- 4 cloves garlic, minced
- 1/2 teaspoon butter
- 4 cloves garlic, crushed
- 4 cups heavy (whipping) cream, divided use
- powdered creamy potato soup mix
- 1/4 medium onion, pureed
- 2 potatoes, baked, cubed
- 4 cups boiling water
- ground white pepper (to taste)
- 1 – 30 oz bag of frozen, shredded hash browns
- 3 – 14 oz cans of chicken broth
- 1 can of cream of chicken soup
- 1/2 cup onion, chopped
- 1/4 tsp ground pepper
- 1 package cream cheese (Don’t use fat free. It will not melt.)
Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.
- 2 dozen sweet red peppers, half and discard stems and seeds. Put peppers through food chopper using coarse blade – (2 qts. ground peppers)
- 7 medium onions, also ground – (3 cups ground)
Combine undrained vegetables with remaining ingredients:
- 3 cups white or cider vinegar
- 3 cups sugar
- 2 Tbsp salt
- 2 Tbsp mustard seed
Simmer uncovered for 30 minutes. Seal at once in hot sterilized jars. Makes 5 pts. Chill before serving.
If wanted, may add a pod or two of hot pepper when grinding bell peppers.
Mrs. G. E. Lindsey
- 1 dozen red peppers
- 1 dozen green peppers
- 1 dozen large white onions
Ground together, and put in pan and pour boiling water over. Let stand 10 minutes. Drain. Pour boiling water over this mixture again. Set aside 10 minutes again. Drain well. Use cheesecloth bag.
- 2 1/2 cups sugar
- 3 cups vinegar
- 2 Tbsp. salt
Put peppers and onions in and boil for about 20 – 25 minutes. Seal while hot.
Make brine of:
- 1 qt water
- 1 pt white vinegar
- 1/2 cup salt
Wash, trim 3 lbs young, uncut okra and place standing up in jar.
- Celery leaves
- 1 red hot pepper
- 1 garlic clove or more
- large head of dills and stems (or dried)
Cover with hot brine, seal and let stand for a few weeks. Okra should be crisp and really good.
Mrs. Christine L. Everett
- 2 cups vinegar
- 1/2 cup water
- 1 cut sugar
Bring to a boil. Add cucumbers, cup up or whole, and cook until green color leaves cucumbers.
To 1 pint jar, add:
- 3 or more slices onion
- 1 or 2 pods of hot pepper
- 1 Tbsp salt
- 1 tsp mustard seed
Pack cucumbers in jar and pour hot juice over them and seal.
Mrs. Inez Holder
Bernice, La. #29 OES
Cumbers washed and covered with brine strong enough to float an egg. (Rain water is best.) Let sit 10 days.
Remove from salt water, rinse and slice. Cover with clear water and set aside for 24 hours.
Remove from clear water and cover with Alum water made by adding 2 tsp. alum to each quart of water.
Bring slowly to boiling point, but DO NOT BOIL. Keep warm for 2 hours. Remove from hot Alum water and chill in ice water until sliced cucumbers are thoroughly chilled.
For each quart vinegar, add:
- 2 lbs sugar
- 1 tsp cloves
- 2 tsp cinnamon
Tie spice in bag. Boil for 5 minutes. Add cucumbers which have been well drained from ice water to the boiling syrup. Let stand 8 minutes. Pack in jars and cover with liquid. For the next 3 mornings, drain off syrup and reheat to the boiling point and pour it back over pickles. On the third morning, seal the jars.
- Butter, for greasing
- Flour, for pan
- 1 box chocolate cake mix, plus ingredients called for on box
- 1 14-oz. can sweetened condensed milk
- 1 c. semisweet chocolate chips, melted
- Chocolate shavings, for garnish
- 1 c. butter, softened
- 2 1/2 c. powdered sugar
- 3/4 c. cocoa powder
- 2 tsp. pure vanilla extract
- pinch of kosher salt
- 1/4 c. heavy cream (plus more if necessary)
- Preheat oven to 350º and butter and flour a 9″-x-13” pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 26 minutes.
- Poke cake all over with the bottom of a wooden spoon. In a small bowl, mix together sweetened condensed milk and melted chocolate. Pour mixture into the holes.
- Make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
- Spread frosting all over cake with an offset spatula and sprinkle with chocolate shavings.
Pickled Beets are good to serve with meats. To prepare, drain juice from 1 can (16 oz) sliced beets, add water to make 1 cup, and then add 1/2 cup vinegar, 1 cup sugar and 1 stick cinnamon. Bring to a boil and pour over beets. Marinate for several hours.
Mrs. Elise Albritton
7 lbs cucumbers or green tomatoes, sliced thin. Soak for 24 hours in 2 cups lime dissolved in 2 gallons water.
Then remove from lime water, wash and soak in clear water for 3 hours. Wash out of this and soak 8 hours or more in a mixture of:
- 8 cups vinegar
- 9 cups sugar
- 1 Tbsp pickling spices
- 1 tsp celery seed
- 1 tsp salt
Cook about 40 minutes or until transparent. Place in jars and seal.