Page updated, below, September 7, 2005

 

Page Three

 

ORANGE POMANDER BALLS

For Christmas giving.

This isn't really a recipe - rather a "CRAFT IDEA" that is easy to do and a 'touch of yourself'.

Make 2-4 weeks ahead of time.



Use firm, relatively thick-skinned oranges--navels work well. You may or may not want to wrap orange first in coarse nylon net and tie excess at top with cord, and then a ribbon, but it is not necessary. Use a round toothpick to pierce the skin of the orange; then, it's not so hard on the fingers to push the clove down into the orange itself. DO NOT USE TANGERINES.

The idea is to stud the orange with whole cloves, spaced quite closely together. This uses an incredible amount of cloves... (may be purchased in bulk from a Health Food Store or other bulk-bin store). Cover the orange completely with the cloves and let dry for several weeks at room temperature. Tied with ribbons, etc., it will keep and smell fragrant for a long, long time. Some bring them out for holidays only (and keep in tin between holidays)--that way, they last 8-10 years and still smell great.

Covered (or not) with coarse nylon netting before piercing with cloves, they can be used all the time or saved for special occasions. If the nylon netting is not used, they can just be set out like any other ornament. You may want to try them both ways.

Completely cover the orange by starting with a complete line around the orange from stem to stern and then another line through the halves (also, stem to stern) and that divides the orange into quarters. Then, a line of cloves around the circumference at the middle. Work on each eighth of the orange, completely covering that space before moving on to the next. You needn't measure the distance between the cloves - some cloves are smaller than others anyway. On those with the netting just use the holes in the netting to help when trying to space them.

HAVE FUN!


September 7, 2005

PRESERVES

Just in time for those delicious Garden Tomatoes and Vegetables!



MOM'S SWEET CHILI SAUCE

We all loved this so much that I used to double the recipe Mom gave me.
(Double shown in brackets.)

(30) 15 ripe tomatoes
(8) 4 medium onions
(3) 2 heads celery
(2) 1 cup vinegar
(4) 2 tbsp. salt
(2) 1 cup sugar
(2) 1 tsp. cinnamon
(2) 1 tsp. ground cloves

Wash and peel tomatoes and onions. Chop tomatoes, onion and celery very fine, add rest of ingredients and boil 3 - 4 hours or until thick. Volume will be reduced about 1/3. Pour into hot sterilized jars and seal.

Tip: A whole potato in the pot, ONLY until it is cooked, thickens it faster.


RELISH

(This recipe is very OLD and given me by a lovely English neighbour many years ago.)

2 cups onion
4 cups green tomatoes
4 cups cucumbers
2 cups cabbage
2 cups green pepper
1 cup red sweet pepper

Put through course chopper and put 1/2 cup salt on and let stand overnight.
Next morning - drain.

Add the following to your vegetables:

5 - 6 cups vinegar
4 cups sugar
2 tsps. dry mustard
2 tsps. paprica

Cook 1/2 hour and bottle in sterilized jars and seal.


MRS. McBRIDE'S PICKLES
(A Church Friend)

1 quart tiny onions
1 quart gherkins
1 cauliflower

Pour boiling water on onions and let stand overnight.
Wash and cut cucumbers and cauliflower the way you want them and pour salt on them (no water) and let stand overnight.

In the morning, wash salt off; peel and wash onions and put all into

3 cups water
3 cups vinegar and bring to boiling point.


In another pot: - 3 cups white sugar and 1 quart white vinegar
Just warm this and -

Mix in a bowl -
1/2 cup flour
7/8 tbsp. tumeric powder
5 tbsp. dry mustard
Add about 1/2 cup water and stir until a smooth paste. Then mix a bit of warm sugar and vinegar into it and pour into warm pot and STIR, STIR, STIR until it thickens.

Pour water and vinegar OFF of vegetables and pour on mustard sauce and let stand for 1/2 hour. Bottle in sterilized jars and seal.


RIPE CUCUMBER PICKLE

Peel cucumbers, remove seeds; cut lengthwise, soak in mild salt and water overnight. (1-1/2 - 2 cups salt to 1 gallon of water.)

In the morning, put through meat chopper. With each 3 cups of cucumber, put 1 cup of onions and add 2 cups vinegar; boil until clear. Add a dressing of 1 cup vinegar, 1/4 cup dry mustard, 1/2 tsp. tumeric, 1/2 cup flour, 1 cup sugar. Let all boil together 5 minutes. Bottle in sterilized jars and seal.

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