The purpose of this recipe newsletter
is to post requests and replies, and recipes from our recipe family
(members) and to post all their great tried and tested (TNT) recipes.
July 8 2006
Page 1
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These are for Donna hope they help.
Terry S. in Seguin, Texas
Peach Jam
8 to 10 pounds peaches
8 pounds sugar
Bring water to a boil. Put peaches in the boiling water for just 1 minute
or under. Take them out with a slotted spoon and place them in cold water.
Peel and slice peaches. Discard peach pits. Put peaches into a large
(wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue
to boil mixture and stir frequently. Mixture will thicken in approximately
45 minutes to an hour. As mixture thicken, you must stir more frequently
to ensure that it does not stick to the bottom of the pot. To test whether
the jam is ready, place a cold metal spoon in the mixture and tilt. The
jam should form a single stream. Yields: 12 pint jars
Note: The faster you cook the jam the brighter the color will be.
Pretty Peach Jam
"This has been a favorite jam in my family for as long as I can remember,"
relates Theresa B. of Canton, South Dakota. "It's a delicious medley of
fruits, including peaches, cherries, pineapple and orange."
8 medium peaches, cut into wedges
1 small unpeeled navel orange, cut into wedges
2 cans (8 ounces each) crushed pineapple, undrained
12 maraschino cherries
3 tablespoons maraschino cherry juice
2 packages (1 3/4 ounces each) powdered fruit pectin
10 cups sugar
In a blender or food processor, cover
and process fruits and cherry juice in batches until smooth. Transfer to a
large kettle; stir in pectin. Bring to a
rolling boil over high heat, stirring constantly. Add sugar; boil for 2
minutes. Remove from the heat. Pour into jars or freezer containers; cool
to room temperature, about 1 hour. Cover and let stand overnight or until
set, but not longer than 24 hours. Refrigerate or freeze. Yields: 13 cups.
Freezer Berry Jam
Note: "We live on the farm where my husband was raised, "Whenever we find
wild blueberries nearby, I make this gorgeous ruby-red jam. It's also
wonderful as a breakfast sauce."
4 cups blueberries
2 cups raspberries
5 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 package (1 3/4 ounces) powdered fruit pectin
In a large bowl, crush the blueberries. Add raspberries and crush. Stir in
sugar and lemon juice. Let stand for 10 minutes. In a small saucepan,
bring water and pectin to a boil. Boil for 1 minute, stirring constantly.
Add to fruit mixture; stir for 3 minutes. Pour into jars or freezer
containers; cool to room temperature, about 30 minutes. Cover and let
stand overnight or until set, but not longer than 24 hours. Refrigerate or
freeze.
Yields: 7 cups.
Raspberry Jam
4 cups raspberries
2 cups sugar
Stir together 3 cups raspberries and the sugar in a medium saucepan. Let
stand 15 minutes, stirring occasionally, until berries begin to give off
their juices. Bring mixture to a boil over medium-high heat, stirring
occasionally. Skim off foam. Reduce heat; simmer, skimming foam
occasionally, until slightly thickened about 5 minutes. Stir in remaining
raspberries; simmer just until berries break up, about 1-1/2 minutes. Let
cool completely. Refrigerate until cold, at least 4 hours or overnight.
Rhubarb and Strawberry Jam
3 cups rhubarb cut small
2 cups sugar
1/2 cup water
1 package (3 ounce) strawberry Jell-O
Combine Rhubarb, sugar, and water and let stand for 1 hour. Bring mixture
to a full boil for 7 minutes. Remove from heat and add strawberry Jell-O.
Store in the refrigerator. Yields: 2 pints
Note: Can be frozen.
Spicy Dill Pickles
12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seeds
1/2 teaspoon dried crushed red pepper
Combine all ingredients except dill sprigs in large bowl. Stir, let stand
at room temperature 2 hours until sugar and salt dissolve. Transfer 4
cucumbers to each of three 1-1/2 pint wide-mouth jars. Pour pickling
mixture over to cover. Place a few dill sprigs in each jar. Cover jars
with lids and close tightly. Refrigerate at least 10 days. Pickles will
stay fresh for up to 1 month. Keep refrigerated.
Old Timey Pickles
In a crock or a large glass container prepare a brine by adding enough
salt to water to float a fresh egg. Add the cucumbers to this brine (since
my cukes were so large, I cut them in halves or fourths. If they are
small, just add them whole.) Be sure they are covered by the water. Weigh
down with clean plate. Leave for 10 days. On tenth day wash cukes and
slice. Prepare alum water. 1/2 box of alum to each gallon of water
required to cover cukes. Change alum water and cukes each day for three
days.
On fourth day, make a strong ginger bath and bring to a boil. Add cukes
and let stand until cool. Rinse cukes Make syrup solution by adding equal
parts of vinegar and sugar. Add pickling spices tied in a bag. Bring to a
boil. Add cukes and boil for about 30 minutes. Then each day for 8 more
days, pour off solution, bring it to a boil and pour it back over the
cukes. On 9th day, boil cukes in solution for 5 minutes. Place in
sterilized jars and seal.
