By Eileen Fisse
---- — As we were driving in the area recently, we saw farmers beginning the fall harvest.
Please be careful and aware of the big machinery on the road. We want to have a safe harvest.
I guess our gardens are getting to the last of the harvest also.
This seems the time for relish and maybe some salsa and time to try some new relish. I sure hate to see anything go to waste.
Here are some recipes:
Suprise Raspberry Jam
5 c. chopped peeled fresh tomatoes
4 c. sugar
1 T. lemon juice
2 - 3oz. pkg. raspberry gelatin
Makes 3 pints
In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered for 25 minutes and remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved. Immediately fill all containers to within 1/2 inch of top. Cool to room temperature for about one hour.
Let stand at room temperature three hours and until set. It may take several hours. Refrigerate up to three weeks or freeze up to 12 months.
My family really liked this. May make some more and give as Christmas gifts.
A friend at work gave me this recipe.
Cherry Cream Cheese Bake
1 can cherry pie filling
8 oz. cream cheese
1/2 c. powdered sugar
1 tube of crescent rolls
1/2 stick margarine
2 tsp. vanilla
1/2 c. sugar
Bake in an eight inch square pan at 375 degrees for 25 minutes.
Grease baking dish. Put 1/2 of crescent rolls in bottom of dish In a bowl blend cream cheese until smooth then add powdered sugar and vanilla. Spoon onto crescent rolls. Top with pie filling. Place remaining rolls on top. Melt butter and pour over top. Then sprinkle with sugar.
It is also good with blueberry pie filling.