This is an unusual recipe from the Cross Country Cookery cookbook. The author writes: I first saw this recipe in an Arizona Cookbook. I began to wonder about the berries of this plant in other states. I wrote the Cooperative Extension Service of Clemson University in S. C. They sent me the same recipe and assured…
Cross Country Cookery
I was first introduced to okra at The Grit in Athens, Georgia and learned to adore the funky little pods. This recipe for Pickled Okra comes from the Cross Country Cookery cookbook – and they got the recipe from Ida Ramsey in Viola, Tennessee.
Looking for another way to use up green and red bell peppers? Try this recipe for Mother’s Pepper Relish from the Cross Country Cookery cookbook.
Here’s a recipe for Pepper Jelly that comes from the Cross Country Cookery cookbook. Certo is the name brand for Sure-Jell Pectin and you can find it in most any grocery story – often right by the canning supplies.
This recipe for dates marinated in sherry couldn’t be easier.