Spreads

SPREADS & RELISHES

more Spread & Relish recipes------->

INDEX:

Anglo-Indian Lemon Chutney
Anglo-Indian Sweet Mango Chutney
Apple Cinnamon Jelly
Apple-Pepper Jelly (freezer)
Breakfast Banana Relish
Broccoli-Spinach Spread
Celery Cranberry Relish
Cilantro and Mint Chutney
Coconut and Green Chili Chutney
Confetti Vegetable Relish
Corn And Olive Spread
Cranberry-Fig Chutney with Cinnamon and Pistachios
Diabetic Strawberry Jam
DRIED TOMATO-SHALLOT BUTTER
Fruited Mustard
GARLIC MAYONNAISE
Garlic Tomato Chutney
Gooseberry Jam
HALBA (HILBEH) (Fenugreek Chutney)
Kim Chi
Kopan masala
MINT CHUTNEY
New England Cranberry Jelly
Old Time Strawberry Preserves
Old-fashioned Whole Strawberry Preserves
Onion Jam
Onion,Tomato and Arugula Relish
Passion Fruit Jam
Pear Honey
PERSIMMON JAM
Plum Jam with Peaches
PUDEENA (Sweet-and-Sour Mint Chutney)
Quick And Easy Strawberry Jam
SMOKED AND FRESH SALMON SPREAD
Spanish Mayonnaise (Mayonesa)
Spiced Butter
Strawberry Butter
Strawberry Orange Jam
Sugarless Strawberry Jam
Sweet Onion Relish
Sweet Orange Butter
Tamarind Chutney with Bananas and Ginger
Tomato and Ginger Chutney
Tomato Spread
White Bean And Red Pepper Spread

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Celery Cranberry Relish

Servings: 1

1 lb Cranberries
1 ea Apple; unpeeled, cored
2 c Celery; chopped
1 1/2 c Sugar

Fat grams per serving: Approx. Cook Time: none
Coarsely chop cranberries, celery and apple. Stir in sugar and lemon
juice. Cover and refrigerate. Best if made at least a day ahead.
from Homemaker's magazine
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Spiced Butter

Yield: 3 cups

4 ts Fresh ginger;finely grated
1 1/2 ts Ground tumeric
1/4 ts Cardamom seeds
1 ea Stick cinnamon; 1 inch long
1/8 ts Freshly ground nutmeg
3 ea Whole cloves
2 lb Salted butter
1 sm Yellow onion; peeled and -coarsely chopped
3 tb Garlic; peeled and finely chopped

Measure out the spices on a plate.

Melt the butter in a heavy saucepan over moderate heat.
Bring the butter up to a light boil.
When the surface is covered with a white foam, stir in all the
remaining ingredients, including the onion and garlic.
Reduce heat to low and cook, uncovered, for about 45 mins.
Do not stir again.

Milk solids will form in the bottom of the pan and they should cook
until they are golden brown. The butter will be clear.

Strain the mixture through several layers of cheesecloth placed in a
colander. Avoid the milk solids and discard them.

Store the spiced butter in a quart jar, covered, in the frig.
It will keep for 3 months under refrigeration.
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Gooseberry Jam

equal weight of gooseberries and sugar.

method

Cook gooseberries until reduced by half. About 45 mins. Add sugar and cook
till setting point. Bottle.

To this basic jam you can add an equal quantity of pumpkin pulp and simmer
for 10 mins to get "Pumpkin and Gooseberry Jam" or add 5 parts gooseberry
jam to 3 parts pumpkin pulp and 2 parts seived rasberries. Once again
simmer a few minutes then bootle. this gives - guess what !! "Goosebery,
Pumkin and Rasberry Jam"
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Broccoli-Spinach Spread

Yield: 24 canapes

1/4 c Extra-virgin olive oil
1 ts Whole cumin seeds
1/2 ts Crushed red pepper flakes
2 tb Fresh lime juice
1/2 ts Salt
1/4 ts Black pepper
1 lb Broccoli, cut into 1/4" pieces, include stem
1/4 lb Fresh spinach
1/2 c Water
2 tb Grated coconut

Heat oil in non-stick frying pan over medium-low heat. Add cumin &
pepper flakes & fry for 1/2 minute. Stir in lime juice, salt,
pepper, vegetables & water. Cover & simmer until the vegetables are
reduced to a chunky puree (45 to 60 minutes). Stir occasionally.

