Clippings by aunt-tootie

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: Mistake Planting Garlic - Can I Dig Up and Replant? (Follow-Up #3)

posted by: Edymnion on 05.13.2012 at 12:52 pm in Vegetable Gardening Forum

"Experience is a hard teacher because she gives the test first, the lesson afterward." -Vernon Law


clipped on: 05.13.2012 at 01:53 pm    last updated on: 05.13.2012 at 01:54 pm

RE: Beer Cheese soup recipe?? (Follow-Up #4)

posted by: annie1992 on 01.13.2011 at 09:15 am in Cooking Forum

I have one too, thick, chunky and cheesy, but no beer. From Midwest living.

Midwest Ham and Cheese Chowder

2 cups water
2 cups chopped potatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon black pepper
2 cups milk
2-1/2 cups shredded cheddar cheese or 10 ounces American cheese, torn
1 15-ounce can cream-style corn
2 cups cubed cooked ham

1. In a large saucepan or pot, combine water, potatoes, carrots, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. For cheese sauce: In a medium saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.

3. Add cheese to sauce and cook and stir until melted. Add cheese sauce to vegetable mixture. Stir in corn and ham. Heat through, but don't boil. Ladle into soup bowls and top with additional pepper, if you like. Makes 6 main-dish servings.



clipped on: 01.14.2011 at 07:24 am    last updated on: 01.14.2011 at 07:24 am

RE: Cornbread salad recipe (Follow-Up #1)

posted by: barnmom on 11.12.2010 at 04:35 pm in Cooking Forum


Serves 12

Pan size 9X13

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained

3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Prepare corn bread according to package directions. Cool, crumble, and set aside.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.



clipped on: 11.12.2010 at 05:46 pm    last updated on: 11.12.2010 at 05:46 pm

RE: LOOKING for: Favorite Seafood Recipes (Follow-Up #1)

posted by: lindac on 09.29.2007 at 01:49 pm in Recipe Exchange Forum

Halibut steaks....just pan fry or broil with a little butter and serve with a wedge of lemon.
Really good fresh seafood is too good to mess up with a lot of "recipes".
Just steam the crab legs and serve with melted butter, I love salmon just grilled....but you could mix equal parts of soy sauce and brown sugar and smear on it before grilling....or serve it with this ginger sauce....from someone here...forget who

Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it.
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns (*I omitted)
1/2 teaspoon sugar
1 tablespoon white-wine vinegar
Make the sauce while the salmon is poaching:
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.

And I have so many favorite ways to cook shrimp...
You could start with cooking, peeling and serving chilled with cocktail sauce.
Linda C


clipped on: 10.31.2010 at 01:52 pm    last updated on: 10.31.2010 at 01:52 pm

RE: LOOKING for: Favorite Seafood Recipes (Follow-Up #3)

posted by: ginger_st_thomas on 09.29.2007 at 06:29 pm in Recipe Exchange Forum

1/3 cup butter
2 TBL olive oil
2 shallots, minced
2 garlic cloves,minced
1 lb uncooked shrimp, peeled & deveined
3 small plum tomatoes, seeded & chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each, salt & pepper
1/2 cup dry sherry
3 bunches fresh spinach, rinsed, drained, stems removed
1/2 cup heavy cream

Hot cooked rice Melt the butter w/the olive oil ina large skillet over medium-low heat. Add the shallots & garlic. Saute 5 minutes. Add the shrimp, tomatoes, basil, oregano, salt & pepper. Saute until the shrimp begin to turn pink.
Add the sherry & spinach to the shrimp mixture. Cook, covered, for 5 minutes or until the spinach wilts, stirring occasionally. Stir in the cream. Heat through, stirring frequently. Serve over rice.~~

2 dozen raw jumbo shrimp, shelled & deveined
1 stick + 2 TBL butter
1/2 cup minced celery
1 small onion, minced
1/2 cup minced green bell pepper
1 TBL chopped parsley
1 lb fresh lump crabmeat, picked over
1 tsp salt
1 tsp Worcestershire
1/4 tsp dried thyme
Dash of Tabasco
1/2 cup seasoned bread crumbs
1 egg, beaten
1 cup light cream
Preheat oven to 400�. Split the shrimp lengthwise to they can be opened flat, but don't cut all the way through. Spread the shrimp flat in a 9x13" shallow baking dish & set aside. In a medium skillet, melt 2 TBL of the butter. Saute the onion, celery & green pepper until the onion is transparent. Remove from the heat. Add the parsley. Toss this mixture with the crab. Add the seasonings, bread crumbs, egg & cream. Toss gently but throughly. Mound some of the crab mixture on each of the shrimp. Melt 1 stick of butter & pour over all. Sprinkle the top w/paprika & bake uncovered 20 minutes.~~ Rare Collection

From Marlen

Camarones al Ajillo (Garlic Shrimp)

3 T Olive oil
1 lb large shrimp, shelled and deveined
3 T minced garlic
1/4 c fresh lime juice
Salt and pepper, to taste
Chopped parsley
Sautee shrimp in olive oil along with the garlic until shrimp turn pink. Add lime juice, salt and pepper to taste, and cook another few minutes, until the shrimp curls slightly. Garnish with chopped parsley serve immediately over white rice.

3 TBL dry sherry
2 TBL soy sauce
1 TBL dark Asian sesame oil
1 TBL minced fresh gingerroot
2 TBL minced fresh parsley
2 lbs salmon fillets
2 TBL butter, cut in small pieces
1/8 each salt & pepper
1 lemon, cut in wedges

Combine the sherry, soy sauce, sesame oil & ginger. Brush the fillets w/the sherry mixture & sprinkle w/parsley. Dot butter evenly across the surface. Season w/salt & pepper. This may be prepared several hours ahead & refrigerated.
Broil or grill the salmon without turning until the fish turns pink & flakes easily, approximately 10-15 minutes. Serve w/lemon wedges.~~Gold'n Delicious

4 salmon steaks
2 TBL butter, softened
1/8 tsp salt
1/4 tsp ground white pepper
2 TBL lemon juice
1/4 cup white wine
1/2 tsp dried tarragon

Preheat oven to 450�. Coat a baking dish w/Pam or oil lightly. Arrange the salmon in the prepared dish & rub w/butter. Mix the salt, pepper, lemon juice, wine & tarragon. Pour over the fish. Bake uncovered until the fish flakes easily when tested with a fork, allowing 10 minutes cooking time per inch of thickness. Serve hot.~~Very Virginia


clipped on: 10.31.2010 at 01:51 pm    last updated on: 10.31.2010 at 01:51 pm

RE: Ellie Topp's Caponata, quick advice needed! (Follow-Up #9)

posted by: skeip on 10.24.2010 at 05:37 pm in Harvest Forum

Mea culpa. I have the book also, but this particular recipe has been discussed in a number of forums, and it was pretty clearly stated that it is too dense to can, that it was better frozen. Since making Topp's recipe, I have found this one that I like even better. It freezes beautifully.


1 Medium Eggplant, cut into ½” cubes
1 ½ Tablespoon Pickling Salt
2 Large Tomatoes, peeled and chopped
1 Medium Sweet Red Pepper, diced
1 Cup diced Zucchini
½ Cup Chopped Onion
3 large Garlic Cloves, Minced
¼ Cup chopped stuffed Green Olives
1 Tablespoon Capers
1 Bay Leaf
1 Teaspoon Fresh Thyme
Salt and freshly ground Pepper
1/3 Cup Red Wine Vinegar
2 Teaspoons Granulated Sugar
2 Teaspoons Olive Oil
2 Tablespoons Tomato Paste

Place Eggplant in a nonreactive bowl and sprinkle with the Pickling Salt and stir well. Let stand for 2 hours. Drain in a sieve and rinse well. Drain thoroughly and press out excess moisture.

