On 6 Nov 2005 at 20:49, Denise wrote:
> I found a request for margarita jelly on a board I frequent. I
> think the recipe sounds really interesting and I'd like to have it
> myself (of course, if I get it I'll put it up on the recipe board).
> It is apparently something sold by the gourmet shops. I would
> appreciate any help you can give me finding any recipe by that name.
> Thank you,
From: Certo Pick of the Season
3/4 cup (175 ml) fresh lime juice
1-1/2 cups (350 ml) water
1/2 cup (125 ml) Tequila
1/4 cup (60 ml) orange flavoured liqueur
1/2 tsp (2 ml) butter
4-1/2 cups (1050 ml) granulated sugar
1 pouch Certo liquid fruit pectin
Measure fruit juice, water, Tequila, liqueur, and butter into
a large saucepan.
Add sugar and mix well.
Place saucepan over high heat. Bring to a boil.
Immediately stir in liquid fruit pectin.
Bring to a full rolling boil and boil hard 1 minute.
Remove from heat.
Skim off foam with metal spoon and pour quickly into warm
sterilized jars filling up to 1/4 inch from rim.
Seal while hot with sterilized 2 piece lids with new centers.
Prep. time: 20 minutes Cooking time: 15 minutes
On 12 Nov 2005 at 16:02, Jann wrote:
> and Dounceen:
> thank you.
This had me stumped for a moment, because I found the word
"frounceen" in several places on the Internet, but with no
definition anywhere. I began to think that it was a brand
name of foods until I noticed the context of its usage.
I found "frounceen" used like this:
frounceen Bacardi pina colada mix, frounceen Pink Lemonade,
Low fat frounceen yogurt, 1 (6-ounce) can frounceen orange juice concentrate,
In every case, the word "frozen" fits perfectly:
frozen Bacardi pina colada mix, frozen Pink Lemonade, Low fat frozen yogurt,
1 (6-ounce) can frozen orange juice concentrate, Frozen Mocha
Then I looked at "dounceen". I only found it in a couple of places:
half a dounceen prawns; 1 Dounceen Slips
In both cases, "dozen" fits perfectly:
half a dozen prawns; 1 Dozen Slips
I cannot tell you why "-ozen" is being rendered as "-ounceen" in these cases,
but it apparently is.
It has been pointed out to me that apparently this happened when someone did a
global search and replace for the purpose of replacing oz
with ounce in those documents. They failed to include spaces
before and after oz when they entered it into search,
so their S & R software replaced every occurence of oz,
even those in the middle of a word, with ounce. Then,
they apparently didn't proofread or spellcheck their
documents or they would have caught this.
On 6 Nov 2005 at 16:43, Gloria wrote:
> Many years ago the Durkee Company made something called Olive
> Butter. It was ground green olives mixed with ?? I've written
> to Durkee but they have no record of it because they have
> changed owners over the years and didn't keep the old recipes.
> Any Help out there??? I grew up, I won't tell you how long ago
> but it was over 50 years, eating that stuff on hot dogs,
> sandwiches, you name it, and I miss it like crazy. When I was
> overseas with my husband, when he was in the Navy, my grandmother
> used to ship it to me because she knew I was addicted.
> Anything you can find about it would be greatly appreciated. I've
> tried making it but nothing comes out quite right. I know the
> obvious ingredients, butter and green olives, but there had to be
> something more. Thanks, Gloria
There are no copycat recipes extant for the Durkee's product. Below
are some recipes with that name, but I have no idea whether they are
similar to the Durkee's product.
6 oz. pkg. cream cheese, softened
1/2 c. chopped pecans
1 c. salad olives
2 tbsp. olive juice
1/2 c. mayonnaise
Mix all ingredients together. Will be runny at first.
Refrigerate few hours. Will thicken. Good for sandwiches or canapes.
Olive Garlic Butter Recipe
Butter room temperature 1 Cup.
