Recipes from Home
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 …
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!
Contributor: Shelly McCracken2002 Cowley Cookbook 5 cups rhubarb5 cups sugar1 cup water1 (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. Printable Version
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 …
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 …
Contributor: Debbie Fowler2002 Cowley Cookbook 1 1/2 cups fresh or frozen strawberries, crushed1 1/2 cup diced rhubarb2 1/2 cups sugar8 oz can crushed pineapple, undrained3 oz package strawberry jello In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 …
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 …
Contributor: Wilma Anderson2002 Cowley Cookbook 1 package sugar-free orange jello5 T fructose2 cups boiling water1 orange Combine gelatin, sugar substitute and boiling water in a blender. Blend on low speed until gelatin is dissolved. Peel orange, slice and add to blender along with some pieces …
Contributor: Enid Sanderson2002 Cowley Cookbook 2 cups sugar3 T Clear Jell1/2 cup white Karo syrup1/2 tsp ascorbic acid crystals1/3 cup lemon juice5 cups mashed apricots Mix dry ingredients, add fruit. Put lemon juice on fruit; mix well. Put into containers and freeze. Printable Version
Contributor: Enid Sanderson2002 Cowley Cookbook 6 cups zucchini, chopped Cook 1 hour on low heat, then add: 1 cup crushed pineapple2 T lemon juice6 cups sugar Add 1 package SureJell or pectin Boil for 5 minutes; remove from heat. Add 1 (6 oz) package apricot …