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A 3 DAY MARMALADE

Ingredients
5eachsour
 
Almond Butter

1 Text Only

Use two cups of blanched whole almonds. If only unblanched almonds are available, blanch them this way: Place the almonds in a saucepan and cover with water. Bring to

 
Apple Catsup

4 c Unsweetened apple sauce

1 ts Ginger

1 ts Cinnamon

1 ts Cloves

1 ts Mustard

1 ts Onion flavoring

2 ts Salt

2 c Vinegar

1 ts Pepper

Combine all ingredients.

 
Apple Marmalade

4 c Apple sauce

2/3 Lemon

2 c Sugar

1/2 Bottle fruit pectin

Pare and slice apples. Add just enough water to prevent sticking. Cover and cook until apples are soft. Add grated

 
Apple Red Chile Chutney

4 Granny Smith apples, peeled,

-cored and coarsely chopped 4 Fresh red chilies (or

-hydrated dried chilies), -diced 1/2 c Brown sugar

1/3 c Cider vinegar

8 Cloves garlic,

 
Apple Grape Or Pineapple Concentrate Sweetener

APPLE-GRAPE SWEETENER: 12 oz Can frozen apple juice

Concentrate, defrosted 12 oz Can frozen grape juice

Concentrate, defrosted PINEAPPLE SWEETENER: 12 oz Can frozen pineapple juice

 
Apricot Chutney with Raisins and Currants

1 lb Dried apricots

10 lg Garlic cloves

-- peeled & coarsely chopped 1 1x3" piece of fresh ginger

-- peeled & coarsely chopped 1 1/4 c Red wine vinegar

2 c Sugar

1/4

 
Apricot Ginger Conserve

3 c Dried apricots

3/4 c Sliced, candied ginger

1/2 c Orange juice

1/4 c Lemon juice

5 c Cold water

2 ts Grated orange rind

1 ts Grated lemon rind

2 1/4 c Sugar

1/2

 
APRICOT JAM

Ingredients
1/4cupprepared fruit
 
Apricot Lite Jam

2 c (480 mL) dried apricots

1 1/2 c (360 mL) crushed pineapple,

-unsweetened (if using -canned, Drain) 1 Orange, peeled, seeded and

-chopped Juice of 1/2 lemon 3 1/2 c (840 mL)

 
Apricot Raspberry Jam

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

 
Avovado Relish From The Mesa Grill

1 Ripe Avocado, peeled,

- pitted and diced 1 tb Red Onion, diced

1 tb Jalapeno, seeded & minced

1 tb Lime Juice, fresh

1 tb Chilantro, chopped

Salt and Pepper to taste

 
Banana Butter

3 c [about 10 medium] bananas

1/4 c Lemon juice

1/4 c Finely chopped maraschino

-cherries 6 1/2 c Sugar

1 Bottle [6 ounces] liquid

-pectin Thoroughly mash bananas. Measure 3

 
Banana Jam

5 ea Ripe bananas

3 tb Fresh lime juice

2/3 c Fresh orange juice or water

1 1/2 c Sugar

1/2 Vanilla bean split in half

Lengthwise and cut into 1/3s 1/8 ts Salt

1 tb

 
Banana Ketchup

1/2 c Golden raisins

1/3 c Coarsely chopped onions

2 lg Garlic cloves

1/3 c Tomato paste

1 1/3 c Cider vinegar

4 lg Very ripe bananas, peeled

-and cut into chunks 3 To 4

 
Banana Green Mango Chutney

1 lg Yellow Onion, Diced Small

2 tb Peanut Oil

1 Unripe Mango, Peeled And

-Diced Small 1 c White Vinegar

1 c Fresh Orange Juice

1 lb Very Ripe Bananas, Sliced

-About

 
Black Chili Paste Nam Prik Pow *

Syd Bigger 1 c Oil For Deep-Frying

4 oz Dried Green Jalapeno Peppers

1 c Chopped Shallots

1 c Chopped Garlic

8 oz Dried Shrimp

2 tb Shrimp Paste

1/3 c Fish Sauce (Nam

 
Black Pepper Cream Gravy

2 tb Butter or bacon fat

2 tb Flour

2 c Milk

2 tb Heavy cream (whipping)

1 ts Salt

3/4 ts Black peppercorns, freshly

-cracked In a saucepan over medium-high heat, melt

 
Blackberry Jam

Ingredients
3cupblackberries
 
Blueberry Ketchup

2 T Vegetable Oil

1 lg Garlic Clove; Crushed

1 T Mince Fresh Ginger

1 md Onion; Finely Chopped

2 pt Blueberries

1 c Fresh Tomato; Peeled, Seeded

-And Chopped 2 lg Purple

 
Blueberry Or Huckleberry Jam

4 1/2 c Berries

1 Bottle fruit pectin

7 c Sugar

1 Lemon

Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2 lemon. Add sugar. Mix thoroughly. Heat rapidly to

 
Blueberry Rhubarb Jam

8 c Blueberries

4 c Rhubarb, chopped in 1 inch

- pieces 1 ts Lemon rind, grated

2 tb Lemon juice

1 c Water

4 c Granulated sugar

In a large heavy saucepan, combine

 
Bombay (Mild) Curry Mixture

3 sm Dried chilies (to make 1 ts

- ground) 1 1/2 Cinnamon stick

4 1/2 tb Whole coriander seeds

1 Whole cumin seeds

1 1/2 Whole fennel seeds

2/3 Whole fenugreek seeds

1/2

 
Brandied Apple Rings

6 lb Firm, red apples

4 c Sugar

3 c Water

Red Food Coloring (optional) 1 c Brandy

Wash and core apples; cut into 1/4 inch rings. Treat to prevent darkening. Bring sugar and

 
Cajun Spice

9 ts Pepper, cayenne

4 1/2 ts Pepper, black

4 1/2 ts Salt, sea

6 ts Oregano, dried, ground

6 ts Thyme, dried

6 ts Fennel, dried

6 ts Cumin, ground

6 ts Cardamon,

 
Cariboo Mile House Mustard

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

 
Carrot and Raspberry Preserve

1 kg Carrots, peeled & sliced

1 kg Rhubarb, thinly sliced

1 kg Sugar, warmed

Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till

 
Carrot Jam

Ingredients
4cupcarrots, chopped
 
Cathe's Cranberry Catsup

4 c Cranberries, fresh

-(1 pound) 2 c Onion, finely chopped

2 c Water

4 c Sugar

2 c Vinegar, white

1 t Pepper

1 T Salt

1 T Cinnamon, ground

1 T Allspice, ground

 
Cherry Butter

2 qt Pitted cherries

1 c Water

1 c Crushed pineapple

2 tb Lemon juice

4 c Sugar

Combine all ingredients. Cook slowly, stirring frequently, until thick. Mrs. Hazel Brown, Des

