The Rural Voice, 1979-11, Page 39Canning Hamburger
Ground beef, seasoned to taste. Pack
into mason jars. Bring mason lids to a boil
in water before putting on jars, then fasten
with ring. Place in cold -pack canner, or any
container deep enough to set jars in. Place
something in the bottom. Fill with water,
even with the jar tops. Time for 3 hours
after the water starts boiling.
Garlic Gravy with
Canned Hamburger
Three tablespoons lard, melted in pan,
when hot, stir in 6 tblsp. white flour and
brown, cut 1 small onion and add to the
flour mixture. Add 3 cups water and 1 cup
tomato juice. Cut 1 qt. hamburger in small
chunks and add to the gravy. Let cook till
its thick. If it gets too thick, add more
water. Add salt and garlic seasoning to
taste.
Cabbage Borscht
(Mennonite Soup)
2 lbs.soup bone
2 qts. water (cold)
2 carrots cut (optional)
1 medium head cabbage, chopped fine
2 medium potatoes, cubed
1 medium onion, minced
1 tsp. salt
'/z star aniseed (optional)
10 allspice (whole)
1 small bay leaf
11/2 tbsp. parsley (chopped)
Dash of pepper
1-11/2 cups tomatoes
1/2 cup heavy cream or evaporated milk
Boil together for at Least 1' hours the
soup bone and water. Add more water as it
boils away to make 2 quarts before adding
vegetables. Add vegetables, except
tomatoes, and seasonings and cook until
vegetables are done. Then add the
tomatoes. Bring just to the boil. Just before
serving add the cream.
(from the Mennonite Treasury of Recipes)
Baked Pork Chops Dish
Put a layer of thinly sliced potatoes in a
baking dish, cover with shredded onions,
salt and pepper. Lay over this as many pork
chops as needed. Season well on both
sides. Add enough milk to moisten and
bake until all food is done. 400 degree
oven.
Salad Dressing Cabbage Salad
1 egg
'/: cup white sugar
1 tbsp. cornstarch
1/2 tsp. salt
1 tsp. dry mustard
1/2 cup vinegar
'/z cup water
Beat the egg, add all the dry ingredients
and mix well, then slowly add vinegar and
water. Cook over medium heat, until thick,
stirring constantly. Remove from heat and
add 1 tb sp. butter.
Store in frig. Use for cole slaw, tossed
salad or potato salad by combining salad
dressing with same amount of cream. Salt
to taste.
Mrs. Salema Baer
Potato Pie
Line dish with pie dough. Put in '/: or '
cup of old ham cut in fine pieces. And fill
with sliced potatoes. Add salt and pepper,
butter, size of walnut. Add water as
desired. Cover with dough and bake 1
hour. Serve hot with milk or water. Oysters
may also be used instead of ham.
Hamburger Deluxe
1 lb. hamburger (seasoned)
1 cup uncooked macaroni
1 can peas (drained)
3 cups toasted bread.
Cook macaroni until nearly soft. Add
peas and toasted bread Fry meat until halt
done, add to macaroni, peas and bread.
Put in casserole, cover liberally, with
cheese. Bake in moderate oven until well
done. (3500).
medium head cabbage, shredded
1 onion (optional)
1 green pepper (optional)
'/2 cup sugar
Heat:
3/8 cup oil
'/: tsp. prepared mustard
'/: tsp. celery seed
1/2 cup vinegar
1/2 tsp. salt
dash of pepper
Pour heated syrup over cabbage mixture.
Let stand 4 hours before using. This can be
made in quantity. When stored in the
refrigerator it will keep well for quite a few
days.
Mrs. Richard Kufske
Cranberry Sauce
1 Ib. cranberries
8 apples
4 oranges
Juice of 1 lemon
Grind all together, add 8 cups sugar.
Pumpkin Cookies
Cream
11/2 cup white sugar
% cup shortening
1 egg
11/2 cup pumpkin
Sift
3' cup flour
11/2 tsp. baking
P/2 tsp. soda
1 tsp. salt
1 tsp. nutmeg
11/2 tsp. cinnamon
' tsp. ginger
' tsp. cloves
Mix with above then
Drop by teaspoons. Bake
degrees.
(From Favourite Amish
powder
add 1 cup nuts.
15 minutes at 400
Family Recipes)
Compare your food Costs with other countries
Canada
Germany
Australia
England
France
Italy
Sweden
Japan
U.S.A.
EGGS SIRLOIN CHUCK BUTIEER
82c $2.55 $1.52 $1.19
$1.34 $6.35 $4.04 $2.21
$1.12 $2.96 $1.27 $1.00
$1.37 $4.42 $1.99 $1.38
$1.52 $4.07 $2.28 $2.04
$1.26 $4.39 54.12 52.07
$1.71 $6.33 $3.94 $1.56
$1.30 $18.68 $10.75 $3.23
98c $2.89 $1.82 $1.81
(Information Source . . . .U.S.D.A. Publication U.S.Svalue Jan
3'79 Capital Cities)
BREAD
58c
72c
68c
.70c
51.39
.56c
51.45
$1.04
88c
THE RURAL VOICE/NOVEMBER 1979 PG. 37