Cookbook 8-24
“Zucchini Relish”
10 c. zucchini, do not peel
1 c. carrots
1 c. onion
Grind above ingredients before measuring. Put in a gallon crock. Add 3 T. pickling salt. Cover with water. Let stand in the refrigerator overnight. The next morning, squeeze the liquid out of the mixture, but do not squeeze dry. Add the following ingredients:
2 1/2 c. vinegar
3 1/2 c. sugar
1 T. celery seed
1 T. nutmeg (optional)
Boil for 30 minutes. Put in hot jars and seal. Makes 5-6 pints.
Hilda Gilford (3rd KWIX Cookbook edition)
“Gumbo in a Jiffy”
1, 12 oz. pkg. smoked sausage
1, 14 1/2 oz. can diced tomatoes, with green peppers and onions and don’t drain
1 can chicken broth
1/2 c. water
1 c. instant uncooked rice
1 can whole corn, drained
In a large sauce pan cook sausage until brown on both sides. Stir in the tomatoes, chicken broth and water and bring to a boil. Stir in the rice and corn, cover, and remove from heat. Let it stand 5 minutes. Can sprinkles green onions on top. 6 servings.
“Stuffed Peppers”
1 lb. hamburger
1/2 lb. Velveeta cheese
1 1/2 c. cooked rice
1 1/2 T. chili powder
2 cans of tomato soup
1 c. chopped onion
can add garlic (optional)
1 tsp. salt
1/2 tsp. pepper
Brown the burger and seasonings. Stir in the soup and simmer for 10 minutes. Stir in the cheese to melt. Add rice. Stuff the peppers (usually 12 medium size peppers). Cook the peppers 3 minutes in salted water.
Leetha Waller, Macon
“Stuffed Peppers” (without rice)
Take the peppers, cut and clean out.
Make your favorite meatloaf recipe for the stuffing.
Stuff the peppers.
In a baking container, put 1/4 to 1/2 inch water. Bake in a 350 oven. Most take 45 minutes, up to an hour.
Ann Harris, Clark
“Grilled Zucchini Chicken Parmesean”
Slice zucchini 1/8 thick and place on foil. Put marinara sauce on top of the sliced zucchini. Boneless chicken breast on top of the zucchini. Sprinkle the breast with olive oil and salt and pepper to taste. Sprinkle parmesean cheese on top. Wrap it in the foil and put on the grill for 20 minutes. Cut the foil open, spread it open, and sprinkle mozarella cheese.
Jeff DeBeor, Macon
“Sherbet”
3 pints water
3 c. sugar
3 bananas
3 oranges
3 lemons
1 pint whipped cream (or cream)
Boil 3 pints of water and 3 cups of sugar until the sugar dissolves. Set aside to cool. Mash 3 bananas, then mix in juice from 3 oranges and juice from 3 lemons. Mix together with syrup. Freeze until it gets mushy. Scrape down off the side of the freezer. Add 1 pint of whipped cream (or cream). Freeze in freezer until frozen.
Lucille Neighbors (3rd KWIX Cookbook edition)
“Sherbet”
3 oz. pkg. orange gelatin
3/4 c. sugar
1 c. water
dash of salt
1/2 tsp. grated orange peel
1 c. orange juice
2 c. milk
In a saucepan, mix gelatin, sugar, water and salt. Heat until gelatin is dissolved. Add peel (optional) and juice. Chill until partially thickened. Beat until fluffy, stir in milk. Pour into 2 quart refrigerator tray. Freeze until firm.
Priscilla Hildebrand (3rd KWIX Cookbook edition)