Muncie Times, Muncie, Delaware County, 20 August 1992 — Page 15

The Muncie Times, Thursday, August 20, 1992, Page 15 200 Years Of Black Cooking

Anyone for fig ice cream? Try it—you might like it

by Bea Moten Foster Green or Red Tomato ChowChow 3 cups cider vinegar 3 pints white corn syrup 1 dozen green or red tomatoes, unpeeled 6 medium size onions 3 green peppers 1 head green cabbage 6 stalks celery (discard tops) 3 cucumbers (peeling optional) 11/2 teaspoon salt Place vinegar and corn syrup in a large saucepan. When mixture comes to a boil, add vegetables, which have previously been chopped, diced, ore sliced according to one’s own artistic sense. Add salt. Bring to a second boil. Lower heat and simmer slowly for 1 hour, stirring occasionally. Fill 3 quart jars or 6 pint jars, leaving 1/4 inch space. To seal, process pints for 10 minutes and quarts for 15 minutes. (When making red tomato chowchow add 1 teaspoon ground cayenne pepper to the above recipe). Yield: 3 quarts. Cheny, Orange and Peach Preserves 4 pounds peaches, peeled and sliced 2 pounds sugar 1 orange, peeled, minced, and rind cut in thin slivers 1/4 pound blanched al monds, cut in slivers small bottle of maraschino cherries, cut in thin rings, including juice Mix peaches, sugar, orange and rind, almonds, cherry rings, and cherry juice. Slowly cook everything together stirring frequently for about 45 minutes or until thick (the consistency of honey). Pour into small jelly jars. To seal, process pint and halfpint jars for 10 minutes in

simmering water. This makes a very nice Christmas present and you can substitute nectarines if peaches are out of season. Yield 4 pints. Fig Ice Cream 2 cups milk 6 eggs, separated 1 cup sugar 1 pint heavy cream 1/2 teaspoon vanilla 1 quart peeled and mashed figs Heat milk in a mediumsize saucepan. Beat egg yolks and sugar in a bowl. Stirring constantly, slowly pour half of the hot milk over sugar and yolks. When well blended, return entire mixture to saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat spoon. Cool, then chill for 2 hours. Stir in cream. Beat egg whites until stiff and fold into mixture. Add vanilla and figs. Stir well. Freeze in an ice-cream freezer according to manufacturer’s directions. Yield: about 2 quarts. Sweet Potato Spoon Cus-

tard

1 cup mashed, cooked sweet potatoes 2 small bananas, mashed 1 cup milk 2 tablespoons brown sugar 1/2 teaspoon salt 2 egg yolks, beaten 3 tablespoons seedless

raisins Combine mashed sweet potatoes and bananas. Add milk and blend. Add brown sugar, salt, egg yolks, and raisins. Mix well and pour into a well-greased 1-quart casserole. Bake in a preheated 300 degree oven for 45 minutes until custard is firm and golden brown. Wonderful as an accompanying dish for lamb or pork. Yield: 6-8 servings. Raisin Bread 1 cup applesauce 1/4 cup melted butter 1 egg, beaten 1/2 cup sugar 1/4 cup brown sugar, packed 2 cups all-purpose flour 2 teaspoons baking pow

der

3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon powdered cinnamon 1 teaspoon powdered nutmeg 3/4 cup seedless raisins 3/4 cup chopped walnuts Combine applesauce, butter, egg, and the 2 kinds of sugar in a bowl. Blend well. Sift other dry ingredients (including cinnamon and nutmeg) together and stir into applesauce mixture until smooth. Add raisins and chopped nuts. Turn into a well-greased 9" x 5" x 3” loaf pan. Bake in a preheated 350 degree oven

for 1 hour. Serve plain or toasted with butter or cream cheese. Yield: 1 loaf of bread. Cranberry Nut Tea Cake 11/2 cups halved fresh cranberries 3/4 cup powdered sugar 3 cups all-purpose flour, sifted 3 teaspoons baking pow der 1 teaspoon salt 1/3 cup brown sugar, packed 1/4 cup softened butter 2 eggs, slightly beaten 11/4 cups milk 1/2 cup chopped walnuts Combine halved cranberries and powdered sugar in a small bowl and let stand. Sift flour, baking powder, and salt together. Then cream sugar and butter until smooth, and beat in eggs. Gradually add flour mixture, alternating with milk. Blend until smooth. Add cranberry mixture and nuts. Place in a lightly greased 9" x 5" x 3" loaf pan and bake in a preheated 350 degree oven for 1 hour. When done, remove from pan and brush with melted butter. Yield: 1 teacake. Jungle Stew 2 large onions, chopped 1 green pepper, chopped 1 clove garlic, minced 4 tablespoons oil 2 pounds ground beef 1 cup elbow macaroni, uncooked 2-15 ounce cans red beams 2-1 pound cans stewed tomatoes Salt and pepper to taste

Saute’ onions, pepper, and garlic in the oil in a pot. Add meat and brown. Then add all other ingredients and simmer until macaroni is tender. Yield: 8 servings for hungry campers. Mattie’s Sweet Potato Pudding Topped with Marshmallows 2 pounds sweet potatoes 1/2 stick butter or mar garine 3/4 to 1 1/4 cups sugar, depending on sweetness of potatoes 3 eggs 3/4 cup evaporated milk 2 teaspoons vanilla extract 1 teaspoon powdered cinnamon 3 tablespoons dark rum (optional) 1 pound marshmallows

Wash and boil sweet potatoes in their jackets until tender. Peel, then add butter or margarine while potatoes are still hot, and mash with a potato masher until mixture is smooth. Add sugar, stir until well mixed. Then add eggs one at a time, beating mixture will until all 3 eggs have been added. Stir in evaporated milk, vanilla, cinnamon, and rum if desired. Pour into a buttered 2-quart casserole and bake in a preheated 375 degree oven for 30 minutes. Top with whole marshmallows and continue baking until browned. Serve hot. Yield: 8 servings.