Instant Russian Tea

Instant Russian Tea

1 cup Tang
1/2 cup Instant Tea
1 cup Lemonade mix
1 cup Sugar
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Ginger

Mix keep in tightly covered container. To make use 2-4 Tablespoons per cup of hot water.

Anita the retired Girl Scout Leader
(9/26/02)

Comment:

Minus the lemonade mix and sugar, this looks like what my mother used to call Russian tea.
Stephanie
(9/26/02)

Pumpkin Whoopie Pies

Frosted Pumpkin Whoopie Pies

2 cups brown sugar
1-1/2 tsp cinnamon
1 cup veg oil
1-1/2 tsp of ginger
1 small can pumpkin, 10 or 12 oz can*
1 tsp cloves
2 eggs
pinch of nutmeg
3 cups flour
1 tsp baking powder
2 tsp baking soda

Mix all together in order, drop on ungreased cookie sheet by the soon Bake at at 400°F until done by touch- about 8 to 10 minutes depending on size. Cool on rack and then frost flat side with cream cheese frosting and sandwich together.

Frosting
8 oz cream cheese
3 tsp butter
1 tsp of vanilla
1 pound of confectionery sugar

Mix all together and beat till creamy.

Hope you enjoy!! These are a favorite at my house.

Thanks for asking
~Lucia
(9/23/02) 

*Would it be possible to substitute cooked, possibly mashed pumpkin?

Yes cooked mashed pumpkin, no spice about a cup and a half .

Ginger Molasses Spice Cookies

Ginger Molasses Spice Cookies
(was Chewy Molasses Spice Cookies) Claudia's Cookies Revisited & Revised

I wanted to give this to a friend... my rendition of Claudia's Cook's Illustrated recipe, but since I've made it five times, I figured some of you might like it as much as me... and Marge? did you try it too?

1/3 (scant) cup granulated sugar, plus 1/2 cup for dipping
2-1/4 cups unbleached all purpose flour
1 tsp baking soda
1-1/2 tsp ground cinnamon
1-1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp allspice
1/4 tsp finely ground black pepper
1/4 tsp salt
1-1/2 sticks (12 tbsp) unsalted butter, softened but still cool
1/3 cup packed dark brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup light molasses
1/2 cup chopped candied ginger

Put oven rack in middle position and preheat to 375°F. Line 2 baking sheets with parchment paper. Place 1/2 cup of sugar for dipping in a cake pan.

Whisk flour, baking soda, spices and salt in medium bowl until combined; set aside.

Beat butter with granulated sugar and brown sugar at medium-high speed until light and fluffy. Be warned; the recipe calls for a mixer with a paddle attachment. It is a pain with a regular mixer.

Add egg yolk and vanilla, beat to incorporate. Add molasses, beat to incorporate. Add flour and candied ginger and beat to incorporate. Give dough a final stir with a spatula to be sure all pockets of flour are gone.

Spoon dough one heaping teaspoon at a time. Roll into ball between hands. Drop into cake pan with sugar. Toss balls in sugar to coat and set on baking sheet.

Bake 11 minutes... don't put one sheet on bottom rack and one sheet on top.. both together on one rack or bake one sheet at a time. Cookies will look raw and seem underdone BUT DON'T OVER-BAKE. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks.

Yum, claudia.... good stuff!!

musical sarah -traLA
(9/19/02)

Cooking Liver

Cooking Liver

My mom used to fry it to death. Then, just to make sure it was fit to bury, she added a cup of water to the pan, covered it and boiled for another half hour. Gray, crumbly, and stuck to the roof of your mouth. NOT recommended. I used to douse it with a quart of ketchup.

When I married a guy who liked liver I knew there had to be a better way. My method is based on the French technique- from one of the original "Galloping Gourmet" cookbooks in the seventies - before he went "low fat" hee hee. Joooooolia probably has a good way to do it, too. I never order liver "out" unless it is a French restaurant (when I have trouble deciding between liver and sweetbreads) or the VERY best place I ever had it- Gallagher's restaurant in NYC. (A steak and prime rib place, very pricey but worth the pilgrimage whenever I'm in NYC.)

This is what I do to keep it tender and almost creamy. We like it with onions, so I put about three Tablespoons of butter in a large non-stick pan and saute the yellow onion slices (2 large onions; 1/4 in. thick slices) until they come apart and are very limp and a little golden. Slowly so the butter doesn't burn. Push the onions to the perimeter of the pan. I leave the liver (calf's if you can get it) about 1/2" thick like it comes from the butcher and I do cut out all those little hard vein-y things. Then salt and pepper lightly and dredge in some plain flour shaking most of it off (the seasoning will stick to the meat; the flour is over it).

