Recipes Included On This Page Basil Jelly Beef Jerky Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Basil Jelly Recipe By : Fruit & Fowl by JoAnne Cats-Baril in Harrowsmith; 1986 Serving Size : Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups firmly packed fresh basil leaves 2 3/4 cups cold water 3 tablespoons strained fresh lemon juice 3 1/2 cups sugar 3 ounces liquid pectin -- plus 2 tablespoons liquid pectin 1 drop green food coloring -- (optional) Make the basil infusion by putting the fresh basil and water into a pot and bringing to a full boil. Lower to a simmer; cover and let the mixture steep for 15 minutes. Ladle mixture into a dampened jelly bag set over a bowl and let drip undisturbed for 2 hours or until it yields 2 cups of basil infusion. If there is not enough, pour a little boiling water through the bag. Return this liquid to the pot; add the lemon juice and sugar and bring to a full boil. Add the pectin and the food colouring, if desired; boil, stirring constantly, for 1 minute. Skim off the froth and pour into sterilized jars. Cover with a double layer of melted paraffin or seal with two-piece lids; let stand for 24 hours until set. Author's comment: Making jelly is a remarkable way of preserving the taste of fresh garden basil for the whole winter. This sparkling jelly is great with turkey and lamb and it can work wonders with a mundane chicken breast. The natural colour of this jelly is an earthy greenish brown which, like mint jelly, can be made a glittering emerald-green with the addition of green food colouring. The flavour is the same with or without colouring and those who prefer to avoid food dyes should simply leave it out. From Fruit & Fowl; new conserves, compotes and chutneys for the winter pantry by JoAnne Cats-Baril in Harrowsmith Magazine Number 69 Sept./Oct. 1986. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Beef Jerky Recipe By : Jennie Bartlett Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds beef tip round 1/4 cup soy sauce 1 tablespoon Worcestershire sauce 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon black pepper 1 tablespoon hot sauce 4 tablespoons liquid smoke flavoring Partially freeze beef, slice thinly (with the grain). Mix together remaining ingredients; marinate for at least two days. Place in hydrator for 8 to 10 hours. Contributed to the FareShare Gazette by Jennie; 21 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 704 Calories; 45g Fat (59.0% calories from fat); 67g Protein; 3g Carbohydrate; trace Dietary Fiber; 222mg Cholesterol; 1404mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

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