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IBeDraggin'
The Great Minnesota Get-Together starts a week from tomorrow. Yesterday
I took my 20 canning entries in for judging (won't know the outcome until the 26th). We are having some incredibly spectacular baking weather today so that's what I'm doing. I registered five yeast breads (they'll be delivered for judging on Sunday) just for the helluva it. I haven't baked any bread in about 1-1/2 years, I think. If I've said I have, I lied. :0/ I baked my white bread on Sunday and, m'friends, it is perfect in my sight. The entry loaf is in the freezer. Today, I've made the Whole Wheat stuff, another batch of white just for the heckuva it, and currently have the raisin bread dough raising. The two left are herb bread and rye bread. I've won ribbons for the rye bread (it's a sweet rye, not a caraway), the wheat, and The White Bread (my Triumph!!!). We'll see what this years' judges think when they sample the goods on Sunday afternoon. For the baking class, I also entered both boy and girl brownies, and oatmeal cookies. I'm trying to think of a way to jazz up the boy brownies - they can have frosting; the girl brownies cannot. OK, here's what I hauled over for the canning lots: Apricot butter. Jams: Apricot, Blackberry, Cherry, Peach, Raspberry, Strawberry, Apricot-Mango-Pineapple. Jellies: Blackberry, Crabapple, Pepper, Plum Raspberry, Strawberry, Cherry-Pomegranate, Cherry. Bread and Butter Pickles. Watermelon Pickles. Peach-Apricot Chutney. Corn Relish. IBePooped. The best part? Chris is coming home this weekend! We'll go the fair together on opening day. Yippee! -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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Melba's Jammin' > wrote in news:barbscxhaller-
: > I've won ribbons for the rye bread (it's a sweet rye, not a caraway), > the wheat, and The White Bread (my Triumph!!!). We'll see what this > years' judges think when they sample the goods on Sunday afternoon. > Have you tried a braided or marble rye? -- Last year's nuts must go. - Michael Odom |
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Melba's Jammin' wrote:
> I registered five yeast breads (they'll be delivered for judging on > Sunday) just for the helluva it. I haven't baked any bread in about > 1-1/2 years, I think. If I've said I have, I lied. :0/ I baked my > white bread on Sunday and, m'friends, it is perfect in my sight. The > entry loaf is in the freezer. Are you experienced in freezing an entry loaf? I'd be scared to death it would be marred or dry or something if not made right up at the last minute? But then whadda I know? I've never done this fair stuff. I always enjoy living it vicariously through you, though  > For the baking class, I also entered both boy and girl brownies, and > oatmeal cookies. I'm trying to think of a way to jazz up the boy > brownies - they can have frosting; the girl brownies cannot. What about something like a jamocha glaze? You know boys love their coffee? |
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Melba's Jammin' wrote:
> I registered five yeast breads (they'll be delivered for judging on > Sunday) just for the helluva it. I haven't baked any bread in about > 1-1/2 years, I think. If I've said I have, I lied. :0/ I baked my > white bread on Sunday and, m'friends, it is perfect in my sight. The > entry loaf is in the freezer. Are you experienced in freezing an entry loaf? I'd be scared to death it would be marred or dry or something if not made right up at the last minute? But then whadda I know? I've never done this fair stuff. I always enjoy living it vicariously through you, though > For the baking class, I also entered both boy and girl brownies, and > oatmeal cookies. I'm trying to think of a way to jazz up the boy > brownies - they can have frosting; the girl brownies cannot. What about something like a jamocha glaze? You know boys love their coffee? |
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"Melba's Jammin'" wrote in message (All the yummy stuff snipped) Bread and Butter Pickles. Watermelon Pickles. Peach-Apricot Chutney. Corn Relish. > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. So how did your chutney finish up, Barb? You were wondering how runny/thick it should be. I was tempted to tell you about my mother's tomato/apple chutney, which was very moist but didn't run at all when it was put on a plate. Good luck at the fair! Dora |
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"Melba's Jammin'" wrote in message (All the yummy stuff snipped) Bread and Butter Pickles. Watermelon Pickles. Peach-Apricot Chutney. Corn Relish. > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. So how did your chutney finish up, Barb? You were wondering how runny/thick it should be. I was tempted to tell you about my mother's tomato/apple chutney, which was very moist but didn't run at all when it was put on a plate. Good luck at the fair! Dora |
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In article >, "limey" >
