Cranberries, the 'Craisin' kind are great added to an apple jelly, as are dried cherries. For the no sugar pectin, you may not see the set at all, so you could recook it again and dont add any more sugar, but add another box of the no sugar pectin at the proper time. If you had used Pomona that issue would not occur and both batches could have been done as a single batch. Sometimes jellies tend to take longer to set, up to a month. I usually have a small saucer that is frozen and place a little of the simmering mixture on it, then back into the freezer for another minute. It will either set or will remain liquid, which tells me its ready or needs more help. For the no/low sugar pectins, they are a bit more sensitive to a long cooking, and for after opening storage, where they can get 'weapy' or mold. The Clear Jel is more of a thickener like corn starch, the texture in a jelly would be more like a pudding. You can find Pomona in many natural food stores as well as a decent price from Barry Farms. The cost is close to a no/low sugar pectin, but the Ball brand pectin can only do about 5-6 cups, whereas the Pomona can make up to 30 cups in a single batch. For anyone having a first attempt at jelly making, you did well though, so make a lot more, once you get the whole process to come together correctly.

Who is the culinary terrorist that started this heresy of putting ketchup on meatloaf? I like ketchup for certain things, and I put ketchup IN my meatloaf occasionally but the only time it goes on it is occasionally for a sandwich with a little mayo. MEATLOAF IS MADE FOR GRAVY!! That said, I guess it's how you define "All-American". I might include the only three fruits native to the US, they are (did you know?) cranberries, blueberries and concord grapes. And my first thought was it would depend on the region but here in the northland, meat and potatoes are biggies. Indoor or outdoor cuisine? Steak and baked potatoes, burgers, brats, dogs, chips and potato salad, cole slaw of course. Meatloaf or a myriad of hotdishes. Turkey, ham, pot roast... all are favorites. How can a person have so many favorites? Seeing the fields of wheat and corn so often, seems like homemade bread and corn on the cob should be mandatory. Other ideas would be fish native to your area. I'd suggest you skip the lutefisk, head cheese and blood sausage. And please don't top your pie with "French Vanilla" ice cream!

I've always cooked low-fat, high-nutrition, low-calorie meals, and include a lot of whole foods rather than processed foods; and everyone ate the same things at our house - kids and all.... Whole foods tend to naturally be low-fat and low-calorie, and I think of them as Nature's original FAST FOODS. What's easier than washing something, slicing or chopping (if needed) and eating? I focus on using a lot of veggies, beans, whole fruit and wholegrains, which are all very filling because they are also high-fiber. Low-fat meats are easy to choose and use. Watch portions sizes. Check your local library for "diet", "low-fat", "low-calorie" cookbooks. Get the kids to go through them with you - especially if there are lots of pictures - and let them help choose some new meal selections - maybe even help with food preparation. It's never too early (or too late) to teach good nutrition and how to plan a meal. You'll also find you can make many of your family favorites using low-fat substitutes and can eat them if you watch your portions. Eat extra fruits and veggies, and go light on the entree. Don't make this punishment for anyone. Your good food habits will benefit EVERYONE. How about chicken "nuggets" the kids will love and you can enjoy as well? They will be oven baked, not deep-fried. NUTTY CHICKEN FINGERS (217 calories) (source: Better Homes and Gardens New Dieter's Cook Book - There are LOTS of great kid-friendly foods in this book.) 1/3 c. cornflake crumbs 1/2 c. finely chopped pecans 1 T. dried parsley flakes 1/8 t. salt 1/8 t. garlic powder 12 oz. boned skinless chicken breast halves, cut into 1x3-inch strips (chicken tenderloins will also work) 2 T. skim milk In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan. Bake in 400F oven for 7-9 minutes or until chicken is tender and no longer pink. Makes 5 servings. Nutrition per serving: 217 calories, 23 g. protein, 7 g. carbohydrate, 10 g. fat, 59 mg. cholesterol, 178 mg. sodium, 245 mg potassium. ---------------------- I like to serve this with fresh veggies and a little homemade "Ranch" dressing for dipping the veggies and the chicken in. Zucchini, cucumber, carrot and celery sticks, cherry tomatoes, landscaped with broccoli "trees"... Add these for dessert (from the same Cook Book) and some fresh fruit, and you'll have a great low-fat, low-calorie meal. GINGERBREAD CUPCAKES (137 calories) 1 c. all-purpose flour (I use wholegrain flour + 2 T. flaxmeal to increase the fiber - which makes you feel fuller.) 1/2 t. baking powder 1/2 t. ground ginger 1/2 t. ground cinnamon 1/4 t. baking soda dash salt 1 slightly beaten egg white 1/3 c. molasses 1/3 c. water 3 T. cooking oil Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just till blended. Spoon mixture into prepared muffin cups. Bake in a 350°F oven for 15 to 20 minutes or till cupcakes spring back when pressed lightly in center. If desired sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes - 8 servings. Nutrition: 137 calories, 2 g. protein, 20 g. carbohydrates, 5 g. fat, 0 mg. cholesterol, 82 mg. sodium, 168 mg. potassium. --------------- Most people benefit by just watching what a serving of something is. When we eat spaghetti at home, I serve 1/2-cup of meat sauce on 1/2 c. of cooked spaghetti. One-half cup of cooked spaghetti is a serving from the bread/cereal group and we only eat 4 servings of bread/cereal a day (we follow the old Basic Four - it fits our food requirements better then the Food Pyramid). The 1/2 c. spaghetti sauce usually has about 3-oz. of lean ground beef or bison (even less fat and fewer calories), or ground turkey in it. That's equal to a serving of meat. Add a tossed salad and some fruit (skip the garlic bread). FRESH APPLE "PIE" Wash, core, and slice a red and a green apple into bite-size bits (leave the peel on). Put the apple bits into nice dessert dishes and top with a couple tablespoons of Caramel Apple-Dip. I also toss on some Sprouted Whole Grain Cereal (kinda like Grape Nuts) for the "crust". Hubby says it's like having apple pie, just more refreshing. You can also add some cinnamon or apple pie spice to the apples, a few raisins, some chopped walnuts or pecans.... You'll be skipping the high-fat pie crust. Have fun finding new foods that everyone will like. :-) -Grainlady

RED CABBAGE AND APPLES Makes 6 Cups 1 head red cabbage, thinly sliced 2 apples, seeded, chopped 1 medium onion, chopped 1 tablespoon brown sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground mace 1/4 cup dry red wine 1/2 cup apple juice Combine cabbage, apples, onion, brown sugar, salt, pepper and mace in slow cooker. Pour wine and apple juice over all. Cover and cook on low 6 1/2 to 7 hours. Serve as an accompaniment to pork roast or chops. Per Serving: Calories 68 Protein 1 g Carbohydrates 15 g Total Fat 0 g Sodium 98 mg % calories from fat 0 Cholesterol 0 mg Source: Crockery Favorites