18 Large Red Tomatoes
1 Bunch Celery
7 Large Onions Cut Small
1/2 Cup Salt
2 Red Peppers Cut Up
2 Green Peppers Cut Up
3 Tablespoons Mustard Seed
2 Cups Vinegar
6 Cups of White Sugar

Pour boiling water over tomatoes in order to skin. Remove the skins and mash the tomatoes. Add cut up onions. Pour half a cup of salt over and let sit over night. Next morning strain mixture through cheese cloth. Add celery, peppers, mustard seed, sugar and vinegar to tomato/onion mixture. Let stand 5 hours stirring occasionally. Bottle in evening.

2 Quart Boxes Berries (washed and hulled)
2 Cans Crushed Pineapple
3 Oranges Cut up (rind can be used but should be cut up very fine)
5 Pounds White Sugar

Simmer berries, pineapple and oranges for 1/2 hour. Add sugar; boil for about 10 minutes. Bottle.

Note: For thinner marmalade, the pineapple can be drained. Certo can be added if desired.

Submitted by Vivian Silliker, Traveller's Rest, PEI

4 cups cranberries
2 cups sugar
1 large orange

Finely chop the cranberries and orange (peel and pulp) in food chopper.

Stir in sugar and cover. Refrigerate at least 3 hours. Makes 3 and 1/2 cups.

Submitted by Marjorie McGuigan, Iona

2 cups cranberries
2 cups sliced apples
1 cup sugar
3/4 cup water

Combine the ingredients. Cover and cook slowly until the fruits are tender (about 20 minutes.) Cool slightly and mash or beat with a whisk. Makes 3 cups.

Submitted by Mae Campbell, Cardigan

3/4 Cup Ketchup
3/4 Cup Vinegar
1 1/2 Cups Water
Salt and Pepper
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Tabasco Sauce
1 Clove of Garlic
3 Tablespoons Brown Sugar

Simmer over low heat for 20 minutes. Pour over pork chops in deep dish.

Let stand one hour or more. Bake in shallow pan 1 1/2 hours at 350 F. Baste several times.

Submitted by Georgia Villett, Crapaud, PEI

Chef At Home Episode #2053 Christmas Dinner
Ease of Preparation: Easy
Makes 6 servings

Whole Grain Stuffing

3 tbsp of olive oil
1 onion, chopped
1 carrot, chopped
4 cloves of garlic
One-half cup white wine
1 cup of raisins
1 cup of dried apricots, chopped
1 tbsp of fennel seed
1 cup of wheatberries
8 cups of chicken stock
2 cups of frozen cranberries
Salt and pepper


4 lb prime rib roast
1 cup Newman Red Wine
2 cups roasted veg stock
2 large onions sliced
4 shallots sliced
3 bulbs Eureka black garlic
3 bay leaves
4 sprigs rosemary
4 sprigs thyme
5 sage leaves
3 tablespoons peppercorns
1/4 cup crushed juniper berries

Cooking Instructions

Season prime rib with salt and pepper, sear on all sides.

Remove beef from pan, add onions and shallots to caramelize. Deglaze with red wine.

1 cup brown sugar
1 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 cup water
2 Tbsp. cornstarch
1 Tbsp. mustard
1/2 cup white vinegar
1 small can crushed pineapple
3 lbs. ribs

Brown the ribs in heavy skillet. Mix the brown sugar and cornstarch. Add ketchup, mustard and soy sauce. Mix well. Add the vinegar, water and pineapple and bring to a boil. Pour this mixture over the browned ribs in a large casserole dish. Bake at 350 F for at least 1 hour.

Submitted by Georgie Villett, Hampton

10 to 12 lb. turkey
1 apple, finely chopped
1 onion, finely chopped
2 stalks celery, chopped
2 Tbsp. butter or margarine
3 cups day old bread, broken into small pieces
2 Tbsp. summer savoury or more if desired
1/2 tsp. sage
1/2 tsp. fresh ground pepper
1 tsp. salt
4 cups hot mashed potatoes
1/2 cup butter
1 egg lightly beaten
1/2 cup melted butter

2 tbsp vegetable oil
1 lb PEI pork tenderloin, cut into ½ inch strips
2 tbsp soy sauce
2 carrots, sliced thinly
1 green pepper, diced
½ cup roasted cashews, unsalted
2 tbsp brown sugar
1 tbsp cornstarch
3 tbsp water
Salt to taste