Corn Relish

 

Another from the past :)

 

 

6 green tomatoes, 18 ears of corn (roasting ears), 6 small cabbage heads, 6 onions, 6 green peppers, ½ cup salt.  Chop all of the above and cut corn from cob.  In a large pan.  Add 5 cups sugar, 3 cups vinegar, 2 tablespoons mustard, 1 tablespoon celery powder.  Combine all and cook at a slow boil for 30 minutes, or until thick.  Put in hot jars and seal.  Does not have to be pressured in cooker.

Grandma Mobley’s Home Made Sweet Potato Pudding

This Recipe is from some of my ancestors.. I find them comforting to say the least.. 

 

 

 (Grandma Mary Caroline Morgan Mobley brought this recipe with her from Georgia when she came to Texas as a young bride.  In the 1800s everyone had large families.  Measured in qts. & pts.— comments of Lucy Hodge)

 

 

    Wash and peel potatoes.  Use the coarse side of grater and grate 1½ qts. raw potatoes.  Add 2 eggs, 2/3 cup molasses, 1 cup sugar, ½ pt. flour and corn meal mixed (1/2 cup each), 1 pt. sweet milk, ½ teaspoon nutmeg.

    Combine all the above and mix well.  Put in a greased pan and bake 20 minutes.  Remove from oven and add ½ cup melted butter.  Stir in well.  Return to oven and bake until firm. 

  

 

Sausage and Cheese Biscuits

 

 

2 1/2 cups Bisquick 2/3 cup milk 1 cup cheddar (shredded) 1 cup sausage (cooked and broke up ) Makes about 15 biscuits Stir together Bisquick and milk.A little more milk can be added if needed.. Add cheese and sausage .Mixture will be sticky. Drop biscuits on ungreased baking sheet. Bake at 375* for 10-15 minutes. Serve warm. Just heat leftover biscuits in the microwave for 30 seconds.

Texas Caviar #2

 

 

Serve on crackers or Bagette's sliced thin and toasted..

 

2 cups black-eyed peas (fresh cooked or canned)

1 tablespoon, oil

1 small can of  green chiles, chopped

Dash of cayenne pepper

2 tablespoons  onion, minced 

2 tablespoons celery, minced

2 tablespoons apple cider vinegar

salt  black pepper, to taste

 1 tablespoon fresh cilantro,or parsley,  minced 

2 Roma tomatoes, seeded and diced

 

Drain peas, rinse with cold water... 

Combine oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.

Refrigerate for several hours or overnight.

At serving time, add chopped tomatoes and cilantro/parsley, and mix carefully.