Thursday, March 31, 2011
3 pounds Strawberries, topped and sliced
3/4 cup sugar
2 tbsps lemon juice
Add all ingredients to 5 quart sauce pan. Bring to boil and then reduce heat to medium low to simmer. Stir occasionally for 45 minutes. Allow to cool and then pack in sterilized jars. Keeps in fridge up to 1 month.
**You know me...always changing things up. I had only 2 pounds berries on hand so I used what I had. I figured 1/4 cup per pound of berries, and reduced the sugar to 1/2 cup. I didn't decrease the lemon juice and wish I had, but the jam is not too tart. Per the recipe (Country Living or BH&G?) blurb, strawberries have enough natural pectin that it's not necessary to use boxed pectin. I like that I could use just what I had on hand without purchasing anything extra. It tastes very good! I don't know yet if it will gel like commercial jelly, because it's too warm yet to tell, but it is nice and thick and syrupy the way warm jelly usually is...
In the above photo you see many of the ingredients: slaw mix, onion, garlic, ginger root (on the cutting board in the foreground) soy sauce and egg roll wrappers. Today I also included some frozen chopped oriental vegetables and red and yellow bell peppers that I'd diced.
1 bag of slaw mix generally will make about 20 egg rolls. These freeze well after baking and may be reheated in the microwave for 1-2 minutes depending on the wattage of your microwave.
Saturday, March 12, 2011
My friend who introduced me to this dish, insists that it is a salad...and in the South, she's probably right because that gives us an excuse to go on and eat dessert, too! This recipe is not mine, but was found on this site: http://allrecipes.com//Recipe/Judys-Strawberry-Pretzel-Salad/Detail.aspx My friend always makes this dessert, urhm, I mean salad, in a 13 X 9 inch pan.
- 1 1/2 cups crushed pretzels
- 4 1/2 tablespoons white sugar
- 3/4 cup butter, melted
- 1 cup white sugar
- 2 (8 ounce) packages cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (6 ounce) package strawberry flavored gelatin
- 2 cups boiling water
- 1 (16 ounce) package frozen strawberries
- Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
- In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
- In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.