Quoting Michael Loo to Nancy Backus <=-

Jam is almost bizarrely easy to make, and if it doesn't
set up, you can call it syrup.

Raine made homemade jellies last year for the first time. She wasn't
aware of the difference between high and low pectin fruit and didn't
add Certo or green apples to any of them. Some set up and some
didn't. She was initially upset but I told her to just change the
labels and hold her head up high when gifting people with her
syrups. Her not so gelled wild chokecherry jelly was especially
delicious on ice cream, pound cake and pancakes.

And this:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wild Chokecherry Daiquiri
Categories: Alcohol, Beverages, Fruit
Yield: 4 Servings

CHOKECHERRY SYRUP:
4 c Fresh chokecherry juice
4 c Sugar
DAIQUIRIS:
1/2 c Chokecherry syrup
1/2 c Sweet-and-sour mix
1 c Rum
4 lime twists

Combine the chokecherry juice and the sugar in a large saucepan
and bring it to a rolling boil over high heat. (At this point, you
may want to can the syrup, using traditional canning procedures.
In that way, it will keep for a year or more on your pantry
shelf.)

Cool the syrup in the refrigerator prior to mixing the daiquiris.

Make cocktails one or two at a time with 1 oz each chokecherry
syrup and sweet and sour mix for each 2 oz of rum. Mix in a
cocktail shaker with ice and strain into cocktail glass(es).

Adapted from a frozen daiquiri recipe by: Nancy and Dave Brannon

MMMMM




Cheers

Jim


... Vodka is potato juice, so it's a health drink.

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On 07-09-19 22:11, Jim Weller <=-
spoke to Michael Loo about jammy syrups <=-

Raine made homemade jellies last year for the first time. She wasn't
aware of the difference between high and low pectin fruit and didn't
add Certo or green apples to any of them. Some set up and some
didn't. She was initially upset but I told her to just change the
labels and hold her head up high when gifting people with her
syrups. Her not so gelled wild chokecherry jelly was especially
delicious on ice cream, pound cake and pancakes.

That fits with what Gail has often said about her mother, which was "if
it doesn't turn out like it should, rename it".

In fact, exactly that happened for a contestant on a chopped show we
watched tonight. I'm not sure what he was trying to make, but when it
did not set up -- even in the blast freezer -- he renamed it to
something else. Don't think that he got away with it though.

Randy was famous for posting recipes with five ingredients or less.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: 3 Layer Hamburger Casserole
Categories: Casserole
Yield: 3 servings

2 lb Ground beef
1 cn Whole kernel corn
1 pk Frozen tater tots
1 cn Cream of mushroom soup

Layer ingredients in order given. Bake 1 to 1 1/2 hours in a 350
degree oven.
Randy Rigg

From: Randy Rigg Date: 03-13
Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:00:14, 12 Jul 2019
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Dale Shipp wrote to Jim Weller <=-

Randy was famous for posting recipes with five ingredients or less.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: 3 Layer Hamburger Casserole
Categories: Casserole
Yield: 3 servings

And three servings ..... no matter how that related to reality. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Liver & Spaghetti Bake
Categories: Poultry, Beef, Offal, Pasta, Chilies
Yield: 3 Servings

3/4 lb Hamburger
2 sm Onions; chopped
1 lg Bell pepper; chopped
2 tb Oil
15 oz Can of tomatoes
6 oz Tomato paste
1 ts Ground basil
1 ts Chilli spice
1 ts Salt
1 lb Chicken livers; cut up
1 tb Melted butter
1/2 lb Thin spaghetti

Simmer hamburger, onions, green pepper and oil until
meat has lost red color. Sieve tomatoes and add with
tomato paste and seasonings. Cover and simmer for 1
hour.

Simmer livers and butter for 10 minutes and add to
meat mixture. Cook spaghetti, drain and place in a
2 quart dish. Pour on meat sauce and toss lightly.
Cover and bake 30 minutes at 350øF/175øC.

Randy Rigg

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

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