Immediately before serving, spread about 1 tb of mixture on poppy
seeds crackers, (see recipe). Sprinkle with coconut.
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Cilantro and Mint Chutney

Yield: 1 batch

2/3 c Distilled white vinegar
1/4 c Sugar
2 Jalapeno chilies seeded and sliced
1 Piece peeled fresh ginger (1-inch)
1 ts Salt
1 c Fresh cilantro with stems(coarsely chopped, firmly packed measure)
1 c Fresh mint leaves w/stems (firmly packed measure)
1 sm Unripe mango; peeled, pitted and chopped -OR- 1 sm Green bell pepper,seeded and chopped

Coarsely puree first 5 ingredients in blender. Add cilantro and mint
a few tablespoons at a time and blend well. Add mango and puree.
(Can be prepared 2 days ahead. Cover and refrigerate.) Serve at room
temperature.
Makes about 1-3/4 cups
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Tamarind Chutney with Bananas and Ginger

Yield: 4 cups

1/2 lb Tamarind pulp * cut into pieces
7 c Water
1/2 c Sugar
1 tb Sweet paprika
2 ts Ground cumin
1 1/2 ts Cayenne pepper
1 ts Ground coriander
1 ts Salt
1/2 ts Freshly ground pepper
1/2 ts Ground ginger
1/2 ts Ground cardamom
1/4 ts Ground cloves
2 Ripe bananas; peeled cut into 1/8" thick rounds
2 tb Finely shredded fresh ginger (peeled)

Bring tamarind and 5 cups water to boil in heavy large nonaluminum
saucepan. Reduce heat and boil gently 30 minutes. Add remaining 2
cups water and boil gently until tamarind is very soft, stirring
occasionally, 1-1/2 to 2 hours, depending upon its freshness.

Mash tamarind with spoon to extract pulp. Strain through sieve into
bowl, pressing on solids with back of spoon. Return liquid to same
pan. Mix in all remaining ingredients except bananas and fresh
ginger and bring to boil. Reduce heat to medium and cook 10 minutes,
stirring occasionally. Cool chutney completely. (Can be prepared 2
weeks ahead, refrigerate. Bring to room temperature before
continuing.)

Stir bananas and shredded ginger into chutney just before serving.

*Tamarind is a legume with large brown seedpods. The pulp, used in
Indian, Thai, Caribbean and Latin American cooking, is sold in block
form and available at Indian markets.
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Tomato and Ginger Chutney

Yield: 4 cups

3 lb Plum tomatoes; peeled seeded and quartered
1 Piece peeled fresh ginger(4-inch-long), julienned
8 md Garlic cloves
1 c Distilled white vinegar
1 1/3 c Sugar
3 tb Fresh lemon juice
2 ts Ground ginger
2 ts Salt
2 ts Sweet paprika
1 ts Cayenne pepper
1 ts Dry mustard
1/4 ts Ground cloves

Mix tomatoes and fresh ginger in bowl. Puree garlic with 1/2 cup
vinegar in blender. Pour into heavy 4-quart nonaluminum pan. Mix in
sugar and remaining 1/2 cup vinegar. Cook over medium heat until
slightly thickened and syrupy, stirring occasionally, about 7
minutes. Mix in tomato mixture and all remaining ingredients. Bring
to boil. Reduce heat to medium and cook until mixture is thick and
pulpy, stirring occasionally, about 35 minutes.

Spoon chutney into clean hot jar to 1/4 inch from top.* Immediately
wipe rim clean using towel dipped into hot water. Place lid on jar;
seal tightly. Repeat with remaining chutney. Arrange jars in large
pot. Cover with boiling water by at least 1 inch. Cover pot with lid
and boil for 15 minutes.

Remove jars from water bath. Cool to room temperature. Press center
of each lid. If lid stays down, jar is sealed. Store in cool dry
place up to 1 year. Refrigerate after opening. (If lid pops up,
refrigerate chutney up to 3 weeks.)

*If this chutney has not been processed in water bath, it will keep
up to 3 weeks. Cover tightly and refrigerate.
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Coconut and Green Chili Chutney

Yield: 1 batch

1 lg Coconut; -OR...
3 c -Frozen grated coconut *(packed measure)
1 c Plain yogurt
1 1/2 Jalapeno chilies seeded and quartered
1 Piece peeled fresh ginger (3/4-inch piece), chopped
1 tb Sugar
1 ts Salt
3 tb Pure (untoasted) sesame oil -OR- other vegetable oil
1 1/2 ts Black mustard seeds * -OR- regular mustard seeds
1/2 ts Ground cumin

Preheat oven to 350 F. Pierce holes through coconut at 3 soft spots
at one end, using hammer and screwdriver. Drain liquid and reserve
for another use. Bake coconut until shell cracks, about 20 minutes.
Cool coconut slightly. Wrap in towel. Sharply pound center of
coconut with hammer to crack open. Separate meat from shell. Remove
brown skin using vegetable peeler. Finely mince coconut in processor
in 2 batches. Puree minced coconut wtih yogurt, chilies, ginger,
sugar and salt in processor. Transfer to bowl.

