Miscellaneous

Food Network's Guacamole

Summary

Yield
2 Cups
SourcePeggy Greisberger (2002)
Prep time
1 hour, 10 minutes
Cooking time
Total time
1 hour, 10 minutes

Ingredients

4
avocados (ripe)
1
lime (juiced)
1⁄2
red onion (chopped)
1
garlic clove (minced)
1
tomato (diced)
2 T
cilantro, fresh (finely chopped)
1⁄4 t
chili powder
 
Salt and pepper to taste

Instructions

Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky. Add remaining ingredients, gently mix. Refrigerate, covered with plastic wrap, for at least 1 hour before serving. Makes 1 1/2 cups. 

Pasta Sauce

Summary

Yield
8 Servings
SourceAmy Erickson (1997)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1 clv
garlic, minced
1
onion, large (chopped)
2 T
olive oil
1⁄2 c
parsley, fresh (chopped)
2 cn
Italian plum tomatoes (16 oz. cans)
1 cn
tomato paste (6 oz.)
1 cn
tomato sauce (8 oz.)
1⁄2 c
red wine
1 t
basil leaves
1 t
salt
1⁄2 t
pepper

Instructions

Sauté garlic and onion in the oil until soft, but not browned. Add all other ingredients. Stir and simmer, uncovered, for 20 to 30 minutes, or until thickened. 

Notes

Good as the sauce in recipes for manicotti, lasagne, etc. or simply poured over plain pasta. 

Barbecue Sauce

Summary

Yield
8 Servings
SourceCarolyn Vensel (1984)
Prep time
10 minutes
Cooking time
50 minutes
Total time
1 hour

Ingredients

2 1⁄2 t
salt
3⁄4 t
pepper
1 cn
tomato paste (2 oz.)
3⁄4 t
dry mustard
5 t
Worcestershire sauce
2 T
parsley flakes (opt.)
3 T
lemon juice
1 c
vinegar
3 t
Tabasco
2 c
tomato sauce
1 T
chives (dried)
2
bay leaves
3⁄4 t
garlic powder
2 T
butter
3 T
molasses
1⁄4 t
allspice
1⁄2 c
sugar
2 T
minced onions

Instructions

Combine all of the above. Bring just to a boil, then simmer for 45 minutes. If grilling chicken, add sauce for last 40 minutes of grill time. 

Creamy Strawberry Spread

Summary

Yield
1 Cups
SourceCarol Anne VanSwearingen (1991)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

6 oz
strawberries, fresh (or unsweetened frozen strawberries, thawed)
3 T
sugar, superfine (or confectioners' sugar)
2 t
lemon juice
1 t
lemon zest (grated)
1 pk
cream cheese (3 oz., softened to room temp.)

Instructions

In a small bowl, mash the strawberries with a fork. Stir in sugar to taste and the lemon juice and zest; set aside. In another small bowl, beat the cream cheese until soft and smooth. Add the strawberry mixture and stir until combined. Cover the bowl and refrigerate until needed. Makes about 1 cup. 

Seasoned Butter

Summary

Yield
1 Cup
SourceHelen Mercer (1976)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

1⁄2 c
butter, room temp. (no substitute, whipped butter easiest)
1 t
salt
1 t
Lawry's "Pinch of Herbs" (find "copycat" recipes online for this)
1⁄4 t
cracked black pepper
3 dr
hot pepper sauce, liquid (or 4 drops)
1⁄2 t
parsley flakes, dried

Instructions

Blend together. 

Jalapeño Pepper Jam

Summary

Yield
5 Jars
SourceMillie Harkrader (1989)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

4
green bell peppers
14
jalapeno peppers (ground, approx. 1 cup)
6 1⁄2 c
granulated sugar
1 1⁄2 c
white vinegar
1 pt
Certo (1 to 2 half-pint bottles, usually 2 needed)

Instructions

Seed and grind peppers, cutting them very fine. (This can be done in the blender, using a small amount of vinegar. Leave blender on for a short time only.) Combine all ingredients, except Certo. Bring to a full boil (a boil that cannot be stirred down). Boil hard 1 minute, stirring constantly. Remove from heat, pour into sterilized jars and seal. Serve over cream cheese. 

Aunt Leona Lafferty's Green Tomato Relish

Summary

Yield
6 Pints
SourceHelen Mercer (1975)
Prep time
3 hours, 20 minutes
Cooking time
5 minutes
Total time
3 hours, 25 minutes

Ingredients

4 c
ground onions
4 c
ground cabbage
4 c
ground green tomatoes
18
ground red peppers (mangos)
1⁄2 c
salt
6 c
sugar
1 T
celery seed
2 T
mustard seed
1 1⁄2 t
turmeric
4 c
cider vinegar
2 c
water

Instructions

Grind vegetables, using coarse blade. Sprinkle on 1/2 cup salt, let stand for 3 hours. Drain. Combine remaining ingredients and pour over vegetable mix. Heat to boiling and simmer for 3 minutes. Seal while hot. Makes 6 to 7 pints.

Mustard Bean Relish

Summary

Yield
4 Servings
SourceMrs. Rhine (1970)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

1 c
sugar
1⁄2 c
vinegar
3 T
prepared mustard
1⁄2 t
minced onion
1⁄4 t
salt
1 cn
1-lb. yellow wax beans, drained (or 1 9-oz. pkg. frozen yellow beans, thawed)

Instructions

Combine all but beans, bring to boiling. Add beans and simmer, uncovered, for 5 minutes. Cover. Refrigerate overnight.

Spiced Pecans

Summary

Yield
6 Servings
SourceDebby Myers (1978)
Prep time
5 minutes
Cooking time
1 hour
Total time
1 hour, 5 minutes

Ingredients

1
egg white (slightly beaten)
2 t
water
1⁄2 c
granulated sugar
1⁄2 t
salt
1⁄4 t
cinnamon
1⁄4 t
allspice
1⁄4 t
cloves

Instructions

Mix above together and add pecans and stir until coated. Grease cookie sheet and bake at 250° for 1 hour. Stir occasionally while in oven. Let cool and store in plastic bag. Serves: 1 pound pecans.

Brandied Cranberries

Summary

Yield
1 Servings
SourceMrs. Bowser (1970)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1 pk
cranberries
2 c
sugar
4 T
brandy

Instructions

Spread on cookie sheet and pour over 2 cups sugar. Put aluminum foil over tightly. Bake at 300° for 1 hour. Lift off foil. Sprinkle on 4 tablespoons brandy. Sprinkle lightly with sugar. An attractive holiday gift when stored in decorative containers.

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