Souvenir Book of Favorite Recipes from El Paso, Texas Page: 3
[182] p. : ill. ; 24 cm.View a full description of this book.
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1 c. Wesson oil
1 /2 c, sugar1/2 c, vinegar
lots of paprikaLet stand at least 24 hours before using. Then drain
slightly and serve very cold.RAW RELISH
2 small heads cabbage
(about 2 lbs. )
18 small or 12 large
green peppers
4 c. vinegar
1 c, saltMrs. Eugene Hubbard
8 large carrots
8 - 12 medium onions
1 bunch celery (optional)
1 Tbsp. mustard
5 c. sugarGrind fine but not to a pulp and put into large enamel
pan. Mix salt in thoroughly and let stand 2 hours. Put
towel across pan and drain off all juice, then add vinegar,
sugar and mustard. If not enough vinegar to cover
generously, add cup of water; put into jars and seal.
If vinegar is very strong, mixture needs water. Do not
cook.
SOUR CREAM CUCUMBERS Mrs. Wilhelmina S. Kettler1/2 tsp. salt
2 Tbsp. cider vinegar
2 Tbsp. chopped green
onions or chives
1 tsp. celery seed1 scant Tbsp. sugar
1 c. sour cream
2 Tbsp. chopped fresh dill or
dill seed (1 tsp. )
2 firm fresh cucumbersStir in a bowl: salt, sugar and vinegar. Add sour
cream and stir until smooth. Add chives, dill and celery
seed and lastly the cucumbers, unpeeled and sliced paper
thin. Cnill in refrigerator. Tastes good second day.UNCOOKED RELISH
15 lb. ripe tomatoes
5 large onionsMrs. Sam A. Snannon
4 large sweet red peppers
3 bunches celeryGrind all and add 1 scant c. salt and let stand 2
hours. Then drain overnight. Add:5 c. vinegar
3 Tbsp. white mustard seed1 Tbsp. celery seed
2 lbs. brown sugarPut in small jars and seal with paraffin. Keep in a
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Auxiliary of St. Christopher's Episcopal Church. Souvenir Book of Favorite Recipes from El Paso, Texas, book, Date Unknown; El Paso, Texas. (https://texashistory.unt.edu/ark:/67531/metapth606197/m1/45/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .