Title:
 Jams and Preserves (51)
Posted By:
 Betsy at TKL
Date:
 1997-10-31 09:43:52
Board:
 TKL Cooking Club
http://www.recipelink.com

TALK TKL Recipe Chat Room Archive - 12-11-97 - unsorted
51 Recipes (Topic was Jam, Jelly and Preserves)

Betsy at TKL (07:09:16 am) :
Date: Tue, 2 Aug 1994 12:56:52 CDT
From: Elizabeth Stevens (CCCAMPER@MIZZOU1.BITNET)
Subject: Tomato Spice Tea Bread/Tom.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. Seal.
4. Cool to room temperature on rack. Store in the refrigerator up to 3
weeks.
Serve with cream cheese and crackers or toasted English muffins. Yield: 5 to
6
half-pints.
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Betsy at TKL (07:10:30 am) :
From: crow77@hebron.connected.com (thomas barney)
Newsgroups: rec.food.cooking

CHABLIS JELLY

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.
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Betsy at TKL (07:11:07 am) :
Wine Jelly

Recipe By: Sunset Magazine
Serving Size: 1
Preparation Time: 0:00
Categories: parve jelly

Amount Measure Ingredient Preparation Method
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.
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Betsy at TKL (07:12:21 am) :
From: David Monteit - EECS dmonteit@eecs.wsu.edu
Newsgroups: rec.food.recipes

Spiced Cherry Jam

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
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Betsy at TKL (07:18:51 am) :
Date: Tue, 13 Sep 1994 09:44:30 EDT
From: Garry Howard (garhow@A4450GH.ESR.HP.COM)

Apple-Pepper Jelly

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jellies American
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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. Cover tightly and
cool.
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.
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Vicki,La (08:53:34 am) : Title: AZIZA BENCHEKROUN'S FIVE-DAY PRESERVED LEMON
Categories: Sauces, Fruits, Jams
Yield: 1 servings

1 Recipe below

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. New
York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN 0-06-091396-7.
Posted by Cathy Harned.

-----
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Vicki,La (08:54:10 am) : Title: CRANBERRY CLARET JELLY
Categories: Fruits, Jams
Yield: 4 servings

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. Seal right away with 2-piece lids or a thin layer of
hot paraffin and a lid. Keep refrigerated. Jelly is wonderful served with
roast turkey, duck or pork, or spread on toast.

Source: Chatelaine magazine, December 1993, page 111
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Vicki,La (08:54:50 am) : Title: APRICOT BUTTER
Categories: Jams, Preserves, Desserts
Yield: 4 servings

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. Put on cap, screw band firmly tight and process in boiling water
bath ten minutes.

-----
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Vicki,La (08:55:25 am) : Title: ZUCCHINI JAM
Categories: Desserts, Jams
Yield: 6 servings

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 and seal.

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!

-----
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Vicki,La (09:05:21 am) : Title: CHERRY FREEZER JAM
Categories: Jams
Yield: 1 servings

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.
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Vicki,La (09:06:16 am) : Title: MAKING REDUCED-SUGAR FRUIT SPREADS
Categories: Canning, Preserves, Fruits
Yield: 1 Text

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.
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Vicki,La (09:06:51 am) : Title: JALAPENO JELLY-CH
Categories: Jams, Jellies
Yield: 1 Servings

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 bottle in sterilized jars.
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Betsy at TKL (09:30:44 am) :
From: spteach@interaccess.com (Steve Rosenzweig)
Newsgroups: rec.food.cooking

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.
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Betsy at TKL (09:32:33 am) :
From: Betty E. Kohler silencio@netcom.com
Newsgroups: rec.food.recipes

Title: Pumpkin Jam
Categories: Condiment
Yield:

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. Canned pumpkin may be
substituted for fresh pumpkin.
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Betsy at TKL (09:49:46 am) :
From: kmeade@ids2.idsonline.com (The Meades)
Cc: mc-recipe@mastercook.com

