Grandma's Kitchen

SIX LAYER DINNER

]2 cups sliced potatoes

1 cup sliced onions

2 cups hamburger

2 cups chopped green peppers

2 cups cut up celery

3-1/2 cups canned tomatoes

Salt and pepper

Butter

Arrange in layers in casserole dish in order given. Season to taste. Dot with butter.

Bake at 350ºF for one hour or until potatoes are done.

CROCK POT COOKED MASH POTATOES

5 pounds chunks of red potatoes

1 tablespoon minced garlic

3 cubes chicken bouillon

8 ounce container sour cream

8 ounce package of soften cream cheese

Cook potatoes in boiling salted water. Add garlic and bouillon to the potatoes then let it boil for about 15 minutes.

Drain the water and mash the potatoes while adding sour cream and cream cheese as well as water.

Move the potato mixture to your Crock Pot, cover it then set it to LOW for 2 to 3 hours. Add butter, salt and pepper or any other seasoning before serving.

ALL DAY APPLE BUTTER

5-1/2 pounds apples - peeled, cored and finely chopped

1/4 teaspoon cloves

4 cups sugar

2 teaspoons cinnamon

1/4 teaspoon salt

In a crock pot, add apples then pour a mixture of cinnamon, cloves, sugar and salt over the apples. Set on high for 1 hour then reduce to low for 9 to 11 hours stir occasionally.

You may need to stir more often toward the end of cooking with it becomes thick and brown. Take off the cover and cook another hour on LOW; then you may refrigerate or freeze, covered, if desired.

GLAZED PEACH PIE

3 ounce package Peach jello

3 tablespoons cornstarch

1 cup sugar

1 1/4 cups hot water

1 tablespoon lemon juice

1 baked 9-inch pie shell, or graham cracker crust

Mix dry ingredients. Pour in the hot water and mix well with wire whisk. Boil in saucepan until the mixture coats a spoon and turns clear. Add the lemon juice. Cook until thick. Slice peaches into baked pie shell the depth you want, and pour the glaze over. Refrigerate until ready to serve.

Note: you can use strawberries and strawberry jello, or raspberries and raspberry jello, etc.

APPLE CIDER MARMALADE

5 cups finely chopped, firm, cored cooking apples

1 cup canned or bottled apple cider

1/2 cup frozen orange juice concentrate, thawed

1/2 cup finely shredded orange peel

1/2 cup finely shredded lemon peel

11-3/4-ounce package powdered fruit pectin (Sure-Jell)

7 cups sugar

In a large Dutch oven or kettle, combine apples, cider, orange juice concentrate, orange peel, lemon peel and pectin. Bring mixture to a rolling boil.

Add the sugar and stir the mixture till completely dissolved.

Bring to a rolling boil again. Boil for 60 seconds, stirring constantly.

Remove from heat. Skim off any foam with metal spoon. Cool 3 minutes.

Ladle into hot sterilized half-pint jars, leaving a 1/4-inch headspace. Adjust lids. Process in a boiling-water canner for 5 minutes. Remove jars from water bath and invert for 15 minutes. Turn right-side up (this helps prevent fruit from floating to the top of the jar).

Makes 7 half-pints.

Freezer marmalade: Cook the marmalade as directed, except ladle into freezer containers. Cover, seal, label and freeze. Freeze for up to 6 months.