Spring is here and won't be long now before you get to planting. So here is a recipe for a few of your green tomatoes this year. 12 lg. green tomatoes 6 red peppers 6 green peppers 3 or 4 large. onions 1 tbsp. celery seed 2 tbsp. salt 3 c. vinegar Grind the tomatoes, o­nions and peppers then drain well. Mix all ingredients and bring to a boil. Cook 25 to 30 minutes then pour into hot scaled jars and seal.
Easy to make and easy to store.
12 Ears White corn in milky stage
Scrape corn with sharp knife three times. First scrape corn just to break off kernals. Second scrape remainder of corn halfway. Third scrape off rest of kernels off cob. Then use potato masher and mash all kernels until milk comes out, Take loaf pan which is about 1 1/2″ deep, grease and put in all corn that has been mashed and bake in oven until all kernels are golden brown. Use low heat and bake approximately 45 minutes. When kernels are brown, let cool for about 15 minutes; then cut up and store.
For those that would like to try something different.
For those that can’t afford or get out to buy real maple syrup this spring. Hers is a substitute. Myself, I am in the process right now of making real maple syrup. Tapped a few trees around my property, so shouldn’t be to long before I am having some of my wife’s home made pancakes covered with natures best.
1 c Brown sugar, Best to use raw sugar cane, tastes better and better for you.
1/3 c Water
1/8 ts Salt
1/4 ts Vanilla extract
In saucepan dissolve sugar in water. Add salt and boil for 1 minute. Add vanilla and mix well. Serve warm. Yield: 3/4 cup.
Hm………Good,can’t wait till summer.
2 c Acorn squash (cubed)
2 ts Butter
1 ts Orange rind
1/4 c Orange juice
2 tb Sugar replacement
Cook squash in small amount of boiling water until crisp-tender; drain. Melt butter in saucepan. Add orange rind, juice and sugar replacement. Cook over low heat until sugar is dissolved. Add squash; cover. Continue cooking until squash is tender.