Archive for September, 2013

Pork

Here are some great pork recipes.

September 1982

With the coming of fall the family will enjoy heartier food so pork is lean and packed with good nutrients. It has complete protein, vitamin B6 and B12, iron, thiamin, riboflavin and niacin. The flavor of pork is delectable and enhances many different types of dishes.

Pork Chops Supreme

4 pork chops

1 can tomato soup

½ cup water

1 teaspoon Worcestershire sauce

½ teaspoon oregano

6-8 small potatoes

4 carrots, split lengthwise

Brown chops in skillet. Pour off excess fat. Add remaining ingredients. Simmer covered for 1 hour or until tender.

Serves 4.

Sweet Sour Sausage

1 pound pork sausage

3 cups finely chopped cabbage

1 large onion, sliced

1 6-oz. can tomato paste

¼ cup vinegar

¼ cup sugar

¼ cup water

Brown sausage. Fry cabbage and onion in small amount of margarine for about 5 minute. Add the remaining ingredients. Simmer covered 45 minutes. Serve over noodles

Serves 4

Bacon & Cheese Bake

6 slices white bread

1/3 pound bacon or ham, fried

1/3 pound cheddar cheese

1 tablespoon yellow mustard

3 eggs, well beaten

2 ¼ cups milk

¼ cup bacon fat

Salt to taste

Break bread in small pieces, crumble bacon or cube ham and mix in cheese, bacon grease, mustard, salt eggs and milk. Pour into greased 1 ½ quart casserole. Cover and refrigerate overnight or 8 hours. Bake at 350° for one hour. Resembles quiche in flavor.

Serves 6.

Pork Chop Suey

1 ½ pound pork

1 tablespoon fat

1 teaspoon salt

1 cup hot water

2 cups diced celery

1 cup chopped onion

3 tablespoons cornstarch

3 tablespoons cold water

1 tablespoon molasses

½ teaspoon soy sauce

1 can drained bean sprouts

Cut meat in small cubes and brown in fat. Add salt, soy sauce and water. Simmer 1 ½ hours. Add onions, celery, and molasses and cook until tender.

Mix cornstarch and cold water. Add to first mixture, stirring constantly. Serve with cooked rice and Chinese noodles.

Serves 6

Barbecue Sauce

½ cup chopped onion

1 teaspoon paprika

3 tablespoons brown sugar

1 teaspoon salt

1 teaspoon dry mustard

¼ teaspoon chili powder

1 tablespoon Worcestershire sauce

¼ cup vinegar

1 cup tomato juice

¼ cup catsup

½ cup water

Combines all ingredients and simmer for 15 minutes before pouring on ribs.

Serves 6.

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Crackers

A good cracker goes with anything.

 

September 1980

The recipes I want to share with you have been piling up on me, so I’ll try hard to be brief and make room for them.

After experimenting for over a year on a whole wheat cracker, I’m ready at last to call this recipe the best as I can do.

My goal was to achieve a crisp cracker that was fairly simple to make; it had to be low in fat and sugar content, too.

 

Whole Wheat Crackers

 

¼ cup shortening

2 tablespoons sugar

3 ½ cups of whole wheat flour

1 teaspoon salt

1 teaspoon soda

1 cup milk

 

Put dry ingredients in mixing bowl. Stir to mix. Add milk and shortening. Mix with heavy duty mixer or by hand until dough has a smooth consistency. Add more flour if necessary.

Divide into two balls. Grease two cookie sheets that do not have sides. Place a ball of dough in middle of sheet and roll out until sheet is completely covered. Try to have an uniform thickness. Trim edges even with pan.

Score with knife into squares or triangles cutting completely through dough. Prick each cracker deeply with a fork several times. Repeat with other ball.

Bake at 400° F until light brown and all softness is gone. It is usually necessary to remove those crackers on te outer edge first and then continue to bake the rest. It takes around 20 minutes.

Remove crackers and cool. Store in cookie jar. Before the crackers are baked, they may be sprinkled with plain, garlic, or seasoning salt or any kind of seed if desired.

 

 

Easy Tomato Catsup

 

16 pounds tomatoes

3 large onions

1 pint vinegar

4 cups sugar

3 tablespoons salt

½ ounce of your favorite spice

 

Cook tomatoes and onions until soft. Put through sieve. Drain in jelly bag. Throw away juice. Remove pulp. Add rest of ingredients to tomato pulp. Bring to boil and cook ten minutes. Put in jars and seal.

 

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Pickles and Relishes

Last week was about jams and jellies. This week pickles, relishes, and sauces.

September 22, 1988

Do you remember when you came home from school in the fall and the kitchen was filled with nice spicy vinegary smells and jars of relish were cooling on the table? Mom had worked all day chopping the vegetables and fruit by hand or grinding them in a hand powered grinder.

It’s a lot easier now with food processors and electric grinders to put up the last of summer abundance for winter tables. In days gone by no Sunday dinner was complete without at least three dishes of pickled vegetables or fruit on the table. No longer do we need such a generous display but a carefully chosen relish still enlivens any winter meal.

Piccalilli

12 1/2 pounds green tomatoes

12 green peppers

12 red sweet peppers

12 large onions

1 medium head of cabbage

3 tablespoons salt

3 cups vinegar

3 cups sugar

3 tablespoons mustard seed

1 teaspoon turmeric

Grind the first five ingredients. Mix with the salt. Let sit overnight in a non- metallic container. Drain. Cover with water and drain again. Mix with the rest of ingredients. Boil 20 minutes. Pour into previously sterilized pint jars. Process 20 minutes in a hot water bath. Seal jars.

English Chutney

1 pound apples, chopped

3/4 pound raisins, chopped

12 ripe tomatoes, chopped

2 red sweet peppers, chopped

3 large onions, chopped

1 tablespoon mustard seed

1 tablespoon salt

2 cups brown sugar

4 cups vinegar

Mix all the ingredients. Cook slowly until thick, about 30 minutes in a hot water bath. Remove and tighten lids.

Tomato Sauce

5 pounds tomatoes, preferably plum tomatoes

1 tablespoon oil

1 onion chopped

1 clove garlic, crushed

1 tablespoon chopped green peppers

2 tablespoons finely chopped carrots

2 tablespoons finely chopped celery

2 tablespoons finely chopped parsley

1 teaspoon oregano

1 bay leaf

Salt and Pepper to taste

Peel tomatoes. Cut into chunks. Heat the oil in a heavy kettle and saute the onions and garlic. Stir in the green peppers, carrots, celery and tomatoes. Add parsley, oregano, bay leaf and pepper. Bring to a boil. Uncover and simmer 1 to 2 hours, stirring occasionally until thickened. Remove the bay leaf. This is important. Pour into containers and freeze. Makes 2 pints.

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Jams and Jellies

I’ve been busy canning lately. This article from September 1987 provides a nice introduction to jams and jellies with some great recipes at the end.

September 10, 1987

The season for making jams, jellies and preserves out of the last fresh fruit is upon us. There is a special delight in cooking and canning a sweet spread that will be eaten on a light biscuit or roll some cold winter evening.

A fine line separates jellies, jams, preserves, conserves, marmalades and butters from each other.

Jellies are made from fruit juice squeezed from the fruit, which is usually cooked first. It is a clear or translucent jel.

Jams are purees made from fruit; they are thick, but not as firm as jellies.

Preserves are made from a single kind of fruit which is usually left whole; conserves are made with fresh fruits and dried fruit or nuts, or both; and marmalades are made most often from one or more kinds of citrus fruits.

Fruit butters are pureed fruit cooked down until they form a very thick paste. They usually have sugar and spices added and have a smooth texture.

Some fruits have enough natural pectin to make jelly and jam if they are cooked to the jelling point. Included in this group of fruit are tart apples and crabapples, blackberries, Concord grapes, lemons, oranges, Damson plums, quinces and raspberries.

For most jelly and jam making a commercial powdered pectin is added along with sugar to insure a satisfactory finished product.

Orange Carrot Marmalade

3 oranges

1 lemon

4 1/2 cups water

3 cups grated carrot

4 1/2 cups sugar

1/2 teaspoon ground ginger

Slice oranges and lemon in thin slices and cut into quarters. Add water and allow to stand overnight. Heat to boiling and add carrots and boil 10 minutes. Stir in sugar and ginger and continue boiling to jelly stage.

Seal in sterilized jars and process in hot water bath for 10 minutes.

Watermelon Rind Preserves

Select melons with thick rinds. Peel off all the green portion. Cut into small pieces. Soak in salt water overnight (1/2 cup salt to 1 gallon water). Drain and rinse. Cook in clear water for about 30 minutes or until tender. Drain well.

For 11 cups of the melon rind. Make a syrup of 9 cups of sugar, 8 cups of water, 4 sliced lemons and add 1 or 2 sticks of cinnamon. Boil the syrup, lemon, and spices 5 minutes before adding the rinds. Add rinds and cook until transparent and clear.

Remove cinnamon stick. Allow to stand overnight. Lift melon chunks from syrup and place in sterilized jars. Heat syrup to boiling and pour over the rinds. Seal. Process in water bath for 15 minutes.

Peach Jam

4 cups crushed peaches

1/4 cup lemon juice

1 package powdered pectin

5 cups sugar

Combine all the ingredients in a large kettle. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute and continue stirring.

Remove from heat and continue stirring for 5 more minutes. Remove scum. Pour into hot sterilized jars. Seal. Process in hot water bath for 20 minutes. Makes three pints.

Pear Honey Jam

3 pounds pears

1 cup crushed pineapple

1 lemon

5 cups sugar

Wash, peel, core and quarter pears. Grind pears and the whole lemon through a food chopper, using a fine blade. Add pineapple and sugar. Cook slowly, stirring frequently until mixture thickens.

Pour into sterilized jars. Seal. Process in hot water bath for 20 minutes. Makes three pints

Plum Conserve

3 pounds Damson plums, sliced

3 cups of sugar

1 lemon, quartered and sliced thin

1 pound raisins

1 orange sliced thin and quartered

1 cup nuts, chopped

1 cup water

Cook plums, sugar, lemon, raisins and orange with the water until thick and clear. Add nuts. Pour into hot sterilized jars. Seal. Process in hot water bath for 15 minutes. Makes four pints.

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