BOL Food Recipes

Servings: 1 Servings
Category: Condiments
Ingredients

• 1 c Catsup
• 2 ts Water
• 1/4 ts Garlic powder
• 1/4 ts Onion powder
• 1/4 ts Pepper
• 1/4 ts Salt
• 1/2 ts Tabasco sauce — or similar
• Hot sauce

Directions
Date: Mon, 20 May 1996 21:45:36 -0400 From: IWarfield2@aol.com In a small saucepan, combine all the ingredients and cook over medium heat, stirring frequently, for 5 – 10 minutes or until the sauce begins to boil. Remove the sauce from the heat; cover and cool. Pour into a covered container for storage. Will keep for at least a month in the refrigerator. Makes 1 cup. Formatted by Ilene Warfield. Recipe By : _More Top Secret Recipes_ by Todd Wilbur Posted to MealMaster Recipes List, Digest #141

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Servings: 6 Servings
Category: Condiments | Jams
Ingredients

• 2 c (480 mL) dried apricots
• 1 1/2 c (360 mL) crushed pineapple,
• -unsweetened (if using
• -canned,
• Drain)
• 1 Orange, peeled, seeded and
• -chopped
• Juice of 1/2 lemon
• 3 1/2 c (840 mL) sugar

Directions
Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 – 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4″ (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Condiment
Ingredients

• 1 sm Lime
• 1 c Granulated Sugar
• 1 c Packed Brown Sugar
• 1 c Dried Currants
• 1 c Cider Vinegar; (5% Acidity)
• 1 tb Fresh Ginger; minced -or-
• 3/4 ts Ground Ginger
• 1 ts Dry Mustard
• 1 ts Ground Allspice
• 1/4 ts Salt
• 1 ds Ground Cloves
• 3 sm Dried Hot Red Chiles;
• -Crushed
• 1/2 c Chopped Onions
• 1 sm Garlic Clove; minced or
• -Pressed
• 4 lb Apricots; pitted & Quartered

Directions
Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomes 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat. Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes). Process in boiling water canner as above. Source: Sunset’s _Home Canning_. Date: Tue, 11 Jun 1996 08:41:06 -0400 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Maggie Workman MC-Recipe Digest V1 #114 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 1 Servings
Category: Condiments | Fruits
Ingredients

• 1 1/2 lb Dried apricots
• 1 qt Hot water
• 10 lg Garlic cloves
• 1 lg Onion — chopped fine
• 1 3″ piece of fresh ginger
• 1 1/4 c Vinegar — (see Note at
• Bottom)
• 1 lb Sugar — (see Note at
• Bottom)
• 1/4 ts Salt — I use at least 1
• Tsp
• 1/4 ts Cayenne
• 1 c Raisins

Directions
Makes 5 lbs. Rinse and put the apricots in a bowl with the hot water (I add the juice of 1 lemon and the cut up lemon peel) Leave to soak for 4 hours. Chop the garlic. Peel and chop the ginger. Blend the garlic and ginger with a little of the vinegar until smooth. Put the apricots with their soakings water, the onions, the ginger and garlic mixture into an preserving kettle with the rest of the vinegar. Add the sugar, salt and cayenne. Bring to a boil and simmer gently for 45 minutes, stirring occasionally to prevent burning. Add the raisins and continue cooking until the chutney thickens and begins to turn shiny. Pack into hot clean jars, cover, process and cool. –Note : I use brown sugar and regular raisins for a dark chutney – I use white sugar and golden raisins for a golden chutney. I don’t blend the garlic and ginger mixture – I simply mince very small or put through a garlic press. You can substitute dried ginger for fresh ginger. Chutney is not supposed to require a hot water bath, because of the acid level from the vinegar – but I give it a hot water bath anyway. You can use apple cider vinegar in this recipe. I use a gas cooktop – and I cook the simmer the mixture with a simmer plate between the pot and the burners. Be sure you use a heavy bottomed pan – to prevent scorching or burning. PS: I always refrigerate the Chutney after opening the jar. “Sweet chutneys provide a delicious finishing touch to cold cuts, cheese and salads. This slightly hot, spicy way of dealing with dried apricots and raisins is an original and ever popular addition to cold, simple fare? Note – I think the author meant “traditional” – Recipe By : Harrods book of Jams, Jellies and Chutneys From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Servings: 8 Servings
Category: Condiment
Ingredients

