I spent Labor Day weekend cooking, canning, freezing and pickling. In other words, I took the holiday literally.
To use my grandmother’s phrase, I cooked up a storm!
I found some different recipes from my mom’s collection that I tried and wanted to share. I don’t remember her ever making these but she was, as I am, a recipe collector. I’m pretty sure if I live to be 100 and cooked every single day, I would never be able to make all the recipes I have filed away.
The first recipe I tried called for shredded yellow squash. This is a good way to use up the squash my neighbor keeps leaving at my door (don’t you love veggie sharing neighbors?) It tastes like a spice cake to me and between family and coworkers, it only lasted a day.
Summer Squash Bread
3 eggs, beaten
2 c. granulated sugar
1 c. vegetable oil
2 tsp. vanilla extract
3 c. all-purpose flour
3 tsp. baking powder
2 tsp. cinnamon
2 tsp. ground nutmeg
2 c. shredded yellow squash
Preheat oven to 325. Grease 9 x 13 pan.
In a large bowl, beat eggs until fluffy. Add sugar, oil and vanilla and mix. Gradually add flour, baking powder, cinnamon and nutmeg. Fold in squash. Bake for 40-45 minutes.
My okra is just now producing and in addition to pickling some for my daughter-in-law,
I also tried this yummy recipe from mom’s collection. It’s a winner!
Fried Okra Salad
1 large bag frozen breaded okra (I breaded fresh okra from the garden)
6 slices bacon
1 onion, chopped
1 green bell pepper, chopped
1 tomato, chopped
1/4 c. sugar
1/4 c. oil
1/8 c. vinegar
The night before serving, mix onion, bell pepper, tomato, sugar, vinegar and oil together and chill in refrigerator. Before serving time, fry okra and let cool. Fry bacon and crumble. At serving time, toss all ingredients together. If you don’t have or okra, we’ve also discovered this is great on brown beans.
Every year I have an abundance of jalapenos and a different way to use them is to make jelly. This is a favorite at work and family get-togethers as we put it over cream cheese and eat with assorted crackers.
Hot Pepper Jelly
1-1/2 c. white vinegar
1 medium sweet red pepper, cut in wedges
2/3 c. chopped habanero peppers (I used jalapeno peppers)*
6 cups sugar, divided
2 pouches (3 oz. each) liquid fruit pectin
1 tsp red food coloring, optional
Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour in saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture and return to pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
Remove from heat; skim off foam. Pour hot liquid into hot jars, leaving 1/2-inch headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Makes 5 half-pints.
*Be sure and use gloves when cutting or seeding hot peppers!
Home Canned Rotel
1 gallon tomatoes, peeled and quartered
1 large onion, finely chopped
3 bell peppers, finely chopped
1/2 c. white vinegar
2 Tbs. canning salt
Jalapeno peppers, finely chopped (for hot use 10, medium 7, and mild 4)
Put all ingredients in a large enamel pot. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized pint or half-pint jars. Seal and process in boiling water bath for 15 minutes. Makes 7-8 pints or 15-17 half pints.