*

Exported from

MasterCook

*

Brown Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 teaspoon grated onion 3 tablespoons butter or margarine 3 tablespoons flour 1 cup cream 1 teaspoon beef extract salt and pepper Brown onion slightly in butter. Stir in flour. Pour in cream gradually, stirring constantly, cook until slightly thickened. Season with beef extract, salt and pepper and cook about 2 minutes longer.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cantaloupe, Peach Conserve Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups cantaloupe -- peeled and chopped 4 cups peaches -- peeled and chopped 6 cups sugar 1/4 cup lemon juice 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 teaspoon grated lemon rind 1/2 cup chopped walnuts -- optional Combine cantaloup and peaches in large saucepan. simmer 20 minutes, stirring until there is enough liquid to prevent fruit from sticking.

Add sugar and lemon juice. coil until thick, add nutmeg, salt, lemon peel and nuts, boil 3 minutes.

Ladle into sterilized hot jars to within 1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath for 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.

Makes 4 to 5 half pints.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Carrot Relish Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds carrots -- sliced 1 medium onion -- chopped 1 medium green pepper -- chopped 1 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon black pepper 1/2 cup corn oil 3/4 cup white vinegar 1 teaspoon worcestershire sauce 1 can (8 oz.) tomato sauce Salt carrots and cook until done; set aside.

Chop onion and green pepper and set aside.

Mix sugar, salt, dry mustard and pepper; stir well.

Add corn oil, vinegar, worcestershire sauce and tomato sauce; mix well.

Combine carrots, onions and peppers. Pour liquid mixture over relish and marinate overnight.

Busted by Barb at <abprice@wf.net>

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chocolate Plunge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 cup karo -- light or dark corn -- syrup 1/2 cup heavy cream -- or whipping cream 8 ounces semisweet chocolate assorted fresh fruit In medium saucepan stir corn syrup and cream.

Bring to boil over medium heat.

Remove from heat. Add chocolate; stir until completely melted.

Serve warm as a dip for fruit.

Makes 1 1/2 cups.

MICROWAVE DIRECTIONS:

In medium microwave bowl, stir corn syrup and cream.

Microwave at High (100%) 1 1/2 minutes or until boiling. Add chocolate; stir until completely melted.

Busted by Barb

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Coconut Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Can Coconut Flakes 1 Medium Onion -- grated 1 Teaspoon Lemon Rind -- grated 1 Tablespoon Vinegar

1/2 1

Teaspoon Pinch

Chili Powder Saffron -- optional

Mix all ingredients.

Makes 3/4 Cup.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cranberry Raspberry Puree Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces cranberry sauce 10 ounces frozen raspberry -- thawed Place ingredients into a blender and whip until smooth. to serve. Chill until ready

Puree can be spooned over peach halves, berries, seedless grapes, pineapple slices, slices of cake, lady fingers, pear halves or any other fruit that you life. M

Makes 2 1/4 cups.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cranberry, Apple Conserve Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups cranberries 5 apples 1 orange 1 lemon 2 1/2 cups crushed pineapple -- 1 3/4 ounces 1 pound pectin -- powdered fruit 2 ounces almond slivers Discard soft cranberries. quarter and core unpeeled apples. Put through food chopper, using medium blade. Extract orange and lemon juice; discard seeds. Grind orange and lemon peels, using fine blade. Combine ground cranberry, apples, orange, lemon and pineapple in kettle. Bring to a boil. add pectin and bring to a boil. a boil and boil hard 1 minute. Add sugar, stirring constantly; bring to Add almonds.

Remove from heat, stir and skim for 5 minutes.

Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath for 5 minutes. Remove from canner.

Makes 9 half pints

Note is using large apples and orange use 3 ounces almonds to make 12 half pints.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Creamy Cranberry-Orange Dressing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 ounces cream cheese -- softened 1/2 cup sour cream -- or yogurt 2/3 cup cranberry orange relish In a bowl, mix together cream cheese and sour cream, beat until smooth. Stir in cranberry orange relish. Chill. serve on fruit salads.

