In heavy saucepan, over medium heat, heat cranberries, sugar, jalapenos or chiles and vinegar to a boil. Reduce heat; simmer for 20 to 25 minutes or until thick, stirring occasionally. Stir in cilantro or parsley. Cool. Cover. Store in refrigerator for up to 2 weeks.

Place all the ingredients in a small electric coffee grinder, spice grinder or blender. Grind for 10 seconds or until the mixture is fine. Insert a funnel in the top of a a glass salt shaker, pour the mixture into it and tap the funnel lightly to fill the shaker. Cover the rest of the […]

Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer […]

Blanch the peaches. when cool enough to handle, slip off their skins. Remove the pits, chop the flesh & set aside. Heat oil in a medium sized saucepan. Add the onion & saute until golden. Add the peaches & remaining ingredients, except for the mint. Cover & cook over low heat for about 20 minutes. […]

Mix all ingredients together well. Store in a tightly covered glass jar. This is an excellent seasoning for veal, but you may use it on other dishes if you like. Do not add extra salt to the dish. Lagniappe: You can make larger amounts of this seasoning and store it for use as you need […]

Combine all ingredients and mix well. Brush mixture on soft pretzels just before baking. See Pretzels for the Breadmaker recipe. This mixture is also “Fantastic” on homemade bread sticks. Another variation is to brush mixture on regular hard pretzels and bake for 1 hour at 250 degrees F.

Combine all ingredients, mix thoroughly. Place in jar with tight fitting lid, use as desired.

Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.

Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Combine prune pulp, prune juice, cored and chopped apples, and pared and chopped quinces. Add water to cover. Cook until fruits are soft. Rub through a sieve. Add watermelon rind and oranges to fruit pulp. Add 3/4 as much sugar as fruit mixture. Add […]

Yield: 6 to 8 pints Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Peel and prepare chile peppers as described in making Mexican Tomato Sauce. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in […]