|
![]()
|
A to Z Recipes
August 6, 2008
Always something to make you think,
laugh and cook.
|
Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. As you can imagine, with working nights this week, and leaving for our
GNWE trip next Tuesday, we have been very busy. I have checked our to-do list several times and it seems to grow. We'll make it just fine, but this is my son's first time to fly and he is as excited about this as he was his first Nintendo, ha-ha. Oh! Before I forget... I will not be posting issues in my absence, so there will be no issues on August 13, 17, or 20. I am taking a real vacation.
Yeppers!
Just a little reminder of the current Monthly Theme topic: Positively
Potatoes. This is one topic in which everyone could do some sharing. Potatoes are a staple in this household as well as those of
lots of other folks. Please visit the Monthly Theme - Recipe Submissions
section to read all about it (and for the handy link to use!). Thanks.
Someone who worked overtime so I could have a break to pack this week is our pal
Patricia in Charlevoix, Michigan. Today we are treated with her much-awaited
"Canning Issue". She did such a wonderful job, and I hope you drop by the
QT Forum to tell her so! Thanks, Patricia!
Here's Patricia:
The idea for a canning and preserving issue came about with the high rise in gas and food prices. I'm sending a special thank you to those readers who asked to see such an issue and to those who contributed. Their support is greatly appreciated. Neither Maggie or I were sure it would work but as things came together and comments looked favorable, the project went ahead - Voila - I'm satisfied with the outcome. Can't help but wonder how many readers can look back in time (way back) and remember Victory gardens and the treasure they produced (no pun intended)!!! My mother would gather veggies from the "Victory garden", buy fruit at the Detroit Farmers market, put up the goodies into glass jars, thus filling the pantry shelves. For the next 30 years, that was my only experience with canning and
then I met, and married, my second honey and was taught a new way of life by his wonderful mother - hey not all mother-in-laws fit the wicked witch description. With the exception of credited submissions, the remainder came from my mother-in-law's recipe box, some untested by her (no stains on the cards) and some dating back to the 20's. The only produce I preserve now are tomatoes (store tomatoes do not taste the same) and as I put them in the jars I'll bet Eva still looks down on me saying "not enough salt, not hot enough, not thick enough" and when they are finally sitting on the counter "good job."
We'll see you here again on Sunday with my last issue until August 24th, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and North Vancouver, Canada. Our trip dates are August 12 - 19. It is a lovely time of year, so please visit this web page for more information about joining us:
Great Northwestern Escape.
| |
|
Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
| |
|
When you buy for canning and freezing one always wonders - how much will it take. Figures on the left are quarts for canning, right figures are pints for freezing.
Apples 2-3 lbs +++ 1 1/2 lbs
Apricots - 2 - 2 1/2 lbs +++ 1 lb
Asparagus - 2 1/2 to 4 1/2 lbs +++ 1 to 1 1/2 lbs
Beans - 1 1/2 to 2 1/2 lbs +++ l lb
Beets - 2 1/2 to 3 1/2 lbs +++ 1 1/2 lbs
Berries - 4-8 1/2 pint baskets +++ 1 1/2 pints (except strawberries)
Carrots - 2-3 lbs +++ 1 1/2 lbs
Cherries - 3 - 4 Pints +++ 1 1/2 lbs
Corn 3-6 lbs +++ 2 1/2 lbs
Peaches - 2-3 lbs +++ 1 to 1 1/2 lbs
Pears - 2 to 2 1/2 lbs +++ 1 lb
Peas - 3-6 lbs +++ 2 to 2 1/2 lbs
Plums - 2 - 2 1/2 lbs +++ 1 to 1 1/2lbs
Potatoes- 5-6 lbs
Rhubarb - 1-2 lbs +++ 1 lb
Squash - 1 1/2 - 3 lbs +++ 3 lbs
Strawberries - 2 lbs +++ 1 lb approx.
Sweet Potatoes - 2-3 lbs +++ 2/3 lb
Tomatoes - 2 1/2 - 3 1/2 lbs
Note: Freezing tomatoes is not recommended, however, when a canned jar doesn't seal I pop it in the freezer for later use in making spaghetti sauce, goulash, etc. Works fine for me.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
I must confess that I don't always can "by the book." The good Lord has watched over me and so far, no ptomaine or botulism. However, going by the old standard "don't do as I do, do as I say." There are foods that can be sealed with boiling water bath and others that need a pressure cooker.
Acid foods, safe for the boiling bath are: Apples, apple juice and sauce, apricots, berries, cherries, chutney and conserves, fruit butters and juices, purees, jams, jellies and preserves, ketchup, marmalade's, peaches and pears, pickles, pineapple, plums, relishes, rhubarb, tomatoes including juice, sauce and puree.
