Ingredient:
- 5 lb. potatoes, diced
- 10 or so carrots, scraped and sliced
- 1 bunch celery, diced or cut up
- 3 big onions, cut up
Direction:
Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. Process for 3 hours in boiling water bath. Then, when you're ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready. OR for hash, just drain a jar, add beets and warm up in a fry pan with butter. |
Ingredient:
- 3 eggs, separated
- 2 cups milk
- 1 cup plus 3 tablespoons sugar, divided
- 4 tablespoons cornstarch, divided
- 1 teaspoon vanilla
- 2 tablespoons or 1/4 stick butter
- 2 bananas, sliced
- vanilla wafers
Direction:
In a large glass bowl, beat egg yolks. Add the milk and continue beating. When smooth and bubbly on top, add 1 cup of the sugar and 3 tablespoons of the cornstarch. Beat until well combined.
Cover the bowl with plastic wrap and puncture a hole in top with a knife. Cook in microwave on HIGH for three minutes. Whisk and re-cover with plastic wrap. Microwave on HIGH for another two minutes. Add vanilla and butter. Mix well and add banana slices.
MERINGUE
In another bowl, beat egg whites and add the remaining tablespoon cornstarch and the three tablespoons of sugar. Beat well until stiff peaks form. Spread the meringue over the pudding mixture. Bake at 400 degrees F. for 6 to 8 minutes or until brown. When done, line pudding with vanilla wafers.
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