Heat oil in heavy small skillet over medium-high heat. Add mustard
seeds. Cover and cook until seeds stop sputtering, about 1-1/2
minutes. Remove pan from heat. Mix in cumin. Immediately pour over
coconut mixture; mix well. (Can be prepared ahead. Cover and
refrigerate 1 week or freeze up to 1 month.) Serve at room
temperature.

*Available at Indian markets
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Garlic Tomato Chutney

Yield: 2 cups

1 1/2 lb Tomatoes; peeled seeded & coarsely chopped
2 Jalapeno chilies; minced
1 tb Grated peeled fresh ginger
1/3 c Vegetable oil
6 sm Dried red chilies
1/2 ts Cumin seeds
1/4 ts Fenugreek seeds
1/2 ts Dry mustard
1/4 c Sliced garlic cloves
Salt

Mix first 3 ingredients in bowl. Heat oil in heavy 2-quart saucepan
over medium-high heat 2 minutes. Add dried chilies and stir until
almost black, about 2 minutes. Reduce heat to medium-low. Add cumin
and fenugreek and stir until beginning to darken, about 1 minute.
Add mustard and mix well. Add garlic and stir until light brown,
about 2 minutes. Add tomato mixture and cook over medium heat 30
minutes, stirring often. Season with salt.

Reduce heat to low and cook until chutney is thick and pulpy and oil
separates, stirring occasionally, about 15 minutes. Cool completely.
(Can be prepared ahead. Cover and refrigerate 2 weeks or freeze up
to 1 year. Bring chutney to room temperature before using.)
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Anglo-Indian Sweet Mango Chutney

Yield: 4 cups

3 Ripe but firm mangoes peeled, pitted and cut into 2-inch-long slices
1 c Mango juice* -OR- pink grapefruit juice
1/2 c Fresh lemon juice
4 md Garlic cloves
1 1" piece peeled fresh ginger
1 c Sugar
1 ts Ground coriander
1/2 ts Ground ginger
1/4 ts Dry mustard
1/4 ts Cayenne pepper
2 tb Pickled hot cherry peppers (thinly sliced)
1/2 c Sliced almonds

Cook first 3 ingredients in heavy 4-quart nonaluminum saucepan over
medium-high heat until mango is just tender, stirring occasionally,
about 8 minutes. Cool 5 minutes.

Transfer mangoes to bowl using slotted spoon. Pour 1/2 cup poaching
liquid into blender. Add garlic and ginger to blender and puree.
Return puree to saucepan with remaining poaching liquid. Mix in
sugar, coriander, ginger, mustard and cayenne and bring to boil.
Lower heat to medium and cook until reduced to thin syrup, stirring
frequently, about 10 minutes. Add mangoes and peppers and cook until
reduced to thick jam, stirring frequently, about 12 minutes. Stir in
nuts.

Spoon chutney into clean hot jar to 1/4 inch from top.** Immediately
wipe rim clean using towel dipped into hot water. Place lid on jar;
seal tightly. Repeat with remaining chutney. Arrange jars in large
pot. Cover with boiling water by at least 1 inch. Cover pot with lid
and boil for 15 minutes.

*Mango juice is available at Indian and Latin Amerian markets.

**If this chutney has not been processed in water bath, it will keep
up to 10 days. Cover tightly and refrigerate.
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Kim Chi

Yield: 12 servings

2/3 lb Napa Cabbage
1/2 lb Daikon radish
1 md Cucumber
1 md Turnip
1/2 c Salt
1 tb Salt
3 Spring onions; sliced
3 Garlic cloves; minced
4 ts Fresh ginger, minced
1 tb Dried chili flakes
2 ts Soy sauce/tamari
1 c Water

Peel daikon, cucumber and turnip, and slice 1/4" thick.

Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a
large bowl. Between layers, liberally sprinkle with 1/2 cup salt.
Cover with water and place a wide plate or pot on top to submerge
them. Leave overnight or at least 12 hours. Drain & Rinse vegetables
in a colander. Julienne each vegetable into a uniform shape. return
them to the large bowl, and add spring onions, garlic, ginger, chili
flakes, soy/tamari, salt and 1 cup water. Toss to combine.

Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute
spices, or stir vegetables in the crock. Store in refridgerator.

Notes: Kim chee spiciness varies depending on the hotness of the chili
flakes used. The longer it sites, the hotter it gets (up to a point).
I cannot vouch for the authenticity of the recipe, but its about as
close as I've come.
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MINT CHUTNEY

3/4 cup fresh coriander leaves
1/2 cup fresh mint leaves
1 head (about 10 cloves) garlic
1/4 lb semihot green chilies, seeded and
sliced
1 Tbsp sugar
1 lemon (about 3 Tbsps) juice
1/4 tsp salt

1/4 cup green mango (during the season),
grated, OR
1/4 cup, whole seedless grapes

1 cup fresh coconut, grated

1. In a processor, blend everything together to a smooth consistency
except for the grapes, if use instead of the mango, and the coconut. Add
the whole grapes and the coconut. Stir them into the chutney.