No-Cook Red Raspberry Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:15
Categories : Jellies And Jams Healthwise

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 jelly jars -- 8 ounce size
3 cups raspberries
3 cups sugar
1/4 cup pectin -- liquid

1. Prepare the jelly jars by washing in hot, sudsy water; rinse with boiling
water and invert on towel to drain. 2. Sort, rinse and drain raspberries.
Force through coarse sieve or food mill enough berries to yield 1-1/2 cups
sieved berries. 3. Mix the sieved berries with 3 cups sugar; set aside for
20 minutes. Mix thoroughly the raspberries and 1/4 cup bottled liquid
pectin. 4. Fill jelly glasses to within 1/2 inch of top. Cover with lids for
jars, or aluminum foil. Let jam stand at room temperature overnight or until
jellied. 5. Jam MUST be stored in refrigerator or freezer. It will not keep
at room temperature after the initial jelling time.

Yield: Four 8-ounce glasses.
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Betsy at TKL (09:53:00 am) :
There are a lot of flavor possibilites with this recipe!

EASY JELLY

Ingredients:
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

Preparation method:
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. Cover with lids. Store in refrigerator no longer
than 2 months. About 4 half pints jelly.
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Betsy at TKL (09:59:07 am) :
Flavors to try:
Orange pineapple juice
Apple juice with a little mint extract
Cranberry Juice
Limeade with some green food coloring

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(10:25:26 am) : Vicki,La (09:08:02 am) : Title: ABOUT JAMS
JELLIES & PRESERVES
Categories: Jam, Jelly, Fruits
Yield: 1 Text file

The less sugar you use the greater the
flavor impact of the fruit. If honey
is used there will be a flavor change and the
jellies/jams must be cooked
longer. If you use artificial sweeteners use
only the Cyclamate type to
avoid bitterness and follow the
manufacturer's instructions. Cooked down
jellies in which the juice is extracted by the
open kettle method contain
60% fruit versus commercial products
[pressure cooked to extract more juice
but pectin destroying] with only 45%

Jelly: has great clarity from dripping the
cooked fruit through a cloth
before adding sugar and finishing.

Jams, Butter and Pastes: are whole fruit
purees of increasing density.

Marmalades, Preserves and Conserves: are
bits of fruit in a heavy syrup.

High Pectin Fruits: Apples, Crabapples,
Quinces, Red Currants,
Gooseberries, Plums and Cranberries.
These need no additional pectin. If
you get syrupy jelly you used too much
sugar or did not cook the juice long
enough after adding the sugar.

Low Pectin Fruits: Strawberries,
Blueberries, Peaches, Apricots, Cherries,
Pears, Blackberries, Raspberries, Grapes,
Pineapple and Rhubarb. These
require combining with high pectin fruits or
adding a commercial pectin.

To Test Pectin Content: Put 1 tbl cooled
fruit juice in a glass. Add an
equal amount of grain alcohol and shake
gently. The alcohol will bring the
pectin together in a gel. If a large amount of
pectin is present it will
appear in a single mass or clot when poured
from the glass. Use equal
amounts of juice and sugar. If the pectin
collects in several small
particles use have as much sugar as juice.

To sterilize jelly glasses: fill jars 3/4 full of
water and place them in a
shallow pan partly filled with water. Simmer
15 min and then keep hot until
filled. If the lids are placed on the steaming
jars they will be sterilized
simultaneously.

Tips: -Use enamel or stainless steel pots not
aluminum or copper.
-On average, use 3/4 c sugar to 1 c fruit or
juice depending on
pectin content[see above].
-Very acid fruits can tolerate a whole c of
sugar.
-Sterilize jars and seal tightly.
-For fruit that tends to discolor add lemon
juice or Ascorbic acid.
-Keep in a cool dark place but do not
refrigerate.