It is almost impossible to mess these up. If you miss a day, just go
ahead. And don't be alarmed at the sight on the tenth day of soaking in
the brine. If your cukes have been submerged all the time, they are fine.
I use an old earthenware churn.
Refrigerator Cucumbers
Note: From "Thyme In The Village," Davidson United Methodist
Church.
1 cup cider vinegar
1 cup water
1 1/2 cups sugar
1 1/2 tablespoons salt
1 small onion, sliced
1 clove garlic, chopped
2 to 3 cups sliced cucumbers (rind can be left on, if desired)
Bring vinegar, water, sugar and salt to a boil. Place onion and garlic in
bottom of a container. Place cucumbers on top of the onion and garlic
mixture and pour the cooled vinegar mixture over all. Cover and
refrigerate 3 days before eating. Yields: 1 quart.
Dilled Okra Pickles
3 quart whole okra
3 heads dill weed
3 small red peppers, hot
3 clove garlic
1 quart water
1 pint cider vinegar
1/2 cup salt
Wash okra. Leave short stem on but snip off tiny tip of each pod to help
brine penetrate. Pack okra in quart jars and to each jar, add 1 dill head,
1 garlic clove, and 1 red pepper. Bring water, vinegar and salt, to a
boil; pour over okra in jars; seal and let stand 6 weeks before using.
When jars cool make sure they are sealed
Hi Nancy;
In the July 6th newsletter Burt requested a currant jelly/jam recipe. He
didn't specify red or black currants. Here are the recipes I use. I have a
bumper crop of red and black and some white this year as well as a bumper
crop of Gooseberries.
Betty in Canada.
CURRANT JELLY
6 cups each stemmed red and white currants
1-1/2 cups water
1 package (57g) fruit pectin crystals
7 cups granulated sugar
In a large Dutch oven and using a potato masher, crush red and white
currants. Add water and bring to the boil, stirring occasionally. Reduce
heat, cover and simmer until currants are softened and deflated, about 10
minutes.
Wet jelly bag and wring out; suspend on frame over large measuring cup or
bowl.. Fill with currants and liquid; let drip, pressing bag lightly,
until juice measures 6-1/2 cups, about 24 hours.
In large clean pot, bring juice and pectin to the boil, stirring. Stir in
sugar; bring to a full rolling boil, stirring constantly with a wooden
spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off
foam.
Pour into ten 1-cup hot, sterilized canning jars, leaving 1/4-inch
headspace. If necessary, wipe rims. Cover with prepared lids, screw on
bands fingertip tight. Boil in boiling water canner for 10 minutes.
Makes about 10 cups.
Variation:-
Red Currant Jelly: Replace white currants with red currants.
OR
Black or Red Currant Jelly
Black OR Red currants
Wash and stem 4 quarts of your choice of currants. _Place in preserving
kettle and add 1 cup water. Bring to boiling point (breaking a few berries
to start juice); stir frequently. Boil 20 minutes; pour into jelly bag and
let drip (do not squeeze). Place juice in kettle, reheat and boil 4
minutes. Measure juice, then add 1 cup of sugar to each cup of juice.
Cook, skimming frequently, until jelly stage is reached ( I use a jelly
thermometer, but you can test by placing a drop of syrup on a very cold
plate or saucer. If I am doing this I keep the plate in the fridge
freezer). When it reaches jelly stage, pour into hot sterilized jars and
seal.
Black Currant Jam
1 pound black currants
1 pound white sugar
1/2 cold water
Wash currants; remove stems. Place fruit in preserving kettle; add water
and bring to boiling point. Simmer for 20 minutes; then add sugar, boil
for about another 30 minutes.
For the lady requesting a
Reuben Casserole recipe:
Layer in a greased casserole dish in the order given:
1 can shredded well-drained Sauer kraut
1/3 lb. chipped deli corned beef or 1 can crumbled corned beef
about 1/2 bottle Thousand Island salad dressing
about 4 slices Swiss cheese
about 2-3 slices buttered rye, diced
Bake at 350 degrees until bubbly and bread is toasted, about 30 minutes.
Amounts don't have to be exact, be flexible according to your taste. May
double using 2 cans sour kraut.
JR in NC
Dear Nancy,
Help! I am bombarded with raspberries. I
picked 20 quarts just yesterday and need some TNT recipes using fresh and
frozen raspberries. Thanks for all you do. I look forward to your letter.
Karen in SD
Hi Nancy, this email is in response to
Rosemary in NS on July 06, 2006 on how many potatoes are needed to make
potato salad for 250 people, so I have
checked my cookbook for food preparation for hotels, restaurants and
cafeterias and it calls for 28 lb for 100 so in that case we will need 70
lbs for 250 people then she may need about 40 eggs and about 26 cups of
mayonnaise. I hope that this helps her out a bit.
This is a wonderful newsletter, I enjoy it very much and look forward to
it coming.
