8 long green chiles, roasted, peeled, deveined and chopped
2 small yellow chiles, roasted, peeled and chopped; or 2 jalapeno chiles
5 green onions, chopped (including tops)
5 medium tomatoes, peeled and chopped
1/4 cup chopped fresh cilantro leaves
2 tbsp. vegetable oil
1 tsp. vinegar
Salt to taste
Combine all ingredients; chill. Will keep at least two weeks in refrigerator. Serve with meats, chicken, hamburger, etc. Pico de gallo is served as a dip throughout the Southwest. Most restaurants have it waiting on the tables with warm tostadas.
Makes 1 cup
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Lemon Marmalade – adapted by Tina MacDonald
Click here for photo
1 pound lemons (5 – 6 lemons)
Water to cover
5 tbsp. Splenda or to taste
1 envelope unsweetened gelatine dissolved in ¼ cup of water
Wash the lemons thoroughly in warm water, remove the stalks. Cut each lemon in half and squeeze out the juice. Remove the seeds and cut away pulp and excess pith. Tie the pulp, pith and seeds loosely in a muslin bag (actually I use a clean Jay-cloth towelette). Slice the skins into matchstick strips and place these in the cooking pan with the juice, and add water until lemon matchsticks are just covered. Tuck the muslin bag into the pot, bring to the boil and simmer until the strips of lemon skin are very tender. Remove the muslin bag and squeeze out any liquid. Add the Splenda and bring to the boil until it is fully dissolved. Take off the heat and let cool slightly. Taste for sweetness (carefully – this is hot) and add more Splenda to taste. Dissolve the gelatine in a little hot water, and stir thoroughly into the marmalade mixture. Pour into hot clean jars and seal. Store, when cool in the refrigerator. Makes 2 pints or 4 cups (64 tablespoons). Total recipe - 83 calories and 53 grams of carbohydrates. Per tablespoon – 1.3 calories and 0.8 grams of carbohydrates.
VARIATIONS: for Lemon Ginger Marmalade, add 1.5 ounces of crystallized ginger at the same time as the Splenda. For Spiced Lemon Marmalade, add 3 whole cloves or ½ stick of cinnamon in the muslin bag with the seeds and pith.
NOTE: Sugarless jams and marmalades have poor keeping quality, as it
is the sugar in ordinary jams that preserve them. Make only small amounts
of this marmalade at one time.
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1-3/4 cup fresh berries (or frozen unsweetened berries that are thawed)
1/4 cup Splenda
Mix together in a bowl, and microwave on high for 6 minutes. Let cool, then place in a jar with a cover and refrigerate.
For jelly, make above, cool, then process in blender or food processor.
Press through a sieve to strain any seeds and skin pulp. Place in a covered
jar and refrigerate. Will keep for several weeks if refrigerated.
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Mint Jelly – from Chuck Dudeck
Bring a cup of water to boiling and add a full package (fist full) of
fresh mint leaves. Shut off the heat and steep for one hour. While that
is steeping, to another 1-1/2 cups of cold water I added 20 Equal tablets,
one package of unflavoured gelatine and our drops of green food colouring.
After the hour was up, combine the two and refrigerate. Not bad and a lot
lower in carbohydrates than the real stuff.
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Strawberry Jam from Orit Shacham
1 cup cold water
14 grams (1/2 oz, 2 envelopes?) unflavoured gelatine
500 grams (1.1 lb.) strawberries
1/2 cup Splenda
1 tbsp. lemon juice
In large saucepan, sprinkle gelatine over cold water and let stand for one minute. Stir over low heat until gelatine completely dissolves. Add the fruit, Splenda, and lemon juice. Bring to a boil, then simmer, stirring occasionally, for 10-15 minutes. Spoon into sterilized jars. Chill until set.
Makes about 3 cups. 48 grams carbohydrate for the whole batch.
