Christmas Pickles

Christmas Pickles

1 gallon whole dill or sour pickles
5 pounds sugar
3 T. mustard seed
8 sticks cinnamon
1 t. allspice
3 T. celery seed
3 T. whole cloves
8 cloves garlic
4 jalapeno pods, optional

Drain and discard juice from pickles. Cut into 3/4" thick slices and place in a 2 gallon crock. Don't use aluminum! Pour sugar and spices over pickle slices. After 24 hours, stir with wooden or stainless steel spoon. Then stir 2 or 3 times daily. They are ready to eat after the third day. May be left in crock (covered) or put into four 1 quart jars and sealed. Note: There will be lots of juice left when pickles are gone. Don't throw it away. It's wonderful for basting a baked ham. Also gives a delightful flavor to tuna or chicken salad. Put some pickles in the salad, too!

Source: The Texas Experience

Cranberry Rum Raisin Relish

Cranberry Rum Raisin Relish


2 cups sugar
1 cinnamon stick
8 whole cloves
1/2 cup water
12 ounces fresh or frozen cranberries
1/2 cup light rum
1 large navel orange with peel -- chopped, seeded
15 oz golden raisins

Combine all ingredients in medium saucepan. Bring to a boil, lower to a simmer, and cook for 12 to 15 minutes or until thickened. Place in sterilized jars with lids and refrigerate. This recipe yields 5 cups.

Comments: Attach a small gift tag to containers of this yummy relish, explaining that it's delicious served alongside roast pork or turkey.

Jamaican Vacation Sauce Recipe

Jamaican Vacation Sauce Recipe


Great for jerk chicken, fish, and ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!

Ingredients

* 1 bacon strip, halved
* 1/2 cup chopped onion
* 2 tablespoons chopped green onion
* 1 tablespoon chopped jalapeno pepper
* 1 cup ketchup
* 1/2 cup chicken broth
* 1/2 cup molasses
* 2 tablespoons cider vinegar
* 2 tablespoons lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 tablespoon prepared mustard
* 1 tablespoon minced fresh thyme
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 to 1/2 teaspoon ground cinnamon
* 1/4 to 1/2 teaspoon ground nutmeg

Directions

* In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator. Yield: 2 cups.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Teriyaki Sauce

Teriyaki Sauce


1 cup soy sauce
1 cup salad oil
1/2 cup catsup
4 Tbs. vinegar
6 cloves garlic -- crushed (6 to 8)

This makes about a quart of sauce but it can be doubled or cut in half. This can be saved in a jar for an indefinite period of time. Just combine all the ingredients. Mix well or put in a quart jar and shake well. Pour the desired amount on the meat, let stand for an hour or more and grill or whatever. Delicious!!!

Coach Witt’s 911 Hot Sauce

Coach Witt’s 911 Hot Sauce
Source: J. Witt, Huntington via the Nacogdoches Daily Sentinel Food Section

1 squatty can of diced tomatoes
1 can of “Ro-tel” hot or extra hot
1/2 peeled onion…red is best but yellow will do
3-4 fresh jalapenos
I put peppers that have a “curly” stem more curl, more hot(according to “pepper heads”)
*1-2 fresh Serrano peppers…only if you want it hotter
2 cloves of garlic or 1/2 tsp. of fresh minced garlic
1/2 bunch of cilantro….no stems (too bitter)
2 T. of white vinegar
1 T. of lime or lemon juice
Salt and pepper to desired taste

Combine all ingredients in a blender and pulse till desired consistency.  Salt and pepper to your taste.
Place in bowl. Refrigerate after use. Keeps for about 1 week.

Best Ever Hamburgers with Variations

Best Ever Hamburgers

1 lb. ground chuck
1 t. salt
1/4 t. pepper
2 T. minced onion

Combine ingredients and form into 4 patties. Cook until done.

Variations:  Bean Burgers: Use 3/4 lb. chuck. Toss in 1 c. mashed, drained canned kidney beans.

Bohemian Burgers: Increase minced onion to 3 T. Toss in 3 T. dill pickles, 1/2 c. minced pickled beets, and 1 c. finely chopped, cooked potatoes. Shape into 8 patties. Skillet cook.

Cheeseburgers: Toss in 1 c. grated process cheddar cheese (1/4 lb.); add 1/4 c. water.

Deviled Burgers: Increase minced onion to 3 T. Add 1 1/2 t. prepared mustard, 1/4 c. catsup or chili sauce, 2 t. horseradish, 1 1/2 t. Worcestershire sauce.

Extra Juicy Burgers: Add 1/4 c. water or undiluted evaporated milk.

