from D. Bryant Rhubarb Relish 1 qt. rhubarb 1 qt. onions chopped 3 cups sugar 1 cup vinegar 1 tsp. salt 1 tsp. pepper 1 tsp. cloves 1 tsp. cinnamon 1 tsp. allspice Boil all together until very tender, then bottle hot to ensure a good seal. Excellent with fish. -------------------------------------------------------------------------------- from D. Bryant: Rhubarb Jam 6 cups cut up red rhubarb 5 cups sugar 1 large can crushed pineapple 4 oz. pkg strawberry Jell-O Let rhubarb and sugar set overnight. Add pineapple; boil until rhubarb is soft. Take off heat; stir in Jell-O. Stir well and put in sterilized jars. -------------------------------------------------------------------------------- from Dawn Besherse: Sweet Tea 2 family sized Lipton tea bags 1 1/2 cups of water 1 cup of sugar Put the above in a sauce pan on the stove on med. heat. Let it simmer until the sugar is dissolved and then pour over two trays of ice into a pitcher. Stir and add enough water to reach the top of the pitcher... enjoy on a hot Kansas Day! Lemon-Limeade 3-4 lemons 3-4 limes 1-2 oranges 2 cups of sugar 1 tsp. of vanilla flavoring Juice the fruit and add all the juice together to make 2 cups of juice... add the sugar and vanilla and put in a saucepan to simmer on the stove over medium heat until the sugar is dissolved... about 20 minutes. Pour over two trays of ice cubes into a pitcher and then stir. if You need to add water to fill the pitcher, go ahead... and enjoy on a hot summer day! -------------------------------------------------------------------------------- from Janice Smallwood-Carlton: LAVENDER LIMEADE 6 cups water 1 3/4 cups sugar 1/4 cup dried lavender or 1/3 cup fresh lavender flowers 1 tsp. grated lime zest 1 cup (~8 limes) fresh-squeezed lime juice lime slices (optional) In a 2 qt. Saucepan, combine 2 cups water, sugar, lavender and lime zest. Bring to boil over high heat. Reduce heat to low and simmer, stirring until sugar dissolves. Remove pan from heat and let syrup stand for 10 min. Strain and discard lavender In large pitcher, stir syrup, lime juice and the remaining 4 cups water. Serve over ice, with lime slices if desired. -------------------------------------------------------------------------------- from Melissa: Salsa Mix in whatever proportions you prefer: diced red onions diced roma tomatoes blend together or food-process and add to onions and tomatoes : cilantro olive oil (a little) lime juice (a lot) fresh jalapenos Mix together and enjoy, with as many points worth of chips as you can afford. One point, plus chip points. -------------------------------------------------------------------------------- from Karen Kidd: Breakfast Shake 1 c. vanilla flavored low-fat yogurt 1/2 c. fresh or frozen fruit or berries (sometimes I substitute a dollop of jam) 1/2 banana 1 egg (or 1/4 c. Egg Beaters) 1/2 c. milk 2 Tbsp. bran (optional) Blend and fill tall glass. I have one of those nifty immersion blender wands and whip this up right in my big tall glass. -------------------------------------------------------------------------------- from Virginia Cole: Steak Marinade 3/4 c. oil 1/2 c soy sauce 2 Tbsp. honey 2 Tbsp. balsamic vinegar 1 1/2 tsp. ginger 1 tsp. garlic powder Blend ingredients together and pour over steak. Turn the meat over every once in a while. Marinate for 24 to 48 hours. Barbeque to desired doneness. This is the best marinade I've ever had, very yummy. -------------------------------------------------------------------------------- from Robin Martin: Make Your Own Yogurt Here is a recipe I use all the time. It really saves on the cost of buying yogurt in the store a family size one for 2 bucks! For 5 bucks you can make a gallon of yogurt! buy mountain mist yogurt or a brand that has active cultures in it. And buy a gallon of milk. Make sure that if you are making low fat yogurt, you use low fat milk and lowfat purchased yogurt. You can make it fat free, or whole milk as well. Up to your preference! anywise. Pour the gallon of milk into a large Dutch oven and heat it up gradually, stirring frequently. Bring to a boil. As soon as it starts to boil it will immediately begin to foam and rise. Take it off the burner to cool. Let the pot of boiled milk sit on the counter until it is room temperature, about an hour. Still just a hint of warmth in it. Add in 1 cup of active culture yogurt and stir it in. Cover the pan with a lid Wrap a warm towel around the Dutch oven, and set it in a corner where it will keep warm and leave it there 4-6 hours. OR I will usually will stick it in the oven. while I am boiling the milk, turn the oven on to heat it and then turn the oven off as soon as I put the pan into it. Keep oven closed and it will keep warm. 4 hours will give you soft sweet yogurt. 6 hours will give you firm tart yogurt. It will be separated when you take it out of the oven and kind of lumpy but you stir it really good and its just fine. Refrigerate and use like regular yogurt. -------------------------------------------------------------------------------- from Robin Martin: Strawberry Banana Smoothies: Put into blender 1 banana, 5 strawberries (fresh or frozen) and 1 cup of yogurt with a teaspoon of sweetener (sugar or other) and blend. Makes 2 servings. -------------------------------------------------------------------------------- from Sheri Iyall: Cranberry Chutney I saw the request for cranberry chutney. I too lost a recipe that looked great on the internet and never found it again. Ah the bright elusive butterfly of fruit? Anyway This one might be good. 2 cups of vinegar looks like too much to me. Be sure to run your range vent! The fumes from hot vinegar are potent. Last year I made up my own based on several different recipes and never wrote it down. SIGH... I really liked it though. It was good with any kind of meat. I will reach back into the mists of time and see what I find on the inner hard drive... Sheri's Cranberry Chutney I know I sauted chopped 1 large onion and 2 apples in 1 cube butter, until soft and transparent - added about 1 tablespoon of nice curry powder and a couple of handfuls of golden raisins. Cooked a bit more. Then I put in a bag of cranberries and 1/2 cup or so of dark brown sugar, a few tablespoons of balsamic vinegar, and likely a tablespoon or two of Meyers Dark rum (!!!). It cooks down to add a deep sweet undertone to a sauce. I may had added some water too - a cup? I simmered it until the berries popped and the raisins were nice and plump. Taste some to see if you like the sweet to acid balance. It may need more sugar to make a good balance. Let cool and store in fridge. it keeps well. --------------------------------------------------------------------------------