Place Eggplant, Tomatoes, Red Pepper, Zucchini, Onion, Garlic, Olives, Capers Bay leaf, Thyme Salt and Pepper in a large roasting pan. Heat Vinegar, Sugar and Oil in microwave until hot stir into Vegetables. Bake in a 350 degree F oven for about 1 ½ hours until Vegetables are softened and liquid has evaporated, stirring every 20 minutes. Remove from the oven discard Bay Leaf and stir in Tomato Paste.

This is excellent as a topping for Bruscetta, or with the addition of some Marinara, as a topping for Pasta. A squeeze of Lemon Juice and some of the Zest really helps to brighten up the flavors.



clipped on: 10.24.2010 at 06:32 pm    last updated on: 10.24.2010 at 06:32 pm

RE: Harvest People and Bread Baking (Follow-Up #47)

posted by: annie1992 on 12.05.2009 at 08:44 pm in Harvest Forum

I've done computer research/typing/transcription for over 30 years and spend much of my work day doing legal research and drafting documents. My carpal tunnel gets problematic and kneading bread doesn't help, it aggravates it.

This is one of my favorite breads, but I love everything with maple! It's great toasted and Ashley likes it for ham and cheese sandwiches:


3 3 cups flour
1 pkg dry yeast
cup prepared coffee
1/2 cup quick cooking rolled oats
(scant) cup maple syrup
2 tbls butter
1 tsp salt
1 egg

Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour.

Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack.

Makes 1 loaf (14 slices)

Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron)



clipped on: 10.04.2010 at 08:24 am    last updated on: 10.04.2010 at 08:24 am

RE: Harvest People and Bread Baking (Follow-Up #56)

posted by: annie1992 on 12.16.2009 at 03:26 pm in Harvest Forum

ruthie, you're probably back by now, I hope you had a great trip.

I've been doing "international" cookies too, LOL, but not because I decided to, just because that's what struck me. I just made cuccidati, a fig filled cookie that a friend sent me and I loved them. I've made Venetian rainbow cookies with almond paste, and I've made good old American toll house cookies and grandma's molasses cookies and peanut butter cookies. Elery and I are making cannoli tomorrow, and I've done the Scottish shortbread and the spritz and the pfefferneuse. I think I'm not going to do any more baking except cut out and frosted sugar cookies with the grandkids!

Now, that pannetone. Here is a recipe from King Arthur Flour for a traditional pannetone, it requires an overnight resting of the "biga", which is just the yeast with a bit of water and some of the flour, kind of like a sourdough "starter". The bread is made using the biga the next day. I didn't have orange oil or the special seasoning thing you can only get from King Arthur Flour, LOL, so I used the vanilla and some orange extract.

My family loves this recipe and since it uses dried fruit instead of the candied stuff, I like it too. I do not like candied fruit at all.

Anyway, it's easier than it looks and the recipe came from King Arthur Flour:

Overnight Panettone
This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter.

Biga (Overnight Starter)
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/16 teaspoon yeast (just a pinch)
1/3 cup (2 5/8 ounces) water

all of the biga (above)
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (2 ounces) water
2 large eggs
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1 1/4 teaspoons salt
1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast
1/3 cup (2 1/4 ounces) sugar
1/2 cup (3 ounces) golden raisins
1/2 cup (2 1/4 ounces) slivered dried apricots
1/2 cup (2 ounces) dried cranberries or flavored fruit bits
1/2 cup (2 1/2 ounces) dried pineapple, chopped
2 tablespoons orange or lemon zest

The Biga: Combine the biga ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).

Dough: Combine all of the dough ingredients except the fruit, and mix and knead them togetherby hand, mixer or bread machinetill you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and knead in the fruits and zest.

Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour.

Bake the bread in a preheated 400F oven for 10 minutes; reduce the oven heat to 375F and bake an additional 10 minutes; then reduce the heat to 350F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Remove the panettone from the oven and cool completely.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue.



clipped on: 10.04.2010 at 08:20 am    last updated on: 10.04.2010 at 08:20 am

RE: Harvest People and Bread Baking (Follow-Up #2)

posted by: annie1992 on 11.13.2009 at 02:15 pm in Harvest Forum

ruthie, I am a bread baker and I don't buy any bread products, I make them all. Cinnamon rolls, breakfast Danish, whole wheat, caraway, hamburger buns, I make 'em all in the bread machine.

I have some serious carpal tunnel issues and it hurts to knead bread, so I use the "dough" setting on the bread machine and let it knead and go through the first rise. Then I take it out of the machine, form into loaves or buns or whatever, let it rise again and bake it in the oven.

I like the crust on oven baked bread better than the bread machine crust, which kind of seems "steamed", more than "baked".

Greenmulberry, this is my current favorite whole wheat bread recipe:

3 cups all purpose flour
3 cups whole wheat flour
2 pkg. active dry yeast
2 tsp. salt
1 cup milk
1 cup water
1/2 cup honey
3 Tbsp. oil
1 egg
In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well.
In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm)
Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes.
Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust.

Now, all I do is put the wet ingredients on the bottom, the dry on the top, and press the "dough" button. The machine does all the work.

Tonight I'm making butternut squash rolls with half whole wheat and half white flour, again in the bread machine. I just use any bread recipe I have to make bread in the bread machine and haven't had a spectacular failure yet. I've made Grandma's old Farmhouse White to Bernard Clayton's Frisian Bread to James Beard's sour cream loaf and they all come out just fine on the dough cycle in the bread machine.

That said, I do check the machine a few minutes after it starts the knead cycle to be sure the dough isn't too dry or too wet. Hydration depends on the type of wheat, the humidity, the temperature, many factors, so I always check, I don't just measure and take it for granted.



clipped on: 10.04.2010 at 08:16 am    last updated on: 10.04.2010 at 08:16 am

RE: Question for digdirt Dave (Follow-Up #2)

posted by: digdirt on 09.26.2010 at 01:20 pm in Harvest Forum

Hi Judy - we dry apples both ways for different uses. Most get dried till flexible and then frozen otherwise they will mold. We freeze in 2 cup portions in vacuum bags. The rest are fully dried for shelf storage in vacuum sealed jars.

It takes 1 1/2 cups of those flexible ones, reconstituted, for a pie. 2 cups of fully dried ones, also reconstituted first, for a pie. Deep dish needs more.

We reconstitute them first in apple juice (or cider if we have it) but you can use water too. Takes a couple of hours of soaking in the hot liquid depending on how much they are dried.

Then if necessary, re-heat the mix of apples and juice/cider/water up and pour into the shell.

1 1/2 cups water or juice or cider, heated to boiling
1 1/2 - 2 cups dried apple slices
1/3 cup sugar
1/2 tsp. cinnamon, ground
1/4 tsp. nutmeg
2 T butter or margarine
1-2 tsp. cornstarch (or thickener of choice)
1 double shell pie crust of choice

Pour boiling liquid over dried apples and let soak for 2 to 4 hours until almost fully reconstituted. Add remaining ingredients except butter and stir well.

Fit half of pastry into a 9-inch pie pan and pour apple mixture into this. Dot with butter or margarine cut into bits. Cover with remaining rolled-out pastry and bake 45 minutes in a 350 F. oven.

Enjoy. ;)



clipped on: 10.03.2010 at 11:57 am    last updated on: 10.03.2010 at 11:57 am

RE: Cookalong #30 ---------- TOMATOES!!!!! (Follow-Up #20)

posted by: cooperbailey on 06.26.2010 at 09:14 am in Cooking Forum

No red ones at the farmers market yet - but some perfect green ones! Made fried green tomatoes last night - using a new recipe I copied onto the back of an envelope while waiting for my hair cut!- It is from the June Garden and Gun- I picked it up since it highlighted fried green tomatoes on the cover.
Fried green tomatoes

4-6 green tomatoes

2 C buttermilk
2 large eggs

2 C white lily self rising flour
1 C cornmeal
1/2 t garlic powder
1/2 t onion powder

2 C canola oil
2 sticks unsalted butter
heat butter until 350 then turn down to stablilize * I used bacon fat and winged it*

cast iron skillet but whatever you have

To do:
Slice and lightly salt the slices on both sides and let sit 5 minutes on rack.
Pat dry just before coating.