Makes 1 1/2 cups

Good on grapefruits sections, apples or oranges. dip.

Also good as a fruit

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Creole Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons chopped green bell pepper 1 small onion -- chopped fine 2 tablespoons butter 1/4 cup sliced mushrooms 2 tomatoes -- sliced 1 cup brown sauce -- see recipe salt and pepper Simmer green pepper and onion in butter or margarine until soft. Add mushrooms and tomatoes, simmer about 5 minutes. Add brown sauce and bring to a boil. Season with salt and pepper.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Dip For Sausage Balls Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup chili sauce 1 tablespoon horseradish -- (1 to 2) 2 tablespoons worcestershire sauce 2 tablespoons red wine -- (2 to 4) 1 dash tabasco Mix all ingredients well.

Busted by Barb

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Fresh Cranberry Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package cranberries -- fresh or frozen (12 -- oz.) 1 medium orange 3/4 cup sugar -- up to 1 Slice unpeeled orange into eights; remove seeds.

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped.

Transfer to a bowl.

Repeat with remaining cranberries and orange slices.

Stir in sugar to desired sweetness.

Store in refrigerator or freezer.

Makes about 2 1/2 Cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Grapefruit Aspic Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 tablespoons unflavored gelatin 1 cup cold water 1 cup sugar 2 cups + 6 Tbsp. grapefruit juice 3 tablespoons lemon juice 1/2 cup dry sherry 1/4 teaspoon salt Grapefruit sections Soak the gelatin in 1/2 cup of the water.

In a saucepan, stir together the remaining 1/2-cup water and the sugar over medium heat until the sugar is dissolved.

Dissolve the gelatin in the sugar mixture and cool.

Add the grapefruit juice, lemon juice, sherry and salt.

Pour the mixture into an oiled 9" ring mold and chill until firm.

Turn out on a platter and garnish with grapefruit sections.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Gravy for Turkey or Chicken Recipe By : Mary McKinnon, Beech Island S.C. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 sticks butter 4 tablespoons flour turkey stock -- or chicken stock 6 eggs -- boiled and chopped Giblets -- cut up salt and pepper -- to taste Place butter in iron skillet, melt slowly. Add flour until dissolved. Kim the top of stock and add to butter and flour. Stirring constantly over low heat until smooth. Add salt and pepper to taste.

This should be like the texture of cream of chicken soup. chopped eggs and giblets.

now add the

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Green Tomato Relish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 red sweet peppers * 2 pounds green tomatoes * 2 pounds onions * 1 small head cabbage * 3 sweet green peppers * 1/4 cup pickling salt 3 1/2 cups sugar 2 cups cider vinegar 1 cup water 1 tablespoon mustard seed 1 tablespoon ground turmeric 2 teaspoons celery seed * All vegetables are to be coarsely ground.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Green Tomato Relish (2) Recipe By :

Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 pounds green tomatoes 3 med. onions 4 tablespoons pickling salt 5 thin slices lemon 3/4 cup sweet red pepper * 1 1/2 cups brown sugar 1 1/2 cups vinegar 2 teaspoons white peppercorns 2 teaspoons whole allspice 2 teaspoons whole cloves 2 teaspoons celery seeds 2 teaspoons mustard seeds 2 teaspoons dry mustard * Fresh red sweet pepper should be finely chopped.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Holiday Party Dip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup mayonnaise -- or salad dressing 8 ounces sour cream 1 can water chestnuts -- drained and finely -- chopped 2 tablespoons chopped pimiento 1 tablespoon sliced green onion 2 tablespoons beef flavor instant bouillon 1/2 teaspoon worcestershire sauce 1/4 teaspoon garlic powder In medium bowl, combine all ingredients. Mix well.

Cover; chill.

Stir before serving.

Garnish with additional green onion if desired.

Refrigerate leftovers.

Serve with potato chips or fresh vegetables.

Makes about 2 1/2 cups.

