This jelly recipe was given to me be my friend Laura. I babysat her children and we became fast friends!
One day she was telling me about all the jelly she was making and I told her that although my family members canned I didn't have a clue as to how to can. She said be at my house and this recipe was one of the surprises she presented to me.
Rasberry Jelly
3 cups of green tomato pulp
3 cups of sugar
1 Tablespoon of lemon juice
1 package of unflavored Rasberry Koolaid
1 small box of Rasberry Jello
1 package of liquid Certo
Wash your 1/2 cup or 1 cup jars and rings and tops and place them in a boiling water bath for 5 minutes. Turn them upside down on a clean towel to drain while you are preparing the jelly.
Wash green tomatoes and place them in a blender and liquify. Pour the pulp in a large pot on the stove. Add to this the remaining ingredients except the Certo. Let them sit for 15 minutes. Then turn the stovetop to a medium heat stirring often. When the jelly comes to a full boil time for 10 minutes. Skim any froth from the top (The kids loved the froth on their toast!). Remove from heat and let it cool for 5-10 minutes and then add the Certo.
Ladel the jelly in to the jars and place a top and ring on top. Then invert them by turning them upside down. As they cool the hot jelly will seal the jars.
After they are cooled you can place a label on each jar and store in the refrigerator or in your pantry. This jelly is a great gift and a family favorite. What a great way to get rid of those tomatoes that did not ripen.
Sunday, October 16, 2011
Sunday, July 3, 2011
July 4th. . .and for dessert
PINEAPPLE BARS WITH CREAM CHEESE ICING
2 cups flour
2 tsp baking soda
1 (#2)can crushed pineapple(can use naturally sweetened/heavy syrup)
1/2 cup chopped pecans
2 cups sugar
1 tsp vanilla
2 beaten eggs
Mix dry ingredients together. Stir in pineapple, eggs, and vanilla. Add pecans and blend well together. Pour in to a jelly roll pan that has been well greased and floured. Bake at 350 degrees for 25-30 minutes. Let cool on rack while preparing icing.
Icing
8 oz pkg cream cheese
2 T butter
1 pound powdered sugar
3 tsp vanilla
1/2 chopped pecans
Blend cream cheese, butter, powdered sugar. Add vanilla. Mix well and spread on warm cake. Then sprinkle with chopped pecans. Cur warm cake and then refrigerate to cool.
PINEAPPLE ICEBOX PIE
1/2 pound vanilla wafers
1/2 c BUTTER
1 1/2 to 2 cups powdered sugar
2 eggs
1 small can crushed pineapple, drained
1/2 pint whipping cream
Crush wafers and put half on bottom of a Pyrex pie plate. Cream butter and sugar. Add eggs one at a time. Beat until smooth and creamy. Pour over crumbs in pie plate. Whip the cream and add the pineapple. Pour over butter and sugar mixture. Cover with rest of crumbs. Place in the refrigerator overnight.
2 cups flour
2 tsp baking soda
1 (#2)can crushed pineapple(can use naturally sweetened/heavy syrup)
1/2 cup chopped pecans
2 cups sugar
1 tsp vanilla
2 beaten eggs
Mix dry ingredients together. Stir in pineapple, eggs, and vanilla. Add pecans and blend well together. Pour in to a jelly roll pan that has been well greased and floured. Bake at 350 degrees for 25-30 minutes. Let cool on rack while preparing icing.
Icing
8 oz pkg cream cheese
2 T butter
1 pound powdered sugar
3 tsp vanilla
1/2 chopped pecans
Blend cream cheese, butter, powdered sugar. Add vanilla. Mix well and spread on warm cake. Then sprinkle with chopped pecans. Cur warm cake and then refrigerate to cool.
PINEAPPLE ICEBOX PIE
1/2 pound vanilla wafers
1/2 c BUTTER
1 1/2 to 2 cups powdered sugar
2 eggs
1 small can crushed pineapple, drained
1/2 pint whipping cream
Crush wafers and put half on bottom of a Pyrex pie plate. Cream butter and sugar. Add eggs one at a time. Beat until smooth and creamy. Pour over crumbs in pie plate. Whip the cream and add the pineapple. Pour over butter and sugar mixture. Cover with rest of crumbs. Place in the refrigerator overnight.
4th of July ....then and now.
Baked Beans
2 pounds navy beans
Small bottle of catsup
1 tsp soda
1 whole onion
1/2 pound salt pork, sliced very thin
1 T prepared mustard
1/2 sorghum or molasses
1 T Worcestershire Sauce
1 1/2 tsp salt
1/2 tsp pepper
Soak Bean overnight. Add soda and cook for 10 minutes. Drain. Rinse. Add salt pork and cover with boiling water. Cover and cook for 1 hour. Drain off part of the liquid and pour into baking dish or bean pot. Add remaining ingredients and bake at 300 degrees F for 3 hours.
Chicken Gumbo
1 chicken, about 3 pounds
4 tsp salt
1 pound ham diced
1/4 tsp Cayenne Pepper
1 minced onion
1/2 tsp white pepper
1 # 21/2 can tomatoes
1 sprig fresh parsley
1 can okra
2 T butter
1 diced pimento
4 T browned Flour
1 sprig fresh thyme
4 c chicken stock
Cut up chicken. Place in kettle and cover with ice cold water. Bring slowly to a biol. Simmer until chicken is tender. Remove meat from bones. Brown the ham. Add the chicken, vegetables, and seasonings. Simmer gently. Melt the butter and add the browned flour (brown flour in oven at 350 degrees) Add 2 cups of chicken stock and cook until well blended. Add remaining stock, chicken, ham, and vegetables. Cover and simmer for 45 minutes. Serve with a border of your favorite rice. Green Salad, cornbread & honey butter make this a meal! Umm-Umm Good!
Sauerbraten
Vinegar enough to cover meat
plus 1/3 more water
1/2 tsp ground allspice
1/2 tsp cloves
1 onion sliced
5 pounds chuck roast
3 tsp salt
4-6 gingersnaps
1/2 tsp dry mustard cream
1/2 tsp pepper
Mix vinegar, water, onion, and seasonings. Boil 5 minutes. Pour over the meat. Let stand 2-3 days in the back of the refrigerator. Roast meat in a little of the brine for 3 hours. Start oven at 500 degrees and lower after 30 minutes to 300 degrees for 2 1/2 hours.
Gravy: Add cream to the drippings and thicken with crushed gingersnaps.
Stuffed Bell Peppers serves 6
6 medium green, red, and/or yellow sweet peppers
1 pound ground beef or pork
1 large chopped onion
1 clove of garlic
1 10-ounce frozen wild rice and white rice mixture thawed
1 4ounce can sliced drained mushrooms
1/2 cup dry bread crumbs (I used crushed cornflakes)
1/4 c butter or margarine cut in to pieces
1/4 c grated Romano or Parmesan cheese
Dash dried crushed oregano
3 eggs slightly beaten
6 T fine dry bread crumbs
1 T butter or margarine
2 slices American Processed cheese
Cut off the tops of the peppers. Carefully remove & discard the membranes and seeds from the inside of each pepper. Place the sweet peppers right side up in a large saucepan. Fill the saucepan with enough "cold water" to cover the sweet peppers. Bring the water to a boil for 3-4 minutes or until the sweet peppers are just tendeer. Using tongs, carefully invert & place the peppers on paper towels to drain.
In a large skillet over medium heat, cook your meat, onion, green onions & garlic until the meat is no longer pink. Drain: discard the fat.
Add the rice, mushrooms, 1/2 the bread crumbs. 1/4 c butter or margarine, the Romano or Parmesan cheese, oregano, basil, and 1/4 tsp pepper to the meat mixture, stirring to mix the ingredients and to melt the butter/margarine. Remove from the skillet from the heat and carefully stir in the eggs. Return to the skillet to very low heat and cook 5 minutes.
Place the sweet peppers right side up in a 13x9x2 baking dish. Fill the peppers with the rice mixture and sprinkle with bread crumbs and margarine to your tastes.