 
Cherry Pineapple Jam

4 qt Pitted cherries

2 c Crushed pineapple

Sugar Combine fruits and add an equal weight of sugar. Heat slowly to boiling. Simmer 3/4 hour. Pour into platters. Cover with glass and

 
Cherry Preserves

Ingredients
2poundcherries, pitted
 
Chile Fried Squid (Sambal Cumi Cumi)

1/2 lb Squid

1/2 c Diced onion

2 Cloves garlic, minced

3 Or 4 semi-hot fresh red

-chiles, minced, or 1 -teaspoon sambal ulek 1/2 ts Kosher salt

2 tb Oil

1 ts Paprika, if

 
Chinese Duck Sauce

One: 1 lb Plums halved and pitted

1 lb Apricots halved and pitted

1 1/4 c Cider vinegar

3/4 c Water

Two: 1 c Cider vinegar

1 c Firmly packed brown sugar

1 c White sugar

 
Chinese Mixed Pickles

-----------------------------PICKLING SOLUTION----------------------------- 3 c Sugar

3 c White Vinegar

1 1/2 c Water

1 1/2 ts Salt

 
Chutney in The Raw

Ingredients
1pounddates (stoneless)
 
Cilantro Lime Salsa

8 Garlic cloves, chopped

4 To 5 jalapenos or Serrano

-chiles, chopped 2 c Cilantro, finely chopped

Juice of 2 limes Salt to taste Potent and hot; for those who adore garlic, tart

 
Citron Preserves

1/2 c Raisins

1/2 Lemon, sliced

2 c Sugar

1 ts Whole cloves

1 Stick cinnamon

1 c Hot water

Simmer slowly, stirring frequently, until thick. Georgiana Cappers,

 
Citrus Marinated Mushrooms

1 lb Fresh medium mushrooms,

-stems removed 1 c Olive oil

Grated zest of 1 medium -orange Grated zest of 1 medium -lemon 1/2 c Fresh orange juice

1/2 c Fresh lemon juice

2 lg

 
Cold Cucumber

1 Cucumber

1/2 ts Salt

1 tb (1 1/4 T) soya sauce

1 tb (1 1/4 T) wine vinegar

1 tb (1 1/4 T) caster

-(superfine) sugar 2 ts Sesame oil

Did some rummaging around in my

 
Confetti Zucchini Relish

------------------------COUNTRY WOMAN, DATE UNKNOWN------------------------ 10 c Zucchini, chopped

4 c Onion, chopped

5 tb Salt

1 Sweet red pepper, chopped

1 Green pepper,

 
Crab Apple Butter

2 lb Crab-apples

3 c Sugar

Wash and core crab-apples. Cover with water. Cover and simmer until fruit is soft. Rub through a sieve. Add sugar. Boil slowly, stirring frequently, until

 
Cranberry Catsup

1 qt Cranberries

1 1/2 c Vinegar

1 ts Cloves

2 c Brown sugar

1 1/2 c Water

1 ts Allspice

1/2 ts Mace

1 Inch stick cinnamon

Combine all ingredients except sugar.

 
Cranberry Conserve

2 qt Cranberries

1/2 lb Raisins

1 c Diced orange pulp

1/2 c Chopped nuts

6 c Sugar

Wash cranberries. Remove stems. Cover fruit with water. Cook until soft. Add raisins,

 
Cranberry Honey Mustard

Ingredients
3/4cupyellow mustard
 
Cranbery Jalapeno Sauce

12 oz Cranberries (1 bag)

3/4 c Lt brown sugar; firmly packd

1 tb ORTEGA diced Jalapenos -OR-

-1 (4-oz.) can ORTEGA diced -green chiles 1/3 c Cider vinegar

1/4 c Chopped

 
Crossroads Curry Powder

2 ts Tumeric, ground

2 ts Coriander Seeds

1 ts Black Peppercorns

12 Cloves, whole

1 1/2 ts Cumin Seeds

1 ts Cardamom Seeds

1 ts Cinnamon, ground

1 ts Fennel Seeds

1

 
Currant Conserve

5 lb Currants

2 lb Seeded raisins

5 lb Sugar

3 Oranges

2 c Raspberry juice

Wash and stem currants. Add raisins, raspberry juice, sugar, and oranges which have been seeded

 
Curried Meatballs with Chutney

Chutney sauce 1 Pound ground turkey

1/2 c Crushed cracker crumbs

1/3 c Evaporated skim milk

2 tb Finely chopped green

Onions (with tops) 1 1/2 To

2 ts Curry powder

1/4 ts

 
Curry Powder #1

2 tb Cumin seeds

2 tb Fenugreek

1 1/2 ts Mustard seeds

1 tb Black peppercorns

1/2 c Coriander seeds

1 tb Poppy seeds

1 tb Ground ginger

1 1/2 ts Hot chili powder

 
Curry Powder #4

1 c Ground Tumeric

1 1/3 c Coriander Seeds

1 c Cumin Seeds

2 oz Dried Root Ginger

2 Peppercorns

1 oz Cardamom Pods

1/4 c Fennel Seeds

1/4 c Dried Red Chilis

1/4 c

 
Curry Powder #5

1/4 c Ground Cinnamon

2 1/2 tb Ground Coriander

2 1/2 tb Ground Tumeric

3 tb Ground Cumin

1 tb Ground Fenugreek

2 tb Dry Mustard

2 tb Ground Cardamom

2 tb Garlic Salt

 
Curry Powder #6

2 1/2 tb Coriander Seeds

2 ts Garlic Powder

1 tb Ground Cumin

2 ts Ground Tumeric

1 ts Ground Ginger

1 ts Chili Seasoning

1/2 ts Ground Allspice

1 tb Salt

1 tb

 
Curry Powder #7

3 tb Coriander seeds

2 tb Cumin seeds

2 tb Tumeric

1 tb Mustard seeds

2 1/2 ts Fennel seeds

8 Pods cardamon seeds

8 Cloves

1 1/2 ts Ground ginger

1 1/2 ts Black

 
Curry Powder #8

3/4 c Coriander seeds

3/4 c Mustard seeds

1/4 c Fennel seeds

2 tb Celery seeds

2 tb Ground mace

2 tb Ground turmeric

1 1/2 ts Ground cloves

1 tb Crushed red pepper

 
Date Chutney

8 oz Pitted medjool dates

1/4 ts Red chili powder

1/2 ts Salt

1/4 ts Cumin powder

3 c Water

1/2 ts Tamarind paste

This recipe calls for tamarind paste, a sweet-and-sour

 
Dijon Mustard

Jim Vorheis 2 c Dry white wine

1 c Chopped onion

2 Cloves garlic, minced

4 oz Dry mustard

2 tb Honey

1 tb Vegetable oil

2 ts Salt

4 dr Tabasco sauce

Combine wine,

 
Dipping Sauces For Squid (4)

