Chow Chow #1

Chow Chow

Recently on the Green Tomato Relish recipe, someone commented that her family calls it chow chow, and I knew that I had additional recipes, including several for chow chow. This dish is most commonly associated with the Southern United States, Pennsylvania and some parts of Eastern Canada. While there isn’t much definitive evidence of its origins, the Indian word for chayote squash is chow chow and chayote is often used in chow chow and chutney recipes. It could also be of a Chinese or French origin, with speculation leaning toward Chinese railroad workers and French Acadians having brought their recipes to America. Regardless of the origin, chow chow, green tomato relish, chutney, relish, etc., is used as a side dish or dressing on foods as diverse as fish cakes to hot dogs.

Again this recipe calls for mangoes, but we now know that these are probably peppers.

Chow Chow

1 basket tomatoes (green)

1/2 peck onions (6 lbs)

2 bunches celery

1 doz mangoes (probably peppers)


2 cups sugar

Salt to taste

Small head of cabbage

2 handfulls salt

1 tsp celery seed

1 T mustard seed

2 tsp tumeric

1 qt vinegar

2 qts water

Small head cauliflower

Cook for at least 10 minutes or until desired softness

Grape Juice (Doris Sallada)

Grape Juice

I never really thought about how grape juice is made, except to assume it is cooked, strained, and processed. This recipe shows us how very simple it really is. I have not tried it…yet. It would be easy to make this with organic grapes if that is a concern to you, and even with sugar substitute for a lighter version.

Grape Juice (Doris Sallada)

1 c grapes in quart jar

Dissolve 1/3 c sugar in warm water. Add to grapes & fill jar with cold water. Seal jars. Cook in canner for 15 min. Cool.

Zucchini Pie

Zucchini Pie

Zucchini Pie Back

Have we gotten away from things like vegetable pies for a reason? My cousin recently showed me the tomato pie his wife makes with fresh grown tomatoes, and then I saw this recipe for zucchini pie. Both are lovely and different ways to prepare a side dish, or even for a light luncheon. I wonder why we don’t really hear about dishes like this anymore.

Zucchini Pie

Cook & stir 4 cups sliced zucchini and 1 cup chopped onion in 1/4 – 1/2 cup margarine for 10 minutes. Stir in 1/2 cup chopped fresh parsley or 2 T parsley flakes, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp basil & 1/4 tsp oregano. Combine 2 eggs & 8 oz mozzarella cheese. Stir in zucchini mixture.

Separate 8 oz can crescent rolls. Place in engrossed 10″ pie pan. Press over bottom & up sides. Spread crust with 2 tsp prepared mustard. Pour in zucchini mixture.

Bake 375º for 18-20 minutes

Let stand 10 minutes before serving

BBQ Chicken

BBQ Chicken

BBQ Chicken Back

This particular recipe card was wrapped in saran wrap, which leads me to believe it was a good one used over and over. The recipe is actually for a barbecue sauce for chicken that has been broiled or fried, and it sounds yummy. I usually make barbecued chicken on the grill, painting the sauce directly onto the chicken as it cooks. This appears to be a sauce that you add to the chicken once it has been cooked, then simmered in the sauce. The flavors are probably nicely combined and delicious.

BBQ’s – Chicken

Broil or fry chicken (dipped flour & brown)


Take 4 T oleo + 1 c chopped onions. Sauce until tender.


2 c ketchup

2 c water

4 Tbl vinegar

4 Tbl steak sauce

4 Tbl brown sugar

2 tsp dry mustard

Salt & pepper to taste

Mix well & timer with onions. Add water. Pour over chicken & bake 350º – 40 minutes or until chicken is soft



Pizza Back

We often make pizza at home, though I have used prepared dough for a while. I’ might just have to start using my own dough. The commercial ones never seem to stretch right or they are sticky, or thin, or some other reason I don’t really like them. What is your preferred method for making pizza? I’m not above a frozen one, either. :-) This pizza appears to be a cheese pizza and I’m not certain about the flavor. No oregano or other Italian seasonings are used, and I think I would change that, add some garlic, and probably pepperoni. That’s my choice, of course.


3/4 c warm water

1 pkg dry yeast

pinch sugar

Stir and set aside


2 1/2 cups flour

1 tsp sugar

1 tsp salt

2 T oil

1/2 cup warm water

Add yeast mixture, kneed until smooth, let stand 20 minutes warm place.

Pour oil in cookie sheet. Sprinkle with salt. Spread dough on cookie sheet. Let stand 15 minutes.

Drain 3 1 lb cans tomatoes

Cut large onion

8 oz mozzarella cheese

8 oz muenster cheese

375º – 20 min

BBQ Sauce

BBQ - Sauce

Have you ever made your own barbecue sauce? My mother used to make one called Black Knight sauce. It was deep, rich and spicy. I also remember one that included coffee in it. This recipe for barbecue sauce sounds lovely, smooth and flavorful. The inclusion of butter will give it a mellow taste, although how much butter should be based on your preference. Too much and it will become oily, so be careful.

BBQ Sauce

2 c ketchup

1 c onions


2 c water

Salt & pepper

4 T vinegar

4 T brown sugar

4 T Worcestershire sauce

2 T dry mustard

Boil together

Green Tomato Relish

Green Tomato Relish 2

Green Tomato Relish 2 Back

Should you have too many tomatoes in your yard, as we do right now, you could pick them early and make this relish. I’m always reminded of the days of backyard gardens and neighborhood gardens, which are not as common these days as they were even 20 years ago. People seem to have forgotten how to grow their own food since we have the convenience of impressive produce sections at the local market. Particularly where I live, the yards are not quite big enough to grow much, and the prevalence of swimming pools precludes a kitchen garden many times. Hopefully where you live, you are able to enjoy a thriving garden full of fresh produce!

For your information, a peck is 2 gallons. A quart is 4 cups. 8 quarts make up a peck.

Green Tomato Relish

1 peck green tomatoes

2 heads of cabbage

6 sweet peppers

1 quart onions

Cut tomatoes and cabbage. Add 2 fist full of salt. Add vegetables through food chopper or chop fine.

1 1/2 quart vinegar

2 oz mustard seed

2 oz celery seed

3 lb sugar

Boil 20 minutes