Documente Academic
Documente Profesional
Documente Cultură
c c
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2 cups ? Ôombine first three ingredients, rub in the clarified butter and then
knead into a stiff dough with cold water and leave to rest, covered
1 large potato-boiled, for 1/2 an hour.
peeled, mashed
smooth Roll into desired size rounds and prick with a fork all over the c
1 tsp rock salt surface, to avoid puffing up while frying.
1/4 cup clarified
butter Heat oil until a piece dropped in its rises to the top at once. Put in
cold water to mix the ?, turn once and continue to fry over medium heat till
oil for deep frying crisp.
c
c
Peanut Ôhicken Sauce
c c
c
1 kg chicken Heat oil in a pan and sauté chicken till it turns
2 cups chicken stock colour.
1/2 cup dry white
wine Add chicken stock and dry white wine and cook
for 30 minutes.
cc
1 onion - chopped
ccc, heat oil in a pan and
1 garlic - chopped sauté onions. Add garlic, cinnamon, tomatoes
2 inch cinnamon and peanuts.
stick
3 tomatoes - de- Sauté for 10 minutes and then remove from fire.
seeded and diced Once cool grind it to a fine paste.
1/2 cup peanuts
salt Now mix the sauce with the chicken and cook for
black pepper two more minutes.
olive oil
Serve garnished with tomatoes and peanuts.
c
c
Dorro Wot
c c
c
1 kg chicken - cut into c
c
, roast all the ingredients. Ôool and grind to a
12 pieces, washed with powder.
water, salt and lemon
juice To prepare spiced butter, melt the butter in a pan and bring to a
10-12 boiled eggs boil. Add rest of the ingredients and let it simmer for few minutes.
1/2 cup onions -
chopped Do not stir, cool and store.
1-2 cups water
4 tbsp berbere
c
c
2 tbsp spiced butter Take a pan and cook the onions for few minutes. Add the oil later
1 tbsp garlic - chopped and mix well.
2 tsp cardamom powder
1/2 tbsp black pepper Once the onions are brown, add berbere. Ôook for few minutes
salt to taste stirring constantly. Now add the spiced butter and mix well.
oil
Make small cuts in the chicken pieces and also pierce the eggs
cc
before adding them to the sauce.
1 kg unsalted butter
1 onion - chopped Simmer till the chicken is done. Now add chopped garlic and c
3 tbsp garlic - minced cinnamon.
4 tsp ginger - chopped
2 tsp turmeric powder Sprinkle black pepper and serve
1/4 tsp cardamom
powder
1 inch cinnamon stick
1 whole clove
1/8 tsp nutmeg powder
c
1/2 red pepper
1/2 tsp cardamom
2-3 cloves
1/2 tsp nutmeg
1/2 tsp ginger -
chopped
1/2 tsp ground
fenugreek
1/2 tsp cumin
1/2 tsp onion - chopped
1/2 tsp garlic ± chopped
c
c
Ôhicken Reshmi Biryani
c c
c
1 kg chicken (broiler) Marinate the chicken in ginger and garlic paste,
powder,
- cut into 8 pieces powder, chilli powder, ? powder, yogurt, salt and
1 kg onion - sliced for 3-4 hours.
oil - for frying
1 cup
- Heat oil in a
and fry the onions in it till brown and crisp. Drain
finely chopped out the oil from the onions and keep aside.
1/2 tsp garlic paste
1/2 tsp ginger paste Heat oil again in another pan and add the peppercorns, cloves, and
1 tbsp
powder cardamoms in it. When slightly dark add the rice and turn around to
1/2 tsp
powder mix well.
2 tsp chilli powder
1/2 tsp ? Drain the rice and keep aside.
1 cup
1 tbsp salt Add 2 1/2 cups water and bring to a boil. Lower the heat and cook
1 tsp essence for about eight minutes. The rice is almost done but not fully cooked.
Keep aside.
c
c
2 cups À? or ? Heat 1/2 cup of the remainder of the oil in a
with a lid and
rice - washed and add the chicken to it, spreading it to form a layer.
soaked for 30 minutes
2 tbsp oil Over the chicken, make a layer of half each of the rice, onions and
6 pepper corns coriander leaves.
6 cloves
6 green cardamoms Repeat the same layers a second time, sprinkle the saffron mixture
1/2 tsp salt over it and cover the pan, sealing it with some dough (grease the
water edges before applying the dough, so that the dough comes off easily
1/4 tsp saffron - later on).
soaked in 2 tbsp
warm milk Let cook on high heat for 10 minutes, then place on a and
dough - to seal the leave on low heat to cook for about an hour. Alternatively, you could
pan cook it in a moderate oven for an hour.
Break the seal and serve either in the same pan or transfer on to a
serving dish.
c
c
Baked Potatoes (without oven)
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c
4 potatoes Boil the potatoes till cooked but firm. Drain.
salt to taste
Pierce a fork into the potato and hold over a flame till slightly
c0 roasted. Keep aside, till cool enough to handle.
250 gm Ú
100 gm Ôut each potato into half horizontally and scoop out the centre,
c
1 onion - chopped leaving a wall around.
1 tomato - chopped
1 tbsp corn oil Heat the oil in a pan and add haldi, onions and tomato and cook for
pinch of
two minutes.
pinch of salt
Add the Ú and the peas and continue cooking on a medium
flame for one minute more.
Fill the hollowed potatoes with the Ú filling and serve.
c
åegetarian Nargisi Kofta
c c
c
200 gm Ú Mash the Ú and bread together to blend smooth, either in a
1 slice bread-crust blender or with a .
removed
1 tsp salt or to taste Mix 1/2tsp salt and
into it.
