June 2 June 9 June 16 June 23 June 30
EASY RHUBARB CAKE (5-26-07) 6-2-07 Top of page
In an ungreased 9 x 13 pan layer the following:
4 cups cut-up rhubarb
1 cup sugar
1 package while or yellow cake
mix, dry
3 oz. package strawberry gelatin,
dry
1 cup hot water
1/2 cup melted butter
Bake 350° for 45 minutes.
IRENE'S COOKIES (may/jun96pg6) 6-2-07
1 cup brown sugar
1 cup white sugar
1 cup crisco oil
1 cup crisco
2 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
4 tsp. cream of tartar
1 tsp. salt
12 oz. chocolate chips
1 cup nuts (optional)
Cream the first four ingredients together. Add eggs and vanilla. Blend well. Sift the dry ingredients and add to mixture. Stir in chips and nuts, adding more flour if needed. Drop walnut sized balls onto cookie sheet. Bake 350° for 12-15 minutes.
RHUBARB BANANA BREAD 6-2-07
You can add 2 cups of rhubarb to your banana bread recipe for a new and delicious treat.
Tips, hints and helps: Salted butter is salted to preserve it longer than unsalted butter. If a recipe calls for unsalted butter it's probably because there's already enough salt in the recipe. 6-2-07
GRANOLA BARS (mar/apr77pg7 didn't give) 6-2-07
First make granola:
6 cups oatmeal (rolled oats)
1 cup wheat germ
1 cup raw peanuts plus 2 tsp. salt
(or use salted peanuts at end of recipe).
Mix above together. then add 1 cup honey, ¾ cup vegetable oil, 1 tsp. vanilla, ½ cup warm water. Mix these together well. Bake at 300 degrees for 1 hour, on a cookie sheet. Toss every 10 minutes or so during baking. When finished baking. you may add: 1 cup coconut or sunflower seeds, or raisins, soybeans, sesame seeds, etc.
Bars:
Dissolve 1 pkg. of unflavored KNOX gelatin in ¼ cup cold water. Mix 1 cup of sugar, ½ cup hot water and 2 tbsp. butter, and bring this to the softball stage .about 230 degrees. Add to this the softened gelatin plus 2 tsp. vanilla. Beat until it begins to thicken. Pour this mixture over 3½ cups of the granola and 2 cups of salted peanuts. Spread on a buttered tray and chill. Cut into bars.
MORE GRANOLA BARS (mar/apr77pg7 didn't give) 6-2-07
1 stick of butter
½ cup white sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla
¾ tsp. baking soda
Cream these ingredients. Then, add: 1 rounded cup of flour, plus 3 cups of the granola, chocolate chips and coconut. Mix well. Spread onto a greased cookie sheet. Bake at 350° for about 20 minutes. Cool, cut and serve.
GRANOLA BARS (mar/apr81pg5 didn't give) 6-2-07
Preheat at oven to 350°. Spread in a large pan, 3½ cups of rolled oats. Toast in the oven for 20 minutes.
1 cup raisins or half raisins and
half chocolate chips
1 cup chopped nuts
2/3 cup margarine
½ cup brown sugar
1/3 cup honey
1 egg
½ teaspoon vanilla
½ teaspoon salt
Cream the margarine and sugar. Add the honey and the egg. Mix the dry ingredients together with the Oatmeal. Add to the creamed mixture with the vanilla. Mix well. Spread into a 9 x 12 or 9 x 15 inch pan. Bake at 350° for 20 minutes.
FLORIDA'S WACKY CAKE (from Home Fair June 1962) 6-2-07
Sift into ungreased 8x8 pan:
1 cup sugar
1 1/2 cups flour
1/2 tsp. salt
1/4 cup cocoa
1 tsp. soda
Add:
1 tbsp. vinegar
1 tsp. vanilla
1/3 cup salad oil
1 cup cold water
Stir in pan until there are no lumps. Bake 30-35 minutes at 350°. Frost with favorite frosting. Also good as a snack cake or with ice cream or cool whip.
WILTON WACKY CAKE (nov66pg2, similar to above) 6-2-07
1½ cup flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon soda
½ teaspoon salt
1 tablespoon vinegar
6 tablespoons melted shortening
1 teaspoon vanilla
1 cup cold water
Sift dry ingredients into oblong baking dish. Make three wells. Put vinegar in one, vanilla in one, and shortening in the other. Cover with cold water Stir to mix with a fork. Bake at 350° for 24 minutes.
