Title: UNCOOKED RASPBERRY JELLY – CERTO LIQUID
Categories: Preserves
Yield: 1 servings

———————–RED RASPBERRY———————–
2 1/2 c Prepared juice
5 c Sugar
1 pk Certo liquid *

———————–YIELD 5 CUPS———————–

* NOTE pk means 1 pouch containing 85 ml.

1. Wash jars and lids in hot soapy water, rinse and
sterilize jars and lids by (1) boiling in water for 15
minutes (leave in water til needed.) Lids may be
sterilized by placing in boiling water and boiling 5
minutes (leave in warm water til needed.) Utensils
should also be sterilized.

2.Stem and thoroughly crush fully ripe fruit. To
extract juice, place prepared in jelly bag and
squeeze. NOTE: To make own jelly bag, use a square
meter of cheesecloth, 3 layers thick. Wet cloth and
spread over a colander or strainer in a bowl. Add
fruit. Bring corners of cloth together. Twist bag or
cloth and squeeze to extract juice. For clearer jelly,
use 1 1/2 times fruit called for and let juice drip
through without squeezing.

3. Using liquid measure, measure the amount of
prepared juice and add to a large bowl.

4. To measured juice in bowl, add the exact amount of
sugar specified. DO NOT REDUCE sugar. Sugar is
critical for the set. Mix well and let stand 10
minutes.

5. Add CERTO liquid to juice mixture and continue
stirring a full 3 minutes. A few sugar crystals will
remain.

6. Pour jelly into washed containers leaving 1/4 inch
head room.

7. Cover containers at once with tight fitting lids.
Let stand at room temperature 24 hours til set. Store
in freezer. If using within 3 weeks, store in
refrigerator.

Typed at you by The MoM!

—–

Title: HERSHEY ALMOND PIE
Categories: Pies, Desserts
Yield: 1 servings

6 Hershey almond bars
1/2 c Milk
15 Marshmallows (about 1/4 lb)
1/2 pt Heavy cream, whipped
1 9 inch pie shell, cooled
-or graham cracker shell

Chop almond bars into small pieces and melt in double boiler with milk. Add
marshmallows and stir until melted. Chill mixture thoroughly. Fold cream
into chocolate mixture and pour into cooled pie shell. Chill until firm
(over night for best results). Top with whipped cream and serve.

—–

Salmon Spread Supreme

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Smoked Salmon
2 Teaspoons Onion — minced
1 Clove Garlic — minced
2 Teaspoons Celery — finely chopped
1 Tablespoon Mustard
2 Tablespoons Sweet Pickle — finely chopped
1 1/4 Cups Mayonnaise
1 Dash Worcestershire
2 Tablespoons Parsley — chopped

Remove skin and bones from fish and flake well.

Mix all ingredients together and chill one hour before serving.

(Adapted from a recipe in “Fish and Seafood – Dividend Foods”,
Charlotte M. Dunn, University of Wisconsin, UW Sea Grant report 118)

– – – – – – – – – – – – – – – – – –

Title: Microwave Carmelcorn
Categories: Snacks
Yield: 1 servings

2 Bags microwave popcorn
2 c Brown sugar
1 Stick butter
1/3 c Kero white syrup

Pop 2 bags of microwave corn. Put popped kernals in brown paper bag
(make sure you take out all unpopped kernals) Boil the following
ingredients for FIVE MINUTES on stove, 2 cups brown sugar, 1 stick of
margarine, 1/3 cups of kero syrup (white). – stirring constantly
Carefully pour mixture onto pop corn and mix. Place in microwave
oven for 1 minutes and then mix again. Tear open bag and let cool.

MMMMM

RAINBOW BLOSSOM’S VEGETABLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
4 ea Celery ribs, chopped
2 tb Vegetable oil
1 sm Head broccoli
— cut into florets
1 sm Head cauliflower
— cut into florets
3 lg Potatoes, cubed
2 lg Carrots, finely chopped
1 md Zucchini, diced
1 md Yellow squash, diced
28 oz Can tomatoes juice, diced
1/2 c Frozen lima beans
1/2 c Frozen green beans
1/2 c Frozen corn
1/2 c Frozen peas
2 qt Water
1/4 c Spike seasoning*
1/2 ts Garlic flakes**
1 t Basil
1/4 ts Thyme
1 t Cumin
1 t Chili powder
1/4 ts Oregano
1 t Parsley flakes
1 tb Sweetener
3 tb Tamari sauce

*A blended seasoning mixture.
**My note: Blech! Use the real stuff!
In a large kettle, saute onion and celery in oil until onions are
translucent.
Add broccoli, cauliflower, potatoes, carrots, zucchini, squash,
tomatoes and juice, lima beans, green beans, corn, peas and water.
(If you prefer a thinner soup, more water can be added.) Stir well.
Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano,
parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until
vegetables are tender.
Yield: 8 to 10 servings.

