Pumpkin Pie Dip

1 (8 oz.) package cream cheese

2 c powdered sugar

1 (15 oz.) can pie filling

1 t ground cinnamon

½ t ground ginger

Beat cream cheese and sugar until smooth. Add pie filling, cinnamon and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps, apple slices and pear slices.

Camille Ebert

Zucchini Jam

6 cups peeled, shredded, zucchini

6 cups sugar

1 ( 16 oz. ) can crushed pineapple, undrained

2 tablespoons lemon juice

1 (6 oz) box peach gelatin

Peel zucchini and remove seeds and shred. In a large stock pot , add the shredded zucchini.
Cook on low heat; til zucchini comes to a boil; stirring often.
It should take 20 minutes for the zucchini to come to a boil.
Continue boiling over low heat; for 10 minutes; keep stirring.
Add the lemon juice, sugar, and pineapple. Cook over medium heat; stirring constantly for 10 minutes more.
Remove pan from heat. Add the box of gelatin; stir for 1 minute.
Ladle jam into sterilized jars, and put in a boiling water bath to seal.
Boil half pint jars for 5 minutes and pint jars for 10 minutes.

Yield: Makes 11 ( 1/2 pint ) jars of jams.

Mischell Shapiro

Beet Jelly and Pickled Beets

4 cups beet water

1 pkg. unsweetened Kool-aid (grape, raspberry, cherry, or strawberry)

1 pkg. MCP Pectin

4 cups sugar

Combine beet water, Kool-aid and pectin in 6-8 quart saucepan. Bring to a boil, stirring occasionally. Boil for 7 minutes. Add sugar all at once. Bring to a boil, stirring constantly. Boil hard for 1 minute. Remove from hear: skim. Pour into hot sterile jars and seal. Makes about 3 pints.

Pickled Beets

4 cups sugar

1 cup Red Wine Vinegar

1 cup White distilled vinegar

2 cups water

1 tsp cloves

1 tsp allspice

1 tbls cinnamon

Combine all ingredients, bring to a simmer, and simmer for 15 mins. Pour over beets that have been cooked until tender and packed in sterilized bottles. Process in a hot water bath for 5 mins.

Mischell Shapiro