Crab Pasta Salad

Given to Susan from Jeannette D.

16 oz. small shell pasta
1 lb. imitation crab, chopped
2 c. celery, finely chopped
1/2 c. green onion, chopped
1/2 c. green or yellow pepper, diced small
Dressing:
2 c. mayo
1/4 c. red wine vinegar
1/4 c. sugar
Salt and Pepper to taste

Combine dressing ingredients, set aside. Cook pasta according to package directions, drain and cool quickly. Combine all ingredients. Chill.

Grandma Veater's Bread-in-a-Jar and Butter/Lemon Sauce

From the American Fork Historical Recipe Book 1996
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2/3 c. water
3 1/2 c. flour
3 1/3 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 c. canned pumpkin
Variations: Substitute any one of the following for the pumpkin.
2 c. shredded apples or carrots, 1 1/2 c. shredded carrots plus 1- 8 oz. can crushed pineapple- drained, 1 2/3 c. applesauce plus 1/4 c. crushed pineapple, 1 can whole cranberry sauce, 2 c. mashed bananas, 2 c. finely chopped or mashed fresh peaches or 2 c. shredded zucchini.

Grease insides of 8 (1 pint) wide mouth canning jars well. Heat oven to 325 degrees. Cream shortening and sugar together. Beat in eggs, pumpkin (or other variation), and water. Sift together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture. Stir in nuts. Pour mixture into prepared jars, filling each half full. Bake for 45 minutes. Note: Use only canning jars. Others can't take the heat! When done, remove one jar at a time, wiping sealing edge with paper towel or cloth and screw on lid and ring tightly. The heat will vacuum seal the jar and the bread will keep up to one year.
"This recipe is easy, but the instructions must be followed exactly for best results. The nicest thing about giving Bread-in-a-jar is that those who receive it can keep it until they get over the holiday food blahs. This bread can be safely baked in wide-mouth canning jars and when sealed immediately upon removing from the oven, it will keep on the shelf for up to one year. Be sure to take jars out of the oven one at a time, sealing each one as you take it out. Screw the lids on as tight as you can. When the jars have cooled enough to handle them, tighten the tops. As the jars stand, you will hear that little pinging sound as the heat seals the lids."

Butter or Lemon Sauce
1 c. sugar
2 Tbsp. (rounded) cornstarch
2 c. boiling water
dash of nutmeg
pinch of salt
1/4 c. butter
1 tsp. vanilla or 1/2 tsp. lemon extract

Combine sugar and cornstarch. Add boiling water and other ingredients, except flavoring. Cook to a good boil. Add flavoring at the end of the cooking. Yields enough sauce for 2 quarts pudding. Serve sauce over Bread-in-a-jar.

Quick Bread Recipe taped to the inside of Grandma Veater's kitchen cupboard

Quick Bread from Dorleen Talbot and Nancy Reese
¼ c. sugar
3 c. warm water
2 Tbsp. + 1 tsp. yeast
Combine and let sit 10 minutes.
1/3 c. shortening, melted
1 egg
4 tsp. salt
4 c. flour
Add to above mixture and beat with an electric mixer.
(Grandma had hand written the option of adding: 1/3 c. mashed potatoes and ¼ c. dry milk)
Add 3-4 more cups of flour.
Bake at 350 degrees for 30 minutes. 2x’s recipe makes 5 loaves.

Great Grandma Rosamund Sudweeks’ Million Dollar Sweet Pickles

25 cucumbers put to soak in a salt brine strong enough to float an egg. Keep in brine 5 days. Take out and wash, cut in pieces. Cover with cold water and put in 2 teaspoons of powdered alum. Let stand overnight. Drain and put into jars.
Take 1 quart vinegar, 2 quarts sugar, 2 sticks cinnamon, 1 Tbsp. whole cloves. Boil syrup every morning for 5 days.
Pour syrup over cucumber slices and process.

Great Grandma Rosamund Sudweeks’ Chili Sauce

2 pans tomatoes, partly ripped (heaped up ground)
1 pan onions level filled ground
1 quart vinegar (use 1 quart vinegar + 1 quart water if vinegar is strong)
2 Tbsp. cloves
2 Tbsp. cinnamon
Salt and pepper to taste
¼ tsp. red pepper, may or may not be added
1 quart sugar or sweeten to taste
Boil for 1 hour stirring nearly all the time to prevent sticking. Put in bottles. The longer it sits the better it gets.

Grandma Veater's Zucchini Jam

2 pkgs. Strawberry koolaid
4 c. grated zucchini
1 c. pineapple, drained
½ c. lemon juice
1 pkg. MCP pectin
Mix all together and bring to a boil.
Add 6 c. sugar.
Boil 5 minutes

Grandma Veater's Christmas Balls

2- 8 oz. cream cheese
¼ c. onions
¼ c. green peppers
¼ tsp. Accent
Mashed nuts on the outside