Saute the liver in the remaining butter in the pan; add a little more if you need it maybe just a Tbsp more. (Onions are pushed to the edges or can be removed if the pan is too crowded.) Saute just until spots of blood begin to "bloom" through the flour and show up on the top side. Turn and cook for about one minute more...no longer. The inside should be opaque but still pink. Melts in your mouth.

Susanna in So. Cal.
wondering who first thought of eating these things?
(9/18/02)

Veggie Cashew Chili

Veggie Cashew Chili

I could swear that I put this on the sheepthrillsmansion website a while ago, but I can't get on that site right now, so here it is again. It may differ slightly from that recipe, as I don't write recipes down, unless someone asks. . This makes a lot of chili, and can be frozen etc.

2 medium sized eggplants, peeled and diced into 1" pieces
   (NOTE: there are "boy" eggplants and "girl" eggplants. Really.
  Use the boys, as they have fewer seeds. These have a narrow tapered bottom)

4 good sized onions, chopped
a lot of garlic -- at least half a head, peeled and chopped
4-5 carrots, cut into small rounds
3 green or red bell peppers, diced
2 jalapeno peppers, seeded and chopped
3 cans dark red kidney beans, or black beans, drained and rinsed well, or
   one lb dried beans, soaked and cooked until tender but not mushy
2 large cans crushed tomatoes, or alternatively, 4-5 smaller cans diced
tomatoes with green chiles (this latter option is better)
one can beer
4 tbsp chipotle chiles in adobo sauce
3 tbsp ground ancho chile
1 tbsp freshly ground cumin
2 tsp oregano
1 cup UNSALTED roasted cashews
handful chopped cilantro
1/4 cup vinegar -- pref. red wine or balsamic
salt and pepper to taste

Sauté eggplant and garlic together in olive oil. Eggplant will absorb all of the olive oil at first (use a nonstick pan so you don't have to keep adding oil), but eventually it will start to release it again. Add onions, peppers, carrots, saute for about 10 minutes more. Add all spices, and continue to stir and saute a few minutes more until fragrant.

Dump sautéed vegetables, cans of tomatoes, beans into a large slow cooker or stock pot on the stove. Add beer. Turn crock onto high for one - two hours, then put it on low for a few more hours or until guests arrive and vegetables are tender. Alternatively, if on the stove, bring to a boil, then lower and simmer for 1.5 - 2 hours.

About a half hour before serving, throw in the cashews, balsamic vinegar, and cilantro.

Serve with brown rice, shredded cheese. Whole milk yoghurt or sour cream on top is also good.

Carolyn
(9/16/02)

Speculacis

Speculacis

4 oz of butter
1 egg
pinch of salt
1/2 tsp. spice
3 oz finely chopped toasted almonds
3 oz of sugar
1 tsp . baking power
1/2 tsp. cinnamon
8 oz of flour

Cream butter with sugar. Add egg and dry ingredients; mix well. Place by tsp on cookie sheet.

Bake in oven preheated to 350°F for 10-15 minutes.

Cote
(9/15/02)

Dutch Biscuits (Cookies)

Dutch Biscuits (Cookies)

Preheat oven to 350°F.

8 oz of butter
1 egg yolk
100 grams of flour
1 stiffly beaten egg white
6 oz of sugar
grated orange rind
1 cup of Kellogg Cornflakes
Glazed cherries

Cream butter and sugar. Beat egg yolk and orange rind together. Sift flour and add corn flakes.

Place by spoonfuls on cookie sheet. Spread stiff egg white over each cookie. Place glazed Cherry on top.

Bake 12-15 minutes or until done.

Cote
(9/15/02)

Flaxseed Bread (2 methods)

Flaxseed Bread
(by-hand and bread machine instructions)

Here is the flax bread recipe I've made. Traditional hand-made recipe first, then a format that follows the amounts of my bread machine recipes. It makes very good bread that's good for you too! :-) The original is from Herb Companion magazine. I'm going to try it again in the machine. The loaf I made yesterday is edible, but certainly not pretty. I think using a tbsp. yeast and only one tsp. salt caused it to rise too much and then fall. Also, I think the recipe was just a little too big.

Flaxseed Bread (by-hand)
1 tbsp yeast
1 cup water (warmed to yeast instructions)
¼ cup molasses (my family prefers it with honey--i.e. lighter colored)
1 tsp salt
2 tbsp oil
¾ cup milk
2-1/2 cups bread flour
2-1/2 cups whole wheat flour
1/3 cup flaxseed

Mix to brush on top:
1 egg yolk
1 tbsp milk
sprinkle 1 tbsp flaxseed over the loaf

(Assuming this is made as all breads since there were no instructions for mixing and baking):
Mix together yeast, water and molasses or honey. Let yeast "proof", or bubble- about 5 to 15 minutes.

Add remaining ingredients. Knead 5 to 10 minutes, until elastic. put in a bowl that is buttered or greased, cover with a damp cloth and let rise until doubled, about 2 hours.

Punch down dough and let rest 10 minutes. Shape into 2 loaves (assumption from the flour amounts- sorry), either freehand or put into a buttered/greased loaf pans. Mix together egg yolk and milk; brush on top of loaves. Sprinkle flaxseed on top, gently pressing them in. Cover and let rise about 1 hour. During the last 10 minutes, preheat oven to 350° F.

Uncover (of course) and bake for 35 to 40 minutes or until the bottom of the loaves sound hollow when tapped. Let cool on wire racks.

Bread Machine (whole wheat setting)
1 2/3 cups water (half milk if not using delay timer)
2 tsp oil, margarine or butter (softened)
¼ cup molasses or honey
2 tsp salt
2 ¼ cup whole wheat flour
2 cup bread flour
1/3 cup flaxseed
2 tsp yeast

Process according to your bread machine's instructions.

Land of Oz - Denise
(9/15/02)

Green-Tomato Jam (Tomates Vertes)

Green-Tomato Jam (Tomates Vertes)

The original source for this recipe is La Cuisine Occitane, by Huguette Castignac, 1973.

Makes about 2-1/2 pints.

2 lb. green tomatoes, sliced (about 4 cups)
3 cups sugar
1 tsp. vanilla extract or 2 tbsp. fresh lemon juice

Layer the tomato slices with the sugar, add the vanilla extract or lemon juice, and let the tomatoes macerate overnight.

The next day, cook the jam over medium heat for approximately 30 minutes, or until it reaches the jelling stage. Be careful: The jam cooks very quickly and will harden in the jars if it is overcooked; it is better to under-cook the jam slightly.

Put in jars. Process in a boiling water bath.

jp
(9/8/02)

Green Tomato and Orange Jam (from jp)

Green Tomato and Orange Jam (from jp)

(from Preserving by Oded Schwartz.)
Yield about 4 pints, shelf life 1 year, heat processed.

A delightfully fresh breakfast jam.

4 large sweet oranges
2 lemons
2 lb. green tomatoes
3 cups water
4 cups granulated sugar
1-1/2 tbsp coriander seed, roughly crushed

Cut the oranges into slices and remove the seeds. Squeeze the juice from the lemons and reserve the seeds. Tie all the seeds into a piece of cheesecloth. Put the tomatoes and oranges through the grinder or process them in the food processor until they are finely chopped.

Place the chopped tomato and orange in a noncorrosive saucepan with the water and cheesecloth bag. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the orange peel is soft. Add the sugar and the lemon juice to the pan, stirring until the sugar is dissolved. Return to a boil and boil over medium heat, stirring occasionally, for 30-35 minutes, or until it is thick enough for a wooden spoon drawn through the center to leave a clear channel.

Remove the pan from the heat and let the jam settle for a few minutes. Sim if necessary, then remove the cheesecloth bag and stir in the crushed coriander seed. Ladle the jam into hot, sterilized jars, then seal.

jp
(9/8/02)

Yellow Tomato Preserve (from jp)

Yellow Tomato Preserve (from jp)

(Recipe from Preserving by Oded Schwartz.)

Yellow tomatoes make a wonderfully golden jam. Select sound, slightly under-ripe tomatoes with a good yellow color. Soft, overripe fruit will make a watery preserve. Yield about 3 pints, shelf life 2 years, heat processed.

2 lb. yellow tomatoes
2 lemons, thinly sliced into semicircles
1 lemongrass stalk, finely chopped (optional)
1/3 cup water
3 cups granulated sugar
1 cup light brown sugar

Place all the ingredients in a noncorrosive saucepan. (There is no need to chop the tomatoes.) Bring slowly to a boil, then simmer gently for 15 minutes.

