Conference turris::cooks

    2   medium tomatoes, chopped
    2   medium cucumbers, chopped
    1   stalk celery, chopped
    1   small onion, chopped
    1/4 cup firmly packed brown sugar
    2   tsp salt
    1/4 cup vinegar
    1/2 tsp mustard seed (or dill weed)
    
    In 1-quart container, combine all ingred.  Mix well.  Cover and
    refrigerate several hours or up to 3 months.  Makes 3 cups.
    For a variety, add green pepper, red pepper, onion or cabbage.  
    
    Also, see the Joy of Cooking for several relish recipes (look under
    Pickles in the index, not Relish)  This recipe is from Pillsbury's
    family cookbook

    1 medium head of cabbage		1 tbsp mustard seed
    7 green tomatoes			1 tbsp celery seed
    3 stalks celery			1 tsp salt
    2 sweet red peppers			2 cups sugar
    3 green peppers			1 quart mild cider vinegar
    
    Put the cabbage, tomatoes, celery and green/red peppers through a food
    grinder, using the medium knife.  Combine the vegetables in a large
    saucepan with the mustard seed, celery seed and salt.  Add two cups
    sugar (or more if a sweeter relish is desired) and vinegar.  Cook
    slowly for ~ 2 hours, stirring occasionally.  Pack into hot sterile
    jars and seal.  This makes ~ 6 pints!  This (and there are many other
    relish recipes in here) comes to you from the New York Times cook book.

    Makes 3 cups
    
    1/4 cup vegetable oil
    3/4 cup sugar
      2 large (1-pound each) sweet Spanish onions, peeled and sliced
        1/4 inch strips
      2 large sweet red peppers, seeded and cut into 1/4 inch strips
      1 teaspoon salt or to taste
    1/2 cup red-wine vinegar
    
    1. In large skillet, heat oil over medium-high heat just until it
    is very hot.  Add sugar and heat until sugar turns carmel brown
    and dissolves completely -- 3 to 4 minutes.
    
    2.  Add oinions, peppers and salt.  Reduce heat to medium. Cook,
    stirring frequently, until onions are soft and translucent -- about
    15 minutes.
    
    3.  Add vinegar.  Cook over low heat 30 minutes.  Remove from heat;
    cool.  Transfer to clean jars.  Seal and refrigerate.
    

Kiwifruit Relish

2 cloves garlic
2 spring onions
1 tsp green peppercorns in brine, crushed
2 Tbsp wine vinegar
1 Tbsp Thai yellow chilli sauce (or substitute hot pepper sauce, & 1 tsp sugar)
1 tsp salt
1/4 cup coriander leaves, chopped
4 kiwifruit, halved and skinned


Peel garlic, and put in food processor with roughly chopped spring onions, and
drained green peppercorns.  Process until finely chopped.

Add vinegar, chilli sauce and salt, process to mix.  Add coriander leaves and
quartered kiwifruit. Process carefully using the pulse button until the kiwifruit
and coriander leaves are fairly finely and evenly chopped.

Leave to stand for one to two hours before use for best flavour, but serve 
sooner if necessary. Refrigerate left over relish for a short period of time only

Serve with barbecued meat.
Serving suggestion,barbecued lamb leg steaks, avocados, tomatoes and new potatoes

    Does anyone have a dill or non-sweet pickle relish recipe?  
    
    Thanks
    
    Renee

    	And while you're at it, if anyone has a good recipe for hot pepper
    relish, I'd love to hear it!

        
        	INDIAN RELISH
        
        12 ripe tomatoes
        9 onions
        12 tart apples
        1 quart cider vinegar
        6-6.5 cups of white sugar
        .25 cups salt
        1 teaspoon each of ginger, dry mustard, cinnamon
          cloves, black pepper
        
        Method:
        
        scald, peel and cut up tomato, grind or chop apples & onion
        put everything together and simmer for 2 hours, stirring
        frequently.

        	CASSIA BUD PICKLE
        
        use small cucumbers
        
        6 qt basket cut into 2" pieces place into a crock or pail with
        2 cups of coarse salt. Cover with boiling water with an extra 2"
        of depth. Cover with a towel and let stand 4 days, stirring each
        day.
        
        DAY 5 - drain and cover with boiling water again
        DAY 6 - drain and cover with boiling water + 1 tablespoon ALUM
        DAY 7 - drain and bottle, covering with syrup and let stand 1 week
        
        SYRUP
        5 cups malt vinegar 
        5 lbs sugar
        2 Tablespoons cassia buds
        2 tablespoons all spice
        2 teaspoon celery salt
        
        bring to the boil and pour over pickles when in the jars
        
        

    Makes about 1/2 pint (Imperial):
    
    1lb. ripe tomatoes
    5 tbsp. vegetable oil
    1/2 tsp. cumin seeds
    8 garlic cloves, peeled
    6-8 green chilies, slit open and de-seeded
    1-2 tsp. cayenne
    1 tsp. paprika
    1 tsp. salt
    
    Slice tomatoes into 1/4 inch wedges.
    
    Heat oil in a heavy-bottomed pan. When very hot add cumin seeds. When
    seeds turn dark (approx. 10 secs.) add garlic and chilies and fry for 1
    min. Add tomato wedges and remaining ingredients, stir well and cook on
    medium heat for 2-3 mins. Reduce heat and cook for 1 hour, uncovered,
    or until the tomatoes are reduced to a thick pulpy sauce and the oil
    has separated. Stir occasionally to ensure the sauce does not burn.
    
    Allow to cool and serve at room temperature.
    

    	What sort of "green chiles" are required in the previous recipe?
    Are these hot green chiles like serranos or jalapenos or mild ones like
    anaheims?

    >    	What sort of "green chiles" are required in the previous recipe?
    
    Any ones you like, depending on how hot you want the relish to be.
    We don't have the same range of different chilies available in the UK
    as you do (much to my chagrin) - the ones I generally use are small and
    hot, but anonymous. These make a relish which suits my taste for
    highly-spiced food. I guess you should experiment with both type and
    quantity of chilies to get it the way you prefer. And if you're a real
    chili freak, leave the seeds in !
    
    Jim
    

the votes are in....the very best cranberry sauce in the world is:

		Chambord Cranberry Sauce

	2 bags fresh cranberries
	1 and 3/4 cups sugar    
        1 and 3/4 cups water
	1/2 cup chambord liqueur (raspberry flavored liqueur)

	bring cranberries sugar and water to simmer and cook for
	approx. 7 minutes - until the cranberries pop.  Remove
	from heat and add chambord, stirring well.  Store in
	refrigerator for 24 hours prior to serving.

Do not serve this to kinder as it has real booze in it..but,
at least the adults will have something to celebrate getting older
for.  This is EVEN better than the rum-laced cranberries from last
year.

    Does anyone have a recipe for corn relish?
    
    cj