Bread & Butter Pickles

By Arleen Johnson

• 16 c cucumbers, sliced thinly
• 1 lrg yellow onion, chopped
• 1/4 c pickling salt
• Mix cucumber and onion together.  Sprinkle with pickling salt.  Cover with ice and set for 3 hours.
• 2 1/2 c apple cider vinegar
• 2 1/2 c sugar
• 1 Tbs mustard seed
• 1/2 tsp turmeric
• 1/4 tsp cloves
• Boil together in a large stock pot.  Drain cucumbers and add together.  Heat (not boil) and then pack hot & seal.

Bread & Butter Pickles

By Ida Ruth Morgan

• 25 – 30 medium sized cucumbers
  • Wash and slice as thin as possible.
• 8 large white onions, chopped
• 2 large sweet bell peppers, chopped
• 1/2 c salt
• 5 c cider vinegar
• 5 c sugar
• 2 Tbs mustard seed
• 1 tsp turmeric
• 1/2 tsp cloves

Combine cucumbers and salt.  Cover with ice and let stand for 3 hours.  Drain.

Combine other ingredients with vinegar, sugar and spices in large kettle, bring to a boil.

Add cucumbers and heat thoroughly, but do NOT boil.

Pack while hot and seal.

Apple Cake In A Jar

• 2/3 c shortening
• 2 2/3 c sugar
• 4 eggs
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 3 c flour
• 2/3 c water
• 3 c grated, peeled apples
• 2/3 c raisins
• 2/3 c chopped nuts

Mix the ingredients together in the order given.  Sterilize 7 to 9 wide mouth pint jars and lids.  Grease them with shortening.  Fill the jars half full and bake on the middle wire rack in the oven.  Bake for 45 minutes at 325 degrees.

As soon as the cake is done, remove the bottles from the oven one at a time.  Wipe the rim of the bottle clean with cloth and put on the hot sterilized lids.  Screw down the bands and let cool.

Do not use small mouth jars.  Do not add any other ingredients.  As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve.  1 year shelf storage life.

Homemade Ice Cream

By Linda LeSeuer

• 4 eggs
• 2 1/4 c sugar
• salt, just a dash
• 2 Tbs vanilla
• 1 pint heavy whipping cream
• Mix together well and pour into ice cream canister.
• milk, add until whole mixture is at top of paddle

Chili Sauce

By Arleen Taft Johnson

• 13 lbs ripe tomatoes (scald and skin)
• 2 c ground green pepper
• 4 c ground onions
• Let simmer for a day
• 1/2 c canning salt
• 1 pint apple cider vinegar
• 3 tsp cinnamon
• 2 tsp ginger
• 2 tsp allspice
• 5 c sugar
• red food coloring

Simmer on low until desired thickness (about 3 hours).

Put in sterile bottles and process in steam for 15 minutes.

Grandma Johnson used to make this all the time and it’s one of Dad’s ultimate favorites.  He used to ask for jars of it for his birthday or Christmas.  He would guard the jars w/ his life and rationed it out.  Whenever he shared with us kids, he would make sure that we knew how good this stuff was and that we should appreciate it.  He uses it on everything from tacos to eggs.