--------------------------TAMARIND-RAISIN CHUTNEY-------------------------- 1 c Currants or raisins

4 To 6 ts tamarind

-concentrate (available at -gourmet stores, Indian And Middle

 
Eggplant Kimchi (Kaji Kimchi)

---------------------------------VEGETABLE--------------------------------- 10 sm Oriental Eggplant

---------------------------------SALT WATER--------------------------------- 3/4 c

 
Eggplant Marmalade

2 lb Of eggplant

4 c Of sugar (2 pounds)

4 c Of water

1 ts Ground nutmeg

1 1/2 ts Ground cinnamon

Juice of 2 large lemons Grated rind of 1/2 lemon Makes about 8 half-pints

 
Eggplant Tomato Chutney

2 tb Olive or vegetable oil

1 md Onion, chopped

1/2 ts Salt

2 md Tomatoes, seeded and

-chopped (about 1/2 cup) 2 Cl Garlic, crushed

1 md Eggplant, pared and cubed

1/4 c

 
English Country House Lemon Curd

Stephen Ceideburg 6 tb Unsalted butter, cut up

6 tb Sugar

3 lg Egg yolks

3 tb Freshly squeezed lemon juice

Combine ingredients in the top of a double boiler, or use an

 
English Orange Marmalade

4 Oranges

1/2 Grapefruit

1/3 Lemon

Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of

 
Fastest Salsa In The West

3 lb Ripe, red tomatoes, washed

-and halved 3 To 6 jalapeno peppers,

-stemmed and seeded 4 Cloves garlic, minced

-through a garlic press 1/2 c White onion, minced

2 tb Ground

 
Fog City Diner's Tomato Ketchup

4 lb Ripe plum tomatoes, coarsely

-chopped 1 1/2 c Sugar

1 c Cider vinegar

1 tb Minced garlic

3/4 ts Salt

1 1/2 ts Mixed pickling spice

1 sm Stick cinnamon, about 1/4

 
Freezer Cucumber Pickles

4 lb Pickling cucumbers, sliced

8 c Thinly sliced onions

1/4 c Salt

3/4 c Water

4 c Sugar

2 c Cider vinegar

Combine cucumbers, onions, salt and water in two large bowls.

 
Freezer Strawberry Jam

1 qt Ripe strawberries

4 c Sugar

2 tb Lemon juice

1/2 Bottle of liquid pectin

Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand. Mix lemon

 
Fresh Chutney

1/2 Lemon

1 sm Piece fresh ginger ( 1 x 3/4

-inch) 3 c Chopped nectarines or apples

1 Clove garlic

1/2 c Raisins

1/3 c Packed light brown sugar

1/4 c Cider vinegar

1/2

 
Fruit Sweetened Strawberry Jam

2 c Sliced fresh strawberries

1/3 c Apple-grape concentrate

(see separate recipe) 2 tb Water

2 tb Orange juice

1. In a medium pan combine the strawberries, apple-grape

 
Garam Masala #1

1 tb Plus 1 tsp cardamom seeds

2 Inch cinnamon sticks,

-crushed 2 ts Whole cloves

1 tb Plus 1 tsp black peppercorns

3 tb Cumin seeds

3 tb Coriander seeds

Put all spices

 
Garam Masala #4

2 1/2 c Coriander Seeds

1 c Cumin Seeds

1/4 lb Large Cardamoms

1/2 c Cinnamon

2/3 c Cloves

1 c Peppercorns

1 ts Grated Nutmeg

Roast the coriander and cumin seeds,

 
Garam Masala #6

4 oz Coriander Seeds

5 Bay Leaves

4 oz White Cumin Seeds

1 oz Cardamoms

1 oz Cloves

2" Stick Cinnamon

2 oz Ground Chili (Not "Chili

-Powder"!!) 2 oz Black Pepper

1

 
Giardiniera Redo 2/18/94

2 1/4 lb Carrots; small

1 bn Celery

4 x Green peppers; or any other

-color, red, yellow etc 1 lg Cauliflower

2 1/2 lb Onions; small white, peeled

-these are pearl onions 1 c

 
Giblet Gravy

Giblets and neck from turkey 1/4 c Butter

1/4 c Flour

Salt and freshly ground -pepper Place giblets and neck from turkey in a saucepan and cover with water. Bring to a boil, then

 
Ginger Peach Plum Butter

3/4 c Diced fresh peaches

3/4 c Diced fresh plums

2 tb Water

1/3 c EQUAL sugar substitute

1/2 ts Ground ginger

Small batch preserves cook quickly without scorching in a

 
Ginger Sauce For Steamed Crab

1 Live Dungeness crab

1/2 c Chopped fresh ginger

1/2 c Mild vinegar

1/3 c Light soy sauce

1/3 c Sugar, or to taste

Now that it's crab season, try this Eastern Chinese

 
Gooseberry Jam

1 lb Gooseberries

3/4 lb Sugar

Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until

 
Gourmet Seasoning Salt

1 c Salt

2 ts Dry mustard

1 1/2 ts Dried whole oregano

1 ts Ground marjoram

1 ts Dried whole thyme

1 ts Garlic powder

1 ts Curry powder

1/2 ts Onion powder

1/2 ts

 
Grape Butter

3 lb Grapes

1 lb Sugar

Wash grapes. Cover with water. Cook until soft. Rub through a sieve. Combine sugar and pulp. Simmer slowly, stirring frequently, until thick. The Household

 
Grape Conserve

3 lb Ripe grapes

2 c Chopped nuts

2 1/2 lb Sugar

1/2 Lemon

Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins, pulp, sugar, and lemon

 
Grape Marmalade

Text Only Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins and pulp. Add 2/3 cup as much sugar as combined skins and pulp. Simmer slowly, stirring

 
Green Curry Paste (Nam Prik Kaeng Khiew Wah)

1 ts Cumin seeds

1 ts Coriander seeds

6 Fresh green chilies, chopped

1 tb Chopped lemon grass

1 ts Chopped coriander root

1 tb Chopped shallots

1 tb Chopped garlic

1

 
Green Curry Paste *

10 Green Jalapeno Peppers

5 Green Thai Chili Peppers

1/2 c Sliced Cilantro/Coriander

-Root Or Stems 8 Cloves Garlic

1/4 c Chopped Shallots Or:

-Purple Onions 1/4 c Chopped

 
Green Mango Dip Nam Prik Ma Muang *

8 oz Shredded Green Mango

6 Cloves Garlic, Minced

2 tb Shrimp Paste

1/4 c Fish Sauce (Nam Pla)

