Well, hello there! I got behind on posting, procrastinated, and all of a sudden it’s November! What the heck happened??
Here’s a recipe for a mushroom sauce that might be nice with a steak or chicken dish. Continue reading
Chow Chow #1
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. Continue reading
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Grape Juice (Doris Sallada)
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.
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Zucchini Pie
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. Continue reading
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BBQ Chicken
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. Continue reading
Gram's Recipe Box 