Coat slices in wash, then drege in flour cornmeal mixture.I put the first few right in the pan and the rest on the rack to wait their turn- no difference in coating falling off or flavor)

Cook for 4-6 minutes;turning only once.Put on paper towel covered plate. snitch one and eat.

Now I used *regular flour not the lily and found out as the pan was heating that I had butter but no oil. But remembered just in time that I had bacon fat in the frig
(thanks KF advice) so used that. I had wanted to try the butter and canola.
Like many recipes- It can be very loosely followed.

I made fried green tomato sandwiches with lowfat provolone slices and bacon and fresh lettuce from farmers market Next time I will use toasted sourdough bread.
Left overs for dinner tonight with cheese grits on the side.

I make fried green tomatoes each year but the buttermilk really makes them sing.


clipped on: 08.13.2010 at 08:31 pm    last updated on: 08.13.2010 at 08:32 pm

RE: Cookalong #30 ---------- TOMATOES!!!!! (Follow-Up #12)

posted by: doucanoe on 06.24.2010 at 07:42 pm in Cooking Forum

Great choice! I was so excited when I saw the ingredient, and thought I'd have a ton of recipes to share. But as I was going thru my files I realized that I really don't have many recipes that use fresh tomatoes, other than canning recipes from other CF members and salads!

Here are two soups, tho....and they are both really good!

Winter Tomato Soup
Source: Marie-Pierre Moines French kitchen
Serves 4

2T butter
1 Spanish onion, finely chopped
1 leek, washed and sliced
1 carrot, peeled and chopped
1 small head celery, trimmed and chopped
6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes)
tsp each dried thyme and oregano
2 tsp finely snipped basil
1 heaping T flour
1 quart light chicken stock
1 egg yolk
4 T heavy cream
Sea salt and freshly ground black pepper

In a saut pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and saut 2-3 minutes, stirring frequently.

Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2-3 minutes longer.

Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning.

In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately.

Tomato Bisque with Tortellini

1-1/2c diced tomatoes
1-1/2c tomato sauce
3/4c bloody mary mix
1-1/2tsp fresh basil
1/4tsp italian seasoning
2c heavy cream
1/4c chicken base
1/4tsp dried thyme
1/4tsp white pepper
1T sugar
1/4c grated parmesan cheese
1/2lb tortellini

Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook
tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes.

My note: original recipe calls for 2T sugar, I reduced it because I dont like much sweetness. You can add more if you like.



clipped on: 08.13.2010 at 08:29 pm    last updated on: 08.13.2010 at 08:29 pm

RE: Cookalong #32 ----- PEACHES!!!! (Follow-Up #12)

posted by: pat_t on 07.29.2010 at 07:29 am in Cooking Forum

I made this a couple of weeks ago and it was to die for!

1 tsp. flour
1 unbaked (9-inch) deep-dish pie shell
1/3 cup flour
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. nutmeg or cinnamon
1/2 cup light corn syrup
3 eggs
3 cups fresh peaches, peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter, melted
1/4 cup packed dark brown sugar
2 Tblsp. butter, softened
1/2 cup coarsely chopped pecans

Sprinkle 1 tsp. flour over the pie shell. Beat 3 Tblsp. of the flour, sugar, salt, nutmeg, corn syrup and eggs in a mixer bowl for 1 minute. Stir in the peaches and the melted butter. Spoon into the prepared pie shell.
Combine the remaining flour and brown sugar in a bowl and mix well. Cut in 2 Tblsp. butter until crumbly. Stir in the pecans. Sprinkle evenly over the peach mixture.
Bake at 375 F. for 45 minutes or until set, covering the edge with foil as needed to prevent burning. Serve with ice cream. Serves 6 to 8.

From Secret Ingredients by the Jr. League of Alexandria, LA.

This was shared with me on another board and it's really good too.


6 cups frozen sliced peaches (about 2-1/2 pounds) thawed, (I used 9 FRESH peaches)
3 Tblsp. sugar (I used light brown sugar)
1 Tblsp. fresh lime juice (I used lemon juice)
2Tblsp. all-purpose flour

3/4 cup all purpose flour
1/3 cup packed golden brown sugar
1/4 tsp. salt (I used kosher)
6 Tblsp. chilled unsalted butter, cut into pieces
3/4 cup English toffee bits (such as Skor)
1/2 cup pecans, coarsely chopped
Vanilla ice cream

For filling:
Preheat oven to 350F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.

For topping:
Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings.

**NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses.

From Bon Apptit, March 2002. Notes by Linda in MO, posted at Mimis Cyber-Kitchen 7/28/02.


clipped on: 08.07.2010 at 02:06 am    last updated on: 08.07.2010 at 02:06 am

RE: Cookalong #32 ----- PEACHES!!!! (Follow-Up #1)

posted by: caliloo on 07.26.2010 at 05:59 pm in Cooking Forum

OMG OMG OMG!!!!! I am so excited! Please be sure to include any canning or preserving recipes too...... I have yet to try any of them, but the 10 lbs of peaches are sitting on my counter waiting to soften so I can do something FAB with them.

In the meantime, here is my contribution

Georgia Peach Pound Cake

3c flour
1/4 tsp baking soda
1/2tsp salt
1c butter, softened
3c sugar
6 eggs (at room temperature)
1tsp vanilla
1/2tsp almond extract
1/2c sour cream
2c chopped, peeled peaches

Preheat oven to 350F. Grease and flour 10 inch tube pan

Mix flour, soda, and salt in small bowl. In mixer bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla and almond extract.

Add dry ingredients and mix well. Fold in sour cream and peaches Pour into prepared pan, bake 75-85 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then invert onto wire rack and cool completely.


8oz cream cheese
1/4c butter, softened
1T milk
1/2tsp almond extract
1lb confectioners sugar, sifted
In mixer bowl, cream cheese and butter until light and fluffy. Add milk and almond extract, mix well. Add sugar gradually, beating until smooth.


clipped on: 08.07.2010 at 02:02 am    last updated on: 08.07.2010 at 02:02 am

RE: oooooo!!!!!!!!!!!!! Aren't I lucky!!!!! (Follow-Up #3)

posted by: annie1992 on 08.03.2010 at 11:16 am in Harvest Forum

I'd make Readinglady's pear preserves, I just love the things, and probably some pear mincemeat, then I'd make "pink pears", which my girls love. That's just pears canned in a light syrup with the addition of a bag of those little cinnamon red hots melted into the syrup and a couple of sticks of cinnamon simmered in.

Here is the mincemeat, I use it as filling for thumbprint cookies and in tart shells, it's yummy.

Old-time Pear Mincemeat
(Farm Journal's Freezing & Canning Cookbook 1973)
Makes 9 pints

7 lbs ripe Bartlett pears
1 lemon
2 lbs seedless raisins
6 3/4 c sugar
1 c vinegar
1 Tblsp ground cloves
1 Tblsp ground cinnamon
1 Tblsp ground nutmeg
1 Tblsp ground allspice
1 tsp ground ginger

Core and quarter pears. Quarter lemon, removing seeds.
Put pears, lemons and raisins through chopper.
Combine remaing ingredients in a large kettle.
Add chopped fruit mixture.
Bring to a boil over medium heat; simmer 40 minutes.
Pack at once in hot pint jars, leaving 1/2" head space. Adjust lids. Process in boiling water bath 25 minutes.
Remove jars from canner and complete seals unless closures are self-sealing types.

