Cranberry orange relish
Cranberry Relish
Pickle Relish
Hot Onion Relish
Zucchini Relish
Cranberry Relish
Relish Slaw

Relish favorites
A help-along dish that makes the meal.

Cranberry orange relish
2 oranges
1 lb. fresh cranberries
2 cups sugar
Quarter and remove the seeds of oranges. Put through food processor. Process cranberries at same setting. Add sugar and chill.
Susie and Sarah Miller, Moberly, Mo.
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Cranberry Relish
4 cups fresh or frozen cranberries
2 medium oranges
1¼ cups water
1 cup raisins
1 tbls. orange peel, grated
2½ cups sugar
1 cup pecans, chopped or ½ cup walnuts,
coarsely chopped
Remove any stems, wash cranberries and cut in half. Put in 4-quart saucepan. Peel oranges, making sure all the white of the peeling is off; finely chop. Add oranges, water, raisins and orange peel to cranberries. Cover and simmer over medium heat until cranberries are soft. Add sugar and nuts. Stir well. Simmer uncovered for 10 to 15 minutes, stirring often. Cool, cover and refrigerate. This can be served as a relish or a spread on biscuits or rolls.
Joanne Maxwell, Marshfield, Mo.
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Pickle Relish
4 cups onions
1½ heads cabbage
12 green peppers
6 red peppers
6 apples
4 cups green tomatoes
½ cup salt
Syrup
6 cups sugar
2 tbls. white mustard seed
4 cups vinegar
1 tbls. celery seed
1½ tsp. turmeric
2 cups water
Grind onions, cabbage, green and red peppers, apples, and green tomatoes through food processor using small blade. Add salt to ground vegetables. Mix in large bowl. Let stand 3 hours. Rinse with cold water. Combine sugar, white mustard seed, vinegar, celery seed, turmeric and water in a large bowl. Combine with vegetables and boil approximately 10 minutes. Place in hot sterilized jars and seal.
Mrs. Jonas Shetler, Madison, Mo.
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Hot Onion Relish
1 onion
1½ tsp. salt
1 green pepper
¼ pepper
2 ripe tomatoes
¼ tsp. grated lemon
1 tbls. vinegar
1 tsp. lemon juice
1 hot pepper
Chop all ingredients. Mix and serve over any meat.
Mrs. Ivan J. Miller, Clark, Mo.
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Zucchini Relish
10 cups zucchini, chopped
4 cups onions, chopped
1 green pepper, diced
3 tbls. canning salt
Syrup
5 cups sugar
½ tsp. pepper
2 tsp. celery seed
¼ tsp. allspice
½ cup water
2½ cups vinegar
¾ tsp. turmeric
½ tsp. nutmeg
Dash of ginger
Cover zucchini, onions, green pepper and canning salt with cold water and let stand overnight. Drain and rinse. Combine sugar, pepper, celery seed, allspice, water, vinegar, turmeric, nutmeg and ginger and bring to a boil. Add vegetables and return to a boil. Simmer 20 to 30 minutes.
Miss Ida Gingerich, Clark, Mo.
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Cranberry Relish
1 lb. raw cranberries
3 raw apples
2 oranges, peeled
1 cup crushed pineapple (optional)
1 grated orange peel
2 cups sugar
½ cup nuts
Grind cranberries, apples, oranges and crushed pineapple through food processor. Add grated orange peel and sugar, let stand for 6 to 8 hours in refrigerator. Add nuts just before serving.
Mrs. Ervin J. Miller, Clark, Mo.
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Relish Slaw
1 large head cabbage, finely chopped
1 small onion, finely chopped
1 small green pepper, finely chopped
1 medium carrot, shredded
Dressing
¾ cup sugar
½ cup vinegar
½ tsp. salt
1 tsp. celery seed
¼ tsp. pepper
Combine cabbage, onion, green pepper and carrots in a large bowl and refrigerate. When ready to use, soak in ice water for 30 minutes, then drain well. Combine dressing ingredients and mix well. Add dressing to vegetable mixture.
Margaret Cordell, Maryville, Mo.
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