Cookbook 8-7-23

have to do some turkeys in a few weeks….have to freeze some turkeys….need to warm them up for an event, to keep them moist
PUT IN A CROCK POT…MAYBE PUT A LITTLE BROTH IN WITH IT

how to best freeze corn (off the cob)
TAKE THE COBS AND PLACE IN BOILING WATER FOR 5 MINUTES. REMOVE AND PLACE IN ICE WATER AND LET THEM SIT. TAKE OUT AND CUT OFF COB AND PLACE IN FREEZER BAG

“Frozen Corn”

7 c. corn, you cut off the cob
3 T. sugar
1 T. salt
1 stick of butter or margarine
2 c. water

Bring to a boil. Simmer 7 minutes. Let cool and bag it for the freezer or container.

caller’s Mother-in-Law Katie, Callao

-Caller also does his frozen corn like the above recipe. He suggests using quart bags to better know how much to use for a family dinner

“Red Pickles”

Peel and seed cucumbers, cut into chunks to make 2 gallons. Let stand 24 hours in mixture of 2 c. lime and 8 1/2 quarts water. Drain and rinse well. Let stand in cold water 3 hours. Make a solution of 1 quart white vinegar and 2 ounces of red food coloring. Add water to cover pickles. Simmer slowly for 2 hours. Drain pickles. Add following ingredients:
2 c. water
2 c. white vinegar
10 c. sugar
1 pkg. red hots
7 sticks cinnamon crushed and tied in bag
Simmer solution 30 minutes. Leave pickles in this solution for 3 days. Simmer liquid solution about a 1/2 hour each of the 3 days after bringing to a boil. On the third day, jar and seal. Good way to use large cucumbers.

submitted in 2nd KWIXland Cookbook by, Winifred Smith, of Mexico

“Corn Relish”

2 qt. cut corn (1 1/2 dozen ears)
1 qt. chopped cabbage (1 small head)
1 c. chopped sweet red peppers (2 medium)
1 c. chopped sweet green peppers
1 c. chopped onions
1 T. celery seed
1 T. salt
1 T. turmeric
2 T. dry mustard
1 T. mustard seed
1 c. water
1 qt. vinegar
1-2 c. sugar depending on sweetness desired

Boil corn 5 minutes then cut from cob. Combine corn with all ingredients and simmer for 20 minutes. Bring to a boil and pack boiling hot in sterlized jars, leaving 1/8′ head space. Process 15 minutes at 10 pounds. Makes 6 pints.

submitted in 2nd KWIXland Cookbook by, Ann Harris, of Clark