Category : Databases and related files
Archive   : MMRELISH.ZIP
Filename : MMRELISH

 
Output of file : MMRELISH contained in archive : MMRELISH.ZIP
---------- Recipe via Meal-Master (tm) v7.01

Title: Onion Dip, Lo Cal
Categories: Relishes, Sauces
Servings: 1

1 c Cottage Cheese, lo fat 1/4 c Green onion, chopped
1 tb Lemon juice 1 ts Salt
1/2 c Plain Yogurt, low fat 1 pn Pepper

Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp,
crab, or curry as desired.In blender, process cottage cheese with lemon
juice until blended. Add other ingredients. Process just until mixed.
Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg
cholesterol; 96 mg sodium.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Broccoli and Mushroom Dip
Categories: Relishes, Appetizers, Low-cal
Servings: 1

2 c Broccoli, chopped 1/4 lb Mushrooms, chopped
1 tb Vegetable oil 3/4 c Cottage cheese, low fat
1 Garlic clove 1/4 c Yogurt, low fat plain
1/2 Onion, chopped 1 pn Salt, pepper

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups.
Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Salsa, Low Cal.
Categories: Relishes
Servings: 1

3 tb Instant Minced Onion 1 tb Chili powder
3 tb Water 1/4 arlic powder
1 Tomatoes, 16 oz. can, crush 1 ds Red pepper, ground
1/4 c Chopped green pepper

In medium sized bowl, combine all ingredients; mix well. Place in covered
container; chill until ready to serve.

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---------- Recipe via Meal-Master (tm) v7.01

Title: CORN RELISH
Categories: Relishes
Servings: 2

1 1/2 c Corn, frozen 3 tb Cider vinegar
1/4 c Minced red onion 1/2 ts Dry mustard
1 Small red bell pepper, mince 1/4 ts Dill seed (optional)
3 tb Honey 1 Salt and pepper

Combine all the ingredients in a mixing bowl and stir until thoroughly
mixed. Pack into one or two glass jars with lids. Make up to two days
ahead of time, or at least two hours before serving. Makes two cups.

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---------- Recipe via Meal-Master (tm) v7.01

Title: TRADITIONAL CHUTNEY
Categories: Relishes
Servings: 1

4 c Ripe mango 1 c Apple cider vinegar
1/2 c Lime, seeded and chopped 1/4 c Fresh orange juice
1 c Yellow onions 1/4 c Fresh lemon juice
1/2 c Grated fresh ginger 1 tb Whole mustard seed
3 Cloves garlic, minced 1 ts Dried red pepper flakes
3/4 c White raisins 1 ts Ground cinnamon
2 c Light brown sugar 1/4 ts Ground cloves

Mango: Hard, ripe, peeled, seeded and sliced.
Place all ingredients in heavy saucepan over medium heat. Bring to boil.
Lower heat and simmer for about 20 minutes, stirring frequently. Remove
from heat, cover, and let stand for about 12 hours. Again bring to a
boil, lower heat, and cook for 15 minutes, stirring frequently. Remove
from heat and immediately pour into hot sterilized jars. Vacuum seal.
Makes: 4 1/2 pint jars.

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---------- Recipe via Meal-Master (tm) v7.01

Title: ONION CHUTNEY
Categories: Relishes
Servings: 1

6 c Chopped sweet onions 1/4 ts Red pepper flakes
1/2 c Fresh lemon juice 2 ts Ground chili pepper
2 ts Whole cumin seed 1/4 c Light brown sugar
1 ts Whole mustard seed 1 Salt to taste
1/2 ts Tabasco sauce

Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove
from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2
pint jars.

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---------- Recipe via Meal-Master (tm) v7.01

Title: FAYE'S ZUCCHINI RELISH
Categories: Relishes
Servings: 1

6 c Grated zucchini 1/2 ts Dry mustard
3 c Grated yellow onions 1/2 ts Ground mustard
1 Sweet red pepper, grate,seed 1/2 ts Ground tumeric
3 tb Coarse salt 1 ts Celery seed
1 1/4 c White vinegar 1/2 ts Fresh ground pepper
3 c Sugar

Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well,
cover and let stand for 12 hours. Rinse well by running cold water over
vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar,
and spices in heavy saucepan over medium heat. Bring to a boil. Lower
heat and cook for about 15 minutes, or until mixture begins to thicken.
Immediately add vegetable mixture and cook for 30 minutes. Remove from
heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars.

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---------- Recipe via Meal-Master (tm) v7.01

Title: TOMATO SALSA
Categories: Relishes
Servings: 1

2 1/2 c Diced ripe tomatoes 1 tb Chopped cilantro or parsley
2 Scallions, chopped 1/2 Juice of lemon
4 oz Can mild green chiles, drain 1 ts Ground cumin
1 Or 2 jalapeno peppers, chop 1/2 ts Salt

Combine the ingredients in the container of a food processor. Pulse on and
off until the mixture is a coarse puree. Store in airtight container in
refrigerator.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Libby's Jeweled Relish
Categories: Relishes, Londontowne
Servings: 1

1 cn Undrained sauerkraut (lg) Grn pepper, chopped-optional
2 c Celery, chopped Carrot, grated - optional
1 c Choppd salad olive w/pimento Dill or garlic - optional
1/2 c Honey

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.
Mrs. James W. Wilson

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---------- Recipe via Meal-Master (tm) v7.01

Title: Cranberry relish
Categories: Relishes, Londontowne
Servings: 1

1 pk Fresh cranberries 2 c Sugar
2 Oranges, medium 1 c English walnuts, well broken

