Mrs Adams Uncooked Chow Chow Recipes

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

HOT CHOW CHOW

Steps:

• Finely chop or shred all ingredients.
• Put cabbage in very large pot and boil until soft.
• Add remaining ingredients except vinegar and sugar and boil an additional 30 minutes.
• Drain off about half of the liquid.
• Add vinegar and sugar, simmer for 30 minutes.
• Drain off 1/3 of the liquid before serving.

MRS. ADAMS' UNCOOKED CHOW-CHOW

Steps:

• Grind vegetables or pulse in food processor (Mrs. Adams ground hers, I just chop mine fine).
• Drain vegetables.
• Mix salt, spices, sugar and vinegar and heat through.
• Pour over vegetables and add lemon juice.
• Can as you normally would.

BACON AND CHEESE COCKTAIL SWIRLS

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles.
• In small bowl, mix cream cheese, onion and milk; beat until well blended.
• Spread about 2 tablespoons cream cheese mixture evenly over each rectangle.
• Sprinkle each with bacon.
• Roll up, starting at longest side; pinch edges to seal.
• Cut each roll into 8 slices.
• Place on ungreased cookie sheet.
• Sprinkle with cheese.
• Bake 12 to 15 minutes or until golden brown.
• Serve warm. Store in refrigerator.

WOOD-ROASTED QUAIL, COLLARDS & CHOW CHOW

Steps:

• For the quail:.
• Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.
• Grill Quail over hickory.
• For the collards:.
• In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.
• Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.
• Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.
• For the Chow-Chow (prepare 48 hours in advance):.
• Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.
• Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.
• Serve grilled quail on collard greens and top with Chow-Chow.

BACHELOR CHOW

Steps:

• In large non stick skillet brown Ground Beef and drain.
• Mix in Butter, Water, Franks Red Hot sauce and rice and bring to a boil. Reduce heat and let simmer, stirring frequently, for 12-15mins or until rice is cooked.
• Serve and enjoy!

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

Steps:

• Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
• Add salt, cover with water and allow to stand for 1 hour.
• While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
• Bring to a boil, reduce heat and simmer.
• Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
• Reduce heat; simmer 30 minutes.
• Stir frequently.
• Pour the relish into hot, sterilized pint jars.
• Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
• Remove to a protected surface to cool, undisturbed, for 24 hours.

GRANDMOTHER JOHNSON'S TOMATO CHOW-CHOW

Steps:

• Chop tomatoes peppers and onions bite-size or smaller.
• Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it "slow and cook down low").
• Sterilize your canning jars & lids in boiling water.
• Fill the jars and place tops on tight.
• After filling jars, give them a 45-minute bath in boiling water.
• Enjoy.