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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 34FRESH CRANBERRY ORANGE RELISH [Blender Metal 1 orange 2 cups raw cranberries 3/a cup sugar Method: Remove peel from ' of the orange. Quarter orange and remove seeds. Put orange, sugar andremaining peel in blender, cover and puree at speed 2. Add one cup of cranberries, cover and run on. speed 4 until cranberriesare 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 1' cups undrained crushed pineapple, heated 2 cups cooked. cranberries 1 small orange chopped (not peel) 1 apple chopped % 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 unfavored gelatine 'h cup cold water 1' . cup grape juice. (unsweetened) 2 small tsp . sucaryl Sprinkle gelatine oyer 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. ROI 8 Christmas Cookbook SALAD DRESSING 2 eggs well beaten 1 tablespoon flour 1 cup white sugar 1. teaspoon mustard 'h cup vinegar t/Y cup water 1 tsp. salt. pinch of red pepper I usually double this .thinned with sweet miracle whip.• recipe, and it can be or sour cream. or BEET JELLY Ellen Johnston Auburn Wash beets well and save water youcook 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 in bag, V. tsp. red pepper or cayenne 14 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. tripe tomatoes; 4 cups chopped onion 4 cups chopped celery. Sprinkle '/: 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 eider vinegar. 1 oz. mustard,. seed 1 tsp. cinnamon V2 or less cayenne -pepper Bringto boil and boil hard for 10 min. Seal in sterilized jars. 8 carrots 10 onions 6 large cucumbers not peeled` 2' red, sweet peppers 2 green sweet peppers Put all through food chopper, sprinkle. with '/ cup salt. Let stand half hour, drain well. Add 3 cups white wine vinegar,• 2 cups white sugar, 2 tablespoons mustard seed. Seal in sterilized jars. Mrs. Murray Vodden London, Ont. RAW PICKLE Aly-Speir . . Brussels RAW CHILI SAUCE 1 basket tomatoes (chopped) 12 onions (chopped) 4 ,green peppers (chopped) 4 cups celery (chopped) 4 oz. mustard seed'; 11/2. cups pickling salt. 9 cups sugar 3 cups vinegar Cutup tomatoes and ..onions, add pickling salt. Put in co,'lander overnight in frig to drain (24 hrs.) kat 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 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. Vin Berry Brucefifield