Hi Diane,I was wondering if getting there at around 11:30 but at least before noon would be too late to come?My friend Sue won't be able to make it She is due to become a Grandmother for the first time any time now and is afraid to venture off.So I have another friend Jacquie who is coming with me and she doesn't get off till late early morning and we won't get on the road till around 9:30am or so and it's a good hour and half or better from here. So will I be too late? I sure hope not.Hope to see you all soon.

Every electrical motor has a maximum rpm that it can turn without sustaining damage. Once that speed is exceeded, centrifugal force will pull the windings from the armature and they will bind into the stator. In the case of the Prius transaxle we are actually talking about a rotor assembly that has permanent magnets attached to it. Exceed the rated speed of that rotor and it will grenade. The engineers are correct. http://eahart.com/prius/psd/ In order for the gas engine to propel the car, MG1 actually has to be a generator and provide resistance for the engine to push against, as well as MG2 being a motor that helps the gas engine push the car. Using the java applets on the site I provided you get to see the normal operation of the motors in the transaxle, and how they work together. Take note there are times that MG1 actually is forced to spin backwards. The Prius has a maximum vehicle speed of 94mph, with the primary reason being risking over-revving the electric motors and causing a catastrophic failure of the transaxle. Here is a link that might be useful: Prius Power Split Device.

· Posted by: hnwillis z8 SC (My Page) on Thu, Nov 29, 01 at 15:22 Ya'll gotta be some of the funniest people. After going through the ordeal of many a gardenia suicides, I decided it was time to plant them outside (great humidity and heat-Z8 SC). I hate to say this but two years ago I planted 2 gardenia plants on the northwest side of my house. They have been doing just fine. They are just at 2-3 feet tall. I have pruned them together this past sprng into a low hedge next to my white picket fence. I have planted the trimmings amongst a groundcover of Gerbera Daisies in a 24 inch plastic pot that I also planted a 10 ft crooked willow tree on the southside of my house. I also put some trimmings into small pots with cheap Wal-Mart garden soil. To my surprise, they have taken root and are growing like crazy. I put one particular cutting into a pot by itself to be able to bring in the house. I left it outside all spring and summer (it rained constantly when I first planted them). This one stayed in 5 inches of water/dirt for 2 months. I have brought the sole potted plant into my sunroom and placed it inside a miniture greenhouse. I doesn't seem to be growing like it did outside. I'm really thinking that it likes to be outdoors in humidity, heat and southern exposure. Go figure? So from 1 pruning of two plants I have successfully propagated 10+ little ones. I can't wait until they bloom. Also, the main idea for planting them outside is that my neighbor has a 10 ft tall, 7 ft wide "gardenia bush" that is heavenly when it blooms. I have taken pictures of it because people don't believe me. I know she doesn't do anything special to any of her plants. One thing we do have in common is acidic clay soil which our azaleas and camellias seem to thrive on. · Posted by: bedou z10 Ft. L. Fl (My Page) on Fri, Dec 7, 01 at 1:15 Its 1:09 in the morning. My laughter must have woken my husband up, so I suppose I should put the kettle on! From a nude plot of land in Ft. Lauderdale, I have tried to fill it up with fragrant choices. Yes, Gardenia included. Its yellow leaves tend to give me a good contrast against all those green ones that are flourishing. Alas, they tend to fall off, so I just use them as mulch where they land. Time to find something else! I certainly shall not spend time agonizing over it, from what you have all said. Oh well, I had such high hopes!!! Joanmary · Posted by: fpogoda 5 N NJ (My Page) on Mon, Dec 17, 01 at 12:21 Just wanted to be sure regarding the indoor gardenia temp. issue: is the optimum temperature 70 degrees during the day, then 55 degrees at night? Thanks · Posted by: yugoslava 6 ) on Sat, Dec 29, 01 at 20:56 I have been fairly successful with azaleas and rhododendrons and wonder if it would be possible to keep gardenia dormant over winter and bring it out in spring, plant it among rhodos and leave it until it gets cold. I have admired gardenias from afar for the longest time, but I knew indoor conditions in the winter were not the best, so I have never had one to call my own. Would it be possible to keep