Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree. Return puree to heavy large saucepan. Add remaining ingredients. Stir over low heat […]

Seed chiles. Put all ingredients in blender or food processor and blend until smooth. Place in small dish. Chill. Serve with water crackers, low fat crackers (e.g. Cracked Pepper Snackwells), low fat white corn chips, or pappadams (crisp Indian bread).

Grind oranges and cranberries with the coarsest blade of a sausage grinder. Mix with all other ingredients. Chill at least 2 hours before serving.

Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar…NOT water- Seal jar and place into refrigerator for 2-12 weeks. *** NOTE *** The refrigeration is necessary to prevent […]

In a large saucepan, combine the peaches (or papaya or mango), shallots, vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with […]

Preheat oven to 400F. (205C.). Place peppers, cut-sides down, in a roasting pan. Bake in preheated oven 30 minutes or until skins begin to blister and blacken. Cool peppers, then peel. Cut peppers in fourths and slice in thin strips. Put peppers onto a shallow dish. Sprinkle with onion. Combine remaining ingredients in a screw-topped […]

Grate beets and horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator.

Sprinkle the eggplant withh the coarse salt and toss the cubes. Let them drain in a colander for 1/2 hr., then pat dry with paper towels. Preheat oven to 375 F. Heat olive oil in a 12″ skillet and saute onion, peppers, and celery over med. high heat for 5 min., stirring. Add the eggplant […]

With for, mix cream cheese and milk in small bowl until it has the texture of peanut butter. Press garlic and add to cream cheese mixture. Salt to taste and mix thoroughly. Garnish with parsley and paprika. Refrigerate until ready to use.

Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars.