Spices/Sauces/Condiments
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Homemade Pumpkin Pie Spice
Homemade Pumpkin Pie Spice
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Combine all ingredients. Store in an airtight container. Makes 2-1/2 tablespoons.
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Combine all ingredients. Store in an airtight container. Makes 2-1/2 tablespoons.
Cherry Almond Preserves
Cherry Almond Preserves
8 cups pitted sour cherries (about 4 pounds)
1-1/2 cups water
10 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon almond extract
In a large kettle, bring the cherries and water to a boil; boil for 15 minutes. Add sugar and bring to a bull rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; stir in extract. Skim off foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath. Makes 11 half-pints.
8 cups pitted sour cherries (about 4 pounds)
1-1/2 cups water
10 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon almond extract
In a large kettle, bring the cherries and water to a boil; boil for 15 minutes. Add sugar and bring to a bull rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; stir in extract. Skim off foam. Pour hot into hot jars, leaving 1/4-in. headspace. Adjust caps. Process 15 minutes in a boiling-water bath. Makes 11 half-pints.
Fresh Apricot Chutney
Fresh Apricot Chutney
3 1/2 cups cubed pitted apricots (about 1 1/4 pounds)
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1/3 cup cider vinegar
1/4 cup golden raisins
2 tablespoons honey
1 tablespoon minced seeded serrano chile (1 small)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature. Makes 2 cups
3 1/2 cups cubed pitted apricots (about 1 1/4 pounds)
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1/3 cup cider vinegar
1/4 cup golden raisins
2 tablespoons honey
1 tablespoon minced seeded serrano chile (1 small)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature. Makes 2 cups
Ginger Cardamom Pear Butter
Ginger Cardamom Pear Butter
4 cups coarsely chopped peeled Bartlett pear (about 2 1/2 pounds)
1 cup sugar
1 teaspoon ground cardamom
2 teaspoons minced peeled fresh ginger
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium sauté pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick. Makes 1 1/4 cups
4 cups coarsely chopped peeled Bartlett pear (about 2 1/2 pounds)
1 cup sugar
1 teaspoon ground cardamom
2 teaspoons minced peeled fresh ginger
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium sauté pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick. Makes 1 1/4 cups
Tartar Sauce
Tartar Sauce
1 quart mayonnaise
2 cups sweet pickle relish
1/2 cup finely chopped onion
2 tablespoons lemon juice
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon ground mustard
1/8 teaspoon Worcestershire sauce
In a bowl, combine all of the ingredients. Cover and refrigerate until serving. Makes about 1-1/2 quarts.
1 quart mayonnaise
2 cups sweet pickle relish
1/2 cup finely chopped onion
2 tablespoons lemon juice
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon ground mustard
1/8 teaspoon Worcestershire sauce
In a bowl, combine all of the ingredients. Cover and refrigerate until serving. Makes about 1-1/2 quarts.
Pickled Peppers
Pickled Peppers
2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
1 cup cider vinegar
1 cup sugar
1/3 cup water
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
In a large glass bowl, combine peppers and onion; set aside. In a saucepan, combine the vinegar, sugar and water. Place the pickling spices and celery seed in a double thickness of cheesecloth; bring up the corners of cloth and tie with string to form a bag. Add to saucepan. Bring to a boil; boil for 1 minute.
Transfer spice bag to pepper mixture. Pour the vinegar mixture over all. Cover and refrigerate for 24 hours, stirring occasionally. Discard spice bag. Peppers may be stored in the refrigerator for up to 1 month. Makes 4 cups.
2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
1 cup cider vinegar
1 cup sugar
1/3 cup water
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
In a large glass bowl, combine peppers and onion; set aside. In a saucepan, combine the vinegar, sugar and water. Place the pickling spices and celery seed in a double thickness of cheesecloth; bring up the corners of cloth and tie with string to form a bag. Add to saucepan. Bring to a boil; boil for 1 minute.