– – – – – – – – – – – – – – – – – –

Title: No-Bake Cookies2
Categories: Cookies, Peanut butt
Yield: 24 servings

1 c Sugar
1/4 c Butter
1/2 ts Vanilla extract
2 tb Cocoa
1/4 c 1% milk
1 1/2 c Oatmeal; not instant
1/2 c Wheat germ; toasted
1/4 c Peanut butter

Preparation Time: 0:15
Combine sugar, butter, cocoa milk in a saucepan. Bring to a boil.
Continue to boil over medium heat for 1 minute, stirring constantly.
Fold
in remaining ingredients.

Drop the batter onto waxed paper, flatten let harden; work quickly so
that
batter doesn’t set before being shaped. An alternate method is to lightly
grease a 7″ x 10″
(or 8″ x 10") pan pour the entire mixture in. Let set cut into
squares.

Store in an airtight container in the refrigerator.

—–

BRAN MUFFINS III

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Raisin Bran
5 c Flour
2 1/2 c Sugar
1 t Salt
4 ts Baking soda
1 c Oil
4 c Buttermilk
4 Eggs, beaten

Mix the dry ingredients well. Add the liquid
ingredients and mix until uniformly moist. Let stand
45 minutes.

Preheat oven to 350 degrees F. Distribute mixture
into greased muffin cups. Bake for 20 minutes.

NOTES:

* Easy and good bran muffins. Yield: Makes 4 dozen.

* These muffins freeze well and age well.

: Difficulty: easy.
: Time: 5 minutes preparation, 45 minutes waiting, 20
minutes baking. : Precision: measure the ingredients.

: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA
: hplabs!hpfcla!hpcnof!k_albitz

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Old-Fashioned Onion Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds large onions — peel, slice thin
1/2 cup butter — melted
6 slices French bread (up to 8 slices) — cubed
4 cups chicken broth (up to 5 cups)

Place sliced onions in Crock-Pot; pour in butter and mix to coat onions thoroug
hly. Stir in cubed bread. Add chicken broth to cover; stir well. Cover and c
ool on Low for 10 to 18 hours or on High for 4 to 5 hours, stirring occasionall
y. Stir well during last hour.
Serves 6 to 8

– – – – – – – – – – – – – – – – – –

STEAK AND SAUSAGE PUDDING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
8 oz Self-raising flour
1 pn Salt
4 oz Suet
– finely shredded or chopped
1/4 pt Cold water (approximately)
—–FILLING—–
1 lb Shin of beef
— cut into 1-inch cubes
1 oz Flour
— seasoned w/Salt Pepper
8 oz Pork sausagemeat
2 md Onions
3 ts Marmite
1/4 pt -Hot water, plus
4 tb -Hot water

1. To make pastry, sift flour and salt into a bowl. Stir in suet and mix
to a fairly soft dough with cold water. Turn out on to a floured surface.
Knead lightly until smooth.

2. Roll out two-thirds of pastry into a round and use to line a
well-greased 2-pint pudding basin.

3. Coat beef with seasoned flour. Shape sausagemeat into small balls.
Slice onions and separate into rings.

4. Fill pastry-lined pudding basin with alternate layers of beef,
sausagemeat balls and onion rings.

5. Mix Marmite and water well together. Pour into pudding over meat
mixture.

6. Moisten edges of pastry with water. Cover with lid, rolled from rest of
pastry. Press edges well together to seal.

7. Cover securely with greased greaseproof paper or aluminium foil. Steam
steadily for 3-1/2 hours.

8. If water in saucepan or steamer starts boiling away, replenish with more
boiling water.

STEAK AND KIDNEY PUDDING: Make in exactly the same way as the Steak and
Sausage Pudding but use 8 ounces chopped ox kidney instead of the
sausagemeat.

From: The Marmite Guide to better cooking – by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

29 oz. can pumpkin 1/2 tsp. salt
13 oz. can evaporated milk 1/2 tsp. ginger
3 eggs, beaten 1/2 tsp. cloves
1 1/4 cup sugar 1 box yellow cake mix
2 tsp. cinnamon 1 cup butter
1 tsp. nutmeg 1 cup chopped walnuts
Mix pumpkin, milk, eggs, sugar, cinnamon, nutmeg, salt, ginger and cloves with
an electric mixer until well blended. Pour pumpkin mixture into ungreased 9 x
13 pan. Sprinkle cake mix over pumpkin. Sprinkle walnuts over the cake mix
and drizzle one cup of melted butter over the top.

Bake at 350 degrees for 50-60 minutes..