Battered Fried Zuccinni
Name unknown
2 eggs
2 cups flour
1 cup milk
1 tsp baking powder
salt and pepper
chopped garlic or garlic salt
parsley
chopped onion
¼ cup grated cheese
Beat eggs, add flour, milk, & Baking Powder, salt, pepper etc
Add 1 (med) grated zucchini
Fry in oil until brown
drop by large spoonfuls
drain on paper towels
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Boiled Bacon Dressing
Legacy of Emma Wike
Fredericksburg, PA
¼ lb bacon, diced
½ cup sugar
2 eggs, beaten
¼ cup vinegar
½ cup water
Fry bacon, beat eggs, sugar, vinegar and water.
Add mixture to diced bacon.
Bring to a boil.
Thicken with flour mixture.
Pour over lettuce.
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Jam Cake
Legacy of Anna Beatrice Perkins nee Ditzer
Sturgis, KY
1 1/2 cups butter
2 cups sugar
3 eggs
4 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cloves
1 cup nuts
1 cup buttermilk
2 cups blackberry jam (or whatever kind of jam you want)
Cream sugar, butter and eggs together.
Add buttermilk and spices.
Add jam last.
Bake at 350 degrees 35 minutes or until done.
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Chocolate Marshmallow Fudge
Legacy of Helen Held nee Parker
Grandview, IN
4 ½ cups granulated sugar
1 stick margarine
1 10 oz can marshmallow whip
1 large can Milnut
3 packages Nestles bits
1 cup pecans
Mix sugar, margarine, and Milnut together and boil 4 minutes, stirring constantly.
Remove from heat. Add Nestle Bits, 1 package at a time, beating after each addition.
Add nuts and marshmallow whip.
Beat until thick and pour onto buttered platter or waxed paper.
Cut into squares. Makes 5 pounds of fudge.
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Bread & Butter Pickles
Legacy of Lizzie Fink Hostetter nee Long (1881-1961)
South Annville, PA
10 cups thinly sliced cucumbers
3 cups thinly sliced onions
2 cups vinegar
3 cups sugar
2 teaspoons tumeric
2 teaspoons celery seed
6 thinly sliced peppers, 1 colored pepper
Salt and let stand 1 hour, boil 10 to 15 minutes, put in jars and seal.
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Strawberry Milk
Legacy of Linda Clark
Lancaster, PA
1 gallon Milk
1 quart of ripe strawberries
Sugar to taste
Pour milk in large bowl or pot. Crush strawberries through a sieve to make a thick, syrup like mixture. Mix the strawberries and sugar together. Then add mixture to milk. Carefully pour the mixture into bottles and refrigerate.
You have your own strawberry milk. My husband loves it.
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Pumpkin Pie Spice
Legacy of Linda Clark
Lancaster, PA
½ tablespoon ground cinnamon
½ tablespoon ground ginger
½ teaspoon ground all spice
½ tablespoon ground nutmeg
Mix all together. Keep in a tightly closed glass jar. Usually makes enough for about four pies, according to how spicy you want them.
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Strawberry Jam
Legacy of Rachel Dolt,
Linda Clark’s mother
2 quarts crushed Strawberries
6 cups sugar
Combine strawberries and sugar in large pot.
Bring slowly to a boil, stirring occasionally until sugar dissolves.
Cook rapidly at a high heat until thick, about 40 minutes.
Stir frequently as the mixture thickens to keep it from sticking.
Remove from stove very carefully.
Pour hot mixture into hot pint jars.
Seal with two piece lids.
Process 10 minutes hot water bath.
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Cabbage and Potato Bake
2 to 2 1/2 pounds Cabbage
2 1/2 pounds Potato
12 ounces lean bacon, cut into 1/2-inch pieces
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups chicken broth
Preheat the oven to 375 degrees F.
Cut the cabbage into quarters. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
Fry the bacon. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes.
Pour the bacon mixture over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours
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Shepherd’s Pie
1-1/2 pounds lean ground beef
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
8 potatoes, peeled, boiled, and mashed
1 cup finely chopped onion
1 tablespoon ketchup
beef broth
1/2 cup heavy cream
1/4 teaspoon garlic powder
Parmesan cheese
Brown ground beef and sauté onions in 2 tablespoons butter until golden.
Mix ground beef with onions, ketchup, Worcestershire sauce, salt, and pepper.
Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist.
Beat egg yolks until light, then in another bowl, beat whites until stiff.
Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites.
Put meat mixture into a casserole then top with potato mixture.