Store in a jar with tight cover up to 1 week. Serve with any kind of
Bene Israel food.
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HALBA (HILBEH) (Fenugreek Chutney)

This unique chutney, know as Jewish paste, has a slightly bitter and
viscous consistency but nevertheless an appealing taste.

2 Tbsps ground fenugreek
2-1/4 cups water, cold
1/4 cup fresh coriander, chopped
1 tsp fresh ginger, minced
1 clove garlic
3 Tbsps lemon juice
1/2 tsp salt, or to taste

1. In a bowl, mix the fenugreek and 1 cup of the water. Let the
mixture stand for 15 minutes. The water will rise to the top. Pour it
off carefully and add another cup of water. Let is stand for another 15
minutes and again pour the water off.

2. Using a processor or blender, puree the coriander, ginger, garlic,
lemon juice, and salt. Add this to the fenugreek with the remaining 1/4
cup of water. Mix well. The fenugreek will swell to several times its
original bulk and become firm. Add a few teaspoons of cold water, should
this happen and mix to dilute the thickness.

Serve with any kind of Indian food. Makes 1/2 cup.

NOTE: The chutney may be refrigerated for 2 or 3 days.
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PUDEENA (Sweet-and-Sour Mint Chutney)

1 Tbsp tamarind paste
1/4 cup water, cold
1 cup loose fresh mint leaves, no stems
1 cup fresh coriander leaves, no stems
1 tsp fresh gingerroot, chopped
1 clove garlic, sliced
1/2 tsp sugar
1/4 tsp salt, or to taste
1 tsp fresh hot green or red chili, sliced

1. In a bowl, soak the tamarind paste in the water for 1/2 hour. Mix
it together with your fingers, strain, reserve the liquid, and discard the
pulp and seeds.

2. Into a processor or blender, place all the ingredients including the
reserved tamarind liquid and process into a smooth paste. Refrigerate
this green chutney.

Serve at room temperature. Makes about 1 cup.
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Anglo-Indian Lemon Chutney

Yield: 6 cups

1 tb Cumin seeds
1 tb Fennel seeds
1 tb Mustard seeds
1 tb Fenugreek seeds
1 1/4 c Mustard oil; OR...
1 c -Vegetable oil mixed with
2 tb -Oriental sesame oil
5 tb Salt
3 tb Coarsely ground pepper
2 tb Cayenne pepper
3/4 ts Turmeric
3 lb Large lemons; unpeeled cut into 1/8" thick rounds
6 Jalapeno chilies; seeded cut lengthwise into thirds

Grind first 4 ingredients to coarse powder using spice grinder or in
mortar with pestle. Heat oil in heavy large non-aluminum saucepan
over low heat until aromatic and hot. Remove pan from heat. Add
ground spices, salt, pepper, cayenne and turmeric and stir 30
seconds. Add lemons; toss to coat. Spoon chutney and chilies into
clean hot jar to 1/4 inch from top.* Immediately wipe rim clean
using towel dipped into hot water. Place lid on jar; seal tightly.
Repeat with remaining chutney and chilies. Arrange jars in large
pot. Cover with boiling water by at lesat 1 inch. Cover pot and
boil 15 minutes.

*If this chutney has not been processed in water bath, it will keep
up to 6 months. Cover with 1/4 inch of mustard oil or vegetable oil
and refrigerate.
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PERSIMMON JAM

4 ripe persimmons
2 cups sugar
1/2 cup grated pineapple
1 tbsp lemon juice
shredded peel of one lemon

1. Cut a cross in pointed ends of persimmons, peel off and discard
skin and stem.
2. Combine persimmon pulp with sugar, cook over low heat 15 minutes,
stirring constantly until thickened and clear. Do not boil.
3. Stir in pineapple, lemon juice and rind. Pour into warm sterilized
jars. Seal when cool. (I'd seal the little suckers while the
jam is still good and hot, ensures a better seal and much
better than using wax ,yuk.
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Cranberry-Fig Chutney with Cinnamon and Pistachios

Yield: 6 cups

24 oz Cranberries
3 c Sugar
2 md Oranges; unpeeled chopped and seeded
1/2 c Finely chopped onion
1/4 c Raisins
1/4 c Toasted shelled pistachios
8 Dried figs
3 tb Finely chopped peeled ginger
1 ts Salt
1 ts Cinnamon
1 ts Cayenne pepper
1 ts Dry mustard

Cook all ingredients in heavy large nonaluminum saucepan over
medium-low heat, stirring until sugar dissolves. Increase heat and
boil until cranberries pop, about 3 minutes. Spoon chutney into
clean hot jar to 1/4 inch from top.*

Immediately wipe rim clean using towel dipped into hot water. Place
lid on jar; seal tightly. Repeat wtih remaining chutney. Arrange
jars in large pot. Cover with boiling water by at least 1 inch.
Cover pot and boil 15 minutes.

