Recipes Included On This Page Freezer Strawberry Jam - Select Michigan Food Fest Freezer Strawberry Jam with No Pectin Freezer Strawberry Jam, NC Strawberry Assoc. Fresh Fruit Ice Cream Fresh Red Raspberry Jam Fresh Tomato Pasta Toss Fresh Tomato Soup With Basil Fruit Pie Fruit Vinegar Fruited Ice Cream Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Freezer Strawberry Jam - Select Michigan Food Fest Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely crushed strawberries 4 cups sugar 1 package powdered fruit pectin 1 cup water Combine fruit and sugar. Let stand for 20 minutes, stirring occasionally. Boil pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into containers and cover. Let stand at room temperature for 1 hour. Refrigerate until set. Store in freezer. Once opened, refrigerate. Makes 5 to 6 half-pints. Copyright © 2002 State of Michigan Shared with FareShare by Keri C., 8-22-2002 Contributed to the FareShare Gazette by Keri; 23 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 516 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 133g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 9 Other Carbohydrates. * Exported from MasterCook * Freezer Strawberry Jam with No Pectin Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups strawberries -- hulled 4 cups sugar 2 Tbsp. lemon juice Mix the berries and 2 cups of the sugar in a large sauce pan. Heat to boiling, stirring constantly. Boil for 2 minutes, continuing to stir. Add the remaining 2 cups of sugar. Return to boiling and stir while the mixture boils for 3 minutes. Remove from the heat. Add the lemon juice. Pour into a large bowl and skim the top. Stir frequently, skimming the top. Cover the bowl and let stand overnight. Pour into jars, cover with lids, and freeze. Makes 2-3 pints. Store this jam in the freezer until ready to use. After opening, it keeps for up to 3 weeks in the refrigerator. Shared with FareShare by Keri C., 8-22-2002 NOTES : This recipe for a cooked freezer jam, from Jean Copeland of Jean's Berry Patch in Apex, NC, uses no pectin products. Contributed to the FareShare Gazette by Keri; 23 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 547 Calories; trace Fat (0.5% calories from fat); 1g Protein; 141g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Fruit; 9 Other Carbohydrates. * Exported from MasterCook * Freezer Strawberry Jam, NC Strawberry Assoc. Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups washed & crushed strawberries [start with about 1 quart whole berries] 4 cups sugar 3/4 cup water 1 box powdered fruit pectin -- (1 3/4 oz.) Place crushed berries into a large bowl. Add the sugar to the fruit, mix well, and let stand for 10 minutes. Mix water and pectin in a small saucepan, bring the mixture to a boil and boil for 1 minute, stirring constantly. Remove from meat and stir the pectin into the fruit. Continue stirring for 3 minutes. Ladle quickly into sterilized freezable jars, leaving 1/2 inch of headroom. Seal immediately with sterilized tight-fitting lids. Let jars stand at room temperature until the jam is set. Freeze. Makes 5-6 8-ounce jars. Shared with FareShare by Keri C., 8-22-2002 NOTES : (a standard recipe, from many sources) Contributed to the FareShare Gazette by Keri; 23 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 516 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 133g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 9 Other Carbohydrates. * Exported from MasterCook * Fresh Fruit Ice Cream Recipe By :WDFF Cookery Book; 1965 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons gelatin or 2 ounces of cornflour [cornstarch] or 2 ounces of arrowroot 2 pints milk 2 ounces butter 1/2 cup sugar 1/2 pint fresh fruit If using gelatin dissolve in very little hot water. Put milk over gentle heat, melt sugar and butter in it. Avoid boiling. Mix and whip with gelatin; leave until quite cool. Place in trays in refrigerator - cold control at 6 - for 1/2 hour. Mix in fruit and continue to freeze. Take out twice during freezing, whip till twice the amount. After last whipping, turn control to 4 for 1 hour, then to 2 till ice cream is wanted. If using cornflour (cornstarch) or arrowroot make into smooth paste with a little cold milk and boil in half the milk until it thickens. Then add as before. From the WDFF Cookery Book by The Women's Division of Federated Farmers of New Zealand; 1965. Hallie's comment: I'm not familiar with the temperature controls mentioned but I suspect that you would want to use the coldest setting first. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 20g Fat (49.1% calories from fat); 8g Protein; 38g Carbohydrate; 0g Dietary Fiber; 64mg Cholesterol; 240mg Sodium. Exchanges: 1 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Fresh Red Raspberry Jam Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups finely mashed raspberries -- or sieved [fully ripe red raspberries] 6 cups sugar 1 package powdered fruit pectin 1 cup water Combine berries and sugar. Let stand at room temperature about 20 minutes, stirring occasionally. Boil pectin and water rapidly for 1 minute, stirring. Remove from heat. Add fruit and stir about 2 minutes. Pour into containers; cover. Let stand at room temperature 24 hours. If jam does not set, refrigerate until it does. Store in freezer. Makes about 8 to 9 half pints. Variation : Blackberry Jam Substitute fully ripe blackberries for red raspberries, but reduce sugar from 6 cups to 5 1/2 cups. From KazzyAnne Friends are the jewels of life. Contributed to the FareShare Gazette by Bobbie; 14 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 516 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 133g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 9 Other Carbohydrates.
