Pickled Pumpkin Balls Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
: ***** NONE *****
With a 1-inch melon-ball cutter scoop out enough balls from the flesh
of a pumpkin to measure 2 cups. In an enameled or stainless steel
saucepan combine 1 2/3 cups sugar, 3/4 cup cider vinegar, 1/2 cup
water, 1 cinnamon stick, broken into pieces, 6 cloves, 6 whole
allspice, and four 2-inch strips of lemon peel, bring the liquid to a
boil over moderate heat, stirring and washing down any sugar crystals
clinging to the sides of the pan with a brush dipped in cold water
until the sugar is dissolved, and cook syrup, undisturbed, for 5
minutes. Add the pumpkin balls, simmer the mixture for 15 minutes,
and transfer the balls with a slotted spoon to a 1-pint jar. Reduce
the syrup over high heat to 1 cup, pour it and the spices over the
balls, and let the mixture cool. Chill the mixture, covered, for at
least 3 hours. Transfer the pickles to a small serving bowl. Keep
covered and chilled, for 1 week
Recipe By : COOKING LIVE SHOW #CL8744
From: Grace Wagner
Title: PICKLED RADISH GREENS
Categories: Sauces
Yield: 6 Servings
Stephen Ceideburg
1 bn Young radishes, greens only
2 ts Salt
1 ts Sugar
1/2 c Water
Soy sauce to taste
From the "Japanese Country Cookbook, " by Russ Rudsinski.
Use greens fresh from the garden or from a top-grade produce store,
saving radishes or another use.
Wash greens, discarding any bits that dont look fresh. Chop coarsely.
Combine in a bowl with the salt, sugar and water. Allow to sit 30
minutes to several hours in the refrigerator.
Just before serving, drain and squeeze dry in a kitchen towel.
Place in small serving bowl and add soy sauce to taste.
PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
cholesterol, 198 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
Source from luhu.jp
With a 1-inch melon-ball cutter scoop out enough balls from the flesh
of a pumpkin to measure 2 cups. In an enameled or stainless steel
saucepan combine 1 2/3 cups sugar, 3/4 cup cider vinegar, 1/2 cup
water, 1 cinnamon stick, broken into pieces, 6 cloves, 6 whole
allspice, and four 2-inch strips of lemon peel, bring the liquid to a
boil over moderate heat, stirring and washing down any sugar crystals
clinging to the sides of the pan with a brush dipped in cold water
until the sugar is dissolved, and cook syrup, undisturbed, for 5
minutes. Add the pumpkin balls, simmer the mixture for 15 minutes,
and transfer the balls with a slotted spoon to a 1-pint jar. Reduce
the syrup over high heat to 1 cup, pour it and the spices over the
balls, and let the mixture cool. Chill the mixture, covered, for at
least 3 hours. Transfer the pickles to a small serving bowl. Keep
covered and chilled, for 1 week
Recipe By : COOKING LIVE SHOW #CL8744
From: Grace Wagner
Title: PICKLED RADISH GREENS
Categories: Sauces
Yield: 6 Servings
Stephen Ceideburg
1 bn Young radishes, greens only
2 ts Salt
1 ts Sugar
1/2 c Water
Soy sauce to taste
From the "Japanese Country Cookbook, " by Russ Rudsinski.
Use greens fresh from the garden or from a top-grade produce store,
saving radishes or another use.
Wash greens, discarding any bits that dont look fresh. Chop coarsely.
Combine in a bowl with the salt, sugar and water. Allow to sit 30
minutes to several hours in the refrigerator.
Just before serving, drain and squeeze dry in a kitchen towel.
Place in small serving bowl and add soy sauce to taste.
PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg
cholesterol, 198 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
Source from luhu.jp