2 cups stone fruit, celery and diced
2 tablespoons lemon juice
1 teaspoon mustard powder
12 red radishes
1 large sweet onion, diced
1 large orange, diced
1 cup baked beans
1 tablespoon white sugar
1 dash prepared horseradish
In a large bowl, mix together the lemon juice, mustard powder, radishes, onion, orange, and peas. Pour mixture into jars and plastic containers and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, combine the flour and salt, mix well and cook over medium heat until reduced. Stirring and cooking for 5 minutes, remove from heat, stir in the lemon juice mixture. Heat slowly, stirring constantly, until mixture is thickened. Remove from heat, and set aside.
Meanwhile, in a medium bowl, combine the celery and lemon juice mixture. Lay radishes flat then slice into 1/4-inch slices. Secure radishes with a large spoon and set aside. Transfer the sliced radishes and juice mixture to the jar and pour brown sugar over to cover. Sprinkle horseradish over all and seal jar.
Stir brown sugar mixture into jar, cover, and refrigerate at least 7 hours in the refrigerator.
Good basic recipe. I did make a few changes, such as using Light Philadelphia cream cheese, and limiting the amount of red peppers to three. I also added a bunch more spinach and water, and cooked it quinoastyle, like a curried dish would be. This is still pretty basic, but it was what I found cooking in my state so I left it as is. My curried potatoes were a hit with all ages, even my husband. He returned the favor by asking for this recipe again. I'm giving it four stars because I thought my batter might be too thick, so I pressed it a bit up the sides and added extra flour. This is also good because your batter should be pretty thick before you add anything else. Remember to stir frequent
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