TALK TKL Kitchen Chat Room Archive - 12-11-97 - unsorted
51 Recipes (Topic was Jam, Jelly and Preserves)
Tomato Spice Tea Bread and Tomato Lavender Jam
From August 1994 Victoria Magazine
Tomato Lavender Jam
3 pounds ripe tomatoes, cored, peeled, seeded, and chopped (4 cups)
7 cups (3 pounds) granulated sugar
1/2 cup fresh lemon juice
12 sprigs fresh lavender (preferably with blossoms)
1. In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice, and 6 lavender sprigs. Mix well. Bring to boiling, stirring to dissolve sugar. Reduce heat.
2. Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1.5 hours, stirring occasionally. Remove from heat. Stir and skim off foam, discarding lavender sprigs.
3. Ladle tomato mixture into 5 to 6 sterilized half-pint canning jars with a sprig of lavender in each.
4. Cool to room temperature on rack. Put lids on jars after they have cooled. Store in the refrigerator up to 3 weeks.
Serve with cream cheese and crackers or toasted English muffins. Yield: 5 to 6 half-pints.
----------------------------------------------------------------------------
CHABLIS JELLY
From: thomas barney / rec.food.cooking
3-1/2 cups chablis
1/2 cup lemon juice
1 package powdered pectin
4-1/2 cups sugar
Combine wine, lemon juice and pectin in a large sauce pot. Bring to a
rolling boil, stirring constantly. Add sugar and return to a rolling
boil. Boil hard 1 minute, stirring frequently. Remove from heat.
Skim foam if necessary. Pour hot into sterilized jars, leaving 1/4-inch
head space. Process 5 minutes in boiling water bath. Yield: about 5
pints.
----------------------------------------------------------------------------
Wine Jelly
Recipe By: Sunset Magazine
2 cups wine
3 1/4 cups sugar
1 pouch 3 0z liquid pectin
Wash and rinse 4 half pint canning jars and metal rings; drain. Sterilize
4 new lids according to manufacturers instructions.
In 5-6 qt. pan, mix wine with sugar. Bring to full rolling boil over high
heat, stirring constantly. Stir in pectin. Return to boil and cook
exactly 1 minute, stirring constantly.
Remove from heat and skim off any foam. Ladle into jars, leaving 1/4 inch headspace. Wipe rims clean. Put lids and bands on jars, screw tightly, don't force.
Process jellies in a deep canning kettle on a rack at 180 degrees covered by 1-2 inches of water for 10 minutes. Remove from kettle and place on towel to cool. Do not tip jars. Press down lids, if lids stay down, jars are sealed. Refrigerate unsealed jars.
----------------------------------------------------------------------------
Spiced Cherry Jam
From: David Monteit / rec.food.recipes
4 1/2 cups pitted and chopped sour cherries (about 3 lbs
or 2 quarts whole: can be chopped in
food processor after being pitted)
7 cups sugar
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon red food coloring (optional: I never use it)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 6-ounce bottle pectin
Measure the prepared cherries into a large, heavy kettle. Add the
sugar and stir well. Place over high heat and, stirring constantly,
bring quickly to a full boil, with bubbles over the entire surface.
Add the remaining ingredients except the pectin. Boil hard for 1
minute, stirring constantly. Remove from the heat and add the
pectin. Skim off any foam. Ladle into 8 hot half-pint jars.
Seal, then process for 4 minutes in a hot water bath, counting
the time from when the water comes again to a rolling boil after
immersing the jars.
This recipe is from Marcia Adams "cooking from quilt country".
since I had to type it up for a relative who requested it I decided
I might as well post it also. It is one of my favorite jam recipes
and often requested.
David Monteith
----------------------------------------------------------------------------
Apple-Pepper Jelly
From: Garry Howard
2 c Water
6 oz Frozen Apple Juice -- Thawed
1 3/4 oz Powdered Fruit Pectin -- 1 Pk
3 3/4 c Sugar
Red Pepper; Crushed -- To Taste
1/8 tsp Red Food Coloring
Stir the water, apple juice concentrate and pectin in a 3-quart saucepan,
until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cool, then cover tightly. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.
Makes 4 half pints of jelly.
GRAPE JELLY:
Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple
juice concentrate. Omit the red pepper and food color.
TANGERINE JELLY:
Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple
juice concentrate. Omit red pepper and food color.
