What’s Cookin’?

Hot Pepper Relish

Be sure to wear rubber gloves. Peppers will burn your skin.

12 red hot peppers

12 green hot peppers

7 medium onions

Grind all three together.

2 Tbsp. salt

3 cups vinegar

2 cups sugar

2 Tbsp. mustard seed

Mix all together and simmer, covered, for 30 minutes.

Place in 6 pint jars and seal.

Left-over Ham with Zucchini

2 cups ham

4 cups zucchini

1 package Kraft or Pepperidge Farm Dressing

Grind 2 cups cooked ham

Cook and drain 4 cups zucchini, add dressing mix to absorb liquid.

Mix well and put in well-greased casserole.

Bake 350 degrees, until heated through – 30 to 35 minutes.

Pickled Beets

Beets

2 cups sugar

2 cups water

1 tsp. allspice

1 Tbsp. cinnamon

1 thinly sliced lemon.

Cook beets until tender.

Combine sugar, water, vinegar, allspice, cinnamon and lemon slices.

Pour over beets and simmer for 15 minutes.

Pack in hot jars and seal in hot water bath for 15 minutes.

Joyce Varner shares these recipes:

Old-Time Custard Pie

Makes 2 pies in small pie pans.

3 eggs

2 tsp. sugar

2 pints milk.

Mix all ingredients well.

Line pans with pastry and pour in the filling.

Bake in moderate oven ½ hour to 1 hour until done.

Cosmetics for a Beautiful Cook

Try this it really helps:

Truth – for lips

Prayer – for voice

Pity – for eyes

Charity – for your hands

Uprightness – for figure

Love – from your heart

Willingness – to share with others

Use this regularly and become a beautiful cook.