Mommies Cheese Sauce
Kim's Sauce.
I use this sauce for cheese sauce for macaroni, to cover broccoli or cauliflower. I also use it to make scalloped potatoes, but I use a whole onion mixed in with the sliced potatoes.
2 tblsp butter
2 tblsp flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
Melt butter in small sauce pan. Slowly stir in flour; when all mixed add milk slowly and add about 1 cup of grated cheese. Cook, stirring constantly until mixture is smooth and thick and comes to a boil. You can add more or less cheese depending on what you want it for. I always add more and add 1 tblsp onion flakes for macaroni and cheese. To put on top of broccoli or cauliflower I do not add in onions.
Chili Sauce
1 (6 quart) basket tomatoes
1 bunch celery
1 red pepper
1 green pepper
8 large cooking onions
Cut up ingredients and let stand overnight. Drain in the morning and add 2 1/2 vinegar to cover and place 4 tbsp mixed pickling spices in a cloth.
Cook 25 minutes, then add 4 cups white sugar and cook 3/4 hour more and place sterilized jars.
Yield: 7 500 ml jars
Pickled Beets
1 cup brown sugar
1/2 cup water
1 1/2 cups vinegar
1 tblsp pickling spice
Bev Corcoran
Laura Secord’s
1 can eagle bran milk
2 tblsp corn syrup
3 lbs icing sugar
1/3 lb softened butter
Vanilla
Stir this mixture together. You can add almond, maple, coconut, instead of vanilla. Make small balls and put on sheets and chill well.
Melt in double boiler
1 cake chocolate (8oz)
1/3 paraffin wax
Dip chilled balls in chocolate. Makes 4 lbs of chocolates.
Note: 2.2 lbs = 1 kg
Tia Maria
3 cups sugar
1 1/2 cups water
3 tblsp instant coffee (heaping)
3-4 drops orange bitters
1 26 oz alcohol
1 tsp vanilla.
Boil all ingredients except alcohol for 15 minutes. Let cool completely. Add bottle of Alcohol. Makes 2 26 oz bottles.
Cream De Minthe
3 cups sugar
3 cups water
Boil slowly for 1 hour till it starts to thicken (stir often)
I bottle alcohol (26 oz)
Green food colouring to colour
Bottle and let stand for 1 week and then drink.
Fruit Punch
3/4 to 1 cup sugar
1 quart water
1/2 tsp grated orange rind
1/2 tsp grated lemon rind
Boil 5 minutes and chill
2 (6 oz) tins frozen orange juice
1 (6 oz) tin frozen lemonade
2 large gingerale
2 cups pineapple juice
1/2 cup marahino cherries.
Kahlua
6 cups water
2 cups sugar
5 tblsp instant coffee
1 (26 0z) bottle of alcohol
Mix water, coffee, sugar in sauce pan. Boil for 2 1/2 hours. Cool and then stir in bottle of alcohol only when the original mixture is really cool.
Basic Mimosa Recipe
Famous Restaurant Drink Recipe
Preparation time: 1 minute. Serves 1.
Ingredients:
· Champagne
· 2 ounces of cold orange juice (Oh, if you have fresh orange juice, what a special treat!)
· Orange slice for garnish if using a large wine glass (not a flute - no garnish with a flute)
· Crushed ice (optional)
Instructions:
· Pour orange juice into a champagne flute (I use just a tiny bit of crushed ice in mine)
· Add champage to fill the glass but be careful not to overfill
· Garnish with a slice of orange if using a glass other than a flute
If you want more ice, use a large wine glass and pour 3 parts of champage in the glass and then add 2 parts orange juice.
Variations of the Basic Mimosa Recipe
· Add a tablespoon of Grand Marnier and you'll have created a Grand Mimosa (very close to a Mama Mimosa - see below)
· Use cranberry juice instead of orange juice and you have created a Hibiscus or a Poinsettia
· Use pink grapefruit instead of orange juice and enjoy a Lilosa
· A Fauxmosa is a virgin Mimosa (no champagne). Use 7 UP or Sprite in place of the champagne
Now here are two more Mimosa recipes I really like. Give these restaurant drink recipes a try, you'll agree
·
Passion Fruit Mimosa
Special Day Restaurant Drink Recipe
Preparation time: 1 1/2 minutes. Serves 1.