----------------------------------------------------------------------------
Vicki,La (08:53:34 am) :
AZIZA BENCHEKROUN'S FIVE-DAY PRESERVED LEMON
Wolfert writes: "If you run out of preserved lemons, or decide on just a
few day's notice to cook a chicken, lamb, or fish dish with lemons and
olives and need preserved lemons in a hurry, you can use this quick
five-day method taught to me by a Moroccan diplomat's wife. Lemons
preserved this way will not keep, but are perfectly acceptable in an
emergency."
With a razor blade, make 8 fine 2" vertical incisions around the peel of
each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.) Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft. Place in a clean jar, covered with cooled cooking liquor, and leave to pickle for approximately 5 days.
From _Couscous and Other Good Food from Morocco_ by Paula Wolfert
----------------------------------------------------------------------------
Vicki,La (08:54:10 am) :
CRANBERRY CLARET JELLY
1 c Cranberry juice
1/2 c Dry red wine
1/2 c Granulated sugar
85 ml (1 pouch) Certo Liquid Fruit
Pectin
Combine cranberry juice, wine, brandy and sugar in a medium-size saucepan set over high heat. Bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove saucepan from heat. Immediately stir in liquid fruit pectin. Skim off foam. Pour into warm sterilized jars, leaving a 1/4-inch headspace. Cool, then cover with lids. Keep refrigerated. Jelly is wonderful served with roast turkey, duck or pork, or spread on toast.
Source: Chatelaine magazine, December 1993, page 111
----------------------------------------------------------------------------
Vicki,La (08:54:50 am) :
APRICOT BUTTER
10 c Sliced apricots
1 c Water
Sugar
1/3 c Orange juice
1 tb Granted orange rind
Add water to apricots and cook until soft. Press through sieve (or cheat
like I do and run 'em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick
(about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch
of top. Cool, put on caps and store in refrigerator.
----------------------------------------------------------------------------
Vicki,La (08:55:25 am) :
ZUCCHINI JAM
6 c Zucchini-peeled and grated
1/4 c Water
1 pk Sure-Jell
5 c Sugar
13 oz Crushed pineapple
6 oz Apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard
boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add
apricot Jello. Stir well. Pack in sterilized jars. Cool and seal. Store in refrigerator.
I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange colored jam and really tastes great...unless you don't like apricots or pineapple!
----------------------------------------------------------------------------
Vicki,La (09:05:21 am) :
CHERRY FREEZER JAM
1 1/2 lb Sweet cherries
2 tb Lemon juice
4 1/4 c Sugar
Sure Jell pectin
3/4 c Water
Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the sure jell together in small saucepan. Bring mixture to a boil over HIGH heat, stirring constantly. Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up tp 3 weeks.
----------------------------------------------------------------------------
Vicki,La (09:06:16 am) :
MAKING REDUCED-SUGAR FRUIT SPREADS
A variety of fruit spreads may be made that are taseful, yet lower in
sugars and calories than regular jams and jellies. The following are
recipes for reduced-sugar fruit spreads. Gelatin may be used as a
thickening agent, as indicated in two of the following recipes. Sweet
fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are
used to provide the sweet flavor of the fruit spreads. When gelatin is used in the recipe, the jars of spread should not be processed. They should be refrigerated and used within 4 weeks.
----------------------------------------------------------------------------
Vicki,La (09:06:51 am) :
JALAPENO JELLY
10 Whole jalapeno -- stems
Removed
2 md Red bell pepper
1 1/2 c Distilled vinegar
6 c Sugar
1/3 c Lemon juice
4 oz Liquid pectin
10 dr Green food coloring
Place chiles and peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil
rapidly for 10 minutes, stirring occasionally. Remove pan from heat and stir in sugar and lemon juice. Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute. Skim off foam and pour into in sterilized jars. Cool, place lids on jars and store in refrigerator.
----------------------------------------------------------------------------
"I thought people might be interested in these recipes, which appeared in the Washington Post on 10/5. They seem unusual; personally, I would never have though of having tomato jelly. The last 3 are by Ruth Vandermark- locals can buy these jellies (and more) from her at the Arlington farmers' market." - Diana
Craig Hulvey's Basil Jelly
1 1/2 to 2 cups packed basil leaves
3 1/2 cups sugar
3 tbsp fresh lemon juice, strained
1/2 bottle or 1 packet liquid pectin or a 1 3/4 oz box Sure-Jell
Rinse and dry (unblemished) basil. Place in an enamel pan and use a
wooden spoon to bruise the leaves, extracting oil. Add 2 cups water,
bring to boil. Remove from heat, cover and steep 20 min. Strain and put
1 1/2 cups liquid back in the pan. Discard leaves.
