Hot Food & Recipes

Servings: 6 Servings
Category: Condiments | American | Breads | Muffins & r
Ingredients

• 2 Summer harvest tomatoes –
• Peeled & deseeded
• 1 ds Salt and white pepper
• Mixture (5:1) — to taste
• 2 Fluid ounces extra virgin
• Olive oil

Directions
TO PREPARE: Peel and remove the seeds from all the tomatoes. Place the tomatoes, extra virgin olive oil, and salt and white pepper mixture in a food processor and puree to a fine texture. Reserve until ready to assemble. Serve as part of “Grilled Grouper Savoy Grill” (see recipe of that name in this cookbook). Recipe By : David Leo Banks of Harry’s Savoy Grill, Wilmington, DE From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 2 Cups
Category: Condiments | Jewish | Usenet
Ingredients

• 1 1/2 c Nuts, finely chopped
• -(e.g., almonds, walnuts,
• -filberts)
• 2 tb Sugar or honey (or a
• -mixture)
• 1/2 ts Cinnamon
• 2 c Apples (or less),
• -chopped or grated
• -(about 4-6 medium
• -apples)
• Sweet wine

Directions
Mix nuts, sugar, honey, apples and cinnamon together until well-blended. Add wine slowly until the texture resembles a thick paste, like mortar. Taste and adjust cinnamon, sugar, wine amounts. NOTES: * Traditional Seder accompaniment — This paste-like, sweet spread is a prescribed part of the traditional Seder. Its mortar-like consistency is intended to remind Jews of the bricks and mortar our ancestors labored with as slaves in Egypt. Quite incidentally, it is delicious and tastes wonderful spread on matzah. This is the traditional charoset from the Ashkenazic (Eastern European) Jewish tradition; very different, but equally delicious, charoset recipes, using such ingredients as dates, raisins and sesame, can be found in the various Sephardic communities (e.g., Yemenite, Persian, Turkish, Moroccan, etc.). * This recipe yields about enough for the Seder table. If you like this as much as we do, you will want to make more. * Some people prefer a chunkier, less smoothly-blended charoset. * If you live in an area where Kosher for Passover ground nuts (not groundnuts) are available, they save a lot of chopping time and lead to a smoother consistency. If you’re lucky enough to have a Kosher for Passover food processor, you will also save a lot of arm exercise. And remember, kids love to chop! : Difficulty: easy. : Time: 20 minutes to several hours, depending on how much hand-chopping you have to do. : Precision: no need to measure. : Tovah Hollander : UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah : Copyright (C) 1986 USENET Community Trust From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Condiments | Jams
Ingredients

• 8 c Blueberries
• 4 c Rhubarb, chopped in 1 inch
• - pieces
• 1 ts Lemon rind, grated
• 2 tb Lemon juice
• 1 c Water
• 4 c Granulated sugar

Directions
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 – 220F or 103 – 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 – 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 – half pint jars. Source: Canadian Living From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Condiments
Ingredients

• 4 lb White pepper; powdered
• 1/2 lb Cayenne pepper; powdered
• 1/4 lb Nutmeg; powdered
• 1/4 lb Cloves; powdered
• 1/4 lb Cinnamon; powdered
• 1/2 lb Coriander; powdered
• 1/2 lb Thyme; powdered
• 1/4 lb Bay leaves; powdered

Directions
Mix. Posted to EAT-L Digest 23 Aug 96 Date: Sat, 24 Aug 1996 15:51:15 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>

Servings: 2 Pints
Category: Condiments | Cathe
Ingredients

• 4 c Cranberries, fresh
• -(1 pound)
• 2 c Onion, finely chopped
• 2 c Water
• 4 c Sugar
• 2 c Vinegar, white
• 1 ts Pepper
• 1 tb Salt
• 1 tb Cinnamon, ground
• 1 tb Allspice, ground
• 1 tb Celery seeds
• 2 ts Cloves, ground

Directions
In 3-quart Dutch oven, combine cranberries, onion and water; bring to a boil. Cover and simmer 10 minutes (or until berries are easily mashed). Puree mixture or push through a sieve. In Dutch oven, combine puree, sugar, vinegar and spices; bring to a boil. Boil gently, uncovered, for 30 to 35 minutes, or until the mixture is the consistency of catsup. Stir occasionally to prevent sticking (mixture will thicken). Remove from heat; skim off foam. Ladle into hot canning jars, leaving 1/2 inch, and put lids on jars. Put in boiling water for 5 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Batch
Category: Condiments | Holiday | Cathe
Ingredients