Ingredients:
· Champagne
· 1 carton of Passion Fruit Juice
· Ice (optional)
· 1 orange slice and 1 fresh strawberry for garnish
Instructions:
· Put a little crushed ice in a large wine glass
· Fill about 3/5 of the glass with chilled champagne (you can "eyeball" it)
· Top off with chilled passion fruit juice (let the bubbles of the champagne do the stirring)
· Garnish with a sliced strawberry and / or an orange
The ("Big") Mama Mimosa
Favorite Restaurant Recipe
Preparation time: 3 minutes. Serves 1.
Ingredients:
· Champagne
· Orange Juice
· Orange Liqueur (Grand Marnier or Triple Sec)
· 1/2 cup fresh raspberries
Instructions:
· Put 1-2 cubes of raspberry ice in a large wine glass (see below)
· Slowly fill about 3/5 of the wine glass with chilled champagne
· Add chilled orange juice but leave a little room from the top of the glass
· Add 2 tablespoons of orange liqueur and very gently stir.
· Garnish with a sliced orange and Enjoy!
Raspberry Ice
· Crumble fresh or thawed raspberries into the compartments of an ice cube tray
· Fill the tray with water and freeze
· Add one or two raspberry ice cubes to your Mimosa as described above
Homemade Lemonade
Preparation time: 15 minutes. Makes 15 eight ounce servings.
Ingredients:
· Lemon Juice, freshly squeezed from 6 large lemons (1-1/2 cups, organic lemons if you can find them)
· 1 cup of sugar, granulated - more or less to taste
· 6 cups cold water
· 1 large lemon, cut into small, thin slices
· Freshly made Ice cubes (old ice picks up freezer odors ...dump them and start over)
Instructions:
Note: The sugar and water does not have to be boiled but the quality of the lemonade is improved if you boil them in a pan for 2 minutes, chill and then add the lemon juice. Otherwise,
· In a large pitcher, combine the freshly squeezed lemon juice, granulated sugar and cold water
· Stir briskly to dissolve the sugar completely
· Add the ice and thin sliced lemon pieces and stir briskly again
· Pour into tall glasses (if needed, add a few ice cubes to the glass)
Original Irish Cream
· Ingredients
· 1 cup heavy cream
· 1 (14 ounce) can sweetened condensed milk
· 1 2/3 cups Irish whiskey
· 1 teaspoon instant coffee granules
· 2 tablespoons chocolate syrup
· 1 teaspoon vanilla extract
· 1 teaspoon almond extract
Directions
1. In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Peppermint Liqueur Ingredients
1 1/4 cups white sugar
1 1/4 cups water
2 1/2 cups brandy
3 drops peppermint oil
3 drops green food coloring
Directions
Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar, making a thick syrup. Stir in the peppermint oil and green food coloring. Allow to cool slightly before stirring in brandy. Pour into a bottle and seal.
Amaretto
Ingredients
1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract
Directions
1. Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
2. Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.
Lynn Prentice
Sliperry Jacks
10 large cucumbers
Cover with boiling water
Day 2 next day drain water and cover with fresh boiling water
Day 3 drain water and cover with fresh boiling water
Day 4 remove seeds and peel and cut up
Prepare Syrup
6 cups sugar
2 tblsp pickling spice
5 tsp salt
4 cups vinegar
boil for 2 minutes
Pour over cucumbers and let set 2 days
3rd day bring to boil everything and seal.
Sheila Tye
Marmalade Gingered Zucchini
(All I can say is Awesome)
makes 4 250ml jars
2 oranges
2 lemons
2-3 inch (5-7.5 cm) piece of ginger root, peeled & chopped
5 cups shredded peeled zucchini
1 tart apple, peeled, cored & grated
4 cups (1000 ml) granulated sugar
• Place 4 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
• Thoroughly wash citrus fruit. With a vegetable peeler, remove coloured peel from oranges; thinly slice orange peel and place in a large, deep stainless steel saucepan. With a sharp knife, cut white pith and any remaining peel from oranges and lemons. Tie pith, peel and gingerroot in a large square of cheesecloth, creating a spice bag; add to peel in saucepan.