Making Jam: is easiest and most
economical as it needs only one cooking
step and uses the pulp. Measure the fruit. In
putting it in the pan, crush
the lower layers to provide moisture until
more is drawn out by cooking or
add a little water. Simmer the fruit until it is
soft. Add sugar and stir
until dissolved. Bring to a boil, stirring to
avoid sticking. Reduce heat
and cook until thickened- up to 1/2 hr.

Making Preserves and Conserves: Place
fruit in a pot with an equal amount
of sugar in layers ending with sugar on top
and allow to rest overnight.
Bring slowly to a boil and simmer until fruit
is translucent. Drain fruit
and put in sterile jars. Simmer syrup longer
if necessary to thicken it and
pour over fruit. Seal and store.

Making juice for jelly: Wash and drain fruit.
Prick or crush the fruit. Add
water if fruit is not juicy enough eg. apples.
Add enough to the kettle
that you can see it through the fruit but the
fruit is not floating. Cook
uncovered until the fruit is soft and loosing
its color. Have ready a jelly
bag [several layers of cheese cloth] . Wet it,
wring it out and line a
strainer with it. Let the juice drip through
without squeezing it as this
muddies and flavors the jelly. This juice can
be kept up to 6 months before
proceeding by freezing or canning it.

Making jelly: Measure the strained juice
and put it in an enamel or
stainless steel pan. Simmer 5 min. Skim off
froth. Measure and warm sugar
in a pan in the oven and add it. Stir until
dissolved. Cook at a gentle
simmer until the point of jelling. To test,
place a small amount of jelly
on a spoon, cool it slightly and let it drop
back into the pot from the
side of the spoon. As the syrup thickens, 2
large drops will form along the
edge of the spoon. when these two drops run
together and fall as a single
drop the "sheeting" stage has been
reached- 220 to 222 deg F and the jelly
will be firm when cooled. It can take
anywhere from 10 to 30 min for jelly
to reach this stage depending on the fruit
and the amount of sugar. Take
the jars from the sterilizing bath and invert
on a cake cooler. They should
be hot but dry when filled. Fill to 1/4" from
the top. Cover with melted
paraffin 1/8" deep.

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Betsy at TKL (11:15:08 am) :
Title: Lime Jelly
Categories: Christmas Gifts Jelly Fruits
Servings: 4

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. Cover tightly and cool to room
temperature. Store no longer than 4 weeks in the refrigerator or 2 months
in the freezer.

Makes six 5-oz glasses of jelly.
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Betsy at TKL (11:15:45 am) :
Title: Strawberry-Orange Spread
Categories: Christmas Fruits Gifts Jelly
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. Cover tightly and cool to room temperature.
Refrigerate or freeze no longer than 3 months.

Makes 4 half pints of spread.
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Betsy at TKL (11:25:09 am) :
Title: Cranberry Conserve
Categories: Christmas Fruits Gifts Relishes
Servings: 5

2 c Water
2 c Brown Sugar; Firmly Packed
24 oz Cranberries; Fresh, *
2 tb Orange Peel; Grated
4 ea Oranges; Peeled & Chopped
2 ea 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 and cover tightly,
letting them stand until they reach room temperature. Refrigerate or
freeze no longer than 3 months.

Makes about 5 half pints of conserve.
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kim, Upstate NY (1:09:45 pm) : Cranberry Orange Relish
Category: Christmas Fruits Gift Relishes
Servings: 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, lable, decorate & distribute for holiday gifts.

Keep refrigerated.

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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

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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.

Process in jars as desired.

chokecherries are a wild berry that grows very abundently here in Wyoming.
It is kind of like a sour blackberry flavor. It is very tasty.
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Betsy at TKL (6:53:31 pm) :
Date: Fri, 10 Dec 1993 10:29:34 EST
From: Stephen Wood (BMOEM112@SIVM.BITNET)

Panettone is a light and cakelike Italian bread traditionally
served at the holidays. Recipe is from _Quick Breads_ by
Beatrice Ojakangas.