Sprinkle with Parmesan cheese.
Bake at 350° until potato topping is puffed and browned, about 25 to 35 minutes.
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Potato Cakes
2 Cups of self-raising flour
1-1/2 cups of mashed potato
1/4 cup of milk
2 heaped tablespoons of butter or fat
Salt
Cooking:
Mix butter or fat into flour
Add salt to taste
Mix in mashed potato and milk to make a soft dough
Roll out on a floured table
Cut into cakes
Bake in hot oven for 20 to 30 minutes.
Eat hot with butter
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No Bake Peanut Butter Pie
4 ounces cream cheese
1 cup confectioners' sugar, sifted
1 cup crunchy peanut butter
1/2 cup milk
8 ounces frozen whipped topping, thawed
1 deep-dish chocolate flavored crust
In a large mixer bowl combine cream cheese and confectioners' sugar; mix well.
Add peanut butter and mix.
Slowly add milk and mix well.
Fold in whipped topping.
Pour into pie shell and cover.
Freeze for at least 30 minutes.
Drizzle each serving with chocolate syrup.
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Spiced Sour Cherries
Legacy of Lizzie Fink Hostetter nee Long (1881-1961)
South Annville, PA
Seed cherries and cover with vinegar.
Let stand 24 hours.
Drain, measure each quart of cherries, 1 quart of sugar.
Put in stone crock.
Stir each day till dissolved.
Seal, cold.
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Rice and Beans
Legacy of Linda Clark
Lancaster, PA
3 cups cooked white rice
1 medium size onion, diced
2 lbs hamburger
1-16 oz can tomato sauce
1 teaspoon chili powder
2-16 oz cans Red Kidney Beans, drained
Put diced onion, hamburger and salt to taste in skillet.
Cook until well done.
Drain grease from meat.
Add tomato sauce, chili powder and kidney beans.
Heat until warm.
Put rice in large pan.
Add rest of ingredients.
Mix gently together.
If you want hotter Rice & Beans, you can add more chili powder.
Enjoy it. My Grandfather loved it.
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Peach Jam
Legacy of Linda Clark
Lancaster, PA
2 quarts peeled, sliced peaches (about 8 good sized peaches) crushed
1/2-cup water
6 cups sugar
Combine crushed peaches with water in medium size pan.
Cook gently for 10 minutes.
Add sugar slowly and bring to a boil, stirring occasionally until sugar is dissolved.
Then cook rapidly until thick, about 10 minutes, stirring frequently to prevent from sticking.
Pour, boiling hot, into half pint jars and cap.
Process, hot water bath style, for 10 - 15 minutes.
Yield: 4 pint of jam.
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Blackberry Jelly
Legacy of Linda Clark
Lancaster, PA
2 1/2 quarts of blackberries
3/4 cup water
3 cups sugar
Select good ripe berries.
Wash and remove bad ones and stem.
Crush berries.
Add cold water and put into a medium size heavy pan.
Bring to a boil on high heat.
Reduce heat and simmer for 5 minutes.
Take off heat.
Press through small sieve, getting as much juice as you can.
Put juice in heavy kettle and add sugar. Stir well.
Boil over high heat, stirring now and then until jelly mixture sheets from spoon.
Remove from heat and skim off foam quickly.
Immediately, pour jelly into sterilized jars and seal.
Makes 3 to 4 small jars of jelly.
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Strawberry Jelly
Legacy of Linda Clark
Lancaster, PA
3 quarts of strawberries
7 1/2 cups sugar
1 bottle liquid pectin
Crush berries to make juice but yet have small pieces of berries.
Put crushed berries and juice in a heavy pan and stir in sugar.
Place on high heat. Stirring constantly, bring quickly to a full, rolling boil.
Add pectin and heat again to a rolling boil for one minute.
Remove from heat, skin off foam and immediately pour into jelly jars and seal.
Makes 8 to 9 eight ounce jelly glasses.
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Chocolate-Covered Cherry Cake
1 tsp. almond flavoring
1 can cherry pie filling
2 eggs
1 pkg. Devil food cake mix
Mix almond flavoring into cherry pie filling.
Beat eggs in large bowl; add cherry pie filling.
Add cake mix and stir well with spoon (a mixer chops the cherries) until evenly moist.
DO NOT add the water called for on package.
Add eggs and oil.
Pour into pans evenly.
Bake at 350 degrees for 25-30 minutes.
