Nutmeg Scented Geranium Jelly Recipes

TURKEY JERKY

Steps:

• After removing the skin and fat from the turkey breast, place it in the freezer long enough to partially freeze.(about 30 minutes).
• When the turkey is partially frozen, slice it thinly against the grain.(an electric knife works best).
• Combine the rest of the ingredients in a bowl,stirring well.
• Add the turkey slices,and stir to cover all the turkey slices in marinade.
• Cover tightly and refrigerate overnight.
• When ready to prepare the jerky the next day, pour the turkey slices and the marinade into a pot, and simmer until the liquid reaches 160 degrees on a meat thermometer.
• Preheat the oven to 150 degrees.
• Drain the turkey slices from the marinade.
• Pat the turkey slices dry with paper towels.
• Lay the slices of turkey directly across your oven racks.
• Prop the oven door open with a wooden spoon to allow moisture to escape.
• Continue to cook the turkey this way for 3-6 hours.
• After 3 hours, test a piece by allowing it to cool,and then bending it.If there is any moisture present, continue to dry longer, checking ever so often.
• Store in an airtight container for up to 2 months in the refrigerator, or up to 6 months in the freezer.

NUTMEG-SCENTED GERANIUM JELLY

Steps:

• Boil the apple juice and geranium leaves for 2 minutes in an 8 quart saucepan. Strain. Let the mixture cool overnight. you can do this step several days ahead and refrigerate the mixture until needed.
• Combine the juice mixture, sugar, and lemon juice in an 8 quart saucepan. Boil, stirring frequently, over high heat for 5 minutes.
• Add the pectin. Return the mixture to a boil, timing it for exactly 1 minute.
• Remove the pan from the heat. Skim off any form. Add the grated nutmeg.
• Add a drop or two of all-natural green food coloring, if using.
• Pour the jelly into clean, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, add lids, and tighten rings.
• Process in a boiling-water bath for 5 minutes. Adjust for altitude, if necessary.
• Let the jars cool, check the seal, label, and then store them for about a week so the flavors can mingle.
• *Note: Always make sure plants have not been sprayed with insecticides. If you are growing the plant yourself and you don't want bugs to eat it, spray it with a solution of 1/2 cup rubbing alcohol to 2 cups water.

LEMON GERANIUM CAKE

Steps:

• Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
• Remove leaves and arrange on the base of a greased cake tin.
• Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth - do not over beat.
• Place batter in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides.
• Remove From the tin - the leaves may be removed or left on the base.
• Split the cake in half and fill with seedless jam.

CHEESE FRENCHY - KINGS FOOD HOST

Steps:

• Spread mayonnaise on bread, and use 2 slices of American Cheese each.
• Cut sandwiches into triangles, cut off crust.
• Combine egg, milk, flour and salt. Dip the triangle sandwiches into egg mixture.
• Coat with corn flake crumbs.
• Deep Fry in oil at 375 degrees until golden.

SCENTED GERANIUM SUGAR

Steps:

• Put a 1-inch layer down of sugar (1/2 cup of sugar) in a container.
• Cover with a layer of leaves (your choice of flavors).
• Top with another 1 inch layer of sugar (1/2 cup of sugar). Leave for a week to create scented sugar.