Supposed to have blizzard conditions tomorrow afternoon into Monday
morning. I bought 6# of ground chuck at Sam's on Friday and divvied it
into 1 pound packages and made a batch of chili for supper. There's a
quart left for another meal.

Last week I cut up a boneless chuck roast and pressure cooked it for
stew and. The 'and' went into the soup kettle tonight. I cooked a few
handsful of barley, rehydrated a package of dried Slovak mushrooms, and
put together some soup. A couple carrots, some celery, some onion, some
fresh parsley (I think my outside parsley bites the dust tonight), the
cooked beef and broth, some tomato juice -- smells pretty good in my
kitchen right now.

Last night I roasted a couple turkey wings for gravy stock, too.
Winter? Bring it.
--
-Barb
<www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

Melba's Jammin; wrote:

> Last week I cut up a boneless chuck roast and pressure cooked it for
> stew and. The 'and' went into the soup kettle tonight. I cooked a few
> handsful of barley, rehydrated a package of dried Slovak mushrooms,

What kind of mushrooms are they? Did you get them when you went over there?

I too am diggin' winter food. I just made some chicken stock and now will
start on the cranberry - dried cherry conserve for Thanksgiving. Bought a
crockpot at Linens 'n Things today, too....

--
Best
Greg

Melba's Jammin' writes:
>
>Last week I cut up a boneless chuck roast and pressure cooked it for
>stew and. The 'and' went into the soup kettle tonight. I cooked a few
>handsful of barley, rehydrated a package of dried Slovak mushrooms, and
>put together some soup. A couple carrots, some celery, some onion, some
>fresh parsley (I think my outside parsley bites the dust tonight), the
>cooked beef and broth, some tomato juice -- smells pretty good in my
>kitchen right now.

Hmmm, copy cat... big pot (8qt) of beef barley 'shroom soup from the last of
those four 7-bone roasts is what I made today.... had two bowlfuls for dinner
tonight and will again tomorrow. Also froze three 1qt containers full, will be
very nice to have for some frigid winter eve. I don't use any stinkin'
pressure cooker.... I like to simmer my stuff all day and have lots of tastes,
while we build up to that orgasmic state.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article .net>,
"Gregory Morrow" > wrote:

> Melba's Jammin; wrote:
>
> > Last week I cut up a boneless chuck roast and pressure cooked it
> > for stew and. The 'and' went into the soup kettle tonight. I
> > cooked a few handsful of barley, rehydrated a package of dried
> > Slovak mushrooms,
>
> What kind of mushrooms are they? Did you get them when you went over
> there?

Dunno, Greg. :-( AFAIK, my folks there don't refer to them with a
botanical name. There's a kind that's called sosnyak--the one that
grows under the pine trees. They're from the very NE part of Slovakia.
The kind I picked as a kid here were, I believe, boletus, though my mom
never knew them by that name. She knew them as "these are the good
ones." 8*0) I have some dried mushrooms that are about 10 years old
in the cupboard. When The Cousins came three years ago, Cousin Michal
brought a big sack of dried mushrooms -- he'd spent the spring and
summer gathering and drying them for his American cousins -- they're
more precious than gold because of it. Considering that they're mostly
water, his was truly a labor of love for a bunch of people he'd not yet
met. I decided it's time to start using these things. When I make them
with kraut juice for Christmas, I use some fresh button mushrooms, too.
It works.
>
> I too am diggin' winter food. I just made some chicken stock and now
> will start on the cranberry - dried cherry conserve for Thanksgiving.
> Bought a crockpot at Linens 'n Things today, too....

Could you post the recipe, please, if it's not inconvenient? It sounds
really tasty. I made a cherry-plum conserve that is really good -- I've
a dozen small jars to give to my Church Women in Exile group, along with
a pound of frozen ground pork and a small jar of Penzeys Breakfast
Sausage Seasoning in each gift bag.

Give that crockpot a test with spiced cider -- that's all it's good for,
IMNSHO. <8^0)
--
-Barb
<www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

"Melba's Jammin'" > wrote in message
...
> Supposed to have blizzard conditions tomorrow afternoon into Monday
> morning. I bought 6# of ground chuck at Sam's on Friday and divvied it
> into 1 pound packages and made a batch of chili for supper. There's a
> quart left for another meal.
>
> Last week I cut up a boneless chuck roast and pressure cooked it for
> stew and. The 'and' went into the soup kettle tonight. I cooked a few
> handsful of barley, rehydrated a package of dried Slovak mushrooms, and
> put together some soup. A couple carrots, some celery, some onion, some
> fresh parsley (I think my outside parsley bites the dust tonight), the
> cooked beef and broth, some tomato juice -- smells pretty good in my
> kitchen right now.
>
> Last night I roasted a couple turkey wings for gravy stock, too.
> Winter? Bring it.
> --

Great minds.

