Hors d' Oeuvres, Pickles, & Relishes..
Penny Puffs
2 pkg. Snappy Cheese *
1/4 lb. Of butter
1 cup of flour
Pinch of salt
Work with fingers. Makes 4 rolls about 1 inch in diameter. Slice about ¼ inch thick & bake @ 450 deg.
For about 15 min. Do
not brown too
much. These can be made the day before & baked when ready to
serve. Serve warm.
Bread & Butter Pickles
4 qt. Sliced cucumbers
3 cups sugar
4 tsp. Salt
2 cups vinegar
1 tsp. Turmeric
3 sweet red peppers
4 med. Onions
Bring to a boil. ( don't boil ) Turn off flame & jar. Avoid overcooking.
Beet Relish
2 cans of beets, whole, diced or sliced
1 ½ lb. Cabbage
¾ cup vinegar
1 cup sugar
½ bottle horseradish, ( not hot )
Put beets & cabbage through food chopper. Mix vinegar, sugar, & horseradish. Combine with beets & cabbage. Makes 1 qt. Keeps in fridge a long time.
Pepper Relish
12 green peppers
12 red peppers
12 good sized onions
Grind all & pour hot water over mixture ( just enough to cover ) Let mixture stand until it gets cold. Drain. Mix all together: peppers, onions, 3 Tbsp. salt, 2 cups sugar, 1 qt. cider vinegar. Boil this mixture 25 min. Jar.
Chili Sauce
18 ripe tomatoes
6 med. sized onions
2 green peppers
1 cup sugar
2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
2 1/2 cups vinegar
1 tsp. nutmeg
Scald & peel tomatoes. Peel onions, wash & cut peppers & remove white membrane. Put onions & peppers through food chopper with coarse cutter. Add to tomatoes & cook until tender. Combine sugar, spices & salt, add to above. Add vinegar. Cook until thick & tender. Be careful it doesn't burn. Stir frequently & keep a low flame. Put in jars, seal at once.
Note: Use 1/2 pt. or pint jars. More convenient for use.
