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. MMMMM 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM 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. MMMMM 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. MMMMM 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. MMMMM 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. MMMMM 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. MMMMM 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 MMMMM 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. MMMMM 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 MMMMM 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. MMMMM 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.) MMMMM 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 MMMMM 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. MMMMM 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. MMMMM 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. MMMMM 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 MMMMM 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 >> MMMMM 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. MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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) MMMMM 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. MMMMM 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 MMMMM 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. MMMMM 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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** MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dill Pickled Eggs Categories: Eggs, Pickles Servings: 6 3 Dozen Hard Boiled Eggs - 2 lg Bunches Fresh Dill, roughly -chopped 2 lg Jars, Generic Dill Spears - 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 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 Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM 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 MMMMM 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM 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 MMMMM 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM 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 MMMMM 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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.... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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. Typed for you by the sensible Cathy Harned MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM 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. MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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. MMMMM 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. MMMMM 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. MMMMM 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 MMMMM 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. MMMMM 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. MMMMM 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 MMMMM 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 MMMMM 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. MMMMM 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 MMMMM 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 MMMMM 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 MMMMM 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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. MMMMM 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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 MMMMM 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 MMMMM 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. MMMMM 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 MMMMM 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. MMMMM 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 MMMMM 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. MMMMM 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" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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.) MMMMM 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" MMMMM 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" MMMMM 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" MMMMM 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 MMMMM 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. *********************** MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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 MMMMM 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 MMMMM----- Recipe via Meal-Master (tm) v7.07 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. MMMMM 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 MMMMM