simmer the brown sugar and water together for 5 minutes, stirring until sugar is dissolved. Add all remaining ingredients, and cook until jelly dissolves. Simmer an additional 10 minutes. May be made in advance and kept refrigerated until ready for use. Reheat slowly until simmering.

In a large skillet, heat the 1/4 cup of olive oil over medium heat; add the onion and saute until tender (do not brown). Add the garlic and saute for one minute. Stir in the tomatoes; reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, about 25 minutes. […]

1. saute diced, raw carrots and chopped onion in melted shortening until tender. add onions, carrots,and 1 lb 4 oz frozen peas to boiling stock. reduce heat; simmer 10 minutes. 2. sprinkle flour evenly over drippings and fat in bottom of pan. use brown particles in pan. 3. cook over low heat on to of […]

In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar […]

Pour berries in pan and mash with potato masher until most all skins are broken. Add 1 cup of the water and strips of lemon peel and bring to a simmer. Turn heat to low and cook berries for 5 min. at just under a simmer. Pour hot berries into strainer lined with 2 layers […]

-MARINADE – 1/4 c Lime jucie 2 tb Oil 3 tb Fresh cilantro; chopped 1 Garlic clove; minced 1 ts Cumin 1/2 ts Salt 1/2 ts Dried oregano leaves 1/4 ts Crushed red pepper flakes Cut each wing in half; place in large resealable bag. Add all marinade ingredients; seal bag. Turn bag to coat […]

1. Heat oil in heavy skillet; remove from heat and add flour. 2. Return to heat and cook, stirring, until roux is medium brown in color. 3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes. 4. Add salt and pepper. 5. Reansfer sauce (there should be about 1 cup) […]

Boil applesauce on high heat, then add sugar and vinegar. I hold the cinnamon until last 1/2 hour because I think it evaporates some. Cook on high heat (about 4 hours) until the apple butter is as thick as you want it when you cool and serve.

Heat oil in a large saucpan set over medium heat. Add onions and garlic. Saute for 2 min. Add remaining ingredients. Cover and bring to a boil, stirring often. Then, reduce heat and simmer, stirring often for at least 5 min.

In large bowl, combine all ingredients, and do NOT drain canned tomatoes. Mix well, cover, and refrigerate for at least overnight. This is a great salsa for homemade Mexican dishes!