Return to a boil and boil steadily for 25 minutes, or until the jelling point is reached. Stir frequently to prevent the mixture from sticking to the bottom of the pan.

Ladle the preserve into hot, sterilized jars, then seal.

jp
(9/8/02)

Tomato Marmalade (Mermelada de Tomate)

Tomato Marmalade (Mermelada de Tomate)

The original source for this recipe is Tia Victoria's Spanish Kitchen, by Victoria Serra, 1963. Makes about 2 pints.

1-1/2 lb. large ripe tomatoes, peeled, halved, and seeded
2-1/2 cups sugar
1 cup water
6 tbsp strained fresh lemon juice

Boil the sugar and water together for about 5 minutes to make a thick syrup. Stir in the tomatoes and the lemon juice. Stirring frequently, cook over medium heat for about 45 minutes, or until the tomatoes are translucent and the syrup thick.

Put in jars and cover. Process in a boiling water bath.

jp
(9/8/02)

Tomato Marmalade (from jp)

Tomato Marmalade (from jp)

(Here's a version from the Gourmet Cookbook, Vol. I, 1950.)

Press ripe tomatoes through a coarse sieve or a colander and drain in a jelly bag or in muslin.

Weigh the pulp remaining in the cloth. For every 2 pounds tomato pulp add 1-1/2 cups apple juice or red currant juice and 1-1/2 cups sugar.

Add a vanilla bean and cook together until the marmalade becomes thick.

Pack, seal, and store.

jp
(9/8/02)

Sweet Green Tomatoes (from jp)

Sweet Green Tomatoes (from jp)

(Grüne Zuckertomaten, from Preserving by the editors of Time-Life, 1981, p. 154. The original source is Das Kochbuch aus Hamburg, by Dorothee V. Hellermann, 1975.)

Makes about 5 pints.

It may be more tart than sweet; it's in the preserved vegetable section of the cookbook.

5 lb. green tomatoes (about 2-1/2 quarts)
sugar
2 lemons, the peel only, pared into thin strips and scalded
1 tsp vanilla extract

Place the tomatoes in a saucepan, pour in enough boiling water to cover and simmer until soft. Drain the tomatoes, reserving the water.

Measure the tomatoes and measure 3 cups sugar for each 4 cups of tomatoes. Stir the sugar into the cooking water, and boil for about 5 minutes, or until a clear syrup forms. Pour the syrup over the tomatoes and let them stand for 12 hours.

Boil the tomatoes in the syrup for 20 minutes and let the mixture cool.

Cover, and let macerate for two days.

Pour off the syrup and boil until it is thick, about 5 minutes.  Add the lemon peel and vanilla.

Pack the tomatoes into jars and pour on the syrup.  Process in a boiling water bath.

jp
(9/8/02)

Red Tomato Marmalade (from jp)

Red Tomato Marmalade (from jp)

(Recipe from Preserving by Oded Schwartz.)

Tomatoes make an extraordinarily tasty marmalade, with an elusive flavor that will intrigue and surprise you. Yields about 3 pints, shelf life is 2 yrs, heat processed.

2 lemons
2 lb. firm, ripe tomatoes, peeled, seeded, and coarsely chopped
4 cups granulated sugar
1-1/2 tbsp coriander seed, coarsely crushed (optional)

Thinly peel the lemons and slice the rind into fine julienne strips. Squeeze out the juice.

Place the tomatoes in a noncorrosive saucepan with the sugar and lemon rind and juice. Bring slowly to a boil, then simmer for 5 minutes.

Skim and add the coriander seed, if using. Return the mixture to a boil and boil, stirring frequently, for 30 minutes, until the jelling point is reached.

Ladle into the jars, then seal.

jp
(9/8/02)

Chow Chow Recipes

Chow Chow Recipes

I'm avoiding work, so thought I'd share some recipes with y'all for things like chow chow and tomato jam. I haven't tried any of them.



Chow Chow, from The Gourmet Cookbook, Vol. I, 1950, p.484

In a deep bowl put 2 cups each whole small cucumbers, chopped cucumbers, small pickling onions, peeled, chopped onions, quartered green tomatoes, Frenched string beans, chopped celery, and cauliflower flowerets, and 6 red peppers, seeded and chopped. Cover with a brine made with 1/2 cup salt to each quart water and let them stand overnight.

