Stories of "beatniks" smoking banana peel before 1960?
8 years ago
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Your Greatest Hit Recipes for Leesa
Comments (150)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! :)...See MoreWhen And Why To Buy Organic, Natural, Hormone-Free, Etc?
Comments (27)I'm all over the map. I actually a weenie who enjoys reading up on food production methods, chemicals, etc. Natural resource managment is my field, and I teach a lot about various methods of growing things. Also thru that process I have developed local connections with people who farm. There's a whole controversy about the USDA label "organic" which many small growers feel is way to restrictive, and also way to bureaucratic and skewed in favor of large, commercial producers. I'm much more concerned about knowing where my food comes from, where the farms are and who the producers are than some type of label. I buy local or regional produce when I can. Most stuff I cannot afford to buy organic OR conventional out of season. For fruit, other than in-season, I mostly only eat apples and bananas which is all I can afford. I eat those conventional, and always peel apples. I can't afford many of the high pesticide veggies anyway. I buy organic celery, my one concession. I buy conventional potatoes and always peel. I can no longer eat green peppers so occasionally splurge on a conventional red pepper, which I can barely afford anyway so I don't buy organic. I'm lucky to have a great U-Pick place up the road for peaches, cherries, strawberries and some other fruits. I buy tomatoes in bulk from a produce farm and can for winter use. Also still lots of great farms in the area so local stores often carry regional produce. Meat is mostly a non issue for me. I eat so little of it. I can't really afford most fish, I buy it rarely but then follow the Monterey Bay Aquarium's recommendations. Excellent Web site they have on the subject. Don't get me started on what's happening to the oceans, it is such a tragedy. I've started buying the canned tuna and canned salmon in the health food store that is sustainably harvested. Since I use both the salmon and tuna as more of a condiment, even though they are twice the price of conventional, it isn't cost prohibitive for those small cans. I buy canned Pacific salmon for salmon patties. I eat freshwater fish from Michigan when I go every year. They have lots of contaminants, but I don't eat the fish that often. People say, "Aren't you worried about eating Lake Michigan fish?" and I say, "Well, that's why I have devoted my life to conservation!! As goes my Lake, so go I." If I was a meat eater, I would try to develop relationships with local producers. I know a farmer who produces local organic meat if I was so inclinded. There are lots of cooperatives here where you can get organics, if you can afford it. Cheese, milk, eggs, produce, the whole nine yards. There are even businesses that will deliver it to you straight from a Lancaster cooperative. I can't afford most cheese anyway, only eat a few kinds and can't afford organic. But I limit my consumption. I buy organic milk. Meat is actually an area I would seriously want to buy organic, considering most toxins concentrate in the fats of milk, cheese, meat. But since I eat those things so rarely, that's my compromise. Also from what I have tasted, organic free range poultry is superior. I don't like the other meats anyway so I can't really judge. For me, the most important thing in my food purchases is to support my LOCAL agriculture, and also local businesses. Even the local greengrocer, which has great prices, is a fun place to go. Most of the stuff comes from Mexico, but most of the shoppers are from there too! They carry stuff imported from the Middle East too. The store is filled with a whole variety of ethnicities. That's where I go for my out of season splurges. I enjoy educating myself about where my food comes from, and meeting and getting to know local producers and local business people. Here is a link that might be useful: Monterey Bay Aquarium Seafood Watch...See MoreThanksgiving successes and failures
Comments (26)BF and I had our TG dinner the weekend before, so ate leftovers on the actual day. I sure LOVED that! We got a free turkey and it was just one of those injected ones and I just roasted it and it came out good. I rubbed it with Mrs. Dash garlic herb salt free seasoning and stuffed it with apples. The only thing that was a problem is neither my meat thermometer or the pop up one on the turkey seemed to work because it was overcooked but not registering the right temp., so I dunno. My thermometer never seems to be accurate so I really have to find a better one. The white meat on the breast was a tad dry, as per usual but frankly I think it was good enough, that is pretty much the nature of white meat anyway. We got a lot for sandwiches which I ate on my homeade ricotta caraway bread-yum. I made sweet potatoes with pineapple glaze, a dish I had forgotten about and I think I will make it again. Easy peasy, not too cloying sweet but not bland either. Just added a small can of pineapple tidbits to a dish of diced fresh sweet potatoes, a TBLSP or so of brown sugar, a bit of butter and some candied ginger, and then baked it with the turkey for about an hour. Delish. I finally found a stuffing I like. It was over the top rich and fattening but since I only make this type of thing once a year, worth the splurge. It was an Italian style dressing and I got the recipe from chef Fabio Viviani, which sounds like a made up name to me but I actually enjoy his show and some of the recipes. What I like about this dressing was it has almost no sage and I am not a sage fan! I used a mix of spicy fake sausage and some all natural pork and rice sausage that I get, instead of the italian sausage that the recipe calls for. Ingredients 8 cup(s) French baguette or Italian pane rustica, cut into 1-inch cubes 2 tablespoon(s) unsalted butter 1 cup(s) diced yellow onion 2 cup(s) chopped cremini mushrooms 1 teaspoon(s) dried basil, crushed 4 tablespoon(s) Bertolli Extra Virgin Olive Oil, divided 3 sweet Italian sausages, casings removed 1 cup(s) shredded provolone cheese (I used a mix of shredded Italian cheese and that was it, way less) 1/3 cup(s) grated Parmesan or Pecorino Romano cheese - (See note above, I did not use all the cheese called for in the recipe, way over the top) 1 cup(s) sour cream (I only used about 1/3 cup) 1 cup(s) store-bought or homemade beef broth (I used vegetable broth) Directions Preheat the oven to 375 degrees F. Add bread to a large mixing bowl and set aside. Melt butter in a large skillet over medium heat. Add the onions and mushrooms. Season with salt, pepper, and dried basil. Increase the heat to medium-high and cook for 8-10 minutes until the moisture is evaporated and the onions and mushrooms are lightly browned. Add the mushroom and onion mixture to the bowl with the bread and allow to cool slightly. In the meantime, in the same pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small pieces and cook until browned, about 10 minutes. Remove from the heat and allow to cool. (I used already cooked sausage) Into the bowl with the bread, mushrooms and onions, add the provolone and Parmesan cheeses, sour cream, remaining 2 tablespoons of olive oil and beef broth. Add the cooled sausage and stir to fully combine. Pour the stuffing into a 9- by 13-inch baking pan and bake, uncovered, for 30 minutes until brown and crispy. To serve, spoon the stuffing into a serving bowl. Here is a link that might be useful: Chef Fabio Viviani's sausage mushroom stuffing...See More1st Annual RP Potluck DInner
Comments (150)Well, since I extended the original invite, I guess you're all coming over to my place. I'll supply the champagne and coffee and tea- I'm suggesting you bring your most decadant, gooey, fulfilling dessert-recipes please if it is one you make yourself, or a description if it is from your favorite dining emporium. Mucho calories required! Book-Something that touched your heart. Something that lingered after you closed the covers. A title that you remember with either secret-smile fondness or regret for something that ended before you were ready...like your first love. It needn't be a love story-just something that touched your softer emotions in some way. I'll expect you on February 14th! (but you can start shopping for your party togs now!) Cece...See More- 8 years agolast modified: 8 years ago
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