Subject: Green Tomato Relish Recipe
Date: Sunday, January 31, 2010 6:18 PM
This is good, thought you might like to add it to the site. I have added
this to my soup beans and cornbread meal all of my life.
Green Tomato Relish From Linda Eckler, Warsaw, KY 9-17-96
This is a nice old time recipe that I love to eat mixed with soup beans
Green tomatoes, sliced or diced - 1.5 gallons
Green onions, sliced or diced - 1 pint 2 or 3 bundles should make a pint, feel free
to use all the greens as well as the small onion
Vinegar - 1.5 pint
ground pepper - 0.5 tablespoon
small red bell pepper - 1 in 1/4" cubes or as desired for color or texture)
salt - 0.5 cup feel free to use more, as it will be rinsed off, use your judgement
mustard seed - 3 tablespoon
celery seed - 2 tablespoon
Allspice - 0.5 tablespoon
whole cloves - 0.5 tablespoon
1) Sprinkle tomatos and onions in salt (IN SEPARATE BOWLS), let stand 4 hours
(M. Barton also salts red pepper cubes)
2) Rinse and drain tomatos, peppers and onions in a collander
3) Place tomatos, peppers and onions in a porcelain kettle
4) Add 1.5 pints vinegar (white or wine is OK)
5) Put spices in a pourous bag (handkerchief) and add to kettle, do not use a
metal tie on the bag, string is fine, a metal spice or tea ball is not acceptable
6) Slowly bring mixture to a boil. Be careful not to burn if you need to process
7) Boil until everything is cooked, making sure tomatos are soft & tender
8) Sterilize jars and lids, have them ready when mixture is done (180 degree water,
see canning instructions)
9) Pour mixture into jars (leave at least 1/2" headspace), remove air bubbles,
making sure solids are covered with liquid, wipe jar rims and place lids and bands
just finger tip snug, but not tight (Note a lid wand comes in handy), add vinegar to
porcelain kettle if more liquid is needed
10) Process jars in a boiling water bath canner for at least 10 minutes
(after water returns to boil), remove jars and allow to cool.
11) Check seals on jars, making sure lids do not pop when pressed, any jars
with defective seals may be immediately reprocessed ( with a new lid).
Note: After jars are opened for use, contents can be refrigerated.
Note: When making, do not use any metal utensils that will come in contact
with the food, use a wood or plastic spoon, ladle, canning funnnel, etc.
M. Barton likes 1/2 pint jars so that product is fresh and makes nice sample quantities.
Note: All, part or none of the spice bag mixture may be added to the final product
(M.Barton does not add any because whole cloves create choking hazard).
----- Original Message -----
Sent: Friday, February 05, 2010 5:00 PM
Subject: Mugs Up Hamburgers
Just found your site and absolutely love it!! Found some answers already.
I have been searching for a recipe for Mugs Up hamburgers. I used to
purchase these at a Mugs Up Drive-IN in Overland Park, Ks. I have found
a Mugs Up in Independence, Missouri, but I live in Schaumburg, Illinois.
Everything I've found indicates the recipe is not available.
The hamburger meat seems to be ground finer and perhaps boiled rather than fried.
If I remember correctly, they only had a little mustard, a pickle and finely
chopped raw onions on them.
I'd be very grateful if you can find this recipe.
Mugs Up calls their loose-meat hamburgers "zip burgers". As you say, they don't
give out their recipe. However, I found a couple of recipes on message boards
that claim to be clones. See below.
2 lbs ground beef
1 1/2 cups water
2 tblsps minced onion
1 tblsp onion powder
2 7oz pks powdered brown gravy mix
Salt and pepper to taste
Cook ground beef with water, minced onion and onion powder covered over
low heat about 30 minutes. Stir and break up meat to fine consistency.
Uncover and continue to cook until most of the liquid is absorbed. Add
gravy mix ad cook until mixture is a smooth consistency. Spoon meat
mixture onto buns and add a slice of cheese if desired. The original
is served with two pickle slices, chopped onion and mustard/ketchup.
