The Brussels Post, 1979-11-15, Page 10FRESH CRANBERRY ORANGE RELISH
[Blender Method]
1 orange
2 cups raw cranberries
3/4 cup sugar
Method: Remove peel from N of the
orange. Quarter orange and remove seeds.
Put orange, sugar and remaining peel in
blender, cover and puree at speed 2. Add
one cup of cranberries, cover and run on
speed 4 until cranberries are chopped;
empty into a bowl. Add remaining cran-
berries, cover and run on speed 4 until
cranberries are chopped. Add to mixture in
bowl. Chill.
CRANBERRY RING
2 pkg. cherry jello powder (3 oz. size)
1 cup boiling water
11/2 cups undrained crushed pineapple,
heated
2 cups cooked cranberries
1 small orange chopped (not peel)
1 apple chopped
1/4 cup blanched almonds chopped
Dissolve the jelly powders in boiling
water, add the hot crushed pineapple, stir
until blended. Chill until mixture begins to
set. Add cranberries, orange, apple &
almonds. Pour mixture into a lightly oiled
ring mold. Chill until set. Unmold on flat
plate at serving time & garnish as 'desired.
Hazel Hildebrand
Seaforth
DIET GRAPE JELLY
1 envelope Davis unflavored gelatine
1/2 cup cold water
11/3 cup grape juice (unsweetened)
2 small tsp sucaryl
Sprinkle gelatine over cold water in a
small saucepan. Place over low heat and
stir constantly until dissolved, about three
min. Remove from heat and add remaining
ingredients until dissolved. Pour into jars.
Mrs. Stewart Procter
Belgrave
FRENCH DRESSING
12 oz. ketchup
6 oz. vinegar
2 tbsp. gran sugar
12 oz. olive oil
1 kernel crushed garlic
2 tbsp. worchestershire sauce
1 tbsp. dry mustard
2 tsp. salt
Mix together in dish without cooking
yield 1 quart.
Don COrbett
Seaforth, Ont.
SALAD DRESSING
2 eggs well beaten
1 tablespoon flour
1 cup white sugar
1 teaspoon mustard
1/2 cup vinegar
'/2 cup water
1 tsp. salt
pinch of red pepper
I usually double this recipe, and it can be
thinned with sweet or sour cream or
miracle whip..
Ellen Johnston
Auburn
BEET JELLY
Wash beets well and save water you cook
them in.
3 cups beet juice
3 tbsp. lemon juice
1 pkg. certo crystals
4 cup white sugar
1 pkg. of strawberry jello powder
Bring juice and certo to a good boil, add
sugar and jello powder and boil 6 min. Put
in jars and seal with wax.
Carolyn Thornton
Brussels
CRANBERRY JELLY
2 envelopes unflavoured gelatin
1/2 c. cold cranberry juice cocktail
31/4 c. cranberry juice cocktail, heated to
boiling
In a medium bowl, mix gelatine with cold
juice. Add hot juice and stir until gelatine
is completely dissolved. Turn into a 4 cup
bowl or mold; chill until firm. (Refrigerate
only up to 5 days). Unmold to serve.
Hilda Bach
Seaforth
CHILI SAUCE
1 large basket tomatoes
1 large bunch celery
6 large onions
1 sweet red pepper
1 sweet green pepper
1 handful whole mixed pickling spice. Tied
.1/4 tsp. red pepper or cayenne
in bag
1/4 tsp. ground allspice
1 tbsp. salt
Boil two hours.
Then add:
2 cups vinegar
2 tbsp. corn starch
4 cups sugar
Simmer 1 hour longer.
Belle Workman
Brussels
CHILI SAUCE
6 qts. ripe tomatoes
4 cups chopped onion
4 cups chopped celery
, Sprinkle 1/2 cup of pickling salt over top
of the above vegetables and mix thorough-
ly. Let stand overnight and then drain. Add
2 chopped green peppers.
Add:
5 cups white sugar
2 cups cider vinegar
1 oz. mustard seed
1 tsp. cinnamon
1/2 or less cayenne pepper
Bring to boil and boil hard for 10 min.
Seal in sterilized jars.
Amy Speir
Brussels
RAW PICKLE
8 carrots
10 onions
6 large cucumbers not peeled
2 red sweet peppers
2 green sweet peppers,
Put all through food chopper, sprinkle
with 1/2 cup salt. Let stand half hour, drain
well.
Add 3 cups white wine vinegar, 2 cups
white sugar. 2 tablespoons mustard seed.
Sealdn sterilized jars.
Mrs. Murray Vodden
London, Ont.
RAW CHILI SAUCE
1 basket tomatoes (chopped)
12 onions (chopped)
4 green peppers (chopped)
4 cups celery (chopped)
4 oz. mustard seed
1 1/2 cups pickling salt
9 cups sugar
3 cups vinegar
Cut up tomatoes and onions, add
pickling salt. Put in collander overnight in
frig to drain (24 hrs.) rut drained tomatoes
and onions in large pot and add balance of
ingredients. Stir'and bottle. Let sit 2 wks,
before using to marinate.
Lois McCall
FRUIT SALAD MARMALADE
2 c. of chopped pears
2 cups of chopped peaches
1 can crushed pineapple
1/2 c. of Maraschino Cherries, cut
2 oranges (good color) Rind and juice
1 large lemon, juice only
10 cups white sugar
Mix, let stand 2 hrs. Add 1 bottle certo.
Bring to a boil for one minute only. Cool for
10 minutes. Put in jars; seal.
Mrs. %Ina Berry
Brucefield
Page 8 Christmas Cookbook