Text 40734, 87 rader
Skriven 2010-08-04 22:55:13 av Ruth Haffly (1:396/45.28)
  Kommentar till text 40674 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [1]
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Hi Janis,

>> other type of 'ravioli' I've had is a cookie.. filled with a
>> combination of choclolate, ground ceci beans, raisins and more (g).
>> It's a great dessert.  Grandma used to make it every Christmas. It's a
>> classic that you don't see people making often any more.  I can post
>> the recipe if you're interested (g).

 JK> > Go ahead & post it; there's bound to be some interest.  And, for all
 JK> we

 JK> Funny trying to get back to things you meant to sometimes .. boy do
 JK> things get busy here (bet it's the same at your place) :)

And how!  I was going to make pickled beets today but Steve had other
plans.  We recently orded some book cases on line; one came in
defective.  Rather than shipping it all back, they just sent new pieces.
Steve suggested we cut down the broken ones to fit the wire pantry
shelves.  He did that while I off loaded the shelves, then started
reloading them after he got the wooden toppers in place.  Had to
dovetail in stuff we got in our shopping yesterday at Whole Foods Market
& Trader Joes.  After lunch we went to Wal-Mart for paper goods,
vitamins, etc and Lowe's for meats.  Came home, chilled a bit, had
supper & worked at church for a couple of hours, followed by a Skype
chat with Rachel & kids.  I finished the morning newspaper just before
logging on here.

Tomorrow I'll do the beets, repackage the bulk rice for the freeze, same
with the ground beef & turkey.  I'll also work more on reloading the
pantry shelves.  Friday I'll skin, seed and cut up the tomatoes I got
for salsa.  After I get an idea of the yield, I'll cook them down
somewhat and freeze them until I get ready to make the salsa, probably
next week.  At that time I'll add enough fresh ones to bring it to the
amount of tomatoes I need, hopefully making the finished product
chunkier and eliminating the almost all day cooking down part of the
job.

 JK> This is Grandma's recipe:

 JK> ===Grandma's Cowzoons==
 JK> Don't ask me what name means or if it's even spelled anywhere near
 JK> accurately Lol.. All I know is the recipe Mom gave me (g).

 JK> Sorry if this got duped.. I had to give Eoin a message over here from
 JK> his Mom, and the BBS probably saved the msg. before I saved it :)

Got it; here's a use for some of your extra beets.

PICKLED BEETS

3 lbs beets (pre cooked and skinned)
2 cups vinegar
1 cup water
1/2 cup sugar
1 tsp whole allspice
6 whole cloves
3" stick cinnamon

Mix all ingredients, except beets together.  Slice beets & add to the
liquid. simmer 15 minutes.  Pack beets into hot jars, fill with juice.
Process 15 minutes in boiling water bath.

Notes: I've no idea of the yield; this was all the information on the
recipe card from my mother in law, Ann Haffly.  The spices can be tied
into a bag for easier removal.  I use the same basic recipe for making
red beet eggs.  I'll use a can of sliced or chunked beets, draining the
liquid from them (save it, use it as part of the 1 cup of water), and
either putting them into the bottom of a jar (about a 1.5 quart jar;
I've got an old commercial pickle jar I use for this) or layering.
Layer beets with 12 hard boiled, peeled eggs (and optional, one sliced
onion).  The jar with the onion was more popular at the Virginia Beach
gathering in May of 2010.  Bring pickling mix to a boil, stirring to
dissolve sugar.  Pour over beets and eggs, cover and store in the
refrigerator for about a week (if you can resist that long), shaking the
jar once or twice a day.  If you add the onion, boil about 16 eggs,
split all between 2 quart jars.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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