LINDBERGH RELISH 1957
Make and share this Lindbergh Relish 1957 recipe from Food.com.
Provided by andypandy
Categories Onions
Time 1h3m
Yield 6 quarts, 40 serving(s)
Number Of Ingredients 10
Steps:
- Grind or shred all the vegetables, to the texture you would like.
- Place in a large bowl, add the pickling salt, mix well, cover and let sit two hours.
- Drain off liquids, and squeeze out well.
- Add all remaining spices , sugar, and vinegar and mix well.
- Place into jars, and refrigerate, or seal.
Nutrition Facts : Calories 156.3, Fat 0.2, Sodium 1433.9, Carbohydrate 38.6, Fiber 2.3, Sugar 34.4, Protein 1.4
BUTTER CAKE 1957
Make and share this Butter Cake 1957 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 42m
Yield 2 round 8inch pans
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease and line two 8 inch cake pans.
- Beat butter and oil, combining well.
- Add sugar and vanilla.
- Beat until fluffy.
- Add egg yolks two at a time, beating after each addition well.
- Add dry ingredients and cream alternating, and ending with flour.
- Bake in preheated oven 350 degrees, for 30 minutes, until tester comes aways clean.
Nutrition Facts : Calories 2353.4, Fat 106.7, SaturatedFat 35.4, Cholesterol 735.1, Sodium 1949.6, Carbohydrate 319.9, Fiber 3.5, Sugar 151.8, Protein 28.8
THE BEST RELISH I'VE EVER HAD
This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 11h10m
Yield 128
Number Of Ingredients 11
Steps:
- Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
- Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g
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