Stew

-by my Sister LaRee

Brown stew meat or round steak meat in little oil.
1 garlic bud, chopped fine (can omit)
bay leaf
salt

Cook veg. in pressure cooker with garlic, bay leaf, and salt in some water
Carrots, potatoes, onions are best with carrots on the bottom.
Make a gravy from the liquid, adding some margarine and 3-4 T flour.
Put all together. Salt and pepper to accent.

Mustard Pickles

Cut in small pieces and soak together overnight
3 qt cucumbers
2 qt onions
1 qt cauliflower
1 c salt (non- iodized)
Enough water to cover, keep cold.
Next day- wash well- cover with 2 qts cider vinegar and 3 cups sugar.
Bring to a boil and simmer 20-30 min.
Lift vegetables out. Thicken with:
1 cup flour
1 cup sugar
1 cup dry mustard
1/2 T celery seed
1 T tumeric
and pimento (if desired)

Put vegetables in a and simmer about 10 min.
Too much liquid but probably necessary.

Bread and Butter Pickles

- by my Hyrum ward friend Lois Nielsen (need picture maybe)

4 qts sliced cukes
6 sliced onions
red peppers

Cover with 1/2 cup salt- Let stand overnight.
Boil: 5 c. sugar
3 c. vinegar
1 1/2 t celery see
2 T mustard s.
1 1/2 tsp tumeric

Drain veggies
Add syrup to veg. and can

Pickled Beets

Wash beets
Leave on root and 2-3 inches of top
Boil until tender.

Then remove skin etc. Cut up if necessary. If they are small leave whole. Place in jar.
Cover with syrup and seal in bottles.

Syrup:
2 cups water
1 cup sugar
1 cup vinegar
few whole cloves
add salt to taste

Seal in bottles

Tomato Juice

Kettle with heavy bottom
Cut tomatoes in pieces- cook a while.
Juice (collander)
1 tsp salt to quart
Add 1/2 tsp lemon juice per quart.
Put in bottles
Cook as little as possible.

Tomato Soup

14 qt ripe tomatoes cut up
1 bunch celery or celery salt
7 large onions cut fine
14 pieces of parsley
2 bay leaves
21 whole cloves
Boil for 40 min- Run through colander. Bring juice to a boil. Add 4 T salt 8 t sugar and 14 T flour (mother left out)

Bottle.
Add butter and pepper when serving.
When serving, use 1 pint soup to 1 pint milk.

Peach Jam

-by my Sister LaRee

5 cups peaches
5 cups sugar
1 lg can crushed pineapple
11 Maraschino cherries (cut in pieces)
1 package orange jello
Bring first 4 ingredients to a boil and cook for 15 minutes.
Turn off stove and add jello. Pour into jars- seal.

Berry Jam

2 boxes frozen thawed berries or 2 C thoroughly mashed fresh berries
2 T lemon juice
2 1/2 c. sugar
1/2 box dry pectin

Crush the berries with a fork and add lemon juice.
Place berries in a 3-4 qt. sauce pan on medium low heat.
Sift the pectin in slowly, stirring constantly so it will dissolve as you go.
Remove from heat when sugar appears dissolved. Do Not boil.
Allow to stand several hours before bottling. Stir occasionally.
Bottle and freeze.
After it has been frozen it may be stored in the refrigerator.

To bottle and wax
Boil 2 minutes.
Try other combinations: Peach and raspberry. Strawberry and rhubarb.

Dad's Meatless Spaghetti Sauce

2 T veg oil (maybe a little butter)
1 onion
Green peppers
zucchini
summer squash, etc
Can also use mushrooms, etc.

Saute on low heat til onions clear
Add 4-5 diced tomatoes
May also add celery (dad didn't)
1 tsp Italian Seasoning
1/2 tsp celery seed
bay leaves
1/2 tsp thyme
Simmer

Add 1 cup tomato juice or use chicken broth.

