Cau-Cau (Chow Chow)
Ingredients
- 8 quart tomatoes
- 1 large head cabbage
- 12 green peppers
- 12 red peppers
- 12 medium onions
- 2 tablespoon salt
- vinegar
- 3 tablespoon celery seed
- 1 teaspoon allspice
- 1 quart horseradish
- sugar
Directions
- Chop coarsely tomatoes, cabbage, green peppers, onions.
- Mix well and salt with salt.
- Place in a cheesecloth bag and hang up over night to drip.
- Then press out all the liquid possible.
- Place in a deep bowl, pour over it cold vinegar to cover.
- Let stand 6 hours and again press out the liquid.
- Now add celery seed, allspice and horseradish (horseradish and allspice may be omitted).
- Bring to a boil equal parts of vinegar and sugar (enough to cover the vegetables).
- Add vegetables.
- Bring to a boil and seal in jars.
Other Information
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Side
Ingredients: tomato, cabbage, green pepper, red pepper, onion, salt, vinegar, celery seed, allspice, horseradish, sugar
Equipment: measuring cups, measuring spoons, knife, bowl, pot, stove, jar
See Also
Uncooked Green Tomato Chow Chow
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: green tomato, green pepper, salt, cabbage, mustard, sugar, onion, celery seed, horseradish, vinegar
Equipment: measuring cups, measuring spoons, jar, knife, refrigerator
Beet Relish
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: beet, horseradish, onion, salt, red pepper, sugar, cabbage, vinegar
Equipment: measuring cups, measuring spoons, knife, stove, pot
Bread And Butter Pickles
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cucumber, green pepper, onion, red pepper, salt, sugar, tumeric, mustard seed, clove, celery seed, vinegar
Equipment: measuring cups, measuring spoons, knife, strainer, pot, stove
Chow Chow
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cabbage, mustard seed, green tomato, celery seed, onion, ginger, red pepper, salt, vinegar, sugar, mustard, clove
Equipment: measuring spoons, pot, stove
Corn Relish
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: corn, vinegar, tumeric, cabbage, sugar, onion, salt, red pepper, mustard, green pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove