condiments recipes

8/15/2019 condiments recipes

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* Exported from MasterCook *

Brown Sauce

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 teaspoon grated onion3 tablespoons butter or margarine3 tablespoons flour1 cup cream1 teaspoon beef extract

salt and pepper

Brown onion slightly in butter. Stir in flour. Pour in cream gradually,stirring constantly, cook until slightly thickened.

Season with beef extract, salt and pepper and cook about 2 minutes longer.

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Cantaloupe, Peach Conserve


-------- ------------ --------------------------------4 cups cantaloupe -- peeled and chopped

4 cups peaches -- peeled and chopped6 cups sugar1/4 cup lemon juice1/2 teaspoon ground nutmeg1/4 teaspoon salt

1 teaspoon grated lemon rind1/2 cup chopped walnuts -- optional

Combine cantaloup and peaches in large saucepan. simmer 20 minutes,stirring until there is enough liquid to prevent fruit from sticking.



Add sugar and lemon juice. coil until thick, add nutmeg, salt, lemonpeel and nuts, boil 3 minutes.

Ladle into sterilized hot jars to within 1/8" of jar top. Wipe jar rim;

adjust lids. Process in boiling water bath for 5 minutes. Remove fromcanner and complete seals unless closures are self-sealing type.

Makes 4 to 5 half pints.

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Carrot Relish

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 pounds carrots -- sliced1 medium onion -- chopped1 medium green pepper -- chopped1 cup sugar1 teaspoon salt1 teaspoon dry mustard1 teaspoon black pepper

1/2 cup corn oil3/4 cup white vinegar

1 teaspoon worcestershire sauce1 can (8 oz.) tomato sauce

Salt carrots and cook until done; set aside.

Chop onion and green pepper and set aside.



Mix sugar, salt, dry mustard and pepper; stir well.

Add corn oil, vinegar, worcestershire sauce and tomato sauce; mix well.

Combine carrots, onions and peppers. Pour liquid mixture over relish andmarinate overnight.

Busted by Barb at <[email protected]>

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Chocolate Plunge


-------- ------------ --------------------------------2/3 cup karo -- light or dark corn

-- syrup1/2 cup heavy cream -- or whipping cream

8 ounces semisweet chocolateassorted fresh fruit

In medium saucepan stir corn syrup and cream.

Bring to boil over medium heat.



Remove from heat. Add chocolate; stir until completely melted.

Serve warm as a dip for fruit.

Makes 1 1/2 cups.

MICROWAVE DIRECTIONS:

In medium microwave bowl, stir corn syrup and cream.

Microwave at High (100%) 1 1/2 minutes or until boiling. Add chocolate;

stir until completely melted.

Busted by Barb

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Coconut Chutney


-------- ------------ --------------------------------1 Can Coconut Flakes1 Medium Onion -- grated1 Teaspoon Lemon Rind -- grated1 Tablespoon Vinegar



1/2 Teaspoon Chili Powder1 Pinch Saffron -- optional

Mix all ingredients.

Makes 3/4 Cup.

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Cranberry Raspberry Puree


-------- ------------ --------------------------------8 ounces cranberry sauce

10 ounces frozen raspberry -- thawed

Place ingredients into a blender and whip until smooth. Chill until readyto serve.

Puree can be spooned over peach halves, berries, seedless grapes,pineapple slices, slices of cake, lady fingers, pear halves or any otherfruit that you life. M

Makes 2 1/4 cups.



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Cranberry, Apple Conserve

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

3 cups cranberries5 apples1 orange1 lemon2 1/2 cups crushed pineapple -- 1 3/4 ounces1 pound pectin -- powdered fruit2 ounces almond slivers

Discard soft cranberries. quarter and core unpeeled apples. Put throughfood chopper, using medium blade. Extract orange and lemon juice; discardseeds. Grind orange and lemon peels, using fine blade. Combine ground

cranberry, apples, orange, lemon and pineapple in kettle. Bring to aboil.

add pectin and bring to a boil. Add sugar, stirring constantly; bring toa boil and boil hard 1 minute.

Remove from heat, stir and skim for 5 minutes. Add almonds.

Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jarrim; adjust lids. Process in boiling water bath for 5 minutes. Removefrom canner.

Makes 9 half pints

Note is using large apples and orange use 3 ounces almonds to make 12 halfpints.