Food for pressure canners include: Artichokes, asparagus, beans, beets, carrots, corn, all meat varieties, peas, peppers, potatoes, poultry, pumpkin and squash, spinach and other greens, sweet potatoes, most soups.
Regardless of which method of preserving remember - not only trust the Lord but also common sense. Clean sterilized jars, proper cooking, follow the recipe to the tee.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
Canning and preserving owes a big thanks to Napoleon when, knowing that his army marched on its stomach, offered a handsome cash prize for anyone who could come up with an improved apparatus for preserving food. The winner, .....Appert, won with a system of precooking, filling a newly designed wide-mouth glass canning jar. stoppered with hand-cut corks fitted to the irregularities of the blown glass, air tight sealed with a compound made of lime and skim milk and finished in a boiling water bath.
Until 1858, canning jars used a glass jar, a tin flat lid, and sealing wax, which was not reusable and messy!
John L. Mason, invented the Mason jar, a glass container with a thread molded into its top and a zinc lid with a rubber ring. The rubber created the seal, and the threaded lid maintained it. The jar included his patent: "Mason's Patent Nov. 30th. 1858."
Jars using a glass lid and metal clamp were invented in 1882 by Henry William Putnam of
Vermont. These "Lightning jars" became popular because no rusting metal contacted the food and the metal clamps made the lids themselves easier to seal and remove (hence the "Lightning" name).
The jar we know today was born in 1915 when Alexander H. Kerr invented a smaller, flat metal disk with a composition gasket. The lid sealed on the top of a mason jar; a threaded metal ring held the lid down during the hot water processing.
Just about all home canners have heard horror stories of pressure canners - many have seen food covered walls and sticky messes on the stove top, when the safety devises didn't hold and pressure blew the lid. The term pressure cooker appeared in print in 1915 with the first commercial pressure cooker debuting at the New York World's Fair in 1939. Made by National Presto Industries, it was defined as a saucepan with a locking lid that created intense steam heat to cook foods in a shorter period of time. New pressure cookers/canners, with their multiple safety features and improved vent systems, are once more catching on in the US market. None the less, a lot of us still keep a weary eye on the
gauge and stand a safe distance away.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
| Monthly Theme, Recipe Submissions |
|
The Monthly Theme topic is: Positively Potatoes
September is National Potato Month. In celebration of this wonderful vegetable, we will be collecting your favorite recipes that contain potatoes. I'll bet you didn't know that ONE medium-sized potato, eaten with the skin on:
Is just 110 calories.
Has nearly half of the Daily Value for vitamin C.
Is one of the best sources of potassium and fiber in the produce section.
Is a great way to eat your veggies!
Join in the tater frenzy by sharing your potato favorites in our current
Monthly Theme topic of Positively Potatoes.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Positively Potatoes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Positively Potatoes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown
in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Positively Potatoes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Positively Potatoes has a deadline of August 31, 2008, and will be posted on September 7, 2008.
Please use this email link to submit a recipe for theme recipes: Positively Potatoes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
| |
|
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
| |
|
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our August Birthday Babies:
2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
2nd Mary Jane in Groveport, Ohio
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
12th Patti in Maryland
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
15th LaNette P. in Golden Valley, Arizona
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
18th Evelyn in Sault Ste Marie, Ontario, Canada
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
20th Lois Jean F. in Brandenburg, Kentucky
20th Elizabeth P. in LaFayette, Georgia
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
21st Connie in West Chester, Ohio
21st Mary Ann in Waukesha, Wisconsin
23rd Lisa in Belmont, North Carolina
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
27th Tammy in Albemarle, North Carolina
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
30th Sharon B. in Prescott, Ontario, Canada
30th Jean in Newport, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California
Only birthdays shared using the appropriate link and basic information will be considered for posting.
| |
|
Quote of the Day:
"...steam was generated beyond the power of the canister to endure. As a natural consequence, the canister burst, the dead turkey sprang from his coffin of tinplate and killed the cook forthwith."
News report of an early canning industry accident (1852)
An old man lived alone. He wanted to spade his potato garden, but it was very hard work. His only son, who used to help him, was in jail. The old man wrote a letter to his son and described his predicament.
Dear Son,
I am feeling pretty bad because it looks like I won't be able to plant my potato garden this year. I'm just getting too old to be digging up a garden plot. If you were here, all my troubles would be over. I know you would dig the plot for me.
Love, Dad
A few days later he received a letter from his son.
