4474 Cleveland-Massillon Rd.  •  Norton, Ohio 44203  330-825-4176

GARDEN MUMS
5/$19.99
PUMPKINS
GRASSES



Hot Pepper Butter
Prep: 20 minutes.
  • 36 Peppers (Medium hot or hot).
  • 1 Quart of mustard.
  • 1 Quart of vinegar.
  • 5 cups of sugar.
  • 1 pint of cold water
  • 1 1/2 cups of flour

Remove seeds from all but 7 peppers. Grind up the peppers, and add the rest of the ingrediants (except water and flour). Bring to a boil and let simmer for 30 minutes. While the peppers are simmering you can make your white sauce by mixing your flour and water together in a bowl. After 30 minutes go ahead and add the white sauce to the pepper mixture and bring back to a boil. Remove from heat and pour into hot pint jars.


Pepper Relish
Serving Size 4 pints.
  • 4 pounds green peppers (18-20 medium)
  • 1 pound onions (3-4 large)
  • 2 cups Heinz Distilled White or Apple Cider Flavored Vinegar
  • 1 1/4 cups granulated sugar
  • 2 tablespoons salt
  • 1 teaspoon mustard seed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Wash, trim, and quarter peppers and onions. Put vegetables through food grinder, using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in saucepot; heat to boiling. Add vegetables; simmer 5 minutes, stirring occasionally. Continue simmering while quickly packing one clean , hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling-water bath.


Zucchini Patties
Prep: 10 minutes.
  • 2 Cups grated zucchini.
  • 1/3 Cup Bisquick.
  • 1/4 Cup Parmesan cheese.
  • 1 Egg
  • Option: Add onion or other vegetables.

Mix all ingrediants thoroughly in a mixing bowl. Pour oil into a frying pan on medium heat. Once the oil is heated, drop the mixture into the oil by the spoonful, and fry until golden brown.


Spiced Pumpkin
Serving Size 4-5 Pints.
  • 12 cups (1 inche cubes) pumpkin (about 3 1/2 pounds)
  • 4 1/2 cups granulated sugar
  • 2 cups Heinz Distilled White Vinegar
  • 2 tablespoons whole allspice
  • 2 tablespoons whole cloves

Cover pumpkin with water; cook about 10 minutes or until tender; drain. Combine sugar and vinegar in saucepot; heat ot boiling. Add spices tied in cheesecloth bag, then pumpkin. Simmer 30 minutes, stirring occasionally. Remove spice bag. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 of top making sure vinegar solution covers pumpkin. Cap each jar at once. Process 5 minutes in boiling-water bath.




©2006 Dayton's Flower and Garden, Inc.  •  4474 Cleveland-Massillon Rd.  •  Norton, Ohio  •  330-825-4176
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November 20, 2008, 4:19 am