Add sugar and lemon juice, bring to rolling boil, stirring. Add pectin,
stir and bring to rolling boil, stir and boil 1 min, remove from heat
and skim off froth. Put in sterilized jars, process in boiling water bath
5 min. Makes 4-6 half-pints.
Tomato-Basil Jelly
6 full cups coarsely chopped, peeled tomatoes (scald to skin easily)
12 large basil leaves, cut in 1/8" strips
juice and zest of 1 lemon
2 boxes (1 3/4 oz each) Sure Jell
5 lb (10 cups) sugar
In a large pot, combine tomatoes, basil, lemon juice and zest, and
pectin. Bring to rolling boil, stirring. Add sugar all at once, stir and
bring to rolling boil, boil 1 min. Pour into sterilized jars, process
10 min in boiling water bath. Makes 8 half-pints. (Use on sandwiches, or on crackers with cream cheese.)
Thyme Jelly (or other herb)
2 cups packed thyme leaves (or other herb leaves, e.g. tarragon)
1 3/4 cups frozen apple juice concentrate
1 3/4 cups water
1 box Sure Jell
few drops green food coloring
5 cups sugar
Bring thyme, apple juice and water to a boil. Remove from heat, cover and let steep a few hours. Strain and reserve 3 cups liquid. Discard leaves. Mix infusion and pectin, stir and bring to rolling boil, add sugar,
stir and bring to rolling boil, boil 1 min. Pour into sterlized jars,
process 5 min in boiling water bath. Makes 6 half-pints.
Pear or Peach Ginger Jam
3 cups mashed, peeled and chopped pears or peaches
3/4 cup peeled and minced fresh ginger (use food processor)
juice of 1 lemon
1/2 cup water
1 box Sure Jell
6 cups sugar
Combine fruit, ginger, lemon juice, water and pectin, stir and bring to
rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour
into sterilized jars, process 10 min in boiling water bath. Makes 6
half-pints.
----------------------------------------------------------------------------
Pumpkin Jam
From: Betty E. Kohler / rec.food.recipes
5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2 1/2 lb Sugar
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir
well, and allow to stand overnight. In the morning add apricots
which have been washed and cut in strips. Add raisins. Cook slowly,
stirring frequently, until the pumpkin is tender and clear. One-half
a lemon, sliced thinly, may be added. Store in refrigerator or freeze in recipe-size portions. Canned pumpkin may be substituted for fresh pumpkin.
----------------------------------------------------------------------------
No-Cook Red Raspberry Jam
Recipe By : Jo Anne Merrill
Yield: Four 8-ounce glasses.
4 jelly jars -- 8 ounce size
3 cups raspberries
3 cups sugar
1/4 cup pectin -- liquid
Prepare the jelly jars by washing in hot, sudsy water; rinse with boiling water and invert on towel to drain. Sort, rinse and drain raspberries. Force through coarse sieve or food mill enough berries to yield 1-1/2 cups sieved berries. Mix the sieved berries with 3 cups sugar; set aside for 20 minutes. Mix thoroughly the raspberries and 1/4 cup bottled liquid pectin. Fill jelly glasses to within 1/2 inch of top. Cool, then cover with lids for jars. Let jam stand at room temperature overnight or until jellied. Jam MUST be stored in refrigerator or freezer. It will not keep at room temperature after the initial jelling time.
----------------------------------------------------------------------------
EASY JELLY
1 (6 oz.) can frozen orange tangerine or grape juice concentrate, thawed
2 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin
3 3/4 c. sugar
Stir juice, water, and pectin in saucepan until pectin is dissolved. Heat to
rolling boil over high heat, stirring constantly, about 2 minutes. Add
sugar; heat to rolling boil, stirring constantly. Remove from heat.
Immediately pour jelly into hot sterilized jars, leaving 1/2 inch head
space, wipe rim of jars. Cool, then cover with lids. Store in refrigerator no longer than 2 months. About 4 half pints jelly.