Dear Dad,
For heaven's sake, don't dig up the garden plot, that's where I buried the bodies!!
Love, Son
At 4 a.m. the next morning, the local police showed up and dug up the entire area without finding any bodies. They apologized to the old man and left. A few days later the old man received another letter from his son.
Dear Dad,
Go ahead and plant the potatoes now. That's the best I could do under the circumstances.
Love, Son
Joke time:
Two carrots were walking down the road when a huge transfer truck slammed into one of them.
An ambulance rushed the little fellow off to the hospital where he immediately went into surgery.
Finally the doctor emerged and approached the carrot who had been anxiously awaiting news.
"Tell me Doc, how is he?"
The doctor replied, "I've got some good news and some bad news.
The good news is he's going to live.
The bad news is we're pretty sure he's going to be a vegetable for the rest of his life.
Rhyme time:
My Twelve Days of Canning
On the first day of canning,
My hard work gave to me
Watermelon rind pickles.
On the second day of canning,
My hard work gave to me
Blueberry syrup,
And watermelon rind pickles.
On the third day of canning,
My hard work gave to me
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the fourth day of canning,
My hard work gave to me
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the fifth day of canning,
My hard work gave to me
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the sixth day of canning,
My hard work gave to me
Sweet pickled onions,
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the seventh day of canning,
My hard work gave to me
Green tomato relish,
Sweet pickled onions,
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the eighth day of canning,
My hard work gave to me
Sweet lemon pickles,
Green tomato relish,
Sweet pickled onions,
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the ninth day of canning,
My hard work gave to me
Grapefruit marmalade,
Sweet lemon pickles,
Green tomato relish,
Sweet pickled onions,
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the tenth day of canning,
My hard work gave to me
Limequat marmalade,
Grapefruit marmalade,
Sweet lemon pickles,
Green tomato relish,
Sweet pickled onions,
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the eleventh day of canning,
My hard work gave to me
Lemon zucchini relish,
Limequat marmalade,
Grapefruit marmalade,
Sweet lemon pickles,
Green tomato relish,
Sweet pickled onions,
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles.
On the twelfth day of canning,
My hard work gave to me
A pantry filled with:
Lemon zucchini relish,
Limequat marmalade,
Grapefruit marmalade,
Sweet lemon pickles,
Green tomato relish,
Sweet pickled onions,
Self-confidence,
Orange marmalade,
Local olives,
Blueberry syrup,
And watermelon rind pickles!
Source: Chile Chews
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
HASTINGS, NEBRASKA
Birthplace of Kool-Aid
KOOL-AID JELLY
1 package Kool-Aid, any flavor (no sugar added)
1 package Sure-Jell pectin
3 cups granulated sugar
3 cups water
Mix water, Sure-Jell and Kool-Aid together. Bring to a boil, stirring constantly. Stir in sugar and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam and pour into sterilized jelly glasses. Freeze or hot water bath for 10 minutes.
Note: This is a great middle of the winter, when Jelly supply is low, recipe. With all the Kool-Aid flavors, one can let their imagination run wild, even so far as mixing flavors.
Source: Sure-Jell pectin recipe insert
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
| |
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
MAKE DO JELLY
12 corncobs
Water
1 (1-3/4 ounce package) powdered fruit pectin
4 cups sugar
Remove kernels and boil cobs in water to cover for 20 minutes. Drain liquid through a jelly bag.
Measure 3 cups strained liquid into a large saucepan; stir in pectin. Bring to a full rolling boil, and then add the sugar. Bring again to a boil, stirring until sugar is melted. Boil hard one minute, then ladle into sterilized jars and seal.
Note: Tastes a bit like honey. Can tint with food coloring.
MOM'S RED BEET JELLY
6-8 beets
1/2 cup lemon juice
1 package pectin
6 cups sugar
Thoroughly wash, then peel beets. Cover with water and cook until done. Drain off 4 cups of juice. Add lemon juice and package of pectin. Bring to a boil. Add sugar and boil hard for 5 minutes. Remove from stove and stir for 5 minutes. It is not necessary to skim. Pour into jars, and seal with lids.
Note: Add salt and water to beets and cook until tender. Can be used for pickled beets or buttered beets for table use. This jelly is quite tasty and has the prettiest red color.
STRAWBERRY/RHUBARB JAM
8 cups raw rhubarb
6 cups sugar
1-6 ounce package strawberry Jell-O
Cook rhubarb until sauce consistency. Add sugar and bring to a rolling boil. Boil 4 minutes and remove from heat. Add
Jell-O and mix well. Put in jars and seal. Will thicken as it cools.
