9 c (12 to 15 ears) fresh or frozen corn
4 1/2 c coarsely grated carrots
2 c chopped onions
1/2 c chopped red peppers
1 c sugar
2 tblsp salt
1 1/2 tblsp celery seed
1 1/2 tblsp mustard seed
3 c cider vinegar
Combine all ingredients and bring to a boil. Cover and simmer 15 minutes stirring occasionally.
Pour boiling hot mixture into hot pint jars, leaving-1/8 inch head space. Adjust caps. Process in boiling-water bath 15 minutes.
Makes: 5 to 6 pints.
Recipe from: 1976 Christmas Cookbook by Public Service Company of Colorado
Refrigerator Bran Muffins
1 1/2 c sugar
1/2 c solid shortening
2 1/2 c unsifted flour
2 1/2 tsp baking soda
1/2 tsp salt
2 c buttermilk
1 c boiling water
1 c 100% bran ready to eat cereal
3/4 c seedless raisins
2 c all bran ready to eat cereal
Cream sugar and shortening well. Add each egg, mixing well. Add flour, baking soda, salt, and buttermilk, mix well. Pour boiling water over 100% bran and let stand. Blend into batter. Add raisins and all-bran and mix well.
Refrigerate batter covered tightly up to four weeks. Dip batter without stirring into greased muffin tins or paper cups. Bake in preheated 400°F oven about 20 minutes or until done. Recipe may be doubled, and 40% bran
substituted for 100% bran if necessary.
Recipe from: Mrs. Lyle L. Brown in The Christ Church Cookbook; Denver, CO, 1969
Mix 1/4 cup horseradish, 1 1/2 tblasp vinegar, 1 tblsp prepared mustard, 1/2 tsp salt, 4 drops worcestershire sauce and a dash each of cayenne and paprika. Whip 1/2 c whipping cream. Fold horseradish mixture into whipped cream.
Serve with ham, beef or tongue. Makes 1 cup sauce. Keep chilled till ready to use.
Recipe from: Mrs. Robert Jaynes in The Christ Church Cookbook; Denver, CO, 1969
Fresh Peach Salsa
3 c ripe peaches
1 c yellow pepper
1 c red pepper
1/2 c tomatillos
1/3 c green onion stalks
1 tsp jalapeño, finely chopped
4 ounces diced green chiles, mild
2 fresh limes
2 tblsp lucas acidito *
1 tsp cayenne pepper
1 tblsp sugar (omit if peaches are sweet)
*Lucas Acidito is a Mexican spice that can be found in the Mexican food aisle of your grocery store. If unavailable, use a mixture of salt, chili powder, and a bit of sugar.
Dice the red and yellow peppers (first remove seeds), tomatillos, green onion and jalepeño into small bits and combine in large mixing bowl. Add can of green chiles. Squeeze juice from limes over mixture. Stir well to coat with juice.
Peel and slice peaches into chunks and add to mixture. Stir well. Season with Acidito, cayenne pepper and sugar, using more if needed.
Serve immediately with tortilla chips or use as a topping for grilled fish or pork or for fish tacos. Keeps in tightly covered container in refrigerator for up to two days.
Recipe from: Shelly Vickorey of St. Francis Farm in Palisade in The Colorado Country Life August 2003.
Erbsin Soupse (German Soup)
1 lb dried split peas
2 large white onions, peeled
3 to 4 large potatoes, partially peeled
8 to 10 whole carrots, unpeeled
4 cloves garlic, chopped
2 packages polish sausage (or 1 lb sausage and
1 lb frankfurters)
whole thyme *
whole bay leaves *
cracked peppercorns *
Soak peas in 3 quarts of water for several hours, washing three times. Use large pot. Bring peas to a rolling boil and add chopped potatoes, onions and sliced carrots. Boil for 3 to 4 hours until
all of the peas and most of the potatoes are dissolved, and it begins to thicken well. Heat 1 tablespoon olive oil in double boiler and add spices and garlic cloves. Be liberal!
Cook about 10 minutes and add to soup. Cover and cook over low heat for 45 minutes. Add sliced sausage and cook until heated through (20 to 30 minutes).
Serve with German black bread, lots of butter, assorted cheeses and dark beer. This soup gets better the longer you keep it.
Recipe from: Jonnie Miller in From and Adobe Oven by Pueblo Service League, Pueblo, CO 1974
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