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FareShare Gazette -- January 2008 Recipes

FareShare Gazette -- January 2008 Recipes is built on Cream, Ground Cinnamon, Brown Sugar, Apple Juice, and Apple Cider Vinegar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/3 cup
• 1 1/2 cup
• 2 1/2 tsp
• 6 cup
• 2 cup
• 1 cup
• 3 cup
• 1 cup
• 1/2 tsp
• 1 pc

Method (preview)

1. 1

   Recipe By: The New Cook Book; 1905

2. 2

   Serving Size: Preparation Time:0:00

3. 3

   Categories: Volume 11-01 Jan 2008

4. 4

   Put milk on to cook in a double boiler; add salt to taste and season highly with black and red pepper.

5. 5

   Add the peanuts, which have been put through a meat chopper two or three times until they are ground fine.

6. 6

   Cook twenty or thirty minutes.

7. 7

   Just before taking from the fire add a cupful of cream.

8. 8

   Strain and serve immediately.

9. 9

   This cook book belonged to my Great Grandmother.

10. 10

    MC format by Hallie. Untried.

11. 11

    In a large Dutch oven, combine the pears, garlic, ginger, cinnamon, allspice, brown sugar, apple juice, vinegar and mint.

12. 12

    Refrigerate overnight or for at least 8 hours before serving to blend the flavors.

13. 13

    Chop the peppers and onions very fine; cover with boiling water and let stand for 5 minutes.

14. 14

    Drain off the water; again cover with boiling water and let stand for 10 minutes more.

15. 15

    Place in a muslin bag and allow to drain over night.

16. 16

    Combine the vinegar, salt and sugar; bring to a boil. Add pepper mixture and cook for 20 minutes.

17. 17

    Pour into sterilized jars and seal.

18. 18

    Process 10 minutes in boiling water bath.

19. 19

    Mix the coconut milk and brown sugar.

20. 20

    Wait until it boils, just continue mixing it, then add sticky rice and ginger.

21. 21

    Mix it well, until you cannot see any mixture of the coconut milk and the brown sugar left.

22. 22

    Make sure that it is mixed very well.

23. 23

    If the taste is not yet right for you, you can add coconut milk and brown sugar to satisfy your taste.

24. 24

    Then mix it well again.

25. 25

    Mix vinegar, sugar and salt.

26. 26

    Tie spices in a cheesecloth bag and add to vinegar mixture.

27. 27

    Bring to a boil, stirring to dissolve sugar.

28. 28

    Simmer, covered, for 10 minutes.

29. 29

    Remove spice bag.

30. 30

    Cook corn in boiling water for two to three minutes.

31. 31

    Drain.

32. 32

    Pack into clean hot Mason jars.

33. 33

    Cover with boiling vinegar solution to 1/4-inch from sealing edge.

34. 34

    Seal with a metal snap lid and screwband.

35. 35

    Process in a boiling water bath for 10 minutes.