• 1/3 c Onion; thinly sliced
• 2 1/2 lb Apple; tart, coarsely
• -chopped
• 1 c Apple cider; or apple juice
• 1/2 c Light brown sugar; packed
• 1/3 c Dried cherries
• 1/2 c Golden raisins
• 1/3 c Dates; chopped
• 6 tb White wine vinegar
• 2 Cloves garlic; minced
• 1/2 c Sage; chopped

Directions
From: “Mardi Wetmore” Date: Sat, 3 Aug 1996 14:17:46 +0000 Mix all ingredients in heavy saucepan. Cook until thick. Digest eat-lf.v096.n113 From the EAT-LF recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 3 Servings
Category: Condiments | Jams
Ingredients

• 2 lb Slightly underripe red plums
• - quartered
• 2 lb Tart apples, quartered
• 2 c Unsweetened, unfiltered
• - apple juice
• 2 ts Ground cinnamon

Directions
Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring to a boil over medium heat. Reduce heat, cover partially and simmer 25 minutes, stirring occasionally. Uncover and cook until fruit is very tender, stirring stirring occasionally (20-30 minutes). Cool slightly. Force fruit through food mill fitted with medium blade, discarding peel and seeds. (or you can do as I do, seed and pit the fruit BEFORE cooking. Then, when you reach this stage, all you have to do is run it through a food processor) Return puree to pan, add sugar and cinnamon. Bring to a boil over medium heat, stirring constantly. (careful, mixture can scorch easily!) Reduce heat and simmer briskly until butter is thick and glossy, stirring frequently (about 40 minutes). Remove from heat, spoon into hot sterilized jars and seal. Makes 3 pints jars or 6 – 8oz jars. Butter can be stored in the fridge for up to 3 weeks, or processed in a boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars) and kept on a cool dark shelf for up to 1 year. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 8 Servings
Category: Condiment
Ingredients

• 1 lb Apple; peeled diced tart
• 1/2 c Apricot; coarsely chopped
• -dried
• 3/4 c Cider vinegar
• 1/2 Lemon; (zest and pulp
• -prepared separately)
• 3/4 c Light brown sugar; packed
• 1/4 c Fresh ginger; minced
• 2 Cloves garlic; minced
• 1/2 c Golden raisins
• 2 Shallots; chopped
• 2 1/2 ts Salt

Directions
From: “Mardi Wetmore” Date: Sat, 3 Aug 1996 14:17:46 +0000 In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can. Serve with grilled poultry or pork Digest eat-lf.v096.n113 From the EAT-LF recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 1 Servings
Category: Condiments | Jams
Ingredients

• 2 c Apple cider
• 3 1/2 c Sugar
• 2 ts Fresh thyme leaves
• 1 Liquid fruit pectin; 3 ounc
• -es

Directions
1. Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and stir well. 2. Cook, uncovered, at full power (650 to 700 watts) for 10 minutes. Stir, return to the microwave, and cook until the sugar has dissolved and the mixture has reached a full rolling boil, about 5 more minutes. 3. Stir the pectin into the mixture, return it to the microwave, and cook for 1-1/2 minutes. 4. Skim any foam off the surface, ahd pack the jelly into sterilized jars according to the manufacturer’s directions. Makes 1 quart. Authors’ note: A delicate flavor — just perfect for glazing a simple lamb or pork roast. Source: The New Basics Cookbook From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 6 Servings
Category: Condiments
Ingredients

• 2 lb Apples
• 2 lb Quinces
• Sugar

Directions
Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag. Combine apple and quince juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 1 Servings
Category: Condiments
Ingredients

• 1 tb Butter
• 2 tb Brown sugar
• 1/2 c Apples (pared, cored &
• Diced)
• 1 1/2 ts Chopped fresh mint
• 1/4 c Apple juice

Directions
Heat butter in pan. Add sugar & caramelize. Add apples, mint & juice. Simmer 5-6 minutes. Serve on side with lamb. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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