Club Food

20 oz Frozen Strawberries; Thawed

1 3/4 oz Fruit Pectin; Powdered, 1 Pk

1 tb Orange Peel; Grated

1/2 c Orange Juice

3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange juice in a
3-quart saucepan until the pectin is dissolved.
Heat over high
heat,

stirring constantly, to a rolling boil, about 2 minutes.
Add the
sugar and bring back to a rolling boil, stirring constantly, then
remove from the heat.
Skim off the foam and immediately pour into
hot sterilized jars or glasses or freezer containers.
Cover tightly
and cool to room temperature.
Refrigerate or freeze no longer than
3 months.
Makes 4 half pints of spread.

-NPFN03A 1 1/2 oz Diet lemon gelatin (3 env)

1 c -Boiling water

1 c -Cold water

10 oz Frozen sliced strawberries

1/8 ts -Salt

*Sweetened, partially thawed.
Empty gelatin into boil, pour on
boiling water, stir until com- pletely dissolved.
Stir in cold
water, straw- berries, salt.
Mix until berries completely thaw and
separate.
Refrigerate until firm, about 2 hours.
60 calories per
serving.

Transfer steaks to serving platter; keep warm.
Add stock, vinegar
and jelly to skillet; cook 5 minutes or until slightly thickened,
stirring occasionally.

Spoon sauce over steaks; garnish with parsley and chili
peppers.

1/2 c Cider vinegar

1 1/2 c Water

1 ts Dry mustard

1/4 ts Cayenne pepper; to taste

1 ts Paprika; hungarian

2 tb Worcestershire sauce

1 tb Tabasco sauce

1 tb Chili powder

1 tb Black pepper; freshly ground

Juice of 1/2 lemon 1 md Onion; coarsely chopped

1 Cl Garlic; crushed

2 tb Currant jelly

8 tb Unsalted butter

Recipe by: Uncle Buck’s Venison, Littleton, NH Combine all
ingredients except the butter in a stainless steel or enamel pa
Bring the mixture to a boil, then reduce heat and simmer for 15
minutes.
(Don’t let it burn.
Add a small amount of water if it
cooks down too low.) Strain sauce into a clean pan.
Add butter.
Simmer until the butter melts.
Stir with a wooden spoon until well
mixed.
Remove from heat.
NOTE: This sauce keeps well in your
refrigerator.
Do not freeze!

——————————-RED
RASPBERRY——————————-
2 1/2 c Prepared juice

5 c Sugar

1 pk Certo liquid *

——————————–YIELD 5
CUPS——————————–
* NOTE pk means 1 pouch
containing 85 ml.
1.
Wash jars and lids in hot soapy water, rinse
and sterilize jars and lids

by (1) boiling in water for 15 minutes (leave in water til
needed.) Lids may be sterilized by placing in boiling water and
boiling 5 minutes(leave in warm water til needed.) Utensils should
also be sterilized.
2.Stem and thoroughly crush fully ripe fruit.
To extract juice, place

prepared in jelly bag and squeeze.
NOTE: To make own jelly bag,
use a square meter of cheesecloth, 3 layers thick.
Wet cloth and
spread over a colander or strainer in a bowl.
Add fruit.
Bring
corners of cloth together.
Twist bag or cloth and squeeze to
extract juice.
For clearer jelly, use 1 1/2 times fruit called for
and let juice drip through without squeezing.

3.
Using liquid measure, measure the amount of prepared juice
and add to a

large bowl.
4.
To measured juice in bowl, add the exact amount
of sugar specified.
DO

NOT REDUCE sugar.
Sugar is critical for the set.
Mix well and
let stand 10 minutes.
5.
Add CERTO liquid to juice mixture and
continue stirring a full 3

minutes.
A few sugar crystals will remain.
6.
Pour jelly into
washed containers leaving 1/4 inch head room.

7.
Cover containers at once with tight fitting lids.
Let stand
at room

temperature 24 hours til set.
Store in freezer.
If using within
3 weeks, store in refrigerator.
Typed at you by The MoM!

