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A Good Relish
Grind tomatoes and onions together. Add salt and cover with water, let stand 10 minutes. Drain well. Add: 1 dozen peppers (green and red) 2 hot peppers 1 dozen pickles (canned ones can be used) 1 tbsp. celery seed 3 1/2 lb. sugar 1 qt. vinegar Cook 15 minutes. Seal while hot.
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Relishes
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Apple Pineapple Relish
Combine all ingredients except pineapple slices in ceramic dish. Cover; refrigerate. Marinate at least 2 hours or overnight. Place pineapple slices on wire racks in convection oven; bake at 250 degrees for 2 hours or until slices are golden. Slices should become crisp when cool.
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Apple Relish
Combine and boil 30 minutes. Stirring occasionally. Pour in jars and seal.
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Avocado Relish
In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish. Makes 4 servings, about 1/2 c each
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Avocado Relish(Gr)
Combine the avocado, onion, jalapeno, lime juice and cilantro. Season to taste with salt and pepper.
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Avovado Relish From The Mesa Grill
In a non-corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving.
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Baby Corn Relish
Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds.
At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.
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Beet Cabbage Relish
Combine ingredients. Heat to boiling. Cook slowly, stirring frequently, until vegetables are tender.
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Beet Horseradish
Grate beets and horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator.
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Beet Relish
Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups.
NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
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Black Bean Relish
Combine ingredients-mix well cover and chill 60-90 minutes serve chilled.
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Black Bean Relish 2
In a medium bowl place all of the ingredients and stir them together. Let the relish sit for 1 hour before serving it.
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Cabbage Relish
Remove outer leaves from cabbage and cut out core. Cut into quarters. Peel and quarter onions. Cut peppers in half and remove seeds. In a food processor fitted with metal blade, shred cabbage, chop peppers, and chop onions, in batches, removing each vegetable to a large ceramic bowl as it is done. Stir all vegetables together. Stir in salt. Add ice water to cover. Cover bowl with plastic wrap and let stand overnight.
Combine sugar, vinegar, and spices in a medium saucepan and bring to a boil. Drain vegetables in colander. Pack vegetables in sterile pint jars, pour vinegar mixture to fill jars. Seal and process in boiling water bath for 10 minutes.
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Caponata
In a 3-quart saucepan over low heat, cook the onion in oil until it is translucent (about 6 - 8 minutes). Add carrot and eggplant, and steam, covered, for 6 - 8 minutes. Add zucchini, garlic, and herbs, and simmer uncovered for 10 more minutes, tossing to blend flavors. Add tomatoes and wine, and simmer until all the vegetables are completely cooked (10 - 15 minutes). Add the other ingredients, mixing thoroughly, and simmer for 15 - 20 more minutes to blend flavors and thicken the stew. Transfer to a non-reactive bowl, cover loosely with plastic wrap or a damp towel, and let it cool to room temperature.
Taste and correct seasoning if necessary. It should be flavorful, slightly tart, and have just a tiny bite from the red pepper. Refrigerate, tightly covered, until ready to serve. It will last a week refrigerated if there is very little air between the sauce and its lid.
NOTES: Caponata, the Italian version of French ratatouille, is a thick, flavorful vegetable relish or stew that is used as a spread for bread. I keep it in my refrigerator throughout the summer, and use it as an hors d'oeuvre spread, a sandwich filling, or a relish with cold chicken or fish. Yield: 1 quart.
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Carrot and Yogurt Relish
1. Cut carrot into coarse shreds with hand grater or food processor. there should be about 1 cup.
2. Drop carrot shreds into boiling water and cook for about 30 seconds. Drain well.
3. Combine yogurt, carrots and remaining ingredients. Serve chilled.
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Celery Cranberry Relish
Coarsely chop cranberries, celery and apple. Stir in sugar and lemon juice. Cover and refrigerate. Best if made at least a day ahead.
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Celery Relish
Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces. Allow to stand in a brine, made by using 1/4 cup salt to each quart water, overnight. Heat to boiling. Boil 15 minutes. Drain 1 hour. Combine mustard, sugar, and turmeric. Add to vinegar, which has been heated to boiling. Simmer, stirring constantly, until slightly thickened. Pour over vegetables. Stir until thoroughly blended. Heat to boiling.
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Chayote and Black Eyed Pea Relish
Peel the chayote, cut in half, and remove the seed with a knife. Cut
into 1/4-inch dice and place in a mixing bowl. Combine with the remaining ingredients. Let sit for at least 1 hour. Before serving, check the seasonings and adjust if necessary. Makes about 2 cups of relish.
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Cherry Honey Relish
Use this with light meats such as duck, pork, or chicken
Yield: 2 1/2 cups of sauce.
In a 2-quart saucepan, combine all the ingredients through the clove listing. Cook slowly, uncovered, for 30 minutes. Stir in the pecans.
Combine the cornstarch and cold water, blending well, and gradually stir into the cherry mixture. Cook, stirring constantly, until the mixture thickens.
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Chow Chow
Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal.
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