Harry and David's Onion and Pepper Relish

This recipe was a blue ribbon winner at the 2011 Tillamook County Fair!

This relish is amazing! I first tried it last Christmas when visiting my in-laws. My mother-in-law has a friend (E.R.) who brought it over. I tried this and HAD to have the recipe! This is the first time making it and I thought it turned out awesome. I did double the recipe. I figured if I was going to make one batch - and take the time for that - might as well double it so there is plenty to go around! This is so good as a topper for cream cheese and used as a dip for crackers or chips. I will only put the amount for 1 batch. This does make a lot. For a double batch I ended up with 21 pints and 1 half -pint.

Harry and David's Onion and Pepper Relish
5 - 14 1/2 oz cans chopped tomatoes, drained (I used diced tomatoes)
6 bell peppers, seeds removed (I used 3 red and 3 green)
6 cups sugar
2 TBSP salt
1-2 tsp crushed red pepper flakes (I used 1 1/2 tsp)
6 jalapeno peppers with seeds and ribs removed (a spoon works well for this.)
3 medium onions
2 cups white vinegar
2 boxes (1.75 oz each) powdered pectin

First chop all the vegetables. This is the most labor intensive. It goes together very easily once all the chopping is done. To make this quicker I used a food processor.

Mix everything together, except the pectin in a very large stockpot. Bring to a boil and then reduce heat and simmer about 1 hour. Add in the pectin and boil for 1 minute.

Pour relish into hot sterilized jars. Don't go any larger than a pint. Leave 1/2 inch headspace and process in a waterbath for 15 minutes.

For a great Christmas present - or anytime present attach a tag that reads "For an easy dip, mix jar contents with 2 (8 oz each) packages of cream cheese and serve with corn chip scoopers."

Salisbury Steak with Onion Gravy

I don't have a picture for this tasty meal! It was a huge hit with the family though. I got this recipe years ago from a Taste of Home magazine.

Salisbury Steak with Onion Gravy

1 egg
1 can (1o 1/2 oz) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 tsp salt
pinch of pepper
1 1/2 lb ground beef
1 TBSP flour
1/4 cup water
1/4 cup ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
hot cooked noodles or rice

In a large bowl beat egg. Stir in 1/3 cup soup, bread crumbs, salt and pepper. Add beef. Mix gently. Shape into 6 oval patties. Brown in a skillet over medium heat for 4-5 minutes on each side. Remove and set aside. Discard drippings.

In small bowl combine flour and water until smooth. Add ketchup, Worcestershire sauce, mustard and remaining soup.

Add patties back to skillet. Add sauce mixture. Cook and stir gently for a couple minutes. Cover and simmer for 15 minutes. Serve patties and gravy over noodles or rice.

Rice with Onion

UmmBinat was my team mate with this tasty recipe for the April 2010 recipe swap. She is from Canada. She modified this recipe from The Complete Middle East Cookbook by Tess Mallos. I modified it even more as we don't have basmati rice. This recipe is also called Mashkoul. Russell really enjoyed this rice as it is not sticky. A big plus for him!

Rice with Onion

2 cups long grain white rice

cold water

1 TBSP salt

1 large onion, finely chopped

1/4 cup butter or margarine

Preheat oven to 350 degrees.

Bring 6 cups water to a boil in a large pot. Add rice and salt and return water to a boil. Stir occasionally to keep grains separate. Boil for 8 minutes. Strain in a large sieve. (I used my ricer that I use to make applesauce since the holes are super tiny. Didn't want to lose the rice!)

Heat butter in a heavy pan. Add onion. Fry gently until transparent. Increase heat and fry until crisp and light colored. Careful though - they will cook quickly!

Grease a 9x13 baking pan. Add 1/2 the onion and the strained rice. With a fork mix well. Sprinke remaining onion over rice mixture. Sprinkle rice with water if necessary. I did as the rice wasn't quite finished cooking. Cover with foil and bake at 350 degrees for 30 minutes.