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All Condiment Recipes

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All Condiment Recipes

Ultimate Barbecue Sauce
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 cups onions, chopped
1/4 cup honey
1 tablespoon garlic, chopped
2 tablespoons lemon juice
1 cup sweet pepper, chopped
1 tablespoon salt
1/2 cup parsley, dried
3 tablespoons lea & perrins
1 cup dry white wine
1/2 teaspoon mint, dried
3 tablespoons vinegar
1 tablespoon liquid smoke
2 cups ketchup
1/2 tablespoon Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson’s “Outside Cooking with Inside Help”
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Brown Sauce
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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Cantaloupe, Peach Conserve
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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Chocolate Plunge
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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
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Cranberry Raspberry Puree
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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8 ounces cranberry sauce
10 ounces frozen raspberry — thawed
Place ingredients into a blender and whip until smooth. Chill until ready to serve.
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.
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Creamy Cranberry-Orange Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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. Also good as a fruit dip.
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Cranberry, Apple Conserve
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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. Add sugar, stirring constantly; bring to a boil and boil hard 1 minute.
Remove from heat, stir and skim for 5 minutes. Add almonds.
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.
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Zucchini Relish
Recipe By : Mary Armstrong
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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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White Sauce
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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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Vegetable Relish
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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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Tomato Relish
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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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Sweet Pepper Relish
Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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12 sweet green peppers
12 sweet red peppers
12 med. onions — peeled
4 cups cider vinegar
2 cups sugar
2 tablespoons pickling salt
Peppers should be seeded.
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Sweet & Sour Sauce for Ham
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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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Sondra’s Spaghetti Sauce
Recipe By : Sondra Bailey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
In large pot mix all ingredients. Simmer over low heat about 4 hours.
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Serving Ideas: serve with spaghetti.
NOTES : May use Rag8u sauce in palce of tomato sauce.
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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
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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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Salsa Verde
Recipe By : Ginny Munsterman, Garland, Texas
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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. Process until finely chopped.
Yield 2 cups
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Red Pepper Relish
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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. Let stand at room temperature for 3 hours.
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. Lower heat, simmer 30 minutes.
Remove spice bag and ladle into hot jars. Leaving 1/4 inch head space. Adjust caps.
Process 10 minutes in boiling water bath.
Yield about 8 pints.
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Red Hot Pepper Sauce
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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
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Raw Chow Chow
Recipe By : Bulia Graham
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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. Let stand 3 hours.
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
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Raisin Winterfruit Relish
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 cups distilled white vinegar
2 cups sugar
4 cups natural and/or golden raisins
1/3 cup coarsely chopped candied ginger — or
2 tablespoons mustard seeds
1 teaspoon red pepper flakes
4 cups peeled — cored and diced
— firm pears or tart
— apples
1 cup 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
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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.
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Raisin Conserve
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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15 ounces seedless raisins
2 1/2 cups water
1/2 cup lemon juice
1/2 cup chopped walnuts
1 package pectin — powdered fruit
4 cups sugar
Combine raisins, water and lemon juice. Cover and let stand overnight or 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.
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Raisin Chutney
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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Poached Pears with Cranberry Spice, Spice Sauce
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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4 large pears — to 8
1 quart cranberry cocktail juice
2 sticks cinnamon
2 whole cloves — to 6
1/3 cup honey
2 tablespoons cornstarch
2 tablespoons water
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.
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Hot Dog Relish
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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
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Holiday Party Dip
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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
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Green Tomato Relish (2)
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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Green Tomato Relish
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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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
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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. now add the chopped eggs and giblets.
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Fresh Cranberry Relish
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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
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Peach And Apple Chutney
Recipe By : Cookbook USA #521930
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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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.
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Pasta Napolitana
Recipe By : MS Access
Serving Size : 4 Preparation Time : 0:30
Categories :
Amount Measure Ingredient — Preparation Method
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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. Let it simmer until sauce is thick.
Serve on top of pasta. Add honey to reduce acidity.
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Orange Cranberry Relish
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 oranges — quartered, seeded
4 cups fresh cranberries
2 cups sugar
Put orange quarters with peel and cranberries through food chopper. Add sugar to mixture. Chill in refrigerator, several hours. Makes 1 quart.
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Mustard Horseradish Whip for Ham
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup heavy cream
3 tablespoons yellow mustard
3 tablespoons prepared horseradish
Whip cream. Blend in mustard and horseradish. Chill until ready to serve.
Yield: 1 3/4 cups sauce.
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Mixed Vegetables with Orange Butter Sauce
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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. Serve over hot cooked vegetables.
