Contributor: Esther Stubbs
2002 Cowley Cookbook
Boil together:
1 (20 oz) can crushed pineapple
2 cups water
1 cup sugar
2 small packages lemon jello
Add 1 cup cold water and set.
Whip 2 cups cream. Add 2 cups shredded Velveeta and top with nuts.
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Showing posts with label Esther Stubbs. Show all posts
Showing posts with label Esther Stubbs. Show all posts
Saturday, January 5, 2013
Saturday, June 25, 2011
Salt Rising Bread
Contributor: Esther Stubbs
CC Original
"Esther got this delicious recipe from Alma Jolley!"
2-3 thinley sliced potatoes
2 T corn meal
2 T sugar
2 T whole what flour
1/4 tsp soda
2 cups boiling water
Place above in 2 quart jar. Let stand overnight in warm place until bubbly. (I set in pan over water over pilot light on stove.) Next morning, scald 1 quart milk or use dry milk to equal a quart. Combine 1 1/2 cups rising liquid, 3 T sugar, 1/4 tsp soda, flour enough to make soft batter. Let rise to double. Then add 1/2 cup shortening (melted), 2 T salt, 2 T sugar and flour enough to knead. Knead for about 15-20 minutes. Make into loaves, let rise until double. Bake 40-45 minutes in 350 degree oven. Makes 4 loaves.
Printable Version
CC Original
"Esther got this delicious recipe from Alma Jolley!"
2-3 thinley sliced potatoes
2 T corn meal
2 T sugar
2 T whole what flour
1/4 tsp soda
2 cups boiling water
Place above in 2 quart jar. Let stand overnight in warm place until bubbly. (I set in pan over water over pilot light on stove.) Next morning, scald 1 quart milk or use dry milk to equal a quart. Combine 1 1/2 cups rising liquid, 3 T sugar, 1/4 tsp soda, flour enough to make soft batter. Let rise to double. Then add 1/2 cup shortening (melted), 2 T salt, 2 T sugar and flour enough to knead. Knead for about 15-20 minutes. Make into loaves, let rise until double. Bake 40-45 minutes in 350 degree oven. Makes 4 loaves.
Printable Version
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