Busted by Barb

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Hot Dog Relish Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds sweet red peppers 3 pounds sweet green peppers 3 pounds onions -- peeled 4 cups cider vinegar 1/2 cup sugar 1 teaspoon mustard seeds 1 teaspoon dry mustard 1 teaspoon celery seeds

2

tablespoons

salt

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

India Relish Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 med. cucumbers 6 green tomatoes 2 ripe tomatoes 2 sweet green peppers 2 sweet red peppers 2 onions 1/4 cup pickling salt 4 cups vinegar 1 cup water 4 tablespoons sugar 1 teaspoon ground cinnamon 1 teaspoon turmeric 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 2 tablespoons white mustard seeds Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ketchup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 gallons ripe tomatoes 2 onions 5 stalks celery 2 green sweet peppers 3 cups granulated sugar 2 cups apple cider vinegar 1/4 teaspoon ground cloves 1/2 teaspoon allspice 1/2 teaspoon cinnamon 3 tablespoons salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Mango Peach Chutney Recipe By : Cookbook USA # 663101 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Pounds Peaches -- chopped 2 Large Mangos -- chopped 1 Large Green Pepper -- chopped

2 2 4 1/2 1 3 1/2 2 1/2 1/2

Large Large Large Cup Teaspoon Cups Cups Cup

Onions -- chopped Jalapeno Peppers -- seeded and chopped Garlic Cloves -- chopped Fresh Ginger Root -- peeled and chopped Red Pepper Flakes Brown Sugar Cider Vinegar Raisins

Mix al ingredients together in a large kettle (one that does not react with vinegar), bring to a boil and boil very slowly about 3 hours, stirring frequently and watching closely to prevent burning.

Put boiling hot into freshly sterilized hot jars, sealing with paraffin if they are not canning jars.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Mixed Vegetables with Orange Butter Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons frozen orange juice concentrate -- thawed 2 tablespoons butter Beets Carrots Green beans spinach Stir orange juice into melted butter and heat just until warm. hot cooked vegetables. Serve over

3 - 4 servings.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Mustard Horseradish Whip for Ham Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup heavy cream 3 tablespoons yellow mustard 3 tablespoons prepared horseradish Whip cream. serve. Blend in mustard and horseradish. Chill until ready to

Yield:

1 3/4 cups sauce.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Orange Cranberry Relish Recipe By Serving Size Categories : : 1 : Preparation Time :0:00

Amount -------2 4 2

Measure -----------cups cups

Ingredient -- Preparation Method -------------------------------oranges -- quartered, seeded fresh cranberries sugar

Put orange quarters with peel and cranberries through food chopper. Add sugar to mixture. Chill in refrigerator, several hours. Makes 1 quart.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Pasta Napolitana Recipe By : MS Access Serving Size : 4 Preparation Time :0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 teaspoons Oregano 1 can tomatoes -- plum 3 cloves garlic 2 tablespoons olive oil 1/2 teaspoon honey Saute garlic in a skillet with olive oil until they are brown at medium heat.

Reduce heat and add tomatoes, oregano and bay leaves. sauce is thick.

Let it simmer until

Serve on top of pasta. Add honey to reduce acidity.

- - - - - - - - - - - - - - - - - * Exported from Peach And MasterCook Chutney *

Apple

Recipe By : Cookbook USA #521930 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 Pounds Apples 5 Pounds Peaches 5 Pounds Yellow Onions 4 Pounds Brown Sugar -- dark or light 1 Pound Raisins -- dark or light 4 Teaspoons Salt 2 Teaspoons Cayenne Pepper 1 Tablespoon Ground Cloves 8 Inches Ginger Root 8 Cloves Garlic 1 Quart Cider Vinegar -- or malt 2 Teaspoons Fresh Ground Black Pepper Peel and put onions, apples and garlic through food processor. Slice ginger thinly by hand. Slice peaches. Mix all together with other ingredients. Bring to slow boil in large pot and stir until all the sugar has dissolved. "Taste" the liquid and add any of the above seasonings you wish to your taste. Keep on slow boil.

Cook for 3 to 4 hours until fruit etc. is soft and the liquid has reduced. Stir periodically.

Store in sterilized jars.

- - - - - - - - - - - - - - - - - NOTES : I like this one very much for cooking chicken, pork chops or ham. May also be used with a beef roast near the end on cooking time for more seasoning.