2 tb Lime Juice

2 tb Sugar

A good dip with seafood and fish, fresh

 
Green Tomato Catsup

1 ea Bushel green tomatoes

1 ea Head cabbage

24 ea Apples

12 ea Sweet peppers

8 md Onions

12 ea Hot peppers, to taste

1 ga Vinegar

Pickling spices 4 lb Sugar

 
Green Tomato Jam

1 kg Green tomatoes

1 Lemon

1 c Water

3 c Sugar

Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat &

 
Green Tomato Salsa I

3 ea Green tomatoes

3 ea Ripe tomatoes, any colour

1 sm Red onion, diced finely

2 ea Garlic cloves, minced

3 ea Hot peppers, stemmed,

-- seeded & finely diced 1/4 c

 
Green Tomato Salsa Ii

6 ea Green tomatoes, peeled

-- cored, seeded & -- coarsely chopped 1 ea Granny Smith apple, peeled

-- cored, coarsely chopped 1 md Onion, peeled & minced

2 tb Sugar

1

 
Homemade Baking Powder

1 lb Soda

1 1/2 lb Cream of tartar

1/4 lb Cornstarch

The make the best (and double the strength of any on the market) Baking Powder known. Try it. A. E. Crosby, chemist. Twentieth

 
Honey Mustard Ranch Style Dressing

1 c Milk

1 c Mayonnaise

1 pk Hidden Valley Ranch Style

-Dressing Mix 1 ts Dijon mustard

2 tb To 4 tb honey

Servings: 2 cups Measure all ingredients into a small bowl. Whisk

 
Honey Lime Dressing a La Chili's

1/4 ts Ginger, ground

1/4 c Mustard, Dijon

1/2 c Mayonnaise

1/4 c Honey

1/4 c Juice, lime

1 tb Oil, sesame

Stir ginger into Dijon mustard; mix into remaining ingredients.

 
Hot Spice Mix

1/4 c Cumin seeds

8 Dried red chiles

1 tb Black peppercorns

1 tb Cardamom seeds

1 Inch cinnamon sticks,

-crushed 1 tb Plus 1 tsp black mustard

-seeds 1 tb Fenugreek seeds

 
Hummus Bi Tahini (Chick Pea and Sesame Puree)

1 c Chick peas

3 c Water

1/3 c Tahini

1/2 c Lemon juice

2 Cloves garlic; crushed

Salt --------------------------------FOR SERVING-------------------------------- Parsley;

 
Indian Mayonnaise Dressing

1 tb Corn oil or ghee

1 sm Onion, finely chopped

2 ts Curry Powder

1/4 ts Cayenne pepper

1 Piece ginger root, peeled,

-chopped (1/2") 2/3 c Mayonnaise

1 tb Tomato paste

 
Indian Spice Mixture

1 tb Coriander seeds

1 tb Black peppercorns

1 tb Cumin seeds

1/2 ts Turmeric

1 sm Dried hot-chili pepper

1/4 ts Powdered ginger

2 Whole cloves

1 pn Of allspice powder

 
Indian Tamarind Chutney

2 ml Tamarind cake

3/4 c Boiling water

1/3 c Raisins

1 tb Sugar

1 ts Roasted, ground cumin seeds

1 ts Lemon juice

1/4 To 1/2 teaspoon powdered

-hot red chile pepper or

 
Jeffrey's Rasta Redfish Marinade

2 oz Tamarind (dried)

1/2 c Water, boiling

4 lb Mangos, unripe

2 c Malt vinegar

1 c Sugar

1/2 c Raisins

1/2 c Ginger root, chopped

1 ts Garlic, chopped

1 ts Fresh

 
Jellies

Text Only Select and wash fruits. Remove stems, hulls, and blossom ends. Cut hard fruit in quarters. Do not pare or remove seeds. Extraction of Juice Soft Fruit: Use just enough water to

 
Jenell Mckinney's Squash Relish

2 ts Salt

8 c Squash, chopped

1 c Chopped onion

1 c Chopped green pepper

1 c Chopped green tomato

2 c Vinegar

2 1/2 c Sugar

1 ts Mustard seed

1 ts Celery seed

 
Jungle Curry Paste (Kaeng Paa)

Stephen Ceideburg 2 lg Shallots, minced

1 tb Minced garlic (3 cloves)

1 tb Peeled, minced fresh

-galangal or: 1 Two-inch long slice dried *

1 Inch piece fresh lemon

-grass,

 
Kahlua Spiced Peaches

2 cn (29 oz. each) cling peach

-halves 1/2 c Kahlua

1/2 c Brown sugar, packed

1/4 c Tarragon white wine vinegar

3 Thin strips orange peel

3 Thin strips lemon peel

2

 
Ketjap Manis (Debaat)

2 c Sugar, brown, dark

2 c Water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 ts Galangal, ground

1/2 ts Cilantro, ground

1/2 ts Pepper, black

Sure...Kecap (or,

 
Kim Chee #1

1 lg Head Chinese Cabbage

Salt 4 Green Onion With Tops

1 Garlic Clove

1 Hot Red Chili, Dried

1 ts Ginger Root, Grated Fresh

Cut cabbage in pieces 1 inch long and 1 inch

 
Kim Chee #3

4 lb Chinese celery cabbage (napa

- cabbage) 1/4 lb Chinese white radish

2 cn (small ones) flat anchovies

4 lg Cloves garlic

3 Scallions (including tops)

1/4 c Salt

4 tb

 
Kim Chee #4

2 Napa cabbages, cut up

1 Scallion

2 Garlic cloves, minced

1 1" piece ginger, minced

2 ts Korean red pepper

1/2 ts Salt, (more or less)

Water Soak cabbages overnight in

 
Kim Chee #5

2 Heads Chinese cabbage

-OR- white cabbage 1 c Salt

1 lb Daikon

6 Green (spring) onions

4 Garlic cloves

1 Piece fresh gingerroot (1")

1 Celery stalk

1 Hard, semi-ripe

 
Kim Chee #6

2/3 lb Napa Cabbage

1/2 lb Daikon radish

1 md Cucumber

1 md Turnip

1/2 c Salt

1 tb Salt

3 Spring onions; sliced

3 Garlic cloves; minced

4 ts Fresh ginger, minced

 
Kim Chee #7

4 ts Sugar

1/2 c Salt

4 Heads Garlic

3 tb MSG Or Accent

1 lb Carrots

2 lg Bunches Green Onions

1 lg Head Chinese Cabbage

2 sm Heads Regular Cabbage

3 1/2 tb Garlic

 
Kiwi Daiquiri Jam

5 Kiwifruit, peeled

3 c Sugar

2/3 c Unsweetened pineapple juice

1/3 c Fresh lime juice

1 Pouch 85ml/3oz liquid pectin

Green food colour, optional 4 tb Rum (or sub. fruit

 
Kiwi Lime Marmalade

4 Kiwis; peeled and trimmed

Zest of 1 lime, slivered 3/4 c Sugar

2 tb Fresh lime juice

1. Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch

cubes. 2.

