May 19, 2020 - I know I have been a little slow in the last couple of weeks with ‘This and That’ so I got to work on it last night. I am sharing a recipe for sweet sliced pickles since cucumber are coming into season. Just make sure your cucumbers are not too big with large seeds. I used to can about 20 quarts of pickles to get me through the year when my children were small. We just don’t eat as many pickles these days, so it is easier for me to just buy pickles or relish. I also canned dill pickles but not as many.
If anyone wants more pickle recipes, let me know and I will share. The recipe below came from a 1934 cookbook but is basically the same one I used for my sweet pickles. I've also included more recipes for you to try with your family.
These recipes came from a 1934 Better Homes and Garden Cookbook.
Sweet Sliced Pickles
This recipe should make about 10 pints or 5 quarts of pickles, I think.
2 gallons of cucumbers, 3 to 5 inches in length, (small size so no large seeds)
14 small white onions
4 large green peppers
¾ cupful of salt
Slice the cucumbers into 1/8-inch slices without paring. Slice the onions likewise. Cut the peppers into fine bits. Mix the salt thru the combined cucumbers, onions, and peppers. Place a weighted lid on them and let stand 3 hours. Drain and add the following:
10 cups of sugar
1 tablespoonful of turmeric
1 teaspoonful of ground cloves
1 teaspoonful of celery seed
¼ cupful of mustard seed
2 ½ quarts of vinegar
Combine the dry ingredients, add the vinegar then the prepared vegetables, and place over low heat. Heat thru thoroughly but do not boil, stirring often. Pack into jars and seal. This makes a very crisp sliced pickle.
¾ cup of cornmeal
¾ cup of flour
3 teaspoons baking powder
1 tablespoon of sugar
1/3 teaspoon of salt
1 egg, beaten (I use to as I like fluffy cornbread)
¾ cup of milk
3 tablespoon of melted bacon fat or oil
Preheat oven to 400 degrees. Mix in the order listed, beat thoroughly, and bake in greased shallow pan in hot oven (400 degrees) about 20 minutes. (I add a little oil in pan and heat before adding batter, instead of greasing pan.)
4 whole eggs or 8 yolks (4 whole eggs for individual custards or 6 for 1 large custard)
1/3 to ½ cupful of sugar
½ teaspoon of salt
½ teaspoon of vanilla
½ teaspoon of orange extract
4 cups (1 quart) of rich milk/whole milk
Beat the eggs only until mixed. Add the sugar, salt, and flavorings, and stir slightly. Heat the milk to the scalding point and add to the egg mixture, stirring well. Pour into individual molds or 1 large mold. Fill the cups or large mold nearly full. Coconut, nutmeg, or cinnamon may be sprinkled lightly over the top. Set the custards in a shallow pan, add about 1 inch of hot water to the pan and place in a moderate oven (325 degrees). Bake individual cup custards 30 to 40 minutes and the large custards 60 to 75. To test, if the custard is done, insert a silver knife in the center of the custard, and if done the knife will come out clean. Chill and serve plain or topped with whipped cream.
Variation: Add 2 cups of cooked rise to the plain custard recipe and bake as directed. Shortly before it is done a meringue may be piled roughly over the top and baked. Return to the oven to brown.
This recipe is from a 1976 cookbook. One of my favorite recipes. Can add mushrooms, either fresh or canned, if your family likes them.
1 can cream of mushroom soup
1 Tbsp prepared mustard
2 tsp Worcestershire sauce
1 ½ lb. ground beef
1 egg, slightly beaten
¼ c. chopped onion
½ c. breadcrumbs
½ tsp salt and pepper or to taste
2 Tbsp parsley
Blend soup, mustard and Worcestershire sauce; set aside. Combine beef, egg, breadcrumbs, onion, salt, and pepper. Blend in 2 big Tbsp of sauce. Shape into 6 patties; brown in skillet, turning gently. Drain off fat, then add soup mixture and parsley. Cover and cook over low heat 30 minutes, stirring occasionally. Serves 4-6.
Oven Barbecue Chicken
1 fryer, cut into serving pieces (or can use 4 thighs and 3 chicken breasts; boneless would work too)
3 Tbsp shortening
1 medium onion, chopped
1 tsp salt
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
3 tsp vinegar
½ cup water
½ Tbsp prepared mustard
1 cup (15 oz.) tomato sauce
Heat shortening in skillet; add chicken and brown on all sides. Remove and place in shallow baking pan. Add onion to oil in skillet and cook until brown. Add all remaining ingredients; simmer 30 minutes to make sauce. Pour this over chicken in baking pan and cover with foil. Bake at 350 degrees about 45 minutes or until chicken is done.