1/2 lb Prepared shredded jellyfish

2 ts Light soy sauce

3 tb Sesame oil

2 ts White rice vinegar

2 ts Sugar

3 tb White sesame seeds, toasted

RINSE THE JELLYFISH WELL in cold running water and drain.
Put it
in a stainless steel bowl and cover with boiling water.
Let the
jellyfish sit in the water for about 15 minutes or until it is
tender.
Drain and continue to soak at least 6 times in several
changes of cold water.
Drain thoroughly and blot dry with paper
towels and set aside.
Mix soy sauce, sesame oil, vinegar and sugar
in a small bowl.
Toss the jellyfish well in this sauce and let it
sit for at least 30 minutes.
Just before serving, garnish with the
sesame seeds.
Serves 4 as part of a Chinese meal or 2 as a single
dish.
—–

4 c Strawberry juice

7 1/2 c Sugar

1 Bottle fruit pectin

Wash, and remove stems and hulls from 3 quarts fully ripened
strawberries.
Crush thoroughly.
Drain through jelly bag.
Combine
juice and sugar.
Heat rapidly to boiling.
Add fruit pectin.
Stir
constantly before and while boiling.
Heat to full rolling boil.
Boil hard 1/2 minute.
Remove from fire.
Skim.
Other berries may be
substituted for strawberries.
The Household Searchlight

20 oz Frozen Strawberries; Thawed

1 3/4 oz Fruit Pectin; Powdered, 1 Pk

1 tb Orange Peel; Grated

1/2 c Orange Juice

3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange juice in a
3-quart saucepan until the pectin is dissolved.
Heat over high
heat,

stirring constantly, to a rolling boil, about 2 minutes.
Add the
sugar and bring back to a rolling boil, stirring constantly, then
remove from the heat.
Skim off the foam and immediately pour into
hot sterilized jars or glasses or freezer containers.
Cover tightly
and cool to room temperature.
Refrigerate or freeze no longer than
3 months.
Makes 4 half pints of spread.

-NPFN03A 1 1/2 oz Diet lemon gelatin (3 env)

1 c -Boiling water

1 c -Cold water

10 oz Frozen sliced strawberries

1/8 ts -Salt

*Sweetened, partially thawed.
Empty gelatin into boil, pour on
boiling water, stir until com- pletely dissolved.
Stir in cold
water, straw- berries, salt.
Mix until berries completely thaw and
separate.
Refrigerate until firm, about 2 hours.
60 calories per
serving.

Transfer steaks to serving platter; keep warm.
Add stock, vinegar
and jelly to skillet; cook 5 minutes or until slightly thickened,
stirring occasionally.

Spoon sauce over steaks; garnish with parsley and chili
peppers.

1/2 c Cider vinegar

1 1/2 c Water

1 ts Dry mustard

1/4 ts Cayenne pepper; to taste

1 ts Paprika; hungarian

2 tb Worcestershire sauce

1 tb Tabasco sauce

1 tb Chili powder

1 tb Black pepper; freshly ground

Juice of 1/2 lemon 1 md Onion; coarsely chopped

1 Cl Garlic; crushed

2 tb Currant jelly

8 tb Unsalted butter

Recipe by: Uncle Buck’s Venison, Littleton, NH Combine all
ingredients except the butter in a stainless steel or enamel pa
Bring the mixture to a boil, then reduce heat and simmer for 15
minutes.
(Don’t let it burn.
Add a small amount of water if it
cooks down too low.) Strain sauce into a clean pan.
Add butter.
Simmer until the butter melts.
Stir with a wooden spoon until well
mixed.
Remove from heat.
NOTE: This sauce keeps well in your
refrigerator.
Do not freeze!