*

Exported from

MasterCook

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Peach Chutney Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Pounds Peaches -- underripe 1 Quart Water -- plus 1 Tablespoon Vinegar 1 Cup Firmly Packed Light Brown Sugar 3/4 Cup Seedless Raisins 3/4 Cup Honey 3/4 Cup White Vinegar 1/4 Teaspoon Mace 6 Whole Cloves 1 Cinnamon Stick -- broken in 3" pieces Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water, peel.

Remove pits and red fibers; cut into chunks.

Place immediately in vinegar water to prevent browning.

In saucepan combine brown sugar and next 4 ingredients. cinnamon tied in cheesecloth bag.

Add cloves and

Drain peaches; add to syrup.

Simmer 1 hour, stirring occasionally.

Remove spice bag. Continue simmering while quickly packing 1 clean hot jar at a time. Fill to within 1/2" of top making sure syrup covers fruit.

Seal each jar at once.

Process 5 minutes in boiling-water bath.

Make 4 - 5 half-pints

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Peach Chutney 1 Recipe By : Cookbook USA # 550862 Serving Size : 1 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 Cups Peaches -- peeled and chopped 1 Cup Sugar 3/4 Cup Vinegar 4 1/2 Ounces Crystallized Ginger 4 Ounces Candied Lemon Peel -- diced, or Candied Orange Peel 4 Ounces Raisins 1/2 Teaspoon Curry Powder 1/4 Teaspoon Cinnamon 1/4 Teaspoon Ground Cloves Slivered Almonds -- optional In a large saucepan, combine all ingredients. Bring to a boil.

Reduce heat and simmer, stirring frequently, for 45 minutes.

Pour immediately into hot sterilized jars.

Seal tightly.

Good served with:

Meats and poultry or spread on warm crusts rolls.

Makes 5 cups.

- - - - - - - - - - - - - - - - - NOTES : Chutney makes a delicious addition to your holiday buffet or ethnic meal.

*

Exported from

MasterCook

*

Peach Chutney 2 Recipe By : Cookbook USA # 549545 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------4 1/3 1 2/3 1/4 1 4 1/2 2/3 1 1 1 1 1/2 1/2 1/2 1/4 4

-----------Cups Cup Cup Cup Cup Tablespoon Cups Cup Small Tablespoon Box Teaspoon Teaspoon Teaspoon Teaspoon Cup Cups

-------------------------------Peaches -- cut up Chopped Onions Raisins White Wine Vinegar Lemon Juice Salt Sugar Brown Sugar Red Pepper Mustard Seed Certo Allspice Cinnamon Cloves Ground Ginger Preserved Ginger -- slivered Peaches -- chopped Stir over high heat to a hard boil.

In large pan add all except spices.

At once, stir in sugar and spices. constantly.

Boil hard 5 minutes, stirring

Skim and stir 10 minutes.

Pour into glasses, parawax, 10 medium glasses.

- - - - - - - - - - - - - - - - - NOTES : Delicious with chicken and lamb.

*

Exported from

MasterCook

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Peach Chutney 3 Recipe By : Cookbook USA # 551695 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Can Peach Slices -- drained,cut up 1 Cup Sugar 3/4 Cup Vinegar 4 Ounces Candied Lemon Peel -- or Candied Orange Peel 4 1/2 Ounces Crystallized Ginger -- diced 4 Ounces Raisins 1/2 Teaspoon Curry Powder 1/4 Teaspoon Cinnamon 1/4 Teaspoon Ground Cloves Almond Slivers -- optional In a large saucepan, combine all ingredients. Bring to a boil. and simmer, stirring frequently for 45 minutes. Reduce

Pour immediately into hot sterilized jars.

Seal tightly.

