Carrot Cake



Mix Together:

2 cups whole wheat flour

2 cups brown sugar

2 teaspoons cinnamon

3  teasp. of baking powder

1 teasp. of baking soda

1/2teasp.of salt

In seperate bowl mix:

4 eggs, well beaten.

1 cup olive oil

2 cups grated carrot

1 cup crushed pineapple

1/2 cup of  pineapple juice

Mix wet into dry…..Pour into a 13″ by 9″ cake pan.

Bake at 350′ till done.


Cream cheese icing—-

4 oz. of plain or pineapple cream cheese

1/2 cup of butter

2 tsp. vanilla

1 lb. icing sugar ……….blend till creamy.




I double this recipe and make it in my big roasting pan.












2 lbs. hamburg

1 large onion

1 large gr. pepper

1/2 lb.bacon…..cut small


salt, pepper…and garlic to taste

Remove from heat


1 can cheddar cheese soup

1 lg. container of cottage cheese

2 eggs….beaten

2 cans of mushrooms


1 package of noodles


noodles, meat, filling, sliced mozerella & spaghetti sauce.

Repeat—–Cook at 350 for 1 1/2 hours in oven.

Great for large gatherings.


Chili Sauce








This is something that has to sit overnight. I do about 4 times this recipe:

6 quart basket of tomatoes-blanched and skinned in cooking pot and mush up with you hands;

Add 6 Cups celery and 4 Cups onions.

Sprinkle 1/2 cup pickling salt over ingredients and let sit overnight.

Next morning- drain as much of the liquid off as you can….the more the

5 cups sugar
2 cups cider vinegar
3 Tbsp mustard seed
1/8 tsp cayenne pepper
Grind up 2 green peppers and add.

Heat and stir til it comes to a boil and simmer 15 minutes. Put it in jars
and seal it.

Spaghetti Sauce



2 – 6 quart baskets of tomatoes
6 onions-thru food processor
6 green peppers-thru food processor
2 sections garlic
1 Tbsp crushed chili (if you don’t want it so hot, just put in 3/4 Tbsp)
3 Tbsp coarse salt
1 Tbsp Italian seasoning

Cook for 2 hours and stir occasionally.
Pack it in hot jars and seal.


With Pressure Cooker: (see comment re. water separation)

Green Tomato Mincemeat


1/2 bushel of green tomatoes
Wash and cut and put thru food grinder into collander and drain overnight.
Dump into large pot – cover with cold water and bring to boil.
Repeat one more time.

Take 24 washed and cored apples put thru grinder
4 lbs of raisins
1 lbs of citron peel
6 lbs brown sugar
2 cups white vinegar
2 Tbsp regular salt
Boil and stir for 1 1/2 hours.
15 minutes before done, add:

2 cups margarine or butter
2 Tbsp ground cloves
2 Tbsp cinnamon
2 Tbsp nutmeg

Place in hot jars and seal.

Green Cucumber Relish


Need a meat grinder. Clamp it on the edge of your table and put all
ingredients through it.
1 – 6 qt basket of cucumbers(cut in half and scoop seeds out before
8 large onions
1 red pepper
Grind. Cover with 4 Tbsp coarse salt. Soak overnight and drain and pour over

2 3/4 cups white vinegar
1/2 cup brown sugar
1 tsp ginger
1 tsp allspice
1 tsp turmeric

Bring all to boil and mix well. Keep on simmer while you fill the jars and
keeping stirring. Seal.

Mushroom and Leek Soup


2 bunches of leeks
1/2 cup butter
1/2 lb mushrooms chopped
1/4 cup flour
1 tsp salt
dash of cayenne pepper
1 cup chicken broth
3 cups milk
1 Tbsp lemon juice

Wash leeks and only use white part.

Slice and saute leeks in 1/4 cup butter until tender but not brown.
Set aside.

In remaining butter, saute mushrooms until they are soft.
Blend in flour, salt and cayenne.
Put in bigger put and gradually stir in milk and chicken broth.
Cook until mixture thickens and comes to a boil.
Add leeks, lemon juice, salt and pepper to taste.
Simmer for 10 minutes.
Serve with thin slices of lemon or sprigs of parsley (optional).


Sweet Pickled Peppers










Boil Brine:
3 cups water
3 cups white vinegar
3 cups white sugar
1 Tbsp salt
1 Tbsp whole allspice
Strain allspice out.
Pour over prepared peppers in jar and seal.

Use waterever color of peppers you want. Wash and cut in different shapes…not tiny, make them about a couple of inches across. Different is colors is pretty and looks nice in the jars.

A quarter bushle makes 4 litres of peppers.

Bring a large pot of  water to the boil Blanch peppers for 30  – 60 seconds.
Do not leave them over 60 seconds as the skins will peel off. 

Put hot peppers into the hot jars and pour boiling bring over. Put in 1 large clove of garlic which I usually put in first and one medium bunch of dill. If you want to make hot peppers, put in a piece of hot pepper, if you want to. Seal it. You do not have to process this. This is the best pickle best pickled peppers you’ve ever tasted.