Hello All!
Sunday November 03 1996 22:40, Kurt Eifert wrote to All:
 KE> and, ripe tomatoes.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Spiced Tomato Sauce
 Categories: Misc, Relish, Fruits
      Yield: 6 pots
  2 1/4 lb Very ripe tomatoes
      5 oz Onions
     10 oz Sugar
      2 ts Salt
    1/2 ts Allspice
     10 fl Red wine
     10 fl Wine vinegar
    1/2 tb Mashed green peppercorns
  In order to keep a good red colour, you should use a wide shallow pan
  to ensure rapid evaporation. Skin tomatoes. Chop roughly and put them
  with all the other ingredients except green peppercorns in the pan.
  Bring to the boil and cook fast until reduced to about 1/2 volume.
  Add peppercorns and cook a further 5 minutes. The sauce should by now
  be thick. Pot into jam jars and cover as for jam. The sauce should
  keep 6 months or more. Serve with cheese or cold meat.
   Recipe Helen Hodson Argentat France
   MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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