2 medium cucumbers, peeled and sliced (~1/4 inch thick)
1/4 cup Cider Vinegar
1/2 cup Sugar
1/2 cup Water
Miracle Whip (2 T.)
A few sliced Raw onion rings (optional)
Salt to taste.
Whisk together vinegar, sugar, and Miracle Whip first before adding water. Pour over cucumber and onion slices. Pour in coverd glass dish. Allow to chill in refrigerator several hours before serving. Serve in individual dishes since the juice will run. You may need to make more liquid depending on the amount of cucumbers you use. You can stir them to get them down in the juice too while they are chillin' :-)
Steve, any revisions or did I get it right?
Monday, February 21, 2011
Aunt Jeanne's German Potato Salad (Jim Westwood's sister)
8 lb. red potatoes - boil 'til not quite soft - peel.
2 lb. bacon - fatty - browned.
Put bacon onto potatoes, include grease.
1 - 2 cups sugar depending on your taste
1/4 cup white vinegar
1 cup water
2 T. flour to thicken (I assume you add this to the water and stir well.)
Salt & Pepper
3 bunches of green onions
Jeanne made this for a big family party at Patsy's house so that's why the recipe is so big. Maybe cut in half? Delicious potato salad!
I don't know if any further cooking is done after the liquid sauce is combined and the other ingredients are poured over it. Maybe check an internet recipe for that detail. I remember it served warm though.
2 lb. bacon - fatty - browned.
Put bacon onto potatoes, include grease.
1 - 2 cups sugar depending on your taste
1/4 cup white vinegar
1 cup water
2 T. flour to thicken (I assume you add this to the water and stir well.)
Salt & Pepper
3 bunches of green onions
Jeanne made this for a big family party at Patsy's house so that's why the recipe is so big. Maybe cut in half? Delicious potato salad!
I don't know if any further cooking is done after the liquid sauce is combined and the other ingredients are poured over it. Maybe check an internet recipe for that detail. I remember it served warm though.
Dottie's Rum Ball Cookies
1 cup Vanilla wafer crumbs
1 cup Pecans, finely chopped
1 cup Powdered Sugar
2 T. Cocoa
1/4 cup Rum (I'm may try Rum Extract but use less?)
1 and 1/2 T. Light Corn Syrup
Mix crumbs with sugar, pecans and cocoa. Stir in rum and corn syrup. Shape into 1-inch balls. Roll in powdered sugar, regular sugar, nuts or coconut. Store in tightly covered container. Allow to ripen a few days for flavors to mix. Makes about 2 dozen.
Jane: I haven't made these for years. I have a couple other Rum Ball recipes that use more crumbs so if this one is too sticky to roll, add more crumbs. I may try rum extract bc I use it in "Rum and Coke" drinks and it tastes almost the same as the real thing.
1 cup Pecans, finely chopped
1 cup Powdered Sugar
2 T. Cocoa
1/4 cup Rum (I'm may try Rum Extract but use less?)
1 and 1/2 T. Light Corn Syrup
Mix crumbs with sugar, pecans and cocoa. Stir in rum and corn syrup. Shape into 1-inch balls. Roll in powdered sugar, regular sugar, nuts or coconut. Store in tightly covered container. Allow to ripen a few days for flavors to mix. Makes about 2 dozen.
Jane: I haven't made these for years. I have a couple other Rum Ball recipes that use more crumbs so if this one is too sticky to roll, add more crumbs. I may try rum extract bc I use it in "Rum and Coke" drinks and it tastes almost the same as the real thing.
Indian Pudding
2/3 cup Yellow Corn Meal
4 1/2 cups Milk
1/4 cup Butter
1/2 cup Molasses
1 tsp Salt
1/4 cup Sugar
1 tsp. Cinnamon
Preheat oven to 325 degrees.
Scald 3 1/2 cups of the milk in top part of double boiler over direct heat.
Mix cornmeal with remaining 1 cup of cold milk. Add to scalding milk, stirring constantly. Place over boiling water and cook for 20 minutes, stirring frequently. Add butter, molasses, salt, sugar and cinnamon. Pour into greased baking dish (1 and a 1/2 quart). Bake for at least 1 and 1/2 hours. Serve warm with cream or vanilla ice cream.
Jane: I took this off an IndianHead cornmeal bag. Haven't tried it yet. Sounds like Mom's, only hers used a few more spices, like mace and cloves, I think. I seem to remember that was the first time she bought mace. I would use whole or 2 percent milk since whole was probably what was available back then when Mom made it. I don't have a double boiler so I'm just going to set a small pan in a bigger one with water in it.
4 1/2 cups Milk
1/4 cup Butter
1/2 cup Molasses
1 tsp Salt
1/4 cup Sugar
1 tsp. Cinnamon
Preheat oven to 325 degrees.
Scald 3 1/2 cups of the milk in top part of double boiler over direct heat.
Mix cornmeal with remaining 1 cup of cold milk. Add to scalding milk, stirring constantly. Place over boiling water and cook for 20 minutes, stirring frequently. Add butter, molasses, salt, sugar and cinnamon. Pour into greased baking dish (1 and a 1/2 quart). Bake for at least 1 and 1/2 hours. Serve warm with cream or vanilla ice cream.
Jane: I took this off an IndianHead cornmeal bag. Haven't tried it yet. Sounds like Mom's, only hers used a few more spices, like mace and cloves, I think. I seem to remember that was the first time she bought mace. I would use whole or 2 percent milk since whole was probably what was available back then when Mom made it. I don't have a double boiler so I'm just going to set a small pan in a bigger one with water in it.
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