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FareShare Chat Recipes
November 28, 1998

 

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November 28, 1998

Sparkling Apricot Punch - by Hallie du Preez
Plum Amaretto Jam - by Hallie du Preez

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  * Exported from MasterCook *

  Sparkling Apricot Punch

Recipe By : Realemon
Serving Size : 1 Preparation Time :0:00
Categories : FareShare Chat 013 Beverages

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  48 ounces apricot nectar -- chilled [1.36L]
  1 cup Realemon(r) lemon juice -- [250mL]
  6 ounces frozen orange juice concentrate -- [178mL]
  4 cups ginger ale -- chilled [1L]

Combine all the ingredients in a large punch bowl.

Makes 12 cups (3 litres).

****** Discussion about additions to above recipe ******

[a] Sounds sweet. Sounds like it needs some vodka.
[allium] Or white rum.

Formatted for MasterCook by Hallie du Preez.
Contributed to #FareShare IRC Chat, 28 November 1998, by allium.
Formatted or prepared for the FareShare Website by Hallie du Preez

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  * Exported from MasterCook *

  Plum Amaretto Jam

Recipe By : The Edmonton Journal, 2 September 1998
Serving Size : 1 Preparation Time:0:00
Categories : FareShare Chat 013

  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

  4 cups chopped prune plums -- [1L]
  [About 1 /2 pounds, 750g]
  3 cups sugar -- [750 mL]
  3 tablespoons lemon juice -- [45mL]
  2 tablespoons amaretto liqueur -- [25mL]

Makes three 250mL (1/2-pint) jars.

Combine the plums, sugar and lemon juice in a large pan. Cook and
stir over low heat until the sugar dissolves. Increase the heat to
medium-high and bring the mixture to a full rolling boil, stirring
frequently.

Boil, uncovered, for 15 to 18 minutes or until a few drops of jam
dropped on to a chilled plate thickens quickly. Remove from heat
and skim off any foam. Stir in liqueur.

Ladle into hot, sterilized jars leaving 1/4 inch [5mm] headspace.
Wipe the rims clean and seal immediately with the two-piece lids
(top and screw-on ring).

Process in a boiling water bath for 5 minutes. Cool, label and store.

This recipe is adapted from 'Put a Lid on It' by Ellie Topp and
Margaret Howard, Macmillan Canada, 1997; and published in the Food
section of the Edmonton Journal, 2 September 1998.

Approximate nutritional content per 1 tablespoon (15mL) serving: 62
calories, 0.1g protein, 0.1g fat, 15.4g carbohydrate.

****** Discussion about variations to above recipe ******

[a] What, no hot peppers in it? Think about that, the next time.
[allium] Never thought of hot peppers. allium hangs her head in shame

Formatted for MasterCook by Hallie du Preez.
Contributed to #FareShare IRC Chat, 28 November 1998, by allium.
Formatted or prepared for the FareShare Website by Hallie du Preez

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