Jumbo Burgers: Increase onion to 1/4 c. Add 1 3/4 c. fresh bread crumbs, 1 beaten egg, 1/4 c. milk.

Herb Burgers: Add 1/4 t. each dried marjoram and thyme. Increase onion to 1/4 c. minced celery, 1 t. snipped parsley, and 1/2 t. garlic salt. When done, top with 2 T. melted butter or margarine to which 3 T. lemon juice and pinch of nutmeg have been added.

Moreburgers: Add 1 c. wheat flakes, cracker crumbs, or cooked rice; or 1/2 c. uncooked rolled oats. Also add 1/2 c. milk or tomato juice, plus a little prepared mustard, horseradish, or catsup.

Mushroom Burgers: Add 1/2 c. chopped mushrooms.

Nut Burgers: Toss in 1/2 c. chopped walnuts.

Go-Betweens: Shape Best Ever Hamburgers mixture into 8 thin patties; and place one of the fillings below on 4 patties on top with remaining patties. Press edges together and cook to make 4 patties.

Blue Cheese: Combine 1/4 lb. crumbled Blue cheese, 2 T. mayonnaise, 1 T. Worcestershire sauce, 1/2 t. dry mustard.

Chili Cheese: Mix 1 c. grated process Cheddar cheese, 1 T. Worcestershire, 1/4 c. chili sauce.

Chili Onion: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce or curry powder and lemon juice.

Relish: Top thin onion slices with prepared mustard, then with pickle relish or chili sauce.

Stuffin': Mix 2 T. melted butter or margarine with 1 1/4 c. fine fresh bread crumbs, 1/2 t. dried thyme, a little minced onion, 1 t. lemon juice.

Tomato cheese: Top thin tomato slice with onion salt, then with grated cheese.

Cook any of the hamburgers and use
Spread Ons:

 2 T. butter or margarine, melted, add:
2 T. minced stuffed or ripe olives.
2 T. catsup, prepared mustard, or capers.
2 T. crumbled blue cheese or grated sharp cheese; add chili sauce if you want.
2 T. chopped chives, scallions, or onions.
2 T. chili sauce, 1 t. prepared mustard, pinch chili powder.
1/4 t. salt, pinch dried thyme and savory.
1 T. horseradish, pinch garlic salt.
2 T. chopped dill pickle or pickle relish, plus a little minced onions or garlic.
2 T. prepared mustard, snipped parsley. soy or barbecue sauce, or fresh dressing.
1/4 c. canned crushed pineapple or applesauce, or apple jelly.
1 t. snipped parsley, 1 t. minced onions, a little Worcestershire sauce, salt.
3 T. lemon or orange juice, pinch nutmeg.

Or spoon on one of these.

Avery Butter Sauce: Melt 1/4 c. butter or margarine; then stir in 1 t. each salt, dry mustard, and paprika or snipped parsley; 2 t. water; 2 T. lemon or orange juice; 1/4 t. liquid hot pepper seasoning.

Chive Cheese Sauce: Melt 1/2 pkg. chive cheese with 2 to 4 T. milk.

Curry Sauce: In 2 T. butter or margarine, sauté 1/4 c. sliced mushrooms 5 min. Stir in 2 T. flour, then 1 c. water, 1 beef bouillon cube, 1/2 t. curry powder. Cook, stirring, until thickened.

Mustard Sauce: In 2 T. butter or margarine, cook 1 T. flour, 1 T. prepared mustard, 1/8 t. pepper, then 1 can condensed consommé, undiluted. Cook, stirring, till smooth and thickened. Stir in 1/4 c. undiluted
evaporated milk or light cream. Season. Good, too, on mashed potatoes or rice.

Quick Mushroom Sauce: Heat 1 can cr. of mushroom soup, undiluted, with 2 T. butter or margarine, and 1/3 c. milk or sherry. Add 1/2 c. canned mushrooms, 1/4 c. grated cheese, or pinch curry powder.

Sautéed Mushrooms: In 2 T. butter or margarine, sauté 1 T. minced onion 2 min. Add 1/2 lb. sliced, washed mushrooms. Cover; sauté over med. heat, stirring occasionally, 10 min. Turnoff heat. Cover 4 to 5 min. Sprinkle with salt and pepper, a little lemon juice.

Smothered Onions: Sauté 2 sliced large onions in 2 T. butter or margarine until tender and golden, turning often. Add a little bottled meat sauce, chili sauce, soy sauce, or curry powder and lemon juice.

