BEET JELLY




4 cups beet juice
1/2 cup lemon juice
1 1/2 package M.C.P. pectin
6 cups sugar
Boil beet juice and lemon juiice 10 minutes
Add pectin and boil 4 minutes.
Add sugar and boil until it gels,
about 4 minutes.

Seal

A MUST HAVE FOR THANKSGIVING AND CHRISTMAS

SWEET POTATO SOUFFLE' (Lela Allred Hafen)




2 cups cooked mashed sweet potatoes
1/2 cup sugar
2 beaten eggs
1/3 cup butter
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla




Topping:

1 cup brown sugar
1 cup chopped pecans
1 cup coconut
1/2 cup flour

Mix ingredients and put in buttered baking dish.

Mix topping ingredients,and sprinkleon top of mashed sweet potato mixture.

Bake in 350 degree oven for 25 minutes

BEST EVER APPLE PUDDING  (Alice Hafen)




1 Cup sugar

1/4 cup soft butter

1 egg

2 cups shredded apple

1 cup sifted flour

1 teaspoon soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped nuts



Cream sugar and butter, add eggs and beat well.  Add apples.  Stir in sifted dry ingredients.  Add nuts.  Pour in 8 inch tin.



Bake in 350 degree oven for 15 to 20 minutes.



Serve with Pudding Sauce and Whipped Cream



PUDDING SAUCE   (Mildred Seely)



2 cups of water

3 tablespoons butter

1 Cup sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoon nutmeg

1 teaspoon vanilla



Bring water and butter to a boil.

Mix sugar and cornstarch and add to water.

Boil until clear. 

Remove from heat and add lemon juice,

cinnamon and vanilla.

RED MUSH





Fruit Juice
Minute Tapioca
Thicken fruit juice with tapioca.
Serve with milk or half and half.
Sugar to taste


Alice Peel Hafen

LUMPY DICK






2 Cups of Milk

1/4 tsp. salt

1/2 rounded Cup Flour



 Add flour and salt to milk slowly, stirring with a wire whisk. Boil until flour taste is gone. Put in bowl and put a piece of butter in center. Serve with sugar, cinnamon and a little milk.



Mary Margaret Ericksen Peel

Danish Potato Dumplings

Peel and boil potatoes (6 medium size for large kettle of soup). Salt and cook until tender, drain and mash.  Beat in 1 egg and small amount of cream, add  flour until mixture leaves pan,  add to boiling soup 5 minutes before serving.

McGinties ~ A Recipe of the Pioneers

1 lb. of dried apples


1 1/2 cups of brown sugar

Butter

1 1/2 Tbs cinnamon

1/8 tsp salt

! 1/2 recipe of plain pastry



Wash apples and cover with water allowing to soak overnight.  Cook in same water used for soaking until very tender, adding more water if necessary.  Press through a collander, add sugar, salt and cinnamon.  Cook til thick, stirring constantly near the last to prevent burning.  Line the bottom and half way up the sides of a dripping pan with pastry. Dot generously with butter, cover with pastry which has been pierced to allow steam to escape, press the edges together and bake in a hot oven (450 degrees F) for 10 minutes; then reduce the temperature to 350 degrees F. and bake till crust is done ~~ about 20 to 25 minutes.  Cut in squares and serve either hot or cold.

Pig Hocks With White Cabbage ~

Pig Hocks With White Cabbage ~ Simmer 3 lbs of pig hocks for about 3 hours or till not quite tender.  Add one medium sized cabbage cut in eighths, season with salt and pepper and cook til tender.  Serve with boiled potatoes.  Will serve six.




Pork Pot Roast ~

3 lbs pork roast

2 onions, sliced

1 Tbs of fat

Salt and Pepper

1 pint of boiling water

1 bay leaf and flour



Season the pork and sprinkle with flour.  Fry onions in fat til light brown, add the roast and brown on all sides, add the water and bay leaf and simmer until tender, about 2 1/2 hours.  Add water if necessary.  Gravy can be thickened with flour.

Old~Fashioned PopCorn

GERMAN PANCAKES

Hamilton Cherry Crunch

One of my favorite memories of Hamilton Elementary was the delicious Cherry Crunch with Caramel Sauce.  Alice, my mother in law, worked for school lunch for several years.  This came from her recipe album. And so now I share it with you:

1 1/2 Cups of Flour

1 1/2 Cups of Oatmeal

! Cup of brown sugar

1 square of margarine

1/2 tsp of salt

1/2 tsp of soda



Mix dry ingredients together with melted butter.



Sweeten and thicken 1 quart of cherries

Add almond flavoring and coloring to suit your own taste.

Put of the crumbly mixture on the bottom of a casserole dish.

Then put the thickened cherry mixture on top of the bottom crumbs.

Put the other half of the crumbly mixture on top of the cherry mixture.



Bake 20 minutes at 375 degrees.

Serve with whipped cream and the following sauce.



1 Cup of hot water

2 cups of sugar

1//4 cup of Margarine

4 cups of instant dry milk

Combine hot water and sugar and heat until the sugar is dissolved.  Then add the margarine.

Place in a blender and add instant dry milk, gradually blending until smooth.  Makes the equivalent of two cans (14 ozs each) of commercial sweetened condensed milk.

ENJOY!

Old-time Yeast from Alice Hafen's Recipe collection

Cook a medium-sized potato in 1 quart of water.

Mash fine and add enough water to make 3 pints. 

Put into a quart jar.

Dissolve 2 packages of any quick yeast in 1/2 cup of lukewarm water.

Add to the jar with 2 tsp sugar and 1/4 tsp salt.

Soon it will start to work and foam.

Use two cups of this starter and follow your favorite recipe, deducting 2 cups of water from the recipe for the water used in the starter.

The remaining starter in the jar should be covered and put in a cool place or refrigerated to be used the next time.

Next baking, add warm potato water, sugar and salt and proceed as before. Always keep the jar in a pan of good warm water while it is working.

A half package of yeast may be added every month or so, but it may be used for many months without.

Pioneer Candy Recipes