BOILED FROSTING: Combine 6 tablespoons softened butter, ¾ cup brown sugar, 4 tablespoons rich cream and ½ cup chopped nuts and spread over hot cake. Place under broiler until it bubbles.
HEALTHY SNACK 6-2-07
On flour tortillas, spread with peanut butter. Add crushed granola. Drizzle a tbsp. honey. Roll up. Slice into 3rds or 4ths.
PEANUT BUTTER PIXIES (Found online, gave another below) 6-9-07 Top of page
Category: Meat Alternate
Servings: 60
Peanut Butter 3 lb 6 oz
Margarine, softened 8 oz
Vanilla 1 Tbsp 1 tsp
Powdered Sugar 1 lb 12 oz
Nonfat Dry Milk 2 oz
Prepared Chocolate Frosting 1 lb
8 oz
Directions:
In mixer bowl, cream peanut butter, margarine, and vanilla. Add powdered sugar and nonfat dry milk, mixing until well blended. Spread and pat 3 quarts of mixture into each 18" x 26" pan. Smooth top with rolling pin. Chill 1 hour to firm up. Spread top of each pan with frosting. Refrigerate, overnight, to firm for cutting and serving.
Cut each pan 10 x 6 to make 60 pieces.
Serving Size: 1 Piece
Yield: 60 servings: 12 lb 3 oz
Provides: ¾ ounce of meat
alternate
OATMEAL COOKIES WITH PUDDING (mar/apr95pg3) 6-9-07
1¼ cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup brown sugar
1 tsp. vanilla
1 (3 oz. pkg.) instant pudding
mix *(see above)
2 eggs
3½ cups quick cooking rolled
oats
1 cup raisins, optional
Combine butter, sugars, vanilla & dry pudding mix. Beat until smooth & creamy. Beat in eggs. Combine flour and soda and add to creamed mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased sheet. Bake at 375° for 10-12 minutes.
PEANUT BUTTER BARS 6-9-07
1 cup white syrup
1 cup brown sugar
2 cups peanut butter
2 cups rice crispies
2 cups corn flakes
1/2 cup margarine
6 tbsps. vanilla or coconut cream
instant pudding
2 cups powdered sugar
3 tbsps. milk
6 oz. chocolate chips
6 tbsps. butter
Melt first 3 ingredients and add cereal. Pat into lightly greased jelly roll pan. Cool 1 hour. Mix together the margarine, powdered sugar, pudding and milk. Put over cereal mixture. Frost with melted chocolate chips and butter. Cut into squares and chill.
LEMONADE 6-9-07
2 quarts of water
2 packets kool-aid lemonade, no
sugar
1 cup sugar
Squeeze a lemon into it.
HOMEMADE ICE CREAM 6-9-07
Mix in large bowl:
4 cups sugar
4 tbsps. flour
1 tsp. salt
Mix and stir in 6 eggs and 6 cups milk. Cook in microwave. Watch carefully and stir often. Cool overnight. Add enough whipping cream (4 pints) or half and half (4 1/2 pints) to fill freezer container.
PEANUT BUTTER PIXIES 6-9-07
2 cups peanut butter
2 tsps. vanilla
2 cups powdered sugar
1/4 pound butter
1/4 cup dry milk
Combine peanut butter and butter. Add vanilla, dry milk and sugar. Beat until well mixed. Place in a greased 10x15" pan pat down evenly. Spread a thin layer of chocolate frosting over. Sprinkle with peanut butter chips.
CHOCOLATE FROSTING: 6-9-07
1 cup butter
4 tbsps. cocoa
5 tbsps. milk
1 tsp. vanilla
1 pound powdered sugar
1 cup nuts
Bring margarine cocoa and milk to a boil. Add sugar and vanilla and beat well. Spread over pixies while warm.
FREEZING STRAWBERRIES (jul/aug89pg7, didn't give) 6-9-07
Place fresh strawberries, washed and stemmed, in freezing containers. Put 4 cups sugar and 2 cups mashed strawberries in large bowl. Boil 1 pkg. pectin and ¾ c. water for 1 min. Remove from heat, add to sugar and berry mixture. Stir well until sugar is dissolved. Divide evenly into containers. Put lid on and freeze.