• Wash, peel and grate zucchini; measure 5 cups (1250 ml), add to peel. Stir in prepared apple and sugar. Chop orange and lemon pulp and add to other ingredients.
• Over medium-high heat, bring mixture to a boil, stirring until sugar dissolves. If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. Stirring frequently, boil uncovered until mixture reaches gel stage, about 45 minutes. Remove from heat; skim foam. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)
• Quickly ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Sheila Tye
Garlic Dill Pickle Relish
Ingredients You Will Need:
5 pounds pickling cucumbers (about 14 cups chopped)
2 cups red bell pepper, chopped
5 ½ cups white vinegar or cidar vinegar ( I use white it called for cidar)
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling salt
Prepare jars by sterilizing them. Jars should be kept hot until filled and processed. Lids and rings should also be sterilized.
Wash vegetables, discard stems and chop. Measure the vegetables and place them into a large bowl. Set aside. In a large, heavy-bottomed kettle, combine the remaining ingredients, stirring until the salt dissolves.
Add the vegetables to the vinegar mix and bring to a boil. Reduce the heat and simmer for ten minutes.
Using a canning funnel, fill the sterilized pint jars, leaving a ½ inch of headspace. Remove any air bubbles with the sterilized handle of a wooden spoon. Adjust hot lids and rings and process the jars in a hot water bath for 15 minutes. A hot water bath means the jars will be covered with water by one to two inches and that the water will be at a full rolling boil for the entire 15 minutes.
Remove the jars from the heat and place them on a rack to cool. Leave the relish undisturbed for about 12 hours. Jars that did not seal must be refrigerated.
Dill Pickle Relish
This is really Yummy (Katie’s Favorite)
ingredients
4 lb. pickling cucumbers (the little ones) I used big ones and seeded them.
1 green pepper
1 red pepper
1/4 cup pickling salt
1/2 tsp. turmeric
2 cups white vinegar
1/3 cup granulated sugar
4 cloves garlic, minced
1 Tbsp. dillseeds
2 tsp. mustard seeds
1-1/2 cups finely chopped onions
method
Scrub cucumbers and trim off ends. Cut into chunks.
In batches in a food processor, pulse cucumbers 8 to 10 times to cut into 1/8-1/4 inch pieces.
In a large bowl, sprinkle cucumbers, onions, and peppers with salt and turmeric. Stir in 1 cup of cold water and let stand for 1 hour, stirring occasionally. Drain into a large sieve and rinse under cold water. Drain again, pressing out moisture.
In a Dutch oven, bring vinegar, sugar, garlic, dillseeds and mustard seed to a boil. Add cucumber mixture and onions and return to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.
Fill hot 1-cup canning jars, leaving 1/2 inch headspace. Cover with prepared lids. Screw on bands just until resistnace is met then increase to fingertip tight. Boil in a boiling water canner for 10 minutes.
Makes about 6 1-cup jars.
SPICED APPLE JAM
12 c. fresh apples or any other fruit you desire or 4 (1 lb.) frozen fruit, thawed
4 tbsp. lemon juice
14 c. sugar
4 tsp. cinnamon
1 tsp. each ground cloves and allspice
4 pouches liquid pectin
Melted paraffin
Remove core and skin from apple and save. Make sure fruit is cut in cubes for cooking. The 12 cups are measured after the apples or other fruit has cooked. Measure the 12 cups solidly. Pour into very large canning pot.
Add lemon juice, sugar and spices mixing well. Bring to a full rolling boil (a boil that cannot be stirred down) and boil, stirring, 1 minute. Remove from heat immediately and stir in pectin.
Ladle into hot jelly glasses or jars. Pour 1/8 inch hot paraffin over top (paraffin should cling to sides of jars and contain no air bubbles). Cover with lids and store in cool place.
APPLE JELLY
Using the core and skin cover with water and bring to a boil. Measuring the juice by cups 3 cups juice, 1 tablespoon lemon juice, 3 1/2 cups sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ground cloves and allspice; 1 pouch liquid pectin for each 3 cups of juice make 1 jar jelly.
APPLE MARMALADE
1 orange
6 med. apples, peeled, cored & coarsely chopped (6 c.)
