Betty Rose’s Squash Pickles

 Squash  Pickles 

8 cup. squash

3 onions

2 Bell peppers 

2 cups white vinegar

3/4 cup water

2½ cup sugar 

2 teaspoon celery seed  

1 teaspoon mustard seed

2 teaspoon turmeric 

Wash squash, onions, and pepper 

cut into thin slices,

Cover with water and 2 tablespoons pickling salt.  (Not iodized)

Soak 2 hours 

Mix vinegar, water, sugar, and  the spices in a pan and bring to a boil 

Drain water off the squash and pour hot vinegar mixture over the squash. Let stand for 2 hours.  

Bring all ingredients to a boil for 5 minutes.  Pack in jars while hot and seal immediately.  

Betty Rose’s Squash Relish

 

Betty Rose’s Squash Relish

12 cups grated squash

4 large onions, chopped

4 large bell peppers, chopped 

2 small jars pimento (mainly for color) 

1 cup celery, chopped 

Mis in large bowl.  Sprinkle 5 tablespoons salt.  Cover and refrigerate overnight. 

Next day, drain off excess liquid and rinse in colander until water is clear.

In large pot, combine 2 1/2 cups vinegar, 5 cups sugar, 2 1/2 tsp  celery salt, 1 1/2 tsp turmeric, and 2 tsp pickling spice in a net bag. 

Bring to a boil for 5 minutes.  Remove pickling spice bag.  Add the grated squash mixture and boil 5 minutes.  Put in hot prepared jars and seal. 

Mexican Casserole

 

My #1 granddaughter wanted to make this herself in her apartment in Frisco, Texas.   I took a picture of where I had written it down in my recipe book.  After seeing pictures of hers, it made me hungry for it so I made it for our supper and took pictures to post it here.  

I remember we made this in home-economics class when I was in high school.  We used corn tortillas and fried them a little before using them to layer in the casserole.   We also used ranch style beans but I don’t like those so I have always used just plain pintos   If I ever have leftover pinto beans when I cook beans, I freeze them and use them in this dish.  

Ingredients:

One pound lean ground beef

One can tomatoes with green chilis (Rotel or any brand)

One can cream of chicken soup 

One can pinto beans drained 

Tortilla chips 

Brown the hamburger and drain well

Add tomatoes

In casserole dish, put a layer of crushed chips on the bottom.

Put a layer of the hamburger, no more than half, over the chips.

On top of the meat, spoon the drained pinto beans on top.

Spoon the cream of chicken soup over the beans.

Add a layer of crushed chips.

Put the remaining meat over the chips. 

Cover with shredded cheese.  I used white cheddar in this picture.

Bake till bubbly and cheese is melted and starts to brown.