Bake these stuffed peppers at 350 degrees for 15 minutes. Take out of the oven and top with the sliced up slices of American cheese. Place back in the oven just long enough for the cheese to melt.
2 pounds navy beans
Small bottle of catsup
1 tsp soda
1 whole onion
1/2 pound salt pork, sliced very thin
1 T prepared mustard
1/2 sorghum or molasses
1 T Worcestershire Sauce
1 1/2 tsp salt
1/2 tsp pepper
Soak Bean overnight. Add soda and cook for 10 minutes. Drain. Rinse. Add salt pork and cover with boiling water. Cover and cook for 1 hour. Drain off part of the liquid and pour into baking dish or bean pot. Add remaining ingredients and bake at 300 degrees F for 3 hours.
Chicken Gumbo
1 chicken, about 3 pounds
4 tsp salt
1 pound ham diced
1/4 tsp Cayenne Pepper
1 minced onion
1/2 tsp white pepper
1 # 21/2 can tomatoes
1 sprig fresh parsley
1 can okra
2 T butter
1 diced pimento
4 T browned Flour
1 sprig fresh thyme
4 c chicken stock
Cut up chicken. Place in kettle and cover with ice cold water. Bring slowly to a biol. Simmer until chicken is tender. Remove meat from bones. Brown the ham. Add the chicken, vegetables, and seasonings. Simmer gently. Melt the butter and add the browned flour (brown flour in oven at 350 degrees) Add 2 cups of chicken stock and cook until well blended. Add remaining stock, chicken, ham, and vegetables. Cover and simmer for 45 minutes. Serve with a border of your favorite rice. Green Salad, cornbread & honey butter make this a meal! Umm-Umm Good!
Sauerbraten
Vinegar enough to cover meat
plus 1/3 more water
1/2 tsp ground allspice
1/2 tsp cloves
1 onion sliced
5 pounds chuck roast
3 tsp salt
4-6 gingersnaps
1/2 tsp dry mustard cream
1/2 tsp pepper
Mix vinegar, water, onion, and seasonings. Boil 5 minutes. Pour over the meat. Let stand 2-3 days in the back of the refrigerator. Roast meat in a little of the brine for 3 hours. Start oven at 500 degrees and lower after 30 minutes to 300 degrees for 2 1/2 hours.
Gravy: Add cream to the drippings and thicken with crushed gingersnaps.
Stuffed Bell Peppers serves 6
6 medium green, red, and/or yellow sweet peppers
1 pound ground beef or pork
1 large chopped onion
1 clove of garlic
1 10-ounce frozen wild rice and white rice mixture thawed
1 4ounce can sliced drained mushrooms
1/2 cup dry bread crumbs (I used crushed cornflakes)
1/4 c butter or margarine cut in to pieces
1/4 c grated Romano or Parmesan cheese
Dash dried crushed oregano
3 eggs slightly beaten
6 T fine dry bread crumbs
1 T butter or margarine
2 slices American Processed cheese
Cut off the tops of the peppers. Carefully remove & discard the membranes and seeds from the inside of each pepper. Place the sweet peppers right side up in a large saucepan. Fill the saucepan with enough "cold water" to cover the sweet peppers. Bring the water to a boil for 3-4 minutes or until the sweet peppers are just tendeer. Using tongs, carefully invert & place the peppers on paper towels to drain.
In a large skillet over medium heat, cook your meat, onion, green onions & garlic until the meat is no longer pink. Drain: discard the fat.
Add the rice, mushrooms, 1/2 the bread crumbs. 1/4 c butter or margarine, the Romano or Parmesan cheese, oregano, basil, and 1/4 tsp pepper to the meat mixture, stirring to mix the ingredients and to melt the butter/margarine. Remove from the skillet from the heat and carefully stir in the eggs. Return to the skillet to very low heat and cook 5 minutes.
Place the sweet peppers right side up in a 13x9x2 baking dish. Fill the peppers with the rice mixture and sprinkle with bread crumbs and margarine to your tastes.
Bake these stuffed peppers at 350 degrees for 15 minutes. Take out of the oven and top with the sliced up slices of American cheese. Place back in the oven just long enough for the cheese to melt.
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