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Copyright is held by the Universal Press Syndicate, a division of Andrews McMeel Universal, Inc.]]> HOMEMADE SAUSAGE
25 pounds fresh pork, about 22 pounds lean meat and 3 pounds fat
1/2 cup salt
1/2 cup firmly packed brown sugar
3 tablespoons sage
3 tablespoons ground black pepper
2 tablespoons ground red pepper
Trim off any excess fat from pork. Cut pork into 2 inch cubes and spread out on waxed paper. Combine salt, brown sugar, sage, and peppers. Sprinkle over meat. Grind meat with seasonings in meat grinder two times. Mix ground mixture well with hands. Sausage can be canned or frozen. Makes 25 pounds.]]> 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]]> HOMEMADE KRAUT
Kraut must be made when the sign in the almanac is in the heart or the head. Salt used must be pickling salt - no iodine. Use large solid heads of cabbage. Chop cabbage real fine in large pan. Do not chop stalk.

In the bottom of large crock or jar, put 1/2 cup salt. On top of this firmly pack a pan of finely chopped cabbage. Sprinkle a little more salt over the cabbage. Continue layers of cabbage and salt. Pack firmly until you have the amount of kraut you want to make. Do not add any water. Weight top with plate, rock, or board. Leave at room temperature. It will take at least two weeks in a warm place for the kraut to ferment. Taste to check. When the kraut is seasoned to your taste, it can be heated to boiling point and sealed in hot sterile jars.]]> CHOW-CHOW
1 quart chopped cabbage
2 cups chopped onions
2 cups chopped green tomatoes
2 cups corn
1 cup chopped red sweet pepper
2 cups carrots
3 tablespoons salt
2- 1/2 cups vinegar
2- 1/2 cups sugar
2 teaspoons dry mustard
1 teaspoon turmeric 1
teaspoon ground ginger
2 teaspoons celery seed
1 teaspoon mustard seed
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours. Drain well. Combine vinegar, sugar, and spices; simmer 10 minutes. Add vegetables and simmer 10 minutes more (bring to boiling point). Pack in hot sterilized jars, leaving 1/2 inch space; seal. Chopped cucumbers or cauliflower may also be added.]]> 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)]]>
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.]]>