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MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: PAPAYA MANGO RELISH
Categories: Spicy, Relishes
Servings: 1
6 Serrano chiles; minced
Or 3 Habaneros; minced
1 Juice of 2 limes
2 tb Olive oil
2 tb Fresh cilantro; minced
1 Garlic clove; minced
1/2 c Firm mango; diced
1/2 c Papaya; diced
Combine the chiles, lime juice, olive oil, cilantro, and garlic to make a
marinade. Toss the diced fruit in the mixture and allow to sit for at
least an hour to blend the flavors.
Chile Pepper Magazine
Posted by WILLIAM HALL, Prodigy ID# JFBV53A.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Broiled Onion Topping
Categories: Vegetables, Relishes, Toppings
Servings: 6
1 tb Butter Or Margarine
1 c Onion; Chopped, 2 Medium
1/8 ts Nutmeg
2 tb Dairy Sour Cream
Melt the butter or margarine in a small skillet. Add onions, cook and
stir until tender. Stir in remaining ingredients; spread on cooked
patties. Broil 2 inches from the heat until hot, about 1 minute.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Mushroom-Onion Topper
Categories: Relishes, Vegetables, Sauces, Toppings
Servings: 6
1 tb Margarine Or Butter
1 Onion; Thinly Sliced
4 oz Mushrooms; 1 can, *
1/2 ts Worcestershire Sauce
1/8 ts Pepper
* Use 1 4-oz can of mushroom stems and pieces.
~-------------------------------------------------------------------------
Melt margarine in a small skillet. Add onion slices and cook and stir
until tender. Stir in remaining ingredients and heat through. Serve,
hot, over patties.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Libby's Jeweled Relish
Categories: Relishes, Londontowne
Servings: 1
1 cn Undrained sauerkraut (lg)
2 c Celery, chopped
1 c Choppd salad olive w/pimento
1/2 c Honey
Grn pepper, chopped-optional
Carrot, grated - optional
Dill or garlic - optional
Combine all ingredients. Allow to blend 8 to 10 hours. Chill.
Mrs. James W. Wilson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Cranberry relish
Categories: Relishes, Londontowne
Servings: 1
1 pk Fresh cranberries
2 Oranges, medium
2 c Sugar
1 c English walnuts, well broken
Segment and seed oranges, removing all membranes. Grind cranberries and
oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one
day. Will keep approximately 2 weeks if kept refrigerated in glass
container.
Mrs. Nicholas J. Constantine
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Chili Sauce
Categories: Relishes, Londontowne
Servings: 6
13 lb Tomatoes
1 tb Dry mustard
1 lb Celery
2 Sticks cinnamon
1 qt Sm onions, chopped
2 lb Brown sugar
3 Green peppers
1/4 c Salt
1/2 tb Ground cloves
1 qt Cider vinegar
Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
sterilized jars. Makes 6 pints.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Sweet-Sour Carrots
Categories: Vegetables, Relishes, Londontowne
Servings: 6
1 pk Frozen sliced carrots
1 Green pepper, lg, diced
1 Onion, lg, diced
1 cn Condensed tomato soup
1 c Sugar
1/2 c Vinegar
1/2 c Oil
1 ts Pepper
1 ts Salt
1 ts Dry mustard
Cook 1 bag of frozen sliced carrots in salted water until just tender.
Combine with green peppers and onions. Simmer remaining ingredients
together until flavors blend. Pour over carrot mixture. Serve hot, or may
be chilled and served as a relish. Will keep, covered, in refrigerator
several days.
Mrs. Harold T. Cook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Onion Dip, Lo Cal
Categories: Relishes, Sauces
Servings: 1
1 c Cottage Cheese, lo fat
1 tb Lemon juice
1/2 c Plain Yogurt, low fat
1/4 c Green onion, chopped
1 ts Salt
1 pn Pepper
Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp,
crab, or curry as desired.In blender, process cottage cheese with lemon
juice until blended. Add other ingredients. Process just until mixed.
Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg
cholesterol; 96 mg sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Broccoli and Mushroom Dip
Categories: Relishes, Appetizers, Low-cal
Servings: 1
2 c Broccoli, chopped
1 tb Vegetable oil
1 Garlic clove
1/2 Onion, chopped
1/4 lb Mushrooms, chopped
3/4 c Cottage cheese, low fat
1/4 c Yogurt, low fat plain
1 pn Salt, pepper
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups.
Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Salsa, Low Cal.
Categories: Relishes
Servings: 1
3 tb Instant Minced Onion
3 tb Water
1 Tomatoes, 16 oz. can, crush
1/4 c Chopped green pepper
1 tb Chili powder
1/4 arlic powder
1 ds Red pepper, ground
In medium sized bowl, combine all ingredients; mix well. Place in covered
container; chill until ready to serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: CORN RELISH
Categories: Relishes
Servings: 2
1 1/2 c Corn, frozen
1/4 c Minced red onion
1 Small red bell pepper, mince
3 tb Honey
3 tb Cider vinegar
1/2 ts Dry mustard
1/4 ts Dill seed (optional)
1 Salt and pepper
Combine all the ingredients in a mixing bowl and stir until thoroughly
mixed. Pack into one or two glass jars with lids. Make up to two days
ahead of time, or at least two hours before serving. Makes two cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: TRADITIONAL CHUTNEY
Categories: Relishes
Servings: 1
4 c Ripe mango
1/2 c Lime, seeded and chopped
1 c Yellow onions
1/2 c Grated fresh ginger
3 Cloves garlic, minced
3/4 c White raisins
2 c Light brown sugar
1 c Apple cider vinegar
1/4 c Fresh orange juice
1/4 c Fresh lemon juice
1 tb Whole mustard seed
1 ts Dried red pepper flakes
1 ts Ground cinnamon
1/4 ts Ground cloves
Mango: Hard, ripe, peeled, seeded and sliced.
Place all ingredients in heavy saucepan over medium heat. Bring to boil.
Lower heat and simmer for about 20 minutes, stirring frequently. Remove
from heat, cover, and let stand for about 12 hours. Again bring to a
boil, lower heat, and cook for 15 minutes, stirring frequently. Remove
from heat and immediately pour into hot sterilized jars. Vacuum seal.
Makes: 4 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: ONION CHUTNEY
Categories: Relishes
Servings: 1
6 c Chopped sweet onions
1/2 c Fresh lemon juice
2 ts Whole cumin seed
1 ts Whole mustard seed
1/2 ts Tabasco sauce
1/4 ts Red pepper flakes
2 ts Ground chili pepper
1/4 c Light brown sugar
1 Salt to taste
Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove
from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2
pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: FAYE'S ZUCCHINI RELISH
Categories: Relishes
Servings: 1
6 c Grated zucchini
3 c Grated yellow onions
1 Sweet red pepper, grate,seed
3 tb Coarse salt
1 1/4 c White vinegar
3 c Sugar
1/2 ts Dry mustard
1/2 ts Ground mustard
1/2 ts Ground tumeric
1 ts Celery seed
1/2 ts Fresh ground pepper
Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
cover and let stand for 12 hours. Rinse well by running cold water over
vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar,
and spices in heavy saucepan over medium heat. Bring to a boil. Lower
heat and cook for about 15 minutes, or until mixture begins to thicken.
Immediately add vegetable mixture and cook for 30 minutes. Remove from
heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: TOMATO SALSA
Categories: Relishes
Servings: 1
2 1/2 c Diced ripe tomatoes
2 Scallions, chopped
4 oz Can mild green chiles, drain
1 Or 2 jalapeno peppers, chop
1 tb Chopped cilantro or parsley
1/2 Juice of lemon
1 ts Ground cumin
1/2 ts Salt
Combine the ingredients in the container of a food processor. Pulse on and
off until the mixture is a coarse puree. Store in airtight container in
refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Easy Apple Relish
Categories: Relishes
Servings: 5
2 c Fresh cranberries
2 x Apples
Orange, peeled and seeded
2 c Sugar
Finely chop (or grind) cranberries, apples and orange.
Mix with sugar and refrigerate for a day or two before serving.
