Sunday, September 12, 2010

Sweet And Sour Sauce for Canning

Okay so if you have an over abundance of tomatoes and you are not in the mood for salsa try this fabulous recipe out. Thanks to a friend "JEAN" for sharing this recipe. I used my food processor to chop the onions and tomatoes I left the green peppers in bigger chunks for all the great flavor but the ability for picky eaters to remove them .

(printable Version)

MANDARIN SAUCE for canning  (A great sweet & sour sauce)
8C. blended tomatoes (wash blanch and peel them, throw in the blender
3 C. chopped tomatoes (peeled and chopped, added mostly for texture)
4 C. chopped onions 
4 C. green peppers 
2-20oz. cans pineapple tidbits (save the juice to mix with the thickener)
5 C. sugar
8 TB. soy sauce
3 C. vinegar
1 C. Clear jell or ultra-jell 
1 C. cold water (to mix with thickener)
Put all ingredients together except pineapple juice and water and 
cornstarch.  Heat in large pan to boiling, stirring frequently.  
Gradually add the juice, water and clear jell/ultra jell that you have mixed 
together in a separate bowl.  Cook until thickened, stirring 
continually.  Fill your sterile canning jars, leaving 1/2" headspace.  
Put on lids tightly.  Process 35 minutes in water-bath canner. 
For a quick meal heat up with some cut-up leftover meat and heat until nice and 
hot, serve over rice, and add some crunchy Chinese noodles if you want. It works well
with any sweet and sour dish. 

Creamed Potatoes and Peas

If your looking for a different potato dish to serve as a side this one is a good option. My oldest daughter shared this recipe on her blog. The good news is that it is also a very frugal recipe with no fancy ingredients.

Creamed Peas and New Potatoes   ( courtesy of Budget Bites)

1-1/2 pounds (about 15) tiny new potatoes (we used yukon gold, just peel and dice them any potato would work)

1 to 1-1/2 cups fresh peas (we used frozen peas; this would also equate to about 1 or 1-1/2 pounds shelled peas)

3 Tbl sliced green onion

4 tsp butter or margarine (we prefer butter)

4 tsp flour

1 cup milk

(salt and pepper to taste)

Scrub potatoes; pare off narrow strip of peel around center of each. Cook in boiling salted water 15 to 20 minutes; drain. Meanwhile, cook peas and onion (I Preferred to saute my onion and add in with the peas after they were cooked )in small amount of boiling salted water 8 to 15 minutes; drain. Make a white sauce of butter, flour, dash salt, and milk.(Simply melt the butter and stir in the flour and cook for a minute or 2. Slowly stir in the milk wisk as you go and heat until thickened). Combine vegtetabes and sauce (and season with salt and pepper to taste). Serves 4 to 6.

Friday, September 10, 2010

German Pancakes

 This is a great version of German Pancakes. Enjoy we sure did!!

German Pancakes
(printable version)

Yield 2  9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes.