4 : qt Medium cucumbers, unpeeled,
- : - sliced 1/4-1/2" thick
6 : c White onions, sliced
1 : 2/3 c Green peppers, sliced
3 : Garlic cloves
1/3 : c Pickling salt
Cracked : Cracked ice
4 : c Sugar
3 : c Cider vinegar
2 : tb Mustard seed
1 : /2 ts Turmeric
1 : /2 ts Celery seed
1 : lb Fully cooked smoked sausage,
- : - cut in 2-inch chunks
6 : sm Red potatoes, unpeeled, and
- : - quartered
1 : sm Onion, cut into 8 wedges
14 : 1/2 oz Can stewed tomatos undrained
1/8 : ts Pepper
1/2 : md Cabbage, cut in 6 wedges
1 : md Onion; Chopped (About Cup)
3 : Cloves Garlic; Minced Or
-Pressed : -Pressed
2 : ts Olive Oil
28 : oz Undrained Canned Tomatoes
2 : ts Dried Basil Or
2 : 1/ tb Chopped Fresh Basil
1/4 : ts Dried Oregano Or
1/2 : ts Chopped Fresh Oregano
1 : tb Chopped Fresh Parsley
Salt : Salt And Black Pepper; To
-Taste : -Taste
Crust: : Crust:
2 : c Flour
1 : Stick butter
4 : tb Ice water
1/2 : ts Salt
Filling: : Filling:
2 : c Baked, mashed pumpkin (baked
-from : -from scratch)
4 : Eggs
2 : tb Karo syrup
1/2 : c Sugar
2 : ts Vanilla
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ds Salt
Topping: : Topping:
3/4 : c Walnut halves
1 : /2 ts Butter
8 : md Carrots
1/4 : c Mango chutney or peach
-chutney : -chutney
1 : /2 tb Butter; melted
1/2 : ts Curry powder
1/2 : ts Ground cinnamon
1/2 : ts Ground cumin
1/2 : ts Salt
2 : tb Lime juice
0: From: srasheed@juno
1: com (Sam M Rasheed) Preheat oven to 300 degrees
2: Spray a bundt pan thoroughly with buttered flavored cooking spray and wipe with a paper towel to spread cooking spray evenly and absorb the excess
3: Cut unpeeled peaches into bite sized chunks, toss with 5 tbs sugar and the cinnamon in a medium sized bowl, and set aside
4: In a medium sized bow, combine flour, salt, and baking powder and mix well
5: In a large bow, combine 2 cups sugar, egg whites, milk, corn syrup, orange juice, vanilla, and 3 tbs of liquid from the peach mixture and mix well
6: Add dry mixture to wet mixture and mix well
7: Drain peaches, reserving the remaining liquid for use in glaze and stir peach chucks into the batter
8: Spoon batter into pan
9: Bake for one hour and 30 minutes
10: Cool cake for 10 minutes before removing from pan
11: Remove cake from pan and cool completely
12: Combine powdered sugar, salt, and reserved peach liquid
13: If necessary, add milk until you reach desired consistency
14: Drizzle glaze over cooled cake and serve
15: 12 servings
16: Fat less than
17: 5 g
18: Posted to JEWISH-FOOD digest by dsabraham@juno
19: com (Deena Abraham) on Nov 5, 1998, converted by MM_Buster v2
20: 0l
21: