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Show T 6 Vernal Express Wednesdoy, August 8, 1984 HomeCookin ByAngie Martin Here are some more pickles and jellies that will make wonderful gifts for Christmas or any other time of the year. The refrigerator pickle pot contains con-tains a variety of pickles in one jar. You pack fresh from your garden vegetables in a simple-to-prepare brine and the pickles are ready to serve in 24 hours. These pickles will keep several months in the refrigerator and they make a delicious addition to summer meals. Also, you may not have heard of pumpkin jam, but the following is a recipe our American foremothers used to make. r njw SPICED ORANGE-PINEAPPLE PICKLES 6 large, thick-skinned oranges Vt cups honey k cup distilled white vinegar 10 whole cloves 3 small sticks cinnamon 1 medium pineapple (2Vi to 3 lbs.), peeled, cored and cut into chunks Cut peel from oranges. Cut into quarters, removing pith. Cut each quarter in half. Drain, reserving juice. In large saucepan or Dutch oven, combine honey, vinegar, cloves and cinnamon sticks. Add pineapple chunks and reserved orange juice. Bring to a boil and simmer, uncovered, for 25 minutes. Stir in orange wedges. Ladle at once into hot jars, putting a cinnamon cin-namon stick into each jar. Adjust lids. Process in boiling water bath for 10 minutes. Remove and set jars on wire rack covered with cloth or towel and cover with another cloth. Let stand until cold. Then store in cool, dry place. Makes 3 pints. For the best pickles, always buy the freshest produce available. Use distilled white vinegar for clear, crips pickles. Allow finished pickles to stand a few days before serving. I .J GREEN PEPPER JELLY cup ground fresh green peppers 4 cup ground Jalapeno peppers 6 cups sugar IV2 cups white vinegar 1 bottle (6 oz.) liquid pectin 8 to 9 drops green food coloring In large saucepan, combine green pepper, Jalapeno pepper, sugar and vinegar. Heat to boiling and boil for one minute, stirring to prevent boiling boil-ing over. Remove from heat and stir in pectin, mixing well. Let stand 5 minutes. Skim off white film which forms on top. Mix in food coloring. Strain if you prefer a clear jelly. Pour into hot sterilized jars and top with sterilized 2-part lids and tighten bands. Cool on racks. This jelly is good served with crackers spread with cream cheese, as an appetizer. Or you can give it as a Christmas gift along with a box of favorite crackers. Makes 6 8 oz. jars. Note: Do not double this recipe. It is better to make the recipe twice. If you prefer you may omit the food coloring. To check for proper seal, jar lids should pop inward, rather than remain convex. You should not be able to press lids down from center. If jars do not seal well, either refrigerate or process in boiling water bath beneath 4 inches boiling water for 20 minutes to seal. j MIXED PICKLES 1 cup salt 4 quarts water 1 quart (8 to 10) small cucumbers, cut into '-inch pieces 2 cups peeled carrots, cut into -inch slices 2 cups celery sticks, cut into 2-inch lengths 2 sweet green or red pepper, cut into wide strips 1 small cauliflower, broken into flowerets 2 cups (about 20) pearl onions, peeled 2 Tbsp. mixed pickling spice 1 Tbsp. curry powder 1 dried hot red pepper 2 cups sugar 6's cups distilled white vinegar Dissolve salt in the water and pour over prepared vegetables in a bowl. Mix well. Cover and let stand in cool place 12 to 18 hours. Drain thoroughly. Tie pickling spice in cheesecloth bag and place in large kettle or Dutch oven with curry powder, dried hot pepper, sugar and vinegar. Mix well. Bring to boiling and boil 3 mintucs. Add vegetables and bring to boiling again, stirring. Remove spice bag. Pack boiling hot pickles into hot jars, leaving 18 inch headspace (if not enough liquid, bring small amount of vinegar and sugar lo boiling and use to cover vegetables.) Adjust jur caps and process pickles In boiling water bath for 15 minutes. Urmove from waU'r and cover jars with a cloth until cool. Store pickles in cool, dark dry place. Let stand several weeks before using. Makes 6 or 7 pints of pickles, Nop: To peel onions easily, place In saucepan and cover with cold water, firing lo killing ami boil 2 minutes. Drain and plunge onions into cold water. Dram and peel. OLD-FASHIONED PUMPKIN CHIP JAM 4 cups sliced pumpkin 2 cups sugar 1 lemon, sliced thin Grated rind and juice of V4 orange 4 Tbsp. finely diced, crystalized ginger Wash a small pumpkin and cut it into eights. Remove the seeds and peel off the skin. Using a very sharp knife or food processor, slice the pumpkin very thin. Combine the pumpkin chips with the sugar, the sliced and seeded seed-ed lemon, the orange rind and juice and the ginger. Stir over moderate heat until the mixture boils. Continue cooking slowly for 10 to 15 minutes or until the pumpkin is shiny and translucent. Pour into hot, clean jars, leaving V inch head space. Wipe the rims and adjust the lids. Put on the screw bands firmly, then process the jam for 10 minutes in a boiling water bath. Cool, label and store. Makes 3 8-oz. jars. r SHERRY GINGER PEAR SAUCE This is a version of pear butter, but I like it best served on lemon sherbet or vanilla ice cream or with yogurt. It takes very little time to make. 2 lbs. (5-6) Bartlett or Bosc pears IV2 cups sugar 2 tsp. lemon juice 4 Tbsp. sherry 1 tsp. grated orange rind 1 tsp. grated lemon rind 18 tsp. cinnamon 18 tsp. ground cloves 3 Tbsp. chopped candied ginger Peel and core the pears. If they are underripe and hard, cut them in pieces and boil until soft. If ripe, force them uncooked through a food mill or puree them in a food processor. Place the pears in a heavy saucepan with the rest of the ingredients. Bring to a boil and cook gently for 15 minutes or until very thick. Pour into the jars, leaving Vi-inch headspace. Adjust the lids and put on the screw bands. Place the jars on a rack in a pan of boiling water deep enough to cover the jars by 1 inch. Bring to a boil and process 10 minutes. Remove, cool and store in cool, dry place. Makes 2 8-oz. jars. tu;nuc;:R Toit tickle pot 1 lb. cucumber I lb. carrots, pared 1 large bead cauliflower 1 lb, ma!l white onions, peeled 1 to I's It preen tomatoes IkiiUng water 3 rlove garlic, peeled, whole 2 Ttp d-il weed, oj'tional 1 qu-ift white vih-;r 4 ct;$ ui?r i tvp fit Mf4 Mil t'eirg a crinkle cuttrr, tf you have one, cut cucumber into lo j inrh lkt. VI 4. Cut tamU thl Mnch chunk, w crinkle cutler, if you have pi M Trim cul,f(rrT and n-paf ate into floweret M i4e.. 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IUH Kth Amitfcg Sofan loot i ti win Mie,1 fcyf-tte H r-atfctn-irijc'Citg C--g; it cm iv fgi'e $nf'4 Rose color gives an inviting look CAROLYN KNUDSEN, registration supervisor, (right) explains part of the registration procedure to Laurel Herrmann, one of many students who attended SOAR at Utah State University. Students participate orientation program in Laurel Herrmann, Vernal, was one of many students who participated in the Summer Orientation and Registration Registra-tion (SOAR) program offered at Utah State University. Herrmann is planning to major in accounting at USU. "Ever since I moved to Utah I wanted to go to Utah State," Herrmann said. "I like the campus; I happen to like the mountains." During SOAR, students are able to register early for the classes they want to take this fall. In addition, they become acquainted with the campus and receive information about housing and financial aid. The program also provides a chance to take the English Placement exam required of all freshman) and the CLEP tests. .-'x is r - t 1 1 i'-e r- 1 J. ;-.'if r c ti-0n Vf ft'-T-e f.jfr -fi &t fin, -on-Vf ; if ( "J i"i !a f- 1-J !- X tr-& l;"o Ke f.3- i1 -f! ('rn. rf H ie & s'.sk 51 ft '1 v f if tt '5 ' I p- jj 4w s-rif re' - tt t ' f MEDIA MONITOR Aging teen's story heads new fall movies By Beverly Smith ABC"9 "Billy Grier. Billy Grier. Billy Grier." starring Ralph Macchio, Hal Hol-brook Hol-brook and Betty Buckley, is one of the more unusual offerings In the network's fall television film line-up. In this one, a teenaged boy Is stricken with a rare and fatal disease, causing him to age at catastrophic speed. As Billy physiologically physiologi-cally ages from 15 to 80, he realizes be doesn't have much time left to achieve his three ambitions to find his father, to play the saxophone in a band and to make love. James Garnet and Mary Ty'of Moore will appear In "Heattsounds' on ABC. Catner p'ayt a physician who tutors a heart attack. He and hs wife (Mil Moore) come face to toe .h the paticflt't d of what can often be the tfjrtor.iil wo!d mod- On COS. Yem tan watch r i mat.! ttQfy f lla cs.&d tov9 in Ta' i on h rv tt WMid Vi.i tt in "Ak t Tru-rh,M Ifi'hghy Mrfi p&V-f Cn-.!'y) a eattar 4 'a n5 in if? el :i A! C w cvc.k i -.fj -A P-.y"s Ts;1 9 I n Farrah Fawcett a Playboy bunny from firsthand first-hand experience. Her story Is humorous and surprisingly surprising-ly moving, NBC'S "The Burning Bed" stars Farrah Face?t In Ihe Story of Francine Hughes, a battered wife on lral for murdering her husb-md. Paul LtMa! co-sta'S co-sta'S as the man whose uncontrolled to i toward hs w 'e r-tfj'-.i !.f s w tn each ye.v. Fmrt'v. in an act tfe toVvO j would fe-1v tff is. M s Hji en j 12 yr-i'S cf t.i!if55 8d huw-H.aiiot huw-H.aiiot jh s lir to ! t fl-ij'i td w N t't 1 n n 14 I n ta -d t"ct-'3 e! C3. H S r- J'oly til f. 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