I was reading some old newspaper articles from 1946 and found a reference to homemade "secret sister pickles," which the author of the article claims are excellent. I've looked online and through several vintage cookbook collections, and I can't find any reference to these pickles. Has anyone heard of them? Do you have a recipe?
I was recently introduced to ham loaf in Ohio, and I would like to know if anyone knows if the meat can be purchased anywhere else in the Midwest, Indiana in particular?
Ham loaf is like meat loaf, except it is a mix of finely ground ham and pork tenderloin. It can be glazed with a mustard or brown sugar/cola glaze. The meat is sold already ground and mixed, so all you have to do is glaze it and bake it. There is no filler in the loaf, unlike beef meatloaf.
Is this a regional food, and I'm just out of luck, or does anyone know where else to buy it?
What are the best kind of apples to use in making apple butter? I haven't made it before, and my mom just uses whatever she has around, so her apple butter is kind of hit-or-miss.
I need to make Devonshire (Clotted) Cream for a tea party next month. I have had it before, but I have no idea how to make it. Some recipes I have seen call for cream cheese, which I don't think is very authentic. All I have to work with is Wal-Mart cream, but I want to make the Devonshire Cream as authentic as possible. Any hints or good recipes?
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