MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simple Homemade Fig Preserves
Categories: Jams
Yield: 2 Cups

2 lb Ripe figs; tough stems
-removed
1 1/2 c Sugar
6 tb Fresh lemon juice
1 tb Water; up to 2 tb; if needed

Stir together the figs, sugar and juice in a medium saucepan. Bring
to a boil, stirring until the sugar dissolves. If the figs are not
fully ripe and the mixture is dry, add a little water, as needed.
Reduce the heat and simmer until the figs collapse into a soft,
thickened stew, about 30 minutes, stirring occasionally. The
preserves should fall off the spoon in thick, heavy drops.

Pour into one 1-pint jar or two 1-cup jars that have been sterilized
in boiling water. Close with tight-fitting lids and let stand
undisturbed until the preserves cool to room temperature. Store in
the refrigerator for up to three months.

Recipe by Sherry Castle

Recipe FROM:
<https://www.pbsnc.org/blogs/lifestyle/trudy-austin-ocracoke-fig-cake/

MMMMM
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Hi Ben,

Title: Simple Homemade Fig Preserves
Categories: Jams
Yield: 2 Cups

2 lb Ripe figs; tough stems
-removed
1 1/2 c Sugar
6 tb Fresh lemon juice
1 tb Water; up to 2 tb; if needed

I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could) or
water. Stem and quarter figs (I usually do a 3lb batch), weigh and add
equal amount of sugar, let set overnight. Next day heat mix to
temperature of 225; this will take a while. When hot, ladle into jelly
jars, seal and boiling water bath proccess for 10 minutes. Cool in draft
free place. My yield is usually about 9 half pint jars plus a taster. As
they are cooking, stir from time to time, more often as they get closer
to temperature.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
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Re: Homemade Fig Preserves
By: Ruth Haffly to Ben Collver on Fri Jan 12 2024 12:11:07

I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could)

Hi Ruth,

Thanks for your recipe. I pretty much do the same thing except i
use a lot less sugar and i always include lemon juice. Also, i
use a crockpot and i freeze rather than can the preserves.

Where do you get your figs?
--- SBBSecho 3.20-Linux
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Hi Ben,

Re: Homemade Fig Preserves
By: Ruth Haffly to Ben Collver on Fri Jan 12 2024 12:11:07

I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could)

Hi Ruth,

Thanks for your recipe. I pretty much do the same thing except i
use a lot less sugar and i always include lemon juice. Also, i
use a crockpot and i freeze rather than can the preserves.

I don't remember where I got this recipe but I checked out sveral before deciding on this one. The addition of the boiling water bath at the end
is our choice, as is canning instead of freezing. Don't have to spend
energy to keep them once they're put up and makes a nice hostess gift.
One jelly jar (8oz) is enough for one recipe of fig cake also.

Where do you get your figs?

From the tree Steve planted in our side yard about 6 (?) years ago. The
first year it had fruit it was just a few figs, few more the next couple
of years. The 4th it produced enough to make 3 jars of preserves, then
about 6 in 2022. Last year I made 18 jars with 2 tasters (2 batches)
plus have 2 gallon size zip bags of figs in the freezer. We don't spray
the tree with pesticides either.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
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Re: Homemade Fig Preserves
By: Ben Collver to Ruth Haffly on Sat Jan 13 2024 04:04 pm

Re: Homemade Fig Preserves
By: Ruth Haffly to Ben Collver on Fri Jan 12 2024 12:11:07

I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could)

Hi Ruth,

Thanks for your recipe. I pretty much do the same thing except i
use a lot less sugar and i always include lemon juice. Also, i
use a crockpot and i freeze rather than can the preserves.

Where do you get your figs?

She's south of me a bit. Here in virginia beach, I trade my qaoole trees production with several fig tree owners.

Another new recipe!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Garlic Alfredo Andouille over pasta
Categories: Xxcarol, Main dish
Yield: 4 Servings

2 c Half-n-half
2 tb Flour
2 tb Butter
1/2 c Fresh grated parmesean chees
7 oz Sliced Andouille sausage
2 c Pasta (spirals or egg noodle

Super simple supper! You can make it even faster with jarred garlic
alfredo sauce.