Great with chicken or turkey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Salsa Suprema
Categories: Mexican, Sauces, Relishes
Servings: 16
1 Large tomato, chopped
1 Medium onion, chopped
2 Fresh green chilies, chopped
1 Or 4 oz can green chili
1/2 ts Garlic salt
1/2 ts Monosodium glutamate(option)
Salt to taste
Combine all ingredients and chill, covered, in refrigerator at least
one hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Indian Chutney - Microwave
Categories: Relishes, Microwave
Servings: 1
2 Apples- cored & chopped
1/2 c Onion- chopped
1/2 c Raisins
1/3 c Vinegar
1/4 c Brown sugar- packed
1/4 c -Water
2 tb Candied citron -opt
1 ts Curry powder
1/2 ts -Salt
1/2 ts Ginger; ground
1/8 ts Cinnamon; ground
1/8 ts Cloves; ground
1 Garlic clove-peeled & minced
Cook all ingredients on high covered (100%) for 5 minutes. Stir. Cook
uncovered for further 3 minutes. MAKES: 1 3/4 cups
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Sherry Mayonnaise
Categories: Relishes, Salads
Servings: 2
1 Egg; whole
2 Egg; yolks
1 tb Dijon mustard
1/4 c Sherry vinegar
-salt & pepper to taste
2 c Corn oil
1. Combine eggs, mustard and vinegar in the bowl of a food processor
fitted with a steel blade and season to taste with salt and pepper.
Process for 1 minute.
2. With the motor still running, dribble in the oil in a slow steady
stream.
3. When oil is completely incorporated, turn off motor, scrape down
sides of bowl, taste mayonnaise and correct seasoning. Transfer to a
storage container, cover, and refrigerate until ready to use. 2-1/2 cups.
=The Silver Palate=
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: FRESH CRANBERRY RELISH
Categories: Relishes, Fruits, Holiday, Sauces, Kump
Servings: 6
1 lb Cranberries
1 Orange; unpeeled
1 Orange; peeled
1 c Granulated sugar
2 tb Grand Marnier or cognac
PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the
oranges. Place everything in the bowl of a food processor fitted with a
steel blade. Process until the oranges are in small pieces. Taste and
adjust the flavoring if needed, adding more sugar or liqueur. Cover and
refrigerate until ready to serve.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Green-Olive Relish *
Categories: Relishes
Servings: 4
1/4 c Pitted,cured Green Olives
1 ts Minced Garlic
1/2 Med. Red Onion, diced small
1/4 c Chopped fresh Parsley
1/4 c Olive Oil, extra-virg. pref.
1/4 c Fresh Lemon Juice
Salt and freshly ground
- Black Pepper to taste
* Originally used as main condiment with "Grilled Bluefish with Green-Olive
Relish, Smoked Tomatoes, and Fennel."
In a medium-size bowl or jar, combine all ingredients except salt and
pepper. Mix well, then add salt and pepper to taste. Cover and
refrigerate. Will keep about 4 days.
From Chris Schlesinger, Chef at the East Coast Grill, Cambridge, MA.
published in Chicago Tribune Magazine, 3/14/93.
posted by Bud Cloyd
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Avovado Relish from the Mesa Grill
Categories: Relishes, Mexican
Servings: 1
1 Ripe Avocado, peeled,
- pitted and diced
1 tb Red Onion, diced
1 tb Jalapeno, seeded & minced
1 tb Lime Juice, fresh
1 tb Chilantro, chopped
Salt and Pepper to taste
In a non-corrosive bowl, combine ingredients. Cover and refrigerate.
Return to room temperature before serving.
~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune
Magazine, March 21, 1993
Posted by Bud Cloyd
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Roast Pepper Relish
Categories: Relishes
Servings: 4
1 Yellow bell pepper, seeded,
-cut in half
1 Red bell pepper, seeded,
-cut in half
1 Green bell pepper, seeded,
-cut in half
1 Onion, cut in 1/4s, then
-in thin slices
1/3 c Corn oil
2 tb Lemon juice
1 ts Coarsely ground mustard
1 Garlic clove, crushed
1/2 ts Garam Masala
1 1/2 ts Sugar
Salt to taste
Fresh ground pepper to taste
Preheat oven to 400'F. (205'C.). Place peppers, cut-sides down, in a
roasting pan.
Bake in preheated oven 30 minutes or until skins begin to blister and
blacken. Cool peppers, then peel. Cut peppers in fourths and slice in thin
strips. Put peppers onto a shallow dish. Sprinkle with onion.
Combine remaining ingredients in a screw-topped jar and shake vigorously
until well blended. Pour mixture over peppers and marinate several hours,
stirring occasionally.
