My Recipes

Pickled Beets

Boil 3 lbs of fresh beets (washed, with about 1 inch of root end still attached) for 25 to 30 minutes until fork tender.

Let them cool. Slip skins off. (Use gloves to prevent stains on hands) Slice them or quarter them to fit into sterilized pint jars.

Make pickling brine: In a large pan over medium-high heat, add 2 cups apple cider vinegar, 2 cups water, 2 cups granulated sugar, 1 tsp each of whole allspice and whole cloves, and 1 tbsp of ground cinnamon.

Using a canning funnel, place 2 pieces of quartered sweet onions in the bottom of each jar. Then fill each jar with beets, pushing down slightly to eliminate air space. Fill each with brine, leaving 1/2 inch head space.Wipe jars with a damp paper towel and add caps and bands. Place gently into a hot water bath, covering jars with at least one inch of water. Bring to a boil and boil for 30 minutes. Carefully remove jars and place on kitchen towel to cool. Be sure each jar seals - the caps will be sucked into toward the jar and won't buckle when pressed. Store in a cool place and wait 6 weeks before opening.

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Grandmama's Swiss Steak
(Betty Shetter via Grandmama Shetter)

3 lb shoulder roast
flour to dredge
salt and pepper to taste
four stalks celery, chopped
1 onion, sliced
2 cups tomatoes, diced or crushed


Flour meat. Pound in salt and pepper. Brown in oil. Add celery, onions, and tomatoes. Simmer until tender. Thicken gravy with cornstarch (start with 1 tbsp mixed with 1/3 cup water. Repeat with another tbsp mixed with water if needed.)

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Squash and Corn Casserole

3 medium squash, chopped or sliced thinly

2 eggs

1/2 cup sour cream or Greek yogurt

1/4 cup oil

1 15 oz can corn

1/3 cup chopped green onion

1/2 tsp chopped garlic

1/4 cup Parmesan cheese

1/4 tsp pepper

1/4 tsp salt

3/4 cup Pioneer Buttermilk Baking Mix (Bisquick type mix)

Preheat oven to 350.

Beat eggs in large bowl. Add sour cream, oil, corn, green onions, garlic, parm, pepper and salt. Stir in the chopped squash. Pour into a greased 8 x 8 pan. Bake at 350 for 30 to 40 minutes.