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Show f T 9 4 r Bounties of the Harvest superb with baked ham, game, roast pork and baked beans. They can be served whole as a salad or sliced and used as a garnish, By DONETA GATHERUM To most people, pickles mean cucumbers preserved In A Salty or sweet vinegar mixture. The term has a much broader use In cookery because many combinations of cucumbers, onions, fruits vegetables, spices and vinegars all fall Into tire pkkle category. SHIFTED PICKLED PEPPERS medium-suegreen peppen cabbage cups 1 cup chopped peeled onion Vt cup chopped green pepper Vt cup chopped sweet red pepper Vt cup chopped celery 1 Tablespoon celery seed 1 Tablespoon mustard seeds Vs cup grated fresh or prepared horse- 12 2 THESE SOUR or sweet spicy foods have been a favorite of Americans for countless years. Nearly every family has a good' pickle recipe that has been handed down from one generation to the next Homemade pickles truly have a quality difficult to duplicate by the commercial can- finely-choppe- radish cup salt cup (packed brown sugar pint cider vinegar Vs Vs neries. 1 Vi THE USE OF fresh produce Is essential to the success of any pickle recipe. Cucumbers to be pickled should not be bruised Stems should be left from Vt to Vi inch. Since cucumbers contain 90 percent water, they should be washed and placed In brine not later than 24 hours after they have been picked for best flavor and texture. Old time recipes require placing the cucumbers In salt brine, vinegar and sometimes alum solutions for many days. Although these pickles take weeks to prepare, the results are re- 1 teaspoon cayenne teaspoon paprika Vt teaspoon dry mustard WASH ALL vegetables thoroughly before chopping; drain peppers; cut off tops and sav e; remove seeds and membranes. Cover tops and peppers with water and bring to boil. Boll gently 10 minutes or until almost tender. Drain and let cool. Combine chopped vegetables. Mix remaining Ingredients; pour over vegetables and mix well. Stuff into peppers; do not pack too tightly. Place top on each pepper. Tie in place with string Place peppers In widemouthed Jars or in a large crock or Jar. Heat together in agate or enamel kettle all of the following Ingredients except the olive oiL warding. MODERN RECIPES take many short cuts. Usually the end product is of good quality. The pickling process Is completed In sealed Jars where In earlier times, pickling was done In earthem crocks. This chopped pickle redpe goes well as a 3 pints cider vinegar 1 quart Vz relish for hot dogs, hamburgers or other meats. It can be stored In large Jars In a refrigerator for many months or It can be kept In sterile canning bottles. If you process it for canning, use the open kettle" method water cup salt Tablespoon celery seeds Tablespoons mustard seeds 4 Tablespoons whole doves 2 Tablespoons whole allspice 1 (three-inch- ) stick dnnamon, broken 2 blades mace or 1 teaspoon ground mace 1 1 Vi CHOPPED PICKLES 5 quarts ground cucumbers (do not peel The peeling gives color to the finished pro- olive oil duct) 4 large onions ground 1 red pepper 4 large green peppers 2 Tablespoons salt. 3 Cups sugar 1 teaspoon tumeric 3 teaspoons each dry mustard, celery seed mustard seed Cover with vinegar and bring to GRANDMAS SWEET PICKLES two days. Remove from jar, wash and cook slowly for 2'2 hours with vinegar diluted with half water. Pack into jar and let stand overnight In the morning, pack into storage bottles. Wash cucumbers 2 to 3 Inches in size in cold water then wipe with a cloth. Pack Into a Jar or crock and cover with salt water made strong enough to float an egg. Place a weight on top. Let stand for three days. Remove horn jar and wash. Pack back into the jar again and cover with a very strong alum water and let stand for a boiL spice. Let mixture come to a boil and then pour it over the pickles that have been placed In the bottles. Seal the jars. Note: a small amount of green food coloring added to the pickling mixture improves the appearance of the sweet pickles. MAKE A pickling mixture by using half vinegar, half water, 1V4 cups sugar for each quart of pickles, a small amount of pickling PICKLED peppers were favorites in homes because the flavor is BRING SPICE mixture to boil; pour over stuffed peppers. Let cool To each 3 peppers in jar or crock add about Vi cup olive oil. Cover. Let stand In cool place 10 days or longer before using To serve, remove string, drain stuffed peppers and serve whole as garnish or salad. Makes 12 stuffed peppers. NOTE: Use remaining oil and spice mixture in salad dressings or for marinate. FA VQUITE EECEPE Vickie Green Nominated For Her Polish Perogi Dish By DONETA GATHERUM HILL AIR FORCE BASE - Cheese and potato perogi is one food speciality that Mrs. Vickie Greene of 4025-Harrington Loop, Hill AFB prepares that has impressed her friends so much they