Piccalilli

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: MRS. J. D. FROST

One peck of green tomatoes chopped fine, three cabbages, six green peppers, one pint of grated horseradish, one tablespoon of ground cloves, one pint of molasses; allow the tomatoes to stand over night in salt and water. Boil the cabbage twenty minutes in vinegar, then the tomatoes twenty minutes in the same vinegar, when cool mix all the ingredients together and cover them with fresh vinegar; a little celery seed may be added if liked. This may be kept in stone jars but glass fruit cans will preserve it better.

Macaroni

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: MRS. RAMSAY

Soak macaroni for two hours. Then let it boil for twenty minutes, drain off the water, place in an earthen dish a layer of macaroni, then a layer of grated cheese, till your dish is full; season with salt, pepper, a tablespoon of butter and a cup of sweet milk. Bake slowly one-half hour.

Boiled Rice

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Pick over and wash one cup of rice. Into three small cupfuls of water put the rice, salt it well, let it boil twenty minutes (the water should boil away), then remove to the back of the stove and let it stand ten or fifteen minutes, keeping it covered. Do not stir it, and pour it out .as carefully as possible, so as not to break the kernels.

Rice Croquette

Originally Published:
Jubilee Cook Book, 1887
Original Images:
Contributed by: J. Q. A.

Three cups cold, boiled rice, one tablespoon sugar, one half teaspoon salt, one tablespoon butter, one egg, beaten light; work all together into a smooth paste. Flour your hands, and make into oval balls, dip in flour or cracker dust, and fry in hot lard.

Barley Pine Nut Pilaf

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Doris Miller

1/4 c. margarine (butter or oil)
2 oz. pine nuts
1 c. green onion, chopped
1 c. barley
1/2 c. chopped parsley
1/4 t. salt
1/4 t. pepper
3 1/2 c. chicken broth

Brown pine nuts in butter. Remove and reserve. Sauté green onions and barley until barley is lightly toasted. Remove from heat. Add nuts, parsley, salt and pepper; stir. Heat broth, pour over barley and stir. Bake about 1-1 1/4 hours at 350°. Cover if it seems to be drying out.

Rice For Stuffing Or Side Dish

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Miriam Garvil

1 c. rice
2 c. bouillon
3/4 c. celery, chopped
1/2 stick margarine
1/2 c. almonds, blanched and chopped coarsely, toasted if desired
1/2 lb. mushrooms, sliced
salt, pepper to taste
1 clove garlic, minced

Cook all ingredients together until rice is ready.

Drained tiny peas can be added to the cooked rice.

Tabooli

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Lillian Kushner

1 1/2 c. bulgur wheat
1 bunch parsley, chopped fine
2 bunches green onions, chopped fine
juice of 1 lemon
2-3 medium tomatoes
1/4 c. olive oil
salt, pepper to taste

Soak bulgur in 2 cups of boiling water for about 1 hour. Squeeze excess out. Add all other ingredients and mix well. You can also add chick peas for complete protein. Fresh mint, added, will change the taste completely.

This is a middle-eastern dish that I especially like.

Kasha Stuffed Cabbage

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Freda Kaufman

1/2 lb. kasha (buckwheat groats)
1/2 t. salt
12 cabbage leaves
1 egg
2 T. butter
1 large onion
1 small sweet red pepper
1 tomato
1/2 T. sugar
sour salt to taste (or lemon)

Boil water. Add salt and kasha. Cook slowly for 15 minutes. Steam the cabbage leaves. Cool the kasha and mix with egg and butter. Roll into cabbage leaves. Make sauce of cut-up onion, tomato, red pepper, sour salt, and sugar, as well as a little butter and salt. Simmer. When sauce is brown, put in pan with rolled cabbage. Bake at 350° for 2 hours.

Kasha

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Mrs. Fajans

1 c. kasha (buckwheat groats)
1 egg
2 c. boiling water
1 t. salt

Mix kasha and egg. Fry without fat until separated and dry. Add water and salt and cook slowly 15 minutes. Serve with gravy or butter.

Kasha Russian Style

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:
Contributed by: Mme. Pargment

1 c. whole grain kasha (buckwheat groats)
3-4 c. boiling water
1/2 t. salt

Heat the groats thoroughly in an extremely hot oven. When the grain is hot, pour the boiling water over it and add the salt. Bake at 375° for 1 hour. Mix occasionally. Serve with rich gravy or butter.

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