Note - this can also be frozen.
WINE JELLY
Makes: 5 (1-cup) jars
3 cups Zinfandel wine
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine
4 cups sugar, measured into separate bowl
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
MEASURE wine into 6- or 8-qt. Saucepan. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly.
STIR in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely.
NOTE: Substitute with champagne, pink champagne, rose wine or Sangria
Source: Sure-Jell pectin
ORANGE JELLY
2 cups water
1 package pectin
3 1/2 cups sugar
1 6-ounce can frozen orange juice concentrate
Mix water and pectin in saucepan and quickly bring to rolling boil. Boil hard 1 minute then add sugar and concentrate. Stir until dissolved but do not boil. Remove from heat, skim and pour into sterilized hot jars to within 1/4 inch of top. Adjust lids and rings and process in boiling water bath for 5 minutes.
Makes 5 half pints.
Note: Frozen pineapple juice may be substituted. Wrap in holiday paper, and tie with pretty ribbons for a special Christmas gift.
CINNAMON JELLY
1 quart bottled apple juice
1 package pectin
4 1/2 cups sugar
1 or 2 tablespoons red cinnamon candies
Combine juice and pectin and bring to a rolling boil. Add sugar and candies, stirring constantly and return to boil, cooking 2 more minutes. Remove from heat, skim and pour into sterilized hot jars to within 1/4" of top. Adjust lids and rings and process in boiling water bath 5 minutes.
Makes 7 half pints.
RUBY JELLY
1 quart loganberries
1 1/2 quarts raspberries
1 package pectin
5 1/2 cups sugar
Crush fully ripe berries and place in jelly bag. Squeeze out juice. Measure 4 cups of juice into large saucepan, stir in pectin and bring to a boil. Add sugar and return to a full rolling
boil, stirring constantly. Boil 1 minute longer. Remove from heat, skim and pour into sterilized jars. Adjust lids and rings and process in boiling water bath 5 minutes.
Makes 3 1/2 pints.
APPLE PIE FILLING
5 cups sugar
1 tsp salt
1 cup cornstarch
1 tsp cinnamon
3 tablespoons lemon juice
9 cups water
Blend dry ingredients in sauce pan and stir in lemon juice and water. Cook, stirring until thick and bubbly. Peel, core and slice apples into 7 quart jars, leaving 1 inch head space. Fill jars with hot
syrup, leaving 1/2 inch head space. Top with lid and ring and process in hot water bath for 30 minutes.
PEACH PIE FILLING
4 quarts sliced, peeled peaches
1 teaspoon powdered ascorbic acid
1 gallon water
3 1/2 cups sugar
1/2 cup, plus 2 tablespoons quick-cooking tapioca
1/4 cup lemon juice
1 teaspoon salt
Place peaches in large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt. Line four 8 inch pie pans with heavy duty foil, letting it extend 5 inches beyond the lip. Divide filling evenly between pans. Freeze by folding foil loosely over fillings. When frozen solid, turn filling from pans, wrap strongly in foil and return to freezer.
Makes fillings for four pies.
APPLE BUTTER - 1938
4 lbs apples
2 cups brown sugar
Pare, core and slice apples. Cook in small amount of water until soft, press though a food sieve. Add sugar and cook until thick. Ladle into sterilized jars, adjust lids and rings and process in hot water bath for 5 minutes.
CRANBERRY SAUCE
2 quart cranberries
4 1/2 cups sugar
2 cup water
Wash berries, add water and cook until berries are soft. Press through food mill, add sugar and boil another 3 minutes. Pour into clean jars, top with lid and ring and hot water bath for 30 minutes.
About 2 pints.
PEACHES IN RASPBERRY SAUCE
2 quarts raspberries
1 cup water
7 lbs sugar
4 quarts peaches
Crush raspberries in saucepan over low fire and cook quickly with l cup water until tender. Strain through jelly bag and add 1 or 2 cups of water as necessary to cover peaches and half as much sugar as juice. Stir until sugar is dissolved, then bring to boiling point. Boil rapidly for 5 minutes.
Add remaining sugar and the peaches, peeled and cut in halves. Boil gently until peaches are tender but not broken. Cover pan at once and let stand until cold. Pack into sterilized jars, adjust lids and rings and process in pressure cooked 10 minutes at 5 pound pressure - or 15 minutes in hot water bath.
QUINCE JELLY
3 pounds of Quince
water
Sugar
Cut quince in small pieces, cover with water and cook until fork tender, then stain through cheese cloth. Measure and bring juice to a boil, adding one cup of sugar for each cup of juice. Boil rapidly to jelly stage (220 -222 F with candy therm). Pour into sterilized jars and process in hot water bath for 10 minutes.
