Dandelion Jelly
4 cups dandelion blossoms
1 quart water
1 teaspoon lemon or orange extract
1 package powdered pectin
4 1/2 cups granulated sugar
Yellow food coloring (optional)
Pick dandelion blossoms early in the morning (this helps avoid insects). Remove the stems. Make sure there are no green parts left as they are bitter. Boil blossoms in water for 3 minutes. Drain and save liquid. Using 3 cups dandelion liquid, lemon or orange extract, powdered pectin and sugar, cook jelly according to the directions on powdered pectin box.
67291 ~ 500 Treasured Country Recipes
Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes
by Martha Storey.
This heirloom cookbook is as complete as your grandmother's pantry with more than 600 recipes for simple dishes with country soul. These are the family favorites that never go out of style.paperback
$18.95 each
K19251 - Glass Onion Keeper
Your cut onions will last longer when you store them in a container that allows them to breathe. That's where The Onion Keeper comes in. It's the right way to store cut onions. Just slip your leftover onion under the glass. It traps the odors so that your other foods don't smell and your onions will keep longer. The Onion Keeper will pay for itself in onions that you don't throw away.
