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300 Jelly

1 tsp. crushed red pepper
6 c. sugar
1/2 tsp. salt
1 bottle Certo
Green food coloring
Cut peppers into small pieces. Put 1/2 pepper and 1/2 vinegar in blender to
liquefy. Repeat process for last half of peppers. Add crushed red pepper,
salt, and sugar to liquefied pepper mixture. Bring to boil and add Certo while
boiling. Boil until thickened, when dropped from spoon at 20-25 inches. Add
food coloring and jar. Allow jelly to settle. Seal with melted paraffin.
Great over brick of cream cheese and served with crackers.
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547618 -- ZUCCHINI JAM
4 c. grated zucchini
3 c. sugar
1/2 c. lemon juice
Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on
stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package
any flavor Jello. Seal in jelly jars.
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547619 -- JELLY COOKIES
3/4 lb. butter
1 c. sugar
4 c. flour
3 egg yolks
1 tsp. vanilla
Cream together butter and sugar. Add to above, flour, yolks and vanilla.
Roll in a ball the size of a walnut and punch down in center. Pull small dab of
jelly in center. Bake in 425 degree oven from 10 to 12 minutes. Yield: 3
dozen cookies.
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547620 -- OAT JAMMY COOKIE BARS
--CRUST:--
1 1/2 c. flour
1 1/2 c. oats, not instant
1/2 c. firm packed brown sugar
1/2 tsp. baking soda
Remove