random stuffs mostly vintage and found
Pickled Beets 1 cup water 1 cup sugar 1 cup vinegar 1 tbsp pickling spices 2 Italian Onion (cut in rings) 2 cloves garlic 12 medium beets (cooked and sliced) Bring all ingredients, except beets, to a boil and simmer for three minutes. Pour over beets and refrigerate overnight. Originally aired Tuesday, August 12, […]
Barbecued Ribs 1 bottle Tomato ketchup ½ cup Worcestershire sauce 1 tbsp celery seed 1 tbsp chili powder 1 tsp onion (minced) 2 tbsp brown sugar 2 tbsp vinegar 2 dashes Tabasco sauce ½ cup water 5 lbs ribs (cooked) Mix all ingredients (except ribs) together and bring to a boil. Pour over the […]
Pecan Pie 1 pie shell (unbaked) 1 cup light corn syrup 1 cup sugar 2 tbsp butter 3 eggs (beaten slightly) ¼ tsp salt 1 cup pecans Thoroughly mix corn syrup, sugar, softened butter, beaten eggs, and salt. Place in an unbaked pastry shell and cover with pecan halves. Bake at 350° F for […]
Red Hots en Kabob ½ lb frankfurters (cut in 1" chunks) 4 small onions (cut in quarters) 16 canned pineapple chunks (drained) 2 green peppers (cut in 1" squares) 8 slices bacon 2 large firm tomatoes (cut in eights) soy sauce marinade With sharp knife score cut ends of Frankfurter pieces. Soak franks, onions, pineapple […]
Salmon Salad 2 cans red salmon (chilled in can) 2 envelopes gelatin ¼ cup tomato juice ¼ cup cold water 2 cups mayonnaise 1 tsp prepared mustard 1 tsp grated onion 1 tbsp pimento (minced) Soften gelatin in water and tomato juice; melt over hot water. Combine other ingredients and stir in liquid gelatin, chill […]