Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
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).
Boil sugar and vinegar 3 minutes.
Add horseradish and return to a boil.
Stir in pectin.
Bring to a boil.
Boil hard for 1 minute.
Remove from heat.
Stir and skim.
Put jelly in hot sterilized jars and seal with wax.
Yields 3 (6 ounce) jars.
Boil sugar and vinegar 3 minutes.
Add horseradish and return to boil.
Stir in coloring.
Stir in pectin.
Bring to a full boil, and boil hard for one minute, stirring constantly.
Remove from heat, skim and pour into hot sterilized jelly glasses.
Seal with paraffin.
Makes 3 (6 ounce) glasses.
Good with cooked cabbage or cabbage, apples and onions cooked together.
Combine all ingredients except pectin.
Bring to a boil, then add the liquid pectin, stirring constantly.
Boil hard for 30 seconds. Pour into clean, warm jelly glasses.
Cook in deep skillet with top:
1 layer of onions in wine; add apples and simmer 20 minutes.
Add layer of cabbage and simmer 30 minutes.
When cooked, stir in 2 to 3 tablespoons Horseradish Jelly.
Serve warm.
to 1 tsp of jelly.
May be served as
pple and currant jelly to a small bowl and
recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe
To prepare the fresh horseradish --
Wash and peel a
Score ham and bake in a 325* oven for 1 1/2 hours.
In a medium sauce pan over low heat add remaining ingredients, stir and melt.
Brush this on ham frequently.
I reserve around 1/2 of this recipe to offer at the table or to drizzle over sliced ham on the platter.
Fill a pastry tube with jam or jelly. After you have poured your favorite batter into cavities, carefully squeeze a strip of jam or jelly around the center of the batter. Avoid getting too near the edges of cavities. Latch cover and bake according to recipe. The batter will rise around the jelly!
he dumpling dough for this recipe.
Preparing the Dumplings and
Blend all ingredients well with a wire whisk.
Very sharp. For milder, use 1/2 amounts of mustard and horseradish, or add additional 1/2 jar jelly and preserves.
Good with celery, green pepper, white turnips (sliced very thin) and cauliflower.
Or it can be served over cream cheese with crackers.
In a bowl, stir together the apricot preserves, pineapple preserves, apple jelly, horseradish, and mustard powder until well blended. Cover and refrigerate until ready to use.
To serve, place one or two packages of room temperature cream cheese on a serving dish or platter. Spread preserves mixture evenly over the top, and garnish as desired. Serve with crackers of choice for spreading.
Preheat oven to 350\u00b0F.
Combine apple jelly, chives, horseradish, vinegar,and 1/4 tsp salt, stirring well with whisk.
Sprinkle salmon with 1/4 tsp salt and pepper.
Heat oil in large nonstick skillet over medium heat.
Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture.
Pour salmon and juices into baking dish; bake at 350\u00b0F for 7 minutes and turn fillets over and brush with mixture again. Bake 7 more minutes.
Heat ham as directed on the label or at 325 degrees for 1 1/2 hours.
Remove from oven and score, cutting diagonal lines 1/2 inch deep and 1 inch apart.
Cut across the lines to make diamond shapes.
Combine jelly, mustard and horseradish.
Spoon mixture in small amounts over the ham throughout the remainder of baking.
Increase temperature to 425 degrees and bake until ham is browned and glazed about 30 minutes.
Sauce -- Mix everything (except the thyme) together in a small measuring cup or bowl and microwave for 1 minute on medium heat. Heating it will thin the jelly and make it easy to brush on. Add the thyme after it is heated and it is ready to use.
Brush over your favorite meat, poultry, lamb, pork, seafood and even vegetables as they grill or roast in the oven.
turning once.
Meanwhile, prepare Horseradish Sauce.
Place short ribs
ixture.
Invert loaf onto jelly roll pan or foil-covered