*If this chutney has not been processed in water bath, it will keep
up to 6 months. Cover tightly and refrigerate.
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Fruited Mustard

1/2 cup preserves, any flavor, preferably homemade
1/2 cup Dijon mustard

Whisk together. Store for months in refrigerator. Makes 1 cup
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Confetti Vegetable Relish

3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
black pepper -- to taste

* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.

Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: about 3-1/2 cups.

Serving Ideas : Serve with sandwiches as a crunchy cold side dish.

NOTES : This is a crunchy and colorful side dish that is perfect for serving with
sandwiches or poultry and meat dishes. It will keep for 2 weeks in the refrigerator
when stored in tightly covered jar or bowl.
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GARLIC MAYONNAISE

Can be prepared in 45 minutes or less.

6 tablespoons mayonnaise
2 large garlic cloves, pressed
1 teaspoon fresh lemon juice
1 teaspoon plus 3 tablespoons extra-virgin olive oil

Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl
to blend. Season with salt and pepper.

(Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)

Makes about 1/2 cup.
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Sweet Onion Relish

6 large onions -- peeled
2 large red bell peppers -- seeded
2 cups apple cider vinegar
3 cups dark brown sugar -- packed
1 1/2 tablespoons kosher salt
1/2 teaspoon cumin seeds

1. Using a food processor, coarsely chop the onions and peppers. Process only two at
a time, otherwise they turn into paste.

2. Mix all the ingredients in a large, heavy stockpot and cook over medium heat
together until onions begin to become translucent, about 15 minutes.

3. Prepare 8 half-pint jars, lids and rings according to manufacturer's instructions.
Spoon the relish into the jars, filling to 1/2 inch from rim. Clean the rims and seal
according to manufacturer's instructions. Process sealed jars in boiling water for 10
minutes.
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Tomato Spread

1 tablespoon olive oil
1 shallot -- chopped
1 clove garlic -- minced
3 large fresh plum tomatoes
1/4 cup oil packed dried tomatoes -- drained & chopped
1 teaspoon fresh oregano -- chopped
1/4 teaspoon crushed red pepper

1. In a 2 qt saucepan, heat oil over medium heat. Add shallot and garlic and saute until
softened - 3-5 minutes.

2. Add plum tomatoes and coll until tomatoes soften, 3-5 minutes.

3. Reduce heat to low and add dried tomatoes, oregano and red pepper. Cook stirring
until combined, 1-2 minutes. Remove from heat.

4. In a food processor fitted with a chopping blade, process the tomato mixture just
until a smooth paste forms.

5. If not serving immediately, transfer the tapenade to a glass container with a tight
fitting lid and refrigerate until ready to use.

Notes: Yields 1 cup Use as a topping for crostini or as a spread on sandwiches.
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Onion Jam

1 1/2 pounds yellow onions (about 3 medium) -- see note below
4 tablespoons butter
1/2 cup raw sugar -- see note below
1/2 cup grenadine syrup
1/2 cup red wine -- see note below
1/2 cup raspberry vinegar

In a large saucepan or Dutch oven over medium to medium-high heat, cook
onions in the butter until the onions are translucent, about 10 to 12
minutes. Add the remaining ingredients and bring to a boil. Reduce heat
until mixture is just barely bubbling. Continue cooking, uncovered, on low
until all the liquid evaporates, about 2 hours. Refrigerate for 24 hours.
You may want to heat the jam a little before serving. Makes about 1 to 1
1/4 cups.

NOTES:
"If Maui or Vidalia onions are available, they would be a good choice for
this jam. Turbinado, one type of raw sugar, can be found in most grocery
stores. Try a nice Merlot or Pinot Noir for the red wine called for in the
recipe."
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Onion,Tomato and Arugula Relish

3 medium sweet onions. quartered
4 tablespoons olive oil
1 1/2 cups chopped seeded tomatoed
3/4 cup chopped arugula
2 teaspoons balsamic vinegar
2 teaspoons rice vinegar

Preheat oven to 450*F. Grease large baking sheet;arrange onions on sheet
Drizzle with 2 tablespoons oil. Bake until golden and tender, turning
occasionally,about 30 minutes. Cool. Chop.
Mix onions,tomatoes and aruggula in medium bowl. Whisk balsamic vinegar,
rice vinegar and 2 tablespoons oil in small bowl. Add to onion mixture and
toss to coat. Season with salt and pepper. Cover and refrigerate 2 hours
or overnight. Bring relish to room temperature before serving.
Makes 2 cups.
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DRIED TOMATO-SHALLOT BUTTER

