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Place ingredients into a blender and whip until smooth. Chill until readyto serve.
Puree can be spooned over peach halves, berries, seedless grapes,pineapple slices, slices of cake, lady fingers, pear halves or any otherfruit that you life. M
Discard soft cranberries. quarter and core unpeeled apples. Put throughfood chopper, using medium blade. Extract orange and lemon juice; discardseeds. Grind orange and lemon peels, using fine blade. Combine ground
cranberry, apples, orange, lemon and pineapple in kettle. Bring to aboil.
add pectin and bring to a boil. Add sugar, stirring constantly; bring toa boil and boil hard 1 minute.
Remove from heat, stir and skim for 5 minutes. Add almonds.
Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jarrim; adjust lids. Process in boiling water bath for 5 minutes. Removefrom canner.
Makes 9 half pints
Note is using large apples and orange use 3 ounces almonds to make 12 halfpints.
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------4 tablespoons chopped green bell pepper
1 small onion -- chopped fine2 tablespoons butter1/4 cup sliced mushrooms
2 tomatoes -- sliced1 cup brown sauce -- see recipe
salt and pepper
Simmer green pepper and onion in butter or margarine until soft. Addmushrooms and tomatoes, simmer about 5 minutes. Add brown sauce and bringto a boil. Season with salt and pepper.
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* Exported from MasterCook *
Dip For Sausage Balls
Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3/4 cup chili sauce
1 tablespoon horseradish -- (1 to 2)2 tablespoons worcestershire sauce
turkey stock -- or chicken stock6 eggs -- boiled and chopped
Giblets -- cut upsalt and pepper -- to taste
Place butter in iron skillet, melt slowly. Add flour until dissolved.Kim the top of stock and add to butter and flour. Stirring constantlyover low heat until smooth. Add salt and pepper to taste.
This should be like the texture of cream of chicken soup. now add thechopped eggs and giblets.
Recipe By :Serving Size : 6 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------6 red sweet peppers *2 pounds green tomatoes *2 pounds onions *1 small head cabbage *3 sweet green peppers *1/4 cup pickling salt
3/4 cup sweet red pepper *1 1/2 cups brown sugar1 1/2 cups vinegar2 teaspoons white peppercorns2 teaspoons whole allspice2 teaspoons whole cloves2 teaspoons celery seeds2 teaspoons mustard seeds2 teaspoons dry mustard
* Fresh red sweet pepper should be finely chopped.
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* Exported from MasterCook *
Holiday Party Dip
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 cup mayonnaise -- or salad dressing8 ounces sour cream1 can water chestnuts -- drained and finely
-- chopped2 tablespoons chopped pimiento1 tablespoon sliced green onion
Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes.Seed and chop the peppers, peel and finely chop the onions. Mix thevegetables 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. Drainagain. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smoothpaste with a little of the vinegar. Bring the remaining vinegar to aboil, stir in the paste, and add the white mustard seeds and thevegetables. Bring to a boil and cook for 20 minutes, stirring constantly.Turn into hot jars and seal. Makes 8 Pints.
Cut top stem ends off of the tomatoes and peppers. Rinse all thevegetables. Cook tomatoes, onions, celery and peppers together until softand mushy. Force through a food press or very fine strainer. Place thestrained mixture in a soup kettle and add the remaining ingredients. Boil10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.
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* Exported from MasterCook *
Mango Peach Chutney
Recipe By : Cookbook USA # 663101Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3 Pounds Peaches -- chopped2 Large Mangos -- chopped1 Large Green Pepper -- chopped
2 Large Onions -- chopped2 Large Jalapeno Peppers -- seeded and chopped4 Large Garlic Cloves -- chopped1/2 Cup Fresh Ginger Root -- peeled and chopped
1 Teaspoon Red Pepper Flakes3 1/2 Cups Brown Sugar2 1/2 Cups Cider Vinegar1/2 Cup Raisins
Mix al ingredients together in a large kettle (one that does not reactwith vinegar), bring to a boil and boil very slowly about 3 hours,stirring frequently and watching closely to prevent burning.
Put boiling hot into freshly sterilized hot jars, sealing with paraffin ifthey are not canning jars.
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Mixed Vegetables with Orange Butter Sauce
Recipe By :Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
5 Pounds Yellow Onions4 Pounds Brown Sugar -- dark or light1 Pound Raisins -- dark or light4 Teaspoons Salt2 Teaspoons Cayenne Pepper1 Tablespoon Ground Cloves8 Inches Ginger Root8 Cloves Garlic1 Quart Cider Vinegar -- or malt2 Teaspoons Fresh Ground Black Pepper
Peel and put onions, apples and garlic through food processor. Sliceginger thinly by hand. Slice peaches. Mix all together with other
ingredients. Bring to slow boil in large pot and stir until all the sugarhas dissolved. "Taste" the liquid and add any of the above seasonings youwish to your taste. Keep on slow boil.
Cook for 3 to 4 hours until fruit etc. is soft and the liquid has reduced.Stir periodically.
NOTES : I like this one very much for cooking chicken, pork chops or ham.May also be used with a beef roast near the end on cooking timefor more seasoning.
* Exported from MasterCook *
Peach Chutney
Recipe By :Serving Size : 5 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3 Pounds Peaches -- underripe1 Quart Water -- plus
1 Tablespoon Vinegar1 Cup Firmly Packed Light Brown Sugar3/4 Cup Seedless Raisins3/4 Cup Honey3/4 Cup White Vinegar1/4 Teaspoon Mace
6 Whole Cloves1 Cinnamon Stick -- broken in 3" pieces
Pour boiling water over peaches; let stand until skins can be easilyremoved. Dip in cold water, peel.
