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FareShare Gazette Recipes -- September 2001 - L's

 

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Lemon Rosemary Jelly
Low Fat Beef Stroganoff

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                     * 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
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Contributed to the FareShare Gazette by L.Wright; 12 September, 2001.
http://www.fareshare.net

 

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