I have the pear preserves recipe at home, I'll try to remember to post that tonight, and not a canning recipe, my my all time favorite dessert is this Maple and Pear Cobbler, although Iusually make it in one big pan instead of little individual ones:

Maple and Pear Cobbler
3 pounds ripe Barlett pears, peeled, quartered, cored
2/3 cup pure maple syrup
1 tablespoon plus 2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon (generous) ground nutmeg
1 1/2 tablespoons butter

1 1/2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon ground nutmeg
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
9 tablespoons half and half
9 tablespoons pure maple syrup
3/4 teaspoon vanilla extract

Melted butter
Ground nutmeg

1 cup chilled whipping cream
Additional pure maple syrup

Preheat oven to 425F. Cut pears crosswise into 1/4-inch-thick slices. Combine in large bowl with maple syrup, flour, vanilla extract and ground nutmeg. Divide among six 2/3-cup custard cups of souffl dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes.

Meanwhile, Prepare Topping. Mix first 3 ingredients in processor. Add 6 tablespoons chilled butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half and half, 6 tablespoons syrup and vanilla in another bowl. Add to dry ingredients and stir until just combined. Working quickly, drop batter in three mounds, 1 heaping tablespoon per mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes.

In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over.



clipped on: 08.04.2010 at 07:06 am    last updated on: 08.04.2010 at 07:07 am

RE: Home Canned Tomato Soup Recipe, Please! (Follow-Up #2)

posted by: annie1992 on 07.14.2005 at 03:36 pm in Harvest Forum

Here is my favorite, from KatieC:

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

I didn't have a stick blender so I just put the veggies through my Foley food mill after roasting them. It worked great.



clipped on: 08.03.2010 at 05:49 pm    last updated on: 08.03.2010 at 05:49 pm

RE: Fall gardens in the South (Follow-Up #1)

posted by: farmerdilla on 07.30.2010 at 12:40 pm in Vegetable Gardening Forum

1. I start collards, broccoli, cauliflower, cabbage in a shaded bed outside. Only gets dimpled sunlight in the morning. Started around the middle of July and just starting true leaves. I start transplanting just after Labor Day and finish by October 15.
2. I Begin direct sowing turnips, rutabagas, mustard, pak Choi the last week of August and again at two-three week intervals until the middle of October. In addition to the Indian mustards (Giant Southern Curl)I grow mustard-spinach (Savanna or Tender green) When I plant kale I wait until October.
3. Once in a while I will plant fall carrots (late August)and they do Ok if I get germination. Beets have even greater germination problems in 100 degree weather so I rarely try those.
4. Bunching onions is a sort of catch all term used for several types of onion. The common factor is the market niche is for small green onions (scallions). On a commercial basis "bunching" onions are non-bulbing varieties of regular onion(Allium cepa)developed for thick stalks. Examples are Santa Claus, White Lisbon. The other dominant type (Allium fistulosum) Welsh onion is a multiplier type. Also normally used as a green onion but is more or less a perennial. The base keeps dividing into a cluster of plants. Popular among home gardeners who can keep them in dedicated beds.


clipped on: 08.02.2010 at 07:15 am    last updated on: 08.02.2010 at 07:15 am

Gingered Peach Jam ?

posted by: highalttransplant on 07.31.2009 at 11:41 pm in Harvest Forum

I ran across this recipe online, and wondered if this can this be processed using the BWB method, and if so, how long should I boil?

Ginger Peach Jam Recipe

4-1/2 cup ripe peaches peeled and cubed
1/4 cup crystallized ginger finely chopped
6 cups sugar
1 box fruit pectin

1.Peel and pit peaches then finely chop or grind and pour into sauce pot and add ginger.
2.Measure sugar and set aside.
3.Mix fruit pectin into fruit in sauce pot then place over high heat and stir until mixture comes to a full boil.
4.Immediately add all sugar and stir.
5.Bring to a full rolling boil and boil 1 minute stirring constantly.
6.Remove from heat and skim off foam with metal spoon.
7.Ladle quickly into hot jars then fill to 1/8 inch of tops.
8.Wipe jar rims and threads.
9.Cover with two piece lids.
10.Screw bands tightly.
11.Invert jars for 5 minutes then turn upright.
12.After 1 hour check seals.

Have any of you tried this type of jam before? It sounds interesting, but would love to hear from someone that's actually tasted it before.



clipped on: 07.24.2010 at 11:13 am    last updated on: 07.24.2010 at 11:14 am

RE: 101 things to make with zucchini or summer squash (Follow-Up #41)

posted by: karencon on 07.14.2010 at 07:12 pm in Harvest Forum

Visiting from the tomato forum....

Zucchini Bake (great appetizer or breakfast bake)

3 c. zucchini (sliced thin, or grated)
1 c. Bisquick mix
1/2 c. chopped onion
1/2 c. Parmesan cheese
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 c. oil
4 eggs, beaten
Dash of garlic

Mix all ingredients together in large bowl. Pour into large pie dish, or casserole, or oblong glass baking dish. Bake at 350 degrees for 40 minutes or until firm (butter baking dish).



clipped on: 07.22.2010 at 07:30 pm    last updated on: 07.22.2010 at 07:30 pm

Peach Brandy Recipe from TGIF thread

posted by: gbsim on 07.19.2010 at 04:28 pm in Cooking Forum

Annie asked for this over in the TGIF thread so I thought I'd post in a separate thread in case anybody else is interested.

This makes terrific Christmas presents. If you make it now, you'll have some ready for giving. It only gets better with age. I've got about 1 pt left of my first vintage from back in 1992 and it is awesome.... a beautiful dark amber color now. I've only needed to make it about every 5 years or so.... I give some away, use for an after dinner treat or a little nightcap, and of course over icecream and cake it's divine!

Following is the recipe as it is in the book... my notes follow.


Louisiana Peach Brandy
1 wide-mouth gallon jar with top
10-12 peaches, washed but unpeeled
2 1/2 lbs sugar
1 fifth gin

Put peaches in jar. Pour in sugar and gin. Put top on jar. Leave in secure place. Every couple of days, twist jar around to help dissolve sugar. AFter about a week, add more gin to cover peaches. (Peaches will shrink) Taste after a couple of months. You may add more sugar or gin to taste. Remove peaches. (They are good on icecream) Strain liquid through several layers of cheese cloth so it will be beautifully clear. Bottle and enjoy. This may be made in July and bottled in November or December for Christmas gifts.
Yield: 3/4 gallon
Recipe from Mrs. Percy E. Roberts from the River Roads 2 Cookbook

My notes:
Use a good quality gin, if the jar smells like pickles don't use it, I think now that I know how heavily peaches are sprayed I'll look for organic.

Though the recipe says the the saturated peaches are good on ice cream, I pitch them... .... they look like little shrunken heads and I just can't imagine slicing and eating them!

The recipe says to put the jar in "a secure place"... I don't think that means safe from robbers or kids who might taste! So I put it in a dark cabinet where I know it won't be disturbed after I'm through swirling and getting things dissolved.



clipped on: 07.20.2010 at 07:56 pm    last updated on: 07.20.2010 at 07:56 pm

article (Follow-Up #8)

posted by: mellyofthesouth on 09.15.2006 at 04:07 am in Harvest Forum

Since the link will disappear, I'm posting the article content. It would frustrating to come along in a few days and not know what all the fuss was about. Carol, I have to agree with you about the twee tone. I couldn't put my finger on what was bothering me, but you summed it up nicely.

Leah Eskin
A day in the country
Four French friends make jam and mischief

Published September 10, 2006

Christine Ferber calls Guy Untereiner her best friend. So when she mentions another best friend, Guy is heartbroken. Decu! Christine runs a patisserie in the unpronounceable French town of Niedermorschwihr. But today, in the Michigan sunlight, her new best friend is Herb Teichman.

Herb grows fruit so sweet that Christine is moved to treasure these jewels not merely for a morning but forever-or as ever as fruit can get, which is to say as jam. "Elle est la fee de la confiture!" admires Guy. She is the fairy queen of jam. Indeed, her jam is so beautifully colored and richly flavored and endearingly packaged that it is famous far beyond Alsace. "They adore her in Japan!" swoons Guy.

Christine caresses an apricot. "The colors do me good," she confides. "I could make more jam, I could make more money. But that is not what I want. I want a beautiful life." A life packed with good flavors and good friends like chef Jean Joho (of Everest and Brasserie Jo and Eiffel Tower fame), who has invited her and Guy and pastry chef Jacquy Pfeiffer for a day in the country.

Christine strolls into the orchard with Herb. "Pas de betises!" teases Guy. No messing around! Herb is married. Has been for 52 years. But what is a walk among the peach trees if not an opportunity for juicy innuendo?

Back in Joho's breezy Michigan kitchen, Christine sorts the cherries one by one, sliding the beauties into little faceted jars. She instructs Joho to prepare a brine from Alsatian honey vinegar and peppercorns and star anise. Guy gazes at the heap of glorious fruit. "Mais c'est chic!" he cries. Guy, who has a soft spot for Norman Rockwell and garden gnomes, designs table linens that are one part sentimental French country, one part water-resistant practicality. Guy knows chic.

Joho fills the jars with the brine and twists on the tops, sealing in summer. "Sixty degrees," Christine commands. Jacquy flips open his phone and does the math: [60 x (9/5)] + 32 = 140 degrees. Celsius to Fahrenheit is nothing; he runs Chicago's French Pastry School.

Joho slides the jars into the oven. Christine is already melting apricots into jam. "When I have things put up I feel rich, like a squirrel," Herb said, back in the orchard. The oven is packed with bounty enough to make the friends feel rich as squirrels. And clever as fairies.


Makes three to four 1-cup jars
2 1/2 pounds apricots
3 3/4 cups sugar
1 cup water
2 vanilla beans, split in half
Juice of 1 small lemon

1. Pick: Only perfect and perfectly ripe apricots will do.
2. Array: Assemble your tools: Copper jam pan or other medium-sized heavy low stockpot, canner or large stock pot, ceramic bowl, skimmer, wooden spoon, ladle, sieve, jar-lifter, tongs, candy thermometer, timer, parchment paper, clean dish towel, 4 1-cup Mason jars plus new lids, bands and labels.
3. Macerate: Rinse apricots in cold water. Cut them in half; discard pits. Mix apricots, sugar, water, vanilla beans and lemon juice in the bowl. Cover with parchment paper, pressing gently so paper touches fruit. Refrigerate 1 hour.
4. Simmer: Scrape apricot mixture into the jam pan. Bring to a simmer. Pour back into bowl. Press on parchment paper and refrigerate overnight.
5. Sterilize: Next day, wash jars, bands and lids. Set aside bands. Put lids in a small saucepan. Simmer 5 minutes. Let lids sit in hot water. Set jars in a stockpot. Fill pot with water to cover by 2 inches. Bring to a boil, boil 10 minutes. Let jars sit in hot water.
6. Boil: Set the sieve over the jam pan. Pour apricot mixture through the sieve. Remove and discard apricot skins; set aside apricot halves. Bring accumulated juices to a boil. Skim thoroughly and continue cooking on high heat until syrup reaches 220 degrees on the candy thermometer. Add the reserved apricot halves. Bring to a boil again and cook 5 minutes. Continue to skim carefully and stir gently. Remove the vanilla beans and cut into 2-inch lengths.
7. Fill: Use jar-lifter to grab 1 jar in its hot water bath. Tilt to empty, carefully. Ladle hot jam into hot jar, right up to the top. Add a length of vanilla bean. Wipe top edge with a clean damp cloth. Use tongs to set 1 hot lid on top. Screw on band. Turn jar upside down to seal and cool.* Fill the rest of jars in the same way, one at a time.
8. Store: When cool, check that the lids are concave, indicating a good seal. Label and store on a cool, dark shelf up to 1 year.

-Adapted from "Mes Confitures" by Christine Ferber

*The USDA considers inversion canning inferior to this boiling-water process: Follow the recipe above, leaving 1/4-inch headroom in jars. Wipe rim, set on lid, screw band finger-tight. Keep jars upright. Transfer to a canner and process 5 minutes. Lacking canner, set a round cooling rack or several inverted ring bands in the bottom of a stockpot. Fill pot with water. Bring to a boil. Using a jar-lifter, lower filled, sealed jars into the pot until submerged by 1 inch. Cover pot. When water returns to a boil, time 5 minutes. Lift out jars. Cool. Store up to 1 year. For details and high-altitude adjustments, see

Btw, Her comment that she could make more money but she wants a beautiful life is just so French - not that there is anything wrong with that.


clipped on: 07.20.2010 at 07:22 am    last updated on: 07.20.2010 at 07:23 am

RE: Linda-Lou's Pickle Recipe (Follow-Up #2)

posted by: linda_lou on 09.25.2009 at 01:26 am in Harvest Forum

I think you want the Clausen type recipe.
Fermented Dill Pickles Clausen type:

1 Gallon Jar
Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water

In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine.

Fermentation sequence
1. Clear brine no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine no gas formation, 5 to 6 days

Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.

To process the pickles
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.


clipped on: 06.25.2010 at 03:10 pm    last updated on: 06.25.2010 at 03:11 pm

RE: Dissappointed with my Kosher Dills (Follow-Up #15)

posted by: linda_lou on 12.09.2009 at 11:01 pm in Harvest Forum

The ones I use are the Heinz recipe. It works well for me.
Add a dried hot chili if you want them spicy.
You can use this recipe. It is my favorite one for dills. I cut in spears, some were in thicker slices, some I did whole.


4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup salt
2 3/4 cups distilled or apple cider vinegar 5% acidity
2 3/4 cups water
12 to 14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise.

Combine garlic and next 3 ingredients; heat to boiling.

Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns.

Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs.

Process 10 minutes in boiling water bath.

Makes 6-7 pints


clipped on: 06.25.2010 at 03:03 pm    last updated on: 06.25.2010 at 03:03 pm

Zucchini candy recipe

posted by: linda_lou on 09.06.2009 at 02:27 am in Harvest Forum

This seemed so strange I had to try it. Glad I did ! Amazing how it tastes like fruit snacks. Cheap, too. Not saying it is healthy, but a fun treat. My family likes black cherry the best. I have been drying overnight, put on about 9 or 10 pm. and it is done in the morning. Works great for the timing for me.

Zucchini Candy
10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though.
3 cups water
2 pkgs. unsweetened Koolaid
2 1/2 cups sugar
Peel zucchini,
diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to
a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14
hours at 125 degrees. Turn pieces over and dry another 4 hours. This will
feel dry and not sticky when done. Store in jars or other tightly sealed
containers.If you dip in sugar when you turn them, they will be more like
"gum drops" on the outside.
You can do the same thing with the zucchini
but use 48 oz. pineapple juice
2 T. pineapple extract
2 1/2 cups sugar
1/4 cup lemon juice


clipped on: 01.15.2010 at 11:55 pm    last updated on: 06.21.2010 at 01:18 pm

RECIPE: Baked Fennel with Prosciutto

posted by: annova914 on 02.21.2010 at 11:49 pm in Recipe Exchange Forum

I just tried this for the first time today and we loved it. Cooked fennel is so delicious! My fennel probably weighed 1-1/2 lbs so I used a 10" round casserole dish. I bought a 4 oz package of prosciutto (already thinly sliced and so thin they have to be separated by paper) and used half of it. Next time I make this I'll cut back on the butter as 1/3 cup is too much (I think). I made it ahead of time and when it came out of the oven we couldn't stop "testing" it. This is easy to make (probably can be made several hours in advance and then popped into the oven). Ann

Baked Fennel with Prosciutto

2-1/2 lbs fresh fennel, trimmed & cut into wedges
3 ounces thinly sliced prosciutto
1/3 cup melted butter
1/2 teaspoon coarse sea salt or kosher salt
Freshly ground black pepper to taste
1 cup freshly grated Parmigiano-Reggiano

Bring 4 quarts of water to a boil in a large pot. Drop in the fennel wedges, and cook them at a gentle boil for 10 to 15 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well.
Cut the prosciutto slices crosswise into strips, about 1/4" wide. Set a rack in the middle of the oven; preheat to 350 degrees.
Coat the bottom of a 9 x 13" baking dish with a tablespoon or two of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Add salt and pepper. Drizzle the remaining butter all over. Finally, sprinkle over it the grated cheese, covering the whole dish evenly.
Bake the dish for 25 minutes, or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp. Serves 6.

source: Lydia Bastianich


clipped on: 03.28.2010 at 03:23 pm    last updated on: 03.28.2010 at 03:23 pm

RE: LOOKING for: your favorite vegetable dishes (Follow-Up #3)

posted by: beverlyal on 03.13.2010 at 11:32 am in Recipe Exchange Forum

You can't go wrong with any dish with potatoes or cabbage in my opinion. Here are a few of my favorite recipes:

Comments on Spinach Madeleine are made by Chef John Folse
Spinach Madeleine
Yields: 5-6 Servings
This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeo cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft's Velveeta line introduced a similar Mexican cheese.

