Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://happyheartsathome.blogspot.com/search/label/Public%20Domain%20Books
This Home Schooling mother has links on this page to all kinds of children’s books, that are now public domain and downloadable.
Good site to read.
That you for that link. Bookmarked. When we get back from trying to find me some sweat-shop Nike’s, I’ll give it a good read.
These recipes are from a vintage 1942 banana promotional booklet; Banana... how to serve them. It has the cutest illustration of bananas as characters doing all sorts of activities. In the small scan one is lounging under a coconut tree, about to be hit with a falling coconut. Each recipe also has menu suggestions.
Banana Upside Down Cake
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons softened shortening
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons butter
1/3 cup firmly packed brown sugar
2 firm bananas- use all-yellow bananas
Sift together flour, baking powder, salt and sugar. Add shortening. Mix together egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened. Beat vigorously 1 minute. Melt butter in pan (8x8x2-inches). Add brown sugar and stir until melted and syrup formed. Peel and slice banana’s and arrange in syrup. Pour batter over bananas. Bake in a moderate oven 350 degrees about 50 minutes, or until cake is done. Loosen cake from sides of pan with knife or spatula. Turn out onto serving plate.
The other recipe under the cake one is for Banana Coconut Rolls.
Banana Coconut Rolls
6 firm bananas (use all-yellow bananas)
2 tablespoons melted butter
2 tablespoon lemon juice
1/2 cup shredded coconut
Peel bananas and brush thoroughly with butter, then with lemon juice. Place into well-buttered baking pan. Cut bananas in half, crosswise, and sprinkle with coconut. Bake in a moderate oven 375 degrees for 15 to 20 minutes, or until bananas are tender and coconut browned. Serve hot with hot Orange Sauce, Pineapple Sauce or Lemon Hard Sauce if desired. Six servings.
Posted by Rochelle R. 1 comments
Labels: banana, vintage cookbook
Fish Dinners- Fish and Seafood Cookery 1949
Fish and Seafood Cookery is a vintage 1949 booklet I got recently. It has great period illustrations. One thing I find interesting is it was put out by the Mid-Central Fish Co. located in Oklahoma, Kansas, Missouri, and Texas. It must have been a large company. Somehow I don’t think of fish as being a Midwestern thing to buy at the grocery store back then. I wonder how fresh is was by the time it was shipped in. Maybe they only sold frozen fish.
A theme through out the book is that fish can be enjoyed everyday of the week. “By using different methods, a variety of delicious fish dishes can be served several times weekly, and while giving your family new food sensations, you will also be sure of serving a truly balanced diet. I guess they were trying to dispel the fish on Friday idea. But health wise it sounds like something you would read nowadays. The booklet explains all the basic ways of cooking fish and then gives some recipes. Here are some of them:
Fish Fillets with Golden Sauce
2 pounds fish fillets
2 tablespoon flour
2 tablespoons melted butter
1 cup milk
1/4 cup grated yellow cheese
1 tablespoon vinegar
2 egg yolks, beaten
1 teaspoon scrapped onion
Salt and pepper
Dry fish; cut into serving pieces and roll in seasoned flour, then saute carefully until delicately browned. Place in a shallow, greased baking dish and cover with Golden Sauce: Blend flour with melted butter; add milk. Cook until thickened, then add vinegar, egg yolks, onion and seasonings. Sprinkle with grated cheese and brown in moderate over 350 degrees for about ten minutes. Serves six.
Fish Fillets en Turban
1 pound fish fillets
2 tablespoons grated onion
2 tablespoons butter
3 tablespoons lemon juice
3 tablespoons cooking fat
1/2 teaspoon salt
1 lightly beaten egg
2 tablespoons water
1/4 cup flour
1 cup crushed corn flakes or other breading
Cut fish into 1- or 1 1/2 inch wide strips for rolling. Combine onion, butter, lemon juice and salt; brush over fish. Bread in usual manner and chill about 2 hours to set crust. Roll fish strips into turbans or pinwheels and skewer with toothpicks. Fry golden brown in hot fat but as usual avoid overcooking. Serve with tartar sauce of hot salad dressing. Serves 3 or 4.
Posted by Rochelle R. 3 comments
Labels: fish
Beer Coffee Cake- Nitty Gritty Quick Breads
This recipe come from the Nitty Gritty book Quick Breads by Kyte and Greenbery 1979. I am getting quite a collection of these little oblong books. When I went to the cookbook store I picked up this one and another double sided one- Quiche & Souffle a 2 in 1 cookbook. While looking at their publications listed in the front I noticed the tag line “Books designed with giving in mind”. Don’t think I ever got one as a gift. I need to get all of mine together and count how many I have.
The net has hundreds if not thousands of references to beer bread or beer muffin/rolls. I don’t think I have come across a beer coffee cake before.
Beer Coffee Cake
1 cup butter or margarine, softened
1 1/2 cups brown sugar, firmly packed
2 eggs, well beaten
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 cup chopped walnuts
2 cups chopped dates
12 0z. beer
Lemon Glaze: Mix together,
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel
Preheat oven to 350 degrees. Cream butter and sugar. Mix in eggs. Stir together flour, baking soda, salt, spices, walnuts and dates. Add the dry ingredients to the creamed mixture alternately with beer. Pour batter into a greased and floured 10-inch tube pan. Bake for 1 hour and 15 minutes, or until done. Cool in pan for about 10 minutes, then turn out on wire rack. Spread on Lemon Glaze. Makes 1 coffee cake.
Posted by Rochelle R. 0 comments
Ham Loaf With Pineapple- The ABC of Chafing Dish Cookery
Today I had another day off and made a trip to an area of town know as Kensington to visit a very special bookstore. Yes, a cookbook store! I had been wanting to visit since October when I found out about it. I had thought it went out of business but it turns out that there were two cookbook stores in town and the one that went out sold new books.
The Cook Book Store has over 10,000 used cookbooks. There were books for everyones budget. Lots of 93 cents, 6 for $5.00 or 12 for 10.00 books and rare and expensive volumes. Considering my budget we stuck with the 12 for $10.00 books. I got the ABC book shown to add to my collection and also several Nitty Gritty cookbooks. The ABC books crack me up, they have a little food poem for each letter. This is the poem for H:
Hey, nonny, nonny!
Sing a song of food!
Suzy, bring my chafing dish,
It’ll soon smell good!
To me a chafing dish and Ham Loaf are two truly retro items. This recipe
combines both. It comes from The ABC of Chafing Dish Cookery, 1956.
I kind of wonder if it would be cooked firm in only 30 minutes.
Ham Loaf With Pineapple
4 tablespoons brown sugar
2 tablespoons margarine
1 1/2 cups fresh pineapple or 4 slice canned pineapple
2 cups cooked ham, chopped
2 eggs, well beaten
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped fine
1 teaspoon dry mustard
Cream sugar with margarine and spread in chafing dish pan. Place
pineapple in the bottom of the pan. Mix ham, eggs,bread crumbs, and
seasoning. Pour on top of pineapple and sugar in chafing dish. Cover
tightly and cook over low direct heat for 30 minutes. Turn onto hot
platter and serve with baked potatoes or creamed new potatoes. Serves 4.
Posted by Rochelle R. 4 comments
Labels: chafing dish, hamloaf, vintage cookbook, vintage recipe
Pickled Peas Armenian- Poppy Cannon’s Can Opener Cookbook
This week I visited one of the local antique malls three times to buy cookbooks. Yes, three times even I have to admit that is excessive! I went so many times because the first time we got there we discovered most of the booths were having 1/2 off on their books. There are two dealers that we visit fairly often as they have good prices and the types of books we look for.
Our first visit was on Thursday so we picked out quite a few good titles and decided to go back the next day as that was payday. Our budget does not need more funds devoted to cookbooks but what the heck. On Friday the booth owner was there and the mall clerk told us she had taken down her 1/2 off sign. However when we got to the booth and said “ oh darn we are too late” she told us she would extend the sale for us. This is the same place that my husband got all the vintage applicance booklets for me at Christmas. She commented that someone had bought a lot of her vintage booklets one day in December. I laughed and said, “I know, that was my husband”. We had to go back the third time as my husband realized he had missed a volume 2 of a fish cookbook series. Of course we had to buy more than just that book.
