[bgill]

Excellent idea with that not-zucchini bread. I’ll be making two loaves today and freeze one. Thanks. We must have had the same grandmother. I learned at her knee. She’d pickle her green tomatoes and make chow-chow but we’re not fans of those. However, her tomato preserves were the best. I think I posted a long time ago about using years old preserves as the insides of “filled cookies” (old Betty Crocker book). Sort of like pop tarts but so much better and using tomato preserves is over the top.

[libertarian27]

Species8472, your recipe ping is here! This has to be the longest ingredient recipe I've ever seen!! Looks yummy :) Turtlle soup Ingredients: 2 pounds boneless turtle meat 3 cups water 1 medium onion, quartered 1 stalk celery, coarsely chopped ½ large bell pepper, coarsely chopped 2 bay leaves ⅛ teaspoon cracked black pepper 1 teaspoon minced garlic 2 tablespoons butter 1 cup chopped onion ½ cup chopped bell pepper ½ cup chopped celery 2 tablespoons minced garlic 1 teaspoon dried thyme 2 tablespoons tomato paste 1 14-ounce can diced tomatoes 1 8-ounce can tomato sauce 5 cups reserved turtle stock ½ cup red wine ¼ cup dry sherry 1 teaspoon salt 1 teaspoon hot sauce ¼ teaspoon cracked black pepper 2 bay leaves 2 tablespoons Worcestershire sauce 2 tablespoons butter 3 tablespoon flour ¼ cup minced parsley ¼ cup minced green onions 2 boiled eggs, peeled & chopped 4 tablespoon dry sherry Directions: Combine turtle meat, water, quartered onion, celery, bell pepper, 2 bay leaves, ⅛ teaspoon cracked black pepper, and 1 teaspoon minced garlic in a 4-quart pot. Bring to boil, lower fire to medium and simmer for 1 hour and 15 minutes. Drain stock through mesh strainer, reserving stock in bowl. Allow meat to cool, then separate from rest of ingredients discarding everything but the turtle meat. Coarse chop the meat and set aside. Heat butter in pot, add onions, celery, bell pepper and garlic. Sauté for 10 minutes over medium fire. Add thyme, tomato paste, and diced tomatoes and continue to cook until water from tomatoes evaporates. Add tomato sauce, 5 cups reserved turtle stock, red wine, sherry, salt, hot sauce, cracked pepper, bay leaves and Worcestershire sauce. Cover pot and simmer for 30 minutes over medium fire. In small sauté pan heat butter until melted over medium-low fire. Place melted butter in a bowl and stir in flour until completely blended. Whisk butter-flour roux into soup and allow soup to simmer for 1 minute until blended and soup thickens slightly. Add turtle meat, cover pot and cook for additional 30 minutes, stirring occasionally. Mince boiled eggs and set aside. Stir parsley and green onions into turtle soup. Divide turtle soup between 4 bowls and top each with minced egg and 1 tablespoon dry sherry. http://www.freerepublic.com/focus/news/2973415/posts?page=45#45