Ledbetter Recipes

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  • Mom’s Pickled Peaches

    6 cups sugar
    4 teaspoons vinegar 
    1 1/4 cups water
    5 pounds peaches, whole small clings
    2 sticks cinnamon “4 inch”
    1/2 teaspoon whole cloves

    Directions: Pour boiling water over peaches.  Let stand until skins slip then dip in cold water. Peel. Combine sugar, vinegar. Add cinnamon and cloves. Bring to a boil; add peaches; cover, and boil until tender, about 10 minutes. Let stand overnight.  Drain, saving liquid. Pack peaches in hot jars, bring syrup to a boil and pour over peaches.  Be sure to cover peaches and leave 1/2 inch head space. Adjust lids and process in boiling water bath 212 degrees for 30 minutes.  Remover jars from canner and complete seals unless closures are self-sealing type. Makes 5-6 pints.

  • Mom’s Beet Pickles

    6-1/2 pounds beets
    3 cups vinegar 
    4 cups sugar or more to taste

    Directions: Choose bright young beets (same size as possible), cut tops leaving 2 inches of stem. Wash carefully, rubbing with hands, not a brush. Leave tops and root on. Place beets in large kettle and cover with cold water. Cook until tender, covered. Drain and cool. Slip skins and stems off. Return to kettle and add vinegar, sugar, and water. If vinegar is stronger than 4% use more sugar.  Bring to a boil and pack into jars. Makes about 16 pints.

  • Grandma’s Spicy Fruit Sauce (Great with Ham or Roast Pork)

    1 (15 ounce) can mixed fruit with diced apple
    1 dash ground cinnamon 
    1 dash ground cloves
    Brown sugar
    Vinegar 
    Cornstarch 
    Water

    Drain syrup from fruit into saucepan. Add cinnamon, cloves, brown sugar, and vinegar to taste. Heat through. Make a paste with cornstarch and a little water; add to syrup mixture until desired consistency.  Serve over ham or roast pork.

    Note: Grandma always came up with great sauces or extres to make a meal more pleasing. She would put out a big spread of food — several kinds of vegetables from her garden, corn bread, hominy, black eyed peas, plum juice from her plum tree, chicken and dumplings or pot roast. For dessert she would have cookies, coconut or banana cake, and homemade candy.

  • Rhubarb Jam

    4 cups rhubarb, cut up
    4 cups sugar1
    (3 ounce) package strawberry Jello

    Directions: Mix rhubarb and sugar together; let stand overnight. Pour into a saucepan and boil for 10 minutes. Add Jello and stir until dissolved.  Cool and pour into jars. Keep in refrigerator.

  • Sweetened Condensed Milk

    1/2 cup water, warm
    3 tablespoon butter
    1 cup + 2 tablespoon powdered instant dry milk
    3/4 cup sugar

    Directions: Place water in bowl; add butter and stir to melt; gradually add dry milk and stir until entirely dissolved.  Add sugar, a teaspoon at a time, stirring until dissolved. If needed, set bowl in a pan of hot water to dissolve sugar.

  • Corn Pudding

    1 (15 ounce) can corn, drained
    1 (15 ounce) can creamed corn
    2 eggs
    2 sticks butter or margarine, melted
    1 box Jiffy corn muffin mix
    1 cup sour cream or plain yogurt

    Directions: Mix all ingredients together well. Pour into a 9″x9″ greased pan. Bake at 350 degree for 1 hour. Extra ingredients can be added for your taste: onion, garlic, zucchini, grated cheese, parmesan, or even diced ham to make a complete casserole.

  • Corn Casserole

    (Southwest corn side dish)

    1 can whole kernel corn
    1 can cream style corn
    1 cup Bisquick
    1 egg
    2 tablespoons butter, melted
    2 tablespoons sugar
    1/2 cup milk
    1 (4 ounce) can green chiles, diced
    1/4 pound cheddar cheese, grated

    Directions: Mix all of he above ingredients (minus the cheeses) in a mixing bowl and pour only half of the mixture into a greased baking dish. Layer the cheese on the mixture in the baking dish. Pour the remainder of the mixture over the layer of the cheese. Bake at 350 degrees for a minimum of an hour. The top should be a golden brown.

  • Baked Corn

    1 cup of water
    1 (10 ounce) package frozen creamed style corn.
    1 (10 ounce) package frozen whole kernel corn
    2 tablespoons flour
    1 teaspoon salt
    1 teaspoon sugar
    1 stick of oleo

    Directions: Bring water to a boil, then pour in frozen corn. When thawed, add flour, salt, sugar, and oleo. Mix well. Bake in 350 degree oven for about 1 hour, stirring once or twice.

  • Spanish Rice

    Oil
    1-2 large onions, cut up
    2 medium bell pepper, cut up
    2 pounds ground beef
    salt, pepper, seasoned salt, garlic, or paprika
    1 (7 ounce) can green chiles, diced
    1 (10 ounce) can enchilada sauce
    1 can stewed tomatoes, ready cut, diced
    1 can salsa or fresh salsa
    1 can kidney, chili, pinto or black beans
    4-6 cups rice, cooked

    Directions: In a large covered skillet skillet, fry onion, bell pepper, meat and seasonings to taste in oil until meat is done and vegetables are tender. Add green chiles, enchilada sauce, tomatoes, and salsa. Mix together, cover and simmer for 30 minutes. add beans, simmer for for another 10 or 15 minutes. Mix with cooked rice and server.

    Note: Chicken can be substituted for beef., it is great either way. The ingredients and amounts in this dish are very flexible. It’s our favorite dish to make for a party or pot luck.

  • Broccoli and Rice Casserole

    1 cup celery, chopped
    1 small onion, chopped
    2 tablespoons butter
    1 (10 ounce) package frozen broccoli, cooked
    1 cup cooked rice
    1 can cream of mushroom soup
    1/2 small jar cheese wiz

    Directions: Saute Celery and onion in butter. Add brocolli, rice and soup; mix. Pour into baking dish; dot cheese on top. Bake at 350 degrees until bubbly. Can use more rice if you want.