Sunday, July 2, 2017

Ann's Squash Relish

A great way to use all that yellow squash from the garden!

Ann writes: "I am including this recipe especially for my dear brother-in-law, Bob Shubert. He just loves squash - any way you fix it! Ginger Shubert Snider, who probably doesn't remember this since she was only two years old at the time, helped me make my very first batch of squash relish over 20 years ago. I wanted to make sure she knew how to make it for her grandpa some day!

Now, I guess to keep the story straight for anybody who doesn't know - truth of the matter is that Bobby cannot stand the taste of squash - no matter how you fix it! I pulled a real sneaky on him once, and put squash relish in my potato salad, which he dearly loves, and never made him the wiser until he had finished with two big helpings!"

2 cups yellow squash, chopped
1 cup onion, chopped
1/2 cup sweet green pepper, chopped 
1/2 cup sweet red pepper, chopped
2 tablespoons salt
1 1/3 cups sugar
1 cup apple cidar vinegar
2 teaspoons celery seed
1 teaspoon mustard seed

Combine squash, onion, and peppers. Sprinkle with salt and cover with cold water. Let stand for 2 hours. Drain vegetables, pressing out liquid. Combine remaining ingredients and bring to a boil. Add vegetables and simmer for 10 minutes. Remove from heat and pour into hot jars, leaving 1/4-inch space at the top. Adjust caps and process 10 minutes in boiling water bath. I use food processor to chop vegetables.

Niece Sommer was Busy Making

35 jars homemade dill pickles in Texas! Granny Mildred's recipe!!
Recipe found here: 

Tuesday, May 2, 2017

Maureen's Memere's Recipe

Maureen's Family Recipe
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Free Family Recipe

Dear Judith,

Yesterday, due to a software application glitch we had several people with difficulty accessing my grandmother's recipe. So, I wanted to send it out to you again today with an updated link. I hope you enjoy the recipe.

In celebration of Mother's Day and all families everywhere, several of this month's blog posts and the photos shared from my library revolve around food. Our food stories are part of the glue that binds us together with our past.

I have created a special giveaway for this month, a recipe from my grandmother. I found a partially handwritten recipe in my grandmother’s cookbook, a family heirloom.  There were no directions on oven temperature or on the size of the box of raisins/baking pan dimensions. I had no idea how long it would take to bake.   It’s a dense cake that’s dairy-free and can be made gluten-free.  You can download both the recipes here.

Happy May, I hope to see you!




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When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.

--Chief Tecumseh

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