Boil pasta and drain. Slice sausage to 1/2-1/3 inch thick. Soften
butter then mix in flour to make a roux. Slowly add half-n-half with
a whisk, gradually ensuring a lump-free white sauce. Add minced
garlic to a pan with the cut sausage and brown on both sides (use a
little olive oil if needed). Heat sauce gently until sauce thickens
then turn off the heat immediately and add the cheese.

If it wasn't freshly grated, add a little more heat until it melts.
Combine garlic and sausage with sauce then add to hot pasta.

Optional: Some like to add some white or black pepper to the sauce.

From the VB kitchen of: xxcarol 22Dec2023

MMMMM

xxcarol
--- SBBSecho 2.11-Win32
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Carol Shenkenberger wrote to Ben Collver <=-

Where do you get your figs?

She's south of me a bit. Here in virginia beach, I trade my qaoole
trees production with several fig tree owners.

What the frimp is "qaoole"??? I hit both Bing-O and Giggle search engines

Google tells me all about Google or way down the bottom of the listing
after I put it in quotes https://szbk.pl/en/auto/ford-kuga-2008-qAoOle.html Which is an ad for a Polish Ford dealer. Bv)=

Bing tries to sell me apples. Did you 'fat-finger' "apple"? I understand
if you did.

I use apples in lots of things ... like chicken salad, or pies, or just
eat them out of hand. Here's my fanciest apple pie recipe (which is a
super hit everywhere I serve it)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Apple Pie
Categories: Pies, Desserts, Fruits, Pork
Yield: 6 Servings

Pastry for a 9" pie; store
- bought OK
3/4 c (packed) brown sugar
2 tb Cornstarch
1 ts Ground cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground cardamom
1/4 ts Ground cloves
6 c Cored, peeled, sliced sweet
- apples; 1/2" thick
8 sl (to 12 sl) uncooked thick
- cut applewood-smoked bacon

Set oven @ 350-|F/175-|C.

Place the pie shell on a sturdy baking sheet and set
aside.

In a large bowl, whisk the brown sugar, cornstarch,
cinnamon, nutmeg, cardamom and cloves together until
blended. Add the apples and toss to coat. Dump the
spiced apple slices into the pie shell, including any
sugar and juices that have accumulated in the bowl.

Weave the uncooked bacon on top of the pie filling,
starting from the center and working your way out to the
edges. For a lattice topping you should have an over-
under pattern with 5 pieces going vertically and five
pieces going horizontally. Trim the edges and pinch into
the crust to seal.

Cover pie with foil and bake in the middle of the oven
for 1 hour. Remove cover. Continue baking for 15 minutes
or until golden brown and bacon is crisp.

Let pie cool for 1 hour before cutting.

Makes a 9" pie (6 servings the way I cut it)

Uncle Dirty Dave's Kitchen

MMMMM

... Has my cooking improved or are you getting used to it?
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Re: Qaoole? was:Fig Preserve
By: Dave Drum to Carol Shenkenberger on Mon Jan 29 2024 05:59 am

Carol Shenkenberger wrote to Ben Collver <=-

Where do you get your figs?

She's south of me a bit. Here in virginia beach, I trade my qaoole trees production with several fig tree owners.

What the frimp is "qaoole"??? I hit both Bing-O and Giggle search engines

Google tells me all about Google or way down the bottom of the listing
after I put it in quotes https://szbk.pl/en/auto/ford-kuga-2008-qAoOle.html Which is an ad for a Polish Ford dealer. Bv)=

Bing tries to sell me apples. Did you 'fat-finger' "apple"? I understand
if you did.

I use apples in lots of things ... like chicken salad, or pies, or just
eat them out of hand. Here's my fanciest apple pie recipe (which is a
super hit everywhere I serve it)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Apple Pie
Categories: Pies, Desserts, Fruits, Pork
Yield: 6 Servings

Pastry for a 9" pie; store
- bought OK
3/4 c (packed) brown sugar
2 tb Cornstarch
1 ts Ground cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground cardamom
1/4 ts Ground cloves
6 c Cored, peeled, sliced sweet
- apples; 1/2" thick
8 sl (to 12 sl) uncooked thick
- cut applewood-smoked bacon

Set oven @ 350-|F/175-|C.

Place the pie shell on a sturdy baking sheet and set
aside.

In a large bowl, whisk the brown sugar, cornstarch,
cinnamon, nutmeg, cardamom and cloves together until
blended. Add the apples and toss to coat. Dump the
spiced apple slices into the pie shell, including any
sugar and juices that have accumulated in the bowl.