Preparation: Select fully ripe, firm berries bright red color, remove immature berries. Wash and remove caps. Put the berries into containers. Cover with cold 50 percent syrup, leaving head space. Seal and freeze.
If freezing whole berries in sugar pack add 3/4 cup sugar to 1 quart of strawberries, mix thoroughly. Mix until sugar is dissolved or let stand 15 minutes. Put into containers leaving head space, seal and freeze.
For crushed or sliced. Prepare for packing same as whole berries. Crush or slice berries and add 3/4 cup sugar, mix thoroughly. Mix until sugar is dissolved or let stand 15 minutes. Put into containers leaving head space, seal and freeze.
50 PERCENT SYRUP (For freezing strawberries 6-4-05) 6-9-07
4 cups sugar to 4 cups water.
Dissolve sugar in lukewarm water, mixing until clear. Chill syrup before using.
POPCORN SALAD 6-9-07
1 cup finely chopped celery
1/2 cup water chestnuts
2 pkgs. bacon bits
2 tsps. sugar
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup miracle whip
Combine and refrigerate. About 2 hours before serving add 6 cups white popped popcorn. Mix well and serve.
SOUR CREAM SUGAR COOKIES (jan/feb99pg5) 6-9-07
2 large eggs
3 cups sugar
1 cup sour cream
½ lb. butter or margarine,
softened
2 tbsp. vanilla (or 1 T. vanilla
and 1 T. almond extract)
6-8 cups flour
1 heaping tsp. baking soda
1 tsp. baking powder
Beat eggs and sugar until creamy. Blend in sour cream, butter and flavoring. Sift together 2 cups flour with baking soda and baking powder. Blend into creamed mixture. Add additional flour to make a soft dough that's not sticky. Chill dough a few hours. Preheat oven to 350°. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut out cookie shapes. Sprinkle with sugar on top. Bake on lightly greased cookie sheet. Bake for 10-15 minutes; watch for light brown on edges. Makes 8 dozen.
PEPPER JELLY (sep/oct92pg5 didn't give) 6-9-07
3-4 large green peppers
¼ cup cayenne pepper
6 cups sugar
1½ cups apple cider vinegar
2 boxes liquid Certo (4 packages)
Place peppers, cayenne pepper and half of the apple cider vinegar in blender. Blend. In a saucepan, put sugar and remaining cider vinegar. Add green pepper mixture. Bring to a rolling boil and boil 5 minutes. Cool for two minutes. Add Certo and stir well. Cover and keep in refrigerator. Serve with crackers and cream cheese.
SPICED POT ROAST (Originally published as Spiced Pot Roast in Reminisce September/October 1996, p49 didn't give) 6-9-07
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef rump or chuck roast
(3 pounds)
2 tablespoons vegetable oil
1-1/2 cups beef broth
1/2 cup chutney
1/2 cup raisins
1/2 cup chopped onion
1-1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired. Yield: 6-8 servings.
REQUEST for Rhubarb with cheddar cheese.
WORLD'S BEST COOKIES 6-9-07
1 cup butter
1 cup sugar
1 cup brown sugar
Blend together.
1 egg
1 cup salad oil
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 cup quick oats
1 cup crushed corn flakes
1 cup coconut
1 cup pecans
3 1/2 cups flour
Preheat oven to 325°. Chill dough and make into balls. Place on ungreased cookie sheets. Flatten with fork and bake. Let cool on cookie sheets before removing.
Live broadcast from Hy Vee 6-16-07 Top of page
Diane Lawrence from the Iowa Turkey Federation. For more information from the Iowa Turkey Federation, go to either of their websites: www.iowaturkey.org www.eatturkey.com
TURKEY BURGERS 6-16-07
2 lbs. ground turkey
1 1 oz. package dry onion soup
mix
1/2 cup ketchup
2 tsps. prepared mustard or dried
mustard
1/2 tsp. black pepper can be fresh
ground
In a large bowl mix all ingredients. Shape into eight to twelve patties approximately 4" in diameter. Place burgers on the grill or in frying pan. Cook til the juices run clear or until inside temperature is 160-165°.
