Zucchini Jelly

Sauerkraut in a jar

Slice a head of cabbage into very thin pieces. Put it in a large bowl. Add 2 tablespoons of salt to start wilting the cabbage. Put the cabbage into canning jars. Add 1/4 teaspoon salt per pints and 1/2 teaspoon per quart. Put the flats and rings on the jars. Put the jars in a cool, dark place. Loosen the tops every few days. As the cabbage begins fermenting, it will expand and will leak out of the jars. Leave the cabbage in the jars for at least 6 weeks. Hot water bath can the cabbage in the jars.

Rhubarb Cake

From Alice Joan Anderson

3 cups fresh or frozen rhubarb

1 cup sugar

1 white cake mix

1 cup heavy cream

Spread rhubarb in bottom of 9 x 13 inch pan.

Sprinkle the sugar over the rhubarb.

Mix white cake mix as directed on the package, using the whole egg, not just the whites.

Pour the cake batter over the rhubarb.

Pour cream over the top. Do not stir the cream in.

Bake at 350 degrees for 55 minutes.

Sometimes a little more cream can be used so that it makes more of a custard on the bottom.

S'mores Varieties

Cobbler

Mix together:
1 cup flour
1 cup sugar
1 cup milk
3 teaspoons baking powder
Desired spices (see below)

Spices to use:
With peaches - nutmeg
With Apples - cloves or cinnamon

1/2 cup butter (1 stick)
1 quart fruit

Melt the butter in a square pyrex pan. Pour the batter into the buttered pan. Pour the fruit over the batter, do not stir. The batter will rise over fruit and cover it.

Bake at 325 degrees for 35 to 45 minutes.

Rhubarb Dump Cake

1 pound rhubarb cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jello
1 package yellow cake mix
1 cup water
1/4 cup melted butter

Preheat oven to 350 degrees. 
Grease a 9 x 13 inch baking dish. 
Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.

Chocolate Zucchini Cake

1/2 cup soft butter
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk
2 1/2 cup flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini
1/4 cup chocolate chips
optional: add 1/2 cup chopped walnuts

Cream together butter, oil, and the sugar. Add the eggs, vanilla and milk and blend thoroughly. Sift flour and dry ingredients together. Add the flour mixture to the wet mixture and blend thoroughly. Stir in the zucchini and chocolate chips, mix together. Pour mixture into a greased and floured bread pan (9 x 3 x 2). Bake at 325 for 40 to 45 minutes.

How to make yeast

I saw this recipe today and wanted to save it. I have no idea how well it will work.

Yeast

1 unpeeled medium potato
4 Cups warm water
1 tsp Salt
1 tsp Sugar
1 quart jar with a lid

Rinse tater, don't scrub
Cut into pieces
Cook until done
Drain..Save potato water
Mash taters
Add Sugar and Salt
Mix all together
Allow mixture to cool to room temp
Add potato water to tater mash, until whole mixture equals 1 quart
Cover and let sit in a warm place and allow to ferment for several days ( around 7 days ).

Hot Bacon Salad Dressing

1 head or bunch of lettuce
1 pound bacon, cut into small pieces
2 tablespoons flour or corn starch
1 1/2 cup sugar
1/2 cup vinegar
1/4 cups water
2 eggs

Brown bacon in a pan. Leave the bacon in the grease in the pan. Mix flour and sugar with the eggs in a bowl. Add vinegar and water gradually to the egg mixture and then add to the bacon grease in the pan and bring to a boil, then turn to low until it thickens.

Prepare the lettuce for eating in a bowl. Pour the hot dressing over the lettuce. Add two hard boiled cut up eggs to the salad.

Strawberry Angelfood Cake

1st Layer

In the bottom of a casserole dish around 8 by 12, put broken up bite sized pieces of angel food cake.

2nd Layer

Package of instant vanilla pudding mixed with 1 cup cold milk, whisked and mixed until thickened. Add 1 container of Cool Whip, 8 ounces softened cream cheese, 8 ounces sour cream. Mix all until smooth and then pour on top of angel food cake pieces.

3rd Layer

Slice  fresh strawberries and mix one container of strawberry glaze. Spoon over the top of the second layer. 

Refrigerate for at least one hour.