Chicken Monet

By my Daughter Sherry

1 pkg chicken breasts
2 pkg broccoli
2 cans of Cream of Chicken Soup (I use 1 can mushroom)
1 cup shredded cheese
1 cup sour cream
1/2 cup mayonnaise
2 tsp lemon juice
1/2 tsp curry powder (or more to taste)

Cover chicken in foil and bake. Bone. Cook.
Make sauce from remaining ingredients
Line 9x13 pan
Layer 1-broccoli, 2-chicken, 3-sauce.
Bake for 30 min at 350.

Mint Julip (non- alcoholic)

Made at the Kentucky Derby Party at Grandma Rhea's!

"One of my favorite days of the year is "Derby Day" when all my children can come and enjoy the Kentucky Derby together. I love Kentucky, beautiful Horses, and gorgeous hats on the women at Churchill Downs. We like to have a buffet so we can bring our plates to the television and hear all the horse histories before the race." - Grandma Rhea

1 1/2 cup sugar
mint leaves to taste
juice of 4 lemons
juice of 6 oranges
7-up

combine sugar and mint leaves with 1/2 cup water in saucepan. Boil until slightly thickened. Strain. cool Add fruit juices. Refrigerate until serving time.

Place crushed ice in tall glasses.
Add 1/4 cup syrup mixture.
Fill glass with 7-up; stir until mixed.
Serve immediately.

Pasta Salad

1 large bag corkscrew noodles

broccoli

sliced olives

cucumbers

mushrooms

diced meat- turkey, ham, pepperoni, salami

tomatoes- carrots

8 oz. bottle of Kraft Zesty Italian or Bearanstain 

Marinate overnight

Serves around 10

Teriyaki Chicken Kabobs

Used at Grandma Rhea's fun rainy birthday party in the Canyon.

8 oz bacon (not thick-sliced)
1 lb boneless, skinless chicken breasts
fresh pineapple cut in chunks
1 recipe Teriyaki Sauce (below)

Cut the bacon into thirds.
Cut the chicken into bite-sized pieces
Cut up pineapple
Wrap a piece of bacon around a piece of chicken and thread onto skewer.
Top with a chunk of pineapple. Repeat twice so there are three pieces of bacon-wrapped chicken on the skewer. Repeat with remaining chicken, bacon, and pineapple.
Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours.
If you choose to cook these on the grill, preheat the grill to medium-high heat (about 400 degrees) Place skewers on grill and baste with reserved Teriyaki sauce. Cook for 7 minutes, turn , baste, and cook for and other 7 minutes.
To cook these in the oven, preheat oven to 400 degrees and place on a foil-lined baking sheet Cook for 20 minutes, turning and basting once.


Teriyaki Sauce
1/2 cup gran. sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic minced
1/2 tsp g. ginger
1/4 tsp pepper
1 T cornstarch
1 T cold water

1- Combine sugar, vinegar, garlic, and pepper in saucepan. Bring to boil over medium heat.

2- Whisk cornstarch and water and combine stirring until thickened. Cool.

Grandma Rhea's Carrots

1 pkg baby carrots
Boil in salted water until tender
Place in baking dish
Add butter and a little sugar and mix well
Bake until heated through

Bottled Raspberries

Fill a quart jar with raspberries
Add 1/2 to 1 cup sugar (to taste)
Fill with water

Process according to canning procedures.

Apple Delight

1 can apple pie filling
1 pkg (sleeve) graham crackers- broken in pieces
1 small carton whipping cream/ or tub of cool whip
Cinnamon to taste

Mix and enjoy

Pear Supreme Jam

2 1/2 ground or finely chopped pears
1 c. crushed pineapple
1/2 c. maraschino cherries-chopped
1/4 c. lemon juice
1 box Pectin
5 1/2 c. sugar

Combine chopped fruit (except cherries) in large sauce pan; Add lemon juice; Add Pectin next and mix well.

Bring to a boil; Add sugar all at once; bring to full boil again and boil gently 3-4 min.
Add cherries- Skim and bottle.