SWEET DILLS
4 lbs pickling cucumbers
Ice water
6 tablespoons dill seeds
1 medium onion, peeled and thinly sliced
2 cups 5% acid strength cider vinegar
1 cup water
1 cup sugar
1 tablespoons pickling salt
Wash cucumbers, cut 1/16 inch off blossom end. Cover with ice water and let stand in refrigerator 3 to 4 hours. Drain, quarter lengthwise.
Add 1 tablespoon dill seeds and 2 slices onion to each of 6 sterilized hot pint jars. Pack cucumbers into jars. Combine vinegar, water, sugar and salt in 2 qt saucepan. Bring to a boil and pour over cucumbers, filling to 1/4 inch of jar top. Wipe jar rim, and top with lid and ring. Process in boiling water 10 minutes.
SWEET SLICES
(my favorite)
4 quarts pickles sliced
6 onions, sliced
2 green peppers, chopped
1/3 cup pickling salt
Place pickle slices in large bowl and top with ice cubes. Let sit in refrigerator for 3 hours, then drain.
Syrup:
5 cups sugar
3 cups vinegar
2 teaspoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoon celery seed
Mix all ingredients together in large saucepan and boil for 5 minutes. Add pickles and bring back to a boil. Pack in hot jars and process in boiling water bath for 5 minutes.
Note: My mother-in-law would add a few drops of green food coloring to make the pickles "look quite pretty."
GREAT DILLS - 1946
(my second favorite)
4 cups white vinegar
10 cups water
1 cup pickling salt
Bay leaf for each jar
1/8 teaspoon Alum for each jar
1 Dill head for each jar
Place pickle cucumbers in 6 quart jars or 12 pints. (I prefer pickles about 3") Place bay leaf, dill and alum in each hot, sterilized jar. Combine vinegar, water and pickling salt and bring to boil. Pour over pickles and quickly seal. If desired hot water bath for 10 minutes.
SLIPPERY JACKS - 1973
6 cups sugar
5 cups water
3 cups vinegar
stick of cinnamon
yellow or ripe cucumbers
Peel and seed cucumbers. Cut in sections. Mix all ingredients and cook cucumber sections in the solution until tender. Place sections and syrup in jar, and process in hot water bath for 10 minutes.
REFRIGERATOR PICKLES
3 quarts of sliced cucumbers
1 green pepper - diced
1 red pepper - diced
1 onion - sliced thin
Syrup:
2 cups sugar
2 cups vinegar
1/3 cup salt
1 teaspoon celery seed
Place in pan and bring to a boil. Put all veggies in a gallon jug and pour syrup over them. Let cool, then refrigerate. Let stand at least a week before eating.
HOT PEPPERS
3 quarts water
1 quart vinegar
1 cup kosher salt
1 tablespoon alum
1/2 teaspoon turmeric
1/2 teaspoon oregano
Hot peppers - variety of your choice
Bring liquids and spices to a boil. Wash peppers and place in jars, fill with liquid. Top with lid and ring and process in hot water bath for 10 minutes.
Place all veggies in a gallon jug.
CUCUMBER RELISH
4 cups ground, unpeeled cucumbers
1 cup ground green pepper
1/2 cup ground sweet red pepper
1 cup ground onion
3 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Canning salt
Use course blade when grinding vegetables. Combine all in large bowl, sprinkle with canning salt, cover with cold water and let stand 4 hours. Drain thoroughly in colander, pressing out excess water. Combine sugar, vinegar, celery and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables and simmer 10 minutes. Pack in jars to within 1/2 inch of top. Put on lid and tighten right. Process in boiling water bath 10 minutes.
BEET RELISH
1 quart raw cabbage - chopped
1 quart boiled beets - chopped fine
1 cup horseradish
2 cups sugar
1 teaspoon black pepper
1 tablespoon salt
2 cups vinegar
Combine vinegar, salt, pepper and sugar and bring to a boil. Mix cabbage, beets and horse radish in a large bowl and add vinegar. Pack in jars and place lids and rings. Process in boiling water bath 10 minutes. Allow relish to work for several days before using.
CORN RELISH - 1965
24 ears of corn
4 red peppers chopped
4 green peppers chopped
4 large onions chopped
1 medium cabbage, shredded
4 tablespoons canning salt
1 quart vinegar
6 cups sugar
1 tablespoon turmeric
1 1/2 cup mustard
1 tablespoons flour
Cut kernels from the cob, mix all vegetable in a large bowl. Combine flour, sugar, turmeric, and mustard. Add vinegar and bring to a boil. Simmer 1/2 hour. Pack in jars and place lids and rings. Process in boiling water bath for 10 minutes.