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Creamy Cranberry-Orange Dressing

Recipe By :Serving Size : 1 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 ounces cream cheese -- softened1/2 cup sour cream -- or yogurt2/3 cup cranberry orange relish

In a bowl, mix together cream cheese and sour cream, beat until smooth.Stir in cranberry orange relish. Chill. serve on fruit salads.

Makes 1 1/2 cups

Good on grapefruits sections, apples or oranges. Also good as a fruitdip.

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Creole Sauce


-------- ------------ --------------------------------4 tablespoons chopped green bell pepper

1 small onion -- chopped fine2 tablespoons butter1/4 cup sliced mushrooms

2 tomatoes -- sliced1 cup brown sauce -- see recipe

salt and pepper

Simmer green pepper and onion in butter or margarine until soft. Addmushrooms and tomatoes, simmer about 5 minutes. Add brown sauce and bringto a boil. Season with salt and pepper.

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Dip For Sausage Balls

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3/4 cup chili sauce

1 tablespoon horseradish -- (1 to 2)2 tablespoons worcestershire sauce

2 tablespoons red wine -- (2 to 4)1 dash tabasco

Mix all ingredients well.

Busted by Barb



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Fresh Cranberry Relish

Recipe By :

Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 package cranberries -- fresh or frozen (12

-- oz.)1 medium orange3/4 cup sugar -- up to 1

Slice unpeeled orange into eights; remove seeds.

Place half the cranberries and half the orange slices in food processorcontainer. Process until mixture is evenly chopped.

Transfer to a bowl.

Repeat with remaining cranberries and orange slices.

Stir in sugar to desired sweetness.

Store in refrigerator or freezer.

Makes about 2 1/2 Cups.



Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Grapefruit Aspic


-------- ------------ --------------------------------

2 1/2 tablespoons unflavored gelatin1 cup cold water1 cup sugar2 cups + 6 Tbsp. grapefruit juice3 tablespoons lemon juice1/2 cup dry sherry1/4 teaspoon salt

Grapefruit sections

Soak the gelatin in 1/2 cup of the water.

In a saucepan, stir together the remaining 1/2-cup water and the sugarover medium heat until the sugar is dissolved.

Dissolve the gelatin in the sugar mixture and cool.

Add the grapefruit juice, lemon juice, sherry and salt.



Pour the mixture into an oiled 9" ring mold and chill until firm.

Turn out on a platter and garnish with grapefruit sections.


MC Formatted using MC Buster & SNT on 4/9/98

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Gravy for Turkey or Chicken

Recipe By : Mary McKinnon, Beech Island S.C.Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 sticks butter4 tablespoons flour

turkey stock -- or chicken stock6 eggs -- boiled and chopped

Giblets -- cut upsalt and pepper -- to taste

Place butter in iron skillet, melt slowly. Add flour until dissolved.Kim the top of stock and add to butter and flour. Stirring constantlyover low heat until smooth. Add salt and pepper to taste.

This should be like the texture of cream of chicken soup. now add thechopped eggs and giblets.



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Green Tomato Relish


-------- ------------ --------------------------------6 red sweet peppers *2 pounds green tomatoes *2 pounds onions *1 small head cabbage *3 sweet green peppers *1/4 cup pickling salt

3 1/2 cups sugar2 cups cider vinegar

1 cup water1 tablespoon mustard seed1 tablespoon ground turmeric2 teaspoons celery seed

* All vegetables are to be coarsely ground.

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Green Tomato Relish (2)

Recipe By :




-------- ------------ --------------------------------6 pounds green tomatoes3 med. onions4 tablespoons pickling salt5 thin slices lemon

3/4 cup sweet red pepper *1 1/2 cups brown sugar1 1/2 cups vinegar2 teaspoons white peppercorns2 teaspoons whole allspice2 teaspoons whole cloves2 teaspoons celery seeds2 teaspoons mustard seeds2 teaspoons dry mustard

* Fresh red sweet pepper should be finely chopped.

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Holiday Party Dip


-------- ------------ --------------------------------1 cup mayonnaise -- or salad dressing8 ounces sour cream1 can water chestnuts -- drained and finely

-- chopped2 tablespoons chopped pimiento1 tablespoon sliced green onion

2 tablespoons beef flavor instant bouillon1/2 teaspoon worcestershire sauce1/4 teaspoon garlic powder

In medium bowl, combine all ingredients. Mix well.

Cover; chill.



Stir before serving.

Garnish with additional green onion if desired.

Refrigerate leftovers.

