Friends of Scott  Joplin
    Fried Green Tomatoes
    German Fried Red Cabbage
    Linguini with Nuts, Dried Fruit and Gorgonzola
    Cold Cantaloup Soup
    Mom's salmon patties
    Mom's Fruit Shortcake for Twelve
    Mom's Kidney Bean Salad
    Mom's Little Brown Koko Cake
    Aunt Ella's Corn Salad
    Vicki's Lime Jello Supreme
    Old Fashioned Minced Meat
    Peach Conserve
    Plum Black Walnut Conserve
    French Mustard Pickles
    Spanish Rice
    Broccoli with White Sauce
 Christmas Letter

This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

Plum/Black Walnut Conserve

8 c. chopped seeded plums
4 T. lemon juice
1 1/2 tsp. grated lemon rind
1 c. seedless raisins
6 c. sugar
1/2 tsp. ginger
1 c. black walnuts, chopped

Combine all in gredients except nuts. Cook until thick. [Careful, thick means just a little thicker than when you started.] Blanch nuts 2 minutes, drain and cut or chop. Add to plum mixture when coooking is complete. Pour into sterilized jars; seal while hot. Yield: 5 pts.

I got this recipe out of an old five volume set of cookbooks Favorite Recipes of America.