Condiment recipes!!
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: A 3-Day Marmalade
Categories: Condiments
Servings: 6
5 Sour oranges
1 Grapefruit
Granulated sugar
1 St day:
From: Arizona Cookbook
Cut sour oranges and grapefruit in half and remove the seeds. Cut the pulp
and rind in slices. Measure. Add 3 times as much water as fruit. Let the
mixture stand.
2 nd day:
Boil the mixture for 20 minutes at a hard boil. Set aside for the next day.
3 rd day:
Measure the mixture and measure an equal amount of sugar. Boil the fruit
for 20 minutes, and add sugar all at once. Stir. Boil 35 min. or until a
little jells on a cold saucer. Seal with paraffin while hot.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: A Fancy Curry Powder
Categories: Seasonings
Servings: 1
2 1/2 ts Fenugreek
1 ts (about 20 pods) cardamom
Seeds (cracked with a
Cleaver to release seeds)
3 tb Coriander seeds
1 tb Cumin seeds
1 tb Mustard seeds
6 Cloves, whole
1 3 in cinnamon stick, thin
And broken into pieces
1/4 ts Ground mace
1/4 ts Nutmeg, grated
1 Big pinch cayenne
2 tb Turmeric, ground
Hot pepper, toasted and
Dried (to taste)
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the
pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
and peppers. Place in a spice mill and grind to a powder. Store in an
airtight container. Makes a 1/2 cup of curry powder.
Recipe: Chuck Ozburn in Pok, New York
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Title: All Purpose Pickling Solution
Categories: Pickles, Garlic
Servings: 1
1 ts Salt Per Quart Of Water
1 Clove Garlic
1 Stalk Of Celery, Sliced
1 Carrot, Sliced
1 Hot Chili Pepper
1 Bay Leaf
8 Spice Balls
1 Bud Of Dill
1 lb Washed Pickling Cucumbers
Combine all ingredients, except cucumbers, in a pan and bring to a boil.
Then prick the cucumbers with a fork and add to pickling solution. Put in
jars and seal. Let stand for 3 weeks before eating. Typed by Syd Bigger.
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Title: Allethea Wall's Copper Pennies (Pickled Carrots)
Categories: Vegetables, Pickles
Servings: 24
2 lb Carrots
1 Onion,medium-sized
1 Green pepper,medium
1 cn Tomato soup
1 c Sugar
3/4 c Vinegar
1 ts Worcestershire sauce
1 ts Mustard
1/2 ts Salt
1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a
large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Butter Spread
Categories: Spreads
Servings: 8
1/4 c Soft butter or margarine
1/4 ts Almond extract
Stir to combine - enough for 8 slices bread. Use with fruit pie filling or
other sweets.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Butter
Categories: Condiment
Servings: 1
1 Text Only
Use two cups of blanched whole almonds. If only unblanched almonds are
available, blanch them this way: Place the almonds in a saucepan and cover
with water. Bring to boiling, then drain. The skins should slip off easily
when you press each almond between your thumb and forefinger. Dry on paper
towels. Spread the dry almonds in a shallow baking pan and toast in a 300
degree oven for about 20 minutes or until golden. Cool for 5 minutes before
processing or blending.
To process: Place the steel blade in your food processor or blender. Add
the nuts. Cover and process or blend until a butter forms, stopping
occasionally to scrape the sides of the bowl or blender a few times. Keep
processing for three to five minutes or until all of the mixture is evenly
blended. Process about two minutes more or until the butter is the desired
smoothness.Store in a covered container in your refrigerator for up to two
weeks. Bring to room temperature for easier spreading. Makes about 1 1/4
cups.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchovy Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
3 Coarsely Chopped Anchovy
Fillets
Combine ingredients and mix until smooth.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anchovy Spread
Categories: Spreads
Servings: 6
2 oz Anchovy fillets, drained
1 tb Milk
2 tb Butter, softened
1 oz Bel Paese cheese
1 ts Lemon juice
3 pn Cayenne pepper
3 pn Ground nutmeg
1/4 ts Hot-pepper sauce
2 ts Capers, drained, finely
-chopped
Hot toast strips
Radish slices
Watercress sprigs
Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then
pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese; mix well.
Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth puree scraping mixture
from sides of bowl occasionally. Add capers and mix well. Spread thinly on
toast. Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to 5 days.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anise - Fennel
Categories: Seasonings
Servings: 6
2 lg Stalks anise (fennel)
1 Clove garlic, quartered
2 tb Olive oil
3 tb Butter
1 c Sliced fresh mushrooms
1 c Chopped fresh tomatoes
1/3 c Beef stock or bouillon
1/2 ts Sweet basil
There is a bit of confusion about these two plants. For some reason,the
fennel plant, which resembles celery with fern like tops, has been called
sweet anise in produce markets. The true anise is cultivated only for its
seeds. So what you see labelled "sweet anise" in your market is probably
fennel, but no matter what you call it, this is a highly interesting
vegetable. Every part of this aromatic plant has a taste and aroma similar
to licorice. The stems are eaten like celery,uncook, or cooked and served
as a vegetable (heavenly with apples in waldorf salad) Available from
September to May.
HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with
crisp stalks and fresh leaves. Wash and store in vegetable crisper or
plastic bag in refrigerator.
BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut
off heavy base. Slice the stalks in thin lengthwise strips. Wash,drain
and cook in boiling, salted water or bouillon until just tender,15-20
minutes. Drain and add melted butter, salt and pepper and serve.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple & Prune Chutney
Categories: Relishes
Servings: 6
700 Gr. (1 pound, 8 oz.) apples,
-pealed, cored and chopped
1250 Gr. (2 pound, 11 oz.)
-prunes, washed and chopped
-(stones removed)
450 Gr. (1 pound) onions, peeled
-and chopped
2 c Sultanas
2 c Apple-vinegar
2 2/3 c Soft brown sugar (pressed
-firmly)
1 tb Salt
1 ts Ground, allspice
1 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cayenne pepper
1/4 ts Ground cloves
2 ts Mustard seed
Sterilized glass jars
Delicious with pork, ham or cheese.
About 6 cups
Bring all the ingredients to the boil in a fairly large pan. Reduce the
heat. Simmer (with a lid on the pan) for approximately 2 hours. When the
mixture is thick enough, pour the chutney in sterilized jars and close them
immediately.
Posted by Rina de Jong
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple and Green Tomato Chutney
Categories: Relishes
Servings: 24
12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the apples and
chop the onions. Place apples, tomatoes and onions in a preserving kettle
and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put
the pickling spices in a cheesecloth bag and add to the kettle. Boil,
stirring occasionally, for 25 minutes, or until apples are transparent.
Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.
Discard pickling spices, return the fruit to the syrup and bring to a boil.
Remove from the heat and ladle into hot, sterilized jars and seal
immediately. Process in boiling water bath for 10 minutes. This recipe
makes approximately 24 half-pints.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple and Cider Jelly
Categories: Toppings, Condiments
Servings: 12
2 lb Cooking apples, washed
1/2 pt Dry cider
Finely grated rind 1 lemon
9 oz Granulated sugar
makes 12 oz aprox
1. roughly chop the apples(including the skin and core) and put them in a
large heatproof bowl add the cider and lemon rind, then partially cover
the bowl with microwave clingfilm. microwave on high for 10-12 minutes
until the apples are soft, stirring twice during cooking.
2. puree the apples in a food processor then pour into large nylon sieve
placed over a bowl leave to drip for 2 hours set the drained pulp aside
for the apple and rum spread measure the apple juice there should be about
1/2 pint but if necessary make up to half a pint with some cold water
3. pour the apple juice into a medium sized heatproof bowl and stir in the
sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the
jelly dropped on to a chilled saucer forms a skin after 1 minute carefully
pour the jelly into a clean warm jar and cover with a waxed paper disc
allow to cool then cover with a lid
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Brandy Butter
Categories: Spreads
Servings: 1
6 c Fresh Unsweetened Applesauce
1/2 c Calvados
1 c Sugar
1/2 c Orange Blossom Honey
1 tb Ground Cinnamon
1/4 ts Ground Cloves
Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Butter
Categories: Spreads
Servings: 12
3 qt Unsweetened Applesauce
2 lb Granulated Sugar
1 lb Brown Sugar
3/4 c Apple Cider
MMMMM------------------------------SPICES-----------------------------------
1/2 ts Nutmeg
1/4 ts Allspice
3/4 ts Cloves
3 ts Cinnamon
The thicker skinned, late Summer and Fall apples produce a grainier texture
that's best for applesauce. Stir applesauce, sugars and cider together.
Cook in a 325øF oven for 3 hours, stirring occasionally. Add spices.
Return to oven and cook 1 hour more. Apple butter requires long, slow
cooking. (Can also be made in crockpot.)
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Butter
Categories: Condiment, 1941
Servings: 6
4 qt Pared, quartered apples
1/4 c Vinegar
Cinnamon
Cloves
Sugar
Cover apples with water. Cook until soft. Rub through a sieve. Add 1/2 as
much sugar as there is pulp. Add vinegar. Add spices to taste. Simmer
slowly, stirring constantly, until thick. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Butter
Categories: Spreads, Toppings
Servings: 6
6 lb Tart apples
6 c Cider or apple juice
3 c Sugar
2 ts Ground cinnamon
1/2 ts Ground cloves
Core and quarter apples. In 4-6 quart kettle or dutch oven combine apples
and cider. Cook until soft, about 30 minutes; stir occasionally. Add sugar
and spices. Cook over low heat until sugar dissolves. Boil gently, stirring
frequently, until of desired thickness. Carefully ladle the hot butter into
jars, leaving 1/2- inch head space.
NOTE: Apple butter maybe put in half or half-pint canning jars, seal with
lids following manufacture's directions, and process in boiling water bath
for 10 minutes. Remember that the USDA recommends that no matter what the
apple butter recipe directions say, the mixture must be processed in water
bath to prevent food poisoning.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Butter
Categories: Spreads, Toppings
Servings: 6
4 Bushels apples
25 ga Cider
25 ga Copper kettle
Apple butter stirrer
1 tb Oleo maybe
Boil down the cider to half. Peel 4 bushels of apples, but in 8th's unless
large ones. Add apples to boiled down cider, 2 quarts at a time. If it does
cook over, add a small chunk (1 tablespoon) of oleo stirring constantly
until all apples are added. Cook down until kettle is half full. Another
way of testing is to put a spoonful on a saucer. If there is a show of
juice around the edge of it, it isn't done. When cooked. put into
sterilized jars and seal. Sugar can be added, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Catsup
Categories: Condiment, 1941
Servings: 6
4 c Unsweetened apple sauce
1 ts Ginger
1 ts Cinnamon
1 ts Cloves
1 ts Mustard
1 ts Onion flavoring
2 ts Salt
2 c Vinegar
1 ts Pepper
Combine all ingredients. Simmer slowly until thick. Mrs. A.J. Jennings,
Leander, TX.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Chutney
Categories: Pickles, Garlic, Spicy, Hot
Servings: 10
1 qt Cider Vinegar
3 c Sugar
1/2 lb Raisins, Seedless
6 lb Apples, Very Tart *
1/4 lb Garlic Peeled And Chopped
1/2 lb Ginger, Chopped
6 Red Or Green Chili Peppers**
2 tb Pickling Salt
Sugar To Taste
Cayenne Pepper, To Taste
6 lb Pears, Hard Green ***
* Apples are to be peeled, quartered and cored. ** Chili peppers are to be
seeded and chopped. *** Pears should be peeled cored and cut into strips.
~-------------------------------------------------------------------------
In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic
cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until
the apples are mushy and transparent. If necessary, add a little more
vinegar. Taste and add sugar and cayenne as desired. Then add the pears
and simmer until the pears are transparent but not overcooked. Spoon into
hot jars and seal. Makes 8 - 10 Pints. Typed by Syd Bigger.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Chutney
Categories: Relishes
Servings: 6
1750 Gr. (3 pound, 13 oz.)
-stewing apples, pealed,
-cored and chopped
1 Lemon, washed and chopped
-(pips removed)
1 Clove of garlic, peeled and
-chopped
1 1/2 c Sultanas
2 c Apple-vinegar
2 1/2 c Soft brown sugar (pressed
-firmly)
3/4 c Candied ginger, chopped
1 1/2 ts Salt
1/4 ts Ground cayenne pepper
Sterilized glass jars
Delicious with pork or ham.
About 6 cups
Bring all the ingredients to the boil in a fairly large pan. Reduce the
heat. Simmer (no lid on the pan) for approximately 2 hours. When the
mixture is thick enough, pour the chutney in sterilized jars and close them
immediately.
Posted by Rina de Jong
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Chutney
Categories: Condiments, Relishes
Servings: 6
8 c Coarsely diced, peeled and
-cored green cooking apples
(about 3 pounds)
2 c Coarsely chopped onions
-(about 1 lb.)
2 c White seedless raisins
2 c Dark brown sugar
1 1/2 c Malt vinegar
1 tb Mustard seeds, crushed
1 1/2 ts Mixed pickling spice,
-wrapped in cheesecloth
1/2 ts Ground ginger
1/2 ts Cayenne pepper
Source:The Cooking of the British Isles - Time/Life
In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all
ingredients. Bring the mixture to a boil, stirring occasionally, then
reduce the heat to low and simmer uncovered for 2 hours, or until most of
the liquid has cooked away and the mixture is thick enough to hold its
shape in a spoon. Stir it frequently as it begins to thicken, to prevent
the chutney from sticking to the sides and bottom.
Remove the pot from the heat. With a large spoon, ladle the chutney
immediately into hot sterilized jars, filling them to within 1/4 inch of
the top and process in boiling water bath 10 minutes for pints and quarts.
<< Joyce Monschein >>
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Dip
Categories: Spreads
Servings: 6
8 oz Cream Cheese, Softened
1/2 c Mayonnaise
2 md Apples, Chopped
1/2 c Chopped Walnuts
1 tb Lemon Juice
Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice.
Serve with crackers. Typed by Syd Bigger.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Jelly
Categories: Toppings
Servings: 3
4 c Apple juice (takes about 3
-pounds apples and 3 cups
-water)
2 tb Strained lemon juice, if
-desired
3 c Sugar
To prepare juice: Select about one-fourth firm-ripe and three-fourths
fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do
not pare or core. Cut apples into small pieces. Add water, cover and
bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes,
or until apples are soft. Extract juice.
To make jelly: Measure apple juice into a kettle. Add lemon juice and
sugar nd stir well. Boil over high heat to 8 degrees above the boiling
point of water, or until jelly mixture sheets from a spoon.
Remove from heat, skim off foam quickly. Pour jelly immediately into
sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.
From: The Ball Blue Book Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Maple Jam
Categories: Spreads
Servings: 6
3 qt Finely chopped apples (about
-6 pounds)
6 c Sugar
1 c Maple syrup
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/4 ts Cloves
Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook
rapidly to jellying point. As mixture thickens, stir frequently to prevent
sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust
caps. Process 10 minutes in boiling water bath. Yield: about 8 half
pints.
From: Ball Blue Book Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Marmalade
Categories: Condiment, 1941
Servings: 6
4 c Apple sauce
2/3 Lemon
2 c Sugar
1/2 Bottle fruit pectin
Pare and slice apples. Add just enough water to prevent sticking. Cover
and cook until apples are soft. Add grated rind and juice of lemon, and
sugar. Heat to boiling, stirring constantly. Boil hard 1 minute. Remove
from fire. Add fruit pectin. Stir 1 minute. Skim. The Household
Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Nut Spread
Categories: Spreads
Servings: 2
2 tb Cream Sherry
4 1/2 c Peeled, Thinly Sliced
Cooking Apples (About
1 Lb.)
1/3 c Pitted Dates Chopped
1/2 c Low Fat Cottage Cheese
1/4 c Light Cream Cheese Product
1/2 ts Ground Cinnamon
2 tb Chopped Almonds Toasted
Place Sherry in 1 Quart Glass Measure. Microwave At High 45 Seconds To 1
Min. OR Until Boiling. Add Apples & Dates. Cover With Plastic Wrap & Vent.
Microwave On High 4-5 Min. OR Until Tender, Stirring After 2 Min. Cool
Mixture Completely.
Position Knife in Food Processor. Add Apple Mixture. Process Until Smooth.
Place Mixture in A Bowl & Set Aside. Place Cottage Cheese in Processor &
Process Until Smooth. Add Cream Cheese & Cinnamon; Process Until Smooth.
Add Apple Mixture & Process Until Smooth. Place Mixture in A Bowl & Stir in
Almonds. Cover & Chill. Serve Spread With Toasted Raisin Bread OR Apple
Slices. (Fat 0.7, Cho. 0)
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple or Grape Jelly
Categories: Spreads, Toppings
Servings: 1
2 c Bottled juice
3 1/2 c Sugar
1 pk Liquid Certo (1 pouch)
Combine juice and sugar into a large pan. Place over moderate heat and
bring to a boil. Stir in Certo and bring to a full rolling boil and
continue at a full rolling boil for 1 minute. Remove from heat, skim and
bottle at once.
This is from way back in the late 60's.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Pickles
Categories: Pickles, 1941
Servings: 6
2 c Pared and quartered apples
1 c Mild vinegar
1/8 ts Cloves
1 Stick cinnamon
2 c Sugar
Combine sugar, vinegar, and spices. Boil 5 minutes. Add fruit and cook
until tender. Pack in sterilized jars. Fill to within 1/4 inch of top
with sirup. Other fruits such as peaches, pears, and crab-apples may be
substituted for apples. Mrs. G.E. Mayo, Sherburn, MN.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Quince Jelly
Categories: Condiment, 1941
Servings: 6
2 lb Apples
2 lb Quinces
Sugar
Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in
quarters. Cover with water. Cook until very soft. Drain through jelly
bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare.
Cut in small pieces. Cover with water. Cook slowly until very soft. Drain
through jelly bag. Combine apple and quince juice in equal proportions. Use
2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from
spoon. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Strawberry Jelly
Categories: Spreads, Toppings
Servings: 3
1 1/2 c Unsweetened bottled apple
-juice
1 pt Fully ripe strawberries
3 1/2 c Granulated sugar
1 Pouch liquid fruit pectin
Pour apple juice into a preserving kettle or large saucepan. Thoroughly
crush the barries, using a potato masher, one layer at a time; measure 1/2
cup prepared berries; add to apple juice; add sugar. Place pan over high
heat; bring to boil, stirring continuously; at once, stir in liquid fruit
pectin; bring to a full rolling boil; boil hard for 1 minutes,stirring
continuously; remove kettle from heat. Skim off foam with a metal spoon;
pour quickly into hot sterilized jars, leaving 1/2 inch head space; seal
with melted paraffin wax; cover with clean lids. Stor in a cool, dark, dry
place.
**NOTE** Bottled Strawberry cocktail can be substituted for the fresh
strawberry juice, giving a slightly sweeter product. Makes 3-1/2 cups.
Origin: Appeal (quarterly publication by Overwaitea Foods) Shared by:
Sharon Stevens.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Thyme Jelly
Categories: Condiment, Gifts
Servings: 1
2 c Apple cider
3 1/2 c Sugar
2 ts Fresh thyme leaves
1 Liquid fruit pectin; 3 ounc
-es
1. Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl,
and stir well. 2. Cook, uncovered, at full power (650 to 700 watts) for 10
minutes. Stir, return to the microwave, and cook until the sugar has
dissolved and the mixture has reached a full rolling boil, about 5 more
minutes. 3. Stir the pectin into the mixture, return it to the microwave,
and cook for 1-1/2 minutes. 4. Skim any foam off the surface, ahd pack the
jelly into sterilized jars according to the manufacturer's directions.
Makes 1 quart. Authors' note: A delicate flavor -- just perfect for glazing
a simple lamb or pork roast. Source: The New Basics Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple-Cranberry Chutney
Categories: Relishes
Servings: 2
2 c Peeled, Chopped Rome
Apples (About 2 Medium)
1 c Cranberries
1/4 c Golden Raisins
2 tb Brown Sugar
1 tb Grated Orange Rind
2 tb Cider Vinegar
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
1/4 ts Ground Cinnamon
Combine All Ingredients in A Nonaluminum Saucepan. Place Over High Heat.
Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min.
OR Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade
in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until
Combined. Place in A Medium Bowl. Cover& Chill.
(Fat 0. Chol. 0.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple-Pear Butter
Categories: Spreads, Toppings
Servings: 6
4 lb Juicy, tart apples
4 lb Pears
1 c Orange juice
1/4 To 1/2 C. water, if desired
2 tb Grated orange peel
2/3 c Sugar
Apple-Pear Butter Serving Size
: Keywords
: Preserves Canning Pears Canning
Qty Measurement Preparation Ingredient *---*
Wash 8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Wash apples
and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover.
Stirring occasionally, cook over low heat until fruit is tender. If mixture
is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a
food mill or sieve into a large bow; discard seeds and skins. Return
puree to pot. Stir in orange peel and sugar. Stirring constantly over
medium heat, bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2
inch headspace. Release trapped air. Wipe rim of jar with a clean damp
cloth. Attach lid. Place in canner. Fill and close remaining jars.
Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts,
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple-Pepper Jelly
Categories: Entertain, Toppings
Servings: 4
2 c Water
6 oz Frozen apple juice; thawed
1 3/4 oz Powdered fruit pectin; 1 pk
3 3/4 c Sugar
Red pepper; crushed,to taste
1/8 ts Red food coloring
Stir the water, apple juice concentrate and pectin in a 3-quart saucepan,
until the pectin is dissolved. Heat to boiling, stirring constantly. Add
the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately pour
into hot sterilized jars or glasses or freezer containers. Cover tightly
and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2
months. Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY:
Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple
juice concentrate. Omit the red pepper and food color. TANGERINE JELLY:
Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple
juice concentrate. Omit red pepper and food color.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple-Plum Butter
Categories: Condiment
Servings: 3
2 lb Slightly underripe red plums
- quartered
2 lb Tart apples, quartered
2 c Unsweetened, unfiltered
- apple juice
2 ts Ground cinnamon
Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring to
a boil over medium heat. Reduce heat, cover partially and simmer 25
minutes, stirring occasionally. Uncover and cook until fruit is very
tender, stirring stirring occasionally (20-30 minutes).
Cool slightly. Force fruit through food mill fitted with medium blade,
discarding peel and seeds. (or you can do as I do, seed and pit the fruit
BEFORE cooking. Then, when you reach this stage, all you have to do is run
it through a food processor) Return puree to pan, add sugar and cinnamon.
Bring to a boil over medium heat, stirring constantly. (careful, mixture
can scorch easily!) Reduce heat and simmer briskly until butter is thick
and glossy, stirring frequently (about 40 minutes). Remove from heat, spoon
into hot sterilized jars and seal. Makes 3 pints jars or 6 - 8oz jars.
Butter can be stored in the fridge for up to 3 weeks, or processed in a
boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars)
and kept on a cool dark shelf for up to 1 year.
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Title: Apricot Butter
Categories: Condiment
Servings: 4
10 c Sliced apricots
1 c Water
Sugar
1/3 c Orange juice
1 tb Granted orange rind
Add water to apricots and cook until soft. Press through sieve (or cheat
like I do and run 'em through the blender). Measure and to each cup pulp
add 2/3 c sugar. Add juice and grated orange rind. Cook until thick
(about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch
of top. Put on cap, screw band firmly tight and process in boiling water
bath ten minutes.
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Title: Apricot Chutney
Categories: Relishes
Servings: 6
6 c FRESH APRICOTS, pitted
4 md ONIONS, sliced
1 1/8 c SEEDLESS RAISINS
2 1/2 c WHITE WINE VINEGAR
1 lb DARK BROWN SUGAR
4 tb SALT
1 c PRESERVED GINGER
1 tb MUSTARD SEEDS
1 ts CAYENNE PEPPER
1/2 ts GROUND TURMERIC
1 ORANGE, the peel grated and
-the juice
Strained
1/2 c WALNUTS
Put all of the ingredients into a large pan and cook gently to a soft mush,
about 1-1/2 hours.
Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep
the chutney for at least one month before using it.
Posted by Ellie Collin, Prodigy ID# CMKD93F.
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Title: Apricot Ginger Conserve
Categories: Condiment, 1941
Servings: 6
3 c Dried apricots
3/4 c Sliced, candied ginger
1/2 c Orange juice
1/4 c Lemon juice
5 c Cold water
2 ts Grated orange rind
1 ts Grated lemon rind
2 1/4 c Sugar
1/2 c Chopped nuts
Wash apricots. Add water, ginger, orange and lemon juice, grated rind, and
sugar. Stir until well mixed. Simmer slowly, stirring frequently, until
thick and clear. Add nuts and cook 5 minutes. The Household Searchlight
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Title: Apricot Jam
Categories: Condiment, 1941
Servings: 6
3 1/4 c Prepared fruit
1/2 Bottle fruit pectin
7 c Sugar
Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly.
Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir
constantly before and while boiling. Boil hard 1 minute. Remove from fire.
Stir in fruit pectin. Skim. The Household Searchlight
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Title: Apricot Lite Jam
Categories: Condiment
Servings: 6
2 c (480 mL) dried apricots
1 1/2 c (360 mL) crushed pineapple,
-unsweetened (if using
-canned,
Drain)
1 Orange, peeled, seeded and
-chopped
Juice of 1/2 lemon
3 1/2 c (840 mL) sugar
Cover apricots with cold water and let soak overnight. Simmer apricots in
soaking water, uncovered, until tender. Mash with a potato masher or in a
food processor. Add pineapple, orange, lemon juice, and sugar to apricot
mixture. Simmer until sugar has dissolved, stirring frequently; then cook
over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour
into hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)
From: The Ball Blue Book Shared By: Pat Stockett
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Title: Apricot Marmalade
Categories: Spreads, Toppings
Servings: 6
2 c Dried apricots (firmly
-packed
4 c Water
2 c Sugar
1/2 ts Cinnamon
Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in
which it has been soaked; simmer until very soft; rub through coarse sieve,
return pulp to heat; when it reaches boiling point, add sugar and simmer
gently for 40 to 45 minutes, stirring almost constantly as it scorches very
easily. Add cinnamon while cooking. Pour into sterilized half-pints to
within 1/2 inch of top. Put on cap, screw band firmly tight. Process in
boiling water bath ten minutes.
Posted by Terri St.Louis-Woltmon
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Title: Apricot Marmalade
Categories: Condiment, Gifts
Servings: 1
6 oz Dried apricot halves (about
-30)
1/4 c Sugar; plus 2 tablespoons
Zest of 1 lemon, slivered
1 c Water
1 tb Fresh lemon juice
1. Combine the apricot halves and 1/4 cup sugar in a food processor, and
coarsely puree. 2. Stir the apricot puree, remaining 2 tablespoons sugar,
lemon zest, water, and lemon juice together in a 1-quart microwave-safe
measuring cup. 3. Cook, uncovered, at full power (650 yto 700 watts) for 8
minutes. 4. Cover the marmalade loosely and allow it to cool to room
temperature. Then cover tightly and refrigerate. It will keep for 1 week
in the refrigerator. Makes 1-1/2 cups. Source: The New Basics Cookbook
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Title: Apricot Preserves
Categories: Spreads
Servings: 12
4 kg Pitted, very ripe apricots
-(8 lbs 12 oz)
3 1/4 kg Sugar (7 lbs)
Juice of 1 lemon
1 1/2 pk "Einsiedehilfe" ('Preserving
-Aid') dissolved in
hot water
Cook apricots and sugar to setting point, continually skimming off foam.
Shortly before done, add lemon juice. Remove from heat. Stir in
'Preserving Aid' dissolved in hot water. Pour into hot, dry, sterilized
jars. Seal jars with cellophane the top of which has been dipped in rum and
smooth the overhang over the jars' necks, tying with thin twine.
Makes 12 half-liter jars and one quarter-liter jar. (Between 13 and 14 1
pint jars).
"Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram packages
and consists of 65 percent sugar and 35 percent benzoic acid.
To test for setting point: Spoon a little of the conserve onto a chilled
saucer. Leave for a few minutes - then hold saucer upside down. If conserve
doesn't run, then setting point has been reached.
From: Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted
by: Karin Brewer, Cooking Echo, 6/92
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Title: Apricot Preserves
Categories: Condiment
Servings: 6
5 c (1200 mL) halved, peeled,
-hard, ripe apricots (about
-2 pounds)
(907 g)
4 c (950 mL) sugar
1/4 c (60 mL) lemon juice
Thoroughly mix fruit with sugar and lemon juice. Cover tightly; let stand
4 to 5 hours in a cool place. Heat slowly to boiling, stirring
occasionally until sugar dissolves. Cook rapidly until fruit is clear,
about 30 minutes. As mixture thickens, stir frequently to prevent
sticking. Pour hot, into hot jars, leaving 1/4 inch head space. Adjust
caps. Process 15 minutes in boiling water bath. Yield: About 4 half
pints.
From: The Ball Blue Book Shared By: Pat Stockett
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Title: Apricot-Cream Cheese Spread
Categories: Spreads, Toppings
Servings: 6
1 c Chopped dried apricots
3/4 c Water
16 oz Cream cheese, softened
3/4 c Orange marmalade
2 tb Milk
1 c Chopped pecans
Combine apricots & water in small saucepan. Bring to boil; cover, reduce
heat, and simmer 10 minutes. Drain well.
Beat cream cheese at medium speed with electric mixer, until it's smooth
and fluffy. Stir in the apricots and remaining ingredients.
Serve on crackers. (Also yummy on an English muffin or bagel.)
Yield: About 3 and 1/2 cups.
Recipe from Southern Living magazine's 1987 Annual Recipes book.
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Title: Apricot-Jalapeno Jelly
Categories: Spreads, Toppings, Spicy, Hot
Servings: 6
1/2 c Jalapeno peppers, stems &
-seeds removed
1 lg Red bell pepper, stem &
-seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots,
-chopped
6 c Sugar
3 oz Liquid pectin
4 Drops red food color
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely
ground and small chunks remain.
Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large
saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim
off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring
if you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling water
bath for 10 minutes.)
Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol. IV,
No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches,
nectarines, and pears work equally well. Any fresh green chile can also be
substituted, depending on your heat preference. Serranos will make it
hotter; roasted, peeled New Mexican chiles will tame it down."
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Title: Apricot-Raspberry Jam
Categories: Spreads, Condiments
Servings: 7
2 lb Apricots; Peeled, Pitted,
-And Mashed
1 pt Raspberries: (2 Cups),
-Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch
In a large saucepan, combine the apricots and raspberries. Stir in the
sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring
constantly. Add the pectin. Bring to a rolling boil and boil for 1
minute, stirring constantly. Spoon into jars prepared for cooked jam.
YIELD:
7 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams
Carbohydrates: 12 Grams Sodium: 1 Milligram
NOTE:
This is one of the jams that can be prepared and sealed according to the
directions in the cookbooks for storing jams sealed.
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Title: Aunt Mary's Hot Peppers
Categories: Pickles, Hot
Servings: 6
1 lb Hot peppers, (long fryers)
Olive oil
3 To 4 cloves garlic,
-(chopped)
1 sm Can Italian plum tomatoes
Salt
Remove stem and seeds from peppers. <-(CAUTION)-> WEAR RUBBER GLOVES AND/OR
WASH HANDS AFTER.
Saute peppers and garlic in oil for about 10 minutes. Crush 2-3 tomatoes
with fork and add to fry pan. Saute for another 20 minutes. Season with
salt.
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Title: Aunt May's Pickled Green Tomatoes
Categories: Pickles, Vegetables
Servings: 8
15 lb (2 gal) Green Tomatoes *
1/2 tb Powdered Alum
2 c Cider Vinegar
2 Stick Cinnamon
1 c Pickling Salt
2 qt Boiling Water
5 c Sugar
Handful Cloves
* Green tomatoes should be fresh picked and sliced. Arrange the tomatoes
in layers in a large bowl or pickle crock, sprinkling the salt between the
layers. Let stand overnight. The next day, drain, sprinkle with the alum,
and pour the boiling water over them. Let stand for 20 minutes. Drain,
rinse, and drain again. In an enamel or stainless stell preserving kettle
combine cider vinegar, sugar and the spices, tied in a cheesecloth bag.
(The spice bag should be kept in the syrup right up to the very end.) Bring
to a boil, stirring until sugar is dissolved and boil rapidly for 3
minutes. Pour the syrup over the tomatoes and let stand overnight. Next
day, drain off syrup and bring to a boil. Pour over tomatoes and let stand
again overnight. On the fourth day, put syrup and tomatoes into the
kettle, bring to a boil and simmer until the tomatoes are transparent. Pack
the tomatoes into hot jars. Boil the syrup until it becomes quite thick or
spins a long thread. Remove the spice bag and pour the syrup over the
fruit, filling the jars and seal.
Makes 8 Quarts.
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Title: Avocado Butter
Categories: Spreads, Toppings
Servings: 6
1 lg Avocado, peeled and pureed
1/4 c Lemon juice
1 lb Butter, softened
Combine ingredients in a bowl until well blended. This will make about 4
cups.
From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
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Title: Avocado Relish
Categories: Relishes, Condiments
Servings: 4
1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper
In small bowl, combine avocado and lime juice; set aside. In separate bowl
combine remaining ingredients, mix well; carefully fold into avocado
mixture. Cover with plastic wrap and refrigerate until flavors blend, at
least 30 minutes. Just before serving, stir well. A nice addition to
broiled chicken or fish. Makes 4 servings, about 1/2 c each
///\oo/\\\ From the hearth in Sandee's Kitchen...
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Title: Baby Corn Relish
Categories: Relishes
Servings: 6
2 tb Oriental sesame oil
1 tb Minced fresh ginger
1 tb Minced shallot
1/2 ts Hot red chilies,crushed,
-dried
1/2 ts Ground coriander
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce
2 tb Oyster sauce
Pour oil into a 10-12" frying pan. Place over medium-high heat until oil
just starts to smoke, about 2 minutes. All at once, add ginger, shallot,
chilies, and coriander. Stir for 30 seconds.
At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered,
over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.
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Title: Banana Butter
Categories: Spreads, Condiments
Servings: 8
3 c [about 10 medium] bananas
1/4 c Lemon juice
1/4 c Finely chopped maraschino
-cherries
6 1/2 c Sugar
1 Bottle [6 ounces] liquid
-pectin
Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon
juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard
1 minute, stirring constantly. Remove from heat ;quickly stir in pectin.
Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints.
SOURCE: Best Recipes Magazine; October 1992
///\oo/\\\ From the hearth in Sandee's Kitchen...
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Title: Banana Condiment
Categories: African, Chutney
Servings: 6
Stephen Ceideburg
4 To 6 over-ripe bananas (see
-note)
Juice and grated zest of 1
-lemon
1/4 c Sugar (optional)
This chutney, from neighboring Zaire, goes well with curries. From "The
Africa News Cookbook".
Peel and coarsely mash the bananas. Combine in a medium saucepan with the
lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10
to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container
in the refrigerator.
For a more complex chutney, cinnamon, cloves and raisins may be added
before cooking.
Note: Ripen bananas in the refrigerator until they are dark brown and soft.
Yields 1 cup.
PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat, 0 mg
cholesterol, 0 mg sodium, 0 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
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Title: Banana-Green Mango Chutney
Categories: Condiments, Relishes
Servings: 6
1 lg Yellow Onion, Diced Small
2 tb Peanut Oil
1 Unripe Mango, Peeled And
-Diced Small
1 c White Vinegar
1 c Fresh Orange Juice
1 lb Very Ripe Bananas, Sliced
-About 1/4-inch Thick
1 tb Grated Fresh Ginger
1/2 c Raisins
1/2 c Dark Brown Sugar, Firmly
-Packed
1 tb Finely Chopped Fresh Serrano
-Or Jalapeno Chile (Or
You May Substitute 3/4 Tbls
-Red Pepper Flakes)
Salt And Freshly Cracked
-Black Pepper, To Taste
1 ts Allspice
NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the
mango and cook 2 minutes over medium heat. Add the vinegar and orange
juice and bring to a simmer, simmering for 10 minutes more. Add all of the
remaining ingredients and bring the mixture back to a simmer. As soon as a
simmer is reached, remove the mixture from the heat and cool to room
temperature. Serve or store in the refrigerator, covered, for up to 2
weeks.
From The Thrill Of The Grill by Chris Schlesinger & John Willouughby
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Title: Basic Honey Jelly
Categories: Spreads
Servings: 6
1 c Honey
1/4 c Water
1/8 c Liquid fruit pectin
Heat honey and water to boiling, stirring constantly. Add liquid fruit
pectin and bring back to boil. Allow to cool in jelly jars.
Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens
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Title: Basic Mustard and Variations
Categories: Condiment
Servings: 6
Jim Vorheis
1/4 c Dry mustard
1/4 c White wine vinegar
1/3 c Dry white wine
1 ts Sugar
1/2 ts Salt
3 Egg yolks
Lime Mustard:
3/4 ts Grated lime peel
1 1/2 ts Lime juice
Tarragon Mustard:
1/2 ts Crushed tarragon
Spicy Mustard:
1/4 ts Ground turmeric
1/4 ts Ground cloves
Tomato Mustard:
1 ts Paprika
1 tb Chopped pimento
1/2 c Tomato paste
Blend all ingredients except egg yolks and let stand 2 hours. Beat egg
yolks into mixture. Cook, stirring constantly, over hot (not boiling)
water until slightly thickened, about 5 minutes. Cover and store in
refrigerator for up to a month.
LIME MUSTARD: When adding egg yolks, also add lime peel and juice and
follow basic mustard recipe. Serve with lamb, chicken or fish.
TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic
mustard recipe. Serve with lamb, chicken, shrimp or steaks.
SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and
follow basic mustard recipe. Serve with ham, hamburgers or hot dogs.
TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato
paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot
dogs or ham.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Beard's Beer Batter
Categories: Toppings
Servings: 4
2 Eggs, separated
2 tb Vegetable oil
1 1/2 tb Salt
3/4 c Beer, room temperature
3/4 c Flour
The ultimate batter for deep frying... DIRECTIONS:
BEER! Whether it's ale, lager, pilsener, or stout, is terrific for
cooking. Beer makes a batter for deep frying and smooths a French onion
soup. And what could be more compatible for lunch on a rainy Vancouver
weekend out on the boat fishing for Spring salmon than a cold beer with a
hot pastrami sandwich smothered with brown beer mustard?
This is the late James Beard's recipe for batter to French fry vegetables.
Trim your veggies, wash, dry thoroughly, dust with flour, dip into the
batter, and fry in oil at 360 F. until done. However, James "missed the
boat" on this one - it's far better for deep frying halibut, cod, or any
other seafood. The batter puffs up because of the beer's yeast, fries
quickly, and as a result, doesn't commit the cardinal sin of seafood
preparation - overcooking. I think few of our piscine friends benefit from
deep frying as a cooking method, but that's another story.
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and
beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap
and allow it to rest in the fridge for at least 2 hours or as long as 24 -
the longer the better, to a point. Just before using batter, stir it well
again. In a separate bowl, beat egg whites until stiff but not dry; gently
fold egg whites into batter. Does 2 lbs. of veggies or 6 fish fillets,
depending upon their size.
Makes 4 servings.
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Title: Beef Stewed in Cranberry Chutney
Categories: Beef, Pickles
Servings: 4
2 tb Vegetable oil
1 1/2 lb Stewing beef, trimmed of
-fat, cut in 1-inch cubes
1 Onion, large, chopped
1 Celery stalk, with leaves,
-chopped
1 Clove garlic, minced
1 1/4 c Boiling water
2 c Cranberries, fresh
1/2 c Raisins
1/4 c Walnuts (optional)
1 tb Cider vinegar
1 tb Honey
1/4 ts Cinnamon, ground
1/4 ts Ginger, ground
1/4 ts Cloves, ground
1/8 ts Cayenne pepper, or more to
-taste
Serves 4
*DIRECTIONS*
Heat oil in a large skillet. Add beef and brown on all sides. Add onions
and celery and saute until golden brown. Add garlic and saute mixture 1
minute longer, stirring constantly. (Do not let garlic change color.)
Stir water into mixture, then add remaining ingredients. Cover and simmer
for 1-1/4 hours, or until beef is tender and liquid is reduced to 1/3 to
1/2 cup. If pan juice gets too low during cooking, add a little hot water.
Or, if pan juice does not reduce sufficiently, uncover skillet during last
30 minutes of cooking and stir often. Taste to correct seasonings. Stew
goes well with brown rice. Makes 4 servings.
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Title: Beet Cabbage Relish
Categories: Relishes, 1941
Servings: 6
10 Beets, chopped
1 c Chopped onions
2 c Chopped cabbage
1 c Red sweet pepper
1 Stalk celery, chopped
2 tb Salt
1/2 c Sugar
1 c Chopped cauliflower
3 tb Mustard seed
1 tb Celery seed
2 To 2 1/4 cups vinegar
Combine ingredients. Heat to boiling. Cook slowly, stirring frequently,
until vegetables are tender. M.B. Horsky, Simpson, PA.
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Title: Beet Relish
Categories: Condiments
Servings: 2
2 c Coarsley shredded cooked
Beets
2 tb Chopped red onion
2 tb Red wine vinegar
1 ts Sugar
2 tb Dijon mustard
3 tb Vegetable oil
Salt and pepper to taste
Combine all ingredients in a small bowl and blend well. Chill thoroughly.
Yield: About 2 cups.
NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93
POSTED BY: Jim Bodle 2/93
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Title: Beet Relish
Categories: Relishes, 1941
Servings: 6
2 c Ground cooked beets
1 Bottle fruit pectin
6 1/2 c Sugar
1 1/2 c Vinegar
Wash 1 3/4 pounds beets. Steam until tender, remove skins and grind in
food chopper. Combine beets, sugar, and vinegar. Mix thoroughly. Heat
rapidly to full rolling boil. Boil hard 2 minutes. Stir constantly before
and while boiling. Remove from fire and stir in fruit pectin. Skim and
stir alternately for 5 minutes to cool slightly and prevent the particles
of vegetables from floating. The Household Searchlight
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Title: Berbere
Categories: Spices
Servings: 1
2 ts Whole cumin seeds
4 Whole cloves
3/4 ts Black cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Fenugreek seeds
1/2 ts Whole coriander seeds
10 sm Dried red chilies
1/2 ts Grated ginger
1/4 ts Turmeric
1 ts Salt
2 1/2 tb Sweet Hungarian paprika
1/8 ts Cinnamon
1/8 ts Ground cloves
In a small frying pan, on a low heat, toast cumin, cloves, cardamom,
peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring
constantly. Remove from heat & cool for 5 minutes.
Discard stems from chilies. In a spice grinder or with a mortar & pestle,
finely grind together the toasted spices & chilies. Mix in remaining
ingredients.
Store in refrigerator in a well sealed jar.
"Sundays at Moosewood Restaurant"
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Title: Betty Carter's Refrigerator Pickles
Categories: Pickles
Servings: 24
12 lb Cucumbers,small,very small
1 Onion,sliced
4 c Sugar
4 c Vinegar
1/2 c Salt
1 1/3 tb Celery seed
1 1/3 tb Mustard seed
1 1/3 ts Turmeric
Slice cucumbers and onion and place in gallon jars. Mix remaining
ingredients well. Pour mixture over cucumbers. Screw lids on tightly. Place
in refrigerator. Let stand 5 days before tasting. Will keep for a year.
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Title: Black Bean Pesto
Categories: Condiment, Beans, Sauces
Servings: 1
8 oz Dried black beans
1 Water
1 Bay leaf
1 Ham hock
2 Jalapeno peppers, seeded
2 cl Garlic
Stems from 1 bunch of
-cilantro (fresh coriander)
Salt and freshly ground
-pepper (optional)
1. Rinse and drain the beans thoroughly. Place them in a large saucepan
or soup kettle, and add all the remaining ingredients. Bring to a boil,
then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and
discard the ham hock and bay leaf. Using a slotted spoon, transfer the
bean mixture, in batches, to the bowl of a food processor. Process, adding
cooking liquid as necessary to form a smooth, thick paste. You will use a
total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in
the salt and pepper, if needed. Refrigerate, covered, until ready to use.
This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's
note: These beans make a hot and spicy spread. Also use them in place of
the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas
or on nachos. Black Bean Pesto can also be heated through and served as a
side dish, garnished with sour cream and cilantro. Source: The New Basics
Cookbook
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Title: Black Bean Relish
Categories: Vegetables, Relishes, Mexican
Servings: 6
15 oz Black Beans; Canned, *
3/4 c Tomato; Finely Chopped,1 med
1 Serrano Chile; **
1/2 c Red Bell Pepper; Chopped
1/4 c Red Onion; Finely Chopped
2 tb White Wine Vinegar
1 tb Vegetable Oil
1/4 ts Salt
* Black beans should be canned and they should be rinsed and drained. **
Serrano chile should be seeded and finely chopped.
~-------------------------------------------------------------------------
Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.
Makes about 2 1/2 cups relish.
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Title: Black Pepper Cream Gravy
Categories: Condiment, Toppings
Servings: 6
2 tb Butter or bacon fat
2 tb Flour
2 c Milk
2 tb Heavy cream (whipping)
1 ts Salt
3/4 ts Black peppercorns, freshly
-cracked
In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk in
the flour. Saute the flour until lightly browned. Remove pan from the
heat. Pour the milk into the pan in a steady stream, whisking constantly.
Return pan to the heat. Whisk until the gravy thickens. Whisk in the
cream, salt, and pepper. Keep warm until needed.
Recipe: Chef Robert Del Grande of the Rio Ranch restaurant, 9999
Westheimer, Houston, Texas
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Title: Blackberry Preserves
Categories: Toppings
Servings: 1
1 lb Blackberries
1 lb Sugar
2 tb Lemon juice
COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot,
place over medium heat and cook until the mixture bubbles and thickens.
Strain through a large strainer to remove the seeds. Follow manufacturer's
directions for canning, or place in jars and store in the refrigerator.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: Blackberry Jam
Categories: Condiment, 1941
Servings: 6
3 c Blackberries
2 c Water
1 pk Powdered fruit pectin
5 c Sugar
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is
dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until
dissolved. Boil 3-5 minutes, stirring frequently, or until thick. The
Household Searchlight
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Title: Blossom Butter
Categories: Toppings, Entertain
Servings: 1
1/4 lb Unsalted butter
- at room temperature
3 tb Mixed herbs
-(basil, particularly
-opal basil, marjoram or
-oregano, chives, thyme)
--finely sliced or chopped
2 tb Herb blossoms
-(chive blossoms, basil,
-sage, rosemary, borage,
-thyme, marigold)
--chopped
3 pn White pepper
Use this flavored butter on grilled or broiled fish or chicken.
CREAM THE BUTTER WITH THE HERBS and the chopped blossoms until well mixed.
Wrap well, roll into a log, and let stand until needed, or freeze.
Makes 1/4 Pound
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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Title: Blueberry Jam
Categories: Spreads, Condiments
Servings: 5
1/2 oz Unflavored Gelatin; 2 Env.
1 1/2 c ;Cold Water
2 pt Blueberries; About 4 1/2 C,
-Mashed
3/4 c Sugar
2 tb Lemon Juice
1 ts Butter Or Margarine
1/2 ts Ground Cinnamon; Or To Taste
1/2 ts Vanilla Extract
In a large saucepan, combine the gelatin and water, and let stand for 1
minute. Cook the gelatin and water over low heat about 5 minutes, stirring
until dissolved. Stir in the blueberries, sugar, lemon juice, butter and
cinnamon. Bring to a boil, over medium-high heat, and boil for 10 minutes,
stirring constantly. Remove from the heat and stir in the vanilla. Spoon
in to jar prepared for cooked jam.
YIELD:
5 Eight Ounce Jars
Each Tbls contains:
Calories: 13 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Grams
Carbohydrates: 3 Grams Sodium: 1 Milligram
NOTE:
This one of the jams that must be frozen rather than processed as for
cooked jams in the cookbooks.
MMMMM
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Title: Blueberry Marmalade
Categories: Spreads, Toppings
Servings: 9
1 lg Orange
1 md Lemon
2 c Water
2 c Fresh blueberries, washed
- and dried
1 Box fruit pectin crystals
6 c Sugar
Cut orange and lemon into quarter; slice quarters thinly into a preserving
kettle including juices; add water; cover kettle; bring mixture to boil
over high heat; reduce heat slightly; simmer for 30 minutes. Crush
blueberries; add to kettle; add pectin crystals; bring to a hard boil over
high heat; stirring continuously. Stir in sugar all at once; bring mixture
to a full rolling boil; boil hard for 1 minutes,stirring continuously.
Remove kettle from heat; cool for about 7 minutes, skimming off foam with a
metal spoon and stirring occasionally. Ladle into hot sterilized jars,
leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean
lids. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars.
Origin: Appeal (quarterly publication by Overwaitea Foods) Shared by:
Sharon Stevens.
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Title: Blueberry Spread
Categories: Condiment
Servings: 32
1 tb Unflavored gelatin (1 pkg)
1/3 c Cold water
3 c Blueberries, lightly crushed
1/2 ts Ground ginger
2 tb Granulated sugar
4 ts Lemon juice
1 ts Grated lemon rind
In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin
is completely dissolved.
Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil.
Cover and cook 5 min or until fruit is tender; stir occasionally.
Spoon into sterilized jars; cool slightly. Refrigerate several hours or
until set.
Store in refrigerator for up to 1 month or for 1 year in the freezer.
Makes 2 cups. Preparation 10 min, cook about 5 min.
Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup, replace
lemon rind with 1/2 tsp nutmeg
Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.
Source: Choice Menus by Marjorie Hollands & Margaret Howard 1993 Canadian
Diabetes Assoc. Shared & Blueberry tested by Elizabeth Rodier Aug 93.
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Title: Blueberry Marmalade
Categories: Condiment
Servings: 5
Sharon Stevens
1 Orange
1 Lemon
1 1/2 c Water
1/4 c Fresh orange juice
4 c Fresh blueberries, rinsed
-and destemmed
3 c Granulated sugar
1/8 ts Ground cinnamon
1 ds Of freshly grated nutmeg
Wash 5 half pint jars. Keep hot until needed. Preaper lids as
manufacturer directs. Cut a thin slice from each end of the orange and
lemon. Discard slices. Score orange and lemon through the peel in 4
places. Carefully remove all the peel and set pulp aside. Lay peel flat
and cut away half the white pith. Cut peel into very fine shreds. Place in
a skillet with water. bring to a boil, cover and cook on high heat 10
minutes. Meanwhile, separate lemon adn orange pulp from membranes. Add
pulp to cooking peel. Squeeze membranes to extract any juice; add to
skillet along with 1/4 cup of orange juice. Cover and cook over medium heat
for 15 minutes longer. Add blueberries, sugar,cinnamon and nutmeg. Bring
mixture to a boil and continue cooking,uncovered, for 20 minutes. The
blueberries will pop open and the mixture will begin to thicken slightly
and appear glossy. Turn off the heat and transfer a small amount of
marmalade to a saucer. Place in freezer for 5 minutes. If the mixture
wrinkles as a whole (not just a skin on top) when pushed to one side with a
finger, it is ready. This marmalade thickens a great deal as it cools, so
avoid overcooking. Ladle the hot marmalade into 1 hot jar at a time,
leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach
lid. Fill and close remaining jars. Process in a boiling water canner for
10 minutes. (15 minutes at 1,001 to 6,000 feet, 20 minutes above 6,000
feet) Makes about 5 half pints.
Origin: Adapted for "Preserving the Taste" by Edon Waycott. Shared by:
Sharon Stevens.
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Title: Blueberry Chutney
Categories: Chutney, Relishes
Servings: 6
Sharon Stevens
4 c Fresh blueberries, rinsed
-and stemmed
1 md Onion, finely chopped
1 1/2 c Red wine vinegar
1/2 c Golden raisins
1/2 c Firmly packed brown sugar
2 ts Yellow mustard seed
1 tb Grated crystalized ginger
1/2 ts Ground cinnamon
1 pn Of salt
1 pn Of ground nutmeg
1/2 ts Dried red pepper flakes
Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed
with mayonnaise or plain yogurt it makes a piquant dressing for salads made
with meat, poulty and fruits.
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,brown
sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
Bring mixture to a boil; simmer over medium heat, stirringoccasionally, for
about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint
jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle
the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe
jar rim with a clean, damp cloth. Attach lid. Fill and close remaining
jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to
3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)
Origin: Adapted from "Preserving Today, by Jeanne Lesem. Shared by: Sharon
Stevens
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Title: Blueberry or Huckleberry Jam
Categories: Condiment, 1941
Servings: 6
4 1/2 c Berries
1 Bottle fruit pectin
7 c Sugar
1 Lemon
Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2
lemon. Add sugar. Mix thoroughly. Heat rapidly to full rolling boil.
Stir constantly before and while boiling. Boil hard 2 minutes. Remove from
fire and stir in fruit pectin. Skim. The Household Searchlight
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Title: Blueberry-Lemon Jam
Categories: Toppings
Servings: 1
-Dottie Cross TMPJ72B
4 1/2 c Blueberries; fresh or frozen
7 c Sugar
2 tb Lemon juice
Grated zest of 2 large lemon
3 3-oz pouches liquid pectin
Pick over the fresh blueberries to remove any stalks and rinse under cold
water. Drain well and place in a large heavy-bottomed saucepan. (Do not
rinse or thaw the frozen berries.) Crush the berries slightly with a potato
masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil
over medium-high heat, stirring often. When the mixture reaches a full
boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then
cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch
of headroom. Wipe the rims clean and put the lids on top of the jars.
Process in a boiling water bath for about 5 minutes. Remove from the water
and cool completely at room temperature. Makes about 6 cups. Source: "An
Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C
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Title: Blueberry-Cherry Jam
Categories: Spreads, Toppings
Servings: 5
3 1/2 c Prepared fruit (about 1 pint
-fully ripe blueberries
And 1 1/2 lbs fully ripe
-sour cherries)
4 c Sugar
1 Box SURE-JELL fruit pectin
Thoroughl y crush blueberries, one layer at a time. Stem and pit sour
cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to
8-quart saucepot.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.
Place over high heat and stir u ntil mixture comes to a full boil.
Immediately add all sugar and stir. Bring to a full rolling boil and boil
1 minute, stirring constantly. Remove from heat and skim off foam with
metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops
. Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tighly. Invert jars for 5 minutes, then turn upright. Af ter 1 hour,
check seals.*
*Or follow water bath method recommended by USDA.
Makes 5 (1 cup) jars
From Kraft General Foods
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Title: Blueberry-Rhubarb Jam
Categories: Condiment
Servings: 4
8 c Blueberries
4 c Rhubarb, chopped in 1 inch
- pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and
juice and water. Bring to a boil, stirring frequently, reduce heat and
simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high
and boil vigorously until jam reaches setting point. (218 - 220F or 103 -
104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off
foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam.
Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint
jars. Source: Canadian Living
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Title: Blushing Bunny
Categories: Cheese, Toppings
Servings: 4
10 1/2 oz Tomato soup
1/4 ts Dry mustard
1/2 lb Sharp cheese, cut in pieces
1 Egg, slightly beaten
Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream
slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast.
Makes 4 servings.
From the cookbook that came with my mom's Maytag Stove - 1949.
MMMMM
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Title: Blushing Grapefruit Marmalade
Categories: Spreads, Toppings
Servings: 5
3 Grapefruit, Ruby Red
1 Lemon
1 1/2 c Water
1 pn Baking soda
5 c Sugar
3 oz Liquid pectin
PREPARE FRUIT: Remove skins from fruit in quarters. Shave away as much of
the white layer (the pith) as possible with a serrated spoon or sharp
knife. Cut into very thin slices. Combine rinds with water and soda in a
large saucepan. Bring to a boil and simmer, covered for 20 minutes. Stir
occasionally. Chop peeled fruit, discard seeds. Add to cooked rind and
continue simmering for 10 minutes. Measure 3 cups (750 ml) fruit mixture
in a large saucepan. TO MAKE MARMALADE: To the 3 cups (750 ml) fruit add
the sugar. Stir well. Heat on high and bring to a full rolling boil,
stirring constantly. Boil for 1 minute. Remove from heat and stir in
liquid pectin. Skim off foam. Stir and skim for a full 7 minutes. Ladle
into hot sterilized jars and seal.
Makes 5 - 1 cup (250 ml) jars.
Calgary Co-op Advertising Flyer - Jan. 28 - Feb. 3, 1991
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Title: Boxwallah's Chutney
Categories: Pickles
Servings: 1
2 lb Rhubarb
1 lb Onions
1/2 lb Raisins
1/2 lb Sultanas
1/2 oz Coriander Seeds
2 ts Curry Powder
6 oz Sugar
3/4 pt Raspberry Vinegar *
* Red wine vinegar may be substituted for raspberry vinegar if desired.
~-------------------------------------------------------------------------
Cut the trimmed rhubarb into short lengths and chop the onions quite fine.
Put both ingredients into a large pan and pour on the vinegar. Lightly
bruise the whole coriander seeds. Add the seeds directly into the pan if
you want to include them in the chutney. As an option you can tie the
coriander seeds in a piece of cheesecloth and remove the bag before
canning. Slowly bring the mixture to the boiling point, reduce heat, cover
and simmer for 20 minutes or until the onion is soft. Add the dried
fruits, suggar, curry powder and 1-1/2 ts salt. Stir to mix well. Continue
to simmer, uncovered for 1-1/2 hours or until the rhubarb has pulped down
completely. The flavor is mellow, the color is rich and the consistency is
thick. Stir the chutny occasionally as it cooks to prevent sticking,
particularily towards the end. Can in warm sterilized jars and allow to
mature for at least one month before eating. The longer you can resist
eating this chutny the better is will taste. From: Philippa Davenport in
"Country Living" (British), June 1988.
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Title: Brandied Apple Rings
Categories: Condiment, Alcohol
Servings: 6
6 lb Firm, red apples
4 c Sugar
3 c Water
Red Food Coloring (optional)
1 c Brandy
Wash and core apples; cut into 1/4 inch rings. Treat to prevent darkening.
Bring sugar and water to a boil; boil 5 minutes. Add food coloring. Remove
from heat, add rinsed and drained apple rings; let stand 10 minutes. Return
to heat; bring to a boil; then simmer 30 minutes or until rings are desired
color. Remove from heat; cool to room temperature. Remove apple rings from
syrup. Bring syrup to a boil; remove from heat; and stir in brandy. Pack
apple rings loosely into hot jars leaving 1/4 inch head space. Pour hot
syrup over apple rings, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4
pints.
From: Ball Blue Book Shared By: Pat Stockett
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Title: Brandied Cranberries
Categories: Condiment
Servings: 6
1 lb Cranberries
2 Generous cups granulated
-sugar
brandy
Wash and drain cranberries. Place in a jelly roll pan or on a cookie sheet
with sides. Sprinkle with sugar until berries are covered. Broil, stirring
several times for first few minutes, 6-8 inches below burner. (Stirring
prevents sugar from crystallizing.) Continue broiling until berries have
popped, this takes several minutes. Pour into a storage container and add
generous amount of brandy. Stir lightly, cover and refrigerate. Will keep
indefinitely in refrigerator. Good with turkey or chicken. Makes about 6
cups.
Origin: A Taste of Oregon Shared by: Sharon Stevens
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Title: Brandied Peach Butter with Spearmint
Categories: Condiment
Servings: 1
18 To 20 Peaches, fully ripe
1/2 c Water, or more as needed
1/4 c Brandy
3 tb Lemon juice
2 c Sugar
18 To 25 Sprigs spearmint
-OR other mint
Pit, skin, and slice the peaches. Place them in a large pan with enough
water to prevent sticking and cook 15 to 20 minutes or until soft.
Puree the peaches in a food processor and return to the saucepan, adding
the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring
frequently, 30 to 35 minutes or until the puree thickens. Remove the mint
and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the
top. Wipe, seal, and process in a boiling water bath for 10 minutes.
Source: Karen Kaleta Johnson
Franklin, North Carolina
The Herb Companion, June/July 1993
Typed for you by Karen Mintzias
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Title: Bread and Butter Pickles
Categories: Pickles, Garlic
Servings: 10
4 qt Sliced Cucumbers
6 Medium Onions
2 Green Peppers (Chopped)
3 Cloves Of Garlic (Whole)
1/3 c Salt
5 c Sugar
1 1/2 ts Tumeric
1 1/2 ts Celery Seed
2 tb Mustard Seed
3 c Vinegar
Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic
cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3
hours, then drain. Pour remaining ingredients over cucumber mixture. Heat
JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers
covered with the cracked ice may be keep in refriferator overnite, then
drained and processed the next day.
**OUTSTANDING**
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Title: Bread and Butter Pickles
Categories: Relishes
Servings: 8
2 c Cucumber slices (1/8" thick)
1/2 c Thin onion slices
1/2 Clove garlic (1/4 tsp pwdr)
1 tb Pickling salt
1 c Ice cubes (or more)
1/2 c Cider vinegar
1/2 c Water
3/4 ts Mustard seed (1/2 tsp dry)
1/2 ts Celery seed
1/4 ts Tumeric
8 ts Sugar equiv. liquid sweetenr
Liquid artificial sweetener equivalent - see package directions for your
product. Tested with 1/4 amount of SugarTwin June/93 by E.R. and taste
tested by 4 family members. Tumeric gives the pickles quite a bright
color.
Combine cucumber, onion and garlic in a glass bowl. Sprinkle with pickling
salt. Cover with ice cubes. Let stand in a cool place, at least 6 hours
or overnight.
Drain well. Combine vinegar, water, mustard seed, celery seed and tumeric
in a large saucepan. Bring to a boil; add drained cucumber mixture; return
to a boil and cook 2 min. Discard garlic clove. Stir in sweetener. Spoon
into hot sterilized jars. Wipe jar rims. Seal. Store in a cool, dark,
dry place.
Makes about 2 cups, each serving 1/4 cup (1++ Extra, not counted in meal
plan) 2 g carbohydrate, 8 calories
Source: Choice Cooking, Canadian Diabetes Association 78 Bond Street,
Toronto Ontario M5B 2J8 NC Press Ltd, Box 452 Station A, Toronto, Ontario
M5W 1H8 written 1983, 16th printing 1991, also available in French. Shared
by Elizabeth Rodier June 1993.
MMMMM
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Title: Bread and Butter Pickles
Categories: Relishes, Pickles
Servings: 8
8 lb Cucumbers
1/2 c Salt
2 c Sugar
2 ts Turmeric
2 lb White onions
1 qt Vinegar
2 ts Celery seed
1 ts Dry mustard
Cut the unpeeled cucumbers and peeled onions in slices aboyt 1/8-inch
thick. Arrange in layers in a ;arge kettle, sprinkling each layer with
salt. Let stand for 3 hours, then drain and rinse. Bring other
ingredients to a boil and add cucumbers and onions, then bring to a boil
again for 5 minutes. Pack in hot, clean jars and seal. Makes 7 - 8 pints.
MMMMM
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Title: Bread and Butter Pickles
Categories: Pickles
Servings: 6
4 lb 4 to 6 inch cucumbers, cut
-into thin slices
2 lb Thinly sliced onions (about
-8 small)
1/3 c Canning salt (Kosher Salt)
3 c Vinegar
2 c Sugar
2 tb Mustard seed
2 ts Turmeric
2 ts Celery seed
1 ts Ginger
1 ts Peppercorns
Combine cucumber and onion slices in large bowl. Layer with salt and cover
with ice cubes. Let stand 1-1/2 hours; drain and rinse. Place remaining
ingredients in a large sauce pot and bring to a boil. Add drained
cucumbers and onions and return to a boil. Pack hot into hot jars, leaving
1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minutes
in boiling water bath. Yield: about 7 pints.
From: The Ball Blue Book Shared By: Pat Stockett
MMMMM
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Title: Bread and Butter Pickles
Categories: Pickles, Breads
Servings: 6
16 c Cucumber, sliced (about 4
-lbs.)
6 c Onions, thinly sliced
1/2 c Salt
Ice Cubes
5 c Sugar
5 c Cider Vinegar
1 1/2 ts Turmeric
1 1/2 ts Celery Seed
1 1/2 ts Mustard Seed
Combine cucumber and onion slices in a large bowl. Layer with salt; cover
with ice cubes. Let stand 1-1/2 hours. Drain and rinse. Place remaining
ingredients in a kettle and bring to a boil. Add cucumbers and onions.
Return to a boil. Pack hot into hot jars to within 1/4 inch of the top.
Remove any air bubbles. Put on caps. Process 15 minutes in boiling water
bath.
Makes 6 about pints.
SOURCE:Country Woman Magazine July/August 92 SHARED BY: Jim Bodle 8/92
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Title: Bread and Butter Pickles
Categories: Pickles, 1941
Servings: 6
5 md Cucumbers
3 md Onions
1/4 c Salt
1 c Vinegar
1/2 ts Celery seed
1 c Water
1/2 ts Mustard seed
3/4 c Sugar
1/2 ts Ginger
1/4 ts Turmeric
Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions
and cucumbers. Add salt. Let stand 2 hours. Drain. Heat vinegar, water,
celery seed, mustard seed, sugar, ginger, and turmeric to boiling. Add
cucumbers and onions. Boil slowly until tender. Pack while hot in freshly
sterilized jars. Mrs. A.M. French, Colorado Springs, CO.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brined Dills
Categories: Pickles
Servings: 6
48 sm Cucumbers
1 Box whole pickling spices
3 bn Dry dill
1 pt White vinegar
2 ga Water
1 lb Salt
Wash and drain cukes. Put down a layer of dill in a large crock. Layer
cukes, dill, pickling spices (and whole rocambole and washed grape leaves
if desired) in crock. Stir together remaining ingredients and pour over
cucumbers until well covered. (make more brine as necessary) Place a heavy
plate on top of cukes, and weight it down with a large jar filled with
water. Do not fill crock to the top as it may overflow when the cukes
release water. Let sit for approx 3 weeks, or until cukes are uniformly
colored throughout and well flavored with dill. Remove cukes from brine and
wash, discarding any soft cukes. Pack pickles into clean quart jars adding
1-2 cloves sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling
spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to
a boil and pour over dills in jar leaving 1" of headroom. Seal jars and
process in boiling water bath 5 minutes. Start counting time the second
the jars are placed in the boiling water. Wait at least three weeks before
eating.
MMMMM
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Title: Bruschetta with Tomato, Basil, and Mozzarella Relish
Categories: Relishes
Servings: 6
1 lb Ripe plum tomatoes, peeled
-and seeded
2 md Garlic cloves, minced
3 tb Finely chopped fresh basil
1 tb Finely chopped Italian
-parsley
2 tb Extra virgin olive oil
1/2 ts Salt
1/2 ts Coarse black pepper
1/4 lb Fresh Mozzarella, cut into
-1/2 cubes
Enjoy serving this rustic Italian appetizer while the rest of your dinner
is cooking on the grill. Prepare the relish a few hours ahead and when the
coals are at their hottest, put the bread on the grill. Assemble just
before serving. This is one of those dishes that can be addictive, so
don't serve too many or your friends won't have room for dinner!
RELISH:
I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch
slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly
ground black pepper
Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to
remove excess liquid. Combine all relish ingredients except the Mozzarella
cheese in a small non aluminum bowl. Stir well and taste for seasoning.
Prepare grill for medium hot grilling. Place the bread on the grill; grill
each side just until marks of the grill appear. Remove from grill and
place on serving platter. Rub the bread pieces on each side with cut edges
of the peeled garlic cloves. Add cheese to the relish, spoon mixture over
each baguette slice and then drizzle the final 2 tbsp extra virgin olive
oil over top. Sprinkle with freshly ground black pepper and serve. Makes 6
servings.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttered Bread Crumbs
Categories: Toppings
Servings: 8
2 tb Butter
1/2 c Bread crumbs,dry,fine,packag
Melt butter over low heat in a skillet, remove from heat, and stir in bread
crumbs.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cabbage Relish
Categories: Pickles, Relishes
Servings: 4
2 md Tomatoes, quartered
1/4 sm Head green cabbage, coarsely
-chopped
1 lg Onion, coarsely chopped
1 c Red wine vinegar
1/2 c Plus 2 tbsp sugar
1 ts Dijon mustard
3/4 ts Turmeric
1/4 Generous tsp celery seeds
1/4 Generous tsp ground cloves
1/4 Generous tsp ground cinnamon
Makes about 4 cups
Finely chop first 3 ingredients in processor. Bring all remaining
ingredients to boil in heavy medium saucepan. Add chopped vegetables.
Reduce heat and simmer until vegetables are tender, about 15
minutes,stirring occasionally (mixture will be thin) Cool, cover and
refrigerate until well chilled. (Can be prepared 5 days ahead.) Drain
before serving.
Origin: Bon Appetit Favourite Restaurant Recipes Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Calf's Feet Jelly
Categories: Condiments
Servings: 6
4 Calf's feet
1 Stick cinnamon
Rind of 1 lemon
4 Beaten egg whites
Sugar to taste
1/4 c White wine
1/4 c Lemon juice
Raw cleaned calf's feet chopped up, put to boil in cold water with a stick
of cinnamon and the rind of a lemon, boiled till soft, and the liquor well
reduced, strain, allowed to get cold, then all fat and skimmings removed,
the liquor which should have become like jelly then put back into a bright
kettle with some beaten whites of eggs, sugar to taste, little white wine
and lemon juice, brought slowly to the boil without stirring, then allowed
to simmer till the coagulation turns a grey color, about twenty minutes ,
then strained and restrained through a jelly bag; when nearly cool, filled
into glasses or molds, and served when set and cold.
**The hoof is split with a knife, then treated the same as calf's head;
when done, the bones removed, and the meat pressed between boards.
The quantities are estimates only.
From: The Culinary Handbook Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Calico Pickles
Categories: Pickles
Servings: 6
4 c Cucumbers, 1 inch slices
2 1/2 c Carrots, 1 inch slices.
2 c Celery, 1 inch slices
2 c Onions, 1 inch cubes
2 c Sweet Red Pepper, 1 inch
-cubes
1 c Green Pepper, 1 inch cubes
1 md Head of Cauliflower, broken
-into florets (6 cups)
1 c Salt
4 qt Cold Water
2 c Sugar
1/4 c Mustard Seed
2 tb Celery Seed
2 tb Dried Whole Black
-Peppercorns
1 tb Dried Cilantro
6 1/2 c Vinegar
Combine vegetables in a large bowl. Dissolve salt in water and pour over
vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large
kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4
minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint
jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process
15 minutes in boiling water bath. Yield: 8 pints.
SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED
BY: Jim Bodle 9/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cantaloupe Pickles
Categories: Pickles, 1941
Servings: 6
4 c Sugar
3 c Water
1 tb Allspice
1 tb Whole cloves
1 lg Stick cinnamon
1 c Vinegar
Cantaloupe rind
Select melons which are slightly under ripe. Remove rind and all soft
portion. Cut in pieces suitable for serving. Cover with a brine made by
dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain.
Rinse in cold water. Add rind to sirup made of remaining ingredients.
There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand
overnight. Boil slowly until rind is clear. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caper Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
1 tb Chopped Capers
Combine ingredients and mix until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caramel Spice Apple Butter
Categories: Spreads, Toppings
Servings: 6
4 lb Rome apples
4 1/2 lb Granny Smith apples
1 c Water
4 c Sugar
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Ginger
2 tb Lemon juice
Wash apples and cut into pieces; combine with water in a large covered
sauce pot. Cook until soft, about 30 minutes. Press through a food mill;
measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in
a saucepan, stirring until sugar melts and turns a rich golden brown.
Carefully pour into apple pulp. Sugar will crackle and harden. Add
remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or
until apple butter thickens, stirring occasionally to prevent sticking.
Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half
pints.
From: Ball Blue Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carbonated Beverage Jelly
Categories: Condiment, 1941
Servings: 6
3/4 c Carbonated beverage
3 c Sugar
3/4 c Water
1/2 Bottle fruit pectin
Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add
fruit pectin at once. Stir constantly before and while boiling. Heat to
full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The
Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caribbean Pepper Oil
Categories: Spicy, Seasonings
Servings: 6
1 Shallot, minced
1 Scallion, incl. green top,
-minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 Scotch Bonnet-type chile,
-seeded and coarsely chopped
2 Bird peppers
1 3/4 c Extra-virgin olive oil
Makes two cups. Mix all of the ingredients together and pour them into a
bottle. Stopper the bottle and allow it to stand in a dark place for a
week. Use sparingly. This oil has a fiery tang that makes it perfect for
marinades and grilled meat, or even salad dressing.
USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH OIL).
BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE
EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM...
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica
B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer,
Cooking Echo, 9/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot & Raspberry Preserve
Categories: Spreads
Servings: 1
1 kg Carrots, peeled & sliced
1 kg Rhubarb, thinly sliced
1 kg Sugar, warmed
Place carrots in a pot with enough water to cover. Bring to a boil,
covered & cook till tender. Drain, reserving 1/2 cup of liquid. Puree
carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot &
stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20
minutes. Remove from heat & pour into warm sterile jars. Seal.
Letts, "Jams, Pickles & Chutneys"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot Jam
Categories: Condiment, 1941
Servings: 6
4 c Chopped carrots
3 c Sugar
3 Lemons, sliced
1 ts Cinnamon
1/2 ts Cloves
Combine ingredients. Simmer slowly, stirring constantly, until thick. Mrs.
Evelyn Cable, Search, AR.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cassis Jelly
Categories: Spreads, Toppings
Servings: 4
INGREDIENTS:
3 c Fresh currant juice, or
-fresh cranberry-apple
Juice, or fine quality
-commercially canned
Unprocessed juice, strained
1 c Cassis
2 tb Lemon juice
3 1/4 c Sugar
3 oz Liquid pectin (1/2 bottle)
Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and
game. A gourmet replacement in all desserts, sauces, or glazes calling for
currant jelly.
DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy
saucepan over high heat. Bring to a boil, stirring constantly. Add liquid
pectin and, stirring constantly, cook until mixture comes to a full,
rolling boil. Boil for 1 minute. Remove from heat and skim off foam with
metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot
water bath method, or can be refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Celery Relish
Categories: Relishes, 1941
Servings: 6
4 qt Green tomatoes
1 sm Head cabbage
6 Red sweet peppers
3 c Sugar
2 qt Vinegar
1 qt Onions
1 Head cauliflower
6 tb Dry mustard
1 ts Turmeric
Salt
Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces.
Allow to stand in a brine, made by using 1/4 cup salt to each quart water,
overnight. Heat to boiling. Boil 15 minutes. Drain 1 hour. Combine
mustard, sugar, and turmeric. Add to vinegar, which has been heated to
boiling. Simmer, stirring constantly, until slightly thickened. Pour over
vegetables. Stir until thoroughly blended. Heat to boiling. Florence Taft
Eaton, Concord, MA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Champagne Jelly
Categories: Toppings
Servings: 1
1 pk (1 3/4-oz) powdered pectin
3/4 c Water
3 c Champagne or dry white wine
4 c Sugar
Thoroughly mix pectin and water in large saucepan. Bring to boil over high
heat and boil 1 minute, stirring constantly. Reduce heat to medium and
immediately add champagne and sugar. Keep mixture just below boiling and
stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off
foam with metal spoon if necessary. Pour quickly into hot sterilized
half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids.
Serve with poultry or meat.
Makes about 6 half-pints
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Champagne Mustard
Categories: Spreads
Servings: 1
1 c White mustard seeds
2 c Champagne vinegar
Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan,
pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep
for 2 weeks. Blend mustard in a food processor until smooth, or pound using
a mortar and pestle, sieve mustard. Pour into sterilised jars, seal;
refrigerate until required.
Makes about 1 1/2 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Champagne Jelly
Categories: Spreads, Toppings
Servings: 4
2 c Very good champagne
1 ts Lemon juice
2 tb Powdered pectin
3 c Sugar
Servings: makes 4 1/2 pint jars Notes: A wonderful bite to spread on tea
breads, scones, or biscuits. A superb coating on white or pound cake, to be
covered with a bittersweet chocolate glaze. Or try it as a glaze on broiled
fruits for a brunch treat. (My notes: this would be a good substitute for
the apple jelly called for as a glaze on fruit tarts & other fruit
desserts. Try Domaine Ste-Michelle for the champagne-method sparkling wine-
at about
DIRECTIONS: Place champagne, lemon juice, and powdered pectin in heavy
saucepan over high heat. Cook, stirring constantly, until mixture comes to
a boil. Immediately add sugar. Cook, stirring constantly, until mixture
reaches a full, rolling boil. Immediately remove from heat, skim off foam
with metal spoon, and pour into hot sterilized jars. Vacuum seal (hot water
bath method, or can be refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Crumb Topping
Categories: Vegetarian, Toppings
Servings: 4
1/4 c Cheddar cheese,sharp,grated
2 tb Butter or margarine,melted
2 tb Bread crumbs,dry
Combine all ingredients.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry and Raspberry Jam
Categories: Toppings, Spreads
Servings: 1
1 1/2 l Sweet cherries
50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 1/2 l Raspberries
1 l Sugar
A few drops almond extract
Pit & chop cherries. Add next three ingredients. Bring to boil & cook for
10 minutes, stirring frequently. Add raspberries & sugar. Bring to a
boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove
from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal.
Agriculture Canada, "Jams, Jellies and Other Preserves"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Butter
Categories: Condiment, 1941
Servings: 6
2 qt Pitted cherries
1 c Water
1 c Crushed pineapple
2 tb Lemon juice
4 c Sugar
Combine all ingredients. Cook slowly, stirring frequently, until thick.
Mrs. Hazel Brown, Des Moines, IA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Freezer Jam
Categories: Spreads, Toppings
Servings: 1
1 1/2 lb Sweet cherries
2 tb Lemon juice
4 1/4 c Sugar
Sure Jell pectin
3/4 c Water
Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem
and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2)
cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl.
Set aside for 10 minutes. Mix water and the sure jell together in small
saucepan. Bring mixture to a boil over HIGH heat, stirring constantly.
Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour
into Freezer containers, cover with lids and allow to stand at room
temperature for 24 hours. Store in freezer. After opening, store in
refrigerator up tp 3 weeks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Jam
Categories: Toppings, Spreads
Servings: 1
4 c Sweet cherries
3 c Warmed sugar
Stone cherries. Crush the fruit. Boil in their juice till tender, about
10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7
minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir
& skim if necessary. Pour into sterile jars & seal.
"The Forgotten Arts"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Jam
Categories: Condiment, 1941
Servings: 6
4 Packed cups pitted crushed
-cherries
1/4 c Water
7 c Sugar
1 Bottle fruit pectin
use only fully ripened fruit. Pit cherries. Crush thoroughly, and measure
into a large kettle. Add water. Stir until mixture boils. Cover and
simmer 15 minutes. Add sugar. Mix well. Heat rapidly to full rolling
boil. Stir constantly before and while boiling. Boil hard 3 minutes.
Remove from fire. Stir in fruit pectin. Sir and skim alternately for just
5 minutes to cool slightly and to prevent floating fruit. The Household
Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Jelly
Categories: Condiment, 1941
Servings: 6
2 c Cherry sirup
1/2 Bottle fruit pectin
4 c Sugar
Drain sirup from canned cherries. Add juice of 1 lemon if sirup lacks
tartness and flavor. Combine sirup and sugar. Heat rapidly to boiling.
Stir constantly before and while boiling. Add fruit pectin. Stir
constantly. Heat to full rolling boil. remove from fire. Skim. Sirup from
any canned fruit may be substituted for the cherry sirup. The Household
Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Olives - Pickled
Categories: Pickles
Servings: 6
1 pt Vinegar
1 tb Sugar
1 pt Water
2 tb Salt
Wash cherries, pack in jars, and cover with solution. NOTE: no heating; no
cooking. Keep in cool place.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Pineapple Jam
Categories: Condiment, 1941
Servings: 6
4 qt Pitted cherries
2 c Crushed pineapple
Sugar
Combine fruits and add an equal weight of sugar. Heat slowly to boiling.
Simmer 3/4 hour. Pour into platters. Cover with glass and set in the sun
until desired consistency is reached. Florence Taft Eaton, Concord, MA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Preserves
Categories: Condiment, 1941
Servings: 6
2 lb Pitted cherries
2 lb Sugar
Combine cherries and sugar. Heat slowly to boiling. Stir frequently. Boil
8 minutes. Let stand overnight. Pack without heating into sterilized
jars. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Tomato Salsa
Categories: Salsa
Servings: 6
2 c Cherry tomatoes,red/yellow
2 tb Finely chopped green onion
2 tb Lime juice
Salt
Pepper
Tortilla chips (opt)
MMMMM----------------------------HERB BLEND---------------------------------
1 Garlic clove
1/3 c Packed fresh cilantro
2 Fresh jalapeno chilies
Coarsely chop tomatoes and herb belnd in a food processor or with a knife.
Stir in onion and lime juice. Add salt and pepper to taste. Present in a
small bowl and scoop onto cucumber slices or tortilla chips makes about 2
cups.
*** HERB BLEND ***
In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded).
~ Nancy Fas, Cardiff, California.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chex Mix Oyster Crackers
Categories: Condiments
Servings: 6
10 oz Oyster Crackers
1/4 c Water
1/4 c Olive Oil
1 ts Granulated Chicken Bouillon
1 ts Garlic Powder
2 1/4 ts Worcestershire Sauce
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili Sauce
Categories: Pickles
Servings: 6
13 lb Tomatoes
1 tb Dry Mustard
1 lb Celery
2 Sticks Cinnamon
1 qt Onions, Chopped
2 lb Brown Sugar
3 Green Peppers
1/4 c Salt
1/2 tb Ground Cloves
1 qt Cider Vinegar
Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
sterilized jars. Makes 6 pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili Sauce
Categories: Relishes
Servings: 9
18 lg Ripe tomatoes
6 Green peppers (hot)
6 lg Onions
1 bn Celery
2 c Sugar
2 c Vinegar
2 ts Cinnamon
2 tb Salt
Chop all ingredients fine, cook slowly 2 hours. Yield-8 or 9 pints.
Posted by Charlie Piazza in Fidonet Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili Sauce
Categories: Condiment, 1941
Servings: 6
2 qt Peeled, chopped ripe
-tomatoes
2 Green peppers, chopped
2 tb Salt
1 tb Mustard
1 ts Nutmeg
2 Onions, chopped
1 Pimento, chopped
3 c Vinegar
1 ts Cinnamon
2 tb Sugar
Combine spices, sugar, mustard, and vinegar. Add remaining ingredients.
Cook slowly, stirring frequently, about 1 1/2 hours. The Household
Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chipotle Tomatillo Salsa
Categories: Salsa
Servings: 1
3 Chipotle chilies from one 7-
-ounce can chipotle
Chilies in adobo sauce*, rin
-sed, patted dry
3 ts Corn oil
1 lb Tomatillos*; husks removed,
-halved
1 sm Red onion; chopped
1/3 c Fresh cilantro; chopped
1 tb Rice vinegar
1/2 ts Dried oregano
Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil
in heavy large skillet over high heat. Add tomatillos and cook until brown
on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons
oil to skillet. Add onion and saute until tender, about 4 minutes. Add
onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in
cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2
days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies
and tomatillos are available at Latin American markets, specialty food
stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June,
1993
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chive-Cheese Butter
Categories: Spreads, Toppings
Servings: 12
1/4 lb Soft butter or margarine
1/4 lb Roquefort cheese
2 ts Frozen chopped chives
Blend butter, cheese, and frozen chopped chives thoroughly. Shape into a
roll on waxed paper. Refrigerate until ready to use, allowing about 1 hour
to harden.
Makes 1/2 lb of spread. Serve slices of chive-cheese butter on broiled
beef or seafood, steaks, hamburgers, chicken halves or quarters, or serve
chive-cheese butter separately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chow Chow
Categories: Penn-dutch, Pickles
Servings: 1
1/4 Tomato, green
3 c Lima beans
5 Bell pepper, green
1 Cauliflower, large
3 qt Cider vinegar
2 tb Celery seed
1/2 lb Mustard, dry
1/4 String beans
3 c Corn
1 qt Onion
2 c Sugar
1/2 c Salt
2 tb Mustard seed
1 tb Turmeric
Cut the string beans in pieces; break the cauliflower into flowerets, add
the lima beans and corn and cook all four ingredients about 25 minutes.
Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add
the sugar, salt and spices which have been mixed together. Drain the water
from the cooked vegetables and add to the hot vinegar. Then add the chopped
vegetables and cook about 25 minutes, stirring constantly. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chow-Chow Relish
Categories: Relishes
Servings: 4
4 c Chopped cabbage
3 c Chopped cauliflower
2 c Chopped onions
2 c Chopped green tomatoes
2 c Chopped green bell peppers
3 tb Salt
2 1/2 c Vinegar
1 1/2 c Sugar
2 ts Dry mustard
1 ts Ground turmeric
1/2 ts Ground ginger
2 ts Celery seeds
1 ts Mustard seeds
Combine cabbage, cauliflower, onions, green tomatoes and bell peppers.
Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain
well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and
mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture
and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot
sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10
minutes in boiling water bath.
Makes 4 pints
(C) 1992 The Los Angeles Times from Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chunk Pickles
Categories: Pickles, 1941
Servings: 6
1 qt Cucumbers
1 1/2 c Brown sugar
1/2 tb Stick cinnamon
1/2 tb Celery seed
1 c Vinegar
1 c Water
1/2 tb Whole allspice
1/2 tb Mustard seed
Select fresh, crisp cucumbers. Cover with a brine made by dissolving 2
tablespoons salt in 1 quart water. Let stand overnight. Drain. Wash. Soak
overnight in clear water. Wipe dry. Cut in chunks. Cook in weak vinegar
until tender. Pack loosely in sterilized jars. Cover with a pickling sirup
made from remaining ingredients. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chunky Apple Butter
Categories: Condiment, Crockpot
Servings: 1
2 cn Pie apples, sliced (15 oz)
2 cn Applesauce (15 oz)
1 c Brown sugar
1 Cinnamon stick
1 ts Nutmeg
1 ts Clove
1 ts Allspice
Mix sliced apples and applesauce. Add sugar and seasonings. Cook all night
or up to 12 hrs. on low. (I use a Crock pot). When finished, pile high on
biscuits or homemade bread and freak out!!!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chunky Mustard Beans with Red Peppers
Categories: Pickles
Servings: 1
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet)
1 1/2 c Onions, coarsely chopped
1 ts Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds
Remove stem end from beans; cut beans into 1 inch lengths. There should be
about 8 cups. In a large pot of rapidly boiling water, cook beans, about
1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
transfer immediately to large bowl of cold water to chill. Blanch peppers
and onions in similar way, boiling peppers for 1 minute and onions for 2
minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour
and salt into sugar. Stir in cold water to make a smooth paste. In a large
heavy preserving kettle, combine vinegar and celery and mustard seeds;
bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste,
then whisk mustard past into spiced vinegar in saucepan. Cook over medium
heat, whisking constantly until sauce is smooth. Reduce heat and simmer
uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and
return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables
are tender. Ladle into hot sterilized jars leaving 1/8 inch head space.
Seal. I prefer to process these in a boiling water bath for 10 minutes for
1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chutney Baked Pears
Categories: Entertain, Chutney
Servings: 12
Sharon Stevens
6 Firm ripe pears
1 c Chutney
1/2 c Apple juice
2 tb Butter
Lemon juice or white vinegar
In bowl, mix 2 tbsp lemon juice per 4 cups of water. Peel, halve, and core
pears, dropping them into acidulated water as you work. Drain and arrange
pears snugly, cored sides up, in greased 13x9 inch baking dish. Mix chutney
and apple juice; pour over pears. Dot with butter. Bake in 325 F oven for
30 minutes or until tender and glazed, basting occasionally. Makes 12
servings.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
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Title: Chutney Cheese Spread
Categories: Appetizers, Chutney
Servings: 6
1 1/2 c Shredded sharp cheddar
-cheese (6-8 oz)
8 oz Cream cheese, softened
2 1/2 tb Dry sherry
1/2 ts Curry powder
1/4 ts Salt
1/3 c Finely chopped chutney
1 tb Snipped chives
Crackers
Fresh fruit
Combine first five ingredients and blend well. Stir in chutney. Turn into
serving dish. Top with chives if for appetizer and serve with crackers. If
served as adessert, serve with fresh fruit to dip into mixture.
Origin: A Taste of Oregon Shared by: Sharon Stevens
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Title: Chutney Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
1 1/2 tb Chopped Chutney
Combine ingredients and mix until smooth.
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Title: Cinnamon Apple Jelly
Categories: Condiment
Servings: 1
1 ts Unflavored gelatin
1 2/3 c Unsweetened apple juice
2 ts Lemon juice
1 Cinnamon stick 1" long
1 dr Each yellow & red food col.
4 ts Artificial sweetener equiv.*
* sweetener equivalent to 4 tsp sugar
Soften gelatin in 1/4 c apple juice. Combine remaining apple juice, lemon
juice, cinnamon stick and food coloring, if desired, in a saucepan. Boil
about 7 min to reduce by 1/3. Remove from heat. Stir in sweetener and
softened gelatin until it dissolves. Discard cinnamon stick. Pour into a
sterilized jar. Cover tightly. Store in refrigerator.
Makes about 1 cup Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12
calories
Source: Choice Cooking, Canadian Diabetes Association Shared by Elizabeth
Rodier 6/93
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Title: Cinnamon Equal
Categories: Spreads
Servings: 6
1/3 c Equal, sugar substitute
1 ts Ground cinnamon.
Mix thoroughly. Place in shaker to use in recipes and sprinkle of toast
and desserts.
Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared
by: Sharon Stevens.
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Title: Citron Preserves
Categories: Condiment, 1941
Servings: 6
1/2 c Raisins
1/2 Lemon, sliced
2 c Sugar
1 ts Whole cloves
1 Stick cinnamon
1 c Hot water
Simmer slowly, stirring frequently, until thick. Georgiana Cappers,
Windsorville, ME.
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Title: Citrus Marinated Mushrooms
Categories: Marinade, Pickles
Servings: 4
1 lb Fresh medium mushrooms,
-stems removed
1 c Olive oil
Grated zest of 1 medium
-orange
Grated zest of 1 medium
-lemon
1/2 c Fresh orange juice
1/2 c Fresh lemon juice
2 lg Garlic cloves, very finely
-chopped
2 ts Salt
2 ts Mustard seed
2 ts Finely chopped cilantro
-leaves
1/2 ts Cayenne
1/2 ts Freshly ground black pepper
Place mushrooms, oil, zests and juices in a non reactive saucepan over high
heat. Bring just to a boil and remove from heat. Transfer mixture to a
glass jar or bowl, and stir in garlic, salt, mustard seed,
oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover
and refrigerate, stirring occasionally, for at least 24 hours before
serving. Drain mushrooms and serve. Serves 4.
Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens
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Title: Citrus Marinade and Salsa (For Chicken or Fish)
Categories: Salsa, Marinade
Servings: 1
1/4 c Lemon juice
2 tb Dry sherry
2 tb Olive oil or cooking oil
1/2 ts Dried oregano, crushed
1/4 ts Garlic salt
1 md Tomato, peeled, seeded and
Chopped
1 Green onion, sliced
1/4 c Sliced pitted ripe olives
1 tb Snipped parsley
1 tb Slivered almonds
Servings: 1
For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano,
and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic
bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives,
parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is tender
and fish is flaky, turning and brushing often with the marinade. Serve
with chilled salsa and avocado slices, if desired. Makes 4 servings.
Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily
value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
SOURCE: BETTER HOMES AND GARDENS, July 1993
Shared by Cate Vanicek
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Title: Cocktail Okra
Categories: Pickles
Servings: 5
2 lb Fresh Tender Okra Pods
5 Hot Red/Green Peppers
5 Cloves Garlic, Peeled
1 qt Distilled Vinegar
1/2 c Water
6 tb Pickling Salt
1 tb Celery Seed
1 tb Mustard Seed
Wash okra and pack into clean jars with screw tops. Into each jar put 1
red or green hot pepper and 1 clove garlic. Bring remaining ingredients to
a boil and pour over the okra, filling the jars to overflowing. Seal while
hot and let age for 2 months before using. Makes 5 pints.
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Title: Coconut Chutney
Categories: Relishes
Servings: 6
2 1/2 c Freshly grated coconut,
-firmly packed
2 tb Mustard seeds
1/2 ts Curry powder
1/2 c Chick-peas (garbanzo)
4 ts Freshly minced ginger root
2 sm Hot green chilies, seeded &
-diced
1/4 bn Fresh corrianer, minced
3/4 ts Salt
2 tb Vegetable oil
Grind together, or process in a food processor, the grated coconut,
chick-peas, and green chilies. Add salt. Mix until well combined.
Pour oil into a small frying pan and place over medium heat. When hot, add
mustard seeds, curry powder, and minced ginger. Stir and saute until
mustard seeds pop, about 2 minutes. Cool.
Stir together thoroughly the coconut mixture, the sauteed spices, and the
fresh minced, coriander. Chill well.
Before serving, stir chutney gently with a fork to lighten. Place in an
attractive bowl and serve. Coconut chutney freezes beautifully.
From: Chola-Sheraton Madras, India Shared By: Pat Stockett
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Title: Cooked Strawberry Jam
Categories: Spreads, Toppings
Servings: 6
3 qt Strawberries
1/4 c Lemon juice
2 oz Powdered pectin
8 1/2 c Sugar
1/4 ts Butter
1. Wash, hull and halve berries. Crush one layer at a time and measure 5
3/4 cup into a 6-quart kettle. Stir in lemon juice. Add pkg of pectin and
stir thoroughly to dissolve. This will take several minutes. Stir down
sides of pan and crush any remaining lumps of pectin.
2. Place pan on high heat. Bring to a boil, stirring constantly to
prevent scorching.
3. Add sugar gradually, then butter, mixing well. Continue stirring and
bring to a full rolling boil (a boil that cannot be stirred down). Boil
hard exactly 4 minutes, stirring constantly to prevent scorching.
4. Remove jam from heat. Skim foam from top.
5. Pour into hot, sterilized jars, wipe top and threads of jar. Apply hot
lid and screw band. Twist screw band down tight. Process in boiling water
bath 5 minutes. Start counting time when water comes to a boil.
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Title: Corn Relish
Categories: Pickles
Servings: 2
1 1/2 c Corn, Frozen
1/4 c Minced Red Onion
1 sm Red Bell Pepper, Minced
3 tb Honey
3 tb Cider Vinegar
1/2 ts Dry Mustard
1/4 ts Dill Seed (Optional)
1 Salt And Pepper To Taste
Combine all the ingredients in a mixing bowl and stir until thoroughly
mixed. Pack into one or two glass jars with lids. Make up to two days
ahead of time, or at least two hours before serving. Makes two cups.
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Title: Corn Relish
Categories: Relishes, Vegetables
Servings: 1
20 Ears tender corn; -=OR=-
2 1/2 qt -Frozen whole kernel corn,
- (thawed)
1 1/4 c Chopped onions
1 c Chopped green bell peppers
1 c Chopped red bell peppers
1 c Chopped celery
2 2/3 c White vinegar
2 c Water
1 1/2 c Sugar
4 1/2 ts Mustard seeds
1 tb Salt
1 ts Celery seeds
1/2 ts Ground turmeric
Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes,
then quickly dip in cold water. Cut kernels from cobs. Measure 2 1/2 quarts
cut corn. Combine corn with onions, green and red bell peppers, celery,
white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric
in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized
jars, leaving 1/4-inch head space. Make sure vinegar solution covers
vegetables. Adjust lids and process in boiling water bath 15 minutes.
Makes 6 to 7 pints
(C) 1992 The Los Angeles Times
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Title: Corn Relish
Categories: Relishes, 1941
Servings: 6
1 Dozen ears corn
2 lg Onions
2 tb Mustard
1 Red sweet pepper
1 sm Head cabbage
1/2 ts Turmeric
1/4 c Flour
1 1/2 c Sugar
4 c Vinegar
1/4 c Salt
2 lg Green peppers
Cut corn from cob. Chop peppers, cabbage, and onions. Mix thoroughly.
Heat 2 cups vinegar to boiling. Add sugar, salt, mustard, flour, and
turmeric which have been combined with 2 cups cold vinegar. Heat to
boiling. Stir constantly until slightly thickened. Add chopped vegetables.
Stir until well blended. Cook slowly 1/2 hour. Florence Taft Eaton,
Concord, MA.
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Title: Corncob Jelly
Categories: Condiment
Servings: 6
12 lg Corncobs
4 c Water
1 Box Powdered fruit pectin
4 c Sugar
Yellow fruit coloring
Cut corn kernels from cobs and reserve for another recipe. In a large
kettle place corncobs and water; bring to a boil. Boil for 10 minutes.
Remove and discard the cobs; strain liquid through cheesecloth. Liquid
should measure 3 cups. Add additional water if necessary. Return to the
kettle and stir in pectin. Bring to a full rolling boil. Add sugar and
bring back to a boil. Skim foam and add a few drops food coloring. Pour
into hot jars. Cool and refrigerate until ready to use. Yield: About 2
pints.
SOURCE:*Marge Hagy, Brewster, WA, Country Woman, July/Aug. 1993 POSTED BY:
Jim Bodle 9/93
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Title: Crab-Apple Jelly
Categories: Condiment, 1941
Servings: 6
3 lb Crab-apples
Sugar
Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in
halves. Remove seeds. Cover with water. Cook until soft. Drain through
jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly
sheets from spoon. The Household Searchlight
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Title: Crab-Apple Butter
Categories: Condiment, 1941
Servings: 6
2 lb Crab-apples
3 c Sugar
Wash and core crab-apples. Cover with water. Cover and simmer until fruit
is soft. Rub through a sieve. Add sugar. Boil slowly, stirring
frequently, until thick. The Household Searchlight
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Title: Cracker Crumb Mixture
Categories: Toppings, Martin
Servings: 9
1 1/2 lb Oyster crackers
1/4 c Finely chopped onions
2 c Clarified butter (about 1.5
-pounds butter)
1/4 c Minced parsley
2 ts Dried thyme or herbes de
-Provence
From: Al Martin
This rich crumb topping keep well on the pantry shelf or in the
refrigerator. Halve the recipe if you use crumbs sparingly.
Whirl the crackers in a food processor or put them through a food grinder
until they are evenly ground but retain some texture. Saute the onions in 2
tablespoons of the butter, then add to the crumb mixture along with the
remaining butter, parsley and thyme. Mix thoroughly. If the mixture hardens
in the regrigerator, place it in the oven on low heat for a few minutes
before using. (Makes about 9 cups) ___- from The Legal Sea Food Cookbook
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Title: Cranberry Relish
Categories: Pickles
Servings: 1
1 pk Fresh Cranberries
2 md Oranges
2 c Sugar
1 c English Walnuts, Well Broken
Segment and seed oranges, removing all membranes. Grind cranberries and
oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one
day. Will keep approximately 2 weeks if kept refrigerated in glass
container.
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Title: Cranberry Orange Relish
Categories: Pickles, Syd's book
Servings: 4
1 sm Orange
3 c Cranberries *
1 1/4 c Sugar
* Fresh or frozen cranberries can be used.
~------------------------------------------------------------------------
Cut unpeeled orange into eighths. Place orange, cranberries and sugar in
food processor or blender and grind. Refrigerate for several hours to blend
flavors. Store covered in refrigerator. From: Syd's Cookbook.
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Title: Cranberry Preserves
Categories: Spreads, Toppings
Servings: 6
2 md Apples
3 c Sugar
3/4 c Water
4 1/2 c Cranberries
1 tb Grated lemon peel
1/4 c Creme de cassis
Peel, core and coarsely dice apples. Heat sugar and water in heavy large
saucepan over low heat, swirling pan occasionally, until sugar dissolves.
Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to
medium and cook until consistency of thick jam, stirring frequently, about
20 minutes. Stir in cassis to taste. Cool completely before serving. (Can
be stored in refrigerator 1 month.)
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Title: Cranberry Apple Relish
Categories: Relishes
Servings: 6
4 c Cleaned cranberries, chopped
1 lb Apples
2 1/2 c Brown sugar
1 c Water
1/2 ts Cinnamon
1/2 c Chopped walnuts
Peel, core and chop apples. Combine cranberries, apples, brown sugar and
water in a large sauce pot. Simmer over medium heat for 15 minutes,
stirring frequently. Stir in cinnamon and walnuts: cook 5 minutes. Pour
hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15
minutes in boiling water bath. Yield: about 5 half pints.
From: Ball Blue Book Shared By: Pat Stockett
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Title: Cranberry Chutney
Categories: Relishes
Servings: 6
1 Orange, washed, quartered,
-seeded, coarsely ground
1 md Onion, chopped
1 pk Cranberries (12 ounces,
-about 4 cups)
1 One-inch knob of fresh
-ginger, shredded
3/4 c Bourbon or Scotch whisky
1/3 c Vinegar
1 1/2 c Brown sugar
1 tb Mustard seeds
If using a processor, process orange chunks 20 to 30 sec- onds; add
quartered onion and process just until coarsely chopped.
Combine with remaining ingredients in a heavy saucepan. Bring to a boil;
lower heat and simmer, stirring occasionally, 25 to 30 minutes. Flavor will
improve after aging a day or two.
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Title: Cranberry Relish
Categories: Relishes
Servings: 6
1 lb Cranberries, rinsed and
-drained
1 1/2 c Sugar
2 tb Vanilla
Juice and pulp of 2/3 lemon,
-seeded
2 Oranges, peeled, sliced and
-seeded
In food processor, combine cranberries, sugar and vanilla and process a few
seconds to reduce bulk. Add lemon juice and pulp and process 5 seconds. Add
oranges and process just until well mixed, about 5 seconds. Cover and
refrigerate at least 8 hours before serving.
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Title: Cranberry Sauce
Categories: Penn-dutch
Servings: 1
4 c Cranberries
2 c Sugar
1 c Water
Select good cranberries and wash well. Cook sugar and water together about
10 minutes, add cranberries. Cover pan and cook until cranberries stop
popping, about 10 minutes. Skim off top if necessary, pour into dish and
let cool before serving. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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Title: Cranberry Quince Jelly
Categories: Condiment, 1941
Servings: 6
2 qt Cranberries
3 qt Water
6 Quinces
Sugar
Wash quinces. Remove stems and blossom ends. Chop with coarse knife of
food chopper. Combine with stemmed cranberries which have been washed. Add
water. Cook until fruit is soft. Pour into jelly bag and drain overnight.
Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an
equal amount of hot sugar. Boil rapidly until jelly sheets from spoon.
Florence Taft Eaton, Concord, MA.
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Title: Cranberry Conserve
Categories: Condiment, 1941
Servings: 6
2 qt Cranberries
1/2 lb Raisins
1 c Diced orange pulp
1/2 c Chopped nuts
6 c Sugar
Wash cranberries. Remove stems. Cover fruit with water. Cook until soft.
Add raisins, sugar, and orange. Simmer slowly until thick. Add nuts and
cook 5 minutes. The Household Searchlight
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Title: Cranberry Cherry Relish
Categories: Relishes, 1941
Servings: 6
1 c Cherries, canned or fresh
1 1/2 c Cranberries
2 c Brown sugar
1 1/2 c Raisins
1/2 ts Cinnamon
1/2 ts Cloves
1 Orange
1 Lemon
1/2 c Vinegar
1/2 Stick cinnamon
1/2 ts Nutmeg
Pit cherries. Wash cranberries. Remove stems. Wash orange and lemon. Cut
in small pieces. Remove seeds. Combine ingredients. Mix thoroughly. Cook
slowly, stirring frequently, until thick. Theresa Lessmeister, Peru, IL.
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Title: Cranberry Catsup
Categories: Condiment, 1941
Servings: 6
1 qt Cranberries
1 1/2 c Vinegar
1 ts Cloves
2 c Brown sugar
1 1/2 c Water
1 ts Allspice
1/2 ts Mace
1 Inch stick cinnamon
Combine all ingredients except sugar. Simmer until fruit is soft. Rub
through a sieve. Add sugar. Cook slowly, stirring frequently, until
thick. Mrs. W.F. Harnack, McGregor, IA.
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Title: Cranberry-Onion Relish
Categories: Relishes
Servings: 1
1/4 c Chopped Onion
1 sm Clove Garlic Minced
1 c Cranberries
3 tb Sugar
1 tb Water
1 ts Cider Vinegar
Coat A Small Saucepan With Cooking Spray; Place Over Medium-High Heat Until
Hot. Add Onion & Garlic. Saute Until Tender. Add Cranberries,Sugar & 1
T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened.
Stir in Vinegar. Store in An Airtight Container & Refrigerate. Serve At
Room Temperature. (Fat O.1. Chol. 0.)
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Title: Cranberry-Orange Relish
Categories: Relishes
Servings: 1
1 md Thin Skin Orange
Seeded & Coarsely Chopped
1 md Red Apple, Unpeeled &
Coarsely Chopped
1 1/2 c Cranberries
1/4 c Sugar OR Use A Sugar
Substitute Equal To 1/4 C
Sugar
1/4 ts Ground Nutmeg
1/4 ts Ground Ginger
Position Knife Blade in Processor. Add Orange. Process 1 1/2 Min. OR Until
Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely
Chopped. Sppon Into An Airtight Container. Chill. Fat 0. Chol. 0.
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Title: Cranberry-Orange Relish
Categories: Relishes
Servings: 2
1 pk (12 ozs) cranberries
1 Orange, unpeeled, quartered
-and seeded
1 Apple, cored and quartered
2 c Sugar
Cranberries are raised and harvested differently from other berries. They
grow on vines in bogs, and are often gathered by flooding the fields so
that the berries float to the top. The berries are separated by a machine
that capitalizes on the bouncing ability of cranberries, which have at
times been known as bounceberries; the best fruit bounces well, while the
damaged fruit does not.
Begin: a day ahead 12 servings
1. Using coarse blad of food grinder or in food processer, chop
cranberries; pour into medium bowl. With grinder or food processor, chop
orange and apple; add to cranberries.
2. Combine fruits with sugar; mix well. Cover,; refrigerate until serving
time, at least 12 hours. Yields 3 cups.
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Title: Cream Cheese Veggie Spread
Categories: Vegetables, Cheese, Spreads
Servings: 3
1/4 c Grated Carrot
1/4 c Chopped Nuts
2 x Radishes, Chopped Fine
1 tb Chopped Onion
1 tb Chopped Green Pepper
4 oz Cream Cheese
Mix all ingredients and spread on bread or use as a filling in Nonbread
Sandwiches. Variations: Use other veggies of your choice, or pineapple and
raisins, or raisins and nuts. NONBREAD SANDWICHES: * LETTUCE ROLLUPS: Use
romaine, iceberg, or escarole. You can even use spinach leaves if you have
the patience. Spread them with cream cheese, ricotta, or any other
filling. Or roll the lettuce around pieces of cheese and chicken or
turkey, perhaps with a pineapple chunk if the kids like to mix tastes. *
TURKEY ROLLUPS: Use turkey instead of lettuce and fill with the spread or
filling of your choice. * VARIATIONS: Use other wrappings for your
rollups. These could include cheese slices or low-fat sliced luncheon
meat.
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Title: Crisp Bread and Butter Pickles
Categories: Pickles
Servings: 8
4 qt Thinly Sliced Cucumbers
8 md White Onions *
1/2 c Pickling Salt
5 c Sugar
1 1/2 ts Tumeric
1 ts Celery Seed
2 tb Mustard Seed
5 c Cider Vinegar
* Onions should be peeled and thinly sliced.
~-------------------------------------------------------------------------
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and
let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly
and put the vegetables in a large kettle. Add the sugar, spices and
vinegar and bring almost to a boil, stirring often with a wooden spoon, but
do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints.
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Title: Crisp Pickled Watermelon Rind
Categories: Pickles
Servings: 8
See recipe
Peel and remove all the green and pink portions from the rind of a large
watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop
the rind into a kettle of boiling water, boil for 5 minutes, and drain.
Cool. Dissolve 4 T slaked lime (obtainable at your drugstore) in 2 quarts
cold water. Pour the solution over the watermelon rind and let stand for 3
hours. Drain and rinse thoroughly. Cover the rind with clear cold water,
bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1
cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole
cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag.
Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers,
bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the
syrup in a cool place for 12 to 24 hours. Add 3 cups vinegar and 2-4 cups
sugar according to taste, bring to a boil and simmer until the rind is
transparent. If the syrup becomes too thick before the rind is clear, add
1/2 cup hot water from time to time as needed. Discard the spice bag, pack
the rind and the boiling-hot syrup into hot jars and seal.
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Title: Crumb Topping Mix
Categories: Toppings
Servings: 1
1 1/3 c Brown Sugar, Firmly Packed
2 ts Cinnamon Or To Taste
3/4 c Butter or Margarine
1 c Unbleached Flour
1/2 ts Nutmeg
In a medium bowl, combine brown sugar, flour and spices. Blend well. With
a pastry blender cut in butter or margarine until mixture is very fine. Put
in a 1-quart airtight container and label as Crumb Topping Mix. Store in
the refregator and use within 1 to 2 months.
Makes about 2 cups of mix. Use Crumb Topping Mix on cobblers, fruit pies,
puddings, ice cream and fruit cups.
MMMMM
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Title: Crystal Cukes
Categories: Pickles
Servings: 16
4 lb Cucumbers, Sliced
1 c Salt
1 ga Ater
1 ts Alum
1 tb Powdered Ginger
2 c Water
6 c Sugar
1 qt Vinegar
1 tb Cinnamon Sticks, Broken
1 tb Whole Celery Seed
1 tb Whole All Spice
1 tb Whole Cloves
Place the washed and sliced cucumbers in a brine made of the salt and
gallon of water. Let stand in the brine for 8 days. Drain. Boil
cucumbers in enough water to cover the cucumbers and the alum. Drain
again. Mix the 2 cups of water, sugar and vinegar. Place broken cinnamon
sticks, all spice, cloves and celery seed in a cloth sack. Place sack in
vinegar mixture. Bring to a boil with occasional stirring. Drop in
cucumbers and boil until clea, transparent and tender. Pack into hot quart
jars. Fill jars to top with syrup and seal.
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Title: Cucumber Dill Relish
Categories: Relishes
Servings: 6
4 lg Cucumbers
1/2 c Chopped onion
1/2 c Distilled white vinegar
4 ts Minced fresh dill
2 ts Salt
1 ts Freshly ground pepper
Garnish fresh sprigs dill
Peel, seed and coarsely grate cucumber; drain thoroughly in strainer. Place
in medium bowl. Mix in remaining ingredients except dill sprigs. Cover and
refrigerate 24 hours. (Can be stored in refrigerator 1 week.) Let stand at
room temperature 10 minutes before serving. Garnish with dill.
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Title: Cucumber Oil Pickles
Categories: Pickles, 1941
Servings: 6
5 Dozen green cucumbers, 4
-inches long
5 c Vinegar
20 sm Onions, sliced
1/2 ts White mustard seed
1 1/2 tb Celery salt
1 c Salad oil
Salt
Wash cucumbers and slice without paring. Sprinkle freely with salt. Allow
to stand 24 hours. Drain. Add onions. Combine vinegar, celery salt,
mustard seed, and salad oil. Beat until well blended. Pour over cucumbers
which have been packed in freshly sterilized jars. Florence Taft Eaton,
Concord, MA.
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Title: Cucumber Pickle
Categories: Penn-dutch, Pickles
Servings: 1
24 Cucumbers
1 qt Sliced Onion
1 c Salt
1/2 pt Olive Oil
3 tb Pepper
1/4 lb Mustard, Dry
3 pt Cider Vinegar
Remove the skins from the cucumbers and slice very thin, add the peel and
sliced onions and cover with the salt. Let stand over night. Drain well and
add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and
pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Title: Cucumber Rings
Categories: Penn-dutch, Pickles
Servings: 1
6 Sour Pickles
2 c Sugar
1/2 ts Whole Cloves
1 Cinnamon
Slice pickles in 1/4 inch slices and cover with the sugar and spices. Keep
in an earthen bowl for 24 hours, stirring frequently. Fill sterilized jars
and seal. Keep in a cool place. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
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Title: Currant Conserve
Categories: Condiment, 1941
Servings: 6
5 lb Currants
2 lb Seeded raisins
5 lb Sugar
3 Oranges
2 c Raspberry juice
Wash and stem currants. Add raisins, raspberry juice, sugar, and oranges
which have been seeded and chopped. Simmer slowly, stirring constantly,
until juice sheets from spoon. Florence Taft Eaton, Concord, MA.
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Title: Currant Jelly
Categories: Condiment, 1941
Servings: 6
3 lb Currants
Sugar
Wash and stem currants. Cover with water. Cook slowly until tender. Drain
through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly
until jelly sheets from spoon. The Household Searchlight
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Title: Curried Apples
Categories: Spicy
Servings: 4
2 Apples,cut into 1/4" rings
2/3 c Dry red wine
1/4 c Butter or margarine,melted
1/4 c Brown sugar,packed
1/4 ts Curry powder
Soak apple rings in wine in covered shallow boal or baking dish 3 hours,
stirring occasionally; drain.
Set oven control to broil and/or 550'. Place apple rings on rack in broiler
pan. Broil rings 5 inches from heat 3 minutes; turn.
Mix remaining ingredients; spoon over rings. Broil until glazed and light
brown, about 1 1/2 minutes.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curried Fruit Compote
Categories: Spicy
Servings: 6
3 lb Peaches, peeled and sliced
2 lb Apricots, peeled and halved
1 Fresh pineapple, peeled and
-cut into chunks (about 5
-pounds)
1 Cantaloupe, cut into chunks
-or balls (about 4 pounds)
1/2 c Thinly sliced lime (about 1
-small)
4 c Water
3 c Sugar
1/4 c Lemon juice
3 tb Curry powder
Treat peaches and apricots to prevent darkening while preparing other
ingredients. Combine water, sugar, lemon juice and curry powder. Bring to
a boil. Reduce heat and add peaches, apricots, pineapple and cantaloupe.
Simmer just until fruit is hot through. Pack hot fruit into hot jars,
adding 1 lime slice to each jar when filling. Leave 1/2 inch head space.
Pour hot syrup over fruit, leaving 1/2 inch head space. Remove air bubbles.
Adjust caps. Process 30 minutes in boiling water bath. Yield: about 4
quarts.
From: Ball Blue Book Shared By: Pat Stockett
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Title: Curried Mayonnaise Spread
Categories: Spreads
Servings: 8
1/4 c Mayonnaise
1 ts Mild Indian curry powder.
Stir to combine - enough for 8 slices of bread. Curry is a nice flavor
accompaniment with beef, chicken, lamb, shrimp and vegetables.
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Title: Curried Meatballs with Chutney
Categories: Condiment, Chutney
Servings: 48
Chutney sauce
1 Pound ground turkey
1/2 c Crushed cracker crumbs
1/3 c Evaporated skim milk
2 tb Finely chopped green
Onions (with tops)
1 1/2 To
2 ts Curry powder
1/4 ts Salt
Chutney sauce
1/2 c Nonfat plain yogurt
1 tb Finely chopped chutney
1/4 ts Curry powder
Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to
400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch
meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with
nonstick cooking spray. Bake uncovered until light brown and no longer pink
inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden
picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1
hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed.
Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with
waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs.
Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let
stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot
with Chutney Sauce and wooden picks.
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Title: Curry Pickles
Categories: Pickles, Curry
Servings: 3
24 md Cucumbers, Sliced Thin
1/2 c Pickling Salt
2 qt Water
1 ts Curry Powder
2 1/2 c Vinegar
1/4 c Prepared Mustard
1 tb Celery Seeds
Put the cucumbers in a bowl, add the salt and water, and let stand for 5
hours. Drain and rinse the cucumbers well. Combine the remaining
ingredients and bring to a boil. Add the cucumbers and heat just to the
boiling point. Pack into hot jars and seal. Makes 3 pints.
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Title: Curry Powder
Categories: Condiment
Servings: 6
1 tb Commercial curry powder
1 tb Ground turmeric
2 ts Ground cumin
2 ts Ground ginger
2 ts Ground coriander
2 ts Fennel seed, ground
Mix all ingredients and store in an air-tight container.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Dandelion Jelly
Categories: Spreads, Toppings
Servings: 6
1 qt Dandelion blossoms
2 qt Water
2 tb Fresh lemon juice
1 3/4 oz Powdered fruit pectin
5 1/2 c Sugar
Pick bright, fresh dandelion blossoms and pack the quart container pretty
tightly. This is going to require a lot of dandelion blossoms! Rinse
quickly in cold water to remove any insects/dirt on the petals. Don't
leave the blossoms in the water for very long though, as they will be a
little the worse for wear.
Next, pull up a chair somewhere comfortable, as this part is going to take
awhile...Snip off the stem and green collar under each blossom, so that
only the petals are left. This takes about four hours!
In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or
a little longer, until the water takes on their color. (I boiled the
petals for 4 minutes until I liked the color better.)
Cool and strain, pressing against the petals with your fingers to extract
all of the dandelion juice. (Or you can cheat and line a sieve with
moistened cheesecloth and strain it that way.)
Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit
pectin. Stir to combine.
Bring to a boil, using a large kettle. Add the sugar, stirring to mix
well. Continue stirring and boil the mixture for 2 and 1/2 minutes.
Pour into hot sterilized jelly jars and seal. Process for five minutes in
a boiling water bath.
Yield: Five 1/2 pint jars.
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Title: Dijon Mustard
Categories: Condiment
Servings: 6
Jim Vorheis
2 c Dry white wine
1 c Chopped onion
2 Cloves garlic, minced
4 oz Dry mustard
2 tb Honey
1 tb Vegetable oil
2 ts Salt
4 dr Tabasco sauce
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5
minutes. Pour mixture into bowl and cool. Strain wine mixture into dry
mustard in a small saucepan, beating until very smooth. Add remaining
ingredients. Heat slowly, stirring constantly until mixture thickens.
