Odd and End Recipes

STRAWBERRY JAM

Wash and stem 1 quart strawberries. Put in colander, pour over berry's 1 quart boiling water. Put in pan. Add 2 cups sugar and boil 5 minutes. Cool thoroughly and add 1 1/2 cups sugar, stir gently and boil 10 minutes longer. Put into a dish and let stand over night. Put into jars and seal. OR Put in clean jars right away and seal.






Beet Raspberry or Strawberry jelly
6 cups beet juice
1/2 cup lemon juice
2 boxes pectin
Mix and Boil
stir in:
8 cups sugar
2 - 3 oz. Raspberry or strawberry jello
Boil 6 minutes - skim and pour into jars.









Rhubarb Jam

6 cups rhubarb cut fine
4 cups sugar
1 package strawberry or raspberry jello

Mix rhubarb and sugar together and let over night. the next morning cook until rhubarb is done. Add jello and mix until dissolved. Put into jars and seal.












PUMPKIN BUTTER

1 (5 to 7 lb.) pumpkin
2 c. sugar
1/2 c. honey
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt
1 c. orange juice
Split pumpkin in half. Discard seed. Bake in 400 degrees oven for about 1 hour. Remove peel and discard. Puree pulp through food mill or in a blender or processor. Pour puree into pot and bring to a boil over medium heat.
Stirring frequently, boil until thickened, about 10 to 20 minutes. When puree will
mound slightly on spoon, measure. Use no more than 4 cups of puree. Stir in remaining ingredients. Simmer uncovered until thick enough to spread; should pass the plate test. (Place a spoonful on chilled plate and place in freezer for 1 minute, there should be no watery ring around the mound. Draw your finger through the middle, it should retain its shape and not flow into the trough.) Ladle hot pumpkin butter into clean, hot 1/2 pint jars, one at a time, leaving 1/4-
inch headspace. Wipe rim of jar with a clean damp cloth, attach lid. Process in
boiling water bath for 10 minutes.



HOT PEPPER PICKLED VEGETABLES
Makes 8 pints

1 stock celery
3 carrots
4 sweet green or red peppers
1 small head cauliflower
4 cups pearl or pickling onions
1 1/2 cup table salt (not canning salt)
4 quarts water
Dissolve salt in water. Pour over 1/2" cut up vegetables and let set 1 hour. Drain and put into pint jars.

BRINE

5 cups white vinegar
2 cups water
1/3 cup sugar
2 cloves of garlic
Bring to a boil and then simmer 15 minutes. Remove garlic and pour over vegetables in pint jars to 1/2" from the top.
Place 1/2 of a red chili pepper or 1/2 of a jalapeno,seeded, pepper on top of each jar of vegetables. Then seal with hot lid & ring and process in boiling water for 10 minutes.
OLD FASHION DILLS

25 cukes - soak over night or while you fix the brine.
Put in each quart jar:
1 head dill
1 garlic clove
1/2 piece red chili pepper
cuks

BRINE:
1 quart white vinegar
3 quarts water
7/8 cup canning salt or kosher salt, med.course
1/2 teaspoon alum
Bring to a boil and pour over cuks. Seal and let stand 14 days.


Refrigerator Pickles
keep refrigerated
2-3 large cucumbers 2 teaspoons celery seed
1 medium size green pepper ¾ cup sugar
1 medium onion ½ cup white wine vinegar or
1 Tablespoon salt white distilled vinegar.

Slice cucumbers, green pepper, onions and place in a bowl. Sprinkle with salt and celery seed and toss gently until blended. Let stand at room temperature 1 hour. Combine sugar and vinegar and stir until dissolved. Pour over vegetables and toss, or stir until blended. Cover and refrigerate. Pickles are ready in 24 hours. Keeps up to 2 weeks. Make approx. 5 cups.
I put mine in a 1 gallon glass jar with lid.


