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Appetizer Condiments Eggs and Cheese Leona's Cookbook Recipes

SANDWICH CHEESE SPREAD

Photo credit Pixabay.com Photos are representational, not photo of actual recipe.

Photo credit Pixabay.com
Photos are representational, not photo of actual recipe.

 

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SANDWICH CHEESE SPREAD
Author:
Serves: Little over 1 pt.
Ingredients
  • ¼ lb Velveeta chees at room temperature
  • 1 to 2 Tbsp. salad dressing
  • ½ small onion minced
  • 3 eggs, hard cooked
  • 8 olives, stuffed and chopped fine
Instructions
  1. Blend with a fork.
  2. Store in refrigerator.

 

Appetizer Fish Leona's Cookbook Recipes Uncategorized

CRAB APPETIZER

Photo credit Pixabay.com

Photo credit Pixabay.com Photo is representational, not actual photo of recipe.

 

 

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CRAB APPETIZER
Author:
Recipe type: Appetizer
Ingredients
  • 2 c. mayonnaise
  • ½ lb artichoke harts, chopped
  • ½ lb. crab meat
  • 4 oz. Parmesan
  • 4 oz. onion, minced
  • 1 1.2 tsp, parsley, minced
  • Dash of hot sauce (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients.
  3. Bake 5 to 10 minutes or until internal temperature reaches 140 degrees.
  4. Serve with baguette bread, a good sourdough or a heavy French bread.

 

Appetizer Leona's Cookbook Recipes Pickling Red Book, Leona's First Cook Book Veggies

LIME CUCUMBER SLICES

Picture credit Pixabay.com

Picture credit Pixabay.com

 

 

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LIME CUCUMBER SLICES (unslack lime)
This is one of those recipes that doesn't make sense to me. I am copying this directly from my grandma's cookbook exactly as it is written. If it doesn't make sense to you, don't use it! My mom told me that she worked in the school cafeteria at Riverview School when I was in first grade, so that might explain the two different cucumber measurements, she may have reduced part of the recipe and forgotten the second mention of the cucumbers...Just a guess.)
Author:
Recipe type: Appetizer
Instructions
  1. Slice ½" or thinner; 7 lbs. cucumbers. Dissolve together 1 gallon water and 1 c lime. Pour over cucumbers and let stand 24 hours. Drain and place in cold water and let stand 4 hours or overnight. Drain and put following solution over cucumbers.
  2. Cold:
  3. For 14 lbs. of cucumbers, take 9 pounds of sugar ( 10 lbs. less 2¼ cup)
  4. gallon vinegar
  5. Tbsp. mustard seed
  6. tsp mixed pickling spices
  7. Tbsp celery seed
  8. Tbsp salt
  9. Let stand in cold solution for 4 hours or overnight.
  10. Place over heat and boil 40 minutes, the pickles will be clear and green.

 

Appetizer Leona's Cookbook Recipes Pickling Red Book, Leona's First Cook Book Uncategorized Veggies

CUCUMBER SLICES

Photo credit Pixabay.com

Photo credit Pixabay.com

 

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CUCUMBER SLICES
Author:
Recipe type: Appetizer
Serves: 5.5 pints
Ingredients
  • ½ cup salt
  • 8 onions, thinly sliced
  • 2 green peppers, seeded and cut in strips
  • 4 cups. sugar
  • 4½ cups vinegar
  • 4 qt. thinly sliced cucumbers
  • 1½ tsp turmeric
  • 3½ tsp mustard seeds
  • ½ tsp. cloves
Instructions
  1. Sprinkle salt over sliced vegetables; mix
  2. Place a tray of ice cubes on top of vegetables.
  3. Let stand 3 hours.
  4. Combine sugar, spices, vinegar and heat to boiling.
  5. Drain cucumbers.
  6. Pour hot syrup over the cucumbers.
  7. Heat over low heat to boiling, but do not allow mixture to boil.
  8. Stir to prevent scorching.
  9. Place in hot sterilized jars and seal.
  10. Process in hot water bath for 5 min.

 

 

Appetizer Leona's Cookbook Recipes Red Book, Leona's First Cook Book

ILA’s OLIVES

Photo credit Pixabay.com

Photo credit Pixabay.com

 

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ILA's OLIVES
Lye is toxic. Please read and understand all packaging instructions before using for processing foods for human consumption.
Author:
Recipe type: Appetizer
Ingredients
  • 10 gallons water
  • 1 c. Babbit's lye
  • 2 cups salt
  • 5 gallons water
Instructions
  1. Dissolve lye in a porcelain crockery container.
  2. Pour olives in and let stand 48 hours.
  3. Stir often, and I mean often..
  4. Pour off lye water and cover with fresh water
  5. Change water twice daily, until they do not taste of lye.
Make salt brine:
  1. cups of salt to 5 gallons water.
  2. Cover well, drain olives with salt brine.

 

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