| Auntie Gales Recipes June 30th edition |
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Fresh Peach Freezer Jam
The secret to good freezer Peach Jam, is to have the peaches
*perfectly ripe!
6 large ripe peaches, peeled
(about 5 cups mashed)
8 cups sugar
2 (1.75 oz.) packages
Sure-Jell - Fruit Pectin)
1-1/2 cups water
Makes 6 pints; wash and rinse containers. You can use plastic or jars.
*It’s important to have ripe peaches so that you can just pull the peeling off with a paring knife; place in a large bowl or pot, and then slice. Mash with a potato masher until well mashed, but leave a few small bits and pieces. Stir sugar into prepared fruit, mix well. Cover and let stand 2 to 3 hours stirring occasionally.
In a medium size saucepan, whisk pectin with 1-1/2 cups cold water. Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat and then pour into fruit. Stir 3 minutes until all the sugar is completely dissolved. Pour into containers, leaving 1/2 inch space to allow for expansion during freezing. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks OR store in freezer for up to 1 year. Thaw in refrigerator.
summertime potato salad
I have many different versions of potato salad. I generally use whatever I have on hand. When the potatoes begin to grow, they always get turned into some kind of potato salad.
3 lbs yellow (gold) potatoes
Salt for boiling water
1 cup Wishbone Italian
salad dressing
2 tablespoons grainy mustard
1/2 teaspoon celery seed
1/2 chopped red onion
1/2 cup chopped celery
1 teaspoon kosher salt
Fresh ground black pepper
to your taste
2 tablespoons chopped
fresh dill
Boiled eggs for garnish on top
Place un-peeled potatoes in a large pot and then cover over with water. Sprinkle a generous amount of salt and then cover with lid. Bring to a low boil and cook for 30 minutes. Drain and allow cooling enough to handle potatoes. Peel potatoes and then cut into cubes. Mix Together with remaining ingredients and toss well. Garnish with boiled eggs on top.
candy bar brownies
Easy brownies to make and one of our family favorites!
1 (18.25 oz.) German
Chocolate cake mix
3/4 cup butter, melted
2/3 cup Eagle brand
sweetened condensed milk
(NOT evaporated milk)
1 (11.50 oz.) bag Snickers
mini candy bars
Heat oven 350º - lightly butter 13x9-inch baking dish.
In a large mixing bowl on low speed, combine cake mix, melted butter and condensed milk and beat just until combined. Spread 1/2 of the mixture into the bottom of prepared pan. Bake 10 minutes; remove from oven and then spread chopped candy bars over top of brownie mixture. Drop by spoonful the remaining brownie mixture over top of candy bars; no need to smooth. Bake an additional 20 minutes. Allow cooling and then cut into bars.
If you would like to share your recipes with the
community, please send them to:
Auntie Gale’s Recipes; c/o Shelby Shopper & Info;
503 N. Lafayette St., Shelby, NC 28150
or you can email me at: gale@shelbyinfo.com
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