Corn syrup and corn starch as ingredients so guess its a good thing I asked. Thanks so much for the reply. Am going to fix one tomorrow. Lois

No....I didn't mean to freeze those things...but I mean they are so quick you can cook them in a lot less time than it takes to defrost....however you can freeze scrambled eggs...but why bother? When I am having company I make sure I have chicken, either boneless skinless breasts or pieces, pork chops, steaks, some shrimp in the freezer and vegetables for stir fry, a stack of home made muffins, rolls and bread already baked and frozen and I'm good to go. I can't think of anything more dreary than a week of pre-prepared food from the freezer. Linda C

That's just a traditional formula for preserves, not specific to Russia or Armenia. Women all over Europe have been making preserves of that sort for 100's of years. So have rural Americans and Canadians. Here's a link to an article by Russ Parsons of the LA times. He gives pretty good instructions. Scroll down and you'll see the strawberry recipe. Although he doesn't mention it, you'll have better luck with the set if about 1/4 of the berries are slightly underripe. Underripe berries have more natural pectin. Carol Here is a link that might be useful: Making Jams the Quick and Easy Way

I think this is it.... Baked Eggs and Mushrooms in Ham Crisps 3/4 lb mushrooms, finely chopped 1/4 cup finely chopped shallot 2 TBSP unsalted butter 1/2 tsp salt 1/4 tsp black pepper 2 TBSP creme fraiche or sour cream 1 TBSP finely chopped tarragon 12 slices Black Forest or Virginia Ham w/out the holes (10 ozs) 12 large eggs ** Preheat oven to 400 degrees ** Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon. ** Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas.