Recipes – From Your Ilderton and Area Neighbours
Rhubarb Custard Pie Submitted by Nancy Rushton Ingredients 1 unbaked pie shell 2 ½ cups rhubarb cut into 1/2” to 1” pieces, fresh or frozen 2 eggs 1 cup white sugar 1/2 cup milk 1/4 cup all purpose flour Cinnamon & nutmeg (optional) Instructions custard is set. (About one hour.) Ham and Cheese Quiche Submitted by Bernadette Mercer, Vintage Green Ingredients 1 package (120 grams) Chicken flavour Stove Top Stuffing Mix with its spices 2 tbsp melted butter (30 ml) 1 cup diced cooked ham, sliced thick (250 ml) 1 cup grated swiss or cheddar with a little mozzarella cheese (250 ml) 1/2 cup frozen peas (125 ml) 1/4 cup chopped red or green pepper and/or chopped mushrooms or broccoli 1/2 cup milk (425ml) (not 1% or skim) 2 eggs, beaten with a little onion powder Instructions
Spread rhubarb pieces into a pie shell. In a bowl, beat eggs, sugar, flour and milk together, and pour it over rhubarb. Sprinkle with nutmeg or cinnamon (optional) and bake at 350°F until the
Pineapple Jalapeno Marmalade Submitted by Nancy Rushton Ingredients 20-ounce can crushed pineapple, strained 4 cups white sugar
1 orange, zested and juiced 1 lemon, zested and juiced 4 jalapeno peppers, seeded and minced 2 packs of liquid Certo Instructions Combine the pineapple, sugar, orange zest, lemon zest, orange juice, lemon juice and jalapenos in a medium saucepan. Bring the mixture to a rapid boil, stirring frequently. Lower the heat and cook for five minutes. Add Certo and follow directions on the Certo box. Seal in hot sterilized jars.
Mix stuffing mix with crumbs and butter in a lightly greased nine-inch (23 cm) pie plate or quiche dish. Spread over the bottom of the dish. Sprinkle peas, chopped pepper, ham and cheese evenly over the crumbs. Beat eggs and milk together in a bowl until well blended. Pour SLOWLY over the mixture in the dish. Bake at 350°F (180°C) for 30-35 minutes or until it is set. Don’t overbake.
Cranberry Orange Marmalade Submitted by Nancy Rushton Ingredients 2 oranges 1 lemon 1 1⁄2 cups water 1/8 teaspoon baking soda 1 lb ripe cranberries 6 1⁄2 cups sugar 1/2 bottle of liquid pectin Instructions
Grandma June’s Cheerio Squares Submitted by Rosemary Tyrrell Ingredients
Page 14 Ilderton and Area Villager • July-August 2025 Add cranberries and simmer, covered, for 10 minutes. Measure five cups of fruit into a very large saucepan. Add sugar and mix well. Put over high heat, bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat and at once stir in pectin. Skim off foam with a metal spoon. Then stir and skim for seven minutes to cool slightly and to prevent floating fruit. Ladle into hot sterilized jars and seal. Makes about eight 1/2-pint jars. Cut oranges and lemons into quarters and remove seeds. Grind the fruit, chop fine, or cut crosswise into wafer-thin slices. Add water and soda. Bring to boil and simmer, covered, for 20 minutes, stirring occasionally.
1 cup brown sugar 1/2 cup corn syrup 1/3 cup margarine or butter 1/2 cup peanut butter
2 cups cornflakes 2 cups Cheerios 1 cup peanuts
To advertise here, please contact Tami@villagerpublications.com Instructions In a medium saucepan, boil the brown sugar, corn syrup, and margarine (or butter) for two minutes. Then add 1/2 cup peanut butter. Pour this mixture over a bowl of cornflakes, Cheerios, and peanuts. Pack in a square pan, set and slice into squares.
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