2 C water
3/4 C ketchup
2 T chili powder
1 onion, finely diced
2 lb. ground beef
2 T mustard
salt and pepper to taste
Combine the water, ketchup, chili powder and onion and simmer for 10 minutes.
Add the ground beef and mustard, salt and pepper and cook until beef is crumbly
This is served on a really SOFT hamburger bun with dill pickle chips out of
the jar and slices of American cheese.
----- Original Message -----
From: "Kathy "
Sent: Wednesday, February 03, 2010 7:39 AM
Subject: Crab casserole recipe
I came across your site while looking for a recipe for a crab dish served at
Morrison Cafeteria years ago. While reminiscing recently with an elderly
relative, she remembered the crab casserole and would love to have the
recipe. I hope you can find it.
Here's the crabmeat au gratin recipe. There was no other crabmeat recipe
in the Morrison's recipe book I have access to. Remember, this recipe is
for a cafeteria, so it creates a lot of servings. I have no idea how to
cut it down to a few servings.
Morrison's Crabmeat au Gratin with Cream Sauce
8 ounces margarine
6 ounces flour
4 pounds milk
salt & pepper to taste
4 ounces Cooking sherry
1 1/2 ounces Parmesan cheese, grated
1/2 pound Wisconsin aged cheddar cheese, grated
1 teaspoon Tabasco sauce
Melt margarine in a saucepan and blend in the flour. Cook over low heat,
stirring continuously. Cook thoroughly but do not brown.
Add the milk, stirring continuously until a smooth sauce is formed. Add salt
& pepper to taste. Remove from heat.
Add cooking sherry, Parmesan cheese, cheddar cheese, and Tabasco sauce. Mix
Crabmeat au Gratin:
4 ounces toasted bread cut into small squares.
3 pounds crabmeat
1 pound shredded cheese
cream sauce from above
To the shredded cheese, add a sprinkle of paprika and toss to mix well.
Place about 3 squares of toast in each of 21 casserole dishes. Cover these
with sauce. Divide the crabmeat equally between the 21 dishes. Fill with
cream sauce until it stands a little over the top of the dish. Place a
little of the cheese and paprika mixture on top of each and then bake in a
moderate oven until the cheese is well melted and the dish is good and hot.
----- Original Message -----
From: "Kathy "
Sent: Saturday, February 06, 2010 8:42 AM
Subject: Re: Crab casserole recipe
Thank you so much for your time in finding the recipe!
I will forward the recipe to my aunt (with a revised version for 5
servings--dividing the original by 1/4).
I had bookmarked the following article when I had searched the internet , a
remembrance of the recipe for Deviled Crab at Morrisons-- but the writer may
have had the Crab au Gratin that you found. (She offered a Deviled Crab
recipe from a cookbook).
There is a crab salad recipe in the salads section of the manual that I
have, but there's no deviled crabs recipe. That doesn't mean that
Morrison's never served deviled crabs. Morrison's added new dishes to
its selection every year of it's existence, and probably dropped
poor sellers at certain intervals. The kitchen manual would have been
updated at least yearly, maybe more often. The 1980 version of the manual
would have recipes in it that were not in the 1970 version of the manual.
The copy that I have doesn't have a date on it, but it appears to be quite old.
However, if you've ever had deviled crabs, you know that it's unlikely
that your aunt would describe them as a "casserole".
I've had other requests for the deviled crab recipe. It's not in any version of the
Morrison's kitchen manual. It seems likely that these were purchased from an outside
vendor and shipped to Morrison's frozen, not made from scratch at the cafeteria.
Lazarus Spinach Orange Bread
2 cups fresh spinach, no stems
1/2 medium size orange
3 large eggs
1 cup veggie oil
1 3/4 cup granulated sugar
3 cups all -purpose flour
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
Wash spinach - drain well cut into 1/4 inch pieces
Grind orange peel with pulp do with meat chopper or blender
Beat eggs in mixing bowl Add oil and sugar
Add spinach and orange to this mixture: Blend lightly
Stir in dry ingredients and lightly blend together
Pour into 2 greased loaf pans and bake at 350 degrees 45 - 50 minutes
Test with toothpick . Makes 2 loaves
Source(s): Lazarus Department Store Cookbook
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