Drain, rinse with fresh water, and drain. Transfer the vegetables to a preserving kettle, add 1-1/2 quarts cider vinegar, and bring slowly to the boil. Mix together 4 tbsp. flour, 1 cup sugar, 1 tsp. turmeric, and 3 tbsp. dry mustard and add enough vinegar to make a smooth paste. Stir this paste into the boiling vegetables and simmer for 5 minutes, stirring constantly. Fill 6 hot pint jars to overflowing and seal at once.



Chow Chow
(from Preserving, by Oded Schwartz, DK, 1996, p. 95)

Any combination of fresh, colorful vegetables can be used. Whole-wheat flour makes a darker, more textured pickle. For a less crunchy pickle, simmer the vegetables in the vinegar for 5 minutes longer.

1/2 lb baby cucumbers, left whole if tiny, otherwise, sliced into thick rings; 1 small cauliflower, divided into florets; 1/2 lb green tomatoes, diced; 4 medium carrots, cut into thick matchsticks; 1/2 lb string beans, trimmed; 10 oz. small pickling onions, peeled; 4 red peppers, sliced; 1 small bunch of celery, sliced; 1/2 cup salt.

For the pickling mixture: 3/4 cup all-purpose or whole-wheat flour, 9 tbsp dry mustard powder, 1-1/2 tbsp celery seed, 1-1/2 tbsp ground turmeric, 1 tbsp salt, 5 cups cider vinegar or malt vinegar, 1-1/2 cups light brown or white sugar.

Put all the vegetables in a large glass bowl. Cover with cold water and add the salt. Mix well until the salt is dissolved, then weight down and let stand overnight.

The next day, drain the vegetables well and blanch for 2 minutes.

To make the pickling mixture, combine the flour, dry mustard, celery seed, turmeric, and salt in a small bowl. Gradually add 1 cup of the vinegar, mixing well to make a smooth, thin paste.

Put the remaining vinegar and the sugar in a noncorrosive saucepan and bring to a boil. Gradually add the mustard paste, stirring all the time. Add the drained vegetables, bring back to a boil, then remove from the heat.

Pack the pickle into hot, sterilized jars, then seal. It will be ready to eat in 2 weeks, but improves with age.

Yields about 6 pints. Keeps for 1 year, refrigerated.



Chow Chow
(from Preserving, by the editors of Time-Life books, 1981, p.143)

The original source is The Cook Book by "Oscar" of the Waldorf, by Oscar Tschirky, 1896. Makes about 24 pints.

2 green cabbages, quartered, cored, and cut into small pieces
2 cauliflowers, cores removed, cut into small florets
1 lb. small boiling onions
12 small pickling cucumbers
12 small tomatoes (about 3 lbs)
6 bunches celery, leaves removed, chopped
8 quarts vinegar
1 cup dry mustard
1 cup mustard seeds
1/2 cup Dijon mustard
1/2 cup ground turmeric
1/4 cup ground cloves

Using a separate pan for each type of vegetable, boil the vegetables in water until they are tender. Drain. In an enameled, tinned or stainless-steel pan, mix the vinegar with the dry mustard, mustard seeds and Dijon mustard, the turmeric and cloves, and set this mixture on the heat. When it boils, mix all the vegetables together in a large bowl and pour the vinegar mixture over them. Pack into jars.

Process in a boiling water bath. Leave the relish for a month before using.



I have others, but surely that's enough for now, especially for those folks who are not chowchow fans.

Anyone want a Texas version that adds jalapeno peppers to the mix?

--jp, with an odd collection of cookbooks from various relatives
(9/8/02)

Tomato Jam (from Sue)

Tomato Jam (from Sue)

(from Household Searchlight Recipe Book,1940 edition.)

I knew if I looked long enough I'd find it...

4 lbs tomatoes
4 cups sugar
2 cups vinegar
1 tsp whole cloves
1/2 tbsp broken stick cinnamon
1/2 tsp whole allspice

Peel and quarter tomatoes. Place in preserving kettle with remaining ingredients. The spices may be tied in a loose muslin bag.  Simmer, stirring frequently, until thick.


(Editor's note: We are assuming one cans the jam as instructed for your water bath canner...)

sue in roseville
(9/5/02)

J. Gayle's Tomato Marmalade

J. Gayle's Tomato Marmalade

4 quarts ripe tomatoes, peeled
Sugar
2 lemons
3 oranges
1/2 oz stick cinnamon
1/4 oz whole cloves

Cut tomatoes into small pieces. Drain off half the juice. Weigh tomatoes; add equal amount of sugar.