3 – 4 servings.
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Mango Peach Chutney
Recipe By : Cookbook USA # 663101
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 Pounds Peaches — chopped
2 Large Mangos — chopped
1 Large Green Pepper — chopped
2 Large Onions — chopped
2 Large Jalapeno Peppers — seeded and chopped
4 Large Garlic Cloves — chopped
1/2 Cup Fresh Ginger Root — peeled and chopped
1 Teaspoon Red Pepper Flakes
3 1/2 Cups Brown Sugar
2 1/2 Cups Cider Vinegar
1/2 Cup 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.
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Ketchup
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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India Relish
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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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.
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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
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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.
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NOTES : Use like A-1 Sauce, etc.
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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.
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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. Add the remainder of vinegar and thoroughly stir in the sugar.
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.
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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. Reduce and simmer, stirring frequently for 45 minutes.
Pour immediately into hot sterilized jars. Seal tightly.
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NOTES : Good serve with: meats and poultry or spread on warm crusty rolls.
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Peach Chutney 2
Recipe By : Cookbook USA # 549545
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Peaches — cut up
1/3 Cup Chopped Onions
1 Cup Raisins
2/3 Cup White Wine Vinegar
1/4 Cup Lemon Juice
1 Tablespoon Salt
4 1/2 Cups Sugar
2/3 Cup Brown Sugar
1 Small Red Pepper
1 Tablespoon Mustard Seed
1 Box Certo
1 Teaspoon Allspice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Teaspoon Ground Ginger
1/4 Cup Preserved Ginger — slivered
4 Cups Peaches — chopped
In large pan add all except spices. Stir over high heat to a hard boil.
At once, stir in sugar and spices. Boil hard 5 minutes, stirring constantly.
Skim and stir 10 minutes.
Pour into glasses, parawax, 10 medium glasses.
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NOTES : Delicious with chicken and lamb.
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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.
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NOTES : Chutney makes a delicious addition to your holiday buffet or ethnic meal.
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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. Add cloves and cinnamon tied in cheesecloth bag.
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
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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.
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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 Teaspoon Chili Powder
1 Pinch Saffron — optional
Mix all ingredients.
Makes 3/4 Cup.
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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>
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California Chef’s Pizza Blend
Recipe By : Barbara Price, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon onion flakes
1 tablespoon toasted sesame seeds
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon garlic powder
1/2 tablespoon dried marjoram
1/2 tablespoon dried oregano
1/2 tablespoon ground ginger
1/2 tablespoon dry mustard
Put all ingredients in a blender, not a food processor, and blend until finely ground.
Store in a shaker jar.
Good for vegetables, pizza or pasta sauce.
This will keep well in an airtight jar for a year.
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Mild Chili Magic Blend
Recipe By : Barbara Price
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon garlic powder
1 tablespoon salt substitute or salt
Mix well.
This will keep well for a year in an airtight jar.
Possum Kingdom Lake Cookbook
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Taco Seasoning Blend
Recipe By : Patricia Lawler, Euless, Texas
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground red pepper
Combine all ingredients. Store mixture in an airtight container up to 1 month. Use with beef or chicken.
Yield 1/3 cup
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Saltless Season All
Recipe By : Sr. Judy Murray. OCD
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 1/2 teaspoons powdered mustard
1 1/4 teaspoons thyme leaves
1 tablespoon parsley
1/2 teaspoon pepper
1/2 teaspoon celery seed
Combine all ingredients and mix well.
Spoon into a shaker with large holes or store in a small dish with a plastic lid.
Makes about 1/3 Cup.
Use on meat, poultry, fish, vegetables, soups or salads.
Possum Kingdom Lake Cookbook
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Hot ‘n Spicy Blend
Recipe By : Sr. Judy Murray, OCD
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons savory — crushed
1 tablespoon powdered mustard
1 tablespoon onion powder
1 teaspoon curry powder
1 1/4 teaspoons ground pepper
1 1/4 teaspoons ground cumin
1 1/4 teaspoons garlic powder
Combine all ingredients and mix well.
Spoon into a shaker with large holes or store in a small dish with a plastic lid.
Makes about 1/3 Cup.
Use on meat, poultry, fish, vegetables, soups or salads.
Possum Kingdom Lake Cookbook
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Herb ‘n Lemon Seasoning
Recipe By : Sr. Judy Murray, OCD
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Grated peel of 1 lemon
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano — or basil leaves,
— crushed
1/4 teaspoon ground allspice
1/4 teaspoon pepper
Combine all ingredients.
