utch oven over medium heat, cook the beef, sausage and onion
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
aking direction on back of no-cook lasagna box.
n a medium, heavy saucepan, cook the water and sugar over
dd chicken, if using, and cook for 5 minutes.
Set
n rice cooker. Set to cook. It will be done about
Gently wash 24 small rose-scented geranium leaves (or lemon-, mint
Spread pine cones on foil-covered cookie sheet and cook at 250 degrees for one hour. This will kill any critters that might be in there.
When cool place in a heavy plastic bag and sprinkle well with the Cinnamon Oil Scent. Seal tightly and let set for about four weeks.
Cut beef into 1 cubes and mix with pork, onion and garlic and cook in 1 Tbsp. oil until brown and tender.
Add tomatoes; continue to cook on low heat.
Dissolve bouillon and brown sugar in two cups hot water and set aside.
Heat remainder of oil in a pan; add chili powder, flour and pepper.
Cook until flour is brown, then add bouillon mix, stirring constantly until blended. Add the Roux to the meat; blend and cook on low heat for one hour.
igh heat until the beef no longer shows any visible signs
In a small pot boil water with sugar.
Remove from heat, add leaves and let infuse until cold (if possible let stand overnight).
Squeeze out leaves well (you can repeat this step for more flavor).
Add lemon or lime juice.
Pour it into bottle and refrigerate.
To serve, add 1 tablespoon of this concentrate to each cup of chilled water and mix well.
Serve over ice in a goblet garnished with a small scented geranium leaf of rose petals.
Store refrigerated for at least two weeks.
eat. Add onion. Cook until translucent. Add garlic, cook until fragrant, or
Combine frosting mix and margarine in food processor or bowl. Work with steel blade or spoon until mixture is well blended.
Add very small amounts of water if needed.
Mixture will be very stiff at first; work and knead until mixture is well blended and smooth. Use as directed in recipe.
Exchange full recipe:
7 bread and 16 fat.
Calories full recipe:
1200.
Yield:
1 cup.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
ell combined and there are no large pieces of cookie remaining
he next day.
NOTE: Recipe can be made ahead; use
Crush the graham crackers into fine crumbs.
Granmama's recipe calls for \"puffed\" raisins. To puff them, soak in hot water for 30 minutes.
Chop the nuts; drain and cut cherries in half (if they are whole).
Melt marshmallows in milk.
Mix all ingredients together.
Pack into regular sized loaf pan.
Refrigerated overnight and cut with a hot knife.
Coconut is an optional ingredient.
Cook time is refrigeration time.
gain later on in the recipe. Set this bowl aside. It
alt, pepper and ground coriander. Cook in 1 tbsp olive oil