Segment and seed oranges, removing all membranes. Grind cranberries and
oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one
day. Will keep approximately 2 weeks if kept refrigerated in glass
container.
Mrs. Nicholas J. Constantine

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---------- Recipe via Meal-Master (tm) v7.01

Title: Chili Sauce
Categories: Relishes, Londontowne
Servings: 6

13 lb Tomatoes 2 lb Brown sugar
1 tb Dry mustard 3 Green peppers
1 lb Celery 1/4 c Salt
2 Sticks cinnamon 1/2 tb Ground cloves
1 qt Sm onions, chopped 1 qt Cider vinegar

Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
sterilized jars. Makes 6 pints.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Sweet-Sour Carrots
Categories: Vegetables, Relishes, Londontowne
Servings: 6

1 pk Frozen sliced carrots 1/2 c Vinegar
1 Green pepper, lg, diced 1/2 c Oil
1 Onion, lg, diced 1 ts Pepper
1 cn Condensed tomato soup 1 ts Salt
1 c Sugar 1 ts Dry mustard

Cook 1 bag of frozen sliced carrots in salted water until just tender.
Combine with green peppers and onions. Simmer remaining ingredients
together until flavors blend. Pour over carrot mixture. Serve hot, or may
be chilled and served as a relish. Will keep, covered, in refrigerator
several days.
Mrs. Harold T. Cook

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---------- Recipe via Meal-Master (tm) v7.01

Title: Broiled Onion Topping
Categories: Vegetables, Relishes, Toppings
Servings: 6

1 tb Butter Or Margarine 1/8 ts Nutmeg
1 c Onion; Chopped, 2 Medium 2 tb Dairy Sour Cream

Melt the butter or margarine in a small skillet. Add onions, cook and
stir until tender. Stir in remaining ingredients; spread on cooked
patties. Broil 2 inches from the heat until hot, about 1 minute.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Mushroom-Onion Topper
Categories: Relishes, Vegetables, Sauces, Topping
Servings: 6

1 tb Margarine Or Butter 1/2 ts Worcestershire Sauce
1 Onion; Thinly Sliced 1/8 ts Pepper
4 oz Mushrooms; 1 can, *

* Use 1 4-oz can of mushroom stems and pieces.
~-------------------------------------------------------------------------
Melt margarine in a small skillet. Add onion slices and cook and stir
until tender. Stir in remaining ingredients and heat through. Serve,
hot, over patties.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Grape Catsup (good with baked beans or hash)
Categories: Relishes, Sauces
Servings: 12

1 qt Grapes 2 c Sugar
1 ts Ground cloves 1 ts Cinnamon
1 c Vinegar

Pick grapes from stem and measure and stew with vinegar. Strain through
sieve, add spices and boil till slightly thickened. Bottle.
: "Just great with New England Baked Beans"

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---------- Recipe via Meal-Master (tm) v7.01

Title: Kennebunk Relish (surely from Georges family)
Categories: Relishes
Servings: 10

2 lb Green Tomatoes 6 tb Salt
2 lb Red Tomatoes 1 qt Vinegar
1 Head Cabbage 3 c Dark brown sugar
2 Green hot peppers 1 Stick cinnamon
2 Sweet red peppers 1 ts Cloves
1 qt Onions 1 ts Dry Mustard
1 Bunch Celery

Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage,
onions, and celery. Add salt and let stand over night. In the morning
drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and
mustard in piece of cheese cloth, add to other ingredients and simmer for
a good half hour and seal in jars.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Bread & Butter Pickles (Mother Stickney's Very Best)
Categories: Relishes
Servings: 10

4 qt Sliced cucumbers 5 c Sugar
6 Medium onions 1 1/2 ts Tumeric
2 Green peppers (chopped) 1 1/2 ts Celery seed
3 Cloves of garlic (whole) 2 tb Mustard seed
1/3 c Salt 3 c Vinegar

Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic
cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3
hours, then drain. Pour remaining ingredients over cucumber mixture. Heat
JUST TO BOILING. Seal in jars. Makes about 9 pints.
NOTE: Cucumbers covered with the cracked ice may be keep in refriferator
overnite, then drained and processed the next day.
**OUTSTANDING**

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---------- Recipe via Meal-Master (tm) v7.01

Title: Salsa Suprema
Categories: Mexican, Sauces, Relishes
Servings: 16

1 Large tomato, chopped 1/2 ts Garlic salt
1 Medium onion, chopped 1/2 ts Monosodium glutamate(option)
2 Fresh green chilies, chopped Salt to taste
1 or 4 oz can green chili

Combine all ingredients and chill, covered, in refrigerator at least one
hour.

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---------- Recipe via Meal-Master (tm) v7.01

Title: Mexican Salsa
Categories: Mexican, Sauces, Relishes
Servings: 8

1 8 oz. can tomato sauce 2 Garlic cloves, minced (or
2 tb Crushed red chili 1/4 ts Garlic powder)
1/2 ts Cumin powder 2 ts Vinegar
1/2 ts Oregano 1 Juice of half a lemon
1 ts Salt

Combine all ingredients and mix well. Let stand for 3 hours. Excellent
with tacos or as a dip for tortilla chips.

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  3 Responses to “Category : Databases and related files
Archive   : MMRELISH.ZIP
Filename : MMRELISH

  1. Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!

  2. This is so awesome! 😀 I’d be cool if you could download an entire archive of this at once, though.

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