___________________________________________________ Z UCCHINI RELISH Mary Grey Jenkins ___________________________________________________ 12 cups zucchini coarsely ground 5 c sugar 1 tsp red pepper 3/4 T nutmeg 4 c onion coarsely ground 1 T celery seed 2 c green pepper s diced 1 T black pepper 5 T salt 1 T cornstarch 2 c vinegar 2 drops green food coloring (if desired) 1 T dry mustard DIRECTIONS: Mix zucchini, red pepper, onion, green peppers & salt. Let sit overnight or 12 hours. Drain & rinse until water runs clean. Prepare vinegar, sugar, spices, & cornstarch n large container. Add vegetables mixture to vinegar. Cook slowly 25 - 30 mins stirring frequently. Fill sterilized jars & seal. Process in hot water bath for 5 mins after coming to a boil __________________________________________________ P ERFECT WHIPPED CREAM Gerald Greer ___________________________________________________ 1 c heavy whipping cream 2 T granulated sugar 1 tsp vanilla DIRECTIONS: 1. Place mixing bowl in freezer at least 20 minutes to chill 2. Pour heavy whipping cream, vanilla & sugar into bowl and beat on high speed until peaks form. Do not over beat 3. Serve immediately Note: Perfect for dunking fresh strawberries if this is a personal serving. __________________________________________________ P OPCORN BALLS Jenny Wilson Lockerman ___________________________________________________ 8 c popped popcorn 3/4 cup sugar 3/4 cup butter 3/4 cup brown sugar 1/2 cup water 1/4 Tsp salt 1 tsp white vinegar 1/2 cup white Karo sugar DIRECTIONS: Mix all ingredients except popcorn. Cook to 260º on a candy thermometer until it forms a hard ball. Reduce heat to low & cook until the mixture thickens. Pour our over popcorn. Butter hands to shape into balls. * hard balls form when a drop of the mixture is dropped to cold water. __________________________________________________ P OPCORN BALLS In memory of Malissie Daniels, submitted by Suzanne Lockert-Mash ___________________________________________________ 2 c sugar 1/2 c water 1/2 c sorghum 5 qts popped corn DIRECTIONS: Cook the sugar, sorghum, & water to the soft ball stage. Immediately pour the mixture over slightly salted popcorn. Sir mixture until it is cool enough to handle. Shape it into balls before it hardens.
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