I checked out the mall’s own bookroom in the back were it was also 1/2 off. Usually they do not have any cookbooks but there was quite a few this time. These were all older books like I collect. I picked up this book: Poppy Cannon’s New Can Opener Cookbook, 1968.
This recipe might seem familar as I have seen quite a few new recipes that basically had tomatoes and chili’s to this.
Pickled Peas Armenian
“An Armenian appetizer, spicy and unusual”
2 No. 303 cans black-eyed peas, drained
1 cup salad oil
1/4 cup wine vinegar
1 clove garlic, peeled, left whole
1/4 cup thinly sliced onion,
1/2 teaspoon salt
Fresh ground black pepper to taste
Place peas in bowl. Add remaining ingredients. Mix thoroughly. Store in refrigerator and remove garlic bud after one day. Store 2 days more, to allow flavors to mingle. To serve place ina large bowl and accompany with Melba toast or buttered toast fingers.
Posted by Rochelle R. 0 comments
Labels: Poppy Cannon’s New Can Opener Cookbook, retro cookbook, vintage cookbook
This bundt cake recipe is from a Nitty Gritty book; Cakes & Pies, 1978. It is double sided one side is cakes, turn it over and pies are on the other side.This recipe is from the bundt cake chapter. I have seen a lot of bundt cake pans in stores lately. I think they are having a comeback. Another unusual thing about this book is the background of the cake section. The pages are a pale pink with cake texture. It looks like they photographed a slice of strawberry angel food cake and used it as the background. The titles of the recipes are in a brighter pink.
Orange Grove Cake
3/4 cup butter
1 cup sugar
3 tablespoons grated orange rind
1 teaspoon vanilla
3 eggs, unbeaten
1/2 cup orange marmalade
3 cups sifted flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup orange juice
1/2 cup evaporated milk
1 cup walnuts, chopped
Nutty topping- Mix 1/2 cup sugar, 1/2 cup butter, 1/2 cup dry bread crumbs and 1/2 cup finely chopped walnuts or almonds together until crumbly.
Prepare Nutty Topping. Butter a 10-cup bundt pan well. Pat topping on bottom and sides (not on the center tube) of the pan. Cream butter and sugar. Mix in orange rind and vanilla. Add eggs and beat well. Stir in marmalade. Sift dry ingredients together. Add to creamed mixture alternately with orange juice and milk. Fold in nuts. Turn batter into prepared pan. Bake at 350 degrees about 70 minutes. Cool before removing from pan.
Posted by Rochelle R.
Chocolate Carrot Cake
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
Pinch ground allspice
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup shredded coconut
3 eggs
1/4 cup packed brown sugar
1/2 cup oil
4 ounces milk chocolate, melted
3 cups shredded carrot
Icing
6 ounces cream cheese
3 ounces milk chocolate, melted
1 1/2 cups sifted powdered sugar
Stir together flour, cocoa powder, baking powder, soda, and spices. Stir in walnuts, raisins, and coconut. In a medium bowl whisk together eggs, brown sugar, and oil till well combined. Whisk in melted chocolate. Fold in shredded carrot. Fold into flour mixture. Pour batter into a greased and floured 9x9x2-inch baking pan. Bake in a 325 degree oven about 45 minutes or till a toothpick inserted in center comes out clea. Cool in pan on a wire rack. For icing, in a large bowl beat cream cheese till smooth. Beat in melted chocolate. Beat in sugar till smooth. Chill icing till cake is cool. Spread over cake. Garnish with carrot sliver, if desired. Cut into squares to serve.
Posted by Rochelle R.
This recipe is from a booklet I got today. The Dessert Lovers’ Hand-Book, 1973 by Eagle Brand.
