Recipes Included On This Page Lemon Rosemary Jelly Low Fat Beef Stroganoff Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Rosemary Jelly Recipe By :Elizabeth Baird's Favourites Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large lemons 14 cups water -- (3.5 L) 2/3 cup coarsely chopped fresh rosemary sprigs -- (150L) Granulated sugar 12 sprigs fresh rosemary about 3 inches or 7 cm long -- see note "A beautiful jelly; tart and lemony, yet scented with rosemary." Wash lemons, cut off stem ends and slice lemons as thinly as possible. A food processor fitted with a thin slicing blade makes quick work of this job. Combine lemon slices with any seeds and juice and water in a large saucepan. Cover and bring to a boil. Reduce heat and simmer moderately for 1 1/2 hours or until slices are soft and translucent and liquid has an intense lemon flavour. Add chopped rosemary and simmer, uncovered, for 10 minutes. Transfer mixture to a dampened jelly bag or colander lined with a double thickness of damp fine cheesecloth. Let drip for 4 hours or overnight. Prepare thirteen 8-ounce (250 mL) jars in the normal way for making preserves: *** For jams, jellies and marmalades reusable jars are OK. Check that there are no nicks or cracks. Wash the jars in warm soapy water and rinse. Place on a metal tray or jelly roll pan. Also place a set of tongs, a metal funnel and a measuring cup on the tray. Time the sterilization period to coincide with the time your preserve should be ready for bottling. The jars must be heated for 15 minutes at 225F (110C) and if they are ready a few minutes before the preserve, just leave them in the hot oven with the heat turned off. Use the tongs to take them out as you fill them. *** Measure the juice; there should be about 12 cups (3 L). Divide the juice in half. In a jam pan or large heavy saucepan, combine each portion with an equal volume of sugar. Stirring frequently, boil for about 10 minutes or until the jelly stage is reached. *** To test preserves with a candy thermometer - when the thermometer registers 218F (104C), the setting point has been reached. To test jelly without a thermometer - dip a large spoon into the pan. Hold the spoon horizontally above the steam. At first, the liquid runs off quickly in two streams. As the jelling stage approaches, the two streams slow down and finally, two drops merge and hang from the spoon as one. *** Remove from heat and skim off scum. Pour into prepared jars, leaving 1/2-inch (1 cm) headspace. Immediately insert a sprig of rosemary (see note) into each jar. Let cool for 30 minutes. If rosemary sprig floats to surface, push back into the jelly; it is prettiest at a diagonal. Seal with wax. *** Sealing jam, jelly and marmalade jars: Melt paraffin wax in a metal teapot or tall coffee can pinched at the top on one side to form a spout. NEVER PLACE PARAFFIN WAX OVER DIRECT HEAT - IT IS VERY FLAMMABLE! Set the teapot or can in a shallow saucepan of water and heat over medium-low heat. Pour a thin layer of melted paraffin over the preserve that has cooled for 10 minutes. Tilt and rotate the jar to extend the wax seal to the top rim. Prick any air bubbles. Let wax harden and the preserve cool completely before applying a second thin layer of wax in the same manner. Let cool and cover with clean lids. Wipe jars, cover with clean lids and label. Store in a cool, dark, dry place. *** Makes about twelve 8-ounce (250 mL) jars. Hallie's note: I am not a fan of adding fresh or raw vegetable matter to jars of preserves as you run a risk of introducing molds and bacteria so I would rather leave the decorative sprigs of rosemary out. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8 Calories; trace Fat (5.3% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Fruit. * Exported from MasterCook * Low Fat Beef Stroganoff Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g rump steak cooking oil/spray 1 onion sliced 1/4 teaspoon paprika 250 g (8 oz) button mushrooms, halved 2 tablespoons tomato paste 1/2 cup (125 ml) beef stock 1/2 cup (125ml) low fat light evaporated milk 3 teaspoons cornflour chopped fresh parsley, for serving. 1. Remove any excess fat from the steak and slice into thin strips. Cook in batches in a large lightly non stick pan over high heat until just cooked. 2. lightly spray the pan and cook the onion, paprika, and mushrooms over medium heat until the onion has softened. Add the meat, tomato paste, stock and 1/2 cup (125ml) water. Bring to the boil, then reduce the heat and simmer for 10 minutes. 3. In small bowl, mix evaporated milk with the cornflour. Add to the pan and stir until the sauce boils and thickens. Season well and sprinkle with parsley. Spread over pasta. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (6.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by L.Wright; 12 September, 2001. http://www.fareshare.net

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