Hot Food & Recipes

Servings: 6 Servings
Category: Jelly
Ingredients

• 1/4 c Hot peppers
• 3/4 c Bell pepper
• 6 1/2 c Sugar
• 1 1/2 c Cider vinegar
• 6 oz Sure-Jell
• Green or red food coloring

Directions
Seed and dice peppers. Combine pepper, vinegar and sugar. Cool 10 minutes. Strain. Add Sure-Jell and food coloring to strained liquid. Pour into sterilized jars and seal. NOTE: Get a book on canning if unsure about sealing and processing. MRS JACK GEORGE (ZULINE) HOLLY GROVE, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 15 Servings
Category: Jams & | Jellies
Ingredients

• 1 cn Sliced peaches; (29-oz)
• 2 c Brown sugar; firmly packed
• 2 c White vinegar
• 1 Garlic clove; minced
• 1/2 c Candied or crystallized
• -ginger; diced
• 2 tb Mustard seed
• 1 1/2 ts Chili powder
• 1 ts Ground cloves
• 1 ts Salt
• 1 c Raisins
• 1 lg Onion; chopped

Directions
Drain peaches, reserving syrup. Cut peaches into small pieces and set aside. In a heavy medium saucepan, combine peach syrup with remaining ingredients. Boil rapidly uncovered 30 minutes, stirring occasionally. Watch carefully to prevent burning. Stir in peaches. Continue to boil until mixture is thickened, about 30 minutes more. Pour into jars and refrigerate overnight to blend flavors. May be stored in refrigerator for several weeks or frozen. To serve, thaw overnight in refrigerator. Makes 5 cups. Recipe by: Marlene Soroksky’s Cookery for Entertaining Posted to EAT-L Digest by “Iris E. Dunaway” on Feb 19, 1998

Servings: 1 Servings
Category: Jams | And | Jellies
Ingredients

• 3 lb Blueberries; rinsed and
• -drained
• 4 c Sugar
• 1 ts Freshly grated lemon zest
• 2 tb Fresh lemon juice

Directions
In a large pan cook the berries over high heat, stirring constantly with a wooden spoon and crushing them with the back of the spoon, for 5 minutes. Add the sugar, zest and juice and cook the mixture over a low heat, stirring, until the sugar is dissolved. Increase the heat to moderate and boil the jam, skimming frequently, for 15 minutes, or until the jellying point is reached. Remove the pan from the heat and let the jam stand for 10 minutes. Ladle the jam into warm sterlized jars and seal. Makes 1 1/2 quarts Recipe by: RED FLA Posted to MC-Recipe Digest by Suzy Wert on May 15, 1998

Servings: 1 Servings
Category: Jelly | Preserving | Lancaster
Ingredients

• 2 1/4 c Bottled apple juice
• 1 c Lavender flowers
• 3 1/2 c Sugar
• 1/2 Bottle; (4 ounces) liquid
• -pectin.

Directions
Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, then strain. Return 2 cups of this juice to the heat, add the sugar. Bring to a full boil, stirring constantly. Stir in the liquid pectin, bring to a full rolling boil for one minutes, stirring constant. Remove from the heat, skim off foam. Pour into hot sterilized jars, adding a sprig of lavender to the bottom of each jar. Seal. Hot water bath for five minutes. Makes about five jelly jars. Shared by: Pat Stockett Posted to MM-Recipes Digest by “Rfm” on May 03, 98

Servings: 24 Servings
Category: Jello | American
Ingredients

• 1 pk White cake mix
• 1 pk Berry blue Jello; sm size
• 1 c Boiling water
• 98 oz Cool Whip; thawed
• Decorating gel
• Colored sugar

Directions
Heat oven to 350 degrees. Prepare cake batter as directed on package, using egg whites. Spoon batter into paper lined muffin cups. Fill each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan for 15 minutes then pierce with two pronged meat fork at 1/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cake with decorating gel and sprinkle with colored sugar, if desired. Makes 24 cupcakes. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

Servings: 1 servings
Category: Jams & | Relishes
Ingredients

• 6 c Tomato; pulp
• 6 c Sugar
• Cinnamon

Directions
Scald tomatoes, peel, and squeeze out all the water and seed. Put pulp in a colander to drain. To five or six cups of tomatoes, add an equal amount of sugar. Cook slowly until thick as you want. Stir frequently to prevent sticking and burning. Flavor with cinnamon. Seal in sterilized jars. Recipe by: Grandmother Owens Posted to EAT-LF Digest by “Deborah Kirwan” on Aug 26, 1999, converted by MM_Buster v2.0l.