tag:blogger.com,1999:blog-44483544172063367162024-02-21T09:23:52.728-07:00Syracuse 3rd Recipe Swap"That ____ is so YUMMY!! I've GOT to have the RECIPE!"
OK Ladies!This is the PLACE! Start SHARING and ENJOY!!Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4448354417206336716.post-46825296524637148462010-06-29T04:47:00.002-06:002010-06-29T04:52:13.445-06:00Hon, what's for dinner?: strawberry freezer jam<div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://honwhatsfordinner.blogspot.com/2010/06/strawberry-freezer-jam.html#links">Hon, what's for dinner?: strawberry freezer jam</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For the record, THIS IS NOT MY POST!! This came from an awesome food blogger/educator named <a href="http://honwhatsfordinner.blogspot.com/">Sienna</a>!</div><div style="text-align: center;">You will now find her in the Blog Roll to the right and you can also link to her from this post. She has so many AWESOME recipes... You SHOULD FOLLOW HER!! =D</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; font-weight: bold; line-height: 18px;"><a href="http://honwhatsfordinner.blogspot.com/2010/06/strawberry-freezer-jam.html" style="font: normal normal bold 22px/normal Arial, Tahoma, Helvetica, FreeSans, sans-serif; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">strawberry freezer jam</a></span></div><div class="post-header" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.6; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" style="color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 1.4; position: relative; width: 506px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">Strawberries were 75 cents a piece last week. I was all out of jelly, so one thing led to another... This recipe is super easy and it turns out great... no extra trips to the store for pectin necessary.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunZJtSPUanvSOKPUc6VBtzeAA1h3WEguiJc1d0WQ1iWLhSYGE4DLRYCc1Lxa7cL-O-NUxjiUgVeDNftlPIzO3S_LSOjrvDKrO6I-DnWBLaIr5d6lKyKD2hQh3Cex8eGhX0vJw3P7J_GE/s1600/069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;"><span class="Apple-style-span" style="color: white;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunZJtSPUanvSOKPUc6VBtzeAA1h3WEguiJc1d0WQ1iWLhSYGE4DLRYCc1Lxa7cL-O-NUxjiUgVeDNftlPIzO3S_LSOjrvDKrO6I-DnWBLaIr5d6lKyKD2hQh3Cex8eGhX0vJw3P7J_GE/s400/069.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-left-radius: 0px 0px; border-bottom-right-radius: 0px 0px; border-bottom-style: solid; border-color: initial; border-left-color: transparent; border-left-style: solid; border-right-color: transparent; border-right-style: solid; border-top-color: transparent; border-top-left-radius: 0px 0px; border-top-right-radius: 0px 0px; border-top-style: solid; border-width: initial; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="400" /></span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span style="font-size: large;"><b><span class="Apple-style-span" style="color: white;">Freezer Jam</span></b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">4 cups strawberries hulled and cut in fourths</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">2 cups sugar</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">2 tbsp lemon juice</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">Put strawberries and sugar in pan and cook them stirring often until they reach a boil.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">Reduce the heat to a simmer and simmer until reduced in half.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">The longer you cook the strawberries the thicker your jam.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">When finished thickening , add in lemon juice to the mix.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">Pour jam into ball freezer jars.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">Chill overnight in the fridge, then move to freezer for storage.</span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpROb_f2jXF5-AK9TgfctSkCQn5l4Vtv8qkbbJsteOw0m_dH8E31cGrLRTWjRDpjvj6X8iA65j-zn4TahLHFuDJxOWqoEj3gFlWehEmXvt08qp1K04shsTU724tR2X7JWzSLmE5syw2Y/s1600/073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: underline;"><span class="Apple-style-span" style="color: white;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpROb_f2jXF5-AK9TgfctSkCQn5l4Vtv8qkbbJsteOw0m_dH8E31cGrLRTWjRDpjvj6X8iA65j-zn4TahLHFuDJxOWqoEj3gFlWehEmXvt08qp1K04shsTU724tR2X7JWzSLmE5syw2Y/s400/073.