___________________________________________________ D RY RUB FOR PORK OR BEEF Dee Hall Duke ___________________________________________________ 2 T paprika 1 tsp ground sage 2 T chili powder 1/4 c salt 1-2 tsp cayenne pepper 1 T black pepper 2 T garlic powder 1 tsp poultry seasoning 2 T brown sugar 1 tsp oregano 2 T cumin 1 T dry mustard DIRECTIONS: Mix all together or double the recipe & keep on hand in a jar. Rub on your favorite butt, pork, or beef and slow cook. This works well for cooking meat in a smoker, oven, or grill. ___________________________________________________ R ED WINE VINAIGRETTE Kimberly Reece-Roth ___________________________________________________ 3/4 c oil (canola or vegetable) 1/4 c red wine vinegar 1/2 c sugar 1/2 tsp salt 1/2 tsp paprika 1/4 tsp white pepper DIRECTIONS: Combine sugar, salt & spices; then add vinegar stirring until all is thoroughly combined. After well blended, add the oil. This does not have to be refrigerated to stay fresh & yummy in a glass container on the counter for weeks. Be sure to shake well prior to each use. ___________________________________________________ F LOWER PETAL JELLY Eva Farley ___________________________________________________ 3 - 4 c edible flower petals 1 qt boiling water 4 c sugar 2 T lemon juice 1 box pectin (Sure Jell) DIRECTIONS: Be sure your flowers are “edible”! Clean flowers, removing debris & anything that isn’t the flower petal. Separate cleaned petals from the sepal, pour the boiling water over to infuse for 5-10 mins. Strain out petals & add the floral tea & lemon juice to a sauce pan. Bring to boil & add Sure Jell. Let boil for 1 full minute & add sugar & stir. Return to boil for 1 more min. Ladle into jars leaving 1/4” headspace & put lid & ring on tightly. If you choose to can, process 10 mins in a water bath. If not canning, allow jars to cool & refrigerate up to a month or freeze up to 6 months. Yields about 5 half pint jars. Do not double the recipe. Doubling will cause the jelly to fail. Expect color changes to occur as your proceed.
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