Tomato Horseradish Sauce: Heat 1 can condensed tomato soup; undiluted, with 2 T. butter or margarine, 2 T. horseradish, 2 t. prepared mustard, and dash powdered cloves and pepper.

Onion Sauce: Stir 1 T. flour into 2 T. melted butter or margarine, 1 c. water, 1/2 pkg. onion soup mix. Heat.

Apple Pancakes with Spicy Yogurt and Cider Syrup

Apple Pancakes with Spicy Yogurt and Cider Syrup
Cider syrup is simply an apple cider reduction. The apple cider is cooked down to a thick amber syrup, which concentrated the natural sugar and rich apple flavor. Because this recipe starts with a pancake mix, it is quick and easy. Purchase a whole-wheat mix that requires adding eggs and milk, not the complete just-add-water type. Use homemade applesauce or the chunky commercial style. Great for a weekend brunch!

6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix
2 cup skim milk
2 egg, slightly beaten (or 1 whole egg plus one egg white)
6 tablespoons chunky applesauce
Canola oil
Extra cinnamon for Garnish

Start by making the syrup; pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. Keeps for about one week in the refrigerator. Warm or bring to room temperature before serving.)

Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve.

In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a large non-stick skillet or griddle over medium heat.

When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook.

Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate.

Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings.
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~*Piper*~

Lamb Burgers with Relish

Lamb Burgers

These juicy burgers are a nice alternative to hamburgers. Prep and Cook Time: about 20 minutes, plus 2 hours to chill. Notes: Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you're serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.
* YIELD: Makes 6 servings

Ingredients

1 1/2 pounds ground lamb
1 tablespoon chopped fresh rosemary leaves
1/4 cup chopped roasted piquillo or other red peppers (see Notes)
1 1/4 teaspoons salt
Freshly ground black pepper
1 wide, crusty loaf, such as a bâtard
2 tablespoons olive oil
Recipe below Pea and Mint Relish

Preparation

1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.

2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.

3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.

4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.

Pea and Mint Relish
This relish looks like guacamole, so the mild, fresh flavor of peas and mint is a surprise. Prep and Cook Time: about 25 minutes. Notes: You'll need about 1 lb. pea pods for 1 cup shelled peas. You can make the relish ahead and chill it for up to 2 hours.

This recipe goes with Lamb Burgers
YIELD: Makes about 3/4 cup

Ingredients

1 cup fresh shelled peas (see Notes)
2 tablespoons packed fresh mint leaves
1 tablespoon chopped seeded fresh red or green Fresno or jalapeño chile
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
Salt and freshly ground black pepper

Preparation

1. Blanch peas in a saucepan of boiling water for 30 seconds, drain, and transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

2. Whirl mint in a food processor to finely chop. Add peas, chile, olive oil, and lemon juice. Pulse until finely chopped. Season to taste with salt and pepper.

Dutch Apple Preserves

Dutch Apple Preserves

1 pound Granny Smith Apples (3-4 apples)
1/2 cup golden raisins
1-1/2 cups water
1/4 cup bottled lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
1/2 teaspoon margarine
1 pouch Certo Fruit Pectin

1. Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside.

2. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 and ½ cups of apple mixture into a 6-8 quart saucepan. Stir in lemon juice, cinnamon, and allspice.

3. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.)

4. Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon.

5. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe.

6. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6 (1/2-pint jars).

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~*Piper*~

Olive Garden® Italian Salad Dressing

Olive Garden® Italian Salad Dressing

1/2 cup vinegar
1/3 cup each water, vegetable oil
1/4 cup corn syrup
1/2 tsp. minced garlic
1/4 tsp. parsley flakes
1 pinch each dried oregano, crushed red pepper flakes
2-1/2 tbsp. grated Romano cheese
2 tbsp. beaten eggs
1-1/4 tsp. salt
1 tsp. lemon juice

The recipe calls for 2 tbsp. dry pectin (in canning section), but I didn't use it and it came out just fine. Combine ingredients in mixer on low speed for 30 seconds, chill for at least one hour.

Makes 1-1/2 cups
From Recipe Ross

TOMATO JAM

TOMATO JAM

1 lb. tomatoes, red, green or yellow
1 lb. sugar (2 1/4 c.)
2 oz. ginger root or preserved ginger
1 (4") cinnamon stick
Grated rind of 1 lemon or orange

Peel, core and slice tomatoes. Cover with sugar and let stand for 12 hours. Strain off the juice and boil it until the syrup falls from the spoon in heavy drops. Add the tomatoes, rind and spices. Cook until the jam thickens and then put in hot sterile jars. Process in boiling water bath 5 minutes.

