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Thread: Mrfood's Jezebel . . and 'Millie's'

  1. #1
    Jim Elbrecht Guest

    Default Mrfood's Jezebel . . and 'Millie's'

    Mr. Food is on my noon news here & every once in a while he does
    something inspirational. Today he gave a recipe for Jezebel. We've
    been making it from a recipe we got from 'Millie' 40 years ago. I
    never knew it wasn't her own invention.,g>

    Mr. Food version;
    1 (18-ounce) jar apple jelly
    1 (18-ounce) jar pineapple preserves
    1/2 cup Dijon mustard
    2 tablespoons prepared horseradish
    Instructions
    1.In a large bowl, combine all ingredients and mix with a wire whisk
    until well blended. Refrigerate until ready to serve.

    But for a 'bit' more flavor- go with
    Millie's
    1 jar (16 to 18 oz) pineapple preserves or apricot preserves
    1 jar (16 to 18 oz) apple jelly
    1/2 cup horseradish
    3 tablespoons dry mustard
    2 teaspoons coarsely ground black pepper

    [if your eyes don't water- you forgot something]
    Mix the day before. serve on brick of cream cheese with Wheat
    Thins. Or glaze ham-- or serve with ham.
    xxx

    Jim

  2. #2
    notbob Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 2011-04-21, Jim Elbrecht <[email protected]> wrote:

    > something inspirational. Today he gave a recipe for Jezebel. We've
    > been making it from a recipe we got from 'Millie' 40 years ago. I
    > never knew it wasn't her own invention.,g>


    Never heard of such a thing. 8|

    > Mr. Food version;
    > 1 (18-ounce) jar apple jelly
    > 1 (18-ounce) jar pineapple preserves
    > 1/2 cup Dijon mustard
    > 2 tablespoons prepared horseradish


    Anything with that much horseradish intrigues me. One question: Where
    does one find 18 oz jars of anything!?

    > [if your eyes don't water- you forgot something]


    So basically it's jes a glaze/sauce thing. That's wild. I gotta try
    it. Jes happen to have a ham. Thanks.

    nb

  3. #3
    Giusi Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'


    "notbob" <[email protected]> ha scritto nel messaggio
    , Jim Elbrecht <[email protected]> wrote:

    >> 1 (18-ounce) jar apple jelly
    >> 1 (18-ounce) jar pineapple preserves
    >> 1/2 cup Dijon mustard
    >> 2 tablespoons prepared horseradish

    >
    > Anything with that much horseradish intrigues me. One question: Where
    > does one find 18 oz jars of anything!?
    >
    >> [if your eyes don't water- you forgot something]

    >
    > So basically it's jes a glaze/sauce thing. That's wild. I gotta try
    > it. Jes happen to have a ham. Thanks.
    >

    Look for what used to be two pounds. You can use this as a chutney. Used to
    be Americans were really hot for relishes of all kinds. What do you think
    happened? No one seems to even think of it, whereas my mother had special
    individual dishes to eat them from.



  4. #4
    Ranée at Arabian Knits Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    In article <[email protected]>,
    "Giusi" <[email protected]> wrote:

    > "notbob" <[email protected]> ha scritto nel messaggio
    > , Jim Elbrecht <[email protected]> wrote:
    >
    > >> 1 (18-ounce) jar apple jelly
    > >> 1 (18-ounce) jar pineapple preserves
    > >> 1/2 cup Dijon mustard
    > >> 2 tablespoons prepared horseradish

    > >
    > > Anything with that much horseradish intrigues me. One question: Where
    > > does one find 18 oz jars of anything!?
    > >
    > >> [if your eyes don't water- you forgot something]

    > >
    > > So basically it's jes a glaze/sauce thing. That's wild. I gotta try
    > > it. Jes happen to have a ham. Thanks.
    > >

    > Look for what used to be two pounds. You can use this as a chutney. Used to
    > be Americans were really hot for relishes of all kinds. What do you think
    > happened? No one seems to even think of it, whereas my mother had special
    > individual dishes to eat them from.


    People don't often make their own food anymore. Or if they do, they
    used pre-packaged meal kits which don't tell them to serve with a relish
    or condiment. So, they don't. If you were serving mac-n-cheese, pizza,
    hot dogs, hamburgers and quesadillas every week, you'd probably only
    keep ranch, salsa and ketchup around. Maybe mustard.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  5. #5
    notbob Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 2011-04-21, Ranée at Arabian Knits <[email protected]> wrote:

    > or condiment. So, they don't. If you were serving mac-n-cheese, pizza,
    > hot dogs, hamburgers and quesadillas every week, you'd probably only
    > keep ranch, salsa and ketchup around. Maybe mustard.


    I gotta whole cupboard and fridge full of condiments, sauces, etc,
    including oriental. Surprisingly, despite Mom having a doz jars of
    jelly/preserves at any given time, the only things I'm missing are the
    apple jelly and pineapple preserves. Jes bought new jar of extra hot
    horseradish and can of mustard pwdr. I jes never heard of jezebel
    (the sauce). Definitely a "gotta try".

    nb

  6. #6
    Christine Dabney Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 21 Apr 2011 17:46:51 GMT, notbob <[email protected]> wrote:

    > I jes never heard of jezebel
    >(the sauce). Definitely a "gotta try".


    It's a southern thang.