Ingredients:
1 cup butter or margarine, at room temperature (1/2 lb)
1/4 cup dried tomatoes packed in oil, drained and minced
2 Tbsp minced shallots
1/2 tsp coarsely ground black pepper

In a bowl, beat butter, tomatoes, shallots and pepper until
blended. Serve at room temperature. If made ahead, cover and chill up to
3 days. Makes about 1 cup.
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Corn And Olive Spread

2 packages cream cheese -- softened (8 ounces each)
1 package ranch dressing mix -- (1 ounce)
1 medium red bell pepper -- chopped (1 cup)
1 can chopped ripe olives -- drained (4 1/4 ounces)
1 can whole kernel corn -- drained (11 ounces)
1 can chopped green chilies -- drained (4 ounces)
Tortilla chips -- if desired

Beat cream cheese and dressing mix in large bowl until smooth. Stir in remaining
ingredients except tortilla chips. Cover and refrigerate 1 to 2 hours to blend flavors.
Serve with tortilla chips. YIELD: ABOUT 4 CUPS
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White Bean And Red Pepper Spread

16 ounces white beans -- 1 1/2 cups cooked
1/3 cup roasted red pepper
1 clove garlic -- minced
2 tablespoons fresh lemon juice -- up to 3
2 tablespoons fresh parsley -- chopped
salt and pepper to taste

1. Combine beans, red pepper, garlic and lemon juice in a food processor.
2. Blend until smooth.
3. Stir in parsley, salt and pepper.

Vaiations: Use roasted garlic. Substitute basil or dill for parsley.
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Sugarless Strawberry Jam

3 Quarts fresh strawberries {can use whole frozen strawberries}
1 Package strawberry flavored sugar free gelatin
6 Packets sugar substitute -- up to 10

Crush the berries until a small amount of jui8ce forms. Place in a medium sauce pan,
bring to boil. Boil 2 minutes. Stir in gelatin until dissolved. Remove from the heat, add
the sweetener and mix well. Pour into jars. Store in the refrigerator up to 3 weeks. Just
make a small batch unless you put it in canning jars and process it 10 minutes in Boiling
water bath.
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Old Time Strawberry Preserves

1 1/2 quarts -- firm ripe strawberries
5 cups sugar
1/3 cup lemon juice

Combine strawberries and sugar, let stand 3 to 4 hours. Bring to a boil slowly, strirring
once in a while until the sugar is dissolved Add the lemon juice. Cook rapidly until the
berries are clear, and syrup is thick, about 10 to 12 minutes. Pour into a shallow pan
let stand for 12 to 24 hours.{Deep platters will work also} place in a cool place. Pack
cold into hot sterilized jars, adjust the lids on. Process in a hot water bath for 20
minutes. This recipe makes about 2 pints Wonderful over ice cream for a topping or
over hot cereal in the dead of winter.
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Quick And Easy Strawberry Jam

2 quarts strawberries -- washed and stemmed
1 package powdered pectin
6 3/4 cups Sugar

Crush strawberries and measure 4 1/2 cups of berries into large saucepan. Stir in
pectin, Bring to a rolling boil over high heat, stirring frequently. Add sugar and return to
a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and skim off the
foam. Put hot jam into hot sterilized jars. Leaving about 1/4 inch from the top. Adjust
lids process 10 minutes in a hot water bath. This recipe makes about 7 1/2 pints. Note:
Be sure you remove all the foam as it will spoil the taste and looks of your jam.
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Strawberry Butter

Ingredients:

- 1 pint strawberries, or 10 oz. package frozen strawberries, thawed and drained
- 1/2 pound butter, softened
- 1 cp. confectioners sugar
(1/2 cp. is using frozen berries)
Place ingredients in food processor or blender and process until smooth and
creamy. Chill. Especially good spread on a bagel or your morning toast.
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SMOKED AND FRESH SALMON SPREAD

Yield: 3 cups

2 T unsalted butter
1/2 C sliced shallots or chopped onion
1 md carrot, peeled and thinly sliced
3/4 lb red salmon steak, cut 1 inch thick
1 T cognac or brandy
1/2 lb sliced smoked salmon, cut up
1/2 8-oz package cream cheese, softened and cut into small chunks
1 t finely grated lemon rind
1 T lemon juice
1 t Dijon-style prepared mustard
1/8 t ground white pepper
1 T red salmon caviar (opt.)
Fresh dill sprigs (opt.)
Assorted vegetables (large carrot slices, Belgian endive leaves, cucumber slices,
sweet red- pepper strips), crackers, small slices dark bread (opt.)

1. In large skillet, melt butter over low heat. Add shallots and carrot;
cover and cook 5 minutes, stirting once. Meanwhile, rinse salmon steak
under cold water and cut lengthwise in half. Place salmon steak halves
over vegetables in skillet and drizzle with cognac. Cover and cook 10
minutes, turning once, or until fish is firm and flakes easily. Remove
from heat; uncover and cool to room temperature.