2 Envelopes unflavored

Gelatin 1 c Cold water

1 c Boiling water

1 c Sugar

1 Lemon, juiced

1 c Sweet wine (inexpensive:

Tawny port, ruby port, Blackberry, or sherry–I go For the color
of The ruby port or blackberry Wine) Soak the gelatin in cold
water.
Pour boiling water over and add sugar.
Mix to thoroughly
dissolve gelatin and sugar.
Add wine and lemon juice.
Chill in a
pretty bowl (cut or pressed glass is traditional).
Serve a bowl of
aforementioned custard sauce on the side so it can be added at the
diner’s discretion.
Posted by mfaison@pen.k12.va.us (Michele L.
Faison) to the Fatfree Digest [Volume 13 Issue 21] Dec.
22, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used
with permission.
Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80?

12 Slices bread

3/4 c Peanut butter

6 tb Jelly or jam

3 Eggs

3/4 c Milk

1/4 ts Salt

2 tb Butter or margarine

Spread peanut butter on six slices of break; spread jelly on
other 6 slices of bread.
Put one slice of each together to form
sandwiches.
In mixing bowl, lightly beat eggs; add milk and salt
and mix together.
Melt butter in a large skillet over medium heat.
Dip sandwiches in egg mixture, coating well.
Place in skillet and
brown both sides.
Serve immediately.

2 c Whole Wheat Flour

1/2 c Sugar

1 1/2 ts Baking Powder

1/2 ts Salt

3/4 c Peanut Butter; Crunchy Style

3/4 c Skim Milk

2 ea Eggs; Small

1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt in a mixing
bowl.
Cut in the peanut butter with two forks or a pastry blender
until the mixture resembles coarse crumbs.
Add the milk and eggs
all at once, stirring until the flour is moistened.
Place 2 Tb of
the batter into a greased, fluted or plain muffin cup.
Place 1 ts
of the preserves in the center of the batter and top with 2 tb more
of the batter.
Repeat until you have 12 muffins.
Bake in a 375
degree F.
oven for 15 to 17 minutes.
Remove from the muffin cups
and cool on a rack.

12 sl Bread

3/4 c Peanut butter

6 tb Jelly -=OR=- Jam

3 Eggs

3/4 c Milk

1/4 ts Salt

2 tb Butter -=OR=- Margarine

Spread peanut butter on six slices of bread; spread jelly on
other six slices of bread.
Put one slice of each together to form
sandwiches.
In mixing bowl, lightly beat eggs; add milk and salt
and mix together.
Melt butter in a large skillet over medium heat.
Dip sandwiches in egg mixture, coating well.
Place in skillet and
brown both sides.
Serve immediately

3 tbsps reduced fat peanut butter

3 tbsps strawberry jam

1 lb Frozen Bread Dough — thawed

Prepare two baking sheets with cooking spray; set aside.
In a
small bowl, combine peanut butter and jam; set aside.
Divide dough
into sixteen equal pieces.
It takes two pieces of dough to make one
spider.
To make spider, take one piece of dough, on a lightly
floured surface, divide this piece into four equal pieces for
spider’s legs.
Roll each of these pieces into thin ropes, each
being eight inches long.
Lay each of these ropes, parallel and
equal in length to each other, half inch apart onto prepared baking
sheet.
For the spider’s body, divide a second piece of dough, one
twice as large as the other.
On a floured surface, pat larger piece
of dough with the palm of your hand to flatten.
Place two teaspoons
peanut butter and jam mixture onto center of circle.
Bring ends of
dough up together and seal seams.
Gently roll this piece of dough
into a ball; set aside.
Roll smaller piece of dough in a round ball
(this will be the spider’s head).
Place peanut butter filled body
and head centered on top of the four ropes of dough.
The spider
should now have eight legs.
FInish with remaining pieces of dough
to make eight spiders.
Let rise until doubled in size, one hour.
Bake in a 375 degree oven for ten minutes, or until golden
brown.