1/8tsp
green chillies-finely Mix the green chillies, mashed potato, turmeric and lemon juice
chopped together and form into two balls.
1/4cup mashed
potato Divide the Ú mixture into two. Shape each into a flat round and c
1/4tsp turmeric thin the edges a bit.
powder
lemon juice to taste Place one round of potato in the center of the Ú, bring together
a little À? to dust the edges to cover it completely.
the ?
oil for deep-frying Shape these into rounds and then taper on side to resemble and
egg. Dust with the À?.
c
c
rilled Ôheese Sandwich
c c
c
4 bread slices Mix cheese, salt,
, coriander and green chillies.
1 tsp salt or to taste
1/8 tsp
Butter the bread slices.
powder c
1/2cup cheese-grated Place half each of the cheese mixture over two slices, on the
chopped green chillies unbuttered side.
to taste
1 tbsp chopped Ôover both with the other slices, buttered side on top. rill and
coriander leaves serve.
1 tbsp butter
c
cc
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2 cups
Line the base of the tins with butter paper or grease the bases and
1 3/4 cup powdered dust either with
or sugar till well coated.
sugar
2/3 cup oil, butter or Sift the flour, cocoa, baking soda and powder and transfer into a
margarine mixing bowl.
2/3 cocoa powder
1 cup water Add the salt, sugar, fat, water and vanilla. Beat the mixture using a
1 tsp vanilla essence wooden spoon or a beater till well blended.
1 1/2 tsp baking soda c
1/2 tsp baking powder Add the milk and vinegar to the cake batter and beat till smooth. The
1 tsp salt batter looks almost glossy when done.
3/4 cup milk
3 tsp vinegar Divide the batter into the dishes.
2 x 9 inch round or
square micorwavable Bake one cake at time, at 100 per cent for two minutes. Rotate
cake dishes container half way and bake for another two minutes. Rotate again
and bake 1 minute.
Let stand for five minutes then turn cake out of the tin.
c
c
Bhakkervadi I
c c
c
c!
c Mix the flours, salt, oil, mix with fingers. When crumbly add little
3 cups
water, and knead into a smooth dough. Ôover with a moist cloth.
1/2 cup À?
1 1/2 tbsp oil
c"
salt Roast sesame and ?? seeds lightly. Ôrush the poppy seeds,
fennel seeds and coriander seeds and keep aside.
c"
1 tbsp À? Heat oil add cumin seeds, allow to splutter. Add ginger, garlic and fry
1 tsp sesame for few seconds.
1 tsp ?? seeds
1 tsp ginger - grated Add all other crushed seeds. Stir.
c
1 tsp garlic - grated
1 1/2 tsp sugar Add coconut, ???, salt, sugar and 1 tbsp À?. Mix well
3 tsp red chilli powder and keep aside.
1/4 tsp ?
salt Take a
Ú sized lump of dough and roll into thin
Ú . Use
1 tsp coriander seeds dry flour to help rolling.
- crushed coarsely
1/2 tsp fennel seeds - Spread filling thinly all over
Ú . Make a tight roll press down
crushed coarsely edges.
1 tbsp dried coconut -
grated Ôut into 1 inch pieces and deep fry in hot oil. Fry till cover is crisp
1/2 cup fine ? and golden brown.
oil
Drain, cool very well before storing in airtight containers.
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Dabeli (Double Roti, Kutch Style)
c c
c
1 kg potatoes Boil the potatoes and after pealing mash them well and keep aside.
4 medium onions
? can be In a
heat 1/2 cup oil for frying the peanuts, deep fry and add
used salt about 1 tsp, 1 tsp sugar, red chilly powder 1/2 tsp.
c
1 cup peanuts
2 tsp salt In the remaining oil add garlic
, allow to sizzle, add
2 tsp red chillie ?, red chillie powder,
, to this add the mashed
powder potatoes.
4 tbsp
Serve hot as filling in bun with fried peanuts & chopped onions.
2 tbsp garlic
c
Dhokla
c c
c
1 cup À? Mix the À?, ginger paste, chilli paste, salt, turmeric, sugar and oil
1/2 tsp ginger paste and beat in the curd. Beat till smooth. Add the water and mix well
1/2 tsp green chilli again.
paste
1 tsp salt Add the fruit salt, stir gently and pour immediately into the greased
1/2 tsp turmeric tin and place in the steamer.
powder
1 tsp sugar Place a thin cloth between the lid and the steamer, and close tight.
c
1 tbsp oil Steam for 20 minutes.
1/2 cup sour curd
1/2 cup water Remove the tin from the steamer and keep aside.
1 tsp fruit salt
Heat the oil for the
, add the mustard seeds, curry leaves and
c green chillies.
1/2 tsp mustard seeds
4-5 curry leaves Sauté till slightly colored, and add L cup water. Ôut the
into
2-3 green chillies-slit desired sized pieces and pour the
over. arnish with the
1 tbsp oil coriander and coconut and serve.
c
Bajre ka Thepla
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c
1 1/2 cups À Knead with yogurt and make very thin Ú ?.
1/2 cup
2 tbsp oil
1 tbsp dried
2 tsp salt
c
2 tsp ginger
green chillies-make
paste with salt and
ginger
1 tsp garlic
2 tsp coriander
powder
1 tsp sugar
yogurt to knead
c
Khandvi
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c
1/2 cup chick-pea Mix À?, ginger, green chilli, red pepper, salt, and turmeric,
flour into a smooth paste, with some water, till no lumps are left. Add the
1/2 cup sour yogurt rest of the water and mix well.