Cool. Pour into a non-metal container and cover. Chill at least 2 days to
blend flavors.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Dill Pickles
Categories: Pickles
Servings: 16
4 lb Small Cucumbers
4 qt Water
1 qt Vinegar
1 c Salt
Dill Weed
Garlic Cloves
Alum
Let water, vinegar and salt come to a boil. Set aside. Put dill and 1
clove garlic in bottom of jar. Prick cucumbers with fork before putting in
jar. Put 1 t alum in each quart. Fill jar with brine. Seal tight and let
stand until clear before using.
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Title: Dill Pickled Eggs
Categories: Eggs, Pickles
Servings: 6
3 Dozen Hard Boiled Eggs
-<hopefully peeled>
2 lg Bunches Fresh Dill, roughly
-chopped
2 lg Jars, Generic Dill Spears
-<or slices>
2 lg Yellow Onions, sliced into
-rings
1 lg Green Pepper, sliced into
-rings
2 lg Sweet Red Peppers, sliced
-into rings
1 qt Cider Vinegar
1 qt Bottled Water <Purified or
-Spring Water>
1 sm Handful Whole Cloves
Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for 45
minutes to one hour <make sure you can open the windows, it's rather
fragrant>
Place eggs, vegetable slices and pickle spears into large glass or hard
plastic container <large ice cream pail works well>.
Strain liquid mixture through a pasta collander and pour liquid over eggs
and vegetables.
Let sit for 24-36 hours at >>room temperature<<
The eggs will be a very, very bright yellow and have a wonderful dill
flavor the whole way through. The vegetables and pickles will have a dill
flavor never before experienced -- and can be eaten separately or used as a
complimentary garnish.
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Title: Dill Pickles
Categories: Pickles, 1941
Servings: 6
Text Only
Select fresh, evenly colored cucumbers. Wash and pack in a sterilized jar.
Place several sprays of dill on top of cucumbers. Heat 1 quart water, 1 cup
vinegar, and 1/4 cup salt to boiling. Cool. Pour over cucumbers, filling
jars to within days, but it will soon clear. The pickles will be firm,
crisp, and evenly colored. The Household Searchlight
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Title: Dill Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
1 ts Finely Chopped Fresh Dill
Salt To Taste
Combine all ingredients and mix until smooth.
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Title: Dilled Green Tomatoes or Cherry Tomatoes
Categories: Pickles
Servings: 1
1 See recipe
Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes
into sterilized jars and to each quart jar add 1 clove peeled garlic, 1
stalk celery, several strips of green pepper and a large spray of dill.
Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling
salt and boil for 5 minutes. Pour the hot brine over the vegetables in the
jar and seal. The pickles will be ready to us in about 4 weeks. Hot red
pepper, celery seed and mustard seed may be added to the vinegar mixture.
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Title: Dilled Zucchini Sticks
Categories: Pickles
Servings: 4
4 1/2 lb Zucchini
3 tb Pickling salt
2 1/2 c White vinegar
1 1/4 c Sugar
1 ts Celery seed
1 ts Dill seed
1 md Cooking onion, thinly sliced
4 Cloves garlic
4 Sprigs dill weed
Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut
quarters in half. Layer zucchini and salt in a large glass, stainless
steel or enamel bowl; let stand 1 hour.
Fill boiling water canner with water. Place 4 clean pint mason jars in
canner over high heat.
Place snap lids in boiling water; boil 5 min to soften sealing compound.
In stainless steel or enamel saucepan, combine vinegar, sugar, celery and
dill seeds; bring to a boil.
Rinse zucchini in cold water; drain thoroughly, pat dry. Add zucchini and
onion to pickling liquid; bring to a boil; boil 5 min.
Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack
zucchini and onion slices snugly in jar to within 3/4 inch of top rim. Add
boiling pickling liquid to cover vegetables to within 1/2 inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food;
readjust head space to 1/2 inch. Wipe jar rim removing any stickiness.
Center Snap Lid on jar; apply screw band just until fingertip tight. Place
jar in canner. Repeat for remaining vegetable and pickling liquid.
Cover canner; return water to a boil; process 10 min for pint jars at
altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals.
(Sealed lids curve downward.) Remove screw bands. Wipe jars, label and
store in a cool, dark place.
Source: Bernardin Guide to Home Preserving, revised 1992.
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Title: Dilly Carrots
Categories: Vegetables, Pickles, Syd's book
Servings: 1
1 1/2 lb Baby Carrots
2 c Water
2 c Cider Vinegar
3 Cloves Peeled Garlic
1 tb Dried Red Pepper Flakes
1 tb Dill Seeds
2 ts Salt
4 Sprigs Fresh Dill *
* Sprigs of dill should be cut into 1" lengths with stems.
~-------------------------------------------------------------------------
Scrub carrots and trim ends if dark. Heat the water, vinegar, garlic,
pepper flakes, dill seeds and salt in a large saucepan to a rolling boil.
Add carrots and heat to simmering. Reduce heat and simmer covered for 10
minutes. Using tongs, arrange carrots in hot sterilized pint jars. To
sterilize jars, submerge in water and gently boil 10 minutes; leave in hot
water until ready to use. Ladle hot vinegar mixture into jars, covering
carrots and distributing spices evenly. Tuck fresh dill between carrots.
Cover jars tightly with new lids; let cool. Store in refrigerator 2-3
days. Flavor improves with storage. From: Syd's Cookbook.
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Title: Dillybeans
Categories: Pickles, Vegetables, Garlic
Servings: 10
2 lb Tender Green Beans *
2 c Water
2 c White Distilled Vinegar
1 1/2 ts Pickling Salt To Taste
1/3 c Sugar
2 Bay Leaves
2 sm Onions **
8 Red Hot Peppers
8 Cloves Garlic, Peeled
8 Sprigs Fresh Dill
* Green Beans should be the "stringless" type. ** Onions should be peeled
and thinly sliced.
~-------------------------------------------------------------------------
Wash beans and snip off ends. Discard any that are wilted or discolored.
In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and
onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into
boiling water and cook for just 5 minutes. They must still be crisp. Drain
immediately and rinse in cold water. Pack beans upright in 8-ounce jars
with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a
sprig of dill to each jar and pour hot vinegar mixture over the beans to
overflowing. Seal immediately. Makes 8; 8-ounce jars.
MMMMM
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Title: Do-It-Yourself Peanut Butter
Categories: Spreads
Servings: 8
1 c Freshly roasted peanuts
Peanut oil
1/2 ts Salt
In the container of a blender put the peanuts and 1-1/2 tablespoons peanut
oil. Blend the mixture until it is smooth, adding another 1-1/2 tablespoons
oil gradually, or enough to make the peanut butter the proper consistency.
Add 1/2 teaspoon salt if the peanuts are unsalted.
MMMMM
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Title: Dried Apple Jelly
Categories: Condiment, 1941
Servings: 6
5 c Dried apples
8 c Water
Sugar
Lemon juice
Wash apples. Add water, cover, and boil 30 minutes. Drain through jelly
bag. (There should be about 3 1/2 cups juice.) Add 1 tablespoon lemon
juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets
from spoon. The Household Searchlight
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Title: Dried Orange or Lemon Peel
Categories: Seasonings
Servings: 14
12 Med-skinned oranges or
-lemons
Makes 1/4 c powdered orange peel or 1/8 c powdered lemon peel
a cheese or vegetable grater
Use the coarse side of a cheese grater to grate off the citrus skin in
strips; use only the orange (or yellow) part of the skin avoiding the
bitter white part. Spread the peel strips on two ceramic plates and let
dry, uncovered, at room temperature, for 3 to 4 days. When the peels
become brittle and shriveled, store them in a small glass jar.
To use: Whirl the whole dried peels in a blender or food processor until
powdered, or use a mortar or pestle. The strong citrus oil will stay
within the dry peels and will be released fully upon powdering. Use whole
dried orange peel in tea blends and to perk up hot chocolate. Use powdered
orange or lemon peel in place of extract in baking; also in toppings, to
flavor sugar-bowl sugar and to flavor honey, duck, and barbecue sauces.
From "Make Your Own Groceries" by Daphne Metaxas Hartwig. Posted by Theresa
Merkling
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Title: Dry Jerk Seasoning
Categories: Condiments
Servings: 1
1 tb Onion flakes
1 tb Onion powder
2 ts Ground thyme
2 ts Salt
1 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
2 ts Sugar
1 ts Coarsely ground black
Pepper
1 ts Cayenne pepper
2 ts Dried chives or green
Onions
This seasoning mix is excellent to have on hand to sprinkle on cooked or
uncooked fish, vegetables, or snacks. To increase the heat, add more
cayenne. Mix together all the ingredients. Store leftovers in a tightly
closed glass jar. It will keep its pungency for over a month. Yield: 5
Tablespoons.
MMMMM
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Title: Dry Seasonings
Categories: Condiments
Servings: 6
6 tb Salt
6 tb Sugar
1 tb Dry lemon powder
2 tb MSG (Accent)
2 1/2 tb Black pepper
1 tb Paprika
Dry Rib Seasoning
Sprinkle this on pork ribs before you barbecue. Don't skimp
Dry Poultry Seasoning
6 T. salt 3 T. black pepper 2 T. MSG (Accent) 2 T. garlic powder 2 T.
ground bay leaves 1 T. paprika 2 T. dry mustard
Use like rib seasoning on any fowl before barbecuing or oven frying
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dutch Pickles
Categories: Pickles, 1941
Servings: 6
1 qt Chopped green tomatoes
1 lg Cauliflower, chopped
1 c Salt
1 tb Turmeric
2 qt Vinegar
1 qt Chopped onions
1 sm Cabbage, chopped
1 tb Mustard
1 c Flour
3 c Sugar
Combine vegetables and salt. Cover with hot water. Let stand 30 minutes.
Drain. Combine turmeric, mustard, flour, and sugar. Add vinegar. Cook
until thick and smooth. Add vegetables. Boil slowly, stirring constantly,
15-20 minutes. The Household Searchlight
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Title: Easy Apple Relish
Categories: Pickles
Servings: 5
2 c Fresh Cranberries
2 x Apples
Orange, Peeled And Seeded
2 c Sugar
Finely chop (or grind) cranberries, apples and orange. Mix with sugar and
refrigerate for a day or two before serving. Great with chicken or turkey.
MMMMM
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Title: Easy Dill Pickles
Categories: Pickles
Servings: 12
48 Pickling Cucumbers *
1 Bunch Dill
1 qt Cider Vinegar
8 c Water
1 c Pickling Salt
Cloves Gralic, Peeled
* Pickling cucumbers are cucumbers that are not less than 3-inches long
and not more than 4-inches long.
~-------------------------------------------------------------------------
Wash the cucumbers and remove any stems. Cover with cold water and
refrigerate overnight or for several hours. Pack the cucumbers into pint
jars as tightly as possible. Poke in 2 springs of dill. Bring the cider
vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your
taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a
slotted spoon and put one in each jar (or to taste) while the brine cools
slightly. Pour the hot brine into the jars and seal. Makes 12 Pints.
MMMMM
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Title: Easy Refrigerator Pickles
Categories: Pickles
Servings: 6
7 c Sliced cucumbers
2 c Sugar
1 c Sliced sweet onions
1 c White vinegar
1 Bell pepper, finely sliced
1 tb Salt
1 ts Celery seed
Combine cucumbers, onion, and bell pepper in a large bowl. Add the sugar,
vinegar, salt and celery seed. Mix well. Cover and refrigerate at least
24 hours before serving. For a different taste, add garlic, dill, oregano,
or hot pepper sauce.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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Title: Easy Tapenade
Categories: Relishes
Servings: 1
2 tb Chopped parsley
1/2 c Pitted nicoise olives
-=OR=- Calamata olives
8 Anchovies
1 tb Lemon juice
3 tb Olive oil
This is a fast, simple version of this classic olive relish.
COMBINE ALL INGREDIENTS in a food processor and process until a paste
forms.
Makes 1/2 Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: Eggless "Mayonnaise"
Categories: Condiments
Servings: 1
1 cn Evaporated milk (5.33 oz)
1 c Vegetable oil
Juice of one lemon
1/2 ts Chicken-like seasoning
ds Garlic calt
ds Seasoning salt
Pour evaporated milk into blender. Through top of blender, gradually add
oil, pouring in a constant, thin stream. This will make a while emulsiion.
Pour into small bowl. Add seasonings and mix well. Add lemon juice last,
because as soon as you add it, the dressing will begin to set up. Keep
stirring until mayonnaise is a good consistency and the little lumps have
disappeared.
Store in refrigerater. This won't keep as long as commercial mayonnaise,
but it will keep several days. Use ust as you would mayonnaise or salad
dressing.
The Sandwich Book
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Title: Eggplant Marmalade
Categories: Condiments
Servings: 8
2 lb Of eggplant
4 c Of sugar (2 pounds)
4 c Of water
1 ts Ground nutmeg
1 1/2 ts Ground cinnamon
Juice of 2 large lemons
Grated rind of 1/2 lemon
Makes about 8 half-pints
Wash, peel and dice the eggplant. Barely cover with water in a preserving
kettle and boil for about 10 minutes; drain and set aside. Make a syrup by
combining the sugar, water, nutmeg and cinnamon and bringing them to a
boil. Add the eggplant. Remove from heat, cover and allow to stand
overnight. The next day, remove the eggplant with a slotted spoon and boil
the syrup for 20 minutes to thicken it. Return the eggplant to the kettle
and boil for 30 to 40 minutes until the syrup sheets when dropped from a
spoon (2 drops forming on the edge of the spoon, coming together and
falling as 1 drop), or until a jelly thermometer reads 220 to 222 F. Stir
in the lemon juice and grated rind. Ladle into hot, sterilized jars and
seal.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies - 1975
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Title: Eggplant-Tomato Chutney
Categories: Condiment
Servings: 56
2 tb Olive or vegetable oil
1 md Onion, chopped
(about 1/2 cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/2 ts Salt
2 md Tomatoes, seeded and chopped
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar
Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil
about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15
minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes
longer, stirring occasionally, until vegetables are soft and no excess
liquid remains. ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To
Microwave: Place onion, garlic and oil in 3-quart microwavable casserole.
Cover tightly and microwave on high 3 to 4 minutes or until onion is
softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add
remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or
until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Elderberry Grape Jelly
Categories: Condiment, 1941
Servings: 6
3 lb Elderberries
3 lb Half-ripe grapes
Sugar
Wash elderberries. Remove stems. Cover with water. Cook until soft.
Drain through jelly bag. Wash grapes. Remove stems. Cover with water,
cook until soft. Drain through jelly bag. Combine elderberry and grape
juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil
rapidly until jelly sheets from spoon. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Emeril's Creole Seasoning
Categories: Seasonings, Creole
Servings: 1
2 1/2 tb Paprika
2 tb Salt
2 tb Garlic powder
1 tb Black pepper
1 tb Onion powder
1 tb Cayenne pepper
1 tb Dried leaf oregano
1 tb Dried leaf thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Will keep for up to 3 months. Makes about 2/3 cup. Source: Emeril's New
N.O. Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Country House Lemon Curd
Categories: Condiment
Servings: 1
Stephen Ceideburg
6 tb Unsalted butter, cut up
6 tb Sugar
3 lg Egg yolks
3 tb Freshly squeezed lemon juice
Combine ingredients in the top of a double boiler, or use an earthenware
bowl placed over (but not touching) simmering water.
Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or
7 minutes.
Pour through a fine mesh strainer into a sterilized glass jar.
Cover airtight and refrigerate when cold (mixture will thicken as it
cools).
Use within 4 weeks.
Makes approximately 1 cup.
PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g
saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber.
From an article by Jacqueline Mallorca in the San Francisco Chronicle,
8/18/93.
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Title: English Cucumber and Ginger Conserve
Categories: Condiments
Servings: 12
4 lg English cucumbers
8 c Of sugar (4 pounds)
Piece of ginger root the
-size of a lemon
Peel and thinly slice the cucumbers, cover with sugar and let stand for 24
hours. Strain the cucumber juice and sugar into a preserving kettle,
reserving the cucumber slices, and simmer the juice gently until the sugar
dissolves. Tie the ginger into a cheesecloth bag and bruise it with a
hammer. Add the bag to the syrup and boil for 45 minutes. Add the cucumber
slices and boil for ten minutes. Leave mixture in the preserving kettle
and let it stand, covered, for 12 hours. Boil the mixture hard for 15
minutes; remove and discard the ginger. Ladle the conserve into hot,
sterilized jars and seal immediately . Makes approximately 12 half-pints
of delicious crunchy conserve.
MMMMM
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Title: English Orange Marmalade
Categories: Condiment, 1941
Servings: 6
4 Oranges
1/2 Grapefruit
1/3 Lemon
Sugar
Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice
in quarters. Remove pithy inner portion from each section of fruit. Add 1
1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1
hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45
minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman,
Geneva, Switzerland
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Title: Fanwood Chow-Chow
Categories: Relishes, 1941
Servings: 6
1 Peck ripe tomatoes
2 c Chopped onions
2 tb Salt
1 tb Celery seed
2 Apples, chopped
1/4 ts Red pepper
1 ts Whole cloves
2 c Water
1 1/3 c Brown sugar
1 tb Broken stick cinnamon
1 tb Mustard
Scald, peel, and slice tomatoes. Chop onions. Sprinkle with salt. Allow
to stand 2 hours. Drain. Add apples and boil slowly for 2 hours. Add
vinegar, brown sugar, mustard, red pepper, celery seed, cinnamon, and
cloves. More salt may be added if desired. Simmer about 1/2 hour. Florence
Taft Eaton, Concord, MA.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Favorite Mustard Pickles
Categories: Pickles
Servings: 6
12 md Cucumbers
6 md Onions
6 Red Peppers, Seeded
2 qt Gherkins (Small Cucumbers)
2 qt Pearl Onions, Peeled *
2 lg Heads Cauliflower **
1 1/2 c Pickling Salt
8 c Sugar
8 c Cider Vinegar
1 1/2 c Unbleached Flour
1/2 c Dry Mustard
3 tb Tumeric
2 tb Celery Salt
* Pearl onions are the small white or silver skinned onions. ** Break
cauliflowers into bite-sized flowerets.
~---------------------------------------------------------------------
Finely chop or grind, through the medium blade of a food chopper, the
cucumbers, onions, and red pepper, and put each ground vegetable into a
separate bowl. Rinse the food chopper between each vegetable. Also put
into separate bowls, the gherkins, white onions, and the cauliflower
flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to
each bowl. Cover the gherkins, pickling onions, and cauliflower with cold
water and let all the vegetables stand overnight. In the morning, drain
the chopped vegetables in a colander; drain the whole vegetables and dry
them with a towel. Mix the vegetables in a preserving kettle, stir in the
sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine
the flour, mustard, tumeric and celery salt and mix them to a smooth paste
with the remaining vinegar. Stir the paste gradually into the vegetables
and continue to stir until the sauce is slightly thickened. Turn the
pickles into jars and seal at once. Makes 6 quarts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Faye's Zucchini Relish
Categories: Relishes
Servings: 1
6 c Grated zucchini
3 c Grated yellow onions
1 Sweet red pepper, grate,seed
3 tb Coarse salt
1 1/4 c White vinegar
3 c Sugar
1/2 ts Dry mustard
1/2 ts Ground mustard
1/2 ts Ground tumeric
1 ts Celery seed
1/2 ts Fresh ground pepper
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
cover and let stand for 12 hours. Rinse well by running cold water over
vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and
spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and
cook for about 15 minutes, or until mixture begins to thicken. Immediately
add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into
hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fermented or Brined Pickles
Categories: Pickles
Servings: 6
10 Percent brine solution made
-by dissolving 1 cup salt in
-2 quarts
"Pickle making begins with the brine and to make carelessly or to maintain
carelessly a brine is the reason for most of the soft and unfit pickles.
Remember these key points; Use clean stone or glass jars; use only a
recommended pickling variety of cucumbers; use only canning and pickling
salt; and do not use hard water. Pickles must be placed in a brine and
fermented for approximately 6 weeks before the addition of the final and
last brine."
1. Wash cucumbers carefully. Use only freshly harvested, slightly immature
pickling variety. 2. Weigh cucumbers. Put in a clean pickling container and
cover with a water. (Cucumbers may be added during the first day or two of
curing process if enough brine is added to cover them and if salt is added
in definite amounts to maintain a 10% brine. 3. Weight cucumbers under
brine 4. Store in a cool dark place. 5. Next day, add 1 cup salt for each 5
pounds of cucumbers. This is necessary to maintain a 10% brine solution.
Salt must be added on top of plate or clean cloth (and not directly on the
cucumbers) for even distribution throughout the brine. 6. Remove scum when
it forms on top of brine. The scum will destroy the acidity of the brine
and result in spoilage of the product, if left on. 7. At the end of the
week, and for 4 or 5 succeeding weeks, add 1/4 cup salt for each 5 pounds
of cucumbers. Add in the same manner as No.5. 8. Fermentation resulting in
bubble formation should continue about 4 weeks. Test for bubbles by tapping
container on the side with your hand. As a second test, cut a cucumber in
half; if it is the same color throughout and has no noticeable rings or
white spots, fermentation is complete. 9. Cucumbers may be kept in this 10%
brine solution--no additional salt is added after they are cured--until
made into pickles. The best temperature for brining cucumbers is about 70
to 75.
From: Ball Blue Book Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fig Jam
Categories: Spreads
Servings: 1
2 qt Chopped figs, about 5 lbs
6 c Sugar
3/4 c Water
1/4 c Lemon juice
To prepare chopped figs, cover figs with boiling water. Let stand 10
minutes. Drain, stem and chop figs.
Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly
to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
frequently to prevent sticking. Add lemon juice and cook 1 minute longer.
Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 15
minutes in boiling water bath.
Yield: About 5 pints
Posted by DELLA MASIA, Prodigy ID# TXBG93A.
MMMMM
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Title: Firehouse Hot Chili Powder
Categories: Seasonings
Servings: 1
6 tb Paprika
2 tb Turmeric
1 tb Dried chili peppers
1 ts Cumin
1 ts Oregano
1/2 ts Cayenne
1/2 ts Garlic powder
1/2 ts Salt
1/4 ts Ground cloves
Mix all ingredients and grind to a fine powder using a mortar and pestle,
or food processor or blender. Spice will keep 6 months or so on the pantry
shelf.
TO USE:
This powder is somewhat more pungent and fresher tasting than a packaged
brand, so use a bit less.
YEILD: 5.5 OZ
Source: Cheaper and Better Alternatives to Store Bought Goods By Nancy
Birnes
MMMMM
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Title: Flavoured Oil for Stir Frying
Categories: Seasonings
Servings: 6
2 c Vegetable Oil
2 tb Gingerroot, chopped, fresh
2 tb Red Pepper Flakes
5 Garlic Cloves, fresh, sliced
Heat gently for 5 minutes. Cool; transfer to a glass jar. Cover and
refrigerate, do not store at room temperature. Use the oil for stir-frying.
From The Fresh Garlic Association in Sausalito, California. From The
Gazette, 91/10/09. Posted by James Lor.
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Title: Four-Pepper Relish
Categories: Relishes, Entertain
Servings: 1
-Dottie Cross TMPJ72B
2 Large red bell peppers;
-seeded and finely chopped
2 Large green bell peppers;
-seeded and finely chopped
2 Large yellow bell peppers;
-seeded and finely chopped
2 Small fresh hot chile pepper
-seeded and finely chopped
2 Medium red onions, finely ch
1 1/3 c White wine vinegar
1 c Sugar
-1/2 chopped fresh coriander
2 ts Salt
Put the peppers and onions in a heavy enamel or stainless-steel saucepan.
Add sufficient water to cover and bring to a boil over high heat. Boil for
1 minute, then drain well in a colander. Return the vegetables to the pan
and add the remaining ingredients. Bring the mixture to a simmer over low
heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and
attach the lids. Process in a boiling water bath for 5 minutes. Remove from
the water and cool completely at room temperature. Makes about 3 pints.
Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by
Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Framboise Raspberry Jam
Categories: Spreads, Toppings
Servings: 4
INGREDIENTS:
4 1/2 c Fresh raspberries
3 c Sugar
1/4 c Framboise
Servings: makes 4 - 1/2 pint jars Notes: The combination of the delicacy of
fresh raspberries and the mellow framboise (raspberry brandy) makes a
remarkable jam. Use both as a spread and as a dessert garnish.
DIRECTIONS: Place all ingredients in heavy saucepan over medium heat. Bring
to a boil, stirring occasionally. When mixture comes to a boil, raise heat
to high and cook, stirring constantly, for about 20 minutes. As mixture
begins to thicken, watch carefully to prevent sticking. When mixture has
reached a jamlike consistency, immediately remove from heat. Pour into hot
sterilized jars and vacuum seal (hot water bath method, or can be
refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Freezer Pickles
Categories: Pickles
Servings: 8
3 qt Sliced cucumbers
3 c Chopped celery
1 lg Onion, sliced
2 Green peppers, cut in strips
1 Head cauliflower, cut in
-bite sized pieces
6 md Carrots, sliced
1/4 c Salt
4 c Sugar
6 c Vinegar
Mix together all ingredients except for sugar and vinegar; let stand
overnight. Drain. Boil sugar and vinegar. Cool. Pour over vegetables.
Freeze in plastic containers and thaw at room temperature to use. These
pickles are ready to use immediately. Makes about 8 quarts.
Origin: Homestyle, Canadian Classics Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Freezer Strawberry Jam
Categories: Spreads
Servings: 1
1 qt Ripe strawberries
4 c Sugar
2 tb Lemon juice
1/2 Bottle of liquid pectin
Crush berries thoroughly. Place in a large bowl. Add sugar, mix well &
let stand. Mix lemon juice & add certo. Stir until all sugar crystals are
dissolved. Ladle quickly into jars & leave to set, it may take 24 hours.
Store in freezer. Will keep in the fridge for 3 weeks.
"The Settlement Cookbook"
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Title: Fresh Chutney
Categories: Chutney, Condiment
Servings: 4
1/2 Lemon
1 sm Piece fresh ginger ( 1 x 3/4
-inch)
3 c Chopped nectarines or apples
1 Clove garlic
1/2 c Raisins
1/3 c Packed light brown sugar
1/4 c Cider vinegar
1/2 ts Curry powder
1/4 c Flaked coconut
3/4 c Cream of coconut
Remove any visible seeds from the lemon. Chop lemon to measure 1/4 cup; set
aside. Chop ginger until minced. Chop garlic until minced. Combine lemon,
ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder
in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring
occaisionally. Cool. Add flaked coconut and cream of coconut; mix well.
Cover chutney mixture; refrigerate overnight to allow flavors to blend.
Posted by Linda Davis
MMMMM
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Title: Fresh Golden Delicious Apple-Walnut Relish
Categories: Relishes
Servings: 1
1 c Shelled walnuts
2 Golden delicious apples,
-peeled, cored and diced
1/2 c Sweet wine
Preheat oven to 350F. Place walnuts in a pan and toast for 5 minutes until
dark brown and aromatic. Cool and chop. Combine all ingredients. Best when
served the next day.
From the cookbook "Apples" by Robert Berkley
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh Tomato Relish
Categories: Vegetables, Relishes
Servings: 2
1/2 md Onion; Cut Into Pieces
1/2 md Green Bell Pepper; Cut Into
-Pieces
1/4 c Vinegar
2 ts Sugar
1 ts Celery Seed
1/2 ts Salt
1 ds Pepper
2 md Tomatoes; Cut Up
Put the onion, green pepper, vinegar,sugar, celery seed, salt, and pepper
in a blender container and blend until the pepper and onion are coarsely
chopped. Add the tomatoes and blend until coarsely chopped. Chill and
drain before serving.
Yield: 1 1/4 Cups
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Bread Crumbs
Categories: Toppings
Servings: 2
INGREDIENTS:
1/2 c Butter or margarine
2 c Fine soft bread crumbs
Servings: Makes 2 cups
DIRECTIONS: Melt butter over high heat. Saute crumbs until golden brown,
stirring occasionally. Drain.
Source: The Best of Bon Appetit, Vol. 1 (1970)
From: Sallie Krebs
MMMMM
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Title: Fruit Compote
Categories: Toppings
Servings: 6
1 lb Mixed dried apricots,
-apples and peaches
1 c Rasins
4 c Water
1/2 c Honey
1 Lemon
1 Oreange
Preheat oven to 275 degrees F.
Put the dried fruit, rasins and water in a shallow baking dish. Place
in oven and bake 1 1/2 hours. Remove from the oven and stir in the honey,
being careful not to tear the fruit.
Slice the lemon and orange. Gently stir into the cooked fruit. Return
to the oven and bake 30 minutes longer. Serve hot or cold.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruit Curry
Categories: Curry
Servings: 8
2 c Long grain brown rice
4 c Water
1 ts Sea salt
2 Onions, chopped
1 ts Sea Salt
4 tb Safflower oil
1 Zucchini, sliced in rounds
1 c Eggplant, cubed
3 Green apples, cored and
-sliced into rings
2 Peaches, peeled and sliced
1/2 c Raisins
1/2 c Apple juice
2 Hpg tbs Curry powder
2 tb Red wine vinegar
2 tb Fresh lemon juice
1 ts Lemon peel
1/4 c Raw peanuts, chopped
2 Bananas, diagonally sliced
Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions
with 1 teaspoon salt in oil until onions are tender. Add zucchini and
eggplant and fry until tender. Lightly stir in fruits and apple juice,
then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a
buttered 3-quart baking dish. Smother with sauteed mixture. Cover and
bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas.
Serve immediately. Serves 8 to 10.
Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork
instead of zucchini and eggplant. When fresh fruits are not available, use
1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in
warm water for 1 hour before using them.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garden Blend Salt Substitute
Categories: Seasonings
Servings: 1
3 tb Parsley, dried
3 tb Basil, dried
3 tb Thyme, dried
3 tb Marjoram, dried
2 tb Rosemary, dried
2 tb Chives, dried
2 tb Paprika
1/2 ts Garlic powder
Mix the ingredients together. Pulverize in blender or use as is. Store in
a jar in a cool, dark place. Makes about 1 cup.
Source: Herbal Pantry by E. Tolley ISBN 0-517-58331-3 Shared by Elizabeth
Rodier
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garden Special
Categories: Pickles, 1941
Servings: 6
1 qt Lima beans, fresh or canned
1 qt Chopped string beans
2 qt Shredded cabbage
2 qt Small onions, chopped
2 qt Chopped green tomatoes
2 lb Brown sugar
1 ga Vinegar
1 qt Green corn
2 qt Small cucumbers, sliced
3 bn Celery, diced
6 lg Carrots, chopped
1 Dozen green peppers, chopped
1 Red pepper, chopped
3 ts Mustard seed
3 ts Celery seed
Cook vegetables separately until tender in water to cover. Combine. Add
sugar, vinegar, celery seed, and mustard seed. Mix thoroughly and heat to
boiling. Mrs. D.E. Leonard, Bath, MI.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Butter Spread
Categories: Spreads
Servings: 8
1/4 c Soft butter or margarine
1 cl Garlic, crushed
Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable
filling.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Jelly
Categories: Spreads, Toppings, Garlic
Servings: 5
1/2 c Fresh garlic, finely chopped
2 c White wine vinegar
5 1/2 c Sugar
3 c Water
1 pk (2 oz.) powdered pectin
1/4 Teas. butter or oil
2 Drops food coloring
-(optional)
1. Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently,
uncovered, over med. heat for 15 min.
2. Remove pan from heat & pour mixture into a 1 qt. glass jar. Cover &
let stand at room temp. for 24-36 hours.
3. Pour flavored vinegar through a wire strainer into a bowl, pressing the
garlic with the back of a spoon to squeeze out liquid. Discard any
residue.
4. Measure the liquid & add vinegar, if needed, to make 1 cup.
5. Measure sugar into a dry bowl.
6. Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle.
Add pectin, stirring well.
7. Over high heat, bring mixture to boil, stirring constantly to avoid
scorching. Add sugar, & stir well.
8. Bring mixture to a full, rolling boil. Add butter to reduce foaming.
Continue stirring. Boil the mixture hard for exactly 2 min.
9. Remove pan from heat & skim off any foam. Add red, yellow or orange
food coloring if desired.
10. Pour jelly into prepared glasses. Seal according to directions on
recipe folder in pectin package. Makes approx. 5 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Jelly
Categories: Garlic, Toppings, Spreads, Spicy
Servings: 1
1 1/2 c Garlic Infusion *
2 tb Apple Cider Vinegar
3 c Sugar
1/2 c Corn Syrup
1/4 ts Salt
6 oz Liquid Pectin
1/4 c Chopped Parsley
MMMMM-------------------------GARLIC INFUSION------------------------------
1 c Chopped Garlic
2 1/4 c Water
* GARLIC INFUSION: Combine chopped garlic with water. Bring to a boil.
Immediately remove from heat. Cover and allow to stand for 15 minutes.
Strain. Measure 1-1/2 cups for jelly.
~-------------------------------------------------------------------------
In a large saucepan, combine garlic infusion and vinegar; add sugar, corn
syrup and salt; stir to dissolve. Bring mixture to a full rolling boil
over high heat. Stir in the liquid pectin. Return to an airy boil, and
boil for 1 minute, stirring constantly. Remove from heat. Skim off any
foam. Ladle into sterilized jelly glasses. Carefully stir in parsley.
Immediately cover with 1/8 inch hot paraffin or screw lids on tightly and
invert for 5 minutes. Turn upright and check seals after 1 hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic or Shallot Jelly
Categories: Garlic, Toppings, Spreads
Servings: 1
1/2 c Finely chopped garlic
-OR- Shallots
3 c White wine vinegar (about)
2 c Water
6 c Sugar
6 fl Liquid pectin; OR
4 oz Dry pectin
Food coloring (optional)
In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer
gently, uncovered, over medium heat for 15 minutes. Remove from heat and
pour into a 1 qt. glass jar; cover and let stand at room temperature for 24
to 36 hours.
Pour flavored vinegar through a wire strainer into a bowl pressing garlic
or shallots with the back of a spoon to squeeze out as much liquid as
possible; discard residue. Measure liquid & add vinegar if needed to make 2
cups.
To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar,
water and sugar. Bring to a full rolling boil over medium high heat. Stir
in pectin and bring to a boil that cannot be stirred down. Boil, stirring
constantly, for 1 minute.
To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and
pectin. Bring to a full rolling boil over medium high heat, then stir in
the sugar. Stirring constantly, bring to a boil that cannot be stirred
down, and boil for 2 minutes.
If desired, stir in 2 drops red, yellow or orange food coloring. Skim off
and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars
to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with
scalded lids and bands.
Place jars on a rack in a canning kettle and cover with boiling water.
Bring to simmering and simmer for 10 minutes. Lift jars from canner and set
on folded towels to cool.
FROM: ANDREA BOTTINI (GTDD49B)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
2 Mashed Cloves Garlic
Combine ingredients and mix until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gazpacho Relish for Franks
Categories: Relishes
Servings: 6
1 Med. Onion
1 Green Bell Pepper, chopped
1 Sm. Cucumber, peeled,
-seeded, and chipped
1 Cloves Garlic, minced
1/4 c Tomato Sauce
1 tb Sugar
3 tb Olive Oil
3 tb Red Wine Vinegar
Blend all the above ingredients in a small bowl. Refrigerate until use.
Excellent topping for franks and sausages in toasted buns. Yield:
Approximately 2 Cups
SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle 7/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Georgia Cucumber Jelly
Categories: Toppings
Servings: 24
6 Cucumbers,medium-sized
3 pk Gelatin,unflavored
1/2 c Water,cold
2 c Water,boiling
1/4 c Apple cider vinegar
1 ts Onion,grated
1/4 ts Salt
2 dr Green food coloring
1/4 c Pimientos,chopped
1. Peel cucumbers, remove seeds, and grate. Wrap in a clean kitchen cloth
to absorb all moisture for about 15 minutes.
2. Sprinkle gelatin over cold water, add boiling water, and stir until
dissolved. Add vinegar, onion, salt, and food coloring; refrigerate until
slightly thickened. Stir in grated cucumber and pimientos. Pour into 8
1/2-cup individual molds or 1 4-cup ring mold. Chill 4 hours, or until very
firm. Serve as jelly as accompaniment to cold meat or fish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Georgia Peach Conserve
Categories: Spreads
Servings: 8
5 c Peaches,ripe,coarse chopped
2 c Sugar
1 Orange,medium,seeded/chopped
1/4 Lemon,seeded/chopped
1/2 c Seedless raisins
1/2 c Pecans,chopped
Place peaches in a heavy enamelized saucepan. Add sugar, chopped orange and
juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours.
Place over low heat and cook until fruit gives off quite a bit of juice.
Bring to a boil, reduce heat, and let simmer, stirring often, until very
thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized
jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Giardiniera (Pretty Pickle)
Categories: Pickles
Servings: 1
1 kg Small carrots (2cm diam)
1 bn Celery
4 Capsicums
1 lg Cauliflower (1 kg)
1 kg Small white onions, peeled
1 c Salt
4 l Cold water
2 l White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Dried chillies
500 g Sugar
1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long
pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums
and cut into 2cm (3/4 inch) strips, 4cm long. Break the cauliflower into
4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold
water. Cover the vegetables with this brine and leave overnight. A clean
(new) plastic bucket is a suitable container. After 12-18 hours drain the
vegetables, rinse in cold water, and allow to drain again.
2. Select jars with glass or enamelled lids. Wash and rinse well, then dry
in a warm oven, 100 deg C.
3. In a large enamel or stainless steel pan combine vinegar, mustard seed,
celery seed, chillies and sugar. Boil for 3 minutes and then add the
carrots and onions and boil for 5 minutes. Fill the warmed jars with hot
vegetables and top up with vinegar to within 1cm (half inch) of rim. Close
lids firmly.
Makes approx 3 litres.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Jelly
Categories: Toppings
Servings: 1
3/4 c Finely chopped peeled ginger
1 Apple peeled
- cored and finely chopped
3/4 c Sugar
1 c Water
COMBINE ALL INGREDIENTS in a heavy pot, place over medium heat and cook
until the mixture begins to thicken, about 30 minutes. To can, follow
regular canning instructions.
Makes 3 Cups
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Orange Cream Cheese Spread
Categories: Condiment, Cheese
Servings: 1
Sharon Stevens
1 c Light cream cheese
2 tb Orange juice
2 tb Ginger marmalade or chopped
-preserved ginger
2 ts Honey
1 ts Grated orange rind
In food processor or with mixer, blend cream cheese, orange juice,marmalade
and honey until smooth and fluffy. Mix in orange rind. Makes about 1-1/4
cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Peach Jam
Categories: Spreads, Toppings
Servings: 8
4 1/2 c Prepared fruit (about 3 1/4
-lbs fully ripe peaches)
1/4 c Finely chopped crystallized
-ginger
6 c Sugar
1 Box SURE-JELL fruit pectin
Peel and pit peaches; fin ely chop or grind. Measure 4 1/2 cups into 6- to
8-quart saucepot; add ginger.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all sugar and stir. B ring to a full rolling boil and boil
1 minute, stirring constantly. Remove from heat and skim off foam with
metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of
tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tig hly. Invert jars for 5 minutes, then turn upright. After 1 hour,
check seals.*
*Or follow water bath method recommended by US DA.
Makes about 8 (1 cup) jars
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Peach Plum Butter
Categories: Equal, Condiment
Servings: 1
3/4 c Diced fresh peaches
3/4 c Diced fresh plums
2 tb Water
1/3 c EQUAL sugar substitute
1/2 ts Ground ginger
Small batch preserves cook quickly without scorching in a microwave.
In medium sized microwaveable bowl, combine peaches, plums and water.
Microwave at high for 6-10 minutes, stirring frequently, or until fruit
mixture is very thick. Stir in EQUAL and ginger. Spoon jam into a hot clean
jar. Cover and refrigerate for up to 1 month or freeze up to 3 months.
Makes 1 cup.
PER 1 TBSP: 10 calories, 0.1 g protein, 0.1 g fat, 2.5 g carbohydrate.
Origin: Equal's 10 th Anniversary Recipe Book, Collector's Edition. Shared
by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger-Banana Chutney
Categories: Condiments
Servings: 4
1 lb Onions, chopped
6 Ripe bananas, put through a
Food mill
3/4 lb Pitted dates, chopped
1 1/2 c Cider vinegar
1/4 lb Crystallized ginger, minced
1/2 lb Raisins, chopped
2 c Fresh or unsweetened canned
Pineapple juice
1 ts Salt
2 ts Curry powder
Most people think of Trinidad, Guyana, and Martinique when they think of
East Indian influences on Caribbean cooking. Jamaica, however, has had its
share of that influence as well, as proved by this chutney that is prepared
from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas,
dates, and vinegar in a nonreactive saucepan. Stir them to mix well and
cook over low heat for 20 minutes. Add the remaining ingredients and stir
to make sure they are well combined. Continue to cook until the chutney has
a jamlike consistency. Remove from the heat and place in sterilized jars.
This chutney can accompany cold meats, grilled meats and, of course,
curries. It will keep for 3 weeks in the refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingered Holiday Chutney
Categories: Relishes
Servings: 6
2 c Brown sugar
1 c Chopped grn pepper
3/4 c Vinegar
1 c Chopped sweet red
1/2 ts Salt
Pepper
1/4 ts Cinnamon
1 c Chopped onion
1/4 ts Ground red pepper
1 tb Chopped candied ginger
1 Lime
1 Lemon
1 c Light raisins
1 lb Anjou pears *
*Fresh Anjou pears should be pared, cored and coarsely chopped. In a
saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper.
Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from each. In a large bowl
combine lemon and lime peel and juices, pears, peppers, onion and ginger.
Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling;
reduce heat and simmer, uncovered, about one hour or till thick. Ladle
chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace.
Store the jars in the refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Glaze for Corned Beef
Categories: Toppings
Servings: 6
1 c Red Currant Jelly
2 ts Prepared Mustard
1 ts Prepared Horseradish
Blend above ingredients and spread on cooked corned beef. Bake in 350 F
oven for 15-20 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Peach Butter
Categories: Condiment, Entertain
Servings: 1
4 lb Ripe peaches;
Pitted and quartered
-(about 3-1/2 quarts)
2 c Water
2 c Sugar
1/4 c Lemon juice
-Grated zest of 2 lemons
2 ts Ground cinnamon
1/2 ts Ground cloves
In a large saucepan, bring the peaches and water to a boil over a medium
heat. Reduce the heat to low and simmer, stirring often, until peaches are
very tender. In a food processor fitted with the metal blade or a blender,
process the fruit mixture in batches until smooth. Return the puree to the
saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and
cloves. Bring to a boil over medium heat, stirring constantly. Reduce the
heat to low and simmer, stirring often, until thickened and reduced to
about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized
jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on
the jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: "An Edible Christmas" (A Treasury of Recipes for the
Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gooseberry Jelly
Categories: Condiment, 1941
Servings: 6
3 lb Green gooseberries
Sugar
Wash gooseberries. Remove stems and blossom ends. Cover with water. Cook
slowly until soft. Drain through jelly bag. Combine sugar and juice in
equal proportions. Boil rapidly until jelly sheets from spoon. The
Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gooseberry Jam
Categories: Condiment, 1941
Servings: 6
1 lb Gooseberries
3/4 lb Sugar
Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly
in a covered container until juice begins to form. Uncover and boil until
juice sheets from spoon. Mrs. Ida Lyon, Kenosha, WI.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gooseberry Relish
Categories: Relishes, 1941
Servings: 6
5 c Gooseberries
1 c Brown sugar
1 1/2 c Raisins
1 Onion, peeled and sliced
3 tb Salt
1/4 ts Cayenne pepper
1 ts Mustard
1 ts Ginger
1 ts Turmeric
1 qt Vinegar
Chop gooseberries, raisins, and onion. Add other ingredients. Heat slowly
to boiling. Simmer 3/4 hour. Stir frequently. Rub through coarse sieve.
Reheat. Harriet Hinzinga, Pella, IA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gourmet Chili Pot Pie Topping
Categories: Chili, Toppings
Servings: 6
1 c All-Purpose Flour
1 c Yellow Corn Meal
3 tb Sugar
2 ts Baking Powder
3 tb Butter, Melted and Cooled
3/4 c Milk
1 lg Egg, Lightly Beaten
1/2 c Grated Cheddar Cheese
2 ts Chopped Green Chiles
Into a bowl sift together the flour, cornmeal, sugar and baking powder. Add
the butter, milk and the egg; stir the batter until it is just combined.
Stir in the Cheddar cheese and the chiles. Cover the top of the casserole
in which you have the chili. Bake the potpie in the middle of a preheated
400 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake the
potpie for 30 minutes more.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grainy Mustard
Categories: Toppings
Servings: 16
1/4 c Mustard seeds
2 ts Mustard powder
1/4 c Water
1/4 c Dry white wine
1/3 c White-wine vinegar
1/2 ts Salt
1/4 c Light corn syrup
1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
coarsely pureed to paste. Let stand at room temperature at least 2 hours.
2. Combine mustard mixture, wine, vinegar and salt in top of small double
boiler. Cook over boiling water, stirring occasionally, 10 minutes or until
slightly thickened. Return to blender. Add corn syrup. Whirl until well
mixed. Refrigerate in covered container at least overnight or up to 1
month.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grainy Raspberry Mustard
Categories: Toppings
Servings: 20
1/4 c Mustard seeds
2 ts Mustard powder
1/4 c Water
1/4 c Dry white wine
1/3 c Raspberry vinegar
1/2 ts Salt
1/2 c Raspberry jam,seedless
1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
coarsely pureed to paste. Let stand at room temperature at least 2 hours.
2. Combine mustard mixture, wine, vinegar and salt in top of small double
boiler. Cook over boiling water, stirring occasionally, 10 minutes or until
slightly thickened. Return to blender. Add raspberry jam. Whirl until well
mixed. Refrigerate in covered container at least overnight or up to 1
month.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grainy Sherry Mustard
Categories: Toppings
Servings: 16
1/4 c Mustard seeds
2 ts Mustard powder
1/4 c Water
1/4 c Sherry
1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 c Light corn syrup
1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
coarsely pureed to paste. Let stand at room temperature at least 2 hours.
2. Combine mustard mixture, sherry, sherry wine vinegar and salt in top of
small double boiler. Cook over boiling water, stirring occasionally, 10
minutes or until slightly thickened. Return to blender. Add corn syrup.
Whirl until well mixed. Refrigerate in covered container at least overnight
or up to 1 month.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grand Marnier Marmalade
Categories: Spreads, Toppings
Servings: 1
2 c Thinly Sliced Kumquats
2 c Navel Oranges, Seed, Chop
7 c Water
1 ts Grated Fresh Lemon Rind
3/4 c Grand Marnier
1 Sugar Equal To Cooked Fruit
Place kumquats, oranges, and water in glass bowl. Cover and let stand in a
cool place for 12 hours. Pour into medium saucepan and bring to a full,
rolling boil over high heat. Cook for about 15 minutes, stirring
frequently. Remove from heat and stir in lemon and Grand Marnier. Measure
this mixture and add equal amount of sugar. Again bring to a boil and cook,
stirring frequently, for about 30 minutes. When mixture begins to gel,
remove from heat and immediately pour into hot sterilized jars. Vacuum
seal. Makes 6 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grandma Clark's Cranberry Jelly
Categories: Spreads, Toppings
Servings: 12
MMMMM-------------------------MM BY H. PEAGRAM------------------------------
4 c Cranberries, fresh or frozen
1 c Water
2 c Sugar
Cook berries in water til mushy and put through seive. Add sugar and boil
15 minutes til it jells. Bottle.
Super! HP H. Peagram
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grandma's New England Pickles
Categories: Pickles, Syd's book
Servings: 1
30 Cucumbers, 2-4 Inches Long
1 ga Vinegar
1 c Salt
1 c Sugar
1 c Dry Mustard
Combine vinegar, salt, sugar and dry mustard in pickle crock and mix
completely. Add cucumbers and store in a cool place for about 30 days and
pickles will be ready, if you can wait that long. These pickles are very
sour and addictive, the more you eat the more you want. From: Syd's
Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grandma's Pickled Beets
Categories: Pickles
Servings: 10
2 cn Small beets (10 oz cans)
1/2 c White vinegar
3/4 c White sugar
Pinch of salt
Pinch of pepper
This recipe was handed down from my Grandmother of German extraction. It's
origin is unknown.
In a small saucepan, bring the vinegar to boil and add the sugar slowly
until dissolved - stir constantly. Open the cans of beets and retain the
juice from one can. Add the beets (whole) to the boiling vinegar/sugar
solution and bring back to a boil. Add the retained beet juice (about 1/4
cup worth). Add salt & pepper. Boil for about 2 minutes and then remove
from heat.
Sterilize two sealing jars (about 10 - 12 oz capacity).
Put beets into sterlized jars, cover with the vinegar/sugar solution and
seal with lids.
Let stand several days before serving.
This is a sweet pickle best served cold. Excellent with beef and pork.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Butter
Categories: Condiment, 1941
Servings: 6
3 lb Grapes
1 lb Sugar
Wash grapes. Cover with water. Cook until soft. Rub through a sieve.
Combine sugar and pulp. Simmer slowly, stirring frequently, until thick.
The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Conserve
Categories: Condiment, 1941
Servings: 6
3 lb Ripe grapes
2 c Chopped nuts
2 1/2 lb Sugar
1/2 Lemon
Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove
seeds. Combine skins, pulp, sugar, and lemon which has been finely
chopped. Simmer slowly, stirring constantly, until thick. Add nuts and
cook 5 minutes. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Jelly
Categories: Condiment, 1941
Servings: 6
3 c Grape juice
4 c Sugar
1 pk Powdered fruit pectin
Crush ripe grapes. Cover with cold water. Boil until soft. Drain through
jelly bag. Measure juice. Add fruit pectin. Stir until pectin is
dissolved. Heat to boiling. Add sugar. Stir until dissolved. Boil hard
2-4 minutes, or until jelly sheets from spoon. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Marmalade
Categories: Condiment, 1941
Servings: 6
Text Only
Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove
seeds. Combine skins and pulp. Add 2/3 cup as much sugar as combined
skins and pulp. Simmer slowly, stirring frequently, until juice sheets
from spoon. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grecian Green Beans
Categories: Vegetables, Coca-cola, Pickles
Servings: 2
32 oz Canned Green Beans, Drained
2 sm Onions *
2 Minced Garlic Cloves
1/4 c Chopped Fresh Parsley
2 tb Sugar
2 ts Oregano
2 ts Prepared Mustard
1/2 ts Salt
1/2 c Coca-Cola
1/4 c Olive Oil
2 tb Vinegar
* The onions should be sliced and separated into rings.
~-------------------------------------------------------------------------
In a large bowl, combine the garlic, parsley, sugar, oregano, mustard,
salt, Coca-Cola, olive oil and vinegar, stirring until the sugar is
dissolved. Add the beans and onions; toss lightly with a fork. Pack into
a 1 quart jar. Cover and refrigerate several hours or overnight so the
flavors can blend. Serve chilled or as a hot vegetable with steak,
hamburger or meat loaf. From: "International Cooking with Coca-Cola", a
give away pamphlet from The Coca-Cola Company, 1981.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Chili Salsa
Categories: Salsa, Condiment
Servings: 1
1 tb Oil
1 Chopped Onion
1 cn Chopped Green Chili
1 Clove Chopped Garlic
5 Tomatoes
Heat oil, add onion and simmer for a couple of minutes. Add chili and simm
a couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes.
Add salt and pepper to your taste. Now blend if you used natural chilies.
Blend anyways LA RA HOT
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Pepper Jelly
Categories: Spreads, Vegetables, Toppings
Servings: 6
4 lg Green Peppers, Seeded And
-Diced Small
1/2 c Vinegar
1 tb Cayenne Pepper (Scant Or To
-Taste)
6 c Sugar
1 c White Vinegar
1 pk Certo (Or Bottle)
3 To 4 Drops Red Or Green Food
-Coloring
Put the first two ingredients in a blend and blend well. Pour the vinegar
and peppers into a kettle and add the next 3 ingredients and bring to a
boil. Boil for 7 minutes and remove from the heat. Coll for 2 minutes and
add the last 2 ingredients. Seal in Jelly Glasses and serve the next time
you have a barbecue or with meat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Relish
Categories: Pickles
Servings: 6
6 Red Sweet Peppers *
2 lb Green Tomatoes
2 lb Onions
1 sm Head Cabbage *
3 Sweet Green Peppers *
1/4 c Pickling Salt
3 1/2 c Sugar
2 c Cider Vinegar
1 c Water
1 tb Mustard Seed
1 tb Ground Turmeric
2 ts Celery Seed
* All vegetables are to be coarsely ground.
~-------------------------------------------------------------------------
Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain
vegetables and rinse. Mix vegetables and remaining ingredients. Heat to
boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering
mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a
boiling water bath. Makes 5 - 6 pints. NOTE: Vegetables can be chopped if
you prefer.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Jam
Categories: Spreads
Servings: 1
1 kg Green tomatoes
1 Lemon
1 c Water
3 c Sugar
Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with
the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to a
warmed sterile jars.
Letts, "Jams, Pickles & Chutneys"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Pickles
Categories: Pickles
Servings: 1
4 qt Sliced green tomatoes
2 qt Sliced onions
1/2 c Pickling spice
3 c Brown sugar
4 c Vinegar
Pickling salt
Layer tomatoes and onions in a crock with a pickling salt between the
layers. Put a weighted plate on the top of vegetables and leave over
night. Next day, drain vegetables and place in kettle. Tie spices in
cheesecloth add to vegetables with vinegar and brown sugar. Cook slowly
until brown. Place in sterilized jars and seal.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Relish
Categories: Pickles
Servings: 4
6 lb Green Tomatoes
3 md Onions
4 tb Pickling Salt
5 Thin Slices Lemon
3/4 c Sweet Red Pepper *
1 1/2 c Brown Sugar
1 1/2 c Vinegar
2 ts White Peppercorns
2 ts Whole Allspice
2 ts Whole Cloves
2 ts Celery Seeds
2 ts Mustard Seeds
2 ts Dry Mustard
* Fresh red sweet pepper should be finely chopped.
~-------------------------------------------------------------------------
Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions
thinly, mix with the salt and let stand overnight. In the morning drain
thoroughly. Put the tomatoes and onions in a large kettle and add the
lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a
bag. Bring to a boil and cook for about 30 minutes or until slightly
thickened, stirring occasionally. Discard the spice bag and turn the
relish into hot jars. Seal at once. Makes 4 Quarts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Relish
Categories: Relishes
Servings: 6
3 qt Green Tomatoes (about 14
-large)
1 Qt. Cooking Onions (about 5
-or 6)
3 Sweet Red peppers
Boiling Water
1 Qt. Vinegar
3 lb Sugar (about 6 3/4 cups, a
-little less is better)
1/4 c Salt
3 tb Mustard Seed
3 tb Celery Seed
2 ts Tumeric
Grind and measure tomatoes, onions, and peppers (removing seeds). Pour
boiling water over the mixture and let stand 5 minutes. Drain well and add
vinegar, sugar, salt, mustard seed, celery seed, and tumeric. Cook 30
minutes or until thickened, let simmer (might take more than 30 minutes to
thicken). While hot, pour into sterilized jars and process.
SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Jam
Categories: Spreads, Toppings
Servings: 1
4 c Green tomatoes
2 tb Salt
1 Lemon
2 c Light brown sugar
1 ts Grated lemon rind
1 ts Cinnamon
1 ts Nutmeg
1/4 ts Ground cloves
Be sure that the tomatoes have been picked before the first frost, which
will harden them. Wash the tomatoes, remove the stem spots, and cut into
1-inch cubes. Put the cubes in a bowl, sprinkle them with the salt, and let
stand overnight in the refrigerator. In the morning, rinse and drain the
tomatoes thoroughly. Put them into a large enameled pot and add the lemon,
sliced as thin as possible, the brown sugar, rind and spices. Simmer,
covered, until the tomatoes are very soft (about 30 to 45 minutes) and
remove from heat. Reserve 4 or 5 of the cubes and put the rest through a
food mill or puree in a blender. Chop the remaining cubes coarsely and add
to the puree. Return the mixture to the pot and simmer for another 20 to 25
minutes, stirring occasionally, until the jam is thick enough to spread.
WHen the jam is cooled, pour it into sterilized mason jars and seal
tightly. (makes 1 quart).
And, another, while we're at it:
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Pickles
Categories: Pickles, 1941
Servings: 6
10 lb Green tomatoes
2/3 c Salt
1 1/2 qt Water
5 lb White onions
1 qt Vinegar
1 c Sugar
2 tb White mustard seed
2 tb Celery seed
Wash and slice tomatoes. Peel and slice onions. Place tomatoes and onions
in large crock in alternate layers. Sprinkle each layer with salt. Cover
with plate. Weight down. Let stand overnight. Drain. Add 2 cups vinegar
and 2 cups water. Heat to boiling. Drain. Add 2 cups vinegar, 4 cups
water, sugar, celery seed, and mustard seed. Boil slowly, stirring
occasionally, 30 minutes. Mrs. S.T. Titus, Topeka, KS.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green-Olive Relish
Categories: Relishes
Servings: 4
1/4 c Pitted,cured Green Olives
1 ts Minced Garlic
1/2 Med. Red Onion, diced small
1/4 c Chopped fresh Parsley
1/4 c Olive Oil, extra-virg. pref.
1/4 c Fresh Lemon Juice
Salt and freshly ground
- Black Pepper to taste
* Originally used as main condiment with "Grilled Bluefish with Green-Olive
Relish, Smoked Tomatoes, and Fennel." In a medium-size bowl or jar, combine
all ingredients except salt and pepper. Mix well, then add salt and pepper
to taste. Cover and refrigerate. Will keep about 4 days. From Chris
Schlesinger, Chef at the East Coast Grill, Cambridge, MA. published in
Chicago Tribune Magazine, 3/14/93.
posted by Bud Cloyd
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Guacamole
Categories: Spreads
Servings: 1
2 lg Ripe avacados, peeled
-seeded and mashed
1/2 c Pace Thick & Chunky salsa,
2 ts Lemon juice
1/4 ts Salt
Keywords: Dips, Spreads Servings: 1
Combine all ingredients; mix well. Serve as a dip or as a topping for
Mexican foods, sandwiches and snacks. Makes about 1 3/4 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Harvest Gold Relish
Categories: Relishes
Servings: 2
1 1/2 c Whole Kernel Corn
2/3 c Chopped Tomato
1/2 c Chopped Gren Pepper
1/4 c Finely Chopped Green
Onions
2 tb Brown Sugar
1/2 Jalapeno Pepper, Seeded &
Minced
1/4 c Dilled Vinegar
1/4 ts Salt
1/4 c Minced Fresh Dill
Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A
Boil. Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until
Liquid Has Evaporated, Stirring Frequently. Remove From Heat; Stir in
Salt. Let Cool 5 Min. Stir in Dill. Spoon Into A Serving Bowl. Let Cool
To Room Temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hattie Anderson's Pickled Artichokes
Categories: Pickles
Servings: 6
1 Peck Jerusalem Artichokes
6 Onions, sliced medium
-thickness
3 tb Tumeric
3 tb Mustard seed
2 tb Dry mustard
1 9oz. jar of
-French's prepared mustard
5 c Sugar
1/2 ga Apple cider vinegar
1 pt Apple cider vinegar
small about of fried red pepper in each jar.
Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry
ingredients with vinegar, gradually.
Put on stove, let come to a boil. Stir so everything will be dissolved.
Pour over artichokes.
Seal while hot and process.
Let pickled artichokes season for a month before opening. Turn jar upside
down and shake every day or so, making sure to place a different end up
each time so the seasoning will not settle for too long.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hawaiian Papaya Chutney
Categories: Pickles
Servings: 4
1 c White Vinegar
1 3/4 c Brown Sugar, Packed
1 md Onion, Chopped
2 Limes Or lemons, Sliced
1 Garlic Clove, Crushed
1 c Golden Raisins
2 lg Tomatoes, Peel & Chopped
1 Green Bell Pepper, Chopped
1/2 c Ginger, Cut In Strips
1/2 c Whole Blanched Almonds
1/4 ts Red Pepper Flakes
1 1/2 ts Salt
1 c Dry White Wine
3 Very Firm Papayas *
2 c Chopped Fresh Pineapple
* Papayas should be peeled, seeded and cut up.
~-------------------------------------------------------------------------
Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell
pepper, ginger, almonds, red pepper, salt and white wine in large heavy
kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and
syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas
and pineapple. Continue cooking about 15 minutes or until fruit is tender.
Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head
space. Seal.
Makes about 4 pints
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herb Butter
Categories: Spreads, Toppings
Servings: 7
2 tb Room-temperature butter or
-margarine
1 To 1 1/2 t. chopped fresh
-dill weed, basil, thyme,
-rosemary, cilantro
Or parsley
1/2 ts Lemon juice (opt)
Source: Simply Seafood Mag., Premier Issue From: Valerie Whittle Makes
about 7 teaspoons
In a small bowl thoroughly mix the soft butter, herb and lemon juice. Use
at room temperature or chilled. Allow about 1 to 2 teaspoons for each 4-
to 6-ounce serving of salmon.
Per teaspoon: 29 cal, .1 g pro, 0 carbo, 2 g sat, 1 g mono, .1 g poly, 28
mg sod.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herb or Mint Jellies
Categories: Spreads, Toppings
Servings: 4
INGREDIENTS:
1 c Finely chopped fresh mint
-(stems & leaves), or
Sage, marjoram, tarragon, or
-basil (all
Including stems & leaves)
1 c Boiling water
1 ts Fresh lemon juice
3 c Sugar
1/2 c Cider vinegar
3 oz Liquid pectin (1/2 bottle)
Green food coloring,
-optional
4 Sprigs of the herb used,
-optional
Servings: makes 4 - 1/2 pint jars Notes: Herb jellies are primarily used
for meat or poultry garnish. They can also be used on tea sandwiches
combined with a thin spread of sweet butter, fresh goat cheese, or other
soft, pungent cheeses and pumpernickel bread.
DIRECTIONS: In glass, heat resistant bowl, place chopped fresh mint or
herb. Add 1 cup boiling water. Cover and let stand for 30 minutes. Strain
liquid through cheesecloth and add enough water to make 1 cup. Place herb
infusion, lemon juice, sugar, and vinegar in heavy saucepan. Cook over high
heat until mixture comes to a boil. Immediately add liquid pectin and food
coloring, if desired, and continue cooking until mixture comes to a full,
rolling boil. Boil for exactly 1 minute. Remove from heat and skim off foam
with metal spoon. Immediately pour into hot sterilized jars, add optional
sprigs of herbs, if desired, and vacuum seal (hot water bath method, or may
be refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herb Yogurt Cheese
Categories: Cheese, Toppings, Spreads, Syd's book
Servings: 1
2 c Low Fat Yogurt
1/2 ts Dried Thyme Leaves
1/2 ts Dried Basil Leaves
1/2 ts Salt
1/4 ts Fresh Ground Pepper
Stir all ingredients together gently in a small bowl until blended. Line a
sieve with a double layer of cheesecloth or paper towels. Place sieve over
a bowl, allowing at least 2 inches between bottom of sieve and bottom of
bowl. Spoon yogurt mixture into sieve and place bowl with sieve in
refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for
soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up
to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread
on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons.
From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbed Butter Spread
Categories: Spreads
Servings: 8
1/4 c Soft butter or margarine
1/4 ts Herbs
(combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on
one side of 8 bread slices or other bread products used for pockets. This
taste especially good with meats, cheese and vegetables.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbs De Provence Spice Mix
Categories: Seasonings, Condiment
Servings: 34
3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds
Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. Use to season chicken, vegetables or meat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herbs Salees (Salted Herbs)
Categories: Acadian, Seasonings
Servings: 1
1 Onion; finely chopped
4 c Chives; or onion shoots
-cut into 1/2 inch pieces
1/2 c Salt
"Salted herbs are a central element in traditional Acadian cuisine; they
are a basic ingredient in fricot, soups and most dishes which use meat and
fish. Traditionally made with chives, shallots and onion shoots, salted
herbs may also contain finely chopped onions."
Layer the ingredients in a stoneware or glass pot. Let the mixture stand
for several days until a brine is formed. Use as a seasoning in a variety
of fish and meat dishes.
SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau posted by Anne
MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Herman's Famous Kosher Dills
Categories: Pickles
Servings: 6
1 ga Jar
4 1/2 lb Pickling cukes (Kirby's are
-recommended)
3 Level Tbs. + 1 level Tsp.
-Kosher salt
1 Clove thinly sliced garlic
-...or more depending on
-your preference
1 Heaping Tbs. pickling
-spices...but remove the red
-peppers
1 Full stalk of dill
1/4 ts Powdered or granulated alum
1 c Of white vinegar
From: Steve Shanker
Wash and pack pickles halfway into jar. Pour in all ingredients Finish
packing pickles Fill to top with cold tap water Seal jar and invert jar
several times to dissolve ingredients.
Let stand at room temperature for 24 hours and then refrigerate. Ready to
eat in two days (for half sour), let stand longer for increased sourness.
(BTW: salt and vinegar may be varied to suit individual taste.)
A further addition from the master pickle maker.....
To make pickled green tomatoes....use the same recipe as above, but add a 2
~3 inch piece of fresh celery stalk to the jar. Let stand for 5 weeks at
room temperature, then refrigerate and enjoy...
Remember, do not use a bare metal top...the vinegar and salt will rust it
and give the pickles a bad taste...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Homemade Baking Powder
Categories: Condiment
Servings: 6
1 lb Soda
1 1/2 lb Cream of tartar
1/4 lb Cornstarch
The make the best (and double the strength of any on the market) Baking
Powder known. Try it. A. E. Crosby, chemist.
Twentieth Century Cookbook, 1906.
Origin: A Taste of Oregon Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Homemade Crab Apple Pectin
Categories: Spreads, Toppings
Servings: 1
2 lb Sliced unpeeled crab apples
3 c Water
Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into
colander lined with one layer of cheesecloth and set over a bowl; press to
force the juices. To clear, heat the collected juice and pour through a
stout jelly bag that has been moistened in hot water. The result is the
pectin you will use right away, can (1/2" headroom, process 185 F for 15
min), or freeze. Refrigerate after opening.
Liquid pectin is especially helpful in making peach, pear, strawberry or
other jellies whose fruit is low in pectin.
4-6 tb of homemade pectin for every 1 cup of prepared juice should give a
good gel. For tart apple pectin, start with 4 pounds sliced apples with
peels & cores and 8 cups of water. Simmer 3 min, press through sieve.
Return liquid to heavy kettle and cook briskly, stirring, until volume is
reduced by one-half. Clarify and use as above.
Source: Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but
not tested by Elizabeth Rodier June 1993
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Homemade Capers
Categories: Pickles
Servings: 1
2 c Fresh green nasturtium seeds
1 c Water
1/4 c Salt
1 c Sugar
1 c Cider vinegar
Wash and drain seeds. Mix water and salt; pour over seeds in jar or crock.
Cover and let stand 2 days. Drain seeds and pour into sterile glass jar.
Heat sugar and vinegar to boiling; pour over seeds. Seal. Makes 1 pint.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Homemade Ketchup
Categories: Condiments
Servings: 1
1 cn 5 1/2 oz tomato paste
1/4 c Packed brown sugar
1/4 c Water
2 tb Cider vinegar
1/4 ts Dry mustard
1/4 ts Cinnamon
1 pn Cloves
1 pn Allspice
In jar or bowl, combine all ingredients, mix well. Cover and store in
refrigerator for up to 1 month. Makes about 1 cup.
Per 1 tbsp serving 22 cal, 0 g fat, 9 mg sodium, 5 g carbohydrate Compare
commercial ketchup 170 mg sodium per tbsp. Source: The Lighthearted
Cookbook by Anne Lindsay Heart and Stroke Foundation of Ontario, 1988.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Homemade Pickling Spice
Categories: Pickles, Spicy
Servings: 6
2 tb Mustard Seed
1 tb Whole Allspice
2 ts Coriander Seeds
2 Whole Cloves
1 ts Ground Ginger
1 ts Dried Red Pepper Flakes
1 Bay Leaf, crumbled
1 Cinnamon Stick (2 inches)
Combine all ingredients and store in an airtight jar or container. Use in
favorite pickle recipes.
Yield: 1/3 Cup
SHARED BY:Jim Bodle 8/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honey Butter
Categories: Spreads
Servings: 6
2 Egg yolks
1 ts Vanilla
1/2 c Butter
1 ts Cinnamon
2 c Bland honey
Combine and beat with electric mixer until creamy and smooth. Store in
refrigerator.
Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honey Butter Spread
Categories: Spreads
Servings: 8
1/4 c Soft butter or margarine
1 tb Honey.
Stir to combine. This is enough to spread 8 slices of bread. Because the
honey promotes browning, use this on pockets which only have to brown and
heat through. If used on egg sandwiches,etc... the bread may over brown
before the egg finishes cooking.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honey Mustard Ranch Style Dressing
Categories: Condiments
Servings: 2
1 c Milk
1 c Mayonnaise
1 pk Hidden Valley Ranch Style
-Dressing Mix
1 ts Dijon mustard
2 tb To 4 tb honey
Servings: 2 cups
Measure all ingredients into a small bowl. Whisk with a wire whisk until
smooth. Taste and adjust the amount of honey to your preference. The
Dijon mustard has a bit of a bite, so you may need more if you prefer a
smoother dressing.
Courtesy Of: Joann Pierce
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honey Spears
Categories: Pickles
Servings: 5
12 Ripe cucumbers
6 Onions
1/2 c Pickling salt
1 ga Water
3 c Pickling vinegar
1 c Water
2 c Honey
2 tb Mustard seed
2 ts Celery seed
2 ts Tumeric
Peel the cucumbers and slice in half. Scoop out the seeds. Slice the
cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal.
water in a large glass, ceramic or stainless steel bowl. Add the cucumbers
and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain
cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard
seed, celery seed and tumeric in dutch oven. Cook five minutes. Add
cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars,
leaving 1/8 inch headspace, and seal.
Process in boiling water bath for 10 minutes. NOTE: When processing, make
sure that the level of boiling water is at least 1 inch above the jar tops.
Begin timing when the water returns to a boil. Source: Saskatoon Star
Phoenix
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honeyed Peach Preserves
Categories: Spreads, Toppings
Servings: 6
3 lb Peaches, peeled & quartered
4 c Sugar
1 c Honey
1/2 Orange, quartered
1/2 ts Salt
1/4 ts Almond extract
Combine peaches, sugar, & honey in Dutch oven. Cover & let stand for 45
minutes. Position knife blade in food processor bowl. Add orange, & top
with cover. Process until finely chopped. Measure chopped orange, & add an
equal amount of water. Cook covered, about 10 minutes or until orange peel
is soft. Set aside. Bring peaches slowly to a boil, stirring frequently
until sugar dissolves. Bring to a rapid boil, & cook 15 minutes, stirring
constantly. Add orange mixture, return to a boil, & cook about 25 minutes
or until mixture registers 221 degrees on candy thermometer; stir mixture
frequently. (It
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honeyed Peanut Butter
Categories: Condiments
Servings: 1
-From the Kitchen of
-Lawrence & Cindy Kellie
1 c Butter; softened
1 c Peanut butter
1/4 c Honey
MMMMM-----------------------------OPTIONAL----------------------------------
2 tb Toasted sesame seeds
Beat ingredients together for several minutes. If you have a food
processor, let it do the work for you.
Option: After spreading on bread, cover withhalved, seedless grapes, or
banana penneis, or crisp apple slices. The fruie will make the sandwich
delightfully moist and be a lunchtime surprise.
The Sandwich Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Honeyed Peach Preserves
Categories: Condiment
Servings: 6
2 lb Prepared peaches
4 c Sugar
1 c Light honey
1/2 Grated orange (pulp and
-rind)
1/4 ts Pure almond extract
To prepare peaches: Wash, rinse, scald (to loosen skins) and dip peaches
into cold water. Drain. Cut peaches in halves, discard pits and skins. If
peaches are small, leave in halves; if peaches are large, cut into pieces
and weigh.
Mix sugar and honey with the peaches. Cover and allow peach mixture to
stand while preparing the orange. The orange may be grated in the blender.
Measure the grated peel, and add an equal amount of water. Cover and slowly
cook the orange peel mixture until the peel is soft enough to mash with the
fingers. If more water is needed to finish cooking, add as little as
possible. Cook peaches over low heat until the sugar dissolves. Increase
the heat and boil about 15 minutes, add orange peel mixture and boil until
peaches are clear and syrup is as thick as honey. This will be 8 degrees F
(4 C.) above the boiling point of water in your area. Stir almond extract
into peach preserves. Skim foam from preserves. Pour hot, into hot jars,
leaving 1/4 inch (6 mm) head space. Adjust caps. Process for 15 minutes in
a boiling water bath. Yield: About 5 half pints. (1200 mL)
From: The Ball Blue Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Horseradish Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
2 ts Finely Grated Horseradish Or
2 ts Drained Commercial
Horseradish
Combine ingredients until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Horseradish Relish
Categories: Relishes
Servings: 6
1 c Grated horseradish
1/2 c White vinegar
1/4 ts Salt
Wash horseradish roots thoroughly and remove the brown, outer skins. (A
vegetable peeler is useful in removal of outer skin.) The roots may be
grated, or cut into small cubes and put through a food chopper or a
blender.
Combine ingredients. Pack into clean jars. Seal tightly. Store in
refrigerator.
From: Stocking Up Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot & Spicy Pepper & Apricot Chutney
Categories: Chutney
Servings: 1
1 1/4 lb Sweet red peppers cored
Seeded cut into 1/4 inch
Dice (3 cups)
12 oz Dried apricots cut into 1/4
Inch dice
1 c Raisins
1 lg Onion fine chopped
5 cl Garlic thinly slivered
1 3-inch piece fresh
Gingerroot peeled and thin
Slivered (3 cup)
1 1/2 ts Salt
1 ts Cumin seeds
1 1/2 ts Crushed red pepper flakes
3/4 ts Mustard seeds
1 c Sugar
3/4 c Red wine vinegar
Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot,
salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large
saucepan. Cook, uncovered, stirring occasionally, over medium heat until
sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until
mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Dog Relish
Categories: Pickles, Vegetables
Servings: 8
3 lb Sweet Red Peppers
3 lb Sweet Green Peppers *
3 lb Onions, Peeled
4 c Cider Vinegar
1/2 c Sugar
1 ts Mustard Seeds
1 ts Dry Mustard
1 ts Celery Seeds
2 tb Salt
* Peppers should be seeded.
~-------------------------------------------------------------------------
Put the vegetables through the medium blade of a food chopper. Cover the
vegetables with boiling water, let stand for 15 minutes, and drain well.
Add the remaining ingredients, bring to a boil and cook for 10 minutes,
stirring occasionally. Turn into hot jars and seal.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Pepper Jelly
Categories: Toppings, Spicy, Hot
Servings: 1
1/2 c Hot Red Chiles, seeded
-and coarsely chopped
1/2 c Hot green chiles, seeded
-and coarsely chopped
1 c Chopped onion
1 1/2 c Vinegar
5 c Sugar
2 Pouches liquid pectin
This Southern recipe is very good served with country ham or with green
beans or peas.
PLACE THE HOT CHILES, onion and vinegar in a food processor or blender.
Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir
in the chile mixture, bring to a boil, and boil for 1 minute. Remove from
the heat and stir in the pectin. Let sit 5 minutes and then remove the foam
with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars
upside down occasionally to keep the chiles mixed until the jelly is cool
and set. This jelly makes wonderful Christmas gifts too.
Makes 10 Cups
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Sweet Mustard
Categories: Spreads, Toppings
Servings: 6
1 1/2 c Mustard, prepared
2 oz 'Hot' Horseradish
1 tb Mustard, Dijon
1 tb Tabasco
1 tb Wine, Sherry, Bourbon, etc.
1/2 tb Cayenne
1/3 c Sugar, brown
Mix thoroughly, allow to stand at least 4 hours. Excellent on hot beer
type sausages. Fairly hot, but not a killer!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Hot Wine Jelly
Categories: Spreads, Spicy, Hot
Servings: 60
1 tb Crushed Dried Hot Peppers
2 c Sweet Red Wine
3 c Sugar
1 ts Yellow Food Color
3/4 ts Red Food Color
6 oz Liquid Pectin
Stir peppers into wine. Cover and let stand at least 3 hours. While peppers
are marinating, prepare jars (see note).
String wine into 3-quart saucepan; stir in sugar and food colors. Heat over
low heat, stirring constantly, until sugar is dissolved, about 5 minutes.
Remove from heat. Immedately stir in pectin; skim off foam. Fill jars and
seal with paraffin. Serve as an accompaniment to meat.
NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom.
Cover with hot (not boiling) water and heat to boiling. Boil gently 15
minutes; keep jars in hot water until ready to use. When ready to fill,
remove jars from water and drain.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ice Water Pickles
Categories: Pickles
Servings: 5
3 lb 4-Inch Cucumbers
5 md Onions
1 tb Mustard Seed
1 qt Cider Vinegar
1 c Sugar
2 ts Pickling Salt
Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for
2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint
jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed,
vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the
jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: India Relish
Categories: Pickles
Servings: 8
12 md Cucumbers
6 Green Tomatoes
2 Ripe Tomatoes
2 Sweet Green Peppers
2 Sweet Red Peppers
2 Onions
1/4 c Pickling Salt
4 c Vinegar
1 c Water
4 tb Sugar
1 ts Ground Cinnamon
1 ts Tumeric
1/4 ts Ground Cloves
1/2 ts Ground Allspice
2 tb White Mustard Seeds
Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes.
Seed and chop the peppers, peel and finely chop the onions. Mix the
vegetables with the salt and let stand overnight. Drain the vegetables,
add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain
again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth
paste with a little of the vinegar. Bring the remaining vinegar to a boil,
stir in the paste, and add the white mustard seeds and the vegetables.
Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot
jars and seal. Makes 8 Pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: India Relish
Categories: Penn-dutch, Pickles
Servings: 1
1/2 Tomato
6 Bell Pepper, Yellow
2 Onions
1/2 oz Mustard Seed
5 tb Salt
1 qt Vinegar
1/2 oz Celery Seed
1/2 oz Allspice, Whole
1/2 oz Cloves, Whole
1/2 oz Cinnamon, Stick
3 Bay Leaf
1 1/2 c Brown Sugar
Put the tomatoes, peppers and onions through the food chopper. Place all
spices in a cheese cloth bag and boil with the vinegar, salt and sugar for
15 minutes. Add the chopped vegetables and cook for 20 minutes. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Indian Apple Chutney
Categories: Chutney
Servings: 1
1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 ts Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste
Peel, core and coarsely chop apples.
Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar,
vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in
tomato paste and continue cooking 7-8 minutes longer or until mixture is of
a thick consistency with very little free liquid, stirring frequently.
Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar
at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar
with a clean damp cloth. Attach lid and place in canner. Fill and close
remaining jars. Process 10 minutes in a boiling-water bath.
Makes about 3 pint jars.
NOTE: This chutney improves if stored at least 3 weeks before serving.
Garnish with an Italian parsley sprig, if desired, and serve as an
accompaniment to curries or with crusty bread and cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Italian Style Anise-Fennel
Categories: Seasonings
Servings: 1
salt and pepper to taste
Trim anise, cut into thin lengthwise slices and set aside. Brown garlic in
olive oil and butter. Remove garlic and add anise. Cover and simmer 5-10
minutes or until slightly tender. Add remaining ingredients and simmer
another 10-12 minutes, stirring occasionally. Anise should still be a bit
crunchy. Serves 6.
Origin: The Odd Vegetable CookBook, by Sybil Henderson Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jack Daniel's Spiked Cranberry Relish
Categories: Relishes
Servings: 1
4 c (1 pound) fresh cranberries
1 Orange, seeds removed and
-quartered
2 c Sugar
1/4 c Jack Daniel's Whiskey
Using food processor, chop cranberries and orange. Add sugar; chop again to
combine. Place in covered container. Chill for 24 hours. Add Jack Daniel's
Whiskey just before serving. Makes 1 quart.
Posted by: Sonya Whitaker
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jalapeno Jelly
Categories: Spreads, Toppings
Servings: 4
3/4 c Jalapeno (or serrano)
-peppers
2 md Green bell peppers, seeded
-and sliced
1 1/2 c Distilled white vinegar
6 1/2 c Sugar
6 oz Bottle liquid pectin
1 tb Dried red pepper flakes
Green food coloring,
-optional
Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre
with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You
can also use it as a glaze for meats, game, and poultry or as an
accompaniment to meats or game.
Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook
over high heat, stirring constantly, until liquid comes to a full, rolling
boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red
pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour
into hot sterilized jars and vacuum seal. (Hot water bath method, or may be
refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From:
Sallie Austin SHARED BY:Jim Bodle 6/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jalapeno Jelly
Categories: Appetizers, Condiment
Servings: 6
1/3 c Jalapeno; chopped/seeded
3/4 c Bell pepper; chopped/seeded
1 1/2 c Cider vinegar
5 1/2 c Sugar
1 Bottle Certo (6 oz)
Green Food coloring
Cook peppers, vinegar and sugar 10 minutes. Add liquid pectin, boil 1
minute longer. Add green food coloring. Set 15 minutes before putting in
jars. Makes 6 (1/2 pint) jars. (Peppers may be strained out if you wish)
From the collecton of Clarence Fontish
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jalapeno Mustard
Categories: Condiment, Gifts, Sauces
Servings: 1
Karen Mintzias
2 ts Whole coriander seeds
1/4 c Whole yellow mustard seeds
1/4 c Whole black mustard seeds
1/4 c Dry powdered mustard
3/4 c Water, cold
3 Garlic cloves
- peeled and chopped
1 sm Onion, peeled & chopped
3 sm Jalpeno peppers, seeded
1/4 c Cider vinegar
1/4 c Dry white wine
Toast coriander seeds in a dry skillet or place them in a flat dish and
microwave on High for 4 to 5 minutes. Crush the mustard and coriander
seeds slightly in a mortar or blender, them mix them and the powdered
mustard into the water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until smooth. Stir
the puree into the mustard. Bring the mixture to a boil, then lower the
heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate,
covered.
Makes about 1 pint
Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jalapeno Pepper Jelly
Categories: Spreads, Toppings, Spicy, Hot
Servings: 6
6 c Sugar
1/4 c Jalapeno peppers, ground
1 1/2 c Green bell pepper, chopped
1 Bottle Certo
1 1/2 c White vinegar
Combine jalapeno, green peppers and vinegar in a blender. Pour this into
the sugar and dissolve. Boil for 8 minutes. Let it cool for 10 minutes.
Add Certo (some red or green food coloring would be nice right about now)
and pour into jars. Seal with paraffin. Great with dried peas and beans.
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Title: Jalapeno Seasoning Salt
Categories: Seasonings
Servings: 6
1 c Garlic Salt
3/4 c Celery Salt
1/4 c Salt
2 c Jalapeno Powder; *
1/2 c New Mexico Chile Powder; *
* Both of these items should be available at grocery and specialty stores
that handle Mexican foods.
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Title: Jam-Making Basics
Categories: Spreads
Servings: 1
See Below
Select fully ripened fruits and rinse them quickly under cold water and
then drain thoroughly. Do not soak the fruit in water. Do not double the
recipes. Do not substitute ingredients. Do not reduce the amount of sugar
or increase the amount of fruit used. An exact balance of fruit, sugar,
and pectin is needed for jelling to occur. For no cook jams, mash the
fruit with a potato masher. For cooked jams, process the fruit in a food
processor using quick on and off pulses until finely chopped. For
preserves, until coarsely chopped. Do NOT puree.
NOTE:
A rolling boil is a boil that cannot be stirred down.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jellied Horseradish
Categories: Relishes, 1941
Servings: 6
1 c Horseradish
1/2 c Vinegar
3 1/4 c Sugar
1/2 Bottle fruit pectin
Combine horseradish, vinegar, and sugar. Stir. Heat rapidly to full
rolling boil. Add fruit pectin. Stirring constantly, heat again to full
rolling boil. Boil 1/2 minute. Remove from fire. Let stand 1 minute.
Skim. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jellies
Categories: Condiment, Text, 1941
Servings: 6
Text Only
Select and wash fruits. Remove stems, hulls, and blossom ends. Cut hard
fruit in quarters. Do not pare or remove seeds.
Extraction of Juice Soft Fruit: Use just enough water to prevent fruit from
sticking. Heat gradually, stirring constantly. Crush fruit and cook until
it has lost its color. Hard Fruit: Cook, with sufficient water to cover,
until fruit is soft. Do not crush if a clear jelly is desired.
Straining the Juice: Pour cooked fruit into a wet flannel jelly bag. Allow
juice to drip into a large container. Do not squeeze fruit if a clear
jelly is desired. When juice has stopped dripping return pulp to
preserving kettle. Add sufficient water to cover. Cook slowly, stirring
constantly, for thirty minutes. Again strain juice, but keep this second
extraction separate from the first as the first extraction makes the
clearest jelly. A third extraction may be made from some fruits, depending
upon the pectin content.
Test for Pectin: Combine 1 tablespoon cooked fruit juice, 1 teaspoon
sugar, and 1/2 teaspoon Epsom salts. Stir until salts dissolve. Allow to
stand about 20 minutes. If juice contains sufficient pectin to make jelly,
the mixture will form into a gelatinous mass or large flaky particles. If
fruit juice shows only a small amount of pectin, use an equal volume of
apple juice, which is rich in pectin, and a satisfactory jelly will be
obtained.
Sugar Content of Jelly: Too large a proportion of sugar will result in a
gummy jelly which can not be molded. Too small a proportion of sugar will
result in a tough, dark jelly with an inferior flavor. Currants, unripe
grapes, and green gooseberries are about the only fruits which require an
equal measure of sugar. Two-thirds as much sugar as fruit juice is the
usual rule.
Cooking the Jelly: Work with a small quantity of juice, not more than two
quarts at a time. Measure juice, heat rapidly to boiling. Add sugar, stir
until it is dissolved. Boil rapidly until a jelly test is obtained. The
sugar may be heated before adding to boiling juice if desired.
The Jelly Test: Dip a spoon into the boiling liquid. Pour juice from
spoon. If it sheets and two drops hang together from the side of the
spoon, the jelly is done and must be removed from the fire immediately.
Skim.
Sealing and Storing: Pour the jelly immediately into freshly sterilized
glasses. Cover at once with a thin layer of melted paraffin. Roll the
glasses to insure the entire surface being well covered. Cool. Cover with a
second layer of melted paraffin. Label. Store in a cool place.
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Title: Jeweled Relish
Categories: Pickles
Servings: 1
1 cn Undrained Sauerkraut
2 c Celery, Chopped
1 c Chopped Olive W/Pimento
1/2 c Honey
Green Pepper, Chopped (Opt)
Carrot, Grated (Opt)
Dill Or Garlic (Opt)
Combine all ingredients. Allow to blend 8 to 10 hours. Chill.
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Title: Jezebel Sauce
Categories: Condiments
Servings: 1
18 oz Jar, Pineapple Preserves
1 cn Dry Mustard (small can)
1 tb Black Pepper, Cracked
18 oz Jar, Apple Jelly
HorseRadish (small jar)
Combine all ingredients; blend well. Put in jelly jars and refrigerate.
Delicious with pork or beef. This will keep indefinitely in the
refrigerator. Makes 4 1/2 cups.
From: Our Favorite Recipes - GA Public Health Association
By: Jannell Knight
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Title: Jicama Relish
Categories: Relishes
Servings: 2
1/4 lb Jicama, Peeled & Finely
Chopped
1/4 c Frozen Whole Corn, Thawed
& Drained
1/2 c Chopped Tomato
2 tb Chopped Green Pepper
1 tb Chopped Black Olives
1 tb Cider Vinegar
1 1/2 ts Commercial Picante Sauce
1 ts Vegetable Oil
Combine All Ingredients in A Small Mixing Bowl; Mix Well. Cover & Let
Stand Several Hours. Serve At Room Temperature. Refrigerate Remaining
Relish.
Fat 0.2. Chol. 0.
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Title: Jim's Orange Marmalade
Categories: Spreads, Toppings
Servings: 6
2 lb Seville oranges (about 5)
1 Lemon
6 c Water
7 1/2 c Sugar
Directions: Put 4 small saucers in freezer. In a very large pot, combine
oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours.
DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut
in half and scoop pulp, seeds and pith back into pan. Put shells to one
side. Bring pan to a boil and boil hard 5 minutes. Strain through damp
cheese cloth in a sieve. Gather ends and squeeze out remaining juice. You
should have 6 cups. Make up any difference with water. Return liquid to
pan. Remove all white pith from skins. Cut skins in fine strips (or as
desired) and add to pan with sugar. Place over low heat and stir to
dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent
scorching. Boil hard until jell point is reached, between 60 and 90
minutes depending on natural fruit pectin available. Jell point test. Chill
some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a
small amount of hot marmalade on chilled plate and chill for 2 minutes. Run
finger through marmalade on plate. If surface wrinkles, it has reached
jelling point. If still syrupy, continue boiling. Repeat test at 5 minute
intervals until jell point is reached. Remove pan from stove and stir for
5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2
inch head space. Seal as you like
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jim's Piccalilli
Categories: Relishes
Servings: 6
1 md Cauliflower, broken into
-small flowerets
1 Cucumber, quartered length-
-wise and cut in 1/2" pieces
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 Green tomatoes, blanched
-peeled & cut into chunks
1 1/2 c Pickling salt
2 1/2 c Malt vinegar
MMMMM------------------------------SAUCE-----------------------------------
2 1/2 c Malt vinegar
3 tb Mustard seed, bruised
1 sl Ginger, 2", peeled & chopped
4 Garlic cloves, halved
1 tb Black Peppercorns, bruised
1 tb Turmeric
1 tb Dry mustard
1/2 c Sugar
3 tb Flour
4 tb Water
A traditional English mustard pickle, Piccalilli is made from a variety of
vegetables which are first soaked in brine, then pickled in vinegar. The
finished pickle is yellow in colour owing to the presence of turmeric and
mustard. The pickle may be served immediately it has cooled, but it
improves with keeping and may be stored for up to 3 months. Piccalilli is
usually served with cold meats. Use firm red tomatoes if green ones are
unavailable. About 3 pounds.
Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes
in a large bowl. Sprinkle with salt over the vegetables and set them aside
for 4 hours.
Drain the vegetables in a colander and discard the liquid.
In a large saucepan, bring the vinegar to a boil over high heat. Add the
vegetables and reduce the heat to low. Cover the pan and simmer the
vegetables for 15 minutes or until they are almost tender when pierced with
the point of a sharp knife.
Remove the pan from the heat and drain the vegetables in a colander.
Discard the vinegar. Place the vegetables in a large bowl. Sauce: To make
the sauce, pour the vinegar into a medium sized pan and stir in the mustard
seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the
pan over low heat and stir to dissolve the sugar. When the sugar has
dissolved, increase the heat to moderate and bring to a boil, stirring
frequently. Reduce the heat to low and simmer the mixture for 15 minutes.
Remove the pan from the heat and strain the liquid into a medium sized
bowl. Discard the flavourings left in the strainer.
Rinse the pan and return the strained mixture to it. Stir in the flour
mixed with the water and place over moderate heat. Bring the sauce to a
boil, stirring constantly, and boil for 2 minutes.
Remove the pan from the heat and pour sauce over the vegetables. Mix the
vegetables with the sauce with 2 spoons, tossing until coated with sauce.
Spoon into clean, warm, dry jars with screw top lids. Spoon any sauce
remaining into the jars, so they are completely full. Place lids on the
jars and half screw into position. Set jars aside until completely cold.
Screw lids on firmly and store the jars in a cool, dry place.
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Title: Kahlua Spiced Peaches
Categories: Condiment, Gift, Alcohol
Servings: 12
2 cn (29 oz. each) cling peach
-halves
1/2 c Kahlua
1/2 c Brown sugar, packed
1/4 c Tarragon white wine vinegar
3 Thin strips orange peel
3 Thin strips lemon peel
2 Sticks cinnamon
Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5 minutes.
Pour over drained peaches. Cool and refrigerate. Makes 12 to 14 spiced
peaches.
Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone
Wine & Spirits Inc. Los Angeles, CA.
Posted By: Joan Johnson
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Title: Kennebunk Relish
Categories: Pickles
Servings: 10
2 lb Green Tomatoes
2 lb Red Tomatoes
1 Head Cabbage
2 Green Hot Peppers
2 Sweet Red Peppers
1 qt Onions
1 Bunch Celery
6 tb Salt
1 qt Vinegar
3 c Dark Brown Sugar
1 Stick Cinnamon
1 ts Cloves
1 ts Dry Mustard
Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage,
onions, and celery. Add salt and let stand over night. In the morning
drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and
mustard in piece of cheese cloth, add to other ingredients and simmer for a
good half hour and seal in jars.
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Title: Kiwi Daiquiri Jam
Categories: Condiment
Servings: 4
5 Kiwifruit, peeled
3 c Sugar
2/3 c Unsweetened pineapple juice
1/3 c Fresh lime juice
1 Pouch 85ml/3oz liquid pectin
Green food colour, optional
4 tb Rum (or sub. fruit juice?)
Fill boiling water canner with water. Place 4 clean half-pint mason jars
in canner. Cover, bring water to a boil; boil at least 10 min to sterilize
jars at altitudes up to 1000 ft.
Place snap lids in boiling water, boil 5 min to soften sealing compound.
In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce
consistency. Stir in sugar, pineapple and lime juice. Bring to a full
rolling boil, stirring until sugar dissolves. Stirring constantly, boil
vigorously for 2 minutes.
Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent
floating fruit. (If desired, add green food colouring to create a more
lively, intensely green jam.) Stir in rum.
Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove
air bubbles by sliding rubber spatula between glass and food; readjust head
space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid
on jar; apply screw band just until fingertip tight. Place jar in canner.
Repeat for remaining jam.
Cover canner, return water to a boil, process 5 minutes at altitutes up to
1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids
curve downward.) Remove screw bands. Wipe jars, label and store in a cool
dark place.
source: Bernardin Guide to Home Preserving 1992 Shared but not tested by
Elizabeth Rodier Aug 93
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Title: Kiwi Fruit Jellies
Categories: Toppings
Servings: 2
2 lb Kiwi fruit, peeled
Juice of 1 lemon
3 c Sugar
2 tb Unsalted butter
1 c Liquid pectin
Green food coloring, if desired Superfine sugar
Line an 8 x 10-inch pan with wax or parchment paper. In a food processor or
blender, combine fruit, lemon juice and 1 cup sugar.
Puree. It may be necessary to do this in batches. Pass the liquid through a
food mill or fine strainer into a large saucepan. Add remaining sugar;
stirring constantly, bring to a boil. Boil for 3 minutes; add butter; still
stirring, boil 3 minutes more. Remove from heat and stir in pectin and a
few drops of coloring, if desired.
Pour into prepared pan and allow to set overnight in cool place. Cut into
attractive shapes and roll in sugar. Store in a cool place in airtight
containers with wax paper separating the layers. Will keep up to 1 week.
Makes about 2 lb.
Source: Gifts From The Pantry By Annette Grimsdale
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Title: Kiwi Lime Marmalade
Categories: Condiment, Gifts
Servings: 1
4 Kiwis; peeled and trimmed
Zest of 1 lime, slivered
3/4 c Sugar
2 tb Fresh lime juice
1. Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch
cubes. 2. Combine the kiwis with all the remaining ingredients in a deep
2-1/2-quart microwave-safe casserole, and stir well. 3. Cook, uncovered, at
full power (650 to 750 watts) for 5 minutes. Stir, return to the microwave,
and cook until thick, another 6 minutes. 4. Allow the marmalade to cool to
room temperature; then cover tightly and refrigerate. It will keep for 1
week in the refrigerator. Makes 1 cup. Source: The New Basics Cookbook
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Title: Korean Sesame and Ginger Marinade
Categories: Condiments, Marinade
Servings: 1
4 lg Cloves garlic, crushed
2 ts Grated fresh ginger root
2 tb Sugar
2 tb Peanut oil
2 Scallions, chopped
1/2 ts Crushed, dried hot red
-peppers
2 tb Toasted white sesame seeds
6 tb Soy sauce
From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon &
Schuster, 1986
KOREAN SESAME AND GINGER MARINADE
For beef, lamb, and pork.
Combine all ingredients in a bowl.
Makes about 1-1/4 cups.
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Title: Kosher Pickled Dill Tomatoes
Categories: Pickles, Vegetables
Servings: 7
3 c White vinegar
3 c Water
12 Garlic cloves
- peeled and sliced
1/2 c Salt
4 lb Green tomatoes
1/4 c Dill seeds
1 tb Peppercorns
COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point.
Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars.
Add to each jar the dill seeds and peppercorns. Remove garlic cloves from
vinegar mixture and pour mixture over the tomatoes to within 1/2 inch of
the top. Immediately adjust lids. Seal and process in a boiling-water bath
for 10 minutes.
Makes 7 Pints
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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Title: Kumquat Chutney
Categories: Pickles
Servings: 1
2 c Whole kumquats
3/4 c Granulated sugar
3 c Dark brown sugar, packed
1/2 c Water
3/4 c White vinegar
1/2 c Raisins
1 lb Rhubarb; cut in 1-in. pieces
1 c Chopped celery
1 lg Onion; chopped
1 Green bell pepper; chopped
2 Garlic cloves; crushed
1/4 c Slivered citron
1 lg Orange
- juice & grated peel only
1 c Peeled & chopped gingerroot
1 tb Worcestershire sauce
2 ts Salt
1 ts Curry powder
1 ts Ground allspice
1 ts Ground cinnamon
1 ts Ground ginger (optional)
1 ts Black pepper; -=OR=-
1/2 ts -Red pepper (optional)
Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds.
Place in large heavy pan with sugars and water. Mix well and simmer slowly,
uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell
pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire,
salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly,
uncovered, until mixture is dark in color, about 4 to 5 hours, stirring
occasionally. Taste and add ground ginger and pepper, if needed. Pour into
hot sterilized jars and seal immediately.
Makes about 4 1/2 pints
(C) 1992 The Los Angeles Times
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Title: Lavender Jelly
Categories: Condiments
Servings: 1
7 fl Dry champagne
-OR- dry white wine
7 fl Unsweetened apple juice
2 fl Creme de cassis
1/4 c Sugar
2 tb Lemon juice
1 oz Lavender flowers
4 ts Gelatine
4 tb -Water
This exotic and gorgeously pretty jelly comes from John McGeever of Congham
Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a
little cream, or as an unusual accompaniment to roast game or rabbit.
Gently heat the champagne or white wine with the apple juice, creme de
cassis, sugar and lemon juice. Pour onto the lavender flowers and leave,
covered, to infuse for about 10 minutes. Sprinkle the gelatine onto the
water and leave to soften, then heat gently until the gelatine is
completely dissolved.
Strain the lavender liquid, pressing it to extract all the juices. Warm
the lavender liquid and add the dissolved gelatine. Stir and strain again
through a fine sieve or muslin. Leave to cool and set. The jelly will
keep for about 14 days in a fridge.
Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen
Mintzias
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Title: Lebanon County Rhubarb Jam
Categories: Penn-dutch
Servings: 1
2 1/2 lb Rhubarb
1 1/2 lb Sugar
1/2 c Water
2 Oranges, Rind & Juice Of
Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup
of cold water. Grate the rind of the oranges and add to the rhubarb. Add
the orange juice and cook for 30 minutes, stirring occasionally. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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Title: Lemon and Apple Marmalade
Categories: Condiment
Servings: 1
3 Lemons, thinly sliced and
- seeded
3 lb Tart apples, peeled, cored
- and sliced
7 1/2 c Cold water
10 c Sugar
Soak lemons in water overnight. Pour the lemons and water into an
enameled, tinned or stainless steel kettle and cook gently for about 20
minutes, or until the peel is tender. Add the apples and cook until they
are tender, aproximatly 20 minutes. Stir in the sugar and boil until
jelling point is reached. Pour into jars and cover. Process, if desired 10
minutes. Makes about 7 pints
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Title: Lemon Butter Spread
Categories: Spreads
Servings: 8
1/4 c Soft butter or margarine
1/2 ts Finely grated lemon rind
Stir to combine. This is enough to spread 8 slices of bread. The fresh
lemon brings out the flavor of fruit filling and seafood fillings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemon Caper Mayonnaise
Categories: Condiment, Sandwich
Servings: 1
1/2 c Mayonnaise
1 tb Lemon peel; minced
1 1/2 ts Capers; chopped, drained
Mix all ingredients together in small bowl. (Can be prepared 5 days
ahead. Chill.)
Note from me: I would suggest adding a drop of Tabasco to this
mixture. Some white pepper wouldn't hurt if it still needs flavor. Bon
Appetit, March, 1991.
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Title: Lemon Curd
Categories: Spreads, Toppings
Servings: 6
3 Eggs, beaten
2 c Sugar
1/2 lb Butter, cut into tablespoon
-size pieces
3/4 c Fresh lemon juice
Grated peel of 1 lemon
In the top of a double boiler, combine all ingredients. Cook and stir over
boiling water until thickened like pudding. Remove from heat and cool.
Chill until readdy to serve. Spread on muffins, rolls, or serve over
waffles or ice cream. Keeps well in refrigerator up to 2 weeks. Yield: 3
cups
MMMMM
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Title: Lemon Curd
Categories: Spreads
Servings: 6
1 c Sugar
1/2 c Lemon juice; fresh
1/4 c Butter; (only)
1 ts Lemon zest; grated
3 Egg
2 Food color, yellow; drop
Beat the eggs, then strain them through a fine wire sieve. Combine all
ingredients except the eggs in a saucepan. Stir in the eggs thoroughly.
Cook over a low heat for 10 to 15 minutes, until the sugar dissolves and
the mixture thickens. DO NOT BOIL the mixture! Pour into sterilized
half-pint jelly jars, and cover at once. Refrigerate when cooled.
NOTE: A little arrowroot or cornstarch can be used to thicken if
necessary.
~-- Joe Waring
MMMMM
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Title: Lemon Lime Marmalade
Categories: Spreads, Toppings
Servings: 1
3 c Thinly Sliced Unpeeled Limes
1 c Thinly Sliced Lemons,
Unpeeled, Seeded
3 qt Water
9 c Sugar
Combine lime and lemon slices and water in large kettle. Bring to boil and
boil 20 minutes, or until peels are tender. Drain and measure liquid. Add
enough water to make 3 quarts liquid, then combine liquid, fruit and sugar
in kettle. Bring to boil and cook rapidly until mixture sheets off spoon
or to 221 degrees on candy thermometer. Pour boiling hot into hot
sterilized jars and seal. Makes 6 to 8 half-pints. 1992 The Los Angeles
Times
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Title: Lemon Marmalade
Categories: Condiments
Servings: 6
3 lb Lemons - Meyer or regular
-lemons
8 c Sugar - granulated (actually
-8 to 10 cups)
Slice the lemons as thin as possible. Discard ends. Remove all seeds and
tie them in a square of doubled cheesecloth. Put lemons and seed bag in a
nonreactive bowl with enough water to cover. Let stand overnight.
Measure the lemons and water into a wide, shallow, nonreactive pan. Add an
equal volume of sugar and cook over low heat until sugar is dissolved.
Raise heat to medium-high and cook, stirring frequently and skimming off
the foam as it rises, until temperature reaches 220F, about 1/2 hour.
Remove marmalade from heat.
To test for consistency, drop a little marmalade on a saucer and put the
saucer into the freezer until marmalade is cold, about 5 minutes. Tip the
saucer: the marmalade should just barely run. If too thin, return the
marmalade to medium-high heat and cook, testing often, until it has reached
the right consistency.
Put marmalade into hot, sterilized pint or half-pint jars. Store in
refrigerator up to 1 month or, for longer storage, seal according to
reliable canning instructions.
Recipe from Cook's Magazine, November/December, 1987.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemon Marmalade
Categories: Condiment, Gifts
Servings: 1
8 Lemons
1 1/2 c Sugar
1. Using a vegetable peeler or a small sharp knife, remove all the lemon
zest and cut it into thin slivers. 2. Juice the lemons, and combine the
juice, zest, and sugar in a large saucepan. Cook over low heat, stirring
constantly, until thick and syrupy, about 30 minutes. 3. Allow the
marmalade to cool before serving. It will keep, covered and refrigerated,
for 1 to 2 weeks. Makes 1 cup. Source: The New Basics Cookbook
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemon Shred Marmalade
Categories: Condiment
Servings: 10
5 Lemons
1 Grapefruit
12 c Water
8 c Sugar (4 pounds)
Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
white pith and seeds and discard them. Cut the peel into fine shreds;
reserve the pulp. Simmer the peel with 2 cups of the water in a covered
preserving kettle for about 1 hour, or until tender. Drain the liquid from
the lemon shreds and set both aside. Wash the grapefruit and cut it and
the lemon pulp into small pieces; cover with the remaining 10 cups of water
and simmer gently in a covered preserving kettle for 1 1/2 hours, or until
the fruit is tender. Add the liquid from the lemon shreds to the kettle and
bring just to a boil. Remove from heat and strain mixture through a jelly
bag. Measure the juice into the preserving kettle and add 1 cup of sugar
for each cup of juice. Add the reserved lemon shreds and over high heat,
boil hard for about 15 minutes until a jelly thermometer read
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemon-Ginger Marmalade
Categories: Condiments
Servings: 2
3 lg Lemons
3 3/4 c Cold water
1 Piece ginger - 4x1-inch,
-peeled, cut into thick
-slices
4 c Sugar
Cut off lemon ends. Cut lemons lengthwise into quarters, then cut
crosswise into thin slices, removing and reserving seeds. Place lemon
seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup cold
water to bowl with seeds and 3 cups cold water to bowl with lemon slices.
Cover bowls with plastic wrap and let stand 24 hours at room temperature.
Transfer lemon slices with their soaking water to heavy large saucepan.
Strain water from bowl with seeds into same saucepan. Wrap seeds in
cheesecloth; tie with string and add to saucepan. Bring to simmer over
medium-high heat. Cover partially and adjust heat so mixture barely
simmers. Cook 45 minutes, stirring occasionally.
Puree sliced ginger with remaining 1/4 cup water in processor, stopping
occasionally to scrape down sides of bowl. Strain mixture through sieve,
pressing down on solids with spoon. Reserve 1/4 cup ginger juice.
Remove cheesecloth bag from saucepan and squeeze it between spoons so
liquid drains back into pan. Add 4 cups sugar to lemon mixture and stir
until dissolved. Add reserved 1/4 cup ginger juice. Simmer mixture
uncovered until it reaches gelling stage, about 1 hour. (To test for
doneness, remove pan from heat. Fill chilled spoon with preserves, then
slowly pour preserves back into pan; last 2 drops should merge and sheet
off spoon. One tablespoon of preserves spooned onto chilled plate and
frozen 2 minutes should wrinkle when gently pushed with fingertip.)
Rinse clean jars, lids and screw bands in hot water. Spoon preserves into
hot jar to 1/4 inch from top. Immediately wipe rim, using towel dipped
into hot water. Place lid on jar, seal tightly with screw band. Repeat
with remaining preserves and jars. Arrange jars on rack set into large
pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15
minutes.*
Remove jars from water bath. Cool to room temperature. Press center of
each lid. If lid stays down, jar is sealed. Store in cool dry place up to
1 year. Refrigerate after opening. (If lid pops up, store preserves in
refrigerator.)
* If preserves have not been processed in water bath as described above,
cover and refrigerate.
Makes about 3-1/2 cups.
Recipe from Bon Appetit, October, 1991.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lemonade Marmalade
Categories: Condiment
Servings: 6
6 Lemons
1 1/2 c Water
1/8 ts Baking soda
5 c Sugar
1 Pouch liquid pectin
Remove peel from lemons; discard white membrane and cut rind into slivers.
Section lemons, remove seeds, and chop pulp. Set aside. Combine rind,
baking soda, and water in a saucepot. Cook, over medium high heat, until
mixture boils, stirring frequently. Add sugar and reserved fruit, stirring
well. Cook until mixture reaches a full, rolling boil, stirring
occasionally. Boil hard 1 minutes. Remove from heat; stir in pectin. Skim
foam. Let stand for 5 minutes, stirring occasionally to distribute fruit.
Pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: about 4 half pints. (960
mL)
From: Ball Blue Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lettuce Hamburger Relish
Categories: Pickles
Servings: 4
3 c Chopped Lettuce
1 c Mayonnaise
1 c Mustard
Salt And Pepper
Mix ingredients together thoroughly. Spread on top of hamburgers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lime Pickles
Categories: Pickles
Servings: 6
7 lb Pickling cucumbers *
Vinegar mixture
2 qt Of vinegar
3 ts Salt
4 1/2 lb Of sugar
L tsp. celery seed
1 ts Cloves
1 ts Mixed spices
2 c Of lime
Soak for 24 hours in the 2 cups of lime and 2 gallons of water. Rinse well
in ice water several times. Cover with cold (ice) water and soak for 3
hours. Drain and cover with vinegar mixture (vinegar, salt, sugar, celery
seed, clives and mixed spices). Let stand overnight in this mixture, then
boil mixture and pickles for 35 minutes. Seal in sterlized jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lime-Pine Marmalade
Categories: Condiment
Servings: 7
1 Grapefruit
2 Limes
1 lg Pineapple
Approximately 5 cups water
Approximately 5 cups sugar
-(2 1/2 pounds)
2 tb Freshly grated orange rind
Makes about 7 half-pints. Wash and remove the seeds of the limes and the
grapefruit and dice or put them through a meat grinder. Pare, core and chop
the pineapple. Measure all the fruit including the juice, and add 1 1/2
cups of water for each cup of fruit; let this stand overnight. The next
morning, simmer the fruit and water, uncovered, over low heat until the
fruit is tender, about 1 hour. Measure the mixture again and add the orange
rind and 1 cup of sugar for each cup of pulp. Cook over medium heat until
sugar has dissolved, stirring constantly. Then cook over high heat until
your jelly thermometer reads 220 - 222 F, or the syrup sheets (2 drops
falling from the side of a spoon and forming 1 large drop). Ladle into hot,
sterilized jars and seal immediately.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies - 1975
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Low-Sugar Refrigerator Strawberry Jam
Categories: Spreads, Toppings
Servings: 6
4 c Sliced strawberries
1/3 c Sugar
2 tb Lemon juice
1 Envelope unflavored gelatin
1/2 c Water
1. In a medium saucepan, combine strawberries, sugar and lemon juice.
Heat 5 minutes, crushing the berries slightly. Bring to a boil; boll
rapidly, stirring constantly, 3 minutes.
2. In a small bowl, sprinkle unflavored gelatin over cold water. Let
stand 1 minute. Add to strawberry mixture and heat, stirring until gelatin
is completely dissolved, about 3 minutes.
3. Let jam stand 5 minutes, skiing off foam with a spoon. Ladle into
jars. Cover and cool slightly before storing in the refrigerator for
several weeks or in the freezer for longer storage.
If cooked jam does not set 24 hours after processing there are steps that
can be taken to solve the problem. The Department of Agriculture Home and
Garden Bulletin No. 56 states:
Soft jams made with regular pectin can sometimes be improved by recooking
according to the following directions. It is best to recook only 4 to 6
cup of jelly or jam at one time.
To remake with powdered pectin: Measure the jam to be recooked. For each
quart of jelly or jam, measure 1/@ cup sugar, 1/4 cup water and 4 tsp
powdered pectin. Mix the pectin and water and bring to boiling, stirring
constantly to prevent.scorching. Add the jam and sugar. Stir thoroughly.
Bring to a full rolling boil over high heat, stirring constantly. Boil
mixture hard for 1/2 minute. Remove jam from the heat; skim off foam. Ladle
into hot sterilized jars. Adjust lids and screw bands and process in a
boiling water bath for 5 minutes. Start counting time when water comes to a
boil.
To remake with liquid pectin: Measure the jam to be recooked. For each
quart of jam, measure 3/4 cup sugar, 2 Tbsp lemon juice and 2 Tbsp liquid
pectin. Bring jam to boiling over high heat. Quickly add the sugar, lemon
juice and pectin and bring to a full rolling boil; stir constantly. Boil
mixture hard for 1 minute. Remove jam from the heat; skim off foam. Ladle
into hot sterilized jars. Adjust lids and screw bands and process in a
boiling water bath for 5 minutes. Start counting time when water comes to
a boil. If there are problems with the Sure-Jell One Step (Fruit
Pectin-Sugar Mix), call General Foods toll- free number, 1-800-431-1001,
from 6 am to 1 pm Seattle time.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Malosol'nye Ogurtsy - Brined Cucumbers Malossol
Categories: Pickles
Servings: 6
24 Cucumber, medium pickling
-3-4" long, 1 1/4" thick
1 oz Horseradish root
1 Dill, bunch mature plants
-with seeds
9 Clove garlic
1/4 lb Parsley, sour cherry and/or
-black currant leaves
3 1/2 tb Salt, non-iodized per 2 qts
-water
Prepare the cucumbers following the instructions for Brined Cucumbers.
Rinse the dill and divide in half. Scrub and rinse the horseradish and
slice thinly. Peel and halve the garlic. Wash the various leaves.
Fold half of the dill into a ring and place in the bottom of the jar. Strew
half the horseradish and garlic and 1/3 of leaves on top. Arrange half of
pickles upright, packing them tightly. Place 1/3 of the leaves on top,
then pack in the rest of the cucumbers in the same manner. Top with layers
of the remaining horseradish, dill, garlic, and leaves.
Combine the salt and water, stirring until the salt dissolves (the
percenteage of salt in this brine is 2.8-3.0 percent). Pour the brine into
the jar. The contents should be fully covered. Place the saucer inside
the jar with a weight (small rock?). Cover the mouth of the jar with 2
layers of cheesecloth and secure with string.
Leave for 3-4 days in cool, airy room whose temperature is about 64-68
degrees.
Remove the scum as it appears and wash the mouth of the jar daily. After
3-4 days, when most active fermentation has subsided a little, remove
weight and lid. cover jar with its own lid and refrigerate. In 1 2 days
the malossol cucumbers will be ready to eat. Because there is less salt in
the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner.
Store the pickles on the lowest shelf of the refrigerator for 4-5 days,
after which they will become either too salty (and turn into regular brined
cucumbers) or, more likely, too soft and almost mushy.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mango Chutney (The Book of Hot & Spicy Foods)
Categories: Relishes
Servings: 1
3 Barely ripe mangos
2 tb Corn oil
1 Piece ginger root, peeled,
-chopped (3/4")
1 Garlic clove, crushed
1 ts Salt
1/2 ts Hot chili powder
1/4 ts Cumin seeds
1/2 ts Fenugreek
1 1/4 c Malt vinegar
1/2 c Seedless raisins
1 tb Lemon juice
1 1/2 c Light-brown sugar
Slice mangos in half by cutting lengthwise close to seeds on either side.
Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh
as possible from around pits, without including and fiberous parts of pits.
Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili
powder, cumin and fenugreek. Cook gently 2 minutes, stirring.
Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve
sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid
thickens and becomes syrupy and mangos look transluscent, stirring
frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot
chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped
air. Wipe rim of jar with a clean damp cloth. Attach lid and place in
canner. Fill and close remaining jars. Process 10 minutes in a
boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if
desired.
Makes 2-1/2 pounds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mango Chutney
Categories: Chutney
Servings: 2
1 Garlic, minced
2 ts Chopped fresh ginger
2 tb Cider vinegar
1/2 c Dark brown sugar
2 Mangoes (1 pound each)
1/2 c Golden raisins
1 tb Fresh lime juice
2 ts Coarse Dijon mustard
1/4 ts Salt
1/8 ts Cayenne pepper
Cooking time: 11 minutes
The wonderful flavors of this chutney enhance any grilled meat, or
try it for a snack , spooned on top of yogurt. It is best served at
room temperature. Mangoes should be coursely chopped.
In a 4 cup glass measure, combine the garlic, ginger, vinegar, and
brown sugar. Cover with wax paper and cook on HIGH for 3 minutes,
stirring once. Stir in the remaining ingredients. Cover again and
cook on HIGH for 8 minutes, stirring once. Pour into a serving crock
and refrigerate.
NOTE: The chutney will keep refrigerated for up to 1 week.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mango Jam
Categories: Spreads, Toppings
Servings: 6
4 c Mango pulp (buy about 6 lb)
1/4 c Lemon juice
6 c Sugar
1 pk Dry pectin
Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run
through a food processor or blender - try NOT to puree. In a 10 qt pan,
mix fruit, lemon juice and pectin. Place over high heat; stirring
constantly, bring to a rolling boil that cannot be stirred down. Still
stirring, add sugar. Return to a boil that cannot be stirred down, then
boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot
jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and
firmly screw on rings. Process in boiling water bath for ten minutes.
Makes about 6 1/2 cups.
Posted by Terri St.Louis-Woltmon
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mango Papaya Chutney
Categories: Relishes
Servings: 4
2 Mangoes, peeled, seeded, cut
-into 1/2 inch pieces
2 md To 3 md papayas, peeled,
-seeded, cut inot 1/2 inch
-pieces
1 c Cider vinegar
1 c Packed brown sugar
1/2 c Raisins
2 tb Finely chopped fresh peeled
-ginger
1 ts Finely chopped garlic
1 ts Finely chopped fresh hot
-chillies
1 ts Ground allspice
1 tb Salt
Measure fruits to yield 7 cups. Place in a large cooking pot. Add
vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes,
stirring occasionally. Stir in remaining ingredients; simmer for about one
hour, until mango in tender, stirring occasionally. Transfer chutney to a
bolw; cover; refrigerate. Store for 2-3 days before using. For longer
storage, ladle into hot sterilized jars with lids and store in cool dark
place. Makes 4 cups.
Origin: Appeal, Spring issue Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mangoes
Categories: Pickles
Servings: 6
12 md Green peppers or green
-tomatoes
1 c Salt
1 qt Shredded cabbage (about 1
-medium head)
1 ts Salt
1/2 ts White pepper
2 tb Mustard seed
1 qt Vinegar
2 c Water
1/4 c Sugar
(Stuffed peppers or Green Tomatoes)
Cut tops of peppers or tomatoes; reserve. Scoop out centers. Dissolve 1
cup salt in 4 quarts cold water; pour over vegetable shells and tops; let
stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine
cabbage, 1 tsp. salt and pepper and mustard seed; press into shells.