TURKEY WILD RICE SALAD 6-16-07
2/3 cup mayannaise
1/3 cup lite sour cream
2 tbsp. lemon juice
1/4 tsp dried tarragon
4 cups cubed cooked turkey
3 cups cooked wild rice
1/3 cup finely sliced green onion
1 8-oz. can sliced water chestnuts,
drained and cut small
1 tsp. curry
1/2 tsp. salt
1/2 tsp. pepper
1 cup green grapes, halved
1 cup salted cashews
Wash your hands. Blend together mayonnaise, sour cream, lemon juice and tarragon. Set aside. In a large bowl combine the turkey, wild rice, onions, water chestnuts, curry, salt and pepper. Stir in the mayonnaise mixture until well-blended. Cover and refrigerate for 2 to 3 hours (or overnight). When ready to serve, fold in grapes and cashews.
LEMON and HERB GRILLED TURKEY TENDERS 6-16-07
Juice from one lemon, or 1/4 cup
2 tbsp. olive or vegetable oil
1 tsp. garlic, chopped
1 tsp. prepared mustard
1-1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless turkey breast tenderloins
Combine the lemon juice, oil, garlic, mustard, Italian seasoning, salt and pepper in a large ziploc bag. Add turkey. Refrigerate 2 to 24 hours. Turn periodically. Start charcoal and wait until the coals are gary-hot. Lay marinated turkey tenders on foil covered grates. Grill over medium hot coals for 10 to 15 minutes on a side until tenderloins register 170 degrees F. on a meat thermometer.
TURKEY BURGERS (6-16-07) 6-23-07 Top of page
2 lbs. ground turkey
1 1 oz. package dry onion soup
mix
1/2 cup ketchup
2 tsps. prepared mustard or dried
mustard
1/2 tsp. black pepper can be fresh
ground
In a large bowl mix all ingredients. Shape into eight to twelve patties approximately 4" in diameter. Place burgers on the grill or in frying pan. Cook til the juices run clear or until inside temperature is 160-165°.
Tips, hints and helps: Freezing black raspberries without making them tough: Wash and drain berries well. Put in containers with a 2 parts water, 1 part sugar syrup and freeze. It should take care of the problem. 6-23-07
POPPY SEED DRESSING (nov/dec74pg5) 6-23-07
½ cup sugar
dash of salt
dash of dry mustard
¼ cup salad vinegar
1 cup salad oil
½ teaspoon poppy seeds
Combine sugar, salt, and mustard with vinegar. Heat to boiling and then cool. Add oil, slowly beating constantly. Stir in poppy seeds.
STRAWBERRY ANGEL FOOD CAKE 6-23-07
2 3 oz. pkgs. strawberry jello
2 cups boiling water
1 1/2 pints strawberries
3 envelopes dream whip
Combine jello, water and berries. Refrigerate until partially set. Break an angel food cake into small pieces. Put into a 9x13" baking dish. Add prepared dream whip to jello mixture. Spread over cake. Chill for 2-3 hour or overnight.
POPPYSEED DRESSING 6-23-07
1 1/2 cups sugar
2 tsps. salt
2 tsps. dry mustard
1/2 small onion, finely chopped
1 cup white vinegar
2 cups salad oil
2 tsps. poppy seeds
Mix together in blender until well blended. Will thicken when refrigerated.
STRAWBERRY CAKE 6-23-07
1 white cake mix
3/4 cup water
1 pkg. strawberry kool aid
3 eggs
1 10 oz. pkg frozen strawberries,
thawed
1 8 oz. carton strawberry cool
whip
Blend first 4 ingredients on low speed for 30 seconds. Increase to medium speed for 2 minutes. Add strawberries, blend another 30 seconds. Pour into greased and floured 9x13" and bake at 350° for 30-35 minutes. Cool and top with cool whip.
PEANUT BUTTER PIXIES (6-9-07) 6-23-07
2 cups peanut butter
2 tsps. vanilla
2 cups powdered sugar
1/4 pound butter
1/4 cup dry milk
Combine peanut butter and butter. Add vanilla, dry milk and sugar. Beat until well mixed. Place in a greased 10x15" pan pat down evenly. Spread a thin layer of chocolate frosting over. Sprinkle with peanut butter chips.
ITALIAN BEEF 6-23-07
4-5 pound arm roast
1 can beer, optional
1 can beef broth
1 pkg. dry italian seasoning mix
1/2 jar pepperocini juice
4-5 pepperocinis, chopped
season with lawry's and morton's
nature seasonings
Put all in a crockpot. Cook 6-8 hours on low. Shred with a fork. Serve on hoagie buns.