Garlic finely chopped 2 Cloves.
Black Olive Paste 1 Tbsp.
Mix everything together & olive butter is ready.
Grilled Chicken with Olive Butter
Preparation time: 20 minutes, plus 30 minutes marinating
Cooking time: 16 minutes
4 chicken breasts, skinned
2 tablespoons olive oil
2 sprigs tarragon, finely sliced
Zest of 1 lemon, plus 2 tablespoons lemon juice
Freshly ground black pepper
Green olive butter
55g unsalted butter, softened
2 teaspoons lemon juice
1/2 teaspoon finely chopped tarragon leaves
3 fat green olives, finely diced
Salt and freshly ground black pepper
Remove the fillets and any sinews or discoloured pieces from the
chicken flesh. Place each breast between 2 sheets of clingfilm.
Using a rolling pin, gently beat into a thin escalope.
Mix together the olive oil, tarragon, lemon zest and juice in a
bowl. Add a twist of pepper and the chicken breasts, making sure
that each breast is well coated. Set aside for 30 minutes.
Beat together the butter, lemon juice and tarragon leaves, then
mix in the diced olives and season to taste. If you have time,
spoon on to wet greaseproof paper, in a rough sausage. Roll up
into a cylinder and chill until needed. Otherwise, set aside,
Preheat an oven-top grill pan over a medium-high heat. Add 2 of
the escalopes, and grill on each side for 4 minutes. Set aside
and keep warm while you cook the others. Serve with a slice of
olive butter melting on top. This is delicious with salad and
chips or new potatoes.
Sweetbay and Hannaford sell a product called Muffuleta olive salad mix and
mixed with cream cheese is very similar to the durkee olive butter. you can
also find the olive salad mix on Olive Salad Mix.
someone (Gloria) requested a recipe for the old way of making olive
butter; i think this is the one she was looking for.
1 (15 ounce) can of garbanzo beans----rinsed and drained
1 (7 ounce ) jar of stuffed olives----drained
2 Tablespoons olive oil
2 Tablespoons water
1 Tablespoon chopped parsley (optional)
In a food processor, blend all ingredients, except parsley, until
smooth; then stir in parsley if desired.
i know it seems strange there is no butter in this recipe, but there was
no butter in the older recipe.
i am including a nice recipe for your archives, should you
decide to use it.
it is called caribou cakes or in labrador it is known as
i did not see any version of this in your archive.
this is not for the faint of heart. after eating a
breakfast of 2 caribou cakes, homeade horseradish sauce for
garnish, 2 eggs fried sunny side up, 2 to 4 pancakes with
butter and maples syrup, and several strips of fried
American bacon, washed down with good coffee (spiked with
Newfoundland rum or not), a glass of milk or juice, and
home fries and onions, it would be expected that you would
endeavor to complete some sort of strenuous outdoor
such as kayaking in the bay of fundi, hunting, or
completely preparing the garden and property to weather the
winter. Having a breakfast like this negates the necessity
of eating for the next 24 hours.
if caribou is not available you can use elk or venison.
someone once made this recipe with buffalo and bear but if
all else fails i would use beef.
Caribou Cakes (a version of Labrador/Newfoundland Caribou
Ringalls) Venison can be substituted for caribou
enough salt pork for frying or oil or Crisco or bacon fat
1 tbs butter to taste (optional) (for the modern cook, use
olive oil but generously salt the meat before browning)
note: if you do not like a gamey taste to your meat, soak
your caribou cuts in cows milk overnight, then drain and
cut as you like
salt and coarse ground pepper to taste
1 large chopped onion
1 pound minced or ground caribou (use a cheap cut, like the shoulder)
2 C mashed potatoes: or as needed, but made without butter
or salt or milk
1 mashed garlic clove (optional)
for the batter:
2 C flour (your choice)
3 tsp baking pdr
1/8 tsp salt
enough water to make a moist batter (sometimes I use 1 to
1 1/4 C flat beer)
Mince or grind the caribou meat. set aside in a bowl. salt
and pepper to your taste.