2. Remove skin and bones from cooked salmon. Place salmon in food
processor fitted with chopping blade. Add shallots, carrot, and skillet
juices to salmon. Process until smooth. Add smoked salmon, cream
cheese, lemon rind, lemon juice, mustard, and pepper. Process just until
salmon is finely chopped but not completely smooth.

3. Mound salmon mixture onto small serving plate; cover with plastic
wrap and refrigerate 1 hour before serving.

4. Just before serving, garnish salmon with caviar spooned over the top
and place dill sprigs on the plate, if desired. Serve with vegetables,
crackers, or bread, if desired.
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Strawberry Orange Jam

Makes approximately 7-9 half pint jars

10 cups semi-crushed large, small whole strawberries
1 large, thin-skinned orange, washed, with seeds removed
7 cups sugar

Prepare pot by spraying inside bottom and sides with non-stick cooking spray. Wash
and hull berries. Remove all small berries
and set aside. Crush or mash remaining berries coarsely in a food processor or by
hand (hand method is messier but best).
Grind the oranges in a food processor until it is a fine paste. Combine reserved
whole berries with crushed berries and pureed
orange and mix well.

Place fruit and sugar in pot and stir over low to medium heat to melt sugar and
incorporate into fruit. As sugar dissolves,
increase heat to medium high and simmer jam until foam forms. Remove foam with
slotted spoon. Continue cooking until jam
tests done, 20-25 minutes (220 Degrees F). Ladle into hot sterilized jars. Wipe jar
rim , remove air bubbles with a sterilized
knife and place lids on top. Process boiling water bath for 15 minutes.
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Diabetic Strawberry Jam

1 serving

4 cup Strawberries, halved
1/2 cup Concentrated white grape
juice (simmered down from 1-1/2 cups)
2 1/2 tablespoon Lemon juice
1/4 teaspoon Grated lemon rind
1 1/2 tablespoon Unflavored gelatin (1-1/2 envelopes)

Place berries juices and lemon rind in saucepan. mash berries slightly to
release juice. heat to boiling. Sprinkle with unflavored geltatin. Remove
from heat, skim and pack into hot jars with hot lids. coool to room
temperature before freezing. Because this is stored in the freezer, you may
use any airtight, leakproof freezer container for sotrage, even plastic
containers. Tastes better if allowed to sit for a week. freezes beautifully
for up to 6 months.
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Apple-Pepper Jelly (freezer)

Yield: 4 servings

2 c Water
6 oz Frozen Apple Juice; Thawed
1 3/4 oz Powdered Fruit Pectin; 1 Pk
3 3/4 c Sugar
1 x Red Pepper; Crushed,To Taste
1/8 ts Red Food Coloring

Stir the water, apple juice concentrate and pectin in a 3-quart
saucepan, until the pectin is dissolved. Heat to boiling, stirring
constantly. Add the sugar and red pepper then heat to a rolling
boil, stirring constantly.
Remove from the heat and strain. Add the red food color.
Immediately pour into hot sterilized jars or glasses or freezer
containers. Cover tightly and cool. Refrigerate no longer than 4
weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.

GRAPE JELLY:

Substitute 1 can (6 oz) of frozen grape juice concentrate for the
apple juice concentrate. Omit the red pepper and food color.

TANGERINE JELLY:

Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
apple juice concentrate. Omit red pepper and food color.
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New England Cranberry Jelly

2 quarts cranberries
1 quart water
4 cups sugar

makes about 10 glasses

Place the berries and water in a kettle. Boil for 15 minutes or until
the berries pop open. Strain through cheesecloth, add the sugar, and
boil until the jelly flakes around the edges of the lettle. Pour into
sterilized jelly glasses and seal with paraffin.
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Old-fashioned Whole Strawberry Preserves

3 quarts firm, ripe strawberries
sugar

makes about 8 glasses

Pick over the berries, discarding only those that are badly bruised,
green, or poorly formed. Wash the whole, perfect berries and drain.
Weigh the drained berries and place them in a large preserving kettle.
Weigh an equal amount of sugar and add to the berries. Bring slowly to
a boil and boil for 8 minutes. Remove from the heat, cover, and cool to
room temperature. Pour into sterilized jars and seal with paraffin.
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Passion Fruit Jam

4 cups passion fruit pulp
3 cups sugar
3 tablespoons lemon juice
4 slices fresh ginger -- or
1/8 teaspoon dry powdered ginger

An Australian recipe.

makes about 8 glasses

Bring the fruit pulp, sugar, lemon juice, and ginger slowly to a boil.
Boil for 4 hours. Pour into sterilized jars and seal.
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Pear Honey

7 large pears
3 medium apples
1 orange
3 3/4 cups sugar
1 stick cinnamon, broken into pieces

This unusually taste "something" to spread on toast, crumpets, or
muffins is from an old Southern recipe.

makes about 8 glasses

Peel, quarter, and remove cores from pears and apples. Grate the zest
(or outer skin) from the orange, taking care not to include the bitter
white underskin. Squeeze the juice from the orange and reserve.