Transfer spice bag to pepper mixture. Pour the vinegar mixture over all. Cover and refrigerate for 24 hours, stirring occasionally. Discard spice bag. Peppers may be stored in the refrigerator for up to 1 month. Makes 4 cups.
Zucchini Pickles
Zucchini Pickles
2 pounds fresh, firm zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups vinegar (5% acidity)
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
Combine zucchini and onions in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours; drain thoroughly. Combine remaining ingredients; bring to a boil. Pour over zucchini and onions; let stand 2 hours.
Bring mixture to a boil; reduce heat and simmer 5 minutes. Carefully pack hot mixture into hot jars, leaving 1/4-in. headspace. Remove air bubbles with a nonmetallic utensil. Adjust caps. Process 15 minutes in a boiling-water canner. Makes about 4 half-pints.
2 pounds fresh, firm zucchini, cut into 1/4-inch slices
2 small onions, sliced
1/4 cup canning salt
3 cups vinegar (5% acidity)
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
Combine zucchini and onions in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours; drain thoroughly. Combine remaining ingredients; bring to a boil. Pour over zucchini and onions; let stand 2 hours.
Bring mixture to a boil; reduce heat and simmer 5 minutes. Carefully pack hot mixture into hot jars, leaving 1/4-in. headspace. Remove air bubbles with a nonmetallic utensil. Adjust caps. Process 15 minutes in a boiling-water canner. Makes about 4 half-pints.
Jamaican Barbecue Sauce
Jamaican Barbecue Sauce
1 bacon strip, halved
1/2 cup chopped onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno pepper
1 cup ketchup
1/2 cup chicken broth
1/2 cup molasses
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Makes 2 cups.
1 bacon strip, halved
1/2 cup chopped onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno pepper
1 cup ketchup
1/2 cup chicken broth
1/2 cup molasses
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Makes 2 cups.
Chunky Ketchup
Chunky Ketchup
8 cups chopped seeded peeled tomatoes
2 medium onions, chopped
2 medium green peppers, chopped
2 cups sugar
2 cans (6 ounces each) tomato paste
2 tablespoons salt
1/2 cup white vinegar
In a large saucepan, combine the tomatoes, onions, green peppers sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until slightly thickened.
Stir in vinegar; heat through. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Makes 3-1/2 pints.
8 cups chopped seeded peeled tomatoes
2 medium onions, chopped
2 medium green peppers, chopped
2 cups sugar
2 cans (6 ounces each) tomato paste
2 tablespoons salt
1/2 cup white vinegar
In a large saucepan, combine the tomatoes, onions, green peppers sugar, tomato paste and salt; bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until slightly thickened.
Stir in vinegar; heat through. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Makes 3-1/2 pints.
Cherry-Raspberry Jam
Cherry-Raspberry Jam
2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pound)
2 cups red raspberries
5 cups sugar
1 package (1-3/4 ounces) powdered fruit pectin
In a large kettle, combine cherries and raspberries; stir in sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil.
Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Makes 8 half-pints.
2-1/2 cups finely chopped or ground sour cherries (about 1-1/2 pound)
2 cups red raspberries
5 cups sugar
1 package (1-3/4 ounces) powdered fruit pectin
In a large kettle, combine cherries and raspberries; stir in sugar. Bring to a full rolling boil, stirring constantly. Add pectin; return to a full rolling boil.
Boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Makes 8 half-pints.
Cranberry Sauce
Cranberry Sauce
1 12-ounce bag fresh whole cranberries
2 tablespoons water
2 cinnamon sticks
1 cup orange marmalade
1 to 2 tablespoons sugar
Place the cranberries, water, and cinnamon sticks in a medium saucepan. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes, stirring, until the cranberries pop. Remove from heat, stir in the marmalade, and cool. Add sugar if the sauce is too tart. (This can be made up to 4 days ahead.) Cover and refrigerate. Serve at room temperature.