2 packages chopped spinach, frozen
4 tbsps butter
2 tbsps flour
2 tbsps chopped onions
cup evaporated milk
cup reserved spinach liquor
tsp black pepper
tsp celery salt
tsp garlic salt
6 ounces Velveeta Mexican cheese, sliced into -inch cubes
salt and red pepper to taste
1 tsp Worcestershire sauce

Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and saut 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight.


This one is from Ina Garten and very plain, the browning is what kicks it up a notch from steamed cabbage.

Sauteed Cabbage

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

by Sara Moulton

Vegetable Ribbons with Horseradish Lemon Butter

2 carrots, peeled
2 small zucchini,scrubbed
2 small yellow summer squash, washed well
2 Tbsp unsalted butter
1 tsp drained bottled horseradish
2 tsp fresh lemon juice
salt and pepper to taste

With a vegetable peeler cut the carrots, the zucchini, and the yellow squash length-wise into "ribbons" with a vegetable peeler, reserving the center core for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring for 1 to 2 minutes, or until the vegetables are crisp-tender. Add thehorseradish, lemon juice, and salt and pepper to taste and toss the mixture well. Ready to serve

This one is too artery clogging to have except on special ocassions. It is wonderful though.

Gratin Dauphinois
By Bobby Flay

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional

Preheat oven to 375 degrees F.
Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.

Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.


Orange-Glazed Carrots and Onions

1 1/2 cups thinly sliced onion
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 pound baby carrots
1 garlic clove, minced
2 tablespoons orange marmalade
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat. Cover and simmer 10 minutes or until onion is tender. Stir in marmalade, salt, and pepper. Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes), stirring frequently.

Nutritional Information
Calories:63 (7% from fat)
Fat:0.5g (sat 0.1g,mono 0.0g,poly 0.2g)
Cooking Light, DECEMBER 2003


clipped on: 03.28.2010 at 03:20 pm    last updated on: 03.28.2010 at 03:21 pm

Peppi - LOVE your Citrus Thyme Butter!

posted by: caliloo on 02.11.2010 at 01:09 pm in Cooking Forum

And yes, I am roasting a turkey today with a bunch of the trimmings. Roast Turkey, Stuffing, Roasted Root Veggies, Green Beans, Cranberry Sauce, Salad, Dinner Rolls and something for dessert yet to be made.....

If you are looking for something delish and just a bit differnt for your bird, here it is!

Citrus Thyme Butter
1 cup (2 sticks) butter, cut into pieces, room temperature
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons chopped fresh thyme or 1 tablespoon dried
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
3/4 teaspoon salt
3/4 teaspoon pepper

Note: The orange and lemon juice do not like to blend into the butter, so I just increase the grated peel. You can also add sage and rosemary if you like.



clipped on: 02.12.2010 at 05:20 pm    last updated on: 02.12.2010 at 05:20 pm

RE: New Recipe Review - January 2010 (Follow-Up #24)

posted by: annie1992 on 01.23.2010 at 10:34 pm in Cooking Forum

I just made some Indian Mango Dal from Eating Well, it was so good I was surprised. Of course, I didn't have and couldn't buy yellow lentils here, I just used the plain old brown ones. It would have been prettier with yellow ones, but it was still really good and mangoes were on sale here 3 for 99 cents, so the timing was perfect:

Indian Mango Dal

From EatingWell: January/February 2010

More than 60 different types of dal (or dhal) are made across India. The basic dish contains lentils or other legumes flavored with aromatics and spices. Here, yellow lentils (toor dal) and mango are cooked in a more traditionally Southern India stylemore souplike. Both ripe and underripe mango will work: less-ripe mango imparts a tart flavor and holds its shape, while riper mango breaks down more during cooking and gives the dish a sweeter taste. Serve over basmati rice or with roasted chicken.

6 servings, about 1 cup each : Active Time: 30 minutes : Total Time: 40 minutes

1 cup yellow lentils
4 cups water
1 teaspoon salt, divided
1/2 teaspoon ground turmeric
1 tablespoon canola oil
1/2 teaspoon cumin seeds
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 mangoes, peeled and diced
1/2 cup chopped fresh cilantro

1.Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
2.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
3.Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro.

Per serving : 186 Calories; 3 g Fat; 2 g Mono; 9 g Protein; 9 g Fiber; 398 mg Sodium; 511 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 1 lean meat, 1/2 fat



clipped on: 01.24.2010 at 11:49 am    last updated on: 01.29.2010 at 11:32 am

RE: coleslaw...dressing??? (Follow-Up #2)

posted by: lakeguy35 on 01.27.2010 at 07:45 pm in Cooking Forum

I like this one from Emeril for topping pulled pork. I don't use the green pepper though. I'd just cut back the amounts for your two cups of slaw. I think slaw is a very forgiving type of thing anyways.

Cole Slaw - Emeril Food Network

3/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3 cups shredded green cabbage (about 1/2 head cabbage)
3 cups shredded red cabbage (about 1/2 head cabbage)
1 green bell pepper, finely diced
1 large carrot, peeled and shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

Yield: 8 servings

Now I'm craving some smoked pork!!



clipped on: 01.29.2010 at 11:19 am    last updated on: 01.29.2010 at 11:19 am

RE: RECIPE: Toffee (Follow-Up #3)

posted by: ginger_st_thomas on 01.25.2010 at 07:01 am in Recipe Exchange Forum

Too late for Christmas, but I found the cookbook:
SUPER TOFFEE (4 1/2 qts + 1 qt of crumbs)
1 1/2 lbs pecans
2 TBL melted butter
1/4 tsp salt
26 plain milk chocolate bars (1.55 oz each)
1 lb butter (no substitutes)
4 cups sugar

Preheat oven to 375. In a processor, finely chop the nuts (work in batches) & transfer to a 12x16" pan. Drizzle the melted butter over the top, sprinkle very lightly with salt & toss. Bake for 8-10 minutes, stirring twice. Set aside to cool.
Meanwhile, unwrap all the candy bars & set aside. When the nuts have cooled, transfer half to a bowl & set aside. Spread the remaining nuts evenly on the baking sheet & top with 13 of the chocolate bars, breaking them up if you want to.
In a deep, heavy 3 qt pan, melt the 1 lb butter over low heat. Gradually whisk in the sugar. If the butter doesn't integrate into the sugar, use an electric hand mixer; it should be a thick creamy mass. Turn up the heat to medium low. Stir constantly with a wooden spoon at this point. Insert the candy thermometer. The mixture begins to darken immediately, marbling even. Don't leave it! Wipe down the sides of the pan 2 times with a dampened paper towel wrapped around a knife, or a pastry brush dipped in water - this keeps the sugar crystals on the sides of the pan from turning the candy back again to sugar.
When the candy thermometer reaches 250 stop stirring; the candy is nearly ready to pour. Then the mixture reaches 300 (this took about 13 minutes on my stove), pour immediately over the prepared nuts & chocolate. Top the hot toffee with the remaining chocolate bars, using a small rubber spatula to smooth the chocolate once melted. Top with the reserved nuts & with the back of a metal spatula, pat the nuts into the melted chocolate. Set aside to cool.
The chocolate needs to be firm before breaking into pieces, so place the tray in the refrigerator for 30-60 minutes. when the chocolate is firm, loosen the toffee patty with the tip of a knife & break into large chunks, then into smaller pieces with a cleaver. I made rough pieces, about 1-1 1/2" in size. (I should warn you the nuts scatter a bit around the kitchen.) Store the crumbs in the refrigerator, and the candytoo, or freeze both until needed. Bring almost to room temperature before serving.~~


clipped on: 01.29.2010 at 11:17 am    last updated on: 01.29.2010 at 11:17 am

RE: LOOKING for: Easy orange marmalade recipe (Follow-Up #2)

posted by: lindac on 01.21.2010 at 12:54 am in Recipe Exchange Forum

annie's recipe....which I have made several times....
I remove the rind with a potato peeler and then slice into slivers....then cut the "good stuff" out of the oranges...
It's really yummy!!!

