Preserves Recipes

Easy preserves recipes

admin — Sun, 24 May 2009 21:42:06 +0000

Find your most-preferred recipe right here by clicking on the tags, categories,or doing a search.
Happy cooking!

Technorati Tags: healthy diet, Preserves Recipes

Parsley Jelly

admin — Sat, 05 Sep 2009 14:50:47 +0000

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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Technorati Tags: Jellies and Jams

Lentils with Lovage

admin — Fri, 04 Sep 2009 10:25:12 +0000

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

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Bell Pepper Salsa

admin — Fri, 04 Sep 2009 09:18:56 +0000

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.

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Fresh Bananas with Raisin-Walnut Sauce

admin — Thu, 03 Sep 2009 13:24:40 +0000

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

admin — Wed, 02 Sep 2009 21:40:33 +0000

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

admin — Wed, 02 Sep 2009 16:47:40 +0000

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

admin — Tue, 01 Sep 2009 23:20:55 +0000

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

admin — Tue, 01 Sep 2009 19:46:34 +0000

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

admin — Tue, 01 Sep 2009 08:30:00 +0000

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

admin — Tue, 01 Sep 2009 05:56:04 +0000

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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Country Soup Mix in a Jar

admin — Tue, 01 Sep 2009 05:01:33 +0000

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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mango pineapple salsa

admin — Mon, 31 Aug 2009 01:27:44 +0000

mango pineapple salsa

Mango Pineapple Salsa

1 mango or papaya, diced
1/2 cup finely chopped white onion
1 cup diced fresh pineapple
1/4 cup chopped cilantro
4 ounces diced green chiles
3 to 4 dashes hot pepper sauce

Combine all ingredients and refrigerate. This salsa will keep in the refrigerator up to 3 days.

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

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Garlic-Rosemary Oil

admin — Sun, 30 Aug 2009 17:24:11 +0000

Garlic-Rosemary Oil

Ingredients
3	each	garlic, cloves, large
1/2	cup	oile, olive, extra-virgin
1	each	rosemary, fresh, 4 inch sprig OR 1 ts dried
1		salt, to taste

Directions:
To make the garlic-rosemary oil, peel and cut the garlic into very thin slices. Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat. When the aroma rises and the garlic just starts to take on color (it should not brown), about 5-7 minutes, remove from the heat. Add the salt to taste and strain the oil into a small pitcher. NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container. To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using.

Perfect love is rare indeed - for to be a lover will require that you continually have the subtlety of the very wise, the flexibility of the child, the sensitivity of the artist, the understanding of the philosopher, the acceptance of the saint, the tolerance of the scholar and the fortitude of the certain. — Leo Buscaglia

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beet jelly

admin — Sun, 30 Aug 2009 17:02:15 +0000

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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Blackberry Syrup

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Apricot, Orange & Almond Jam

admin — Sun, 30 Aug 2009 15:30:58 +0000

Apricot, Orange & Almond Jam

1 lb Dried apricots

2 oz Split almonds

3 Oranges

2 Lemons

2 1/2 lb Sugar

2 1/2 ts Ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. Source: Philippa Davenport in “Country Living” (British), March 1989. Typed for you by Karen Mintzias

To be successful, the first thing to do is to fall in love with your work. — Sister Mary Lauretta

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Neri Shiro Miso (White Miso Dressing)

admin — Sun, 30 Aug 2009 13:24:36 +0000

Neri Shiro Miso (White Miso Dressing)

30 oz Shiro Miso (White Miso)

3/8 pt Sake

10 oz Sugar

2 Egg Yolks

Put the miso, sugar,sake into a medium sized saucepan and bring to a boil, stirring constantly. Reduce heat and, and simmer for 30 minutes, stirring occaisionally. Remove pan from heat and wuickly beat in 2 egg yolks, 1 at a time. Immediately dip the bottom of the pan in ice water to cool rapidly. The dressing may be used in Nuta-ae, Nasu Karashi Sumiso-ae, or Kinome-ae.