Jack Broth

Jack Schidt=AE wrote:
> "Melba's Jammin'" > wrote in message
> ...
>=20
>>Supposed to have blizzard conditions tomorrow afternoon into Monday
>>morning. I bought 6# of ground chuck at Sam's on Friday and divvied it=

>>into 1 pound packages and made a batch of chili for supper. There's a
>>quart left for another meal.
>>
>>Last week I cut up a boneless chuck roast and pressure cooked it for
>>stew and. The 'and' went into the soup kettle tonight. I cooked a few=

>>handsful of barley, rehydrated a package of dried Slovak mushrooms, and=

>>put together some soup. A couple carrots, some celery, some onion, som=
e
>>fresh parsley (I think my outside parsley bites the dust tonight), the
>>cooked beef and broth, some tomato juice -- smells pretty good in my
>>kitchen right now.
>>
>>Last night I roasted a couple turkey wings for gravy stock, too.
>>Winter? Bring it.
>>--=20
>=20
>=20
> Great minds.
>=20
> Jack Broth
>=20
>=20
Ditto. I've got meat in the freezer for stew, chili, etc. Plenty of=20
frozen stock (home made of course). A really nice butt ham which will=20
probably end up as dinner a couple of nights followed by being=20
included in a large pot of bean soup. A loin of pork, and a nice new=20
hind qtr from our local butcher. Plus hopefully I'll have venison to=20
vacuum seal and freeze in a couple of weeks.

Bring it on. But from the looks of the weather it's going to be a=20
while before it hits in the Mid-Hudson Valley of New York. Actually,=20
I heard somewhere that they are saying that February and March are=20
gonna be the "bears" this year. I doubt if we'll get much though=20
'cause I have my snowblower fixed and running well plus I just bought=20
a four wheel drive vehicle (for hunting) so I doubt that it'll snow.

--=20
Steve

If you look like your passport picture, you probably need the trip.

"Steve Calvin" > wrote in message
s.com...
>
>
Ditto. I've got meat in the freezer for stew, chili, etc. Plenty of
frozen stock (home made of course). A really nice butt ham which will
probably end up as dinner a couple of nights followed by being
included in a large pot of bean soup. A loin of pork, and a nice new
hind qtr from our local butcher. Plus hopefully I'll have venison to
vacuum seal and freeze in a couple of weeks.

Bring it on. But from the looks of the weather it's going to be a
while before it hits in the Mid-Hudson Valley of New York. Actually,
I heard somewhere that they are saying that February and March are
gonna be the "bears" this year. I doubt if we'll get much though
'cause I have my snowblower fixed and running well plus I just bought
a four wheel drive vehicle (for hunting) so I doubt that it'll snow.

I've heard less snow but colder temperatures.

As for the Murphy's Law incantation at the end of your post, I guess I'll
thank you if we don't get lotsa snow.

Jack Murf

Jack Schidt=AE wrote:

> I've heard less snow but colder temperatures.
>=20
> As for the Murphy's Law incantation at the end of your post, I guess I'=
ll
> thank you if we don't get lotsa snow.
>=20
> Jack Murf
>=20
>=20

Well Jack, if nothin' else... I tried.

Shouldn't that have been Jack Muff? ;-)

--=20
Steve

If you look like your passport picture, you probably need the trip.

Melba's Jammin' wrote:

> In article .net>,
> "Gregory Morrow" > wrote:
>
> > Melba's Jammin; wrote:
> >
> > > Last week I cut up a boneless chuck roast and pressure cooked it
> > > for stew and. The 'and' went into the soup kettle tonight. I
> > > cooked a few handsful of barley, rehydrated a package of dried
> > > Slovak mushrooms,
> >
> > What kind of mushrooms are they? Did you get them when you went over
> > there?
>
> Dunno, Greg. :-( AFAIK, my folks there don't refer to them with a
> botanical name. There's a kind that's called sosnyak--the one that
> grows under the pine trees. They're from the very NE part of Slovakia.
> The kind I picked as a kid here were, I believe, boletus, though my mom
> never knew them by that name. She knew them as "these are the good
> ones." 8*0) I have some dried mushrooms that are about 10 years old
> in the cupboard. When The Cousins came three years ago, Cousin Michal
> brought a big sack of dried mushrooms -- he'd spent the spring and
> summer gathering and drying them for his American cousins -- they're
> more precious than gold because of it. Considering that they're mostly
> water, his was truly a labor of love for a bunch of people he'd not yet
> met. I decided it's time to start using these things. When I make them
> with kraut juice for Christmas, I use some fresh button mushrooms, too.
> It works.


