Hamilton Beach 67180 Use & Care - Page 9
Lemonberry, Concentrate Mix, Carrot Cake, Green Pepper Relish, Strawberry Jelly, Vegetable Cocktail
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840095500 Ev00 1/3/02 3:43 PM Page 9 Lemonberry Concentrate Mix 1 cup strawberries 2 lemons Sugar Sparkling water Juice strawberries first, then lemons. Add sugar to juice. Mix with sparkling water. (11⁄2 tablespoons concentrate to 8 ounces sparkling water.) Makes 16 tablespoons concentrate or 10 servings. Carrot Cake 5 to 8 carrots, or enough to produce 11⁄2 cups carrot pulp and 1⁄2 cup carrot juice 1 cup flour 11⁄2 teaspoons baking powder 1⁄2 teaspoon cinnamon 1⁄2 teaspoon salt 2 eggs 1 cup granulated sugar 3⁄4 cup salad oil 2 teaspoons vanilla 1⁄2 cup chopped nuts Confectioners sugar Preheat oven to 350°F. Process carrots in juice extractor. Measure and set aside 11⁄2 cups pulp and 1⁄2 cup juice. Mix flour, baking powder, cinnamon and salt together, set aside. Combine eggs, sugar and salad oil in medium size bowl. Add flour mixture alternately with pulp and carrot juice. Add vanilla and chopped nuts; stir to combine. Pour into well greased 9-inch baking pan; bake 35 to 40 minutes. After cake cools sprinkle with confectioners sugar. Green Pepper Relish 8 green peppers, seeded 3 medium onions, peeled 1⁄2 cup sugar 1 teaspoon salt 11⁄2 cup white vinegar 1⁄2 teaspoon celery salt Process peppers and onions in juice extractor. Combine juices and pulps in saucepan. Bring to boiling point. Drain. Add remaining ingredients; mix. Bring to a boil and cook 10 minutes. Pack jars and seal. Makes 3 pints. Strawberry Jelly 4 cups strawberry juice (approximately 3 quarts berries) 6 cups granulated sugar 1 bottle liquid pectin Process strawberries in juice extractor. Combine juice and sugar in 4 quart utensil. Place on high heat and, stirring constantly, bring to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil; boil for 1 minute. Remove from heat, skim off foam quickly. Ladle syrup into hot, sterilized jars. Cover at once with 1⁄8 inch layer hot paraffin. Makes 8 to 9 eight-ounce jars of jelly. Vegetable Cocktail 8 medium tomatoes 1 lemon, peeled 1 stalk celery 1 medium carrot 1 slice of onion 1 teaspoon Worcestershire 1⁄2 teaspoon salt Process fruit and vegetables. Stir in seasonings. Makes 3 cups. 9