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breaded pineapple

admin — Sun, 30 Aug 2009 11:06:58 +0000

breaded pineapple

Breaded Pineapple

1 (15 ounce) can crushed pineapple, drained
1/2 cup granulated sugar
2 tablespoons flour
3 eggs, beaten
4 slices bread, cut into cubes
1/2 cup butter or margarine, melted

Preheat oven to 350 degrees F. Spray an 8-inch square pan with Pam?.

Mix sugar, flour and beaten eggs. Add pineapple and pour into baking dish. Toss bread cubes in melted butter and sprinkle on top of pineapple mixture. Bake 40 minutes.

We are meant to be addicted to God, but we develop secondary addictions that temporarily appear to fix our problem. — Edward M. Berckman

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sauce for lamb

admin — Sun, 30 Aug 2009 06:43:10 +0000

sauce for lamb

Sauce for Lamb

Try this over lamb steaks or shoulder chops.

4 tablespoons butter
1 medium stalk celery, chopped
1 medium carrot, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon pickling spices
1/4 teaspoon rosemary
4 ounces tomato paste
1/4 cup beef bouillon
1/4 cup red wine
Juice of 1 lemon
1/4 teaspoon nutmeg
4 tablespoons cold butter
2 egg yolks, well beaten

In a heavy skillet melt butter and add celery, carrot and onion. Saut? until limp and slightly browned. Add garlic, pickling spices, rosemary, tomato paste, bouillon, wine, lemon juice and nutmeg. Simmer over low heat until reduced by half, then pur?e in a blender or food processor. Add cold butter and stir until butter is melted, then stir in egg yolks. Keep sauce warm until ready to use.

It is good to know the truth, but it is better to speak of palm trees. — Arab Proverb

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Hot Mulled Cider #2 recipe

admin — Sun, 30 Aug 2009 06:00:25 +0000

Hot Mulled Cider #2 recipe

Ingredients

8 cups apple cider
1/2 cup packed brown sugar
1 ground nutmeg
6 inches cinnamon sticks
1 tsp allspice
1 tsp cloves
8 thin oranges slices
8 cloves

Combine apple cider/juice, brown sugar, and nutmeg in a large saucepan. Place cinnamon, allspice, and cloves in a cheesecloth and tie. Add to cider mixture, and bring to the boil. Reduce heat, cover and simmer for 10 minutes. Remove spice bag and discard. Serve mixture in mugs with a clove-studded orange wedge in each.

Religions are many and diverse, but reason and goodness are one. — Elbert Hubbard

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Champagne Fruit Bowl

admin — Sat, 29 Aug 2009 23:06:34 +0000

Champagne Fruit Bowl

4 apples and/or pears, cored — cut up

1/4 c orange juice

2 tbsp lemon juice

4 c assorted summer fruits such as:

strawberries — halved melon balls nectarines — sliced peaches plums seedless grapes 3 tbsp sugar

2 tsp finely shredded orange peel

1 187 ml bottle champagne — chilled

1/3 c sliced almonds — toasted

In a large bowl combine cut-up apples and/or pears withthe orange juice and lemon juice; toss gently to prevent fruit from discoloring. Add remaining fruit, the sugar and shredded orange peel; toss again. Cover and refrigerate fruit mixture for up to 2 hours.

Just before serving, stir in chilled champagne; sprinkle with toasted almonds, if desired.

It is indeed ironic that we spend our school days yearning to graduate and our remaining days waxing nostalgic about our school days. — Isabel Waxman

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cocktail sauce

admin — Sat, 29 Aug 2009 21:14:16 +0000

cocktail sauce

Cocktail Sauce

1 cup catsup
1 cup chili sauce
1/2 cup prepared horseradish
Juice of 1/2 lemon, or to taste
Dash of hot pepper sauce
1 teaspoon Worcestershire sauce

Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate.