NOTE: Store in refrigerator up to 3 days. Garnish with a fresh cilantro
sprig, if desired, and serve chilled as an accompaniment to game pies, cold
meats or crusty bread and cheese.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Yogurt Tomato Cooler
Categories: Relishes
Servings: 4
1 tb Corn oil
2 Garlic cloves, crushed
1/2 ts Cumin seeds
1 c Plain yogurt
1/2 ts Paprika
2 Firm tomatoes, fine chopped
4 Green onions, finely chopped
2 tb Chopped fresh mint
Salt to taste
Fresh ground pepper to taste
Fresh mint sprigs
Heat oil in a small saucepan. Add garlic and cumin seeds and cook very
gently 2 minutes. Remove from heat and cool.
In a bowl, combine cooled garlic mixture, yogurt, paprika and stir well.
Add tomatoes, green onions, chopped mint, salt and pepper.
Spoon mixture into a serving bowl and chill several hours. Garnish with
mint sprigs.
VARIATION: Omit tomatoes and onions and add 1 peeled seeded finely chopped
or grated cucumber.
NOTE: Serve as an accompaniment to curries or as a tasty sauce with hot
buttered Nan or pita bread.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Pickled Red Cabbage
Categories: Relishes
Servings: 1
1 Red cabbage (2 lb)
3 tb Pickling salt
2 tb Pickling Spice
5 c Distilled malt vinegar
2 ts Caraway seeds
Cut cabbage in fourths and discard center stalk. Shred cabbage finely.
Layer in a colander with salt and let stand overnight.
Put Pickling Spice and vineagr into a saucepan. Bring to a boil and boil 3
minutes. Remove from heat and cool. When cool, strain and reserve liquid.
Meanwhile, wash 4 pint jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs.
Rinse cabbage well under cold running water. Drain thoroughly and mix with
caraway seeds. Pack cabbage into hot jars. Pour cold spiced vinegar over
cabbage to cover completely. Wipe rims of jars with a clean damp cloth.
Attach lids and place in canner. Process 10 minutes in a boiling-water
bath. Store in a cool dry dark place at least 5 days before serving.
Makes about 4 pint jars.
NOTE: Use cabbage within 2 months; if left longer cabbage loses its
crispness. Garnish with an Italian parsley sprig, if desired, and serve as
an accompaniment to cold meats and poultry.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Spicy Pickled Plums
Categories: Relishes
Servings: 1
2 lb Firm ripe plums
4 Allspice berries
4 sm Dried red chilies
4 Cinnamon sticks (1")
6 Whole cloves
4 Blades of mace
3 c Distilled malt vinegar
3 c Sugar
Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer
directs. Prick plums several times with a cocktail stick. Half fill hot
jars with plums.
Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades
of mace to each jar. Add remaining plums to fill jars. In a saucepan,
combine vinegar and sugar and bring to a boil, stirring to dissolve sugar.
Boil 5 minutes.
Pour hot vinegar into jars to cover plums completely. Wipe rims of jars
with a clean damp cloth. Attach lids and place in canner. Process 20
minutes in a boiling-water bath. Store in a cool dry dark place at least 1
month before serving.
Makes 2 quarts.
NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold
meats and salads.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Mexican Salsa
Categories: Mexican, Sauces, Relishes
Servings: 8
1 8 oz. can tomato sauce
2 tb Crushed red chili
1/2 ts Cumin powder
1/2 ts Oregano
1 ts Salt
2 Garlic cloves, minced (or
1/4 ts Garlic powder)
2 ts Vinegar
1 Juice of half a lemon
Combine all ingredients and mix well. Let stand for 3 hours. Excellent with
tacos or as a dip for tortilla chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Vegetable Relish
Categories: Relishes
Servings: 1
1 1/2 kg Ripe tomatoes
2 md Onions
1 kg Zucchini
500 g Red bell peppers
500 g Green bell peppers
2 Garlic cloves
2 tb Salt
2 c Cider vinegar
2 c Sugar
1 c Water
1/2 c Cornflour
2 ts Thyme
1/2 ts Pepper
Peel & coarsely chop the tomatoes & onions. Coarsely chop the zucchini &
peppers. Combine in a bowl. Process in a food processor in several
batches till they are finely chopped. Place in a large bowl, sprinkle with
salt & let stand, covered, overnight.
