Club Food

3 Thin-skinned oranges

2 Lemons (or limes)

1 1/2 c Water

1/8 ts Baking soda

6 c Sugar

1/2 Of 6-oz bottle liquid pectin

From: Arizona Cookbook Wash fruit; remove peel in quarters, and
cut rind into fine slivers.
Add water and baking soda.
Bring to a
boil.
cover and simmer 20 minutes, stirring occasionally.
Dice
pulp, discarding center membrane and seeds.
Add pulp and juice to
undrained rind.
Cover.
Simmer for 10 minutes.
Measure 3 1/2 cups of
the mixture into a large saucepan.
Add sugar and mix well.

Place over high heat; bring to a full rolling boil and boil hard
1 minute, stirring constantly.
Remove from heat; stir in pectin
immediately.
Skim off foam with a metal spoon; alternate stirring
and skimming for 7 minutes.
Ladle into hot sterilized jars and seal
with paraffin.

5 qt Tomato pulp

2 ts Cinnamon

1 ts Paprika

1 tb Mixed spices

1 tb Mustard

2 1/2 c Vinegar

2 ts Black pepper

3 tb Salt

1 lg Onion, chopped

3 tb Cold water

1 1/4 c Sugar

Prepare tomato pulp by washing and chopping tomatoes, cooking
until soft, and rubbing through a sieve.
Tie whole spices and onion
in a thin bag.
Mix mustard with cold water.
Combine all
ingredients.
Cook slowly, stirring frequently, until thick.
M.B.
Horsky, Simpson, PA.

2 lb Ripe (about 5 or 6 medium)

-tomatos, rinsed and diced 2 lg Garlic cloves, smashed

1/2 sm Onion, diced

1/4 lg (1-ounce) red bell pepper,

-diced 1/2 c Plus 2 Tablespoons light

-corn syrup 1/2 c Plus 2 Tablespoons cider

-vinegar 1 tb Salt

2 ts Pickling spices

1/4 c Tomato paste

Info: from “Eat More, Weigh Less”, by Dean Ornish M.D., 1993
Harper Collins recipe by Wolfgang Puck typed for you by Perry
Lowell, GOURMET, July ’93 The length of time it takes for the
ketchup to thicken depends on the water content of the tomatos, so
be patient.
Make only with vine-ripened tomatos.
Makes 2 cups.
In a
medium stainless-steep or enamel saucepan, over a low flame, cook
the tomatos and garlic until the sauce begins to bubble.
Add the
onion and red pepper and cook 1 to 2 minutes.
Stir in the corn
syrup, vinegar, salt, and pickling spices and continue to simmer
over the low flame until the sauce reduces and thickens, about
1-1/2 hours, stirring occasionally.
(The sauce will reduce by about
one-half.) Do not rush.
Cook over a low flame to prevent scorching.
Strain through a food mill and stir in the tomato paste.
Correct
seasoning to taste, cool, and refrigerate in a covered container
until needed.
The ketchup will thicken slightly as it cools, but it
is not the consistency of store-bought ketchup.
The ketchup will
keep up to three weeks.
Serving Size: 2 Tablespoons Calories: 52
Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligrams

10 oz Oyster Crackers

1/4 c Water

1/4 c Olive Oil

1 ts Granulated Chicken Bouillon

1 ts Garlic Powder

1 ts Dill

1/2 ts Turmeric

Method: Place Oyster Crackers in a large mixing bowl.
In small
sauce pan boil Chicken Bouillon in water.
Add other ingredients to
sauce pan and simmer for a few minutes.
Pour about 1/4 of the
liquid over the Oyster Crackers.
Mix.
Repeat.
Place Oyster Crackers
in a microwave safe bowl.
Cook in microwave oven on high for 3
minutes.
Remove from oven and stir.
Cook in microwave oven for
another 3 minutes.
Allow to sit for 5 minutes before serving.
.
THANKS for responding …

1 pt Blueberries

1 pt Strawberries

1/4 c Sugar

3 T Minced Sweet Onion

1 T Blueberry Or Raspberry

-Vinegar Or Lemon Juice 1 t Freshly Ground Black Pepper

Hot Pepper Sauce; To Taste 1/4 c Sliced Or Slivered Almonds;

