- 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)
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.
- 1 box refrigerated pie crust
- 2-1/2 cups light corn syrup
- 2-1/2 cups packed brown sugar
- 1/2 cup melted butter
- 4 tsp. vanilla
- 6 eggs, lightly beaten
- 2 cups chopped pecans
- cooking spray
- 2 cups pecan halves
- Vanilla Ice Cream for topping, (optional but highly recommended)
- Heat oven to 425º F. Lightly grease a 13″ x 9″ glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
- In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
- Spoon half of filling into crust.
- Remove the second crust from the package, and roll out to fit baking dish. Lightly spray with cooking spray.
- Bake 14-16 minutes or until browned. Remove from oven.
- Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes. Let cool for 15 minutes. Serve with vanilla ice cream.
Mrs. Iska N. Waller, PM
Farmerville, La. #207 OES
1 pack of cucumbers, washed.
- Pack in stone jar and cover with clear cold water. Soak 1 day.
- Soak in brine that will float an egg.
- Soak 3 days in clear water.
- Cut in crosswise pieces. Soak 3 more day in:
- 1/2 gallon vinegar
- 1/2 gallon water
- 2 Tbsp powdered alum
- Make syrup of:
- 1 1/2 quarts vinegar
- 9 cups sugar
- 2 cups water
- 1 Tbsp cloves and stick cinnamon (tied in bag)
Bring to good rolling boil. COOL this mixture before pouring over cucumbers. Let set 3 more days.
Pack in jars and seal. Before serving, let get cold in refrigerator and will be nice and crisp.