F is for Figs and Frosting...

   Today is the letter Fs turn. The recipe I pulled out was for the fig preserves, but the frosting recipe was stuck to it. So I figured why not 2 today. Besides my Mother use to make us a cake everyday for an after school snack and used this frosting. It brings back a lot of happy memories.


Fig Preserves

Ingredients:

3 c  cut-up figs
2 c  sugar (if figs are very sweet reduce to 1 c or less)
1 (6oz.)  package any flavor gelatin

Directions:

   Mix figs, sugar and gelatin in saucepan and cook over low heat, stirring very often for 20 to 25 minutes.  The flavor gelatin you pick to add to your figs is a matter of personal preference.  Momma used strawberry, but raspberry would be good too. 
  Pour mixture into sterilized jars.  Wipe rim of jar clean and process in hot water bath.



And now for the Frosting....


Confectioners Frosting

Ingredients:

½ c  shortening
2 -2 ¼ c confectioners sugar
4 Tbs  milk
¾ tsp  salt
1 tsp  vanilla


Directions:

   In bowl cream shortening until soft and fluffy.  Add confectioners sugar,  milk, salt and vanilla to creamed shortening.  Beat until soft and creamy.

This will frost one sheet cake.

Picante Sauce ...

   Since we live in Texas, you know this has to be a staple in the pantry.  If you have a garden for the tomatoes and peppers this is under a dollar a pint.  That's if you have to buy the jars.  I not sure who gave Momma this recipe, but they had their phone number written on the bottom for questions.  Being a gardener I know how many kinds of peppers there are so when it calls for 20 to 25 hot peppers add at your own risk.  I think I would stick to just a little at a time, and add more to get to the heat you like.  Depends on how hot your mouth and stomach can take.












Picante

Ingredients:

7 Tbsp  oil
9 Tbsp  white vinegar
6 tsp  salt
9 tsp  Accent
12 pieces  garlic
2 large onions
20 – 25 Hot pepper or 6 Jalapeno peppers
7 cups ripe tomatoes
2 small cans tomato sauce or 1 can sauce and 1 can tomato paste
3 tsp  sugar



Directions:
    Mix all ingredients in a non reactive pan and boil.  Reduce to simmer and cook for 30 minutes.
   Pour into clean Jars and process with a hot water-bath.  Place jars with 1 inch of water over the lids and boil for  15 min. (If you are over 1000 ft elevation longer processing time is needed...over 1001 ft  20 min... over 6000ft 25min.)
   Remove jars from water-bath set in a draft free area overnight to cool.

Yields 3 quarts or 6 pints.

Chow Chow Relish

   I see by my garden and by the seasonal foods list that it is time to start canning and preserving for the winter pantry.  If you don't have a garden never fear there is a farmer's market near by I'm sure.  You can find local food by checking out this site.  If you don't have a pantry start one, it comes in real handy in times of bad weather or bad health, like being sick of going to the store.  This is a recipe for Chow-Chow relish we would spread it to sandwiches.














Chow Chow Relish

Ingredients:


½ cup Salt
4 cups Green Tomatoes (ground)
4 cups Onion (ground) –2 extra large
4 cups Cabbage (ground)  -- 1 + lbs.
4 only Sweet Peppers (ground)
2 only Red Sweet Peppers (ground)
8 Little Hot peppers (ground)

2 Tbsp Mustard Seed
4-6 cups Sugar
4 cups Cider Vinegar (1 quart)
2 cups Water
1 ½ tsp Tumeric

Directions:
   Drain ground cabbage, onions, green tomatoes, and peppers.  Sprinkle with ½ cup salt.  Let stand overnight.
   Next morning, rinse mixture in cheese cloth lined colander under running water.
(Important step do not skip)
   Mix spices, sugar, vinegar, and water with vegetables.  Place in large sauce pan and bring to a boil.  Reduce heat and simmer 3 minutes.
      Seal in clean jars.  Using hot water-bath method, place filled jars in boiling water (make sure you have a inch over the tops).  Process in boiling water for 5 minutes.  (Over 1000 ft altitude process for 10 to 15 min.)
   Remove jars from water sit them in draft free area to cool overnight.  Jars will keep in dark place for 12 to 18 months.  Remember to refrigerate after opening.
 

Makes about 6-7 pints.

















Check out these articles for a well stocked pantry:
Stocking Your Pantry: Essential Ingredients to Have on Hand
Tips For A Well Stocked Pantry
Build a Frugal Pantry