1 1/2 cup water
1/2 tsp ginger paste Bring to a boil, stirring all the time (to avoid scorching).
1/2 tsp green chilli
paste Keep cooking and stirring till you reach a paste like consistency.
1/2 tsp chilli powder Spread a tsp of the batter on to an ungreased surface and cool, it
1 tsp salt or to taste should come off clean.
c
1/8 tsp asafoetida
1/8 tsp turmeric With a rubber spatula spread onto an ungreased surface, as thin as
2 tsp oil possible and leave to cool.
1/2 tsp mustard seeds
2 ?À
Heat oil and add the ??
Ú
?À
. Stir a
coriander-chopped few times and spread over the layer. Pick up the
and keep
fine and grated aside.
coconut to garnish
Ôut layer into strips and roll each strip like a scroll, firmly.
c
Bhakkervadi
c c
c
2 cups potatoes- Mix together, the potatoes, À?
, sugar, salt,
mashed powder, chilli paste, garlic and ginger paste. Keep aside.
2 tsp À? (chick-
pea flour) Mix the
and oil and knead to a stiff dough with water.
1 tbsp
2 tsp sugar or to taste Divide the dough into 3 and roll each into 1´ thick strips.
1 tsp salt or to taste c
1 tsp coriander Spread each with the potato mixture and roll like a swiss roll, and
powder seal edges with water.
1 tsp green chilli
paste Leave uncovered for 15 minutes or so. Slice into 1´ thick slices and
1 tsp garlic paste pan fry till a golden color on each side, and crisp.
1 tsp ginger paste
1 cup refined flour
1 tbsp oil
oil for pan frying
c
Bhel Poorie (Savoury Snack from Mumbai)
c c
c
2 cups puffed rice Mix all together, garnish with ? and coriander leaves and serve.
()
1/2 cup fine ?
cc
c¬ , grind together equal quantities of coriander
1 cup finely chopped leaves, garlic to taste and green chillies and add some lemon juice.
onions
1 cup boiled and
ccc¬ , cook and puree dried dates and add some
cubed potatoes dried powdered ginger.
8 Ú ?
1 tbsp green
-
mixed together with
water
1/4 cup Date
-
mixed together with c
water
1 tbsp lemon juice
1 tbsp salt
coriander leaves for
garnish
c
cÔ
coriander leaves
garlic
green chillies
a little lemon juice
ccÔ
dried dates-pureed
dried powdered ginger
c
c
c
c
c
c
c
c
c
c
c
c
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c
Ôhilli arlic Wings
c c
c
6 chicken wings - Mix together the chicken, egg, corn flour, garlic paste, chilli paste,
pricked salt, Soya sauce, vinegar and enough water, so that the chicken
1 egg - slightly beaten pieces are coated with the batter.
1/2 cup corn
starch/corn flour Keep aside for about an hour.
1 tbsp garlic paste
c
1 tsp green chilli ± Heat oil and deep-fry the chicken wings over high heat to begin with
paste and then lower the heat till wings are almost cooked through.
1 tsp salt
1 tsp Soya sauce Drain on an absorbent paper and keep aside.
2 tsp vinegar
oil - for deep-frying Just before serving, heat the oil again and fry the wings in hot oil till
brown.
c
Ôhilli Ôheese Toast
c c
c
1 cup cheese- grated Mix the cheese, salt, chilli powder, coriander, green chillies, baking
1 tsp salt powder and enough milk to beat to a thick batter, till well blended
chilli powder- to taste and light.
1 tbsp coriander
leaves Keep aside in a cool place for at least half an hour.
c
green chillies-
chopped (to taste) Ôut off the edges of the slices and divide each into halves. Pile the
1 tsp baking powder cheese mixture over the slices.
milk- as required
6 bread slices Heat oil till a little bit of the batter thrown in comes up at once. Drop
oil- for deep frying the bread pieces into it.
c
c
Ôrisp Ôheese Toast (Ôheese ka Karara Toast)
c c
c
1 loaf French bread - Mix butter, garlic paste and pepper together.
sliced and toasted on
1 side Spread over un-toasted side of bread.
c
100 gm butter
1 tsp garlic paste Top with sliced cheese and grill until the cheese melts.
crushed black pepper
200 gm sliced Serve with salad.
mozzarella cheese
c
Frankie (Bharwan Double Roti)
c c
c
1 tsp sugar Dissolve sugar in 1 cup lukewarm water. Sprinkle dry yeast over it
lukewarm water to and leave in a draught-free place to froth. Sieve the flour, add salt
knead dough and rub in the 1 tsp oil.
1 tsp dry yeast
2 cups flour Knead into a soft dough till the dough feels firm and elastic and no
salt to taste or 1 tsp longer sticky. c
1 tsp oil
filling of your choice- Place dough in a deep vessel, well dusted with flour, and cover
vegetarian or non- vessel with cling film or a thick damp cloth. Keep in a draught-free
vegetarian place to rise.
oil to deep fry
Shape dough into small balls. Roll into flat rounds. Place filling in the
center, lengthwise and cover to seal from all sides, using water to
pinch and seal. Deep fry till brown and serve.
c
c
Fafda (Ôhick Pea Snack)
c c
c
2 cups À? (chick- Mix the À?, soda,
, 1 tbsp oil and salt together. Add
pea flour) water and knead into a soft dough.
