Parsley Jelly

Ingredients
3	cup	prepared juice (2 large bunches of parsley and 3 cups boiling water)
2	tablespoon	lemon juice
4 1/2	cup	sugar
1	each	fruit pectin, sure jell, box
1		food coloring, green, few drops
Directions:
Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of cheesecloth. Measure 3 cups into 6-8 quart saucepot. Add lemon juice. Measure sugar and set aside. Mix fruit pectin into juice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Bring 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 lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals, or follow water bath method. Makes 5 (1 cup) jars Note: This recipe tastes great with crackers and cream cheese or as an accompaniment to meats.

Artists who seek perfection in everything are those who cannot attain it in anything. — Eugene Delacroix

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Lentils with Lovage

2 Shallots; chopped Butter 12 oz Whole green lentils (Le Puy) Handful of chopped lovage 1 Sprig of thyme 1 Curl of orange peel Light stock or water Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender. Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices. Source: Philippa Davenport in “Country Living” (British), November 1988. Typed for you by Karen Mintzias

Choose in marriage only a woman whom you would choose as a friend if she were a man. — Jeseph Joubert

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Bell Pepper Salsa

3 Bell peppers, red; chopped -coarsely 1 Bell pepper, green; chopped -coarsely 1 sm Onion, green; chopped -coarsely 3 Tomatoes, plum; quartered 3 tb Lime juice, fresh, or to -taste 1 tb Olive oil Freshly ground pepper to -taste In a food processor, chop the peppers, onion, and tomato finely but do not let them liquefy. Transfer the mixture to a bowl, stir in the lime juice and the oil, and pepper to taste, and let salsa stand for 30 minutes. Yields about 2 cups.

Consumers are statistics. Customers are people. — Stanley Marcus

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Fresh Bananas with Raisin-Walnut Sauce

2 Tbsp. butter 1 Tbsp. lemon juice 1/2 C. raisins 1/2 C. walnuts 2 Tsp. brown sugar 4 bananas — peeled and cut in half — lengthwise 2 Tbsp. brandy In a large skillet, melt butter; add brown sugar and lemon juice. Peel bananas; cut in half lengthwise and add to skillet. Cook, turning once, 1 or 2 minutes on each side. Add raisins and walnuts. Warm brandy, ignite; pour over bananas and shake pan until flame dies down. Serves 5.

Ones mind, once stretched by a new idea, never regains its original dimensions. — Oliver Wendell Holmes

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Orange Hot and Sweet Mustard***(Tpbd20b

1 1/8 c Dry mustard ; (3 1/4 oz ca 1 c Orange juice 1/4 c Emon juice 2 ts Zest; grated orange 1 ts Zest ; grated lemon 1/2 c Honey 1/2 ts Cinnamon 2 tb Vegetable oil Place mustard in double boiler but not over heat. Ad juices a lttle at a>> time, stirring after each addition to keep mustard from lumping. Odd zests. Heat covered over simmering water for 15 minutes, scrapping sides occasionally. Stir in honey, cinnamon and oil. Transfer to jars and refrigerate. Check consistency after 1 day. Thin with a little water if needed. Well keep well for up to 1 month. Makes 2 cups. –Robbie

Though I am grateful for the blessings of wealth, it hasn changed who I am. My feet are still on the ground. Im just wearing better shoes. — Oprah Winfrey

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Skylab Fallout

Ingredients

1/2 oz Vodka (Absolut)
1/2 oz Bacardi 151 proof rum
1/2 oz Gold tequila (Cuervo)
1/2 oz Gin
1/2 oz Everclear
1/2 oz Blue Curacao
1/2 oz Pineapple juice
1/2 oz Pineapple juice

Instructions

Put plenty of ice in glass pour rum and everclear first refill with ice - put your tequila, gin, vodka and your blue curraco in. put your pinapple juice in and shake serve with a lemon slice and cherry

Its the place where my prediction from the sixties finally came true In the future everyone will be famous for fifteen minutes. Im bored with that line. I never use it anymore. My new line is, In fifteen minutes everybody will be famous. — Andy Warhol

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Sharons Super Salsa

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 jalapenos, chilis 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

Every society honors its live conformists and its dead troublemakers. — Mignon McLaughlin

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Onion Sauce

11 oz Onions 15 oz Marrow Bones 1/2 c Beef Broth 2 tb Dry Cherry Salt Pepper 1/2 bn Chives 1.Put onions, unpeeled, on a plate, cover with wet papertowl and cook in Microivave on HIGH for 8 minutes.Cool and peel. 2.Heat bones at HIGH in microwave for 1 minute. Loosen mark out of the bones. 3.Heat the mark, onions and the broth at HIGH for 2 minutes, than with a handmixer, puree very fine. 4.Add the cherry. Season with salt and pepper. 5.Wash the chives and cut into little rolls and add to sauce. 6.Serve sauce with roast beef. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Higher beings from outer space may not want to tell us the secrets of life, because we
e not ready. But maybe theyll change their tune after a little torture. — Jack Handey Deep Thoughts

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lemon marmalade

Lemon Marmalade

3 pounds lemons
8 to 10 cups granulated sugar

Slice the lemons as thinly as possible and discard the ends. Remove and discard all the seeds. Place the lemon slices in a nonreactive bowl and add 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 220 degrees F, 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.

Makes about 4 pints.

Everything is theoretically impossible, until it is done. One could write a history of science in reverse by assembling the solemn pronouncements of highest authority about what could not be done and could never happen. — Robert Anson Heinlein

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carolina chili

Carolina Chili

Source: Desperation Entertaining! by Beverly Mills and Alicia Ross

Makes 1 quart

1 1/4 pounds extra-lean ground beef (see note)
1 large onion (about 1 cup chopped)
1 (6 ounce) can tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar or distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper (optional)

Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil while peeling and coarsely chopping the onion. Add the chopped onion to the beef. When the water boils, reduce the heat to medium. Stir to begin breaking up the meat.

Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.

Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking. Serve on hot dogs (see notes).

NOTE: To avoid greasy chili, choose a very lean ground beef since the beef is not browned and drained in this recipe.

Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because its easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.

Do ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturers directions and stirring after each 1-minute interval, then reheat.

To reheat, place the chili in a microwave-safe container, cover with a paper towel and microwave on HIGH until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.

Carolina Chili Dogs

Makes 8 servings

1 cup Carolina Chili
8 hot dogs
8 hot dog buns
Your choice of additional condiments, such as mustard,
    ketchup, diced onions, pickle relish and/or a
    Southern-style creamy coleslaw

Begin making Carolina Chili. While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.

Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place a hot dog in a bun. Pass the chili and other condiments separately.

Cry Havoc, and let slip the dogs of war. — William Shakespeare

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