Replace tops and fasten with toothpicks or sew with coarse thread. Pack
into hot Ball jars, leaving 1/8 inch head space. Combine vinegar, water
and sugar. Bring to boiling and pour boiling hot, over peppers, leaving
1/8 inch head space. Adjust caps. Process 15 minutes in boiling water
bath. Yield: About 3 quarts.
Note: If desired stuff vegetables shells with any relish you prefer.
From: The Ball Blue Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mansion Barbecue Spice Mix
Categories: Condiments, Seasonings
Servings: 6
2 tb Paprika
1 tb Chili Powder
1 ts Ground Coriander
1 ts Sugar
1 ts Salt
1 ts Ground Cumin
1/2 ts Curry Powder
1/2 ts Dry Mustard
1/2 ts Black Pepper
1/2 ts Dried Thyme Leaves
1/2 ts Cayenne Pepper
Mix all ingredients together and rub on beef cuts such as T-bones,
tenderloin, top sirloin and top loin (strip). Grill or broil 3-4 inches
from heat 10-13 minutes for medium rare.
From Dean Fearing, Chef, The Mansion on Turtle Creek, Dallas, TX
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Maple Butter Spread
Categories: Spreads
Servings: 8
1/4 c Soft butter or margarine
1/2 ts Maple flavoring
Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use
with pork, ham or sweets.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Maple Cinnamon Butter
Categories: Spreads, Toppings
Servings: 6
1 lb Unsalted Butter, softened
2 tb Maple Syrup
2 Drops Vanilla
1/4 ts Cinnamon
1/8 ts Salt
Combine all ingredients, mixing thoroughly. pack into crock or pottery
dish.
Refrigerate. Garnish with cinnamon stick when serving.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Maple Nut Butter
Categories: Spreads, Toppings
Servings: 1
1/4 c To 1/3 c Hazelnuts, walnuts,
-or pecans 1/2 C Butter
1/4 c Oil
1/4 c Maple syrup
1/4 c Noninstant powdered milk
MAPLE NUT BUTTER
Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth.
Add nuts and pulse. Store refrigerated.
Makes 1 1/3 C.
(Make honey-peanut with 3 Tbsp. honey and no maple syrup)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Maraschino Cherries
Categories: Pickles
Servings: 6
4 1/2 lb Pitted red cherries
4 1/2 lb White sugar
3 c Water
Juice of 1 lemon
1 oz Almond extract
1 oz Red coloring
MMMMM------------------------------BRINE-----------------------------------
2 qt Water
2 tb Salt
1 ts Alum
Soak pitted cherries overnight in heated brine. The next morning, drain
cherries. Rinse in cold water. Combine cherries, water, sugar, lemon
juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again
boil juices, pour over cherries and let stand 24 hours. Bring to boil
again. Add almond extract and cherries. Pack in hot sterilized jars and
seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25
min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Carrots
Categories: Relishes, Vegetables
Servings: 8
3 lb Carrots
2 c Water
1/2 ts Salt
1 Onion, diced or rings
3/4 c Cider vinegar
1 c Sugar
1/2 c Oil
1/4 ts Pepper
1 ts Prepared mustard
1/4 c Parsley, chopped
Servings: 8
Peel and cut carrots into 1/4" diagonal slices. Cook in boiling salted
water until crisp tender (6-8 min.); drain. Combine remaining ingrediants,
stirring until sugar dissolves. Pour over warm carrots. Refrigerate coverd,
12 or more hrs. Drain before serving or serve with slotted spoon. Makes
about 6 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marinated Mushrooms
Categories: Marinade, Pickles
Servings: 6
1/2 lb Fresh, small mushrooms
1 ts Pepper
Juice of a lemon
2 tb Olive oil
1 ts Tarragon
1/2 ts Salt
Put the mushrooms in a mason jar. Add the olive oil, lemon juice, salt,
pepper and tarragon. Put the lid on, shake well and leave for 30 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Marmalade
Categories: Spreads, Toppings
Servings: 1
3 Whole Oranges, Seeded, Chop
3 Whole Lemons, Seeded, Chop
1 Water Equal To Whole Fruit
1 Sugar Equal To Cooked Fruit
Measure chopped fruit and place in heavy saucepan. Measure equal amounts
of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5
minutes. Remove from heat, cover, and let stand in a cool place for 24
hours. Again bring to a boil and cook over high heat for 10 minutes.
Remove from heat, cover, and let stand in a cool place for another 24
hours. Measure out fruit mixture. Add equal amount of sugar. Again bring
to a boil over medium heat. Cook, stirring constantly, for another 15
minutes, or until mixture begins to gel. Remove from heat and immediately
pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mary Alice's Pepper Jelly
Categories: Spreads, Toppings, Spicy
Servings: 6
1/2 c Chopped hot peppers
1 1/2 c Chopped green peppers
1/2 c Vinegar
Blend. Strain. Add vinegar to make 3 cups. Bring to boil.
Add: 1 package Sure-Jell. Add 5 cups sugar, all at the same time.
Bring to a boil and stir constantly until it won't quit boiling. (Mary
Alice says that when you start stirring, it will quit boiling-- Keep
stirring until it keeps boiling.)
Add a few drops of food coloring--red or green. Skim, Pour into jars, cool
and seal with wax. Serve with cheese and crackers as an appetizer.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mayo Spread
Categories: Spreads
Servings: 8
MMMMM---------------------------MAYO SPREAD--------------------------------
1/4 c Real Mayonnaise
1/4 ts Onion powder
1/4 ts Celery salt.
Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance
the flavor of most foods except sweets. Especially good on sandwiches with
eggs, cheese, ham and seafood or vegetable pockets.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Meat Marinade (John Schmitt)
Categories: Condiments, Marinade
Servings: 6
1 1/2 c Oil
3/4 c Soy sauce
1/4 c Wostershire sauce
2 tb Dry mustard
2 1/2 ts Salt
1 1/2 ts Parsley
1 tb Pepper
1/2 c Wine vinegar
1 Clove garlic, crushed
1/3 c Lemon juice
Meat Marinade (John Schmitt)
No written directions, verbal = mix, spread on meat, let sit until ready.
Cook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Melon Peach Conserve
Categories: Toppings
Servings: 6
6 c Diced, peeled peaches
2 c Diced cantaloupe
6 c Sugar
1/4 c Lemon juice
2 tb Syrup from preserved ginger
1/4 c Chopped, preserved ginger
1/4 c Chopped pecans
Chunky fruit preserves enlived a plate of cheese and crackers. Or try them
with roast pork.
In a large kettle, place peaches and cantaloupe. Simmer 30
minutes,stirring gently to prevent sticking. Add sugar, lemon juice and
syrup and boil rapidly until mixture thickens; stir to prevent sticking.
Stir in ginger and pecans and pour into hot sterilized jars. Seal with 2
layers of paraffin. Cool, cover and store in cool, dry, dark place. Fills
about 10 small jars.
Origin: Canadian Gardening Magazine, June/July 1993 Shared by: Sharon
Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Microwave Strawberry Jam
Categories: Spreads, Toppings, Microwave
Servings: 6
1 c Crushed strawberries
2 ts Lemon juice
3/4 c Sugar
1/4 ts Butter
1. Stir together strawberries, lemon juice, sugar and butter in an 8-cup
microwave-safe measuring cup.
2. Microwave on 100 percent power for 4 minutes, then stir and continue
to microwave at 100 percent power for 4 minutes. Pour into covered
container, cool and refrigerate.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Microwave Grape Jelly
Categories: Toppings
Servings: 6
1 1/2 c (360mL) grape juice
2 ts (10mL) lemon juice
1 tb (15mL) powdered pectin
1 3/4 c (420mL) sugar
Combine grape juice, lemon juice and pectin in a three-quart microwave-safe
bowl. Cover with plastic wrap or waxed paper and bring to a boil in the
microwave oven on high setting (about 5 minutes). Remove from oven and add
sugar. Stir until sugar dissolves, then return to oven. Bring mixture to
a boil on high setting (about 4 minutes). Remove from the oven and stir.
Return the uncovered mixture to the oven and cook until jelly sheets from a
spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps.
Yield: about 2 half-pints (480 mL).
From: The Ball Blue Book Shared By: Pat Stockett
The jelly will only be as good as the juice you use is. Jelly must be
boiling hot to achieve a seal when using vacuum lids and metal screw bands.
Pour jelly into jar, holding ladle or kettle close to the top of the jar.
This prevents air bubbles from forming. Quickly fill jar to within 1/8
inch (3mm) of the top. Wipe top and threads with a clean, damp cloth. Put
hot lid on with sealing compound next to jar. Screw band on evenly and
tightly. Invert jar for a few seconds so hot jelly can destroy any mold or
yeast which may have settled on the lid. Cool, test for seal, remove bands
and store.
Or:
Jelly glasses are filled in a manner similar to jars, except a 1/2 inch
head space (13mm) is left at the top. Then the jelly is immediately
covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin. A
single, thin layer of paraffin holds a seal better than a thick layer. To
insure a good seal, paraffin must touch all sides of the glass. Prick any
air bubbles that appear on the paraffin. Bubbles cause holes to appear as
the paraffin hardens, and an imperfect seal may result. Allow glasses to
stand until paraffin hardens and then cover with metal lids. Store in a
cool, dark, dry place. Make only one batch at a time.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Microwave Pumpkin Butter
Categories: Microwave, Spreads
Servings: 1
1 c Canned or fresh pumpkin
-puree
1/2 c Applesauce
2 tb Honey
1 ts Grated lemon zest
1/4 ts Pumpkin pie spice
Info: posted by Perry Lowell, April 1993 from Good Food magazine, October
1988
Great on toast or waffles!
This recipe gets 30% or less of its calories from fat. This is a low sodium
recipe.
Makes 1-1/2 cups.
Stir all ingredients together in 4-cup glass measure. Cover with plastic
wrap, leaving one corner open for vent. Microcook on HIGH power until
thick, 3-5 minutes. Let cool to room temperature, then store covered in
refrigerator.
Nutrition Information per Tablespoon: 11 calories 0 g protein 3 g
carbohydrates 0 g fat (0% of calories) 1 mg sodium 0 mg cholesterol
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Microwave Apricot-Strawberry Compote
Categories: Toppings
Servings: 1
1/4 c Dry white wine
1/4 c Cranberry juice
1 Strip (2x1/2-inch) lemon
-zest, plus additional
-strips for garnish
1 ts Minced crystallized ginger
6 Dried apricots, cut into
-thin strips
1/8 ts Vanilla extract
2 c Fresh strawberries, hulled,
-quartered
Info: posted by Perry Lowell, April 1993 from Good Food magazine, October
1988
This recipe gets 30% or less of its calories from fat. This is a low sodium
recipe.
Makes 1 serving.
1. Combine wine, cranberry juice, 1 strip zest, and ginger in small
microwave-safe bowl. Microcook uncovered on HIGH power for 2 minutes. Add
apricots; microcook 1 minute. Stir in vanilla. Let cool to room
temperature, then refrigerate until cold, at least one hour.
2. Just before serving, remove lemon zest and stir in strawberries. Serve
cold garnished with fresh lemon zest strips.
Nutrition Information per Tablespoon: 287 calories 4 g protein 66 g
carbohydrates 1 g fat (2% of calories) 17 mg sodium 0 mg cholesterol
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Microwave Red Hot Apple Jelly
Categories: Toppings
Servings: 6
4 c Bottled apple juice
1 pk Powdered pectin
4 c Sugar
1/4 c Red hot cinnamon candies
Combine apple juice and pectin in a 3 quart, microwave-safe bowl. Cover
with plastic wrap or waxed paper and bring to a boil in the microwave oven
on high setting (about 12 to 14 minutes). Stir twice. Remove from oven;
add sugar and cinnamon candies, stirring well. Return to microwave: cook
until mixture returns to a rolling boil, about 10 to 12 minutes, stirring
occasionally. Boil hard 1 minute. Remove from oven. Skim foam if
necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head
space. Adjust caps. Process 5 minutes in boiling water bath. Do not
attempt to process in microwave oven. Yield: 6 half pints.
From: Ball Blue Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Microwave Cherry Preserves
Categories: Toppings
Servings: 6
3 c Pitted red cherries
1 c Water
2 ts Lemon juice
3 c Sugar
1/4 c Powdered pectin
1/2 ts Almond extract
Combine cherries, water, lemon juice and pectin in a 3-quart, microwave
safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in
the microwave oven on high setting (about 8 minutes). Remove from the oven
and stir in remaining ingredients. Cover; place in the microwave oven; and
return to a boil on high setting (about 6 minutes). Stir and return to
microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven,
uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from
oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch
head space. Adjust caps. Process 10 minutes in boiling water bath. Do not
attempt to process in microwave oven. Yield: about 3 half pints.
From: Ball Blue Book Shared By: Pat Stockett
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Title: Microwave Strawberry Jam
Categories: Toppings
Servings: 6
4 c Crushed strawberries
1 tb Lemon juice
1/4 c Powdered pectin
3 c Sugar
1/2 ts Coriander (optional)
Combine strawberries, lemon juice and pectin in a 3-quart, microwave-safe
bowl. Cover with plastic wrap or waxed paper and bring to a boil in the
microwave oven on high setting (about 7 minutes). Remove from oven and
stir. Cover and cook 3 minutes in microwave oven. Add remaining
ingredients. Return uncovered mixture to oven and cook until jam sheets
from spoon (about 1 minute). Remove from oven; skim foam if necessary.
Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process
10 minutes in boiling water bath. Do not attempt to process in boiling
water bath. Yield: about 4 half pints.
From: Ball Blue Book Shared By: Pat Stockett
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Title: Microwave Jam
Categories: Condiments
Servings: 6
1/4 ts Ground cinnamon.
To make Microwave Jam:
Only a small amount of fruit necessary and NO pectin. And the jam cooks up
so fast you can even serve it warm 20 minutes after you start. Color and
flavor are lovely, too. Store in the refrigerator for up to three
months---OR IT CAN BE FROZEN. (which is what we do!)
Prepare specific fruit as directed below. Place in a 3-quart casserole.
Add specific amount of sugar, butter, lemon juice and flavoring. Cook,
UNCOVERED, on high about 15 minutes, boiling. Boil ONLY 2 minutes. Test
again.
STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups.
Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon juice.
Cook as above.
RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar, 1/2
t. butter, 1 T. lemon juice.
BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C.
sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon peel and
SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to make
2 cukups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon juice, 1/2 t.
grated lemon peel, a 2-inch cinnamon stick after cooking.
PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2
cups sugar, 1/2 t. butter, 1 T. lemon juice.
All these are to be cooked as above.
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Title: Miel Aux Trefles (Cloverleaf Honey)
Categories: Condiment
Servings: 1
2 c White sugar
1 c -Water
2 c Clover blossoms
5 Wild roses
"Honey was often made with cloves and wild roses boiled in sugar."
Boil the sugar until the sugar has dissolved. Add the clover and roses and
let the mixture stand for 30 minutes. Bring to a boil for 3 minutes and
strain the syrup through a cheesecloth or fine meshed strainer. Bring the
syrup to a boil and simmer for 10 minutes. Pour the honey into jars, and
store in a cool, dark place.
SOURCE:_A Taste of Acadie_ by Marie Cormier-Boudreau posted by Anne
MacLellan
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Title: Million Dollar Pickles
Categories: Pickles, Vegetables
Servings: 1
3 Small sliced pickling
-cucumbers
1 Sliced onions
3 Green peppers, julienne cut
2 Red peppers, julienne cut
2 ts Tumeric
2 ts Mustard seed
1 ts Celery seed
6 c White sugar
3 1/2 c White vinegar
1/3 c Pickling salt
Layer vegetables with salt, and leave 8 hours or overnight. Drain well.
Place in a preserving kettle and add spices and vinegar. Bring to a boil.
Lift vegetables from syrup with a slotted spoon, and pack into 1 pint
preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal.
Process in boiling water bath 15 minutes.
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Title: Mint Chutney
Categories: Relishes, 1941
Servings: 6
1 lb Ripe tomatoes
2 c Sugar
12 sm Onions
1 1/3 c Seeded raisins
2 ts Dry mustard
1 lb Tart apples
3 lg Sweet peppers
1/2 c Chopped mint leaves
3 c Vinegar
1 ts Salt
Scald and peel tomatoes. Chop vegetables and fruit. Add mint. Scald and
cool vinegar. Add mustard, salt, and sugar. Combine with chopped
ingredients. Mix until well blended. Let stand 10 days, stirring
occasionally. The Household Searchlight
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Title: Mint Jelly
Categories: Spreads, Toppings
Servings: 6
1/2 c Vinegar
Green coloring
1 c Water
3 1/2 c Sugar
1/2 c Mint leaves
1/2 c Commercial pectin (boxed)
Combine vinegar, water, mint leaves, and enough coloring to give tint
desired. Add sugar, stir, and bring to a boil. Add pectin at once,
stirring constantly, and bring again to a full boil for 1/2 minute. Strain
off mint leaves and pour into glasses.
**When cold, cover with paraffin. Approximate yield: 6 (6 oz.) glasses. My
note: The newer directions call for the jelly to be sealed while scalding
hot. I've also put lids on and put it in the freezer. If you have trouble
with thickening use more pectin.
From: America's Cook Book Shared By: Pat Stockett
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Title: Mint Jelly
Categories: Condiment, 1941
Servings: 6
1/2 c Apple vinegar
1 c Water
1/2 Bottle fruit pectin
3 1/4 c Sugar
Green coloring
Spearmint flavoring
Combine sugar, vinegar, and water. Mix thoroughly. Heat rapidly to
boiling. Add coloring to give desired shade. As soon as mixture boils,
add fruit pectin. Stir constantly before and while boiling. Heat to full
rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. Add flavoring
to suit taste. The Household Searchlight
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Title: Mint Julep Syrup
Categories: Condiments
Servings: 6
1 lb Sugar granulated
6 c Soda water
1 1/4 oz Pure lime juice concentrate
8 1/2 oz Lemonade concentrate
3/4 c Creme de Menthe topping
Combine sugar and water in a 3-quart sauce pan. Stir until sugar is
dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe
topping and mix well. Stir well and bring to just below the boiling point
[210 degrees F]. DO NOT BOIL. Remove from heat and chill. Add at ratio
of 1 part syrup to 5 parts chilled water.
Yield: 2 quarts.
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Title: Minted Apple Butter
Categories: Spreads
Servings: 1
4 Apples, cored, peeled
1/2 c Water
1 tb Dry mint (3 tb chopped fresh
1 ts Ascorbic acid color keeper
Serve with ham, lamb, gingerbread, muffins, pancakes.
My note: Original directions called for apples to be chopped and cooked
with cores and peels. After discarding what looked like a lot of applesauce
stuck to the peel and picking bits of seeds out of my teeth, I would
suggest cooking the peels and cores separately to get some apple juice.
Cook apples with water, mint and color keeper (sold with canning supplies)
in a saucepan. Bring to a boil, simmer about 15 min. until apples are
tender. Mash. Continue to simmer about 10 min until thick. Press through
a sieve or use a blender if you have already separated the peel and cores.
Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process
10 min in boiling water bath. Store in a cool, dark, dry place.
Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12
calories
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier 6/93
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Title: Mock Chopped Liver
Categories: Spreads, Vegetarian
Servings: 12
1 c Dried Lentils;
- cooked until soft, drain.
1 lb Green beans
- boiled or steamed until
- cooked, but not mushy
1/4 c Peanuts (or more)
1/2 c Chopped walnuts
2 c Diced onions; sauteed in oil
- until very soft
- and turning brown
2 Garlic cloves (or more)
- (saute with the onions)
1/4 c Unsweetened peanut butter
- (like Laura Scudders)
- optional
Salt & pepper to taste
Spike seasoning
- (if you have it)
Blend it all in the food processor until smooth. I do everything
separately, then mix it all together because my food processor is not big
enough to do it all at once.
Serve as a sandwich spread, or on crackers.
This recipe makes *a lot*. I think it freezes well, just stir well after
it thaws, and make sure the lentils and green beans are well drained. Serve
with crackers or make sandwiches with it. This recipe makes quite a lot of
spread.
From: tracy@telesoft.com (Tracy E. Childs @tesla) @Newsgroups: rec.food.veg
MMMMM
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Title: Mock Raspberry Jam
Categories: Condiment
Servings: 6
5 c Green tomatoes
4 c Sugar
6 oz Raspberry jello (2 pkgs)
In blender or processor, process green tomatoes; add sugar. Boil 20
minutes. Skim. Add jello, stir. Pour into sterilized jars. It must be kept
in the refrigerator! Can also be frozen.
MMMMM
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Title: Mock Strawberry or Raspberry Jam
Categories: Spreads, Toppings
Servings: 6
6 c Mashed figs
6 c Sugar
1 c Water
9 oz Strawberry or raspberry
-Jello
Boil hard for 3 minutes. Put in hot, clean jelly jars and seal. Let set 6
weeks and enjoy.
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Title: Mom's Marinated Mushrooms
Categories: Pickles, Marinade, Syd's book
Servings: 4
8 oz Sliced Fresh Mushrooms
1/2 c Vegetable Oil
1 tb Sugar
1 Clove Garlic, Minced
2/3 c Tarragon Vinegar
2 tb Salt (Optional)
4 oz Sliced Ripe Olives
1 sm Sliced Onion
1 ds Pepper
Mix all ingredients and refrigerate until time to serve. From: Syd's
Cookbook.
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Title: Moselem Springs Apple Butter (Lotwaerick)
Categories: Penn-dutch
Servings: 1
4 qt Apple
2 qt Water
1 1/2 qt Cider
1 1/2 lb Sugar
1 ts Cinnamon
1 ts Allspice
1 ts Cloves
Wash and slice the apples into small bits. Cover with the water and boil
until soft. Press through a sieve to remove skins and seeds. Bring cider to
a boil and then add apple pulp and sugar and cook until it thickens,
constantly stirring to prevent scorching. Add spices and cook until it is
thick enough for spreading. Pour into sterilized jars and seal. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Title: Mrs. Johnson's Peach Preserves
Categories: Spreads, Toppings
Servings: 3
4 c Sugar
1 c Water
1 tb Lemon extract
6 lb (around 24) ripe peaches,
-peeled and sliced
1. In a large saucepan, dissolve sugar in water over medium- high heat and
bring to a boil; cook for about 5 minutes, or until syrup is clear. Skim
off any froth.
2. Add vanilla and lemon extract, stir in peaches, and return to a boil.
Watch carefully to prevent from boiling over.
3. Boil for 5 minutes. Remove from heat and skim off any froth.
4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and adjust
caps; a suction seal will form with cooling. Store in a cool, dark place.
Serve with hot biscuits, or warm over vanilla or Texas peach ice cream.
Makes 3 quarts.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92
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Title: Mustard Fruit Chutney
Categories: Toppings
Servings: 32
1 tb Water
2 ts Mustard powder
1/2 c Sugar
1/2 c Cider vinegar
2 Pears,peeled,cored,diced
1 Mango,peeled,seeded,diced
1/3 c Raisins,dark seedless
1 Onion,small,finely chopped
1 Garlic clove,finely chopped
1/2 ts Ginger,ground
1/4 ts Red pepper flakes,crushed
1/4 ts Salt
1. Stir water into mustard in small cup.
2. Combine the sugar and vinegar in a medium-size saucepan. Bring to
boiling, stirring to dissolve sugar. Boil gently 10 minutes.
3. Add pears, mango, raisins, mustard mixture, onion, garlic, ginger,
pepper flakes and salt. Boil gently, stirring occasionally, until most of
the liquid evaporates and the fruit is tender, about 30 minutes. Cool
completely. Refrigerate, covered, for up to 1 week. Serve cold.
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Title: Mustard Pickles
Categories: Penn-dutch, Pickles
Servings: 1
2 qt Green Tomatoes
2 qt Pickles, Small Sweet
2 qt Onion, Small White
6 Bell Pepper, Green
2 Cauliflower
1 c Salt
3 qt Vinegar, White Wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, Dry
1 oz Celery Seed
1/2 oz Turmeric
Separate the cauliflower into flowerets, peel the onions and slice the
peppers real fine, slice the tomatoes and combine all four ingredients.
Cover with the salt and let stand over night. Drain, cover with boiling
water and cook until vegetables are soft. Drain. Heat the vinegar and pour
over the flour, sugar, mustard, celery seed and turmeric which have been
mixed together. Mix thoroughly. Add the pickles to the cooked vegetables
and pour over the liquid, cook about 10 minutes or until mixture thickens.
Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
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Title: Mustard Pickles
Categories: Pickles, 1941
Servings: 6
2 c Cubed cucumbers
4 c Small green halved tomatoes
2 c Small cucumbers
2 c Small onions
4 c Coarsely chopped large green
-tomatoes
6 Green peppers, cut in strips
1/2 c Salt
3 c Sugar
1/2 lb Mustard
1 c Flour
2 Head cauliflower broken in
-flowerets
3 qt Vinegar
2 tb Turmeric
1/2 c Vinegar
Heat 3 quarts vinegar to boiling. Add vegetables, except cucumbers, and
scald thoroughly. Remove vegetables. Combine sugar, turmeric, mustard,
salt, and flour. Blend to a smooth paste with 1/2 cup vinegar. Add to
boiling vinegar, stirring constantly. Cook until thick and smooth. Add all
vegetables, including cucumbers. Stir until well blended. Heat thoroughly.
Florence Taft Eaton, Concord, MA.
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Title: Mustard Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
1 ts Dijon Mustard
1 ts Dry Mustard
Combine ingredients and mix until smooth.
MMMMM
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Title: Mustard Seed and Papaya Chutney
Categories: Relishes
Servings: 1
1 1/2 c White vinegar
1/2 c Water
1/4 c Sugar
2 tb Mustard seeds
3 Ripe papayas; peeled, seeded
- and coarsely chopped
1 tb Curry powder
1/2 md Red onion; finely diced
COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium
heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and
curry powder. Cook 2 minutes more, stirring constantly. Remove from heat
and mix in onion. Pack mixture into jar and refrigerate 1 week before
using.
Makes 1 Quart
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: Nectarine-Orange Marmalade
Categories: Condiment
Servings: 4
3 lb Of nectarines
3 Medium-size oranges
4 1/2 c Of sugar (2 1/4 pounds)
Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash the
oranges. Remove the peel from 1 1/2 of the oranges and discard it. Put the
nectarines and the peeled and unpeeled oranges through a meat grinder.
There should be about 4 1/2 cups. Place the fruit in a preserving kettle,
add 4 1/2 cups of sugar and bring slowly to a boil. Boil rapidly,
uncovered, for about 30 minutes, stirring frequently. Skim off foam with a
metal spoon. Ladle into hot, sterilized jars and seal immediately.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies - 1975
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Title: New Way Sour Cream
Categories: Condiments
Servings: 8
1 c Low-fat cottage cheese
2 tb Fresh lemon juice
1 tb Skim milk
Mix all ingredients in a food processor and whiz until smooth. Servings: 8
///\oo/\\\ From the hearth in Sandee's Kitchen...
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Title: Nicomedes' Anchovy
Categories: Pickles
Servings: 8
1 md Turnip
Salt
Poppy seed
1 tb Olive oil
1) Trim and peel the turnip, then slice it into thin pieces which are
shaped like anchovy filets. Drop the pieces into rapidly boiling water and
boil for 3-5 minutes, until they are tender but not too soft. Drain.
2) Arrange the turnip pieces neatly on a plate. Pour the oil over them,
making sure all the surfaces of the turnips are covered.
3) Salt the turnips liberally, then sprinkle on the poppy seeds
carefully, covering all the exposed surfaces, but keeping the poppy seeds
on the "anchovies" only.
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Title: No Cook Blueberry Strawberry Jam
Categories: Spreads, Toppings
Servings: 7
1 c Strawberries, crushed
2 c Blueberries, fresh or frozen
-crushed
5 c Sugar
2 tb Lemon juice
2 pk Certo Liquid (2 pouches)
Certo July REcipe
Measure prepared fruit into a large bowl. Add sugar to fruit and mix well.
Let stand for 10 minutes. Stir in Certo Liquid Fruit Pectin and lemon
juice. Continue to stir for 3 minutes until most of the sugar is
dissolved. Pour into clean jars or plastic containers and cover tightly
with lids. Let stand at room temperature til set, up to 24 hours. Store
in freezer or up to 3 weeks in frig. Makes 7 cups.
MMMMM
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Title: No Cook Peachy Orange Jam
Categories: Spreads, Toppings
Servings: 6
1 Orange
2 1/2 c Peaches, finely chopped
1/3 c Maraschino cherries, chopped
2 tb Lemon juice
5 c Sugar
3/4 c Water
1 pk Certo Fruit Pectin Crystals
Certo Recipe Mailing for September 93
Grate orange rind. Section orange, remove membrane. Dice sections and put
into a large bowl with rind. Add peaches, cherries, lemon juice and sugar.
Mix well. Let stand 10 minutes.
Combine water and Certo in a small saucepan. Boil for 1 minute, stirring
constantly.
Stir pectin into fruit mixture for 3 minutes until most of sugar is
dissolved.
Pour into clean jars or plastic containers. Cover tightly with lids and
let stand at room temperature til set. (may take 24 hours)
Store in freezer or for 3 weeks in frig. Makes 6 1/2 cups
MMMMM
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Title: No Cook Strawberry Kiwi Jam
Categories: Spreads
Servings: 6
2 3/4 c Crushed strawberries
1 1/4 c Peeled, chopped kiwi fruit
3 1/4 c Sugar
1 Box fruit pectin crystals
Measure prepared fruits into a large bowl. Measure sugar and set aside.
Combine Pectin crystals with 1/4 cup of the measured sugar. Gradually add
to fruit, stirring well. Let stand for 30 minutes, stirring occasionally.
Stir in remaining sugar and continue to stir for 3 minutes until most of
the sugar is dissolved. Pour into clean jars or plastic containers. Cover
with tight lids and let stand at room temperature until set (may take up to
24 hours) Store in freezer or for 3 weeks in refrigerator. Makes 6 cups.
Origin: Reader's Digest, Canadian Edition, June 1993. Shared by: Sharon
Stevens
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Title: No-Cook Apple Raspberry Jam
Categories: Spreads, Toppings
Servings: 4
3 c Fully ripe raspberries
1/2 c Finely ground peeled and
-cored apples
4 c Sugar
2 tb Fresh lemon juice
1 Pouch liquid fruit pectin
Thoroughly crush the berries, using a potato masher, sieve half of the pulp
to remove some of the seeds, if desired; measure 1-1/2 cups of prepared
berries; pour into a large bowl. Add apples. Add sugar to bowl; mix well;
let stand 10 minutes. Add lemon juice and liquid fruit pectin to bowl;
stir for 3 mintes. ( A few sugar crystals will remain) Ladle jam into clean
containers, leaving 1/4 inch headspace; cover with tight fitting lids; let
stand at room temperature until set ( may take up to 24 hours) store in
freezer. Jam can be stored in the refrigerator if used within 3 weeks.
Makes 4-1/2 cups.
Origin: Appeal (quarterly publication for Overwaitea Foods.) Shared by:
Sharon Stevens.
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Title: No-Cook Georgia Peachberry Jam
Categories: Spreads, Toppings
Servings: 4
1 c Raspberries, crushed
1 c Peaches, peeled & finely
-chopped
3 3/4 c Sugar
2 tb Lemon juice
1 Certo liquid pouch
This is a recipe from Certo for August 93
Measure prepared fruits into a large bowl.
Add sugar to fruit and mix well. Let stand 10 minutes.
Stir in Certo liquid Fruit Pectin and lemon juice. Continue to stir for 3
minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers. Cover tightly with lids and
let stand at room temperature until set (may take 24 hours)
Store in freezer or for 3 weeks in frig.
Makes 4 1/2 cups
MMMMM
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Title: No-Cook Light Bananaberry Jam
Categories: Spreads
Servings: 6
3 c Crushed strawberries
1 c Mashed banana
3 c Sugar
1 Box CERTO light fruit pectin
-crystals
Measure fruits into a large bowl. Measure sugar and set aside. Combine
CERTO fruit pectin crystals with 1/4 cup of the measured sugar. Gradually
add to fruit, stirring well. Let stand for 30 minutes,stirring
occasionally. Gradually stir in remaining sugar and continue stirring for 3
minutes until most of the sugar is dissolved. Pour into clean jars or
plastic containers. Cover tightly with lids. let stand at room temperature
until set (may take up to 24 hours). Store in freezer or up to 3 weeks in
fridge. Makes 6 cups.
Origin: June Readers' Digest (Canadian) Shared by: Sharon Stevens. 5/92
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Title: No-Cook Peach Jam
Categories: Spreads, Condiments
Servings: 3
1 lb Peaches: Peeled, Pitted And
-Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice
Stir the mashed peaches and sugar together in a large bowl, blending well,
and let stand 10 minutes, stirring occasionally. Add the liquid fruit
pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars
prepared for freezer jams.
YIELD:
3 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 36 Protein: 0 Grams Cholesterol: 0 Milligrams Fat: 0 Grams
Carbohydrates: 9 Grams Sodium: 1 Milligram
NOTE:
Again this is one jam that cannot be sealed with the cookbook directions
and must be frozen.
MMMMM
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Title: No-Cook Strawberry Jam
Categories: Spreads, Condiments
Servings: 3
1 pt Strawberries; (2 Cups)
-Mashed
2 c Sugar
3 oz Liquid Pectin; 1 Pouch
2 tb Lemon Juice
3 dr Red Food Coloring; Up To
-4 Drops May Be Used
Stir the berries and sugar together in a large bowl, blending well, and let
stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice
and food coloring, blending well, and stir constantly for 3 minutes. Spoon
the jam into the jars prepared for freezer jams.
YIELD:
3 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams
Carbohydrates: 9 Grams Sodium: 1 Milligram
NOTE 1:
This is a freezer jam and cannot be sealed with the cookbook directions.
NOTE 2:
This recipe can be adapted for use with both raspberries and blackberries.
Use the same quantity of fruit.
MMMMM
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Title: No-Cook Strawberry Freezer Jam
Categories: Spreads, Toppings
Servings: 6
1 3/4 qt Fully ripe strawberries
1 3/4 c Sugar
1 pk Sure-Jell Light Fruit Pectin
1 c Corn syrup
1. Hull and thoroughly crush strawberries, one layer at a time. Measure
into a large bowl. You should have 4 cup.
2. Measure sugar. Combine fruit pectin with 1/4 cup of the sugar.
Gradually add pectin mixture to fruit, stirring vigorously.
3. Set aside for 30 minutes, stirring occasionally. Add corn syrup; mix
well. Gradually stir in remaining sugar until dissolved. Ladle quickly
into scalded containers. Cover at once with tight lids. Let stand
overnight, then store in freezer. Small amounts may be covered and stored
in refrigerator up to 3 weeks.
MMMMM
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Title: Okra Pickles
Categories: Pickles
Servings: 6
3 1/2 lb Small okra pods
4 Cloves garlic
2 sm Hot peppers, cut in half
3 c Water
3 c Vinegar
1/3 c Canning salt
2 ts Dill seed
Pack okra firmly into hot jars, leaving 1/4 inch head space. Put a garlic
clove and half a pepper in each jar. Combine water, vinegar, salt and dill
seed and bring to a boil. Pour hot liquid over okra, leaving 1/4 inch head
space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling
water bath. Yield: about 4 pints.
Note: When cutting hot peppers or seeding, use rubber gloves to prevent
burning hands.
From: The Ball Blue Book Shared By: Pat Stockett
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Title: Old Fashioned Mustard
Categories: Condiments
Servings: 6
1/2 c White Vinegar
1/3 c Dry Mustard
1/4 c Water
3/4 c Brown Sugar
2 Eggs, beaten
In a medium saucepan, mix together vinegar and mustard. Stir in remaining
ingredients and bring to a slow boil while stirring constantly. Cook and
stir until mustard thickens, about 10 minutes. Yield about 12 oz.
NOTE: Homemade mustards must be stored in the refrigerator.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
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Title: Old Style Farm Marmalade
Categories: Condiment
Servings: 6
3 c To 4 c of chopped orange
-rind (took about 7 small
-oranges)
10 c Water
8 c Sugar
6 c Chopped oranges (measured
-AFTER food processing)
4 tb Lemon juice
Bring water to a boil, add orange rind that has been chopped. Boil for
about 10 minutes. Add the remaining chopped oranges, lemon juice, and
sugar. Bring to a boil, and then lower heat to a simmer. Allow to simmer
without lid for about 3 hours. Stirring occasionally. After the 3 hours,
start to check to see if marmalade will set. ( put small amount on plate,
allow to cool a bit, and then push it to see if it will 'wrinkle') Then
increase the heat to bring it back up to full boil. Continue boiling until
can get it to register abour 220 F on candy thermometer. Shut heat off,
ladle into clean, HOT, sterile jars, seal and boiling water bath process
them for about 10-20 minutes (10 minutes for pints, 20 minutes for quarts)
Allow to cool, tighten down rings, and store.
**This turned out GREAT!! 8-} I was a bit worried that it wasn't going to
be very thick, but once it cooled off I was amazed! You can turn the jar
sideways and the stuff doesn't even MOVE!! 8-}
I will DEFINETELY keep my eyes open for oranges on sale from now on... 8-}
Origin: Adaptation from about 4 different recipes Shared by: Sharon Stevens
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Title: Onion Chutney
Categories: Pickles, Tabasco
Servings: 1
6 c Chopped Sweet Onions
1/2 c Fresh Lemon Juice
2 ts Whole Cumin Seed
1 ts Whole Mustard Seed
1/2 ts Tabasco Sauce
1/4 ts Red Pepper Flakes
2 ts Ground Chili Pepper
1/4 c Light Brown Sugar
1 Salt To Taste
Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint
jars.
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Title: Onion Dip, Lo Cal
Categories: Pickles
Servings: 1
1 c Cottage Cheese, Lo-Fat
1 tb Lemon Juice
1/2 c Plain Yogurt, Lo-Fat
1/4 c Green Onion, Chopped
1 ts Salt
1 pn Pepper
Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp,
crab, or curry as desired.In blender, process cottage cheese with lemon
juice until blended. Add other ingredients. Process just until mixed.
Refrigerate four hours, or overnight. Serving 1T: 10 cal; 0 fat; 1 mg
cholesterol; 96 mg sodium.
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Title: Onion Relish
Categories: Relishes
Servings: 6
1 lb Onions
2 tb Unsalted butter
2 ts Sugar
2 tb Red wine vinegar
1/2 ts Salt
1/4 ts Pepper
Cut onions into thin wedges. Heat butter in a large skillet over medium
heat. Add onion, saute until browned, 10 to 15 minutes. Sprinkle with
sugar. Stir in vinegar, salt, and pepper. Serve with cube steaks.
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Title: Orange Grapefruit Marmalade
Categories: Condiment, 1941
Servings: 6
1 lg Grapefruit
1 lg Orange
1 lg Lemon
4 lb Sugar
Peel grapefruit. Cut 1/2 the peel in thin strips. Discard remainder.
Cover with boiling water. Let stand 10 minutes. Drain. Cover with cold
water. Let stand 1/2 hour. Add diced pulp of grapefruit, orange, and
lemon. Cover with cold water. Let stand 24 hours. Boil slowly 1 hour. Add
sugar. Stir until dissolved. Let stand 24 hours. Boil slowly until juice
sheets from spoon. Mary Wright, Rockford, IL.
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Title: Orange Harvard Beets
Categories: Equal, Condiment
Servings: 1
14 oz Beets
Zest and juice of 1/2 orange
1 tb Cornstarch
2 tb To 3 tb EQUAL, sugar
-substitute
Drain liquid from beets into saucepan. Stir in orange zest. Bring to a
boil. Simmer until reduced to 1/3 cup. Whisk cornstarch into orange juice
and stir into beet juice; cook, stirring constantly until clear and
thickened. Add beets. Stir, over medium heat, until heated through and
coated with sauce. Remove from heat; stir in Equal. Makes 1-1/3 cups.
PER 1/3 CUP SERVING: 53 calories, 1.1 g protein, 0.1 g fat, 12.6
carbohydrate.
Origin: EQUAL 10 th Anniversary Recipe Book, Collector's Edition. Shared
by: Sharon Stevens.
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Title: Orange Honey Mustard
Categories: Toppings
Servings: 48
1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Mustard powder
2 ts Turmeric,ground
1/2 c Water
1/2 c Honey
2 c Cider vinegar
1 Grated rind of large orange
1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in
water. Let stand for 2 hours.
2. Combine mustard mixture, honey and vinegar in top of double boiler.
Cook, whisking often, over boiling water until mixture just begins to
thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until
slightly thickened. Stir grated orange rind into just-cooked mustard
mixture (Mixture will thicken completely on standing.) turn into clean
storage jar. Cover and refrigerate at least overnight or forup to 1 month.
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Title: Orange Jelly
Categories: Spreads, Toppings
Servings: 1
3/4 c Lemon juice
2 1/4 c Water
6 Whole oranges, sliced,
-peeling & all
Sugar
Servings: 1
Combine lemon juice and water. Pour the lemon juice mixture over the
orange slices. Let stand overnight. Boil until soft. Press through jelly
bag and strain. To each 2 c of juice add 1 3/4 c sugar. Boil rapidly to
jelly stage (220 degrees). To test, dip a spoon in the boiling jelly. It
should drop from the side of the spoon in two drops which run together and
slide of in a sheet from the side of the spoon. Remove from the heat at
once. Skim off any foam and pour into sterilized half-pint jars. Fill to
within 1/2 inch of top. Put on cap & screw band firmly tight. Process in
boiling water bath 5 minutes.
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Title: Orange Jelly
Categories: Spreads, Toppings
Servings: 1
3 1/4 c Sugar
1 c Water
3/4 c Frozen orange juice, thawed
3 tb Lemon juice
1 pk Certo (1 pouch)
Measure sugar and water into a large pan. Bring to a boil and boil 1
minute. Remove from heat and stir in thawed juice and lemon juice. Add
Certo and mix well. Pour quickly into jars and seal.
Same time period.
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Title: Orange Lemon Marmalade
Categories: Condiment
Servings: 6
1 1/2 qt (1425 mL) water
3 c (720 mL) thinly sliced
-orange peel (about 4 large)
3 1/2 c (840 mL) chopped orange pulp
-(about 4 large)
3 1/2 c (840 mL) thinly sliced lemon
-(about 4 large?)
Sugar, about 5-1/2 cups (1320 mL)
Add water to fruit and simmer 5 minutes. Cover and let stand 12 to 18
hours in a cool place. Cook rapidly until peel is tender, about 45
minutes. Measure fruit and liquid. Add 1 cup (240 mL) sugar for each cup
(240 mL) of fruit mixture. Bring slowly to boiling, stirring until sugar
dissolves. Cook rapidly to jellying point, about 15 minutes. As mixture
thickens, stir frequently to prevent sticking. Pour hot, into hot jars,
leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling
water bath. Yield: about 6 half pints (1440 mL)
From: The Ball Blue Book Shared By: Pat Stockett
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Title: Orange Marmalade
Categories: Condiments
Servings: 6
4 md Sized (or 3 large) unpeeled
-oranges, halved
And sliced thin
4 Unpeeled lemons, sliced thin
From: Arizona Cookbook
granulated sugar
Measure oranges and lemons together. Add 5 times as much cold water. During
next 24 hours, boil hard for an hour. This will reduce the quantity
one-half. Measure into 4-cup units. <Cooking in this quantity will produce
better flavor.> If oranges are overly sweet, add 1 tbsp lemon juice for
every cup of fruit. Bring to boiling point. Boil 8 minutes. Add 3/4 cup
sugar for each cup of fruit.
Boil first unit rapidly until it jells -- not more than 10 min. If a longer
time seems to be necessary, boil the next unit for a longer time before the
sugar is added. Pour into sterilized glasses and cover with paraffin when
cold.
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Title: Orange or Lemon Jelly
Categories: Condiment, 1941
Servings: 6
2 1/2 c Orange juice
OR 2 1/2 cups lemon juice
6 c Sugar
1 Bottle fruit pectin
Grate orange or lemon rind. Add juice and let stand 10 minutes. Press
juice through a thin cloth. Add sugar. Mix thoroughly. Heat rapidly to
boiling. Add fruit pectin at once. Stir constantly before and while
boiling. Heat to a full rolling boil. Boil hard 1/2 minutes. Remove from
fire. Skim. The Household Searchlight
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Title: Orange Sauterne Jelly
Categories: Condiments, Spreads, Toppings
Servings: 6
3 1/2 c Fresh orange juice, strained
1 1/2 c Good quality sauterne
1 ts Fresh lemon juice
3 1/4 c Sugar
1 Box powdered light fruit
-pectin
6 Sprigs fresh tarragon,
-optional
Servings: makes 6 - 1/2 pint jars Notes:
Sauterne may be replaced by other white wines in this sweet tart jelly. The
flavor lends itself for use both as a spread on breads and as a meat glaze.
It can also be reheated for use as a dessert sauce on ice cream, sliced
oranges, or berries.
Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix
together 3/4 cup sugar and the powdered light fruit pectin. Add to wine
mixture. Cook over high heat, stirring constantly, until mixture comes to a
hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring
constantly. Boil for 1 minute. Remove from heat and skim off foam with
metal spoon. Immediately pour into hot sterilized jars, add optional sprigs
of tarragon, if desired, and vacuum seal (hot water bath method, or can be
refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
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Title: Orange Yogurt Cheese Spread
Categories: Spreads, Cheese
Servings: 23
2/3 c Yogurt cheese ***
2 tb Equal sugar substitute
2 ts Orange juice
Spread this on bagels, toast, pancakes, or digestives. Thin it with a bit
more orange juice and use as a fresh fruit dip.
grated rind of 1 orange
In small bowl, stir equal, orange juice and rind into yogurt cheese. Makes
2/3 cup.
PER TBSP: 19 calories, 1.9 g protein, 0.1 g fat, 2.7 carbohydrate.
*** Yogurt Cheese: Place plain, no fat yogurt in strainer or paper coffee
filter over bowl. Let sit for 12 hours or overnight.
Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared
by: Sharon Stevens.
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Title: Orange, Lemon & Grapefruit Marmalade
Categories: Spreads, Toppings
Servings: 1
1 Grapefruit
3 Oranges
3 Lemons
Water
Sugar
Makes about 18 jelly glasses.
Scrub, cut in halves, remove seeds and slice into very small pieces.
Measure the fruit and juice and add 3 times the amount of water. Soak for
12 hours. Simmer for about 20 minutes. Let stand again for 12 hours.
For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in
small quantities about 4-6 cups at a time until they form a jelly. Check
by the sheet test with a spoon or use a thermometer 8 degrees F above the
boiling point of water for your altitude.
Pour into prepared jars, seal and process. Source: Joy of Cooking 1974
printing Shared by Elizabeth Rodier June 1993 (testing recipe with limes)
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Title: Orange-Cranberry Relish
Categories: Relishes
Servings: 6
2 Oranges, unpeeled
1 lb Fresh cranberries
1 1/2 c Brown sugar
1/2 c Chopped walnuts
From: Arizona Cookbook
Trim thin slice from both ends of oranges. Cut in half lengthwise. With a
shallow "v" shaped cut, remove white center core. Cut into chunks and whirl
in covered electric blender until smoothl. Add cranberries, blending until
smooth (or put through food grinder). Stir in sugar and nuts. Chill.
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Title: Papaya Chutney
Categories: Indian, Condiment
Servings: 20
1 md Ripe papaya (about 1 pound)
1/4 c White vinegar
1/4 c Lemon juice
1 tb Chopped fresh cilantro
1 tb Vegetable oil
1 tb Honey
2 ts Grated gingerroot or
3/4 ts Ground ginger
1/4 ts Chili powder
1/8 ts Ground cinnamon
Pare papaya. Cut papaya in half and scoop out centers. Chop papaya finely.
Heat all ingredients to boiling in 10-inch skillet; reduce heat. Cover and
simmer 40 minutes, stirring occasionally. Serve warm or cold. ABOUT 1-1/4
CUPS SAUCE; 20 CALORIES PER TABLESPOONS.
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Title: Papaya Relish
Categories: Relishes
Servings: 6
1/4 c Minced white onion
1 1/4 c Diced ripe papaya
3/4 c Diced red bell pepper
1/4 c Chopped fresh cilantro
1 tb Minced fresh ginger
2 tb Olive oil
2 tb Lemon juice
In a fine strainer, rinse white onion. Soak onion in ice water for 30
minutes; drain. Mix with rest of relish ingredients.
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Title: Papaya-Tomatillo Relish
Categories: Relishes
Servings: 8
1 tb Salad oil
1/2 Small onion, thinly sliced
1/4 ts Ground cinnamon
1/8 ts Cayenne pepper
1 lb Tomatillos, finely chopped
1 sm Papaya cut 1/4 inch chunks
1/3 c Cider vinegar
1/4 c Packed brown sugar
1/4 c Dried currants
Sweet papayas and tart tomatillos combine in this unique fruit relish.
Serve hot or cold with lamb, pork, hamburgers, stews, curries.
Heat oil in a wide frying pan over medium heat. Add onion, cinnamon and
cayenne pepper. Cook, stirring often, until onion is soft - about 7 min.
Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil over
high heat; then boil uncovered stirring occasionally, until liquid has
evaporated. Pack into hot half-pint containers or into a refrigerator
container. Cover tightly. Makes about 2 half-pints.
Storage time up to 3 weeks in refrigerator.
1/4 cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g total fat,
3 mg sodium.
Source: Sunset Home Canning 3rd ed. 1993 Shared but not tested by
Elizabeth Rodier Sept 93
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Title: Parmesan Croutons
Categories: Toppings, Microwave
Servings: 2
1 Slice Whole Wheat Bread
1 tb Butter Or Margarine
1 tb Grated Parmesan Cheese
Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange bread
triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on
100% power for 1 to 1 1/2 minutes or until the bread is dry. Remove the
bread from the microwave oven. In a custard cup micro-cook butter or
margarine, uncovered, on 100% power for 40 to 50 seconds or until melted.
Drizzle over bread triangles. Sprinkle with grated Parmesan cheese.
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Title: Parsley Jelly
Categories: Spreads, Toppings
Servings: 5
3 c Prepared juice (2 large
-bunches of parsley and 3
-cups
Boiling water)
2 tb P lemon juice
4 1/2 c Sugar
1 Box SURE-JELL fruit pectin
Few drops green food
-coloring
Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover
and let stand 15 minutes. Strain through several layers of ch eesecloth.
Measure 3 cups into 6- to 8-quart suacepot. Add lemon juice.
Measure sugar and set aside. Mix fruit pectin into ju ice in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all the sugar and stir. Brin g to a full rolling boil and
boil 1 minute. stirring constantly. Remove from heat, skim off foam with a
metal spoon and stir in food coloring. Ladle quickly into hot jars,
filling within 1/8 inch of tops. Wipe rims and threads. Cover with
two-piece lid s. Screw bands tightly. Invert jars for 5 minutes, then
turn upright. After 1 hour, check seals.*
*Or follow water bath meth od recommended by USDA
Makes 5 (1 cup) jars
Note: This recipe tastes great with crackers and cream cheese or as an
accompanime nt to meats.
From Kraft General Foods
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Title: Peach Butter
Categories: Condiment, 1941
Servings: 6
4 c Sliced peaches
2 c Sugar
1/2 c Water
Combine peaches and water. Cover and cook until fruit is soft. Add sugar.
Boil slowly, stirring constantly, until thick and clear. The Household
Searchlight
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Title: Peach Conserve
Categories: Condiment, 1941
Servings: 6
1 lb Peaches
1 1/2 c Sugar
1/3 Lemon
Peel peaches. Remove pits. Cut fruit in thin slices. Add sugar, and
lemon which has been thinly sliced. Let stand 15 minutes. Simmer slowly,
stirring constantly, until mixture is thick and fruit is clear. The
Household Searchlight
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Title: Peach Jam
Categories: Condiment, 1941
Servings: 6
4 c Prepared fruit
1 Bottle fruit pectin
7 1/2 c Sugar
Peel peaches. Pit, and grind or crush. If peaches lack flavor, add juice
of 1 lemon. Combine sugar and fruit. Heat rapidly to full rolling boil.
Stir constantly before and while boiling. Boil hard 1 minute. Remove from
fire. Stir in fruit pectin. Skim and stir alternately for 5 minutes to
cool jam slightly and to prevent floating fruit. The Household Searchlight
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Title: Peach Preserves
Categories: Condiment, 1941
Servings: 6
2 lb Peaches
3 c Sugar
1/2 c Water
Peel peaches. Remove pits. Cut each peach in 6 or 8 pieces. Combine sugar
and water. Boil 5 minutes. Add fruit. Boil slowly until fruit is clear
and juice is thick. The Household Searchlight
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Title: Peach Rhubarb Jam
Categories: Spreads
Servings: 6
2 Qt. Sliced or fresh rhubarb,
-1 inch pieces
4 c Sugar
1 cn Peach pie filling (21 oz.)
1 pk Orange flavored gelatin
In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and simmer
for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan;
return to boiling. Remove from heat; add gelatin and stir until dissolved.
Spoon into canning jars or freezer containers. Cool completely.
Refrigerate or freeze. Yield: About 7 half-pints
SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 6/93
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Title: Peach Spread
Categories: Condiment
Servings: 25
2 lb Peaches, about 8 medium
1 ts Ascorbic acid color keeper
2 c Water
7 Allspice berries
Spread may be sweetened after cooking with aspartame or liquid artificial
sweetener, if desired. Authors liked the taste best without additional
sweetener.
Peel and pit peaches. Place peelings and pits in a saucepan. Cut up fruit
into mixing bowl; stir in ascorbic acid color keeper; set aside.
Add water and allspice berries to peelings in saucepan. Bring to boil,
reduce heat and cook about 25 min or until liquid is reduced to about 1/2
cup. Discard peel and pits.
Stir in peaches. Bring to a boil; reduce heat and cook over medium heat 35
min, stirring and mashing occasionally. Remove from heat, mash well or
puree, if desired.
Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims.
Seal. Process 10 min in a boiling water bath. Store in a cool dark dry
place. Makes about 1 2/3 cups.
May be stored in the refrigerator up to one month or in the freezer up to 3
months without the boiling water process.
Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories
Source: Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but not
tested by Elizabeth Rodier Aug 93
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Title: Pear Conserves
Categories: Condiment, 1941
Servings: 6
5 c Pared, chopped pears
2 Lemons
5 c Sugar
1 Orange
2 c Raisins
Remove seeds from lemons and orange. Grind pulp and rind using the coarse
knife of food chopper. Combine fruits and sugar. Cook slowly, stirring
frequently, until thick. Mrs. Leroy Ellis, Clarksville, OH.
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Title: Pear Cranberry Conserve
Categories: Condiment, 1941
Servings: 6
2 c Dried pears
3 c Water
2 c Cranberries
3 c Sugar
Remove cores from pears. Wash and chop. Combine pears, cranberries,
water, and sugar. Simmer until thick. Stir frequently to prevent burning.
The Household Searchlight
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Title: Pear Honey
Categories: Condiment, 1941
Servings: 6
6 Pears
2 Apples
1 Orange
1 1/2 lb Sugar
Pare apples and pears. Remove seeds. Peel orange. Remove seeds. Grind
pears, apples, and orange. Add sugar and cook 20 minutes, stirring
frequently. Add grated orange rind. Cook until thick. Elma Hinkle, Chilo,
OH.
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Title: Pear Relish
Categories: Relishes, 1941
Servings: 6
1 Peck pears
2 lb Brown sugar
3 Onions, chopped
1 lb Raisins
2 c Vinegar
Spices
Pare and shop pears. Combine with other ingredients, adding spices to
taste. Mix thoroughly. Cook slowly, stirring frequently, until thick.
Ruby C. Babcock, Battle Creek, MI.
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Title: Pear-Plum Spread
Categories: Condiment
Servings: 52
4 md Pears
2 ts Ascorbic acid color keeper
5 Red plums
1 ts Whole cloves
1 sm Piece fresh ginger, optional
1 Cinnamon stick 3"
1/2 c Water
9 ts Artificial sugar = to sugar*
* Recipe suggests 9 aspartame tablets crushed. Liquid sweetener would
require 2 1/4 tsp (my note).
Peel and core pears; chop coarsely. Place in a large saucepan and sprinkle
with ascorbic acid color keeper. Remove pits from plums and cut each plum
into 8 pieces. Stir plums into pears.
Wrap plum pits, cloves and ginger, if desired, in a piece of cheesecloth
and place under some of the fruit. Add cinnamon stick and water.
Cover, bring to a boil and simmer 15 to 20 min or until fruit is tender.
Discard spice bag and cinnamon stick. Puree fruit mixture in a blender or
food processor or press through a sieve.
Return to saucepan. Simmer, uncovered 15 to 20 min or until mixture coats
a metal spoon.
Remove from heat. Stir in sweetener. Ladle into hot clean jars leaving
1/2 inch headspace. Wipe jar rims, seal. Process 10 min in a boiling
water bath. Store in a cool, dark, dry place.
Processing may be omitted if spreads are to be used within a short period
of time. Store in the fridge up to 1 month or freezer up to 3 months.
Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12 calories,
1 ++ extra
Source: Choice Cooking, Canadian Diabetes Association 1986 Shared but not
tested by Elizabeth Rodier Aug 93
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Title: Pepper Jelly
Categories: Spreads, Toppings, Spicy, Hot
Servings: 6
3 1/2 c Sugar
1 c Cider vinegar
3/4 c Sweet pepper slices
1/2 c Hot pepper slices
1 Packet (1/2 bottle) Certo
-liquid pectin
Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be
sure all sugar is well dissolved. Turn off heat and let stand for 30
minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with
non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or
sheet. If not, cook it a bit more. Pour into jars and seal, or pour into
freezer containers and freeze (that's what I do).
Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a
mandoline, for a marmalade effect. I like to use red and yellow peppers for
color, or all green. Mixing red and green isn't as pretty as you might
think it would be, as it makes the jelly browner. I have substituted home
made pectin, which seems to work fine, if it is the same consistency as the
Certo. It just tends to be pinker. I make that by boiling apple skins and
cores in as little water as possible, with a lid on, and then cooling it
and pressing the juice out through a sieve and saving it in a bottle in the
fridge till I have enough. How much is enough? About a cup of the home made
pectin, as I recall. If the stuff doesn't jell right I save it in the
fridge, then later add more pectin and more sugar and cook it until it
sheets right. --Helen Fleischer
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Title: Pepper Jelly
Categories: Spreads, Toppings, Hot, Spicy
Servings: 6
3/4 c Ground jalapeno peppers,
-seeds removed
1 1/2 c Apple cider vinegar
6 c Sugar
6 oz Bottle(pkg.) certo
Mix pepper with sugar and vinegar. Bring to a full rolling boil. Boil
hard for 5 min. exactly. Remove from heat and add the certo and 8 drops
green food coloring. Stir well but quickly. Pour into 1 cup jars. This
makes about 6-7 jars.
