___________________________________________________ T OASTED SEASONING FOR ANYTHING Kimberly Reece-Roth ___________________________________________________ 1/2 cup each of: flaked sea salt, course black pepper, garlic powder DIRECTIONS: If you want a spicy version, add 1 T of cayenne pepper. (makes 1-1/2 cups) In skillet cook 1/2 c flaked sea salt over medium-high heat for 5 mins, stir constantly. Remove & cool. Stir in remainder ingredients. Don’t forget about the cayenne pepper if you want it spicy. If you want half & half, make sure you adjust your cayenne accordingly. Enjoy! __________________________________________________ P EPPER RELISH Shirley Lovell ___________________________________________________ 12 red bell peppers 12 green bell peppers 12 onions 2 c vinegar 2 c sugar 3 T salt boiling water DIRECTIONS: Chop peppers & onions. Cover with boiling water. Let stand for 5 mins & drain. Add vinegar, sugar & salt. Bring to a boil & boil 5 mins. Ladle into clean, hot jars and seal. ___________________________________________________ P INE CONE SYRUP Eva Farley ___________________________________________________ 2 cups young green pine cones 2 - 4 cups dark brown sugar DIRECTIONS: Dice pine cones to 1/4” thick. Toss with brown sugar & spoon into jar. Fill jar completely & set in a cool dark place for 1 month up to 1 year. If not using a fermentation lid, set jar in a bowl with the lid loosely capped. After a week, tighten the lid. When at least a month has passed , empty all contents into a large saucepan & slowly heat over low setting. Stir periodically until all remaining sugar is dissolved. Pour into 4 or 8 oz jars & screw lids on tightly. Check to see if sealed after they have cooled. You may also hot water bath them. DO NOT USE THE CONES OF THE YEW TREE. THEY ARE POISONOUS! __________________________________________________ O CTOBER RELISH Peggy F. Miller ___________________________________________________ 2 c white vinegar 12 green bell peppers 1 c granulated sugar 2 large heads cabbage 3 T salt 12 onions 12 red bell peppers Spice Bag 1 Tablespoon each: celery seed, peppercorns & mustard seed DIRECTIONS: Heat vinegar, sugar, salt, & spice bag until sugar is dissolved. Coarsely chop green & red peppers, onions & cabbage. Add vegetables to hot liquid & boil for 5 mins. Spoon into caning jars leaving head space. Attach hot lids & rings. Process in hot water bath for 10 mins.
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