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