POPPYSEED DRESSING 6-23-07
Serve over fresh spinach and strawberries
1/2 cup sugar
2 tbsps. sesame seeds
1 tbsp. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. WOR sauce
1/2 tsp. paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
Blend all well until mixed and thickened. Do not overblend. Refrigerate a few hours before serving.
LEMON CHIFFON PIE 6-23-07
9 inch baked pie crust
1 14 oz. can sweetened condensed
milk
2 cups sour crea
2 tbsps. powdered pre-sweetened
lemonade mix
4 drops yellow food coloring
8 oz. cool whip
Combine milk, sour cream, lemonade mix and food coloring. Mix well. Gently fold cool whip until well blended. Spoon into pie crust and chill 2 hours. Serve chilled.
FRESH CHERRY COBBLER (jul/aug85pg4 didn't give) 6-23-07
3 cups fresh fruit
2/3 cup sugar (for cherries use
1 cup sugar)
1 tablespoon corn starch
1 cup water
1 cup flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
½ cup milk
Combine first four ingredients. Bring to boil. Boil for one minute stirring. Pour into a 1½ quart baking dish. Dot with butter. Sprinkle with cinnamon. Sift together flour, sugar, baking powder and salt. Cut in shortening. Stir in milk. Drop onto hot fruit mixture by teaspoonfuls. Bake at 400° for 25-30 minutes. Serve warm.
PEANUT BUTTER BARS (6-9-07 didn't give) 6-23-07
1 cup white syrup
1 cup brown sugar
2 cups peanut butter
2 cups rice crispies
2 cups corn flakes
1/2 cup margarine
6 tbsps. vanilla or coconut cream
instant pudding
2 cups powdered sugar
3 tbsps. milk
6 oz. chocolate chips
6 tbsps. butter
Melt first 3 ingredients and add cereal. Pat into lightly greased jelly roll pan. Cool 1 hour.
Mix together the margarine, powdered sugar, pudding and milk. Put over cereal mixture. Frost with melted chocolate chips and butter. Cut into squares and chill.
HOMEMADE PORK SAUSAGE (nov72pg4 didn't give) 6-23-07
In your kitchen, add the following for each pound of pork: 1 teaspoon salt, ½ teaspoon sugar, 1 teaspoon sage, ½ teaspoon black pepper and ¼ teaspoon nutmeg. Mix and allow to stand in refrigerator several hours or overnight. To freeze, omit salt. Add salt just before cooking.
RHUBARB CRISP 6-30-07 Top of page
Place 4 cups rhubarb in 8 inch pan.
Combine:
1 cup water
3/4 cup sugar
1 tsp. vanilla
1 tbsp. corn starch
Cook until thick. Pour over rhubarb.
Topping:
1 cup brown sugar
1/2 cup butter, melted
1 cup flour
3/4 cup oatmeal
Mix together. Put on top. Bake at 350° for 40 minutes.
STRAWBERRY ANGEL FOOD CAKE (6-23-07) 6-30-07
2 3 oz. pkgs. strawberry jello
2 cups boiling water
1 1/2 pints strawberries
3 envelopes dream whip
Combine jello, water and berries. Refrigerate until partially set. Break an angel food cake into small pieces. Put into a 9x13" baking dish. Add prepared dream whip to jello mixture. Spread over cake. Chill for 2-3 hour or overnight.
HOMEMADE RANCH DRESSING (from CBS sep/oct77pg4 didn't give) 6-30-07
1 tablespoon onion salt
2 teaspoons garlic salt
2 teaspoons M S G.
2 teaspoons parsley flakes
¼ teaspoon pepper
1 teaspoon vinegar
1 pint (2 cups) mayonnaise
1 pint (2 cups) buttermilk
Mix all ingredients. Blend well, but not in the blender.
Here are a couple of popular "Weekday Live" TV recipes, that aired while I was on vacation:
HOMEMADE RANCH STYLE SALAD DRESSING
(may/jun01pg2 didn't give) 6-30-07
(Makes a great dip, too!)
Have the spices premixed and stored in an airtight container. Before serving, add mayonnaise and buttermilk. Be creative! Add, subtract and/or substitute spices 'til you find the perfect blend for your tastes!!
