Wednesday, March 30, 2011
(written on the back of a deposit slip)
Peel 7 qts. cucumbers. Cube and remove seeds. Soak in 2 cups lime and 1 gallon water for 24 hours. Rinse in clear water three times. Soak in ice water for three hours. Put in a solution of 9 c. sugar, 1 qt. white vinegar, 1 tsp pickling salt, 1 tsp celery seed, and 1 tbsp pickling spice. Put in bag above boil for 35 min. Put in jars and seal.
Tuesday, March 22, 2011
Gram's Recipe Box is a blog dedicated to the collected recipes of Katharine S. Brewer, posted by her granddaughter. The blog's first birthday was yesterday, so be sure and stop by and visit to help celebrate!
Saturday, March 19, 2011
Friday, March 11, 2011
Use firm, not-too-ripe tomatoes. Grease olive oil in long dish. Layer: Tomato slices, sliced onion, tomato slices, sliced onion, romano cheese, seasonings desired, bread crumbs, then salt, pepper, and red pepper to taste. Bake at 325 degrees for 1 hour.
Monday, March 7, 2011
This new batch of recipes comes from Madison County Cookery, which seems to have been compiled by the Madison County Chamber of Commerce in the early 80s.
3 cans Eagle brand milk (sweetened condensed milk)
1 cup chopped pecans
Cool Whip Topping
2 graham cracker crusts
Put three cans of Eagle brand milk in a deep sauce pan (do not open cans but cook in the cans). Cover with cold water and cook on high heat until it starts to boil, then lower heat to medium. Cover pan with a lid and cook for three hours. Remove from heat and let the milk cool completely.
DO NOT OPEN CANS WHILE HOT.
When cool, open cans and pour into bowl. Add 1 cup chopped pecans. Stir. Pour in to two graham cracker crusts. Place in refrigerator for 2 to 3 hours. When ready to serve, add Cool Whip. This pie can be frozen. It is very rich but very delicious.
You won't believe this until you try it - comes out like melted caramel kisses.