CRUNCHY GREEN TOMATO PICKLES
4 pounds green tomatoes, sliced thin
1 cup lime
1 gallon water
2 quarts white vinegar
1 tablespoon salt
4 ½ pounds sugar
1 package pickling spice
Soak tomatoes in lime and water solution for 24 hours. Drain, rinse well, and cover with clear water for 3 hours.
Boil vinegar, salt, sugar and spices (tied in a cloth) until sugar dissolves. Let stand overnight. Drain tomatoes. Heat and boil syrup, adding tomatoes. Cook for 35 minutes and put in sterilized jars.
GREEN TOMATO RELISH
Wash and put through food chopper 2 gallons green tomatoes. Add ½ cup salt (I use pickling salt) and let drain overnight in a flour sack (I use colanders).
Next day, put through the food chopper
6 green peppers
4 red peppers
4 hot peppers, 2 green and 2 red
1 small head of cabbage
6 medium onions
Combine vegetables with
1 quart vinegar
6 cups white sugar
1 cup brown sugar
1 teaspoon celery seed
1 teaspoon mustard seed or 1 tablespoon ground mustard
1 tablespoon turmeric
Cook for 30 minutes. Put in jars and seal. Note: you can use more or less hot peppers. I use more.
I guess my relish would be considered antique as I use a recipe over 100 years old.
Cook ½ head shredded cabbage until tender, seasoned to taste.
While cabbage is cooking, brown 1 ½ pounds ground beef with one chopped onion. Drain.
Slice about 4 potatoes thin. Line casserole dish with cabbage. Put sliced potatoes on top of cabbage, sprinkle with salt and pepper. Put drained meat on top of potatoes. Pour one can of cream of tomato soup and one can of mushroom soup undiluted over all. Place slices of Velveeta cheese all over the top (I used American cheese). Cover with foil and bake at 325 degrees for about 1 hour.
CRANBERRY FREEZER PIE
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can sweetened condensed milk (Eagle Brand)
1 (14-oz.) can cranberry sauce
1 (9-oz.) container frozen whipped topping, thawed
1 9-inch graham cracker piecrust
Beat cream cheese until fluffy. Slowly add condensed milk, beating until smooth. Stir in cranberry sauce. Fold in topping; pour into crust. Garnish with graham cracker crumbs if desired. Chill for at least 2 hours.
OLD FASHIONED BUTTER ROLLS
Make a biscuit dough recipe. Refrigerate in a covered bowl overnight.
To make rolls, roll out dough (not too thin). Use 2 sticks butter or margarine (softened) and spread over dough. Sprinkle 1 ½ cups sugar over butter. Sprinkle ground cinnamon over this (optional). Begin at edge and roll into one big roll on board. Cut in 1-inch slices. Put in a 3-inch deep glass baking dish, which has been lightly greased. Pour one inch of milk over the rolls. Bake at 350 degrees until rolls are brown.
This recipe is an old one my mother used to make for us when I was little and we really liked it. Mine isn't as good as hers, I don't believe.