NANCY - OOPS! I can;t remember where I got the recipe but here are a couple more you may like to try. One is like this one...Apple Ginger Apple Ginger Jam 2 1/2 lb cooking apples 2 large lemons 2 tsp ground ginger 3 cups water 5 cups sugar 1/4 cup chopped candied ginger (or more to taste) Place a couple of small dishes in the freezer. Peel, core, and coarsely chop the apples, reserving the peels and cores. Put the peels and cores in some cheesecloth or another clean cloth and set aside, then put the fruit into a large saucepan. Finely grate the zest of the lemons, using a Microplane or similar grater, then juice the lemons and add the zest and juice to the pot (I added the juiced lemon "shells" to the cloth, too), along with the ground ginger and water. Now tie up the cloth "bag" and add that to the pot, as well. Bring to a boil over high heat, then reduce heat and allow to simmer for 10 minutes, uncovered, stirring occasionally. Remove the cloth "bag", squeezing as much of the juices out of it as you can, add the sugar to the pot, and stir till completely dissolved. Bring back to a rapid boil and continue to cook without stirring for an additional 10 minutes. Remove the pot from the heat and do a gel test by putting a little of the liquid on one of the frozen plates and return to the freezer for 2 minutes. If the liquid wrinkles when you push it with your fingernail or the tip of a spoon, you're ready to jar up. If the liquid remains runny, return the pot to the heat, bring back up to a boil and cook for an additional 5 minutes. Repeat the test and then repeat cooking/testing if necessary. After removing from the heat finally, stir in the chopped crystallized ginger. Fill prepared jars with the hot jam leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude. Makes: 8 half pints ---------------------------------------------------------------------------- Ginger Jam 1 pound (approximately) fresh ginger root 2 tablespoons lemon juice 1 3/4 ounce package powdered fruit pectin 5 cups granulated sugar Remove outer skin from ginger root and cut ginger into 1-inch thick slices. Place in a 5 quart microwave-safe casserole and fill 3/4 full with cold water. Microwave on HIGH (600 -700 watts) 25 minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain ginger in colander. Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender-crisp and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10 minutes. Drain in colander, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then drain well. In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree. There should be about 2 1/2 cups of chopped ginger. Place it in the casserole. Add 1 cup cold lemon juice and fruit pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes. Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow it to boil hard for a full minute. Remove from microwave and use a metal spoon to skim off any foam that might appear on the top. Immediately ladle into hot clean jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude. --------------------------------------------------------------------------------\ ---- Savory Ginger Jam This jam is naturally spicy and delicious. It is perfect served as a condiment with duck, pork, turkey, or any white meat. This jam is simple to make and provides a different flavor from normal relishes and chutneys. 1 lb peeled and chopped gingerroot 1 cup white sugar 6 finely chopped garlic cloves 1 large ripe chopped tomato (remove the seeds) Dash salt Dash black pepper Place all the ingredients into a heavy saucepan and boil together over medium heat until the gingerroot is soft and cooked. Cool mixture for five minutes before filling sterilized jars to within a 1/4 inch of the rims. Place lids and bands on the jars and screw bands finger tip tight. Process jars in a boiling water bath for 10 minutes.Adjust time according to your altitude. Again with the assistance of my Canadian friend Darlene. Jim in So Calif

Ann, Hmmm, now how did you get yours to come out of the pan and stay in such a perfect triangle. :-) My first piece looked as if it was thrown up against the wall. LOL! I buttered the dish and floured lightly. I think I need to put one of those flexible spatulas on my shopping list. However, the next day it set up nicely from being in the refrigerator overnight. I am going to have fun experimenting with this dessert. Try it with fresh cherries soaked in cognac possibly. How about apples with cinnamon or apples with grated cheddar. I have discovered a brand new dessert to have fun with!

Gee that seems hard - you have to compete with some wonderful long ago memory of a stew and you don't know anything about it. There are a lot of different types of stew! Seems a bit unfair to me. Since there's no T&T here maybe people can just add experience to google recipes that might make it better? From West Virginia Dove Stew 4 dove breasts per person Buttermilk Flour 1â2 cup butter or margarine 1 small onion, minced 1 tsp seasoned salt 1/4 tsp leaf thyme 1/4 tsp white pepper Water Burgundy wine (optional) Hot cooked rice Puncture dove breasts several times and soak in buttermilk overnight. Drain and dry thoroughly. Coat breasts with flour. Fry in butter or margarine, NOT oil. Add the onion, salt, thyme, and pepper; cover with water. Cover the pan and simmer until tender, about 30 to 45 minutes. Ad wine. If necessary, thicken the sauce with flour. Serve over rice. Bob Hopes Dove and Mushroom Stew Ingredients 3 Doves; cleaned, cut into 2 tb Mushroom sauce Pieces 1/2 c Mushrooms 1 tb Fat 2 tb Cream 2 c Meat stock Salt, pepper, & cayenne Instructions for Bob Hopes Dove and Mushroom Stew Cook doves in fat for a short time, dont brown. Add salt, pepper, and cayenne to meat stock and mushroom sauce to taste. Simmer for about an hour, or until tender. Add mushrooms and simmer for 10 minutes. Add cream and heat. Arrange mushrooms around doves on a hot platter. On this texas thread there's a guy that says " use them in any stew recipe instead of beef" http://discussions.texasbowhunter.com/forums/showthread.php?p=946927

Oooooh - this is just right for my friends from Sweden who are coming to visit in a couple of weeks! I know that she loves Brie and this sounds very special and not too rich (I say with a smile)! She is a marathon shopper when she's here so I'm sure we'll work it off at the outlets! Thanks.