Well, three of the recipes are these that were posted on the greatest hits thread. I will have to look and see if I can find the others. Chunky Basil Pasta Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced 2/3 cup red wine -- (150 mL) 1/3 cup red wine vinegar (5 % strength) -- (75 mL) 1/2 cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) 1/2 teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Yield: "8 cups" Note: This sauce also makes an excellent base for a quick pizza. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multi-Use Tomato Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Yield: "12 cups" Pear and Currant Chutney Makes 2 - 3 cups 1 cup dried currants 6 tbls pear brandy 4 pears, peeled, cored and cut into ½" pieces 2 ribs celery, cut into ¼" pieces ½ cup sugar 1/3 cup fresh lemon juice 3  3 ½ inch piece fresh ginger, peeled and grated pinch cayenne Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour. Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age. These are from my Ball Complete book of home preserving. I can post the recipes if needed but it is a lot of typing and I know that several of you have the book! :) Pear Port Compote pg 169 Cranberry Rum sauce pg 180 Blackberry Liqueur Syrup pg 198 Bruschetta in a Jar 223 Lemon-Sage Wine mustard pg 270 I know I have seen a couple more on here in threads but I will have to look for them. I figure I am pretty safe on the fruit ones since they are high in acid anyways but I wanted to make sure, and I know that Carol said that one of the recipes above was not safe without the wine. So I guess that the juice is not an acceptable substitute? Dave - Yes I understand that, but due to the fact that it is for religious reasons I will also not cook with it or even purchase it at all. So that's why I need the substitutions! :) Thanks! Carly

Hello Marshall, Brandan and others, Thanks for your interest in Whole Systems Ag and I am glad you enjoyed Dr B's paper. I think it's one of the best I've seen on oaks. Yes, I've visited the Santa Barbara museum many times when my family was living in Thousand Oaks. The botanic garden was a particularly nice attraction because, at the time, I was doing a lot of work with native plants. I checked out the PGI and that looks like a kind of Jungian place. I had a big interest in that stripe of psychology at that time too. At present, my work on the farm and with the tasks in front of my nose keep me from the more academic pursuits I once enjoyed. The garden at Pacifica sounds like a wonderful endeavor. Indeed, I'd be delighted if you should come for a visit. I seldom leave the farm so one time is about as good as another. It's easy to find just 6 miles or so north of the San Joaquin River on Highway 41 toward Yosemite. Send me a personal email at daddyoat@netptc.net and I'll return detailed directions.

amck, This Food course is the 21st series of lectures I've enjoyed from the Great Courses. They are taught by the best professors in the country in their fields. I could never afford to take one class in person from these professors even if I could somehow get myself to the various universities. Read a few of the bios of the professors and you'll see what I mean. Because the courses are so packed with dynamic info, I find myself regularly going back to them for something I've forgotten or want a refresher. For instance, I have completed the History of the U.S...the course is 84 - 30 minute lessons...not something you just listen to over a rainy weekend. Sometimes, a topic comes up and it was 14 lessons ago and I want to go back and review what was presented. It's so much easier to go to the class transcripts that contain the lecture's bullet points rather than find the exacts spot within 84 lessons on DVD. I also like to refer to the additional reading suggested by the professor contained in the transcript book. The books (softcover) also contains a glossary that I find useful. There is a lifetime guarantee on these courses. If you don't like one or you drive over a CD with the lawnmower give them a call and you'll get a refund or a replacement. So, basically, risk-free to you. The transcript books are $35 for each course additional. I think you would regret not having them. Where are you travelling to? For vacation or work? /tricia

Lots of good advice above. I've been into heart healthy cooking for a long time since heart disease at a young age runs in my family. That being the case it's sometimes hard to get interested in a lot of the recipes I find here - unfortunately. Here are some of the things I do: Very limited qty of red meat but I do have it once in a while. I love a good steak on the grill but where I might have eaten an entire NY strip in the past I now have maybe 1/4 - 1/3 of a steak. I never use hamburger any more - I substitute the leanest ground turkey. I eat a lot more fish than I used to and have found lots of interesting recipes for it. Pretty much avoid refined white stuff and substitute whole grains as much as possible. More vegetables and fruit - always have things on hand for snacking Low fat cooking - for example I'd never cook something with cream. I use skim milk in most everything - light coconut milk in some asian dishes - evaporated skim milk. Simple, unadulterated foods - not in sauces, etc. I now use more interesting salt free spice blends - Penzey's is my friend. I agree with the person who above said to try totally new things - don't just try to make low fat/low salt versions of the old stuff. It will likely be disappointing. I've discovered so many amazing flavors that come through when foods are not loaded down with salt, cream, butter and cheese. There are especially interesting foods and flavors from other parts of the world. I love Cooking Light - it's the first place I look for something new to try - love the online search capability though I also get the magazine. I know I'm not going to discover a great recipe only to find it laden with butter, cream and bacon. Good-luck - consider it a cooking adventure!