wrote: (snip) > So how did your chutney finish up, Barb? You were wondering how > runny/thick it should be. I was tempted to tell you about my > mother's tomato/apple chutney, which was very moist but didn't run at > all when it was put on a plate. > Good luck at the fair! > > Dora It's thick and very little liquid -- like, none. If it had more sugar in it, it might be the consistency of a well-made jam. Thick, holds its shape, but soft. I think it's tasty, too. A nice little bit of sneaky residual heat. Thanks for asking, Dora. And for the good wishes. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, "limey" >
wrote: (snip) > So how did your chutney finish up, Barb? You were wondering how > runny/thick it should be. I was tempted to tell you about my > mother's tomato/apple chutney, which was very moist but didn't run at > all when it was put on a plate. > Good luck at the fair! > > Dora It's thick and very little liquid -- like, none. If it had more sugar in it, it might be the consistency of a well-made jam. Thick, holds its shape, but soft. I think it's tasty, too. A nice little bit of sneaky residual heat. Thanks for asking, Dora. And for the good wishes. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, Goomba38
> wrote: > Melba's Jammin' wrote: > > > > I registered five yeast breads (they'll be delivered for judging on > > Sunday) just for the helluva it. I haven't baked any bread in about > > 1-1/2 years, I think. If I've said I have, I lied. :0/ I baked my > > white bread on Sunday and, m'friends, it is perfect in my sight. The > > entry loaf is in the freezer. > > Are you experienced in freezing an entry loaf? Ayup. The frozen is very nice. I'll take it out either late the night before I truck it in, or else very early in the morning of same. Vewwy nice and moist when judged. >I'd be scared to death it would be marred or dry or something if not >made right up at the last minute? But then whadda I know? I've never >done this fair stuff. I always enjoy living it vicariously through >you, though T'anks. It's not a life or death thing if I lose (the odds are that I will not win first place). I do it for laughs and bragging rights for a couple sisters. I may be nuts but there's no way I'm gonna spend the whole day before doing it when today's weather is SPECTACULAR and God only knows what Saturday's will be and besides I have to shovel some room for the Firstborn. Yeay!! I am such a mom! > > For the baking class, I also entered both boy and girl brownies, and > > oatmeal cookies. I'm trying to think of a way to jazz up the boy > > brownies - they can have frosting; the girl brownies cannot. > > What about something like a jamocha glaze? You know boys love their > coffee? Hmmmm. I'll give it consideration. I was thinking of a piped rosette of chocolate with a pecan or dusting of finely chopped walnuts on top. Or maybe raspberry and chocolate icing. That'd be interesting. I think I've got some raspberry jelly around here that I could fiddle with. Yeah, good idea. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, Goomba38
> wrote: > Melba's Jammin' wrote: > > > > I registered five yeast breads (they'll be delivered for judging on > > Sunday) just for the helluva it. I haven't baked any bread in about > > 1-1/2 years, I think. If I've said I have, I lied. :0/ I baked my > > white bread on Sunday and, m'friends, it is perfect in my sight. The > > entry loaf is in the freezer. > > Are you experienced in freezing an entry loaf? Ayup. The frozen is very nice. I'll take it out either late the night before I truck it in, or else very early in the morning of same. Vewwy nice and moist when judged. >I'd be scared to death it would be marred or dry or something if not >made right up at the last minute? But then whadda I know? I've never >done this fair stuff. I always enjoy living it vicariously through >you, though T'anks. It's not a life or death thing if I lose (the odds are that I will not win first place). I do it for laughs and bragging rights for a couple sisters. I may be nuts but there's no way I'm gonna spend the whole day before doing it when today's weather is SPECTACULAR and God only knows what Saturday's will be and besides I have to shovel some room for the Firstborn. Yeay!! I am such a mom! > > For the baking class, I also entered both boy and girl brownies, and > > oatmeal cookies. I'm trying to think of a way to jazz up the boy > > brownies - they can have frosting; the girl brownies cannot. > > What about something like a jamocha glaze? You know boys love their > coffee? Hmmmm. I'll give it consideration. I was thinking of a piped rosette of chocolate with a pecan or dusting of finely chopped walnuts on top. Or maybe raspberry and chocolate icing. That'd be interesting. I think I've got some raspberry jelly around here that I could fiddle with. Yeah, good idea. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article > , Dog3
<dognospam@adjfkdla;not> wrote: (snip) > Sounds like a busy weekend. Good luck and a big hug (for extra good > measure). > > Michael <- Wants corn relish... real bad My God, Man, make some!!! Didn't I tell you you could do this? It's not rocket science and the recipe is easily halved or thirded, I bet. Thirded. I like that. You don't have to process it and it will keep forever in the fridge in a jar. So make a quart! * Exported from MasterCook Mac * Barb Schaller's Blue Ribbon Corn Relish Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10-12 large tender ears of corn 1 green pepper -- minced 1/2 red pepper -- minced (1/2 to 1) 1 large yellow onion -- minced 2 teaspoons salt 3/4 teaspoon celery seeds 1 1/4 teaspoons dry mustard 1 1/3 cups cider vinegar 1 cup sugar 1/2 teaspoon turmeric Cut corn kernels from cobs. You want pictures? I've got pictures. Use a knife. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Process in a boiling water bath for 20 minutes (MN altitude adjustment). Yield: About 4 pints. - - - - - - - - - - - - - - - - - - NOTES : (State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994, 2001) _____ -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article > , Dog3