TOMATO RELISH
4 quarts ripe tomatoes
2 cups chopped onions
2 cups chopped green peppers
1 cup sugar
3 tablespoons canning salt
3 tablespoons pickling spice
1 tablespoon mustard seed
1 tablespoon celery seed
2 1/2 cups vinegar
Put all vegetables in a large pot and cook gently for 45 minutes. Place spice, mustard and celery seed in a cheesecloth ball and all to vegetables, along with sugar and salt. Continue cooking until relish is quite thick, stirring often to prevent sticking. Add vinegar and continue cooking until desired thickness. Pack in jars, place lids and rings and process in boiling water bath for 10 minutes.
ONION AND PEPPER RELISH
8 large sweet onions
4 to 5 medium sweet red peppers
4 to 5 medium green peppers
1 1/2 cups sugar
1 quart vinegar
4 tsp salt
Peel and quarter onions, stem and seed the peppers and run through a food grinder with a coarse blade. (or chop coarsely) Combine vegetables in a large kettle, add remaining ingredients and heat to boiling. Reduce heat and boil slowly 45 minutes or until thickened slightly. Stir occasionally. Ladle into hot jars within 1/2 inch of top. Adjust lids and rings and process in boiling water bath for 5 minutes.
CHILI SAUCE - 1950
4 quarts tomatoes
2 red peppers
2 green peppers
6 onions
3 teaspoons canning salt
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
2 cups vinegar
2 cups brown sugar
Place tomatoes, peppers, and onions in kettle and cook until tender. Add salt, cinnamon, spices, vinegar and brown sugar and cook an additional 15 minutes. Ladle into hot jars within 1/2 inch of top. Adjust lids and rings and process in boiling water bath for 5 minutes.
CATSUP
Thank you, Leasa!
1 gallon tomato puree (fresh tomatoes, no seeds or skins, use a food mill)
2 cups chopped onion
1 cup chopped red pepper
1 head garlic minced
2 cups cider vinegar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon yellow mustard seed
1 tablespoon black peppercorns
1 tablespoon allspice berries
1 tablespoon sweet paprika
1 3 inch cinnamon stick, broken up (or 1 tablespoon if powdered)
1/2 cup brown sugar
1/2 cup corn syrup
Simmer tomato puree. Roughly chop onions, peppers and garlic, throw in with vinegar, sugar and salt. Simmer until reduced by 1/4. Tie all spices in a cheesecloth bag and simmer the sauce until thick, squeeze out the spice bag, run the soup through a food mill and simmer again until really thick. ( I pureed mine with the stick blender) Or, grind the spices in a coffee mill and just add to the puree. Do not cook too long, you will lose the flavor. Too short, it's too runny.
Cook the puree down some before you add spices. If it is too runny, add a can of tomato paste if you get desperate. Do not double recipe, it takes too long to cook down.
Can in half pint or pint jars, 15 minutes in a boiling water bath.
Makes 5 half pints
This is Ashley's favorite catsup, she won't eat the stuff from the store.
Posted by annie1992 Z5 MI (My Page)
TOMATO CATSUP - 1935
Thank you, Irene!
12 1/2 lbs ripe tomatoes
2 medium onions
2 tablespoons salt
1 tablespoon black pepper
1 1/2 teaspoons cayenne pepper
1 tablespoon mustard
1 tablespoon cinnamon
1 tablespoon cloves
1 pint vinegar
Peel and slice tomatoes and onions, boil until soft enough to force through a fine sieve. Add all ingredients except vinegar and boil for an hour. Add vinegar and return to a boil. Pour into sterilized jars and seal. Process in boiling water bath for 15 minutes.
Makes 3 pints.
TOMATO KETCHUP
8 lbs ripe tomatoes
1 cup chopped onions
1/4 teaspoon cayenne pepper
1 cup (5%) cider vinegar
1/4 teaspoon whole cloves
1 cinnamon stick, broken in pieces
1/2 teaspoon whole allspice
1 teaspoon celery seed
1/2 cup sugar
4 teaspoon canning salt
Dip tomatoes in boiling water to loosen skins, dunk in cold water and peel and core. Cut in quarter and put in 5 qt kettle. Combine tomatoes, onions and cayenne pepper, cook 20 minutes, stirring occasionally.