Serve with potato chips or fresh vegetables.

Makes about 2 1/2 cups.

Busted by Barb

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Hot Dog Relish



-------- ------------ --------------------------------3 pounds sweet red peppers3 pounds sweet green peppers3 pounds onions -- peeled4 cups cider vinegar1/2 cup sugar

1 teaspoon mustard seeds1 teaspoon dry mustard1 teaspoon celery seeds



2 tablespoons salt

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India Relish


-------- ------------ --------------------------------12 med. cucumbers

6 green tomatoes2 ripe tomatoes2 sweet green peppers2 sweet red peppers2 onions1/4 cup pickling salt

4 cups vinegar1 cup water4 tablespoons sugar1 teaspoon ground cinnamon1 teaspoon turmeric1/4 teaspoon ground cloves1/2 teaspoon ground allspice

2 tablespoons 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 thevegetables with the salt and let stand overnight. Drain the vegetables,add 2 cups of the vinegar and the water, and bring slowly to a boil. Drainagain. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smoothpaste with a little of the vinegar. Bring the remaining vinegar to aboil, stir in the paste, and add the white mustard seeds and thevegetables. Bring to a boil and cook for 20 minutes, stirring constantly.Turn into hot jars and seal. Makes 8 Pints.



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Ketchup


-------- ------------ --------------------------------4 gallons ripe tomatoes2 onions5 stalks celery2 green sweet peppers3 cups granulated sugar2 cups apple cider vinegar1/4 teaspoon ground cloves1/2 teaspoon allspice

1/2 teaspoon cinnamon3 tablespoons salt

Cut top stem ends off of the tomatoes and peppers. Rinse all thevegetables. Cook tomatoes, onions, celery and peppers together until softand mushy. Force through a food press or very fine strainer. Place thestrained mixture in a soup kettle and add the remaining ingredients. Boil10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.

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Mango Peach Chutney

Recipe By : Cookbook USA # 663101Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 Pounds Peaches -- chopped2 Large Mangos -- chopped1 Large Green Pepper -- chopped



2 Large Onions -- chopped2 Large Jalapeno Peppers -- seeded and chopped4 Large Garlic Cloves -- chopped1/2 Cup Fresh Ginger Root -- peeled and chopped

1 Teaspoon Red Pepper Flakes3 1/2 Cups Brown Sugar2 1/2 Cups Cider Vinegar1/2 Cup Raisins

Mix al ingredients together in a large kettle (one that does not reactwith vinegar), bring to a boil and boil very slowly about 3 hours,stirring frequently and watching closely to prevent burning.

Put boiling hot into freshly sterilized hot jars, sealing with paraffin ifthey are not canning jars.

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Mixed Vegetables with Orange Butter Sauce


-------- ------------ --------------------------------2 tablespoons frozen orange juice concentrate -- thawed2 tablespoons butter

BeetsCarrots

Green beansspinach

Stir orange juice into melted butter and heat just until warm. Serve overhot cooked vegetables.

3 - 4 servings.



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Mustard Horseradish Whip for Ham



-------- ------------ --------------------------------1 cup heavy cream3 tablespoons yellow mustard3 tablespoons prepared horseradish

Whip cream. Blend in mustard and horseradish. Chill until ready toserve.

Yield: 1 3/4 cups sauce.

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Orange Cranberry Relish





2 oranges -- quartered, seeded4 cups fresh cranberries2 cups sugar

Put orange quarters with peel and cranberries through food chopper. Addsugar to mixture. Chill in refrigerator, several hours. Makes 1 quart.

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Pasta Napolitana

Recipe By : MS AccessServing Size : 4 Preparation Time :0:30Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons Oregano1 can tomatoes -- plum3 cloves garlic2 tablespoons olive oil1/2 teaspoon honey

Saute garlic in a skillet with olive oil until they are brown at mediumheat.

Reduce heat and add tomatoes, oregano and bay leaves. Let it simmer untilsauce is thick.

Serve on top of pasta. Add honey to reduce acidity.



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Peach And Apple Chutney

Recipe By : Cookbook USA #521930Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------5 Pounds Apples5 Pounds Peaches

5 Pounds Yellow Onions4 Pounds Brown Sugar -- dark or light1 Pound Raisins -- dark or light4 Teaspoons Salt2 Teaspoons Cayenne Pepper1 Tablespoon Ground Cloves8 Inches Ginger Root8 Cloves Garlic1 Quart Cider Vinegar -- or malt2 Teaspoons Fresh Ground Black Pepper

Peel and put onions, apples and garlic through food processor. Sliceginger thinly by hand. Slice peaches. Mix all together with other

ingredients. Bring to slow boil in large pot and stir until all the sugarhas dissolved. "Taste" the liquid and add any of the above seasonings youwish to your taste. Keep on slow boil.

