Green Tomatoe Pickles

Ingredients:

1 gallon green tomatoes (16 cups sliced)
¼ c salt
½ tbsp powdered alum
3 cups vinegar
1 c water
4 c sugar
1 tbsp mixed spices
½ tsp cinnamon
1 tbsp celery seed
½ tsp allspice
1 tbsp mustard seed

Directions:

Slice tomatoes
Sprinkle with salt
Allow to stand overnight

Next morning, drain
Pour 2 quarts of boiling water with ½ tbsp alum and let stand 20 minutes
Drain and cover with cold water and drain
Combine vinegar, water, sugar, and spices (tie cinnamon, allspice, and celery seed
into bag made of cheesecloth) and bring to a boil
Pour this over the tomatoes
Let stand in this solution overnight

Then drain and bring solution to boil and pour over tomatoes, let stand overnight
On the third morning bring the pickles and solution to a boil
Pack into sterilized jars and seal at once

Frozen Pickles

Ingredients:

2 quarts thinly sliced cucumbers
1 large onion, thinly sliced
1 tbsp salt

Directions:

Mix well and let stand 2 hours
Press between hands and drain

Then add

1 ½ cups sugar mixed with ½ cup vinegar
Pour over cucumber and onions
Let stand 3 hours
Place in plastic container, cover and freeze

Crisp Pickled Watermelon Rind

Yield 4 Quarts

Ingredients:

5 lb watermelon rind
water
1 tbsp salt
7 tsp alum
8 c sugar
1 qt cider vinegar
4 sticks (2” each) cinnamon
2 tsp whole allspice
2 tsp whole cloves

Directions:

Cut off the red and green portion of the rind leaving only the white inner rind
Cut the rind into 1 to 1 ½ inch pieces (makes 4 quarts)
Place rind in large enamel or stainless steel pot
Add water to cover; stir in salt
Bring to boiling point; reduce heat and simmer only until rind can be easily
pierced with a fork, about 15 to 20 minutes
Remove from heat, stir in alum
Cool
Cover and let stand 24 hours

On second day: Pour off water
Rinse and drain rind on pot
Add sugar, vinegar and cinnamon sticks
Tie the allspice and cloves in cheesecloth
Add to watermelon rind mixture; stir
Bring to just boiling, stirring constantly
Remove from heat and cool uncovered
Cover and let stand 24 hours

On the third day: drain off syrup to a large saucepan
Bring just to boiling; pour over rind and cool
Cover and let stand 24 hours

On fourth day: repeat procedure as for third day

On fifth day: Heat rind in syrup, but do nor boil
Remove and discard spice bag
Pack rind and cinnamon in hot sterilized jars
Heat syrup to boiling
Fill jars with boiling syrup
Seal immediately
Wait at least 4 weeks or longer before serving

Chow Chow

Ingredients:

1 ½ pks green tomatoes
5 lb onions
2 lg cabbages
12 lg red sweet peppers
12 lg green sweet peppers
2 small hot peppers

Directions:

Grind all with largest plate, press dry
Scald 5 minutes in boiling water, drain
Repeat second time
Then cook 15 minutes in following:

Additional ingredients:

4 qts vinegar
10 cups sugar (kf sweet, 16)
1 ½ tbsp salt (scant)
4 tsp celery seed
4 tsp white mustard seed
3 tsp mixed pickling spices (tied in a rag)

Note:

All green peppers can be used in place of the red peppers)

Stuffed Peppers

Ingredients:

3 lb hamburger (more or less)
1 12 oz can tomato paste
2 env Spatini
2 eggs

Directions:

Mix well
Stuff peppers

Skillet Pork Chops

Ingredients:

6 pork chops
1 can tomato soup
¼ cup water
6 onion slices
6 green pepper rings
Salt and pepper to taste

Directions:

In skillet brown chops (use shortening if necessary)
Pour off fat
Season with salt and pepper
Stir in soup and water
Top each chop with onion and green pepper
Simmer covered 30 minutes or until done
Stir occasionally

Quick Chili Con Carne

Ingredients:

2 medium onions, chopped
2 tbsp fat
1 lb ground beef
1 tsp salt
1/8 tsp pepper
1 tbsp chili powder
1 1lb can tomatoes
15 oz can red kidney beans

Directions:

Brown onion and ground beef in fat, stir frequently
Add seasonings and tomatoes
Mix well
Cover and simmer 30 minutes
Add kidney beans, stir and heat
Water may be added for thinner consistency
Serves 4

Note:

Added fat for browning meat and onions is probably not needed. Drainings fat from the meat and onions is a wise health choice.

