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 Juice of 1/2 lime 1 pn Of cumin 1/2 Red pepper, diced 1/2 Jalapeno pepper, finely -diced 1 pn Of crushed black pepper Place all ingredients except tuna into small bowl. Mix well and let sit for half an hour to allow flavours to blend. Spread on your favorite bread and top with tuna chunks. Origin: Tuna Ad in Canadian Living, November 1989. Shared by: Sharon Stevens |
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 pear 4 tb Ground red pepper (cayenne) 1 tb Granulated sugar 1. Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally. 2. Peel the daikon and cut into long thin strips. Cut the onions into 1.” strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting. 3. Peel and mince garlic and gingerroot. Cut celery into 1″ lengths and shred lengthwise. Peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture. 4. The cabbage will have produced a brine after sitting. Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down. 5. Place the outer leaves in a layer on top of the cabbage and cover the crock. Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy. |
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 |
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” |
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 -inch long 1 1/2 ts Dry mustard 1/2 ts (scant) freshly ground -pepper 2 tb Cornstarch dissolved in 1/4 c Cold water 1/4 ts Cayenne pepper The Fog City Diner was one of the places that came along with the diner revival of a few years back. It is, or was, a trendy place over in the City. I think it may have closed after the ‘89 quake, but I’m not sure about that. Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the ketchup from the heat and let it cool a few minutes. Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month. Makes about 5 cups. San Francisco Chronicle, date unknown. Posted by Stephen Ceideberg; March 4 1993. |
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. Crush skins. Add pulp. Add water and stir until mixture boils. Cover, and simmer slowly 30 minutes. Measure fruit into large kettle. Add sugar. Mix well. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim. The Household Searchlight |
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 prevent burning. The Household Searchlight |
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 Fresh ginger; minced and -peeled 1/2 Jalopeno; or other hot chili -pepper, seeded & minced 1 tb Peanut oil Mix all the ingredients together in a small bowl and taste carefully for the balance of seasonings, adjusting as needed. Let the flavors mellow fo about hanl an hour before serving. This salsa canb e kept for a day but i is best served soon after it is made. Makes 2 cups. |
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 (approximately) Salt to taste Grind the vegetables and apples together; mix thoroughly. Combine the vinegar, pickling spices, sugar and salt to taste. Heat thoroughly and pour over the vegetable mixture. Stir and heat, stirring to keep from sticking. Boil slowly for about 10 minutes. Put in sterilized jars and seal. |
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 Century Cookbook, 1906. Origin: A Taste of Oregon Shared by: Sharon Stevens |