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Canned Apricots
Spiced Apricots
You can always spice each jar a little different from each other. Variations: bitter almond, lavender, vanilla bean, star anise, cardamom; or try a combination coriander, nutmeg and cardamom.
Quick Apple Streudel
2 cup AP flour
3 tsp baking powder
1/2 tsp salt
2 T sugar
1/4 cup shortening
2/3 to 3/4 cup milk
Melted butter
3 cups chopped, peeled apple
1/2 cup sugar
1 tsp ground cinnamon
1 cup confectioners’ powdered sugar
hot water
1/4 tsp vanilla
1/4 cup chopped walnuts or pecans
Preheat oven 425 degree. Grease a baking sheet or shallow baking pan. Sift together the flour, baking powder, salt and the 2 tablespoon sugar into a mixing bowl. Add the shortening and cut it in with a pastry blender until mixture is crumbly. Add enough milk to make a soft dough.Â
Turn out on floured board and knead 15 to 20 turns. Roll out in rectangle 12 x 14.
Brush the dough with melted butter; spread the apples over the dough and sprinkle the 1/2 cup sugar and cinnamon evenly over apples. Starting on a narrow side, roll up like a jelly roll. Slide the roll onto the baking sheet and form into a semicircle. Bake 20-25 minutes or until golden brown. Let stand until it has partially cooled. Â
Put confectioners’ sugar in a small bowl and stir in vanilla and enough milk to make a frosting that is the consistency of heavy cream. Spread the frositng over the warm strudel and sprinkle the nuts on top. Serve warm or cold.
10-12 servings
Egg Salad
Ingredients
- 8 eggs
- 1/2 cup mayonnaise
- 1 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped pimento-stuffed green olives
Directions
- Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
Serve on toast with lettuce and a chopped celery as garnish.
Green Olive Potato Salad
Ingredients
| Â | 5 lbs potatoes peeled, boiled1 cup finely chopped celery
1/2 cup finely chopped sweet onions |
| Â | 1 dozen eggs hardboiled, sliced |
| Â | 2Â teaspoons Garlic Salt to taste2 teaspoons Celery Salt1 tsp dijon mustard
4 T pickle juice 4 T finely chopped dill pickles |
|  | 1 jar green olives, drained and chopped in slices |
|  | 2 -3 cups mayonnaise (to taste); Best Food’s Real |
Preparation
Boil potatoes in jacket, drain and set aside to cool — when cooled, peel skins off and chop in a big bowl.
Boil Eggs – put eggs in cold water and bring pot to a boil – once the pot comes to a good boil, turn off heat and leave the pot on the burner – put a lid on pot after you turn off fire. Let the pot side on the burner for 20 minutes and the eggs should be done just right. Add ice cubes to water. This will allow you to peel shells from eggs easily, without sticking.
Cut up cooled potatoes in a big bowl, add the chopped hardboiled eggs, sliced olives, garlic salt to taste and 2-3 cups of Best Food’s real mayonnaise (to taste).
 One of my friends would always bring neighbor to our parties. The neighbor always bring Green Olive Potato salad. Excellent.
Mix Well — serve immediately or cover and keep in refrigerator until ready to eat.
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