RECIPES FROM JESSIE’S KITCHEN

Posted In:   From Issue 709   By: Review Magazine

12th August, 2010     0

OLIVE & BEEF RAGU

1# Round Steak (cubed ½ inch)
½ Cup Celery
½ Cup Onion
1 Garlic Clove
1 Can Tomato Soup
1 Four oz. can mushrooms & juice
¼ cup Red Wine
Salt & Pepper

Brown Meat, Add remaining ingredients
Simmer for 1 hour and add ¼ cup sliced
Stuffed olives.

Serve Over Egg Noodles.

CORN RELISH

3# corn
4 cups white sugar
1 Cup brown sugar
2 T salt
1 ½ quarts vinegar
2T Celery seed
4 onions
2 green peppers
3 red peppers
1 small cabbage
1 T mustard
4T flour
1T Tumeric

Cook frozen corn as directed on package,
Fresh until tender. Chop cabbage and  sprinkle with salt. Chop onions and peppers. Mix flour, mustard and 1 quart of vinegar and set aside. Cook rest of ingredients for 25 minutes (simmer). Then add set aside mixture and reheat for 5 minutes. Can. Makes 8-10 pints. Process 15 minutes in hot water bath.

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