Add a little touch of something extra to your meals with homemade relishes. There is something very satisfying in putting a dish of relish on your table that you made yourself. Relishes are also perfect in gift baskets, as hostess gifts, etc. These old fashion recipes for Hot Relish and Carrot & Sweet Onion Relish are easy to make and offer two very different options.HOT RELISHAnother old Southern Indiana recipe.12 hot peppers12 green tomatoes12 cups red and/or green bell peppers12 onions3 cups sugar3 tsp salt2 cups cider vinegarGrind vegetables. (In today's modern kitchen this can be done with a food processor.) Place in a large colander and run water over the mixture for 5 minutes.Bring the sugar, vinegar, and salt to a boil in a saucepan. Place the vegetable mixture in a large saucepan or a stockpot. Pour the boiling sugar mixture over the vegetable mixture. Cook over medium heat until very hot but not to a hard boil, stirring occasionally. Place in pint jars, attach canning lids and seals tightly. Be sure jars seal (they should make a popping sounds and/or the center of the lid will indent slightly.)Makes 6 pints. CARROT AND SWEET ONION RELISH2 sweet onions, chopped2 carrots, chopped1 tsp fresh rosemary, chopped1 bay leaf1/3 cup cider vinegar1/3 cup waterIn a medium-size bowl with a lid, combine all the ingredients and stir well. Place cover on the bowl. Refrigerate the relish at least overnight. Before serving, remove the bay leaf and drain the liquid.This is a good relish to serve with poultry, fish, and pork. Enjoy!
By Free Vegetable Recipes
For a good old fashion hearty meal make this Baked Swiss Chicken dinner. This dish makes its own gravy so serve with plain old fashion mashed potatoes, and Carrots Ala Ritz. Ella's Yeast Bread would be perfect with this meal. For dessert, better go with something light. Or, you may be so full you will just want to skip dessert altogether!BAKED SWISS CHICKENThis is a recipe from my childhood.1 frying chicken, cut-up8 oz pkg Swiss cheese1 can Cream of Chicken SoupSalt, to tastePepper, to tasteFlour for coating chickenPreheat oven to 350 degrees.Season chicken pieces with salt and pepper. Roll the chicken in flour and lightly brown in a large heavy skillet with melted shortening. Remove chicken from skillet and place in an ungreased baking dish. Add the soup to the chicken drippings in the skillet. Stir until smooth and pour around the chicken pieces. Put Swiss cheese slices over the chicken pieces. Bake 45 to 50 minutes at 350 degrees. CARROTS A LA RITZThis recipe is from an old PTA cookbook.2 lbs carrots3/4 to 1 stick butter, melted1/2 lb Velveeta cheese, melted1 tube Ritz crackers, crushedClean carrots, peel and slice. In a saucepan, cover the carrots with water, add salt to your taste, and boil carrots until soft; drain. Mix the butter and Velveeta cheese into the carrots. Pour into a very lightly greased baking dish. Top with the crushed crackers. Bake at 300 degrees until brown. ELLA'S YEAST BREAD5 1/2 cups all-purpose flour3 eggs1/2 cup sugar2 pkg yeast1/3 cup lukewarm water1 stick butterDissolve yeast in the water. Mix sugar, eggs, and butter together. Add yeast to the sugar mixture and stir to mix. Add the mixture to the flour. Mix in water as needed; let rise. Knead down and put in pans and let rise again. Bake in a 375 degree oven until browned. Enjoy!
By Free Vegetable Recipes
Who doesn't love some fried vegetables from time to time? I know it isn't "politically correct", so to speak, to eat fried foods today. But we just can't resist fried onion rings, fried zucchini, fried mushrooms, fried cauliflower, even fried pickles that turn up on menus today. And how about fried fish or chicken nuggets. Following is a recipe I have had for years. It is for a batter, and we know that is the secret to these tasty tidbits, for making these fried foods irresistible. I found this recipe in an old newspaper advertisement for "ARGO" cornstarch many years ago.
