Can it up and have it stored for the rainy days ahead. This from my sister, Maxine. She is an amazing woman and what a Cook!! Thanks, sis. (Makes 24 pints – hot bath canning method used)
15 lbs ripe Tomatoes
3 lrg Bell Peppers
6 lrg Onions
1 stalk Celery
6 C Tomato Paste
2 Bay Leaves
1 C Oil
1 T Black Pepper
1 T Red Chile Flakes
5 T Salt
1 T Oregano
2 T Garlic Powder
2 T Worcestershire Sauce
Blend tomatoes, peppers, onions, celery in food processor
In large stock pot add all ingredients and mix well. Cook 1 hours.
Fill canning jars leaving 1/2 inch head space, remove bubbles, clean and seal rims.
Hot bath for 45 minutes Cool, check seal, label and store … oh and enjoy!
I’m not kidding. I had this with fried potatoes and green beans for supper as a kid. As a camper meal this was a supper saver many times.
1 can Spam
1 pkg saltine crackers
Oil – to fry
Crush saltine crackers until very fine add salt and pepper, mix well. Beat eggs until foamy
Slice spam into slices. Dip in egg and roll in crackers.
Heat oil in skillet to medium high add the dipped spam and fry until golden brown (3 minutes)
reduce head a touch turn and fry second side.
These are so good with Bourbon Pork Chops.
4 lrg Baking Potatoes
1/4 C Onions – chopped
1/4 C Celery – Chopped
1/4 C Broccoli – separated
2 T Carrot – shredded
4 T Butter
2 T Milk
1/4 C Cheese – grated (can be omitted)
1/2 Tsp Chives – chopped
Bacon Bits – garnish
Heat oven 350º Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. In small saucepan cook vegetables in butter until onions begin to soften. Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. Whip potatoes, milk, salt and pepper (to taste) until a few small lumps remain add in vegetables and mix well.
Fill each potato skin shell with whipped veggie mix, top with cheese and bake at 350º for 10 minutes. Garnish with Chives and Bacon Bits
(These can also be made ahead of time and add 10 more minutes to last baking)
Give Thanksgiving some color, can’t remember one without this on the table.
2 cans Cranberry sauce
2 C boiling water
1 C Nuts – chopped
1 C Crushed Pineapple
2 3 oz pkgs Cherry or Cranberry Jello
1 C Celery – fine chopped
2 C applies – fine chopped
Dissolve jello in water. Add remaining ingredients, stir. Place in 9 X 13 pan and chill until set.