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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