Mrfood's Jezebel . . and 'Millie's'

S

South Jersey

New member
Mr. Food is on my noon news here & every once in a while he does
something inspirational. Today he gave a recipe for Jezebel. We've
been making it from a recipe we got from 'Millie' 40 years ago. I
never knew it wasn't her own invention.,g>

Mr. Food version;
1 (18-ounce) jar apple jelly
1 (18-ounce) jar pineapple preserves
1/2 cup Dijon mustard
2 tablespoons prepared horseradish
Instructions
1.In a large bowl, combine all ingredients and mix with a wire whisk
until well blended. Refrigerate until ready to serve.

But for a 'bit' more flavor- go with
Millie's
1 jar (16 to 18 oz) pineapple preserves or apricot preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper

[if your eyes don't water- you forgot something]
Mix the day before. serve on brick of cream cheese with Wheat
Thins. Or glaze ham-- or serve with ham.
xxx

Jim
 
On 2011-04-21, Jim Elbrecht wrote:


Never heard of such a thing. 8|


Anything with that much horseradish intrigues me. One question: Where
does one find 18 oz jars of anything!? ;)


So basically it's jes a glaze/sauce thing. That's wild. I gotta try
it. Jes happen to have a ham. Thanks. ;)

nb
 
"notbob" ha scritto nel messaggio
, Jim Elbrecht wrote:

Look for what used to be two pounds. You can use this as a chutney. Used to
be Americans were really hot for relishes of all kinds. What do you think
happened? No one seems to even think of it, whereas my mother had special
individual dishes to eat them from.
 
In article ,
"Giusi" wrote:


People don't often make their own food anymore. Or if they do, they
used pre-packaged meal kits which don't tell them to serve with a relish
or condiment. So, they don't. If you were serving mac-n-cheese, pizza,
hot dogs, hamburgers and quesadillas every week, you'd probably only
keep ranch, salsa and ketchup around. Maybe mustard.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On 21 Apr 2011 18:08:05 GMT, notbob wrote:


So did you do it? Did you go with Mr Foods sissy sauce-- Millie's
medium-- or Betty's double Dare?

Jim
 
On 2011-04-22, Jim Elbrecht wrote:


Haven't been to the store yet. Our vehicle has been in the shop for a
week. Hope to get it back and do some shopping, today.

nb
 
On 2011-04-22, Jim Elbrecht wrote:

Jes did it, Jim. I'd say I'm closer to Betty's DD. Used 5 oz of
extra hot horseradish.

18 oz apple jelly
10 oz apricot preserves
8 oz crushed pineapple
4 T Colemans mustard pwdr
1 T black pepper
1 T cayenne pepper

Then went at it all w/ stick blender till smooth.

I'd say that fills the bill. Frankly, not really "all that", though
interesting. Might be better after 24 hrs. Also put on top of ham
cooking to instillmag's instructions. Gotta bout and hour left.
We'll see. ;)

nb
 
"notbob" wrote in message
news:[email protected]...

Have you just not been paying attention all these years, or what???? :)


From: [email protected]pam (JLynnOne)
Newsgroups: rec.food.cooking
Subject: Jezabell Sauce
Date: 24 Oct 1998 04:03:28 GMT

This is GREAT served over cream cheese and spread on melba tost. Don't let
the ingredients scare you, this stuff is really great.

Jezabelle Sauce:

18 ounces of pineapple preserves
OR
9 ounces of apricot preserves and 9 ounces of orange marmalade
18 ounces of apply jelly
5 ounces of horseradish
1 1/8 ounce of dry mustard

Mix all ingredients well.
Store in an airtight container in the refrigerator. This will keep for
months.
When ready to serve, scoop over balls of cream cheese and garinsh with
orange
slice twists. Serve with melba toast.

Boli ( I plead the Flip Wilson defense - "The Devil made me do it!!!")
 
On Tue, 26 Apr 2011 01:22:52 -0400, "bolivar"
wrote:

Like most of us, we pay attention when it interests us and we ignore
it the rest of the time. Maybe it was mentioned in threads that
didn't interest him. In any case - he's not Southern, so it stands to
reason he hasn't heard it mentioned any place but here. I certainly
haven't and my BIL came from Alabama.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
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