1/4 tsp baking soda
1/4 tsp Take a portion of the dough and place it on a greased surface.
(thymol)
c
1/4 tsp
With base of your palm, drag the dough in a straight line, holding the
(turmeric) dough at the starting point with the other hand. This will form a
1 tbsp oil strip.
1/2 tsp salt tsp or to
taste Fry these strips over medium heat till crisp.
oil to deep-fry
this is a difficult thing till you are practiced enough. You can
also roll into thin rounds between two sheets of greased polythene.
c
arlic Ôheese Bread (Lassan aur cheesewali Double Roti)
c c
c
1 crusty French bread Slice the bread on the diagonal, not quite through to the base at 1´
100 gm butter intervals.
1 tsp garlic paste
1/2 cup grated cheese Ôombine butter, garlic, cheese and pepper. Spread over each slice.
c
black pepper
Wrap in a foil and bake for 10 minutes in a very hot oven.
Serve hot.
c
c
uacamole (Avacado ki Ôhutney)
c c
c
2 large ripe Halve the avocadoes, scoop out flesh from the shells and mash. Peel,
avocadoes seed and chop the tomato.
1 firm ripe tomato
2 green chillies Mix all ingredients together.
(deseeded, chopped)
c
1 onion finely Place the guacamole into a bowl, cover and chill.
chopped
2 tbsp lemon juice Serve with corn chips, crackers or crisp vegetables
1 tbsp chopped
coriander
salt, pepper
1/2 tsp chopped garlic
c
anthia (Ôhickpea Snack)
c c
c
1 cup À? Mix À?, salt, chilli powder, turmeric and . Add water and
1 tsp salt mix into a stiff dough.
1 tsp chilli powder
1 tsp turmeric Place dough in the ? making machine, fixed with a thick ? plate. c
1 tsp
oil for deep-frying Heat oil and press out the in a circular motion. Turn over and
a ? making machine fry till crisp, but avoiding to let it brown.
Lift out of the oil, drain on absorbent paper and store in an airtight
jar.
c
c
Kothambir åade
c c
c
1 tbsp oil Put the oil, onions and garlic into a casserole dish and sauté in a
1/4 cup chopped microwave oven on high, covered, for 2 minutes OR heat oil and add
onions onions and garlic and sauté till a light brown.
6 cloves garlic-
chopped Mix gram flour and water together to make an even batter. Pour it
1 cup gram flour into the casserole dish and cook on medium-high, for 4 minutes,
1 3/4 cups water without lid. Stir once. OR cook over medium heat stirring all the time
1/4 tsp turmeric till mixture thickens (a little bit cooled on a surface, should set). c
powder
1 cup coriander leaves Mix the remaining ingredients and cook on high for 4 minutes. Stir
- chopped once. OR cook over high heat stirring all the time till setting
1 tbsp chilli-ginger consistency is reached again.
paste
salt to taste Remove mixture onto a tray and spread into a 1/2" thick rectangle.
oil for shallow frying Ôool completely. Ôut into square pieces.
share your recipes
here Shallow fry the square pieces until golden brown. Use a little oil on a
non-stick griddle.
c
From August 1994 åictoria Magazine
1. In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice, and
6
lavender sprigs. Mix well. Bring to boiling, stirring to dissolve sugar.
Reduce heat.
2. Boil gently, uncovered, until tomatoes break down and the mixture becomes
jelly-like, about 1 to 1.5 hours, stirring occasionally. Remove from heat.
Stir and skim off foam, discarding lavender sprigs.
3. Ladle tomato mixture into 5 to 6 sterilized half-pint canning jars with a
sprig of lavender in each. Seal.
4. Ôool to room temperature on rack. Store in the refrigerator up to 3
weeks.
Serve with cream cheese and crackers or toasted English muffins. Yield: 5 to
6
half-pints.
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Betsy at TKL (07:10:30 am) :
From: crow77@hebron.connected.com (thomas barney)
Newsgroups: rec.food.cooking
ÔHABLIS JELLY
Ôombine wine, lemon juice and pectin in a large sauce pot. Bring to a
rolling boil, stirring constantly. Add sugar and return to a rolling
boil. Boil hard 1 minute, stirring frequently. Remove from heat.
Skim foam if necessary. Pour hot into sterilized jars, leaving 1/4-inch
head space. Process 5 minutes in boiling water bath. Yield: about 5
pints.
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Betsy at TKL (07:11:07 am) :
Wine Jelly
Wash and rinse 4 half pint canning jars and metal rings; drain. Sterilize
4 new lids according to manufacturers instructions.
In 5-6 qt. pan, mix wine with sugar. Bring to full rolling boil over high
heat, stirring constantly. Stir in pectin. Return to boil and cook
exactly 1 minute, stirring constantly.
Remove from heat and skim off any foam. Ladle into jars, leaving 1/4 inch
headspace. Wipe rims clean. Put lids and bands on jars, screw tightly,
don't force.
Measure the prepared cherries into a large, heavy kettle. Add the
sugar and stir well. Place over high heat and, stirring constantly,
bring quickly to a full boil, with bubbles over the entire surface.
Add the remaining ingredients except the pectin. Boil hard for 1
minute, stirring constantly. Remove from the heat and add the
pectin. Skim off any foam. Ladle into 8 hot half-pint jars.
Seal, then process for 4 minutes in a hot water bath, counting
the time from when the water comes again to a rolling boil after
immersing the jars.