Take care, Norma in Toronto, Ontario
NANCY~ While suffering usual Friday
withdrawal symptoms from no newsletter--I went back in time to older,
previous issues which I hadn't read. Well, I just came across "Siggy's
World," posted in spring of 2005. It was so interesting--think it deserves
posting for other, newer, readers who might not have seen it. Can you
insert the link
again?
Baking sweet potatoes in the oven enhances their naturally sweet taste, so
this is a good puree to make if you are making a roast for the rest of the
family, as you can just pop the sweet potato into the oven to cook
alongside. It is also very tasty without the added carrot.
1 medium sweet potato
2 medium carrots, peeled and sliced
2 to 3 tablespoons your baby's usual milk
Preheat the oven to 375°F. Wash and dry the sweet potato and prick all
over with a fork. Bake in the oven until tender (about 45 minutes).
Meanwhile, steam or boil the carrots until tender (about 20 minutes). When
the sweet potato is soft, allow to cool down a little, then cut it in half
and scoop out the flesh. Puree together with the cooked carrot and the
milk.
Alternatively, you can cook the sweet potato in a microwave. Pierce
several holes in the potato with a fork. Place on at least two layers of
microwave-safe paper towels. Microwave on high for 5 minutes, turning
halfway through the cooking time. Let stand for 5 minutes. Peel and puree
with the carrot and a little of your baby's usual milk.
4 portions
Sweet potato comes in two varieties: orange-fleshed and creamy-fleshed.
Both have red skins and both are good sources of potassium, vitamin C, and
fiber. However, I prefer to use the orange-fleshed variety, which is also
an excellent source of beta-carotene. This helps to prevent certain types
of cancer and mops up free radicals.
Nancy I have a question on the
Olive Garden House Dressing by Randy Brown
that was in the 7/2 newsletter submitted by Hudson Valley Kathleen. The
question is the basil and oregano are ½ teaspoon or tablespoon. You have a
T and I have taken it as teaspoon. I was thought that when you abbreviated
your measurements for teaspoon you used a t and for tablespoon you used a
T. That is why I am asking the question. Would appreciation an answer if I
am correct or wrong. I can hardly wait to try the dressing. I could only
find it in the 16 oz. bottle and I doubled the ingredients. We have always
liked the dressing at the Olive Garden Restaurant but could not find the
right mixture. I will know on Saturday.
Nancy and your 4 legged associates have a great day and take care.
Everyone have a great day.
Susie Indy
Hi Nancy, I just wanted to say thanks
for all that you do to get the newsletter together, and all the effort
you've put into things to keep it a free newsletter. How sad, if some
think you need to go back to the old way. I hope they realized any changes
you make are for us and for our benefit, and for the possibility of a FREE
newsletter, and I might add, the BEST newsletter. I just want you to
remember that we do appreciate all that you do. Thanks again for
everything, Nancy. We luvya! Hugs to your furry helpers too!
Cheryl, Ohio
Also, to Janice Reffert in North Ridgeville, Ohio, I just wanted to say
Hi, and mention that I live only a few miles from you. I'm in North
Olmsted, Ohio. My son is a Chiropractor in North Ridgeville. (Center Ridge
Rd and Rt. 83, next to the school).
Cheryl, Ohio
Comment
I grew up in Oxford Lebanon, Ohio. This is a small world. My cousin lives
in Centerville. I have one brother that lives in Carlisle, Ohio and one
that lives in Cincinnati.
Several folks have asked for waffle
recipes. This is an old one that I have used for over 35 years because I
have never been able to find ANY RECIPE that makes better, nor have I
eaten better in a restaurant. It takes a bit more time than some but worth
it! It may readily be cut in half, but I always make it all and freeze the
extras.
PERFECT WAFFLES
2 eggs separated
1 tsp. [rounded high] baking powder
1 cup flour
1/4 tsp. salt
1 cup milk
1/2 cup oil
Mix the dry ingredients. Add milk which has been mixed with beaten egg
yolks and oil. Beat until lumps disappear. Fold in the egg whites which
have been whipped until thick. Pour onto heated waffle iron. Makes 7-8
eight inch waffles.
Nancy wonder if anyone in Nancyland
could help me with a computer problem. I have
over 200 of your newsletters on my Outlook Express that I would like to
save to my hard drive or to a CD. I don't know how. I have Windows XP and
a CD burner. Every time I try to copy or send to a folder it will only go
to my Outlook Express folders.
Thanks. Rosemary in WV
Hi Nancy,
I really want to respond to Rosemary and her wedding. My oldest daughter
got married about 10 years ago. We had a buffet
supper and then a midnight lunch. Fed around 250. It is very hard
work but here is how I did it. Myself and 3 girls friends started 2 days
before the wedding. We cut and chopped everything but added no dressing.
The day of the wedding that was all we did was add the dressing. Seems to
me I used about 30 pounds of potatoes but we had macaroni salad, and other
pasta etc. It was great but I never want to do that again. I thought to
begin with that cold would be much easier then hot in July but with hot
you can cook huge amounts at one time like turkey and roast beef etc. I
cooked all that about 3 or five days before the event.
Carole with an "E" in Calgary
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