Tomato Jam

Tomato Jam

3 c. cut up tomatoes
2 c. sugar
1 box lemon Jello

Cook from boiling point for 15 minutes. Take off stove and add 1 box of  lemon Jello

Makes 4 jam jars.

Maple Marinade and Meat Sauce

Maple Marinade and Meat Sauce


3/4 cup maple syrup
3/4 cup ketchup
1/2 cup cold water
1/2 teaspoon onion salt
1/4 teaspoon celery seed
Salt and pepper to taste

Directions

In a small bowl or a jar with a tight-fitting lid, combine all ingredients; mix or shake well. Serve over ribs, chicken, pork or ham or use as a marinade. Store in the refrigerator.

Yield: 1-3/4 cups.

Apple-Mustard Vinaigrette

Apple-Mustard Vinaigrette
With a hint of sweetness that is balanced by grainy mustard, this dressing is good with both pungent greens, such as arugula and watercress, and more delicate ones, such as Boston and leaf lettuce. Finish off your salad with toasted walnuts or pecans. This vinaigrette is also useful as a marinade for pork or chicken.

1/3 cup finely chopped shallots
1/4 cup frozen apple juice concentrate, thawed
1/4 cup apple cider vinegar
1/4 cup canola or olive oil
2 tablespoons water
2 tablespoons country-style (grainy) Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

In medium bowl, combine all ingredients; whisk until blended. (Dressing will keep, covered, in the refrigerator up to 4 days.) Stir or shake before serving.

TOMATO JAM

TOMATO JAM

12 ripe tomatoes
2 1/2 c. white sugar
2 c. vinegar
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt

Peel tomatoes. Boil tomatoes with sugar for 1 hour. Add vinegar, cinnamon, cloves and salt. Boil together until thick enough for jam. Put in sterilized jars and seal.

Mustard Ham Sauce

Mustard Ham Sauce

* 1 cup chicken or beef broth
* 1 cup prepared mustard
* 1/2 cup red wine vinegar
* 1/3 cup packed brown sugar
* 3 tablespoons butter
* 2 tablespoons Worcestershire sauce
* 2 tablespoons tomato paste
* 2 tablespoons molasses
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1-1/2 teaspoons cayenne pepper
* 1 teaspoon salt
* 1/4 teaspoon pepper

Directions

* In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until the flavors are blended. Remove from the heat; cool. Yield: 2-1/3 cups.

South Carolina Sauce

South Carolina Sauce

2/3 cup prepared mustard
1/2 cup sugar
1/4 cup light brown sugar
1 cup cider vinegar
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon white pepper
1/4 teaspoon cayenne
5 drops Tabasco sauce -- to taste
1/2 teaspoon soy sauce
2 tablespoons butter

Combine all ingredients except soy and butter in saucepan and simmer 10 min. Remove from heat. Stir in soy sauce and butter. Use as a condiment when serving grilled pork, beef or chicken.

Tomato Jam

Tomato Jam
Chef: Sally Wise

2lb tomatoes
3lb sugar
juice of 1-1/2 lemons

Chop the tomatoes: you can skin them first if you like, but I find the skin 'candies' in the mixture, and adds interest and flavour to the jam.
Add the lemon juice and bring to the boil.
Add the sugar and stir till dissolved.
Boil fast till setting point is reached.

Tangy Barbecue Sauce Recipe

Tangy Barbecue Sauce Recipe

"This sweet and tangy basting sauce came from my husband's family," says Jenine Schmidt of Stoughton, Wisconsin. "With just four ingredients, it's simple to stir up," she adds. A speedy alternative to bottled
sauce, it can be brushed on chicken, ribs, pork or even turkey.

Ingredients

* 1 cup ketchup
* 2/3 cup packed brown sugar
* 2 teaspoons prepared mustard
* 1/2 teaspoon ground nutmeg

Directions

* In a bowl, combine all ingredients. Use as a basting sauce for grilled meat. Yield: 1-1/3 cups.

Tangy Barbecue Sauce published in Quick Cooking November/December 1998, p19

Sugar-free Maple Meat Sauce

Sugar-free Maple Meat Sauce

Ingredients

* 2 cups water
* 1 can (8 ounces) tomato sauce
* 1 large onion, chopped
* 1/4 cup balsamic vinegar
* 1/4 cup Worcestershire sauce
* 1 tablespoon chili powder
* 2 teaspoons paprika
* 1 teaspoon ground mustard
* 1 teaspoon black pepper
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground cloves
* 1/2 cup sugar-free maple-flavored syrup

Directions

* In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.

Yield: 3-1/2 cups.