2 c. water
3 tbsp. lemon juice
5 c. sugar
Quarter unpeeled orange and remove seeds. Thinly slice the orange. In large kettle or Dutch oven combine the sliced orange, apples, water and the lemon juice. Bring to boiling; reduce heat and simmer about 10 minutes or until apples are tender. Add sugar; cook and stir until mixture comes to full rolling boil and sugar is dissolved. Continue cooking, stirring frequently, until thickened and clear (220 degrees on candy thermometer). Remove from heat; skim off foam. Ladle into hot, sterilized half pint jars; seal. Makes 6 half pints.
TO SEAL JARS OF JELLY, JAM OR MARMALADE:
Use either paraffin or canning lids and metal screw bands to seal jars of jelly. For jams and marmalades, use canning lids and metal screw bands.
To seal with paraffin, spoon a thin layer of melted paraffin over surface of jelly. Holding jar with potholder, rotate jar slowly so that paraffin clings to sides of jelly glass. Prick any air bubbles. When hardened, spoon on another thin layer of melted paraffin so that the total amount of paraffin is about 1/8 inch thick. When paraffin is set, cover with lid, foil, or waxed paper to keep paraffin free from dust.
To use canning lids, prepare lids following manufacturer's directions. Fill sterilized canning jars to within 1/4 inch of top, working quickly. Wipe off jar rims; place lids on jars; tighten screw bands.
After cooling, check jars to see if they are sealed (there should be a dip in the metal lid, or no gaps in the paraffin). Label and store in a cool place.
APPLE PIE FILLING FOR CANNING
7 qt. canning jars, cleaned & sterilized
Golden Delicious or mixed apples, peel & slice & fill 7 qt. jars
SYRUP:
4 1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 c. cornstarch
1/4 tsp. nutmeg
10 c. water
Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minutes.
SPAGHETTI SAUCE (FOR CANNING)
1/2 bushel Roma tomatoes
2 large onions
2 medium green peppers
1 cup oil
1/4 cup parsley
1/4 cup oregano
1 1/2 tsp garlic
1/4 cup salt
1/2 cup sugar
1 cup red wine vinegar
48 oz tomato paste
Chop onions and green peppers. Blanch and peel tomatoes. Cook onions and green peppers in oil until soft. Add tomatoes and cook until very soft. Mash with tomato paste until desired consistency.
Add seasonings and cook down until thick. (I usually cook for 8 - 10 hours). Process in hot water bath for 50 minutes or in a pressure canner for 20 minutes at 10 lbs.
For a smooth sauce without chunks: If you have a Vittorio Strainer or the vegetable strainer for a Kitchen Aid Mixer you only have to wash and quarter tomatoes. Cook as above and run through strainer to get skins, seeds and vegetable chunks out. Then proceed as above.
Submitted by: Jean
HOMEMADE APPLE JAM
2 lbs. apples
De-core and peel apples. Chop fine, measure 5 cups (medium, 8 c. or 2 1/4 pounds). Add:
1 1/2 c. water
1/2 tsp. butter
1 box Sure Jell
5 1/2 c. sugar
Dilled Carrots
6 lbs carrots
12 sprigs of dill
6 peeled garlic cloves
2 tblsp mixed pickling spice
1/2 cup coarse salt
2 cups vinegar
6 cups water
Put carrots into 6 sterilized jars. They must be peeled and cut into strips. (I buy baby carrots). Place 1 garlic clove and 2 sprigs of dill in each jar. Mix pickling spic, salt, vinegar and water together boil. Pour boiling mixture over carrots in jar and cover and seal. Can as normal. Let sit for 1 month then enjoy.
Kim Corcoran
Easy Chocolate Fudge
1/3 cup coco
1 tbsp corn syrup
1/2 cup butter or margarine
1/4 cup milk
1 tsp vanilla
3 cups icing sugar
Bring all ingredients to a boil and boil for 1 minute. Stir in 3 cups powdered sugar, 1 tsp vanilla. Pour into a greased pan.