Refrigerate in covered container.
To use, sprinkle as desired over meat, poultry, or fish before broiling or baking.
Makes about 2 Tablespoons.
Possum Kingdom Lake Cookbook
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Herb Garden Blend
Recipe By : Sr. Judy Murray, OCD
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons dill leaves
2 tablespoons basil leaves
2 tablespoons thyme leaves
1/2 teaspoon grated orange peel — dried
2 tablespoons onion powder
1 teaspoon celery seed
1/8 teaspoon pepper
1 teaspoon oregano leaves
Combine all ingredients and mix well.
Spoon into a shaker with large holes or store in a small dish with a plastic lid.
Makes about 1/3 Cup.
Use on meat, poultry, fish, vegetables, soups or salads.
Possum Kingdom Lake Cookbook
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Fresh Cranberry Sauce
Recipe By : Sous Chef Cleve
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornstarch
2 tablespoons orange juice — freshly squeezed
2 cups cranberries — fresh
1 1/2 cups sugar
1/2 cup water
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg — freshly grated
2 teaspoons orange zest
Mix together the orange juice and cornstarch in a small bowl and set aside.
In a saucepan add the berries, water, sugar, spices, and orange zest. Bring to a boil and simmer for about 5 minutes, or until the cranberries are tender. Return the mixture to a boil and add the orange juice and cornstarch slurry. Stir well while simmering for another 3 minutes or so.
This sauce is good warm or cold and can go in any number of directions from this point. Add a bit of fresh thyme and black pepper for a more savory version. For a dessert sauce, add other fruits, such as pears, or walnuts for crunch. Experiment and enjoy!
Description:
“Okay, I know this is pretty basic, but hardly anyone makes it, and
it’s so much better than the canned stuff. Furthermore, it can be used
in many ways besides just a sauce for the turkey.”
Source:
“Cooking With MasterCook November 1999”
Yield:
“3 cups”
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Asian Hot Grill Sauce for Chicken, Beef or Pork
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories : Sauce & Condiment
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 cup ketchup
1/2 teaspoon (1/2 to 1) Chinese hot mustard
1 large garlic clove — minced
1 tablespoon soy sauce
1 teaspoon (1 to 3) Asian chile paste with garlic
Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat.
Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.
S(Internet Address):
“”
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Avocado and Raisin Dip
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 avocados; peeled & chopped
1/2 cup raisins
1/2 cup vegetable oil
1/4 cup lime juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.
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Cinnamon Rice Flan
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
1 cup cooked rice
1 cup milk
1 (14 ounce) c sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon sugar
1 teaspoon ground cinnamon
Beat eggs in large mixing bowl. Add rice, milk, condensed milk, and vanilla; mix well. Pour into 8 greased individual custard cups. Combine sugar and cinnamon; sprinkle on top.
Set cups in large baking pan; pour 1 inch hot water into pan. Bake at 350 degrees 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled.
Source:
“The Rice Council”
S(Internet Address):
“www.usarice.com”
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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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6666 Soppin’ Sauce
Recipe By :
Serving Size : 0 Preparation Time : 0:10
Categories : Sauce & Marinade
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1 (16 ounce) c tomato paste
5 teaspoons chili powder
1 1/2 teaspoons black pepper
1/2 cup catsup
1/2 teaspoon garlic salt
3 tablespoons Worcestershire sauce
1/3 cup cider vinegar
1/3 cup lemon juice
1/2 cup margarine or butter
1/4 teaspoon cayenne
6 tablespoons honey
6 tablespoons brown sugar
1/2 teaspoon salt
Combine all ingredients in a medium sauce pan.
Bring to a boil, reduce heat and simmer one hour, stirring occasionally.
If used as a basting sauce, baste meat with sauce when almost done. Can also be served as a sauce with the meal.
Description:
“This sauce can be served with the meal or used as a basting sauce.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
Yield:
“6 cups”
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Nutr. Assoc. : 0

Popcorn Salts
Recipe By :
Serving Size : 32 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ONION DILL SALT
1/4 cup coarse salt
2 teaspoons dried onion flakes
2 teaspoons dried dillweed
1/4 teaspoon garlic powder
HERBED SALT
1/4 cup coarse salt
1 teaspoon dried basil leaves
1/2 teaspoon dried tarragon
1/2 teaspoon dried chives
1/4 teaspoon oregano leaves
SESAME SALT
2 tablespoons coarse salt
1/4 teaspoon ground turmeric
2 tablespoons toasted sesame seeds
Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker.
