Chop tomatoes peppers and onions bite-size or smaller.
Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it \"slow and cook down low\").
Sterilize your canning jars & lids in boiling water.
Fill the jars and place tops on tight.
After filling jars, give them a 45-minute bath in boiling water.
Enjoy.
1 hour.
For the Chow-Chow (prepare 48 hours in advance
1. In a pressure cooker put dal, chow-chow (chayote), tomato, turmeric, salt and water. close lid and cook for 4-5 whistles. Let it sit for 5 minutes.
2.Heat a deep curved pan, pour oil, add mustard, cumin. when it starts spluttering, add curry leaves, green chilies, garlic and saute for 1 minute then add the cooked dal and vegetable.Give it one boil.
3. Garnish with cilantro and serve with rice or roti.
Add all ingredients except spice.
Put spice in a clean cloth and tie up.
Put in mixture and boil for 30 minutes.
Put in pints and seal with hot lids and rings.
then stir it into the tomato mixture.
Add the chopped
Combine tomatoes, onions, pepper and salt; let stand about 2 hours.
Put mixture in cloth sack, let drain overnight.
Combine tomato mixture with sugar, vinegar and allspice; boil for 2 minutes.
Pack it into hot pint jars.
Wash and quarter tomatoes to measure 2 quarts. Grind onion, pepper and tomatoes. Pour hot water over tomato mixture and drain off rapidly. Put in pot to cook and add seasonings. Add enough vinegar to make soupy. Cook 25 minutes, stirring often.
grind all the vegetables.
put in a large kettle.
bring to a boil.
with the water,spices ,vinegar ,salt and sugar
cook down for one hour adding water as needed.
add lemon juice at very end.
pour into hot jars and seal.
Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with
o manufacturer's instructions.
TOMATO JAM: If you're making
voiding spit rod.
CHUNKY CHOW-CHOW RELISH:
Cook cauliflower florets
/3 cup of the tomato sauce over each loaf.
ood Safety Database.).
Notes: Recipe can be made in smaller
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Thinly slice beef. Mix marinade and beef together. Set aside.
Mix sauce ingredients and set aside.
Cook mein noodles in boiling water for 1-3 minutes. They cook fast. Rinse well with cold water and drain. Toss with 1 tablespoon oil so noodles won't stick together. Heat large nonstick skillet, glaze with oil and pan fry 1/4 of the noodles at a time. Put in very low oven to keep warm.
Thinly slice onion and pepper set a side.
Cut tomatoes into 1/2\" wide wedges and set aside.
Heat wok. add 1 tablespoon oil, swirl and add onions ...
Combine chopped vegetables, sprinkle with salt.
Let stand 4 to 6 hours in a cool place.
Drain well.
Slice onions and salt to taste.
Let set 3 hours.
Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
After 3 hours, drain onions on paper towel, but do not rinse.
Cook carrots and cauliflower in vinegar and spices for 5 minutes.
Add all other ingredients.
Cook until very hot, about 10 minutes.
Pack in jars.
br>Note: To make Chunky Tomato Sauce: In a medium saucepan
Preheat oven to 375\u00b0.
Place tuna in a medium bowl.
Combine milk, water and soup in separate bowl.
Add to tuna and stir well. Add peas, water chestnuts, half of noodles, plus tomato, celery, green onions and soy sauce.
Toss lightly to mix.
Spray 1 1/2-quart casserole with cooking spray.
Pour/spoon mixture into casserole and then top with remaining noodles.
Bake for 25 to 30 minutes or microwave for 8 minutes or until thoroughly heated. Makes 8 servings.
br>To make Chow Mein Sauce, place the Chow Mein Sauce ingredients