Remove pits and red fibers; cut into chunks.
Place immediately in vinegar water to prevent browning.
In saucepan combine brown sugar and next 4 ingredients. Add cloves andcinnamon tied in cheesecloth bag.
Recipe By : Cookbook USA # 552474Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3 Pounds Peaches1 Pound Onions3/4 Cup Vinegar
2 Ounces Dried Fruit -- or currants1 Teaspoon Pickling Spice1 Teaspoon Salt1 Teaspoon Ground Ginger1 3/4 Cups Sugar
Put the finely chopped onions into a saucepan with half the vinegar andsimmer until nearly soft. Add the chopped peaches, dried fruit, spice(tied securely in a muslin bag), salt, ground ginger, and just a little
more vinegar (enough to stop mixture from burning).
Cook gently until the fruit is soft, stirring from time to time. Add theremainder of vinegar and thoroughly stir in the sugar.
boil steadily until chutney is thick. Remove spices and pour into hotjars and seal. Seal with hot wax or the special bottling jars may beused.
Peel pears and leave whole with stem attached. Place into saucepan andpour cranberry juice over them. Add spices and Honey. Simmer, turningpears occasionally until pears are tender but still hold their shape.
About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boiluntil there are 2 cups left. Remove spices, stir in cornstarch mixture(cornstarch & water), stir over moderate heat until sauce thicken. Spoonsauce over pears and serve warm. Garnish with mint leaves.
Serves 4 to 8
Use any left over sauce to pep up broiled smoked ham or chicken.
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* Exported from MasterCook *
Raisin Chutney
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3 Medium Tomatoes
1 Tablespoon Butter -- melted1 1/2 Cups Seedless Raisins1/2 Cup Water
-------- ------------ --------------------------------15 ounces seedless raisins2 1/2 cups water1/2 cup lemon juice1/2 cup chopped walnuts
1 package pectin -- powdered fruit4 cups sugar
Combine raisins, water and lemon juice. Cover and let stand overnight orat least 4 hours.
Bring mixture to a boil and simmer, covered 30 minutes, stirring often.
Drain raisins, reserving juice. put raisins through food chopper or chopthem very find. Measure 4 cups raisins and juice into a large kettle.Add nuts and pectin.. Place over high heat and cook stirring, untilmixture comes to a hard boil...Stir in sugar, bring to a full rolling
boil, boil hard 1 minute.
Remove from heat and skim off foam. Ladle into sterilized hot jars, towithin 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boilingwater bath 5 minutes. Remove from canner. Makes 7 ha,f pints.
good with ham.
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* Exported from MasterCook *
Raisin Winterfruit Relish
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
NOTES : When draining relish to serve, save drained liquid to make avinaigrette for fruit salads. Just whisk equal amounts ofvegetable oil and liquid drained from relish.
* Exported from MasterCook *
Raw Chow Chow
Recipe By : Bulia GrahamServing Size : 1 Preparation Time :0:00
to a boil, and boil until vegetables are soft. Press the mixture througha fine sieve. Add the sugar and salt and the spices, tied in a bag, andboil until the sauce is thick. Add the remaining vinegar continue to boilfor about 15 minutes or until the sauce is the desired consistency.Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8Pints
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* Exported from MasterCook *
Red Pepper Relish
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------12 large red pepers3 tablespoons salt
6 tomatoes -- peeled and chopped3 cups sugar1 cup cider vinegar2 tablespoons pickling spice
Halve, seed and chop peppers. Layer with salt in a large glass bowl. Letstand at room temperature for 3 hours.
Drain peppers will and combine with remaining i vegetables in a largekettle. Stir in sugar and vinegar. Put spices in cheese cloth bag andplace in kettle.
bring relish to a boil, stirring frequently. Lower heat, simmer 30minutes.
Remove spice bag and ladle into hot jars. Leaving 1/4 inch head space.Adjust caps.
Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 tablespoon butter1 teaspoon flour1/3 cup firmly packed light brown sugar
1 egg -- beaten3 tablespoons yellow mustard1/3 cup cider vinegar
1/4 cup crushed pineapple -- drained
Melt butter, blend in flour, add sugar, egg, mustard and vinegar. Beatwith rotary beater or wire whip until blended. Stir in pineapple. Cookover low heat. Stirring constantly until thickened.
Serve hot or cold with baked ham or broiled ham slices.
Yield: 1 1/4 cups sauce.
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* Exported from MasterCook *
Sweet Pepper Relish
Recipe By :Serving Size : 10 Preparation Time :0:00Categories :
2 tablespoons mustard seed -- tied in bag1 1/2 cups apple cider vinegar
Peel tomatoes, then chop into small pieces. Chop celery, onions, andpeppers into fine pieces. Mix together the vegetables and salt. Place inrefrigerator 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 andreturn to a boil. Simmer for 10 more minutes, stirring occasionally.Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilizedjars and seal.
Grind together zucchini and onion. Drain. Put vinegar, sugar and spicesin saucepan. Bring to boil. Add ground vegetables. Remove from heat,cover and let stand 2 hours. Bring to simmer and simmer 3 minutes.
Put into clean jars and seal.
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* Exported from MasterCook *
Zucchini Relish #2
Recipe By : Nima Sparks - newspaperServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method
Mix ground zucchini, onions and 5 tablespoons salt, and soak overnight.The next morning, rinse vegetables well; put in a large pot and add thevinegar, sugar, peppers and spices. Cook 30 minutes at low temperature.Pack in sterilized jars and seal.