Quick Panettone

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 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.
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Betsy at TKL (7:12:28 pm) :
Title: Candied Pickle Sticks
Categories: Christmas Gifts Vegetables Pickles
Servings: 8

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. Cover and refrigerate for at least 24 hours before
using but no longer than 2 weeks.

Makes 1 quart of candied pickle sticks.
----------------------------------------------------------------------------
Betsy at TKL (7:15:37 pm) :
Title: GOLDEN PEACH BUTTER
Categories: Jams, Holidays, Desserts, Sauces
Yield: 1 servings

-Dottie Cross TMPJ72B
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
----------------------------------------------------------------------------
Betsy at TKL (7:18:29 pm) :
Title: Sweet Briar Rose Hip Jam
Categories: Preserves, Flowers
Yield: 1 servings

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 * Typed for you by Karen
Mintzias
----------------------------------------------------------------------------
Betsy at TKL (7:21:27 pm) :
Title: STRAWBERRY-KIWI JAM
Categories: Preserves, Desserts
Yield: 1 servings

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
----------------------------------------------------------------------------
Betsy at TKL (7:57:21 pm) :
Date: Tue, 19 Jul 1994 13:07:23 LCL
From: Pamela A. Gaster (Pamela_Gaster_at_NCBC@BIOTECH.NCBIOTECH.ORG)

The below recipe is in the WW Favorite Recipes book

Vegetable-Cheese Lasagna

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.

Makes 8 servings - each containing:

437 calories, 25g protein, 22g fat, 36g carbohydrate, 584mg calcium,
1109mg sodium, 87mg cholesterol
----------------------------------------------------------------------------
Betsy at TKL (8:09:43 pm) :
Categories: Preserves
Yield: 1 servings

1 Grapefruit
3 Oranges
3 Lemons
Water
Sugar

Makes about 18 jelly glasses.

Scrub, cut in halves, remove seeds and slice into very small pieces.

Measure the fruit and juice and add 3 times the amount of water. Soak for
12 hours. Simmer for about 20 minutes. Let stand again for 12 hours.

For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in
small quantities about 4-6 cups at a time until they form a jelly. Check by
the sheet test with a spoon or use a thermometer 8 degrees F above the
boiling point of water for your altitude.

Pour into prepared jars, seal and process. Source: Joy of Cooking 1974
printing Shared by Elizabeth Rodier June 1993 (testing recipe with limes)
----------------------------------------------------------------------------
Betsy at TKL (8:11:02 pm) :
Title: Apricot-Raspberry Jam
Categories: Jams/jelly, Condiments
Yield: 7 servings

2 lb Apricots; Peeled, Pitted, And Mashed
1 pt Raspberries: (2 Cups), Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch

In a large saucepot, combine the apricots and raspberries. Stir in the
sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring
constantly. Add the pectin. Bring to a rolling boil and boil for 1
minute, stirring constantly. Spoon into jars prepared for cooked jam.

YIELD:

7 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams
Carbohydrates: 12 Grams Sodium: 1 Milligram

NOTE:

This is one of the jams that can be prepared and sealed according to the
directions in the cookbooks for storing jams sealed.
----------------------------------------------------------------------------
Betsy at TKL (8:11:57 pm) :
Title: No-Cook Strawberry Jam
Categories: Jams/jelly, Condiments
Yield: 3 servings

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.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams
Carbohydrates: 9 Grams Sodium: 1 Milligram

NOTE 1:

This is a freezer jam and cannot be sealed with the cookbook directions.

