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Recipe Number 1        Candied Jalapenos/AKA Cowboy Candy

From:     KeepYouInStitches                                

Ingredients:

Directions:

·          1 1/4 cup fresh jalapeno peppers - sliced

 Be sure to wear a pair of those disposable latex/plastic gloves before handling the sliced peppers!

Combine jalapeno slices, sugar, and water in a small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until jalapenos are cooked and liquid has boiled down to a thick syrup. Remove from heat and add 1 drop of green food coloring, if desired, to tint the syrup. Place in a clean jar and refrigerate. (I put these in half pint jars and sealed them.)

·          1/2 cup sugar

·          1/4 cup water

·          green food coloring - optional

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Recipe Number 2                  Savannah’s Fruited House Tea

From:     LindaTX                                

Ingredients:

Directions:

·          1 gal. brewed tea

 This is very refreshing. Served at the Savannah Tea House in Houston, Missouri.

Mix, serve with ice.

·          1 env. Kool-Aid brand UNsweetened lemonade

·          2 cups sugar

·          3/4 cup white grape juice

 

Recipe Number 3                  Fig Preserves

From:     KeepYouInStitches                                

Ingredients:

Directions:

·          1 gallon prepared figs

Wash figs and remove stem. Slice in halve if figs are large. Place figs in a large enamel kettle or glass or plastic container. Cover with sugar. Let stand overnight. Next morning, slice lemon in rings and remove seeds; add to figs and cook, stirring occasionally at first then constantly towards end of cooking. Cook until tender, transparent and amber colored (1 to 2 hours). If you like your figs thicker, stir constantly and cook longer. (My DH likes his almost candied.)

Fill hot, dry, sterilized jars 3/4 full with fruit. Add enough syrup to fill the jar to 1/2 inch from the top.

Even though I only screw the flats and bands on the jars and set them aside to seal, it is recommended that you process in boiling water bath for 5 minutes counting the processing time as soon as the water comes back to a roiling boil.

·          2 quarts sugar

·          1 lemon

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Recipe Number 4                  PEAR PRESERVES
From:     KeepYouInStitches                                

Ingredients:

Directions:

·         12 cups cored, sliced pears

 Place pears in large enamel kettle, glass or plastic bowl. Pour sugar over pears and let stand overnight. Add lemons and cook until pink and clear (1 - 2 hours or longer if you like them the way my DH does). Remove from heat and pour into clean hot sterilized jars and seal.

Once again, you probably should process these in the boiling water bath method.

·         6 cups sugar

·         2 fresh lemons, thinly sliced and seeded

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Recipe Number 5                   Squash Pickles

From:        KeepYouInStitches                                            

Ingredients:

Directions:

·         8 cups squash, sliced

 Combine squash, onions, and green peppers in a large non-aluminum container (plastic, glass, enameled, etc.). Sprinkle salt on top. Let set for 3 hours, then drain in colander 30 minutes. Mix sugar and vinegar stirring until sugar is dissolved. Pack vegetables in jars. Put 1/4 teaspoon mustard seed and 1/4 teaspoon celery seed in EACH pint jar. Pour vinegar/sugar mixture over. Seal. Process in hot water bath for 10 minutes (start counting when water returns to a boil).

If you want relish, chop all vegetables.

* I use jalapenos. When seeded, they aren't as hot, but still have a great flavor. You can also use cowhorn (a long, skinny mild pepper) or any pepper of your choice.

** You can substitute cider vinegar for white vinegar.

·         2 cups onions, coarsely chopped

·         1 cup green peppers, seeded and chopped *

·          3 tablespoons pickling salt

·          2 1/2 cups white vinegar **

·          2 1/2 cups sugar

 

 

Recipe Number 6                     Cranberry Orange Relish

From:       JulWing

Ingredients:

Directions:

·         2 pkgs of Fresh cranberries

Wash and sort cranberries. Put in saucepan with sugar and water.

Cut the rind of half the orange into tiny cubes (add those), then juice the whole orange into the mixture

Add: Nutmeg (not too much or you will be sorry) and allspice (about 1 tsp) to taste, you can also add cinnamon (1/2 tsp or so). It's all up to you. I just pour the stuff in! LOL!

Bring it to a boil and simmer 1 hour

Put it in a shrink wrap bag and into the freezer for later or put it in your bag and fly with it somewhere! I guarantee you will get some strange looks, just ask Linda! LOL!

·         2 overflowing cups of sugar

·         2 cups of water

·         1 Navel Orange

·         nutmeg

·         1 tsp allspice

·         ˝ teaspoon cinnamon

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Recipe Number 7                    Cold and Flu Tea

From:       royalboomer

Ingredients:

Directions:

·         1 1/4 C Unsweetened Instant Tea

This is really simple but really does help with both colds and flu. The ginger helps with nausea and the other spices aid in sore throats, stuffiness, etc. Many around here swear by it.

Mix all ingredients together and put in a container with a tight fitting lid. Shake (roll) before using.

To use: mix 1 heaping teaspoon in an 8 oz cup of hot water. Adjust strength according to personal preference. (I actually add a little more of the instant tea to cut some of the sweetness - I generally don't add sugar to coffee or tea and am not overly fond of really sweet things.

Next time to get a cold or feel the flu coming on - give it a try, you'll be amazed.

·         1 1/2 C Tang

·         1 1/2 C Country Time Lemonade

·         1 tsp Cinnamon

·         1 tsp ground cloves

·         1 tsp ground nutmeg

·         1/2 tsp ground ginger

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Recipe Number 8                    Summer Fruit Yogurt

From:   peggyinmaine    

Ingredients:

Directions:

·         2 containers of Yoplait - Vanilla Custard Style Light Yogurt

This was sent today (07/06/2006) from a lady at work...Her comment, she always finds the easiest and most delish things. She said any summer fruit to dip in this, even pineapple.

That is all. And it is toolicious........ and not bad for you either.

·         1 tablespoon Brown Sugar or Honey (I used Brown Sugar)

·         1/4 teaspoon of cinnamon

·         dash of nutmeg

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Recipe Number 9                    New Year’s Day Menu

Directions:

KeepYouInStitches:

black-eyed peas (for good luck) cooked with that leftover ham bone

cabbage (for prosperity)

Cornbread

 

Peggyinmaine:

New England Boiled Dinner:

Ham

Potatoes

Turnip

Carrots

Cabbage

Onions
Even better is the hash the next day!

 

Claraine:

New England boiled dinner is my family's favourite dinner. My DM always made it and if there was enough left for the next day. It was purely accidental. LOL. I don't use a ham but a "Cottage Roll" which is pickled pork. It is getting more and more difficult to get as a lot of people don't know what to do with it. It is so great. It is like a ham but different.

 

 

 

Recipe Number 10                    Christmas Eve Dinner Menu

Directions:

Peggyinmaine:

Christmas Eve we always go to a Friends house for Lobster Stew, Caramel Pecan rolls, Corn Chowder (for those not doing lobster), and lots of other yummy stuff. I'm in charge of the Secret Family Recipe Currant Butter Tarts, and Corn Chowder.

 

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