|
|
 |
 First
Previous
2-4 of 4
Next
Last
|
Reply
| |
| | RECIPE METHOD
| Finely chop the tomatoes and onion. In a saucepan, cook them over a moderate heat for 30 minutes or until soft. Remove from the heat and force the tomato mixture through a strainer. Include as much pulp as possible. The mixture will be thin.
| Pour the strained tomato mixture back into the saucepan and reheat. Stir in the vinegar, sugar, salt, spices, and baking soda. Simmer for 1 1/2 hours until thick, stirring occasionally.
| Ladle the ketchup, through a funnel, into sterilized bottles, label, and refrigerate for up to 1 month. Double this recipe and process in a boiling water-bath canner, leaving 1/4 inch headspace, for 20 minutes for longer-term storage.
| Serving size = 2 tablespoons
| |
|
Reply
| |
Horseradish Mustard Potatoes
Number of Servings: 4 Ingredients:
1 1/2 Lb. New red skinned potatoes, scrubbed clean
3 Tbsp. Olive oil
1 Tbsp. Chopped fresh rosemary
1/3 Cup Finely grated prepared horseradish
1/3 Cup Dijon style mustard.
1 Tsp. Salt
1 Tsp. Fresh cracked pepper
Instructions:
Preheat oven to 400º and brush a large cookie sheet with oil. Toss the potatoes with the oil. Spread evenly on cookie sheet and sprinkle top with the rosemary. Roast until tender about 30 minutes. Meanwhile, combine the horseradish and mustard. Toss onto the potatoes, season with salt and pepper then roast 15 minutes more. Transfer to bowl and serve.
|
|
Reply
| |
Creamy Mustard Sauce Yield: Makes 1 cup. A nice way to add zest to cold meats. - 1 cup sour cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Blend all the ingredients well. Chill before serving. |
|
|
First
Previous
2-4 of 4
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to Recipes..