• What's Cookin'? with Louise Barnisky

    • What’s Cookin’?

    September 10, 2014

    Beet Jelly

    6 cups beet juice

    2 boxes Sure Jell

    ½ cup lemon juice

    8 cups sugar

    1-6 oz. box raspberry Jello

    Strain beet juice.

    Add Sure Jell and lemon juice.

    Bring to a good boil.

    Add sugar and bring to a full boil for six minutes.

    Remove skim.

    Add raspberry Jello.

    Pour into sterilized jars.

    Seal with wax.

     Angel Biscuits

    5 cups flour (I prefer Hudson Cream.)

    1 tsp. baking soda

    3 tsp. baking powder

    2 pkgs. dry yeast dissolved in ½ cup warm water

    ¾ cup shortening

    2 cups buttermilk

    1 tsp. salt

    3 Tbsp. sugar

    Sift dry ingredients together.

    Cut in shortening.

    Add yeast and buttermilk.

    Mix well and place in a covered bowl.

    Place in the refrigerator.

    Roll out the desired amount and make into biscuits.

    This dough will last a week to 10 days in the refrigerator.

    Bake on greased pan at 400 degrees for 12 to 15 minutes.

    Mrs. Mildred Crickenberger, a former teacher at Marlinton, gave this recipe to me.

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