Time-saver: Using marmalade to flavor the cranberries is a quick way to add a sweet, complex dimension to a traditionally boring side dish. Makes 2 cups
1 12-ounce bag fresh whole cranberries
2 tablespoons water
2 cinnamon sticks
1 cup orange marmalade
1 to 2 tablespoons sugar
Place the cranberries, water, and cinnamon sticks in a medium saucepan. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes, stirring, until the cranberries pop. Remove from heat, stir in the marmalade, and cool. Add sugar if the sauce is too tart. (This can be made up to 4 days ahead.) Cover and refrigerate. Serve at room temperature.
Time-saver: Using marmalade to flavor the cranberries is a quick way to add a sweet, complex dimension to a traditionally boring side dish. Makes 2 cups
Basic White Sauce
Basic White Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup milk
In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Makes 1 cup.
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash white pepper
1 cup milk
In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate. Makes 1 cup.
Raisin Sauce for Ham
Raisin Sauce for Ham
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground mustard
1-1/2 cups water
1/2 cup raisins
2 tablespoons white vinegar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
2 tablespoons butter or margarine
In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham. Makes 2 cups.
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground mustard
1-1/2 cups water
1/2 cup raisins
2 tablespoons white vinegar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
2 tablespoons butter or margarine
In a saucepan, combine brown sugar, cornstarch and mustard. Stir in the water, raisins, vinegar, lemon juice and peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm over sliced ham. Makes 2 cups.
Avocado-Roasted Corn Pico de Gallo
Avocado-Roasted Corn Pico de Gallo
1 ear corn
Olive oil
1 cup diced tomatoes
1 tablespoon diced white onion
1/4 cup fresh lime juice
1 avocado, diced
Salt
Brush corn with oil. Grill over medium-high heat 10 minutes, turning occasionally, until crisp-tender. Cool and remove kernels. Combine corn, tomatoes, and onion. Stir in lime juice, and gently fold in diced avocado. Salt to taste. Makes 2 cups
1 ear corn
Olive oil
1 cup diced tomatoes
1 tablespoon diced white onion
1/4 cup fresh lime juice
1 avocado, diced
Salt
Brush corn with oil. Grill over medium-high heat 10 minutes, turning occasionally, until crisp-tender. Cool and remove kernels. Combine corn, tomatoes, and onion. Stir in lime juice, and gently fold in diced avocado. Salt to taste. Makes 2 cups
Pig Pickin Barbecue Sauce
Pig Pickin Barbecue Sauce
7 cups vinegar
1 cup ginger ale
3 tablespoons plus 1 teaspoon dried crushed red pepper
1 to 2 tablespoons ground pepper
Stir together all ingredients until well blended. Serve sauce over pork barbecue. Makes 2 quarts
7 cups vinegar
1 cup ginger ale
3 tablespoons plus 1 teaspoon dried crushed red pepper
1 to 2 tablespoons ground pepper
Stir together all ingredients until well blended. Serve sauce over pork barbecue. Makes 2 quarts
Fresh Raspberry Sauce
Fresh Raspberry Sauce
4 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon framboise (raspberry brandy; optional)
1/2 teaspoon fresh lemon juice
Combine 2 cups raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries, framboise, if desired, and lemon juice. Cover and chill. Makes 2 cups
4 cups fresh raspberries, divided
1/4 cup sugar
1 tablespoon framboise (raspberry brandy; optional)
1/2 teaspoon fresh lemon juice
Combine 2 cups raspberries and sugar in a food processor; process until pureed. Press mixture through a fine sieve over a medium bowl; discard solids. Stir in remaining 2 cups raspberries, framboise, if desired, and lemon juice. Cover and chill. Makes 2 cups
Seasoned Garlic Gravy
Seasoned Garlic Gravy
1 teaspoon minced garlic
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups chicken broth
In a small saucepan, saute garlic in butter until tender. Stir in the flour, poultry seasoning and pepper; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Makes 2 cups.
