Showing posts with label relish. Show all posts
Showing posts with label relish. Show all posts

Sunday, December 7, 2008

Green Tomatoes

(Muriel Heal)

4 tbsp butter
2 tbsp chopped chives or green onions
2 cups washed, cored and sliced small
green tomatoes
1/2 tsp salt
1/4 tsp paprika
1/2 tsp curry powder
1 tsp sugar
2 tbsp chopped fresh parsley

In medium large pan (frying) gently melt butter and add chives. Shake pan over heat to wilt chives. Add green tomatoes slices in not more than 2 layers.

Mix together in cup the salt, paprika, curry powder and sugar. Sprinkle evenly over top (cover and simmer until barely tender) without disturbing the seasoning. Sprinkle parsley over top, cover and steam openly for 1 minute. Slide carefully from pan onto shallow serving plate. Serve hot with a yellow vegetable such as yellow squash or any other veggies and meat.

Aunt Bon's Cold Meat Relish

AUNT BON’S COLD MEAT RELISHMarilyn Hermer nee: Corbin)

14 lg cucumbers Peel cucumbers, onions &
8 onions chop, cube green peppers
2 sweet peppers
Sprinkle with pickling salt and let stand overnight - drain juice

5 cups vinegar
4 cups hot water
8 cups sugar
1 cup flour
2 tbsp dry mustard
2 tsp tumeric

Boil 20 minutes

Mix thoroughly with vegetables and seal
Makes roughly 12 pints

This relish never lasts around our place. We use it on hot dogs and hamburgers also. Yummy.

Red and Green Pepper Relish

(Muriel Heal)

5 good sized peppers (2 cups or more)
5-1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo

Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.

Friday, December 5, 2008

Red and Green Pepper Relish

Muriel/Mur/Girlie/Gigs/Mom/Murferd

5 good sized peppers (2 cups or more)
5 1/2 cups white sugar
1 cup white vinegar
1/3 cup lemon juice
1 bottle Certo

Chop peppers. Bring to a boil, peppers, vinegar and sugar. (a rolling boil). Add lemon juice and certo. Let stand 15 minutes and then seal in sterilized preserving jars. Excellent on cold meat sandwiches. Keeps weeks in the frig after opening.