    Christine
    --
    http://nightstirrings.blogspot.com

  7. #7
    notbob Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 2011-04-21, Christine Dabney <[email protected]> wrote:

    > It's a southern thang.


    Looking it up on the web, it's all over the place. Rachael Ray,
    southernfood.about, videos, etc.

    One video is a hoot. 10 oz each of apricot and apple jelly, but a
    full 5 oz jar of horseradish and whole 1.37 oz can of mustard pwdr!
    Yikes!! I'm sweating like a pig jes watching her make it.

    http://www.5min.com/Video/Double-Dar...cipe-251789752

    nb

  8. #8
    Jim Elbrecht Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 21 Apr 2011 18:08:05 GMT, notbob <[email protected]> wrote:

    >On 2011-04-21, Christine Dabney <[email protected]> wrote:
    >
    >> It's a southern thang.

    >
    >Looking it up on the web, it's all over the place. Rachael Ray,
    >southernfood.about, videos, etc.
    >
    >One video is a hoot. 10 oz each of apricot and apple jelly, but a
    >full 5 oz jar of horseradish and whole 1.37 oz can of mustard pwdr!
    >Yikes!! I'm sweating like a pig jes watching her make it.
    >
    >http://www.5min.com/Video/Double-Dar...cipe-251789752


    So did you do it? Did you go with Mr Foods sissy sauce-- Millie's
    medium-- or Betty's double Dare?<g>

    Jim

  9. #9
    notbob Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 2011-04-22, Jim Elbrecht <[email protected]> wrote:

    > So did you do it? Did you go with Mr Foods sissy sauce-- Millie's
    > medium-- or Betty's double Dare?<g>


    Haven't been to the store yet. Our vehicle has been in the shop for a
    week. Hope to get it back and do some shopping, today.

    nb

  10. #10
    notbob Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 2011-04-22, Jim Elbrecht <[email protected]> wrote:
    >
    > So did you do it? Did you go with Mr Foods sissy sauce-- Millie's
    > medium-- or Betty's double Dare?<g>


    Jes did it, Jim. I'd say I'm closer to Betty's DD. Used 5 oz of
    extra hot horseradish.

    18 oz apple jelly
    10 oz apricot preserves
    8 oz crushed pineapple
    4 T Colemans mustard pwdr
    1 T black pepper
    1 T cayenne pepper

    Then went at it all w/ stick blender till smooth.

    I'd say that fills the bill. Frankly, not really "all that", though
    interesting. Might be better after 24 hrs. Also put on top of ham
    cooking to instillmag's instructions. Gotta bout and hour left.
    We'll see.

    nb

  11. #11
    bolivar Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'


    "notbob" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I gotta whole cupboard and fridge full of condiments, sauces, etc,
    > including oriental. Surprisingly, despite Mom having a doz jars of
    > jelly/preserves at any given time, the only things I'm missing are the
    > apple jelly and pineapple preserves. Jes bought new jar of extra hot
    > horseradish and can of mustard pwdr. I jes never heard of jezebel
    > (the sauce). Definitely a "gotta try".
    >
    > nb


    Have you just not been paying attention all these years, or what????


    From: [email protected]pam (JLynnOne)
    Newsgroups: rec.food.cooking
    Subject: Jezabell Sauce
    Date: 24 Oct 1998 04:03:28 GMT

    This is GREAT served over cream cheese and spread on melba tost. Don't let
    the ingredients scare you, this stuff is really great.

    Jezabelle Sauce:

    18 ounces of pineapple preserves
    OR
    9 ounces of apricot preserves and 9 ounces of orange marmalade
    18 ounces of apply jelly
    5 ounces of horseradish
    1 1/8 ounce of dry mustard

    Mix all ingredients well.
    Store in an airtight container in the refrigerator. This will keep for
    months.
    When ready to serve, scoop over balls of cream cheese and garinsh with
    orange
    slice twists. Serve with melba toast.

    Boli ( I plead the Flip Wilson defense - "The Devil made me do it!!!")



  12. #12
    sf Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On Tue, 26 Apr 2011 01:22:52 -0400, "bolivar" <[email protected]>
    wrote:

    >
    > "notbob" <[email protected]> wrote in message
    > news:[email protected]..
    > >
    > > I gotta whole cupboard and fridge full of condiments, sauces, etc,
    > > including oriental. Surprisingly, despite Mom having a doz jars of
    > > jelly/preserves at any given time, the only things I'm missing are the
    > > apple jelly and pineapple preserves. Jes bought new jar of extra hot
    > > horseradish and can of mustard pwdr. I jes never heard of jezebel
    > > (the sauce). Definitely a "gotta try".
    > >
    > > nb

    >
    > Have you just not been paying attention all these years, or what????
    >

    Like most of us, we pay attention when it interests us and we ignore
    it the rest of the time. Maybe it was mentioned in threads that
    didn't interest him. In any case - he's not Southern, so it stands to
    reason he hasn't heard it mentioned any place but here. I certainly
    haven't and my BIL came from Alabama.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  13. #13
    notbob Guest

    Default Re: Mrfood's Jezebel . . and 'Millie's'

    On 2011-04-26, sf <[email protected]> wrote:

    > didn't interest him. In any case - he's not Southern, so it stands to
    > reason he hasn't heard it mentioned any place but here. I certainly
    > haven't and my BIL came from Alabama.


    I lived in TN for two yrs when in the service. Learned to love
    Southern cooking. Never heard of it.

    nb

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