 
Kythoni Xysto (Grated Quince Preserve)

Karen Mintzias 4 Quinces (about 1 kg)

3 c Water

4 c Sugar

2 Thin lemon rind strips

1 Piece cinnamon bark *Or*

2 Rose geranium leaves

1/4 c Blanched split almonds *

2

 
Lemon and Apple Marmalade

3 Lemons, thinly sliced and

- seeded 3 lb Tart apples, peeled, cored

- and sliced 7 1/2 c Cold water

10 c Sugar

Soak lemons in water overnight. Pour the lemons and water into

 
Lemon Cranberry Relish

2 Oranges

2 Lemons

12 oz Cranberries

1 2/3 c Sugar

Makes 1 qt. Peel oranges with a paring knife, cutting right down to the flesh and removing all the white pith. Cut oranges

 
Lemon Shred Marmalade

5 Lemons

1 Grapefruit

12 c Water

8 c Sugar (4 pounds)

Makes about 10 half-pints. Wash and peel the lemons thinly; remove the white pith and seeds and discard them. Cut the peel

 
Lemon, Lime, Orange Or Lemon Lime Mustard

1 c Dijon-style mustard

1 tb Fresh lemon, lime or

-orange juice 2 ts Honey

Grated zest of lemon, lime -or orange peel Mix all in a medium bowl. Transfer to a jar with a

 
Lime Pine Marmalade

1 Grapefruit

2 Limes

1 lg Pineapple

Approximately 5 cups water Approximately 5 cups sugar -(2 1/2 pounds) 2 tb Freshly grated orange rind

Makes about 7 half-pints. Wash and

 
Madras (Hot) Curry Mixture

1 Ground chilies (not chili

- powder) 8 1/2 Ground coriander seeds

1/8 Ground ginger

1 Ground black mustard seeds

1 Ground fenugreed seeds

1 Ground black pepper

1 2/3

 
Malaysian Peanut Sauce

Ingredients
1/3cupoil
 
Mama Stamberg's Cranberry Relish

2 c Cranberries, raw

1 sm Onion

1/2 c Sugar

3/4 c Sour cream

2 T White horseradish

-(prepared) Grind the onion and cranberries together. Add all the other ingredients and

 
Mango Chutney #1

3 Barely ripe mangos

2 tb Corn oil

1 Piece ginger root, peeled,

-chopped (3/4") 1 Garlic clove, crushed

1 ts Salt

1/2 ts Hot chili powder

1/4 ts Cumin seeds

1/2 ts

 
Many Fruited Mustard

------------------------FANCY PANTRY BY HELEN WHITTY------------------------ 1/2 c Lightly packed dry mustard

-powder 3/4 c Cold water

1 1/2 tb Packed, coarsely shredded

-orange

 
Masaman Curry Paste (Nam Prik Kaeng Masaman)

10 Dried red chilies

1 ts Cumin seeds

1 tb Coriander seeds

2 ct Pods

3 Cloves

6 tb Chopped garlic

4 tb Chopped shallots

1 tb Oil

10 Peppercorns

2 tb Chopped

 
Meat Marinade

Ingredients
1 1/2cupoil
 
Melon Salsa

1 1/2 c Cantelope; RIPE or other

-melon; cubed 2 tb Fresh lime juice

1 tb Lime zest; juilliened

1/4 c Scallions; tops included

-chopped 4 tb Fresh cilantro; chopped

2 tb

 
Microwave Jam

1/4 ts Ground cinnamon.

To make Microwave Jam: Only a small amount of fruit necessary and NO pectin. And the jam cooks up so fast you can even serve it warm 20 minutes after you start.

 
Mike Stock Daikon Kim Chee 01/20/95 V.002

--------------------------DEGORGING MIXTURE ALA HK-------------------------- 4 1/2 lb Daikon; cut into 1/2" cubes

1/2 c Salt; Kosher, Diamond brand

8 Green onions; 1" pieces

1

 
Mint Julep Syrup

1 lb Sugar granulated

6 c Soda water

1 1/4 oz Pure lime juice concentrate

8 1/2 oz Lemonade concentrate

3/4 c Creme de Menthe topping

Combine sugar and water in a 3-quart

 
Mixed Italian Olives

1/2 lb Green olives

1/2 lb Black olives

1/4 c Vinegar

1/4 c Olive oil

3 Stalks celery, chopped

1 Green pepper, chopped

1 Red pepper, chopped

1 Garlic clove, crushed

 
Mock Raspberry Jam

5 c Green tomatoes

4 c Sugar

6 oz Raspberry jello (2 pkgs)

In blender or processor, process green tomatoes; add sugar. Boil 20 minutes. Skim. Add jello, stir. Pour into sterilized

 
Moghul Masala

2 Inch cinnamon sticks,

-crushed 1 tb Whole cloves

1 tb Black peppercorns

1 ts Grated nutmeg

Seeds from 2 oz Green - Cardomom Pods Grind spices to a fine powder in a coffee

 
Mom's Chutney

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

1 c Walnut pieces

1 c Wine vinegar (or to taste)

2 c Brown sugar

1 ts Salt (scant)

1 ts Ginger, ground

1/2

 
Mom's Ham Glaze

Peach jam Ginger, candied Combine jam and candied ginger; thin with water as necessary. Use to glaze ham in cooking.


 
Mom's Marinated Mushrooms

8 oz Sliced Fresh Mushrooms

1/2 c Vegetable Oil

1 tb Sugar

1 Clove Garlic, Minced

2/3 c Tarragon Vinegar

2 tb Salt (Optional)

4 oz Sliced Ripe Olives

1 sm Sliced Onion

 
Mum's Green Tomato Chutney

3 lb Green tomatoes

1 1/4 lb Red apples

3 md Sweet red peppers

4 md Onions

1 1/2 tb Salt

1 1/2 ts Pepper

1 1/2 ts Ground cinnamon

3/4 ts Ground cloves

2 1/2 c Sugar

 
Mustard Fruit Chutney

1 tb Water

2 ts Mustard powder

1/2 c Sugar

1/2 c Cider vinegar

2 Pears,peeled,cored,diced

1 Mango,peeled,seeded,diced

1/3 c Raisins,dark seedless

1 Onion,small,finely

 
Nectarine Orange Marmalade

3 lb Of nectarines

3 Medium-size oranges

4 1/2 c Of sugar (2 1/4 pounds)

Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1

 
No Cook Peach Jam

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,

 
No Cook Strawberry Jam

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

 
Nuoc Cham (Vietnamese Chili Sauce For Dipping)

