— From Valerie Rose of Wilmington, Ohio

Fresh Strawberry Pie

1 small box Strawberry Jell-O

2 cups sugar

8 tablespoons corn starch

2 cups boiling water

2 quarts fresh strawberries

Mix all together except strawberries and cook until mixture boils. Cool, then combine mixture and strawberries together and put into baked pie shells. Makes 2 pies.

Buttermilk Cornbread

2 cups white cornmeal

1 cup all purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 Tablespoon sugar

2 eggs

1/4 cup shortening, melted

2 cups buttermilk

Sift together dry ingredients. Add eggs, melted shortening and buttermilk, and beat until smooth. Pour into greased 9-inch square pan and bake in preheated 450-degree oven for 20 to 25 minutes.

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— From Alice Lundblad of Wilmington, Ohio

Gazpacho

I found this recipe while living in Germany in 1968, and it has been a favorite since then; so easy and such a refreshing addition to a meal on a hot day.

1/2 cup diced, cubed cucumber

4 ripe tomatoes, peeled and finely chopped

1/3 cup finely chopped onion

1 clove garlic, minced finely

1/2 cup finely chopped green pepper

1/4 cup olive oil

1/4 cup cider or wine vinegar

2 cups tomato juice

1 tsp. salt

1/4 tsp. pepper

Combine all, cover and chill at least 4 hours. Serves 8.

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— From Belinda Cook of Sabina, Ohio

Easy Lemon or Lime Pie

1/2 cup fresh lemon or lime juice with zest

1 can condensed milk, not evaporated

1 8-ounce container whipped topping

1 baked flour or graham cracker crust

Mix juice with the milk until it becomes thick. The juice curdles the milk. Then fold in whipped topping. Pour into prepared crust and chill for several hours. It is refreshing for summer.

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— From Mary Alice McConnell of Wilmington, Ohio

Tomato Preserves

This recipe was one that former Cuba, Ohio Friends Pastor Rev. Mary Cochran shared with me.

4 cups chopped tomatoes

3 cups sugar

Bring to a boil and cook for 10 minutes.If using red tomatoes, use one 6-ounce or two 3-ounce Strawberry Jell-O; or if you are using yellow tomatoes, use one 6-ounce or two 3-ounce Apricot Jell-O. Mix thoroughly with the tomatoes and sugar. This is delicious spread!

Orange Cake

Dissolve a 3-ounce box of Orange Jell-O in 1/3 cup of boiling water. Set aside.

In a large bowl, combine one package yellow cake mix and 3/4 cup cooking oil. Add 4 eggs, one at a time. Beat well. Add a pinch of salt and the dissolved gelatin. Beat for about 3 minutes. Put in a 10-inch angel food cake pan which has been floured and greased. Bake in a preheated 350-degree oven 45 minutes. Remove from oven and immediately pour a mixture of 1-1/2 cup of powdered sugar dissolved in the juice of 4 oranges over the top of the cake. Cool cake in the pan for half a day before loosening it and putting in on a cake plate.

This is a delicious cake and easy to make!

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— From Judy Johnston of Wilmington, Ohio

Savory Zucchini Bread

4 cups shredded zucchini

1 chopped onion

1/2 tsp salt

1/4 tsp pepper

2 beaten eggs

1 box Jiffy cornbread mix

8 oz. shredded cheddar cheese

Mix all together, fill an 8” x 8” greased pan. Bake at 350 for 60 minutes. You can also use a large-size muffin tin if you wish. These are good for breakfast as well as other meals.

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— From Sheri Vest of Lynchburg, Ohio

Pineapple Sheet Cake

Cake

2 cups sugar

2 cups flour

2 teaspoons vanilla

1-20-ounce can of crushed pineapple w/juice

2 eggs

2 teaspoons baking soda

1/2 cup walnuts, chopped fine

Mix by hand and pour into an ungreased cookie sheet pan. Bake 350 degrees for 20-25 minutes.

Icing

1/2 cup powdered sugar

1 teaspoon vanilla

1 stick of margarine

8 ounces cream cheese

1/2 cup chopped walnuts. Mix well, and spread on cooled cake.

House Dressing

(B&I Wine Shop 1978)

1 pink Hellmann’s Mayonnaise

1 cup buttermilk

1/3 cup onion, finely chopped

1/3 cup parsley, finely chopped

1/4 teaspoon garlic powder

1/2 teaspoon paprika

Mix well; store in refrigerator.

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Salt Magazine

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