Cook for 3 to 4 hours until fruit etc. is soft and the liquid has reduced.Stir periodically.

Store in sterilized jars.



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NOTES : I like this one very much for cooking chicken, pork chops or ham.May also be used with a beef roast near the end on cooking timefor more seasoning.


Peach Chutney


-------- ------------ --------------------------------3 Pounds Peaches -- underripe1 Quart Water -- plus

1 Tablespoon Vinegar1 Cup Firmly Packed Light Brown Sugar3/4 Cup Seedless Raisins3/4 Cup Honey3/4 Cup White Vinegar1/4 Teaspoon Mace

6 Whole Cloves1 Cinnamon Stick -- broken in 3" pieces

Pour boiling water over peaches; let stand until skins can be easilyremoved. Dip in cold water, peel.

Remove pits and red fibers; cut into chunks.

Place immediately in vinegar water to prevent browning.

In saucepan combine brown sugar and next 4 ingredients. Add cloves andcinnamon tied in cheesecloth bag.



Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally.

Remove spice bag. Continue simmering while quickly packing 1 clean hot

jar at a time. Fill to within 1/2" of top making sure syrup covers fruit.

Seal each jar at once. Process 5 minutes in boiling-water bath.

Make 4 - 5 half-pints

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Peach Chutney 1


-------- ------------ --------------------------------5 Cups Peaches -- peeled and chopped1 Cup Sugar

3/4 Cup Vinegar4 1/2 Ounces Crystallized Ginger4 Ounces Candied Lemon Peel -- diced, or

Candied Orange Peel4 Ounces Raisins1/2 Teaspoon Curry Powder1/4 Teaspoon Cinnamon1/4 Teaspoon Ground Cloves

Slivered Almonds -- optional

In a large saucepan, combine all ingredients. Bring to a boil.



Reduce heat and simmer, stirring frequently, for 45 minutes.

Pour immediately into hot sterilized jars. Seal tightly.

Good served with: Meats and poultry or spread on warm crusts rolls.

Makes 5 cups.

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NOTES : Chutney makes a delicious addition to your holiday buffet orethnic meal.


Peach Chutney 2




-------- ------------ --------------------------------4 Cups Peaches -- cut up1/3 Cup Chopped Onions

1 Cup Raisins2/3 Cup White Wine Vinegar1/4 Cup Lemon Juice

1 Tablespoon Salt4 1/2 Cups Sugar

2/3 Cup Brown Sugar1 Small Red Pepper1 Tablespoon Mustard Seed1 Box Certo1 Teaspoon Allspice1/2 Teaspoon Cinnamon1/2 Teaspoon Cloves1/2 Teaspoon Ground Ginger1/4 Cup Preserved Ginger -- slivered

4 Cups Peaches -- chopped

In large pan add all except spices. Stir over high heat to a hard boil.

At once, stir in sugar and spices. Boil hard 5 minutes, stirringconstantly.

Skim and stir 10 minutes.

Pour into glasses, parawax, 10 medium glasses.

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NOTES : Delicious with chicken and lamb.




Peach Chutney 3


-------- ------------ --------------------------------1 Can Peach Slices -- drained,cut up1 Cup Sugar

3/4 Cup Vinegar4 Ounces Candied Lemon Peel -- or

Candied Orange Peel4 1/2 Ounces Crystallized Ginger -- diced4 Ounces Raisins1/2 Teaspoon Curry Powder1/4 Teaspoon Cinnamon1/4 Teaspoon Ground Cloves

Almond Slivers -- optional

In a large saucepan, combine all ingredients. Bring to a boil. Reduceand simmer, stirring frequently for 45 minutes.

Pour immediately into hot sterilized jars. Seal tightly.

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NOTES : Good serve with: meats and poultry or spread on warm crustyrolls.