ARGO CORNSTARCH LIGHT BATTER FOR FRYING MEAT AND VEGETABLES
This old newspaper advertisement says to "Let the natural flavor of your fried vegetables come through with the light touch of Argo and Kingsford's. And try these easy and delicious recipes. You'll agree that for light and crispy fried vegetables or chicken, it really is the batter that matters."LIGHT BATTER3/4 cup Argo or Kingford's Corn Starch
1/4 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup water
1 egg, slightly beaten
In bowl, stir together first 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt (about) corn oil into large skillet to depth of 1/2", filling no more than 1/3 full. Heat over medium heat to 375 degrees. Dip 4 cups cutup vegetables, such as zucchini, carrots, onion, and mushrooms, or 1 lb boneless, skinless chicken breasts, cut into 1" cubes, a few at a time, into batter. (Stir batter occasionally.) Carefully add vegetables or chicken to hot oil, a few pieces at a time. Fry 2 to 3 minutes, turning once, until golden brown and crisp. Drain on paper towels. Serves 4 to 6.HERB BATTER: Follow basic recipe. Add 1 tsp dried basil leaves and 1 clove garlic, minced. BEER BATTER: Follow basic recipe. Omit water. Add 1/3 cup cold beer.
Enjoy!
By Free Vegetable Recipes
Chinese-style meals are not only tasty, they are usually quick, easy, inexpensive and healthy. In my vintage recipe collection I have two great recipes to share.
Chicken and Vegetables Chinese is definitely a recipe that has the above mentioned attributes. It is easy to make, doesn't take much time, the ingredients aren't expensive, and it makes six servings of only 200 calories each. That's a pretty good deal!
CHICKEN AND VEGETABLES CHINESE
1 lb boneless, skinned chicken breast cut into 1 1/2" pieces2 cans chicken broth or 4 to 5 chicken bouillon cubes dissolved in 3 cups boiling water1/2 cup raw rice2 tbsp soy sauce1/4 tsp ground ginger2 cups sliced carrots1 cup sliced green onions1 small can chinese vegetables, drained1/2 cup cooking sherry1 clove minced garlic1/4 tsp sage1/2 cup sliced celery1/2 cup sliced green pepper (bell pepper)6-oz pkg frozen pea pods or peasBrown chicken in a large Pam sprayed pan. Add broth, rice, sherry, soy sauce, garlic and ginger. Simmer, covered, 15 minutes. Add remaining ingredients and simmer until tender. Makes 6 servings of about 200 calories each.
Sweet and Sour Pork slow cooks for one hour but otherwise is a quick recipe. Again, it is not expensive, it is easy and again, it is a healthy meal.
SWEET AND SOUR PORK
1 lb pork tenderloin, cut into stripsoil for browning1/3 cup water1 1/2 tbsp cornstarch1/3 cup brown sugar1/3 cup vinegar3/4 cup pineapple juice2 tsp soy sauce1 cup sliced mushrooms2 cups pineapple chunks1 green pepper, cut in strips
Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.
Enjoy!Brown pork in oil. Add water and cook slowly for 1 hour. Add cornstarch, brown sugar, vinegar, pineapple juice, and soy sauce; mix well. Simmer 15 minutes. Add remaining ingredients and simmer 5 minutes. Serve over rice.
By Free Vegetable Recipes
Pago Pago pasta salad is a shrimp-pasta salad that is perfect for lunch or a light dinner. Add this old-fashion recipe for cloverleaf potato rolls for a delightful touch.
PAGO-PAGO PASTA SALAD
1 can (20-oz) pineapple chunks in own juice, drained (reserve juice)1 can (10 1/2-oz) manadrin oranges in light syrup, drained (reserve juice)8 oz cooked macaroni1/2 lb medium shrimp, shelled, deveined and cooked1 medium red or green bell pepper, julienned1/2 cup sliced green onionsDressing:1/3 cup salad oil3 tbsp fresh lime juice2 tsp balsamic or red wine vinegar1 1/2 tsps grated fresh ginger3/4 tsp salt1/8 tsp ground red pepper1/8 tsp freshly ground black pepperIn a large mixing bowl, combine pineapple chunks, oranges,macaroni, shrimp, bell pepper, and green onions. To make dressing:In a jar with a tight fitting lid, combine oil, 2 tablespoons of the reserved pineapple juice, 1/4 cup reserved orange syrup, lime juice, vinegar, ginger, salt and peppers. Cover and shake. Pour dressing on the pasta mixture while the pasta is still warm. Serve at room temperature.Makes 8 servings of about 265 calories each.