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 0px; background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-left-radius: 0px 0px; border-bottom-right-radius: 0px 0px; border-bottom-style: solid; border-color: initial; border-left-color: transparent; border-left-style: solid; border-right-color: transparent; border-right-style: solid; border-top-color: transparent; border-top-left-radius: 0px 0px; border-top-right-radius: 0px 0px; border-top-style: solid; border-width: initial; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: black;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: white;">I found another </span><a href="http://pioneerpalate.blogspot.com/"><span class="Apple-style-span" style="color: white;">AWESOME RECIPE BLOG</span></a><span class="Apple-style-span" style="color: white;"> that she is a part of!! It will also become a part of the blog roll to the right. So EVERYBODY, go show Sienna some love!! =D</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="color: white;"><a ="" border="0" href="http://honwhatsfordinner.blogspot.com/"></a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: white;"><a ="" border="0" href="http://honwhatsfordinner.blogspot.com/"></a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: white;"><a ="" border="0" href="http://honwhatsfordinner.blogspot.com/"></a></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: white;"><a ="" border="0" href="http://honwhatsfordinner.blogspot.com/"></a></span></div><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">Really, sisters... There is no reason to EVER say, "I don't know what I can make for dinner!"</span></div></div><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;"><br />
</span></div></div><div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="color: white;">HOWEVER... FOR ALL of YOU that WANTED this recipe swap capability... I'm SURE FEELING ALONE HERE!! START SHARING!! ;p ((HUGS))</span></div></div></div>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com5tag:blogger.com,1999:blog-4448354417206336716.post-30974506868192708452010-04-23T00:59:00.001-06:002010-05-06T12:18:31.901-06:00Ham and Broccoli Bake<div style="text-align: center;">*****</div><div style="text-align: center;"><b>Ham and Broccoli Bake<i> for a Crowd</i></b> <i>(BH&G)</i></div><div style="text-align: center;">2 20oz packages frozen cut broccoli <i>*(or FRESH)</i></div><div style="text-align: center;">1 large onion, chopped (1 cup)</div><div style="text-align: center;">1/4 cup butter or margarine</div><div style="text-align: center;">2 10 3/4 oz cans condensed cream of mushroom soup</div><div style="text-align: center;">2 10 3/4 oz cans condensed cream of celery soup</div><div style="text-align: center;">2 soup cans milk</div><div style="text-align: center;">2 cups shredded sharp American cheese <i>*(cheddar)</i></div><div style="text-align: center;">6 cups cubed fully cooked ham</div><div style="text-align: center;">4 cups quick-cooking rice</div><div style="text-align: center;">1 tablespoon Worcestershire sauce</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cook broccoli till tender; drain well. In saucepan cook onion in butter till tender but not brown.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a large mixing bowl stir together soups, milk, and cheese. Add drained broccoli, cooked onion ham, uncooked rice, and Worcestershire sauce; mix well. Divide mixture between two 2 1/2 qt casseroles.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bake, covered at 350 till rice is done, 45-50 minutes.</div><div style="text-align: center;"><i>* my adjustments </i></div><div style="text-align: center;"><i>I actually cooked it uncovered and it was still GREAT! ;D</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Makes 20 servings</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBbXEpiay6Lll0UVnFs3pgR5PsGf2_iIRvuaJJiBCwSGdKEdknitU9DFugDCOM-xVtMila6eYM7OmnjSwytSQv4mT4ErL9hVCp7cxpW6roe2iQiGgNaAnODH1ziwiWyPbt8rgpJOjK6p6/s1600/Ham-and-Broccoli-Bake-lr.jpg" imageanchor="1" style="color: #cc0000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBbXEpiay6Lll0UVnFs3pgR5PsGf2_iIRvuaJJiBCwSGdKEdknitU9DFugDCOM-xVtMila6eYM7OmnjSwytSQv4mT4ErL9hVCp7cxpW6roe2iQiGgNaAnODH1ziwiWyPbt8rgpJOjK6p6/s320/Ham-and-Broccoli-Bake-lr.jpg" style="border-bottom-color: rgb(204, 0, 0); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(204, 0, 0); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(204, 0, 0); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(204, 0, 0); border-top-style: solid; border-top-width: 1px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" width="320" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">*****<br />