Orange Marmalade
2 cups thinly sliced orange rind
1 quart chopped orange pulp
1 cup thinly sliced lemons
1 1/2 quarts water
5 cups sugar
1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12-18 hours in a cool place.
3. Cook rapidly until peel is tender, about 1 hour.
4. Measure fruit and liquid.
5. Alternate sugar with each cup of fruit mixture.
6. Bring slowly to a boil, stirring until sugar dissolves.
7. Cook rapidly, about 25 minutes.
8. When mixture begins to thicken, stir occasionally to prevent sticking.
9. Pour hot into hot jars, leaving 1/4 inch head space.
10. Adjust caps.
11. Process 10 minutes in boiling water bath.
12. Yield: about 7 half pints.
Also notice that you have to leave the fruit sit 12-18 hours so be sure to time this so it'll be ready to start cooking when you are. I started mine on Saturday night and made marmalade on Sunday afternoon after I came home from the farm.
Good luck, it's worth it, trust me. This is yummy stuff.


clipped on: 01.24.2010 at 11:52 am    last updated on: 01.24.2010 at 11:52 am

RE: looking for the next great Jelly or Jam (Follow-Up #19)

posted by: annie1992 on 05.28.2009 at 03:04 pm in Harvest Forum

%he search function here is horrible when it DOES work, so Jude, here are Carol's Pear Preserves and Doris' Peach Preserves for a Cold Morning. I did cut the sugar down in the pear preserves successfully to half the amount of sugar, so I used 2 lbs of sugar to 4 lbs of pears. Any less and you won't get a gel while the pears are still intact. Be aware that cutting the sugar does result in a longer cooking time, so the slices of pear are getting more cooked and can fall apart.

I do have to admit, they are sweeter, clearer, absolutely perfect with the full amount of sugar, but I like the idea of a bit less sugar, even now that Dad's gone. Darn, why can't I have everything? (grin)

Old Fashioned Pear Preserves from Carol (Readinglady)

You can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do:

Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid).

Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently
to distribute syrup and refrigerate overnight. Throughout evening stir occasionally to distribute sugar. (I usually don't do this more than once.)

Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam.

Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight. (This can be room temperature.) Cover pan with a cloth, not a lid (to
prevent condensation).

Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was
crystallized along the rim then I put the syrup back.) Bring syrup to a boil and cook to gel point stirring frequently. (Depending on how thick you want the syrup, this can be anywhere from 218-222.) You can also use the frozen plate test.

The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration.

Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.)

Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes.

Now, on the Peach Jam for Cold Mornings, I used a whole orange because what the heck do I do with half an orange, LOL, and I used ripe (red) jalapenos because I didn't have habs. I think the habaneros are perfect for this, though, because they have a "fruity" flavor that goes well with the peaches. This stuff is perfect for bagels with cream cheese.

(Jam for Cold Mornings)

3 lbs. ripe peaches, peeled and quartered
1/2 medium sized orange, quartered and seeded
2 habaneros, seeds and all
4 cups sugar
1/4tsp almond extract
3/4 cup honey

Combine peaches, sugar and honey in a dutch oven, stir well. Cover and let stand 45 minutes. In food processor chop oranges and habaneros until finally chopped, scraping down sides a couple of times. Place orange, habaneros and an equal amount of water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 10 minutes.

Bring peach mixture to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium high and cook, uncovered, 15 minutes, stirring often. Add orange mixture. Bring to a boil, cook, uncovered 20 to 25 minutes or until a candy thermometer registers 221F, stirring often. Remove from heat, stir in almond extract. Skim off foam with metal spoon.

Quickly pour hot mixture into hot jars, leaving 1/4 inch headspace, wipe jar rims. Cover with lids and Process in boiling water bath 10 minutes.

Yield: 6 half pints

Happy Canning.



clipped on: 12.28.2009 at 07:14 pm    last updated on: 12.28.2009 at 07:14 pm

RE: looking for the next great Jelly or Jam (Follow-Up #18)

posted by: robin_d on 05.28.2009 at 01:06 pm in Harvest Forum

Raspberry with Chocolate Jam

2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net
3 1/2 cups (750g) sugar
Juice of one lemon
9 oz (250g) extra bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal.


clipped on: 12.28.2009 at 07:13 pm    last updated on: 12.28.2009 at 07:13 pm

RE: LOOKING for: Need Receipe for Olive Garden's Minestrone soup (Follow-Up #3)

posted by: six04730 on 12.03.2006 at 01:14 pm in Vegetarian Recipe Exchange Forum

Thank you Tina. I've been searching and kept thinking I was nuts because the OG (closest to me - which is 120 miles away, grrr) did not have those ingredients either. As it is probably produced in huge quantities at the restaurant, I know I don't have the right amounts, but after searching, angel, I think I found one that is as close as I'm ever going to get. Not sure if this will help or not but here is the one that is closest to what I get at the OG nearest me:

3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
add a little red wine to the stock

Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth (and wine?) to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.

I am not sure about the wine, but if it IS in there, it would explain my later trips to the ladies room. I've also seen some that call for tomato paste and tomato sauce and saw mushrooms mentioned once in building the tomato base but I know I've not seen any mushrooms in any soup I've been served. I'll try to find the site again to give proper credit where it is due and post it here for you.

Angel, if you have found THE recipe, would you consider forwarding it to me??


clipped on: 12.27.2009 at 08:21 am    last updated on: 12.27.2009 at 08:21 am

Quinoa Casserole (Follow-Up #1)

posted by: dindrane on 11.16.2007 at 12:15 am in Vegetarian Recipe Exchange Forum

I think I got this from the Eden Organics website, but I'm not sure. In any case, I love it, and it's very good as leftovers.

Quinoa Casserole
Serves 4

1 cup quinoa, rinsed
1 1/3 cups water
1-2 teaspoon hot pepper sesame oil (or plain with some Tabasco added)
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons curry powder
1 cup celery, chopped
2 cups broccoli, chopped
1 medium tomato, chopped (or one can chopped tomato)
1 tablespoon soy sauce
2 tablespoons rice vinegar

1. Preheat oven to 350°F. Roast rinsed quinoa in a skillet until it pops--sometimes this just takes a few seconds, so watch it carefully.
2. Place in casserole dish and add water.
3. Heat oil and saute onions, garlic, and curry in skillet until onions are translucent.
4. Add celery, broccoli, and tomato; saute briefly and add to quinoa.
5. Add soy sauce and vinegar.
6. Cover casserole dish and bake for 45 minutes.

**I've also just added up to a couple handfuls of leftover steamed veggies, just before I popped the whole into the oven, and it worked fine. Use what you have.


clipped on: 12.27.2009 at 08:01 am    last updated on: 12.27.2009 at 08:01 am

RE: Cranberry chutney - reduced sugar? (Follow-Up #5)

posted by: malna on 10.27.2009 at 07:31 pm in Harvest Forum

You might like this one from Katie C.