David Monteith
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Betsy at TKL (07:18:51 am) :
Date: Tue, 13 Sep 1994 09:44:30 EDT
From: arry Howard (garhow@A4450H.ESR.HP.ÔOM)
Apple-Pepper Jelly
Recipe By :
Serving Size : 4 Preparation Time :0:00
Ôategories : Jellies American
Holiday
Stir the water, apple juice concentrate and pectin in a 3-quart saucepan,
until
the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar
and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately pour
into
hot sterilized jars or glasses or freezer containers. Ôover tightly and
cool.
Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve
with meat.
RAPE JELLY:
Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple
juice
concentrate. Omit the red pepper and food color.
Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple
juice
concentrate. Omit red pepper and food color.
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åicki,La (08:53:34 am) : Title: AZIZA BENÔHEKROUN'S FIåE-DAY PRESERåED
LEMON
Ôategories: Sauces, Fruits, Jams
Yield: 1 servings
1 Recipe below
Wolfert writes: "If you run out of preserved lemons, or decide on just a
few day's notice to cook a chicken, lamb, or fish dish with lemons and
olives and need preserved lemons in a hurry, you can use this quick
five-day method taught to me by a Moroccan diplomat's wife. Lemons
preserved this way will not keep, but are perfectly acceptable in an
emergency."
With a razor blade, make 8 fine 2" vertical incisions around the peel of
each lemon to be used. (Do not cut deeper than the membrane that protects
the pulp.) Place the incised lemons in a stainless-steel saucepan with
plenty of salt and water to cover and boil until the peels become very
soft. Place in a clean jar, covered with cooled cooking liquor, and leave
to pickle for approximately 5 days.
From _Ôouscous and Other ood Food from Morocco_ by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN 0-06-091396-7.
Posted by Ôathy Harned.
-----
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åicki,La (08:54:10 am) : Title: ÔRANBERRY ÔLARET JELLY
Ôategories: Fruits, Jams
Yield: 4 servings
1 c Ôranberry juice
1/2 c Dry red wine
1/2 c ranulated sugar
85 ml (1 pouch) Ôerto Liquid Fruit
Pectin
10 c Sliced apricots
1 c Water
Sugar
1/3 c Orange juice
1 tb ranted orange rind
Add water to apricots and cook until soft. Press through sieve (or cheat
like I do and run 'em through the blender). Measure and to each cup pulp
add 2/3 c sugar. Add juice and grated orange rind. Ôook until thick
(about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch
of top. Put on cap, screw band firmly tight and process in boiling water
bath ten minutes.
-----
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åicki,La (08:55:25 am) : Title: ZUÔÔHINI JAM
Ôategories: Desserts, Jams
Yield: 6 servings
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard
boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add
apricot Jello. Stir well. Pack in sterilized jars and seal.
I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange
colored jam and really tastes great...unless you don't like apricots or
pineapple!
-----
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åicki,La (09:05:21 am) : Title: ÔHERRY FREEZER JAM
Ôategories: Jams
Yield: 1 servings
Ôontributed to the echo by: Bob Henderson Ôherry Freezer Jam: Remove stem
and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2)
cups of prepared cherries. Ôombine fruit, lemon juice and sugar in a bowl.
Set aside for 10 minutes. Mix water and the sure jell together in small
saucepan. Bring mixture to a boil over HIH heat, stirring constantly.
Ôontinue boiling for 1 minute. Stir constantly for 3 more minutes. Pour
into Freezer containers, cover with lids and allow to stand at room
temperature for 24 hours. Store in freezer. After opening, store in
refrigerator up tp 3 weeks.
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åicki,La (09:06:16 am) : Title: MAKIN REDUÔED-SUAR FRUIT SPREADS
Ôategories: Ôanning, Preserves, Fruits
Yield: 1 Text
A variety of fruit spreads may be made that are taseful, yet lower in
sugars and calories than regular jams and jellies. The following are
recipes for reduced-sugar fruit spreads. elatin may be used as a
thickening agent, as indicated in two of the following recipes. Sweet
fruits, apple juice, spices, and/or a liquid, low-calorie sweetener are
used to provide the sweet flavor of the fruit spreads. When gelatin is used
in the recipe, the jars of spread should not be processed. They should be
refrigerated and used within
4 weeks.
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åicki,La (09:06:51 am) : Title: JALAPENO JELLY-ÔH
Ôategories: Jams, Jellies
Yield: 1 Servings
Place chiles and peppers in a blender and puree until finely chopped.
Ôombine the puree and vinegar, bring to a boil over high heat, and boil
rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice.
Return pan to heat, bring to a boil again, stir in the pectin and food
coloring and boil again, stirring constantly for 1 minute.
Diana
***
Rinse and dry (unblemished) basil. Place in an enamel pan and use a
wooden spoon to bruise the leaves, extracting oil. Add 2 cups water,
bring to boil. Remove from heat, cover and steep 20 min. Strain and put
1 1/2 cups liquid back in the pan. Discard leaves.
Add sugar and lemon juice, bring to rolling boil, stirring. Add pectin,
stir and bring to rolling boil, stir and boil 1 min, remove from heat
and skim off froth. Put in sterilized jars, process in boiling water bath
5 min. Makes 4-6 half-pints.
Tomato-Basil Jelly
In a large pot, combine tomatoes, basil, lemon juice and zest, and
pectin. Bring to rolling boil, stirring. Add sugar all at once, stir and
bring to rolling boil, boil 1 min. Pour into sterilized jars, process
10 min in boiling water bath. Makes 8 half-pints. (Use on sandwiches, or on
crackers with cream cheese.)
2 cups packed thyme leaves (or other herb leaves, e.g. tarragon)
1 3/4 cups frozen apple juice concentrate
1 3/4 cups water
1 box Sure Jell
few drops green food coloring
5 cups sugar
Bring thyme, apple juice and water to a boil. Remove from heat, cover and
let steep a few hours. Strain and reserve 3 cups liquid. Discard leaves.
Mix infusion and pectin, stir and bring to rolling boil, add sugar,
stir and bring to rolling boil, boil 1 min. Pour into sterlized jars,
process 5 min in boiling water bath. Makes 6 half-pints.
Ôombine fruit, ginger, lemon juice, water and pectin, stir and bring to
rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour
into sterilized jars, process 10 min in boiling water bath. Makes 6
half-pints.
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Betsy at TKL (09:32:33 am) :
From: Betty E. Kohler silencio@netcom.com
Newsgroups: rec.food.recipes
5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2-1/2 lb Sugar
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir
well, and allow to stand overnight. In the morning add apricots
which have been washed and cut in strips. Add raisins. Ôook slowly,
stirring frequently, until the pumpkin is tender and clear. One-half
a lemon, sliced thinly, may be added. Ôanned pumpkin may be
substituted for fresh pumpkin.
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Betsy at TKL (09:49:46 am) :
From: kmeade@ids2.idsonline.com (The Meades)
Ôc: mc-recipe@mastercook.com
1. Prepare the jelly jars by washing in hot, sudsy water; rinse with boiling
water and invert on towel to drain. 2. Sort, rinse and drain raspberries.
Force through coarse sieve or food mill enough berries to yield 1-1/2 cups
sieved berries. 3. Mix the sieved berries with 3 cups sugar; set aside for
20 minutes. Mix thoroughly the raspberries and 1/4 cup bottled liquid
pectin. 4. Fill jelly glasses to within 1/2 inch of top. Ôover with lids for
jars, or aluminum foil. Let jam stand at room temperature overnight or until
jellied. 5. Jam MUST be stored in refrigerator or freezer. It will not keep
at room temperature after the initial jelling time.
EASY JELLY
Ingredients:
1 (6 oz.) can frozen orange tangerine or grape juice concentrate, thawed
2 c. water
1 (1 3/4 oz.) pkg. powdered fruit pectin
3 3/4 c. sugar
Preparation method:
Stir juice, water, and pectin in saucepan until pectin is dissolved. Heat to
rolling boil over high heat, stirring constantly, about 2 minutes. Add
sugar; heat to rolling boil, stirring constantly. Remove from heat.
Immediately pour jelly into hot sterilized jars, leaving 1/2 inch head
space, wipe rim of jars. Ôover with lids. Store in refrigerator no longer
than 2 months. About 4 half pints jelly.
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Betsy at TKL (09:59:07 am) :
Flavors to try:
Orange pineapple juice
Apple juice with a little mint extract
Ôranberry Juice
Limeade with some green food coloring
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(10:25:26 am) : åicki,La (09:08:02 am) : Title: ABOUT JAMS
JELLIES & PRESERåES
Ôategories: Jam, Jelly, Fruits
Yield: 1 Text file
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Betsy at TKL (11:15:08 am) :
Title: Lime Jelly
Ôategories: Ôhristmas ifts Jelly Fruits
Servings: 4
3 c Sugar
1 c Water
6 oz Frozen Limeade; Thawed
2 tb Lemon Juice
5 dr reen Food Ôoloring
2 dr Yellow Food Ôoloring
3 oz Liquid Fruit Pectin; 1 Pouch
Mix the strawberries, pectin, orange peel and orange juice in a 3-quart
saucepan until the pectin is dissolved. Heat over high heat, stirring
constantly, to a rolling boil, about 2 minutes. Add the sugar and bring
back to a rolling boil, stirring constantly, then remove from the heat.
Skim off the foam and immediately pour into hot sterilized jars or glasses
or freezer containers. Ôover tightly and cool to room temperature.
Refrigerate or freeze no longer than 3 months.
2 c Water
2 c Brown Sugar; Firmly Packed
24 oz Ôranberries; Fresh, *
2 tb Orange Peel; rated
4 ea Oranges; Peeled & Ôhopped
2 ea Apples; Ôored,Pared &Ôhopped
1 c Nuts; Ôhopped
Mix the water with the brown sugar in a Dutch oven and heat to boiling.
Boil for 1 minute. Stir in the remaining ingredients except the nuts and
heat to boiling. Boil rapidly until the cranberries pop and mixture
thickens, about 20 minutes. Stir in the nuts. Immediately pour into
sterilized jars or glasses or freezer containers and cover tightly,
letting them stand until they reach room temperature. Refrigerate or
freeze no longer than 3 months.
This recipe is supposedly a historic one - from New England, may have been
made by Pilgrims.
1 pound fresh cranberries, rinsed & picked over (one bag works fine)
1 navel orange, cut into sixths
1/2 cup honey
1/2 cup chopped nuts (walnuts work well)
1/2 cup yellow raisins
a pinch of: cinnamon, fresh nutmeg, & ground ginger
Run the cranberries & orange through a food mill. If the oranges are small
use 2.
Ladle into clean jelly jars, lable, decorate & distribute for holiday gifts.
Keep refrigerated.
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Sawdust Queen :-) (5:59:53 pm) : Ôhristmas Jam
rind berries in a food processor, place in large kettle. Add sugar. Boil to
a full boil.
Boil 1 minute
Remove from heat and add pectin
Ôool for 5 minutes and pour into jars, process in hot water bath for 15
minutes.
Taste of Home
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Sawdust Queen :-) (6:03:24 pm) : Ôhokecherry Jelly
Put juice, pectin and MÔP in pan, bring to a boil, stir for one minute. Add
sugar and bring to a rolling boil for 2 minutes.
chokecherries are a wild berry that grows very abundently here in Wyoming.
It is kind of like a sour blackberry flavor. It is very tasty.
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Betsy at TKL (6:53:31 pm) :
Date: Fri, 10 Dec 1993 10:29:34 EST
From: Stephen Wood (BMOEM112@SIåM.BITNET)
Quick Panettone
2 eggs
1/2 cup sugar
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon grated lemon peel
1 teaspoon crushed anise seed
1/4 cup pine nuts or slivered almonds
1/4 cup golden raisins
1/4 cup mixed candied fruits, chopped
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Remove the tips from the pickles. Ôut the pickles into medium sticks,
drain. Mix the pickles and the remaining ingredients in a glass bowl and
cover. Refrigerate for at least 12 hours. Stir the pickle mixture until
all the sugar is dissolved. Pack the pickles in small jars and add the
syrup to cover them. Ôover and refrigerate for at least 24 hours before
using but no longer than 2 weeks.
In a large saucepan, bring the peaches and water to a boil over a medium
heat. Reduce the heat to low and simmer, stirring often, until peaches are
very tender. In a food processor fitted with the metal blade or a blender,
process the fruit mixture in batches until smooth. Return the puree to the
saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and
cloves. Bring to a boil over medium heat, stirring constantly. Reduce the
heat to low and simmer, stirring often, until thickened and reduced to
about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized
jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on
the jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: "An Edible Ôhristmas" (A Treasury of Recipes for the
Holiday) by Irena Ôhalmers
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Betsy at TKL (7:18:29 pm) :
Title: Sweet Briar Rose Hip Jam
Ôategories: Preserves, Flowers
Yield: 1 servings
Prepare hips and measure 1 cup. Boil sugar and water 4 minutes, add hips
and lemon juice and boil, covered, 15 minutes, uncover and boil 5 minutes
more. The berries should be clear and transparent and syrup thick. When
done, pour into hot sterilized jars and seal.
Measure prepared fruits into a large bowl. Measure sugar and set aside.
Ôombine Ôerto Light Fruit Pectin Ôrystals (no substitute) with 1/4 cup of
the measured sugar. radually add to fruit, stirring well.
Pour into clean jars or plastic containers. Ôover with tight lids and let
stand at room temperature until set (may take up to 24 hours).
åegetable-Ôheese Lasagna
In 10-inch skillet heat margarine over medium heat until bubbly and
hot; add mushrooms and saute, stirring occasionally, until
mushrooms are lightly browned and cooked through, 2 to 3 minutes.
Remove from heat and set aside. In 3-qt saucepan heat oil over medium
heat; add onions and garlic and saute until onions are softened, 1 to
2 minutes. Add tomato sauce, tomatoes, 3/4 tsp salt, the oregano and
basil, 1/4 tsp pepper and the bay leaf, mix well. Reduce heat to low,
cover and let simmer, stirring occasionally, for 25 to 30 minutes;
remove and discard the bay leaf. In medium mixing bowl combine
spinach, ricotta cheese, egg, remaining 3/4 tsp salt, and remaining
1/4 tsp pepper, mixing well.
437 calories, 25g protein, 22g fat, 36g carbohydrate, 584mg calcium,
1109mg sodium, 87mg cholesterol
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Betsy at TKL (8:09:43 pm) :
Ôategories: Preserves
Yield: 1 servings
1 rapefruit
3 Oranges
3 Lemons
Water
Sugar
Scrub, cut in halves, remove seeds and slice into very small pieces.
Measure the fruit and juice and add 3 times the amount of water. Soak for
12 hours. Simmer for about 20 minutes. Let stand again for 12 hours.
For every cup of fruit and juice add 3/4 cup sugar. Ôook ingredients in
small quantities about 4-6 cups at a time until they form a jelly. Ôheck by
the sheet test with a spoon or use a thermometer 8 degrees F above the
boiling point of water for your altitude.
Pour into prepared jars, seal and process. Source: Joy of Ôooking 1974
printing Shared by Elizabeth Rodier June 1993 (testing recipe with limes)
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Betsy at TKL (8:11:02 pm) :
Title: Apricot-Raspberry Jam
Ôategories: Jams/jelly, Ôondiments
Yield: 7 servings
YIELD:
NOTE:
This is one of the jams that can be prepared and sealed according to the
directions in the cookbooks for storing jams sealed.
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Betsy at TKL (8:11:57 pm) :
Title: No-Ôook Strawberry Jam
Ôategories: Jams/jelly, Ôondiments
Yield: 3 servings
Stir the berries and sugar together in a large bowl, blending well, and let
stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice
and food coloring, blending well, and stir constantly for 3 minutes. Spoon
the jam into the jars prepared for freezer jams.
YIELD:
NOTE 1:
This is a freezer jam and cannot be sealed with the cookbook directions.
NOTE 2:
This recipe can be adapted for use with both raspberries and blackberries.
Use the same quantity of fruit.
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Betsy at TKL (8:13:13 pm) :
Title: No-Ôook Peach Jam
Ôategories: Jams/jelly, Ôondiments
Yield: 3 servings
Stir the mashed peaches and sugar together in a large bowl, blending well,
and let stand 10 minutes, stirring occasionally. Add the liquid fruit
pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars
prepared for freezer jams.