- - - - - - - - - - - - - - - - - NOTES : Good serve with: rolls. meats and poultry or spread on warm crusty

*

Exported from

MasterCook

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Peach Chutney 4 Recipe By : Cookbook USA # 552474 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Pounds Peaches 1 Pound Onions 3/4 Cup Vinegar 2 Ounces Dried Fruit -- or currants 1 Teaspoon Pickling Spice 1 Teaspoon Salt 1 Teaspoon Ground Ginger 1 3/4 Cups Sugar Put the finely chopped onions into a saucepan with half the vinegar and simmer until nearly soft. Add the chopped peaches, dried fruit, spice (tied securely in a muslin bag), salt, ground ginger, and just a little more vinegar (enough to stop mixture from burning).

Cook gently until the fruit is soft, stirring from time to time. remainder of vinegar and thoroughly stir in the sugar.

Add the

boil steadily until chutney is thick. Remove spices and pour into hot jars and seal. Seal with hot wax or the special bottling jars may be used.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Peach Chutney 5 Recipe By : Cookbook USA # 552997 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 Cups Peaches -- cut up 1/4 Cup Onions -- finely chopped 1 Teaspoon Dry Mustard 3/4 Teaspoon Ground Ginger 1/8 Teaspoon Ground Cloves 1 Teaspoon Lemon Peel -- grated 1 Tablespoon Lemon Juice 1 Cup Wine Vinegar 3/4 Cup Sugar 3/4 Teaspoon Salt 1/2 Cup Seedless Raisins Mix all ingredients together in wide bottom pan.

Cook slowly until clear and thickened, stirring frequently.

Pour into sterilized jars and seal immediately.

Makes approximately 2 pints.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Peach Or Pear Chutney Recipe By : Cookbook USA # 553095 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 Quarts Peaches Or Pears -- peeled and chopped 1 Cup Seedless Raisins 1 Cup Chopped Onions 3 Cups Brown Sugar 2 Tablespoons Salt 1 Clove Garlic -- minced 1 Whole Hot Red Chili Peppers 5 Cups Vinegar Combine all and bring to a boil. Reduce heat and simmer 40 minutes.

Stir a lot to keep from sticking. Pour, boiling hot, into hot jars and leave 1/4 inch head space - adjust hot tops (lids). Process 10 minutes in boiling water bath.

Makes 7 pints.

- - - - - - - - - - - - - - - - - NOTES : Use like A-1 Sauce, etc.

*

Exported from

MasterCook

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Plum Sauce For Plum Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 1 tablespoon flour 1 cup plum juice 1 cup water 1 tablespoon butter Combine sugar and flour, add fruit juice and water, and cook 1 minute. Add butter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Poached Pears with Cranberry Spice, Spice Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 large pears -- to 8 1 quart cranberry cocktail juice 2 sticks cinnamon

2 2 2 1/3 cup tablespoons tablespoons

whole honey cornstarch water

cloves -- to 6

Peel pears and leave whole with stem attached. Place into saucepan and pour cranberry juice over them. Add spices and Honey. Simmer, turning pears occasionally until pears are tender but still hold their shape. About 15 to 20 minutes. Remove pears and bring syrup to a boil, Boil until there are 2 cups left. Remove spices, stir in cornstarch mixture (cornstarch & water), stir over moderate heat until sauce thicken. Spoon sauce over pears and serve warm. Garnish with mint leaves.

Serves 4 to 8

Use any left over sauce to pep up broiled smoked ham or chicken.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Raisin Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Medium Tomatoes 1 Tablespoon Butter -- melted 1 1/2 Cups Seedless Raisins 1/2 Cup Water 2 Whole Cloves 1 Piece Cinnamon Stick -- 1" long 1 Teaspoon Salt 1/8 Teaspoon Pepper 1/2 Cup Sugar 1 Tablespoon Wine Vinegar Peel tomatoes and chop very fine.

Melt butter in top of double boiler, drop in raisins and cook 2 minutes.

Add tomatoes; cook over medium heat, uncovered, for 7 minutes, stirring frequently.

Stir in water, cloves, cinnamon, salt and pepper.

Put over 2" of hot water in double boiler bottom.

Cook, uncovered, for 1 hour.

Mix in sugar and vinegar.

Serve hot or cold.