Flavors to try:
Orange pineapple juice
Apple juice with a little mint extract
Cranberry Juice
Limeade with some green food coloring
----------------------------------------------------------------------------
Lime Jelly
3 c Sugar
1 c Water
6 oz Frozen Limeade; Thawed
2 tb Lemon Juice
5 dr Green Food Coloring
2 dr Yellow Food Coloring
3 oz Liquid Fruit Pectin; 1 Pouch
Heat the sugar and water to boiling in a Dutch oven, stirring
occasionally. Boil and stir for 1 minute more then remove from the heat.
Stir in the limeade concentrate, lemon juice, and food colorings. Add the
fruit pectin and skim off the foam. Immediately pour into hot sterilized
jars, glasses, or freezer containers. Cool, then cover tightly. Store no longer than 4 weeks in the refrigerator or 2 months in the freezer. Makes six 5-oz glasses of jelly.
----------------------------------------------------------------------------
Strawberry-Orange Spread
Servings: 4
20 oz Frozen Strawberries; Thawed
1 3/4 oz Fruit Pectin; Powdered, 1 Pk
1 tb Orange Peel; Grated
1/2 c Orange Juice
3 1/2 c Sugar
Mix the strawberries, pectin, orange peel and orange juice in a 3-quart
saucepan until the pectin is dissolved. Heat over high heat, stirring
constantly, to a rolling boil, about 2 minutes. Add the sugar and bring
back to a rolling boil, stirring constantly, then remove from the heat.
Skim off the foam and immediately pour into hot sterilized jars or glasses or freezer containers. Cool to room temperature and cover tightly. Refrigerate or freeze no longer than 3 months.
Makes 4 half pints of spread.
----------------------------------------------------------------------------
Cranberry Conserve
2 c Water
2 c Brown Sugar; Firmly Packed
24 oz Cranberries; Fresh, *
2 tb Orange Peel; Grated
4 Oranges; Peeled & Chopped
2 Apples; Cored,Pared &Chopped
1 c Nuts; Chopped
* Use 2 packages (12 ozs each) of fresh cranberries. There should be 6
cups of cranberries.
Mix the water with the brown sugar in a Dutch oven and heat to boiling.
Boil for 1 minute. Stir in the remaining ingredients except the nuts and
heat to boiling. Boil rapidly until the cranberries pop and mixture
thickens, about 20 minutes. Stir in the nuts. Immediately pour into
sterilized jars or glasses or freezer containers. Cool, then cover tightly. Refrigerate or freeze no longer than 3 months.
Makes about 5 half pints of conserve.
----------------------------------------------------------------------------
Cranberry Orange Relish
kim, Upstate NY (1:09:45 pm) :
Makes about 6 jelly jars
This recipe is supposedly a historic one - from New England, may have been made by Pilgrims.
1 pound fresh cranberries, rinsed & picked over (one bag works fine)
1 navel orange, cut into sixths
1/2 cup honey
1/2 cup chopped nuts (walnuts work well)
1/2 cup yellow raisins
a pinch of: cinnamon, fresh nutmeg, & ground ginger
Run the cranberries & orange through a food mill. If the oranges are small use 2. Mix in the remaining ingredients. If you wish the mixture to be sweeter, add a tablespoon or two of sugar, tasting as you go so that you don't over-sweeten. I like mine with more spices and less sugar. Ladle into clean jelly jars, Cool, then cover tightly. Label, decorate & distribute for holiday gifts with instructions to keep refrigerated.
----------------------------------------------------------------------------
Sawdust Queen :-) (5:59:53 pm) :
Christmas Jam
2 20 oz. packages whole strawberries (frozen)
1 pound cranberries
5 pounds sugar
2 pouches (3 oz.) liquid pectin
Grind berries in a food processor, place in large kettle. Add sugar. Boil to
a full boil. Boil 1 minute Remove from heat and add pectin
Cool for 5 minutes and pour into jars, process in hot water bath for 15
minutes.
Makes 14 1/2 pints.
Taste of Home
----------------------------------------------------------------------------
Sawdust Queen :-) (6:03:24 pm) :
Chokecherry Jelly
3 1/2 cups chokecherry juice
4 cups sugar
1/4 cup lemon juice
1 package MCP pectin
Put juice, pectin and MCP in pan, bring to a boil, stir for one minute. Add sugar and bring to a rolling boil for 2 minutes. Cool, cover tightly and store in refrigerator.
Chokecherries are a wild berry that grows very abundantly here in Wyoming. It is kind of like a sour blackberry flavor. It is very tasty.
----------------------------------------------------------------------------
Quick Panettone
Source: Quick Breads by Beatrice Ojakangas.