Melt the salt pork or heat the oil or Crisco (with the
butter if you decide to use it) in a skillet. Sautee the
chopped onion until translucent. Add the mashed garlic
clove and warm trough. Wild onions are fantastic instead of
regular onions. Scallions can be used for extra bite.
Remove from the heat. Let cool. Then mix by kneading with
your hands the onions and the meat.
Add enough mashed potatoes to bind the meat together. Knead
them in until well mixed. Then form little cakes or patties
like a hamburger. Set aside while you prepare the batter.
[i once used leftover roasted garlic mashed potatoes as a
binder, it was great]
[i also found that grinding the meat with cardamom is
i LOVE global markets...LOL
Combine the ingredients for the batter so it is thick
enough to coat the cakes but not runny.
Slip the meat cake into batter with a spatula then flip it.
Make sure it is evenly coated.
In the frying pan with the melted salt pork or oil or
Crisco (add more salt pork if needed), slide the cakes into
the hot fat...Cook until golden brown. Then turn it over
and brown the other side.
Remove from the pan. Keep them warm in a small oven set at
300 degrees F. Or serve immediately. (If you are using oil,
I recommend that you drain the cake on paper towels or
brown paper to get rid of excess oil)
Some people bake these cakes in and oven. Some deep fry
them in fat. I like to use the skillet method.
I also like to sprinkle the hot cakes with parsley,
cardamom, and a pinch of cayenne. Not your typical fare but
tasty. Then I use my favorite homemade horseradish sauce
to get warmed up for a day out in the woods.
1/4 pound cleaned, washed, peeled cut fresh horseradish
1/2 C to 3/4 C cold sour cream
salt to taste couple traspoons of vinegar.
put the horseradish in a food processor. add the salt and
vinegar. grind or puree to the consistency that you prefer.
Add in the sour cream.. remove from the processor and put
in a serving bowl with a spoon. sprinkle with a littler
parsley and coarse ground pepper as garnish or not.
Caution: grinding horseradish can be hazardous. do it
outside. or with Very good ventilation.
serve with latkes or caribou cakes.
i am off to enjoy the woods then dig a new bulb bed today.
the weather is beautiful and i had to settle for plain
pancakes for breakfast today.
>On 6 Nov 2005 at 18:55, Bill wrote:
> I have a couple pheasants and have always heard of "pheasant under
> glass" but have not been able to find a recipe except for breast of
> pheasant under glass. Do you have any more information on this? Why
> was it put under glass? Is there anything special about cooking the
> pheasant or is the glass just a presentation gimmick? That is, is it
> just a roasted pheasant served under glass or is there a special
> recipe for fixing the pheasant and then serving it under glass? Your
> help is always appreciated. Bill
The "under glass" part was just a presentation method. Keeping it
covered helped keep it moist and warm, but glass wasn't really
necessary for that.
The new Joy of Cooking (Canada, UK) makes a reference to
pheasant under glass having been "the ultimate in upscale dining
in an earlier era," and says it was served under a glass dome to
help keep it moist and warm between the kitchen and the table.
The book says it was traditionally a roast pheasant stuffed with
wild rice and mushrooms.
If so, then the first recipe below is for pheasant with wild rice and
mushroom stuffing. There are more recipes below it.
These days when a restaurant has the dish on their menu, it usually
refers to just the breasts.