Cheeseless Cheesecake
4 eggs, separated
1 can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
2/3 cup zweiback or graham cracker crumbs
2 tablespoon melted butter
In a large bowl, beat egg yolks. Add sweetened condensed milk; blend well. Add lemon juice, rind, vanilla and nutmeg; blend well. In medium bowl, beat egg whites until stiff but not dry. Fold into milk mixture. Combine crumbs, butter; mix well. Sprinkle half of crumb mixture evenly over the bottom of a buttered 9-inch square pan. Pour in mixture; sprinkle top with remaining crumbs. Bake in slow 325 degree oven 30 minutes. Cool 1 hour in oven with door closed. Makes one 9-inch cake.
Posted by Rochelle R. 1 comments
Labels: dessert, eagel brand, retro cookbook, retro recipe
Kampa Sauce- Frugal Recipe
Braised Beef with Cabbage- McCalls Recipe Card Set
I have quite a few retro recipe card sets. Some are complete with their boxes and others are partial. There are several sites on the Internet and Flickr that make fun of the photos on some of the sets. I will agree there are some weird ones. This down home type recipe is from McCall’s Great American Recipe Card Collection, 1973. and still seems do-able. It is from the Budget Stretchers section of the set.
Braised Beef with Cabbage
2 tablespoons salad oil
1 1/2 pounds beef chuck, cut in 1 1/2-inch cubes
2 onions, thinly sliced
1 apple, pared, cored, and thinly sliced
1 can (1-lb. size) tomatoes, undrained
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon pepper
4 medium potatoes, pared and quartered lengthwise
1 head green cabbage (1 1/2 lb.), washed and cut in 8 wedges
1. Heat oil in large skillet. Add beef, and brown on all sides. Remove.
2. Add onion to skillet, and cook slowly until golden brown. Add browned beef. Stir in 1 cup water. Add apple and tomatoes, then sprinkle with sugar, salt, and pepper.
3. Bring to boiling; reduce heat, and simmer, covered 2 hours.
4. Add potatoes and cabbage to meat mixture; simmer, covered, 20 minutes longer, or until vegetables are tender. Makes 4 servings.
Posted by Rochelle R.
The book is Your Westinghouse Refrigerator It’s care and Use, 1947. There are over 100 recipes in this booklet. This is a rather unusual sandwich recipe from it.
Broiled Eggplant Open Face Sandwiches
1 large eggplant
8 slices cream cheese
3/4 cup cracker crumbs
4 tablespoons butter
1 teaspoon salt
8 medium thick slices tomato
8 slices bacon
2 eggs
4 tablespoons lard
Peel eggplant and slice in 1/2 inch slices. Let stand in salt water 2 hours. Dry. Mix the salt with the cracker crumbs. Beat eggs. Dip eggplant in egg, then in cracker crumbs. When fat is hot, fry the eggplant on both sides, until golden brown and until tender. This requires about 12 minutes. Place eggplant on broiler rack and on each piece of eggplant place a slice of tomato, then a slice of cheese. Cut the bacon strips in half and place crisscross over the cheese. Broil until the bacon is brown and crisp. The eggplant may be fried in advance of needing it and kept in refrigerator until ready to use. This makes a delicious luncheon meal or late evening snack.
Serve with Cheese Sauce
3 tablespoons butter
1 cup milk
1/4 teaspoon salt
2 tablespoons flour
1/2 cup grated cheese
Dash of pepper
Melt butter, blend in the flour, add the milk and cook on low heat until medium thick. Add seasoning and cheese and stir until cheese is melted. This may be made in advance and kept in refrigerator, warming when ready to serve. Serves 8
Posted by Rochelle R.
You are welcome.
Hope it is as interesting as I suspect it is...........LOL
Headache Relief Pots
Materials: 2 oz (55g) Beeswax
3 oz (85g)Shea Butter
4 oz (115g)Olive Oil
10-15 drops of lavender essential oil
Lip Balm containers or small jars
Instructions: These Pots are great for traveling or keeping in your purse for those sudden headaches.
If you can not get hold of Shea butter, then substitute the 3 oz of Shea butter with 1 extra oz of
beeswax and 2 oz of either a massage oil base like Apricot oil, or use Olive Oil.
Start by melting the beeswax and Shea Butter down in a double boiler method.
Once the bees wax is melted add all the oil’s together including the lavender oil.