Panettone is a light and cakelike Italian bread traditionally served at the holidays.
2 eggs
1/2 cup sugar
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon crushed anise seed
1/4 cup pine nuts or slivered almonds
1/4 cup golden raisins
1/4 cup mixed candied fruits, chopped
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Preheat the oven to 325 degrees F. Grease a panettone mold. If using
an 8-inch round cake pan, grease it well, and cut a 3-inch-wide
strip of brown paper, parchment, or wax paper long enough to go
all around the rim of the pan. Fit the paper onto the INSIDE
edge of the pan (the grease will help it stand up and stay in
place) to make a tall collar.
In a large bowl, beat the eggs and sugar until thick and pale
yellow. Beat in the melted butter, lemon peel, anise seed,
nuts, raisins, fruits, and anise and lemon extracts.
In a small bowl, mix the flour, baking powder, and salt and blend
into the creamed mixture alternately with the milk. Turn the
mixture into the prepared baking pan.
Bake for 1 hour and 45 minutes, or until the bread is well browned and tests done. Cool the bread in the pan for 10 minutes, then turn it out onto a rack to finish cooling. To serve, remove the paper and cut
the bread into wedges.
----------------------------------------------------------------------------
Candied Pickle Sticks
1 qt Pickles; Sour Or Dill; Drain
3 c Sugar
1/4 c Pickled Sweet Cherry Peppers
2 ts Onion; Instant, Minced
1 ts Celery Seed
1 ts Mustard Seed
1/2 ts Dried Hot Peppers; Crushed
NOTE: The pickled sweet cherry peppers should be coarsely chopped.
Remove the tips from the pickles. Cut the pickles into medium sticks,
drain. Mix the pickles and the remaining ingredients in a glass bowl and
cover. Refrigerate for at least 12 hours. Stir the pickle mixture until
all the sugar is dissolved. Pack the pickles in small jars and add the
syrup to cover them. Cool, cover and refrigerate for at least 24 hours before using but no longer than 2 weeks. Store in refrigerator.
Makes 1 quart of candied pickle sticks.
----------------------------------------------------------------------------
GOLDEN PEACH BUTTER
4 lb Ripe peaches; Pitted and quartered (about 3-1/2 quarts)
2 c Water
2 c Sugar
1/4 c Lemon juice
Grated zest of 2 lemons
2 ts Ground cinnamon
1/2 ts Ground cloves
In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature.
Makes about 3 pints
Source: An Edible Christmas (A Treasury of Recipes for the Holiday) by Irena Chalmers
----------------------------------------------------------------------------
Sweet Briar Rose Hip Jam
2 c Hips; before seeding
1 1/2 c Sugar
1 c Water
2 tb Lemon juice
Prepare hips and measure 1 cup. Boil sugar and water 4 minutes, add hips and lemon juice and boil, covered, 15 minutes, uncover and boil 5 minutes more. The berries should be clear and transparent and syrup thick. When done, pour into hot sterilized jars and seal.
Source: Flower Cookery by Mary MacNicol
----------------------------------------------------------------------------
STRAWBERRY-KIWI JAM
2 3/4 c Crushed strawberries
1 1/4 c Kiwi fruit, peeled, chopped
3 1/4 c Sugar
1 pk Certo LIGHT Pectin Crystals
Measure prepared fruits into a large bowl. Measure sugar and set aside.
Combine Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of
the measured sugar. Gradually add to fruit, stirring well.
Let stand 30 min, stirring occasionally. Stir in remaining sugar and
continue to stir for 3 minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers. Cover with tight lids and let
stand at room temperature until set (may take up to 24 hours).
Store in freezer or for 3 weeks in refrigerator. Makes 6 cups.
Source: Certo recipe with coupon
----------------------------------------------------------------------------
Vegetable-Cheese Lasagna
Source: Weight Watchers Favorite Recipes Cookbook
Makes 8 servings
1 tbsp plus 1 tsp margarine
3 C thinly sliced mushrooms
1 tbsp plus 1 tsp olive oil
1 C chopped onions
6 garlic cloves, minced
1-1/2 C tomato sauce
1 C canned Italian tomatoes (with liquid); drain and dice,
reserving liquid
1-1/2 tsp salt, divided
1 tsp oregano leaves
1 tsp basil leaves
1/2 tsp pepper, divided
1 bay leaf
2 pkgs (10 oz each) frozen chopped spinach, thawed and well drained
2 C part-skim ricotta cheese
1 egg, beaten
8 oz uncooked lasagna macaroni (12x3 in pieces), cooked according
to package directions
11 oz shredded Monterey Jack cheese, divided
In 10-inch skillet heat margarine over medium heat until bubbly and
hot; add mushrooms and saute, stirring occasionally, until
mushrooms are lightly browned and cooked through, 2 to 3 minutes.