CLOVERLEAF POTATO ROLLS
1 cup sugar1 cup margarine1 cup mashed potatoes2 eggs11 cups flour1 cup powdered milk2 tbsp salt3 cups warm water4 pkgs dry yeast, softened in 1/2 cup warm waterPreheat oven 375 degrees.Mix together sugar, margarine, mashed potatoes, and eggs. In a seperate bowl, combine flour, milk and salt. Mix both mixtures together as though making a pie crust. Add water and softened yeast. Mix thoroughly and knead for 5 minutes. Cover and let rise in a warm place until doubled in bulk. Work down and form into cloverleaf rolls. Let rise again until doubled and then bake at 375 degrees until golden brown, approximately 15 to 20 minutes. When you shape dough into cloverleaf rolls, put them in muffin pans to bake.
Easy!
By Free Vegetable Recipes
For a tasty old-fashioned meal of comfort foods, give these recipes a try. Barbecue beef short rib bake is always a hit with meat lovers, especially those with a taste for barbecue. And while the ribs are baking, you have a chance to make this old-fashion potato salad. This potato salad is different since it uses Marzetti's slaw dressing. And the Chewy Nut Squares are delicious with their chewy character accented with nuts and coconut.
BARBECUE SHORT RIB BAKE
4 to 5 lbs beef short ribs, cut in serving size pieces
Salt and Pepper
1 medium onion, chopped
1/2 cup diced celery
3 tbsp salad oil
3/4 cup ketchup
1/2 cup water
1/4 cup brown sugar
1 1/2 tbsp Worcestershire sauce
2 tsp seasoned salt
1 tsp prepared mustardArrange ribs in a 9x13x2-inch baking pan. Sprinkle with salt and pepper. Bake at 425 degrees for 40 minutes. Meanwhile, cook onion and celery in oil in a small saucepan until they are tender. Add remaining ingredients; mix well. Simmer gently about 20 minutes, stirring occasionally. Remove ribs from oven; drain excess fat. Baste ribs with about half the sauce. Lower oven temperature to 350 degrees; bake ribs 1 hour longer until fork tender. Baste occasionally with remaining sauce. Makes 6 to 8 servings.
OLD-FASHIONED POTATO SALAD
This recipe is from an old newspaper clipping advertising Marzetti dressings.4 cups cooked, diced, cooled potatoes2 hard-cooked eggs, diced1/2 cup chopped celery1/4 cup chopped onion1/4 cup chopped sweet pickles2 tbsp chopped pimento, optional1/2 cup Marzetti slaw dressing1 tbsp pickle juiceSalt and Pepper to tasteIn a large bowl, combine all ingredients. Mix well. Chill to blend flavors. Garnish with additional hard-cooked egg slices and tomato wedges, if desired. Keep any leftovers in the refrigerator.
CHEWY NUT SQUARES
This is a recipe from an old KARO syrup advertisement.1 1/4 cups unsifted flour
1 cup firmly packed brown sugar
1/2 cup margarine
2 eggs, slightly beaten
1/2 cup KARO dark corn syrup
1 tsp vanilla
1/4 tsp salt
1 cup chopped pecans
1/2 cup flaked coconutMix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8" square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.
Enjoy!
By Free Vegetable Recipes
Looking for a different idea for a luncheon salad or a salad to take to a pitch-in at work or church? Give this old-fashion Molded Egg Salad a try. Served on a bed of lettuce leaves with or without red ripe tomato slices, it is a colorful and tasty choice. Serve with some whole-grain crackers or breads for a different meal. This Vinegar Vegetable Salad is also good for pitch-ins as well as your own family dining table. This salad features one of our favorite vegetables, green beans.
MOLDED EGG SALAD
8 hard-boiled eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing or mayonnaise
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens
paprika
Combine eggs, celery, dressing, Worcestershire sauce, lemon juice, onion, salt and pepper; mix together well. If mixture is too dry, add a little more salad dressing. Chill. When ready to serve, place tomato slices on a bed of salad greens. Using a small ice cream scoop, place a scoop of the egg mixture in the center of each tomato slice. Sprinkle with paprika. Garnish with celery curls, if desired. Serves 6.