Place vegetables in colander & drain excess liquid. Place in a large pot,
add vinegar & sugar & stir over low heat till the sugar is dissolved. Bring
to a boil & simmer for 3 minutes. Combine the remaining ingredients &
blend till smooth. Add to the vegetables & bring to a boil, stirring
constantly. Simmer till thickened. Remove from heat & pour into warm
sterile jars. Seal.
Letts, "Jams, Pickles & Chutneys"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: BREAD AND BUTTER PICKLES
Categories: Relishes, Low-cal
Servings: 8
2 c Cucumber slices (1/8" thick)
1/2 c Thin onion slices
1/2 Clove garlic (1/4 tsp pwdr)
1 tb Pickling salt
1 c Ice cubes (or more)
1/2 c Cider vinegar
1/2 c Water
3/4 ts Mustard seed (1/2 tsp dry)
1/2 ts Celery seed
1/4 ts Tumeric
8 ts Sugar equiv. liquid sweetenr
Liquid artificial sweetener equivalent - see package directions for your
product. Tested with 1/4 amount of SugarTwin June/93 by E.R. and taste
tested by 4 family members. Tumeric gives the pickles quite a bright
color.
Combine cucumber, onion and garlic in a glass bowl. Sprinkle with pickling
salt. Cover with ice cubes. Let stand in a cool place, at least 6 hours
or overnight.
Drain well. Combine vinegar, water, mustard seed, celery seed and tumeric
in a large saucepan. Bring to a boil; add drained cucumber mixture; return
to a boil and cook 2 min. Discard garlic clove. Stir in sweetener. Spoon
into hot sterilized jars. Wipe jar rims. Seal. Store in a cool, dark,
dry place.
Makes about 2 cups, each serving 1/4 cup (1++ Extra, not counted in meal
plan) 2 g carbohydrate, 8 calories
Source: Choice Cooking, Canadian Diabetes Association 78 Bond Street,
Toronto Ontario M5B 2J8 NC Press Ltd, Box 452 Station A, Toronto, Ontario
M5W 1H8 written 1983, 16th printing 1991, also available in French. Shared
by Elizabeth Rodier June 1993.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: ZESTY ZUCCHINI RELISH
Categories: Relishes
Servings: 6
4 1/4 lb Zucchini, quartered 14 med.
1 1/2 lb Onions, quartered, 5 medium
1 lg Sweet green pepper
2 lg Sweet red peppers
1/3 c Pickling salt
2 1/2 c Sugar
1 tb Ground nutmeg
1 tb Ground tumeric
2 1/2 c White vinegar
4 tb Prepared horseradish
1 lg Hot pepper w/seeds chopped
Good with hot dogs.
Fit food processor with metal blade. Chop zucchini to yield 12 cups and
onions 4 cups. Place in a large glass, stainless steel or enamel bowl.
Remove seeds and membrane from sweet green and red peppers. Finely chop
green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini.
Stir in pickling salt. Let stand overnight.
PRESERVING DAY Drain vegetables; rinse with cold running water and drain
into cheesecloth-lined colander, twisting cheesecloth to remove excess
moisture.
Fill boiling water canner with water. Place 6 clean pint mason jars in
canner over high heat.
Place vegetables in a large stainless steel or enamel saucepan. Stir in
remaining ingredients and bring to a boil. Reduce heat and simmer 45
minutes until thick.
Place snap lids in boiling water; boil 5 minutes to soften sealing
compound.
Ladle relish into a hot jar to within 1/2 inch of top rim. Remove air
bubbles by sliding rubber spatula between glass and food; readjust head
space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid
on jar; apply screw band just until fingertip tight. Place jar in canner.
Repeat for remaining relish.
Cover canner; return water to a boil; process 15 min at altitudes up to
1000 feet. Remove jars. Cool 24 hours. Check jar seals (sealed lids
curve downward.) Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.
Source: Bernardin Guide to Home Preserving $5 Canadian cheque or money
order, Bernardin of Canada Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5
Shared but not tested by Elizabeth Rodier Aug 93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Tomato and Pepper Relish with Moroccan Lemons
Categories: Moroccan, Relishes
Servings: 8
2 Small green bell peppers
1 cn Tomatoes (28 oz)
1 Garlic clove,pressed/minced
2 tb Olive oil
3/4 ts Ground cumin
1/4 ts Paprika
1/4 ts Pepper
3 Moroccan preserved lemons*
* - quarters, chopped
Place bell peppers in a 9-10"-wide pan; broil 4" from heat, turning as
needed, until charred on all sides, 15-20 minutes. Cool. Remove peel,
stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for another
use. Coarsely chop tomatoes; drain well.
In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, paprika, and
pepper. Add preserved lemon to taste. Serve, or cover and chill up to a
day. Makes about 2 1/2 cups relish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Spicy Pepper Relish
Categories: Relishes, Southwest
Servings: 4
2 Large red bell peppers
2 Large yellow bell peppers
8 Serrano chilies,red or green
1 c Sugar
2/3 c Distilled white vinegar
1. Stem, seed, and cut in fine strips red and yellow peppers and serrano
chilies. Mix with sugar and vinegar.
2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered;
stir often until most of the liquid evaporates, about 30 minutes. Cool; if
made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups.
~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Baby Corn Relish
Categories: Fish, Relishes
Servings: 6
2 tb Oriental sesame oil
1 tb Minced fresh ginger
1 tb Minced shallot
1/2 ts Hot red chilies,crushed,
-dried
1/2 ts Ground coriander
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce
2 tb Oyster sauce
Pour oil into a 10-12" frying pan. Place over medium-high heat until oil
just starts to smoke, about 2 minutes. All at once, add ginger, shallot,
chilies, and coriander. Stir for 30 seconds.
At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered,
over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Raw Apple Relish
Categories: Apples, Relishes
Servings: 6
2 Large red apples
1 Juice of 1 lemon
1 Medium onion,chopped
1/4 c Sliced sweet gherkins
1 tb Capers
1/4 c Sliced ripe olives
1/2 c French dressing
From the International Apple Institute
Core apples; do not peel. Cut crosswise into 1/2" slices, then into 1/2"
chunks. Sprinkle with lemon juice. Add remaining ingredients; toss to mix
well. Makes 6 servings.
A fine accompaniment to roast pork, pork chops, baked ham or ham slices, or
smoked pork butt.
Nutritional analysis per serving: 66.7 calories; 1.2 grams total fat (0.2
grams saturated fat); 0.2 grams protein; 8.6 grams carbohydrates; 0
milligrams cholesterol; 255.6 milligrams sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: CHOW-CHOW RELISH
Categories: Relishes
Servings: 4
4 c Chopped cabbage
3 c Chopped cauliflower
2 c Chopped onions
2 c Chopped green tomatoes
2 c Chopped green bell peppers
3 tb Salt
2 1/2 c Vinegar
1 1/2 c Sugar
2 ts Dry mustard
1 ts Ground turmeric
1/2 ts Ground ginger
2 ts Celery seeds
1 ts Mustard seeds
Combine cabbage, cauliflower, onions, green tomatoes and bell peppers.
Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain
well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and
mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture
and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot
sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10
minutes in boiling water bath.
Makes 4 pints
(C) 1992 The Los Angeles Times
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MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Spinach Vegetable Dip
Categories: Appetizers, Relishes
Servings: 20
1 pk Frozen chopped leaf spinach
1 c Sour cream (8 oz.)
1 pt Helman's Mayonaise (16 oz)
1/2 c Chopped onions
Thaw and drain spinaach well. Thoroughly mix all ingredients together.
Chill, for best results, chill overnight. Serve with fresh cut vegetables
or with pumpernickle bread. Great dip!! Usually have to double recipe.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Taco Dip
Categories: Appetizers, Relishes
Servings: 10
1 pk Cream cheese - 8 oz
1 pk Small sour cream
2 tb Milk
1/2 Head of lettuce
1 pk Taco mix
2 tb Taco sauce (hot)
1 pk Cheddar cheese
1 1/2 Tomatoes, cubed
Mix cream cheese, sour cream, taco mix, taco sauce and milk together.
Spread on serving dish. Top with cheddar cheese, shredded. Top again with
1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes.
Refrigerate. Serve with tostito or nacho chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Southwest Beef Fajitas
Categories: Mexican, Breads, Sauces, Meats, Relishes
Servings: 8
Cucumber Salsa
Southwest Relish
Southwest Guacamole
1 lb Top Round Steak;Boneless,*
1/4 c Lime Juice
2 tb Vegetable Oil
2 ts Red Chiles; Ground
2 Cloves Garlic;Finely Chopped
8 Flour Tortillas; **
* Round Steak should be cut about 1/2 inch thick. ** Flour Tortillas
should be 10 inches in Diameter and be warmed.