Remove from heat and set aside. In 3-qt saucepan heat oil over medium
heat; add onions and garlic and saute until onions are softened, 1 to
2 minutes. Add tomato sauce, tomatoes, 3/4 tsp salt, the oregano and
basil, 1/4 tsp pepper and the bay leaf, mix well. Reduce heat to low,
cover and let simmer, stirring occasionally, for 25 to 30 minutes;
remove and discard the bay leaf. In medium mixing bowl combine
spinach, ricotta cheese, egg, remaining 3/4 tsp salt, and remaining
1/4 tsp pepper, mixing well.
Preheat oven to 350-F. In bottom of 13x9x2 inch baking dish spread
1/2 C tomato mixture, arrange 1/2 of the lasagna macaroni lengthwise
in dish, overlapping edges slightly. Spread 1/2 of the spinach
mixture evenly over macaroni and top with 1/2 of the mushrooms; spread 1/2 C of the tomato mixture over mushrooms and sprinkle with 1/2 of the Monterey Jack cheese. Arrange remaining macaroni crosswise in dish, cutting macaroni to fit and overlapping edges slightly. Repeat layers with remaining ingredients. Bake until lasagna is cooked through and cheese is lightly browned, 40 to 50 minutes. Remove from
oven and let stand 15 minutes before serving.
----------------------------------------------------------------------------
No-Cook Strawberry Jam
YIELD: 3 Eight Ounce Jars
1 pt Strawberries; (2 Cups) Mashed
2 c Sugar
3 oz Liquid Pectin; 1 Pouch
2 tb Lemon Juice
3 dr Red Food Coloring; Up To 4 Drops May Be Used
Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams. Cool, cover and freeze.
This recipe can be adapted for use with both raspberries and blackberries. Use the same quantity of fruit.
----------------------------------------------------------------------------
No-Cook Peach Jam
YIELD: 3 Eight Ounce Jars
1 lb Peaches: Peeled, Pitted And Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice
Stir the mashed peaches and sugar together in a large bowl, blending well, and let stand 10 minutes, stirring occasionally. Add the liquid fruit
pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars
prepared for freezer jams. Cool, cover and freeze.
----------------------------------------------------------------------------
Apricot Mustard
1 c SWEET 'N' HOT MUSTARD
1/2 c Apricot jam
3/4 c Dry mustard
Mix together in a bowl. Transfer to a jar with a tight-fitting lid. Age in
a cool dark place for 2 to 8 weeks, then refrigerate.
An exotic mustard that's great with stout cheeses.
Makes 12 servings, 2 tb per "serving"
Recipe by Helene Sawyer in Gourmet Mustards
----------------------------------------------------------------------------
Jim's Orange Marmalade
2 lb Seville oranges (about 5)
1 Lemon
6 c Water
7 1/2 c Sugar
Directions: Put 4 small saucers in freezer. In a very large pot, combine
oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a seive. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard til jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. Run finger through marmelade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling. Repeat test at 5 minute intervals til jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2 inch head space. Cool, place lids on jars and store in refrigerator.
----------------------------------------------------------------------------
Peach Conserve (Marmalade)
5 Oranges
18 Peaches
1 1/2 c Sugar per cup of fruit
1 c Maraschino cherries,chopped
Quarter and seed the oranges but do not peel them. Peel and pit the
peaches. Put both fruits through food chopper using coarse blade (should be chunky). Measure the fruit into a large pot; add sugar according to fruit measure. Cook rapidly until mixture "sheets" from spoon; stir often. Add the maraschino cherries. Pour into hot, sterilized 6 oz. jars. Cool, place lids on jars and store in refrigerator.
----------------------------------------------------------------------------
Jezebel Sauce
18 oz Peach preserves
18 oz Apple preserves
18 oz Pineapple preserves
18 oz Orange marmalade
10 tb Dry mustard
5 oz Horseradish (prepared)
Combine all ingredients and blend together well. Put in clean jars and
seal. Store in refrigerator. Especially good with baked ham, roast or poured over cream cheese as a snack.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook
----------------------------------------------------------------------------
Corn Cob Jelly
12 Red cob of field corn; (without kernels)
Water
1 pk Powdered pectin
4 c Sugar
Boil the cobs in enough water to cover them for 20 minutes. Strain three cups of this liquid into a large pan. Stir in the pectin, bring to a boil, and add the sugar. Boil one minute. Pour into jars. Cool, place lids on jars and store in refrigerator.