Peach-Strawberry Jam

4 c. crushed peaches
1 pkg. frozen strawberries
5 c. sugar
1 T. lemon juice

Boil everything together for 20 min.
Take off stove and add 1 pkg strawberry jello.
Stir until dissolved.
Seal in jars.

Pear Conserve

GeNee's?

3 c. chopped or ground pears
1 large orange peeled and chopped
3/4 c. drained crushed pineapple
1/4 c. chopped maraschino cherries
1/4 c. lemon juice
1 pkg pectin

Stir in pectin and bring to boil.
Add 5 cups sugar and boil hard from 3 minutes.
Remove from heat. Stir and skim.

Story about Canning from daughter Sherry

"Canning was lots of work! The kids job were to pick and peel and cut. I remember cutting the fruit, usually peaches or pears, and having the juice run down my arm-- I hated that, as well as getting up out of bed to pick in the morning. I remember sitting out on the lawn shelling peas into a big bowl. Dad was very involved and enthusiastic in all of this. I remember picking the raspberries, peas and beans.

Mom and Dad would can:
Peaches
Pears
Apricots
Sweet cherries
Pie cherries
Raspberries
Peach preserves
Raspberry Jam
Strawberry Jam
Huckleberries
Currants
Choke cherry jam and syrup
Corn
Green beans
Tomato Juice
Tomato soup
Pickles
     Dill
     Mustard
     Bread and Butter pickles
     Pickled Beets

Our neighbor Hellen Rose said "If Rhea wouldn't run out of bottles Sterling would bring the weeds in for her to can."

Grandmother Hymas Mustard Pickles

Cut in small pieces and soak together overnight:
3 qts. cucumbers
2 qts. little whole onions
1 qt. cauliflower
1 c. non-iodized salt
enough water to cover
Keep this cold

Next day:
Wash well, cover with 2 qts cider vinegar and 3 cups sugar
Bring to boil and simmer 20-30 mins.
Lift the veggies out of the liquid and make a thickening sauce from:
1 c. flour
1 c. sugar
1 c. dry mustard
1/2 T celery seed
1 T tumeric
1 can pimento, if desired

Stir this into the liquid until thickened, return the vegetables to the pot, and simmer about 10 min. This seems to make a lot of liquid, so I like to use more cauliflower which really shrinks, so don't make the pieces too small. I can get little frozen onions at my Macy's store. You may want to make only half of this on first try.

Creamed Peas and Potatoes

Saute 1 small chopped onion and 2 potatoes cut in chunks in 1/2 cube butter. Do not scorch. If you need to, add a little water or milk. When onions are translucent, add 1 c milk and continue to simmer until potatoes are near done, then add 1 lb of frozen peas. Petite peas are best.

Make white sauce of 3 T butter, 3 T flour in milk or half and half. Add gradually to vegetables to thicken. Season with salt and pepper. At this point taste for flavoring and thickness. Thin out with milk or cream if too thick. Add a little more butter if needed.

Green beans can be used instead of peas.
Or Grandpa Sterling often made creamed beans without the potatoes.

Spaghetti Sauce

onion
2 zucchini
8 tomatoes- fresh from garden, chopped
yellow squash
tomato juice
green pepper
bay leaves
Italian seasoning
salt and pepper

Brown Stew

2 lbs. beef chuck cut in 1 1/2 inch cubes
2 T fat
4 cup boiling water
1 tsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic
1 medium size onion sliced
2 bay leaves
1 T salt
1/2 tsp pepper
1/2 tsp paprika
dash of All Spice or cloves
1 tsp sugar
6 carrots quartered
1 lb small white ??

Thoroughly brown meat on all sides in hot fat; add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasonings, simmer for 2 hrs stir occasionally to keep from sticking. Add carrots and onions. Continue cooking 20-30 minutes or until veggies are done. Potatoes cubed may be add if desired.
Remove meat and vegetables, thicken liquid for gravy. Serves 6-8