3 1/2 c Sugar

1 c Cider vinegar

3/4 c Sweet pepper slices

1/2 c Hot pepper slices

1 Packet (1/2 bottle) Certo

-liquid pectin Simmer sugar, vinegar and peppers very slowly for
10 minutes stirring to be sure all sugar is well dissolved.
Turn
off heat and let stand for 30 minutes.
Bring to a boil and add
Certo.
Boil 1 minute.
Cool and stir with non-metal spoon 5 minutes.
Check that it comes of the spoon in a ribbon or sheet.
If not, cook
it a bit more.
Pour into jars and seal, or pour into freezer
containers and freeze (that’s what I do).
Note: the peppers are
seeded and sliced 1/4 inch thick with a knife or on a mandoline,
for a marmalade effect.
I like to use red and yellow peppers for
color, or all green.
Mixing red and green isn’t as pretty as you
might think it would be, as it makes the jelly browner.
I have
substituted home made pectin, which seems to work fine, if it is
the same consistency as the Certo.
It just tends to be pinker.
I
make that by boiling apple skins and cores in as little water as
possible, with a lid on, and then cooling it and pressing the juice
out through a sieve and saving it in a bottle in the fridge till I
have enough.
How much is enough? About a cup of the home made
pectin, as I recall.
If the stuff doesn’t jell right I save it in
the fridge, then later add more pectin and more sugar and cook it
until it sheets right.
–Helen Fleischer

4 ea Breasts, chicken, halves,

– broiler/fryer, boned, — skinned 8 ts Oil, olive, divided

4 ts Cajun seasoning

1/4 c Onion, red, finely chopped

1 ts Ginger, minced

1/4 c Vinegar, white wine

1/4 c Jelly, Jalapeno, red,

– pepper 1/2 c Broth, chicken

Pepper, red, Jalapeno Pepper, green, Jalapeno Brush each chicken
breast with 1 teaspoon of olive oil; sprinkle each portion with 1
teaspoon of Cajun seasoning; set aside.
In a large non-stick
frypan, place the remaining olive oil, and heat over medium flame.
Add chicken and cook, turning, for about 10 minutes or until the
chicken is brown on all sides.
Remove the chicken and keep warm.
To
the same frypan, add the onion, and cook for 3 minutes or until the
onion is slightly tender.
Add ginger root during the last minute of
cooking.
Next, stir in the vinegar; increase heat if necessary and
boil until vinegar almost evaporates.
Add pepper jelly and cook
until the jelly melts.
Add broth to the pan; return the chicken to
the pan and cook, turning, about 5 minutes or until sauce is
reduced and chicken is glazed.
Arrange the cooked chicken on a
serving platter and pour the remaining sauce over it.
Garnish with
Jalapeno peppers.
Cook: Julie P.
Dematteo, Clementon, New Jersey
Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest :
Delmarva Poultry Industries, Inc.
: Georgetown, Delaware,
19947-9622

Prepapred fruit Sugar Place your grapes in a large enamelized
pot and add sufficient water to cover.
Bring slowly to a full boil.
Reduce heat and let simmer until very tender, stirring frequently.
Press through a coarse sieve, to remove skins and seeds, then turn
pulp and juice into a jelly bag.
Drain well but do not squeeze the
bag or jully will be cloudy.
Measure juice – for each 6 cups of
juice add 4-1/2 cups sugar.
Set over high heat and bring to a full
boil, stirring constantly.
Boil hard until jelly falls lazily from
the spoon in “sheets” (220′F.
on thermometer).
Remove from heat and
skim.
Seal in hot sterilized jars.

