Horseradish Recipes and Cultivation
(Page 5 of 6)
May/June 2009
Diane Hawkes
Roast peppers under broiler or on grill at 425°F, until skin wrinkles and chars in spots. Turn peppers over and roast opposite side. Remove from heat. Place in paper bag; secure opening. Cool 15 minutes. Roast tomatoes, garlic and onion under broiler or on grill 10 to 15 minutes. Remove from heat.
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Place tomatoes in paper bag; secure opening. Cool 15 minutes. Peel garlic and onion. Finely mince garlic; set aside. Finely mince onion. Measure 1/4 cup; set aside.
Peel and seed red peppers and tomatoes. Puree in food processor or blender.
Combine all ingredients in large saucepot. Bring to boil over medium-high heat, stirring to prevent sticking. Reduce heat; simmer until spread thickens.
Ladle hot spread into hot, sterilized jars, leaving 1/4-inch headspace. Adjust 2-piece lids. Process 10 minutes in boiling water canner. Yields about 5 half-pints.
Helen Lamison, Carnegie, Pennsylvania, sends this recipe, which sounded too good to pass up.
Roasted Red Pepper Spread
1 jar (7 ounces) roasted red peppers, drained and chopped
1 package (4 ounces) crumbled Feta cheese, finely chopped
1/4 cup chopped green onions
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon lemon juice
1 loaf French bread, cut into 1/2-inch-thick slices
Olive oil
In mixing bowl, combine peppers, cheese, onions, garlic, olive oil and lemon juice; set aside. Brush bread slices lightly with olive oil. Place on cookie sheet; broil on each side until lightly toasted. Top each slice with 1 tablespoon red pepper spread.
While this recipe doesn’t include roasted red peppers, it does sound delicious. Connie Burke, Brookhaven, Mississippi, sends it, saying, “I don’t have a recipe for roasted red peppers, but I thought you might like to try this spread recipe that my mother-in-law, Ella Burke, made for us for many years. She was a fine Southern lady and a very good cook. If you do try this recipe, I hope it works out as well for you as it did for me.”
Ella’s Sandwich Spread
12 green tomatoes
2 stalks celery
6 onions
12 bell peppers (6 green, 6 red)
Salt
1 tablespoon turmeric
2 tablespoons mustard
2 cups flour
Dash black pepper
1 pint sugar
1 pint vinegar
Water
1 pint mayonnaise
1 cup chopped cucumber pickles
1 large can pimiento
Grind together tomatoes, celery, onions and peppers; sprinkle with salt and let stand for 2 hours. Rinse and drain. Cook until tender, stirring almost constantly. Combine turmeric, mustard, flour, black pepper, sugar and vinegar. Add to cooked vegetables; add enough water to make a smooth paste. Cook and stir until smooth and thick. Add mayonnaise, pickles and pimiento. Stir until smooth. Seal in jars. Yields about 8 pints.
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