1 pound cranberries
1 orange (peel and all)
2 apples, cored
2 cups sugar
1 package orange jello
Grind the fruit together and add the sugar. Let stand several hours, then stir in the Jello.
Cranberry Relish
Side Dish
Refrigerator Pickles
1 peck cucumbers (may be about 12 pounds)
4 cups sugar
4 cups vinegar
1/2 cup salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
Wash and peel the cucumbers. Slice into 1/4 inch slices. Pack into glass jars. **
Wrap the celery seed and mustard seed in cheesecloth. Mix with the remaining ingredients, stirring until the sugar and salt are dissolved. *** Pour over the sliced cucumbers. Cover and store in the refrigerator. Ready to eat in a few days.
Makes 1 gallon.
**I can’t tell if this is “pack in jars or one large jar” or “pack in jars, but not large jars”. I know that it says no metal or plastic.
***I am guessing you would remove the cheesecloth wrapped spices at this point.
Melissa’s Comments: I note that there is no heat applied in this recipe so I am not sure that the salt and sugar are actually going to dissolve, but then again, I have never made refrigerator pickles!
Sweet Potato Casserole
(Arley Cookbook)
2 cans sweet potatoes
1/2 cup oleo, softened
1/2 cup milk
1/2 cup sugar
2 beaten eggs
1 teaspoon vanilla
1/2 cup oleo
1 cup brown sugar
1/2 cup flour
1 cup nuts (optional)
Drain sweet potatoes and crush. Add 1/2 cup oleo, milk, and sugar. Place in a greased 1 1/2 quart casserole dish.
Combine the remaining ingredients and top the potato mixture.
Bake at 350° for 50 minutes.
Melissa’s Comments: I thought at first that this was a variation of one of the family favorite holiday recipes, but as I typed it up, I realized we have either been doing it wrong, or this recipe was copied out wrong.
The holiday recipe puts the egg in the sweet potatoes (or yams), not the topping. I think probably the recipe was copied wrong? Beaten egg in the topping seems like it would make kind of a weird quiche texture on top of the mashed sweet potatoes.
