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| to my country kitchen |
| 3 c figs 3 c sugar 2 3-oz pkg strawberry jello Blend figs until smooth. Cook all ingredients until thick. Pour into hot, sterilized jars and seal immediately. Makes 2 pints. |
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| TERRI'S STRAWBERRY FIG JAM |
| Peel, slice & measure pears. Place in pot and add 1 c sugar for every cup of pears. Cook 2 hours. Place in hot, sterilized pint jars. |
| MY PEAR PRESERVES |
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| 12 very ripe tomatoes 4 lg onions, chopped 3 bell peppers, chopped 1 c vinegar 2 tsp salt 1 tsp dry mustard 1/2 tsp cayenne pepper 1 c sugar Peel tomatoes by dipping then in hot water for 30 seconds to loosen the skins. Remove stem ends and chop. Combine tomatoes with remaining ingredients and let simmer for approximately 3 hours, or until thickened, stirring frequently. Seal jars in a boiling water bath using new jar lids. |
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| JO'S PICANTE SAUCE |
| 3/4 c salad oil, I like olive oil 1/4 c red wine vinegar 1/2 tsp salt 1/4 tsp pepper 2 tbsp Dijon mustard Mix well, pour over salad when ready to serve. |
| VIVIAN'S SALAD DRESSING |
| SWEET ONION-ORANGE VINAIGRETTE |
| 3 Tbsp orange juice 1/4 c minced sweet onion 2 Tbsp white wine vinegar 2 tsp dijon-style mustard 2 tsp honey 1/3 c salad oil In a bowl, whisk together the orange juice, onion, vinegar, mustard and honey. Gradually whisk in oil until well-blended. Yield: 3/4 cup. |
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| 1 c fresh basil, chopped 1 Tbsp fresh garlic 1/2 c olive oil 1/4 c pine nuts 1/2 c fresh grated parmesan cheese Toss all ingredients together. Serve with Pasta. |
| GREG'S FRESH PESTO |
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