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Author: Jim

Mike’s One Dish Meal

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2 pieces steak
4 medium potatoes
1/2 cup butter
1 medium onion
1 green pepper

Cut steak into small strips. Put 4 tablespoons butter in square baking dish. Put steak in pan, cover with foil.

Put in oven at 350 degrees for 1 hour.

Cut potatoes, onion, and pepper up. Put in pan with steak. Season with salt, pepper and garlic.

Bake in oven at 350 degrees until vegetables are done and steak is tender. Serve with garlic toast.

Submitted by Judy Grubb, Mother 
Daughter of Lela & HC Helton
In memory of Mike Grubb

Cinnamon Blueberry Jam

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2 1/2 cups crushed blueberries
3 1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon cinnamon
scant 1/4 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

Add spices, sugar, blueberries and lemon juice to an 8 – 10 quart, heavy-bottomed kettle.  

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.  

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

Submitted by Jim Wilson

Son of James and Lola Wilson

Spiced Peach Jelly

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3-1/2 cups prepared peach juice

1/4 cup fresh lemon juice
7-1/2 cups sugar

scant 1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 pouches CERTO Fruit Pectin

Add spices to the peach juice, lemon juice and sugar in an 8 – 10 quart, heavy-bottomed kettle.  

Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.  

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

Submitted by Jim Wilson

Son of James and Lola Wilson

Hint ‘O Ginger Peach Jelly

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3-1/2 cups prepared peach juice

1 cup  water
1/4 cup fresh lemon juice
7-1/2 cups sugar
1 – 2 tablespoons freshly grated ginger
2 pouches  CERTO Fruit Pectin

Simmer / steep ginger in water for 10 – 15 minutes.

Strain ginger solids, adding the ginger water to the peach juice, lemon juice and sugar in an 8 – 10 quart, heavy-bottomed kettle.  


Bring to a full, roiling boil, over high heat, stirring constantly.  Add pectin and return to a roiling boil.  

Boil one minute, stirring constantly.  Remove from heat and skim any foam (if desired; I don’t bother).

Process according to USDA recommendations for jams and jellies for a shelf-stable product:

Submitted by Jim Wilson
Son of James and Lola Wilson

Mom’s Potato Salad

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Mom hardly ever measured any thing so just use your own judgment on the amounts.

Peel and dice potatoes and boil till tender. In separate pan boil about 4-6 eggs. When potatoes are tender and eggs are boiled, drain them. To potatoes add mustard, mayo, sweet relish and a small chopped onion, salt and pepper. Peel eggs, chop all except 1 and add to potatoes. Mix well, place in bowl, slice other egg on top.

Submitted by Ella Robbins
Daughter of Ruby & Roy Stewart