Peach Chutney 4


-------- ------------ --------------------------------3 Pounds Peaches1 Pound Onions3/4 Cup Vinegar

2 Ounces Dried Fruit -- or currants1 Teaspoon Pickling Spice1 Teaspoon Salt1 Teaspoon Ground Ginger1 3/4 Cups Sugar

Put the finely chopped onions into a saucepan with half the vinegar andsimmer until nearly soft. Add the chopped peaches, dried fruit, spice(tied securely in a muslin bag), salt, ground ginger, and just a little

more vinegar (enough to stop mixture from burning).

Cook gently until the fruit is soft, stirring from time to time. Add theremainder of vinegar and thoroughly stir in the sugar.

boil steadily until chutney is thick. Remove spices and pour into hotjars and seal. Seal with hot wax or the special bottling jars may beused.



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Peach Chutney 5


-------- ------------ --------------------------------4 Cups Peaches -- cut up1/4 Cup Onions -- finely chopped

1 Teaspoon Dry Mustard3/4 Teaspoon Ground Ginger1/8 Teaspoon Ground Cloves

1 Teaspoon Lemon Peel -- grated1 Tablespoon Lemon Juice

1 Cup Wine Vinegar3/4 Cup Sugar3/4 Teaspoon Salt1/2 Cup Seedless Raisins

Mix all ingredients together in wide bottom pan.

Cook slowly until clear and thickened, stirring frequently.

Pour into sterilized jars and seal immediately.

Makes approximately 2 pints.

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Peach Or Pear Chutney


-------- ------------ --------------------------------4 Quarts Peaches Or Pears -- peeled and chopped

1 Cup Seedless Raisins1 Cup Chopped Onions3 Cups Brown Sugar2 Tablespoons Salt1 Clove Garlic -- minced1 Whole Hot Red Chili Peppers5 Cups Vinegar

Combine all and bring to a boil. Reduce heat and simmer 40 minutes.

Stir a lot to keep from sticking. Pour, boiling hot, into hot jars and

leave 1/4 inch head space - adjust hot tops (lids). Process 10 minutes inboiling water bath.

Makes 7 pints.

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NOTES : Use like A-1 Sauce, etc.




Plum Sauce For Plum Rolls



-------- ------------ --------------------------------1 cup sugar1 tablespoon flour1 cup plum juice1 cup water1 tablespoon butter

Combine sugar and flour, add fruit juice and water, and cook 1 minute.Add butter.


MC Formatted using MC Buster & SNT on 4/10/98

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Poached Pears with Cranberry Spice, Spice Sauce


-------- ------------ --------------------------------4 large pears -- to 81 quart cranberry cocktail juice2 sticks cinnamon



2 whole cloves -- to 61/3 cup honey

2 tablespoons cornstarch2 tablespoons water

Peel pears and leave whole with stem attached. Place into saucepan andpour cranberry juice over them. Add spices and Honey. Simmer, turningpears occasionally until pears are tender but still hold their shape.

About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boiluntil there are 2 cups left. Remove spices, stir in cornstarch mixture(cornstarch & water), stir over moderate heat until sauce thicken. Spoonsauce over pears and serve warm. Garnish with mint leaves.

Serves 4 to 8

Use any left over sauce to pep up broiled smoked ham or chicken.

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Raisin Chutney


-------- ------------ --------------------------------3 Medium Tomatoes

1 Tablespoon Butter -- melted1 1/2 Cups Seedless Raisins1/2 Cup Water

2 Whole Cloves1 Piece Cinnamon Stick -- 1" long1 Teaspoon Salt1/8 Teaspoon Pepper1/2 Cup Sugar

1 Tablespoon Wine Vinegar

Peel tomatoes and chop very fine.



Melt butter in top of double boiler, drop in raisins and cook 2 minutes.

Add tomatoes; cook over medium heat, uncovered, for 7 minutes, stirring

frequently.

Stir in water, cloves, cinnamon, salt and pepper.

Put over 2" of hot water in double boiler bottom.

Cook, uncovered, for 1 hour.

Mix in sugar and vinegar.

Serve hot or cold.

Makes 2 1/2 cups.

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Raisin Conserve




-------- ------------ --------------------------------15 ounces seedless raisins2 1/2 cups water1/2 cup lemon juice1/2 cup chopped walnuts

1 package pectin -- powdered fruit4 cups sugar

Combine raisins, water and lemon juice. Cover and let stand overnight orat least 4 hours.

Bring mixture to a boil and simmer, covered 30 minutes, stirring often.

Drain raisins, reserving juice. put raisins through food chopper or chopthem very find. Measure 4 cups raisins and juice into a large kettle.Add nuts and pectin.. Place over high heat and cook stirring, untilmixture comes to a hard boil...Stir in sugar, bring to a full rolling

boil, boil hard 1 minute.