-Toasted Rinse the blueberries and strawberries, then dry on
paper towels.
Pick over the berries.
Hull the strawberries and cut
into quarters.
In a bowl combine the blueberries, strawberries,
sugar, onion, vinegar, pepper and hot pepper sauce.
Mix well and
refrigerate for at least one hour.
Just before serving, stir in the
almonds.
Serve over fruit sorbet or as a condiment with poultry or
pork.
From The Food Column Of The Denver Post Magazine Section of
07-13-94 Posted by: Rich Harper

2 Dried red chilies

2 Cloves garlic

1/2 ts Sugar

2 tb Fish sauce

1 tb Vinegar

1 tb Lemon juice

Mince chilies and garlic finely and place in a mortar.
Mash with
the heel of a cleaver or pestle.
Add sugar and stir until it
dissolves.
Add fish sauce, vinegar and lemon juice, stirring
between each addition.
This makes enough for 2 to 4 people.
I
almost always double the recipe just to make sure there’s enough.
I’ve kept it for long periods of time but unless you freeze it,
it’s past it’s prime after a few days.
This is a basic chili sauce
used for a dip for chicken or whatever.
Variations of this are
found in Cambodia, Thailand and other Southeast Asian countries.
You can fiddle with it endlessly.
This is a good starting point.
The proportions shown here produce what I consider a mildly warm
dip.
I generally use two to six times as many chilies, depending on
their strength and how hot I want it.
Variations: use green serrano
chilies instead of dried red ones, lime juice instead of the lemon
juice or palm sugar instead of granulated.
If you make it in a food
processor, don’t over process.
It should have small chunks of each
ingredient rather than being a homogeneous liquid.
The taste is
sour and hot, very puckery.
It’s great with poached or steamed
chicken, duck or game hens.
Much better with basically bland dishes
rather than something like curry which has it’s own blend of
spices.
Good with Chinese white-cut chicken or Steamed Ginger
Chicken with Black Bean sauce.
It’s truly addictive and I often
serve it with meals that are not Oriental in origin.
Should be good
with a firm- fleshed white fish or boiled shrimp or crab.
Fish
sauce is a liquid made with anchovies and salt.
It’s not really
fishy tasting.
Look for it in the oriental section of supermarkets
or at markets catering to Asian clientele.
Tiparos is a good brand
made in the Philippines.
I prefer Thai or Vietnamese fish sauce,
but they’ll probably be harder to find.
Chinese fish sauce is NOT a
substitute.
Posted by Stephen Ceideburg Dec 8 1989.

Transfer the sauce to a clean bottle.
You can use it right away,
but the flavor will improve if you let it age for a few days.
Volcanic Hot Sauce will keep almost indefinitely, refrigerated or
at room temperature.
Just give it a good shake before using.

10 lb Chopped melon

2 Lemons

2 qt Cold water

1/4 lb Preserved ginger or ginger

-root 10 lb Sugar

Pare watermelon.
Discard rind and all of the pink portion.
Grind
white portion through food chopper, using the coarse knife.
Use the
following proportions: Combine melon and water.
Cook slowly until
melon is clear.
Add sugar, sliced lemon, and ginger, cut in small
pieces.
Cook slowly until thick.
Mrs.
Mary V.
Jones, Scottsville,
VA.

3 lb Of white figs

3 Oranges

6 3/4 c Sugar (3 3/8 pounds)

3 Lemons

Makes about 9 half-pints.
Wash, peel and chop the figs.
Wash and
chop the oranges, including the rind.
Put figs and oranges in a
preservng kettle with the sugar.
Place on low heat and cook,
uncovered, about 45 minutes, stirring occasionally.
While this is
simmering, wash, very thinly slice and seed the lemons.
Cook them
in a small amount of water until tender and drain.
About 15 minutes
before the fig mixture is done, add the lemon slices.
Ladle into
hot, sterilized jars and seal immediately.
To seal: Fill to within
1/2-inch head room, being sure to first wipe the rim and threads of
the jars with a hot damp cloth to remove all particles of food,
seeds or spices.
While contents are hot, cover with a 1/8-inch
layer of paraffin.
When paraffin has set, add another layer of
melted paraffin, tilting and rotating the jar to seal completely.
Jams and Jellies – 1975

12 oz Fresh or frozen cranberries

1 c Sugar

1 1/4 c Water

Juice and grated rind of 1 -orange Wash cranberries and pat dry.
In a 2-quart saucepan combine sugar, water, orange rind and juice.
Cook, stirring over medium heat, until sugar dissolves.
Add
cranberries to sugar syrup, bring to a boil, and cook until
cranberry skins start to break or pop, about 1 minute.
Remove
cranberries from the heat and pour into a 3-cup bowl or storage
jars with lids, to cool.
Sauce can be stored, covered, in the
refrigerator for up to 10 days, or placed in airtight jars in the
freezer for up to 3 months.
(Leave 1/2-inch space between sauce and
jar lid.) Posted by Stephen Ceideberg; December 13 1991.