SOURCE: Countryside and Small Stock Journal, 77th Anniversary Special Edition, P.21.
----------------------------------------------------------------------------
Cariboo Mile House Mustard
Yield: 1 cup
1 c Dry mustard
1/2 c Brown sugar, firmly packed
1 ts Salt
1/4 ts Tumeric
1 ts White wine vinegar
1/3 c Flat beer
Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle with vinegar to moisten. Continue moistening with flat beer. Mix together until mustard is a smooth thick creamy mixture. Put mustard in a jar that has a tight fitting lid. Chill in a refrigerator for future use.
Source: British Columbia Heritage Cookbook by Mary Evans-Atkinson pub 1984
----------------------------------------------------------------------------
Orange Honey Mustard
Yield: 48 servings
1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Mustard powder
2 ts Turmeric,ground
1/2 c Water
1/2 c Honey
2 c Cider vinegar
1 Grated rind of large orange
1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours.~
2. Combine mustard mixture, honey and vinegar in top of double boiler.
Cook, whisking often, over boiling water until mixture just begins to
thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. Stir grated orange rind into just-cooked mustard
mixture (Mixture will thicken completely on standing.) turn into clean
storage jar. Cool, cover and refrigerate at least overnight or for up to 1 month.
----------------------------------------------------------------------------
Jack/Texas (8:36:59 pm) :
Jalapeno Chutney
(makes 4 C)
In a large non-reactive saucepan, combine:
1 C sugar
2 C chopped tomatoes (about 3 medium)
1 1/2 C tomatillos, husk removed and chopped (about 6)
1 1/2 C onion, chopped
2 C cider vinegar
1 C water
1 C golden raisins
1/2 C fresh cilantro, chopped
1/2 C canned green chilies, seeded and chopped
1/4 C fresh or canned jalapeno peppers, seeded and chopped
(use rubber gloves and don't rub your eyes!)
1 teaspoon ground cumin.
Simmer, uncovered, over low heat for 3 hours. Cool to room temperature. Refrigerate in a tightly covered container. Will keep for months in the refrigerator.
Use as a condiment for meats or as a dressing for pasta salads.
----------------------------------------------------------------------------
Jack/Texas (8:40:42 pm) :
Cranberry Marmalade
1 medium orange
1 medium lemon
3/4 cup water
1/8 tsp baking soda
2 cups low bush cranberries or bog berries
5 cups sugar
3 oz liquid pectin
Peel orange and lemon, discarding half of white pith. Slice or chop rind very fine, put in saucepan add water and soda to rind and bring to a boil then simmer for 10 minutes. Stirring occasionally. Chop fruit remove seeds and add to rind cooking 15 minutes more. Pour this mixture into a 4 cup measuring glass which contains the cranberries to mix 3 cups total.
To make marmalade: mix fruit with sugar in a saucepan and bring to boil(hard) for 1 minute.Remove from heat and add pectin and stirring for 5 minutes. Pour into sterile jars. Cool and seal. It takes overnight for the marmalade to set up. Store in refrigerator.
----------------------------------------------------------------------------
Julie R. - WA (9:00:01 pm) :
Tomato-Apple Chutney
3 quarts tomatoes (about 6 pounds)
5 lbs Granny Smith Apples
2 cups golden raisins
2 cups chopped onion (4-5 medium)
2 cups chopped seeded green peppers (2 large)
2 lbs dark brown sugar
4 cups plain white vinegar
4 tsps salt
1 tbsp powdered ginger (or chopped fresh)
1/3 cup whole mixed pickling spices
Chop tomatoes and peel, core and chop apples. Stir in raisins, onion and
pepper. Combine remaining ingredients except the pickling spices in a large kettle. Place the pickling spices in a cheesecloth bag (or a tea infuser) and add to mixture. Heat to boiling then reduce heat and cook slowly, stirring frequently. Cook until mixture is thickened, about 1 hour. Remove pickling spices and pack boiling hot chutney into hot sterilized jars to 1/2 inch of the top of the jar. Cool, cover tightly and store in refrigerator.