INGREDIENTS: 1 c Port wine

1 c Fresh grape juice, or fine

-quality commercially Canned grape juice 3 1/2 c Sugar

3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 – 1/2 pint jars Notes: This can be made from
other rich red wines, and apple juice may be substituted for grape.
It is used as a spread on scones, tea biscuits, English muffins, or
tea breads and as a glaze for, or accompaniment to, pork dishes,
chicken, or duck.
DIRECTIONS: Place wine, juice, and sugar in heavy
saucepan.
Bring to a boil over medium heat.
Stir constantly until
sugar is completely dissolved.
Remove from heat and stir in liquid
pectin.
Skim off foam with metal spoon and immediately pour into
hot sterilized jars.
Vacuum seal (hot water bath method, or may be
refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith
Choate, ISBN# 1-55584-038-8 From: Sallie Austin

3 lb Raspberries

3 lb Apples

Sugar Wash raspberries.
Remove stems.
Cover with water and cook
until soft.
Drain through jelly bag.
Wash apples.
Remove stems,
blossom ends, and seeds.
Cut in quarters.
Cover with water.
Cook
slowly until tender.
Drain through jelly bag.
Combine raspberry and
apple juice in equal proportions.
Use 2/3 cup sugar for each cup
juice.
Boil rapidly until jelly sheets from spoon.
The Household
Searchlight

Red currants For each quart of berries: Pared rind of 1/2 lemon
2 Cloves

Water Sugar Pick any stalks and leaves from the berries, wash
them and put into a pan and barely cover with water.
Add lemon and
cloves.
Simmer the fruit to a pulp.
Put the pulp into a muslin
cloth, over a large bowl and let the liquid to drip into the pan.
Measure the juice produced and add 2 1/4 cups of sugar for every 2
1/2 cups of red currant juice.
Boil until the setting point is
reached, then pour into small pots and seal.

5 To 6 red bell peppers

1 c Cider vinegar

1/2 Lemon juice

5 1/2 c Sugar

1 ts Salt

1 ts Chili powder

6 oz Liquid pectin

Makes eight eight-oz.
jars.
Wash and seed peppers; chop in food
processor or grind in blender or meat grinder.
Add enough pepper
pulp to the vinegar and lemon juice to make four cups.
Mix in a
large kettle with sugar, salt, and chili powder.
Bring to a full
rolling boil, stirring constantly.
Remove from heat and add liquid
pectin.
Return to heat and boil hard for 1 minute; turn heat down
to simmer.
Stir and skim off foam for 5 minutes more as mixture
boils gently.
Pack in hot sterilized 8-ounce jars; seal and let
cool on counter top.
Store in refrigerator up to 1 year.

3 c Bottled unsweetened grape

-juice 2 tb Lemon juice

2 Envelope unflavored powdered

-gelatin 1 tb Liquid artificial sweetener

In a large heavy bottomed pan, mix grape juice, lemon juice and
gelatin.
Bring to a full rolling boil over medium high heat,
stirring often, then boil, stirring, for 1 minutes.
Remove from
ehat and stir in artificial sweetener.
Wash 3 half pint glass jars
or plastic freezer containers.
Keep glass jars hot until needed.
Ladle hot jelly into half pint jars or refrigerator containers,
leaving 1/4 inch head space.
Attach lids.
Store in refrigerator for
up to 2 weeks.
DO NOT FREEZE.
DO NOT PROCESS IN BOILING WATER
CANNER.
Origin: Home Canning, Sunset Magazine and Books.
Shared by:
Sharon Stevens.

4 c Juice

1/2 Bottle fruit pectin

7 1/2 c Sugar

1 c Water

Use only fully ripened fruit.
Wash fruit.
Do not peel or pit.
Crush thoroughly.
Add water.
Stir until mixture boils.
Cover and
simmer 10 minutes.
Drain through jelly bag.
Measure juice and sugar
into a large kettle.
Stir.
Heat rapidly to boiling.
Add fruit
pectin at once.
Stir constantly before and while boiling.
Heat to
full rolling boil.
Boil hard 1/2 minute.
Remove from fire.
Skim.
The recipe requires about 4 pounds of

