https://catalog.lib.unc.edu/catalog/UNCb7822395]]>
Peppernuts (50)
Small mixer bowl
2 buttered cookie sheets
1 pound sugar (2 cups)
5 eggs
2 tablespoons cinnamon
1 tablespoon ground cloves
1 pinch white pepper
1/3 cup finely diced candied fruits
1 tablespoon grated lemon rind
1 pound flour (3 cups)
2 tablespoons rum for moistening the tops.

In mixer bowl place the eggs with sugar, beat at highest speed 5 minutes, then fold in all other ingredients, which will be thick. Roll out t-inch thick and cut out with little floured biscuit cutters. Place on cookie sheets and let rest one day and one night in a warmish place. Just before baking turn each cookie to the other side and moisten the tops with rum. Bake in a 375-degree oven 15 to 20 minutes; should have a blister on top of each after baking.]]> No restrictions. Open for research.
Restrictions to use:
Copyright is held by the Universal Press Syndicate, a division of Andrews McMeel Universal, Inc.]]> PICKLED BEETS
Yield: approximately 10 pints
1 peck beets
2-1/2 cups vinegar
3-1/2 cups beet broth
1-1/3 teaspoons plain flour
2-1/3 cups sugar

Wash and cut stems from beets. Put in large pan and cover with water. Cook until tender. Remove from heat and peel. Cut into quarters. Save beet broth. Pack beets in pint or quart jars. Strain beet broth, two or three times. Add to beet broth, vinegar, salt and sugar. Boil together and pour over beets in each jar. Seal jars.

Joann Fagerberg]]> No restrictions. Open for research.
Restrictions to use:
Copyright is held by the Universal Press Syndicate, a division of Andrews McMeel Universal, Inc.]]> 1 package yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water
3 cups all-purpose flour
1/3 cup shortening

Dissolve yeast, sugar and salt in warm water. Set aside. Mix together flour and shortening until crumbly. Add yeast mixture to make dough. Knead until soft ball is formed. Let stand 10 to 15 minutes before dividing. Divide each half into 12 balls of dough. Roll each into a 4 or 5 inch circle. Put a heaping tablespoon of meat filling in center. Fold edges into center to enclose filling Bake at 375° for 18 to 20 minutes until lightly browned. Can be frozen after baking.

Meat Filling:
1 pound hamburger
2 cups chopped cabbage
1 cup chopped onion
Salt and pepper, to taste
Brown hamburger and add other ingredients; set aside.

Joann Fagerberg
(a friend of the Mennonite Church shared this recipe)]]> Ed Mitchell’s Barbeque, p. 7.]]> https://catalog.lib.unc.edu/catalog/UNCb11646409]]>