When I went to Czechoslovakia years ago friends in Prague had a lovely
weekend place in the Giant (Krkonose) Mountains (near the Polish border).
They had strings of dried mushrooms in the kitchen. Happy memories :-)

I had a chance to visit Slovakia (Zilina, a friend went to the "Railroad"
school there) at the time but unfortunately I made other plans...

Ob Czech food: someone on the Chicago chowhound board said that they saw
some Czech - produced Hellman's mayonnaise in an Eastern European deli here
and that it said on the label it was "Grandma style"...interesting!


> > I too am diggin' winter food. I just made some chicken stock and now
> > will start on the cranberry - dried cherry conserve for Thanksgiving.
> > Bought a crockpot at Linens 'n Things today, too....
>
> Could you post the recipe, please, if it's not inconvenient? It sounds
> really tasty. I made a cherry-plum conserve that is really good -- I've
> a dozen small jars to give to my Church Women in Exile group, along with
> a pound of frozen ground pork and a small jar of Penzeys Breakfast
> Sausage Seasoning in each gift bag.


I posted this here on 11/23/2001 (coincidence, eh?):

My "classic" cranberry sauce is taken from a cranberry conserve recipe
I found in one of my canning books:

- two bags cranberries

- one seedless orange chopped (peel and all)

- a bunch of chopped pecans or other some such nuts (I've also used
walnuts and almonds)

- about a cup or so of sugar to taste

- one can add some likker -- brandy, or whatever (be IMAGINATIVE!!)

- Put on a high burner initially, then simmer for an hour or so...you
can add OJ or water if the sauce gets too "dry"

This year I added some dried cherries and golden raisins to the mix.
The result was a winner -- even the guests that normally disdain
cranberry "sauce" were won over. One of the cranberry sauce haters
said "Wow, Greg, this is great -- it's not like that wiggly stuff that
'Mom used to make', and there's none of those bottom - of - the - can
indentations, either!".


> Give that crockpot a test with spiced cider -- that's all it's good for,
> IMNSHO. <8^0)


Now *that's* an idea ;---)

--
Best
Greg

On Sat, 22 Nov 2003 23:12:47 -0600, Melba's Jammin'
> wrote:

>In article .net>,
>"Gregory Morrow" > wrote:
>
>> Melba's Jammin; wrote:
>>
>> > Last week I cut up a boneless chuck roast and pressure cooked it
>> > for stew and. The 'and' went into the soup kettle tonight. I
>> > cooked a few handsful of barley, rehydrated a package of dried
>> > Slovak mushrooms,
>>
>> What kind of mushrooms are they? Did you get them when you went over
>> there?
>
>Dunno, Greg. :-( AFAIK, my folks there don't refer to them with a
>botanical name. There's a kind that's called sosnyak--the one that
>grows under the pine trees. They're from the very NE part of Slovakia.
>The kind I picked as a kid here were, I believe, boletus, though my mom
>never knew them by that name. She knew them as "these are the good
>ones." 8*0) I have some dried mushrooms that are about 10 years old
>in the cupboard. When The Cousins came three years ago, Cousin Michal
>brought a big sack of dried mushrooms -- he'd spent the spring and
>summer gathering and drying them for his American cousins -- they're
>more precious than gold because of it. Considering that they're mostly
>water, his was truly a labor of love for a bunch of people he'd not yet
>met. I decided it's time to start using these things. When I make them
>with kraut juice for Christmas, I use some fresh button mushrooms, too.
>It works.

You can also "flesh them out" with any number of dried mushrooms from
any decent Oriental grocery Barb.. They are all quite inexpensive and
very tasty.

Harry
>>
>> I too am diggin' winter food. I just made some chicken stock and now
>> will start on the cranberry - dried cherry conserve for Thanksgiving.
>> Bought a crockpot at Linens 'n Things today, too....
>
>Could you post the recipe, please, if it's not inconvenient? It sounds
>really tasty. I made a cherry-plum conserve that is really good -- I've
>a dozen small jars to give to my Church Women in Exile group, along with
>a pound of frozen ground pork and a small jar of Penzeys Breakfast
>Sausage Seasoning in each gift bag.
>
>Give that crockpot a test with spiced cider -- that's all it's good for,
>IMNSHO. <8^0)

On Sun, 23 Nov 2003 17:03:03 GMT, "Jack Schidt®"
> wrote:


>Bring it on. But from the looks of the weather it's going to be a
>while before it hits in the Mid-Hudson Valley of New York. Actually,
>I heard somewhere that they are saying that February and March are
>gonna be the "bears" this year. I doubt if we'll get much though
>'cause I have my snowblower fixed and running well plus I just bought
>a four wheel drive vehicle (for hunting) so I doubt that it'll snow.
>
>I've heard less snow but colder temperatures.
>
>As for the Murphy's Law incantation at the end of your post, I guess I'll
>thank you if we don't get lotsa snow.
>
>Jack Murf

I hope the snow holds off until I headed back to Califonia at the end
of January. Cold temperatures I can handle.