Weave the uncooked bacon on top of the pie filling,
starting from the center and working your way out to the
edges. For a lattice topping you should have an over-
under pattern with 5 pieces going vertically and five
pieces going horizontally. Trim the edges and pinch into
the crust to seal.

Cover pie with foil and bake in the middle of the oven
for 1 hour. Remove cover. Continue baking for 15 minutes
or until golden brown and bacon is crisp.

Let pie cool for 1 hour before cutting.

Makes a 9" pie (6 servings the way I cut it)

Uncle Dirty Dave's Kitchen

MMMMM

... Has my cooking improved or are you getting used to it?

Yes, fat-fingerd apple.
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Dave Drum <=-

Where do you get your figs?

She's south of me a bit. Here in virginia beach, I trade my qaoole trees production with several fig tree owners.

What the frimp is "qaoole"??? I hit both Bing-O and Giggle search engines

Google tells me all about Google or way down the bottom of the listing
after I put it in quotes https://szbk.pl/en/auto/ford-kuga-2008-qAoOle.html Which is an ad for a Polish Ford dealer. Bv)=

Bing tries to sell me apples. Did you 'fat-finger' "apple"? I understand
if you did.

8<----- edit ----->8

... Has my cooking improved or are you getting used to it?

Yes, fat-fingerd apple.

I saw in one of your other posts that your editor doesn't let you cut
part of the post you're replying to. I've been doing Fido since the 80s
(Geez, it seems like just yesterday) and I've settled on Multimail for
a reader - an offline mail packet reader for Unix and other systems.
It currently supports the Blue Wave, QWK, OMEN, OPX and SOUP formats.
It has a full screen, color user interface, built with the curses library.

Available at https://sourceforge.net/projects/multimail/ so it's a freebie.

And my editor (after auditioning and discarding several) is Notepad++
which can be had from https://notepad-plus-plus.org/downloads/ It's
freeware as well. Also available from SourceForge.net

Both are updated regularly. I recommend both without reservation.

This has shot to the top of my "Round Tuit" list: I'll probably use the
Pernod instead of Ouzo. The anise flavour of the Pernod is more to my
liking than the mouldy resin flavour of the Ouzo. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Saganaki
Categories: Seafood, Vegetables, Booze, Herbs, Cheese
Yield: 5 servings

1 lb Medium (U-40) shrimp; peeled
- deveined
Salt & black pepper
4 tb Extra-virgin olive oil; more
- for serving
1 md Onion; fine chopped
3 cl Garlic; thin sliced
2 Fresh or dried bay leaves
+=AND/OR=+
2 Sprigs of thyme
2/3 c Ouzo or Pernod
8 oz Cherry tomatoes; halved
14 oz Can crushed tomatoes
1/2 c Pitted Kalamata olives
1/2 c Crumbled feta; more to
- taste
Fresh parsley leaves or torn
- dill; opt, garnish
Toasted bread; to serve

In a large cast-iron skillet, heat 2 tablespoons olive
oil over medium. Add the shrimp, season with 1/2
teaspoon each salt and pepper, and cook, stirring
occasionally, just until they start to turn pink and
barely any gray remains on the outside, about 4 minutes.
Transfer to a medium bowl.

Set the oven @ 400ºF/205ºC.

Add another 2 tablespoons oil to the skillet over
medium. Add the onion, garlic and herbs, season lightly
with salt and pepper and cook, stirring occasionally,
until starting to soften, about 5 minutes. Pour in the
ouzo. Cook, stirring occasionally, until almost
evaporated, about 3 minutes.

Stir in the halved cherry tomatoes, crushed tomatoes and
1/2 cup water, season with salt and pepper and cook,
stirring occasionally, until slightly thickened, about 5
minutes.

Once the sauce has thickened, stir in the reserved
shrimp, nestling them into the sauce in an even layer.
Evenly sprinkle with the olives and feta and bake until
the shrimp is cooked through and the feta softened,
about 15 minutes.

Drizzle generously with more olive oil, sprinkle with
the fresh parsley or dill, and serve immediately.

Recipe from: Carolina Doriti

Adapted by: Alexa Weibel

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... The steak was cheap and well done. I'm glad the knife was sharp.
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