Page 14 - By His Hands We Shall Be Fed Test 2

PEAR RELISH

Pauline Gaines

1 gal. pears 1 1/2 C. vinegar

3 med. onions Mixed spiced

3 med. sweet peppers 1/2 tsp. salt
1 C. sugar 1 1/2 tsp. turmeric

Peel and grind onions, pears and peppers. Do not use all juice. Cook for 30 minutes.

Put in jars and seal.

STRAWBERRY JELLY

4 C. mashed figs (ripe) 1 6-oz. pkg. Strawberry Jell-O
4 C. sugar

Mix ingredients. Cook mixture for 30 minutes after it starts to boil. Stirring

constantly. Put in sterilized jars.

OLIVE SANDWICHES

Vickie Keown

2 jars olives 1 sm. Onion, diced
8 oz. cream cheese, softened 2 loaves bread, fresh

Whip cream cheese with onion and a small amount of olive juice. Cut ends from

bread and roll slice of bread flat with a rolling pin. Add a small amount of the cream cheese

mixture to the bread and spread it thin. Add a row of 3 olives to the bread and roll the bread

into a log. Repeat this process until mixture is gone. Place rolls of bread in an airtight

container and put in the refrigerator overnight. The next day, slice each roll with a serrated

knife into 4 sandwiches. Keep refrigerated until served.

VEGETABLE BALL

Cheryl Simpson

2 8-oz. pkg. Cream cheese 1 lg. Can crushed pineapple
1/2 C. grated carrots 2 T. finely chopped onion

1/2 C. dried bell pepper 1/2 C. nuts, chopped

1 1/2 tsp. salt

Drain pineapple. Dry with paper towels. Mix cream cheese in mixer; add all other

ingredients (except nuts). Roll into ball and let chill. Remove ball from refrigerator.
It’s better when its mae the day before serving.