Family traditions come in all fashions- from celebrating traditions such as Decoration today to special dishes that are passed down as old family recipes. I hope that you enjoy the following two dishes that were passed on to be by my Great Aunt and are definitely a taste of the Blue Ridge!
It doesn't matter where in the Blue Ridge you are, at some point you will probably be served a traditional meal of Salmon Patties, Macaroni & Cheese & Peas. The first time I made this meal for my husband, he laughed and said that his momma used to make the same meal when he was little/ Since today would of been her birthday, I would like to honor her memory as well as my Great Aunt who passed on this family recipe in today's entry. These patties are so good that my grandfather used to have me come over to his house and make these for him when I was in high school. I hope that you and your family enjoy them as much as our family does!
Salmon Patties
- 1 (16 oz) can pink salmon- drain, debone and remove skin
- 2 eggs, beaten
- 1/2 cup Ritz Crackers, crumbled
- 1/2 Tbl salt
- 1/2 tsp black pepper
- Butter Flavored Shortening (for frying)
Beat eggs. Combine with crumbs and other ingredients and add to salmon, mixing well. Shape into patties and place into skillet in which shortening has been melted over medium heat. Brown well, turning once.
Growing up our Great Aunt Dot made the best 14 Day Sweet Pickles that were always a treat for us. Her pickles and her beautiful roses (and love of Days of Our Lives) are things that I will never forget about her! Aunt Dot kept my sister and I when we were little- and spoiled us rotten! These take a little while to make, but the old saying is true- good things come to those who wait! They are so good that I have seen teenagers devour a jar in minutes! Enjoy!
14 DAY SWEET PICKLES
- 2 gallons sliced cucumbers
- 1 pint salt
- 1 gallon water
- 1 tbsp. alum (heaping)
- 2 1/2 pints vinegar (white)
- 10 c. sugar
- 2 cinnamon sticks
- 2 tablespoons of Whole Cloves
- Sterilized jars
Into sterilized stone jar, put 2 gallons of cucumbers, washed and sliced into 1/4" pieces. Regardless of size, they must be sliced or they will shrivel. Dissolve salt in 1 gallon boiling water and pour, while hot, over pickles. Cover and weight down the pickles and let stand (have water cover plate) and cover with a cloth for 6 days.
On the seventh day, drain, then pour 1 gallon boiling water over pickles; let them stand 24 hours, repeat this step for days 8 and 9.
On the 10th day, drain. Pour 1 gallon of boiling water with 1 heaping tablespoon of powdered alum over the pickles; let stand 24 hours.
On the following day (11th day), drain again and pour pickling mixture (see below) over pickles. Let stand 24 hours, and on day 12, drain the mixture into a pot to reheat to boiling and pour over the pickles. Repeat this process of draining the mixture and reboiling it and re-pouring it over the pickles on day 13. On day 14, collect mixture and reboil while you pack the pickles in hot, sterile mason jars, leaving ~ 1/2" headspace in jars. Pour boiled mixture over pickles and seal. (With the hot liquid and hot jars, they should seal without having to be processed in a hot water bath.)
For the pickling mixture, combine 2 1/2 pints of vinegar, with 10 cups sugar, and create a cheesecloth pouch for your cinnamon sticks and whole cloves); bring this to a boil and pour this over the pickles.
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