Pocahontas Times
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • etimes
  • Classifieds
  • National News
  • State News
  • Pocahontas County Veterans
  • Contact Us
  • Login
Subscribe For $2.50/Month
No Result
View All Result
Pocahontas Times
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • etimes
  • Classifieds
No Result
View All Result
Pocahontas Times
No Result
View All Result
  • National News
  • WV State News
  • VA State News
  • Contact Us
Home What's Cookin'? with Louise Barnisky

What’s Cookin’?

Share on FacebookShare on Twitter

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

Previous Post

Austin Walkin’ Cane returns to Marlinton, singing the blues

Next Post

Letters to the Editor

Join Our Newsletter

  • News Sections
  • Obituaries
  • Community
  • Magistrate News
  • Compass
  • Spiritual
  • etimes
  • Classifieds

© 2021 Mountain Media, LLC

No Result
View All Result
  • News
  • Fifty Years Ago in The Pocahontas Times
  • 75 Years Ago
  • 100 Years Ago
  • 125-Years-Ago
  • Pocahontas County Bicentennial ~ 1821 – 2021
  • A&E
  • Community
  • Compass
  • Education
  • etimes
  • Legal Notices
  • Obituaries
  • Columns
  • Preserving Pocahontas
  • Sports
  • Contact Us
  • My account
  • Subscribe to The Pocahontas Times

© 2021 Mountain Media, LLC

Forgot your password?

Lost your password? Please enter your email address. You will receive mail with link to set new password.

Back to login