Now add the mixture to small lip balm pots or miniature jam jars.
This recipe makes 9 0z (250g) of solid Headache relief balm.
How to use: Apply to your temples and take deep breaths.
Headache Relief Pots
http://www.craftbits.com/viewProject.do?projectID=18&print=
Peppermint Foot Bar
Materials: 1 part Beeswax
1 part Cocoa Butter
1 part Coconut Oil
5-10 drops of Peppermint essential oil
Instructions: Lotion Bar’s are a soap like bar that is a compressed moisturising lotion, which is rubbed directly onto the skin without water.
If you can not obtain coconut oil, then substitute it with apricot or other massage base oils.
Start by melting the ingredients together using a double boiler method. Once all the ingredients are melted, add the essential oil and stir through. Pour the mix into suitable molds.
Soap molds that are square and basic are great for these lotion bars as they are easy to hold on to.
*Coconut oil can be found at good health food stores.
Wow ! This is great info ( the whole post)
Tagged for later reading
Sports Massage Bar
Materials:
1/2 cup melted cocoa butter
1 Tbs of vitamin E oil
1 Tbs melted coconut oil
10 drops of Peppermint Essential oil
5 drops of Eucalyptus oil
5 drops of Wintergreen oil
Instructions:
Massage bar’s are a soap like bar that is a compressed moisturising lotion which is rubbed directly onto the skin.
Start by melting the ingredients together using a double boiler method. Once all the ingredients are melted, add the Essential oils and stir through. Pour the mix into suitable molds.
Soap molds that are square and basic are great for these massage bars as they are easy to hold on to.
Massage bars are a great new way to apply oils to tired and aching bodies.
Italian Seasoning Mix
1/3 cup minced dried onion
3 tablespoons dried green pepper flakes
1 tablespoon instant beef bouillon granules
1 tablespoon dried basil
2 large bay leaves, crumbled OR 1/2 tsp crushed bay leaves
2 teaspoons fennel seed
1/4 teaspoon garlic powder
Combine onion, green pepper flakes, beef bouillon granules, basil, bay leaves, fennel seed, and garlic powder.
Store in an airtight container.
Shake or stir thoroughly to mix ingredients before measuring.
Italian Seasoning
3/4 cup grated parmesan or romano cheese
1/2 cup dried parsley flakes
1 Tbls. garlic powder
3 Tbls. dried minced onion
1 Tbls. dried oregano
2 tsp. dried basil
1/2 tsp. dried thyme
1/8 tsp. crushed red peppers
Mix and store in refrigerator
Onion Soup Mix
3 onion bouillon cubes, crushed
1 beef bouillon cube, crushed
2 tsp. cornstarch
1/3 cup instant onion flakes
2 dashes pepper
Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place.
To use:
Empty package into a pot and gradually stir in 4 cups cold water and 1 Tbsp. butter. Bring to boil, reduce heat and cover. Simmer 20 minutes. Ladle soup into oven proof bowls, sprinkle with croutons or toasted bread. Then add one slice provalone cheese. Briefly put bowls under a broiler to melt cheese. Serve. Makes 4 1-cup servings.
Onion Dip:
Mix one package onion soup mix with 2 cups sour cream. Chill before serving
Onion soup seasoning mix
{use in recipes calling for dry onion soup mix}
4 tsp. instant beef boullion granules
8 tsp. dried minced onions
1 tsp. onion powder
1/4 tsp. bon appetit seasoning
Combine and seal in a foil pack. This makes 1 seasoning pack.
http://www.giftsfromyourkitchen.com/craft/golf-ball-seeds.html
Golf Ball Seeds
Place small colored gum balls in a plastic bag, and attach one of the following poems:
Golf Ball Seeds:
You say you’ve lost too many balls,
The course is just too tough!
Just plant these little golf ball seeds,
And soon you’ll have enough!
Golf Ball Seeds:
With balls in the water or lost on the course
This is just what a player needs.
To replenish your stash of golf balls,
Just make use of these Golf Ball Seeds!
