Here are some recipes you will enjoy this fall and all through the year. They have been passed down through the family for years.
8 cups applesauce
5 ½ cups sugar
¼ cup vinegar
½ cup cinnamon candies
1 teaspoon oil of cinnamon
½ teaspoon ground cinnamon
- cook, uncovered and stir often on high setting until desired thickness. Let cook for several hours.
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking power
Fruit – cherries, apples, peaches, blueberries, etc. Leave juice in can. Do not drain.
- mix ingredients all together in baking dish. Spread fruit on top. Bake 45 minutes @ 350 degrees. Add cool whip or whip cream to top of cobbler.
¼ cup butter
¼ cup all-purpose flour
1 ¾ cup milk
3 eggs, beaten
3 cups cream-style corn
Set oven to 350 degrees. In saucepan heat butter; add flour and cook three minutes. Add milk, salt, sugar and cook, stirring until thick (about 7-10 minutes). Add eggs and corn. Put in greased 8” square pan and bake 45-50 minutes or until firm in middle and golden on top.
Here’s something my grandmother made that was passed down to her through many generations. When I was growing up my mother made it and today I make it. Delicious!
1 package of pork liver (can use beef)
1 package of pork spareribs
1 bag of “Old time” corn meal (stone ground, self-rising).
- Boil liver and spareribs in separate kettles. Boil until tender. Lay on plates to cools. Crumble liver into tiny pieces. You don’t need the spareribs, just the juice. You can eat the spareribs for your supper. Pour 4 cups liver water in large kettle. Add 4 cups sparerib water, add chopped liver. Add 3 cups or more of corn meal. Usually 3 cups is enough.
Stir until boiling. The mixture will get very thick; so thick you can’t stir anymore. Cool. Spoon out and put on wax paper and pat flat to make patties. Store in refrigerator or freezer. Back in yonder days, one would have some scrapple with their eggs in the morning.