<dognospam@adjfkdla;not> wrote: (snip) > Sounds like a busy weekend. Good luck and a big hug (for extra good > measure). > > Michael <- Wants corn relish... real bad My God, Man, make some!!! Didn't I tell you you could do this? It's not rocket science and the recipe is easily halved or thirded, I bet. Thirded. I like that. You don't have to process it and it will keep forever in the fridge in a jar. So make a quart! * Exported from MasterCook Mac * Barb Schaller's Blue Ribbon Corn Relish Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) Serving Size : 1 Preparation Time :0:00 Categories : Canning, Preserves, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10-12 large tender ears of corn 1 green pepper -- minced 1/2 red pepper -- minced (1/2 to 1) 1 large yellow onion -- minced 2 teaspoons salt 3/4 teaspoon celery seeds 1 1/4 teaspoons dry mustard 1 1/3 cups cider vinegar 1 cup sugar 1/2 teaspoon turmeric Cut corn kernels from cobs. You want pictures? I've got pictures. Use a knife. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Process in a boiling water bath for 20 minutes (MN altitude adjustment). Yield: About 4 pints. - - - - - - - - - - - - - - - - - - NOTES : (State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994, 2001) _____ -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, hahabogus
> wrote: > Melba's Jammin' > wrote in news:barbscxhaller- > : > > > I've won ribbons for the rye bread (it's a sweet rye, not a caraway), > > the wheat, and The White Bread (my Triumph!!!). We'll see what this > > years' judges think when they sample the goods on Sunday afternoon. > > > > Have you tried a braided or marble rye? My whole wheat will be a twisted loaf. Sort of like its maker. And I braided the loaf of white we had for supper just for S&G. Marble rye doesn't interest me and I think there'd be too much exposed edge on the braid and it might get too dark. Don't worry, I know what I'm talking about here even if you don't. :-) The loaf is given to getting too dark anyway -- molasses. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, hahabogus
> wrote: > Melba's Jammin' > wrote in news:barbscxhaller- > : > > > I've won ribbons for the rye bread (it's a sweet rye, not a caraway), > > the wheat, and The White Bread (my Triumph!!!). We'll see what this > > years' judges think when they sample the goods on Sunday afternoon. > > > > Have you tried a braided or marble rye? My whole wheat will be a twisted loaf. Sort of like its maker. And I braided the loaf of white we had for supper just for S&G. Marble rye doesn't interest me and I think there'd be too much exposed edge on the braid and it might get too dark. Don't worry, I know what I'm talking about here even if you don't. :-) The loaf is given to getting too dark anyway -- molasses. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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On 2004-08-18, Melba's Jammin' > wrote:
> The best part? Chris is coming home this weekend! We'll go the fair > together on opening day. Yippee! Well, good on ya, Barb! Hopefully we'll be seing the followup thread, "IBeBraggin", in a few days. nb |
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On 2004-08-18, Melba's Jammin' > wrote:
> The best part? Chris is coming home this weekend! We'll go the fair > together on opening day. Yippee! Well, good on ya, Barb! Hopefully we'll be seing the followup thread, "IBeBraggin", in a few days. nb |
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Melba's Jammin' wrote:
> * Exported from MasterCook Mac * > > Barb Schaller's Blue Ribbon Corn Relish > > Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) > Serving Size : 1 Preparation Time :0:00 > Categories : Canning, Preserves, Etc. > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 10-12 large tender ears of corn Barb? 'scuse a possibly stupid question but.. is that raw corn or cooked on the cob?? Goomba (The original, thankyouverymuch!) |
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Melba's Jammin' wrote:
> * Exported from MasterCook Mac * > > Barb Schaller's Blue Ribbon Corn Relish > > Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) > Serving Size : 1 Preparation Time :0:00 > Categories : Canning, Preserves, Etc. > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 10-12 large tender ears of corn Barb? 'scuse a possibly stupid question but.. is that raw corn or cooked on the cob?? Goomba (The original, thankyouverymuch!) |
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Melba's Jammin' wrote:
> * Exported from MasterCook Mac * > > Barb Schaller's Blue Ribbon Corn Relish > > Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) > Serving Size : 1 Preparation Time :0:00 > Categories : Canning, Preserves, Etc. > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 10-12 large tender ears of corn Barb? 'scuse a possibly stupid question but.. is that raw corn or cooked on the cob?? Goomba (The original, thankyouverymuch!) |
