Posted on 12/09/2001 5:45:52 AM PST by carlo3b
Bump for peace on Earth, Happy Hanukkah and Many Blessings for the New Year ....Stay warm and Happy!
OY! is my font red!...
CORN COB JELLY
12 Large Corn Cobs
4 CUPS Water
4 CUPS Sugar
1 box powdered fruit pectin
Cut the corn from the cobs -- you can use the corn in another recipe, or can it for a vegetable later.
In a big kettle, put the cobs and water and bring it to a boil. Continue boiling this for 10 minutes, then remove the cobs and discard them (or let them cool and feed them to...uh, the goats. (I was gonna say pigs, but then I remembered)
Strain the remaining liquid and add enough water to make 3 cups all together. Put back into the kettle the liquid while stirring in the pectin. Let it reach a full rolling boil.
Add the sugar, and return it to boiling...this is the part my daughter has trouble with, because if you forget what you are doing and start ironing or sewing, you will have a sticky gooey mess in the pot, and have to buy your mother a new one with the money you earn selling vegetables. (well, that is, if you were my daughter)
Once it boils down a little, skim off the foam, and if you are the kind who thinks corn must be yellow, then you may add a few drops of yellow food colouring.
Pour the hot jelly into hot jars. You may cover with a layer of paraffin if you like.
Cool, and keep the jars in the fridge.
I have friends who go ahead and water-bathe the jars for 2 hours, but since we live in Florida, and have no basements, we still have to keep them in the fridge.
TATER TOT CASSEROLE
(Amounts in this recipe depend on how many you are cooking for, and how big is your casserole dish)
2 pounds (more or less) ground beef
1 large onion, diced small
1 medium bell pepper, diced small (if you like pepper)
chopped garlic to taste (1 teaspoon)
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
cooked vegetables - your favourite, although usually we use sweet peas or green beans, sometimes mixed veggies if we have left-overs)
Frozen Tater Tots (I like the onion flavoured ones, but I haven't checked if they are kosher -- sorry)
If you don't keep kosher, then also have some shredded cheese, usually cheddar.
Brown ground beef, onions, bell peppers, and garlic together until meat is no longer raw, and onions and peppers are soft. Drain off the fat (unless you really don't care...)
Mix the cans of soup together (or use two of one kind -- this is a "carry-in" recipe, so use what you have around)
Now, layer in the casserole dish: meat mixture, soup mixture, vegetables, (cheese if you are using it), and repeat until you have used all the food, or come close to the top of the dish.
Cover the top of the casserole with frozen Tater Tots. Put the dish in the oven for about 40 minutes at 325 degrees F. (Don't ask about a wood stove, please)
If you have added cheese to the mixture, then you already decided it is Amish-style, not Kosher, so sprinkle a bunch more cheese on top of the Tater Tots, and return to oven until cheese melts.
OK, now, let it cool a little, and it is ready to serve.
I have to go after Chana who is at a youth party. I will get the apple pie recipe to you soon. Please don't be impatient. Running these propane-powered computers is not easy ;-)
How wonderful!! I'll bet you did more than make Latke, all 3 of you have just served up a lifelong memory, and I am so pleased to have been a small part of it. Merry Christmas
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(LOVE AMERICA, This is Your Country), (I'll be Damned), (Bwhahhahahh), (The Hell you say), (Aweeeeeee), (snif) ... PING LISTS.
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Homemade bagels are good. But just a warning: they are labor intensive! After I made them years ago, I gained a new appreciation for how much they cost.
Thanks Carlo!
BTTT
The theme of Jewish history is we're meant to be free. And with our efforts aided by Divine Blessings, tragedy can be turned into deeds of everlasting faith to inspire the generations. Happy Hannukah!
Mushroom Barley Soup
2 tablespoons oil
1 onion, chopped
1 stalk celery, chopped
3/4 pound mushrooms, chopped
2 ounces dried mushrooms, soaked in hot water until soft and drained
1 cup pearl barley, rinsed
1 cup chopped tomatoes (fresh or canned)
6 cups chicken, beef or vegetable stock
1/4 cup chopped parsley
2 tablespoons chopped dill
salt and pepper
Heat oil in a large pot. Cook onion, celery, and both mushrooms about eight minutes, or until very soft. Stir in barley and cook one minute. Add tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or until barley is tender. Stir in parsley and dill. Taste for salt and pepper and serve.
Bump!
Ummmm
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