ICING:
1 c. granulated sugar
5 tbsp. butter
1/3 c. evaporated milk
1 (6 oz.) chocolate chips
1 tbsp. vanilla
Bring sugar, butter and milk to a boil. Boil 1 minute, stirring occasionally.
Remove from heat and stir in chocolate chips until melted. Add vanilla.
Pour over cake while hot.
Let stand until cool.
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Baked Ham
Legacy of Linda Clark
Lancaster, PA
8 lb ham
½ cup honey
6 – 8 cloves
1/3 cup orange juice
Mix honey and orange juice together.
Turn ham upside down and cut criss cross cuts part way through the fatty skin side.
Place in a large foil lined roaster, skin side down.
Pour the honey, orange juice mixture over the top of the ham and spread around.
Press the cloves in a circle shape on the top of the ham.
Cover with foil.
Roast in 300 degree oven for about 2 hours.
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Apple Butter
Legacy of Linda Clark
Lancaster, PA
4 dozen medium size apples, quartered
4 quarts of sweet cider
6 cups sugar
2 ½ teaspoons cinnamon
2 teaspoons ground cloves
Cook apples in cider in a large pot until tender. Cool.
Press cooked apples through large sieve.
Cook pulp until thick, stirring all the time to prevent it from sticking.
Add sugar and spices. Cook slowly until thick.
Pour into hot pint jars and seal with two-piece medal lids.
Process pints in hot water bath for 10 minutes.
Should make 9 pints of apple butter.
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Dilly Green Beans
Legacy of Linda Clark
Lancaster, PA
6 lb green beans
6 small dill heads
2 teaspoons cayenne pepper
6 cloves of garlic
6 cups water
4 cups white vinegar
½ cup salt
Poke beans, either snapped or left long, into hot pint jars.
Add ¼ teaspoon cayenne pepper, clove of garlic ½ head of dill to each jar.
Combine the rest of the ingredients in large pot.
Bring to a boil and carefully pour over the beans in the jars.
Put on two-piece medal lids to seal.
Process in hot water bath for 10 minutes.
Should make 8 or more pints.
Let jars cool before putting away.
Don’t open for at least two weeks to give the flavor a chance to mix through the beans.
Good hot or cold.
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Seven Layer Salad
Legacy of Ruthann Wike nee Held
Grandview, IN
1 head lettuce - chopped
1 onion - diced
6 hard boiled eggs
1 lb bacon, fried
1package frozen peas, thawed
1 cup salad dressing
1 cup sour cream
1 lb grated cheddar cheese
Layer the above in a large bowl, starting with the lettuce.
Mix the salad dressing and sour cream and top the vegetables.
Cover with grated cheese.
Cover and refrigerate overnight.
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Happy New Year Peas
Legacy of Diane Smith nee Johnson
Carmi, IL
1 lb dried black eyed peas
1 lb sausage
1 small chopped onion
3 tablespoons brown sugar
1 tablespoon mustard
1 teaspoon salt
1 cup barbecue sauce
Rinse, prepare, soak and cook peas in about 3 cups water, following package directions.
Drain and reserve half the cooking liquid.
In a skillet, over medium heat, cook the sausage. Drain.
Place peas in a three quart casserole.
Add sausage and onions.
Stir in reserved liquid and remaining ingredients.
Bake at 300 degrees for 1 to 1-1/2 hours.
Serves 6.
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Instant Tangy Barbecue Sauce
Legacy of Connie Sue
Annville, PA
Mix together equal parts of catsup and Worcestershire sauce to your taste.
Good on ribs and chicken.
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Apple Pie Spice
Legacy of Linda Clark
Lancaster, PA
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cardamom
½ cup sugar
Combine all together. Put in a glass jar and seal until you use it. Doubling it will make enough for two pies.
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Heavenly Hash
Legacy of Ruth Donald
Lebanon, PA
½ lb marshmallows
1 cup milk
1 cup maraschino cherries or candied cherries
1 cup heavy cream, whipped
Dissolve marshmallows in the cup of milk in a pan over hot water (double boiler style.) Cool.
Add nuts and cherries and fold in whipped cream.
Can be frozen or kept in refrigerator.
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Fried Green Tomatoes
Legacy of Linda Clark
Lancaster, PA
6 good sized tomatoes that are just starting to ripen, or green ones
Wash them, slice them, dip them in flour and fry then in a large skillet over medium heat.
Watch how much oil you have in your skillet.
Brown them good on both sides.
Sprinkle a little salt on them.
They are good hot or cold.
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U S Legacies Magazine
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