HOT PEPPER RELISH

12 hot peppers

12 green tomatoes
3 cups sugar
3 tsp salt
12 cups bell peppers
12 yellow onions
2 cups cider vinegar

Grind the hot peppers, green tomatoes,bell peppers, and onions. Place mixture in a colander and run hot water over vegetables for about 5 minutes; drain well. Place in a large saucepan.

In another saucepan, bring the sugar, salt, and vinegar to a boil. Pour the sugar mixture over the vegetable mixture and cook over medium heat until very hot, stirring occasionally. Do not allow to come to a roiling boil. Place in clean, hot pint jars and seal with hot bands and lids. Be sure jars seal.

Yield: 6 pints

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BROCCOLI-POTATO SOUP

This recipe is from an old church cookbook.

1 box frozen chopped broccoli
1 medium potato, diced
1 1/2 tsp cornstarch
1 cup milk
1 tbsp butter
1/4 tsp salt
1/8 tsp pepper

Cook the broccoli and potato in enough water to cover, until tender. In a large saucepan, combine the cornstarch and milk until smooth. Add the butter, salt, and pepper; cook, stirring constantly, until thick and smooth. Add the broccoli and potatoes and about 1 more cup of milk. (Add milk until soup is of the desired consistency.) Cook gently until additional milk is heated through.

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JEAN'S BROCCOLI SALAD

This recipe is from an old Hoosier cookbook.

1 bunch fresh broccoli, washed, drained, and chopped
1 cup black olives, sliced
1/2 cup green onions, chopped
1/2 cup green bell peppers, chopped
3/4 cup mayonnaise
4 hard boiled eggs, chopped

In a large bowl, combine broccoli, olives, green onions and bell peppers. Add the mayonnaise and mix to blend. Add the chopped eggs and fold into the salad mixture. Refrigerate until serving time.

As you can see this cookbook has had lots of use!

I lost the front cover years ago.

SAUSAGE MUFFINS

 2 cups Bisquick

1/2 cup oil

2/3 cup buttermilk

1 egg

1 cup grated cheese

1 lb hot sausage, cooked and drained

Mix all ingredients together and pour into lightly greased muffin pans. Bake at 350-degrees for 17 to 22 minutes or until browned.

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SOUTHERN AMBROSIA APPLE PIE

 This recipe was clipped from an old rural electric co-op magazine.

Those first two ingredients are rather hard to read. They are both 1/2 cup.

CONGEALED SALAD

 2 (3-oz) boxes lime jello

1 (16-oz) carton small curd cottage cheese, low fat, if desired

1 (8-oz) can crushed pineapple, drained

2 cups boiling water

2 cups lime sherbet (1 pint)

1 to 2 cups chopped pecans

Dissolve jello in boiling water. Add sherbet and mix until totally melted. add pineapple and cottage cheese. Mix well and refrigerate. Stir occasionally to keep it mixed. Add pecans shortly before it is totally congealed and mix well to incorporate pecans throughout.

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DEB'S MUD CAKE

 This recipe is a clipping from an old Indiana rural electric magazine.

CHOCOLATE SURPRISE COOKIES

This is an old recipe card I have had for many years. It was part of Great American Home Baking when I was a young mother raising a family. The picture is from the recipe card.

3/4 cup butter, softened

1/3 cup firmly packed light brown sugar

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/8 tsp cinnamon

25 solid chocolate candies (ie Hershey's Kisses)

1 1/2 tbsp confectioners' sugar

3/4 tsp unsweetened cocoa powder

Preheat oven to 350-degrees.

In a medium bowl, combine the butter and brown sugar. Beat with an electric mixer set on medium speed until mixture is light and fluffy. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add flour mixture to the butter mixture, Mix well.

Shape the dough into 25 one-inch balls. Flatten each ball into a 2-inch round. Place the rounds 1-inch apart on two ungreased cookie sheets. Place 1 chocolate candy in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.

Combine the confectioners' sugar and cocoa powder in a small bowl. Sprinkle the mixture over the hot cookies. Cool cookies on the baking sheets for 10 minutes, then remove to wire racks to cool completely.

Yield: 25 cookies

BAKED HAM WITH BROWN SUGAR-CITRUS GLAZE

I have only had this recipe 5 or 6 years although I don't know how old it is. I do know baked ham is an old item. I know both my grandparents had smokehouses and I can remember the hams hanging in them. Anyway, enjoy this recipe if you like a good baked ham

1 (8-9 lb fully cooked bone-in spiral sliced ham half

1 1/2 cups packed dark brown sugar

3/4 cup orange marmalade

1/2 tsp kosher salt

1/2 tsp black pepper

1 cup fresh orange juice, divided

Assorted citrus items for garnish, if desired

Preheat oven to 350-degrees and line a baking pan with heavy-duty aluminum foil. 

In a small bowl, stir together the sugar, marmalade, salt, pepper and 1/2 cup of the orange juice.

Place the ham sideways in the foil-lined pan. Brush 1/4 cup of the sugar mixture over the ham, gently pushing the glaze between slices. Pour the remaining orange juice into the bottom of the pan. Cover pan tightly with aluminum foil. Bake 1 1/2 hours.

Uncover ham and brush with 1/3 cup of the sugar mixture. Bake another 15 minutes then brush again with 1/3 cup of the sugar mixture. Bake about another 15 minutes or until a meat thermometer inserted into the thickest part of the ham without touching the bone reads 140-degrees. Remove ham from the oven and brush with the remaining sugar mixture and pan drippings. Allow ham to stand 15 minutes. Garnish with citrus if desired.

Yield: 12 servings

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INDIANA PEACH CRUNCH

This is another old Hoosier recipe.

1 large can sliced peaches, drained, reserving 1/4 cup of the syrup
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup flour
dash of salt

Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees.

Note: This is very good served warm with vanilla ice cream or whipped cream.

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