Flash drives help to save this stuff, instead of saving to floppy disks. Sorry you lost the recipes, but for me, I usually do things more by taste so if the flavor isn't there, I can't blame a recipe. Sometimes people don't seem to taste what they are making and the end result is quite a surprise if it isn't going to taste good. Maybe you put your recipes in a storage box where your canning supplies are, or maybe its in a box with some canning jars.. After I use any recipes, I usually put the books back in my bookcase for the next time. Lots of things I make are from memory anyway, and so I don't have to refer to recipes much anymore. The old simple way of a pinch of this a dash of that, and just dump in the vinegar and salt to taste and you have a pickle. Not sure where the B&B term came from, but it may be that it was because of the yellow color and sweet flavor. Now that I make them with Splenda, I find that I can enjoy more without all that sugar. Splenda, does NOT measure the same cup for cup as sugar, so never use 5 pounds of Splenda in place of 5 pounds of sugar. I usually get the same sweeteness with ONLY a cup or two of Splenda to the 5 pounds of sugar needed.

I didn't extrapolate - I just had already added onions to the ice water bath, and you can always omit spices (didn't have tumeric and didn't want hot peppers) so decided to follow that one rather than making it with full cup of sugar I usually put in fridge pickles, and processing for 5 min as in the Cross-cut recipe. Bread and Butters My Way, page 89 (though I think I would like to double her sugar). I thought you could always change salt (except in brined pickles) and sugar amounts, as well as dried herbs, to taste. I dumped the pickles - decided to open the jars in the fridge, but saw they were mushy. The unprocessed ones in the Classico jar aren't, but don't taste like much except tangy (vinegar and/or onion) yet, so I added a bit more water to those - may add more sugar too. But those should be OK since they're not sealed tight (PB lid doesn't fit well). Just for future reference, if I suspect something doesn't have enough acid, I know I can reprocess within 24 hours, but for something you don't want to reprocess (like pickles), you would *open* the jar and stick it in the fridge, right? What is the safe time limit for that (again, assuming that it's something like pickles and you're not going to cook them)? NCHFP course just has a test question about 5 days tomatoes with no acid (dump them jars and all), doesn't say what to do if you discover it sooner (other than reprocess w/i 24 hrs). Thanks, I'm still trying to learn.

Barbara, This one might be close, but it doesn't have onions in it. Other than that, it seems like it might be what you're looking for. It is from the book "The Joy of Pickling", and the author calls it "Bread and Butter Pickles, My Way" About 3 1/2 lbs. 3" to 5" pickling cucumbers 1/4 cup pickling salt 4 teaspoons whole yellow mustard seeds 1 teaspoon whole celery seeds 1 teaspoon hot pepper flakes 2 cups cider vinegar 2 cups water 1/2 cup sugar 1 teaspoon ground tumeric 1. Slice the cucumbers 3/16" thick, discarding both ends. You should have 2 quarts of sliced cucumbers. In a large bowl, toss the cucumber slices with the salt. Top the cucumbers with ice cubes from two ice trays. Let the cucumbers stand at room temperature for 3 to 4 hours. 2. Drain the cucumbers well. Toss them with the mustard seeds, celery seeds, and hot pepper flakes. Pack the cucumbers into 4 pint mason jars. 3. In a saucepan, bring the vinegar, water, sugar and tumeric to a boil. Pour the hot liquid over the cucumber slices, leaving 1/2" headspace. Close the jars with the 3-piece lids. In a boiling water bath, process the jars for 10 minutes. Now, here's the one that most closely matches the recipe you're looking for. It also is from "The Joy of Pickling" and is called "Old Fashioned Bread and Butters". It also is the recipe that, when eaten, reminds me almost exactly of my grandmother's bread and butter pickles. 6 lbs. 4 to 5" pickling cucumbers 2 lbs. small onions, sliced into thin rounds 1/2 cup pickling salt 4 1/2 cups cider vinegar 3 cups sugar 2 teaspoons ground tumeric 2 teaspoons whole celery seeds 2 tablespoons whole yellow mustard seeds 1. Slice the cucumbers crosswise 3/16" thick, discarding both ends. In a large bowl, toss the cucumbers and onions with the salt. Empty 2 trays of ice cubes over the vegetables and let them stand at room temperature for 3 to 4 hours. 2. Drain the vegetables. In a large nonreactive pot, bring the remaining ingredients to a boil. Add the vegetables and slowly return the contents to a boil. Add the vegetables and slowly return the contents to a boil. With a slotted spoon, transfer the vegetables to pint mason jars, leaving 1/2" headspace. Divide the liquid evenly among the jars. Close the jars with the two-piece caps. In a boiling-water bath, process the jars for 10 minutes. 3. Store the cooled jars in a cool, dry, dark place for at least one month before eating the pickles. After opening a jar, store it in the refrigerator. If neither one of these is "it", let me know and I'll look in some of my other cookbooks. Dawn

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!