	* Exported from MasterCook * Fresh Tomato Pasta Toss Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds tomatoes 2 garlic cloves -- minced 1 tablespoon vegetable oil 1 tablespoon fresh parsley or 1 teaspoon dried parsley 1 tablespoon minced fresh basil or 1 teaspoon dried basil 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon pepper 1/4 cup whipping cream 1 pound tube pasta -- cooked and drained 1/4 cup shredded Parmesan cheese -- or Romano cheese In a saucepan, bring water to a boil; dip tomatoes in water. Peel skins and discard. Chop pulp; set aside. In a skillet over medium heat, saute garlic in oil. Add tomato pulp, parsley ,basil, oregano, salt, sugar and pepper; mix well. Bring to a boil; reduce heat. Add cream. Heat through. Pour over hot pasta and toss to coat. Sprinkle with cheese. Diabetic exchanges: One serving prepared with Parmesan cheese equals 2 1/2 starch, 1 1/2 fat, 1 vegetable Source : "Quick Cooking Magazine, bonus booklet, July/August '98" S(MC formatting by): "bobbi744@attbi.com" NOTES : Submitted to magazine by Cheryl Travagliante, Independence, Ohio who says that her husband loved this creation to use up lots of tomatoes. Bobbie's Note: I made about 1/3 of this recipe for two of us with some leftovers. I used more of the fresh herbs than called for and added some fresh sage. I also used a bit more cheese than called for. I used penne pasta. Delicious! Contributed to the FareShare Gazette by Bobbie; 23 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 6g Fat (55.0% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 326mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fresh Tomato Soup With Basil - 1/2 Point Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cooking spray 4 1/2 cups chopped seeded peeled tomato 3/4 cup chopped onion 1/2 cup chopped celery 1 cup water 1 teaspoon chicken-flavored bouillon granules 1/2 teaspoon sugar 1/4 teaspoon freshly ground pepper 1/3 cup finely chopped fresh basil basil springs -- optional 1. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add tomato, onion and celery; sauté 5 minutes or until onion is tender. Add water, bouillon granules, sugar, and pepper; bring to boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. 2. Pour half of tomato mixture into a blender or food processor; process until smooth. Pour into a bowl. Repeat procedure with remaining tomato mixture. Stir in chopped basil; cover and chill. Garnish each serving with basil sprigs, if desired. Yield : 5 servings (serving size: 1 cup). 1 WW point per serving. Source : "Simple Goodness" S(MC formatting by): "Sue B 6-5-98." NOTES : Bobbie's Note: This was wonderful! Very fresh tasting. I barely brought it to a boil, then put it in the blender. Contributed to the FareShare Gazette by Bobbie; 31 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (3.6% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Fruit Pie Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bread -- buttered on 1 side 2/3 cup canned pie filling Powdered sugar Preheat sandwich grill. Place two slices bread, buttered side down, in grill. Spread pie filling evenly on bread. Cover with remaining slices bread, buttered side up. Close grill, catching latch. Grill for 2-3 minutes or until desired doneness is reached. Remove from grill and dust with powdered sugar. Contributed to the FareShare Gazette by Genevieve; 31 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 2g Fat (12.3% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Fruit Vinegar Recipe By :The Best 50 Flavored Oils and Vinegars Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium strawberries -- (up to 6) 1 slice ginger root -- 1-inch 2 strips lemon peel -- 1/2 by 3-inches 2 strips lime peel -- 1/2 by 3-inches 2 strips tangerine peel -- 1/2 by 3-inches 1 cup white wine vinegar or champagne vinegar Wash and dry strawberries. Slice strawberries into 1/4-inch slices. Peel ginger and chop coarsely. Place strawberries, ginger root and citrus strips in a sterilized glass container. Add vinegar. Seal container tightly with a nonmetallic seal. Place container in a cool, dark place or in the refrigerator for 1-2 weeks. Strain. Pour strained vinegar into a sterilized glass container. Seal container tightly with a nonmetallic seal and store in a cool, dark place. Use within 2 months. No yield given Source : "The Best 50 Flavored Oils and Vinegars by David DiResta and Joanne Foran" S(MCFormatted/Posted by Dee): "" Copyright : "© 1996 Bristol Publishing Enterprises, Inc." NOTES : This vinegar has a subtle, yet distinctive, hint of citrus. To increase the intensity, double the quantity of citrus peel. Substitute orange peel when you can't find tangerines. Contributed to the FareShare Gazette by Dee; 29 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 1g Fat (5.1% calories from fat); 2g Protein; 37g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit; 1 Other Carbohydrates. * Exported from MasterCook * Fruited Ice Cream Recipe By :WDFF Cookery Book; 1965 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 cup milk 1 egg -- lightly beaten 1 pound fresh fruit -- mashed with sugar or 1 pound canned raspberries or strawberries 1 cup cream 1/2 teaspoon cornflour -- [cornstarch] 1 1/2 teaspoons vanilla extract -- or almond Combine sugar, cornflour (cornstarch) and salt with milk. Cook over hot water, stirring occasionally until slightly thickened. Stir a small amount of hot mixture into the beaten egg; return to the other portion in the pot and cook for 2 to 3 minutes. Remove from heat. Cool and fold in whipped cream and flavourings. Freeze fast for 1 hour, then re-beat and fold in fruit, either in a layer or mixed through. From the WDFF Cookery Book by The Women's Division of Federated Farmers of New Zealand; 1965. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 18g Fat (53.5% calories from fat); 5g Protein; 30g Carbohydrate; 0g Dietary Fiber; 107mg Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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