Brenda's Tomato Jam

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Got a Church Fete or a Charity fund raising event coming up? Here are some recipes to try out.

Brenda's Tomato Jam

8 lb. Tomatoes
6 lemons
7 lb. Sugar
1 (1/2 oz.) Grated ginger

Cut tomatoes into slices and peel lemons as thinly as possible and cut into shreds, squeeze lemon juice and add with sugar and ginger to tomatoes, boil all together till sufficiently thick, bottle and seal as usual.

Brenda
(6/22/06)

Note: Use your canner's manufacturer's directions and follow all safety precautions when canning.

John's No-Fail Martini

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John's No-Fail Martini

ALWAYS keep your Bombay Sapphire Gin in the freezer. . . that eliminates the need for any ice.

Step 1. Find a large (or very large) martini glass.

Step 2. Fill glass with sub-freezing Sapphire gin, it's kind of syrupy

Step 3. Insert 1 or 2 caper berries (stems attached) (olives on the side if no caper berries)

Step 4. Sip and enjoy until it's gone (one is quite enough - two and I get crude & suggestive)

I don't have these too often - only have one liver and no donors in line.

Always the best,
John Novak
Village Spinning & Weaving Shop
(5/27/06)

Irish Cinnamon Potato Candy

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I was going to make one with sweetened condensed milk, but I didn't get around to making them until the day of the party, and they were supposed to dry overnight, so I found this recipe online, sounded easy enough for even me. Took me 3 hours to roll all the 'tiny taters'.

Irish Cinnamon Potato Candy
(From Carroll Pellegrinelli)

1/4 cup (60 ml) mashed potatoes
1/2 tsp (2 ml) salt
3-1/2 cups (825 ml) sifted powdered sugar
1 tsp (5 ml) vanilla
1 cup (225 ml) shredded coconut
1 tbsp (15 ml) butter
cinnamon

Put potatoes in large bowl (one can use instant potatoes to make 1/4 cup). Add salt, sugar, vanilla, coconut and butter. Mix well. Knead several minutes, adding more sugar, if necessary, to make a stiff dough.

Tear off a teaspoon of dough and form into a small log shape. Roll in cinnamon.

Lay on wax paper for 1 hour to dry. Store in air tight container. Makes way more than you'll ever want to eat. Really.

Brenda, I used a flat toothpick to poke 'eyes' into them, and I ran the coconut thru the vitamix so the coconut strands wouldn't make them crack. It's a weird combo, coconut and cinnamon, but they sure were popular. And cute, if I say so myself...although one comment was,' they look just like baby potatoes...no- like EMBRYO potatoes!' lol. Kinda grossed me out there for a minute!

Eileen
(4/3/06)

Great Grandma's Spudnuts (Idaho Donuts)

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Spudnuts. Doughnuts with a potato thrown in. Seriously!

I googled for a recipe (notice how many servings!)
http://www.recipelink.com/ch/2005/january/101thingspotato3.html
(Link is still viable in 2016)

Great Grandma's Spudnuts (Idaho Donuts)
Recipe from: 101 Things to Do With a Potato (this is on Amazon)
by Stephanie Dircks Ashcraft

Makes 12-15 servings

2-1/2 tbsp active dry yeast
1/2 cup warm water
1 cup mashed potatoes, unseasoned*
2 cups warm milk
1/2 cup shortening
1 cup sugar
3 eggs
1/2 tsp salt
6 cups flour
vegetable oil, for frying
1 can (16 oz) white frosting
chocolate syrup, maple flavor, to taste

*Do not use instant mashed potatoes for this recipe.

Mix yeast, water, potatoes, and milk together.

In a separate bowl, combine shortening, sugar, eggs, and salt. Stir mashed potato mixture into bowl with egg and shortening mixture. Stir in flour one cup at a time. Cover bowl with plastic wrap and allow dough to rise 45 minutes.

Roll out dough to 3/4" thickness and cut with donut cutter.

Fry dough in hot oil. Turn once, making sure donut is golden brown on both sides.

Divide frosting into 3 small bowls. Add chocolate syrup to one and maple flavor to another. Dip hot donuts into flavored frostings.

For more variety, dip some into a mixture of cinnamon and sugar or powdered sugar.

Ruth
(3/3/06)

Crockpot Oatmeal

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My DH makes oatmeal like that, it's to die for. Here's the one he started from. You can use any dried fruit.

Crockpot Oatmeal
From "Your Guide to Busy Cooks", Linda Larsen.