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<div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This recipe is in the Casseroles for a Crowd section of the Better Homes and Gardens All-Time Favorite Casserole recipes. This will make 2 large casseroles to serve 20. I, however, have to do things my own way. YOU CAN 1/2 the recipe and only make one. BUT I figure if I'm going to the work of putting it ALL together... make the WHOLE SHEBANG and get use out of it other nights! =D </div></div></div><br />
In all honesty... divide into whatever SIZE works for YOUR needs!! Pyrex has some great dishes with lids that go nicely in the freezer. I happened to divide this one into 2 baking dishes and a small Pyrex container that I'll be bringing to a sweet lady that will be coming home from rehab following knee surgery soon. So our family gets 2 meals and one for her, too! If you were just a couple, you could divide it up into several! Follow the cooking directions for the one you're going to eat only.<br />
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FREEZING: Make sure the dish you are using to freeze in will seal properly and that there is enough room at the top for expansion. Plan to use within 2-3 months for best results. When you are going to cook it, let it thaw completely and then bake at 350 for 45-50 minutes (until rice is done).<br />
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<div style="text-align: justify;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I've also made variations of this when I didn't have ham and not enough broccoli. That's the great thing about many casseroles... You can substitute ingredients and it still comes out YUMMY! On that occasion I used lean ground beef in place of the ham and broccoli and cauliflower for the veges. ;D</div></div>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com1tag:blogger.com,1999:blog-4448354417206336716.post-10922185547167546762010-04-22T09:10:00.001-06:002010-05-06T12:19:16.984-06:00Easy Cassoulet<div style="text-align: center;">From Better Homes and Gardens All-Time favorite Casserole recipes (1977)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1/2 lb bulk pork sausage</div><div style="text-align: center;">1 small onion, sliced (1/2 cup)</div><div style="text-align: center;">1 clove garlic, minced</div><div style="text-align: center;">* small can mushrooms</div><div style="text-align: center;">1 1/2 cups cubed fully cooked ham</div><div style="text-align: center;">2 Tablespoons snipped parsley</div><div style="text-align: center;">1 bay leaf</div><div style="text-align: center;">2 15-oz cans navy beans [UNDRAINED]</div><div style="text-align: center;">1/4 cup dry white wine *[apple juice]</div><div style="text-align: center;">Dash ground cloves</div><div style="text-align: center;">* mozzerella cheese</div><br />
<div style="text-align: justify;">In skillet cook sausage, onion, *(mushrooms) and garlic till meat is lightly browned and onion is tender; drain off fat. Add ham parsley, and bay leaf; Mix well. Stir in UNDRAINED beans, wine *(apple juice), and cloves. Turn into casserole dish. Bake, covered at 325 for 45 minutes. Uncover, *[This is when I removed the bay leaf, stirred, and topped with mozzarella cheese] and bake 40-45 minutes longer, stirring occasionally. Remove bay leaf. </div><div style="text-align: justify;">Makes 6 servings</div><div style="text-align: justify;">*my adjustments</div><br />
Serve with Apple Juice and Cornbread!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesvyAaI3jH3ap6A-t7kIJTo9t3pAei2sqSaGxwmg2q_41om11IoIMK9goe4ZA5Zl-r6lXRBbeEPXS_6kLV_9Lws3CpsfLsPY5DOOFrN_fWpyQ07ttIAi_dyWZEuwXypeRhaeO9XdgM_eF/s1600/Easy-Cassoulet-lr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesvyAaI3jH3ap6A-t7kIJTo9t3pAei2sqSaGxwmg2q_41om11IoIMK9goe4ZA5Zl-r6lXRBbeEPXS_6kLV_9Lws3CpsfLsPY5DOOFrN_fWpyQ07ttIAi_dyWZEuwXypeRhaeO9XdgM_eF/s320/Easy-Cassoulet-lr.jpg" width="320" /></a></div><br />
<div style="text-align: center;">I <a href="http://tasty-ornot.blogspot.com/2010/04/we-wont-talk-about-monday.html">blogged</a> about my first experience with this one... LOL!</div>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com0tag:blogger.com,1999:blog-4448354417206336716.post-64942972608238087702010-04-22T08:21:00.002-06:002010-05-06T12:19:45.252-06:00Cauliflower-Ham BakeThis is from Better Homes and Gardens ALL-Time Favorite Casserole recipes (1977)<br />
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1 large head cauliflower<br />
2 T butter or margarine<br />
2 T all-purpose flour<br />
1 1/2 cups milk<br />
1 1/2 cups shredded cheddar cheese<br />