fruit.
The Household Searchlight

1 pt Red currants

1 pt Raspberries

2 c Water

1/2 c Sugar

1 tb Cornstarch

2 tb Water

1 ts Vanilla extract

In a large saucepan, rinse fruit.
Combine fruit and water;
simmer over medium heat about 10 minutes.
Drain; stir in sugar.
Blend cornstarch and cold water into a smooth paste.
Add cornstarch
to fruit, stirring constantly.
Bring mixture to a boil; cook 3
minutes.
Remove from heat and stir in vanilla.
Sieve mixture, if
desired.
Chill.
Serve with cream and decorate with blanched
almonds, if desired.
4 servings

2 c Cranberry juice cocktail

3/4 c Grape juice

1 pk (1-3/4 ounces)

-Powdered fruit pectin 3 1/4 c Sugar

Mix cranberry juice cocktail, grape juice and pectin in 3-quart
saucepan until smooth.
Heat to boiling over high heat, stirring
constantly.
Stir in sugar, all at once.
Heat to boiling, stirring
constantly.
Boil and stir 1 minute; remove from heat.
Quickly skim
off foam.
Immediately pour into hot sterilized jars.
Let jars
stand1 hour.
Cover with lids.
Refrigerate no longer than 3 weeks,
or freeze no longer than 6 months.
Thaw before serving.
ABOUT 5
HALF-PINTS JELLY; 35 CALORIES PER TABLESPOON

7 fl Dry champagne

-OR- dry white wine 7 fl Unsweetened apple juice

2 fl Creme de cassis

1/4 c Sugar

2 tb Lemon juice

1 oz Lavender flowers

4 ts Gelatine

4 tb -Water

This exotic and gorgeously pretty jelly comes from John McGeever
of Congham Hall in Norfolk and can be eaten both as a superb
dessert with, perhaps, a little cream, or as an unusual
accompaniment to roast game or rabbit.
Gently heat the champagne or
white wine with the apple juice, creme de cassis, sugar and lemon
juice.
Pour onto the lavender flowers and leave, covered, to infuse
for about 10 minutes.
Sprinkle the gelatine onto the water and
leave to soften, then heat gently until the gelatine is completely
dissolved.
Strain the lavender liquid, pressing it to extract all
the juices.
Warm the lavender liquid and add the dissolved
gelatine.
Stir and strain again through a fine sieve or muslin.
Leave to cool and set.
The jelly will keep for about 14 days in a
fridge.
Source: Cooking with Flowers, by Jenny Leggatt Typed for
you by Karen Mintzias

6 lb Fresh Salmon

6 tb Butter

3 Lemons

Salt Pepper Clean salmon and remove head, tail and fins.
Cut the
salmon into 1 lb steaks (not fillets).
Place 1 salmon steak onto a
sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tb of
butter plus salt and pepper on the salmon.
Wrap the salmon steak
tightly in the foil (heavy duty) so as to make the best water tight
seal as possible.
Repeat for each steak.
Boil the packages in water
for 20 minutes.
Remove and place in the freezer

1 Fresh duck, 5-6 lb

1 Tart apple, coarsely

Chopped 1 c Raisins

1 tb Grated orange peel

Salt & pepper Preheat oven to 400.
Clean duck throughly,
rinse, pat dry & singe the pin feathers if necessary.
In a bowl
toss the apples, raisins, orange peel & seasonings.
Stuff duck
with fruit mixture.
Prick skin all over with a fork & place the
duck on a roasting rack in a pan.
Roast for 1/2 hour, then lower
temperature to 325 & roast for 1 1/2 hours more.

When done the skin should be crisp.
Serve with Burgendy
Jelly.

1/2 c Chopped hot peppers

1 1/2 c Chopped green peppers

1/2 c Vinegar

Blend.
Strain.
Add vinegar to make 3 cups.
Bring to boil.
Add: 1
package Sure-Jell.
Add 5 cups sugar, all at the same time.
Bring to
a boil and stir constantly until it won’t quit boiling.
(Mary Alice
says that when you start stirring, it will quit boiling– Keep
stirring until it keeps boiling.) Add a few drops of food
coloring–red or green.
Skim, Pour into jars, cool and seal with
wax.
Serve with cheese and crackers as an appetizer.

