MISCELLANEOUS
Auntie Gwen’s Apple Slices
4 cups flour ½ teaspoon salt 2 cups sugar 1 cup butter 5 cups sliced apples 1 teaspoon cinnamon
Combine flour, salt, and sugar and cut in butter until crumbly. Reserve ½ cup of mix. Press ½ of remaining mix into bottom of greased 9 x 13-inch baking pan.
Bake at 375° F for 10 minutes. Remove from oven and spread apple slices which have been tossed with remaining ½ of mix (flour mix) and the teaspoon of cinnamon. Top with reserved ½ cup of crumbs.
Bake at 375° F for 40 minutes. Cool slightly before cutting.
A+ Recipe
Gwen Ferguson
Easy Bread and Butter Pickles
3 large slicing cucumbers 1 tablespoon celery salt 2 tablespoons salt 1 large onion, sliced ½ green pepper, chopped 1 cup vinegar 2 cups sugar
Mix the above ingredients and refrigerate for 24 hours before using. Put in jars and refrigerate.
Potted Ham
3 ounces butter 8 ounces cooked ham (honey ham is great!) 1 teaspoon English mustard Pinch of cayenne pepper Salt and black pepper
Place all ingredients in a food processor; mix until smooth and well blended. Adjust seasoning to taste. This can be frozen.
Potato-Sausage Stuffing
Small Batch 6-7 potatoes 1 medium onion Salt and pepper Sage ½ – ¾ pound pork sausage
Large Batch 10-12 potatoes 1 large onion Salt and pepper Sage 1 pound pork sausage
Peel potatoes and cut up for boiling. Cut onion in quarters and add to potatoes. Cook until potatoes are just done; drain and then mash. Add salt, pepper, and sage to taste. Add sausage and mix in with potato masher.
Peg's Note: For years, I added uncooked sausage to potatoes and then stuffed my turkey; this was the way my mom did it, and it was fine. Now I find sausage too greasy and so I generally cook the sausage first, crumbling it finely and then add the potatoes and put it in a casserole dish instead of the turkey.
Sweet Stix Pickles
3 ½ cups white vinegar 3 cups sugar 3 tablespoons regular salt 4 ½ teaspoons celery seed 4 ½ teaspoons turmeric ¾ teaspoon mustard seed (whole)
Wash cucumbers and cut into quarters or sixths; place in a large roasting pan and add boiling water to cover. Set aside for 5 hours. Drain well.
Boil the vinegar, sugar, salt, celery seed, turmeric, and mustard seed for 5 minutes. Put drained cucumbers into syrup and bring to a boil – a good, rolling boil. Place cucumbers in canning jars and pour boiling syrup over them. Wipe jars clean and seal. Leave 2 weeks.
1 piece of fresh dill can be added to each jar.
Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES