heat jelly and ginger to boiling over medium heat in a small saucepan. Remove from heat and let stand to cool.
Spoon jelly and ginger into sterilized jars and seal. Refrigerate at least 3 days before serving. Store in refrigerator.
eat.
Add honey and ginger juice and whisk to dissolve
he skillet. Add onion and ginger. Cook for 1 minute. Add
n the refrigerator.
Some recipes call for the dough to
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
reat as open jar of jelly, using within one month.
I plan on making the jelly with a thermometer in the
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
eef broth, horseradish, serai, and ginger. simmer the cooking liquid to
ombine the four, ground gingersnaps, ginger, and salt in a small
Peel the ginger using a sharp-edged teaspoon (
br>Step 2: Peel the ginger and garlic. Use the white
Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
Remove from the heat and allow to cool.
Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
Can be used as an ingredient in recipes or as a condiment.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
cups flour, brown sugar, ginger, cinnamon, lemon zest and a
b>ginger juice, lemon juice, and pectin.
Put into a deep jelly
Dissolve the jelly in sufficient water and a little ginger syrup to make up to 3/4 pint.
Add the evaporated milk and the preserved or crystallized ginger chopped into small pieces when almost set.
Stir slightly in order to distribute the ginger evenly.
Turn into a wetted mould.
Stand in a cool place to set. (WCB)
Bring first four ingredients, juice, water, lemon juice and commercial jell to a rapid boil.
Add sugar all at once and return to a rapid boil again.
Although most jelly recipes say boil hard for 1 minute, she boils hers 10 minutes.
Stir once or twice during the boiling.
Skim foam off top.
Pour into hot sterilized jars. Seal with paraffin.
Set roast on a rack in a shallow roasting pan and stick a meat thermometer into the center of the thickest part of the meat.
Roast, uncovered, at 325 F for approximately 2 1/2-3 hours, or until the thermometer reads 170\u00b0F.
Meanwhile, make the glaze by whisking together jelly, corn syrup, vinegar, dry mustard powder, and ginger in a small saucepan.
Bring to just a simmer and let cook a few minutes until it starts to look like a thin glaze; set aside.
During the last 30 minutes of cooking time, brush meat with the glaze.
combine soy sauce, wine, honey, ginger and garlic, mix well.