Makes 2 1/2 cups.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Raisin Conserve Recipe By : Serving Size : 1 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------15 2 1/2 1/2 1/2 1 4

-----------ounces cups cup cup package cups

-------------------------------seedless raisins water lemon juice chopped walnuts pectin -- powdered fruit sugar Cover and let stand overnight or

Combine raisins, water and lemon juice. at least 4 hours.

Bring mixture to a boil and simmer, covered 30 minutes, stirring often.

Drain raisins, reserving juice. put raisins through food chopper or chop them very find. Measure 4 cups raisins and juice into a large kettle. Add nuts and pectin.. Place over high heat and cook stirring, until mixture comes to a hard boil...Stir in sugar, bring to a full rolling boil, boil hard 1 minute.

Remove from heat and skim off foam. Ladle into sterilized hot jars, to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner. Makes 7 ha,f pints.

good with ham.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Raisin Winterfruit Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 2 4 2 1 4 1 1/3

cups cups cups cup tablespoons teaspoon cups cup

distilled white vinegar sugar natural and/or golden raisins coarsely chopped candied ginger -- or mustard seeds red pepper flakes peeled -- cored and diced -- firm pears or tart -- apples diced red bell pepper

Mix vinegar and sugar in Dutch oven.

Add raisins, ginger and pepper flakes.

Bring to a boil.

Reduce heat; simmer 5 minutes.

Mix in pears and bell pepper.

Return to boil; simmer 5 minutes.

Spoon into jars; cover and cool.

Store in refrigerator.

Drain and serve with meats, poultry and cheese.

This relish is great accompaniment to ham and other roasted meats.

Keeps in the refrigerator for up to a month.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

- - - - - - - - - - - - - - - - - NOTES : When draining relish to serve, save drained liquid to make a vinaigrette for fruit salads. Just whisk equal amounts of vegetable oil and liquid drained from relish.

*

Exported from

MasterCook

*

Raw Chow Chow Recipe By : Bulia Graham Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pints cabbage -- chopped 5 pints green tomatoes -- chopped 1 pint onions -- chopped 9 Green peppers -- chopped 1/2 cup salt 3 pints Vinegar 4 cups sugar 2 tablespoons mustard seed

2

tablespoons

celery seed

Combine, cabbage, green tomatoes, onions and green peppers with salt. Let stand 3 hours and then drain.

Combine vinegar, sugar, mustard seeds and celery seeds. hours.

Let stand 3

Combine cabbage mixture and vinegar mixture then seal in jars.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Red Hot Pepper Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------24 long hot peppers 12 ripe tomatoes 4 cups vinegar 1 cup sugar 1 tablespoon pickling salt 2 tablespoons mixed pickling spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring

to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Red Pepper Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 large red pepers 3 tablespoons salt 6 tomatoes -- peeled and chopped 3 cups sugar 1 cup cider vinegar 2 tablespoons pickling spice Halve, seed and chop peppers. Layer with salt in a large glass bowl. stand at room temperature for 3 hours. Let

Drain peppers will and combine with remaining i vegetables in a large kettle. Stir in sugar and vinegar. Put spices in cheese cloth bag and place in kettle.

bring relish to a boil, stirring frequently. minutes.

Lower heat, simmer 30

Remove spice bag and ladle into hot jars. Adjust caps.

Leaving 1/4 inch head space.

Process 10 minutes in boiling water bath.

Yield about 8 pints.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Salsa Verde Recipe By : Ginny Munsterman, Garland, Texas Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup coarsely chopped purple onion 1/2 cup fresh cilantro -- loosely packed 1 jalapeno -- seeded 22 ounces tomatillos -- canned, drained Position knife blade in food processor bowl; add all ingredients. until finely chopped. Process

Yield 2 cups

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Sondra's Spaghetti Sauce Recipe By : Sondra Bailey Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound italian sausage 1/2 pound ground beef 1/2 teaspoon fennel seeds garlic Italian seasoning 2 large tomato sauce -- canned 2 cans tomato paste -- small cans 2 cups v-8. vegetable juice 1 1/2 cups chopped celery 1 large onion 1 large bell pepper 1 pound fresh mushrooms -- or more to taste 1 dash hot chili powder Fry sausage and ground beef. Drain real good. Simmer over low heat about 4 hours.