Green Tomato Relish
(Grandma, Maude Davis's, recipe)
22 med green tomatoes
10 or 1 Pint onions
6 green peppers
6 sweet red peppers(can sub pimentos for color and increase green pepper by 6 for a total of 12)
1 1/2 quarts vinegar
3 1/2 cups sugar
1/4 cup reg. table salt
1/2 teasp cinnamon
1 1/2 teasp. ground all spice
4 Table. celery seed
1/3 cup mustard seed
Wash and quarter tomatoes and Peppers put through a food grinder, or processor, discard liquid. Put veg in large kettle and add 1 quart vinegar boil 30 mins stirring often.
Drain Beg and return to kettle add remaining vinegar, sugar, salt, an spices. Simmer 3 minutes. continue to simmer while packing into hot jars. Seal each jar at once, filling to 1/2 inch from top of jar.
Beet Pickles
4 quarts

3 quarts vinegar
2 cups water
2 1/2 cups sugar
2 teasp. allspice }
3" cinnamon stick} tie all spice, except cinnamon, into a bag.
1/2 teasp. whole cloves}
Tie all spices into a bag.
Pre cook beets, peal and slice or quarter.
Bring to a boil sugar, water vinegar, and spices.
Put beet in boiling mixture and let set while you prepare the jars and lids. Put beets into jar pour brine over beets, 1/2" from top of jar and seal.












PEAR BUTTER

8 cups mashed pears
4 cups brown sugar
1 teaspoon cinnamon
1 teaspoon cloves

Cook over very low heat for 4 to 6 hours. (Drop on plate, if no liquid forms, then it is done).
This recipe can be double, tripled etc. and it can also be cut in half.







BEEF MARINATE

1/4 cup Bourbon
1/4 cooking oil
1 Full Tablespoon Garlic Powder
1 Tablespoon Soy Sauce
1 Tablespoon Wirestershier Sauce
Pepper to taste

BAR B Q SAUCE
Makes 2 cups (from the Flame Rest.)

1/2 to 1 chopped onion
1/3 cup liquid smoke
1 1/2 teaspoons garlic powder
1/8 small bottle wostershierer sauce
1/2 cup vinegar
1 cup brown sugar
Mix together. Cook until onions are tender.
Add:
1 cup catsup
1 can tomato sauce
Bring to a boil.






CONEY SAUCE

1 pound hamburger, garlic salt and pepper
1/4 stock celery, finely chopped
1 1/2 med. size onion, chopped finely
5 to 6 cloves garlic, chopped finely
Brown together in a pan with a little oil.
Add:
3/4 oz. paprika (2 to 3 Tablespoons)
1/3 oz. cumin (1 to 1 1/2 Tablespoons)
1/4 oz. oregano (1 1/2 teasspoons)
dash or 2 of cayenne pepper
salt and pepper to taste
2 cups tomato puree or tomato sauce
Simmer for 1 1/2 to 2 hours



2 gallons of coney sauce

4 pounds hamburger,garlic salt and pepper
1 stock celery, chopped finely
5 med. size onions, chopped finely
1 head of garlic, chopped finely
Brown the above in a pan with a little oil.

Add and simmer for 3 1/2 hours:
3 oz. paprika (8 to 12 Tablespoons)
1 1/2 oz. cumin (4 to 6 Tablespoons)
1 oz. oregano (2 Tablespoons)
salt and pepper to taste
little cayenne pepper
64 oz. (1/2 gallon) tomato puree or tomato sauce

SMOKED FISH
20 fish

6 to 7 ozs. liquid smoke
2 teaspoons sugar curd salt
Mix well. Brush on fish, inside and out. If any brine is left, pour it over the fish.
Let set, refrigerated for 6 to 8 hours, turning several times.
Place on cookie sheet and bake 6 to 8 hours at 150 to 180 degrees.