2 Dried red chilies

2 Cloves garlic

1/2 ts Sugar

2 tb Fish sauce

1 tb Vinegar

1 tb Lemon juice

The red stuff can be had in stores. It comes in a clear plastic bottle with

 
Nuoc Leo (Peanut Sauce)

1 Clove garlic, sliced

1 tb Vegetable oil

1 sm Piece of pork liver (see

-note below), minced 1 tb Ground pork

1 ts Tomato paste

1/4 c Tuong

1/2 c Water

1 1/2 ts Peanut

 
Nut Masala

2 tb Vegetable oil

1 ts Cumin seeds

1 ts Cardamon seeds

1 tb Poppy seeds

1 ts Black peppercorns

2 Garlic cloves, crushed

1 Inch piece fresh gingerroot,

-grated 2 oz

 
Old Fashioned Mustard

1/2 c White Vinegar

1/3 c Dry Mustard

1/4 c Water

3/4 c Brown Sugar

2 Eggs, beaten

In a medium saucepan, mix together vinegar and mustard. Stir in remaining ingredients and

 
Old Style Farm Marmalade

3 c To 4 c of chopped orange

-rind (took about 7 small -oranges) 10 c Water

8 c Sugar

6 c Chopped oranges (measured

-AFTER food processing) 4 tb Lemon juice

Bring water to a

 
Orange Harvard Beets

14 oz Beets

Zest and juice of 1/2 orange 1 tb Cornstarch

2 tb To 3 tb EQUAL, sugar

-substitute Drain liquid from beets into saucepan. Stir in orange zest. Bring to a boil. Simmer

 
Orange Hot and Sweet Mustard***(Tpbd20b

1 1/8 c Dry mustard ; (3 1/4 oz ca

1 c Orange juice

1/4 c Emon juice

2 ts Zest; grated orange

1 ts Zest ; grated lemon

1/2 c Honey

1/2 ts Cinnamon

2 tb Vegetable oil

 
Orange Lemon Marmalade

1 1/2 qt (1425 mL) water

3 c (720 mL) thinly sliced

-orange peel (about 4 large) 3 1/2 c (840 mL) chopped orange pulp

-(about 4 large) 3 1/2 c (840 mL) thinly sliced lemon

 
Orange Marmalade

4 md Sized (or 3 large) unpeeled

-oranges, halved And sliced thin 4 Unpeeled lemons, sliced thin

From: Arizona Cookbook granulated sugar Measure oranges and lemons together. Add 5

 
Panang Curry Paste

6 ea Dried red chili peppers

1/4 ts Fennel seeds

1 ts Coriander seeds

1/4 ts Mace

1 ea Lemon grass stalk -=OR=-

1 ts Lemon grass, dried

1 ts Lemon zest

1 ts Galanga,

 
Papaya Cucumber Salsa

Ingredients
2cupcucumber, english,
 
Peach Butter

4 c Sliced peaches

2 c Sugar

1/2 c Water

Combine peaches and water. Cover and cook until fruit is soft. Add sugar. Boil slowly, stirring constantly, until thick and clear. The

 
Peach Conserve

1 lb Peaches

1 1/2 c Sugar

1/3 Lemon

Peel peaches. Remove pits. Cut fruit in thin slices. Add sugar, and lemon which has been thinly sliced. Let stand 15 minutes. Simmer slowly,

 
Peach Jam

4 c Prepared fruit

1 Bottle fruit pectin

7 1/2 c Sugar

Peel peaches. Pit, and grind or crush. If peaches lack flavor, add juice of 1 lemon. Combine sugar and fruit. Heat rapidly

 
Peach Preserves

2 lb Peaches

3 c Sugar

1/2 c Water

Peel peaches. Remove pits. Cut each peach in 6 or 8 pieces. Combine sugar and water. Boil 5 minutes. Add fruit. Boil slowly until fruit is clear

 
Peach Spread

2 lb Peaches, about 8 medium

1 ts Ascorbic acid color keeper

2 c Water

7 Allspice berries

Spread may be sweetened after cooking with aspartame or liquid artificial sweetener,

 
Pear Conserves

5 c Pared, chopped pears

2 Lemons

5 c Sugar

1 Orange

2 c Raisins

Remove seeds from lemons and orange. Grind pulp and rind using the coarse knife of food chopper. Combine

 
Pear Cranberry Conserve

2 c Dried pears

3 c Water

2 c Cranberries

3 c Sugar

Remove cores from pears. Wash and chop. Combine pears, cranberries, water, and sugar. Simmer until thick. Stir frequently to

 
Pear Honey

6 Pears

2 Apples

1 Orange

1 1/2 lb Sugar

Pare apples and pears. Remove seeds. Peel orange. Remove seeds. Grind pears, apples, and orange. Add sugar and cook 20 minutes,

 
Pear Salsa

2 tb Vegetable oil

1 md Onion, chopped

1 Green pepper, chopped fine

1 lg Garlic clove, chopped fine

2 tb Finely chopped parsley

1 tb Lemon juice

1/2 ts Salt

1 tb

 
Phanang Curry Paste (Nam Prik Kaeng Phanang)

9 lg Dried red chilies

7 Shallots, chopped

6 Cloves garlic

2 ts Coriander roots

15 Pepper corns

3 sl Galangal

2 Stalks lemon grass, chopped

1 tb Coriander seeds

1

 
Pickled African Peaches

4 lb Slightly under ripe peaches

3 c Sliced onions

1/3 c Olive oil

1 tb Turmeric

1 tb Ground cumin

2 ts Minced garlic

1 ts Minced ginger

1 ts Dried red pepper

1/2

 
Pickled Artichokes

2 c Fresh lemon juice

4 c Water

36 To 40 medium artichokes

3 Lemons, halved

4 c Distilled white vinegar

1/2 ts Salt

2 Garlic cloves

4 Bay leaves

1/2 ts Dried basil

 
Pickled Garlic

Ingredients
2poundgarlic, whole heads
 
Pickled Nastutium Seeds

2 qt Nastutium seed pods

Salt Tarragon leaves Grated horesradish Spiced vinegar: 2 qt White wine vinegar

2 Shallots sliced

60 g Salt

30 g White peppercorns

15 g Each of

 
Pickled Peppers Or Chiles

2 1/2 lb Red or green sweet peppers

-or fresh hot chilies (about 4 quarts) 1 qt Vinegar

1 Guart water

4 ts Salt (to make 8 pints)