1 1/2 c (360mL) grape juice

2 ts (10mL) lemon juice

1 tb (15mL) powdered pectin

1 3/4 c (420mL) sugar

Combine grape juice, lemon juice and pectin in a three-quart
microwave-safe bowl.
Cover with plastic wrap or waxed paper and
bring to a boil in the microwave oven on high setting (about 5
minutes).
Remove from oven and add sugar.
Stir until sugar
dissolves, then return to oven.
Bring mixture to a boil on high
setting (about 4 minutes).
Remove from the oven and stir.
Return
the uncovered mixture to the oven and cook until jelly sheets from
a spoon (about 1 minute).
Skim foam: pour into sterilized jars.
Adjust caps.
Yield: about 2 half-pints (480 mL).
From: The Ball
Blue Book Shared By: Pat Stockett The jelly will only be as good as
the juice you use is.
Jelly must be boiling hot to achieve a seal
when using vacuum lids and metal screw bands.
Pour jelly into jar,
holding ladle or kettle close to the top of the jar.
This prevents
air bubbles from forming.
Quickly fill jar to within 1/8 inch (3mm)
of the top.
Wipe top and threads with a clean, damp cloth.
Put hot
lid on with sealing compound next to jar.
Screw band on evenly and
tightly.
Invert jar for a few seconds so hot jelly can destroy any
mold or yeast which may have settled on the lid.
Cool, test for
seal, remove bands and store.
Or: Jelly glasses are filled in a
manner similar to jars, except a 1/2 inch head space (13mm) is left
at the top.
Then the jelly is immediately covered with a 1/8 inch
(3mm) layer of melted, but not smoking paraffin.
A single, thin
layer of paraffin holds a seal better than a thick layer.
To insure
a good seal, paraffin must touch all sides of the glass.
Prick any
air bubbles that appear on the paraffin.
Bubbles cause holes to
appear as the paraffin hardens, and an imperfect seal may result.
Allow glasses to stand until paraffin hardens and then cover with
metal lids.
Store in a cool, dark, dry place.
Make only one batch
at a time.

4 c Bottled apple juice

1 pk Powdered pectin

4 c Sugar

1/4 c Red hot cinnamon candies

Combine apple juice and pectin in a 3 quart, microwave-safe
bowl.
Cover with plastic wrap or waxed paper and bring to a boil in
the microwave oven on high setting (about 12 to 14 minutes).
Stir
twice.
Remove from oven; add sugar and cinnamon candies, stirring
well.
Return to microwave: cook until mixture returns to a rolling
boil, about 10 to 12 minutes, stirring occasionally.
Boil hard 1
minute.
Remove from oven.
Skim foam if necessary.
Pour hot into
hot, sterilized jars, leaving 1/4 inch head space.
Adjust caps.
Process 5 minutes in boiling water bath.
Do not attempt to process
in microwave oven.
Yield: 6 half pints.
From: Ball Blue Book Shared
By: Pat Stockett

1/2 c Vinegar

Green coloring 1 c Water

3 1/2 c Sugar

1/2 c Mint leaves

1/2 c Commercial pectin (boxed)

Combine vinegar, water, mint leaves, and enough coloring to give
tint desired.
Add sugar, stir, and bring to a boil.
Add pectin at
once, stirring constantly, and bring again to a full boil for 1/2
minute.
Strain off mint leaves and pour into glasses.
**When cold,
cover with paraffin.
Approximate yield: 6 (6 oz.) glasses.
My note:
The newer directions call for the jelly to be sealed while scalding
hot.
I’ve also put lids on and put it in the freezer.
If you have
trouble with thickening use more pectin.
From: America’s Cook Book
Shared By: Pat Stockett