Make sure to use steel cut oats in this delicious crockpot breakfast recipe. You can find them in tins alongside ordinary rolled oats in the supermarket

1 cup steel cut oats
1 cup dried cranberries
1 cup dates, chopped
4 cups water
1/2 cup half and half

Spray inside of slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker, cover and cook on LOW for 8 to 9 hours.

Stir well before serving. 4 servings

Katherine
(1/2/06)

Getting Nasty People to Move Away without Harm

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Getting Nasty People to Move Away without Harm

I thought I told you about that years ago? I am so sorry. It is a thing my mother-in-law taught me. It worked wonderfully for her in the late 70s.

Get some dirt off the oldest grave you can. The older, the more powerful. A tablespoon is fine. You can hide it in a plant or other item. The idea is to get them to take it into the house if at all possible. In a pinch, sprinkle a bit at the doors.

My mother-in-law kept at it until she got a neighbor she liked. This is a non-violent, non-harmful way to get the piece of human-poop to move. The nasty people may not take to the "magic". It makes people restless and have an urge to move. The home becomes uncomfortable, if that makes sense.

Debra
(12/25/05)

Comment:
If I remember correctly, powdered mullen can be used as a substitute for graveyard dirt.
Marilyn

"Kitchen Sink" Split Pea Soup

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"Kitchen Sink" Split Pea Soup

2 to 2 1/2 pounds smoked pork shanks
garlic (lots!) chopped or pressed
2 onions chopped
a little olive oil
1# split peas
1/2 # navy beans
3 carrots chopped
1/4 - 1/2 head red cabbage chopped
2 - 3 cups broccoli florets
1/2 cup mild (or not!) red chile peppers or 1 red bell pepper chopped
1 cup frozen corn (or one can drained)
mushrooms sliced

Soak the navy beans overnight, change the soaking water a couple of times. Also overnight cook the pork on low in a crock pot.

Next morning remove the meat, bones and fat from the pork broth and reserve the meat. Add the split peas and beans to the broth and cook till the peas are disintegrated and the beans are soft. Brown the onion and garlic and add to the soup.

Add the carrots and cook until they are nearly done. Add the rest of the veggies and the reserved meat. Cook until the veg are as done as you like them.

Serve with a good bread, cheese and fruit.

Peace
Anne in NM
(10/26/05)

Pistachio Pudding Cake

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Pistachio Pudding Cake
(using a cake mix and instant pudding mix)

Mom's version came from the back of the pudding mix box (which she still has!)

1 package yellow cake mix
1 (3 oz) package instant pistachio pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
1/2 tsp almond extract
1/4 cup chocolate syrup

  1. Preheat oven to 350° F. Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs and almond flavor. mix well. Pour one third of the batter into the prepared pan.
  3. Mix the chocolate syrup into half of the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Top with the remaining plain batter. Swirl slightly through the layers. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

from Denise's mom
(10/18/05)

Key Lime Pie

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Key Lime Pie

Another version of the classic, this one from my mother. It dates back at least to the '60's and possibly earlier. It may be from an old Fanny Farmer cookbook.

3-4 eggs, separated
lime juice to taste (usually 3-4 limes, maybe 1/4 to 1/2 cup)
1 can sweetened condensed milk
a bit of sugar
lime zest (optional)
1 pie crust

Beat the egg yolks until they are thick and straw-colored. Add the sweetened condensed milk and the lime juice and mix well. Add a bit of green food coloring if you think the pie needs it. Add a pinch of salt if you're the sort of person who does that. Pour this into the pie shell.

In a separate and very clean bowl, beat the egg whites until they hold peaks but are not too stiff or dry. Add a generous pinch of sugar (to taste). Spread this meringue on top of the pie, going all the way to the crust to seal it.

Bake in a 350°F oven (give or take a bit) until the meringue is nicely golden (somewhere in the 20-40 minute range, but I can't remember exactly, sorry). Remove and let cool to room temperature, then chill in the refrigerator. Then eat. Refrigerate leftovers if you have any.

This was my mother's recipe, so all amounts and techniques are more or less approximate. She might use a graham cracker crust, an unbaked regular pie shell, a partially baked pie shell, etc., depending on her mood and what was available. Lime zest was added to the filling, to the meringue, to both, or to neither, depending on her mood. If she was short on limes, she'd make it up with bottled lime juice or even lemon juice.

I have no idea where my mother got this recipe, nor what changes she made to it over the years. I don't know if it is necessary to torture the egg yolks or if less vigorous beating is OK. I don't know if the filling or meringue gets hot enough to be safe according to current safety guidelines. I do know the above general guidelines make a yummy pie.

Even if you don't use lime zest in this pie, save it for use in other desserts or meals.

jp
(10/3/05)

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