Even non-canners ask for the recipe when they try this Blueberry Citrus Conserve. It's from the Ball Complete Book of Home Preserving (I think it's in the Ball Blue Book too - in fact, I think it was in the 1960s version my Mother in law recently gave me!!!). It's PHENOMENAL. Blueberry Citrus Conserve Makes about 4 (8 oz) half pints Citrus fruits enhance the rich, earthy flavor of blueberries in this luscious royal blue conserve. Serve it with bread or as a condiment with ham or smoked meats. 4 cups sugar 2 cups water 1 small lemon (unpeeled), seeded and thinly sliced 1/2 cup orange (unpeeled), seeded and thinly sliced 1/2 cup raisins 4 cups blueberries 4 (8 oz) half pint glass preserving jars with lids and bands Directions: 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE sugar and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add lemon and orange slices and raisins. Reduce heat and boil gently for 5 minutes. Add blueberries, increase heat to high and return to boil. Boil hard, stirring constantly, for 5 to 10 minutes, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam. 3.) LADLE hot conserve into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Another fantastic recipe also from the Ball Complete Book of Home Preserving is Strawberry Lemon Marmalade. Strawberry Lemon Marmalade Makes about 7 (8 oz) half pints Lemon shares the stage with strawberries, a summer favorite, in this sweet, red-hued marmalade. 1/4 cup thinly sliced lemon peel (about 2 large) 4 cups crushed strawberries (about 4 1-lb containers) 1 Tbsp lemon juice 6 Tbsp Ball® RealFruit® Classic Pectin 6 cups sugar 7 (8 oz) half pint glass preserving jars with lids and bands 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan. 3.) ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly. 4.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. 5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Quick Tip: Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade. I also love the Ball Complete Book of Home Preserving Taco Sauce recipe. It's delicious. I don't buy it at the store anymore. Taco Sauce Makes about 6 (8 oz) half pints If you love tacos, you will want to keep this taco sauce on hand. Follow the easy directions and preserve with waterbath canning. 5 cups water 3 cups tomato paste (about 2 12-oz cans) 1 cup cider vinegar 1/2 cup corn syrup 2 Tbsp chili powder 1 Tbsp salt 1 tsp cayenne pepper 1/2 tsp hot pepper sauce 6 (8 oz) half pint glass preserving jars with lids and bands 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes. 3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 4.) PROCESS jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Those are just a few of my favorites, but there's a lot more out there! :)

This is a favorite of ours but will try yours too.....sounds really good. Tomatoes Oregano 2 lbs tomatoes, chunked up 3/4 tsp oregano 3/4 tsp salt pepper to taste Combine and bake at 350° covered for 20 minutes or til soft and bubbly Top with: 1/2c bread crumbs 2 T butter, melted 1/4c Parmesan cheese Combine and spread over tomatoes. Bake an additional 10-15 minutes til crumbs are brown. I use English muffin crumbs and love them.

I cooked the chicken in a large high sided skillet...put the broth and cheese right in after cooking chicken, Just added other ingredients with it. Well...I cooked the pasta alone then added it. Eat when hot. No Baking. I added the tomatoes and onions last so they wouldn't be mushy. I see two other replies....one about wrapping the bacon around the chicken. I don't like to cook the chicken whole...It serves more when cut in chunks and stir all together. I have extra people eating here all the time...so I like it to serve more...But if you are having a dinner for two or 4 and want it to look fancy their way would be nicer I imagine. patti

Today was the potluck luncheon and I'm just in and checking the KT. T'was a hit and what was leftover gals took home some for dinner tonight Sharing my mom's aspic 4 cups V-8 juice **use tomato juice 3 envelopes unflavored gelatin 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar **used white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon grated onion 1 tsp teaspoon salt dash of Tabasco sauce **Used Franks plus 1/4 cayenne pepper 1 cup finely chopped celery **left off celery and olives and used one cup of shredded imitation crab meat 1 cup sliced stuffed green olives 8 romaine or leaf lettuce leaves mayonnaise for garnish In a large bowl combine cup of the V-8 juice and the gelatin and let soak to soften. In a saucepan, heat the remaining V-8 juice, add it to the gelatin and stir till the gelatin has dissolved. Add the Worcestershire, vinegar, lemon juice, onion, salt and Tabasco. Stir well. Place the bowl in the refrigerator and chill until the mixture is slightly thickened. Add the celery and olives and stir until well blended. Transfer the mixture to a shallow baking dish or eight individual molds, cover with plastic wrap and chill until firm. Serve the aspic on lettuce leaves and top each portion with a dollop of mayonnaise. Mayonnaise I sprinkled with dried basil