Slice lemons and oranges very thin and cut slices into quarters; discard seeds. Tie spices loosely in cheesecloth bag. Combine tomato-sugar mixture, lemons, oranges and spices in a large saucepan. Cook rapidly, stirring frequently, until mixture reaches the jellying point. Remove spices.

Ladle into sterilized hot jars to within 1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.

Note: For best results use a large shallow kettle and never cook more than the above amount at one time.

Jola Gayle
In Oar Ridge, Tennessee
(9/4/02)

2 Corn Relish Recipes (from jp)

2 Corn Relish Recipes (from jp)

The following recipes are from the 1925 edition of the Settlement Cook Book.  I don't know if the mustard is prepared mustard or ground mustard powder.  My guess is prepared mustard.

Corn Relish I

1 qt. raw corn
3 cups cabbage
1 cup stalk celery
2 red peppers, seeded
2 green peppers, seeded
1 onion
1 cup sugar
2 tbsp salt
3 tbsp mustard
3 cups vinegar

Grind or chop the first 6 ingredients, add the rest of the ingredients, cook until corn is tender and bottle and seal.

Corn Relish II

20 ears corn
1 medium head cabbage
4 green peppers
6 red peppers
4 onions, chopped
1 tsp celery seed
1/2 cup salt
2 cups sugar
1/2 cup flour
1/2 tsp tumeric
1/4 lb. mustard
1 qt. white vinegar

Cut corn from cob; cabbage, onion and pepper through food grinder.  Mix flour, tumeric and mustard.  Stir in the vinegar gradually at first, then let come to a boil. Add the rest of the ingredients and boil 1/2 hour.

Bottle, add more vinegar if necessary.  Seal.

jp, with other old cookbooks on the bookshelf
(9/3/02)

Iowa Corn Relish

This is the recipe I have. Maybe it'll fit your bill. It made a beautiful product, and I enjoyed it.

Recipe from "Farm Journal's Freezing and Canning Cookbook", 1978 edition "Prize Recipes from the Farms of America by the Food Editors of Farm Journal".

Iowa Corn Relish
"Young, tender corn at its flavor peak makes the best-tasting relish".

20 ears sweet corn (2.5 qts. whole kernels)
1 cup green pepper, chopped (3 large)
1 cup sweet red pepper, chopped (3 large)
1 cup onion, chopped (2 medium)
1 cup celery, chopped
1-1/2 cup sugar
1 tbsp canning/pickling salt (I made a note to use 2)
1 tbsp mustard seeds
1/2 tsp celery seeds
2-2/3 cups 5% acid-strength cider vinegar
2 cups water

Boil husked, silked corn ears 5 minutes. Cool in cold water. Cut whole kernels from cobs; measure.

Combine all ingredients in 4-qt. kettle. Simmer 20 minutes.

Ladle relish into 6 hot pint jars, covering with liquid, and filling to within .25 inch of jar top. Wipe jar rim; adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

Jola Gayle
(9/03/02)

Chow-Chow from J. Gayle

For Di's pasties, this is the recipe that this book has. I have no clue if it's like what you want, but it *does* have mustard in it :-)

Chow-Chow from J. Gayle
"Old-fashioned special that today's children like on hot dogs".

1 medium head cabbage, cored
6 medium onions, peeled
6 green peppers, seeded and stemmed
6 sweet red peppers, seeded and stemmed
4 cups green tomatoes, cored (2 lbs)
1/4 cup canning/pickling salt
2 tbsp prepared mustard
6 cups 5% acid-strength cider vinegar
2-1/2 cups sugar
1-1/2 tsp ground turmeric
1 tsp ground ginger
2 tbsp mustard seeds
1 tbsp mixed pickling spices

Put vegetables through food chopper. Place in 1-gallon crock. Add salt and mix well. Cover; let stand 12-18 hours at room temperature. Drain.

In 6-qt. kettle blend prepared mustard and vinegar with wire whisk; add sugar, turmeric, ginger and mustard seeds. Tie pickling spices in cheesecloth bag and add to kettle. Bring to boil; simmer, uncovered, for 20 mintues. Add vegetables; simmer, uncovered, 10 minutes. Remove spice bag.

Ladle into 8 hot pint jars, filling to within 1/4" of jar top. Wipe jar rims; adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

J. Gayle
(9/3/02)

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