Published On: Wed, Jul 30th, 2014

What’s Cookin’?

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Buttered Squash

Cubed or sliced nice summer squash

1/4 cup butter

1/8 tsp nutmeg

1/2 tsp. cinnamon

1/4 cup pineapple juice

 

Cook squash with above ingredients.

You may have to add a little bit of water.

Cook until done.

Pour in a casserole dish and sprinkle with 3/4 cup brown sugar and bake until the sugar melts.

Very good when served with ham.

 

Tomato Fritters

1 Tbsp. butter

3 Tbsp. corn starch

1 can tomatoes – you may use 3 or 4 garden ripened tomatoes.

1 small onion

Melt butter in pan.

Add cornstarch, tomatoes and onions.

Cook until real thick.

Cool.

Cut with biscuit cutter.

Roll in bread crumbs, then beaten egg, then crumbs again.

Fry in bacon or ham grease.

 

Joyce Varner shares these recipes:

 

7-Up Angel Food Cake

1 Angel Food Cake mix

7-Up – room temperature

Follow the directions on the box, but moisten the egg whites with room temperature 7-Up instead of water.

Do not use chilled 7-Up.

You have never had a cake so high, so light, so airy.

 

Bread and Butter Pickles

24 medium cucumbers

3 Tbsp. salt

10 onions

1 tsp. celery seed

1 tsp. ground mustard

1 tsp. ginger powder

1 tsp. turmeric

2 cups sugar

1 quart vinegar

Cut cucumbers in small pieces.

Sprinkle with salt, and let stand for 3 hours.

Cut onions into small pieces and add them and all the remaining ingredients to the cucumbers.

Cook until mixture has boiled well.

Pack in jars and seal while hot.

If you have any requests or questions, you may call me at 304-799-4757.

Louise

About the Author

- The Pocahontas Times can be contacted at 304-799-4973 or e-mail Jaynell Graham at jsgraham@pocahontastimes.com. For website questions please contact Chris Kincaid at chris@pocahontastimes.com