Combine vinegar and spices (tied in a cheesecloth bag) in a 1 qt saucepan. Bring to boil, remove from heat and set aside, allowing flavors to mingle while ketchup cooks down. When reduced, put tomato mixture through food mill or sieve and return to kettle. Stir in sugar and salt, cooking about 75 minutes until volume is reduced one-half, stirring frequently. Add vinegar to tomatoes - keep stirring - and continue boiling until mixture rounds up on spoon with no separation of liquid and sauce - about 30 minutes, Ladle into 2 hot pint jars, filing to 1/8" of jar top. Process in boiling water bath for 15 minutes.
HAMBURGER SAUCE MIX
2 lbs lean ground beef
2 large onions chopped
2 - 6 ounce cans tomato paste
1 1/3 cups water
2 teaspoon salt
1/2 teaspoon pepper
Cook beef and onions in large kettle until meat browns. Pour off fat. Add remaining ingredients and bring to a boil. Simmer 5 minutes.
Pack at once into hot pint jars. Adjust lids and rings and process in pressure canner at 10 pounds pressure for 75 minutes.
Good for sloppy Joes, in casseroles or for spaghetti by adding, oregano, basil, garlic and tomato juice.
IRISH POTATOES
Wash and scrape small, new, white potatoes, being sure all soil is removed. Pack into clean quart jars to within 1/2 inch of top. Add one teaspoon of canning salt, adjust lid and jar and process in pressure canner for 40 minutes at 10 pounds pressure.
Note: these are great for fixing a last minute meal or hash browns for breakfast. Can also be heated in boiling water and then mashed.
TOMATOES
12 pounds of tomatoes
4 teaspoons canning salt
Scald tomatoes, dip in cold water and peel. The next step is an individual decision. I like smashed tomatoes so I squish them in the pan before cooking. Some like them halved or quartered and others like them whole.
For halved, quartered or whole tomatoes, put in kettle and bring to a boil - do not add water - stirring to prevent sticking. Use care not to make tomatoes mushy. Fill hot jars with hot tomatoes, leaving 1/2 " head space. Add 1 tsp salt, adjust lid and ring and process in boiling water bath 45 minutes.
For smashed tomatoes, put in kettle and cook until they reach a rolling boil. Put in quart jars, add 1 tsp salt and adjust lid and ring. Process in boiling water bath 45 minutes.
FREEZER SLAW
1 medium head of cabbage, grated
1 carrot, grated
1 green pepper, chopped fine
1 tsp salt
Syrup:
1 cup vinegar
1/4 cup water
1 cup sugar
1 teaspoon mustard seed, tied in cloth bag
Add salt to cabbage and let stand 1 hour. While cabbage is standing, make a syrup of vinegar, water, sugar and mustard seed. Bring to a boil and boil for l min. Cool to lukewarm. Squeeze out juice out of salted cabbage and add carrot and pepper. Pour syrup over mixture, place in containers and freeze. This can be refrozen several times without losing quality.
MINCEMEAT
6 cups beef, ground
12 cups chopped apples
6 cups seedless raisins
1 cup apple cider
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
3 1/2 cup sugar
Cook beef well, but do not brown. Put meat and apples through food chopped, using medium blade. Combine all ingredients in large kettle and simmer 30 minutes. Pack at once in hot pint jars, leaving 1 inch head space. Process in pressure canner 75 minutes at 10 pounds pressure.
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
PEACH-NECTARINE SALSA
Dietitian's tip: A blend of sweet, spicy and tart flavors makes this savory salsa a perfect accompaniment to salmon or any grilled fresh fish. It's also a delicious topping for dishes such as bean burritos or tacos.
SERVES 8
Ingredients
2 small peaches, peeled, pitted and diced
2 nectarines, peeled, pitted and diced
1/4 cup minced red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 1/2 tablespoons seeded and minced Jalapeno*
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
In a large bowl, combine all the ingredients except the salt and pepper. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Stir in the salt and pepper just before serving. Serve at room temperature.
Makes 4 cups.
*Wear rubber or plastic gloves when preparing hot peppers such as Jalapenos because the oils can burn your eyes and skin. If you don't wear gloves, thoroughly wash your hands with soap and hot water after handling the peppers.
Nutritional Analysis (per serving)
Serving size: 1/2 cup
Calories 30 Monounsaturated fat 0 g
Protein 1 g Cholesterol 0 mg
Carbohydrate 7 g Sodium 74 mg
Total fat 0 g Fiber 1 g
Saturated fat 0 g
Source: Mayo Clinic
Ingredient substitutions: Make the switch for healthier recipes. How do you modify favorite family recipes so that they're more in line with your healthy-eating plan? It's not as hard as you may think. The key is to incorporate healthier alternatives into your daily eating routine.