3/4 c Sugar

3/4 c Dry mustard

1/2 c Cider vinegar

1/2 c Dry white wine

3 Eggs

An interesting contrast of hot and sweet flavors.
In top of
double boiler or heatproof bowl, with small whisk beat together all
ingredients until well blended and smooth..
Stir over simmering
water about 8 minutes or until thickened and smooth.
Pour into
small sterilized jars; cover and refrigerate.
Serve as condiment or
use as glaze for meats.
Keeps several months.
Makes 2 cups.
Per
tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2
grams fat, 24 mg cholesterol.
Recipe from:The Collector’s Cookbook,
Gifts From Your Kitchen.
The Woman’s Day Magazine 11/24/81.
Produced by Anna-Lisa Olsson Woman’s Day Food Department #306.
Copyright 1981 CBS Publications, The Consumer Publishing Divisions
of CBS Inc.
All Rights reserved.

1 ts Cumin seeds

1 ts Coriander seeds

8 Dried chilies

1/2 ts Ground cinnamon

1 ts Salt

1/2 ts Ground cloves

1 tb Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

1 tb Yellow curry powder

Place the cumin and coriander seeds in a pan without adding any
oil.
Dry-fry them, stirring, over medium heat for 1 to 2 minutes
until they are slightly browned, and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes.
Drain.
Pound all the ingredients together to produce a fine paste which
goes well with beef and pork.
From “Discover Thai Cooking” by
Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
1987
Posted by Stephen Ceideburg April 18 1990.

4 lb Small yellow tomatoes

2 Lemons

1 tb Ginger root

3 1/2 lb Sugar

1 tb Whole mace

Wash tomatoes, and prick each one with a fork.
Add sugar, 1
lemon sliced thinly, and juice of 1 lemon.
Mix.
Tie mace and ginger
root in thin cloth bag.
Add to tomatoes.
Heat slowly and simmer
gently until fruit is transparent.
Remove tomatoes.
Boil sirup
until thick.
Add tomatoes and heat to boiling.
The Household
Searchlight

2 lg Tomatoes, peeled and

-chopped.
4 Tomatillos, husked and

-chopped.
2 Fresh Anaheim chiles, seeded

-and chopped.
5 Green onions, chopped.

2 Fresh jalapeno pepper,

-seeded and chopped 1 ts Ground cumin

1 ts Fresh lime juice

1 ts Sugar

1 ts Minced fresh cilantro

1/2 ts Freshly ground black pepper

-(one half, not 1 to 2!) 1/4 ts Salt.

Makes about 2 cups.
In lidded jar, combine all ingredients and
marinate for at least one hour.
May be stored for about 2-3 weeks
in refrigerator.

1 cn Tuna

1 Mango or papaya, peeled and

-diced 1 Orange, peeled and diced

1 Pear, peeled and diced

2 Sprigs fresh cilantro,

-chopped 1/4 md Red onion, finely chopped

Juice of 1/2 lime 1 pn Of cumin

1/2 Red pepper, diced

1/2 Jalapeno pepper, finely

-diced 1 pn Of crushed black pepper

Place all ingredients except tuna into small bowl.
Mix well and
let sit for half an hour to allow flavours to blend.
Spread on your
favorite bread and top with tuna chunks.
Origin: Tuna Ad in
Canadian Living, November 1989.
Shared by: Sharon Stevens

1 md Onion, cut into

-thin strips 1 sm Tomato (ripe),

-cut into small cubes 1 t Basil (fresh),

-chopped fine 1 Lime rind, chopped

-into tiny pieces 1/4 c Lime juice (fresh)

1 sm Hot red chili (fresh),

-stemmed, seeded, cut -into thin strips 1 sm Hot green chili
(fresh),

-stemmed, seeded, cut -into thin strips Mix all of the
ingredients together in a bowl.
Let it sit for several hours,
stirring occasionally.
NOTES: * Indonesian relish with lime, chili
and basil — This recipe comes from the “Time/Life Pacific and
Southeast Asian Cooking.” I’ve been unable to find a recipe even
remotely resembling it in any other Indonesian cookbook.
I like to
cross-reference recipes and learn where they came from, but only
the Time/Life reporters seem to have found this one.
In any event,
it’s quite wonderful.
Not for the faint of heart.
: Difficulty:
easy.
: Time: 5 minutes preparation, 2 hours sitting.
: Precision:
no need to measure, but count the chili peppers.
: Brian Reid : DEC
Western Research Laboratory, Palo Alto CA : reid@decwrl.DEC.COM
-or- decwrl!reid : Copyright (C) 1986 USENET Community Trust