Candied Apples (Very Easy)
2 cups water
4 cups sugar
2 cups corn syrup
pinch of cinnamon
red food colouring
12 popsicle sticks
Cook for 20 minutes at a boil then remove from heat and stir in cinnamon and food colouring. Stick sticks into apples and roll into hot liquid. Place on Parchment paper. Makes about 12
GREAT GRANNIES BUTTER SAUCE
This sauce is to pour over plum pudding and is excellent. Granny Whalen died around 1970 at 90 years old. She passed this recipe down to my grandmother and then to my mom and then to me. She was a midwife in Quebec.
2 eggs
2 cups white sugar
Beat this until frothy and add 1 cup melted butter, Beat again and add 4 tbsp vinegar and cook in a double boiler very slowly (1/2 hour) do not boil.
DECORATORS ICING RECIPE
1 tsp meringue powder
1 ½ cup vegetable shortening
½ tsp salt
½ cup warm water
1 tsp vanilla
7 cups icing sugar
Beat meringue powder, salt and shortening and hot water and vanilla. Beat well with mixer on a high speed. Add slowly to mixture icing sugar, beating between each addition.
Laura Secord Easter Eggs
1 tbsp vanilla
½ pound white margarine
1 tblsp salt
1 tin eagle brand milk
Cream these together then add slowly 3 pounds of icing sugar. Mix well.
Divide dough into thirds
To 1/3 dough add yellow food coloring
To 2/3 dough leave white
Make 21 small one inch balls with the yellow dough, cover with white dough. Chill. Melt semi-sweet chocolate (2 6oz packages) add a little paraffin wax (1/3 cake) in top of double boiler.
Dip eggs on a spoon into chocolate and place on wax paper. Keep refrigerated or freeze.
Note: 2.2 lbs equals 1 kg
Mary’s Chocolate Fudge
can also be
Peanut Butter Fudge
2 ½ cup white sugar
½ cup margarine
6 oz chipits (chocolate or peanut butter chipits)
Vanilla
2/3 bag marshmellows
Small evaporated milk
Mix sugar, butter, milk and marshmellows. Bring to a boil and boil for 5 minutes (to form a ball). Remove and add chipits and beat. Pour into prepared pan.
Old Fashioned Sponge Candy
1 cup sugar
1 cup dark corn starch
1 tblsp cider vinegar
1 tblsp baking soda
Heat sugar, corn syrup and vinegar to boiling in a 2 quart saucepan over medium heat, stirring constantly until sugar is dissolved. Boil, without stirring, until candy thermometer registeres 300 (or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle). Remove from heat; stir in baking soda quickly and thoroughly. Pour mixture into ungreased baking pan, 13 X 9 inches. Do not spread. Cool, break candy into pieces. Serve as candy or crush and sprinkle over ice cream
Royal Icing
3 ½ ounces warm water
3 level tblsp meringue powder
1 pound icing sugar
½ tsp cream of tartar
Combine ingredients, mixing slowly, then beat at high speed for 7 to 10 minutes. Keep covered with a damp cloth, icing dries quickly.
Play dough
4 cups flour
2 ½ cups boiling water
1 ½ tsp alum
Food color of your choice
Mix all ingredients together in a large bowl. Add boiling water and mix. Divide dough and color as you like.
Peanut Butter Bonbons
1 cup peanut butter
1 cup icing sugar
Combine peanut butter and icing sugar. Form into small balls approximately 1 inch in diameter. Chill in refrigerate for 1 hour.
Coating
4 squares of semi-sweet chocolate
2 tsps butter
Melt chocolate and butter together in top of double boiler. Roll chilled balls in chocolate mixture; place on waxed paper (chill)
Play Dough
2 cups flour
2 cups warm water
1 cup salt
2 Tablespoons vegetable oil
1 Tablespoon cream of tartar (optional for improved elasticity)
food coloring (liquid, powder, or unsweetened drink mix)
scented oils
Mix all of the ingredients together, and stir over low heat. The dough
will begin to thicken until it resembles mashed potatoes.
When the dough pulls away from the sides and clumps in the center, as
shown below, remove the pan from heat and allow the dough to cool
enough to handle.
IMPORTANT NOTE: if your playdough is still sticky, you simply need to cook it longer!
Keep stirring and cooking until the dough is dry and feels like playdough.
I've gotten many comments asking about sticky dough, so please just keep cooking a bit longer and it will work!