Serve on crackers, with room-temperature cream cheese. (Slightly sweet
wheat crackers, like "Wheatsworth," are my own favorite.)
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Title: Pepper Jelly
Categories: Toppings
Servings: 4
3/4 c Peppers-jalapeno or serrano
2 Green bell peppers
1 1/2 c White vinegar
6 1/2 c Sugar
6 oz Bottled liquid pectin
1 tb Red pepper flakes
Red or green food coloring
Seed and slice peppers. Place jalapeno and green pepper and vinegar in food
processor bowl. Finely grind with quick on and off turns. Scrape mixture
into heavy saucepan, stir in sugar. Cook over high heat, stirring
constantly, until liquid comes to a full, rolling boil. Boil for 10
minutes. Remove from heat. Stir in liquid pectin, red pepper flakes and
2-3 drops food coloring if desired. Cool. Strain into hot sterilized jars
and seal, or may be refrigerated up to 6 weeks. Make 4 half pint jars.
From: Sallie Austin, April, 1991, (Gourmet Preserves by Judith Choate) -
Cooking Echo Repost by: Sheila Exner - August 1991
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Title: Pepper Jelly
Categories: Toppings
Servings: 2
1/2 c Hot peppers, chopped
1 1/2 c Green pepper, chopped
1/2 c Vinegar
1 pk Sur-jell
5 c Sugar
Vinegar
Blend hot pepper, green pepper and vinegar. Let stand overnight. Put in
blender to chop finely. Strain. Add enough vinegar to make 3 cups, bring
to boil, add sur-jell and sugar, return to boil, stirring constantly until
it won't quit boiling. Add a few drops of food coloring. Remove from heat,
skim, pour into jars, cool and seal.
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Title: Pepper Jelly
Categories: Condiments, Spreads, Toppings
Servings: 5
1/3 c Hot red or green peppers
1 1/3 c Bell peppers
6 1/2 c Sugar
1 1/2 c Wine cider vinegar
1 Small bottle certo
3 tb Red or green food coloring
Seed peppers and grind or chop. Mix peppers with sugar and vinegar.
Bring to a boil and boil 1 minute. Cook about 5 minutes, then add Certo.
Put in jelly glasses. Important! Wear rubber gloves while cleaning
and preparing peppers. From "Talk About Good" Submitted by Mrs. Frank
Myers, Beaumont, LA
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Title: Pepper Jelly
Categories: Condiment
Servings: 6
1 1/2 c Finely chopped green pepper
1 1/2 c Cider vinegar
6 1/2 c Granulated sugar
25 Shake tabasco sauce
6 oz Liquid pectin
5 Drops green food coloring
paraffin
Combine chopped green pepper, vinegar, sugar, and tabasco in 3 quart
saucepan. Bring mixture to a boil over medium heat and boil for 5 minutes.
Remove from heat and add pectin and food coloring. Return pan to medium
heat. Bring mixture to boil. Boil for 2 minutes and pour immediately into
hot, sterilized pint sized jars. Seal with paraffin. Jelly may be stored in
a cool dry place for up to 12 months.
Origin: A Taste of Oregon Shared by: Sharon Stevens.
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Title: Pepper Relish
Categories: Penn-dutch, Pickles
Servings: 1
16 Bell Peppers, Red
16 Bell Peppers, Green
10 sm Onion
1 qt Vinegar
1 1/2 c Sugar
2 1/2 ts Salt
Chop the peppers and onions very fine and cover with boiling water and let
stand for 5 minutes. Drain off the water and again cover with boiling water
and let stand for 10 minutes more. Place in a muslin bag and allow to drain
over night. Combine the vinegar, salt and sugar and bring to a boil. Add
pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
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Title: Pepper Relish
Categories: Relishes, 1941
Servings: 6
1 Peck green tomatoes, sliced
6 lg Onions, chopped
3 ts Whole cloves
6 Green sweet peppers, chopped
1/4 lb White mustard seed
1 tb Broken ginger root
2 tb Broken stick cinnamon
1 ts Whole allspice
3 qt Vinegar
4 c Sugar
1 c Salt
2 qt Water
Sprinkle salt over tomatoes and peppers. Allow to stand overnight. Drain
thoroughly. Add 1 quart vinegar and 2 quarts water. Boil vegetables 15
minutes. Drain. Combine 2 quarts vinegar and 4 cups sugar. Cook until
sugar is dissolved. Add mustard seed. Tie cloves, cinnamon, allspice, and
ginger root loosely in a cheese-cloth bag. Add to sirup. Add vegetables and
simmer 2 hours, stirring occasionally. Florence Taft Eaton, Concord, MA.
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Title: Peppy Dill Wedges
Categories: Pickles
Servings: 16
4 c Cucumber wedges quartered 1"
2 Cloves garlic, optional
2 tb Pickling salt
2 c Ice cubes
1 c Cider vinegar
1 c Water
1 tb Dill seed
1/2 ts Crushed red pepper
Cut large cucumber lengthwise in quarters, then in 1" long pieces.
Combine cucumber, garlic, if desired, and salt in a glass bowl. Cover with
ice cubes. Let stand in a cool place at least 6 hours or overnight. Drain
well.
Combine vinegar, water, dill seed and crushed red pepper in a saucepan.
Bring to a boil. Add drained cucumbers, return to boil. Cover and cook 2
min. Remove garlic cloves. Spoon into hot sterilized jars. Wipe jar
rims. Seal.
MY NOTE: this recipe did not call for processing in a hot water bath so I
made 1/2 batch and kept them in the fridge. Similar recipe in Bernardin
Guide to Home Preserving calls for processing 10 minutes at altitudes up to
1000 ft.
Makes about 4 cups, each serving 1/4 cup, 1++ extra 2 g carbohydrate, 8
calories
source: Choice Cooking 1986, Canadian Diabetes Association Shared and
tested by Elizabeth Rodier Aug 93
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Title: Perfect Apple Butter
Categories: Spreads
Servings: 1
6 c Sweet Apples, Peel And Slice
1 c Apple Cider
1 tb Ground Cinnamon (Optional)
Place apples and cider in heavy saucepan over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer, stirring
frequently, for about 1 hour, or until apple slices have disintegrated and
butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4
1/2 pint jars.
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Title: Persian Sugar-Pickled Garlic
Categories: Garlic, Relishes
Servings: 1
4 Heads garlic
2 c Red wine vinegar
2 c Water
1 c Sugar
6 Whole cloves (the spice)
2 tb Black peppercorns
Separate garlic cloves, but do not peel. Place all ingredients in a large
heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from
time to time. Reduce heat to moderate and cook 5 minutes. Cool to room
temperature. Transfer to a large glass or ceramic jar large enough to hold
garlic and the liquid. Tightly seal. Refrigerate at least 1 month before
serving. The garlic improves with age for as long as 15 years.
From: "Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen
Mintzias
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Title: Picalilli
Categories: Penn-dutch, Pickles
Servings: 1
4 Green Tomatoes
2/3 c Salt
1 c Horseradish, Grated
2 tb Cinnamon
2 tb Cloves, Ground
2 tb Allspice
2 tb Mustard, Dry
4 tb Pepper
Vinegar
2 c Brown Sugar
Sprinkle the salt over the chopped tomatoes and let stand over night. In
the morning, drain in colander. Add the horseradish, spices and sugar and
enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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Title: Piccalilli
Categories: Pickles, Vegetables
Servings: 8
1 qt Green Tomatoes, Chopped
2 md Red Peppers *
2 md Green Peppers *
2 lg Onions, Peeled & Chopped
1 sm Head Cabbage ** Or
2 c Cucumber, Chopped
1/2 c Salt
3 c Cider Vinegar
2 c Brown Sugar
1 3-Inch Stick Cinnamon
1 ts Whole Cloves
1 ts Whole Allspice
1 ts Mustard Seeds
* Peppers should be seeded and chopped. ** Cabbage should be shredded.
~-------------------------------------------------------------------------
Combine all the vegetables and the salt and let stand overnight. In the
morning, drain the vegetables pressing out the juice. Add the vinegar,
sugar and the spices, tied in a bag; bring to a boil and simmer until the
vegetables are clear and the syrup is thickened. Discard the spice bag and
seal the picalilli in hot jars. Makes 8 Pints. NOTE: One tablespoon each
peppercorns and celery seeds may be substituted for the cinnamon.
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Title: Piccalilli
Categories: Relishes, Spicy
Servings: 1
4 oz French green beans, ends
-removed, cut in 1" pieces
8 oz Cauliflower flowerets
8 oz Small pickling onions,
-peeled
1 Piece cucumber, diced (8 oz)
1/2 c Pickling salt
1 ts Turmeric
1 tb Dry mustard
1/2 ts Ground ginger
1/3 c Sugar
1 3/4 c Distilled malt vinegar
4 ts Cornstarch
Layer all vegetables in a colander with salt. Let stand overnight.
Wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepared
lids as manufacturer directs. Rinse vegetables well under cold running
water and drain thoroughly. Mix turmeric, mustard, ginger and sugar with
1-1/2 cups vinegar and blend well. Pour mixture into a saucepan and add
vegetables. Simmer gently 9-10 minutes or until vegetables are
crisp-tender.
Blend cornstarch to a smooth paste with remaining vinegar. Add to vegetable
mixture and mix well. Bring to a boil and cook 3 minutes, stirring
carefully to prevent damaging vegetables. Ladle hot relish into 1 hot jar
at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar
with a clean damp cloth. Attach lid and place in canner. Fill and close
remaining jars. Process 10 minutes in a boiling-water bath.
Makes about 3 pints.
NOTE: Garnish with cucumber slices, if desired, and serve with cold pies,
salads and sandwiches.
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Title: Piccalilli
Categories: Relishes, 1941
Servings: 6
20 lg Ripe tomatoes
4 lg Stalks celery
6 lg Onions
4 tb Salt
2 c Vinegar
1 Red pepper
3/4 c Sugar
Chop vegetables. Add salt and vinegar. Boil 2 hours. Add sugar and boil
3 minutes. Mrs. Leonard M. Russell, Noble, LA.
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Title: Pickled Asparagus
Categories: Pickles
Servings: 4
1 1/2 qt Water
1 qt White vinegar
5 tb Plain salt (non-iodized)
2 tb Pickling spice
7 lb Fresh asparagus
Garlic cloves (1 per quart)
Hot chili peppers (1 per
-quart)
Bring to boil the water, vinegar, and salt. Boil for 15 minutes. Remove
all cloves from pickling spice or as many as possible. Wrap remaing spice
in cheese cloth or tea holder and hang in vinegar mixture. Break off ends
of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water.
Place in each jar 1 clove garlic and one hot chile pepper. Pack asparagus
in jars standing on end, then pour brine into jars, making sure it is very
hot at time to insure a good seal on jars. Store in pantry to 2-1/2 to 3
months before opening jars. Makes 4 quarts.
Origin: A Taste of Oregon Shared by: Sharon Stevens.
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Title: Pickled Beet and Onions
Categories: Pickles, Vegetables
Servings: 8
7 lb Medium Beets
Vinegar
2 1/2 c Sugar
2 tb Whole Mixed Pickling Spices
2 ts Salt
3 1/2 c White Vinegar
1 1/2 c Water
2 lb Medium Onions
Cut off all but 2-inches of the beet tops, leave the root ends attached.
Peel and slice the onions into 1/4-slices. Heat enough water to cover
beets to boiling. Add beets and 2 t vinegar for each quart of water used.
Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes;
drain. Run cold water over beets, slip off skins and remove the root ends.
Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a
6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in
beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat
syrup to boiling. Pour over beets and onions, leving about 1/2-inch
headspace; seal. Process 30 minutes in boiling water bath. Makes about 8
Pints. NOTE: 7 cans (16 ounces each) sliced beets, drained, can be
substituted for the beets in the above recipe.
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Title: Pickled Beets with Cucumber and Onion
Categories: Pickles, Vegetables, Syd's book
Servings: 2
1 c Pickled Beets
1/4 c Thin Sliced Red Onion
3/4 c Diced Seedless Cucumber
2 tb Chopped Fresh Dill
Just before serving, combine all ingredients in a serving bowl. 77 calories
per serving. From Syd's Cookbook.
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Title: Pickled Beets
Categories: Relishes
Servings: 1
2 c Sliced cooked small beets **
1/2 c White vinegar
1/2 c Water
1 tb Brown sugar
2 ts Whole cloves
1/2 ts Cinnamon
1/4 ts Salt
** Well-drained canned beets will work nearly as well.
Place beets in sterilized jar. Combine vinegar, water, brown sugar,
cloves, cinnamon and salt in saucepan; bring to a boil. Pour over sliced
beets; cover tightly. Refrigerate 8 hours or longer until beets are
pickled. Remove cloves after 3 days. Store in refrigerator up to 2
months. Makes about 2 cups.
Source: Choice Cooking, Canadian Diabetes Association c. 1986
Shared by Elizabeth Rodier 4/93
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Title: Pickled Beets
Categories: Pickles
Servings: 4
7 c Small beets
1 c Sugar
1 1/2 c Vinegar
1 c Water
Prepare sand sterilize 4 - 1 pint canning jars and lids. Remove tops from
beets, leaving 1 inch of stem. Wash and drain. Cover with boiling water
and cook until tender. Remove skins, stems and root ends. Slice beets and
place in hot sterilized jars. Mix sugar, vinegar and water in saucepan.
Boil for five minutes. Ladle syrup into jars. Leave 1/8 inch headspace.
Seal. Place in boiling water canner and process 10 minutes. Remove jars,
cool and store in a cool, dry place. Source: Saskatoon Star Phoenix
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Title: Pickled Black Eyed Peas
Categories: Pickles, Vegetables, Relishes
Servings: 12
1 lb Dried black eyed peas
2 c Italian salad dressing
2 c Green pepper; diced
1 1/2 c Onion; diced
1/2 c Jalapeno peppers; finely
-minced
2 oz Pimiento; diced; drained
1 tb Garlic; finely chopped
-Salt to taste
Hot pepper sauce; to taste
1 c Parsley; chopped; optional
Soak peas overnight. Cook until just tender about 40 minutes. Do not over
cook. Drain peas. In a large bowl, combine peas and salad dressing. Let
peas cool. Add green pepper, onion, green onion, jalapenos, pimiento,
garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a
relish, on a bed of lettuce as a salad or can be sutffed in a tomato.
Yield: 10-12 servings
Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum
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Title: Pickled Blueberries
Categories: Pickles
Servings: 6
1 1/2 ts Mixed pickling spice
1 3/4 c Sugar
1 1/2 c Cider vinegar
3/4 c Water
1 Cinnamon stick
2 pt Blueberries, washed and
-picked over
Tie pickling spice ia a double-thickness cheesecloth bag. Stir together
spice bag, sugar, vinegar, water and cinnamon stick in a large nonaluminum
saucepan. Simmer, uncovered, 20 minutes. Add blueberries; simmer 3 minutes
or just until berries become softened. Pour mixture into a large bowl.
Cover and refrigerate overnight. To serve, remove spice bag and cinnamon
stick and use slotted spoon to serve. If not using immediately, spoon into
sterilized canning jars. Refrigerate.
From: The Family Circle Cookbook, 1992
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Title: Pickled Cauliflower
Categories: Pickles, Vegetables
Servings: 4
2 lg Heads Cauliflower
2 c Pearl Onions *
1 c Pickling Salt
1 c Sugar
3 c White Vinegar
2 tb White Mustard Seeds
1 tb Celery Seeds
1 sm Hot Pepper
* Pearl Onions are the small white or silver skinned onions.
~-------------------------------------------------------------------------
Wash the cauliflowers and break them into flowerettes. Scald, cool, and
peel the onions. Mix the vegetables with the salt, add just enough water
to cover, and let stand about 18 hours. Drain, rinse in cold water, and
drain again. Dissolve the sugar in the vinegar, add the seeds and hot
pepper and bring to a boil. Add the vegetables and simmer for 10 minutes,
or until the vegetables are barely tender. Pack the vegetables into hot
jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints.
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Title: Pickled Cabbage
Categories: Pickles
Servings: 6
1 lg Cabbage
1/2 c Salt
"Cabbage is a frequent constituent of pickles, but this is the first time
we have had it pickled alone. This make a very sharp pickle - almost a
condiment that might be used in place of horseradish. It is very good in an
oyster cocktail sauce and may be used sparingly as a relish for meats."
White wine vinegar Cloves, mace and allspice
Slice or shred the cabbage very fine. Put it into an earthen dish and
sprinkle with the salt, mixing it in well. Cover with another dish and let
it stand for twenty-four hours.
Drain the cabbage and take enough vinegar to cover it. Add, for each pint,
four whole cloves, two blades of mace and four whole allspice. Boil the
vinegar for two minutes and pour over the cabbage. Seal in pint jars. This
amount makes about three pints.
The directions for sealing are to "cover it close with a cloth. Then tie
it over with leather," but we find that the glass jar method is more
satisfactory. -Bossis
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
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Title: Pickled Carrots
Categories: Pickles, 1941
Servings: 6
2 c Sugar
2 c Vinegar
2 c Water
1 tb Whole mixed spices
Small carrots
Salt
Scrape and wash carrots. Boil until tender in water to which 1/2 teaspoon
salt has been added per quart. Pack in sterilized jars. Fill jars to
within 1/4 inch of top with sirup made by boiling together vinegar, water,
sugar, and spices. Mrs. Harry R. Baer, Meyersdale, PA.
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Title: Pickled Cherries
Categories: Pickles
Servings: 8
10 c Sweet black cherries, with
- stems and pits
2 c Water
1 c Cider vinegar
1/2 c Brown sugar, firmly packed
2 tb Pickling salt
Wash cherries and set out on paper towels to dry. In heavy saucepan or
preserving kettle, combine water, vinegar, sugar and salt. Bring to a
boil, stirring until sugar is dissolved. Pack cherries into hot, sterilized
jars. Ladle syrup over top, leaving 1/8 inch headspace. Seal immediately
in 8oz jars and process 10 minutes in boiling water bath. Makes about 8
cups... Source: Canadian Living
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Title: Pickled Cherries
Categories: Pickles, 1941
Servings: 6
Text Only
Wash and stone cherries. Cover with vinegar, and let stand 48 hours.
Drain. Add 1 pound sugar to every pound of fruit. Place in a stone jar,
arranging sugar and fruit in alternate layers. Cover carefully. Stir from
the bottom twice a day for 4 days. Pack in freshly sterilized jars. Cover
with sugar sirup which has formed over fruit. Seal. Mrs. G.S. Stemmons,
Prairie Home, MO.
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Title: Pickled Crab-Apples
Categories: Pickles, 1941
Servings: 6
Text Only
Select firm, well-ripened crab-apples. Wash. Do not pare or remove stems.
Remove blossom ends. Prick skins to prevent fruit bursting. Cook slowly,
until tender, in a pickling sirup as for pickled peaches. The Household
Searchlight
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Title: Pickled Eggs
Categories: Eggs, Pickles
Servings: 12
12 Eggs
3 Parts Vinegar To
1 Part Water
1/4 c Salt
1/4 c Cayenne Pepper for Hot
1 Head Garlic
1 Bottle Texas Pete Peppers
- Makes Eggs Yellow
1/4 c Worcestershire Sauce
- Make Eggs Brown
Dillweed to Taste
Hard boil eggs and peel. Mix all desired ingredients in one gallon
container. Let eggs set for at least 2 days, the longer they set the
stronger the flavor. When the eggs get to the desired flavor, remove from
mixture and place in a covered jar and cover with water.
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Title: Pickled Eggs and Red Beets
Categories: Penn-dutch, Pickles
Servings: 1
Beets
1/4 c Brown sugar
1/2 c Water, cold
3 Cloves
Egg, hard boiled
1/2 c Vinegar
1 Cinnamon
Boil young beets until tender. Skin and cover with liquid made by combining
the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4
whole cloves. Let beets stand in this mixture for several days. Remove and
add whole hard boiled shelled eggs to the liquid and let pickle for 2 days
before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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Title: Pickled Eggs
Categories: Eggs, Pickles
Servings: 6
16 oz Can sliced beets
3/4 c Cider vinegar
3/8 c Sugar
1 tb Pickling spice
1 sm Onion, cut in rings
1/2 c Hot water
4 Eggs, hard-cooked, shelled
3 tb Salad dressing (mayo)
1 ts Prepared mustard
1/8 ts Salt
Drain liquid from beets into a medium saucepan. Stir in vinegar, sugar and
pickling spices. Heat to boiling, simmer 5 minutes. Strain into a 2-c
measure. Combine beets and onion in medium bowl; add 1 cup of the pickling
liquid; stir to mix; chill. Stir hot water into remaining pickling liquid;
pour over eggs in medium bowl. Let stand, turning several times, about an
hour or until eggs are a rich pink; drain of liquid. Chill eggs until
ready to stuff. Halve eggs lengthwise; scoop out yolks into small bowl;
mash well. Beat in salad dressing, mustard and salt until mixture is light
and fluffy. Pile back into whites. Drain liquid from beets and onions;
spoon into the center of a serving dish. Place devilled eggs in a ring
around edge.
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Title: Pickled Eggs
Categories: Appetizers, Pickles, Eggs
Servings: 18
18 Eggs
3 c White vinegar
1 c Water
1 ts Salt
1 ts Pickling spices, or:
2 Hot red peppers and:
1 ts Minced garlic
Hard boil eggs. Remove shells and place eggs in a 2 quart sterilized jar.
Combine remaining ingredients, bring to a boil and pour over eggs. Store
weeks in a cool place. Recipe from Suzze Tiernan.
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Title: Pickled Eggs and Red Beets
Categories: Eggs, Pickles
Servings: 6
1 lb Young beets
1/4 c Brown sugar
1/2 c Vinegar
1/2 c Cold water
1/2 ts Salt
Small piece cinnamon
3 To 4 whole cloves
6 Hard-cooked eggs
Wash beets; cut off leaves and stems, leaving on about 1 inch of the root
end. Cook until tender. Drain and skin. Boil together for 10 min. all
remaining ingredients except the eggs. Let beets stand in this liquid for
several days. Add whole, hard-cooked, shelled eggs to the liquid and let
stand in refrigerator for 2 days.
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Title: Pickled Eggs
Categories: Eggs, Appetizers, Pickles
Servings: 12
12 Eggs
1 tb Salt
2 c White vinegar
1 c Cold water
1 tb Mixed whole spices (in bag)
Put eggs and salt in cold water and bring to the boil. Shut off heat; let
stand for five minutes. Drain. Place eggs in cold water and peel,(keep the
water running while peeling the eggs). Let eggs stand until cold. Mix
together the remaining ingredients. Let boil and then cool. Make sure eggs
and vinegar are cold before putting in jars. Leave 24 hours before eating
pickled eggs.
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Title: Pickled Green Tomatoes
Categories: Pickles
Servings: 8
15 lb Tomatoes, Green
1 c Pickling Salt
1/2 tb Powdered Alum
2 qt Boiling Water
2 c Cider Vinegar
5 c Sugar
2 Stick Cinnamon
Handful Cloves
* Green tomatoes should be fresh picked and sliced.
~-------------------------------------------------------------------------
Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling
the salt between the layers. Let stand overnight. The next day, drain,
sprinkle with the alum, and pour the boiling water over them. Let stand for
20 minutes. Drain, rinse, and drain again. In an enamel or stainless steel
preserving kettle combine cider vinegar, sugar and the spices, tied in a
cheesecloth bag. (The spice bag should be kept in the syrup right up to
the very end.) Bring to a boil, stirring until sugar is dissolved and boil
rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand
overnight. Next day, drain off syrup and bring to a boil. Pour over
tomatoes and let stand again overnight. On the fourth day, put syrup and
tomatoes into the kettle, bring to a boil and simmer until the tomatoes are
transparent. Pack the tomatoes into hot jars. Boil the syrup until it
becomes quite thick or spins a long thread. Remove the spice bag and pour
the syrup over the fruit, filling the jars and seal. Makes 8 Quarts.
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Title: Pickled Green Tomatoes
Categories: Pickles
Servings: 6
7 lb Green Tomatoes
Garlic Cloves
Hot Cherry peppers
1 Qt. Vinegar
2 qt Water
1 c Salt
Wash tomatoes and quart jars. (use small firm tomatoes, or large ones cut
into quarters.) In each jar place a garlic clove and 1 or 2 hot cherry
peppers. Stir together vinegar, water, and salt; cook 5 minutes and pour
over pickles. Seal jars
SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
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Title: Pickled Green Tomatoes
Categories: Pickles
Servings: 1
8 Bushel medium size green
Tomatoes
Garlic
Celery
Hot Pepper
1 ts Dill
2 ts Water
1 ts Vinegar
1 c Salt
Pepper
Contributed to the echo by: Janice Norman Pickled Green Tomatoes
Pack the tomatoes in quart jars, either whole or cut in half
Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within 1/2
inch from top and seal.
NOTE: Jars should be hot when you fill with the tomatoes as it assures the
jars will seal properly.
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Title: Pickled Grapes
Categories: Pickles, 1941
Servings: 6
Text Only
Select bunches of firm, ripe grapes. Wash. Do not remove stems. Pack in
sterilized jars. Care must be used to avoid crushing the grapes. Make a
sirup, using 3 cups sugar to 2 cups vinegar. Boil mixture 5 minutes. Pour
hot sirup over grapes. Seal. These grapes, if stored in a dark place, will
retain their color. They may be used for garnishing. The Household
Searchlight
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Title: Pickled Herring
Categories: Pickles, Fish
Servings: 10
6 Fillets salt herring
4 lg Onions, thinly sliced
1 c White vinegar
1/2 c Water
2 tb Sugar
1 tb Pickling spice
4 Bay leaves
Wash the herring fillets well under running cold water.
In a glass or crockery bowl, place the fillets. Cover the fillets with
cold water and refrigerate overnight (about 10 to 12 hours).
Rinse the fillets again and place them in a glass or enameled casserole or
baking pan. Cover the herring with the sliced onions, making layers in
necessary.
Now make the marinade. In a saucepan, combine the vinegar, water, sugar,
pickling spice, and bay leaves. Bring to a boil and reduce to a simmer.
Cook for 3 to 5 minutes until the sugar is dissolved. Cool slightly and
pour over the herring fillets. Cover and place in a cool spot or
refrigerate and marinate for 2 to 3 days before serving.
Remove the herring fillets from the marinade and slice into bite-size
pieces. Place the pieces in a serving bowl. Remove the bay leaves from
the marinade. Mix the marinade and onions with the herring pieces, and
serve. Makes 10 to 12 servings.
ADVICE FROM MAMA: While ny father used an old-fashioned enameled pan in
which to soak and marinate the herring, I prefer to use those nice plastic
containers that come in different shapes and sizes, each with its own lid.
They're manufactured by Rubbermaid and sold in grocery stores and hardward
stores. Sometimes progress is great.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty
Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer
with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan
Publishing Company.
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Title: Pickled Hot Red Peppers
Categories: Vegetables, Pickles, Hot
Servings: 4
2 lb Small, fresh hot red peppers
4 Garlic cloves; peeled
-=OR=- More if you like
8 Whole allspice
24 Peppercorns
1 lg Bay leaf; torn into quarters
2 c Distilled white vinegar
2 c Water
2 ts Salt
4 tb Olive oil, or as needed
RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4
wide-mouthed pint canning jars, dividing them equally. As the peppers are
packed, scatter among them a share of the seasonings:
In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns;
and a piece of bay leaf.
Combine the vinegar, water and salt in a stainless-steel or enameled
saucepan and heat the mixture to simmering. Pour the hot solution over the
peppers, covering them completely and leaving 1 inch of head space. Remove
any bubbles and add liquid if necessary to maintain head space. (If there
should be insufficient solution to cover the peppers, make more in the same
proportions; no harm will be done if a few moments are required to do
this.) Add enough olive oil to each jar to cover the surface of the liquid,
about 1 tablespoon. Seal the jars with new two-piece canning lids,
according to manufacturer's directions and process for 15 minutes in a
boiling water bath. Cool, label and store the jars. The peppers are good to
eat after 2 weeks, but they will be better after at least a month's rest in
the jar.
Makes 4 Jars
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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Title: Pickled Jalepenos
Categories: Pickles, Mexican
Servings: 6
1 Clove garlic
1 Sprig Mexican Oregano
Vinegar
Jalapeno Peppers
Sterilize pint or half pint canning jars. Into each jar, place a clove of
garlic (optional), and a sprig of Mexican oregano (also optional, but
highly recommended).
Pack the washed peppers into the jars. For a hotter product, prick each
pepper a couple of times with a fork (I don't know why, but it seems to
work).
Fill the jars with boiling vinegar to cover the peppers well. Cap. My
grandmother never processed these, just stuck them on the shelf for a
couple of months to marinate. On the rare occasions when I've made 'em, I
keep the jars under refrigeration, just to be sure.
Please note I am NOT a canning/preserving expert -- have done VERY little
of this (got my fill of it as a kid). I've only made these a couple of
times as an adult, and they turned out fine, but surely there are more
expert opinions out there....
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Title: Pickled Meats
Categories: Beef, Pickles, Spicy
Servings: 4
4 lb Beef Tongue Or Pork
2 tb Salt
3 ts Mixed Whole Pickling Spices
1 tb Brown Sugar, Firmly Packed
3 Cloves Garlic, Finely Minced
1 ts Saltpeter
Mix the Salt, spices, Sugar and Garlic together. Rub into the meat
thoroughly. Set into a pan, cover well and put into the refrigerator
turning once a week or more. To cook, put into cold water and bring to a
boil. Discard the first water and cover the meat again with more cold
Water, bring to a boil and reduce the heat simmering gently until tender.
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Title: Pickled Mushrooms
Categories: Pickles
Servings: 6
1 (55 gallon) stainless steel
-drum
100 lb Fresh button mushrooms
Wash in cold water with
-lemon juice. Combine:
1 ga Tarragon vinegar
1 lb Whole peeled sliced garlic
-cloves
3 bn Italian parsley
1 lb Un iodized salt
1 lb Fresh oregano
20 lb Purple onions chopped
5 lb Shallots
1/2 lb Fresh cracked pepper
5 ga Chablis
To serve 2000 people
Mix all ingredients. Marinate at least 24 hours. Will keep 1 week in
refrigerator.
Source: Homecoming Cookbook Posted by Dar Rains
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Title: Pickled Mushrooms
Categories: Pickles
Servings: 4
1 c Water
3 c While wine vinegar
1/2 c Sugar
1 ts Salt
1 tb Basil
1 tb Tarragon
Bring to a boil, and add
8 c Button mushrooms.
These keep well for months although they can be used the day they are made.
Serve as hors d'oeuvres, on the antipasto tray, or as an accompaniment to
the main course.
In a large kettle, combine
Boil five or six minutes, counting time when liquid returns to a boil. fill
sterilized sealers one-quarter full of the pickling mixture. Add the
mushrooms, using a sterilized wooden spoon to pack them gently down. Bring
the remaining pickling mixture back to a boil and fill jars to overflowing.
Seal. Store in a cool place. Makes about 4 pints.
VARIATION:
In place of basil and tarragon, try 1 tbsp pickling spice or 1 tbsp whole
peppercorns.
If garlic is desired, add one clove, peeled, to the boiling mushrooms
during the last few minutes of cooking. Remove and discard before packing
mushrooms into sealers.
Origin: Mushroom Booklet Shared by: Sharon Stevens.
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Title: Pickled Nastutium Seeds
Categories: Condiments
Servings: 4
2 qt Nastutium seed pods
Salt
Tarragon leaves
Grated horesradish
Spiced vinegar:
2 qt White wine vinegar
2 Shallots sliced
60 g Salt
30 g White peppercorns
15 g Each of ground mace and
-grated nutmeg
Method: cover nasturtium pods with salted water for three days, changing
water daily. Drain and dry them.
Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then
allow to cool. Put pods in a jar layered with a few tarragon leaves and
plenty of horseradish. Strain cold vinegar over seeds and cover.
This makes about 4 kg of pickled pods. enough to last a lifetime I should
think!
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Title: Pickled Okra
Categories: Pickles
Servings: 6
1 qt White vinegar
1 c Water
1/2 c Uniodized salt
fresh okra dill seed hot red peppers hot green peppers garlic cloves
Place 1/2 t dill seed in bottom of each sterilized qt jar. Pack washed
fresh okra as tightly as possible in each jar being careful not to bruise
the okra. Add 1/2 t dill seed, 1 hot green pepper, 1 hot red pepper and 1
clove of garlic to each jar. Bring to boil the vinegar, water, and salt.
Cover okra with hot mixture. Seal jars and allow to stand two weeks. Serve
icy cold.
Thats just the way it is written Michelle, hope it works for you!
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Title: Pickled Onions
Categories: Pickles, Vegetables
Servings: 6
1 ga Pickling Onions
1 c Pickling Salt
1 c Sugar Or To Taste (2 c Max)
5 c White Vinegar
3 tb White Mustard Seeds
2 tb Horseradish Or
2 tb Peppercorns
Hot Red Peppers
Bay Leaves
Scald the onions for 2 minutes in boiling water, dip into cold water and
peel. Sprinkle the onions with the salt, add cold water to cover, and let
stand for 12 hours or overnight. In the morning, drain the onions, rinse
them in cold fresh water and drain again. Combine the sugar, vinegar,
mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer
for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper
and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal.
Makes 5 - 6 pints. NOTE: You can also add 6 T whole allspice or 1/4 cup
mixed pickling spices for interesting variations.
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Title: Pickled Onion Rings
Categories: Pickles
Servings: 6
1 lg Red onion
1/2 ts Salt
1/4 c Sugar
1/2 c White vinegar
Peel the onion and cut it crosswise into very thin slices (about 1/8 inch).
Toss the slices with the salt in a bowl and let them sit for 5 minutes.
Stir the sugar and vinegar together in another bowl until the sugar
dissolves. Remove the onion slices from their bowl and gently squeeze out
the juices. Add the onions to the vinegar-sugar mixture and set aside for 2
hours or longer. The onions will keep in a covered bowl for about a week.
Drain before serving.
From "The Cooking of Singapore", by Chris Yeo and Joyce Jue, 1993, Harlow
& Rattner.
Posted by Stephen Ceideberg
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Title: Pickled Onion Rings
Categories: Relishes
Servings: 1
1/2 lg Onion
Boiling water
1/2 c Vinegar, white or cider
1/2 c Water
2 1/2 tb Sugar
1/4 ts Salt
2 dr Hot pepper sauce
Cut onion into thin slices. Separate into rings and put into a two cup
sterilized jar. Pour boiling water over to cover onions. Allow to cool,
then drain.
Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to
a boil. Pour over onion rings. Cover tightly and refrigerate. Use after
2 days. Store in refrigerator up to 2 months.
Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle
with regular meals.
Makes about 2 cups, diet serving 2-3 onion rings each 1 ++ extra approx. 3
g carbohydrate, 12 calories.
Source Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier 6/93
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Title: Pickled Onions
Categories: Pickles, 1941
Servings: 6
4 qt Small white onions
3 ts Whole cloves
2 tb Broken stick cinnamon
4 c Sugar
1 ts Red pepper
1 tb Chopped horseradish
2 qt Vinegar
Select onions of even size. Peel. Cover with a brine made by dissolving 4
tablespoons salt in 1 quart water. Allow to stand 24 hours. Drain. Pack in
sterilized jars. Combine remaining ingredients. Heat to boiling. Pour over
onions. Seal. The Household Searchlight
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Title: Pickled or Corned Beef Or Venison
Categories: Beef, Pickles, Spicy, Venison
Servings: 10
3 lb Salt
1/2 ts Saltpeter
1/2 c Molasses Or Brown Sugar
1/2 ts Baking Soda
2 ga Water
It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and
spread a layer of salt on the bottom. Rub each piece of the meat with a
mixture of salt and pepper and pack down in layers, covering each with a
layer of salt. The top layer should be of salt. Let stand overnight In the
morning pour on the brine made by mixing all of the ingredients together,
using 1 recipe for each 25 lbs of meat. (Dissolve the ingredients in the 2
gallons of water stirring until the salt is dissolved. Test with an egg; if
it floats, fine, if not, add more salt.) Pour over the packed salted meat
and if necessary pour on more water to cover the meat. Invert a dish over
it and put a heavy weight on it, to be sure that the meat will not float.
It may be used in 2-3 weeks. For 100 lbs of meat double all of the
ingredients.
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Title: Pickled Pears
Categories: Penn-dutch, Pickles
Servings: 1
14 lb Pears
1 qt Cider Vinegar
6 lb Sugar
1 ts Cloves, Whole
1 ts Cinnamon, Stick
Any good preserving pear may be used. Slice and remove core or pickle
whole; the latter method is preferred when Sickel pears are used. Peel
pears. Put spices in a small cheese cloth bag and add to the vinegar and
sugar and bring to a boil. Add pears and cook until tender. The pears will
look clear when tender. Remove them with a spoon and place them in
sterilized jars. Boil the syrup until it becomes thick, the pour it over
pears and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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Title: Pickled Peach Slices
Categories: Pickles
Servings: 1
4 lb Peaches
15 oz White wine vinegar
6 Dried red chilies
1 ts Cloves
1 ts Allspice berries
1 4 inch cinnamon stick
1 1/2 lb Brown sugar
Scald, stone & slice the peaches. Put the vinegar into the pan with the
remaining ingredients. Stir over a low heat to dissolve the sugar. Bring
the vinegar to a boil. Cover & simmer for 15 minutes. Put in the peaches
& simmer uncovered for 2 minutes. Lift out the peaches with a slotted
spoon & place them in warmed pickling jars. Boil the vinegar for 10
minutes to thicken it. Pour the vinegar over the peach slices. Cover
immediately & seal. Let stand for 3 weeks before using.
Gail Duff, "A Book of Herbs & Spices"
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Title: Pickled Peppers
Categories: Pickles
Servings: 6
4 qt Long red, green or
-yellow peppers (Hungarian,
-Banana or other varieties
1 1/2 c Salt
4 qt Water
1/4 c Sugar
2 tb Prepared horseradish
2 Cloves garlic
10 c Vinegar
2 c Water
Wear rubber gloves to prevent burning hands. Cut two small slits in each
pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand
12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine
remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers
into hot jars, leaving 1/4" (6mm) head space. Remove air bubbles. Adjust
caps. Process half-pints and pints 10 minutes in boiling water bath. Yield:
about 8 pints.
From: Ball Blue Book Shared By: Pat Stockett
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Title: Pickled Peppers or Chilies
Categories: Pickles
Servings: 6
2 1/2 lb Red or green sweet peppers
-or:
2 1/2 lb Fresh hot chilies
1 qt Vinegar
1 qt Water
4 ts Salt
olive oil (optional)
Wash the peppers or chilies thoroughly. Cut around the stem of each large
pepper and pull out the stem with attached core and seeds. Leave the
peppers whole of cut them into sections or strips, as desired. Hot chilies
may be stemmed and seeded, of left whole with stems intact. Make two small
slits in whole peppers or chilies.
Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar
should NOT be allowed to boil. Add the salt
Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar
mixture over the peppers to within 1/2 inch of the jar rims. Or, if you
wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and
pour oil to within 1/2 inch of the rims. The peppers or chilies will be
coated with oil when they pass through the oil layer as you use them.
Cover jars and process for 15 minutes in a boiling water bath.
From The Time Life Good Cook Series - Preserving
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Title: Pickled Peppers
Categories: Pickles
Servings: 1
6 c Water or 2 parts water
3 c Vinegar or 1 part viniger
1/4 c Salt or 1 ts salt
1/2 c Sugar or 2 tb sugar
Garlic
Bell peppers
Hot peppers
To each quart canning jar add: 1 or 2 large cloves of garlic, 1 or 2 hot
peppers (depending on how hot you want the finished product), and *very*
fresh bell pepper chunks.
Add the water, vinegar, salt and sugar to a pot and bring to a boil. While
you are doing this, boil the screw bands and lids. Pour brine over peppers
and seal. Set in a draft free area until the lids have a chance seal
properly. Don't forget to check each one. Let sit for at least 2 months.
Note: Excellent. Use Non-iodized salt and white vinegar.
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Title: Pickled Peaches
Categories: Pickles
Servings: 3
7 lb Peaches, small
3 lb Sugar
1 1/2 c Vinegar, cider
1/2 c Water
1 ts Cinnamon, ground
Cloves, whole
Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E.
Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED
PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and
water and bring to a boil. Add enough peaches to be covered by syrup. Cook
until a straw pushes easily through to the pit. Pack into hot sterilized
jars, fill with hot syrup and seal the jars. Process 25 minutes in a
boiling water bath.
Makes about 3 quarts.
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Title: Pickled Peppers or Chiles
Categories: Condiment, Mexican
Servings: 6
2 1/2 lb Red or green sweet peppers
-or fresh hot chilies
(about 4 quarts)
1 qt Vinegar
1 Guart water
4 ts Salt (to make 8 pints)
Olive oil (optional)
Wash the peppers or chilies thoroughly. Cut around the stem of each large
pepper and pull out the stem with attached core and seeds. Leave the
peppers whole of cut them into sections or strips, as desired. Hot chilies
may be stemmed and seeded, of left whole with stems intact. Make two small
slits in whole peppers or chilies.
Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar
should NOT be allowed to boil. Add the salt
Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar
mixture over the peppers to within 1/2 inch of the jar rims. Or, if you
wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and
pour oil to within 1/2 inch of the rims. The peppers or chilies will be
coated with oil when they pass through the oil layer as you use them.
Cover jars and process for 15 minutes in a boiling water bath.
From The Time Life Good Cook Series - Preserving
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Title: Pickled Peaches
Categories: Pickles, 1941
Servings: 6
4 c Sugar
2 tb Stick cinnamon
2 c Vinegar
2 tb Whole cloves
Peaches
Select firm, well-ripened peaches. Blanch. Remove skins. Combine sugar,
vinegar, and spices. Boil 10 minutes. Cook peaches until tender, a few at
a time in the boiling sirup. Pack in sterilized jars. Fill jars with
boiling sirup. The Household Searchlight
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Title: Pickled Pears
Categories: Pickles, 1941
Servings: 6
Text Only
Select firm, well-ripened pears. Wash. Remove blossom ends. Do not pare
or remove stems. Prepare a pickling sirup as for pickled peaches. Add
pears. Cook slowly until tender. The Household Searchlight
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Title: Pickled Pigs' Feet
Categories: Penn-dutch, Pickles
Servings: 1
4 Pigs' Feet
3 c Vinegar
1 Onion
12 Peppercorns, Black
6 Cloves
1 Bay Leaf
1 tb Salt
Split the pigs' feet, scrub thoroughly and cover with cold water. Add the
vinegar and bring to a boil. Skim off the top. Add seasonings and boil
slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Title: Pickled Plums
Categories: Pickles
Servings: 6
10 Minutes, pour over plums and
-let stand several hours.
-Bring to boiling
Pickled Plums
Use 5 pounds plums; wipe with damp cloth and prick several times with large
needle. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag contining 1
ounce whole cloves, 1 ounce allspice berries, 1 ounce mace and 2 ounces
stick cinnamon; pour over plums and let stand overnight. Drain again, cook
syrup point, remove spice bag, pack in clean hot jars and seal at once.
Approximate yield: 5 pint jars.
This recipe was printed before it was recommended to water bath everything,
but between the fruit and the vinegar, I wouldn't think it would be over 10
minutes.
Damson Plum Conserve
Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked 20
minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar. When thick, add
1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz.) glasses.
Plum Butter
Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate
yield: 1 1/2 quarts butter.
Plum Surprise
2 large oranges 1/4 cup honey 12 plums 1/2 cup shredded
coconut 1 cup heavy cream, whipped
Peel oranges and cut each in 6 slices. Cut plums in quarters, removing
pits; roll in honey, then in coconut. Arrange a slice of orange on each of
6 desert plates; place 4 plum quarters on top and top with cream. Cover
with orange slice, top with cream and garnish dish with 4 plum quarters.
Yield: 6 portions.
Brandied Plum Sauce
Stew washed plums or prunes in water to cover about 10 minutes, or until
soft, adding sugar to taste when half done; to 1-1/2 cups sauce, add 2
tbsp. brandy and serve on ice cream or other desserts.
Frozen Plum Pudding
1/4 cup currants 3 tbsp. shredded figs 1/4 cup seeded
raisins 1/2 cup maraschino cordial 1/4 cup finely shredded
citron 3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped
1 quart chocolate ice cream 3 tbsp. shredded dates
Wash currants, add raisins, and steam or simmer in small amount of water 5
minutes, or until plump; drain and cool. Marinate all other fruits in
maraschino cordial 6 hours; combine fruits and nuts, and mix into ice
cream. Turn into freezing trays of automatic refrigerator and freeze 2 to 4
hours, or until firm. Approximate yield: 3 pints.
Sorry about this one. I had it all typed in and realized that there aren't
any plums in it. Red Plum Ice Cream
8 red plums 1 tsp. gelatin 3/4 cup sugar 2 tbsp.
cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn syrup 1 cup
heavy cream, whipped
Cook plums with sugar and water about 15 minutes, or until soft; remove
stones and force pulp through sieve. Add corn syrup and gelatin, softened
in cold water, and stir over heat until dissolved; cool. Add lemon juice
and fold in cream; turn into freezing tray of automatic refrigerator with
temperature control set at coldest point. Freeze 2 to 4 hours, or until
frozen to the desired consistency, stirring once during freezing.
Approximate yield: 6 portions.
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Title: Pickled Red Cabbage
Categories: Relishes, Pickles, Spicy
Servings: 1
1 Red cabbage (2 lb)
3 tb Pickling salt
2 tb Pickling Spice
5 c Distilled malt vinegar
2 ts Caraway seeds
Cut cabbage in fourths and discard center stalk. Shred cabbage finely.
Layer in a colander with salt and let stand overnight.
Put Pickling Spice and vineagr into a saucepan. Bring to a boil and boil 3
minutes. Remove from heat and cool. When cool, strain and reserve liquid.
Meanwhile, wash 4 pint jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs.
Rinse cabbage well under cold running water. Drain thoroughly and mix with
caraway seeds. Pack cabbage into hot jars. Pour cold spiced vinegar over
cabbage to cover completely. Wipe rims of jars with a clean damp cloth.
Attach lids and place in canner. Process 10 minutes in a boiling-water
bath. Store in a cool dry dark place at least 5 days before serving.
Makes about 4 pint jars.
NOTE: Use cabbage within 2 months; if left longer cabbage loses its
crispness. Garnish with an Italian parsley sprig, if desired, and serve as
an accompaniment to cold meats and poultry.
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Title: Pickled String Beans
Categories: Pickles, 1941
Servings: 6
4 qt String beans, fresh or
-canned
1 c Sugar
1 qt Vinegar
2 tb Mixed spices
Prize winning recipe
Wash fresh string beans. Remove strings. Cover with water to which 1/2
teaspoon salt has been added per quart. Cook until tender. Cover with a
pickling sirup made of vinegar, sugar, and spices. Boil 10 minutes. Mrs.
D.M. Avery, Thetford Center, VT.
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Title: Pickled Tongue
Categories: Beef, Pickles
Servings: 6
*Ingredients*
1 Beef Tongue NOTE!!
PICKLED TONGUE
This is a favorite dish of my family's, especially on holidays like Easter
and Christmas. Most people cringe at the idea of eating a cow's tongue, but
actually the meat is very tender, and even if you have to close your eyes
and plug your nose to try it, please do. I guarantee it won't be what you
expect!
3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs
Garlic bowls and pans when cooking 1 1/2C. Virgin
Olive Oil the tongue, as metal will 1/4C. Parsley (dried
or fresh) change the flavor of the 3/4T. Sweet Basil meat,
leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste
*Directions*
1. Place tongue in glass saucepan with enough water to cover it.
2. Bring water to boil slowly over a medium heat and continue boiling for
approx. 45 min.- hour.
3. While the tongue is boiling, prepare the marinade in a glass bowl.
4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press
to crush the cloves, or you can crush them with the flat side of a knife.
rest of the herbs and spices.
6. When the tongue has cooled enough to handle, peel by slicing thinly with
a sharp paring knife, removing all the taste buds and the fat at the base
of the tongue. Then proceed in slicing the tongue widthwise.
lid, and layer with the marinade.
8. Put the mixture in the fridge with the lid on and allow it to remain
there, unopened for at least 4 days.
9. When you are ready to serve the tongue, remove it from the fridge an
hour before, as this dish is best at room temp.
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Title: Pickling Spice
Categories: Spicy, Pickles
Servings: 1
2 tb Mace blades
1 tb Allspice berries
1 tb Whole cloves
2 Cinnamon sticks (3"), broken
-into small pieces
12 Black peppercorns
1 Dried bay leaf, crumbled
In a small bowl, mix all ingredients. Store in a small, airtight jar up to
2 months.
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Title: Pico De Gallo
Categories: Salsa
Servings: 2
2 sm Tomatoes, diced (1/2 lb)
1 sm Onion, chopped
2/3 c Diced cucumber
6 sm Radishes, diced
1/2 c Loosely packed cilantro
-leaves, coarsely chopped
3 Or 4 serrano chiles or other
-small hot chilies, seeded,
-finely chopped
Juice of 1/2 small lime Salt
Mix tomatoes, onion, cucumber, radishes, cilantro and chilies. Squeeze
lime juice over vegetables. Add salt to taste; stir. Serve immediately or
refrigerate. Makes about 2-1/4 cups.
From: Mexican Cookery by Barbara Hansen Shared By: Pat Stockett
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Title: Pimento Sweet Pickles
Categories: Pickles, 1941
Servings: 6
24 Red sweet peppers
1 tb Whole cloves
1 Blade mace
3 Inch stick cinnamon
1 tb Allspice
1 sm Piece ginger root
1 tb Whole mustard seed
4 c Vinegar
7 c Sugar
Wash peppers, remove seeds and membranes. Soak overnight in a brine made
in proportion of 1 tablespoon salt to 1 quart water. Drain and chop
peppers. Heat spices, vinegar, and sugar. Add peppers. Simmer 1/2 hour.
Strain. Pack peppers in freshly sterilized jars. Boil down the pickle
sirup until thick and pour over peppers until jar is filled. The Household
Searchlight
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Title: Pimento-Onion Relish
Categories: Relishes
Servings: 6
1/3 c Vinegar
1/2 ts Fine herbs
2 tb Sugar
2/3 c Water
1 cn Whole pimentos, quartered (4
-oz.)
1 md Vidalia onion, thinly sliced
-(about 1 cup)
Combine vinegar, fine herbs, sugar and water. Add pimentos and onion;
marinate overnight. Drain; serve with meat.
SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre,
Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim
Bodle 5/93
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Title: Pimiento Sweet Pickles
Categories: Pickles
Servings: 6
24 Red sweet peppers
1 tb Whole cloves
1 Blade mace
3 Inch stick cinnamon
1 tb Allspice
1 sm Piece ginger root
1 tb Whole mustard seed
4 c Vinegar
7 c Sugar
Wash peppers, remove seeds and membranes. Soak overnight in a brine made
in proportion of 1 tablespoon salt to 1 quart water. Drain and chop
peppers. Heat spices, vinegar, and sugar. Add peppers. Simmer 1/2 hour.
Strain. Pack peppers in freshly sterilized jars. Boil down the pickle
sirup until thick and pour over peppers until jar is filled. The Household
Searchlight
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Title: Pineapple Salsa
Categories: Salsa
Servings: 8
1 c Chopped fresh pineapple
1/2 c Chopped red bell pepper
3 tb Lime juice
1/4 c Thinly sliced green onions
Fish sauce
Salt
Mix pineapple, red bell pepper, lime juice, green onions, and fish sauce or
salt to taste. Makes about 1 1/2 cups.
Michael Shortino, Top of the Rock, Tempe AZ
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Title: Pineapple Salsa
Categories: Condiment
Servings: 40
1/2 c Finely chopped red bell pepp
(about 1 small)
1/4 c Finely chopped red onion
(about 1 small)
1 sm Red chili, seeded and finely
Chopped
2 c 1/2-inch pieces pineapple
(about 1/2 medium)
2 tb Chopped cilantro
2 tb Lime juice
Cook bell pepper, onion and chili in 8-inch nonstick skillet over medium
heat, stirring frequently, until tender. Stir in remaining ingredients.
Cover and refrigerate about 2 hours or until chilled. ABOUT 2-1/2 CUPS
SALSA.
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Title: Pineapple Rhubarb Marmalade
Categories: Condiment, 1941
Servings: 6
5 lb Diced rhubarb
5 lb Sugar
3 lg Pineapples
2 Lemons
2 c Chopped figs
4 c Water
Sprinkle sugar over rhubarb. Pare and dice pineapple. Combine pineapple
parings and water. Boil until liquid is reduced to 2 cups. Strain. Add
grated rind and juice of lemons, and pineapples. Cook rhubarb and sugar
until clear. Combine the two mixtures. Add figs. Simmer slowly, stirring
constantly, until thick. Mrs. F.J. Lane, Boyne City, MI.
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Title: Pineapple Apricot Jam
Categories: Condiment, 1941
Servings: 6
2 lb Dried apricots
2 c Crushed pineapple
3 1/4 c Sugar
Wash apricots. Cover with cold water. Heat slowly to boiling. Simmer
until soft. Add pineapple and sugar. Simmer slowly, stirring frequently,
until thick. Mrs. Lena J. Roberts, Norheim, MT.
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Title: Pineapple-Apricot Jam
Categories: Spreads, Toppings
Servings: 6
7 c Sliced fresh apricots
3 c Crushed pineapple (& juice)
5 c Sugar
Mix apricots with sugar and pineapple. Cook until thick (about 25
minutes). Pour into sterilized half-pint jars to within 1/4 inch of top.
Put on cap, screw band firmly tight. Process in boiling water bath ten
minutes.
Posted by Terri St.Louis-Woltmon
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Title: Plains Muscadine Jelly
Categories: Toppings
Servings: 24
Prepapred fruit
Sugar
Place your grapes in a large enamelized pot and add sufficient water to
cover. Bring slowly to a full boil. Reduce heat and let simmer until very
tender, stirring frequently. Press through a coarse sieve, to remove skins
and seeds, then turn pulp and juice into a jelly bag. Drain well but do not
squeeze the bag or jully will be cloudy. Measure juice - for each 6 cups of
juice add 4-1/2 cups sugar. Set over high heat and bring to a full boil,
stirring constantly. Boil hard until jelly falls lazily from the spoon in
"sheets" (220'F. on thermometer). Remove from heat and skim. Seal in hot
sterilized jars.
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Title: Plains Peach "Honey"
Categories: Toppings
Servings: 24
Peaches,ripe
Light brown sugar
1. Peel peaches, discarding pits. Mash fruit thoroughly. Measure. Add 1-3/4
cups light brown sugar, packed down, to each 2 cups of peach pulp. Set over
very low heat until sugar has dissolved and peaches have released some of
their juice. Bring to boiling, then reduce heat and let simmer, stirring
very frequently to prevent scorching, for about 30 minutes, or until
mixture is thick and clear. Seal in hot sterilized jars.
2. Superb with biscuits, pancakes, waffles, and such.
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Title: Pliny's Pear Butter
Categories: Pickles
Servings: 2
12 Pears, peeled, cored, and
Minced
2 c Sweet wine
2 c Water
3 oz Honey
1) Combine all ingredients in a saucepan, bring to a boil, and simmer
for 30 minutes to 1 hour, until all the liquid has disappeared.
2) Let cool, and transfer into a jar. Add a little more honey if you
desire a sweeter taste.
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Title: Plum Butter
Categories: Condiment, 1941
Servings: 6
Text Only
Pare and quarter apples. Remove seeds. Combine with an equal amount of
plums. cover with water and cook until fruit is soft. Rub through a sieve.
Add 1/2 as much sugar as fruit pulp. Simmer slowly, stirring frequently,
until thick. The Household Searchlight
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Title: Plum Chutney
Categories: Chutney
Servings: 6
25 lb Plums
8 lb Onions
4 lb Apples
5 lb Currants
8 lb Brown sugar
7 c White vinegar
2 Chunks fresh ginger
7 ts Dry mustard
7 ts Curry powder
7 ts Salt
Cook all except sugar.
Add sugar to dissolve.
Cook and bottle.
This is a recipe I used to make up in a restaurant I worked in when we had
a glut of blood plums. It is pretty simple but good, especially if left to
mature a while in the bottle.
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Title: Plum Chutney
Categories: Chutney
Servings: 8
4 lb Purple prune plums
2 lb Apples
1 1/2 c White vinegar
4 c Brown sugar, firmly packed
1 tb Pickling salt
1 1/2 ts Ground allspice, ginge
1 1/2 ts Ginger
1 1/2 ts Cloves
1 1/2 ts Cinnamon
Pit plums, cut into eighths. Place in large kettle or dutch oven. Peel,
core and coarsely chop apples; add to plums along with vinegar. Bring to a
boil, reduce heat and simmer, stirring occasionally, for 1 hour. Stir in
salt, sugar and spices. Bring to a boil, reduce heat and simmer, uncovered
and stirring often, until thickened, about one hour. Ladle into hot
sterilized 8oz canning jars, leaving 1/8 inch headspace. Seal and process
10 minutes in boiling water bath. Store in a cool, dry place. Makes about
8 cups. Source: Canadian Living
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Title: Plum Conserve
Categories: Penn-dutch
Servings: 1
3 lb Plums
3 lb Sugar
1 lb Raisins
1/2 lb Walnuts, Chopped
2 Oranges
Wash oranges, remove seeds and grind. Pit the plums and cut in quarters.
Combine the oranges and plums and add the sugar and raisins. Simmer about
1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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Title: Plum Relish
Categories: Relishes, 1941
Servings: 6
2 lb Apples
4 md Onions
1 qt Vinegar
2 tb Grated ginger root
2 tb Cloves
6 lb Plums, pitted
1 ts Garlic salt
2 tb Salt
1/2 ts Red pepper
2 lb Brown sugar
Pare and core apples. Chop apples, onions, and plums. Combine all
ingredients. Cook slowly, stirring frequently, until thick. Mrs. J.F.
Mabie, Happy Hollow, WA.
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Title: Plums in Port
Categories: Condiment, Alcohol
Servings: 6
8 lb Plums
3 c Sugar
3 c Water
3 tb Slivered orange peel
2 Sticks cinnamon
2 c Tawny port
Prick plums with sterilized needle to prevent bursting. Combine sugar,
water, orange peel and cinnamon sticks in a large sauce pot. Bring to a
boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time
to heat through, about 2 minutes. Remove plums from syrup. Peel skins, if
desired. Pack hot plums into hot jars, leaving 1/2 inch head space. Reheat
syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust
caps. Process 20 minutes in boiling water bath. Yield: about 3 quarts.
From: Ball Blue Book Shared By: Pat Stockett
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Title: Pocket Spreads
Categories: Spreads
Servings: 6
-VIVIAN THIELE NRHF19C
The following recipes are additional spreads that can be used in place of
butter on the outside of bread/dough when making pockets.
Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp.
celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread
will enhance the flavor of most foods except sweets. Especially good on
sandwiches with eggs, cheese, ham and seafood or vegetable pockets.
Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder.
