Re: Re: Cayenne, now canning

[Guest guest]

Ok Lynn so sorry I've been slow with these. The book is called Cooking from Quilt Country by Marcia . All the recipes in it are from the Amish and Mennonite communities in PA where the author spent some time with the people. They do use a lot of bacon and most recipes are cooked so I've tryed to include the healthiest ones I could find ;-) Although these people are very healthy despite the bacon fat and sugar. I'm thinking this is due to all their food coming from their own organic farms. Most of the sugar they use is unrefined and you can easily substitute where you need to. Enjoy!

Janet

***********

FRESH TOMATOES WITH ONION AND DILL

6 large tomatoes

2 large onions

2 Tbl fresh lemon juice

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 1/4 tsp celery seed

2 1/2 tsp sugar

5 Tbl chopped fresh dill weed

Peel tomatoes and onions, and cut into thin slices. Separate the onions into rings. On a large serving platter with a lip, arrange alternate rows of tomatoes and onion rings. In a small bowl combine the remaining ingredients. Pour over the tomatoes and onions, tucking the dill weed under and between the tomatoes. Refrigerate for at least 2 hours. Pour the dressing off the tomatoes into a small bowl and then pour it back over them 2 times during this period.

PEA SALAD

14 oz fresh or frozen peas, thawed

1 cup cubed, mild longhorn or cheddar cheese

1 cup salted peanuts

1/3 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped sweet pickles (not relish)

1/4 cup chopped fresh parsley

2 Tbl chopped green bell pepper

1 Tbl chopped red bell pepper

1 hard cooked egg, coarsely chopped

4 heaping Tbl mayonaise or creamy salad dressing

1 tsp lemon juice

1 tsp prepared mustard

1 tsp celery seed

Combine all the ingredients in the order given in a large bowl and mix lightly. Chill for several hours in a tightly covered container to allow the flavors to meld.

FRESH HOT TOMATO RELISH

1 peck of tomatoes (approximately 17 lbs)

2 bunches celery

8 onions, 2 inches in diameter, peeled

6 green bell peppers, seeded

1/2 - 3/4 lb fresh horseradish

4 cups cider vinegar

1 1/2 cups sugar

1/2 cup coarse salt

2 Tbl mustard seed

1 Tbl black pepper

Peel, core and slice the tomatoes into wedges. Remove the seeds and chop coarsely. Place the tomatoes in a sieve, and with a large spoon, stir tomatoes vigorously until juice is removed and tomatoes are pulpy. You will have to do this in several batches. Transfer the pulp to a large glass or ceramic bowl. Using a food processor (traditionaly a hand grinder is used), process the celery, onions and peppers to approximately a 3/8 inch dice. Add to the tomato pulp. Pare the horseradish and cut into 1/2 inch pieces. Fill the food processor bowl or blender about 2/3-full with water. Add the chopped horseradish and process until it is very fine. Drain well. Expect to cry a little. Drain well and add 1 cup of the ground horseradish to the tomato mixture, reserving any extra for another use. Add the remaining ingredients to the tomatoes and blend. Pack into 3 hot quart jars immediately. Cover tightly and refrigerate; this will keep several months. NOTE: All the vegetables should be transferred, in small batches, to the sieve and the excess liquid forced out. Do not omit this step, or the relish will be watery and spoil.

APPLE SALAD

1 20-oz can pineapple chunks

2 quarts chopped red skinned tart apples such as or MacIntosh, skins left on

2 cups green seedless grapes, halved

1 1/4 cups toasted pecans

1 cup chopped celery

1/2 cup chopped fresh parsley

DRESSING

1/4 cup (1/2 stick) butter

1/4 sugar

1 Tbl lemon juice

2 Tbl cornstarch

1 cup mayonaise

Drain the pineapple, reserving the juice, and set chunks aside. Prepare the dressing. In a small saucepan, combine the pineapple juice, butter, sugar and lemon juice and bring to a boil over medium heat. In a small bowl, combine the cornstarch and enough water to make a smooth mixture; add to the bubbling juice. Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonaise. (This can be done a day in advance.) Place the pineapple chunks and the rest of the salad ingredients in a large bowl. Toss well, then mix in the chilled dressing.

CARROT AND RAISIN SALAD

3 cups grated carrots (approximately 5 large)

1 cup chopped celery

2/3 cup seedless dark raisins

1/2 cup coarsely chopped pecans

2 Tbl chopped fresh parsley

3/4 cup plus 2 Tbl mayonaise

1 Tbl sugar

1 tsp grated orange rind

1/2 tsp salt

In a large bowl, combine all the ingredients in the order given, and toss lightly with a fork. If desired, serve on individual plates atop a bed of bibb lettuce leaves.

----- Original Message -----

From: pearlmoon@...

health

Sent: Sunday, September 19, 2004 3:45 PM

Subject: Re: Re: Cayenne, now canning

Thank you sooooooo much!!!!!!!!!!

Lynn

----- Original Message -----

From: Janet

health

Sent: Sunday, September 19, 2004 6:29 PM

Subject: Re: Cayenne

Sure I will look for the book right now and post some.Janet

[Guest guest]

It will keep up to 2 months in the fridge Suzi.

Janet

----- Original Message -----

From: Suzanne

health

Sent: Friday, September 24, 2004 5:21 AM

Subject: Re: Re: Cayenne, now canning

True... just was wondering how long it would keep in the fridge... and you don't want to do alotJanet Seidlitz <dragonhealing@...> wrote:

Apparently this particular recipe you do not heat the veggies and fruit up, only sterilize the jars. Keeping it in the fridge is what keeps it good. Actually a lot healthier than heating up the food don't you think? I love horseradish *slobbers*

Janet

----- Original Message -----

From: Suzanne

health

Sent: Wednesday, September 22, 2004 11:49 AM

Subject: Re: Re: Cayenne, now canning

How are these canned??? I mean when I do tomatoes, sauce etc... it has to be hot and then the jars put into the hot water to boil to seal the lids...so it keeps... you're talking here about chilling..... I'm confused..

SuziJanet Seidlitz <dragonhealing@...> wrote:

Ok Lynn so sorry I've been slow with these. The book is called Cooking from Quilt Country by Marcia . All the recipes in it are from the Amish and Mennonite communities in PA where the author spent some time with the people. They do use a lot of bacon and most recipes are cooked so I've tryed to include the healthiest ones I could find ;-) Although these people are very healthy despite the bacon fat and sugar. I'm thinking this is due to all their food coming from their own organic farms. Most of the sugar they use is unrefined and you can easily substitute where you need to. Enjoy!

Janet

***********

FRESH TOMATOES WITH ONION AND DILL<SNIP>