Sodium
To reduce the amount of sodium
If your recipe calls for:
Seasoning salt, such as garlic salt, celery salt or onion salt: Try substituting: Herb-only seasonings, such as garlic powder, celery seed or onion flakes, or use finely chopped garlic, celery or onions
Soy sauce - Use Sweet-and-sour sauce, hot mustard sauce or low-sodium soy sauce
Table salt - Herbs, spices, fruit juices or salt-free seasoning mixes or herb blends
Sugar
To reduce the amount of sugar
If your recipe calls for: Fruit canned in heavy syrup Try substituting: Fruit canned in its own juices or in water
Syrup - Try pureed fruit, such as applesauce, or low-calorie, sugar-free syrup
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
SUGAR FREE STRAWBERRY JELLY
4 cup Strawberries, halved
1/2 cup Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tablespoons Lemon juice
1/4 teaspoon Grated lemon rind
1 1/2 tablespoons Unflavored gelatin (1-1/2 envelopes)
Method :
Place berries juices and lemon rind in saucepan.
Mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids.
Cool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight, leak proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.
Source: Food Down Under
DIET APPLE JELLY
2 packets unflavored gelatin - (2 tablespoons)
1 qt unsweetened apple juice
2 tablespoons unsweetened lemon juice
2 tablespoons liquid sweetener
Food coloring if desired
Method :
In a saucepan, soften gelatin in apple juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat. Stir in liquid sweetener and food coloring. Pour into hot sterilized jars leaving 1/4-inch head space. Seal. Store in refrigerator.
To sterilize empty jars, place them right-side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
This recipe yields about 2 pints.
CRISP CUCUMBER PICKLE
(Diabetic Pickles)
6 firm cucumbers
1 1/2 tbsp. liquid sweetener
2 c. white vinegar
1/4 c. salt
1/4 c. water
2 tbsp. mixed pickling spice
Wash and dry cucumbers; cut into strips to fit half-pint jars. Place in large bowl; sprinkle with salt and let stand overnight. Rinse and drain well several times. Combine sweetener, water and vinegar in a large kettle; bring to a boil. Add pickling spice tied in a cheesecloth bag. Add cucumbers. Reduce heat; simmer 15 minutes. Pack cucumbers into hot sterilized half-pint jars. Heat liquid again to boiling; pour over pickles in hot jars. Seal at once. Process for 10 minutes in simmering water to cover jars.
Makes 6 half-pints.
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
STRAWBERRY-BANANA JAM
4-3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 Tbs. fresh lemon juice
6-3/4 cups sugar
1 box Sure-Jell Fruit Pectin
1/2 tsp. margarine or butter
Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cups into 6 or 8-quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups; add to saucepot. Stir in lemon juice. Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bans tightly. Invert jars 5 minutes, then turn upright.* After jars are cool, check seals.
*Or follow water bath method recommended by USDA. Makes about 8 (1-cup) jars.
A method to our madness: Let's face it, most of you would like to eliminate that extra step of boiling jars when making jam and jelly. We have a helpful alternative. The Inversion Method. Simply make sure your hot fruit mixtures are immediately poured, covered, and inverted for 5 minutes.
Source: Certo/Sure-Jell (magazine ad)
PICKLED JALAPENOS
Ingredients
1 lb Serrano or jalapeno chile peppers
1/3 cup olive oil
2 medium white or yellow onions, thickly sliced
2 medium carrots, peeled and thickly sliced
1 head garlic, cloves separated but not peeled
3 cups apple cider vinegar
2 Tbsp Kosher salt or sea salt
2 bay leaves
1/2 teaspoon dried oregano
4 sprigs of fresh marjoram or 1/4 teaspoon dried
4 sprigs of fresh thyme or 1/4 teaspoon dried
1 Tbsp sugar
Method
1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.
2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for
Serrano or 10 minutes for jalapenos. Make sure the chiles are entirely cooked through before canning.
4 Pack 6 half-pint sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.
Once opened, can keep for one to two months in the refrigerator.
15 MINUTE SWEET PICKLES
5 qts. cucumbers, cut in chunks
5 c. sugar
5 c. vinegar
3 c. water
3 tsp. canning salt
1 1/2 tsp. pickling spices (can use stick cinnamon if you like)
Mix sugar, vinegar, water and spices. Boil then add cucumbers and boil again for 15 minutes.
Put into sterilized jars and seal.
Pickles stay very crisp.
| |
|
| A to Z Readers' Family-Owned Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ?AtoZ? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
| |
|
|
|
|
