16 January 2010
15 January 2010
07 January 2010
- In a shallow nonmetallic dish combine lime peel, lime juice, tequila, cooking oil, orange liqueur or orange peel, garlic, salt, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
- Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions, and snipped cilantro; set aside.
- Drain chicken, reserving marinade. Stir honey into marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and cooked through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Serve with tomato salsa. Makes 6 servings.
4 Cups hulled and crushed ripe strawberries (About 2 quarts of whole berries)
2 Tablespoons of fresh strained lemon juice
7 Cups of Sugar
1/2 teaspoon unsalted butter
1 (3-ounce) Pouch liquid Pectin
In an 8-quart pan, combine the strawberries, lemon juice, and sugar. Cover and let stand for 2 hours.
Remove the cover. Over medium-low heat, stirring constantly, heat the mixture until the sugar is dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pouch. Return the mixture to a full rolling boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree water bath for 10 minutes, pint jars for 15 minutes.
1 1/2 qts. blueberries (fresh or frozen, thawed/not drained)
2 tbsp. lemon juice
1 box Sure-Jel or Can-Jel
4 c. sugar
Remove stems and crush fully ripe blueberries completely, one layer at a time.(Or blend them coarsley in a food processor.) Measure 4 cups of crushed fruit. Add more berries if necessary. Place berries in a very large kettle and stir in the lemon juice and the Sure-Jel or Can-Jel. Place over high heat and stir until the mixture comes to a hard boil. Immediately add the sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly.
Remove from heat; skim off foam with metal spoon; stir and skim 5 minutes to cool slightly and prevent floating fruit. Ladle into sterilized glass jars, leaving 1/2" space at top. Seal with lids.
This recipe makes about 7 cups or 3 1/2 pints of jam.
Candied Apple Jelly
4 cups apple juice
1/2 cup red-hot candies
1 (1.75 ounce) package powdered fruit pectin
4 1/2 cups sugar
In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.