3 cups mayonnaise
8 pods garlic
1 teaspoon dry mustard -- heaping
1 dill pickles -- (6" long)
1 small onion
Blend all ingredients in blender.
2 cups water
1/3 cup dry-packed sun-dried tomatoes (about 10 halves)
1 cup sour cream
2/3 cup packed basil leaves, chopped
1/2 cup mayonnaise
1 pkg (1 oz) ranch seasonging and salad dressing mix
1/4 cup milk
1 tsp minced dried onion
1/4 tsp garlic powder
Assorted veggies, chips, crackers
In small saucepan, bring water to a boil. Add tomatoes; simmer 3 minutes. Remove from heat;
let stand 3 minutes to soften. Drain; let cool.
In bowl, mix sour cream, basil, mayonnaise, seasoning mix, milk, dried onion and garlic
powder. Chop tomatoes into small pieces. Stir into mixture in bowl. Cover with plastic
wrap. Refrigerate for at least 1 hour.
To serve, stir dip. Accompany with veggies, chips and crackers.
This was once tried as a 'new' recipe at one of our family Thanksgiving dinners and has
become a favorite year after year~!
Submitted by: MzMonica
1 juice orange
1 pkg (12 oz) fresh or frozen cranberries
1 tbsp grated peeled fresh ginger
1 tbsp fresh lemon juice
1-1/4 cups sugar
1/2 cup cranberry juice or cranberry juice blend
Grate 2 teaspoons rind from orange. Save for garnish. With knife, remove remaining peel and
white pith from orange. Chop orange into 1/2 inch pieces, discarding any seeds.
In nonreactive saucepan, combine orange pieces, cranberries, ginger, lemon juice, sugar,
and juice. Bring to a boil. Reduce heat; simmer 3 to 5 minutes, until thickened and most of
berries have popped.
Transfer sauce to serving bowl. Cool, stirring occasionally; refrigerate. To serve, garnish
with reserved rind.
A bit of a change on an old family standby~!
Submitted by: Connie
1 cup salad dressing
3 tablespoons finely chopped sweet pickle
1 teaspoon sweet pickle juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped capers
2 tablespoons finely chopped stuffed olives
1 teaspoon grated onion
Mix all ingredients. Cover and refrigerate.
1 Gal. Cucumbers sliced (about 7 or 8)
6 sliced small white onions
1/4 c. salt
Place all above ingredients in layers with crushed ice. Cover and
refrigerate for 3 hrs. Drain
Syrup
5 cups sugar
1/2 tsp. Ground cloves
2 tsp. Mustard seeds
1 tsp. Celery seeds
Mix this well. Put cucumbers and onions in with the syrup. Heat slowly
with very little stirring. Scald, do not let boil.
Put the cucumbers (pickles) into sterilized pint jars. Seal at once.
Can be eaten immediately or saved for later. Store in a cool dark place.
Refrigerate after jar is opened.
My daughters friend, Nancy Lee made these and they are fantastic! She
gave us the recipe to share with everyone.
Submitted by: Jo Ann Latham
5 whole black peppercorns
2 large garlic clove, peeled
2 cups white vinegar
MICROWAVE DIRECTIONS:
Place peppercorns in clean pint jar. Thread garlic on wooden skewer;
place in jar. Add vinegar. Microwave on HIGH 2-1/2 to 3 minutes or
unil vinegar reaches 140 to 150*F (jar will be warm to the touch). Cover;
let stand in a cool dark place for several days to 2 weeks to blend
flavors. If desired, strain into decorative jar and add fresh peppercorns
and garlic. Makes 1 pint
CONVENTIONAL DIRECTIONS:
Place peppercorns in clean pint jar. Thread garlic on wooden skewer;
place in jar. In small stainless steel saucepan, heat vinegar to boiling;
carefully pour into jar. Continue as directed above.
Another flavorful vinegar~!
Submitted by AUTUMN
10 fresh chive stems, 4 to 5 inches long
2 cups white vinegar
Microwave Directions:
Place chives in clean pint jar; add vinegar. Microwave on HIGH
2-1/2 to 3 minutes or until vinegar reaches 140 to 150*F.
(jar will be warm to the touch). cover; let stand several
days to 2 weeks in cool, dark place to blend flavors. If
desired, strain into decorative jar and add fresh chives.
Makes 1 pint
Conventional Directions:
Place chives in clean pint jar. In small stainless steel
saucepan, heat vinegar to boiling; carefully pour into jar.
Continue as directed above.
Using flavored vinegars is awesome if you're watching your
calories~!
Submitted by: Autumn
4 tbs (60 g) coriander seeds
2 tbs (30 g) cumin seeds
4 tsp (20 g) fenugreek seeds
5 tsp (25 g) gram flour
5 tsp (25 g) garlic powder
4 tsp (20 g) paprika
4 tsp (20 g) turmeric powder
4 tsp (20 g) garam masala powder
1 tsp (5 g) curry leaf powder
1 tsp (5 g) asafoetida
1 tsp (5 g) ginger powder
1 tsp (5 g) chilli powder
1 tsp (5 g) mustard powder
1 tsp (5 g) black pepper powder
HEAT a wok or tawa and roast the coriander seeds, cumin seeds
and fenugreek seeds together, stirring continuously for a minute
or so till well roasted. Remove from heat. When cool, grind to a
fine powder. Mix with the remaining ingredients and store in an
air tight jar, in a dark place.
Makes: 250 g
**Grind the curry masala ingredients with vinegar instead of water,
so the curry paste will stay fresh for a longer time.
Submitted By: PRINCE
2 ripe mangos.......peeled & diced
1/2 red onio finely minced
2 tbl finely chpped cilantro
2 tbls fresh lime juice
2 tbls fresh orange juice
2 tbls olive oil
salt & pepper to taste
Combine and let sit 30 mins at room temperature.
Submitted By: DKITYKAT
2 eggs
2 cups Wesson oil
Scant 1/2 cup lemon juice
2 level teaspoons salt
2 level teaspoons sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 tsp. crushed red pepper (or less to taste)
5 mounded teaspoons dry mustard (or 1 teaspoon less to taste)
Preparation:
In blender: Blend eggs in blender till fluffy. Add spices and blend
well, approximately 35 seconds. While blender is running dribble the
oil "very" slowly (almost at a dribble) continue to dribble,
incorporating the oil well into the egg/spice mixture, picking up
speed and amount of oil flow only towards the end. When completely
emulsified, add lemon juice and beat till it's mixed in.
Submitted By: SIR KNIGHT
3 tablespoons sugar
2 tablespoons onion powder
2 tablespoons dried thyme, crushed
4 teaspoons ground allspice
4 teaspoons ground black pepper
2 teaspoons ground red pepper
2 teaspoons salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
In a small mixing bowl combine sugar, onion powder, thyme, allspice,
black pepper, red pepper, salt, nutmeg, and cloves. Sprinkle evenly
over chicken or pork; rub in with your fingers.
**Makes about 1/2 cup rub (enough for 8 pounds chicken or pork
Submitted By: SIR KNIGHT
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Mix Ingredients Well.
Yield: 2 Cups
Submitted By: SIR KNIGHT
