Flo's Standbys

Baked Rhubarb

Servings: 6

3 c Cut-up rhubarb

2 c Bread cubes

1 c Sugar

Mix and put in 1 1/2 quart buttered baking dish. Pour 1/4 cup melted butter over and bake 30 minutes at 350 degrees.

Depending on the sweetness of your rhubarb you could probably get by with less sugar.

© Flo Leighton 1993

Cranberry Salsa

Servings: 6

4 T Grated orange peel	2 Large oranges
2 c Coarsely chopped cranberries	1/4 c Chopped onion
1/4 c Salad oil	1 T Fresh cilantro, chopped
1 T Fresh ginger, chopped	1 Jalepeno pepper

Grate peel from oranges. Peel and remove sections. Chop. Stir and seed and chop pepper (Any hot pepper may be used.) Add chopped cranberries and other ingredients. Mix and season with salt. Let stand one-half to one hour and serve as relish.

This is Emily and Paul's recipe, which we served with our Thanksgiving turkey. - Flo Leighton 1993

Basic Microwave Jam

Servings: 20

3 c Diced or crushed fruit (see options below)	1 1/2 c Sugar
1/2 t Butter or margarine

 

Prepare fruit and flavorings and place in a 2 quart measure or 2 1/2 quart casserole. Add sugar and butter. Let stand until juices form (about 30 minutes). Microwave uncovered on HIGH for six minutes or until mixture begins to boil. Stir through. Microwave on HIGH for 10 to 13 minutes. Spoon out 1 T and refrigerate 15 minutes to test consistency. Microwave a couple more minutes if desired. Makes about 2 cups.

Options:

APRICOT - Remove pits from about 1 pound apricots; chop to make 2 cups. Add 2 T lemon juice.

RASPBERRY - Crush about 3 cups of berries. Add 2 T lemon juice.

STRAWBERRY - Crush about 3 1/2 c berries to make 2 cups. Add 1 1/2 T lemon juice.

PEACH - Remove pits from about 1 pound peaches. Chop to make 2 cups. Add 1 T lemon juice. If desired, stir in 2 drops almond extract after cooking.

Refrigerated, these jams keep several months.

As with conventional jam, recipe quantities should not be multiplied.

© Flo Leighton 1993

Kate's Fresh Peach Cobbler

Servings: 8

3 c Sliced fresh peaches	3/4 c Sugar
1/4 t Almond extract	1 T Lemon juice
1 t Grated lemon peel	1 1/2 c Sifted flour
3 t Baking powder	1 T Sugar
1/2 t Salt	1/3 c Shortening
1/2 c Milk	1 Egg, well beaten
2 T Sugar

Arrange peaches in 8x8 (9X9 if peaches are juicy ie Colorado peaches)greased pan. Sprinkle with 3/4 cup of sugar,almond extract, lemon juice, and lemon peel. Heat in oven. Sift together flour, baking powder, 1 T sugar, and salt. Cut in shortening until coarse crumbs. Add milk and egg. Stir until flour is just moistened. Spread dough over hot peaches. Sprinkle with 2 T sugar. Bake 35-40 minutes.

- Flo Leighton, 1992

Jessie Hutton Leighton's Spiced Gooseberries

Servings: 10

3 qt Gooseberries	4 lb Sugar
1 c Vinegar	1 T Cinnamon
1 T Cloves	1/2 T Allspice

This recipe has no directions with it, so I assume you mix ingredients and cook until jam consistency. Grandmother always served a fruit condiment with meat. The one I particularly remember as being non-traditional was apple rather than orange with duck. Betty probably remembers others, including these gooseberries. - Flo Leighton, 1992

Macerated Oranges

Servings: 4

6 Oranges
Grated lemon peel from 1 lemon
Juice of 1/2 lemon
5 T Sugar 

Peel 4 of the oranges very carefully.  Cut into slices.  Grate lemon peel over slices.  Mix juice of remaining two oranges, lemon juice, and sugar.  Pour over orange slices.  Refrigerate four hours.  Turn once during marination.

© Flo Leighton, 1991