I’m really excited about each of the recipes I’m sharing with you this month. When I was doing town yard sales in West Valley recently, I couldn’t wait until I went to the church sale to get some cookies. The Ranger Bob’s cookies were just what I was looking for and Nancy was glad to share the recipe. Nancy was given the recipe from the late Marilyn Cornwall. Marilyn was a coworker of mine when I worked for Social Services in the early 1970s. She made my wedding cake for me in 1971 as her gift. If anyone has any more of Marilyn’s recipes they’d like to share, I’d be glad to have them.
At the end of the harvest last year I received the crispy 14-day pickle recipe from Cindy and the bread and butter pickled relish recipe from Kathy, a lady I met while shopping at Tops. They’re both excellent recipes. It was just too late in the season to get these recipes to you.
This year, I finally figured out how to make stewed tomatoes and zucchini to my liking. I hope you try all the recipes!
Ranger Bob’s cookies
(late Marilyn Cornwall/Nancy Preston)
Note: this is a crispy but chewy cookie. This is a good way to use up stale cereal. I didn’t use coconut in my cookies, but used Rice Krispies® in them instead.
1 cup shortening (Spectrum® or Crisco®)
1 cup white granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup coconut or Rice Krispies Cereal, or a combination
2 cups cornflakes or Special K® Fruit and Yogurt Cereal flakes
2 cups old-fashioned rolled oats
In a large mixing bowl, cream together the shortening, white sugar, brown sugar and eggs. Mix in the milk, vanilla, flour, baking soda, baking powder and salt. Stir in coconut or Rice Krispies®, cornflakes or Special K® and rolled oats. Measure out 2 tablespoons per cookie and place on a greased cookie sheet. Bake in 375-degree oven 10 minutes or until lightly browned. Makes 4 1/2 - five dozen cookies. Place cookies on a wire rack to cool.
Crispy 14-day sweet pickles
1 gallon boiling water
2 cups canning salt
2 gallons pickles, washed, sliced
1 container of powdered alum (about 1.9 ounces)
2 1/2 cups white vinegar
2 1/2 quarts water
12 cups white granulated sugar
A handful of mixed pickling spices (tied in cheesecloth) (1/8 cup)
Day one: pour boiling water over salt to dissolve and then over pickle slices in crock or glass jars. Cover and let sit one week. Make sure pickles are kept under the water.
Day eight: drain pickles and cover with boiling water.
Day nine: drain pickles, add one container alum and cover with boiling water.
Day 10: drain pickles and cover with hot syrup made from vinegar, water, sugar and pickling spices (tied in a bag).
Day 11: drain pickles and cover with hot syrup.
Day 12: drain pickles and cover with hot syrup.
Day 13: drain pickles and cover with hot syrup.
Day 14: drain pickles, pack into hot sterilized jars, pour hot syrup over pickles to within a half-inch of lid; seal with hot lids and process in water bath canner for 10 minutes.
Stewed tomatoes and zucchini
Note: to peel tomatoes, place them in boiling water for a few seconds and the skin will easily peel off.
4 cups fresh tomatoes, washed, peeled and diced
1 tablespoon cornstarch dissolved in 1/4 cup tomato juice
2 tablespoons olive oil
1/2 cup green bell pepper, diced
1/2 cup onion, diced
1/2 cup celery, diced
1/2 teaspoon white granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/2 teaspoon garlic, minced
5 cups zucchini, seeded and cut in 1-inch chunks (with skin on)
Prepare tomatoes and set aside. Dissolve a tablespoon of cornstarch in 1/4 cup tomato juice. Set aside. Place olive oil, green pepper, onion and celery in a frying pan and saute until vegetables are crisp-tender but not browned. Stir in sugar, salt, pepper, basil, oregano and garlic. Cook on low heat for 10 minutes. Stir in cornstarch dissolved in water and cook an additional five minutes. Stir in zucchini and cook until zucchini is cooked crisp-tender and to desired consistency. Makes 4 cups.
Baked pork and beans
(Variation of a Naomi Judd recipe)
12 slices bacon, cut in 1/2-inch pieces
1 large onion, diced
2 (11 ounces) cans pork and beans, un-drained
3/4 cup brown sugar, firmly packed
1/4 cup Worcestershire sauce
2 tablespoons prepared yellow mustard
Fry bacon in skillet until crisp. Remove from grease. Saute onion in grease until translucent. In a baking dish, combine the bacon, bacon grease, onion, pork and beans, brown sugar, Worcestershire sauce and yellow mustard. Bake in 375-degree oven for 30 minutes.
Bread and butter pickled relish
Note: soak whole, unpeeled cucumbers in water for about three - four hours. According to Kathy, this makes grinding the cucumbers easier.
4 quarts ground cucumbers, unpeeled (scrape out seeds if large)
2 red sweet bell peppers, ground, with seeds removed
2 green sweet bell peppers, ground, with seeds removed
1 teaspoon ground mustard
1 teaspoon turmeric
4 teaspoons canning salt
2 teaspoons celery seed
3 cups white granulated sugar
3 cups cider vinegar
1 cup water
Combine all ingredients in a large cooking pot. Bring to a rolling boil and boil for 15 minutes. Pack into hot sterilized jars and seal with hot lids. Turn lid until tight and, when cool, tighten all the way. Makes about 10 pints.
Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at firstname.lastname@example.org". I’d love to hear from you. Visit cellascookbook.com for more recipes and newsletters.