Subj: 676 various

With brands of that antiquity, one would expect founding
fathers or mothers. More recent trademarks - Mrs. Butterworth
and Betty Crocker, for example, are more likely to be fictional.

That started me web surfing some names and I was amused to find out
that Sara Lee was in fact a real person, albeit she was the daughter
of the food entrepreneur (sort of like how Wendy Burger came to be
named).

Of course there's no need to research Yukon Jack or the infamous
Dr. Aloysius Percival McGillicuddy. You just know they're bogus!

Subj: 677 this would have been

cranberry pistache with orange rind spread ...
decided to make a sort of chutney of this flavor combo

That general mix of flavours seems sound.

Subj: 678 jerky, swans

This vegetarian "chili" recipe has 24 times as much sugar as
cumin, which is kind of mind-boggling.

I usually save your recipes to my data base but I will be making an
exception today! When I want to upset people I already have one that
calls for tomato soup and a whole teaspoonful of chili powder.

Speaking of misnaming things, calling everything that goes into a
cocktail glass a martini is like pretending everything served in a
bowl is tomato soup.

This raw relish may have to much orange pith and peel in it ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange-Cranberry Relish
Categories: Relishes, Fruit, Nuts
Yield: 24 servings

2 Oranges, unpeeled
1 lb Fresh cranberries
1 1/2 c Brown sugar
1/2 c Chopped walnuts

Trim thin slice from both ends of oranges. Cut in half lengthwise.
With a shallow "v" shaped cut, remove white center core. Cut into
chunks and whirl in covered electric blender until smooth. Add
cranberries, blending until smooth (or put through food grinder).
Stir in sugar and nuts. Chill.

From: Arizona Cookbook

MMMMM

I think I would like this cooked one better ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: A Cranberry Chutney
Categories: Indian, Relishes, Nuts, Fruit
Yield: 40 servings

1 lb Cranberries; fresh
2 c Sugar
1 c Water
1 c Orange juice; freshly
Squeezed
1 c Raisins; coarsely chopped
1 c Walnuts; chopped
1 c Celery; chopped
1 c Granny Smith apple;
Chopped
1 tb Orange peel; grated
1 ts Ginger; ground
3 tb Candied ginger root;
Finely chopped

Prepare some sterile storage jars. Sort through and discard bruised
cranberries. Rinse thoroughly, drain, and combine with sugar and
water in a large saucepan. Place over medium heat and bring to a
boil, stirring occasionally. Simmer for 15 minutes and remove from
heat. Stir in remaining ingredients.

When completely cool, pour chutney into jars and refrigerate. This
recipe works well if prepared at least two hours before serving, but
better if allowed to refrigerate a week or more. It will keep up to
three weeks if refrigerated.

Recipe By: Delicious Decisions
From: Terry Pogue To: Foodwine-L

MMMMM

Cheers

Jim


... You say alcoholism; I say Liver Crossfit.

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