YIELD:
NOTE:
Again this is one jam that cannot be sealed with the cookbook directions
and must be frozen.
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Betsy at TKL (8:16:24 pm) :
Title: Apricot Mustard
Ôategories: Not interes, Ôondiments, Ôhristmas
Yield: 12 servings
5 Oranges
18 Peaches
1 1/2 c Sugar per cup of fruit
1 c Maraschino cherries,chopped
Quarter and seed the oranges but do not peel them. Peel and pit the
peaches. Put both fruits through food chopper using coarse blade (should be
chunky). Measure the fruit into a large pot; add sugar according to fruit
measure. Ôook rapidly until mixture "sheets" from spoon; stir often. Add
the maraschino cherries. Pour into hot, sterilized 6 oz. jars; seal at once
with wax.
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Betsy at TKL (8:19:36 pm) :
Title: Jezebel Sauce
Ôategories: Misc., Sauce
Yield: 1 servings
18 oz Peach preserves
18 oz Apple preserves
18 oz Pineapple preserves
18 oz Orange marmalade
10 tb Dry mustard
5 oz Horseradish (prepared)
Ôombine all ingredients and blend together well. Put in clean jars and
seal. Does not need to be refrigerated until opened, then refrigerate the
unused portion. Especially good with baked ham, roast or poured over cream
cheese as a snack.
SOURÔE: 1979 Times-Picayune Recipe Ôontest Ôookbook Typed for you by Nancy
Ôoleman
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Betsy at TKL (8:22:06 pm) :
Title: Ôorn Ôob Jelly
Ôategories: Ôan/preserv, Jelly, åegetable
Yield: 1 servings
Boil the cobs in enough water to cover them for 20 minutes. Strain three
cups of this liquid into a large pan. Stir in the pectin, bring to a boil,
and add the sugar. Boil one minute. Seal in hot jars.
1 c Dry mustard
1/2 c Brown sugar, firmly packed
1 ts Salt
1/4 ts Tumeric
1 ts White wine vinegar
1/3 c Flat beer
Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle
with vinegar to moisten. Ôontinue moistening with flat beer. Mix together
until mustard is a smooth thick creamy mixture. Put mustard in a jar that
has a tight fitting lid. Ôhill in a refrigerator for future use.
Source: British Ôolumbia Heritage Ôookbook
: by Mary Evans-Atkinson pub 1984
: ISBN 0-920620-60-4
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Betsy at TKL (8:26:32 pm) :
Title: Orange Honey Mustard
Ôategories: Mustard, Honey, Orange
Yield: 48 servings
1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Mustard powder
2 ts Turmeric,ground
1/2 c Water
1/2 c Honey
2 c Ôider vinegar
1 rated rind of large orange
1. Ôombine flour, sugar, mustard powder and turmeric in small bowl. Stir in
water. Let stand for 2 hours.~
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Jack/Texas (8:40:42 pm) : I'll go ahead and post my only other recipe I have
ready and say good night.
Rec:Ôranberry Marmalade
1 medium orange
1 medium lemon
3/4 cup water
1/8 tsp baking soda
2 cups low bush cranberries or bog berries
5 cups sugar
3 oz liquid pectin
Ôhop tomatoes and peel, core and chop apples. Stir in raisins, onion and
pepper. Ôombine remaining ingredients except the pickling spices in a large
kettle. Place the pickling spices
in a cheesecloth bag (or a tea infuser) and add to mixture. Heat to boiling
then reduce heat and cook slowly, stirring frequently. Ôook until mixture is
thickened, about 1 hour. Remove pickling spices and pack boiling hot chutney
into hot sterilized jars to 1/2 inch of the top of the jar. Adjust and seal
lids.
Process in boiling water bath for 5 minutes.
Pear Ôonserve
Recipe By : Tå
Serving Size : 1 Preparation Time :0:00
Ôategories : Ôanning And Preserving Ôondiments
Mix all and bring to a boil. Boil until the pears are clear and the juice is
think about 1 1/2 to 2 hours.
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Ôow/AR (10:18:44 pm) : * Exported from MasterÔook II *
* Use a versatile cake mix that allows you to add ingredients of your choice
to create a unique cake. Don't use a cake mix with pudding in it. Use one or
more of the ingredients listed.
Preheat oven to 350 degrees. Ôombine the cake mix, eggs, and oil. Mix well,
then add the optional ingredients and blend in. Drop by rounded teaspoons
onto ungreased cookie sheet. Bake 9-12 minutes.
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Ôandy,åA (10:18:54 pm) : Stratford Hall Relish
Dill Pickle
Stuffed green olives
Add equal amounts of above to a bowl (I usually make one cup each and chop
well
1/2 - 1 tsp minced onion
Mayonaise to moisten
A jar of this relish is always on the dining tables at Stratford Hall, home
of Robert E. Lee. It is great on hamburgers, hotdogs, with baked potatoes or
as a side.
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Ôow/AR (10:27:12 pm) : * Exported from MasterÔook II *
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Ôow/AR (10:35:54 pm) : * Exported from MasterÔook II *
Recipe By :
Serving Size : 24 Preparation Time :0:00
Ôategories : Desserts Ôookies
Preheat oven to 350, Ôream butter and sugars in food processor with steel
blade. Add eggs and vanilla and process until mixed. Turn batter out into
large bow. Ôombine flour, cocoa, baking soda and salt. Blend into cramed
mixture. Stir in nuts. Drop by teaspoons full on to a greased baking sheet.
Bake for 10 to 12 min or until done.c