Browse Items (2 total)

• 
  Textcategory:Sidedecade:1960s...6 more

  Fiesta Rice

  Fiesta Rice
  
  1/2 cup oleo
  1 medium onion chopped
  1 3/4 cup frozen peas
  1/2 cup of Celery
  1/2 cup of s chopped red peppers
  3/4 chicken broth
  1/2 teaspoon dry thyme
  1/4 teaspoon of Cayenne pepper
  3 cup of go cooked Rice
  melt butter in large fry pan
  over medium heat. add onion
  Cook till tender about 5 minutes
  Stir in peas red peppers, Chicken
  broth thyme Cayenne. Cover
  cook till pea are tender and
  mixture is hot toss with rice
  
  ---
  
  # Fiesta Rice
  
  ## Ingredients
  
  - 1/2 cup oleo (margarine)
  - 1 medium onion, chopped
  - 1 3/4 cups frozen peas
  - 1/2 cup celery
  - 1/2 cup chopped red peppers
  - 3/4 cup chicken broth
  - 1/2 tsp dry thyme
  - 1/4 tsp cayenne pepper
  - 3 cups cooked rice
  
  ## Instructions
  
  1. Melt the oleo in a large frying pan over medium heat. Add the onion and cook until tender, about 5 minutes.
  2. Stir in the peas, red peppers, celery, chicken broth, thyme, and cayenne. Cover.
  3. Cook until the peas are tender and the mixture is hot.
  4. Toss with the rice.
• 
  Textcategory:Otherdecade:1950s...7 more

  Hamburger Relish

  Recipe for: Hamburger Relish
  from the kitchen of: Gladys Winkel
  4 c ground onions
  10 green tomatoes or 4 cups
  12 green sweet pepper
  6 sweet red peppers
  ½ c salt let stand overni[ght] serves:
  
  6 c sugar Too juicy - Cut water
  1 T celery seed or eliminate it
  2 T mustard seed entirely
  1½ t tumeric Combine pour
  4 c vinegar over above heat
  (2 c water) to boiling, simmer
  3 min pack in
  sterile jars.
  8 pts.
  
  Back: blank
  
  ---
  
  # Hamburger Relish
  
  *Recipe from the kitchen of Gladys Winkel*
  
  *Yield: 8 pints*
  
  ## Ingredients
  
  ### Vegetables
  - 4 cups onions, ground fine
  - 10 green tomatoes (approximately 4 cups), ground fine
  - 12 green sweet peppers, ground fine
  - 6 sweet red peppers, ground fine
  - 1/2 cup salt (for overnight draw)
  
  ### Pickling Syrup
  - 6 cups sugar
  - 1 Tbsp celery seed
  - 2 Tbsp mustard seed
  - 1 1/2 tsp turmeric
  - 4 cups vinegar
  - 2 cups water (optional — see Editor's Notes)
  
  ## Instructions
  
  1. Grind or finely chop onions, green tomatoes, green peppers, and red peppers to a uniform fine texture.
  2. Combine ground vegetables in a large bowl or crock. Sprinkle with salt, stir to combine, and let stand overnight.
  3. In the morning, drain vegetables thoroughly, pressing out as much liquid as possible.
  4. Combine sugar, celery seed, mustard seed, turmeric, and vinegar in a large non-reactive pot. Add water if using.
  5. Stir to combine and bring to a boil.
  6. Add drained vegetables to the boiling syrup and return to a boil.
  7. Reduce heat and simmer 3 minutes, stirring occasionally.
  8. Pack into sterilized pint jars and seal while hot.
  9. Process according to current canning guidelines.
  
  ## Editor's Notes
  
  - **"Ground onions"** — original card specifies ground onions, confirming a food grinder or food processor is the intended preparation method. All vegetables should be processed to a uniform fine relish texture for consistent pickling and texture.
  - **"Too juicy — Cut water or eliminate it entirely"** — personal annotation on original card indicating the author found the 2 cups water produced an overly loose relish. Water is parenthetical on the card and was likely already considered optional; recommend omitting entirely for a better set relish.