Page 13 - By His Hands We Shall Be Fed Test 2

BANANA PUNCH

Cheryl Dyar

3 bananas, mashed 1 12-oz. ctn. frozen orange juice

3 C. sugar 1 lg. Can pineapple juice

6 C. water 1 lg. Pot. ginger ale, chilled

Use electric blender to puree bananas or you can mash them, add all other

ingredients, except ginger ale. Mix until dissolve. Pour into containers and freeze until

shushy. When you’re ready to serve, place in punch bowl and add ginger ale.

SALSA
Nancy Renior

3 lg. Tomatoes 1 T. salt
1 sm. onion 1 T. pepper

1 1/2 T. jalapeno peppers Dash Worcestershire sauce

1 12-oz. can tomato juice

In blender, on low speed, chop onion and tomato. Add remaining ingredients and

blend on low speed for a few seconds. Serve in bowl with Nacho chips.

APPLE BUTTER

Jean Young
16 C. cooked apples 2 T. ground cinnamon

3 bx. Light brown sugar 1/4 tsp. ground cloves

1 C. vinegar

Mix together and cook 3 ¼ hours in oven at 300°. Stir every 30 minutes. Pour into

sterilized jars and seal.

GREEN TOMATO PICKLES

Ruby Ussery

8 lb. green tomatoes 3 1/2 C. vinegar

6 lg. onions, thinly sliced 2 C. sugar

Alternate tomatoes and onions. Sprinkle with salt. Let stand overnight. Drain juice.

Bring vinegar and sugar to a boil. Add tomatoes and onions. May add spices and red

pepper. Cook until onions and tomatoes are tender. Pack in sterilized jars. Makes 4 pints.