• 4 tb Butter
• 1 lb Mushrooms (fresh), cleaned,
• -trimmed and sliced thinly
• 1 lg Onion, finely chopped
• 1 c Burgundy wine
• -(or other red wine)
• 4 tb Flour
• 10 oz Chicken broth (canned)
• 1 c Water (more as needed)
• 1/2 ts Garlic flakes, dried

Directions
Melt the butter in a small pan (about 1-quart size). Add the mushrooms to the pan and cook over medium heat until all the liquid that cooks out of them has evaporated and you just have the oil from the butter (in the pan with the mushrooms). Stir frequently so they brown, but do not burn. Add the chopped onion and red wine. Continue cooking until all the liquid has cooked out (you are left with just the oil from the butter in the pan, with the mushrooms and onions). IT IS VERY IMPORTANT THAT THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE BUTTER. (The onions may cook down until you can’t see them.) Add the flour to the mushroom mixture. Stir well so that the oil from the butter is absorbed by the flour. Add the entire can of chicken broth at once and stir well. The broth and the flour/butter mixture should combine to make a thick liquid. This may not thicken until it starts to boil. Stir constantly, or the mixture will stick to the bottom of the pan. Add enough water to make the gravy have a consistency you like. I like mine thick, so a cup of water is enough. Lower the heat. Add the dried minced garlic and cook over low heat until the garlic flakes absorb enough liquid to no longer be crunchy. Cathe’s notes: * Created in California, 1976. Vicki’s notes: * When Cathe first gave me this recipe (mid ’80s), it said to saute the onion in 1 T olive oil (then remove onions). Then cook only *1/2 pound* of mushrooms in the oil, and add 1/4 t garlic salt (no garlic flakes). The recipe said to brown the mushrooms until no juice was left and mushrooms were “squeaky.” Then add half the wine, cook down, add rest of wine, and cook down. Return onions and add just *1 tablespoon* of butter; stir in *1/4 cup* of flour, stirring frequently, till very brown. Then it said to add half the chicken broth, mix well, add rest, and cook at “gentle bubble” till thickened. “If too thick, add up to 1/2 cup of water; cook at slow bubble till flour taste is gone.” From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Condiment
Ingredients

• 2 c Ground carrots; lightly
• -packed
• 4 c Ground cucumber (with peel)
• 1 1/2 c Ground onion
• 2 tb Coarse pickling salt
• 2 1/4 c Granulated sugar
• 1 1/2 c White vinegar
• 1 1/2 ts Celery seed
• 1 1/2 ts Mustard seed

Directions
From: user Date: Tue, 20 Aug 1996 15:45:37 -0400 Put vegetables into large saucepan. Mix in salt. Cover and let stand on counter 3 hours. Drain thoroughly. Add sugar, vinegar, celery seed and mustard seed. Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasionally. Stir more often near end of cooking time. Pour into hot sterilized half pint jars to within 1/4″ of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 min. Makes 5 half pints. Mm-recipes Digest V3 #227 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Condiments | Vegan | Vegetables | Vegetarian
Ingredients

• 1 1/2 c Water
• 1/4 c Balsamic vinegar
• 1 ts Salt
• 1 tb Mustard seed
• 2 tb Honey
• 1 1/2 lb Baby carrots
• 6 Cloves garlic; to 8
• 2 Sprigs dill; or more

Directions
Heat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to just boiling. Stir in the honey until it dissolves. Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook uncovered for about 10 minutes, or until the carrots are as tender as you like them. Cool to room temperature, then add the remaining 2 tablespoons of vinegar and another sprig of dill or two, if desired. Transfer to a tightly lidded container and chill. Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1 Vegetable NOTES : These keep will and get better over time. Recipe by: Vegetable Heaven, Mollie Katzen pp. 62 Posted to Digest eat-lf.v097.n005 by “Ellen C.” on Jan 6, 1998

Servings: 6 Servings
Category: Condiments
Ingredients

• 4 c Chopped carrots
• 3 c Sugar
• 3 Lemons, sliced
• 1 ts Cinnamon
• 1/2 ts Cloves

Directions
Combine ingredients. Simmer slowly, stirring constantly, until thick. Mrs. Evelyn Cable, Search, AR. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Condiments | Jams
Ingredients

• 3/4 c Carbonated beverage
• 3 c Sugar
• 3/4 c Water
• 1/2 Bottle fruit pectin

Directions
Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The Household Searchlight From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini