Sparkling Berry Punch
1 cup water ½ cup edible flowers (such as marigolds, calenula, violas, pansies, or dianthus) 1 cup fresh raspberries or other fresh fruit
1 cup water ½ cup edible flowers (such as marigolds, calenula, violas, pansies, or dianthus) 1 cup fresh raspberries or other fresh fruit
Water-Bath Canning Prepare as directed through Step 2. Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims with a clean cloth; adjust lids and screw bands. Process filled jars in a boiling-water canner, starting timing when water returns to boiling. Process applesauce 15 minutes for pints and 20 minutes for quarts. Remove jars from canner; cool on wire racks.
½ cup chopped onion 6 fresh jalepeno chile peppers, seeded and chopped 2 cloves garlic, minced 1 tablespoon cooking oil 2 cup ketchup ¼ cup packed brown sugar ¼ cup white wine vinegar ¼ cup orange juice 3 tablespoon Worcestershire sauce 1 teaspoon dry mustard
Tips This protein-packed dish is easy on the budget thanks to beef shoulder petite tenders - a juicy cut that is relatively new to the marketplace.
1 cup olive oil ⅓ cup red wine vinegar, white wine vinegar, rice vinegar, or cider vinegar ¼ cup shallots, finely chopped 2 tablespoon snipped fresh oregano, thyme, or basil or 1 teaspoon dried oregano, thyme, or basil, crushed 1 tablespoon Dijon-style mustard or 1/2 teaspoon dry mustard 2 teaspoon sugar 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon ground black pepper Winter Pasta Salad: Prepare Summer Pasta Salad as directed, except substitute 1 1/2 cups fresh broccoli florets and 1 1/2 cups cauliflower florets for the green beans and summer squash....
2 sweet peppers, quartered 2 summer squash or zucchini, halved olive or cooking oil salt pepper 3 cup hot cooked rice 2 teaspoon snipped fresh thyme
To tote: Wrap sandwich tightly. Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If no refrigerator is available, store the lunch out of the sun and away from heat.