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FareShare Gazette -- February 2005 Recipes

This FareShare Gazette -- February 2005 Recipes recipe uses White Wine Vinegar, Salt, Hot Pepper Flakes, Granulated Sugar, and Sour Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 cup
• 1/2 tsp
• 1/4 tsp
• 4 cup
• 3 cup
• 3 tbsp
• 6 oz

Method (preview)

1. 1

   In a large heavy non-aluminum pot, combine apples, apricots, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; bring to boil.

2. 2

   Cover and reduce heat to low; simmer for 10 minutes or until apricots are plumped.

3. 3

   Stir in sugar and return to simmer. Cook, stirring almost constantly, for 20 minutes or until thickened.

4. 4

   Remove from heat.

5. 5

   Pour into eight 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace.

6. 6

   Seal with prepared discs and bands.

7. 7

   Process in boiling water bath for 10 minutes.

8. 8

   Let cool.

9. 9

   Stir until dissolved.

10. 10

    Mix pitted apricots with sour cream using electric mixer or blender, blend well. Add to Jell-O mix and blend well.

11. 11

    Pour mixture into lightly sprayed mold you have sprayed with non-stick spray. Chill until firm and ready to serve.

12. 12

    Unmold onto lettuce leaves on a pretty platter.

13. 13

    Decorate around platter on lettuce leaves with drained Maraschino cherries and nuts.

14. 14

    Serve Cool Whip on the side to dollop on a serving of the Jell-O mold.

15. 15

    Arrange the spears in a buttered, shallow baking dish. Top with the ham and drizzle with the butter. Cover with cheese.

16. 16

    Place under the broiler for 3 to 4 minutes until the cheese is bubbling hot and lightly browned.

17. 17

    Start to Finish Time: "0:19"

18. 18

    T(Cook Time): "0:14"