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1 good size tomato chopped
1/4 to 1/2 chopped red onion
1/2 bell pepper chopped
~ 2 tbs. chopped cilantro
1-2 jalapeno peppers, chopped fine (seeds & all if you like it
really hot)
Juice of 1 lemon (bottled is OK)
Dash of garlic powder
Salt
Fresh ground pepper.
You can adjust any or all of the ingredients to taste. Mix this all
up and let it sit in the fridge for a few hours.
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Pickled Eggs – from Larry Clark
(as told to me by my mother)
Shell 3 dozen hard boiled eggs, DO NOT break them.
Arrange carefully in a large wide mouthed jar.
Boil one pint of vinegar with 10 whole allspice or guess if you use
powder, I use a ton myself.
1 teaspoon of powdered ginger or fresh ginger root.
2 cloves of garlic, I use tons.
1 bay leaf, or two.
1 pod red pepper, or so.
When vinegar has steeped until flavour of spices have extracted, add
another pint of vinegar, bring to a boil, and pour over the eggs. When
cooled down enough, close jar and let vacuum seal the jar, let stand for
one month. If you can wait that long. they may also be eaten in 24 hours.
For a little sizzle, I add Echinacea. Some add beets, but I like the black/gray
color as they look rotten and people gross out when they see me eating
one, but when they try it, they are hooked.
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1 dozen eggs, boiled and peeled.
1/2 cup vinegar (can adjust to taste)
12-14 packets of Splenda (can adjust to taste)
2 cans of beets
One jar or other container with a lid, big enough to hold the above
ingredients
Heat the vinegar and add Splenda packets until Splenda is dissolved. To this, add the juice from both cans of beets. Heat thoroughly, but do not boil.
Place the eggs in the jar and put the beets on top of the eggs. Pour
the hot vinegar/beet juice mixture over the eggs and beets. After this
cools down some, put on the lid and store in the refrigerator. These are
"pickled" after about two days, but they are really better after
about 5 days IMO.
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Debbie Cusick’s Homemade Peanut Butter
12 oz jar of unsalted peanuts
2-3 tbsp. peanut oil
Pinch of salt if desired
Pinch of sweetener if desired
Put peanuts into processor and let 'er rip. When it starts to look sort
of mealy begin to drizzle in the oil and process a bit longer. Add salt
and sweetener if desired. Yum.
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Mama Stamburg’s Cranberry Relish – posted by Debbie Cusick
“I'm happy to share my late mother-in-law, Marjorie Stamberg's recipe.:-) My family and I hope you enjoy it, and that it will become a tradition in your household. And remember, it's the recipe that SOUNDS terrible, but TASTES terrific! Happy holidays! -- Susan Stamberg”
2 cups raw cranberries
1 small onion
1/2 cup sugar (replace with Splenda)
3/4 cup sour cream
2 tbsp. Horseradish
Grind the cranberries & onion together...Add remaining ingredients
and mix. Put in a plastic container and freeze. An hour before serving,
move the container from the freezer to the refrigerator compartment to
thaw. The relish will be thick, creamy, and shocking pink. Makes 1 1/2
pints!
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Orange-Cranberry Nut Relish – from Gingersnap
1 package of fresh cranberries
1/4 cup English walnuts
Zest of 1 orange
Splenda or Equal to taste
Coarsely chop washed drained cranberries and nuts in food processor.
Add orange zest and sweetener to taste. Cover and put in refrigerator
at least 2 hours before eating with turkey and dressing or ham.
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10 cups shredded zucchini (I froze a bunch)
5 cups onion
1 red pepper
1 green pepper
Chop and mix together. Then stir in 5 T. pickling salt and let stand overnight covered in the fridge. Drain well in colander.
Add:
5 c. Splenda
1 T dry mustard
1 T turmeric
2 T. celery seed
1T cornstarch
1/2 t. pepper
2 1/2 c. white vinegar.
Boil for 15 min in open kettle. Put into sterilized jars and hot
canning lids. The heat should seal the jars. Makes approximately
6, 2 pint jars.
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