Grandma Harter's Refrigerator/Freezer Pickles

7 Cups unpeeled, sliced cucumbers. (I like them them thin)
1 medium while onion sliced
2 Tablespoons canning salt. (Doesn't have any anti-caking agents in it)
2 cups white sugar
1 cup cider vinegar
1 teaspoon celery seed.

Cover the sliced cucumbers, onions and salt with water. Allow to stand over night in a cool place. The Refrigerator works fine. Not sure what Grandma did.

The next day, drain them well but don't rinse.
Pack them into freezable containers leaving one inch from the top to allow the liquid to expand.

Mix the sugar vinegar and celery seed thoroughly but don't cook. It will take a while to let the sugar dissolve without heat. I have used agave nectar or inverted sugar syrups from cub. There is a slight difference, but if you are in a hurry... I did a 1 to 1 ratio. 1 cups sugar = 1 cup syrup.

Pour over the cucumbers with that one inch left at the top.

Freeze them.  Grandma said on the card, "They will be ready to use in a couple weeks and will keep all winter.

I froze the first batch and could not wait two weeks, so I thawed them after a couple days. I'm not sure how Grandma came up with two weeks. I know she often had large quantities so freezing made sense. I have let them set in the refrigerator for a week and ate them gradually.  They get better every day.

Grandma Harter's Rhubarb torte

Crust: 2 cups flour, 2 tbsp sugar, 1 cup butter or shortening, 2 egg yolks, pinch salt.
Mix crust ingredients with fingers and pat down in pan. Bake at 350 degrees until light brown.

Filling: 4 cups rhubarb cut up, 2 cups sugar, 4 egg yolks, 2 tbsp flour
Mix filling and place on crust and bake about 30 minutes.

Meringue: 6 egg whites
Beat the 6 egg whites, add tbsp sugar. Put on filling, brown 15 minutes or until done.

Grandma Harter's Sour Cream Rasin Pie

1 cup sugar
1 cup sour cream
1 cup seedless raisins
1 egg (slightly beaten)
1 teaspoon cinnamon
1 teaspoon cloves
1 tablespoon vinegar

Mix the above ingredients and pour into a 9 inch pie shell.

Bake with double crust at 425 degrees for 15 minutes. Turn down oven to 350 degrees for 30 more minutes.

Grandma Harter's Kenadles

Grandma Harter's Kenadles

Read complete recipe before making

T=Tablespoon

t=Teaspoon

9oz Dry Bread

3 Large Eggs
1 Small onion chopped fine
2T Flour
About 1 Cup water.  Use cold or tepid water, not hot

I take about a cup of water in a bowl. Then take a slice of dry bread and put it in the water.  Take it our right away adn crumble it up in a large bowl.  Do this with all the bread.  You might need more water.

After all the bread is crumbled up add the rest of the ingredients and mix.  It should be a mush but not too wet or dry.

Wet hands and make the mush into balls the size of a baseball and drop in hot broth just under the boiling point.  If too wet they will fall apart and you'll have bread soup. If the first one falls apart, add another slice or two of bread.  Do not put the bread in water first.

Let it absorb the moisture in the mush.  Or maybe you might have to put it in the water to make in crumble. Then squeeze it real dry.

The balls will go to the bottom of the boiling broth and in a little while come to the top.  You must put the ball in the hot broth as you make them.  After all are in and then boiling easy, boil about a half hour.

After you get all the bread through the water,  put the water what is left in with the bread crumbs. You may need more water.

I put the bread in the water and let it soak a little then squeeze it out.  I do this with each slice.

I also had this recipe.  It is one I made up:

7oz Dry bread cubes (Holsums)

2oz Seasoned herb bread stuffing
3 Large eggs
2 T Instant flour
2 C Water (Cold)
1 Small onion chopped

Make into a mush.  Wet hands and make into balls the size of baseballs. Drop into hot broth.

I used the herb stuffing cause I wanted to use up some old stuff I had on hand.