The Kingston’s

Here is the recipe for my Grandma Creech’s cucumber relish.

4 cups ground, unpealed cucumbers
1 cup ground green bell pepper
1/2 cup ground sweet red bell pepper
3 cups ground onion
3 cups finely diced celery
1/4 cup non-iodized salt
2 1/2 cups sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Use coarse blade on grinder. In a large bowl, sprinkle combine all vegetables, and sprinkle with salt. Fill bowl with enough cold water to just cover the vegetables. Let sit for 4 hours. Drain throughly in colander, and press out any excess water. Combine remaining ingredients in large stock pan. Bring to a boil and stir until all sugar is dissolved. Stir in drained vegetables, and simmer for 10 minutes. While hot, pack into pint canning jars to within 1/2 inch of the top. Put on canning lid and ring, and screw band firmly tight. Process in boiling water bath for ten minutes. Yields 5 -6 pints.

written by Pete \\ tags: Great Grandma Creech, Recipes

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamin

Melt shortening in a saucepan, set aside and let cool. Combine all dry ingredients in mixing bowl and mix thoroughly. After shortening is cool, but still liquid, add sugar, molasses and eggs and stir. Combine all ingredients and stir. Spoon out teaspoon of dough, roll into ball and roll in sugar. Bake at 375 degrees for 8 minutes.

written by Pete \\ tags: Chelle, Recipes

3 cups flour
1 1/2 teaspoon baking soda
1 1/2 tsp salt
1 cup shortening
1 1/2 cup sugar
2 eggs
1/2 cup molasses

Sift together flour, baking soda & salt. In a separate bowl blend together shortening, sugar, eggs & molasses. Combine and mix thoroughly. Drop by teaspoon 2 inches apart. Bake for ten minutes at 375 degrees.

written by Pete \\ tags: Great Grandma Creech, Recipes