Flo's Standbys

Cranberry Salsa

Servings: 6

4 T Grated orange peel	2 Large oranges
2 c Coarsely chopped cranberries	1/4 c Chopped onion
1/4 c Salad oil	1 T Fresh cilantro, chopped
1 T Fresh ginger, chopped	1 Jalepeno pepper

Grate peel from oranges. Peel and remove sections. Chop. Stir and seed and chop pepper (Any hot pepper may be used.) Add chopped cranberries and other ingredients. Mix and season with salt. Let stand one-half to one hour and serve as relish.

This is Emily and Paul's recipe, which we served with our Thanksgiving turkey. - Flo Leighton 1993

Basic Microwave Jam

Servings: 20

3 c Diced or crushed fruit (see options below)	1 1/2 c Sugar
1/2 t Butter or margarine

 

Prepare fruit and flavorings and place in a 2 quart measure or 2 1/2 quart casserole. Add sugar and butter. Let stand until juices form (about 30 minutes). Microwave uncovered on HIGH for six minutes or until mixture begins to boil. Stir through. Microwave on HIGH for 10 to 13 minutes. Spoon out 1 T and refrigerate 15 minutes to test consistency. Microwave a couple more minutes if desired. Makes about 2 cups.

Options:

APRICOT - Remove pits from about 1 pound apricots; chop to make 2 cups. Add 2 T lemon juice.

RASPBERRY - Crush about 3 cups of berries. Add 2 T lemon juice.

STRAWBERRY - Crush about 3 1/2 c berries to make 2 cups. Add 1 1/2 T lemon juice.

PEACH - Remove pits from about 1 pound peaches. Chop to make 2 cups. Add 1 T lemon juice. If desired, stir in 2 drops almond extract after cooking.

Refrigerated, these jams keep several months.

As with conventional jam, recipe quantities should not be multiplied.

© Flo Leighton 1993

Jessie Hutton Leighton's Spiced Gooseberries

Servings: 10

3 qt Gooseberries	4 lb Sugar
1 c Vinegar	1 T Cinnamon
1 T Cloves	1/2 T Allspice

This recipe has no directions with it, so I assume you mix ingredients and cook until jam consistency. Grandmother always served a fruit condiment with meat. The one I particularly remember as being non-traditional was apple rather than orange with duck. Betty probably remembers others, including these gooseberries. - Flo Leighton, 1992

Ranch Style Dressing

Servings: 10

1 c Buttermilk	1 c Mayo
1 1/2 t Parsley	1/2 t Salt
1/2 t Chives	1/4 t Basil
1 x Garlic	1/4 t Pepper
1 1/2 t Lemon juice

Combine all ingredients in quart jar and shake to combine. This dressing  is better if used in a few days.

Christie found this recipe. - Flo Leighton, 1992

 

Blue cheese celery

Mix 2 parts softened cream cheese with one part blue cheese. Use to fill celery stalks.

© Flo Leighton, 1992

Andy's Tomatoes

Cut cherry tomatoes in two. Dress with one part vinegar to 3 parts olive oil. You may add some shallot and/or dry or fresh shredded basil.

This is Andrew Leighton's recipe. - Flo Leighton, 1992

Meat Marinade

Servings: 4

1/2 c Soy sauce	1 Garlic clove, minced
1 T Ground ginger	2 T Salad oil
1 T Minced onion	1 T Lemon juice
2 T Brown sugar	1/4 t Pepper

Mix and pour over meat.  Let stand 6 hours, turing once.  This is good on flank steak.

This is a Sunset magazine recipe. - Flo Leighton, 1991

Macerated Oranges

Servings: 4

6 Oranges
Grated lemon peel from 1 lemon
Juice of 1/2 lemon
5 T Sugar 

Peel 4 of the oranges very carefully.  Cut into slices.  Grate lemon peel over slices.  Mix juice of remaining two oranges, lemon juice, and sugar.  Pour over orange slices.  Refrigerate four hours.  Turn once during marination.

© Flo Leighton, 1991