5 Cloves garlic, minced

1 Green, red, yellow, or

-purple bell pepper 4 lg Ripe tomatoes, cored, seeded

-and diced 1 md Onion, diced

2 Hot peppers, such as

-jalapeno peppers, or -serrano, minced 1 bn Cilantro,
chopped

5 Green onions, sliced into

-1/8 inch rings 1/4 c Olive oil

1/8 c Red wine vinegar or herbed

-vinegar Juice of 1 lime 1 ts Freshly ground pepper

1 To 2 tablespoons chili

-powder 1 ds Of salt

In a medium mixing bowl with a cover, stir together garlic,
peppers, tomatoes, onion, hot peppers, cilantro, and green onions.
In a small mixing bowl, whisk together olive oil, vinegar, lime
juice, pepper, chili powder and salt.
Pour dressing over vegetables
and mix completely.
Cover and refrigerate several hours to let
flavors meld, then return to room temperature before serving.
Yield: About 4 cups

1 1/2 lb Shrimp; fresh or frozen,

Peeled and deveined 4 c Cabbage; shredded

(about 1/2 medium head) 1/4 c Green onions; tops included,

Sliced 3/4 c Mayonnaise

1/4 c Fresh lemon juice

1 ts Sugar (optional)

1 ts Seasoned salt

1/2 ts Dry mustard

1/4 ts Worcestershire sauce

1/4 ts Tabasco sauce

Boil shrimp.
Reserve a few whole shrimp for garnish and chop the
remainder.
In a bowl, toss cabbage, cooled shrimp and onions; set
aside.
In a small bowl combine mayonnaise, lemon juice, sugar,
seasoned salt, mustard, worcestershire and tabasco sauce.
Pour over
shrimp mixture and toss to coat.
Add salt to taste.
Garnish with
reserved shrimp and chill at least 6 hours (or overnight).

-Michael Hatala RJHP21A 1 pk Hidden Valley Ranch Honey

-Dijon Mustard dressing 3/4 c Vegetable oil

1 1/2 ts Onion powder

Combine all ingredients and mix well.
Brush mixture on soft
pretzels just before baking.
See Pretzels for the Breadmaker
recipe.
This mixture is also “Fantastic” on homemade bread sticks.
Another variation is to brush mixture on regular hard pretzels and
bake for 1 hour at 250 degrees F.

2 lb Sour oranges (about 6 med.

-sized) 2 qt Water

3 lb Sugar

1/2 ts Salt

From: Arizona Cookbook Remove the peel from two oranges.
Slice
this peel very thin and cover with water.
Boil until tender, adding
additional water as it boils away.
(Change the water often if the
flavor becomes too bitter.) Peel the remaining oranges (the peel
may be stored in freezer for later grating uses).
Boil the pulp in
2 qts.
water until very soft.
Strain through a bag with pressure.
Re-strain without pressure.
Mix this juice with the drained peel,
the sugar, and the salt and boil until the jelly stage is reached.
Let stand until slightly cool.
Stir and pour into hot sterilized
jars and seal with paraffin.

2 c Cider vinegar

1 md Onion, finely chopped

1/2 c Water

1 tb Ground ginger

2 ts Grated orange peel

1 1/2 ts Salt

1/2 ts Cinnamon

1 Garlic clove, minced

1/4 ts Dried red pepper flakes

3 c Firmly packed golden brown

-sugar 2 sm Bartlett pears, cored and

-diced 1 lg Granny Smith apple, cored

-and diced 2 c Cranberries

1/2 c Dried currants

I found this excellent recipe for chutney the other day.
It uses
cranberries for those folk that were looking for cranberry recipes
not too long ago.
I think this is better than Major Gray’s
chutney…
but then, whadoo I know? Combine first 9 ingredients in
heavy medium sauce pan over medium- high heat.
Bring to a boil,
stirring frequently.
Reduce heat to low and cook for 15 minutes,
stirring occasionally.
Add sugar, pears, apple, cranberries and
currants and stir until sugar dissolves.
Cook until fruits are soft
and liquid thickens slightly, stirring occasionally, about 1 hour.
Cool to room temperature (chutney will thicken more as it cools).
Cover and refrigerate.
Bring to room temperature before serving.
Bon Appetite, December, 1989.
Page 76.
Posted by Stephen Ceideburg
Feb 17 1990.

