MSN Home  |  My MSN  |  Hotmail
Sign in to Windows Live ID Web Search:   
go to MSNGroups 
Free Forum Hosting
 
Important Announcement Important Announcement
The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Annies Pantry[email protected] 
  
What's New
  
  Annie's Pantry Home  
  Read All Messages  
  General  
  WelcomeNewMember  
  Annies Board Rules  
  �? �? �? �? �? �?/A>  
  20 minute meals  
  Australian  
  Bread Scones  
  Cakes  
  Casseroles  
  Childrens Recipe  
  Chowders Soups  
  Desserts  
  English  
  Fish . Shellfish  
  French Cuisine  
  Fruit  
  Holiday Recipes  
  Ireland  
  Jams & Jellies  
  Jams.Sauces  
  Meat.Potatoes  
  New Zealand  
  Pickles Chutneys  
  Poultry & Game  
  Roasts  
  Salads Muffins  
  Sausages  
  Specialities  
  USA  
  Vegetables  
  �? �? �? �? �? �?/A>  
  Cooking Tips  
  Gardening Tips  
  Household Tips  
  Cooking Games  
  Misc Fun Games  
  Crafts  
  Crafts for kids  
  Pictures  
  web page material  
  Sayings  
  Upcoming events  
  Your Messages  
    
  
  
  Tools  
 
Pickles Chutneys : Relishes
Choose another message board		  
     
Reply
 Message 1 of 9 in Discussion 
From: MSN NicknameANNIE24447  (Original Message)Sent: 8/5/2007 11:39 PM
Vege Relish
4 qt Green tomatoes
1 sm Head cabbage
6 Red sweet peppers
3 c Sugar
2 qt Vinegar
1 qt Onions
1 Head cauliflower
6 tb Dry mustard
1 ts Turmeric
Salt
Cut tomatoes, onions, cabbage, cauliflower,
and peppers into small pieces.
Allow to stand in a brine, made by using 1/4 cup salt
to each quart water, overnight. Heat to boiling.
Boil 15 minutes. Drain 1 hour. Combine mustard,
sugar, and turmeric. Add to vinegar, which has
been heated to boiling. Simmer, stirring constantly,
until slightly thickened. Pour over vegetables.
Stir until thoroughly blended. Heat to boiling.
 


First  Previous  2-9 of 9  Next  Last 
Reply
 Message 2 of 9 in Discussion 
From: MSN NicknameANNIE24447Sent: 8/5/2007 11:43 PM
Celery Relish
1 lb Cranberries
1 ea Apple; unpeeled, cored
2 c Celery; chopped
1 1/2 c Sugar
Coarsely chop cranberries, celery and apple.
Stir in sugar and lemon juice.
Cover and refrigerate.
Best if made at least a day ahead.
----

Reply
 Message 3 of 9 in Discussion 
From: MSN Nickname1stmate_auntmSent: 2/21/2008 12:54 AM
Corn Relish
6 ears corn
2 Tbsp. vegetable oil
1/4 cup slivered red pepper
1/4 cup slivered green pepper
1/4 cup chopped red onion
2 Tbsp. chopped parsley
2 tsp. vinegar
salt and pepper to taste
Cut corn kernels from ears.
In a saucepan over medium heat, heat oil. Add corn kernels and cook 3 to 6 minutes until tender. Stir in remaining ingredients and heat through.

Reply
 Message 4 of 9 in Discussion 
From: MSN Nickname1stmate_auntmSent: 2/21/2008 12:55 AM
Onion Relish
This condiment is  found on  tables at Indian restaurants.
1 cup minced onion
1/4 Clove {or thereabout} fresh garlic/ minced
4 tsp. fresh lemon or lime juice
1/2 tsp. sweet paprika
1/2 tsp. cayenne
salt to taste
If you prefer less pungency from the onion,
soak it in salt water to cover for about 30 minutes and then drain and rinse it.
Combine all of the ingredients and set them aside for about 30 minutes while the flavors blend.
This relish should be spicey hot, so add as much cayenne as you dare.
This will keep a few days, refrigerate

Reply
 Message 5 of 9 in Discussion 
From: MSN Nickname1stmate_auntmSent: 2/21/2008 1:11 AM
CRANBERRY RELISH
1/2 thin skinned orange, seeded and chopped
1 1/2 cups fresh cranberries
1 medium apple, unpeeled, seeded and chopped
1 (8 oz) can unsweetened pineapple tidbits, drained.
Position knife blade in food processor bowl; add orange. Cover with top; process 3 minutes or until orange peel is finely chopped. Add remaining ingredients, and pulse 4 times, scraping sides of processor bowl after each pulse. Cover & chill. Yield 2 1/2 cups
----------------

Reply
 Message 6 of 9 in Discussion 
From: MSN Nickname1stmate_auntmSent: 2/21/2008 1:12 AM
Sweet Cucumber Relish
4 1/2 c cucumbers, chopped
3 1/2 c celery, chopped 
3     c onions, chopped
2     c red bell peppers, chopped
1/4   c canning salt
4     c water
4     c vinegar
3     c sugar
2     t mustard seeds
Combine cucumbers, celery, onion and peppers in a large bowl; add salt and water.  Cover and refrigerate overnight.  Drain; rinse and drain again.  Combine remaining ingredients in a large kettle; bring to a boil.  Add vegetables; simmer for 10 minutes.  Ladle hot mixture into hot jars, leaving 1/4" head- space.  Adjust caps.  Process for 10 minutes in a boiling water bath.
Makes 5 pints.

Reply
 Message 7 of 9 in Discussion 
From: MSN Nickname1stmate_auntmSent: 2/21/2008 1:12 AM
Tomato Relish 
2 cups diced tomatoes
3/4 cup chopped onion
1 tablespoon chopped parsley
1 tablespoon finely chopped green chili peppers
1 tablespoon lemon juice
dash of garlic powder
Combine all ingredients; mix lightly.

Reply
The number of members that recommended this message. 0 recommendations  Message 8 of 9 in Discussion 
Sent: 2/21/2008 1:16 AM
This message has been deleted by the manager or assistant manager.

Reply
The number of members that recommended this message. 0 recommendations  Message 9 of 9 in Discussion 
Sent: 2/21/2008 1:17 AM
This message has been deleted by the manager or assistant manager.

First  Previous  2-9 of 9  Next  Last 
Return to Pickles Chutneys