Makes 2 1/2 cups.

He who can, does. He who cannot, teaches. — George Bernard Shaw

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strawberry rhubarb jam

admin — Sat, 29 Aug 2009 18:11:53 +0000

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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Cranberry Catsup

admin — Sat, 29 Aug 2009 15:50:39 +0000

Cranberry Catsup

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.

The role of the teacher remains the highest calling of a free people. To the teacher, America entrusts her most precious resource, her children and asks that they be prepared … to face the rigors of individual participation in a democratic society. — Shirley Mount Hufstedler

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Salsa Borracho For Enchiladas

admin — Sat, 29 Aug 2009 03:41:41 +0000

Salsa Borracho For Enchiladas

3 tb Butter

4 Clove garlic, minced

4 tb Chili powder

4 Jalapenos, diced

2 c Diced tomatoes

2 tb Tomato paste

1/2 c Beer

In nonaluminum pan, melt the butter over medium low heat. Add the garlic, chili powder, and jalapenos. Saute until the chili powder begins to foam. Add remaining ingredients and bring to a boil. Simmer for 5 min. Remove from heat. Yield: approx. 3 cups.

The future is not something we enter. The future is something we create. — Leonard I. Sweet

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Peach Punch

admin — Fri, 28 Aug 2009 20:16:09 +0000

Peach Punch

Ingredients

25 L Sparkling white wine (Pinot)
2 L Peach liqueur
2 L Brandy
2 kg Sugar
chopped Strawberries
chopped Peach
1 handful Cloves
1 handful Cloves

Instructions

Get a big bowl (40 litres) and put everything in. Mix until all the sugar is dissolved, then let it rest for not less than 12 hours. Before drinking you can add some more sugar or brandy depending on your taste.

A sound American is simply one who has put out of his mind all doubts and questionings, and who accepts instantly, and as incontrovertible gospel, the whole body of official doctrine of his day, whatever it may be and no matter how often it may change. The instant he challenges it, no matter how timorously and academically, he ceases by that much to be a loyal and creditable citizen of the republic. — Henry Louis Mencken

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Safari Sauce

admin — Fri, 28 Aug 2009 10:42:12 +0000

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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Oranges In Wine

admin — Fri, 28 Aug 2009 03:31:58 +0000

Oranges In Wine

3/4 c Sugar

1 Cinnamon

1 c Water

4 Lemon slices

1 c Red wine

Heat sugar & water until sugar dissolves. Add remaining ingredients and bring to boil. Simmer 15 minutes, strain and pour over oranges. Chill at least 4 hours. Present in crystal bowl.

The robot is going to lose. Not by much. But when the final score is tallied, flesh and blood is going to beat the damn monster. — Adam Smith

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Rose Hip Chutney

admin — Fri, 28 Aug 2009 03:07:44 +0000

Rose Hip Chutney

1/2 pt Dried rose hips, seeds

-removed or 1 pt Fresh hips, seeds removed

1 pt Cider vinegar or wine

-vinegar 1/2 lb Raisins or sultanas, chopped

1 1/2 lb Cooking apples, peeled,

-cored and chopped 2 ts Ground ginger

3/4 ts Cayenne pepper

1 ts Ground cloves

1 lg Clove garlic, minced

1/2 lb Brown sugar

1/8 c Fresh lemon juice

1/8 c Fresh orange juice,

-unsweetened 1/2 ts Grated orange rind

Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays.

