# MISCELLANEOUS

## Auntie Gwen’s Apple Slices
4 cups flour
½ teaspoon salt
2 cups sugar
1 cup butter
5 cups sliced apples
1 teaspoon cinnamon

Combine flour, salt, and sugar and cut in butter until crumbly. Reserve ½ cup of mix. Press ½ of remaining mix into bottom of greased 9 x 13-inch baking pan. 

Bake at 375° F for 10 minutes. Remove from oven and spread apple slices which have been tossed with remaining ½ of mix (flour mix) and the teaspoon of cinnamon. Top with reserved ½ cup of crumbs. 

Bake at 375° F for 40 minutes. Cool slightly before cutting.

A+ Recipe

<span class="contributed">Gwen Ferguson</span>

## Easy Bread and Butter Pickles
3 large slicing cucumbers
1 tablespoon celery salt
2 tablespoons salt
1 large onion, sliced
½ green pepper, chopped
1 cup vinegar
2 cups sugar

Mix the above ingredients and refrigerate for 24 hours before using. Put in jars and refrigerate.

## Potted Ham
3 ounces butter
8 ounces cooked ham (honey ham is great!)
1 teaspoon English mustard
Pinch of cayenne pepper
Salt and black pepper

Place all ingredients in a food processor; mix until smooth and well blended. Adjust seasoning to taste. This can be frozen.

## Potato-Sausage Stuffing
*Small Batch*
6-7 potatoes
1 medium onion
Salt and pepper
Sage
½ - ¾ pound pork sausage

*Large Batch*
10-12 potatoes
1 large onion
Salt and pepper
Sage
1 pound pork sausage

Peel potatoes and cut up for boiling. Cut onion in quarters and add to potatoes. Cook until potatoes are just done; drain and then mash. Add salt, pepper, and sage to taste. Add sausage and mix in with potato masher.

<span class="note">Peg's Note:</span> For years, I added uncooked sausage to potatoes and then stuffed my turkey; this was the way my mom did it, and it was fine. Now I find sausage too greasy and so I generally cook the sausage first, crumbling it finely and then add the potatoes and put it in a casserole dish instead of the turkey.

## Sweet Stix Pickles
3 ½ cups white vinegar
3 cups sugar
3 tablespoons regular salt
4 ½ teaspoons celery seed
4 ½ teaspoons turmeric
¾ teaspoon mustard seed (whole)

Wash cucumbers and cut into quarters or sixths; place in a large roasting pan and add boiling water to cover. Set aside for 5 hours. Drain well.

Boil the vinegar, sugar, salt, celery seed, turmeric, and mustard seed for 5 minutes. Put drained cucumbers into syrup and bring to a boil – a good, rolling boil. Place cucumbers in canning jars and pour boiling syrup over them. Wipe jars clean and seal. Leave 2 weeks.

1 piece of fresh dill can be added to each jar.
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<span style="font-size:small">Chapters: [APPETIZERS](./appetizers), [BEVERAGES](./beverages), [BREADS & CRACKERS](./bread-and-crackers), [BREAKFAST DISHES ](./breakfast-dishes), [CAKES, PIES, & COBBLERS](./cakes-pies-and-cobblers), [CANDY & POPCORN](./candy-and-popcorn), [COOKIES, BARS, & BROWNIES](./cookies-bars-and-brownies), [FROSTING & ICING](./frosting-and-icing), [MAIN DISHES](./main-dishes), [MISCELLANEOUS](./miscellaneous), [MIXES & BLENDS](./mixes-and-blends), [MUFFINS & SCONES](./muffins-and-scones), [SALADS](./salads), [SAUCES & DIPS](./sauces-and-dips), [SOUPS, STEWS, & CHILIS](./soups-stews-and-chilis), [VEGETABLES](./vegetables)</span>