Roasted Pheasant with Wild Rice and Mushroom Stuffing
2 TB butter
1/2 medium onion, finely chopped
2 celery stocks, finely chopped
2 TB finely chopped shallots
2 garlic cloves, finely chopped
3/4 cup sliced mixed mushrooms
1/3 cup dry white wine or broth
1/2 cup chopped unsulphured dried apricots
11/2 cups cooked wild rice
1/4 cup chopped Italian parsley
1 TB chopped fresh sage
1 TB chopped fresh thyme
salt to taste
black pepper to taste
Heat the butter in a heavy skillet over medium heat. Put in the
onion, celery, shallot and garlic, and cook, stirring, until soft
(about 10 minutes). Add the mushrooms and cook for another ten
minutes or until the mushrooms wilt. Add the wine or broth and
scrape the bottom of the pan with a wooden spoon to release any
browned bits. Cook until most of the wine or broth is evaporated.
Put the cooked vegetables and mushrooms in a bowl; add the apricots,
wild rice, herbs and salt and pepper. Stir to blend.
Wash the bird and season it inside and out with salt and pepper.
Stuff the bird loosely with the stuffing mixture, and place the
bird on a rack. Roast at 400 degrees for 10 minutes; reduce to
350°F for about 25 minutes per pound or until the juices in the
thigh run clear when it is pierced.
Pheasant Under Glass
1 pheasant*, quartered
1 cup flour
1 can cream of mushroom* soup
1 cup wind
1/2 cup celery, diced
1/2 cup onions, diced
3 cloves garlic, diced
salt and pepper to taste
whole button mushrooms
Quarter the pheasant and roll in flour. Heat vegetable oil in skillet
and brown the pheasant. When browned, remove and place in a baking
dish. Mix together mushroom soup, wine, celery, onions, garlic, salt
and pepper. Pour mixture over pheasant. Place whole mushrooms on top,
cover and bake at 325° for 2 to 2-1/2 hours. Remove from oven, uncover
and let stand for 15 to 20 minutes.
Serve and enjoy.
*Cream of chicken soup works well instead of mushroom soup, if desired.
This recipe also works well with quail and grouse.
Winston's Pheasant Under Glass
From: Winston (An English Setter), Little Chute
2 pheasants, skinned
1 medium-large red delicious apple, chopped
1 medium-large onion, chopped
6 large celery stalks, cleaned
2 cans Cream of Celery, Cream of Chicken, or Cream of Mushroom soup
1 cup water
1/2 package of powdered instant gravy mix (Turkey or Chicken)
1/2 pkg dried onion soup mix
2 TBS cornstarch
1 1/2 cups water
Mix apple and onion together and stuff into the pheasant cavities.
Slice the celery sticks into 3 lengthwise, then crosswise into 4-5"
lengths. Layer bottom of crockpot with the celery sticks. Place
pheasants on top of celery, salt & pepper if you'd like. In a sauce
pan, mix 2 cans of soup together (soup can be the same type or you
can mix two different flavors) add 1 cup of water to the condensed
soup. Stir over medium heat to make a sauce. Pour sauce over
pheasants, covering completely.
Sprinkle 1/2 package powdered gravy mix over pheasants. Sprinkle
dried onion mix over pheasants. Place giblets in crockpot around
the pheasants. Cover with glass lid (that's why it's Pheasant
Under Glass!). Cook on high for a minimum of 4 hours, or until
bird is done to liking. Remove Pheasants & giblets to a serving
plate. Remove celery, letting any juices drain back into the
crockpot, set aside for serving. Mix cornstarch with 1 cup water
and add to the juices in the crockpot to make a thick gravy.
Serve gravy with pheasants, celery & prepared stuffing for a
Tender Roasted Pheasant
The King of Pheasant Recipes
1 pheasant quartered
1 can Cream of Chicken soup
1/2 cup apple cider
1/3 cup chopped onion
8oz. fresh mushrooms
4 tsp. worcestershire sauce
1 tsp. salt
1 tsp. paprika
Heat oven to 350 degrees.
Place pheasant in ungreased baking dish. Mix soup, cider, salt,
and other ingredients. Pour over pheasant. Sprinkle with paprika.
Place in oven and bake uncovered for 1 to 1-1/4 hours, occasionally
basting. Remove from oven and sprinkle with paprika.