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10 pounds tomatoes

1 bunch celery, chopped

9 green peppers, chopped

3 pounds onions, chopped

1/4 cup sugar

1 cup vinegar

3 Tbsp. salt

1 tsp. garlic powder

Drop tomatoes in boiling water to loosen skin.

Take out of the water and remove skins.

Process in food processor.

Puree celery and onions.

Mix tomatoes, celery, onions and peppers together.

In a separate bowl, mix sugar, vinegar, salt and garlic powder.

Add to tomato mixture.

Cook for about 2 hours.

Put in hot, sterilized jars.

Process in hot water bath for 15 minutes.


Scalloped Cabbage

3 Tbsp. melted butter

3 Tbsp. flour

1/2 tsp. salt

1/2 tsp. pepper

1 cup milk

7 or 8 cups chopped cabbage

2 cups water from cabbage

3 cups bread crumbs

Mix first 5 ingredients together and bring to boiling point.

Add water from cooked cabbage.

Mix cabbage with sauce and pour into baking dish.

Top with 3 cups bread crumbs.

Bake at 350º for 30 minutes.


Eggplant Casserole

2 eggs

2 cups cooked eggplant

6 ounces cream cheese, softened

2 Tbsp. melted margarine

1 Tbsp. soy sauce

1 cup milk

1 tsp. salt

1 cup bread crumbs

2 Tbsp. grated onion

Mash eggplant.

Mix with eggs, milk and salt.

Add cream cheese and blend well.

Mix melted margarine with bread crumbs, onion and soy sauce.

Mix with other ingredients.

Put in buttered casserole dish and bake at 350º for 50 to 60 minutes.

Joyce Varner shares these recipes:


Fresh String Bean Salad

3 pounds string beans

3 tomatoes cut up

1 medium red onion, sliced

2 cucumbers sliced

Italian Dressing

Clean and steam the green beans until tender.

Let the beans cool, then add all ingredients.

Let the salad set for 20 minutes before serving.


Million Dollar Pie

1 can Eagle Brand milk

1/4 cup lemon juice

1 small can Mandarin orange sections

1 small can crushed pineapple

1 – 16 ounce can sliced peaches

1 large container of Cool Whip.

Drain all fruit well.

Mix all ingredients together

Pour into 2 Graham Cracker crusts and refrigerate overnight or for several hours to blend.


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


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