Remove from heat and skim off foam. Ladle into sterilized hot jars, towithin 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boilingwater bath 5 minutes. Remove from canner. Makes 7 ha,f pints.

good with ham.

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Raisin Winterfruit Relish


-------- ------------ --------------------------------



2 cups distilled white vinegar2 cups sugar4 cups natural and/or golden raisins1/3 cup coarsely chopped candied ginger -- or

2 tablespoons mustard seeds1 teaspoon red pepper flakes4 cups peeled -- cored and diced

-- firm pears or tart

-- apples1 cup diced red bell pepper

Mix vinegar and sugar in Dutch oven.

Add raisins, ginger and pepper flakes.

Bring to a boil. Reduce heat; simmer 5 minutes.

Mix in pears and bell pepper.

Return to boil; simmer 5 minutes.

Spoon into jars; cover and cool.

Store in refrigerator.

Drain and serve with meats, poultry and cheese.

This relish is great accompaniment to ham and other roasted meats.

Keeps in the refrigerator for up to a month.





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NOTES : When draining relish to serve, save drained liquid to make avinaigrette for fruit salads. Just whisk equal amounts ofvegetable oil and liquid drained from relish.


Raw Chow Chow

Recipe By : Bulia GrahamServing Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------5 pints cabbage -- chopped5 pints green tomatoes -- chopped1 pint onions -- chopped9 Green peppers -- chopped1/2 cup salt

3 pints Vinegar4 cups sugar2 tablespoons mustard seed



2 tablespoons celery seed

Combine, cabbage, green tomatoes, onions and green peppers with salt.Let stand 3 hours and then drain.

Combine vinegar, sugar, mustard seeds and celery seeds. Let stand 3

hours.

Combine cabbage mixture and vinegar mixture then seal in jars.



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Red Hot Pepper Sauce


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------24 long hot peppers12 ripe tomatoes4 cups vinegar1 cup sugar1 tablespoon pickling salt2 tablespoons mixed pickling spices

Wash and drain the vegetables. Seed and chop the peppers; core and chopthe tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring



to a boil, and boil until vegetables are soft. Press the mixture througha fine sieve. Add the sugar and salt and the spices, tied in a bag, andboil until the sauce is thick. Add the remaining vinegar continue to boilfor about 15 minutes or until the sauce is the desired consistency.Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8Pints

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Red Pepper Relish


-------- ------------ --------------------------------12 large red pepers3 tablespoons salt

6 tomatoes -- peeled and chopped3 cups sugar1 cup cider vinegar2 tablespoons pickling spice

Halve, seed and chop peppers. Layer with salt in a large glass bowl. Letstand at room temperature for 3 hours.

Drain peppers will and combine with remaining i vegetables in a largekettle. Stir in sugar and vinegar. Put spices in cheese cloth bag andplace in kettle.

bring relish to a boil, stirring frequently. Lower heat, simmer 30minutes.

Remove spice bag and ladle into hot jars. Leaving 1/4 inch head space.Adjust caps.



Process 10 minutes in boiling water bath.

Yield about 8 pints.

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Salsa Verde

Recipe By : Ginny Munsterman, Garland, TexasServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup coarsely chopped purple onion

1/2 cup fresh cilantro -- loosely packed1 jalapeno -- seeded

22 ounces tomatillos -- canned, drained

Position knife blade in food processor bowl; add all ingredients. Processuntil finely chopped.

Yield 2 cups



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Sondra's Spaghetti Sauce

Recipe By : Sondra Bailey


-------- ------------ --------------------------------1 pound italian sausage1/2 pound ground beef1/2 teaspoon fennel seeds

garlicItalian seasoning

2 large tomato sauce -- canned2 cans tomato paste -- small cans2 cups v-8. vegetable juice1 1/2 cups chopped celery

1 large onion1 large bell pepper1 pound fresh mushrooms -- or more to taste1 dash hot chili powder

Fry sausage and ground beef. Drain real good.

In large pot mix all ingredients. Simmer over low heat about 4 hours.

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Serving Ideas : serve with spaghetti.

NOTES : May use Rag8u sauce in palce of tomato sauce.