Stir to combine - enough for 8 slices of bread. Curry is a nice flavor
accompaniment with beef, chicken, lamb, shrimp and vegetables.
Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir
to combine. Enough for 8 slices. Use maple butter for pockets. Use with
pork, ham or sweets.
Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir
to combine - enough for 8 slices of bread. Vanilla butter enhances flavor
and has an enticing aroma while cooking.
Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir
to combine - enough for 8 slices bread. Use with fruit pie filling or
other sweets.
Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine
basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side
of 8 bread slices or other bread products used for pockets. This taste
especially good with meats, cheese and vegetables.
Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed.
Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable
filling.
Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to
combine. This is enough to spread 8 slices of bread. Because the honey
promotes browning, use this on pockets which only have to brown and heat
through. If used on egg sandwiches,etc... the bread may over brown before
the egg finishes cooking.
Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1
lemon (about 1/2tsp.). Stir to combine. This is enough to spread 8 slices
of bread. The fresh lemon brings out the flavor of fruit filling and
seafood fillings.
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Title: Poormans Shake N Bake
Categories: Seasonings
Servings: 6
4 c Flour
2 ts Cayenne pepper
1 c Bran flake cereal, crushed
2 tb Parsley flakes
2 ts Garlic powder
1 tb Onion powder
2 ts Chili powder
2 tb Taco seasoning
1 ts Season pepper
1 ts Curry (or more)
1 ts Sweet basil
1 ts Oregano
Mix all together and use for coating any and all types of meat. I use a
large size ZipLoc and just keep it in the freezer. You can add more of the
cayenne and chili powder if you so desire. I usually just throw in what I
have at the time I make it so it is never the same twice. It is a great all
round coating.
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Title: Port Wine Jelly
Categories: Spreads, Toppings
Servings: 4
INGREDIENTS:
1 c Port wine
1 c Fresh grape juice, or fine
-quality commercially
Canned grape juice
3 1/2 c Sugar
3 oz Liquid pectin (1/2 bottle)
Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich
red wines, and apple juice may be substituted for grape. It is used as a
spread on scones, tea biscuits, English muffins, or tea breads and as a
glaze for, or accompaniment to, pork dishes, chicken, or duck.
DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil
over medium heat. Stir constantly until sugar is completely dissolved.
Remove from heat and stir in liquid pectin. Skim off foam with metal spoon
and immediately pour into hot sterilized jars. Vacuum seal (hot water bath
method, or may be refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8
From: Sallie Austin
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Title: Potted Tongue
Categories: Beef, Pickles, Spicy
Servings: 8
1 lb Smoked Tongue, Cooked
3/4 c Butter, Melted
1/2 ts Nutmeg, Grated
1/4 ts Cloves, Ground
1/8 ts Sage, Dried
1/4 ts Parsley, Minced
Salt & Pepper To Taste
Clarified Butter Or Lard
Dice the tongue and put it through the grinder twice. Combine the butter
with the spices and herbs and blend into the meat, blending very well. Pack
tightly into small crocks or jars and seal each one with a thin layer of
clarified Butter or melted lard.
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Title: Poultry Seasoning
Categories: Condiment
Servings: 6
1 tb Salt
1 tb Thyme
1 tb Marjoram
1 ts Freshly ground pepper
Rind of 2 lemons, thinly
-shredded
1/2 c Parsley flakes
Spread rind between 2 sheets of paper towel and let dry. Combine with
remaining ingredients and store in an air-tight container. Sprinkle on
chicken or pork, or use in stuffing or in a basting sauce.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Prune Conserve I
Categories: Condiment, 1941
Servings: 6
3 lb Prunes
5 md Apples
2 c Chopped nuts
5 Oranges, peeled and diced
3 Quinces
4 c Diced watermelon rind
1 c Raisins
Sugar
Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits.
Combine prune pulp, prune juice, cored and chopped apples, and pared and
chopped quinces. Add water to cover. Cook until fruits are soft. Rub
through a sieve. Add watermelon rind and oranges to fruit pulp. Add 3/4 as
much sugar as fruit mixture. Add raisins. Simmer slowly, stirring
constantly, until thick. Add nuts and cook 5 minutes. Gladys Groves,
Canary, OR.
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Title: Prune Conserve II
Categories: Condiment, 1941
Servings: 6
1 lb Prunes
1/4 lb Chopped nuts
1 Orange
1 c Sugar
Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits.
Cut prunes in halves. Extract juice from orange. Remove white membrane
from orange peel. Chop peel. Combine prunes, orange juice, peel, and
sugar. Mix thoroughly. Simmer slowly, stirring constantly, until thick.
Add nuts and cook 5 minutes. Mrs. Helen M. Beaver, Port Ewen, N.Y.
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Title: Prune Pickles
Categories: Pickles, 1941
Servings: 6
1 lb Prunes
1 tb Stick cinnamon
1 ts Whole cloves
1/2 c Vinegar
1 1/2 c Sugar
1 ts Whole allspice
Wash prunes. Cover with cold water. Cover and simmer until tender. Add
sugar, vinegar, and spices. Simmer 20 minutes. Edith Johnson, Genesee, PA.
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Title: Pumpkin Jam
Categories: Condiment, 1941
Servings: 6
5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2 1/2 lb Sugar
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well,
and allow to stand overnight. In the morning add apricots which have been
washed and cut in strips. Add raisins. Cook slowly, stirring frequently,
until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may
be added. Canned pumpkin may be substituted for fresh pumpkin. Mrs. E.
Bailey, Wakefield, MA.
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Title: Pumpkin Preserves
Categories: Spreads, Toppings
Servings: 6
4 lb Pumpkin (prepared)
3 Lemons
4 lb Sugar
1/2 ts Salt
1 tb Mixed spices *
Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix
with sugar. let stand 12 to 18 hours in a cool place. Add thinly sliced
lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear
and sirup thick. Pour, boiling hot, into hot Ball jars; seal at once.
NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.
From the; Ball Blue Book - Home canning and freezing recipes and methods
Published in 1956 by Ball Brothers Co. INC. Muncie, Indiana
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Title: Pungent Salt Substitute
Categories: Seasonings
Servings: 6
3 ts Basil
2 ts Summer savory
2 ts Celery seed
2 ts Ground cumin
2 ts Sage
1 ts Thyme
2 ts Marjoram
Put ingredients into a blender, food processor or clean coffee grinder. (Or
crush with a mortar and pestle.) Blend well. Store in a glass container
in a cool, dry place. To prevent caking, add a few grains of rice.
From: POLLY'S POINTERS by Polly Fisher, San Antonio Express-News, 5/92
Posted by: Karin Brewer, Cooking Echo, 6/92
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Title: Pureed Dates
Categories: Spreads
Servings: 1
1 c Dried Dates
6 tb Water
1 ts Vanilla Extract
Puree dates, water and vanilla in blender or food processor. Makes about
3/4 cup.
Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992.
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Title: Putting Up Your Preserves
Categories: Spreads
Servings: 1
See below
Use 8oz glass jars with two part tops, (lids with screw bands), to store
the cooked jams and preserves. Select one or two cup glass or rigid
plastic containers with tight-fitting lids for no cook freezer jams and
preserves. Wash the jars and glasses with screw bands in an automatic
dishwasher with very hot rinse water, keep hot until ready to use or wash
with hot, soapy water and rinse very thoroughly. Place the jars and glasses
upside down in a large saucepan filled with water and bring to boiling and
boil for 10 minutes. Keep them hot. Was two-part lids in the automatic
dishwasher with very hot rinse water again, keeping them hot until ready to
use or wash in hot soapy water and rinse well. Place in a small saucepan
filled with water and bring to a boil. Remove them from the water but keep
them hot until ready to use. Fill the jars to within 1/4-inch for the
cooked jams and 1/2-inch for the no cook freezer jams. Using a plastic
knife or spatula, make sure there are no air bubbles in the jam. Wipe the
jar rims and screw threads with a clean damp cloth. Cover with the lids,
screwing them down tight, and invert the jars for 5 minutes. then turn
upright. Let the jars stand at room temperature for 1 hour for cooked jams
or 24 hours for no cook jams. Gently stir no cook jams before refrigerating
or freezing. ALL JAMS MUST BE FROZEN OR REFRIGERATED! Store jams in the
freezer for up to 1 year. Thaw frozen jams in the refrigerator. Thawed
jams have a refrigerator shelf life of 3 weeks.
NOTE:
With the exception of two of the following recipes (the ones without
pectin) they may be processed as canned goods by using the instructions
found in any good cookbook for preserving jellies and jams.
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Title: Quick and Easy Dill Mustard
Categories: Spreads, Toppings, Condiments
Servings: 6
8 oz Dijon Mustard
1 tb Fresh Chopped Dill Or:
1 ts Dried Dill Weed
3 tb Olive Oil
Combine Dijon mustard with fresh chopped dill or dried dill weed and olive
oil.
Serve with pate or fish; or use as a sandwich spread. Also good added to a
salad dressing.
NOTE: Homemade mustards must be stored in the refrigerator.
SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92
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Title: Quick Pickled Peppers
Categories: Pickles
Servings: 6
2 c Water
1 c White wine vinegar
2 tb Kosher salt
1 lg Red pepper
1 lg Yellow pepper
1 lg Green bell pepper
1 Clove garlic
1 Leafy inner rib of celery
1 Sprig fresh basil or oregano
Info: posted by Perry Lowell, April 1993 from Good Food magazine,
September 1987
1. Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce
heat and simmer covered until salt is completely dissolved, about 3
minutes.
2. Rinse peppers well. Cut in half through stems; remove stems, seeds,
and white pith. Cut each half lengthwise into thirds. Lightly press garlic
with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig
into hot clean 1 quart canning jar.
3. Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides
of jar to release air bubbles. Add more vinegar mixture if needed. Seal
jar with new canning lid. Store in cool dark place or in refrigerator at
least 1 week before serving. Flavor improves with longer storage.
(Note: table salt can be used, but it may make brine cloudy)
Nutrition Information per Piece: 8 calories 0 g protein 2 g
carbohydrates 0 g fat 101 mg sodium
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Title: Quince Marmalade
Categories: Condiment, 1941
Servings: 6
3 1/3 lb Quinces
1 Orange
4 1/2 lb Sugar
1 c Orange juice
2 c Water
Wash, quarter, and core quinces. Quarter, seed, but do not peel orange.
Put quinces and orange through food chopper. Add sugar, water, and orange
juice. Simmer slowly, stirring frequently, until juice sheets from spoon.
The Household Searchlight
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Title: Raisin Puree
Categories: Spreads
Servings: 1
2 c Seedless raisins
6 tb Water
4 ts Vanilla
Combine raisins, water and vanilla in food processor and blend until
smooth.
MMMMM
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Title: Ramps Piquante
Categories: Condiments
Servings: 6
1 c Grated sharp cheddar cheese
2 c Ramp bulbs *
1/2 c Broth drained from ramp
-bulbs
1 tb Worcestershire sauce
3 tb Wine vinegar
3 tb Butter
Salt and pepper to taste
6 sl Crisp toast
* Boiled until tender in salted water & drained (reserve broth). Over low
heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and butter.
Stir ramps into the sauce and reheat. Add salt and pepper to taste.
Serve hot over crisp toast.
Yield: 6 servings.
Makes a nice brunch dish or lunch, for those sensible enough to try it. <g>
Typed for you by the sensible Cathy Harned
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Title: Rangpur Lime Marmalade
Categories: Condiment
Servings: 6
12 sm Rangpur limes
5 Lemons
4 1/2 c Sugar (2 1/4 lbs)
Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons
and put fruits through a food chopper or cut in small pieces. Measure the
pulp and add 3 cups of water for each cup of pulp; let stand overnight. The
next morning, boil the mixture, uncovered, in a preserving kettle about 20
minutes. Remove mixture to a bowl, cover and let stand again overnight The
next morning, measure citrus mixture. Cooking batches of only 4 to 6 cups
of fruit at a time, measure out 3/4 cup of sugar for each cup of fruit and
combine fruit and sugar in a preserving kettle. Bring mixture slowly to a
boil, stirring frequently until sugar has dissolved. Then boil rapidly for
about 20 minutes until jellying point is reached. Test for jellying point
with a jelly thermometer which should read 200 to 222 F, or with a spoon
which, when dipped into mixture, has 2 drops form along the edge, come
together and fall as 1 drop. Ladle into hot, sterilized jars and seal
immediately.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to sea/l completely. Jams and
Jellies - 1975
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Title: Raspberry Jam
Categories: Toppings, Spreads
Servings: 1
2 l Crushed raspberries
1 l Sugar
Cook raspberries uncovered for 10 minutes. Add sugar, stirring to
dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12
minutes) & remove from heat. Stir & skim 5 minutes. Pour into hot,
sterilized jars & seal.
Agriculture Canada, "Jams, Jellies & Other Preserves"
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Title: Raspberry Jelly
Categories: Condiment, 1941
Servings: 6
3 lb Raspberries
3 lb Apples
Sugar
Wash raspberries. Remove stems. Cover with water and cook until soft.
Drain through jelly bag. Wash apples. Remove stems, blossom ends, and
seeds. Cut in quarters. Cover with water. Cook slowly until tender. Drain
through jelly bag. Combine raspberry and apple juice in equal proportions.
Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from
spoon. The Household Searchlight
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Title: Raspberry Jam
Categories: Condiment, 1941
Servings: 6
2 lb Raspberries
2 lb Sugar
Wash raspberries. Remove stems and blossom ends from fruit. Crush
thoroughly. Add sugar. Heat slowly to boiling. Simmer, stirring
constantly, until thick. Mrs. Fred Mitchell, Iron Mountain, MI.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Raw Apple Relish
Categories: Relishes
Servings: 6
2 Large red apples
1 Juice of 1 lemon
1 Medium onion,chopped
1/4 c Sliced sweet gherkins
1 tb Capers
1/4 c Sliced ripe olives
1/2 c French dressing
From the International Apple Institute
Core apples; do not peel. Cut crosswise into 1/2" slices, then into 1/2"
chunks. Sprinkle with lemon juice. Add remaining ingredients; toss to mix
well. Makes 6 servings.
A fine accompaniment to roast pork, pork chops, baked ham or ham slices, or
smoked pork butt.
Nutritional analysis per serving: 66.7 calories; 1.2 grams total fat (0.2
grams saturated fat); 0.2 grams protein; 8.6 grams carbohydrates; 0
milligrams cholesterol; 255.6 milligrams sodium.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Eye Gravy
Categories: Toppings
Servings: 6
1/3 c Strong black coffee
Pork drippings
After cooking the breakfast meat (bacon, ham or sausage), remove it from
the iron skillet and put aside. To the drippings, pour 1/3 cup of strong
coffee and stir while on the fire. Pour over hot grits or sop up with hot
biscuits.
The above is from "White Trash Cooking"; Ernest Matthew Mickler.
My mother has made red-eye gravy as long as I can remember, but she does
not use coffee in the drippings.
I don't have measurements, but when the breakfast meat is done (usually
country ham), she allows the drippings to get VERY hot in the pan (cast
iron skillet) then pours water in and again let's this get VERY hot.
Hope this combination of "techniques" is helpful.
Sonya Whitaker-Quandt 3/92
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red or Green Pepper Jelly
Categories: Relishes
Servings: 1
2 1/2 c Granulated sugar
1 c Finely chopped sweet pepper
3/4 c Vinegar
3 oz Liquid pectin (85 ml pouch)
In large saucepan, combine sugar, pepper and vinegar; stir and bring to
full boil. Boil over medium heat for 15 min, skimming off foam. Remove
from heat, blend in pectin and stir for 2 min.
Pour into sterilized jars leaving 1/4 inch headspace. Seal and cover with
lids. Store in cool, dry place. Makes about 3 cups.
Per 1 tbsp serving 40 calories, 0 fat 0 chol, 2 mg sodium, 0 protein, 10 g
carbohydrate 1 fruit & vegetable. choice Source: The Lighthearted Cookbook
by Anne Lindsay, Cdn. Heart Foundation Shared by Elizabeth Rodier 6/93
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Pepper Jelly
Categories: Spreads, Toppings, Spicy
Servings: 6
5 To 6 red bell peppers
1 c Cider vinegar
1/2 Lemon juice
5 1/2 c Sugar
1 ts Salt
1 ts Chili powder
6 oz Liquid pectin
Makes eight eight-oz. jars.
Wash and seed peppers; chop in food processor or grind in blender or meat
grinder. Add enough pepper pulp to the vinegar and lemon juice to make four
cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a
full rolling boil, stirring constantly. Remove from heat and add liquid
pectin. Return to heat and boil hard for 1 minute; turn heat down to
simmer. Stir and skim off foam for 5 minutes more as mixture boils gently.
Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.
Store in refrigerator up to 1 year.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Pepper Relish
Categories: Relishes
Servings: 6
7 c Finely chopped sweet red
-peppers (14 to 16 medium)
2 tb Salt (Kosher)
6 c Sugar (white granulated)
1 qt Good vinegar (4% -6%)
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar,
cook stirring frequently, until thick, about 45 minutes. Pour boiling hot,
into hot Ball jars, leaving 1/8 inch head space. Adjust caps. Process 10
minutes in water bath. Yield: about 6 half pints.
From: The Ball Blue Book Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Pepper and Ginger Marmalade
Categories: Condiment, Gifts
Servings: 1
3 lb Red bell peppers; (12 mediu
-m to large peppers)
1/2 Unsalted butter; (4 tablesp
-oons)
1/2 c Extra-virgin olive oil
10 Cl Garlic; minced (about 3 r
-nded tablespoons)
1/2 c Fresh ginger; coarsely grat
-ed
Grated zest of 3 oranges
3/4 c Fresh orange juice
3 tb Sugar
2 ts Freshly ground black pepper
1. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise
strips (you should have 12 cups). 2. Heat the butter and oil in a heavy
flameproof casserole. Add the garlic and ginger, and cook over low heat
for 5 minutes. Add the peppers, and stir well to coat. 3. Mix in the
orange zest, juice, sugar and pepper. Stir gently and cover. Cook over
medium-low heat, stirring occasionally, until the peppers are wilted and
their skins are soft, 25 minutes. 4. Remove the cover and continue cooking
over low heat, stirring frequently, until most of the liquid has
evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps,
covered tightly, in the refrigerator for up to 4 days. Makes 4 cups.
Authors' note: This is a slightlyb swet condiment with a bite to it. Great
served with grilled chicken or bef, sausages, lamb, on a sandwich, in a
potato, or with game. Try to always have some on hand--it's addictive.
Source: The New Basics Cookbook
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Pepper Relish
Categories: Relishes, 1941
Servings: 6
12 Red peppers
14 md Onions
2 tb Salt
12 Green peppers, chopped
2 c Brown sugar
4 c Vinegar
Cover peppers with boiling water. Allow to stand 5 minutes. Drain. Cover
with boiling water. Allow to stand 10 minutes. Drain. Add onions, sugar,
salt, and vinegar. Stir until well blended. Heat to boiling, and boil 10
minutes. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Raspberry Jam
Categories: Spreads
Servings: 6
3 c Finely mashed or sieved red
-raspberries
6 c Sugar
1 pk Powdered pectin
1 c Water
Combine berries and sugar. Let stand about 20 minutes, stirring
occasionally. Combine pectin and water in a small saucepan. Bring to a
boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture;
stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space.
Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 9
half pints.
Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar
from 6 cups to 5-1/2 cups.
Grape Jam: Follow recipe for red raspberry jam, except seeds are separated
after heating Concord Grapes. Crush grapes. Simmer grapes without adding
water until grapes have softened. Put pulp through a colander or food mill
before measuring.
Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are
pitted and put through a food chopper or blender before measuring.
From: Ball Blue Book Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Tomato Marmalade
Categories: Condiment
Servings: 1
1 qt Ripe red tomatoes
1/2 c Cider vinegar
1 c Sugar
1 ts Salt
1 ts Mixed pickling spices
This marmalade is very tart; it is especially good with ham.
Put tomatoes in boiling water for 2 minutes. Skin, cut into quarters, and
put in a saucepan. Add the other ingredients and bring to a slow boil.
Cook slowly until thick, stirring frequently. Pour into sterilized jars or
bottles and seal. Makes 1 pint.
From: Pickles and Preserves, by Marion Brown Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Red Tomato Preserves
Categories: Condiment, 1941
Servings: 6
4 lb Ripe tomatoes
5 c Sugar
1 Lemon
Scald and peel tomatoes. Leave tomatoes whole. Add sugar and let stand
overnight. Add thinly sliced lemon and cook until mixture is clear and
thick. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Refrigerator Pickles
Categories: Pickles
Servings: 1
1 ga Cucumbers & Onions (Sliced)
4 c White Sugar
1/3 c Pickling Salt
4 c White Vinegar
1 1/2 ts Tumeric
1 1/2 ts Mustard Seed
1 1/2 ts Celery Seed
1 Green Bell Pepper (Sliced)
Or:
1 Red Bell Pepper (Sliced)
Thinly slice the cucumbers and onions into a gallon jar. Heat the other
ingredients in a large pot. Pour over the vegetables. Store covered in the
refrigerator. New vegetables may be added at any time. Keeps for 4 months.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Refrigerator Grape Jelly
Categories: Condiment
Servings: 6
3 c Bottled unsweetened grape
-juice
2 tb Lemon juice
2 Envelope unflavored powdered
-gelatin
1 tb Liquid artificial sweetener
In a large heavy bottomed pan, mix grape juice, lemon juice and gelatin.
Bring to a full rolling boil over medium high heat, stirring often, then
boil, stirring, for 1 minutes. Remove from ehat and stir in artificial
sweetener. Wash 3 half pint glass jars or plastic freezer containers. Keep
glass jars hot until needed. Ladle hot jelly into half pint jars or
refrigerator containers, leaving 1/4 inch head space. Attach lids. Store in
refrigerator for up to 2 weeks. DO NOT FREEZE. DO NOT PROCESS IN BOILING
WATER CANNER.
Origin: Home Canning, Sunset Magazine and Books. Shared by: Sharon Stevens.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rhubarb and Fig Preserves
Categories: Spreads, Toppings
Servings: 6
3 1/2 qt Rhubarb
1 pt Chopped figs
8 c Sugar
1 Lemon
From: Arizona Cookbook
Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
In the morning, boil until thick and add 1 pint of chopped figs plus the
juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
Pack while hot into sterile, hot jars. Seal immediately.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rhubarb Chutney
Categories: Relishes
Servings: 6
4 c Diced fresh or frozen
-rhubarb
2 c Diced peeled apples
1 Orange
1 Lemon
2 c Packed brown sugar
1 c Raisins
1 c Currants
1/2 c Diced candied citron
1/2 c Apple juice
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground cloves
1/2 ts Ground cinnamon
1/4 ts Salt
Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of
orange and lemon; add to kettle. Peel and section orange and lemon. Discard
the seeds. Cut fruit into small pieces; stir into kettle. Add remaining
ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40
minutes or until thickened, stirring occasionally. Pour into half pint jars
and seal. Freeze or process for 15 minutes in a boiling water bath. Yield:
About 6 half-pints
SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 5/93
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rhubarb Chutney
Categories: Relishes
Servings: 5
6 c Rhubarb, chopped
2 Onions, chopped
2 Garlic cloves, minced
2 Granny Smith Apples
1 Orange, include rind
1/2 c Raisins
1 c Granulated Sugar
1 c Brown Sugar
1 c Cider Vinegar
1 ts Salt
1/2 ts Ginger, ground
1/2 ts Cinnamon, ground
1/4 ts Cloves, ground
1/4 ts Cayenne Pepper
1 Red Pepper
Servings: 5
* The apples should be peeled, cored and seeded. The orange should be
seeded and finely chopped. The red pepper should be seeded and chopped. In
a large kettle or saucepan, combine the rhubard, onion, garlic, apple,
orange and raisins. Stir in sugars, vinegar, salt ginger, cinnamon, cloves
and cayenne. Bring to a boil, reduce heat and let simmer, partially
covered, for 40 - 45 minutes, stirring often, until quite thick. Add red
pepper and cook another 15 minutes until sauce has thickened. Remove from
heat, ladle into hot sterilized jars and seal. Makes 5 cups.
From The Gazette, 91/06/05.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rhubarb Conserve
Categories: Condiment, 1941
Servings: 6
2 lb Rhubarb
2 Oranges
1/2 c Chopped nuts
1 Lemon
3 1/2 c Sugar
Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in
1/2-inch pieces. Combine all ingredients except nuts and heat slowly until
sugar is dissolved. Simmer slowly, stirring constantly, until mixture is
thick and clear. Add nuts and cook 5 minutes. Mrs. Edward Lukasiewig,
Farwell, NE.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rhubarb Marmalade
Categories: Condiment, 1941
Servings: 6
4 c Finely chopped rhubarb
1 Orange
1 Lemon rind
7 1/2 c Sugar
1 Bottle fruit pectin
Combine rhubarb, grated rind of lemon, and rind and juice of orange.
Measure fruit. Add water, if necessary, to make each cup level with
liquid. Add sugar. Stir constantly. Heat rapidly to full rolling boil.
Boil gently 2 minutes. Remove from fire. Stir in fruit pectin. Skim. The
Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rhubarb-Strawberry-Jam
Categories: Spreads, Toppings
Servings: 6
1 qt Fresh strawberries
1 lb Rhubarb
1/4 c Water
6 1/2 c Sugar
1 Pouch liquid pectin
1. Remove caps from strawberries. Crush berries, one layer at a time.
Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover
and simmer 2 minutes or until soft. Add to the prepared strawberries.
2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less,
add water. Place measured fruit in a 6 or 8- quart saucepan.
3. Measure sugar exactly and set aside. Open liquid pectin and set the
pouch upright in a cup.
4. Stir sugar into prepared fruit. The saucepan must be no more than
one-third full to allow for a full rolling boil.
5. Bring to a full rolling boil over high heat. Boil hard 1 minute,
stirring constantly. Remove from heat.
6. Stir in pectin at once. Quickly skim off foam with a large metal
spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top.
With a damp cloth, wipe jar rims and threads clean.
7. Immediately cover jars with hot canning lids. Screw bands on firmly.
8. Place jars in a boiling water bath, carefully setting jars on rack in
canner of boiling water. Cover canner and return water to a boil; boil 5
minutes.
9. Remove jars from canner and let cool. Check seals and store in a
cool, dry place.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rich Apple Butter
Categories: Crockpot, Spreads
Servings: 10
4 lb Cooking apples
2 c Cider
3 c Granulated sugar
2 ts Ground cinnamon
1 ts Ground cloves
1/8 ts Ground allspice
Servings: 10
Stem and quarter apples; do not peel. Cook apples and cider, covered, in
crockpot on LOW for 10 hours. Add sugar and spices and continue cooking
for 1 hour. Pour into hot sterilized jars. Store in a cool dry place. Or,
pour into freezer containers and freeze. Makes ten 6 oz jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ripe Cucumber Catsup
Categories: Condiment, 1941
Servings: 6
1 Red pepper, chopped
2 c Sugar
1 ts Cinnamon
1 c Chopped onion
4 c Vinegar
1 ts Salt
1 ts Cloves
1/8 ts Pepper
Ripe cucumbers
Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft
centers have been removed. Add onion, pepper, and sufficient water to
prevent sticking. Cook slowly, stirring frequently, until tender. Add
remaining ingredients. Cook slowly, stirring frequently, until thick. Eva
Goding, Livermore Falls, ME.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ripe Grape Jam
Categories: Condiment, 1941
Servings: 6
4 1/2 c Prepared fruit
1/2 c Water
7 c Sugar
1/2 Bottle fruit pectin
Use only fully ripened grapes. Separate skins and pulp. Simmer pulp 5
minutes. Remove seeds by sieving. Crush skins. Add pulp. Add water and
stir until mixture boils. Cover, and simmer slowly 30 minutes. Measure
fruit into large kettle. Add sugar. Mix well. Heat rapidly to full rolling
boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove
from fire. Stir in fruit pectin. Skim. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ripe Plum Jelly
Categories: Condiment, 1941
Servings: 6
4 c Juice
1/2 Bottle fruit pectin
7 1/2 c Sugar
1 c Water
Use only fully ripened fruit. Wash fruit. Do not peel or pit. Crush
thoroughly. Add water. Stir until mixture boils. Cover and simmer 10
minutes. Drain through jelly bag. Measure juice and sugar into a large
kettle. Stir. Heat rapidly to boiling. Add fruit pectin at once. Stir
constantly before and while boiling. Heat to full rolling boil. Boil hard
1/2 minute. Remove from fire. Skim. The recipe requires about 4 pounds of
fruit. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ripe Tomato Jam
Categories: Condiment, 1941
Servings: 6
4 lb Medium ripe tomatoes
4 c Sugar
1 ts Whole cloves
1/2 tb Broken stick cinnamon
2 c Vinegar
1/2 ts Whole allspice
Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar,
vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose
muslin bag. Simmer, stirring frequently, until thick. Florence Taft Eaton,
Concord, MA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ritz Relish
Categories: Pickles
Servings: 8
1/2 c Chopped Lettuce
1/2 c Chopped Green Pepper
1/2 c Chopped Tomatoes
1 1/2 c Chopped Celery
1/2 c Sugar
1/2 c Vinegar
1/4 c Catsup
1/2 tb Pepper
1 ts Worcestershire Sauce
Mix all ingredients thoroughly. Put in a jar and store in refrigerator.
Will keep for 2-3 days.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Garlic with Olive Oil
Categories: Spreads, Toppings, Syd's book
Servings: 1
1 Head Of Fresh Garlic *
Olive Oil
Dried Thyme
Fresh Rosemary
Butter
* Prepare one head of fresh garlic for each guest.
~-------------------------------------------------------------------------
Remove the paper skin from each head of garlic. Place root side down in a
baking dish. Make sure garlic heads are secure so they don't move around
during roasting. Drizzle some olive oil over each head. Sprinkle with
dried thyme and fresh rosemary. Top each head with butter. Cover and
place in a preheated 275øF oven for 30 minutes. Uncover baking dish and
baste each head with melted butter. Continue baking for an additional 90
minutes, with regular basting. This is excellent served as a spread over
fresh French bread or roasted potatoes. From: Syd's Cookbook.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Garlic Spread
Categories: Spreads, Garlic, Cheese
Servings: 6
1/2 c Currants
1/3 c Brandy
3 Heads roasted garlic
1 lb Cream cheese
3/4 c Toasted almond, finely
-chopped
This rich cream cheese spread takes on a sweet tone from the addition of
roasted garlic and currants. Spread onto crackers or bread for a simple
hors d'oeuvre, or serve with raw vegetable pieces.
In a medium bowl, macerate (soften by soaking) the currants in the brandy
for 30 minutes. Drain well and return to the bowl. Squeeze the roasted
garlic pulp from the heads into a bowl, taking care to remvoe any bits of
skin from the pulp. Add the roasted garlic to the currants, along with the
cream cheese and almonds. using an electric mixer, beat on low speed until
all ingredients are thoroughl combined. Season with salt and pepe.
Refrigerate for at least 2 hours before serving. Can be refrigerated for up
to 5 days.
Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Red Pepper Spread
Categories: Spreads, Spicy, Garlic, Hot
Servings: 6
4 lg Garlic cloves
1/4 ts Salt
1/4 c Chopped fresh basil leaves
-(or 1-1/2 tbsp dry basil)
1/4 c Chopped fresh parsley
1/4 c Chopped roasted red peppers,
-pureed
1 tb Worcestershire sauce
1/2 c Grated parmesan cheese
1/4 c Olive oil
12 French bread slices, toasted
Chop garlic with salt, and mash to a paste. Add chopped basil
leaves,parsley, pepper puree, worcestershire, parmesan cheese. Gradually
whisk in the oil with a fork, to make a paste. Spread on toast or pass
separately with toast, or add to soup if desired.
Origin: Cookbook Digest, Mar/April 93 Shared by: Sharon Stevens
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Red Pepper Mustard
Categories: Spreads, Toppings, Spicy, Hot
Servings: 3
1 1/2 lb Red bell peppers
1/2 c Dry red wine
10 Drops hot pepper sauce
2 md Garlic cloves, halved
1/4 ts Cayenne pepper
1 tb Coarse kosher salt
3/4 c Imported English-style dry
-mustard
1 ts Crushed black peppercorns
3/4 ts Crushed whole allspice
1 1/4 c Boiling water
2 tb Honey
3/4 c Red wine vinegar
1 1/2 ts Dried thyme, crumbled
1/2 c Sherry vinegar
3 Bay leaves
3 tb Mustard seed
3 Fresh thyme sprigs
2/3 c Medium-dry Sherry
Char bell peppers oven gas flame or in broiler until blackened on all
sides. Wrap in paper bag and let stand ten minutes. Peel and seed. Rinse
if necessary; pat dry. Puree in processor until smooth. Mix in hot pepper
sauce and cayenne pepper. Transfer to bowl.
Place dry mustard in medium bowl. Add water, both vinegars and mustard
seed, whisking until mustard is smooth. Cover and let mellow two hours.
Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy
nonaluminum saucepan. Cover partially and simmer 7 minutes. Strain sherry
mixture through fine sieve into mustard. Stir in honey and dried thyme.
Return to saucepan. Set saucepan in larger pan of simmering water. Cook
until consistency of mayonnaise, stirring frequently, 20 to 30 minutes.
Whisk in red pepper puree. Pack mustard into hot jars. Top each with bay
leaf and thyme sprig. Cool completely. Seal tightly and refrigerate one
week to mellow flavors. (Can be stored in refrigerator three months.) From
Bon Appetit, Dec '85.
Makes 3 cups
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Rochester Relish
Categories: Relishes, 1941
Servings: 6
1/2 Peck ripe tomatoes
12 Sweet peppers - 1/2 green,
-1/2 red
6 c Brown sugar
1 ts Mustard
1 tb Broken stick cinnamon
1 tb Allspice
1/2 Peck green tomatoes
12 sm Onions
2 Or 3 stalks celery
2 qt Vinegar
1 tb Cloves
1/4 ts Mace
1 c Salt
Chop tomatoes, peppers, onions, and celery, coarsely. Add salt, and allow
to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard,
and spices. (Do not put spices in a bag.). Add chopped vegetables to
boiling vinegar. Stir until well blended. Simmer briskly 1/2 hour.
Florence Taft Eaton, Concord, MA.
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Title: Roman Pickles
Categories: Pickles
Servings: 4
1 Head of lettuce
2 c Vinegar
1 c Water
3 ts Salt
2 ts Dill weed or dill seed
2 ts Fennel, fresh or seed
1 ts Rue (optional)
1) Combine the water and salt in a 1-quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.
2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours) NOTE: The original recipe from
Columella calls for salting the lettuce first, letting it "sweat" for 24
hours, and then pickling.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roy's Salsa
Categories: Salsa
Servings: 1
1 tb Oil
1/4 c Onion, minced
1 tb Garlic, chopped
3 Chiles, serranos, minced
28 oz Tomatoes, canned
2 Bay leaf, dried
1/8 ts Thyme
1/2 ts Chile, ground, red, new mexi
1 tb Vinegar
1 ts Pepper, black, freshly groun
1) Heat oil in a skillet and saute onions and garlic until soft but not
brown. Add minced chiles and saute another couple of minutes. 2) Add
tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes,
stirring occasionally. 3) Pass half to two thirds of the mixture through a
food mill back into the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black pepper. Taste for salt
and adjust seasonings. Refrigerate until used. Source: Overton Anderson
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sadye's Dill Pickles
Categories: Penn-dutch, Pickles
Servings: 1
10 qt Water
2 c Salt
1 qt Vinegar
4 tb Pepper
5 Dill
Cucumber
Make a solution of the first four ingredients and bring to a boil. Fill
crock with cucumbers, placing dill between layers of cucumbers. Add the hot
solution. Onions or garlic may be added if desired. cover crock and let
stand several days before using. If preferred, cucumbers may be preserved
in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sadza (Corn Porridge)
Categories: Ethiopian, Condiment
Servings: 6
Stephen Ceideburg
4 c Water
2 1/2 c White cornmeal
Bring 3 cups of the water to a boil in a large pot.
Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce
heat to medium-low and add the cornmeal mixture to the boiling water,
stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly
adding the remaining cup of cornmeal.
When the mixture is very thick and starts to pull away from the sides of
the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon
to compress the mixture into a round shape (you may use wet hands to aid in
the procedure).
Serves 6.
PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g
saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
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Title: Salt Substitute
Categories: Seasonings
Servings: 1
5 ts Onion Powder
2 1/2 ts Garlic Powder
2 1/2 ts Paprika
2 1/2 ts Dry Mustard
1 1/4 ts Thyme Crushed
1/2 ts White Pepper
1/4 ts Celery Seed
Combine Ingredients, Mix Thoroughly. Store in Shaker.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Salt Substitute #2
Categories: Seasonings
Servings: 1
5 ts Onion Powder
2 ts Garlic Powder
2 ts Dry Mustard
2 ts Paprika
2 ts Oregano
1/2 ts White Pepper
Combine Ingredients, Mix Thoroughly. Store in Shaker.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Saltless Surprise
Categories: Seasonings
Servings: 6
2 ts Garlic powder
1 ts Basil
1 ts Anise seed
1 ts Oregano
1 ts Powdered lemon rind
Put ingredients into a blender, food processor or clean coffee grinder.
Blend well. Store in a dark glass container in a dark, cool place. To
prevent caking, add a few grains of rice.
From: POLLY'S POINTERS by Polly Fisher, San Antonio Express- News, 5/92
Posted by: Karin Brewer, Cooking Echo, 6/92
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sambuca Romana Jam
Categories: Spreads
Servings: 1
5 c Crushed, Fresh Blueberries
1 ts Grated Lemon Rind
1/2 c Water
1/2 c Sambuca Romana
2 1/2 c Sugar
1 Box Light Fruit Pectin
10 Coffee Beans Per Jar
Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sandwich Relish
Categories: Condiments
Servings: 1
-From the Kitchen of
-Lawrence & Cindy Kellie
1 c Homemade "mayonnaise"
1 1/2 ts Pimiento; finely chopped
1 1/2 ts Parsley; finely chopped
2 tb Celery; finely chopped
2 tb Dill pickle; finely chopped
2 tb Green onion; finely chopped
1 pk George Washington Broth
-golden
1/2 ts Turmeric
ds Italian seasoning
Mix all ingredients thoroughly and refrigerate. Won't keep as long as
commercial sandwich spread.
The Sandwich Cookbook
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sardine Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
2 tb Mashed Boneless Sardines
ds Lemon Juice
Combine ingredients and mix until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sauerkraut
Categories: Pickles, 1941
Servings: 6
Text Only
Chop cabbage until very fine. Pack in quart jars. Allow 2 teaspoons salt
to each quart cabbage. Pour hot water over cabbage, filling jars to
shoulders. Seal. Sauerkraut will be ready for use after two weeks. Mrs.
Ethel Hixon, Topeka, KS.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sauteed Red Peppers
Categories: Relishes
Servings: 2
1 md Red bell pepper, quartered
-and seeded
1 md Tomato, cut in half
2 tb Lemon juice
1 To 2 tsp fresh basil,
-chopped
Black pepper to taste
This recipe goes with the Grilled Tuna Sandwich with Red Peppers recipe.
Grill bell pepper until skin begins to blister and pepper begins to turn
limp. Add tomato to grill a minute or two after starting the pepper. Grill
the tomato until it just begins to turn limp. Remove from grill and let
cool. Coarsely chop pepper and tomatoes; combine with remaining
ingredients. Let sit uncovered at room temperature while fish is cooking.
Makes about 2 cups.
From Simply Seafood Magazine, Summer 92
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sesame Butter
Categories: Toppings
Servings: 4
1/4 c Butter, Softened
1 ts Worcestershire Sauce
1/2 ts Garlic Salt
1 tb Toasted Sesame Seed *
* To toast sesame seeds, spread out in a small pie tin and bake at 350øF.
~-------------------------------------------------------------------------
Mix all ingredients together. Spoon over hot patties.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shallot & Peach Chutney
Categories: Relishes
Servings: 3
3 c Peaches - or papaya or mango
3 oz Shallots - peeled and thinly
-sliced
1 1/2 c Cider vinegar
1/4 c Lemon juice
1 c Brown sugar - packed
1/2 c Raisins - golden
1 tb Ginger - fresh, minced
2 Clove galirc - minced
1/2 ts Salt
1/2 ts Cinnamon - ground
In a large saucepan, combine the peaches (or papaya or mango), shallots,
vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring
occasionally, for 5 minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into refrigerator or
freezer containers. Cover and chill. Serve chilled or at room temperature
with roasts, barbecued meats, on burgers, or with fish.
Makes 3-1/4 cups (allow about 2 tablespoons per serving).
Recipe from the shallot package from "Frieda of California".
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shallot and Papaya Chutney
Categories: Relishes
Servings: 1
3 c Papaya, Mango Or Peaches,
- Peeled And Chopped
3 oz Shallots, Peeled And Thinly
- Sliced
1 1/2 c Cider Vinegar
1/4 c Lemon Juice
1 c Packed Brown Sugar
1/2 c Golden Raisins
1 tb Minced Fresh Ginger
2 Minced Cloves Garlic
1/2 ts Salt
1/2 ts Ground Cinnamon
In a large saucepan, combine the papaya, shallots, cider vinegar and lemon
juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for
5 minutes. Add remaining ingredients to pan; simmer, stirring frequently,
for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover
and chill. Serve chilled or at room temperature with roasts, barbecued
meats, on hamburgers, or with fish. Makes 3-1/4 cups. Typed by Syd
Bigger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shallot Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
3 Finely Chopped Shallots
Combine ingredients and mix until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sharon's Super Salsa
Categories: Salsa
Servings: 7
Sharon Stevens
2 ts Garlic powder
3 cn Green chilis (4-5 oz size)
1/2 Bottle pickled jalepano
-peppers (not seeded, about
-10-12 oz jar)
5 lg Green peppers (large fist
-size)
5 lg Onions (large fist size)
16 lg Tomatoes (large fist size)
5 cn Tomato paste (5oz)
1 c Water
1 ts Cayenne
1 ts Salt
Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano
peppers into small pieces. Chop chilis into small pieces. Mix the tomato
paste and the water together to make thick sauce. Add the garlic, cayenne
and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a
large oval roaster and slowly cook over low-med heat. Add the jalapeno's,
chili's and sauce with spices in it and stir until thoroughly mixed.
Continue cooking until everything is JUST heated. Spoon into sterilized
quart sealers and process in boiling water bath for 20 minutes. Makes about
7 quarts.
This makes a medium spicy salsa. If hotter salsa is desired, adjust the
cayenne and the jalapeno peppers accordingly. I have used this not only as
a salsa, but also for spaghetti sauce. Just add some browned, ground meat
and some oregano and basil! Voila, instant spaghetti sauce. This salsa won
a ribbon in our Annual Fall Fair for me! It came in second.....
Origin: Sharon Stevens Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Shrimp Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
6 Finely Chopped Shrimp
Salt And Pepper To Taste
Combine all ingredients and mix until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sofrito
Categories: Puerto rico, Seasonings
Servings: 1
2 Bell peppers, chopped
2 Tomatoes, chopped
1 Medium-size onion, chopped
3 Cloves garlic, crushed
2 Sprigs fresh coriander
1 Sprig parsley
1 tb Lard
1 ts Cleaned achiote
1/4 lb Ham, minced
1/4 lb Salt pork, minced
Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in
a blender and mix until a smooth paste. (This can be kept in the
refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add
the achiote, which has been cleaned and picked over. Cook over medium heat
for 10 minutes, until the oil has taken on a orangish hue. (This oil can be
prepared in advance and kept in the refrigerator.) When ready to prepare a
dish calling for sofrito, saute the vegetable and herb mixture in the oil,
along with the ham and salt pork. Be sure that they saute and do not fry.
Chopped stuffed olives and a pinch of dried oregano may be added to the
sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2
cups.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Solionye Ogurtsy - Brined Cucumbers
Categories: Pickles
Servings: 6
5 lb Cucumber, medium pickling
-3-4" long 1 1/4" thick
1 Dill plant, bunch mature,
-seeds included
2 oz Horesradish root
1 Head garlic
1/2 oz Hot red pepper, fresh seeded
3 Tarragon, fresh branches
6 tb Salt, non-iodized, per 2 qts
-water
Preparing Cucumbers: wash the cucumbers under running water and place in a
bowl. Cover with ice water and enough ice to keep them cold for 10 hours.
Drain the cucumbers and trim both ends so that the brine will more easily
penetrate the flesh.
Assembling: Rinse the dill and divide in half. Scrub and rinse the
horseradish and slice thinly. Peel and halve the garlic.
Fold half the dill into a ring to fit the bottom of the pickling jar. Strew
horseradish, garlic, red pepper, and 1/3 of the tarragon on top. Arrange
half the cucumbers upright in the jar, packing them tightly. Place the
second third of the tarragon on top, then pack in the rest of the cucumbers
in the same manner. Over them layer the remaining dill, horseradish,
garlic, pepper and tarragon.
Combine the salt and water, stirring until the salt dissolves. Percentage
of salt in this brine is 5.5 to 6.5 percent. Pour the brine into the jar.
The cucumbers and herbs should be fully submerged. Cover with a saucer and
weight down with a jar or can filled with water. Cover the mouth of the jar
with 2 layers of cheesecloth and tie in place with string.
Fermentation and storage: For the first 2-3 days, keep the cucumbers on a
well aired shaded patio or similar spot with a temperature of 64-68
degrees. Remove the scum as it appears and wash the mouth of the jar
daily. After 3-4 days, when the most active fermentation has subsided a
bit, remove the weight and lid. Check to see that the brine still covers
the cucumbers. If not, add brine in the same proportions (1 1/4-1 3/4 Tbsp
salt to 1 pint water). Cover the jar with its own lid and refrigerate at
32-38 degrees.
During the next 10-14 days, see that the brine does not become too cloudy
(there is always some degree of cloudiness due to fermentation process) and
that there is no mold. If either does happen, replace the brine, rinse the
upper layer of dill, wipe the mouth of the jar and close again.
Store the pickles on the lowest shelf of the refrigerator. They will keep
for up to 1 week.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sour Orange Marmalade
Categories: Condiments
Servings: 6
2 lb Sour oranges (about 6 med.
-sized)
2 qt Water
3 lb Sugar
1/2 ts Salt
From: Arizona Cookbook
Remove the peel from two oranges. Slice this peel very thin and cover with
water. Boil until tender, adding additional water as it boils away. (Change
the water often if the flavor becomes too bitter.)
Peel the remaining oranges (the peel may be stored in freezer for later
grating uses). Boil the pulp in 2 qts. water until very soft. Strain
through a bag with pressure. Re-strain without pressure. Mix this juice
with the drained peel, the sugar, and the salt and boil until the jelly
stage is reached. Let stand until slightly cool. Stir and pour into hot
sterilized jars and seal with paraffin.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sour Pickles
Categories: Pickles, 1941
Servings: 6
Text Only
Select 50 tiny cucumbers. Wash. Cover with cold water. Handle as little
as possible to avoid bruises. Let stand 2 hours. Drain. Cover with boiling
water to which 3/4 cup salt has been added. Cover and let stand 2 days.
Drain. Discard all cucumbers that are not solid and in good condition.
Pack in sterilized jars. Cover with the following pickling liquid, which
should be hot but not boiling: To sufficient vinegar to cover the pickles
add 3 chopped green peppers, 1/4 cup salt, 6 whole allspice, 6 peppercorns,
1 1/2 sticks cinnamon, 1 blade mace, 1 bay leaf, 1 small onion, minced, and
1 1/2 tablespoons mustard seed. Pickles will be ready for use after 8
weeks. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spanish Pickles
Categories: Pickles, 1941
Servings: 6
1 lb Brown sugar
1/2 oz Turmeric
2 tb White mustard seed
1 tb Celery seed
1 tb Cinnamon
6 Green peppers
6 Red peppers
6 lg Onions
6 Cucumbers
2 Heads cabbage
1/2 Peck green tomatoes
1/2 Peck ripe tomatoes
2 qt Vinegar
Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add
remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M.
Hale, Salem, OR.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Cherry Orange Jam
Categories: Spreads, Toppings
Servings: 11
4 Oranges
Water
2 Sticks cinnamon
4 Whole allspice
6 Whole cloves
4 lb Fresh dark sweet cherries,
-pitted
1/2 c Fresh lemon juice
6 1/2 c Sugar
Slice oranges very thinly; place in preserving kettle; add water to cover
by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle;
bring to boil over high heat; reduce heat slightly; boil until oranges are
very tender; remove spice bag and discard. Add pitted cherries, lemon
juice, and sugar to kettle; stir until sugar is dissolved; return mixture
to boil; boil rapicly until mixture thickens and reaches gel stage, about 1
hour. Cool for about 5 minutes, skimming off foam with a metal spoon and
stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch
headspace; seal with melted paraffin wax; cover with clean lids. Store in
a cool, dark, dry place. Makes 11 1/2 pint jars.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Currants
Categories: Relishes, 1941
Servings: 6
3 lb Ripe currants
2 lb Sugar
1 tb Cinnamon
1 ts Allspice
1 c Vinegar
1 c Water
1 ts Cloves
Wash currants. Remove stems. Add remaining ingredients. Boil gently 30
minutes. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Dill Pickles
Categories: Pickles, 1941
Servings: 6
3 Dill pickles
1 1/2 ts Mixed spices
1/4 c Chopped onion
3/4 c Vinegar
3/4 c Sugar
Rinse and wipe pickles. Cut in slices. Mix with onion and spices. Pack
closely in glass jar. Heat sugar and vinegar to boiling. Pour over
pickles. Seal and allow pickles to stand 24 hours. The Household
Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Peaches
Categories: Pickles
Servings: 6
5 c Brown sugar
2 c White vinegar
6 Inches stick cinnamon
2 tb Whole cloves
. . .
4 qt Peeled whole peaches
Traditional partner for meat. You can pickle pears and crabapples same way.
Cook sugar, vinegar, and spices 20 minutes. Drop in peaches a few at a
time, and cook until tender. Pack boiling hot into hot, sterilized jars,
adding boiling syrup to within 1/2 inch of top. Seal immediately. Makes 6
pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Peaches
Categories: Pickles
Servings: 6
1 1/2 lb Firm, ripe peaches
1/2 Lemon, thinly sliced
1/4 c Golden raisins
1/4 c Cider vinegar
1/4 c Firmly packed light brown
-sugar
2 Whole allspice
1 Whole stick cinnamon
Peel, pit and slice one-half of the peaches. Combine peaches, lemon slices,
raisins, vinegar, brown sugar, allspice and cinnamon in a medium-sized
nonaluminum saucepan. Bring to boiling. Lower heat; simmer 25 minutes. Pit
and slice remaining unpeeled peaches and add to mixture. Return to boiling.
Lower heat, simmer 5 minutes. Serve warm, chilled or at room temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Pickles
Categories: Penn-dutch, Pickles
Servings: 1
200 sm Pickles
1 lb Sugar
2 oz Mustard, Dry
1 c Salt
1 qt Cider Vinegar
2 oz Cloves, Whole
2 oz Cinnamon
Scald the pickles in boiling water. Drain. Mix together the cinnamon and
cloves. Place a layer of pickles in a crock and sprinkle with the spice
mixture; repeat until crock is filled. Combine the sugar, salt, mustard and
vinegar and bring to a boil and cook about 5 minutes. Pour brine over the
pickles, filling the crock. (More brine may be needed, depending on size of
pickles). Cover crock and let stand in a cold place. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Pickled Day-Lily Buds
Categories: Pickles, Weird
Servings: 6
2 qt Day lily buds, freshly
-boiled and drained
3 c White vinegar
3/4 c Light brown sugar, packed
1/2 ts Salt
1/2 ts Whole allspice
2 Two-inch sticks cinnamon,
-broken up
10 To 12 whole cloves
Rinse and drain unopened day lily buds; clip off any stem remnants. Put
buds in a saucepan; add water barely to cover. Bring quickly to a boil,
cover, and simmer 20 minutes. Drain. (At this point, the buds can also be
served as a simple vegetable dish after adding salt, pepper, spices, etc.
Another thing I do with them is to stuff them with ricotta cheese and serve
them that way.) Anyway, back to the canning recipe!
Pack hot buds into 8 sterile half-pint canning jars.
Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a
saucepan and bring to a boil; boil 3 minutes.
Pour pickling solution over buds, distributing spices equally. Seal at
once.
Yield: 8 half-pints. Let these stand for a few weeks before using, to
further develop the spicy flavor.
Note: Don't harvest day lilies within 50 feet of roadways due to
automobile emissions.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Pumpkin Butter
Categories: Spreads, Toppings
Servings: 6
4 c Cooked and Mashed pumpkin
1 (2-ounce) package powdered
-pectin
4 1/2 c Sugar
1 tb Pumpkin pie spice
1/2 ts Unsalted butter
Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and
bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and
butter. Continue stirring and bring to a full rolling boil. Boil hard
exactly 4 minutes. Remove from heat. Stir 5 minutes.
Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps according to manufacture's directions. Process 10 minutes in
boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars.
Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31,
1991. By Rose Dosti, Times Staff Writer.
Posted by: Joan Johnson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spiced Rhubarb
Categories: Toppings, Spreads, Spicy
Servings: 6
10 c Diced fresh or frozen
-rhubarb
4 1/2 c Sugar
1 c Cider vinegar
2 ts Ground cinnamon
1/2 ts To 1 ts Ground cloves
1/2 ts To 1 ts Ground allspice
In a large dutch oven or kettle, combine all ingredients. Bring to a rapid
boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and
refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About
4 pints.
SOURCE: *Paula Pelis, Rocky Point, NY, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 5/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Cranberry Relish
Categories: Relishes
Servings: 32
3 c Cranberries,washed
1 c Honey
1 c Water
1 Naval orange,medium
1 ts Ginger,fresh or ground
1/2 ts Cinnamon,ground
1/2 ts Cardamom,ground
1. Bring cranberries, honet and 1/2 cup of water to a boil in a saucepan.
Cover and simmer for 10 minutes, then uncover and simmer 10 minutes longer,
stirring occasionally.
2. Quarter unpeeled orange and chop it finely in food processor. Add to
simmering cranberry mixture with remaining 1/2 cup of water and spices.
Stir well and simmer an additioal 20 minutes, stirring occasionally. Chill
before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Hot Dog Mustard
Categories: Spreads, Toppings, Pitzer
Servings: 6
1/4 c Dijon Mustard
1/4 c Prepared Mustard
1/4 c Honey
Stir together 1/4 cup Dijon mustard, 1/4 cup French's prepared mustard, and
1/4 cup honey. Refrigerate.
From Gloria Pitzer.(this is supposed to be like one at Howard Johnson's)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Kumquat Relish
Categories: Spicy, Relishes
Servings: 6
2 c (about 10 ounces) kumquats,
-sliced crosswise
1/2 c Dried apple chips
2 tb Thinly sliced crystallized
-ginger
3/4 c Brown sugar
2 tb Honey
1/4 ts Ground allspice
2 tb Cider vinegar
1/4 c Golden raisins
1/4 ts Dried red pepper flakes
1/2 c Coarsely chopped dried
-apricots
This recipe is designed for a 1-quart Crockette crock pot. If you want to
double or triple the recipe and cook it in a larger crock pot, make sure
the pot is half full.
In 1-quart Crock-Ette crock pot, combine all ingredients. Cover and cook
on LOW for 8 to 9 hours. Cool; serve as an accompaniment to pork or
chicken. Yield: about 2 cups One tbs contains: 44 cal., 0 prot.,12 g
carb.,0 fat, 0 chol., 5 mg sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Pear Relish
Categories: Relishes
Servings: 4
3 lg Firm ripe pears
5 Whole cloves
3 Thick lemon slices
1/4 Teasp. cinnamon
1/4 c Granulated sugar
1/8 Teasp. salt
Day or so before: Pare, halve, and core pears; slice 1/2" thick. Add lemon
slices and combined remaining ingredients; simmer, covered, 15 to 25 min.;
or until tender. Cool; refrigerate. Serve with poultry, or as dessert.
Makes 4 servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Pepper Relish
Categories: Relishes
Servings: 4
2 Large red bell peppers
2 Large yellow bell peppers
8 Serrano chilies,red or green
1 c Sugar
2/3 c Distilled white vinegar
1. Stem, seed, and cut in fine strips red and yellow peppers and serrano
chilies. Mix with sugar and vinegar.
2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered;
stir often until most of the liquid evaporates, about 30 minutes. Cool; if
made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups.
~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Pumpkin Butter
Categories: Condiment, Microwave
Servings: 1
1/4 c Dark brown sugar, packed
2 tb Sugar
1/4 c Water
1/2 ts Allspice
1/4 ts Ginger
1/4 ts Cloves
1/4 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Pumpkin
TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and
cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add pumpkin
and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in
refrigerator or can be frozen. YIELD: 2 cups
NOTE: Use this as you would apple butter.
Source: Microscope Savour Faire From the cookbook files of: Deidre-Anne
Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Red Onion-Poblano Chile Relish
Categories: Relishes, Hot
Servings: 6
3 tb Olive oil
2 md Red onions, medium dice
3 md Poblano peppers, charred,
-peeled, deseeded, & medium
-diced
1 Lg. clove garlic, minced
1 tb Mint, finely chopped
1 tb Scallions, finely chopped
2 tb Balsamic vinegar
1 tb White wine
Juice of 1 lime Salt to taste
Bring large saute pan to medium heat; add oil. Add onions; saute 'til soft
but not mushy, about 5 minutes.
Put onions in bowl; add all other ingred. Toss; let relish marinate for 20
minutes. Serve at room temperature.
Typed for you by the officially curried Cathy Harned.
Recipe from The Herb Garden Cookbook by Lucinda Hutson. Houston, TX: Gulf
Publishing Co./Book Division/P.O. Box 2608/Houston, TX 77252-2608. ISBN
0-87719-215-4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Spicy Seasoning Mix
Categories: Spicy, Seasonings
Servings: 6
3 tb Chili powder
2 ts Ground cumin
1 1/2 ts Garlic powder
1/4 ts Dried oregano leaves
1/2 ts Ground red pepper
Combine all ingredients. Store. covered. in airtight container. Shake
before using to blend. Yield: about 1/3 cup
///\oo/\\\ From the hearth in Sandee's Kitchen...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Jam
Categories: Penn-dutch, Spreads
Servings: 1
2 c Sugar
2 c Strawberries
Use large firm berries. Wash and hull the strawberries; then measure. Place
a layer of berries in a kettle, then a layer of sugar until all ingredients
are used. Let stand over night or until the sugar dissolves. Place on fire,
bring to a boil and cook about 10 minutes. Pour into a bowl and let stand
until the next day; then fill sterilized jelly glasses and seal. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry & Apple Jam
Categories: Spreads
Servings: 1
500 g Strawberries
3 lg Green apples
1/4 c Lemon juice
2 c Water
1 kg Sugar, warmed
Wash, hull & half the strawberries. Peel, core & quarter the apples. Ten
cut quarters into thin slices. Put all the ingredients, except the sugar,
into a large pot. Cover & bring to a boil. Simmer until the fruit is
tender. Add warmed sugar & stir till it has dissolved. Increase heat,
stirring frequently & cook till setting point is reached.