I have witnessed the softening of the hardest of hearts by a simple smile. — Goldie Hawn

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Sugared Fruits

admin — Thu, 27 Aug 2009 23:01:25 +0000

Sugared Fruits

1 1/2 lb Assorted fresh fruit such as

-plums, lady apples, figs, -limes, pears, apricots, -peaches, grapes, & kumquats 3/4 c Sugar

1/3 c Meringue powder mixed with

-3 to 4 T water (or if not -to be eaten, 3 large egg -whites)

1. Several hours before use, prepare sugared fruit. If

fruit is to be eaten, use meringue powder; if not, egg white may be used. Rinse fruit in cool water and gently pat dry on paper towels. 2. In separate small bowls, place sugar and

meringue-powder mixture (or egg whites if the decorations will not be eaten). Holding 1 piece of fruit at a time, with a small pastry brush, paint all sides with meringue-powder mixture. 3. Holding the fruit over the bowl of sugar, sprinkle

all sides with sugar until well coated. Place sugared fruit on wire rack over waxed paper and let stand in warm place until sugar dries and hardens. Repeat to coat all pieces. Rinse and dry fingers frequently to remove stickiness. 4. Arrange fruit in a pyramid on a pedestal plate, in

a basket, or on a decorative platter. Country Living Holidays/1994 Scanned & edited by Di Pahl &

The sacrifice which causes sorrow to the doer of the sacrifice is no sacrifice. Real sacrifice lightens the mind of the doer and gives him a sense of peace and joy. The Buddha gave up the pleasures of life because they had become painful to him. — Mohandas Karamchand Gandhi

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Citrus Marinated Mushrooms

admin — Thu, 27 Aug 2009 21:40:29 +0000

Citrus Marinated Mushrooms

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

When the head aches, all the members partake of the pain. — Miguel de Cervantes

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Glazed Oranges

admin — Thu, 27 Aug 2009 12:09:37 +0000

Glazed Oranges

6 Large seedless oranges

2 C. water

2 C. sugar

1/4 Tsp. cream of tartar

1/4 C. orange-flavored liqueur

1/4 C. plain yogurt or

shredded coconut (optional)

Remove very thin strips of peel from 3 oranges. Cut strips into tiny slivers about 1-inch long and as thin as possible. Remove all remaining white pith and peel from oranges and discard. Bring water, sugar, cream of tartar and mace to a boil. Add slivers of orange rind and simmer until syrup is reduced to 1 1/2 cups. Place orange slices in serving bowl. Stir liqueur into syrup. Pour over oranges. Cool in refrigerator 4 hours before serving. Garnish with yogurt or coconut. Serves 6.

This is before the coming of a new Heaven and a new Earth, in the which shall reign the Prince of Peace forever and forever, as the Old shall be passed away, for lo on earth there is nothing great but man in man there is nothing great but mind. . . . . — Phylos the Tibetan

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Peaches In Red Wine, Tuscan Style (Hl)

admin — Wed, 26 Aug 2009 15:29:58 +0000

Peaches In Red Wine, Tuscan Style (Hl)

2 pounds ripe peaches

2 cups good red wine

–preferably from tuscany 1/2 cup sugar

1 vanilla bean — split

1/4 cup whole roasted almonds — shelled

1 tablespoon julienned fresh mint

Plunge the peaches into a generous amount of boiling water for 1 minute. Remove and refresh in ice water for about 1 minute. Carefully remove the skins by hand. Slice the peaches in half and remove the pit.

In a saucepan, heat the wine, sugar and vanilla bean. Bring to a boil and simmer for 3 minutes.

Place the peaches and almonds in a bowl. Pour the hot wine over the top. Allow to stand and return to room temperature, about 30 minutes. Sprinkle with mint and serve.

Nutritional information: Calories: 278, Fat: 2 grams.

Recipe courtesy of Chef David Ruggerio and “Little Italy Cookbook”

Formatted by Gail Shermeyer <4paws@netrax.net>.

America is the only nation in history which miraculously has gone directly from barbarism to degeneration without the usual interval of civilization. — Georges Clemenceau

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Leftover Salmon recipe

admin — Tue, 25 Aug 2009 15:48:56 +0000

Leftover Salmon recipe

Ingredients

1 gal Hawaiian punch
5 oz vodka
3 oz gin
6 oz pineapple juice
1 oz Everclear alcohol
2 oz milk
1 pinch salt

Combine all ingredients in a punch bowl; ice if desired. Stir well.

