Hey GGG - this is one of my favourite recipes, and a favourite of visitors!! This is from Bert Greene's "Greene on Greens". Curried Winter Squash Bisque 2 T. unsalted butter (I never buy unsalted butter) 6 whole scallions, bulbs and greens, finely chopped (I have been know to use whatever onion I have at hand) 1 clove garlic, minced (one seems so lonely) 1 small green pepper, seeded and finely chopped (or red!) 1/4 chopped fresh parsley (never use it) 2 tsp. fresh basil, chopped - yessss!!! 2-lb. butternut squash, peeled, seeded, cubed (I usually roast it and scoop it out) 1 ham bone, or 1/2-lb. chunk of smoked ham (since I am usually entertaining at least one vegetarian, I have never used this) 1 14-oz. can of plum tomatoes 4 cups chicken broth, or vegetable broth, for vegetarians 1/2 tsp. ground allspice 1/4 tsp. ground mace Pinch of freshly grated nutmeg 2 tsp. curry powder Salt and Pepper to taste. Method: Melt butter in large saucepan over med-low heat. Add the scallions; saute 2 minutes. Add garlic, green pepper 1/4 cup parsley and basil. Cook, stirring occasionally for 5 minutes. Add the squash to the saucepan. Toss to coat it with the scallion mixture. Add the ham, tomatoes, broth, allspice, mace and nutmeg. Heat to boiling, then reduce heat to simmer for about one hour. If you used the ham bone or meat, remove it now. Bert Greene says to puree the soup in batches in your blender. I use a hand blender, in the pot, very carefully! Stir in the curry powder, heat to boiling. Reduce heat and simmer 10 minutes, stirring frequently. Add salt, pepper and sprinkle with parsley. I have done this in a crock pot too - the flavour seems to benefit from the slow cooking. This is a great recipe that seems to adapt well to what you have on hand. Greene recommended this for a late winter's early supper, with bread, cheese and salad. I concur. I have also used it in small bowls to start a meal, but my guests ended up trolling in the kitchen for more soup!! Cheers, Nancy.

I find regional food specialties very interesting, Bart. I've wondered about the origin of salt potatoes in Central New York. From what you found I guess there must have been vats of boiling brine in the salt works. IIRC, salt is produced in that region via wells, not by mining, so it would have been necessary to concentrate the brine from the wells, probably by boiling. It would not have taken long for some worker to hit upon the idea of cooking his lunch in the boiling brine. The result was so good people began using the same method at home. This reminds me of my Grandpa who, during maple sugaring season had the job of tending the sugar house while my uncles were out gathering the sap and cutting firewood for the boiler. Invariably, Grandpa would "forget" to bring sugar to sweeten his coffee and would "have to" use maple syrup instead. He would tell this with a straight face while we all chuckled, corny though it was. I think I've heard of cooking potatoes in the boiling sap, but I don't believe he did that. Not sure. Jim

Chez Madeline Gourmet Preserves book has 1 Chapter devoted to No Sugar Jams. I prefer that book for preserves over Ellie Topp's I need not, but also , personally don't care for any artifical sweetner. I can taste it in an 1/8th of teaspoon of anything. My Putting food By book uses liquid sweetner not powdered in the low sugar recipes. 2 Seasons ago I switched to Low-Methoxyl Pectin, I use Dutch Jel due to the availabilty locally for me living near Amish communities. What I found for what is considered "normal" consistency we are acustom for full sugar jams and jellies using less/no sugar with commercial Low Sugar pectins is the blue or purple colored fruits seem to mask the suspension of the calcium required for such pectins. I really don't notice it, nor does the end product present a cloudy product in the darker fruits. For the reds, such as red raspberries or strawberries it seems more evident. The first year of strawberry Jam Low Sugar I thought, what is this? At the fair competition we opened one jar and the 5 of use decided the taste/ consistency was that of freezer jam. In fair competiton last year I tested the presentation of Low Sugar, all darker fruits won ribbons and the reds didn't even place. Said that, if you don't mind a cloudy looking product for the reds you should be fine with the Pomona. Decades ago I would make no sugar peach jam for diabetics, that product was a darker colored peach due to the longer cooking period. I also mix alot of berries together for jams and don't notice the suspension. About the only thing I make full sugar is the red raspberry jelly anymore. Annie, if you don't like artifical sweenter, don't try the pickles, they are horrible.(sorry guys) My neighbor who cans and is a brittle diabetic uses artifical sweenter in everything, the pickles and pickled eggs I just couldn't eat, yuck. As mentioned above the Sure Jell Low/No Sugar works fine has lots of recipes in the box. The only difference is you are limited to the batch size. Personally, I don't process commercially anymore and there is no need for me to make cases at a time, if I think I want to try a new combo without making one batch I will use the clear jel for taste/test purposes just cook a small amount, if it is liked then make a canned batch. Making Low Sugar Blueberry with Triple Sec Jam today. Lizzy

Ruthanna posted this one a while back and you might enjoy trying it. I've enjoyed all of her recipes: MOROCCAN CHICKEN AND OLIVES 1 recipe of Velvet Chicken, cut into 3/ 4 inch chunks Good quality olive oil 1 1/ 2 cups very finely minced onions 3/ 4 tsp. ground cumin 1/ 2 tsp. paprika 1/8 tsp. cayenne pepper or crushed red pepper flakes 1/ 4 tsp. sugar 2 Tbsp. fresh lemon juice 2 cloves finely minced garlic 1/ 4 cup finely chopped green olives 1/ 3 cup minced fresh parsley Cooked rice or couscous Heat 1/ 4 cup olive oil in large heavy skillet over medium-high heat. Add chicken and saute 4-5 minutes, stirring and turning pieces frequently, until chicken is opaque throughout and golden in color. Remove with slotted spoon and set aside. Add enough oil to skillet to equal 1/ 3 cup. Add onions and saute over medium heat until tender (do not brown). Meanwhile, combine remaining ingredients (except chicken and rice), and when onions are done, stir them into oil-onion mixture. Then stir in chicken. Heat through on medium heat, stirring constantly, about 1 minute. Serve over rice or couscous. Can be served hot or at room temperature. VELVET CHICKEN 4 large boneless chicken breasts, cut as desired for recipe 3/ 4 tsp. salt 1/ 2 tsp. freshly ground black pepper 4 tsp. vegetable oil 4 tsp. cornstarch 1 unbeaten egg white Cut chicken into cubes, strips, chunks or as needed for recipe. Put chicken in non-reactive bowl and sprinkle with salt and pepper. Mix thoroughly. Let stand at room temperature for 20 minutes. Sprinkle with cornstarch and oil. Mix thoroughly (best to use your fingers). Let stand at room temperature 20 minutes. Mix in unbeaten egg white to coat all pieces. Let stand 20 minutes. Then the chicken is ready to cook but can be refrigerated up to 4 hours, if necessary. Just be sure to separate the pieces before cooking. RL`