In large pot mix all ingredients.

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Exported from

MasterCook

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Sweet & Sour Sauce for Ham Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon butter 1 teaspoon flour 1/3 cup firmly packed light brown sugar 1 egg -- beaten 3 tablespoons yellow mustard 1/3 cup cider vinegar 1/4 cup crushed pineapple -- drained Melt butter, blend in flour, add sugar, egg, mustard and vinegar. Beat with rotary beater or wire whip until blended. Stir in pineapple. Cook over low heat. Stirring constantly until thickened.

Serve hot or cold with baked ham or broiled ham slices.

Yield: 1 1/4 cups sauce.

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Sweet Pepper Relish Recipe By Serving Size Categories : : 10 : Preparation Time :0:00

Amount -------12 12 12 4 2 2

Measure -----------med. cups cups tablespoons

Ingredient -- Preparation Method -------------------------------sweet green peppers sweet red peppers onions -- peeled cider vinegar sugar pickling salt

Peppers should be seeded.

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Texas Salsa Recipe By : Erin Whiteley, Annapolis Maryland Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large tomato -- quartered 1/2 purple onion, whole -- halved 1 clove garlic 1/4 cup fresh cilantro -- loosely packed 1/2 teaspoon salt 4 1/2 ounces canned chopped green chilies Position knife blade in food processor bowl; add first 5 ingredients. Process until chopped. Add chilies; pulse once or until combine.

Yield:

2 cups

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Tomato Relish Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------18 firm ripe tomatoes 1 stalk celery 4 med. onions 2 sweet green peppers 2 sweet red peppers 1/3 cup salt 2 1/4 cups granulated sugar 1/2 teaspoon ground cloves 2 teaspoons cinnamon 1/2 teaspoon black pepper 2 tablespoons mustard seed -- tied in bag 1 1/2 cups apple cider vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal.

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Vegetable Relish

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds green peppers 1 small head cabbage 1 pound onions 1 pound carrots 2 3/4 cups white vinegar 3/4 cup water 1 1/2 cups sugar 3 tablespoons salt 1 tablespoon mustard seed 1 tablespoon celery seed Wash, trim and quarter vegetables.

Put vegetables through food grinder, using coarse blade; drain, discarding liquid.

Combine vinegar and remaining ingredients in large saucepot; heat to boiling.

Add vegetables; simmer 5 minutes, stirring occasionally.

Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2" of top making sure vinegar solution covers vegetables.

Cap each jar at once.

Process 5 minutes in boiling-water bath.

Makes 5 - 6 pints.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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White Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons butter or margarine 2 tablespoons flour 1 cup milk 1/2 teaspoon salt 1/8 teaspoon ground pepper Melt butter, blend in flour, remover from heat and stir in milk. Cook over med heat until thickened. Stirring constantly. Stir in salt and pepper. to make au gratin sauce add mild cheddar cheese, grated and pour over vegetables.

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Zucchini Relish Recipe By : Mary Armstrong Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 pounds zucchini squash 1 1/2 pounds onions 3 cups vinegar 5 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seeds 2 teaspoons mustard seed Grind together zucchini and onion. Drain. Put vinegar, sugar and spices in saucepan. Bring to boil. Add ground vegetables. Remove from heat, cover and let stand 2 hours. Bring to simmer and simmer 3 minutes. Put into clean jars and seal.

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Zucchini Relish #2 Recipe By : Nima Sparks - newspaper Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 cups ground succhini squash 4 cups ground onions 5 tablespoons salt 2 1/2 cups vinegar 1 tablespoon dry mustard 4 tablespoons cornstarch 1 teaspoon celery seeds 4 cups sugar 1 tablespoon turmeric 1 teaspoon black pepper 2 bell peppers -- ground

Mix ground zucchini, onions and 5 tablespoons salt, and soak overnight. The next morning, rinse vegetables well; put in a large pot and add the vinegar, sugar, peppers and spices. Cook 30 minutes at low temperature. Pack in sterilized jars and seal.

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