Recipes Included On This Page Raspberry Vinegar (three methods) Rib Eye Roast by Art Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Raspberry Vinegar (three methods) Recipe By : various sources Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Raspberries -- (or blackberries) Cider vinegar Sugar Method one from The New Cook Book; 1905. Put a gallon of berries into a great crock and crush them well with a potato-beetle or wooden mallet. Cover an inch deep in cider vinegar. Set in the sunshine for a day and leave all night in the cellar. Stir six times during the day of sunning. Strain and squeeze the berries dry and throw them away. Put another gallon of mashed berries into the strained vinegar and leave again in the sun all day and another night in the cellar. On the morrow strain and squeeze the berries and measure the liquid thus gained. For each quart allow a pint of water and for every pint of the water thus added, five pounds of sugar (you have then five pounds of sugar for every three pints of mingled juice, vinegar and water). Turn into a porcelain- lined or agate-iron kettle and set over the fire, stirring until the sugar melts. Heat to boiling and boil hard one minute to throw up the scum. Skim well, take from the fire, strain and, while still warm, bottle. Seal the corks with a mixture of beeswax and resin. Raspberry Royal. Make the same as above but add a pint of fine brandy to every three quarts of the raspberry vinegar just before it is bottled. Method two from The Joy of Cooking; 1975. Put 2 quarts of ripe red raspberries into a large enamel or stainless steel pan. Cover them with 1 quart of cider vinegar. Let stand covered in a cool place about 48 hours. Strain. Use this liquid to cover another 2 quarts of ripe red raspberries. Again, let stand 48 hours, then strain and measure the liquid into an enamel or stainless steel pan. Add an equal quantity or slightly less, of sugar. Bring to a boil and simmer 10 minutes. Skim and cool. Store in well-corked sterile bottles. Method three from Foods, Nutrition and Home Management Manual; 1951. Pick over 3 pints of raspberries and cover with 1 pint of cider vinegar. Allow to stand overnight. Strain fruit and liquid through a wet jelly-bag. Add sugar in the ratio of 1 pound of sugar to 1 pint of juice; boil 15 minutes. Pour into hot sterilized bottles. Cork and seal. When serving pour 1/4 cup into a glass and fill with iced water. Hallie's comments. I have not made the first version but have made the other two. You can use plain water, soda water or gingerale to mix with the base when serving or even just fill a glass with crushed ice and pour the raspberry vinegar over it for sipping slowly as the ice melts. It makes a refreshing drink on a hot day. Notes: Time for another refreshing summer beverage. The first method is obviously more time consuming than the other two; I have never used that particular recipe but thought it would be interesting to include it. I used to make raspberry vinegar whenever I had enough of a surplus to be able to. I don't have my own patch of 'tame' raspberries and mainly depend on the wild ones growing on our property which are not as reliable and are considerably more trouble to gather than a well-organized garden patch but in a good year they are so tasty that they are well worth the effort. Sometimes one of the neighbors will share their surplus and that is when I tend to make the raspberry vinegar with a mixture of the wild and tame berries. I made a small batch using Splenda instead of sugar one year and it turned out OK; I kept it in the refrigerator. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 27 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Rib Eye Roast by Art Recipe By : Art Guyer Serving Size : 15 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dried Seasonings: 3/4 cup coarsely ground pepper 2 tablespoons dried oregano 2 teaspoons garlic salt 2 teaspoons granulated garlic 2 teaspoons celery seed 2 teaspoons lemon pepper 2 tablespoons paprika 1 tablespoon onion powder 14 pounds boneless rib-eye roast 4 cans beef broth 2 cups dry red wine NOTE : We did not have a baking pan large enough for this beast, so I cut it in half and cooked it in two ovens. Be certain when you do this to calculate the cooking time for half of the original weight. Yes, I forgot to do that and had to remove them from the ovens when they had reached an internal temperature of about 120F and it was still 3 hours until dinner. I was able to combine the two roasts at that time (since they had shrunk a little) and tented them loosely with foil wrap. Later, about 45 minutes before serving time, I returned them to the oven and finished them to about 130F. Then I let them rest on the cutting board for about 20 minutes and to finish cooking. Directions: Remove from refrigerator about 1 hour before cooking to allow to come to room temperature. Combine the dried seasonings; rub over roast. Place on a rack in a shallow baking pan, fat-side up, uncovered. Preheat oven to 450F. Add beef broth and wine to the bottom of the pan. Do not pour down over the roast. Place pan in the hot oven for 20 minutes. Then reduce the temperature to 325F and roast 25 - 30 minutes per pound. Use a meat thermometer to check doneness (for rare, a meat thermometer should read 135 - 140F; medium-rare, 145F; medium, 160F; well-done, 170F -- final temperatures). Remove from oven and let rest on cutting board for 20 minutes, loosely tented with foil. Temperature will raise 5 - 10 degrees during this period. Remove drippings from roasting pan, deglazing with more broth and wine if necessary. Place in a sauce pan and bring to a boil, reduce heat and let thicken slightly. Serve on the side. NOTE : We found that the pan juices were too spicy (peppery) and had to be cut substantially with more canned beef broth. Slice roast about 1/2 to 3/4-inch thick and serve while warm. A good horseradish sauce is excellent with this meat. Photos of this dish are at: http://www.fareshare.net/ribeyeroast.html Contributed to the FareShare Gazette by Art; 30 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; trace Fat (8.4% calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 683mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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