2 cups cubed fully cooked ham<br />
1 4oz can mushrooms stems & pieces, drained<br />
1/4 cup fine dry bread crumbs<br />
1 T butter or margarine melted<br />
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Break cauliflower into flowerets (should have about 5 cups); cook in boiling salted water till tender, about 10 mins. Drain thoroughly, set aside.<br />
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In saucepan melt 2 T butter or margarine. Stir in flour; add milk all at once. Cook and stir till thickened and bubbly. Add cheese and stir till melted. Stir in cookedcauliflower, ham, and mushrooms. Turn into 2 qt casserole. Combine crumbs and melted butter; sprinkle over top. Bake, uncovered, at 350 till heated through, 30-35 mins. <br />
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Makes 6 servings<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLarJkHQ3jfeCyPp0D1fDqlRnkr-TL5QJnoYD9l9c-q6Vnl60RHPWWXzppfWhkpj3cRv3j6VnWLL2OaInaRdWQbAk2KxpcfjFBXzJisAS-cuGj5MGj1FeYAWT_O4TyvkZCk4oan1egGxG/s1600/Cauliflower-Ham-Bake-lr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLarJkHQ3jfeCyPp0D1fDqlRnkr-TL5QJnoYD9l9c-q6Vnl60RHPWWXzppfWhkpj3cRv3j6VnWLL2OaInaRdWQbAk2KxpcfjFBXzJisAS-cuGj5MGj1FeYAWT_O4TyvkZCk4oan1egGxG/s320/Cauliflower-Ham-Bake-lr.jpg" width="320" /></a></div>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com0tag:blogger.com,1999:blog-4448354417206336716.post-64094243212523031952010-03-26T14:19:00.002-06:002010-05-06T12:35:31.770-06:00Gelatin for Eggs in Recipes<div id="cover-sheet">With Easter coming, I thought I'd give you some information concerning "Eggs" - see below. "Unflavored Gelatin" is a storage item that every family should have on hand. This is the same stuff as Knox Brand Gelatin that you use to make Knox Blox and to thicken jellos, etc. except much much cheaper. <hr /></div><div class="Section1"><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: 'Times New Roman'; font-size: large;"><span style="font-size: 16pt;">Eggs</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b><span style="font-family: 'Times New Roman'; font-size: large;"><span style="font-size: 16pt; font-weight: bold;">Fresh Eggs</span></span></b><span style="font-size: large;"><span style="font-size: 16pt;"> can be stored for up to <b><span style="font-weight: bold;">1 year</span></b>. Rub warmed <b><span style="font-weight: bold;">mineral</span></b> <b><span style="font-weight: bold;">oil</span></b> on your hands and coat the entire surface of the fresh egg with the oil. Replace egg in carton with the point down. In cold climates they can be stored in a cool, dark place. In warmer climates, place in the refrigerator. Rotate once a year.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: 'Times New Roman'; font-size: large;"><span style="font-size: 16pt; font-weight: bold;">“Eggs”</span></span></b><span style="font-size: large;"><span style="font-size: 16pt;"> from <b><span style="font-weight: bold;">unflavored gelatin</span></b> (Knox): Buy in bulk; Knox Brand packages are very expensive. The gelatin is less expensive than powdered eggs (less than 3 cents per egg or 1 tsp) and has an <b><span style="font-weight: bold;">indefinite shelf life</span></b>.</span></span></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: 'Times New Roman'; font-size: large;"><span style="font-size: 16pt;">1 tsp gelatin = 1egg</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: 'Times New Roman'; font-size: large;"><span style="font-size: 16pt;">1 oz gelatin = 12 tsp or 12 eggs</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: 'Times New Roman'; font-size: large;"><span style="font-size: 16pt;">1 pound gelatin = 192 eggs</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-family: 'Times New Roman'; font-size: large;"><span style="font-size: 16pt;">Making an egg: Combine 1 tsp of unflavored gelatin with 3 Tb of cold water and stir until dissolved. Then add 2 Tb of hot water and stir. When using your own recipes, decrease the liquid called for in your recipe by about ¼ cup to compensate for the added water from the “egg”.</span></span></div></div>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com0tag:blogger.com,1999:blog-4448354417206336716.post-7485875527691106182010-03-13T12:05:00.002-07:002010-05-06T12:20:04.541-06:00Maple Syrup<div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Ann Workman has been making maple syrup for about 30 years and shares her recipe with us. Thank you Ann!!!