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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Country Soup Mix in a Jar

Country Soup Mix in a Jar

Fills one 1-quart jar

1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni

In a wide mouth 1-quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni. Seal.

Attach a gift card with the following instructions:

Add contents of jar to 3 quarts of water, 2 stalks chopped celery, 2 sliced carrots, 1 cup shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

To philosophize is nothing else than to prepare oneself for death. — Michel Eyquem de Montaigne

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beet jelly

Beet Jelly

6 cups strained beet juice
1/2 cup lemon juice
2 packages Sure-Jell?
8 cups granulated sugar
2 small boxes raspberry gelatin

Put beet juice, lemon juice and Sure-Jell? into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more, then pour into jelly glasses. Seal with melted paraffin. You may want to cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly.

What do you take me for, an idiot — Charles De Gaulle

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strawberry rhubarb jam

Strawberry Rhubarb Jam

4 cups rhubarb, washed and sliced into 1/2-inch pieces
1 1/2 cups water
4 cups strawberries, washed and hulled
2 tablespoons lemon juice
2 teaspoons orange zest
Generous pinch (about 1/4 teaspoon) of nutmeg,
    allspice and cinnamon
4 cups granulated sugar
1 tablespoon butter

Combine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.

Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer. Stir frequently. Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

Makes 6 cups.

There are many paths to the top of the mountain, but only one view. — Harry Millner

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Safari Sauce

Safari Sauce

Makes about three 8-ounce jars.

1 (8 ounce) jar mango chutney
1 cup mayonnaise
1/2 cup prepared mustard
1/2 cup honey
2 teaspoons curry powder
Dash hot pepper sauce

Spoon chutney into mixing bowl and cut up any large chunks of fruit in the chutney. With wire whisk, blend in mayonnaise. Add mustard, honey, curry powder and hot pepper sauce. Blend until thoroughly combined. Spoon into three 8-ounce jars and seal with lids. Decorate with Jungle Jar Tops.

Include card which reads "Serve as a sandwich sauce. Keep refrigerated."

Jungle Jar Tops
1/4 yard tiger, leopard, or zebra
    print cotton fabric
Rubber bands
1 yard black cord

Fill jars with "Safari Sauce." Use pinking shears to cut fabric into three 8-inch circles. Center circles over top of each jar, and slip rubber bands over fabric, gathering fabric around jar neck. Cut cord into three 12-inch lengths. Tie cord around each jar lid. Remove rubber bands.

Old birds are hard to pluck. — German proverb

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mango relish

Mango Relish

1 mango, cut into 1/2-inch cubes
2 green onions, green part only, minced
1/4 teaspoon sesame oil
Juice of 1/2 lime

Combine all ingredients and stir gently.

Makes about 1 1/4 cups.

He plants trees to benefit another generation. — Caecilius Statius

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Friendship Soup Mix in a Jar

Friendship Soup Mix in a Jar

From the kitchen of Susan R.

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/3 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup small macaroni

Additional Ingredients
1 pound ground beef
3 quarts water
1 can diced tomatoes

In a 1 1/2 pint jar, layer the first eight ingredients in order listed. Seal tightly. Yields 1 batch.

To prepare soup, carefully remove macaroni from the top and set aside.

In a large saucepan, or Dutch oven, brown beef and drain. Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.

Yields 4 quarts.

I figure 1 cup will have 325.9 calories, Total Fat: 10.1, Fiber: 8.4. This is if you use ground sirloin beef.

Sometimes you have to be careful when selecting a new nickname for yourself. For instance, lets say you have chosen the nickname Fly Head. Normally, you would think that Fly Head would mean a person who had beautiful swept-back features, as if flying though the air. But think again. Couldn it also mean having a head like a fly Im afraid some people might actually think that. — Jack Handey Deep Thoughts

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Cake in a Coffee Mug

Cake in a Coffee Mug

This recipe will make 8 or 9 coffee mug gifts.

1 (18.25 ounce) box cake mix any flavor
1 small box instant pudding mix (not
    sugar free), any flavor

Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 to 4 1/2 cups dry mix and will make 8 or 9 coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.

Suggested Flavor Combinations
Lemon cake mix - lemon pudding
Yellow cake mix - chocolate pudding
Devils food cake mix - chocolate pudding
Pineapple cake mix - coconut pudding
Butterscotch cake mix - butterscotch pudding

Select a large coffee mug. Make sure that it contains no metallic paint as it will be used in the microwave. Check it to ensure that it holds 1 1/2 cups of water.

Decorating the cups (optional)
Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven (instructions are on the bottle of paint).

Glaze Mix
1/3 cup confectioners sugar
1 1/2 teaspoons dry flavoring*

* powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder, vanilla powder (sold by coffee flavorings)

NOTES

Select the flavoring appropriate to the cake you are making.

For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake. Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag Glaze Mix and attach it to the other bag with a twist tie.

Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup:

Bake a cake in a coffee cup. Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tablespoon vegetable oil and 1 tablespoon water to dry mix. Mix for 15 seconds, carefully mixing in all the dry mix. Microwave on HIGH for 2 minutes.( you may not get satisfactory results in a low wattage small microwave).

While cake is cooking, place ingredients from Glaze Mix into a very small container and add 1 1/2 teaspoons water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.

Desultory reading is delightful, but to be beneficial, our reading must be carefully directed. — Seneca

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lemon curd

Lemon Curd

4 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup fresh lemon juice
4 egg yolks
1 tablespoon grated lemon peel

In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool.

Makes 1/2 cup.

Some people are so afraid to die that they never begin to live. — Henry Van Dyke

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jalapeno raspberry pepper jelly

Jalapeno Raspberry Pepper Jelly

Posted by dizzybreez at recipegoldmine.com

2 cups bell peppers (red, green, or both)
1 cup raspberries
1 or 2 fresh jalape?o peppers
6 cups granulated sugar
1 1/2 cups vinegar (5%)
2 or 3 pouches liquid pectin
Few drops red or green food coloring (optional)

Grind or chop the bell peppers and jalape?os. When handling the jalape?os, USE GLOVES to avoid burns. (I use a food processor.)

Combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes.

Bring to a boil again for 2 minutes.

Add pectin and bring to a rolling boil. Remove from heat and stir for 5 minutes. Add coloring, if desired. Pour into hot jelly jars and seal with lids. Store in a cool dark place. Jelly may take up to 3 to 4 weeks to set.

Servings: 4

Friends are those rare people who ask how we are and then wait to hear the answer. — Ed Cunningham

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