Remove from heat & let stand for 5 minutes. Pour into warm sterile jars &
seal.
Letts, "Jams, Pickles & Chutneys"
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Title: Strawberry Conserve
Categories: Spreads
Servings: 1
500 g Strawberries
1 1/2 c Sugar
Wash & drain fruit, then remove stalks. Cover friuit with 1/2 cup of sugar
& stand overnight.
Strain liquid from strawberries. Place in pot, add remaining sugar & stir
over low heat for 10 minutes. Do not allow to boil. Add fruit & cook till
setting point is reached, about 20 to 30 minutes. Ladle into warm sterile
jars.
Letts "Jams, Pickles & Chutneys"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Relish
Categories: Relishes
Servings: 4
2 tb Balsamic vinegar
2 tb Orange juice
1 tb Dijon mustard
1 tb Honey
1/2 ts Grated orange peel
1/2 ts Red pepper flakes
2 c Strawberries, sliced
3 tb Raisins
3 tb Walnuts, chopped
Combine first 6 ingredients and whisk to blend thoroughly. Add remaining
ingredients and toss. Serve this chutney-style accompaniment with grilled
fish or chicken.
Source: California Strawberry Board, printed in Sun newspaper June 28/93
Shared but not tested by Elizabeth Rodier, Calgary Alberta
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Title: Strawberry Butter
Categories: Spreads
Servings: 6
2 qt Strawberries
2 c Sugar
2 tb Lemon juice
Wash and hull berries. Press through a sieve or food mill. Measure 5 cups
of puree; add sugar and lemon juice. Let stand 2 to 3 hours. Bring to a
boil. Reduce heat. Simmer until thick, about 1 hour, stirring
occasionally. Pour hot into hot jars, leaving 1/4 inch head space. Adjust
caps. Process 10 minutes in boiling water bath. Yield: about 3 half
pints.
From: Ball Blue Book Edition 32. Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Spread
Categories: Spreads
Servings: 1
1 ts Unflavored Gelatin
1/4 c Orange Juice
1 c Mashed OR Pureed Fresh
Strawberries
6 Packets Equal
1 tb Orange Peel Slivers
1/4 ts Coriander
in Small Saucepan, Sprinkle Gelatin Over Orange Juice. Let Stand 1 Min.
Heat Over Low Heat Until Gelatin Is Dissolved & Mixture Comes To A Boil.
Remove From Heat And Stir Into Strawberries. Add Remaining Ingredients And
Stir To Blend. Refrigerate Until Firm, 3 To 4 Hours. Best When Used Within
1 Week.
(Makes 1 Cup OR 16 Servings, 1 T. Each.)
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Jam
Categories: Spreads
Servings: 1
3 c Crushed strawberries
5 c White sugar
1 pk Certo crystals
1 c Water
Mix together fruit & sugar & let stand for one hour. Boil water & certo
crystals hard one minute. Add fruit & place in jars. Refrigerate.
"Our Best to you Recipes"
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Jam
Categories: Spreads
Servings: 1
2 qt Fresh or frozen strawberries
-- unsweetened
1 qt White sugar
Thaw & mash strawberries. Add white sugar. Boil for 8 minutes in a laege
pot. Remove from stove & let cool. Stir & skim off any foam. Bottle in
sterilized jars.
"Our Best to You Recipes"
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Jam
Categories: Spreads
Servings: 1
2 qt Strawberries
5 1/2 c Sugar
Boiling water
Wash & hull the berries. Place in a large pot. Cover with boiling water &
let stand for 3 minutes. Drain. Add 2 1/2 cups of water, boil hard for 3
minutes. Add remaining sugar & boil hard for another 3 minutes. Let stand
overnight, either in large bowls or platters. Ladle into serile jars.
Seal.
"From Our Parish Kitchens Cookbook"
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Jam
Categories: Toppings, Spreads
Servings: 6
2 c Finely mashed or sieved
-strawberries
4 c Sugar
1 pk Powdered pectin
1 c Water
Or:
24 oz Sliced, frozen, unsweetened
-strawberries
4 tb Lemon juice
3 c Sugar
1 pk Powdered pectin
1 c Minus 2 Tbsp. water
Combine berries; lemon juice (if needed) and sugar. Let stand about 20
minutes, stirring occasionally. Combine pectin and water in a small
saucepan. Bring to a boil; boil 1 minute stirring constantly. Add pectin
to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving
1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours.
Freeze: Yield: about 6 half pints.
Cherry Jam: Follow recipe for Strawberry jam, except sour cherries are
pitted and put through a food chopper before measuring.
Apricot Jam: Follow recipe for Strawberry Jam, except 1 tsp. powdered
citric acid is added to the finely mashed apricots.
Mild Plum (Prune Jam) Follow Recipe for Strawberry Jam, except plums are
pitted and put through a food chopper before measuring.
From: Ball Blue Book Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Strawberry Butter
Categories: Spreads, Toppings
Servings: 2
1 lb Sweet butter
3/4 c Finely chopped, fresh
-strawberries
3 To 5 tablespoons powdered
-sugar
**** STRAWBERRY BUTTER ****
There are no substitutes for butter in this recipe. Soften and whip it,
then combine with remaining ingredients and whip until light or process in
a blender or food processor. Keep in refrigerator. Can be put in microwave
oven for a few seconds before serving, then stir. Serve with hot rolls.
Makes 2-1/2 cups. ***********************
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Title: Strawberry-Pineapple Marmalade
Categories: Condiment
Servings: 6
2 1/2 c Pineapple, finely chopped,
-cored, pared, fresh
1 ts Grated orange peel
2 1/2 c Chopped orange pulp
7 c Sugar
1 1/2 qt Stemmed strawberries
Combine pineapple, orange peel, pulp and sugar. Bring slowly to boiling,
stirring occasionally until sugar dissolves. Cook rapidly 15 minutes. Add
strawberries and continue cooking rapidly until thick, about 20 to 30
minutes. As mixture thickens, stir frequently to prevent sticking. Pour
hot, into hot jars, leaving 1/4 inch head space (6mm). Adjust caps. Process
10 minutes in boiling water bath. Yield: about 6 half pints (1440 mL)
From: The Ball Blue Book Shared By: Pat Stockett
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Title: Strawberry-Kiwi Jam
Categories: Condiment
Servings: 1
2 3/4 c Crushed strawberries
1 1/4 c Kiwi fruit, peeled, chopped
3 1/4 c Sugar
1 pk Certo LIGHT Pectin Crystals
Measure prepared fruits into a large bowl. Measure sugar and set aside.
Combine Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of
the measured sugar. Gradually add to fruit, stirring well.
Let stand 30 min, stirring occasionally. Stir in remaining sugar and
continue to stir for 3 minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers. Cover with tight lids and let
stand at room temperature until set (may take up to 24 hours).
Store in freezer or for 3 weeks in refrigerator. Makes 6 cups.
Source: Certo recipe with coupon Shared and tested by Elizabeth Rodier
Sept 93
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Title: Strawberry Jelly
Categories: Condiment, 1941
Servings: 6
4 c Strawberry juice
7 1/2 c Sugar
1 Bottle fruit pectin
Wash, and remove stems and hulls from 3 quarts fully ripened strawberries.
Crush thoroughly. Drain through jelly bag. Combine juice and sugar. Heat
rapidly to boiling. Add fruit pectin. Stir constantly before and while
boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from
fire. Skim. Other berries may be substituted for strawberries. The
Household Searchlight
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Title: Strawberry Gooseberry Jam
Categories: Condiment, 1941
Servings: 6
2 qt Stemmed gooseberries
2 qt Hulled strawberries
4 qt Sugar
Wash fruits carefully. Drain. Add sugar. Heat slowly to boiling. Simmer
slowly, stirring frequently, until thick. Mrs. Emma Garibaldi, Mendocino,
CA.
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Title: Strawberry Preserves
Categories: Condiment, 1941
Servings: 6
Text Only
Select firm, well-ripened strawberries. Wash and drain carefully. Remove
hulls. Combine berries with an equal weight of sugar. Heat slowly to
boiling. Boil 8 minutes. Remove from fire and allow to stand for 24
hours. Pour without heating into sterilized jars. Seal at once. These
berries will be plump and will not rise to the top of the jar. The
Household Searchlight
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Title: Stuffed Anaheim Chiles with Oregano Vinaigrette
Categories: Mexican, Condiment
Servings: 4
5 Anaheim chiles; halved, see
-ded and inner pith
Removed, rinsed and drained
2 pk Garlic and herbs cheese spre
-ad; (4 oz. pkgs.),
Room temperature
3 tb Shallots; minced
1/4 c Celery heart; minced
1 tb Anaheim chile; minced (cut
-one chile up for this)
1/2 ts Coarsely ground black pepper
1/4 ts Anchovy paste
2 tb Imported romano; freshly gr
-ated
1 tb Imported parmesan; freshly
-grated
1/2 ts Dried cilantro; crumbled
1/2 ts Dijon mustard
4 tb Seasoned bread crumbs
Oregano vinaigrette:
3 tb Red wine vinegar
4 tb Extra-virgin olive oil
1 ts Dried oregano; crumbled
1/2 ts Garlic powder
pn Black pepper
2 pn Anchovy paste; (pencil-eras
-er size pieces)
Preheat oven to 375F. Combine all ingredients (except those for
vinaigrette) in mixing bowl and mix together well with fork. Spray large
baking sheet with Pam or oil lightly with olive oil. Stuff chile halves
with stuffing mixture, mounding slightly on top; place on prepared baking
sheet. Bake for 30 minutes; filling will be slightly browned.
Place two baked stuffed halves on each of four small plates and drizzle
with oregano vinaigrette; serve immediately. OREGANO VINAIGRETTE:
Mix all ingredients together well with fork. Stir again before
serving. Serves 4 as an appetizer. 1993 Times-Picayune Recipe Contest
Finalist Winner - Appetizer Category Source: Original by Michelle M. Bass
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Title: Stuffed Green Peppers
Categories: Relishes, 1941
Servings: 6
1 qt Chopped onions
2 tb Mustard
2 c Vinegar
1 sm Head cabbage
6 Pimentos, chopped
1/2 c Brown sugar
1 ts Pepper
1 ts Allspice
Green peppers
Select large firm peppers. Cut off tops. Remove seeds. Shred cabbage.
Combine with pimentos, onions, vinegar, mustard, sugar, pepper, and spice.
Heat to boiling. Stuff peppers firmly with this mixture. Sew tops on
peppers. Pack in jars. Cover with vinegar which has been diluted in the
proportion of 1 part vinegar to 2 parts water. Mrs. C.S. Campbell,
Hopkinsville, KY.
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Title: Stuffed Pickled Peppers
Categories: Pickles
Servings: 6
12 Medium-sized green peppers
2 c Finely-chopped cabbage
1 c Chopped peeled onions
1/2 c Chopped green peppers
1/2 c Chopped sweet red peppers
1/2 c Chopped celery
1 tb Mustard seeds
1/2 tb Celery seeds
1/4 c Grated fresh or prepared
-horse-radish
1/4 c Salt
1/4 c (packed) brown sugar
1 pt Cider vinegar
1/2 ts Cayenne
1 ts Paprika
1/2 ts Dry mustard
A lot of trouble, but a conversation piece when finished. Old time cooks
called these and stuffed whole fruits "mangoes." They were favorites in
English-American homes because the flavor is superb with baked ham, game,
roast pork, and with baked beans. Serve whole as a salad, or slice and use
as garnish.
Wash all vegetables thoroughly before chopping; drain peppers; cut off tops
and save; remove seeds and membranes. Cover tops and peppers with water
and bring to boiling; boil gently 10 minutes, or until almost tender.
Drain, and let cool. Combine chopped vegetables. Mix remaining
ingredients; pour over vegetables and mix well. Stuff into peppers, do not
pack too tightly. Place top on each pepper. Tie in place with string.
Place peppers in wide mouthed jars or in a large crock or jar. Heat
together in agate or enamel kettle all of the following ingredients except
olive oil.
3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2
Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Tbsp. whole allspice 1 (three
inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil
Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To
each 3 peppers in jar or crock add about 1/2 cup olive oil. Cover. Let
stand in cool place 10 days or longer before using. To serve, remove
string, drain stuffed peppers.
Note: Use remaining oil and spice mixture in salad dressings or for
marinade.
From: Old Time Pickling and Spicing Recipes Shared By: Pat Stockett
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Title: Summer Garden in a Jar
Categories: Pickles
Servings: 20
4 c Carrots, in 1/2 inch slices
4 c Green beans
10 c Cauliflour florets
1 c Onion rings
4 c Celery sticks (2 x 1/2 inch)
4 c Green pepper squares, 1 inch
6 c Sweet red pepper squares,
- 1-inch
2 c Pickling salt
12 c Water
12 c White vinegar
2 c Granulated sugar
1 tb Peppercorns
2 ts Coriander seeds
1/3 c Mustard seeds
2 tb Tumeric
2 c Small unpitted black olives
In a large saucepan or preserving kettle, combine carrots, onions, celery,
red and green peppers, beans and cauliflour. Sprinkle with salt and mix
well, add water. Cover with a plate (to keep vegetables submerged)and let
stand for 8 hours or overnight. Drain, rinse under cold water and drain
again thoroughly. In a larger perserving kettle, combine vinegar, sugar and
spices. Bring to a boil, add vegetables and olives. Return to a boil ,
reduce heat and simmer, covered, for 10 minutes or until vegetables are
tender. Pack vegetables into hot sterilized 1 pint jars; ladle liquid over
vegetables leaving 1/8 inch headspace. Seal. Process 15 minutes in boiling
water bath. Serve with sandwiches, cold meats and cheeses. Use any left
over syrup in cabbage salads. Makes 20 pints. Source: Canadian Living
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Title: Sun Preserves
Categories: Condiment, 1941
Servings: 6
Text Only
Prepare cherries or strawberries for preserves. Combine with an equal
weight of sugar. Heat slowly to boiling. Stir frequently. Boil slowly 8
minutes. Let stand overnight. Pour into shallow dishes or pans. Cover
with glass. Set in hot sun for several days or until juice has thickened
and fruit is plump. the juice of 1 lemon may be added to each 2 pounds of
fruit if desired. The Household Searchlight
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Title: Sunny Garlic Chutney
Categories: Relishes, Garlic, Spreads
Servings: 1
200 Fresh garlic cloves (1 qt)
1 Onion; diced
1 Red pepper; diced
1 1/4 c Apple cider vinegar
1/4 c Fresh ginger, minced
1 tb Mustard seed
1 ts Salt
1/4 ts Crushed red pepper
Coarsely chop garlic. Combine all other ingredients and bring to a slow
boil. Reduce by 1/3, add garlic and cook about 10 minutes. Cool and serve.
makes about 2.5 cup.
Original Post Date: 4 Aug 92 Source: CompuServe Cooks Forum
Shared by Randall Chrisman in Fidonet Cooking
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Title: Sunomono
Categories: Pickles
Servings: 6
1 Large Cucumber *
3/4 ts Salt
3/4 c Vinegar
1/2 c Sugar
Lettuce Leaves (Optional)
Tomato Slices
Shrimp And Crab Meat **
* Cucumber should be peeled and sliced very thin. ** Shrimp and crab meat
are for garnish.
~-------------------------------------------------------------------------
Sprinkle the cucumber slices with salt. Allow to stand at room temperature
for 1 hour. Gently squeeze slices until soft and pliable. Combine vinegar
and sugar in a small bowl, stirring until sugar is dissolved. Add about
half of the vinegar mixture to cucumber and toss lightly; drain. Just
before serving pour remaining vinegar mixture over cucumber slices. Divide
among individual serving bowls with sliced tomatoes, shrimp and crab meat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Super Salsa
Categories: Salsa
Servings: 6
4 qt Peeled & Chopped Tomatoes
2 c Chopped Onion
1 c Chopped Jalapenos
1/4 c Sugar
2 tb Salt
1/4 c Chopped Garlic
1/4 c Cornstarch
Water
Combine vegetables and seasonings in a large saucepan. Dissolve cornstarch
in just enough water to make a smooth paste; add to vegetable mixture and
stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe can be halved.
To can, place in individual jars and process 10 minutes in boiling water
bath.
NOTE: To aid in peeling tomatoes, place each tomato in hot water for a few
moments just before attempting to peel.
You can halve the entire recipe if you want, but if so, be sure to halve
the Jalapeno & garlic! This is easy and VERY tasty!... I'm not much into
super hot salsa either, but I usually decrease the Jalapeno & Garlic to
make this recipe just strong enough to make me sweat!! ;)
MMMMM
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Title: Sweet and Sour Carrots
Categories: Pickles
Servings: 6
1 pk Frozen Sliced Carrots
1 lg Green Pepper, Diced
1 lg Onion, Diced
1 cn Condensed Tomato Soup
1 c Sugar
1/2 c Vinegar
1/2 c Oil
1 ts Pepper
1 ts Salt
1 ts Dry Mustard
Cook 1 bag of frozen sliced carrots in salted water until just tender.
Combine with green peppers and onions. Simmer remaining ingredients
together until flavors blend. Pour over carrot mixture. Serve hot, or may
be chilled and served as a relish. Will keep, covered, in refrigerator
several days.
MMMMM
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Title: Sweet and Simple Honey Mustard
Categories: Toppings
Servings: 48
1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Mustard powder
2 ts Turmeric,ground
1/2 c Water
1/2 c Honey
2 c Cider vinegar
1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in
water. Let stand for 2 hours.
2. Combine mustard mixture, honey and vinegar in top of double boiler.
Cook, whisking often, over boiling water until mixture just begins to
thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until
slightly thickened. (Mixture will thicken completely on standing.) turn
into clean storage jar. Cover and refrigerate at least overnight or for up
to 1 month.
MUSTARD PICKLE RELISH: Combine 1/2 cup finely chopped dill pickles and 1/4
cup Sweet and Simple Honey Mustard in small bowl. Makes about 3/4 cup
relish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Banana Jam
Categories: Spreads
Servings: 1
2 c Mashed banana
2 tb Lemon juice
Blend ingredients together until smooth. Heat to a boil in a saucepan;
turn to low and simmer, stirring occasionally, until mixture thickens.
Yields 1/3 cup. SOURCE: unknown, from a file on Canada Remotes Systems
posted by Anne MacLellan
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Title: Sweet Chili Sauce
Categories: Relishes, 1941
Servings: 6
6 Onions
30 lg Ripe tomatoes
6 Peaches
6 Pears
1 tb Salt
2 Red peppers
1 tb Cinnamon
2 c Celery
2 Green peppers
1 1/2 c Sugar
1 1/2 c Vinegar
1 tb Cloves
1 tb Allspice
Chop onions, celery, peppers, and fruit. Combine all ingredients. Cook
slowly, stirring frequently, until thick. More vinegar and sugar may be
added if desired. Martha M. Palmer, St. Clair, MI.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Chunk Pickles
Categories: Pickles
Servings: 6
1/2 c Salt
1/4 c Vinegar
2 qt Water
2 Dozen 3 to 4 inch cucumbers
Water
1 Stick cinnamon
1 1/2 ts Whole cloves
1 1/2 ts Mixed pickling spices
3 c Vinegar
6 c Sugar
Wash and dry cucumbers. Put cucumbers in a stone jar or stainless steel
container. Add salt and 1/2 cup vinegar to 2 quarts water; bring to
boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie
plate. Fill Ball jar with water and use to hold plate under brine. Cover
and let stand 2 weeks in a cool place. (If scum forms, remove it each
day.) Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover
with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a
cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over
cucumbers. Let stand 24 hours. Drain, reserving sirup. Heat surup to
boiling and pour over pickles. Let stand 24 hours. Repeat the last step
three times. Pack pickles into hot Ball jars, leaving 1/4 inch head space.
Remove spice bag. Bring sirup to boiling. Pour, boiling hot, over pickles,
leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10
minutes in boiling water bath. Yield: About 3 pints.
From: The Ball Blue Book Shared By: Pat Stockett
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Fig Pickles
Categories: Pickles
Servings: 1
4 qt Firm, ripe figs (about 30)
5 c Sugar; divided
2 qt Water
2 Sticks cinnamon
1 tb Whole allspice
1 tb Whole cloves
3 c Vinegar
Peel figs. (If unpeeled are preferred, pour boiling water over figs and let
stand until cool; drain.) Add 3 cups sugar to water and cook until sugar
dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and
vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until
figs are clear. Cover and let stand 12-24 hours in a cool place. Remove
spice bag. Bring to simmer; pack hot into hot jars, leaving 1/4" head
space. Remove air bubbles. Adjust caps. Process pints and wuarts 15
minutes in boiling water bath.
Yield: about 8 pints
Posted by DELLA MASIA, Prodigy ID# TXBG93A.
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Title: Sweet Gerkins
Categories: Pickles
Servings: 8
1/2 c Salt
8 c Sugar
6 c Vinegar
3/4 tb Turmeric
5 lb Cucumbers, 3" long or less
2 ts Celery seed
2 ts Mixed pickling spices
8 1" pieces cinnamon sticks
1/2 ts Fennel
Salt
Contributed to the echo by: Janice Norman Sweet Gerkins These pickles take
4 days to make. The cucumber stems need not be removed. Wash the cucumbers,
place them in a kettle and cover with boiling water. About 6 hours later,
drain and cover with fresh boiling water. Allow to stand overnight and
repeat process. After 6 hours, has been added. Let stand overnight. Drain
and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and 3
cups vinegar, add spices, bring to a boil and pour over cucumbers. Six
hours later, drain the syrup into a kettle, add 2 cups of sugar and 2 cups
of vinegar, bring to a boil and pour the cucumbers again. Let stand
overnight. In the morning, drain the syrup into the kettle, add 2 cups
sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six hours
later, drain off the syrup once more, add one last cup of sugar and bring
to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup to
with-in 1/2-inch of the top. Place jars in boiling water and process for 5
minutes after the water comes to a boil.
Makes 7 - 8 pints
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Gherkins
Categories: Pickles
Servings: 6
2 qt Small gherkins 1-2" long
3 c Sugar
1 qt Vinegar
2 tb Whole allspice
1 tb Celery seed
2 tb Broken cinnamon sticks
2 tb Whole cloves
1/2 c White mustard seeds
Brine cukes: dissolve 1/2 cup salt in 2 quarts water, pour the solution
over cukes, and let stand for 24 hours in a cool place. Drain. Put the
cukes in a clean crock. Dissolve 1 cup of the sugar in the vinegar nd add
spices tied in a bag. Bring the vinegar to a boil. Pour the boiling hot
syrup over the cukes. Next day, drain off syrup and add 1 cup sugar, bring
to a rolling boil. Pour the boiling hot syrup over the cukes. Repeat the
next day adding the last cup of sugar. Next day, drain the syrup from the
pickles and pack the pickles into scalded jars. Heat the syrup to a rolling
boil and fill the jars. Remove air bubbles. Add more syrup if necessary.
1/8" head space. 10 minutes boiling water bath.
Shared By: Pat Stockett
MMMMM
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Title: Sweet Hamburger Relish
Categories: Pickles
Servings: 4
1 1/2 c Chili Sauce, Bottled
1/2 c Sweet Pickle Relish
1 pn Ground Black Pepper
1 pn Cayenne Pepper
1 pn Salt
1 ts Cinnamon
Mix all ingredients together. Put in covered jar in refrigerator. Will
keep for a number of weeks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Hot Mustard
Categories: Toppings, Spreads, Hot
Servings: 1
1/2 c Dry mustard
1 c Malt vinegar
3 Eggs
1 c Sugar
Mix the dry mustard and the malt vinegar together and let sit in fridge 8
hours or overnight. (The longer it sits, the hotter it gets) In top of
double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture
together. Cook over boiling water until thickened. Store in fridge. Makes
1-1/2 to 2 cups.
Origin: Nancy Kirk (my birth mother) Shared by: Sharon Stevens
MMMMM
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Title: Sweet Hot Mustard
Categories: Condiments
Servings: 6
1 (2-ounce) can dry mustard
1 c Sugar
4 Eggs
1/2 c Sherry vinegar or champagne
-wine vinegar
1/4 c Dry sherry or brandy
Combine mustard and sugar in top of glass double boiler; beat in eggs,
vinegar, and sherry. Place over boiling water; beat constantly at high
speed of rotary or electric mixer for 5 minutes or until thick. (Mixture
will almost double in volume.) Cool to room temperature; stir well, and
pour into jars. Cover and store mixture in the refrigerator for up to 1
month. Yield: 3-1/2 cups.
Recipe from: Creative Ideas For Living Magazine. November 1984
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Onion Relish
Categories: Relishes
Servings: 6
3 md Sweet onions
Garlic powder to taste
2 tb Butter
Worcestershire to taste
3/4 c Ketchup
tabasco sauce to taste
Saute onions in butter. Add ketchup, garlic powder, worcestershire and
tabasco. Serve with hamburgers, or as a side dish.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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Title: Sweet Onion Jam
Categories: Spreads
Servings: 6
6 md Sweet onions, sliced
4 tb Butter
2 ts Vegetable oil
1/2 ts Salt
1/3 c Brown sugar
In heavy skillet, melt butter and vegetable oil. Add onions and saute
until they are slightly brown. Season with salt. Reduce heat, stirring
constantly until caramel color and tender. Stir in brown sugar until
dissolved. Put in jars and refrigerate until ready to serve. May be heated
again. Serve with chicken or turkey.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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Title: Sweet Onion Pepper Relish
Categories: Relishes
Servings: 3
1 qt Sweet onions
2 c Sweet red peppers
2 c Sweet green peppers
1 c Sugar
1 qt Vinegar
4 ts Salt
1 c Chopped cabbage
From Cathy Dorsey, New River, AZ
Chop onions and peppers finely. Combine all ingredients and bring slowly
to a boil. Cook until slightly thickened. Pour into hot sterile jars. Fill
jars to within 1/2 inch of the top. Seal. Makes 3 to 4 pints.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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Title: Sweet Onion Pickles
Categories: Condiments
Servings: 6
4 qt Onions (1-1/2 to 2-1/2
-inches in diameter)
1/3 c Salt
3 c Distilled white vinegar
5 c Sugar
1 1/2 ts Tumeric
1 1/2 ts Celery seed
2 tb Mustard seed
1/2 ts Ground cloves
1/2 ts Ground allspice
Peel onions. Sprinkle salt over onions. Mix ice through them; ice water
may be used, but keep adding ice to keep onions cold. Let stand 3 hours;
drain. Combine sugar, vinegar, and spices; add onions to spices and heat
until color changes (DO NOT BOIL). Ladle into sterilized jars and seal.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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Title: Sweet Onion Butter
Categories: Spreads, Toppings
Servings: 6
1/2 c Butter, melted
1/4 c Finely grated sweet onion
1/2 ts Garlic powder
Mix ingredients, stir well. Mixture will keep for days in refrigerator.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Pepper Relish
Categories: Pickles, Vegetables
Servings: 10
12 Sweet Green Peppers *
12 Sweet Red Peppers *
12 md Onions, Peeled
4 c Cider Vinegar
2 c Sugar
2 tb Pickling Salt
* Peppers should be seeded.
~-------------------------------------------------------------------------
Cut peppers into strip and quarter the onions. Put vegetables through the
coarse blade of a food grinder or chop in a food processor. Put vegetables
into a heavy kettle and pour boiling water over them to cover. Let stand 10
minutes, then drain. Add the vinegar, sugar and salt to the vegetables.
Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars
while hot and seal. Makes 10 Pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Pepper Relish
Categories: Relishes
Servings: 1
1 sm Yellow pepper
1 sm Red pepper
1/4 sm Red onion; finely diced
1/2 c Virgin olive oil
2 tb Balsamic vinegar
- or more, to taste
Salt
Pepper
TRIM THE PEPPERS, cut them into narrow strips, then into small, even pieces
a little less than 1/4-inch square. Combine the peppers and the onion, add
enough olive oil to cover and season with the vinegar, salt and freshly
ground black pepper. Marinate for 2 hours. Before using, strain off any
excess oil if desired. The oil can be used in a vinaigrette or for cooking.
VARIATION: For a more elaborate relish, include finely chopped black
olives, a little garlic, and fresh herbs. For a third color, include green
peppers.
Makes about 1 1/2 Cups
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Pickled Cherry Tomatoes
Categories: Pickles, Vegetables
Servings: 6
4 lb Firm Cherry Tomatoes
3 1/2 lb Sugar
4 c Water
1 Fresh Ginger Root, Grated
2 Lemon *
1 ts Pickling Salt
* Use only the juice and grated zest of the 2 lemons.
~-------------------------------------------------------------------------
Wash the tomatoes and prick each one in several places with the tines of a
fork. Dissolve the sugar in the water, birng to a boil and boil rapidly
for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the
tomatoes and to the syrup add the ginger root, lemon juice and rind, and
salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup
and cook about 30 minutes longer, or till the syrup is thick and the
tomatoes are transparent. Turn into hot jars and seal. Makes about 6
pints.
MMMMM
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Title: Sweet Pickles
Categories: Pickles
Servings: 20
3 lb Pickling Cucumbers
MMMMM----------------------------COLD BRINE---------------------------------
4 c Water
1/2 c Salt
1/2 c Vinegar
MMMMM----------------------------HOT SYRUP---------------------------------
2 c Sugar
2 c Vinegar
1 c Water
8 All Spice Balls
6 Cloves
1 Stick Cinnamon
Wash cucumbers and put in jars whole. Cover with cold brine and store
until ready to use. When ready, drain pickles and cut into pieces. Cover
with boiling water and 1/4 t alum, let stand until cool. Drain. Put
pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on
pickles and let stand in open jars for 2 days. Drain syrup into a pan and
heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles
into clean jars, pour syrup over and seal. Pickles are ready to eat when
cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweet Pickled Carrots
Categories: Pickles, Vegetables
Servings: 3
2 lb Carrots; peeled
1 c Sugar
2 c Vinegar
1 1/2 c Water
1 ts Salt
1 Cinnamon stick
1 tb Mixed pickling spice
Serve these sweet-and-sour nibbles as cocktail food or give jars of them to
friends.
Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into
3-inch-long sticks and pack upright in small hot sterilized jars. Combine
sugar, vinegar, water and salt in saucepan. Tie cinnamon stick and pickling
spice in cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes.
Fill jars with boiling syrup, leaving 1/2-inch head space. Adjust lids and
process in boiling water bath 30 minutes.
(C) 1992 The Los Angeles Times
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Title: Sweet Pickles
Categories: Pickles, 1941
Servings: 6
150 Tiny cucumbers
2 tb Sugar
2 tb Mustard
1/4 c Mixed whole spices
1/3 c Salt
2 tb Salt
4 1/4 c Vinegar
1 tb Broken ginger root
3 c Sugar
Sprinkle cucumbers with 1/3 cup salt, and add water which is nearly
boiling, to cover. Let stand overnight. Drain. Dry each cucumber on a
towel, and place in a crock. Add 2 tablespoons each of sugar, salt, and
mustard, which have been mixed to a smooth paste with 1/4 cup vinegar, and
combined with 4 cups vinegar. Add spices and ginger root. The remainder of
the sugar is then added 1 cup at a time, once a day until all is used,
stirring carefully so as not to bruise the cucumbers. These pickles will
remain crisp. Florence Taft Eaton, Concord, MA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Sweetened Condensed Milk
Categories: Condiment
Servings: 6
Jim Vorheis
4 c Instant powdered milk
1 c Hot water
2 c Sugar
4 tb Butter, melted
Mix in blender and store in refrigerator. Note: Costs approximately 1/2
that of commercial brands.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Swiss Pickle
Categories: Relishes, 1941
Servings: 6
12 md Peppers
1 Bottle fruit pectin
6 1/2 c Sugar
1 1/2 c Vinegar
Green and red sweet peppers may be used in any proportion. Discard seeds.
Put peppers through food chopper twice, using the finest knife. Measure
peppers. Use enough juice from peppers to make cups level. Add sugar and
vinegar. Mix thoroughly. Heat rapidly to a full rolling boil. Stir
constantly before and while boiling. Boil hard 2 minutes. Remove from fire
and stir in fruit pectin. Stir and skim alternately for just 8 minutes to
cool slightly to prevent floating. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tabasco Pickles
Categories: Pickles, Tabasco
Servings: 6
1 qt Hamburger Sliced Dill
-Pickles
2 1/2 c Sugar
1 oz Tabasco Sauce
Take a regular quart of pickles and drain the juice off the pickles. Add
the sugar and Tabasco Sauce. Let it set for 5 days. Shake or invert the jar
at least twice a day to insure an even coating. This makes a very tasty
pickle. Of course the amount of Tabasco can be adjusted to suit your own
taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Taco Seasoning Mix
Categories: Mexican, Seasonings
Servings: 6
1/4 c Instant minced onion
3 tb Chili powder
2 tb Ground cumin
2 tb Salt
1 tb Crushed hot red pepper
-flakes
1 tb Instant minced garlic
1 tb Cornstarch
2 ts Oregano, crushed well
6 sm Envelopes
Combine and mix all ingredients. Spoon 6 even portions of mix into
envelopes. Seal well, label, and store in dry cool place. To use: Brown 1
lb ground beef in a skillet; drain off excess fat; sprinkle 1 pkg of mix
over the meat and stir to blend. Add 1/2 c water and 1 T catsup. Simmer and
stir, uncovered, for 10 min or until water has evaporated. Spoon into taco
shells and top with chopped onion, grated Cheddar cheese, chopped tomatoes,
and shredded lettuce as desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tangerine Curd
Categories: Toppings
Servings: 1
1/2 c Tangerine juice
1/4 c Lemon juice
2 Tangerines; Grated zest only
1/4 lb Butter
4 oz Sugar
8 Egg yolks
This makes a delicious filling for cakes and tarts and can also be used as
a spread for biscuits, scones or croissants.
COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a
boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of
the boiling liquid into the yolks and return the remaining liquid to a boil
over low heat. Beat the yolk mixture into the boiling liquid and continue
beating until it thickens slightly, about 2 minutes. Do not allow the curd
to boil or it will scramble. Pour into a clean bowl, cover surface with
plastic wrap and chill.
Makes 1 Cup
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tangy Orange Marmalade
Categories: Condiments
Servings: 6
3 Thin-skinned oranges
2 Lemons (or limes)
1 1/2 c Water
1/8 ts Baking soda
6 c Sugar
1/2 Of 6-oz bottle liquid pectin
From: Arizona Cookbook
Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add
water and baking soda. Bring to a boil. cover and simmer 20 minutes,
stirring occasionally. Dice pulp, discarding center membrane and seeds. Add
pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3
1/2 cups of the mixture into a large saucepan. Add sugar and mix well.
Place over high heat; bring to a full rolling boil and boil hard 1 minute,
stirring constantly. Remove from heat; stir in pectin immediately. Skim off
foam with a metal spoon; alternate stirring and skimming for 7 minutes.
Ladle into hot sterilized jars and seal with paraffin.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tarragon Sandwich Butter
Categories: Sandwiches, Spreads
Servings: 1
1/4 lb Sweet Butter
1 1/2 ts Dry Tarragon
Rub the dry tarragon to a powder in the palm of your hand. Combine
ingredients and mix until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Thai Banana Salsa
Categories: Salsa
Servings: 6
1 lg Firm-ripe banana
1 ts Oriental sesame oil
1/2 c Chopped golden raisins
2 tb Chopped fresh cilantro
1 ts Grated lemon peel
1 ts Japanese chili spice
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over
high heat, brown banana well in sesame oil, about 8 minutes.
2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili
spice.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: The Georgia Peachberry No Cook Jam
Categories: Toppings, Spreads
Servings: 4
1 c Crushed raspberries
1 c Peeled, finely chopped
-peaches
3 1/4 c Sugar
2 tb Lemon juice
1 Pouch liquid fruit pectin
Measure prepared fruits into a large bowl. Add sugar to fruit and mix
well. Let tand for 10 minutes. Stir in lemon juice and liquid fruit pectin.
Continue to stir for 3 minutes until most of the sugar is dissolved. Pour
into clean jars or plastic containers. cover with tight lids and let stand
at room temperature until set (may take 24 hours) Store in freezer, or for
3 weeks in refrigerator. Makes 4-1/2 cups.
Origin: Reader's Digest, Canadian Edition, June 1993. Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: The Kaufmans' Apple Butter
Categories: Spreads, Toppings
Servings: 6
6 lb Jonathan apples (or other
-cooking apples)
4 c Water
8 c Apple cider
3 c Sugar
1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for
30 minutes, stirring occasionally.
2. Drain off liquid. Press apples through a cone-shaped colander or food
mill for applesauce. Discard waste.
3. Meanwhile, in a large saucepan, cook apple cider over high heat for
about 30 minutes or till reduced by half.
4. In the Dutch oven, combine applesauce and reduced cider. Bring to
boiling. Reduce heat. Simmer, uncovered, for 30 minutes, stirring
occasionally.
5. Stir in sugar. Bring to boiling. Reduce heat. Simmer, uncovered, for 2
to 3 hours or till mixture resembles thick applesauce, stirring often. (It
will thicken as it stands.)
6. Carefully ladle the hot mixture into sterilized, hot, half-pint jars,
leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for
5 minutes. (Begin timing when water begins to boil.)
Note: If you like, spoon the apple butter into freezer containers. Cover
and freeze. You can also store it in the refrigerator.
Source: Midwest Living Magazine, April 1991
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Title: Tomato Catsup
Categories: Condiment, 1941
Servings: 6
5 qt Tomato pulp
2 ts Cinnamon
1 ts Paprika
1 tb Mixed spices
1 tb Mustard
2 1/2 c Vinegar
2 ts Black pepper
3 tb Salt
1 lg Onion, chopped
3 tb Cold water
1 1/4 c Sugar
Prepare tomato pulp by washing and chopping tomatoes, cooking until soft,
and rubbing through a sieve. Tie whole spices and onion in a thin bag. Mix
mustard with cold water. Combine all ingredients. Cook slowly, stirring
frequently, until thick. M.B. Horsky, Simpson, PA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Celery Chow-Chow
Categories: Relishes, 1941
Servings: 6
1 Peck half ripe tomatoes
2 c Diced celery
6 md Onions
6 Green sweet peppers, chopped
2 qt Vinegar
2 2/3 c Brown sugar
1/2 c Salt
1/4 ts Nutmeg
2 oz Mustard seed
Scald, peel, chop, and drain tomatoes. Add celery, onions, and peppers.
Scald and cool vinegar. Add sugar, salt, mustard seed, and nutmeg. Combine
with vegetables. Stir all together thoroughly 3 or 4 times at intervals of
1/2 hour. Let stand 6 weeks before using. Florence Taft Eaton, Concord,
MA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Jam
Categories: Spreads
Servings: 1
1 1/2 kg Tomatoes
100 g Glace pineapple
1 Green apple
1 tb Grated lemon rind
1/2 c Lemon juice
3 1/2 c Sugar
Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core &
grate apple. Combine the fruit in a large pot. Bring to a boil, simmer
uncovered for 20 minutes. Stir in lemon juice.
Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes
or until a setting point is reached. Remove from heat & stand for 5
minutes. Pour into warm sterile jars & seal.
Letts, "Jams, Pickles & Chutneys"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Ketchup
Categories: Condiments
Servings: 2
2 lb Ripe (about 5 or 6 medium)
-tomatos, rinsed and diced
2 lg Garlic cloves, smashed
1/2 sm Onion, diced
1/4 lg (1-ounce) red bell pepper,
-diced
1/2 c Plus 2 Tablespoons light
-corn syrup
1/2 c Plus 2 Tablespoons cider
-vinegar
1 tb Salt
2 ts Pickling spices
1/4 c Tomato paste
Info: from "Eat More, Weigh Less", by Dean Ornish M.D., 1993 Harper
Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET,
July '93 The length of time it takes for the ketchup to thicken depends on
the water content of the tomatos, so be patient. Make only with
vine-ripened tomatos.
Makes 2 cups.
In a medium stainless-steep or enamel saucepan, over a low flame, cook the
tomatos and garlic until the sauce begins to bubble. Add the onion and red
pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and
pickling spices and continue to simmer over the low flame until the sauce
reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce
will reduce by about one-half.) Do not rush. Cook over a low flame to
prevent scorching.
Strain through a food mill and stir in the tomato paste. Correct seasoning
to taste, cool, and refrigerate in a covered container until needed. The
ketchup will thicken slightly as it cools, but it is not the consistency of
store-bought ketchup. The ketchup will keep up to three weeks.
Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0
Sodium: 448.4 milligrams
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Preserves
Categories: Condiments
Servings: 4
2 lb Very ripe, sweet tomatoes
2 lb Sugar
1 Vanilla bean
10 oz Water
Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide
preserving pan boil the sugar and water to a syrup. Add the tomatoes,
skinned and sliced. Boil steadily, stirring fairly often, for about 35
minutes. Put in the vanilla bean (vanilla essence will not do). Cook for
approximately 10-15 minutes longer, or until setting point is reached.
Remove the vanilla pod, skim the jam, and let it cool for a few minutes
before turning it into small jars.
The cookbook says this is "particularly good when eaten in the French way,
as a sweet, with fresh cream cheese or plain pouring cream."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Relish
Categories: Pickles, Vegetables
Servings: 2
18 Firm Ripe Tomatoes
1 Stalk Celery
4 md Onions
2 Sweet Green Peppers
2 Sweet Red Peppers
1/3 c Salt
2 1/4 c Granulated Sugar
1/2 ts Ground Cloves
2 ts Cinnamon
1/2 ts Black Pepper
2 tb Mustard Seed, Tied In Bag
1 1/2 c Apple Cider Vinegar
Peel tomatoes, then chop into small pieces. Chop celery, onions, and
peppers into fine pieces. Mix together the vegetables and salt. Place in
refrigerator overnight. Drain thoroughly in the morning. Combine sugar,
spices and vinegar, making sure the sugar is dissolved, in a large
saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return
to a boil. Simmer for 10 more minutes, stirring occasionally. Remove
cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and
seal.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Relish I
Categories: Relishes, 1941
Servings: 6
1 qt Ripe tomatoes
6 sm Onions
2 Green peppers
1 qt Green tomatoes
3 Red peppers
1/2 c Salt
2 c Vinegar
2 c Sugar
Chop green tomatoes. Add salt. Allow to stand overnight. Drain. Chop ripe
tomatoes, onions, and peppers. Add to green tomatoes. Add vinegar and
sugar. Heat to boiling. Simmer 1/2 hour, stirring frequently. Florence
Taft Eaton, Concord, MA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Tomato Relish II
Categories: Relishes, 1941
Servings: 6
4 c Crushed and peeled tomatoes
6 1/2 c Sugar
1 Bottle fruit pectin
1/4 c Lemon juice
Grated rind 1 lemon
Boil tomatoes 10 minutes in an uncovered kettle. Stir occasionally. Add
lemon juice and grated lemon rind. Heat rapidly to full rolling boil. Stir
constantly before and while boiling. Boil hard 2 minutes. Remove from fire.
Stir in fruit pectin. Skim. This recipe requires about 2 1/2 pounds
tomatoes. The Household Searchlight
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Traditional Chutney
Categories: Pickles
Servings: 1
4 c Ripe Mango
1/2 c Lime, Seeded And Chopped
1 c Yellow Onions
1/2 c Grated Fresh Ginger
3 Cloves Garlic, Minced
3/4 c White Raisins
2 c Light Brown Sugar
1 c Apple Cider Vinegar
1/4 c Fresh Orange Juice
1/4 c Fresh Lemon Juice
1 tb Whole Mustard Seed
1 ts Dried Red Pepper Flakes
1 ts Ground Cinnamon
1/4 ts Ground Cloves
Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in
heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for
about 20 minutes, stirring frequently. Remove from heat, cover, and let
stand for about 12 hours. Again bring to a boil, lower heat, and cook for
15 minutes, stirring frequently. Remove from heat and immediately pour into
hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Traditional English Mustard
Categories: Spreads
Servings: 12
Water
Dry Mustard Powder
Mustard loses potency if heated therefore the traditional recipe calls for
COLD water. Mix mustard powder and cold water in proportions to make a
smooth paste but only enough for current use. Let stand for at least 10
minutes before serving to allow the enzymes to develop. Serve: with beef,
ham, cheese and sausages.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Turkey Giblet Gravy
Categories: Toppings
Servings: 12
1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Turkey giblets,cooked,choped
Salt
Pepper
1. Pour off all turkey fat from roasting pan into a glass measuring cup.
Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2
or 3 minutes over low heat. Add water and 2 cups of the reserved turkey
stock. Cook, stirring and scraping up browned bits in pan with wooden
spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into
saucepan; add chopped giblets and reserved liver. Taste; season with salt
and pepper if needed.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Turmeric Oyster Crackers
Categories: Condiments
Servings: 6
10 oz Oyster Crackers
1/4 c Water
1/4 c Olive Oil
1 ts Granulated Chicken Bouillon
1 ts Garlic Powder
1 ts Dill
1/2 ts Turmeric
Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan
boil Chicken Bouillon in water. Add other ingredients to sauce pan and
simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster
Crackers. Mix. Repeat. Place Oyster Crackers in a microwave safe bowl. Cook
in microwave oven on high for 3 minutes. Remove from oven and stir. Cook in
microwave oven for another 3 minutes. Allow to sit for 5 minutes before
serving. . THANKS for responding ...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Uncooked Cucumber Relish
Categories: Pickles
Servings: 8
6 lg Cucumbers
3 sm Onions, Chopped Fine
1 pt Vinegar
1 tb Salt
1 ts Pepper
Peel cucumbers and chop fine through food chopper. Add salt. Keep
cucumbers in a colander for 1 hour and add onions, pepper and vinegar. Stir
well. Pack in glass jars or bottles. Seal tight and let stand for 1 month
before using.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vanilla Bean Extract
Categories: Seasonings
Servings: 4
1/2 c Brandy
3 Or 4 Vanilla beans
Chop vanilla beans into small pieces, being careful not to lose any of the
bean or the little black seeds.
Drop the pieces inot a clean jar and cover with the brandy. cover with a
tight-fitting lid and keep in a dark place, shaking every 3 days or so.
Extract will be ready in 2 weeks. A touch more brandy can be added if the
beans still seem potent. Mixture can be added to indefinately.
TO USE:
Use just as you would regular vanilla extract, but taste to make sure the
brandy flavor isnot too strong.
Source: Cheaper and Better Alternatives To Store Bought Goods by Nancy
Birnes
MMMMM
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Title: Vanilla Butter Spread
Categories: Spreads
Servings: 8
1/4 c Soft butter or margarine
1/2 ts Vanilla extract
Stir to combine - enough for 8 slices of bread. Vanilla butter enhances
flavor and has an enticing aroma while cooking.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Vegetable Relish
Categories: Relishes
Servings: 1
1 1/2 kg Ripe tomatoes
2 md Onions
1 kg Zucchini
500 g Red bell peppers
500 g Green bell peppers
2 Garlic cloves
2 tb Salt
2 c Cider vinegar
2 c Sugar
1 c Water
1/2 c Cornflour
2 ts Thyme
1/2 ts Pepper
Peel & coarsely chop the tomatoes & onions. Coarsely chop the zucchini &
peppers. Combine in a bowl. Process in a food processor in several
batches till they are finely chopped. Place in a large bowl, sprinkle with
salt & let stand, covered, overnight.
Place vegetables in colander & drain excess liquid. Place in a large pot,
add vinegar & sugar & stir over low heat till the sugar is dissolved. Bring
to a boil & simmer for 3 minutes. Combine the remaining ingredients &
blend till smooth. Add to the vegetables & bring to a boil, stirring
constantly. Simmer till thickened. Remove from heat & pour into warm
sterile jars. Seal.
Letts, "Jams, Pickles & Chutneys"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Walnut Spread
Categories: Pickles
Servings: 8
15 Walnuts, shelled (about 1
Cup)
1/4 ts Ground pepper
2 ts Liquamen (sep. recipe)
2 ts Grape juice or sweet wine
2 ts Olive oil
1/2 ts Ground cumin
Garnish of parsley or water
Cress and walnut halves
1) Grind the walnuts in a blender, or pound them in a mortar until
pulverized. Transfer to a mixing bowl.
2) Add the remaining ingredients and blend well. Place the spread on a
flat serving dish and form into the shape of a fish. Decorate by
surrounding with parsley (or cress) and unbroken walnut halves.
3) Serve with bread, rolls, crackers, or by itself. NOTE: The Romans
preferred the taste of walnuts with their thin inner skins removed. To do
this, drop the walnut meats into boiling water for 30 seconds. Drain
immediately, rinse under cold water, and then peel off the thin inner
skins.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Watermelon Rind Preserves
Categories: Pickles
Servings: 6
1 Watermellon
1 qt Water
1 tb Lime
1 qt Water
2 c Sugar
1/2 Sliced lemon
2 Sticks ginger
Pare green and pink from inch cubes of 1 melon. Soak overnight in 1 quart
water and 1 tbsp lime Rinse well. Boil cubes in clear water for 15
minutes. Drain. Boil 1 quart water, 2 cups sugar, 1/2 sliced lemon, 2
sticks ginger, for 5 minutes. Add rind and cook until clear. Let stand
overnight. Repeat, and seal in sterilized jars.
Origin: Found in recipe box bought from garage sale. Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Watermelon Honey
Categories: Condiment, 1941
Servings: 6
10 lb Chopped melon
2 Lemons
2 qt Cold water
1/4 lb Preserved ginger or ginger
-root
10 lb Sugar
Pare watermelon. Discard rind and all of the pink portion. Grind white
portion through food chopper, using the coarse knife. Use the following
proportions:
Combine melon and water. Cook slowly until melon is clear. Add sugar,
sliced lemon, and ginger, cut in small pieces. Cook slowly until thick.
Mrs. Mary V. Jones, Scottsville, VA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Watermelon Preserves
Categories: Condiment, 1941
Servings: 6
Text Only
Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches wide.
Cover with brine made by dissolving 1 tablespoon salt in 1 quart water. Let
stand overnight. Drain. Cover with water and boil 10 minutes. Drain.
Cover with a heavy sirup made of 1 part sugar and 1 part water. Add 1
thinly sliced lemon to each 3 quarts rind. Add whole spices if desired.
cook slowly until rind is tender and clear. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: White Fig Marmalade
Categories: Condiment
Servings: 9
3 lb Of white figs
3 Oranges
6 3/4 c Sugar (3 3/8 pounds)
3 Lemons
Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the
oranges, including the rind. Put figs and oranges in a preservng kettle
with the sugar. Place on low heat and cook, uncovered, about 45 minutes,
stirring occasionally. While this is simmering, wash, very thinly slice
and seed the lemons. Cook them in a small amount of water until tender and
drain. About 15 minutes before the fig mixture is done, add the lemon
slices. Ladle into hot, sterilized jars and seal immediately.
To seal: Fill to within 1/2-inch head room, being sure to first wipe the
rim and threads of the jars with a hot damp cloth to remove all particles
of food, seeds or spices. While contents are hot, cover with a 1/8-inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies - 1975
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Wine Mustard
Categories: Condiments
Servings: 2
3/4 c Sugar
3/4 c Dry mustard
1/2 c Cider vinegar
1/2 c Dry white wine
3 Eggs
An interesting contrast of hot and sweet flavors.
In top of double boiler or heatproof bowl, with small whisk beat together
all ingredients until well blended and smooth.. Stir over simmering water
about 8 minutes or until thickened and smooth. Pour into small sterilized
jars; cover and refrigerate. Serve as condiment or use as glaze for meats.
Keeps several months. Makes 2 cups.
Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2
grams fat, 24 mg cholesterol.
Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The Woman's
Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day Food
Department #306.
Copyright 1981 CBS Publications, The Consumer Publishing Divisions of CBS
Inc. All Rights reserved.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Yellow Tomato Preserves
Categories: Condiment, 1941
Servings: 6
4 lb Small yellow tomatoes
2 Lemons
1 tb Ginger root
3 1/2 lb Sugar
1 tb Whole mace
Wash tomatoes, and prick each one with a fork. Add sugar, 1 lemon sliced
thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth
bag. Add to tomatoes. Heat slowly and simmer gently until fruit is
transparent. Remove tomatoes. Boil sirup until thick. Add tomatoes and
heat to boiling. The Household Searchlight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Yogurt Tomato Cooler
Categories: Relishes, Spicy
Servings: 4
1 tb Corn oil
2 Garlic cloves, crushed
1/2 ts Cumin seeds
1 c Plain yogurt
1/2 ts Paprika
2 Firm tomatoes, fine chopped
4 Green onions, finely chopped
2 tb Chopped fresh mint
Salt to taste
Fresh ground pepper to taste
Fresh mint sprigs
Heat oil in a small saucepan. Add garlic and cumin seeds and cook very
gently 2 minutes. Remove from heat and cool.
In a bowl, combine cooled garlic mixture, yogurt, paprika and stir well.
Add tomatoes, green onions, chopped mint, salt and pepper.
Spoon mixture into a serving bowl and chill several hours. Garnish with
mint sprigs.
VARIATION: Omit tomatoes and onions and add 1 peeled seeded finely chopped
or grated cucumber.
NOTE: Serve as an accompaniment to curries or as a tasty sauce with hot
buttered Nan or pita bread.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zesty Corn Relish
Categories: Pickles, Syd's book
Servings: 6
17 oz Corn, Whole Kernel, Drained
4 oz Pimento, Chopped, Drained
1/3 c Sweet Relish
1/3 c Bell Pepper, Chopped
1/4 c Sugar
1/4 c Onion, Chopped
1/4 c Vinegar
1 tb Mustard, Prepared
1 ts Cornstarch
1/2 ts Celery Seed
In a medium saucepan, combine all ingredients; mix well. Bring to a boil
and boil for 1-2 minutes or until clear and thickened, stir occasionally.
Refrigerate for several hours to blend flavors. Store in refrigerator for
up to 3 weeks. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zesty Herb Seasoning
Categories: Seasonings
Servings: 1
1 Grated peel of lemon
1 tb Ground mace
2 tb Ground cinnamon
1 tb Dried basil leaves,
-crushed
1 tb Dried thyme leaves, crushed
1 tb Dried rosemary leaves
-crushed
2 ts Paprika
1 ts Salt + potassium chloride *
1 ts Pepper
1/2 ts Ground nutmeg
1 ts Ground cloves
1/2 ts Ground allspice
NOTE: * salt and potassium chloride mixture listed above is a product with
half the sodium of table salt.
Combine all ingredients. Refridgerate in covered container. To use,
sprinkle as desired over meat, poultry, or fish before broiling or baking.
Makes about 1/2 cup.
NOTE: About 47 mg sodium per teaspoon. About 5 calories per teaspoon.
(from Canada Safeway - Winnipeg Free Press Advertisement)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zesty Zucchini Relish
Categories: Relishes
Servings: 6
4 1/4 lb Zucchini, quartered 14 med.
1 1/2 lb Onions, quartered, 5 medium
1 lg Sweet green pepper
2 lg Sweet red peppers
1/3 c Pickling salt
2 1/2 c Sugar
1 tb Ground nutmeg
1 tb Ground tumeric
2 1/2 c White vinegar
4 tb Prepared horseradish
1 lg Hot pepper w/seeds chopped
Good with hot dogs.
Fit food processor with metal blade. Chop zucchini to yield 12 cups and
onions 4 cups. Place in a large glass, stainless steel or enamel bowl.
Remove seeds and membrane from sweet green and red peppers. Finely chop
green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini.
Stir in pickling salt. Let stand overnight.
PRESERVING DAY Drain vegetables; rinse with cold running water and drain
into cheesecloth-lined colander, twisting cheesecloth to remove excess
moisture.
Fill boiling water canner with water. Place 6 clean pint mason jars in
canner over high heat.
Place vegetables in a large stainless steel or enamel saucepan. Stir in
remaining ingredients and bring to a boil. Reduce heat and simmer 45
minutes until thick.
Place snap lids in boiling water; boil 5 minutes to soften sealing
compound.
Ladle relish into a hot jar to within 1/2 inch of top rim. Remove air
bubbles by sliding rubber spatula between glass and food; readjust head
space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid
on jar; apply screw band just until fingertip tight. Place jar in canner.
Repeat for remaining relish.
Cover canner; return water to a boil; process 15 min at altitudes up to
1000 feet. Remove jars. Cool 24 hours. Check jar seals (sealed lids
curve downward.) Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.
Source: Bernardin Guide to Home Preserving $5 Canadian cheque or money
order, Bernardin of Canada Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5
Shared but not tested by Elizabeth Rodier Aug 93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zippy Cheese Spread
Categories: Spreads, Cheese, Spicy, Hot
Servings: 10
1 pk Process chesse spread
2 tb Dry white wine
2 tb Butter or margarine,softened
2 ts Prepare mustard
1/2 ts Worcestershire sauce
1 ds Ground cayenne red pepper
Toast rounds or crackers
Beat all ingredients except toast rounds in small mixer bowl (cheese bits
will remain in spread). Serve with toast rounds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Jam
Categories: Spreads, Toppings
Servings: 6
6 c Zucchini-peeled and grated
1/4 c Water
1 pk Sure-Jell
5 c Sugar
13 oz Crushed pineapple
6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard
boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add
apricot Jello. Stir well. Pack in sterilized jars and seal.
I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange
colored jam and really tastes great...unless you don't like apricots or
pineapple!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Pickle
Categories: Pickles
Servings: 6
2 lb Fresh zucchini
2 sm Onions
1/4 c Pickling or kosher salt
2 c Sugar
2 ts Mustard seed
1 ts Celery salt
1 ts Turmeric
3 c Vinegar
Wash zucchini and cut in thin slices. Peel and cut onions in quarters,
then slice very thin. Add to zucchini. Cover zucchini and onions with 1
inch water and add salt. Let stand 2 hours. Drain thoroughly.
Bring remaining ingredients to boiling. Pour over zucchini and onions. Let
stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes.
Pack hot into hot jars, leaving 1/4 inch head space. Remove air bubbles.
Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half
pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Relish
Categories: Pickles
Servings: 1
6 c Grated zucchini
3 c Grated Yellow Onions
1 Sweet Red Pepper *
3 tb Coarse Salt
1 1/4 c White Vinegar
3 c Sugar
1/2 ts Dry Mustard
1/2 ts Ground Mustard
1/2 ts Ground Tumeric
1 ts Celery Seed
1/2 ts Fresh Ground Pepper
* Red Pepper should be seeded and grated.
~-------------------------------------------------------------------------
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
cover and let stand for 12 hours. Rinse well by running cold water over
vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and
spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and
cook for about 15 minutes, or until mixture begins to thicken. Immediately
add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into
hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zucchini Relish
Categories: Relishes
Servings: 6
10 c Squash
4 c Onions
5 tb Kosher Salt.
Drain and Rinse well with
-cold water. Add:
2 1/4 c Vinegar
3 1/3 c Sugar
1 ts Each Nutmeg, dry mustard,
-turmeric, and cornstarch
2 ts Celery seed
1/2 ts Black pepper.
Grind and let stand overnight:
Grind 1 red and 1 green pepper and add. Cook 10 - 15 minutes. Pack in
jars and seal.
Process in boiling water bath. Pints 15 minutes.
From: Mrs. Malsbury Shared By: Pat Stockett
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