Mankind have a great aversion to intellectual labor but even supposing knowledge to be easily attainable, more people would be content to be ignorant than would take even a little trouble to acquire it. — Samuel Johnson

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Schlag-n-nog recipe

admin — Tue, 25 Aug 2009 14:46:49 +0000

Schlag-n-nog recipe

Ingredients

3 parts eggnog
1 part Goldschlager cinnamon schnapps
ground nutmeg

Add the egg nog and Goldschlager together in a bowl. Add nutmeg if desired.

Come to think of it, there are already a million monkeys on a million typewriters, and the Usenet is NOTHING like Shakespeare — Blair Houghton

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mango relish

admin — Tue, 25 Aug 2009 12:13:16 +0000

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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Fruit Basket recipe

admin — Tue, 25 Aug 2009 02:25:58 +0000

Fruit Basket recipe

Ingredients

3 parts creme de bananes
2 parts Captain Morgan Parrot Bay coconut rum
1 part triple sec
1 part blackberry brandy
3 parts orange juice
2 parts pineapple juice
fill with apple juice

Mix appropriate amounts in a pitcher or bowl. Pour into glass filled with ice. Garnish with the fruit of your choice.

Dont look back. Something might be gaining on you. — Satchel Paige

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Juice (The)

admin — Mon, 24 Aug 2009 19:23:50 +0000

Juice (The)

Ingredients

1 bottle Everclear
1 can Lemonade
4 gal Water
4 gal Water

Instructions

Pour into a five gallon pitcher, the canister of lemonade, water, everclear and mix. serve on ice.

John Connor No, no, no, no. You gotta listen to the way people talk. You don say affirmative, or some shit like that. You say no problemo. And if someone comes on to you with an attitude you say eat me. And if you want to shine them on its hasta la vista, baby. — Terminator 2 Judgment Day

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Mixed Mustard Pickles

admin — Sun, 23 Aug 2009 19:27:21 +0000

Mixed Mustard Pickles

1 lg Cauliflower

3 lg Green Peppers

1 lg Sweet Red Pepper

3 c Small White Onions; Pearl

-Onions 2 lb Green Tomatoes

3 c Tiny (Pickling) Whole

-Cucumbers 1 qt Cucumber Slices; Unpared,

-1/8-Inch Thick 1 c Salt

1 qt ;Cold Water

1 1/2 qt Vinegar

2 c Granulated Sugar

2 ts Celery Seed

3/4 c Unbleached All-Purpose Flour

-; Sifted 1/4 lb Dry Mustard; 1 1/4 Cups

1 1/2 ts Tumeric

2 c ;Cold Water

Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.) Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring constantly. Turn at once into clean hot sterilized preserve jars and seal at once as the manufacturer directs. Process in a hot water bath according to your conditions. YIELD: 9 Pints

When I read some of the rules for speaking and writing the English language correctly…I think– Any fool can make a rule And every fool will mind it. — Henry David Thoreau

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chinese red sauce

admin — Sun, 23 Aug 2009 18:54:10 +0000

chinese red sauce

Chinese Red Sauce

This goes very nicely with fried shrimp or fish.

3 tablespoons catsup
3 tablespoons chili sauce
1 tablespoon horseradish
1 teaspoon lemon juice
1 tablespoon granulated sugar
1/8 teaspoon Tabasco? sauce
1/4 teaspoon Accent?

Combine and simmer for a very brief time.

