Pulished on March 3, 2008 • Written by RecipeFeed.com
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 1/4 c Sugar
Prepare tomato pulp by washing and chopping tomatoes, cooking until soft, and rubbing through a sieve. Tie whole spices and onion in a thin bag. Mix mustard with cold water. Combine all ingredients. Cook slowly, stirring frequently, until thick. M.B. Horsky, Simpson, PA.
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Permalink: Tomato Catsup
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Pulished on • Written by RecipeFeed.com
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 quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. cover and simmer 20 minutes, stirring occasionally. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well.
Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin.
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Permalink: Tangy Orange Marmalade
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Pulished on • Written by RecipeFeed.com
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 Cucumber, unpeeled, seeded
-and cut in 1-inch chunks 1/2 c Thinly sliced fresh ginger
-root 1 Or more dried red chiles
1 c Vinegar
1 c Sugar
1/2 ts Salt
Prepare all vegetables. Then combine ginger root, dried chiles, vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a rapid boil, reduce heat and simmer for 5 minutes; remove from heat, cool to tepid and add carrots. Cool completely, stirring from time to time. Add bell pepper, sweet red pepper, onions and cucumber. Pour into a bowl and chill for at least 4 hours, or overnight in the refrigerator. May be stored in the refrigerator for up to 3 days. Makes approximately 3 pints. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideburg November 7 1990.
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Permalink: Sweet Vegetable Relish
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Pulished on January 11, 2008 • Written by RecipeFeed.com
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, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the spices in a blender or finely adjusted coffee grinder. Stor in an airtight container. Use as directed in the recipes. From How To Make Good Curries by Helen Lawson Copyright 1973
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Permalink: Garam Masala #4
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Pulished on • Written by RecipeFeed.com
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 in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]
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Permalink: Garam Masala #1
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Pulished on • Written by RecipeFeed.com
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 sweetener, water
and orange juice. Bring to a boil, reduce the heat slightly and cook at a low boil 10 to 15 minutes, until very thick. Stir often. (To test for gelling, put about 1/2 teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam. 2. Transfer to a bowl, cool, cover, and refrigerate.
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Permalink: Fruit-Sweetened Strawberry Jam
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Pulished on January 10, 2008 • Written by RecipeFeed.com
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 ts Curry powder
1/4 c Flaked coconut
3/4 c Cream of coconut
Remove any visible seeds from the lemon. Chop lemon to measure 1/4 cup; set aside. Chop ginger until minced. Chop garlic until minced. Combine lemon, ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring occaisionally. Cool. Add flaked coconut and cream of coconut; mix well. Cover chutney mixture; refrigerate overnight to allow flavors to blend. Posted by Linda Davis
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Permalink: Fresh Chutney
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Pulished on • Written by RecipeFeed.com
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 juice & add certo. Stir until all sugar crystals are dissolved. Ladle quickly into jars & leave to set, it may take 24 hours. Store in freezer. Will keep in the fridge for 3 weeks. "The Settlement Cookbook"
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Permalink: Freezer Strawberry Jam
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Pulished on • Written by RecipeFeed.com
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. Let stand at room temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.
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Permalink: Freezer Cucumber Pickles
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Pulished on January 7, 2008 • Written by RecipeFeed.com
---------------------------------VEGETABLE--------------------------------- 10 sm Oriental Eggplant
---------------------------------SALT WATER--------------------------------- 3/4 c Water
1 tb Salt
---------------------------------MIXTURE A--------------------------------- 1 ts Garlic; minced
1/2 ts Ginger; fresh, minced
3 tb Green Onion; minced
1 tb Kimchi Pepper; flakes
1 tb Juice of salted shrimp
pn Red Pepper; dried, shredded 1/2 ts Salt
1 ts Sugar
--------------------------------MIXTURE B-------------------------------- 2 1/2 tb Vinegar
1/4 c Soy Sauce
2 1/2 tb Sugar
1. Stem eggplants and make a deep lengthwise slash with knife point (on
each). Soak in salt water about one hour. When softened, squeeze out, but do not wash. 2. Combine Mixture A and insert into all the slashes. Pack eggplants in
jar or a crock, and place two saucers on top, (I use a gallon plastic bag filled with water). Combine Mixture B and pour over eggplants. Cover and let stand one night. 3. Cut eggplants lengthwise in half and serve.
Note: if you want to keep this dish for a long time, omit vinegar in mixture "B".
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Permalink: Eggplant Kimchi (Kaji Kimchi)
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