12 oz Fresh cranberries 1 1/2 c Orange juice 1 c Sugar 2 tb Finely chopped peeled fresh Ginger Combine all ingrdients in a heavy, large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to low and simmer until relish is thick, stirring often and mashing berries slightly, about 15 minutes. Transfer relish to small bowl. Cover and chill. Can be prepared up to 1 month ahead. Keep chilled. |
2 c Water 1 1/2 c Sugar 3 T Lime juice 3/4 c Mint leaves,minced 20 lb Watermelon 1 Cantaloupe,small 6 Plums,large 4 Nectarines,large 1 lb Grapes,seedless green 1. In 2-quart saucepan over medium heat, cook water, sugar, and lime juice 15 minutes or until mixture becomes a light syrup. Stir in mint leaves; cover and refrigerate until well chilled. 2. Cut watermelon into bited-sizepieces; discard seeds. Cut cantaloupe into bite-sized pieces; cut unpeeled plums and nectarines into wedges. Combine cut-up fruits with grapes and arrange in very large bowl. Pour chilled syrup through strainer over fruit; gently toss to mix well. Cover and refrigerate to blend flavors, stirring mixture occasionally. |
2 Eggs 1 c Granulated sugar 1 1/2 c All-purpose flour 2 ts Ground cinnamon 1/2 ts Salt 10 oz Package frozen, sliced -strawberies OR red raspberries in syrup, -partially thawed 1 1/2 c Coarsly chopped pecans or -walnuts 1/2 c Oil Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). Stir in the partially thawed, undrained berries and the nuts. Pour batter into a greased 9×5x3-inch loaf pan. Bake at 350 F for 55-65 minutes, or until tester comes out clean. Let cool in pan for 10 minutes. Romove from pan and cool completely on a wire rack. Wrap and store in refrigator. |
2 tb Butter 8 oz Self-raising flour 6 oz Freshly mashed potatoes 4 tb Milk 5 x Med. cooking apples Brown or white sugar 2 x Whole cloves Juice of 1/2 lemon 3 tb Cider Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 ~ 2 1/2 hours. Serve cut in wedges with cream or home-made custard. |
1 1/2 c Flour- divided 1 1/4 c Raspberry ; fresh 1 c Brown sugar 2 ts Baking powder 1 ts Cinnamon 1/4 ts Salt 1 ea Egg; beaten 1/3 c Oil 1/2 c Skim milk 1/4 c Nuts; chopped 2 tb Brown sugar 1/2 tb Cinnamon 1/3 c Powdered sugar 2 ts Lemon juice Preheat oven to 350. Dust raspberries with 2 T. flour, set aside. Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries. Fill standard size greased muffin cups (or paper ones) 2/3 full. Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins. From “Simply Colorado” KATIE KINGSTON (NXDM05B) |
4 c Sugar 2 c Vinegar 3/4 c Hawaiian salt 6 c Water 1 ts Chinese 5-spice Red food color if desired Combine above ingredients and bring to boil, cool, Peel green mangoes and cut into long slices. Don’t add salt or water to them. Fill sterilized jar with slices. Pour cool syrup over them. Add more slices after 30 minutes. Cover jar. Leave it out for 2-3 days & refrigerate. —– |
1 pk For 9-inch two-crust pie 2/3 c Sugar 1/3 c All-purpose flour 1/4 ts Ground cinnamon 6 c Sliced fresh peaches (6 to 8 -Medium)* 1 ts Lemon juice 1 tb Margarine or butter *substitute: Frozen sliced peaches, partly Thawed and drained. Make this southern favorite at summer’s peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired. 8 SERVINGS; 360 CALORIES PER SERVING. |
***** NONE ***** Place plenty of California dried figs in a bowl. Cover with California sherry. Turn occasionally so all figs are well soaked in the sherry. Let them stand for 24 hours or longer. Drain and roll lightly in confectioners’ sugar. Keep the sherry for pudding sauce. These Sherried Figs are guaranteed to disappear like the Old Year at midnight! Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias |
4.00 ea Ripe plantains Oil for frying Salt Freshly ground pepper Preheat the fryer. Peel the plantains and slice thinly on the bias. Fry in batches until golden brown, about 2 minutes, stirring occasionally. Remove from the oil and drain on paper towels. Season with salt and pepper. From: Emeril Live on Food TV Entered by: Roy Olsen http://www.indy.net/~roy/ |
1 lb Apple, cooking 2 lb Potatoes 1 tb Sugar 2 oz Butter Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash goes partic- ularly well with bacon, or fried herring. — per Diane Duane Fidonet COOKING echo |