And the Safeway no longer carries it... which is why I looked for it at TJ's, as Dale wondered where he could get it when Safeway discontinued it....

I was under the impression that it was the Safeway house
brand (Select or something), which made it all the more
impressive. If that was not so, what was the brand name?

It was a house brand, Safeway Select, and they stopped carrying the
entire line. Other jams and jellies in their Select line were also
pretty good. The jar I got from TJs will probably last me a pretty long time. Gail is looking for a replacement for their strawberry. So far,
the Polander all-fruit is the winner.

Now I recall - a lot of then-fashionable black in the
label, maybe some gold. At the time I wondered if it
was of Canadian (i.e. President's Choice) origin.

Title: Kansas Lentil Soup*
Categories: American
1 lb Dried lentils
5 ea Beef bouillon cubes

The cubes are the only notably American part of
the recipe, which otherwise looks normal and to
produce a decent product.

1 lg Onion, chopped
1 Garlic clove, minced
1 lg Carrot,chopped
1 lg Celery rib, chopped
1/4 ts Dry mustard
Salt to taste
Pepper to taste

NOTE: Hame,corned beef or tongue broth can be used in place of part
or all of the water. In that case, omit bouillon cubes.

I encourage that sort of behavior.

Womans Day Enc

H'm.

---------- Recipe via Meal-Master (tm) v8.01

Title: Veprove S Krenem (Piquant Pork with Horseradish)
Categories: Pork/ham, Ethnic
Yield: 4 servings

2 lb Lean pork, cut into 1 1 sm Celery root (knob
celery),
-1/2-inch cubes -peeled,
2 tb Butter or margarine OR 1 celery stalk
2 c Water 1 tb Salt
1 c Vinegar 1 ts Caraway seeds
1 md Onion, stuck with 3 cloves 1/2 ts Pepper
1 md Carrot 1/4 c Prepared horseradish

Brown pork in hot butter on all sides in deep kettle. Add water and all
other ingredients except horseradish. Simmer, covered, for 1 1/2 hours,
or
until tender. Transfer meat to hot platter; keep hot. Force stock through
sieve or puree in electric blender. Pour stock over meat. Top with
horseradish. Serve with boiled potatoes.

Makes 4 to 6 servings.

From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol.
4]

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On 11-13-19 11:14, Michael Loo <=-
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Title: Kansas Lentil Soup*
Categories: American
1 lb Dried lentils
5 ea Beef bouillon cubes

The cubes are the only notably American part of
the recipe, which otherwise looks normal and to
produce a decent product.

I would have substitued a tablespoon of low sodium beef gunk. Five
cubes sounds like a lot.

The amount of beef bouillon here is more reasonable. Might still use a
small portion of beef gunk, tasting as it goes. We would probably also
use fresh mushrooms and chopped tomatoes versus stewed.

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

Title: BEEF AND LENTIL STEW
Categories: Ground beef, Main dish, Meat, Soup, Vegetable
Yield: 6 servings

1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Md
1 Clove Garlic; Minced
4 oz Mushroom Stems & Pieces;1 Cn
16 oz Stewed Tomatoes; 1 Cn
1 Celery Stalk; Sliced
1 Carrot; Lg, Sliced
1 c Lentils; Uncooked
3 c Water
1/4 c Red Wine; Optional
1 Bay Leaf
2 tb Parsley; Snipped
1 ts Salt
1 ts Beef Bouillon; Instant
1/4 ts Pepper

Cook and stir the meat, onion and the garlic in a Dutch oven until the
meat is brown. Drain off the excess fat. Stir in the undrained
mushrooms, and the remaining ingredients. Heat to boiling then
reduce the heat, cover, and simmer, stirring occasionally, until the
lentils are tender, about 40 minutes. Remove the bay leaf and serve.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:40:54, 14 Nov 2019
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