Makes about 7 pints.
----------------------------------------------------------------------------
Julie R. - WA (9:11:42 pm) :
Current Jelly
Pick over currants. Do not remove stems. Wash. Drain. With a popato masher mash a few in bottom of preserving kettle. Continue adding and mashing currants until all are used. Add 1/2c water to 2 quarts fruit. Slowly bring to a boil and let simmer until currants appear white. Strain through a colander, then allow juice to run through a cloth or jelly bag. Measure juice. Add 3/4c. honey for every cup of juice. Boil until a food jelly test is obtained. Pour into hot, sterilized glasses. Cool, then cover tightly and store in refrigerator.
From: stocking up, 1977
----------------------------------------------------------------------------
Cow/AR (10:02:11 pm) :
Pear Conserve
Recipe By : TV
5 pounds pears -- peeled and cored
8 cups sugar
1 can crushed pineapple and juice -- 20oz
1 lemon peel and juice
Mix all and bring to a boil. Boil until the pears are clear and the juice is
thick about 1 1/2 to 2 hours. Pour into jars. Cool, place lids on jars and store in refrigerator.
----------------------------------------------------------------------------
Cow/AR (10:18:44 pm) :
Cookies Your Way
Recipe By : Jo Anne Merrill
Makes 48
1 package cake mix -- *see note
2 eggs
1/2 cup vegetable oil
---Choice of following---
6 ounces chocolate chips -- miniature
6 ounces butterscotch chips
6 ounces peanut butter chips
1/2 cup coconut -- shredded
1/2 cup raisins
1 apple -- grated
1 cup nuts -- chopped
1/2 cup dried apricots -- chopped fine
* Use a versatile cake mix that allows you to add ingredients of your choice to create a unique cake. Don't use a cake mix with pudding in it. Use one or more of the ingredients listed.
Preheat oven to 350 degrees.
Combine the cake mix, eggs, and oil. Mix well, then add the optional ingredients and blend in. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 9-12 minutes.
----------------------------------------------------------------------------
Candy,VA (10:18:54 pm) :
Stratford Hall Relish
Dill Pickle
Stuffed green olives
Add equal amounts of above to a bowl (I usually make one cup each and chop
well
1/2 - 1 tsp minced onion
Mayonnaise to moisten
A jar of this relish is always on the dining tables at Stratford Hall, home
of Robert E. Lee. It is great on hamburgers, hotdogs, with baked potatoes or as a side. Store in refrigerator.
----------------------------------------------------------------------------
Cow/AR (10:27:12 pm) :
Carla's Lemon Cookies
Recipe By : Jo Anne Merrill
Makes 72
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1 1/2 cups sugar
1 large egg
1/2 cup sour cream
2 teaspoons lemon extract
2 tablespoons lemon peel -- grated
3 tablespoons lemon juice
1. Sift flour with baking powder, baking soda and salt.
2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in sour cream, lemon extract and grated lemon peel until smooth.
3. Gradually add flour mixture, beating until well combined. Form dough into a ball, wrap in foil and refrigerate overnight.
4. Divide dough into 4 parts. Refrigerate until ready to roll out. On
floured surface roll dough, one part at a time, 1/4-inch thick. Using a 2 to 3-inch cookie cutter or glass, cut out cookies. Use a spatula to carefully pick up and place cookies on a lightly greased cookie sheet 2 inches apart.
5. Lightly brush cookies with lemon juice and sprinkle with additional
sugar. Use colored sugar for decorative look.
6. Bake in preheated 375-degree oven for 10-12 minutes until golden brown. Do not overcook. Remove cookies to wire rack to cool completely. Complete baking using one part cookie dough at a time, greasing the pan each time.
Yield: about 5-6 dozen cookies.
Recipe from Carla Jo Holder of Booneville, MS.
----------------------------------------------------------------------------
Cow/AR (10:35:54 pm) :
Hershey's Chewy Chocolate Cookies
Makes 24
1 1/4 cups butter
2 cups Flour
1 cup granulated sugar
3/4 cup hershey's unsweetened cocoa powder
1 cup packed brown sugar
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
2 teaspoons vanilla
1 cup walnuts -- chopped
Preheat oven to 350, Cream butter and sugars in food processor with steel blade. Add eggs and vanilla and process until mixed. Turn batter out into large bow. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in nuts. Drop by teaspoons full on to a greased baking sheet. Bake for 10 to 12 min or until done. |