Olive oil (optional) Wash the peppers or

 
Pickler Pigs' Ears, Chinese Style

2 lb Pigs' ears

4 Whole star anise

3 sl Fresh ginger root

1/2 c White vinegar

1/4 c Sugar

1 ts Salt

1 c White vinegar

1 c Sugar

1 tb Thinly sliced fresh ginger

 
Pineapple Apricot Jam

2 lb Dried apricots

2 c Crushed pineapple

3 1/4 c Sugar

Wash apricots. Cover with cold water. Heat slowly to boiling. Simmer until soft. Add pineapple and sugar. Simmer slowly,

 
Pineapple Rhubarb Marmalade

5 lb Diced rhubarb

5 lb Sugar

3 lg Pineapples

2 Lemons

2 c Chopped figs

4 c Water

Sprinkle sugar over rhubarb. Pare and dice pineapple. Combine pineapple parings and

 
Pineapple, Mango and Cucumber Salsa

-JUDI M. PHELPS 1/2 c Pineapple; diced in

-small pieces 1/2 c Firm ripe mango

1/2 c Cucumber; diced & peeled

1/3 c Red bell pepper; diced

1/3 c Tomato; diced

3 tb Green

 
Plum Butter

Text Only Pare and quarter apples. Remove seeds. Combine with an equal amount of plums. cover with water and cook until fruit is soft. Rub through a sieve. Add 1/2 as much sugar as fruit

 
Plums In Port

8 lb Plums

3 c Sugar

3 c Water

3 tb Slivered orange peel

2 Sticks cinnamon

2 c Tawny port

Prick plums with sterilized needle to prevent bursting. Combine sugar, water,

 
Poached Salmon with Horseradish Sauce

4 c Water

1 Lemon, sliced

1 Carrot, sliced

1 Stalk celery, sliced

1 ts Peppercorns

4 (4 oz) salmon steaks

Horseradish Sauce Combine first 5 ingredients in a large

 
Poultry Seasoning

1 tb Salt

1 tb Thyme

1 tb Marjoram

1 ts Freshly ground pepper

Rind of 2 lemons, thinly -shredded 1/2 c Parsley flakes

Spread rind between 2 sheets of paper towel and let

 
Prune Conserve I

3 lb Prunes

5 md Apples

2 c Chopped nuts

5 Oranges, peeled and diced

3 Quinces

4 c Diced watermelon rind

1 c Raisins

Sugar Wash prunes. Cover with water. Simmer until

 
Prune Conserve Ii

1 lb Prunes

1/4 lb Chopped nuts

1 Orange

1 c Sugar

Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Cut prunes in halves. Extract juice from orange.

 
Quick And Easy Dill Mustard

Ingredients
8ozmustard, dijon
 
Quick Turnip Pickles (Kabu No Sokuseki Zuke)

Ingredients
12eachturnips
 
Quince Marmalade

3 1/3 lb Quinces

1 Orange

4 1/2 lb Sugar

1 c Orange juice

2 c Water

Wash, quarter, and core quinces. Quarter, seed, but do not peel orange. Put quinces and orange through

 
Rangpur Lime Marmalade

12 sm Rangpur limes

5 Lemons

4 1/2 c Sugar (2 1/4 lbs)

Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or cut in

 
Red Chile Oil

2 c Cups

1 c Dried red chiles such as

-Piquin or Cayenne 2 c Vegetable oil

Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let stand until cool. Cover pan and

 
Red Curry Paste (Nam Prik Kaeng Daeng)

2 ts Cumin seeds

1 ts Coriander seeds

8 Dried chilies

1/2 ts Finely chopped bergamot skin

1 ts Salt

1 ts Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

 
Red Tomato Marmalade

1 qt Ripe red tomatoes

1/2 c Cider vinegar

1 c Sugar

1 ts Salt

1 ts Mixed pickling spices

This marmalade is very tart; it is especially good with ham. Put tomatoes in

 
Red Tomato Preserves

4 lb Ripe tomatoes

5 c Sugar

1 Lemon

Scald and peel tomatoes. Leave tomatoes whole. Add sugar and let stand overnight. Add thinly sliced lemon and cook until mixture is clear and

 
Rhubarb Conserve

2 lb Rhubarb

2 Oranges

1/2 c Chopped nuts

1 Lemon

3 1/2 c Sugar

Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients

 
Rhubarb Marmalade

4 c Finely chopped rhubarb

1 Orange

1 Lemon rind

7 1/2 c Sugar

1 Bottle fruit pectin

Combine rhubarb, grated rind of lemon, and rind and juice of orange. Measure fruit. Add

 
Rich Apple Butter

4 lb Cooking apples

2 c Cider

3 c Granulated sugar

2 ts Ground cinnamon

1 ts Ground cloves

1/8 ts Ground allspice

Servings: 10 Stem and quarter apples; do not peel. Cook

 
Ripe Cucumber Catsup

1 Red pepper, chopped

2 c Sugar

1 ts Cinnamon

1 c Chopped onion

4 c Vinegar

1 ts Salt

1 ts Cloves

1/8 ts Pepper

Ripe cucumbers Pare sufficient ripe cucumbers to

 
Ripe Grape Jam

4 1/2 c Prepared fruit

1/2 c Water

7 c Sugar

1/2 Bottle fruit pectin

Use only fully ripened grapes. Separate skins and pulp. Simmer pulp 5 minutes. Remove seeds by sieving.

 
Rose Hip Chutney

1/2 pt Dried rose hips, seeds

-removed or 1 pt Fresh hips, seeds removed

1 pt Cider vinegar or wine

-vinegar 1/2 lb Raisins or sultanas, chopped

1 1/2 lb Cooking apples,

 
Salmon Vina Olki (Portuguese)

2 c Vinegar

4 c Water

2 ts Cinnamon

4 ts Ground cumin seed

6 lg Cloves of garlic, mashed

Salt and pepper to taste Mix all of the ingredients in a large kettle and stir well.

 
Salsa Cruda (Fresh Salsa)

2 lg Tomatoes, peeled and

-chopped. 4 Tomatillos, husked and

-chopped. 2 Fresh Anaheim chiles, seeded

-and chopped. 5 Green onions, chopped.

2 Fresh jalapeno pepper,

-seeded

 
Salsa Sandwich

1 cn Tuna

1 Mango or papaya, peeled and

-diced 1 Orange, peeled and diced

1 Pear, peeled and diced

2 Sprigs fresh cilantro,

-chopped 1/4 md Red onion, finely chopped

 
Sambal Dabo Lilang

1 md Onion, cut into

-thin strips 1 sm Tomato (ripe),

-cut into small cubes 1 t Basil (fresh),

-chopped fine 1 Lime rind, chopped

-into tiny pieces 1/4 c Lime juice (fresh)

 
Sassy Salsa

5 Cloves garlic, minced

1 Green, red, yellow, or

-purple bell pepper 4 lg Ripe tomatoes, cored, seeded

-and diced 1 md Onion, diced

2 Hot peppers, such as

-jalapeno peppers,

 
Sea Slaw (Fgdn81a)

1 1/2 lb Shrimp; fresh or frozen,

Peeled and deveined 4 c Cabbage; shredded

(about 1/2 medium head) 1/4 c Green onions; tops included,

Sliced 3/4 c Mayonnaise

1/4 c Fresh lemon

 
Seasoning For Breadmaker Pretzels

-Michael Hatala RJHP21A 1 pk Hidden Valley Ranch Honey

-Dijon Mustard dressing 3/4 c Vegetable oil

1 1/2 ts Onion powder

Combine all ingredients and mix well. Brush mixture on

 
Sour Orange Marmalade

2 lb Sour oranges (about 6 med.