Ladies and gentlemen, today we
e here to honor electricity, the charge that charges everything from those electrons snapping in our brain to our father the sun. Whats the sun Its kind of like a brain. Electromagnetic field, solar flares sparking back and forth from those nerve cells. We
e all one, folks, giant blobs of electricity, all of us. Positive & negative, electromagnetic fields just circling each other. Positive, negative, north, south, male and female. Looking for that electric moment. Magnet to magnet, opposites attract. — Robin Green

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bay laurel peaches

admin — Sun, 23 Aug 2009 17:57:27 +0000

bay laurel peaches

Bay Laurel Peaches

1 (29 ounce) can peach halves, undrained
1 bay leaf
2 tablespoons butter or margarine
1/2 teaspoon paprika
1/2 teaspoon onion salt
1 teaspoon honey
1/4 cup tarragon vinegar

Drain peaches, reserving liquid. Arrange peach halves, cut side up, in an 8-inch square baking dish. Set peaches aside. Combine reserved peach liquid, bay leaf and butter in a saucepan; bring to a boil and boil 1 minutes. Add paprika and remaining ingredients to mixture in saucepan, stirring well. Pour over peaches. Bake, uncovered, at 325 degrees F for 20 to 25 minutes or until thoroughly heated. Remove bay leaf.

Yields 8 servings.

Intelligence is when you spot a flaw in your bosss reasoning. Wisdom is when you refrain from pointing it out. — James Dent

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pecan praline peaches

admin — Sun, 23 Aug 2009 16:58:34 +0000

pecan praline peaches

Pecan Praline Peaches

2 (15.25 ounce) cans peach halves
1/3 cup brown sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon cinnamon
1/2 cup chopped pecans

Drain peaches and place in a shallow baking dish. Using a fork or pastry blender, mix brown sugar, butter, flour and cinnamon. Stir in pecans and sprinkle over peaches. Place dish under the broiler for 2 to 3 minutes, watching carefully to avoid burning.

Makes 8 servings.

Nutrition Per Serving: 160 calories, 1 g protein, 8 g total fat (2.5 g sat.), 21 g carbohydrate, 2 g fiber, 18 g sugar, 10 mg cholesterol, 30 mg sodium, 3 points

A gentle word is never lost…It cheers the heart when sorrow-tossed, And lulls the cares that bruise it. — Hastings

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mango and rose dessert

admin — Sun, 23 Aug 2009 15:54:34 +0000

mango and rose dessert

Mango and Rose Dessert

4 large firm but ripe mangoes
Juice of 2 limes
2 tablespoons honey
1 teaspoon rose water
1 tablespoon edible rose petals, either fresh or dried (optional)

To prepare mangoes, slice a thin piece off the top and bottom of each fruit. Using a sharp paring knife, cut away long thin strips of the skin, continuing until all the skin has been removed. Cut away on both sides from the long, thin pit inside the mango. (You can see the placement of the pit at the cut-away top.)

Lay mango halves on their flat sides, rounded tops up. Following the length of the mango, cut even, thin, tongue-shaped slices. Arrange the slices attractively on a platter.

Combine lime juice, honey and rose water. Spoon over mango slices and sprinkle with rose petals if serving immediately. To serve a few hours later, cover platter tightly with plastic wrap and refrigerate up to 3 hours, sprinkling with petals just before serving.

Yields 6 servings.

When you are feeling depreciated, angry and drained, it is a sign that other people are not open to your energy. — Sanaya Roman

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mexican seasoning mix

admin — Sun, 23 Aug 2009 14:41:55 +0000

mexican seasoning mix

Mexican Seasoning Mix

1 cup dried minced onion
1/3 cup beef bouillon powder
1/3 cup hot chili powder
2 tablespoons ground cumin
4 teaspoons crushed red pepper
1 tablespoon oregano
2 teaspoons garlic powder

Combine all ingredients and store in a cool, dry place for up to 4 months.

You can add 1 tablespoon to recipes calling for a Mexican flavor. Mix 1 tablespoon of Mexican Seasoning Mix with chopped tomatoes and green peppers to make a tasty dip or taco filling.

Mix with cheese for topping nacho chips.

Combine with sour cream for a dip.