gardenia cool over winter as I do with my fig tree and brugmansia? The scent is absolutely intoxicating! One word about people who live in warm or coastal areas. You have no trouble growing tropical plants which we can only see when we take tropical vacations for which we have to pay dearly. I live in Great Lakes Region with short seasons but we all dream of exotic plants growing luxuriantly indoors. Which is why we fret and fuss endlessly. · Posted by: Jenn z9/19 SoCal (My Page) on Tue, Jan 8, 02 at 10:16 This has to be the funniest thread I've ever read at the GardenWeb. I laughed so hard I could hardly talk and had tears in my eyes!! I printed out the whole thread to share with other pour souls who have tried to grow Gardenias according to all the best recommendations, only to watch them wither away. We have a Gardenia growing on a slight slope in alkaline clay soil under a Japanese Black Pine tree. It gets mid-to-late sun. It gets watered whenever we run the lawn sprinklers. It isn't the most prolific plant we grow, but at least it's alive and produces some blooms for us each year. The success is probably due to the fact that my husband is the one who cares for it, and he is not a by-the-book gardener... he just waters whenever he thinks the lawn needs water, feeds it when he remembers (I think the last time was about 2 years ago), etc. LOL!!! · Posted by: Rosalie 5-6 salt lake (My Page) on Wed, Jan 9, 02 at 11:30 this thread is hilarious! and now famous -- a link to it is posted at the garden party forum, so some of us have wandered over to check out your battles -- i believe i will stick with xeric types -- no chicken dances for me -- thanks for the laughs! and good luck to all -- rosalie · Posted by: ccl38 8A Savannah, GA (My Page) on Thu, Jan 17, 02 at 15:59 I too have had trouble with vetchii. Mine was so large and so heavy with blooms I decided to prune it. We couldn't get past it down the walk. Once prunned it went into a decline and it has never been the same. I have another variety that I rooted about three years ago from a large bush growing at the edge of the swamp near where I work. It is mostly in shade, never gets watered and would probably measure 5 feet, and it has those huge saucer size blossoms and smells wonderful. I don't shake a chicken so I guess I must have held my mouth right when I planted it. They are my favorite plant. For me it is a pass along plant. I root them all summer and give them to anyone who comes along and wants one. · Posted by: Joanmary_z10 z10 Ft. L. Fl. (My Page) on Thu, Jan 17, 02 at 19:23 cc 138 you must have 'the magic touch'Well done, and I say that with honest envy. The question is, are you ready, willing and able to produce 75-+ rooted cuttings from a 'proven' specimen with the right karma, one for each of the above postings, to restore our faith in this plant and to bring aid and comfort to all of us who have been brought down by this picky, picky plant? lol!!! Joanmary · Posted by: Lily 5 IL (My Page) on Fri, Jan 18, 02 at 21:16 I got a Gardenia "Veitchii" last January as a gift, loaded with buds. Looking for culture info I found this thread. Aftering reading everyone's experience, I thought I was going to kill it for sure. I held my breath when I was anywhere near it. I misted it daily and then decided not to mist after my hard water left ugly mineral stains on the leaves. More then half of the buds dropped and it refused to bloom indoor! It got a lot of half yellowed leaves before I dragged it outside in late Spring. It thrived outside and bloomed! In the mean time I got hooked on orchids. I started using the leftover orchid water (rain water with 1/4 strenth of fertilizer and a drop of Superthrive/per gallon) to water the gardenia. It's been growing like crazy! Now it's back in the house in front of my south facing window, and in bloom! It's in a 12" plastic pot and about 2 feet tall. Maybe it's the rain water or the superthrive, but there is definitely hope for all gardenia lovers! · Posted by: Jenn z9/19 SoCal (My Page) on Sun, Jan 20, 02 at 13:40 So that's the trick... "water with leftover orchid water". Why don't the gardening books say that?!? LOL! · Posted by: Lali z9, 18, So Cal (My Page) on Mon, Jan 21, 02 at 15:16 I can't believe how long this topic has gone on for. It is sooo hilarious! Anyway, I'm trying my first attempt to grow gardenias. I put them in the backyard (northern exposure) with ferns and azaleas, so I'm hoping they will be ok. Now that I've read this post, I'm really really really skeptical that they will bloom or even live by my hand. Thanks for the laugh! Lali · Posted by: freesias Z9 ) on Tue, Feb 19, 02 at 23:35 Oh My GOD! I just planted THREE 1 gal. 'Veitchii' gardenias in my front yard mixed border. I have a feeling, my are gonna DIE on me. I am definitely not touching these guys! Will water once every couple of weeks. THAT'S IT!!!! · Posted by: susan_CA z9 CA ) on Sun, Feb 24, 02 at 16:05 What a great thread! Gardenia culture is such a thrill of success/agony of defeat experience. Anticipating an unknown failure rate, I bought 6 'Veitchii'! The two planted directly under a tree (where I wanted to sit) and northern foundation exposure died. The two planted in eastern foundation exposure with shade mid-day on bloom copiously all summer. The two planted in western foundation exposure, where light tree shade relieves afternoon heat after 4pm do almost as well. All get composted manure in early spring, pine needle mulch, half-strength chelated minerals whenever leaves begin to pale or MirAcid if I think of it, water from sprinkler system early a.m. (including on leaves) daily in summer in the hot, dry central valley, and have FAST drainage. The two that died were in locations with slower drainage and more shade. The only year I had some bud drop was the year we had a late, wet spring, but they bloomed fine all summer. I have seen specimens in full sun in the central valley; they bloom well, but leaves & blossoms show sunburn damage. So I'm going with the sun/shade, wet/dry, feed/not theory. · Posted by: jxnphx Zn9 AZ (My Page) on Fri, Mar 8, 02 at 0:42 Oh my, oh my! The woman at the nursery said I could have an indoor gardenia in my east-window-garden (morning sun, high level of light the rest of the day), but it sounds like she forgot to tell me I'd need to install a swamp for it, as well. I certainly have plenty of heat for it, here on the low desert. I may be joining the ranks of the guilty gardenia group: I'm not likely to "mist" the miserable thing, nor am I likely to change my habits in on-going care (I am sadly irregular about watering and feeding my only other plant--a low-maintenance Madagascar Palm--dracena). I prepared the soil well enough though (a standard potting soil mixed with half-again as much peat moss), I placed the plant "high" in the middle of the pot, added a layer of peat moss on the top, and covered it all with some additional organic mulch, watered it in with an "acid" feeding, and set it above a large, relatively deep saucer with plenty of water for evaporation. I may have misunderstood the nursery lady's comment about the roots, though, because I removed a great deal of the soil from the root ball and treated the roots with hormone before placing it in the new pot and soil mix. I read in the messages above that this plant may not have liked that messing about with its roots. I believe I'll acquire one of those devices that gives a reading of the humidity, to see just how dry my window garden area really is. We'll see what happens. While I may be capable of sustaining this thing's life for a short while, after reading all of this, I'm not planning on much success with it. I tend to move on to other projects, and I'm afraid the poor thing will have to shift for itself more than it is constitutionally capable. Of course, reading about the success of those who largely ignored their gardenia gives me some hope. That's more my style. At least I have a good excuse for turning the AC down to 70 starting in April. I just don't think the local power usage police are going to understand it when I tell them that my astronomical power draw is necessary for the health of a plant. This is going to be expensive emotionally and monetarily. Who would have thought a trip to the nursery would result in such bondage? · Posted by: Joanmary_z10 z10 Ft. L. Fl. (My Page) on Fri, Mar 8, 02 at 13:16 Oh, what a wonderful laugh this has been! My poor old gardenia is there in Florida, with no one to care for it, depending on the sprinkler system to 'do its thing' and I have no clue what is happening to it. However I have my dark moments when I can see the Christmas lights decorating its bare twigs come December! Taking it that I will be using its twigs as mulch sometime soon, I have bought as a replacement, the African Gardenia. Now I wonder if this is in the same category? Here's to Gardenias who can take neglect!! · Posted by: jxnphx Zn9 AZ (My Page) on Sat, Mar 9, 02 at 15:31 I discussed my newly acquired gardenia issue with my elder sister who, smirking, told me it would probably do me good to have something to worry about. I can only think she was being complimentary about my faultless children and long-ago departed harpy of a wife. She herself has a half-dozen off-spring who provide her with plenty of heart-rending despair. Just