New-Way Buns

Here is the bread recipe for this week.

New-Way Buns
Mrs. Esther K. Crawford

1/2 cup warm water
2package yeast
1/3 cup luke warm milk
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup soft shortening
4 1/2 to 5 cup flour
1 pound ground beef
1 medium onion, finely chopped
1 cup cabbage, finely chopped
1 teaspoon salt
1/4 teaspoon pepper

Mix warm water and dry yeast. Stir in lukewarm milk, sugar, eggs,and shortening
.Mix well and add flour. Mix with spoon until smooth and flour is used. Put onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and let rise in warm place until double. Punch down. Let rise again until almost double. Roll out dough and cut in 3-inch squares.
Cook ground beef, onion, cabbage, salt and pepper together until done. Place 1 Tablespoon of meat mixture on each square of dough. Fold ends up and pinch together. Place folded ends down on greased baking sheet. Bake 12 to 15 minutes ( until lightly browned) at 375 degrees.

Mississippi Peanut Brittle

Happy Halloween!
Here is a candy recipe for the holiday.

Mississippi Peanut Brittle
Mrs. John O. Fife

1 cup sugar
1/2 cup water
1/2 cup corn syrup
1 cup raw peanuts
1 Tablespoon butter
1 teaspoon soda

Cook sugar, water and syrup to about hard ball consistency on candy thermometer or firm ball in cold water. Add raw peanuts and cook until liquid is light brown. Cream butter and soda together and have ready. Add this at very last. Have a cookie sheet greased. Pour candy on thinly. Cool and break into pieces.

HAPPY HALLOWEN

HAPPY HALLOWEEN!

Sweet Onion Relish

Well one more week of these canning recipes then we will go to other recipes, unless I can find more canning recipes .

Sweet Onion Relish

12 large onions, finely chopped
1 Tablespoon salt
2 green cooking apples, finely chopped
2 red bell peppers, finely chopped
1 cup cider vinegar
1 cup sugar
1 teaspoon white pepper

  Combine onions and salt in large glass bowl . Cover and let stand overnight. Drain well.

Prepare home canning jars and lids according to manufacturing instructions.
Combine vinegar, sugar and white pepper in a saucepan. Bring to a boil, reduce heat. Add chopped onions, red peppers and apples. Simmer about 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch head space. Adjust caps.
 Process 15 minutes in boiling water bath canner. Makes about 3 pint jars.

Combination Vegetable Salad

This would be good to serve at those upcoming holidays, or just use the dressing recipe for that salad.

Combination Vegetable Salad
Mrs. Bingo Turner

1 large head lettuce, broken into bite size pies
1 cucumber, diced
3 tomatoes, cut in wedges
1 green pepper, sliced crosswise

Combine and cover with plastic wrap.

THOUSAND ISLAND DRESSING

1 cup mayonnaise
2 hard cooked eggs, finely sieved
1/4 cup chili sauce or catsup
1 Tablespoon onion, grated
2 Tablespoon green pepper, grated

Combine ingredients. makes 1 1/2 cups dressing. Add dressing to salad when ready to serve.

Chili Balls

this is a good recipe for this time of year.......

Chili Balls
Mrs. Sylvia Williams

1 pound ground beef
1 egg, beaten lightly
1 onion, chopped
1 heaping teaspoon chili powder
1/2 cup milk
1/2 cup rice, uncooked
1 can tomatoes or tomato puree

Mix all ingredients and form into balls. Brown in fat, then add tomatoes or tomato puree, chili powder , salt and pepper. cook slowly about 1 hour.....

this would be good over spaghetti.

Chocolate Icing

Here is a recipe just for frosting for the sheet cake that was posted yesterday

Chocolate icing
Mrs. Virginia B. Skinner

1/4 pound margarine
6 Tablespoon milk
4 Tablespoon cocoa
1 pound box confectioners sugar
1 teaspoon vanilla
1 cup nutmeats

Start making icing about 5 minutes before sheet cake is done. Combine margarine ,milk, and cocoa and bring to a rapid boil. Remove from heat and add sugar, vanilla and nutmeats. Beat well and spread on cake when taken from oven.