

2 Cups of Vinegar

1 Cup Water

1/2 Cup Sugar


Boil and pour over green tomatoes and hot pepper.

I usually just chop up the big tomatoes and put a couple of hot peppers in each jar. Seal. Then I put in a boiling water bath for 10 minutes for pints and 15 minutes for quarts. They will be ready to eat in about 2 weeks. I made enough today to do us the whole winter. I had hot pepper left over so I also made some hot sauce. I just used the same recipe and filled the jars with hot peppers. These are so good!

This was my "Sweet Hunters" Grannys recipe!















Tuesday, September 2, 2008

Jane's Chocolate Cake


Ingredients:
2 cups flour
2 cups sugar
1 stick margarine
1 cup water
1/2 cup oil
4 tbsp. cocoa
2 eggs, beaten
1/2 cup Buttermilk

Mix Flour and sugar in bowl In saucepan combine margarine, water, oil and coca. Bring to a boil. Then add to flour & sugar mixture. Then add eggs & buttermilk. Mix well. Pour into greased pan. Bake in 13 x 9 inch pan at 350 for 30 minutes.

Frosting:
1 Stick Margarine
6 tbsp. milk
4 tbsp. cocoa
1 box Powdered Sugar
1 cup nuts

Mix first 3 ingredients & bring to a boil. Add sugar & nuts. You can pour frosting on hot cake or cool cake which ever you desire. I love to serve it warm. Enjoy!