Sweet & Sour Sauce for Ham


-------- ------------ --------------------------------1 tablespoon butter1 teaspoon flour1/3 cup firmly packed light brown sugar

1 egg -- beaten3 tablespoons yellow mustard1/3 cup cider vinegar

1/4 cup crushed pineapple -- drained

Melt butter, blend in flour, add sugar, egg, mustard and vinegar. Beatwith rotary beater or wire whip until blended. Stir in pineapple. Cookover low heat. Stirring constantly until thickened.

Serve hot or cold with baked ham or broiled ham slices.

Yield: 1 1/4 cups sauce.

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Sweet Pepper Relish




Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 sweet green peppers12 sweet red peppers12 med. onions -- peeled4 cups cider vinegar2 cups sugar2 tablespoons pickling salt

Peppers should be seeded.

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Texas Salsa

Recipe By : Erin Whiteley, Annapolis MarylandServing Size : 1 Preparation Time :0:00Categories :


1 large tomato -- quartered1/2 purple onion, whole -- halved

1 clove garlic1/4 cup fresh cilantro -- loosely packed1/2 teaspoon salt

4 1/2 ounces canned chopped green chilies

Position knife blade in food processor bowl; add first 5 ingredients.Process until chopped. Add chilies; pulse once or until combine.

Yield: 2 cups



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Tomato Relish


-------- ------------ --------------------------------18 firm ripe tomatoes1 stalk celery4 med. onions2 sweet green peppers

2 sweet red peppers1/3 cup salt

2 1/4 cups granulated sugar1/2 teaspoon ground cloves

2 teaspoons cinnamon1/2 teaspoon black pepper

2 tablespoons mustard seed -- tied in bag1 1/2 cups apple cider vinegar

Peel tomatoes, then chop into small pieces. Chop celery, onions, andpeppers into fine pieces. Mix together the vegetables and salt. Place inrefrigerator overnight. Drain thoroughly in the morning. Combine sugar,spices and vinegar, making sure the sugar is dissolved, in a large

saucepan. Bring to a boil and simmer 3 minutes. Add vegetables andreturn to a boil. Simmer for 10 more minutes, stirring occasionally.Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilizedjars and seal.

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Vegetable Relish




-------- ------------ --------------------------------2 1/2 pounds green peppers1 small head cabbage

1 pound onions1 pound carrots2 3/4 cups white vinegar3/4 cup water

1 1/2 cups sugar3 tablespoons salt1 tablespoon mustard seed1 tablespoon celery seed

Wash, trim and quarter vegetables.

Put vegetables through food grinder, using coarse blade; drain,discarding liquid.

Combine vinegar and remaining ingredients in large saucepot; heat toboiling.

Add vegetables; simmer 5 minutes, stirring occasionally.

Continue simmering while quickly packing one clean, hot jar at a time.Fill to within 1/2" of top making sure vinegar solution covers vegetables.

Cap each jar at once.

Process 5 minutes in boiling-water bath.

Makes 5 - 6 pints.





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White Sauce


-------- ------------ --------------------------------2 tablespoons butter or margarine2 tablespoons flour1 cup milk1/2 teaspoon salt1/8 teaspoon ground pepper

Melt butter, blend in flour, remover from heat and stir in milk. Cook

over med heat until thickened. Stirring constantly. Stir in salt andpepper.

to make au gratin sauce add mild cheddar cheese, grated and pour overvegetables.

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Zucchini Relish

Recipe By : Mary ArmstrongServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------5 pounds zucchini squash

1 1/2 pounds onions3 cups vinegar5 cups sugar1 1/2 teaspoons turmeric1 1/2 teaspoons celery seeds2 teaspoons mustard seed

Grind together zucchini and onion. Drain. Put vinegar, sugar and spicesin saucepan. Bring to boil. Add ground vegetables. Remove from heat,cover and let stand 2 hours. Bring to simmer and simmer 3 minutes.

Put into clean jars and seal.

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Zucchini Relish #2

Recipe By : Nima Sparks - newspaperServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------10 cups ground succhini squash

4 cups ground onions5 tablespoons salt2 1/2 cups vinegar1 tablespoon dry mustard4 tablespoons cornstarch1 teaspoon celery seeds4 cups sugar1 tablespoon turmeric1 teaspoon black pepper2 bell peppers -- ground



Mix ground zucchini, onions and 5 tablespoons salt, and soak overnight.The next morning, rinse vegetables well; put in a large pot and add thevinegar, sugar, peppers and spices. Cook 30 minutes at low temperature.Pack in sterilized jars and seal.

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