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----- Original Message -----
From: "Phyllis"
To: phaedrus
Sent: Sunday, August 24, 2003 3:55 PM
Subject: Tomato preserve recipe
> My mother used to make tomato preserves, similar to any fruit preserves.
> It's wonderful for spreading on hot breads. No one I know has ever heard
> of this recipe. Can you help me?
>
> Thanks!
>
> Phyllis
Hi Phyllis,
See below for several recipes.
Phaed
Tomato Preserves
Ingredients :
5 lbs. ripe tomatoes
4 lbs. sugar
2 lemons, sliced thin
Preparation :
Scald and peel tomatoes. Add sugar and let stand overnight.
Drain off juice and boil it rapidly until it is a thread when
dropped from a spoon. Add the tomatoes and lemons and boil until
they are thick and clear. Pour into sterilized jars and seal.
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Tomato Preserves
Ingredients :
4 c. tomatoes, peeled & cut up (not too juicy)
4 c. sugar
1 lemon, sliced thinly (seeds removed)
Preparation :
Boil tomato pulp 10 minutes. Add lemon and 1 cup sugar, boil 10
minutes then add another cup sugar. Boil 10 minutes and repeat this
until the sugar is used after last cup of sugar is added. Boil
until thickened. It is better to put in 1/2 pint fruit jars and
seal with regular lids.
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Gran's Tomato Preserves
Ingredients :
4 qts. cherry tomatoes, quartered, not peeled
1 (No. 2) can crushed pineapple in heavy syrup, do not drain
3 lemons sliced, seeds removed
2 c. sugar
1 scant tbsp. salt
Preparation :
Cook all of the above until syrupy. Will be somewhat runny. If
you want preserves to be firmer, use pectin to set it. Pour into
hot scalded jars. If desired, drop a small piece of paraffin wax
about 1 1/2 inches square on top of hot preserves. Be sure the wax
touches all the way around the jar completely. Seal tight with lid.
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Tomato Preserves
Ingredients :
3 lbs. slightly green tomatoes
3 lbs. sugar
Juice of 1 lemon (I slice lemon thinly)
Preparation :
Slice tomatoes (peeling the tomatoes prior to slicing is
optional). Add sugar and let stand overnight. In the morning,
drain off syrup and boil until scum ceases to rise. Add tomatoes
and boil slowly for 20 minutes. Then take them out and continue to
boil syrup. Add lemon juice (or slices). Divide tomatoes into 3
pint jars and when syrup has thickened slightly, pour it over them.
Seal. I put the drained tomatoes back into the syrup and bring back
to a boil - then place into 3 pint jars. Seal.
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Tomato Preserves
Ingredients :
2 lb. tomatoes
4 c. sugar
1 1/2 c. water
1 lemon (sliced thin)
1 stick cinnamon
2 pieces ginger root
Preparation :
Use small, firm tomatoes. Scald tomatoes 1 minute. Dip into
cold water. Skin, but do not core. Combine sugar, water, lemon,
cinnamon and ginger. Simmer for 20 minutes. Remove cinnamon stick
and ginger. Add tomatoes and simmer until they are bright and
transparent. Cover and let stand overnight. Pack cold tomatoes
into hot (scalded) canning jars. Boil syrup until thick as honey,
then pour hot syrup over tomatoes. Process in boiling water bath 15
minutes to seal.
----- Original Message -----
From: Lhasa
To: phaedrus
Sent: Monday, August 25, 2003 4:47 PM
Subject: ball's blue book salsa receipe
I'm hunting for the receipe for salsa from the canning blue book from ball. hope you can find it for me!!!!!
Hello Again,
Sure. See below.
Phaed
Ball Blue Book Salsa
Yield: 56 Servings Preparation Time:
10 Cup Tomatoes, peeled and chopped
2 Tbl Cilantro, chopped
5 Cup Green peppers, chopped
1 1/4 Cup Cider vinegar
5 Cup Onion, chopped
1 Tbl Salt
2 1/2 Cup Hot peppers, chopped
1 Tsp Hot pepper sauce, optional
3 Cloves garlic, minced
Mix everything together in a large saucepan and bring to a boil. Reduce
heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on
lids and rings and process in a boiling water bath for 15 minutes. Makes 6
pints.
NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2
pounds onion. Depending on your tastes and how hot your peppers are, you
may want to use less hot pepper. 3/4 cup finely chopped jalapenos, with no
hot pepper sauce added, makes a mild to medium salsa. I try to use at least
half Roma tomatoes (or other paste tomatoes) to keep it from being too
runny. You could also drain off some of the tomato juices before mixing
everything together. The recipe says it makes 6 pints, but I've always
gotten 7 or 8 pints from one recipe.
Recipe by: Ball Blue Book
----- Original Message -----
From: Pam
To: phaedrus
Sent: Sunday, August 24, 2003 10:10 PM
Subject: history of chili mac
thanks for the steak and shake chili mac recipe...my question...is there a way to know
when/where chili mac was introduced? I am trying to find out if it was served or available
at the 1904 World's Fair in St. Louis.
thank you.
Pam
Hello Pam,
I don't have the time to make this a Project, but after scanning several sites on the
history of chili, it looks as though chili mac began in Cincinatti, Ohio in 1922 as
"Cincinnati Chili." I find no reason to believe that it was available at the 1904 World's
Fair. Chili con carne itself may have been a new item at that fair, because chili was just
beginning to be eaten outside the Southwestern states of Texas and New Mexico at that time.
