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Results 101 - 110 of 307 for preserve cloves
101. RIPE TOMATO PRESERVE
Scald and skin, small firm red or yellow tomato. Cut in quarters. Cover with sugar, let stand overnight. Next day drain off juice into ...
Deseed grapes by pressing grapes between fingers. Pulp will pop out, leaving hulls. You can deseed several quarts in a short time. 5 quarts ...
Core and chop tomatoes, onions, green peppers. Place in pan, add sugar, salt, vinegar. Tie the spices in bag for easy removal. Add to ...
Scald, peel and chop tomatoes. ... cinnamon and ground cloves to tomatoes. Measure sugar and ... a cool dry place. Yield: approximately 5 cups.
Cut tomatoes to remove juice and most of the seeds and discard juice and seeds. Chop tomatoes coarsely (makes about 9 cups of chopped ...
Pare peaches, halve and remove ... Add sugar and cloves to syrup. Cook until syrup ... into sterilized jars. Cover with hot syrup. Seal tightly.
Stir curry powder in center of a large heavy frying pan over heat. When very hot, add garlic; mash it and stir oil in a little at a time. ...
108. PEACH PRESERVES CAKE
Sift together flour, cloves, cinnamon and salt; set ... flour mixture, peach preserves and pecans. Bake in tube ... hour and 15 or 20 minutes.
Preheat oven to 350 degrees. ... in jam and preserves. Stir together dry ingredients; ... milk, 1 teaspoon at a time, for desired consistency.
110. JAM CAKE
Cover raisins with boiling water; ... in jam and preserves. Combine dates, nuts and ... or until done. Cool 30 minutes before removing from pan.
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