Recipes Included On This Page Deep-Fried Carrot Balls Delicious Tomato Relish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Deep-Fried Carrot Balls Recipe By :The Thousand Recipe Chinese Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots 2 slices fresh ginger root 1 scallion stalk water to cover 1/2 teaspoon salt oil for deep-frying 1. Scrape carrots. Mince ginger root and scallion stalk. 2. Bring water to a boil. Add carrots and boil, uncovered, until soft but not mushy. Then drain and mash. 3. Blend in salt, ginger root, and scallion. For carrot mixture into walnut-size balls. 4. Heat oil. Deep-fry carrot balls, a few at a time, until golden. Drain on paper toweling. 5. Return carrot balls to oil;; deep-fry 1/2 minute more. Drain quickly and serve. Source : Miller, Gloria Bey. The Thousand Recipe Chinese Cookbook. New York: Grosset & Dunlap, 1970. ISBN: 0-448-00674-x. Contributed to FareShare by Mtmolle329. FareShare Gazette; 27 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 303mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Delicious Tomato Relish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ripe tomatoes skinned and chopped 1 box Sure Jell [or similar product] 1 1/2 cups crushed pineapple -- undrained 2 tablespoons cider vinegar 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon cloves 5 1/2 cups sugar Skin and chop tomatoes. Put into a large saucepan. Bring to a boil and simmer 10 minutes, removing foam as it rises to surface. Add 1 box Sure Jell, pineapple, vinegar and spices. Bring to a hard boil. Then add 5 1/2 cups sugar and bring to a boil again, boiling for only 1 minute more. Seal in sterilized jars. Makes 3 pints. Many, many years ago, when I lived in California, a lovely lady shared this recipe for a delicious relish. I have often considering marketing it. However, the recipe remains in my "Favorite Recipes" file, and the dream of marketing fades away. This is such a good relish to serve along side any meat. Please use only ripe tomatoes. I have often doubled the recipe with good results. For those people who like to make up gift baskets with their own homemade goodies, this would be a welcomed addition. I would be happy to get some feedback on this recipe. Thanks. Alice Contributed to FareShare by ChefAlice. FareShare Gazette; 30 August 2000 - - - - - - - - - - - - - - - - - - -

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