There are other states and cities that lay claim to the origin of chili mac, such as Nebraska,
and Kansas City, but from what I've seen, I'd say the Cincinnati claim is strongest.
See: Chile con Carne
Phaed
----- Original Message -----
From: Morgan
To: phaedrus
Sent: Tuesday, August 26, 2003 4:29 AM
Subject: Looking for:
HI!
I was doing a search for Chocolate Crinkle cookies and came accross your site. I have already
tried some of the variations here, and hope to try the rest.
What I was originally looking for is a non-chocolate version of the above cookie. Do you know
if such a thing exists?
Many, Many thanks!!!
Morgan
Hello Morgan,
Well, there are sugar crinkle cookies, ginger crinkle cookies, molasses crinkle cookies, and
lemon crinkle cookies. See below.
Phaed
Sugar Crinkle Cookies
Ingredients :
1 cube margarine
1/2 c. shortening
1 egg
1/2 c. brown sugar
1/2 c. granulated sugar
1 tsp. vanilla
2 c. flour
Dash salt
1/2 tsp. baking soda
1 level tsp. cream of tartar
Preparation :
Cream shortening, margarine, egg and sugars. Add the vanilla.
Add the remaining ingredients and mix well. Form into balls, using
a heaping teaspoonful for each ball. Roll in granulated sugar.
Bake at 350 degrees for 10 minutes on a greased cookie sheet.
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Crinkle Top Cookies
Ingredients :
3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
1 tsp. cinnamon
1/4 tsp. cloves
2 tsp. baking soda
1/4 tsp. ginger
Preparation :
All sifted. Chill dough. Roll into balls the size of walnut.
Bake at 350 degrees for 8 to 10 minutes.
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Lemon Crinkle Cookies
Ingredients :
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
2 c. sugar
3/4 c. soft shortening
1 tsp. salt
1 egg
2 tsp. lemon extract
1/4 tsp. yellow food dye
1/4 c. evaporated milk
1/4 c. granulated sugar (to roll dough balls in)
Preparation :
Sift flour, baking powder and baking soda together. In another
bowl beat sugar, shortening and salt until light and fluffy. Add
egg, lemon extract and yellow food coloring. Gradually beat in
evaporated milk. Gradually add flour mixture. Chill dough for 1
hour. Wet hands and roll dough into balls. Roll dough balls in
sugar. Place on ungreased cookie sheet. Bake at 350 degrees for
12-13 minutes. Makes 4 dozen.
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Crinkle Sunflower Cookies
Ingredients :
1 c. butter
1 c. sugar
1 c. packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla
2 c. sifted flour
1 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
2 c. oatmeal
1 c. flaked coconut
1 c. salted roasted sunflower nuts
Preparation :
Cream butter and sugars until light and fluffy. Beat in eggs and
vanilla. Add sifted dry ingredients. Stir in oats, coconut and
nuts. Chill thoroughly. Shape into 1 inch balls. Place 2 inches
apart on lightly greased cookie sheet. Bake 350 for about 12
minutes.
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Molasses Crinkle Cookies
Ingredients :
1 c. butter
1 c. dark brown sugar, well packed
1 egg
1/4 c. dark molasses
1/2 c. nonfat dry milk solids
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground ginger
1/4 c. wheat germ
2 1/4 c. all-purpose flour
Preparation :
Cream butter and brown sugar until smooth and light. Beat in egg
until fluffy. Add molasses and dry milk; beat well. Blend in soda,
salt, cloves, cinnamon, ginger, and wheat germ; beat 1 minute. Stir
in flour until blended. Using 1/3 cup dough for each cookie, form
dough into round balls. Roll in granulated sugar; place on
well-greased cookie sheet. Sprinkle with few drops of water. Bake
at 375 degrees for 14 minutes. Cool on rack. (Cookies freeze
beautifully.) Makes 15 cookies.
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Sugar Crinkle Cookies
Ingredients :
1 c. shortening
1/2 c. white sugar
1/2 c. brown sugar
1 lg. egg
2 c. flour
1 tsp. vanilla
1 tsp. cream of tartar
2 tsp. soda
1 tsp. salt
Preparation :
Cream shortening, granulated sugar, brown sugar, vanilla, and egg
until fluffy. Sift flour, cream of tartar, soda, and salt together
and sift into creamed mixture. Mix to blend. Using about 1
tablespoon dough per cookie, roll in hand into small ball and dip in
granulated sugar. Place on ungreased cookie sheet about 2 inches
apart. DO NOT FLATTEN. Bake at 30 degrees for 12 minutes. Cool
before storing.
From: John
To: Phaedrus
Subject: Basa
Date: Sunday, August 24, 2003 3:46 PM
Dear Phaedrus:
Everyone seems to think that, since basa is a Vietnamese fish, it should be
cooked with enough spices to kill it. Basa, by itself is a little more tasty
than fluke (summer flounder). It has a delicate taste that needs nourishing,
not homicide. This is the recipe that I use.
2 fillets Basa per serving (must be recently thawed or thawing...not dry)
Fresh Basil (dried basil simply doesnt't work)
3 cloves Garlic (chopped)per serving
Aluminum Foil
Lay one fillet on foil, spread chopped garlic, cover with basil leaves. Place
second fillet over the first (sandwich the spices) and fold into a tent.
Bake at 350 degrees F for 25 mins to 35 mins depending on your oven. Serve in
the tent, steaming, with a side of fresh shelled peas and baked potato.
John
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