Salt Pepper Clean salmon and remove head, tail and fins. Cut the salmon into 1 lb steaks (not fillets). Place 1 salmon steak onto a sheet of foil, squeeze the juice of 1/2 a lemon, spread 1 tb of butter plus salt and pepper on the salmon. Wrap the salmon steak tightly in the foil (heavy duty) so as to make the best water tight seal as possible. Repeat for each steak. Boil the packages in water for 20 minutes. Remove and place in the freezer
Wit is so shining a quality that everybody admires it most people aim at it, all people fear it, and few love it unless in themselves. — Lord Chesterfield
Posted by admin on 26th July 2009
——————————-IN A SMALL PAN——————————- 1 3/4 oz Dry fruit pectin (Sure Jel) 3/4 c Water 1/2 ts Baking soda —————————-IN A 2ND LARGER PAN—————————- 1 c Sugar 1 c Light Karo 1 ea Flavor/color/citric acid 1. Lightly grease candy molds, or spray with PAM, and sprinkle with ganulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. 2. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. 4. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. 5. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind). Molds are available at cake supply shops for the famous “orange slice” candies. Dolores McCann,OH– from Harold Guttman Dolores McCann, Prodigy Food & Wine Board
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Grant us a brief delay impulse in everything is but a worthless servant. — Caecilius Statius
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Posted by admin on 17th July 2009
Garlic Jelly
1/2 cup fresh garlic, finely chopped
2 cups white wine vinegar
5 1/2 cups granulated sugar
3 cups water
1 (2 ounce) package powdered pectin
1/4 teaspoon butter or oil
2 drops food coloring (optional)
Combine garlic and vinegar in a 2-quart kettle. Simmer mixture gently, uncovered, over medium heat, for 15 minutes. Remove pan from heat and pour mixture into a 1-quart glass jar. Cover and let stand at room temperature for 24 to 36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid and add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution and the water in a 5 or 6 quart kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, and stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 minutes.
Remove pan from heat and skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package.
Makes approximately 5 cups.
Im like John Wayne. I only play good guys. — Oliver L. North
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Posted by admin on 6th July 2009
Red currants For each quart of berries: Pared rind of 1/2 lemon 2 Cloves Water Sugar Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan. Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice. Boil until the setting point is reached, then pour into small pots and seal.
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Attitude is more important than reality. — Elaine Agather
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Posted by admin on 4th July 2009
| Ingredients | |
| 2 | pound | cooking apples, washed | |
| 2 | pt | dry cider | |
| 1 | each | lemon rind, finely grated from one lemon | |
| 9 | oz | sugar, granulated | |
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Directions:
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makes 12 oz aprox
1. roughly chop the apples(including the skin and core) and put them in a
large heatproof bowl add the cider and lemon rind, then partially cover
the bowl with microwave clingfilm. microwave on high for 10-12 minutes
until the apples are soft, stirring twice during cooking.
2. puree the apples in a food processor then pour into large nylon sieve
placed over a bowl leave to drip for 2 hours set the drained pulp aside
for the apple and rum spread measure the apple juice there should be about
1/2 pint but if necessary make up to half a pint with some cold water
3. pour the apple juice into a medium sized heatproof bowl and stir in the
sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the
jelly dropped on to a chilled saucer forms a skin after 1 minute carefully
pour the jelly into a clean warm jar and cover with a waxed paper disc
allow to cool then cover with a lid
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No man ever listened himself out of a job. — Calvin Coolidge
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Posted by admin on 29th June 2009
4 c Bottled apple juice 1 pk Powdered pectin 4 c Sugar 1/4 c Red hot cinnamon candies Combine apple juice and pectin in a 3 quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 12 to 14 minutes). Stir twice. Remove from oven; add sugar and cinnamon candies, stirring well. Return to microwave: cook until mixture returns to a rolling boil, about 10 to 12 minutes, stirring occasionally. Boil hard 1 minute. Remove from oven. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: 6 half pints. From: Ball Blue Book Shared By: Pat Stockett
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The greatest penalty of evildoing - namely, to grow into the likeness of bad men. — Plato
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Posted by admin on 16th June 2009
3 lb Crab-apples Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight
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If your treat an individual … as if he were what he ought to be and could be, he will become what he ought to be and could be. — Johann Wolfgang von Goethe
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Posted by admin on 14th June 2009
4 c Strawberry juice 7 1/2 c Sugar 1 Bottle fruit pectin Wash, and remove stems and hulls from 3 quarts fully ripened strawberries. Crush thoroughly. Drain through jelly bag. Combine juice and sugar. Heat rapidly to boiling. Add fruit pectin. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. Other berries may be substituted for strawberries. The Household Searchlight
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The Tao that can be told is not the eternal Tao. The name that can be named is not the eternal Name. — Tao Le Ching
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