~-------------------------------------------------------------------------
Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set
aside. Cut beef steak diagonally across the grain into thin slices, each 2
X 1/8-inch. Mix remaining ingredients except tortillas in a glass or
plastic bowl; stir in beef until well coated. Cover and refrigerate for at
least 1 hour. Set oven control to broil. Place beef slices on rack in
broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5
minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, and
Southwest Guacamole in the center of each tortilla. Fold one end ot the
tortilla up about 1 inch over the beef mixture; fold right and left sides
over the folded end overlapping. Fold down the remaining end. Serve with
remaining salsa, relish and guacamole.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Harvest Gold Relish
Categories: Relishes
Servings: 2
1 1/2 c Whole Kernel Corn
2/3 c Chopped Tomato
1/2 c Chopped Gren Pepper
1/4 c Finely Chopped Green
Onions
2 tb Brown Sugar
1/2 Jalapeno Pepper, Seeded &
Minced
1/4 c Dilled Vinegar
1/4 ts Salt
1/4 c Minced Fresh Dill
Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A
Boil. Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until
Liquid Has Evaporated, Stirring Frequently. Remove From Heat; Stir in
Salt. Let Cool 5 Min. Stir in Dill. Spoon Into A Serving Bowl. Let Cool
To Room Temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: PICKLED ONION RINGS
Categories: Relishes, Low-cal
Servings: 1
1/2 lg Onion
Boiling water
1/2 c Vinegar, white or cider
1/2 c Water
2 1/2 tb Sugar
1/4 ts Salt
2 dr Hot pepper sauce
Cut onion into thin slices. Separate into rings and put into a two cup
sterilized jar. Pour boiling water over to cover onions. Allow to cool,
then drain.
Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to
a boil. Pour over onion rings. Cover tightly and refrigerate. Use after
2 days. Store in refrigerator up to 2 months.
Good with hamburger, cheese sandwich, egg salad sandwich and as a pickle
with regular meals.
Makes about 2 cups, diet serving 2-3 onion rings each 1 ++ extra approx. 3
g carbohydrate, 12 calories.
Source Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier 6/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Zhug (Hot Relish)
Categories: Yemani, Relishes, Condiments
Servings: 1
3 Cardamom pods
1 ts Black peppercorns
1 ts Caraway seeds
4 Hot chilis (more if desired)
1 1/2 c Coriander sprigs
-- washed and drained
6 Garlic cloves
1/2 ts Salt
1/4 c -Cold water
Place cardamom pods, peppercorns and caraway seeds in jar of blender and
blend to a coarse powder.
Cut stems from chilis, leaving rest of chili intact. Add to blender jar
with remaining ingredients and blend to a coarse puree.
Turn into a small saucepan and bring to the boil. Simmer uncovered for 10
minutes, then place in a jar, seal and store in refrigerator. Use as a
bread dip or as specified in recipes.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by
Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.06
Title: Zydeco Green Beans ****
Categories: Relishes, Appetizers, Vegetables, Hot, Tabasco
Servings: 1
2 1/4 c Water
3/4 c White Vinegar
2 tb Sugar
1 tb Crushed Mustard Seeds
4 md Garlic Cloves, Thinly Sliced
3 Bay Leaves
1 1/2 ts Salt
1 1/2 ts Tabasco Pepper Sauce
1 lb Trimmed Green Beans
Zydeco Green Beans is actually a redundancy. The exuberant music of
Louisiana's black French-speaking Creoles is called zydeco, an idiomatic
phonetic version of les haricots, French for snap beans. Serve these green
beans as a relish, or as "stirrers" for Bloody Marys.
~-------------------------------------------------------------------------
In a large saucepan, stir together the water, vinegar, sugar, mustard
seeds, garlic, bay leaves, salt and Tabasco sauce. Bring to a boil, reduce
the heat, cover, and simmer for 5 minutes. Add the beans. Cover and
simmer for 10 minutes, until tender-crisp. Arrange the beans in a shallow
dish and cover them completely with the vinegar mixture. Cover and
refrigerate overnight. Serve cold.
From: The Tabasco Cookbook.
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