I am going to drive back to California by the southern route, I think,
just to avoid snow and ice.

Christine

In article >,
wrote:

> On Sat, 22 Nov 2003 23:12:47 -0600, Melba's Jammin'
> > wrote:
(snip)
> > When The Cousins came three years ago, Cousin Michal
> >brought a big sack of dried mushrooms -- he'd spent the spring and
> >summer gathering and drying them for his American cousins -- they're
> >more precious than gold because of it. Considering that they're
> >mostly water, his was truly a labor of love for a bunch of people
> >he'd not yet met. I decided it's time to start using these things.
> >When I make them with kraut juice for Christmas, I use some fresh
> >button mushrooms, too. It works.

>
> You can also "flesh them out" with any number of dried mushrooms from
> any decent Oriental grocery Barb.. They are all quite inexpensive and
> very tasty.
>
> Harry
Right -- I've bought dried at the co-op, too. Thanks for the good
reminder.
--
-Barb
<www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

In article .net>,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:

> When I went to Czechoslovakia years ago friends in Prague had a
> lovely weekend place in the Giant (Krkonose) Mountains (near the
> Polish border). They had strings of dried mushrooms in the kitchen.
> Happy memories :-)

For sure. Mom would string the big ones and hang them near the furnace
in our basement to dry -- others that were dried were spread on towels
in front of every heat register in the house. :-)
>
> I had a chance to visit Slovakia (Zilina, a friend went to the
> "Railroad" school there) at the time but unfortunately I made other
> plans...

Zelena Gora, maybe? The Tatras in Slovakia are beautiful, too. I spent
a night in a mountain cabin near Poprad in 1990. Pretty country. <deep
sigh>
>
> Ob Czech food: someone on the Chicago chowhound board said that they
> saw some Czech - produced Hellman's mayonnaise in an Eastern European
> deli here and that it said on the label it was "Grandma
> style"...interesting!

Mayo Po Baba. :-)
>
>
> > > I too am diggin' winter food. I just made some chicken stock and
> > > now will start on the cranberry - dried cherry conserve for
> > > Thanksgiving.
> > > Bought a crockpot at Linens 'n Things today, too....
> >
> > Could you post the recipe, please, if it's not inconvenient? It
> > sounds really tasty. I made a cherry-plum conserve that is really
> > good -- I've a dozen small jars to give to my Church Women in Exile
> > group, along with a pound of frozen ground pork and a small jar of
> > Penzeys Breakfast Sausage Seasoning in each gift bag.
>
>
> I posted this here on 11/23/2001 (coincidence, eh?):
>
> My "classic" cranberry sauce is taken from a cranberry conserve
> recipe I found in one of my canning books:
>
> - two bags cranberries
>
> - one seedless orange chopped (peel and all)
>
> - a bunch of chopped pecans or other some such nuts (I've also used
> walnuts and almonds)
>
> - about a cup or so of sugar to taste
>
> - one can add some likker -- brandy, or whatever (be IMAGINATIVE!!)
>
> - Put on a high burner initially, then simmer for an hour or so...you
> can add OJ or water if the sauce gets too "dry"
>
> This year I added some dried cherries and golden raisins to the mix.
> The result was a winner -- even the guests that normally disdain
> cranberry "sauce" were won over. One of the cranberry sauce haters
> said "Wow, Greg, this is great -- it's not like that wiggly stuff
> that 'Mom used to make', and there's none of those bottom - of - the
> - can indentations, either!".

Thanks. Sounds good. Do you can it?
In other years I've posted a Cherry Honey Relish that's really good, too.
--
-Barb
<www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

Melba's Jammin' wrote:

> Supposed to have blizzard conditions tomorrow afternoon into Monday
> morning. I bought 6# of ground chuck at Sam's on Friday and divvied it
> into 1 pound packages and made a batch of chili for supper. There's a
> quart left for another meal.
> [snip]
> Winter? Bring it.


George is laffing at us over in r.f.p. Daughter is praying for blizzard
conditions early tomorrow so they cancel school.

Bob

Melba's Jammin' wrote:

> Thanks. Sounds good. Do you can it?
> In other years I've posted a Cherry Honey Relish that's really good, too.
>


Yep, it "jars" beautifully....

--
Best
Greg