Source:
“National Presto Industries”
S(Internet address):
“http://www.presto-net.com/index.html”
Yield:
“1/4 cup”
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NOTES : The good news about popcorn is it’s good for you and non-fattening. Popcorn contains protein and vitamin B1. Plain popcorn, hot air popped, has only 25 calories a cup. But if you like your popcorn with a topping, don’t despair. Here are three fast, easy, and low calorie spice-and-salt seasonings that will put punch, and not pounds, into popcorn
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Caper-Parsley Vinaigrette
Recipe By :
Serving Size : 2 Preparation Time : 0:05
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup drained and minced capers
1/3 cup minced fresh parsley
1/4 teaspoon ground black pepper
TO PREPARE: Mix all ingredients in a small nonreactive bowl.
TO SERVE: Spoon a portion of Caper-Parsley Vinaigrette over the beef or meat of your choice and serve.
Description:
“A very simple, lively accompaniment to smoked meats.”
Cuisine:
“Italian”
Source:
“Cook’s Magazine June 1990”
Yield:
“3/8 Cup”
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NOTES : Best with razor-thin sliced meat
Nutr. Assoc. : 0

Lemon Dill Dressing
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time : 0:15
Categories : Salad Dressings
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lemon juice
1 tablespoon lemon zest — grated
2 tablespoons fresh dill weed — chopped
1/4 teaspoon salt
3/4 cup olive oil
1/2 teaspoon dill seed (optional)
Beat all ingredients together until well blended.
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Serving Ideas: Perfect dressing for Middle Eastern Sandwiches.
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Cauliflower Cheddar Sandwich Spread
Recipe By : Dee Bell
Serving Size : 5 Preparation Time : 0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped cauliflower
1 teaspoon butter
1 tablespoon minced onions
2 tablespoons grated carrots — (optional)
1/2 cup Cheddar cheese — grated
2 tablespoons sour cream
Pepper
1 pinch paprika
1 tablespoon sunflower seeds — toasted (optional)
Steam cauliflower until tender but firm, about 4 minutes. Sauti onion in butter until light golden, add grated carrot and sauti for 1 minute more. Stir all ingredients together and salt and pepper to taste. Chill for about 15 minutes and spread on crackers or toasted bread. Or don’t chill and spread on toast and place under a broiler for 3 or 4 minutes until golden and cheese bubbles.
Description:
“Steamed cauliflower, sautied onion, cheese and sour cream make up
this tasty sandwich spread.”
Yield:
“1 1/4 Cups”
Ratings : Cholesterol Rating 1 Complete Meal 3
Complexity 1 Difficulty 1
Fat Content 4 Kid Appeal 6
Portability 10 Serving Temperature 6
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NOTES : The sunflower seeds are optional, but add a nice texture and flavor if you have them around. Sautied mushrooms are another nice addition
Nutr. Assoc. : 0

Elegant Vegetarian Pate
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Appetizer
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 small onion — quartered
1 small clove garlic
1/2 pound fresh mushrooms — halved
2 tablespoons butter
1/4 tablespoon salt
1/4 teaspoon tarragon — crushed
1 dash white pepper
1 (10 ounce) p whole toasted almonds
1 tablespoon dry sherry
1 tablespoon heavy cream
In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper.
Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth.
Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill… Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups.
BLENDER INSTRUCTIONS:
Follow instructions above, using electric blender to chop and grind almonds.
Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop onion, garlic and mushrooms; cook as directed. Add mushroom mixture and cream to blender; puree. Blend thoroughly into almond mixture. Stir in reserved, chopped almonds. Finish as recipe directs.
Source:
“The Mushroom Council”
S(Internet Address):
“www.mushroomcouncil.com”
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Nutr. Assoc. : 0

A Lucky Accident
Recipe By : Recipe by Diane Lazarus
Serving Size : 0 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 small carrots — diced
2 small parsnips — diced
1 medium turnip — cut in chunks
2 stalks celery — diced
1 large onion — stuck with 2 cloves
1 can tomatoes — with liquid
1 can tomato paste
1 small bunch parsley — flat-leaf
1 bay leaf
fresh rosemary and thyme
black peppercorns
Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and
tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours.
Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids. Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that.
Source:
“The Searchable Online Archive of Recipes (SOAR)”
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Amaretto-Mascarpone Fondue
Recipe By :
Serving Size : 6 Preparation Time : 0:05
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups mascarpone cheese (about 12 ounces)
2 tablespoons granulated sugar
1 1/2 tablespoons amaretto flavored liqueur or espresso coff
1/2 teaspoon orange extract — optional
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
For dipping : Grilled or broiled peaches, nectarines and pears.