-sized) 2 qt Water

3 lb Sugar

1/2 ts Salt

From: Arizona Cookbook Remove the peel from two oranges. Slice this peel very thin and cover with

 
Spiced Fruit Chutney

2 c Cider vinegar

1 md Onion, finely chopped

1/2 c Water

1 tb Ground ginger

2 ts Grated orange peel

1 1/2 ts Salt

1/2 ts Cinnamon

1 Garlic clove, minced

1/4 ts

 
Strawberry and Apple Jam

500 g Strawberries

3 lg Green apples

1/4 c Lemon juice

2 c Water

1 kg Sugar, warmed

Wash, hull & half the strawberries. Peel, core & quarter the apples. Ten cut

 
Strawberry Conserve

500 g Strawberries

1 1/2 c Sugar

Wash & drain fruit, then remove stalks. Cover friuit with 1/2 cup of sugar & stand overnight. Strain liquid from strawberries. Place in pot,

 
Strawberry Gooseberry Jam

2 qt Stemmed gooseberries

2 qt Hulled strawberries

4 qt Sugar

Wash fruits carefully. Drain. Add sugar. Heat slowly to boiling. Simmer slowly, stirring frequently, until thick.

 
Strawberry Liqueur Jam

500 g Strawberries

1 md Green apple

Juice of 1 lime 1 3/4 c Sugar

2 tb Grand marnier

Wash & hull strawberries. Peel, core & finely chop apple. Add lime juice & let

 
Strawberry Pineapple Marmalade

2 1/2 c Pineapple, finely chopped,

-cored, pared, fresh 1 ts Grated orange peel

2 1/2 c Chopped orange pulp

7 c Sugar

1 1/2 qt Stemmed strawberries

Combine pineapple, orange

 
Stuffed Eggplant Pickles

10 ea Japanese eggplants

1 bn Celery

Vinegar Salt ----------------------------------STUFFING---------------------------------- 1/2 sm Head cabbage

1 lg Red bell pepper

1 sm

 
Sun Preserves

Text Only Prepare cherries or strawberries for preserves. Combine with an equal weight of sugar. Heat slowly to boiling. Stir frequently. Boil slowly 8 minutes. Let stand overnight. Pour

 
Sweet Onion Pickles

4 qt Onions (1-1/2 to 2-1/2

-inches in diameter) 1/3 c Salt

3 c Distilled white vinegar

5 c Sugar

1 1/2 ts Tumeric

1 1/2 ts Celery seed

2 tb Mustard seed

1/2 ts Ground

 
Sweet Vegetable Relish

3 c Carrots, peeled and slice

-on diagonal 1/8 inch thick 1 lg Bell pepper, cut in 1-inch

-chunks 1 Sweet red pepper, cut in

-1-inch chunks 2 Onions, cut in 1-inch chunks

1

 
Tangy Orange Marmalade

3 Thin-skinned oranges

2 Lemons (or limes)

1 1/2 c Water

1/8 ts Baking soda

6 c Sugar

1/2 Of 6-oz bottle liquid pectin

From: Arizona Cookbook Wash fruit; remove peel in

 
Tomato Catsup

5 qt Tomato pulp

2 ts Cinnamon

1 ts Paprika

1 tb Mixed spices

1 tb Mustard

2 1/2 c Vinegar

2 ts Black pepper

3 tb Salt

1 lg Onion, chopped

3 tb Cold water

1

 
Tomato Ketchup

2 lb Ripe (about 5 or 6 medium)

-tomatos, rinsed and diced 2 lg Garlic cloves, smashed

1/2 sm Onion, diced

1/4 lg (1-ounce) red bell pepper,

-diced 1/2 c Plus 2 Tablespoons

 
Turmeric Oyster Crackers

10 oz Oyster Crackers

1/4 c Water

1/4 c Olive Oil

1 ts Granulated Chicken Bouillon

1 ts Garlic Powder

1 ts Dill

1/2 ts Turmeric

Method: Place Oyster Crackers in a

 
Very Berry Salsa

1 pt Blueberries

1 pt Strawberries

1/4 c Sugar

3 T Minced Sweet Onion

1 T Blueberry Or Raspberry

-Vinegar Or Lemon Juice 1 t Freshly Ground Black Pepper

Hot Pepper Sauce;

 
Vietnamese Chili Sauce (Dip)

2 Dried red chilies

2 Cloves garlic

1/2 ts Sugar

2 tb Fish sauce

1 tb Vinegar

1 tb Lemon juice

Mince chilies and garlic finely and place in a mortar. Mash with the heel

 
Volcanic Hot Sauce

Ingredients
110-12 scotch bonnets or
 
Watermelon Honey

10 lb Chopped melon

2 Lemons

2 qt Cold water

1/4 lb Preserved ginger or ginger

-root 10 lb Sugar

Pare watermelon. Discard rind and all of the pink portion. Grind white

 
White Fig Marmalade

3 lb Of white figs

3 Oranges

6 3/4 c Sugar (3 3/8 pounds)

3 Lemons

Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the oranges, including the rind. Put

 
Whole Berry Cranberry Sauce

12 oz Fresh or frozen cranberries

1 c Sugar

1 1/4 c Water

Juice and grated rind of 1 -orange Wash cranberries and pat dry. In a 2-quart saucepan combine sugar, water, orange rind

 
Wine Mustard

3/4 c Sugar

3/4 c Dry mustard

1/2 c Cider vinegar

1/2 c Dry white wine

3 Eggs

An interesting contrast of hot and sweet flavors. In top of double boiler or heatproof bowl,

 
Yellow Curry Paste (Nam Prik Kaeng Kari)

1 ts Cumin seeds

1 ts Coriander seeds

8 Dried chilies

1/2 ts Ground cinnamon

1 ts Salt

1/2 ts Ground cloves

1 tb Chopped lemon grass

2 tb Chopped shallots

1 tb

 
Yellow Tomato Preserves

4 lb Small yellow tomatoes

2 Lemons

1 tb Ginger root

3 1/2 lb Sugar

1 tb Whole mace

Wash tomatoes, and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and

 
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