Finely chop the pears and apples and add them, together with the orange
zest and juice, the sugar, and the cinnamon, to a large preserving
kettle. Mix well. Place over high heat and cook for 25 minutes,
stirring frequently. Pour into sterilized jars and seal immediately
with paraffin.
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Plum Jam with Peaches

2 3/4 pounds large blue plums
2 pounds peaches
1 3/4 ounces fruit pectin
7 cups sugar
1 stick cinnamon, broken into pieces
10 whole cloves

makes about 10 glasses

Peel the fruit and remove the pits. Put the plums through a food grinder
and chop the peaches int small pieces. Place the fruit, pectin, 3 cups
sugar,a nd spices in a large preserving kettle. Briing to a hard boil
over high heat. Stir in the remaining sugar immediately and bring once
again to a high boil; then stir constantly for 1 full minutes. Remove
from the heat and skim off the foam.

Stir for 1 minute to cool the jam. Skim once again. Repeat the stirring
and skimming for 5 minutes. Spoon immediately into sterilized jars
leaving 1/2 inch at the top. Seal with paraffin.
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Sweet Orange Butter

4 oranges, juice and zest of
1 1/3 cups confectioner's sugar
2 cups butter

Try this tangy, sweet butter on biscuits, cinnamon bread, or French
toast.

makes about 4 cups

Squeeze the oranges, straining the juice. Grate the thin outer skin of
the oranges. Combine the confectionser's sugar, juice, and orange zest.
Stir until as much as possible is dissolved. Add the butter and cream
together until well blended. Pack the orange butter into small
containers, wrap tightly in aluminum foil, and freeze until needed
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Breakfast Banana Relish

4 Tbsp unsalted butter
3/4 cup firmly packed brown sugar
2 lbs. barely ripe bananas
Juice and zest of one orange
Juice of 1 lemon
3 oz raisins -- soaked in 2 Tbsp.
rum
1 cup toasted pecans -- chopped
Cinnamon and freshly grated nutmeg to
taste

1.In large nonstick skillet, melt butter and add brown sugar. Cook over
low heat until brown sugar melts and starts to bubble.

2.Peel bananas and cut in half lengthwise. Make cross slices so pieces
of banana are about 1/2- by 1/2-inch.

3.Turn up heat and add bananas to bubbling brown sugar. Add remaining
ingredients, including rum poured over raisins, and bring to fast
simmer. Taste for seasoning and serve immediately.

NOTES : Although this is excellent with Vanilla Bread Pudding for
breakfast, this relish is just as delectable warm on vanilla ice cream
or frozen yogurt.
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Apple Cinnamon Jelly

1 package powdered fruit pectin
1 quart apple juice
4 cups sugar
1 to 2 tbsp. red cinnamon candies

In a large pot, dissolve the powdered fruit pectin in the apple juice
and bring to a boil. Add sugar and ca. Return to the boil, stirring
occasionally. Boil 2 minutes, stirring constantly or until mixture drips
with jelly-like consistency from stirring sopoon. Remove from heat and
skim. Ladle into hot sterlized jars and seal. Cool completely, label,
and store in the refrigerator.
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Kopan masala

Yield: 1 servings

1/3 c Coriander seeds
1/4 c Cumin seeds
10 Black cardamom pods,peeled
15 Green cardamom pods,peeled
25 Cloves
2 Cinnamon sticks,broken up
1 ts Black peppercorns
1/4 ts Freshly ground nutmeg

Combine coriander, cumin, black and green cardamom, cloves, cinnamon,
peppercorns and nutmeg and grind finely, but not to powder, with mortar
and pestle, rolling pin, coffee grinder or food processor. Store in
airtight jar. Makes about 1/2 cup.
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Spanish Mayonnaise (Mayonesa)

1 1/2 teaspoons French mustard
2 egg yolks
1/2 teaspoon salt
2 cups olive oil
1 1/2 teaspoons lemon juice
pinch cayenne
pinch black pepper

A slice of bread, a tablespoon of Mayonesa, and cold, cooked, shelled
shrimp, sussels, or scallops makes an outstanding sandwich.

Place the mustard, egg yolks, and salt in a blender container and blend
at low speed while you add the oil a drop at a time. Slowly, as the
mayonnaise begins to thicken, add the oil in a very thin stream. When
quite thick, add the lemon juice and the peppers. Continue to add the
remaining olive oil. Chill well.
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