NOTE 2:

This recipe can be adapted for use with both raspberries and blackberries.
Use the same quantity of fruit.
----------------------------------------------------------------------------
Betsy at TKL (8:13:13 pm) :
Title: No-Cook Peach Jam
Categories: Jams/jelly, Condiments
Yield: 3 servings

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.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 36 Protein: 0 Grams Cholesterol: 0 Milligrams Fat: 0 Grams
Carbohydrates: 9 Grams Sodium: 1 Milligram

NOTE:

Again this is one jam that cannot be sealed with the cookbook directions
and must be frozen.
----------------------------------------------------------------------------
Betsy at TKL (8:16:24 pm) :
Title: Apricot Mustard
Categories: Not interes, Condiments, Christmas
Yield: 12 servings

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 2 tb per "serving"

Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published
by Culinary Arts Ltd.
----------------------------------------------------------------------------
Betsy at TKL (8:18:17 pm) :
Title: Jim's Orange Marmalade
Categories: Preserves
Yield: 6 servings

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. Seal as you like
----------------------------------------------------------------------------
Betsy at TKL (8:19:00 pm) :
Title: Peach Conserve (Marmalade)
Categories: Canning, Fruit
Yield: 12 servings

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; seal at once
with wax.
----------------------------------------------------------------------------
Betsy at TKL (8:19:36 pm) :
Title: Jezebel Sauce
Categories: Misc., Sauce
Yield: 1 servings

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. Does not need to be refrigerated until opened, then refrigerate the
unused portion. Especially good with baked ham, roast or poured over cream
cheese as a snack.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman
----------------------------------------------------------------------------
Betsy at TKL (8:22:06 pm) :
Title: Corn Cob Jelly
Categories: Can/preserv, Jelly, Vegetable
Yield: 1 servings

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. Seal in hot jars.

SOURCE: Countryside and Small Stock Journal, 77th Anniversary Special
Edition, P.21.
----------------------------------------------------------------------------
Betsy at TKL (8:23:08 pm) :
Title: Cariboo Mile House Mustard
Categories: Mustards, Condiment, Book
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
: ISBN 0-920620-60-4
----------------------------------------------------------------------------
Betsy at TKL (8:26:32 pm) :
Title: Orange Honey Mustard
Categories: Mustard, Honey, Orange
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. Cover and refrigerate at least overnight or for up to 1 month.
----------------------------------------------------------------------------
Jack/Texas (8:36:59 pm) : Hi Betsy, are you still here? I have a tasty
jalapeno chutney I wanted to pass along.
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.

One 2 Tablespoon serving contains about 50 calories, negligible
fat, no cholesterol, and 20 mg sodium.

Use as a condiment for meats or as a dressing for pasta salads.

----------------------------------------------------------------------------
Jack/Texas (8:40:42 pm) : I'll go ahead and post my only other recipe I have
ready and say good night.
Rec: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 ino 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 and seal. It takes overnight for the
marmalade to set up.
----------------------------------------------------------------------------
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. Adjust and seal
lids.
Process in boiling water bath for 5 minutes.

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. Strian 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. Cover with parafin.

From "stocking up" 1977
----------------------------------------------------------------------------
Cow/AR (10:02:11 pm) : * Exported from MasterCook II *

Pear Conserve

Recipe By : TV
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Preserving Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
think about 1 1/2 to 2 hours.

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

----------------------------------------------------------------------------
Cow/AR (10:18:44 pm) : * Exported from MasterCook II *

Cookies Your Way

Recipe By : Jo Anne Merrill
Serving Size : 48 Preparation Time :0:30
Categories : Cookies Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Mayonaise 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.
----------------------------------------------------------------------------
Cow/AR (10:27:12 pm) : * Exported from MasterCook II *

Carla's Lemon Cookies

Recipe By : Jo Anne Merrill
Serving Size : 72 Preparation Time :0:45
Categories : Cookies

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

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

NOTES : Recipe from Carla Jo Holder of Booneville, MS.

----------------------------------------------------------------------------
Cow/AR (10:35:54 pm) : * Exported from MasterCook II *

Hershey's Chewy Chocolate Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Cookies

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

1 1/4 cups butter
2 cups Flour
1 cup granulated sugar
3/4 cup hershey'sĘ cocoa
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 cramed
mixture. Stir in nuts. Drop by teaspoons full on to a greased baking sheet.
Bake for 10 to 12 min or until done.

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

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