Corn Bread Ear Sticks

Purchase an iron mold shaped like little ears of corn in flea markets or kitchen supply shops, or look in grandma’s kitchen wherever she keeps her bakeware – there just might be one there already! Grease lightly and preheat in a 425 degree oven. You will need:
3/4 cup Flour
3/4 cup Yellow Corn Meal
1/4 cup Sugar
3/4 teaspoon Salt
2 teaspoons Baking Powder
2 Eggs
1 cup Milk (or Buttermilk if you prefer)
1/4 cup Shortening
Sift dry ingredients together. Add milk, eggs, shortening, and beat until smooth. Pour into preheated and greased molds and bake 20-25 minutes or until golden brown.

PECAN PIE

1-1/4 Cups Pecan Pieces
2 Eggs, Slightly Beaten
1 Cup Light Karo Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla.

Preheat oven to 375 degrees

Spread pecans in an unbaked 9-inch pie shell. Mix remaining ingredients together and pour over pecans. Bake slowly at 375 degrees until done, approximately 1 hour. Hint: Cover the edges of the pie crust with foil about halfway through baking to prevent crust from getting too brown before the pie is done.

BEEF & BARLEY VEGETABLE SOUP

3 pounds Soup Meat
2 Tablespoons Fat
2 quarts Water
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
1/2 cup Barley
1 cup Carrots, cubed
1/4 cup Onion, chopped
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas

Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.

APPLE BUTTER (LOTWAERICK)

4 quarts Apple
2 quarts Water
1 1/2 quarts Cider
1 1/2 pounds Sugar
1 teaspoon Cinnamon
1 teaspoon Allspice
1 teaspoon Cloves

Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal.

Mabon Wine Moon Cider

4 cups apple cider 1/2 tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes.
Serve with ladle from a cauldron. Makes 8 cups.