Cranberry Chutney

Recipe By : Katie, 1998
Serving Size : 1 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c chopped Granny Smith apple
1 c raisins
1 c chopped onion
1 c sugar
1 c white vinegar
3/4 c chopped celery
3/4 c water
2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp cloves
1 bag fresh cranberries -- (12 oz.)

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat ans simmer, uncovered 30 minutes or until slightly thick, stirring occasionally. To can, Process in a boiling water bath for 10 minutes. Makes 4 - 1/2 pints.


clipped on: 11.24.2009 at 03:27 pm    last updated on: 11.24.2009 at 03:28 pm

flavored vinegars for sandpebbles

posted by: annie1992 on 10.25.2009 at 10:10 pm in Harvest Forum

I wanted to make sure you'd see this, so I made a new thread.

Some of the vinegar recipes I have call for refrigeration, like these:

Herbed Vinegar

From "Simply Homemade Food Gifts"

1/2 cup tightly packed fresh tarragon, thyme, mint, rosemary or basil leaves

2 cups white wine vinegar

Fresh herb sprig (optional)

Wash desired herbs and pat dry with paper towels. In a small stainless-steel or enamel saucepan, combine the herbs and vinegar. Bring almost to boiling. Remove from heat and cover loosely with 100-percent cotton cheesecloth; cool. Pour mixture into a clean 1 quart jar. Cover jar tightly with a nonmetallic lid (or cover the jar with plastic wrap and tightly seal with a metal lid). Let stand in a cool, dark place for 2 weeks.

Line a colander with several layers of 100-percent cotton cheesecloth. Pour vinegar mixture through the colander and let it drain into a bowl. Discard herbs.

Transfer strained vinegar to a clean 1 1/2 pint jar or bottle. If desired, add a sprig of fresh herbs to the jar. Cover jar with a nonmetallic lid. Store vinegar in a cool, dark place for up to 6 months. Makes about 2 cups.

Fruited Vinegar

From: "Simply Homemade Food Gifts"

1 cup rice vinegar or white vinegar

1 bag raspberry, orange, blackberry or cranberry flavored tea

In a glass measure, combine the vinegar and tea bag. Cover and chill for 2 hours. Remove tea bag. Pour into a clean glass bottle and cover with a cork or nonmetallic lid. Store in a cool dark place for up to 6 months. Use vinegar in salad dressings and in meat marinades that call for a fruit-flavored vinegar. Makes 1 cup vinegar.

Chili Herb Garlic Vinegar
(Small Batch Preserving)

2 cups white wine vinegar
3/4 springs fresh herbs such as basil or thyme
1 clove garlic, crushed
1 hot chile pepper

Bring vinegar to a boil. crush or bruise herbs. Place herbs, garlic and chili in a clean jar.

Pour vinegar into jar, cover and steep in a sunny location for up to 2 weeks, tasting occasionally

When flavor is satisfactory, strain veingar and pour into a lcean jar with a tight fitting lid. Store in refrigerator up to 6 months.

some can be canned and last longer, like these from the Ball Blue Book:

Cranberry Orange Flavored Vinegar

1 lb fresh cranberries
4 whole cloves
2 stick cinnamon
1 cup sugar
3 cups white wine vinegar
2 orange slices

Wash and drain cranberries, set 1/2 cup aside. Make juice from the remaining cranberries by crushing the berries and adding 1/2 cup of water, then simmer until soft and strain through cheesecloth or a jelly bag.

Measure 1 cup juice. Tie spices in a bag and combine juice, spice bag and sugar . Cook over medium heat until sugar is dissolved, then add reserved cranberries and vinegar. Bring to a boil, reduce heat and simmer, covered, for 10 minutes. remove spice bag and add one orange slice to each jar before filling. Ladle hot vinegar into hot jars, add lids and rings. BWB 10 minutes. Makes 2 pints

Blueberry basil vinegar

4 cups blueberries
4 cups white wine vinegar, divided
1 cup basil, loosely packed
Zest of one lemon

Wash blueberries, drain and crush. Combine blueberries and one cup of vinegar in bowl, crush berries. Add remaining vinegar, crush basil and add basil and lemon zest to vinegar. Cover bowl with plastic wrap and secure, then let steep 3-4 weeks, stirring every 2 or 3 days. Strain vinegar through several layers of cheesecloth, heat vinegar to 180F and ladle into hot jars. Add lids and rings and process 10 minutes in BWB.

Note: 1/2 cup fresh blueberries can be added to vinegar before canning.

Makes 2 pints

I didn't find one for pear or for fig, but I'm sure some others will!

Happy Canning.



clipped on: 10.30.2009 at 09:55 am    last updated on: 10.30.2009 at 09:56 am

RE: Annie's salsa mix...big hit (Follow-Up #7)

posted by: annie1992 on 08.06.2005 at 09:53 am in Harvest Forum

That's it, Patris!! I'll send a jar of my salsa to Oprah and she won't be able to resist us. Bwahahahahahah.....

And it only took me five YEARS and countless batches before I got it to the point where I love it. Piece of cake.

Here's the recipe. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup. You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either).


8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

Enjoy this, and happy canning.

Annie (blushing)


clipped on: 09.27.2009 at 06:41 pm    last updated on: 09.27.2009 at 06:42 pm

RE: New herbalist (Follow-Up #17)

posted by: herbalbetty on 03.25.2005 at 01:36 pm in Herbalism Forum

"A Druid's Herbal for the Sacred Earth Year", by Ellen Evert Hopman is a pretty good book for Celtic Herbs. For instance, for the spring equinox (Mean Earraigh) she recommends: celandine, cinquefoil, dandelion, dogwood, rose and tansy (among others). She gives the herbal and magical uses of the herbs. She also discusses Celtic folklore. I am particularly fond of herbal folklore!


clipped on: 08.24.2009 at 01:28 pm    last updated on: 08.24.2009 at 01:29 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #1)

posted by: Patris on 07.28.2005 at 08:46 am in Harvest Forum

Zabby, this is a great idea. There seem to be lots of us pretty new here. Give us all a chance to get some great new ideas and recipes. Thanks

Oven dried tomatoes

In large bowl combine:
1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley
1 Tbl. chopped Rosemary
Dried Pepper flacks to your taste, oppt.
Salt & Pepper to taste

Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds.
Place tomatoes in the mixture and refrg. for at least 2 hours.
Set oven on lowest temp. Max. 200 degrees.
Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch.
They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time.
I put mine in about 7pm and get them out the next morning around 10:30am.

Amount of tomatoes is up to you.

You will not be able to stop eating them. I have put most of mine up in the freezer. They are especially wonderful in pasta dishes or salads.

Welcome Leesa and hope you enjoy.


clipped on: 08.17.2009 at 01:35 pm    last updated on: 08.17.2009 at 01:39 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #7)

posted by: annie1992 on 07.28.2005 at 11:38 pm in Harvest Forum

OK, here are my favorites. The salsa is my own recipe, the soup is Katie C's and the Habanero Gold is wonderful, but I don't know where in the world I got the recipe.


8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

Roasted Tomato Garlic Soup
Recipe By :Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)

1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.

Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well.
Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.



clipped on: 08.17.2009 at 01:38 pm    last updated on: 08.17.2009 at 01:38 pm

First Attempt at homemade CHEESE.

posted by: denninmi on 08.12.2009 at 11:31 am in Harvest Forum

Not a harvest of mine per se, since I have no milk animals, and the milk came from Meijer, but I tried making some hard cheese this past weekend, using the technique found on this website:

It wasn't as complicated as I thought it would be, and it actually turned out really well. I made it sunday evening, and I couldn't wait to taste it -- even without much curing, it's already very good. Tastes like cheddar.

I'm going to experiment with the Mozzarella and Feta recipes as well.


Make this and the Strawberry, Balsamic vinegar, Pepper jam for Christmas presents......hmmmmm
clipped on: 08.17.2009 at 01:11 pm    last updated on: 08.17.2009 at 01:15 pm