Heat sauce ingredients in pot on stove or bowl in microwave until bubbling.
Add chunks of cooked meat of choice (fried duck or sausage is wonderful).
Simmer for a few minutes, then keep hot into a chafing dish, or reheat as needed.
Serve with picks for an appetizer.
Mix altogether and bring to a full rolling boil.
Boil for 5 minutes.
Skim off the jell.
Put in clean, hot jelly jars.
Pour melted wax over top and seal with lids.
Wash fruit and cover with water; simmer 15 minutes.
Strain juice.
Measure juice into 6- to 8-quart kettle.
Add pectin and stir.
Bring to boil; add sugar, stir, and bring to a rolling boil.
Boil exactly 2 minutes.
Skim and pour into jars.
Wipe rims and adjust lids.
Process in boiling water bath for five minutes; remove to a protected countertop and let cool completely undisturbed.
Pour juice into a large heavy kettle.
Add sugar and stir to mix.
Place over high heat.
Bring to boil; stir constantly.
Stir in pectin.
Bring to a full, rolling boil and boil hard for 1 minute.
Remove from heat.
Stir and skim for 5 minutes.
Add almond extract.
Pour into jars and seal.
Process for 10 minutes in hot water bath.
Put all ingredients into pot and cook following pectin instructions or if you don't want to use pectin, cook juice, sugar and syrup to jelly point.
Pour into hot, sterilized jars.
Wipe off jars before putting on lids that are hot.
Twist on tight and they will seal.
Measure juice into a large saucepan.
Add pectin and stir well.
Bring to a hard boil.
Add sugar, stir until dissolved. Bring to a rolling boil and boil hard for 2 minutes.
Remove from heat, skim, and pour into hot sterilized jars.
Cover with melted paraffin or seal.
Boil juice 1 minute.
Add sugar; bring to a boil.
Add Certo; boil 1 minute.
Remove from heat.
Skim foam.
Pour into hot jars 1/8 inch from top.
Seal and invert jars for 5 minutes.
Turn back over.
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!
Prepare meatballs and begin baking.
Combine chili sauce and jelly in pan.
Heat over medium heat until jelly is melted.
Pour over meatballs and finish baking.
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
Peel tomatoes.
Mash 3 cups. Follow Sure-Jel recipe for making jelly.
Marinate red cherries in Port wine to cover.
Melt the currant jelly.
Add unflavored gelatin.
Soften in 1/4 cup Port wine. Heat until gelatin is dissolved.
Set remaining wine aside.
Throw in the lemon with a dash of hope.
rolling boil and boil for 1 minute.
Remove from
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Mix sugar, apple cider and cider vinegar in a 3-gallon pot. Save 1/2 cup of liquid to blend your peppers with.
When peppers are pureed, pour into a sugar mixture.
Bring first 5 ingredients to a rolling boil.
Boil for 5 minutes and remove from fire for 10 to 15 minutes.
Put back on fire and add Certo and food color. Bring to a rolling boil for 1 1/2 to 2 minutes.
Pour into sterile jars.
If using jelly jars, melt paraffin wax and seal.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.