</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt; font-weight: bold;">Maple Syrup</span></span></u></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">1 cup brown sugar</span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">1 cup white sugar</span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">1 16 oz. bottle Karo syrup</span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">1 teas. Vanilla flavoring</span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">1 teas. Maple flavoring</span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Approx. ½ cup water</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Put all in a saucepan and heat until the sugars are melted and dissolved.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Thanks,</span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Carry Cook</span></span></div>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com0tag:blogger.com,1999:blog-4448354417206336716.post-5795998238629167062010-03-11T16:48:00.002-07:002010-05-10T16:28:22.932-06:00Bottled Butter<div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Carry received this recipe from Mandy Taggart (Stake Prominent Living Specialist) on how to Bottle Butter. She is awesome and has lots of great ideas that she is willing to share with us. I also contacted an expert on canning from Idaho Falls and she has Bottled Butter for decades with no problems. This recipe is so easy that I can even do it.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt; font-weight: bold;">Bottled Butter</span></span></b></div><div class="MsoNormal"><span style="font-family: Arial; font-size: medium;"><span style="font-family: Arial; font-size: 14pt;">Real butter is best but margarine works too. </span></span></div><div class="MsoNormal"></div><ol><li><span class="Apple-style-span" style="font-family: Arial; font-size: 19px;">Heat pint jars in the oven at 250º for 20 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 19px;">Heat lids in boiling water for 3 minutes. Slowly stir and melt the butter in a pan until it comes to a boil. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 19px;">Reduce heat, cover and simmer for 5 minutes. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 19px;">Stir and then scoop the butter into the hot jars. Use a funnel to keep butter off the rims. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 19px;">Place the hot lid and ring on the jar and wait for the “plink”. Shake jars several times over the next 15-20 minutes. The separation will stop. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 19px;">While still slightly warm, put the jars in the refrigerator. Check every 10-15 minutes, shaking jars each time. Eventually the butter will harden. Leave in the refrigerator for one more hour. </span></li>
</ol><span class="Apple-style-span" style="font-family: Arial; font-size: 19px;">Bottled butter can store on your shelf for at least 3 years.</span>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com1tag:blogger.com,1999:blog-4448354417206336716.post-14990737182306759042010-03-11T15:42:00.002-07:002010-05-10T16:28:43.233-06:00Five Different Syrup Recipes via Carry ;D<span style="font-family: Verdana; font-size: xx-small;"><span style="font-family: Verdana; font-size: 9pt;">Maple Syrup:<br />
2 cups sugar (I use 1 white and 1 brown)<br />
1 cup water<br />
Bring to a boil then add<br />
1–2 tsp maple flavor (optional to add vanilla as well)<br />
<br />
Let cool and place in syrup bottle.</span></span><span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: 10.5pt;">Other recipe:</span></span><span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: 10pt;">4 cups granulated sugar<br />
1/2 cup Karo Syrup<b><span style="color: #f9100f;"><span style="color: #f9100f; font-weight: bold;"><br />
</span></span></b>1 1/2 tsp. vanilla extract<br />
1 1/2 tsp. mapeline<br />
2 cups water<br />
Bring ingredients to a rolling boil and continue to boil for 5 minutes stirring frequently.<br />
I pour the extra into an empty squeeze bottle (ketchup or syrup bottles work great)<br />
and store in the fridge.<br />
<br />
Blueberry Syrup:<br />
1 c sugar<br />
1 c br sugar<br />
1/2 c blueberries<br />
1/2 c water<br />
Boiling together until sugar disolves then add:<br />
1/2 c blueberry jam<br />
1 tsp maple flavoring<br />
<br />
Apple Syrup:<br />
1 c sugar<br />
1 c br sugar<br />
1/2 c water<br />
boil then add 1/4 c apple jelly and 1/4 c chopped pecans.<br />
<br />
Orange Pineapple:<br />
1 c sugar<br />
1 c br sugar<br />
1/2 c water<br />
boil then add 1/4 c crushed pinneapple and 2 Tbs orange marmalade.</span></span>Hollyhttp://www.blogger.com/profile/04243241502261974167noreply@blogger.com1