in case she was being a smart-ass though, I bought my plant an ultrasonic humidifier which pumps 2.6 gallons of water vapor into the air each day, and I hurried to the used book store and increased my holdings in James Lee Burke (setting: southern Louisiana). I suppose I could have picked up some Faulker, as well, but he's so damned hard to read. I can't stand Tennessee Williams. I am thinking that a few dark and decadent thought-waves might make the gardenia feel a little more at home here in the bright, parched protestant desert southwest. Although it's only been a couple of days, I'm sure it's looking a little better than when I brought it home from the nursery; but just the same, I'm going to keep my eye on a new leaf that is looking a little yellowish. I don't want my dear sister to have the last laugh. · Posted by: BarbC coastal SC (My Page) on Fri, Apr 12, 02 at 15:53 LOL - I have tears rolling down my face and flooding the den. I have 2 unknown variety gardenias that I bought at HD 4 years ago. Since then, I have done ABSOLUTELY NOTHING to them and yet they thrive. They survived the great flood of '99 (were under 6 FEET of nasty swamp/river water and were still green 3 months later when the water finally went away) They were only 1ft tall at the time, so literally had 5ft of nasty black water on top of them. I even had to pick dried toilet paper off them, as the flood had taken the contents of 1000 septic tanks along its path. Those two gardenias and the roses were the only plants to survive that mess. Anyway, once I could finally walk through my yard again (without sinking up to my eyeballs in slimy mud) I dug those suckers up and moved them to my new (dry) house (roses too). They are still there and doing beautifully in full southern afternoon sun. I do ABSOLUTELY NOTHING special to them. I don't even ater then during droughts. Maybe that's the secret? The guy across the street has a couple and he also does ABSOLUTELY NOTHING to his and his are even nicer than mine. Perhaps we are killing these plants with kindness? Maybe what they really want is to just be left alone?

Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 12, 10 at 18:43 Time for a new Cookalong. Katiec choose strawberries for our focus ingredient. They are just getting ripe in her area, so let's help her out with some awesome strawberry recipes. Next Cookalong July 25. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!! Follow-Up Postings: o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Jul 12, 10 at 19:05 I was hoping someone would pick strawberries! We have had wonderful ones from the farmers' markets the past two weeks. Here is a link that might be useful: All the other cookalongs o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jul 12, 10 at 22:23 Yumm! Ours are about done, here. I picked 16 pounds a few weeks ago and made lots of stuff! This liqueuer is good, and was originally posted by a CF member, but I don't recall whom, and I don't think he/she posts anymore. So I will share this with you! I have 2 quarts of it aging as we speak.... Scrumptious Strawberry Liqueur 3 c fresh strawberries, stemmed & washed 1-1/2 c sugar 2 c 100 proof vodka 1 c water 1/2 tsp lemon zest 1 tsp orange zest 1 tsp fresh squeezed lemon juice Crush strawberries and sugar together in bowl. Let stand for about one hour. Transfer to clean 2-qt container and add vodka, water, lemon zest, orange zest, and lemon juice. Cover and let stand in a cool, dark place for 2 days, shaking frequently. Use a fine-mesh strainer to strain out solids. Discard. Transfer liqueur to clean container, cover, and let stand for 1 week. Rack or filter into final container. Age for at least 1 month more before serving. Yield: approx. 1 qt. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This salad is always a hit. It's from the St. Paul Hotel which is a 5 star hotel in downtown St. Paul that I worked for back in 1993. Strawberry Spinach Salad with Poppyseed Dressing Source: St. Paul Hotel Dressing: 1 c sugar 1/4 c poppyseeds 1/2 c Sesame seeds 1 c salad oil 1/2 c raspberry vinegar dash paprika 1 T worcestershire sauce 1 T minced onion Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining ingredients and chill well. Serve over baby spinach leaves and sliced strawberries. Garnish with brie cheese wedges. (You may want to half this recipe, as it makes a lot of dressing...) Linda o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 12, 10 at 23:17 Doucanoe thanks for posting that liqueur recipe, I'm always on the lookout for those. This year I made pear and apricot. I love it mixed in with wine. This recipe for Strawberry Bannana Bread is something I will