Kool-Aid Snow Cone Syrup
2 cups granulated sugar
3/4 cup water
1 package unsweetened Kool-Aid®, any flavor desired
Bring sugar and water to a full boil. Remove from heat and stir in Kool-Aid.™ Chill .
Pour over crushed or shaved ice.
Snow Cone Syrup
1 cup water
2 cups granulated sugar
1 tablespoon favorite extract or flavored syrup*
Heat water and sugar until warm and sugar dissolves. When, cool add extract or flavored syrup. Store in a container such as an empty water bottle.
Use Toroni or da Vinci flavored syrups. Hawaiian Ice Syrup is sold at Target stores during the summer months when they sell shaved ice machines.
Rose Hip Syrup
4 cups rose hips
2 cups water
1 cup granulated sugar
Wash rose hips thoroughly. Remove stems and flower remnants. Boil hips and water for 20 minutes in a covered saucepan. Strain through a jelly bag. Return clear juice to kettle. Add sugar. Stir well and boil for five minutes. Refrigerate until used.
Coconut Syrup
1 cup granulated sugar
1 cup light Karo syrup
1 cup cream or half-and-half
1 teaspoon coconut extract
Boil sugar and Karo syrup together until sugar is dissolved. Remove from heat, and add cream and extract. Store in the refrigerator.
Blackberry Syrup
This is for use on pancakes. The syrup can be stored in the refrigerator if you intend to use it quickly. Otherwise, sterilize canning jars, pour into the jars to within 1/4 inch of the lid, adjust lids and process in boiling water canner for 10 minutes.
4 cups blackberry juice
4 cups granulated sugar
Powdered pectin (optional)
Mix the blackberry juice and sugar, and bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
This makes a thin syrup. If you want it slightly thicker, add a small amount of powdered pectin (less than half of a 2-ounce box) to the cold syrup and sugar mixture.
Fresh Strawberry Syrup
Source: Jo Anne Stutzman - Pungo Strawberry Festival Cookbook
3 quarts fresh strawberries, washed and capped
1/2 cup granulated sugar
1/4 cup light corn syrup
Slice the strawberries. Mash the berries in a shallow pan, using a potato masher or fork. Pour the berries through a wire-mesh strainer, lined with 2 layers of cheesecloth, into a bowl. Press berry pulp with the back of a spoon to squeeze out 2 cups of juice. Discard pulp.
Combine strawberry juice, sugar, and corn syrup in a medium saucepan. Bring to a boil, reduce heat, and simmer (uncovered) for 20 minutes. Stir frequently. Remove from heat and skim off foam. Let cool. Cover and store in the refrigerator. This syrup is good for 10 days.
Yields 1 3/4 cups.
Serve with cheesecake, fruit, yogurt, pancakes, waffles, and so on.
http://www.recipestogo.com/syrup/syrup.html
Jell-O Rolls
2 cups boiling water
2 tablespoons butter
1/4 cup granulated sugar
1 teaspoon salt
2 packages dry yeast
1/4 cup lukewarm water
1 teaspoon granulated sugar
About 6 cups all-purpose flour
1/4 cup melted butter
Filling
1 small box any red Jell-O (dry)
1 cup chopped pecans
3/4 cup granulated sugar
Glaze
1 cup confectioners’ sugar
1 1/2 teaspoons milk
Rolls: Mix boiling water, butter, 1/4 cup sugar and salt. Cool to lukewarm.
Put yeast in lukewarm water. Add the 1 teaspoon sugar. Mix with cooled butter mixture.
Mix cooled yeast mixture with half of flour, added 1 cup at a time, in electric mixer. Blend well.
By hand, stir in enough remaining flour to make dough. Knead into a smooth ball. Cover and let rise until double in bulk. (May refrigerate overnight at this point if you want these for breakfast.)
Roll dough 1/8 inch thick. Cover with the 1/4 cup melted butter.
Filling: Mix Jell-O and sugar and sprinkle over dough. Sprinkle nuts on top. Roll up as for a jellyroll. Cut into 1/2-inch slices and place well apart on a well buttered pan. Let rise until double, about 1 hour.
Bake at 400 degrees F for 20 minutes.
Mix glaze and drizzle over hot rolls.
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