Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1\" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.
Never double canning recipe!
Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
Pour hot into hot jars, leaving 1/4\" head space. Adjust caps.
Process 10 minutes in boiling water bath.
Brandied Plum Jam: add 1 cup brandy to fruit mixture.
Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.
o it is the rind of two ten to twelve pound
Soak pitted cherries overnight in heated brine.
The next morning, drain cherries. Rinse them in cold water. Combine cherries, water, sugar, lemon juice, and red food coloring. Heat to the boiling point.
Let stand about 24 hours. Again, boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal.
The Ball Blue book says boil this in a water bath-pints-20 minutes, quarts-25 minutes.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Have cheeses at room temperature.
Mix cheeses, onions, Worcestershire sauce and Accent together until thoroughly blended. Add 1/2 cup pecans and 1/4 cup parsley.
Shape mixture into a ball.
Place in bowl lined with waxed paper.
Chill overnight. About 1 hour before serving, roll ball in mixture of remaining pecans and parsley.
Place on platter and surround with crisp crackers.
Serve as an hors d'oeuvre or salad accompaniment.
Let cheese soften to room temperature.
Blend with electric mixer.
Add onion, A.1. sauce and 1 cup pecan pieces.
Chill mixture until firm enough to mold.
Make into a ball the size of a grapefruit.
Roll the cheese ball in pecans (chopped fine) and parsley flakes.
Store in refrigerator.
Serve on party platter with crackers.
Let cheese soften to room temperature.
Blend with electric mixer.
Add onion,
A-1 sauce and 1 cup pecan pieces.
Chill mixture until firm enough to mold.
Make into ball the size of a grapefruit.
Bring a large pan of salted water to the boil.<
Combine cream cheese and Cheddar cheese. Mix until well blended. Add onion, pepper, pimento, lemon juice and seasoning. Mix well. Place in small mixing bowl and chill until firm. Shape into ball and roll in walnuts. Place cheese ball in center of tray surrounded by parsley. Serve with a variety of crackers on same tray. After serving, remaining cheese ball may be reshaped, rolled in nuts and refrigerated for later use.
hop onion and two bags of the beef in a food
Whisk together lemon juice, mustard and season to taste.
Add oil in a thin stream, whisking, until dressing is emulsified.
In a bowl, combine spinach, mushrooms, bacon, eggs, onion, blue cheese and dressing.
Toss salad gently, until combined well.
Make sure cream cheese is room temperature or it is a pain to mix.
Finely chop beef and green onions.
Mix cream cheese, pimento spread, 1 cup of the cheddar, beef and onion well.
Roll into ball(s).
Roll ball(s) in remaining cheddar (If you're making more than one ball you will probably need more cheese.
Refrigerate (The longer it refrigerates the better the flavors come together, but is good right away too.).
nd save.
Add rest of oil to Dutch oven if
Combine cheeses after grating Cheddar cheese.
Mix well all other ingredients and form into a ball.
Roll ball in mixture of pecans and parsley on wax paper.
Chill.
Serve at room temperature.
Mix together, cheese, green pepper, garlic, parsley, green onions and ham.
Add mayo to bind and shape into a ball, being careful not to make mixture too wet.
Roll in crushed walnuts and cover.
Refrigerate for a couple of hours before serving.
Serve with assorted crackers.
I decorate ball with lots of fresh parsley.
Looks and tastes yummy.
Let cheese stand at room temperature to soften.
Combine cheeses, lemon juice, garlic powder and red pepper.
Beat with mixer until light and fluffy.
Stir in nuts.
Shape into ball. Sprinkle ball with mixture of chili powder and paprika.
Chill several hours.
Mix equal amounts of cream cheese and Cheddar cheese. Roll into log or ball. Place line of chili powder on wax paper and roll. Sprinkle top with chives, paprika and pepper.
By hand, mix softened cream cheese, onion, green pepper and 1/3 cup pecans.
Add drained pineapple.
Season to taste with Lawry's seasoned salt.
Roll into a ball.
Roll ball in remainder of nuts.
br>Lightly coat the bottom of a large pot with oil