500 g Strawberries

3 lg Green apples

1/4 c Lemon juice

2 c Water

1 kg Sugar, warmed

Wash, hull & half the strawberries.
Peel, core & quarter
the apples.
Ten cut quarters into thin slices.
Put all the
ingredients, except the sugar, into a large pot.
Cover & bring
to a boil.
Simmer until the fruit is tender.
Add warmed sugar &
stir till it has dissolved.
Increase heat, stirring frequently
& cook till setting point is reached.
Remove from heat &
let stand for 5 minutes.
Pour into warm sterile jars & seal.
Letts, “Jams, Pickles & Chutneys”

500 g Strawberries

1 1/2 c Sugar

Wash & drain fruit, then remove stalks.
Cover friuit with
1/2 cup of sugar & stand overnight.
Strain liquid from
strawberries.
Place in pot, add remaining sugar & stir over low
heat for 10 minutes.
Do not allow to boil.
Add fruit & cook
till setting point is reached, about 20 to 30 minutes.
Ladle into
warm sterile jars.
Letts “Jams, Pickles & Chutneys”

2 qt Stemmed gooseberries

2 qt Hulled strawberries

4 qt Sugar

Wash fruits carefully.
Drain.
Add sugar.
Heat slowly to boiling.
Simmer slowly, stirring frequently, until thick.
Mrs.
Emma
Garibaldi, Mendocino, CA.

500 g Strawberries

1 md Green apple

Juice of 1 lime 1 3/4 c Sugar

2 tb Grand marnier

Wash & hull strawberries.
Peel, core & finely chop
apple.
Add lime juice & let stand covered for 30 minutes.
Microwave the fruit & juice for 4 minutes on high.
Add sugar,
stir & microwave 35 minutes on high, stirring every 10 minutes.
Stand five minutes, pour into warm sterile jars.
Seal.
Letts,
“Jams, Pickles & Chutneys”

2 1/2 c Pineapple, finely chopped,

-cored, pared, fresh 1 ts Grated orange peel

2 1/2 c Chopped orange pulp

7 c Sugar

1 1/2 qt Stemmed strawberries

Combine pineapple, orange peel, pulp and sugar.
Bring slowly to
boiling, stirring occasionally until sugar dissolves.
Cook rapidly
15 minutes.
Add strawberries and continue cooking rapidly until
thick, about 20 to 30 minutes.
As mixture thickens, stir frequently
to prevent sticking.
Pour hot, into hot jars, leaving 1/4 inch head
space (6mm).
Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 6 half pints (1440 mL)

From: The Ball Blue Book Shared By: Pat Stockett

10 ea Japanese eggplants

1 bn Celery

Vinegar Salt
———————————-STUFFING———————————-
1/2 sm Head cabbage

1 lg Red bell pepper

1 sm Head garlic, peeled &

– separated 1 bn Fresh dill

Celery leaves Boil unpeeled eggplants about 5 to 10 minutes,
till tender but not too soft.
Drain & cool.
Squeeze out the
moisture.
Place a heavy object over the eggplants & let stand
overnight.
Boil whole ribs of celery till soft & set aside.
Slit eggplants lengthwise, stopping just short of the end, be
careful not to cut through to the other side.
Stuff with the
filling.
Tie each eggplant with the celery ribs to keep the filling
in.
Place in a clean jar with a tight fitting glass top.
Combine
enough vinegar to cover the eggplants, with the salt (2 ts salt for
every cup of vinegar used).
Pour over the eggplants.
Cover jar
tightly, let stand 2 to 3 weeks.
When ready, keep refrigerated.
STUFFING: Shred cabbage, mince pepper, garlic, dill & celery
leaves.
Mix together.

Text Only Prepare cherries or strawberries for preserves.
Combine with an equal weight of sugar.
Heat slowly to boiling.
Stir
frequently.
Boil slowly 8 minutes.
Let stand overnight.
Pour into
shallow dishes or pans.
Cover with glass.
Set in hot sun for
several days or until juice has thickened and fruit is plump.
the
juice of 1 lemon may be added to each 2 pounds of fruit if desired.
The Household Searchlight