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To: Rte66

Thanks. Sounds like a winner.


78 posted on 11/18/2006 3:47:10 PM PST by JockoManning (http://www.mauricesklar.com)
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To: JockoManning

YW - I bet I've made and given out more 1000 jars of it through the years. With some people, that is the only jalapeño pepper anything they will ever eat and it's a gentle introduction.

Here are a couple more little tidbits of things I like for Thanksgiving or during the holidays - I'm afraid I posted them here before (last year), but what the heck:

~~~~~
Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")
~~~~~~~
JEZEBEL SAUCE

1 (10 oz.) jar pineapple preserves (1 cup)
1 (10 oz.) jar apple jelly (1 cup)
1/4 C. dry mustard
1/3 C. prepared horseradish
1 1/2 tsp. finely ground pepper

In a food processor fitted with the steel blade, process all ingredients until blended. Spoon into jars. Cover and refrigerate until needed, up to 2 weeks. Makes about 2 1/2 cups.

This is especially good with ham or served over a block of cream cheese to be spread on crackers.
~~~~~~~~
MOCK ROCKEFELLER

(My Favorite Broccoli Casserole)

1 bag (20 oz) or 2 boxes frozen chopped broccoli, cooked and well drained
1 med. onion, finely chopped
1 can (3 oz.) mushrooms, sliced or stems and pieces
1 stick butter
1 tsp. Worcestershire sauce
1 can cream of mushroom soup
1 6 oz. roll garlic cheese, cut in chunks*
1 package (3 oz.) slivered almonds
1 c. Grape-Nuts cereal (not flakes)

Saute onions in 2 Tbsp. of the butter, adding mushrooms when onion is transparent. Add all other ingredients except broccoli. Cook until cheese is melted down well. Fold in broccoli. Stir well.

Preheat oven to 350°. In a small bowl, melt remaining butter and stir in Grape-Nuts until well-coated. Put broccoli mixture into a 9x12 casserole and sprinkle buttered Grape-Nuts over the top. Bake for 25-30 minutes or until bubbly.

Some people use this as a dip, but I serve it as a casserole.

*Kraft Garlic cheese roll is in the dairy case, but has become harder to find through the years. You can substitute 6 oz. of Velveeta, plus 1 tsp. garlic powder.
~~~~~~~~
{A little bit different green bean treatment and very good!)

"BARBEQUED" GREEN BEANS

2 can green beans, drained
4 slices bacon
1/3 c. brown sugar
1/4 c. onions, diced
3/4 c. ketchup

Fry bacon and remove from pan. Saute onions and add brown sugar and ketchup and simmer 2 minutes. Pour this mixture over green beans. Crumble bacon on top.* Bake at 350° for 45 minutes.

*Note: I usually just put the bacon pieces right back into the sauce to cook in with the beans.


79 posted on 11/18/2006 5:17:01 PM PST by Rte66
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