Hilda Hathaway's Recipes

Glazed Apples and Frankfurters

According to Hilda: “First, I prepare a large fry pan full of cored and sliced apples with the peelings left on. Then I slice about one pound of wieners in circles and spread them amongst the apples.

“Over this I pour about half-a-cup of white or brown syrup, and sprinkle on half-a-cup of white or brown sugar. Then I fry with one stick of oleo until well-glazed, stirring often.

“This makes a delightful main dish, very nutritious and good enough for company.”

Garden Stew  

“I start with one pound of hamburger and one large onion fried in a little oil. Then I add five large tomatoes cut up, salt and pepper. After that anything goes in. Once, I made a stew with thirteen vegetables. I use what I can; from my small garden, what neighbors give me, what is on sale at the store, or day-old.

“First to go in are shredded cabbage, sliced carrots, diced celery, corn, diced red or green peppers, any kind of beans, and diced potatoes.

“The last fifteen minutes these can go in (they should not cook so long that they get mushy): eggplant, zucchini, okra, Brussels sprouts, broccoli, and cauliflower.

“Last I check the seasoning, add some herbs and spices and more water if I want a thin stew. Everything depends on the vegetables and the mood I’m in."

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