Laveina Bearden, FMS Use 7 pounds cucumbers, washed , sliced and soaked in 2 cups lime and 2 gallons water for 24 hours. Pour off lime water and wash. Cover with fresh water and let stand 1 hour. Pour off water and mix: 8 cup sugar8 cup vinegar2 Tbsp pickle spice1/4 cut salt Mix and … Continue reading Sweet Cucumber Pickles
Sharon Dixson, Central Office 1 dozen eggs5 Tbsp sandwich spread1 Tbsp sugarSalt to taste Boil eggs about 20 minutes. Let cool about 5 minutes and peel. Slice eggs in halves and take out the yolk. Take the yolk of all eggs and mash them in a bowl. Then add your sandwich spread, sugar and salt. … Continue reading Deviled Eggs
Robbie M. Alford, Central Office 15 green peppers15 hot peppers15 medium onions3 cups vinegar3 cups sugar3 Tbsp salt Grind all peppers and onions together in food processor. Pour boiling water over mixture. Drain well. Bring vinegar, sugar and salt to a boil. Add vegetables. Boil gently for 20 minutes. Put in pint jars. Place jars … Continue reading Pepper Relish
Bernadette Jenkins, DHS 1 1/2 cup marsh sweet potatoes1 egg, beaten1/2 cup dates, cut fine2 Tbsp margaringDash of cinnamonSugar to taste Mix, chill and shape into ball. Roll in chopped pecans. Bake at 375° for 10 to 15 minutes to brown.
Connie McKinnie, Linville High School 1 gallon green tomatoes, quartered3/4 gallon onions, quartered1 quarter cider vinegar2 Tbsp blaack pepper3/4 gallon bell peppers1 cup hot peppers, chopped5 cup sugar1 Tbsp salt Mix tomatoes, onions and hot peppers. Mix remaining ingredients and pour over tomato mixture. Let come to a boil. Cook for 15 minutes. Put in … Continue reading Kool Point Pickle Tomatoes
Vergie Stringer, Spearsville High 11 cups chopped green tomatoes4 cup chopped peppers2 cup chopped onions4 Tbsp pickling onions3 cups cider vinegar6 cups sugar1 Tbsp mustard seed1 Tbsp celery seed Mix tomatoes, pepper, onions and salt and let stand one hour before draining. Add remaining ingredients (tie spices in cloth bag). Bring to boil; simmer 20 … Continue reading Green Tomato Sweet Relish
Latnie B. Kesee, FMS 2/3 cup salt3 quart water8 cup squash1 jar pimento2 cup onions, sliced2 cup bell peppers3 cup sugar2 Tbsp mustard seeds Take a dish pan and put the 3 quarts of water and salt and pour over squash in pan; let squash set for an hour, stirring occasionally. Rinse off and put … Continue reading Pickled Squash
Carolyn Doster, Spearsville HS 8 ripe tomatoes, chopped4 cups chopped bell pepper3 cup chopped onionshot pepper to desired hotness1 1/2 Tbsp salt1 1/2 cup sugar1 cup vinegar Cook until thick, about 50 minutes. Can in hot sterilized jars and seal.
Polly Dumas, FHS 2 sticks butter3 cup confectioners sugarJuice of 1/2 lemon2 cup cranberries, washed, picked over and very carefully dried (never frozen) Combine all ingredients in food processor using steel blade. Turn into serving bowls or jelly jars. Yields 3 (8 ounce) jars.
Jodie Pelfrey, BHS 2 cup old fashioned oats1 cup shredded coconut1/2 cup wheat germ1 1/2 cup chopped walnuts or almonds1 tsp salt1/4 cup oil1 1/2 cup raisins1/2 cup honey Combine oats, coconut, wheat germ, nuts and salt in a large bowl. Stir in honey, oil and mix thoroughly. Spread mixture on shallow baking pan lined … Continue reading Raisin Granola