Friendship often ends in love but love in friendship - never. — Charles Caleb Colton

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Pump House Peaches In Flame

admin — Sun, 23 Aug 2009 04:42:32 +0000

Pump House Peaches In Flame

1/2 c Sugar

1/2 c Port wine

1/2 c Tart cherry jelly

1/4 ts Cinnamon

ds Salt 1 tb Lime juice

3 1/2 c Peach halves; drained

1/4 c Brandy; heated

1 qt Lemon ice cream

Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach halves, cut side down, and prick rounded surfaces with a fork. Simmer 5 minutes, basting peach halves frequently with sauce. Add 1/4 cup heated brandy, set aflame and toss gently with silver fork and spoon until the flame dies. To serve, spoon peaches and sauce over individual servings of lemon ice cream.

True love brings up everything - you
e allowing a mirror to be held up to you daily. — Jennifer Aniston

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Down Home Punch

admin — Sun, 23 Aug 2009 01:54:09 +0000

Down Home Punch

Ingredients

1 part Jack Daniels Tennessee Whiskey
1 part Peach Schnapps
1 part Sweet and Sour Mix
2 parts Orange Juice
1 part 7-Up
1 splash Grenadine
1 splash Grenadine

Instructions

Mix in pitcher with ice. Pour into glass with ice, and enjoy.

I find the great thing in this world is, not so much where we stand, as in what direction we are moving. — Johann Wolfgang von Goethe

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soused watermelon

admin — Sat, 22 Aug 2009 22:45:18 +0000

soused watermelon

Soused Watermelon

Cut plug out of watermelon. Pour in Dubouchet Triple Sec. Replace plug and chill thoroughly.

Between the great things we cannot do and the small things we will not do, the danger is that we shall do nothing. — Adolph Monod

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Jablka Na Winie Czerwonym - Baked Apples with Red Wine

admin — Sat, 22 Aug 2009 19:49:39 +0000

Jablka Na Winie Czerwonym - Baked Apples with Red Wine

8 Apples, cored

Cherry or strawberry jam 1/2 c Sugar <

The secret of power is the knowledge that others are more cowardly than you are. — Ludwig Boerne

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Nopalitos Con Chili (Burbank Cactus Shoots w/Chili Sauce)

admin — Sat, 22 Aug 2009 18:53:47 +0000

Nopalitos Con Chili (Burbank Cactus Shoots w/Chili Sauce)

12 Cactus Shoots

2 Clvs Garlic (chopped)

1/2 c Onions (chopped)

1/2 c Corn oil

1/2 ts Salt

1/2 ts Pepper

2 tb Flour

2 oz Chili powder (mild)

1 1/2 c Water (warm)

With a paring knife, scrape cactus shoots on both flat sides. Cut into small squares and wash well. In a deep pan boil cactus until cooked tender. Drain and set aside. Pour 1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and

chopped garlic. Saute for 10 minutes, then remove from heat and let rest for 10 minutes. Now add flour, water, and chili powder. Return to medium/low heat and stirring constantly, cook until sauce is medium thick. Add the cooked cactus and simmer for an additional 15 minutes. Delicious as a side dish for beef, poultry or fish. Enjoy…Gary

Its hard to be nostalgic when you can remember anything. — Unknown

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Moms Chutney

admin — Sat, 22 Aug 2009 16:00:41 +0000

Moms Chutney

Mangos, green, cut up -(to get 2-3 cups) 1 c Raisins (or more)

1 c Walnut pieces

1 c Wine vinegar (or to taste)

2 c Brown sugar

1 ts Salt (scant)

1 ts Ginger, ground

1/2 c Onions, diced

Cut up mangos. Add raisins and walnut meats. Add wine vinegar slowly, tasting for right amount. Add sugar and salt; simmer together until done and mango doesn hold its shape anymore, about 30 minutes.

I don want any yes-men around me. I want everybody to tell me the truth even if it costs them their jobs. — Samuel Goldwyn

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