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Recipes from the Valley
I have a lot of good family recipes to add to this page. I will be adding as time permits. Each recipe will be a favorite from my relatives here in the valley.
MY RECIPES
I can still remember how delicious this relish was the first time I tasted it. We were visiting Grandma Davis in her tidy little home. Since I enjoyed the relish so much, she gave me the recipe. She kept her jars hot in the oven of her old time stove while she cooked the relish ( she had it just at the right temperature to keep the jars warm). How I can vividly remember that old green and almond colored wood stove. When Grandpap passed away and they were getting the home ready for a sale, I enquired about the stove. They had taken it to the dump because it had a hole in the fire section...I think it would still have made a nice conversation piece with flowers or old kitchen utensils displayed on it.
Grandma Davis' Corn Relish
- 16 ears of corn, cut fine
- 1 large head cabbage
- 2 small bunches of celery (or 1 large)
- 6 onions
- 6 bell/sweet peppers (3 red & 3 green)
- 1&1/2 pint vinegar
- 1 teaspoon salt
- 1 small jar French's mustard
- 4 cup sugar
- 1 teaspoon celery seed
Chop corn, cabbage, celery, onions and peppers. Mix together in large pot. Then add remaining ingredients. Boil 45 minutes. Seal in pint jars. Makes 15 pints.
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Back in the sixties when I was in high school I loved trying new recipes and collected quite a nice selection. I remember lying across my bed upstairs reading the latest issue of Coed magazine and writing down all the recipes I thought would be great to serve someday to my imaginary children. Well, the first time my son tasted this recipe of Spanish rice it became his favorite. Hope you enjoy it as much as we do.
Rooster's Spanish Rice
- 1 pound ground beef
- 1/2 Cup onion, chopped
- 1/4 Cup green peppers, chopped
- 1 teaspoon salt
- 1/8 teaspoon chili powder
- 1/2 small clove garlic, minced
- 1 can tomato soup
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1/3 cup rice, uncooked
Cook beef, onion, green pepper, salt, chili powder & garlic in skillet until beef is browned and crumbly. Add remaining ingredients. Lower heat. Cover; cook 30 minutes or until rice is tender. Stirring often. (4 servings)
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Egg Custard Pie is one of my favorite pies. When I was first married and living in Texas as a young wife, I turned to the Valley Church cookbook my Mom had given me for a lot of my meals. I can still remember taking the freshly baked pies out of the oven in that tiny kitchen at Fort Hood. This has remained my favorite recipe through the years for Egg Custard Pie. My wonderful Aunt Ruth was the one that contributed this recipe to the Church cookbook. Aunt Ruth was one of the best cooks in the Valley. She gave me lots of good memories of her delicious cooking at family reunions and get togethers. She was a great example of a Christian wife, mother, and neighbor.
Aunt Ruth's Easy Egg Custard Pie
- 4 eggs, slightly beaten
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 & 1/2 cup scalded milk
- 1/2 teaspoon salt
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in the hot milk and pour immediately into unbaked pie shell. To avoid spills, fill at oven. Sprinkle top with nutmeg or pumpkin pie spice. Bake about 20 minutes or until silver knife inserted 1 inch from side of filling comes out clean. The center may still be a bit soft but will set later.
This salmon loaf is another recipe I got from Coed magazine when I was a teenager back in the sixties. I contributed it to a church cookbook and got a lot of compliments about it. One woman said she fixed it for her father and although he never liked salmon before, he loved eating this. Hope you enjoy it also.
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Kay's Salmon Loaf
- 1 (16 ounce) can salmon
- 1 can cream of celery soup, undiluted
- 1 cup fine dry bread crumbs
- 2 eggs, slightly beaten
- 1/2 cup onion, chopped
- 1 Tablespoon lemon juice
Crush bones and flake salmon; mix thoroughly with other ingredients. Pack into greased loaf pan. Bake at 375 degrees for one hour or until browned. Cool 10 minutes; loosen sides and turn out onto platter. Serve with Salmon Loaf Sauce below.
Salmon Loaf Sauce
- 2 Tablespoon butter or margarine
- 2 Tablespoon flour
- 1/4 teaspoon salt
- dash of pepper
- 1 cup of milk
- chopped parsley or hard-cooked egg, diced
Melt butter in saucepan over low heat. Blend in flour and seasonings. Add milk all at once while constantly stirring. Cook quickly, stirring constantly until mixture thickens. Remove from heat; add chopped parsley or diced egg. Serve over salmon loaf. (6 servings)***
I love making relishes and jellies. This recipe for Indian Relish is one of my favorites. It is delicious spread over fried potatoes. Yum Yum. Hope you enjoy making and eating it as much as I have. Special thanks to Charlotte for sharing this wonderful recipe with me some years ago. *smile*
Grammy Mentzer's Indian Relish
- 1 Peck green tomatoes
- 1 hot pepper
- 1 cup salt
- 12 cup sugar
- 1 head cabbage
- 2 TBSP mustard seed
- 1 qt vinegar
- 2 TBSP celery seed
- 6 lg. onions
- 1 TSBP ground cinnamon
- 3 red peppers(sweet)
- 1 TBSP ground cloves
Combine green tomatoes and salt. Let stand overnight. Place weight on top. Drain off in morning and to tomato pulp add: chop cabbage fine and boil in the quart of vinegar for 30 minutes. Grind onions and all peppers and add to the boiling pulp. Then add sugar and the spices. Boil 10 minutes and Jar and Seal.
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Currently, I am learning how to make my pages easier to naviagate. My pages are family friendly.
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