Page 38 - Sports Energy News, Cornwall, Issue No 92

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38 Issue #92 September 2020 www.sportsenergynews.com

“Roxee’s Home Cooked Recipes

Mix together:
3 cups white sugar Green Hamburg Relish

2 cups vinegar
1/2 tsp tumeric
By Roxanne Prevost 1 tsp celery seed
1/2 tsp black pepper
Starting at the young tender age of 2 tbsp flour

just 16 years my passion for cooking
and serving people took a hold on Putt-er around Savour the outdoors Waterfront Trail
Pour liquid ingredients over
me. With this I started my life long vegetables in a large pot. Bring to
career in working in the restaurant
a boil and cook for approximately
business. For the last 34 years I have 5 minutes or till thick. Fill your
worked at Harv’s Diner where I have sterilized jars to about 1/4 inch from
made many of my favorite recipes
the top. Wipe the rims of the jars to
for the customers to enjoy. Hope you remove any food residue. Place the
will enjoy my column and try some
lids on the jars. In a large stock pot
of my recipes. With gardens coming place a rack on the bottom or use
to frustration and plentiful let’s start
a canning pot. Fill it halfway with
with my Green Hamburg Relish. water. Bring to a boiling point and

then lower jars into the pot using
12 large cucumbers thongs. Add more boiling water to . Get hooked Get lost in the trees Ride the Parkway
6 medium onions above the tops of the jars. At a full
Put cucumbers and onions in your boil cover and process for 10 minutes.
food processor transfer to a large Remove jars and place on a wood or
bowl and sprinkle with 1 tbsp of salt cloth surface until cool. When cool
and let stand on the counter for 3 press the top of each lid to ensure the
hours. Then drain off all excess fluid. seal is tight. Store in a cool place.

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