1 teaspoon minced garlic
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups chicken broth
In a small saucepan, saute garlic in butter until tender. Stir in the flour, poultry seasoning and pepper; gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Makes 2 cups.
Herbed Pizza Sauce
Herbed Pizza Sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes. Makes 1-1/2 cups.
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes. Makes 1-1/2 cups.
Lemon-Herb Sauce
Lemon-Herb Sauce
1/4 cup light (low-sodium) soy sauce
2 1/2 to 3 tablespoons fresh lemon juice
1 1/2 tablespoons minced garlic
1 1/2 tablespoons sugar
1 1/2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons chopped fresh cilantro leaves
In a small bowl, combine the soy sauce, lemon juice, garlic, and sugar. Stir until the sugar dissolves. Add the basil and cilantro. Makes 4 servings
1/4 cup light (low-sodium) soy sauce
2 1/2 to 3 tablespoons fresh lemon juice
1 1/2 tablespoons minced garlic
1 1/2 tablespoons sugar
1 1/2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons chopped fresh cilantro leaves
In a small bowl, combine the soy sauce, lemon juice, garlic, and sugar. Stir until the sugar dissolves. Add the basil and cilantro. Makes 4 servings
Garlicky Hoisin Sauce
Garlicky Hoisin Sauce
1 1/2 tablespoons olive oil
3 tablespoons minced scallion (white parts only)
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (optional)
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds.
Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl. Makes 4 servings
1 1/2 tablespoons olive oil
3 tablespoons minced scallion (white parts only)
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (optional)
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds.
Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl. Makes 4 servings
Fresh Mango Salsa
Fresh Mango Salsa
1 1/2 cups chopped peeled mango
1 1/2 cups chopped tomato
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon minced peeled fresh ginger
Combine all the ingredients in a medium bowl; cover mango mixture, and chill. Makes 3 cups
1 1/2 cups chopped peeled mango
1 1/2 cups chopped tomato
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon minced peeled fresh ginger
Combine all the ingredients in a medium bowl; cover mango mixture, and chill. Makes 3 cups
Tomato Gravy
Tomato Gravy
1/2 pound sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split
In a skillet, cook bacon until crisp. Remove to paper towels to drain; discard all but 2 tablespoons drippings. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.
Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Stir in bacon. Serve over biscuits. Makes 6-8 servings.
1/2 pound sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split
In a skillet, cook bacon until crisp. Remove to paper towels to drain; discard all but 2 tablespoons drippings. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.
Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Stir in bacon. Serve over biscuits. Makes 6-8 servings.
Corn Relish
Corn Relish
2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric
In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator. Makes 6-1/2 cups.
2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric
In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator. Makes 6-1/2 cups.
Cheese Sauce for Veggies
Cheese Sauce for Veggies
2 cups (8 ounces) shredded cheddar cheese
3/4 cup plus 2 tablespoons evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon dried marjoram
Dash to 1/8 teaspoon curry powder
In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables. Makes 1-1/2 cups.
2 cups (8 ounces) shredded cheddar cheese
3/4 cup plus 2 tablespoons evaporated milk
3/4 teaspoon ground mustard
1/2 teaspoon dried marjoram
Dash to 1/8 teaspoon curry powder
In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until the cheese is melted. Serve warm over broccoli or other cooked vegetables. Makes 1-1/2 cups.
Pineapple-Orange Cranberry Sauce
Pineapple-Orange Cranberry Sauce
1 can (16 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin oranges, well drained
1 can (8 ounces) crushed pineapple, well drained
1/4 cup chopped pecans, toasted
In a small serving bowl, combine the cranberry sauce, oranges and pineapple. Stir in pecans just before serving. Refrigerate leftovers. Makes 2-3/4 cups.
1 can (16 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin oranges, well drained
1 can (8 ounces) crushed pineapple, well drained
1/4 cup chopped pecans, toasted
In a small serving bowl, combine the cranberry sauce, oranges and pineapple. Stir in pecans just before serving. Refrigerate leftovers. Makes 2-3/4 cups.
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