Lexi’s Reception Punch
Contributor: Lexi Sanders2002 Cowley Cookbook 3 cups sugar5 quarts water Mix to dissolve. Add: 1 T lemon extract1 T citric acidjuice of 1 lemon Printable Version
Month: September 2013
Beef Jerky
Contributor: Gerald Acton
2002 Cowley Cookbook
2 1/2 cups soy sauce
1/2 cup ketchup
2 1/2 tsp garlic powder
5 tsp salt
2 1/2 cups Worcestershire sauce
2 1/2 tsp pepper
2 1/2 tsp onion salt
Mix all together well. Put thin sliced meat in and soak 24 hours. Drain well and dehydrate meat.
Strawberry Jam
Contributor: Sylvia Gams2002 Cowley Cookbook Put into a large kettle 2 T of vinegar. Heat over high heat. Add 3 pins of strawberries; heat for 2 minutes. Add 3 pints sugar and red food coloring (if desired). Bring to a boil and cook for 10 …
Pineapple Rhubarb Jam
With just 5 ingredients, Shelley McCracken’s recipe for Pineapple-Rhubarb Jam is simple to make, but packs a delicious punch. Great on fresh biscuits!
Rhubarb Jam
Contributor: Shelly McCracken
2002 Cowley Cookbook
5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)
Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.
Cherry Rhubarb Jam
Contributor: Shelly McCracken2002 Cowley Cookbook 5 cups rhubarb1 cup water5 cups sugar1 cup cherry pie filling1 pkg (6 oz) cherry jello Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello and mix. Pour into jars and …
Zucchini Jam
Contributor: Debbie Fowler2002 Cowley Cookbook 6 cups peeled and grated zucchini6 cups sugar1/2 cup lemon juice1 cup drained crushed pineapple1 (6 oz) package jello, any flavor Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and …
Strawberry Rhubarb Jam
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello
In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2″ head space. Refrigerate or freeze.
Jalapeno Pepper Jelly
Contributor: Lorraine Lewis2002 Cowley Cookbook “Serve this with cream cheese and crackers for a colorful and easy hors d’oeuvre or use as a condiment for lamb or beef. Makes approximately 6 pints.” 4 large green peppers14 medium jalapeno peppers6 cups sugar6 oz. liquid pectin1/2 cup …