nominated her for a Favorite Cook. B VICKIE IS a native of Rochester, Pa. She says perogi is a food commonly made by the Polish and Hungarian people who live in her home town. They are often served in food g socials. booths at bazaars and filled pota-toe- s with mashed are Perogi usually fund-raisin- and cheese but they can be or smoked sausage or other meats. They are used as a main dish and served with Kielbasi sausage or other smoked THE ADVANTAGE of travel and living in different places is an attractive part of Air Force life. Trying to save money is hard because you have to rent wherever you live, Vickie says. She also feels it is difficult to pack up your belongings everytime you moved. Storing things you dont always use is a Most base housing units have limited storage space. problem. The Greenes traveled west for the first time when Dale received his assignment to Hill. They like Utah especially because of the many outdoor recreation activities that are close by their home. Last winter the Greenes started skiing. filled with Polish meats. PEROGI BATTER i 2 C flour 1 egg beat in an 8 ounce glass filled with water Knead the ingredients using a little flour to form a soft dough. Too much flour makes the dough tough. Mash 4 boiled potatoes Add grated Longhorn or Cheddar cheese to taste to the potatoes. VICKIE HAS made many friends in Utah. is active in the Clearfield Community Church. She is a member of the Beta Mu Chapter of Beta Sigma Phi. Belonging to this nation-wid- e sorority is a good way to get acquainted and to make friends wherever you live, Vickie says. Although Vickie worked last winter and spring at the IRS in Ogden, her main job is raising 4 year old Samuel Dale and 2Vz year old April Michelle. Vickie provides many learning opportunities for her young family which gives her a challenge while she is teaching her children. She MEXICAN PIE BEAN DIP Layer 1: 1 large can bean dip (or refried beans) ' Layer 2: avocados mashed with salt, garlic and lemon juice Layer 3: Mix Vz cup mayonaise with V2 cup sour cream and V2 cup package dry Taco mix Layer 4: 1 cup grated sharp Cheddar cheese Layer 5: 1 can chopped black olives Layer 6: chopped green onions and tomatoes Chill first 5 layers overnight or all day (covered). Set out 30 minutes before serving and add 6th layer. Serve with Doritos, Triskets, fresh vegetables, etc. THIS BAKED pineapple goes well with any meal. It can be served cold and is a real addition to a picnic lunch. BAKED PINEAPPLE 1 large can ' 1 Vz cup celery small green pepper small onion crushed pineapple cup sugar ' cup water 2 egg yolks 2 tablespoons cornstarch A chunk of butter and a dash of salt . 1 . Sauce: cook Vz 1 ROLL OUT dough to Vs inch thickness. Cut into circles with a glass to the desired size. Race scoop of potato-chees- e filling on circle and fold the plough over like you would a turnover. Pinch edges together firmly. Cook in boiling salted water until they float to the top. Drain in a strainer. Saute in butter and onions until slightly brown. Note: boiled Perogi can be frozen and stored. For the past 10 years Vickie Greene and her husband, Tech. Sgt Dale Greene have been an Air Force family. They have been stationed in Michigan for three years, in England for four years and at Hill Field WHEN RHONDA Watkins turned in Vickies name for the Favorite Cook she said, erything Vickie does, she extends herself to the fullest Shes a pleasant, outgoing, happy person and these traits come through in her cooking. Like most people, Vickies recipes are a collection of successful dishes gathered from many friends and family members. Her Mexican party dip recipe is one a friend shared with Vicuie. This different chip dip is made in layers. It resembles a casserole. When Vickie serves it, she puts a label on the plate telling people it is a chip dip. MIX ingredients together and cook until thick. Beat egg whites until stiff and fold into thickened, cooled mixture. Pour into casserole. Sprinkle with cinnamon. Bake at 350 de- grees for 30 minutes. A cold mixed vegetable salad combines the flavor of many favorite vegetables. The sauce is just enough to enhance the natural flavors of the vegetables. MIXED VEGETABLE 1 SALAD package mixed vegetables, cooked, cooled and drained 1 can kidney beans, drained and rinsed 1 Vz cup sugar cup vinegar Tablespoon flour Tablespoon dry mustard COOL AND mix through the vegetables. Serve cold. An easy garnish that goes over well at Thanksgiving or Christmas time was handed down to Vickie from her mother. STUFFED CELERY Cut celery sticks into short lengths. Fill with a mixture of softened cream cheese, chopped nuts and chopped maraschino cherries. A little of the cherry juice gives added flavor and color to the stuffing. Vickie Green, a native of Rochester, Pa., is a pleasant, outgoing, happy person, whose traits come through in her cooking. |