1 1/2 tbsp. parsley
1/2 tbsp. pepper
1/2 tbsp. dried chives
1/4 tbsp. dried tarragon
1 tbsp. salt
1/4 tbsp. oregano
1/2 tbsp. garlic powder
Just before serving mix 1/2 cup of mayonnaise and 1/2 cup of buttermilk to 1 tbsp. of your spice mixture. Mix well. Tastes best when put in the refrigerator for one hour to chill and let flavors mix.
SEAFOOD MACARONI SALAD or CRAB SALAD 6-30-07
3 cups uncooked elbow macaroni
6 oz. cooked salad shrimp
1 can crab meat, drained and cartilage
removed
2 cups celery
1/2 small onion, finely chopped
3-4 hard cooked eggs, chopped
1 cup mayonnaise
3 tbsps. pickle relish
1 tbsp. mustard
1 tbsp. vinegar
1 tsp. paprika
salt and pepper to taste
Cook macaroni according to package directions. Rinse in cold water and drain. In a large bowl, toss macaroni, shrimp, crab, celery, onion, and eggs. Set aside. In a small bowl, mix mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture. Toss to coat. Season. Chill.
AMANA ROT KOHL or AMANA RED CABBAGE 6-30-07
2 tbsps. lard
1 medium sized red cabbage, shredded
(About 4 cups)
2 medium sized apples, chopped
1 cup water
3 tbsps. vinegar
2 tbsps. flour
3 tbsps. sugar
salt and pepper to taste
Melt lard, add cabbage, apples and water. Cook until tender. Add blended flour, vinegar, sugar and salt and pepper. Cook a few minutes longer.
POPCORN SALAD (6-9-07) 6-30-07
1 cup finely chopped celery
1/2 cup water chestnuts
2 pkgs. bacon bits
2 tsps. sugar
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup miracle whip
Combine and refrigerate. About 2 hours before serving add 6 cups white popped popcorn. Mix well and serve.
HOMEMADE TOMATO SOUP (9-30-97) 6-30-07
1 cup chopped celery
1 cup chopped onion
1 carrot, grated
1 cup chopped green pepper
1/4 cup butter
Combine and sauté.
Peel 6-8 tomatoes and cut into chunks.
Boil:
4 1/2 cups chicken broth
1 tsp. curry powder
4 tsps. sugar
1 tsp. salt
1/4 tsp. pepper
Cook to boiling. Add to sautéed vegetables. Add 4 tsps. flour and 1/2 cup water to thicken. Serve with croutons or rice.
Tips, hints and helps: McCormick's Garlic Pepper can be used on tomatoes for good flavor. 6-30-07
STRAW BALE GARDENING 6-30-07
JALAPENO JELLY (9-17-99 didn't give) 6-30-07
3 jalapeno peppers
4 bell peppers
1 cup white vinegar
5 cups sugar
1 bottle liquid pectin
Cut peppers in half, remove seeds and stem. Run peppers through grinder using a fine blade. Keep all juice. Slowly boil the first 4 ingredients for 10 minutes. Remove from heat and add pectin. Boil hard for 1 minute. Pour into sterilized 1/2 pint jars, 1/2 inch from top. Put on cap make tight. Process in boiling water bath for 5 minutes or fill with paraffin.
JALAPENO JELLY (1-2-99 didn't give) 6-30-07
6½ cups sugar
¼ cup jalapeno peppers,
seeded, chopped and blended
1¼ cup bell peppers, seeded,
chopped and blended
1 bottle pectin
1¼ cups vinegar
Put sugar, peppers, and vinegar in saucepan and boil 8 minutes. Turn down for 10 mins. Add pectin and food coloring. Stir well and put in jars and cover with paraffin wax.
PEPPER JELLY 6-30-07
4 or 5 hot peppers, cored and cut
into pieces
4 sweet green peppers, cored and
cut into pieces
1 cup white vinegar
5 cups sugar
1 pouch liquid pectin
Green food coloring
Sterilize canning jars. Put half the ppers and half the vinegar into blender container. Process or liquify until pepper is liquified. Repeat with remaing peppers and vinegar. Combine liquified peppers/vinegar and sugar in a large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard for one minute. Skim and add a few drops green food coloring. Pour jelly immediately into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 5 minutes in boiling water bath.
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