Pinwheel Loaf

Ingredients:

1 lb hamburger
1 tsp salt
¼ tsp pepper
½ onion, minced
1 egg, slightly beaten
1 c bread crumbs
1 ½ c shredded raw carrots

Directions:

Mix meat with seasonings
Combine egg and bread crumbs, add to meat and mix well
Roll on a sheet of wax paper with a wet rolling pin to about ½ in thickness
Spread with carrots, roll like a jelly roll
Place in baking pan, bake in moderate oven(350) for 1 hour


Note: also very good with the carrots mixed into the meat and seasonings

Meat Balls

Ingredients:

1 ½ lb ground beef
1 c bread crumbs
1 tbsp chopped onion
1 tbsp chopped green pepper
1 egg, beaten
salt and pepper
2 tbsp bacon fat
2 c tomatoes

Directions:

Combine ground beef with onion, green peppers, salt pepper and bread crumbs which have been moistened with water
Add slightly beaten egg and shape in to round balls approx an inch in diameter
Brown in bacon fat
Add tomatoes, cover and let cook until balls are done

Serve on spaghetti (Good)

Country Steak

Ingredients:

1 ½ lbs round steak (1/4” thick)
2 tbsp salad oil
1 can Campbell’s Cream of Mushroom soup
¼ c water

Directions:
Pound steak; cut into serving sized pieces
In skillet brown steak in oil; pour off fat
Stir in soup, and water
Cover, simmer 1/1/2 hrs or until done Stir often


Yield: 4 – 6 servings

Cabbage Rolls

This recipe makes 40 –
which you can keep for second day or freeze in juice

Ingredients:

2 lb ground beef
2 onions, chopped fine
4 cloves of garlic (if desired – can substitute garlic powder)
2 eggs
dried parsley ( to taste)
salt & pepper (to taste)

Directions:

Mix all ingredients together and refrigerate until ready to use
You need 2 heads cabbage with tight leaves (about 4 lbs each)

Cut core out of cabbage
Put cabbage in large kettle of boiling water over high heat
With tongs remove 20 leaves from each head as they wilt
Let leaves stand until cool enough to handle, then cut a little off each rib so they
are easier to fold
Chop up remaining cabbage, and cover the bottom of kettle with enough to cover
entire bottom
Save remaining cabbage to put on top of pot when you’ve filled it with cabbage
rolls

Fill each leaf with spoonful of hamburger mixture, roll up tucking sides in
Layer cabbage rolls to within 1 inch or two of top
Put in remaining chopped cabbage

2 – 1 lb 12 oz cans of tomatoes
2 ½ cups boiling water
salt and pepper to taste

Pour over cabbage rolls
Bring to boil over medium heat, then reduce to simmer, and let cook approx 7 hrs
I put them out at 10 in the morning and let them simmer until 5
Serve with mashed potatoes and applesauce
You have to use low heats and a long cooking time because they burn easily

Also, Mom said….NEVER cook them in an aluminum pot. Cabbage, like the sauerkraut made to form it, do not agree with aluminum
IT CAN MAKE YOU VERY SICK

Banana Slush

Ingredients:

2 envelops gelatin
1 qt + 3 cups milk
1 cup sugar
3 bananas
dash salt

Directions:

Place all ingredients in a blender and blend till smooth
Refrigerate till cold
Reblend and serve

Potato Rolls

source - Clara Hubbard

Ingredients:

1 ½ cups Warm water
1 pkg yeast
2/3 cup sugar
1 ½ tsp salt
2/3 cup Crisco = 10 tbsp + 2 tsp
2 eggs beaten
1 cup mashed potatoes
7 or 8 cup flour

Directions:

Mix all, allow to rise
Push down
Make out in pans
Bake 375 – 400 ---- 15 – 20 min

Makes about 3 dozen

Family Traditions and Inheritence

Old Mother Hubbard was the affectionate term given to Old Grandmom, Margaret Alice Richardson Hubbard, by herself taken from the rhyme Old Mother Hubbard's Cupboard .

She kept and used recipes found in newspapers and magazines, as well as those given her by friends. This book was inherited by her daughter and only child, Margaret Ann Hubbard Rowe upon her death. This book will then be inherited by her only granddaughter Maryellen Danielle Rowe upon Margaret Ann’s death. That leaves a problem for her other children and grandchildren; sharing in the family food history. The easy solution for the problem is to record them and share them with everyone who is interested, thus the impetus for this effort.

Also included are favorites now of Margaret Ann Hubbard Rowe, as well as hints and helps for everything from safe cooking practices to substitutions for missing ingredients (some if which came from Old Grandmom). It is hoped that these may be added to by each succeeding generation for the enjoyment of all!