BEURRE BLANC SAUCE
with apples

1/4 cup shallots
1/2 white wine
1/8 teaspoon thyme} added more if needed
1/8 teaspoon basil} " " " "
1/8 teaspoon anise} " " " "
1 cup heavy cream
1 1/2 pounds unsalted butter, 3 cups (or use 1 1/2 cups butter)
1 to 3 granny smith apples - julienne

Saute shallots, apples, herbs (spices) together with small amount butter and wine.
Add Cream and reduce heat by half. Whip in unsalted butter a little at a time. Be careful not to get sauce to hot. If sauce breaks, add cold cream to it. Breakage - shinny or butter feeling.
Serve over slices of pork, pork chops etc.


GREEN TOMATO MINCEMENT

2 Qts. cord and chopped green tomatoes, about 20.
1 Table. salt.
1 Orange
2 1/2 Qts pared chopped apples about 12 med.
1 lb. seedless raisins
1 1/2 cups chopped suet, about 6 oz.
3 1/2 cups brown sugar, packed
1/2 cup vinegar
2 teasp. cinnamon
1 teasp. nutmeg
1 teasp. cloves
1/2 teasp. ginger
Sprinkle salt over tomatoes and let set 1 hour, and drain. Cover tomatoes with boiling water and let stand 5 minutes, then drain well. Grate rind and chop pulp of 1 orange. Mix all ingredients together and cook until mixture is boiling hot. Pour boiling hot into hot jars, leaving 1 inch head space. Remove air bobbles and adjust caps. Process pints and Quarts 25 minutes at 10 pounds pressure. Yields about 10 pints.
Pesto Chimichurri Sauce Makes 21/2 cups

6 to 12 cloves garlic
1/3 cup pine nuts, opt.
2 cups packed Italian parsley, or Basil leaves, or 1 cup of each
¾ cup freshly grated Italian parmesan cheese, opt.
½ cup olive oil

If you make this in a mortar and pestle, pound the garlic first, then the pin nuts. Chop the parsley/basil and add it by the handful, pounding it in well. Stir in the cheese and oil alternately, a little at a time.
If you use a food process or blender place all the ingredients in the container and pulse the motor to make a homogeneous sauce which is not a fine as puree.
Good as a BBQ, as a condiment for meats, very good over cooked pasta, etc.




RUM SAUCE

1/2 cup sugar
1 Tablespoon cornstarch
1 cup water
cook until it thickens.

Add:
1 Tablespoon marg. or butter
1 teaspoon nutmeg
1 teaspoon rum or vanilla



Rum Sauce1 1/2 C. sugar1/2 tsp. cinnamon2 C. heavy cream1/2 tsp. vanilla extract1 1/2 T. butter3 tsp. cornstarch2/3 C. water2/3 C. rum
Mix cinnamon and sugar together. In a small saucepan, blend the cinnamon-sugar mixture, cream, vanilla and butter. Bring to a simmer and stir until sugar dissolves. Blend cornstarch and water, stir into hot cream and simmer until sauce thickens. Remove from heat and stir in rum. Serves 8 to 10.




HEINZ 57 SAUCE
1/2 C. raisins2/3 C. Heinz Ketchup1 tsp. chili powder1 tsp. salt4 oz. applesauce1 T. Wish Bone Italian Dressing
Put all ingredients in a blender and pulse for 2 minutes on high or until smooth.



Steak Sauce Recipe –Bettie’s
1/3 c. vinegar2 T. oil1 T. Worcestershire sauce1½ t. salt½ - 1 T. garlic salt¼ c. catsup2 T. soy sauce1 t. mustard¼ t. pepperMix well, store in bottle or jar and refrigerate.






Garlic Chimichurri

1 bundle parsley chop
Garlic 1 ½ heads crushed or finely minced
Green onion 2 or 3 chopped
1 cherry tomato chopped finely
Salt
Pepper
Coreander a pinch or two
¼ teasp. Vinegar
½ cup vegt. Oil
Water
Mix and refrigerate