edium high heat.
Cut pears in half and scoop out
n another pan, blanch the pears for a couple of minutes
Peel the pears and put in a medium
Prepare home canning jars and lids.
Peel, halve and core pears.
o 425 degrees. Quarter 6 pears. In a large skillet over
Blanch peaches or pears to get skins off.
Let stand in solution of 1 gallon
water, vinegar and salt for 20 minutes.
Mix honey and 4 cups water.
Bring to boil and cook for short time until good and hot.
Place drained fruit in sterilized jars; add syrup.
Put lids on; process in hot water bath for pints 25 minutes or for quarts 30 minutes.
combine all ingredients except the pears. Bring to the boil.
n acidulated water.
Drain pears; pat dry with paper toweling
arnier Custard Sauce.
For pears: Squeeze juice from 1 1
nd water. Slice pears and apples. Dip pears and apples in orange
he peeled, cored and halved pears into a microwaveable dish. Place
eat for 30 minute add pears and onion and leave to
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Note:
Need 8 to 10 canning jars, rings and lids.
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
he recipe. Also, the directions did not say to peel the pears
Sterilize 6 half-pint jars and lids and set them aside.
In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
What could be better on a cold winter day than a bowl of chili?
Eileen is a cousin's wife who came originally from East St.
Louis, Illinois.
I'm sure she found this recipe when she moved to Texas and am I glad she did.
The Burgundy Pears are French and were served at a dinner we attended in Verdun, France. They were served in small glass bowls and looked so pretty.
In a large saucepan, melt butter over low heat.
Add leeks and celery; saut for 5 minutes or until soft. Add potatoes, stock and pepper. Bring to a boil.
Reduce heat and simmer for 25 to 30 minutes or until vegetables are soft. Cool slightly. Carefully puree in a food processor or blender until smooth. Add pears and puree. Pour into a large bowl. Stir in milk and nutmeg. Chill thoroughly, at least 2 hours. Makes 6 to 8 servings.