In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.
Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit.
For grilled fruit : 9 firm ripe peaches, nectarines or pears 1/2 cup butter (1 stick), melted.
Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter.
Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don’t allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.
Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
T(Cook Time):
“0:05”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Fruit Salsa Dip
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tomato
1 orange — peeled and
segmented
2 kiwis — peeled and sliced
1 red onion — coarsely chopped
1 avocado — peeled and pitted
1 bunch cilantro
2 jalapeno chile peppers
garlic salt to taste
In a food processor, place tomato, orange, kiwis, red onion, avocado,
cilantro, and jalapeno chile peppers. Process using pulse setting until
finely chopped but not quite smooth. Transfer to a medium bowl, and
garnish with desired amount of garlic salt. Serve with tortilla chips or crackers.
– – – – – – – – – – – – – – – – – – –
Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Cashew Cream Cheese
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Dips & Spreads
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Raw Cashews — soaked
1 Cup Filtered Water
2 Tablespoons Herbs — of your choice
2 Tablespoons Fresh Dill
Soak cashews in water overnight. Pour half of the water into blender and slowly add cashews. Season with herbs. Chill for a few hours to thicken.
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Honey Herb Sauce for Vegetables
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup honey
2 tablespoons onion — minced
1/4 cup butter or margarine
1/2 teaspoon thyme — crushed
Salt and pepper — to taste
Combine all ingredients in a small saucepan and bring to a boil; cook 2
minutes. Toss with vegetables of choice such as: peas, zucchini, spinach,
broccoli, green beans, etc. Serve over couscous as a vegetarian entrie or
alone as a side dish.
Source:
“The National Honey Board”
S(Internet address):
“http://www.honey.com/”
Yield:
“2/3 Cup”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Fresh Gazpacho
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Tomatoes — chopped
1/4 Cup Red Onion — chopped
1 Cup Cucumber — peeled, seeded, &
chopped
1 Clove Garlic — halved
1/2 Cup Green Pepper — chopped
1 1/2 Cups Tomato Juice
OR
Vegetable Juice
1/2 Cup Bell Pepper — minced
1/4 Cup Red Onion — minced
1 Cup Cucumber — peel, seed, slice
1 1/2 Cups Filtered Water
1 Teaspoon Basil
or
Dill
1/4 Cup Green Onions — minced (garnish)
1 Dash Cayenne
OR
Paprika
Put first 5 ingredients into a food processor and puree. Transfer to a large bowl. Stir in remaining ingredients and chill for several hours before serving.
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Banana Sandwich Spread
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Sandwich
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 banana
1/2 cup peanut butter
1 teaspoon mayonnaise
Mash a banana with a fork. Mix with 1/2 cup peanut butter. Thin with a little mayonnaise for easier spreading.
Source:
“Virginia Carolina Peanuts”
S(Internet Address):
“http://aboutpeanuts.com/”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Nutty Olive Spread
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Sandwich
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 1/2 ounce chopped ripe olives
1/4 cup chopped roasted peanuts
Mayonnaise
Moisten olives and peanuts with enough mayonnaise to make spreadable; makes pretty, open face party sandwiches.
Source:
“Virginia Carolina Peanuts”
S(Internet Address):
“http://aboutpeanuts.com/”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Apple Butter
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Fruits
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 quarts Unsweetened Applesauce
2 pounds Granulated Sugar
1 pound Brown Sugar
3/4 cup Apple Cider
Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F ) for 3 hours, stirring occasionally.
Add spices. Return to oven and cook 1 hour more.
– – – – – – – – – – – – – – – – – – –
NOTES : The thicker skinned, late Summer and Fall apples produce a grainier texture that’s best for applesauce
Nutr. Assoc. : 0

Cheddar Pecan Spread
Recipe By :
Serving Size : 16 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 (4 ounce) pa reduced-fat cream cheese — softened
1/4 cup butter — softened
8 ounces sharp Cheddar cheese — (2 cups) shredded
1/2 cup pecans — toasted, chopped
1/2 teaspoon minced garlic — roasted
3 tablespoons chutney — chopped
Beat cream cheese and butter until smooth. Beat in remaining ingredients.
Serve with assorted vegetables and crackers.
Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
– – – – – – – – – – – – – – – – – – –
NOTES : Ingredients can be combined in a food processor; process until nuts are finely chopped. Flavor of spread improves if made 1 to 2 days in advance. This spread can be refrigerated up to 3 weeks

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