Tag Archives: Vinegar

Old time popcorn balls

from Jennifer L.’s book, North Branch , MN

Ingredients

20 c. popped popcorn (about 1 c. unpopped)
2 c. sugar
1 c. water
1/2 c. light corn syrup
1 tsp vinegar
1/2 tsp salt
1 tsp vanilla

Preparation instructions

Remove all unpopped kernels from popped corn. Put popcorn i a large roasting pan; keep warm in a 300° oven. Butter the sides of a 2-qt saucepan. In it combine sugar, water, corn syrup, vinegar, and salt. Cook to 270° (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Slowly pour mixture over hot popcorn. Stir just till mixed. Shape with buttered hands into 2 1/2 to 3 inch balls.

Submitted by: Jennifer L

24-hour fruit salad

from Jennifer L.’s book, North Branch , MN

Ingredients

1 (20 oz) can pineapple chunks
3 slightly beaten egg yolks
2 tbsp sugar
2 tbsp vinegar
1 tbsp butter or margarine
Dash of salt

Preparation instructions

Drain pineapple; reserve 2 tbsp syrup. To make custard, in a heavy small sauce pan combing reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon.
Cool to room temperature. In a large bowl combine pineapple chunks, cherries, oranges, and marshmallows. Pour custard over, stir gently. Beat the whipping cream till soft peaks form. Fold whipped cream into fruit mixture. Turn into a serving bowl. Cover and chill 24 hours or overnight.

Submitted by: Jennifer L

Finnish pasty

from Jennifer L.’s book, North Branch , MN

Ingredients

Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water

Preparation instructions

Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.

Submitted by: Jennifer L

Watermelon pickles

from karen a.’s book, Underwood, MN

Ingredients

Peel and cut rind in cubes: sprinkle with 1/4 cup salt and enough cold water to cover. Let stand several hours or overnight. Drain. Cook until tender in the following syrup:
3 cups water 1 cup vinegar drain thoroughly. put cooked cubes into a syrup made from 2 cups sugar 2 cups water and 2 cups vinegar.
bring all to a boil and set aside overnight. In the morning, drain off syrup and add to it 4 more cups sugar and 3 drops oil of cinnamon and 2 drops oil of cloves. Add cubes and bring to a boil, Pour into a crock and let stand overnight. Drain. Scald syrup and pour over cubes for 3 successive mornings. Seal in sterrilized jars.

Submitted by: karen a

Deviled eggs

from Jennifer L.’s book, North Branch , MN

Ingredients

6 hard-cooked eggs
1/4 c. mayonnaise or salad dressing
1 tsp vinegar
1 tsp prepared mustard

Preparation instructions

Halve hard cooked eggs lengthwise; remove yolds and mash with a fork. Stir in mayonnaise, vinegar, mustartd, and 1/8 tsp salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired.

Italian-style Deviled Eggs:
Prepare deviled Eggs as above, except omit mayonnase, vinegar, and mustard. Add 3 Tbsp creamy italian salad dressing to mashed yolks. Stuff egg whites with yold mixture.

Submitted by: Jennifer L