Apple Catsup #1

Apple Catsup #1 

Peel and quarter 12 tart apples; stew till soft in as little water as possible, put through colander.  To a quart of apples, add 1 cup sugar; 1 t. pepper; 1 t. cloves; 1 t. mustard; 2 t. cinnamon; and 2 medium chopped onions.  Stir all together, adding 1 T. salt and 2 c. vinegar.  Boil one hour.  Seal in sterilized jars.

 

Ginger Apple Bars

Ginger Apple Bars 

Purchase one 14 ounce package gingerbread mix, add one egg and one cup applesauce instead of the liquid called for, and stir in one cup white raisins and ½ cup nutmeats.  Mix thorough and spread the batter over a greased 8" x 12" x 1" pan and bake in a hot oven until cake springs bake from sides of pan.  Cool slightly and ice (in the pan) with a thick orange butter-sugar icing.  With a sharp knife cut into 1" x 4" bars.  Yield: one dozen.

Chokes and Ground Nuts

Chokes and Groundnuts

1 tablespoon butter or oil

2 cups Jerusalem artichokes scrubbed and sliced
1 cup groundnuts, scrubbed and sliced
1 small onion, chopped
½ cup flour
1 tablespoon Wild Herb Seasoning*
Salt and pepper, to taste
½ cup sour cream or milk
1 cup grated cheese

Preheat oven to 350°F.  Grease the bottom of a baking dish with butter or oil.  Spread artichokes, groundnuts, and onions on bottom of baking dish.  In a small bowl, mix flour, herb seasoning, salt, and pepper. Sprinkle over the roots.  Spoon sour cream or pour milk over mixture.  Top with a layer of cheese.  Bake for 40–45 minutes.

 

Wild Herb Seasoning

 

1 cup dried greens (cress, purslane, stinging nettle, kudzu)
¼ cup dried saltwort (if available or use a salt substitute)
1 tablespoon dried wild chives (wild onion and garlic tops)
¼ teaspoon garlic mustard seeds (or other mustard seeds)
¼ teaspoon evening primrose seeds

Blend ingredients in blender or coffee grinder.Use as a sprinkle on your favorite vegetable dishes, salads, or soups.

 

 

 

Marmalade Pudding

Marmalade Pudding

6 slices stale bread

¼ cup fat
2 egg yolks
1 tablespoon corn syrup
⅛ teaspoon salt
1 cup milk
1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.

Apple-Blueberry Conserve

Apple - Blueberry Conserve

1 qt. chopped, cored, pared tart apples (abt 2 pounds)

1 qt. stemmed blueberries           
6 c. sugar
½ c. raisins                                               
¼ c. lemon juice

Combine all ingredients in a large sauce pat.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly until thick, about 20 minutes.  As mixture thickens, stir frequently to prevent sticking.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 15 minutes in boiling water bath.  Yield: about 6 half-pints.

Apple Peanut Butter Fudge

Apple - Peanut Butter Fudge

1 c. chocolate chips                   
5 oz. marshmallow creme

½ c. peanut butter                     
1 t. vanilla
2 c. sugar                                  
 2/3 c. apple juice

In a bowl combine chocolate, creme, peanut butter, and vanilla.  In a buttered, heavy, 2 quart saucepan combine sugar and apple juice.  Cook and stir over medium heat til sugar dissolves and mixture boils.  Continue cooking and stirring to soft-ball stage (240 F).  Remove from heat; quickly add chocolate mixture.  Stir just till mixture is blended.  Pour into a buttered 9x9x2" baking pan.  Cool; cut into squares.  Makes 36 squares.

Apple Cinnamon Syrup

Apple Cinnamon Syrup

6 c. apple juice                          
3 sticks cinnamon, broken

4 c. water                                 
5 c. sugar
3 c. corn syrup                          
¼ c. lemon juice

Simmer apple juice and cinnamon sticks for five minutes.  Mix sugar and water; boil to 260F.  Add apple juice and corn syrup to sugar syrup.  Boil five minutes.  Remove cinnamon sticks.  Add lemon juice.  Pour hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 10 minutes in boiling water bath.  Yield: about 3 pints