probably make this week if I have time, as a present for the new BF. He likes strawberries and bannana bread. I'll be using my frozen ones though. Source: Sweetpea on "The Mixing Bowl" Web site. She states: "My own creation, tweaked further for better results." Strawberries, bananas and orange marmalade OH MY!!! Servings: 12-16 Prep time: 15 minutes Cook time: 70 minutes Total time: 1 hour and 25 minutes Ingredients: 2 eggs 1 cup sugar (I'm sure I will use 2/3 cup!) 2 ripe bananas, coarsely chopped (do not mash) 1 3/4 cups coarsely chopped strawberries 1/4 cup orange marmalade 1/2 cup melted butter 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. vanilla 1/2 cup chopped walnuts, optional Directions: Preheat oven to 325 degrees. Microwave butter in a large microwave-safe bowl for 1 minute. Add the sugar and vanilla and mix until blended; stir in eggs, orange marmalade, baking powder and soda, mixing well. Add the flour and blend until well combined, do not over mix. Fold in the strawberries, bananas and walnuts (optional) until just well incorporated. Turn batter into a 10-inch greased and floured loaf pan (I use Baker's Joy spray), batter will be very thick. Tap loaf pan on the counter twice, to settle any air bubbles. Bake in a 325 degree oven for 70 minutes or until a cake tester, inserted in center of loaf, comes out clean. Allow to cool for 10 minutes on a wire rack and then remove from pan, return to rack, and wrap with a thin cotton tea towel. Cool for several hours before cutting. NOTE: Wrapping the bread in a towel, allows the crust to steam a bit and makes it much easier to slice. Here is a link that might be useful: Triple Tasty Treat o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jul 12, 10 at 23:31 doucanoe - have you seen the St. Paul Hotel since it was remodeled a couple of years ago? My sister was the designer. Also - did you work with Heidi S. in the restaurant there? o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Jul 14, 10 at 7:09 Dipped in a very old balsamic vinegar..... o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Wed, Jul 14, 10 at 8:41 Teresa, I worked in the catering/sales department. I knew a few of the restaurant employees, but don't remember most of them after all these years. Sadly, I haven't been back there in years. I'll have to get downtown one of these days and stop in. Just so as not to hijack this thread, here is another recipe! LOL I made this for the first time with the berries I picked a couple of weeks ago. The only thing I would change is I would double the amount of cream filling. It is thick and there wasn't enough to completely cover the bottom crust. I think this would be really good with a shortbread crust, too! Free Image Hosting at Strawberry-Almond Cream Tart 36 honey graham crackers (about 9 sheets) 2 tablespoons sugar 2 tablespoons butter, melted 4 teaspoons water Cooking spray FILLING: 2/3 cup light cream cheese 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract TOPPING: 6 cups small fresh strawberries, divided 2/3 cup sugar 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 2 tablespoons sliced almonds, toasted Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell. To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours. Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate. Nutritional Information Calories: 289 (28% from fat) Fat: 8.9g (sat 4.2g,mono 1.7g,poly 0.5g) Protein: 4.5g Carbohydrate: 48.7g Fiber: 3g Cholesterol: 15mg Iron: 1.3mg Sodium: 242mg Calcium: 59mg Jean Kressy, Cooking Light, APRIL 2003 Linda o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Jul 14, 10 at 9:30 Strawberry season is finished here but I certainly enjoyed them this year. You can see in the photo that the local ones are a deep red all the way through " no white in the centers. This new recipe I made this summer was from an old cookbook so you can decide if you want to use the uncooked eggs or not. I made it in individual serving dishes rather than in the pie shell. The flavor was reminiscent of the "fruit fluffs" that used to be served in the tearooms of my youth. STRAWBERRY CHIFFON PIE One 9-inch baked pie shell 1 envelope unflavored gelatin ¼ cup cold water 3 eggs, separated ¾ cup sugar, divided 1 Tbs. lemon juice 1 cup crushed fresh strawberries Whole strawberries for garnish Soften the gelatin in the cold water. In the top of a double boiler, beat the egg yolks together with ½ cup of sugar and the lemon juice. Cook and stir over boiling water until the mixture thickens. Add the gelatin-water mixture and stir until it dissolves. Remove from heat and stir in the strawberries. Pour into a large bowl and chill about 30 minutes, or until the mixture begins to set. Beat the egg whites until they hold stiff peaks, then beat in the ¼ cup of sugar, a little at a time, until the egg whites are stiff and glossy. Fold the egg whites into the strawberry mixture and pour into the prepared pie shell. Chill at least three hours before serving. Garnish with strawberries, if desired. Photobucket o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Jul 14, 10 at 14:19 I love AnnT's Chocolate Strawberry Shortcakes...That's my favorite shortcake.. Maybe she'll share the recipe again...I know where my printed copy is..but not my computerized copy.. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Jul 19, 10 at 19:21 One of our favorites (besides chocolate covered strawberries) is to dip a berry in sour cream and then roll in brown sugar...mmmm... Similar, I think this is an old tupperware recipe: a caramel-ey dip made with softened cream cheese, brown sugar and a bit of vanilla. I made this last year, from Mes Confitures. I thought the mint sounded odd, but the flavors all worked well (I think I'll use more pepper next time): 2lbs Strawberries, (weigh after washed, hulled & sliced in half ) 1 1/2 lb sugar (about 3 1/2 cups) 1 lemon zest and juice 8 fresh mint leaves, hand shredded 8 black peppercorns, freshly ground In a ceramic bowl, add the strawberries, lemon zest and juice, and sugar. Fold together just to mix and cover with parchment paper and let macerate overnight in the refrigerator. Next day, bring the preparation to a simmer in a preserving pot or large saucepan. Stir gently to dissolve all sugar for about 5 minutes. Strain through a sieve and hold the fruit separately while you return the syrup to the pan and bring to a boil, cooking on high til concentrated at 221F on a candy thermometer. Add the fruit back into the pot with the mint and ground pepper. Return to boil for about 5 minutes, stirring gently. Check the set. Fill clean, hot jars and process 10 minutes in a boiling water bath. And this one made our fair judge swoon. She said it was true preserve. from an old Ball blue Book: * Exported from MasterCook * Strawberry Preserves Deluxe Recipe By :Katie, from BBB Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts strawberries 5 cups sugar 1/4 cup lemon juice Combine strawberries and sugar in a large saucepot. Let stand 3 to 4 hours. Bring slowly to a boil, stirring until sugar dissolves. Add lemon juice. Cook rapidly until strawberries are transparent and syrup is thick, about 10-12 minutes. Ladle into a shallow pan, Let stand, uncovered 12 to 24 hours in a cool place. Shale pan occasionally to distribute strawberries throughout syrup. Heat strawberries and syrup until hot throughout. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 20 minutes in a boiling water canner. Source: "Ball Blue Book" Copyright: "1995" Yield: "4 half-pints" o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by compumom (My Page) on Tue, Jul 20, 10 at 2:12 Alexa- Where are your stuffed berries? Just yesterday I was telling DD about them! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Tue, Jul 20, 10 at 5:56 Could someone remind me did the cookalongs change to be just done whenever now? Do we actually cook or just share recipes? I posted on another thread about my Louisiana Peach "Brandy" and got a few questioning replies and though I really rarely drink here I am with another alcohol based recipe for my Strawberry Margarita Pie!!!! I've been making it for years so it's definitely T&T. This is a beautiful dessert (very high... fills the whole springform pan to the top); no baking even the crust; great for parties since you make it ahead of time and it can easily serve 10. Works just as well in the off season using frozen berries. Definitely not the very young as there is close to 3/4 cup of alcohol in the recipe. Grace Strawberry Margarita Pie 2 cups hulled and halved strawberries ( I cram and heap them into the cup and use a generous 2cups or more... well really I don't think I even measure any more!) 4 T granulated white sugar Crust: Graham Crackers (1 inner package plus 4 more big rectangles) 6 T granulated sugar 1/2 cup butter, softened 3/4 cup condensed milk 7 T tequila 6 T Triple Sec 1 T fresh lime juice a couple of small shaves of lime rind with a microplane 2 cups whipping cream Toss the strawberries with the 4 T sugar and set aside for at least an hour to allow juices to form. Butter or grease a 9" springform pan. Crush the graham crackers in the food processor. Buzz in the 6 T of sugar and blend in the softened butter til combined. Press up the sides and across the bottom of the prepared springform pan. Rinse crumbs out of the food processor and use it to puree the softened strawberries (and their juices) with the condensed milk, tequila, triple sec and lime juice. Transfer puree to a large bowl (really large!) Whip the cream until stiff peaks form. Fold about 1/3 of the cream and the little bit of lime rind into the puree. Then gently fold in the rest of the whipped cream. Pour into the crust. Cover with parchment or wax paper and freeze at least 12 hours. To serve: Unhinge and remove the side of the pan and garnish if desired with strawberries, mint and/or lime slices. Allow to stand at room temp for a little while to soften before cutting. I usually put some sliced strawberries on each plate. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jul 20, 10 at 15:00 We're supposed to cook the recipes and post the recipes that we intend or would like to cook. I always do this with the best of intentions of cooking them, but only manage to "cook along" within the time frame about 10% of the time. If you count the times I EVENTUALLY get around to making one of the recipes it's more like 40%, but sometimes it is months later, the way my schedule seems to go. I would say 30-40% is pretty much my average of how often I get to my "to try" file of recipes, under the best of conditions! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Wed, Jul 21, 10 at 4:42 My all time favorite with strawberries is Annies Fruit Salsa from . I use more than a pound of strawberries, leave out the raspberries, add blueberries, and use peach for the preserves. This stuff is great on yogurt too and I have just eaten it with a spoon!! No chips necessary. Murphy Here is a link that might be useful: All Recipes o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Jul 21, 10 at 12:48 Sorry about not including the Stuffed Strawberries earlier, I thought everyone might be tired of seeing them or hearing about them. I make them a LOT in the spring. Stuffed Strawberries 2 8-ounce packages cream cheese, softened 1 cup sifted confectioners sugar 2 teaspoons almond extract 2 quarts fresh whole strawberries, capped In a medium bowl, beat cream cheese, sugar, almond extract until smooth. Spoon mixture into a pastry bag with a medium star tip or spoon into a zip-top freezer bag. Chill one hour. (If using a freezer bag ­ after chilling, clip corner of bag.) Quarter strawberries from tip to stem end without cutting through stem end. Pipe cream mixture into strawberries. Chill until ready to serve. These go over really well after dinner whether they are served on a crystal tray or on a disposable plate at a picnic. Photobucket I also went overboard with them at the last swim picnic, I piped the cream cheese stuff onto Oreos and then topped them with sliced strawberries. Photobucket o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritaotay (My Page) on Thu, Jul 22, 10 at 4:11 Not really a recipe or any real cooking involved but here's my latest passion... Lightly toasted bagel smeared with a good portion of creamed cheese on both sides, a good sprinkle of sugar and a bunch of sliced strawberries... Works well with the freeze dried strawberries too... Hugs, Rita o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jul 22, 10 at 9:47 One of my favorite things to do with good fresh strawberries is very, very simple. Cut them up and add them to my home made granola in the morning. Of course, just popping them in my mouth works, too! Sally o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jul 25, 10 at 20:04 Time for a new topic.... pulling a name from those that contributed..... >>>>>>>>>>>>>> Doucanoe Linda, please choose and post your choice here. Nancy o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Jul 25, 10 at 22:43 Bumping so Linda notices. o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jul 26, 10 at 10:15 I wasn't able to make the bread, I was visiting my aunt and she does not like to share the kitchen! I have bananas on the shopping list and hope to make the bread some day. But now I have banana blueberry muffins to eat up!! Plus applesauce which is waiting to become applesauce bread. Single me can only eat so many baked goods! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jenn (My Page) on Mon, Jul 26, 10 at 12:40 Oh my, what a nice collection of new recipes here! My favorite way to eat strawberries is on top of good vanilla ice cream, or added to plain yogurt along with some granola or chopped walnuts. Or dipped in chocolate!! o RE: Cookalong #31-----Strawberries!!!!!!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 26, 10 at 17:27 Linda (Doucanoe) hasa craving for....Peaches! Here is a link that might be useful: Cookalong #32 ---------- PEACHES!