Strawberry Jam

www.bonappetit.com

Bon Appetit Magazine

1 lb fresh or frozen strawberries, hulled and quartered
2/3 cup sugar
1 large Granny Smith apple, peeled and coarsely grated
1 tablespoon fresh lemon juice

In a large skillet put the strawberries and sugar. Stir in apple and cook at medium-low heat breaking the strawberries and sugar dissolves. Simmer for 10-15 minutes until it thickens. Stir in lemon juice.

Refrigerate for at least two hours before eating. Serve within 2 weeks. Keep refrigerated.

Chili Seasoning Mix

Christmas Gifts of Good Taste

1/2 cup chili powder
1/4 cup dried minced onions
2 tablespoons dried minced garlic
2 tablespoons ground cumin
2 tablespoons cornstarch
2 tablespoons salt
1 tablespoon sweet pepper flakes
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon dried cilantro
1 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper
1/8 teaspoon ground cloves

In a small bowl combine all the ingredients. Stir until well blended. Store in an airtight container. Give 1/4 cup seasoning with Chili recipe.

Yield: about 1 1/4 cups seasoning mix

Chili

2 pounds ground beef
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) pinto beans, undrained
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup Chili Seasoning Mix

In a large skillet cook beef over medium heat until brown; drain meat. Stir in tomato sauce, beans, tomatoes and chili seasoning mix. Reduce heat to low. Stirring occasionally, cover and simmer 30 minutes. Serve warm.

Yield: about 7 cups chili

Easy Mint Chocolate Chip Ice Cream

www.allrecipes.com

2 cups 2 % milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semi-sweet chocolate chips

In a large bowl, stir together the milk, heavy cream, sugar, vanilla, salt and peppermint extract until sugar has dissolved. Color to your liking with the food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the chocolate has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Makes 2 quarts.

Ready in 2 hours 45 minutes and 15 minutes of preparation.

Note: We used 6-8 drops of cinnamon oil instead of the peppermint extract and 8 drops of green food coloring.

Margaret's Raisin Bread in a Can

Trisha's Southern Cooking. Food Network
www.foodnetwork.com

1 cup boiling water
1 1/2 cups raisins
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 cup vegetable oil
1 large egg
1 cup sugar
1 cup crushed bran flakes
1/4 teaspoon salt

Preheat the oven to 350 F degrees.

Heavily grease and flour the inside of 3 (15-ounce) cans.

In a medium heatproof mixing bowl, pour the boiling water over the raisins and baking soda. Set aside to cool.

In a medium mixing bowl sift together the flour, sugar and salt. Stir in the bran flake crumbs. Lightly beat together the egg and oil and stir into the flour mixture. Stir in the cooled raisins and water.

Divide the batter evenly among the 3 cans, filling about 3/4 of the way up. Bake on the lowest rack until a toothpick inserted in the center comes out clean, about 40 to 45 minutes.

Cool for about 10 minutes and run a knife along the sides of the can to remove.

If packing as gift, just wrap in the can.

Makes 3 mini loaves

Home-made Fajita Seasoning

3 teaspoons chicken bouillon granules
4 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
4 teaspoons paprika
3 1/2 teaspoons salt
3 1/2 teaspoons sugar

Mix and store in a air-tight container.

Makes 1/3 cup

Home-made Taco Seasoning

www.allrecipes.com



1 tablespoon chili powder
1 tablespoon minced dried chopped onions
1/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon cumin
3/4 teaspoon salt or substitute for beef bouillon granules
1/4 teaspoon black pepper (optional)

Mix all the ingredients and store in a jar.

Note: Sometimes, I add 1 teaspoon dried cilantro since I am a cilantro lover.

Cooking instructions:

Use 3/4-1 tablespoon of the mix per pound of ground beef.

Apple Butter

Recipe from Dave at www.deweysblog.com



3 pounds of apples (Fuji, Gala or others), peeled, cored, and quartered
1/2 cup of apple juice
1 1/2 cups sugar
1/2 cup firmly packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 tablespoons cider vinegar

Cook apples and apple juice in a 4 quart pot, covered, over medium heat for about 30 minutes. Stir often, to prevent sticking, until apples are very soft.

Place apple mixture in a food processor and process until smooth. For a chunky texture, use to potato masher instead of the food processor.

Grind all spices with a spice grinder and add to apple mixture. Add the sugars and vinegar and mix well.
Return mixture to the pot, cover, and cook over low heat, stirring often, until very thick, about 1 hour.

That is all there is to it. Place in a jar and keep refrigerated or seal the jars by boiling them for 20 minutes.

Quick and Easy Apple Butter

Amish Recipe, Gifts of Good Taste

6 medium Granny Smith apples or any tart apples, cored and finely chopped
1/2 cup apple cider
2 cups firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg or less
1/2 teaspoon ground cloves

Place apples and apple cider in 1 1/2 quart micro-proof bowl. Cover tightly with plastic wrap. Microwave on HIGH 15 minutes. Carefully remove plastic wrap. and stir in remaining ingredients. Return to microwave and cook, uncovered, 10 minutes more, stirring every 2 to 3 minutes.
Transfer mixture to a blender or food processor and process until smooth. Store in airtight container in refrigerator or seal the jars in a water-bath for 20 minutes.

Yield: about 2 pints of apple butter.

Quick and Easy Black Bean Salsa

Christmas Gifts of Good Taste

I made this salsa recipe on Christmas and gave it to some neighbors as a gift.

1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) Mexican–style diced tomatoes with
lime juice and cilantro
1 can (8 ¾ oz) whole kernel corn, drained
¼ cup finely chopped onion
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Pinch of dried oregano (optional)
Chopped cilantro (optional)

Combine everything until well blended.

Store in airtight container in refrigerator 4 hours to let flavors blend.

Yield: about 3 cups salsa.