VINEGAR VEGETABLE SALAD
2 tomatoes, cubed
1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar (or Splenda for diabetics)
Combine vinegar, water, and sugar in a small saucepan. Bring the mixture to a boil; remove from the heat and allow to cool. Toss tomatoes, cucumber, onion, and green beans together. Pour the cooled liquid over the vegetables. Cover and marinate in the refrigerator for several hours or overnight.
Enjoy!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. Find more of her vintage recipes at grandmasvintagerecipes.blogspot.com
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By Free Vegetable Recipes
If you are looking for an economical meal to feed your family that is also quick, easy, and sure to please, give these recipes a try. The main part of the meal is a great dish made with inexpensive ground beef and rice. Onion, bell pepper, tomatoes, etc combine with the beef and rice for a tasty treat . Add saucy carrots for added flavor and color. Finish off your meal with a very simple but good old-fashion sugar cream pie. This recipe calls for nutmeg to be sprinkled over the top. If you aren't a fan of nutmeg, use cinnamon. Or you could use a small amount of vanilla or another flavored extract. It is easy to make this pie in your family's signature flavor.
BEEF AND RICE HOT DISH
1 lb hamburger meat1 med onion, chopped1/2 cup chopped green pepper1/2 tsp saltpinch pepper1 1/2 cups uncooked instant rice1 can (14 1/2 oz)stewed tomatoes1 can (8 oz) tomato sauce1 1/2 cups hot water1 tsp prepared mustard
In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.
SAUCY CARROTS
5 large carrots1 tbsp butter1/4 cup honey1 tbsp brown sugar1 tsp lemon juiceScrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.OLD FASHIONED SUGAR CREAM PIE1 cup sugar1/2 cup flour (or cornstarch and cold water)1 1/4 cups hot waterdash saltnutmeg1 unbaked pie shellPreheat oven to 350 degrees.Mix sugar and flour together. Add hot water and salt. Mix together and pour into pie shell. Dot with butter and sprinkle nutmeg over the top. Bake at 350 degrees until done.Enjoy!
By Free Vegetable Recipes
For a family meal straight from your grandmother's recipe box, make your family a meal featuring chicken continental, saucy carrots and a lettuce salad tossed with your own homemade tomato soup French dressing. Chicken continental is a chicken and rice dish so you have your meat and grain in one dish. Add saucy carrots as your vegetable and toss a mixture of salad greens with your homemade dressing and you have a good, old-fashion meal to feed your family. This menu is perfect for a sit-down family dinner. If you follow this blog, you know I am a proponent of sit-down family meals. I believe it is a lost art in today's generation and one we as a society will eventually pay for. Whether you are a large family with five or six children or a single parent with one child, it is so important to take the time to sit down together at dinner and discuss the days events. It is amazing how much you can learn about your child's life. This is also the perfect opportunity for you to impart your ideas and morals to your child. So take the time. It is important!
CHICKEN CONTINENTAL
3 to 4 lb frying chicken cut-up1/3 cup seasoned flour (season with poultry seasonings to suit your taste)1/4 cup butter1 can (10 1/2 oz)condensed cream of chicken soup2 1/2 tbsp grated onion1 tsp saltdash of pepper1 tbsp chopped parsley1/2 tsp celery flakes1/8 tsp thyme1 1/3 cups water1 1/2 cups Minute RicePreheat oven to 350 degrees.Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.
SAUCY CARROTS
5 large carrots1 tbsp butter1/4 cup honey1 tbsp brown sugar1 tsp lemon juiceScrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.
TOMATO SOUP FRENCH DRESSING
1 cup tomato soup1/2 cup sugar3/4 cup vinegar1 tsp salt1/2 tsp pepper1/2 tsp paprika2 tsp prepared mustard1 tbsp Worcestershire sauceMix ingredients in a bowl and slowly add 1 1/1 cup oil. Place in a container with 6 cloves garlic. Will keep for weeks in the refrigerator.
Enjoy!
By Free Vegetable Recipes