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Melba's Jammin' > wrote:
>In article > , Dog3 ><dognospam@adjfkdla;not> wrote: >(snip) >> Sounds like a busy weekend. Good luck and a big hug (for extra good >> measure). >> >> Michael <- Wants corn relish... real bad > >My God, Man, make some!!! Didn't I tell you you could do this? It's >not rocket science and the recipe is easily halved or thirded, I bet. >Thirded. I like that. You don't have to process it and it will >keep forever in the fridge in a jar. So make a quart! > >* Exported from MasterCook Mac * > > Barb Schaller's Blue Ribbon Corn Relish > >Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) >Serving Size : 1 Preparation Time :0:00 >Categories : Canning, Preserves, Etc. > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 10-12 large tender ears of corn > 1 green pepper -- minced > 1/2 red pepper -- minced (1/2 to 1) > 1 large yellow onion -- minced > 2 teaspoons salt > 3/4 teaspoon celery seeds > 1 1/4 teaspoons dry mustard > 1 1/3 cups cider vinegar > 1 cup sugar > 1/2 teaspoon turmeric > >Cut corn kernels from cobs. You want pictures? I've got pictures. Use >a knife. Combine the corn kernels with remaining ingredients in a >large pot and bring to a boil. Turn heat to low and simmer for a half >hour. Pour into hot, sterilized preserving jars, cover, and seal. >Process in a boiling water bath for 20 minutes (MN altitude adjustment). >Yield: About 4 pints. > - - - - - - - - - - - - - - - - - - >NOTES : (State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994, >2001) > >_____ A great recipe. I made 12 pints this summer. Also made it a couple of years ago. -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
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Melba's Jammin' > wrote:
>In article > , Dog3 ><dognospam@adjfkdla;not> wrote: >(snip) >> Sounds like a busy weekend. Good luck and a big hug (for extra good >> measure). >> >> Michael <- Wants corn relish... real bad > >My God, Man, make some!!! Didn't I tell you you could do this? It's >not rocket science and the recipe is easily halved or thirded, I bet. >Thirded. I like that. You don't have to process it and it will >keep forever in the fridge in a jar. So make a quart! > >* Exported from MasterCook Mac * > > Barb Schaller's Blue Ribbon Corn Relish > >Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) >Serving Size : 1 Preparation Time :0:00 >Categories : Canning, Preserves, Etc. > > Amount Measure Ingredient -- Preparation Method >-------- ------------ -------------------------------- > 10-12 large tender ears of corn > 1 green pepper -- minced > 1/2 red pepper -- minced (1/2 to 1) > 1 large yellow onion -- minced > 2 teaspoons salt > 3/4 teaspoon celery seeds > 1 1/4 teaspoons dry mustard > 1 1/3 cups cider vinegar > 1 cup sugar > 1/2 teaspoon turmeric > >Cut corn kernels from cobs. You want pictures? I've got pictures. Use >a knife. Combine the corn kernels with remaining ingredients in a >large pot and bring to a boil. Turn heat to low and simmer for a half >hour. Pour into hot, sterilized preserving jars, cover, and seal. >Process in a boiling water bath for 20 minutes (MN altitude adjustment). >Yield: About 4 pints. > - - - - - - - - - - - - - - - - - - >NOTES : (State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994, >2001) > >_____ A great recipe. I made 12 pints this summer. Also made it a couple of years ago. -- Susan N. There are 10 types of people in the world. Those who understand binary and those who do not. |
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Melba's Jammin' wrote:
> > The Great Minnesota Get-Together starts a week from tomorrow. Yesterday > I took my 20 canning entries in for judging (won't know the outcome > until the 26th). We are having some incredibly spectacular baking > weather today so that's what I'm doing. > > I registered five yeast breads (they'll be delivered for judging on > Sunday) just for the helluva it. I haven't baked any bread in about > 1-1/2 years, I think. If I've said I have, I lied. :0/ I baked my > white bread on Sunday and, m'friends, it is perfect in my sight. The > entry loaf is in the freezer. Today, I've made the Whole Wheat stuff, > another batch of white just for the heckuva it, and currently have the > raisin bread dough raising. The two left are herb bread and rye bread. > I've won ribbons for the rye bread (it's a sweet rye, not a caraway), > the wheat, and The White Bread (my Triumph!!!). We'll see what this > years' judges think when they sample the goods on Sunday afternoon. There's no loss of quality when the breads are frozen? I've had people complain that our freezer breads taste "stale", even after only 1 day in the double-bagged deep freeze. maxine in ri who tried to respond to your note a couple of weeks ago, and was rejected. |
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Melba's Jammin' wrote:
> > The Great Minnesota Get-Together starts a week from tomorrow. Yesterday > I took my 20 canning entries in for judging (won't know the outcome > until the 26th). We are having some incredibly spectacular baking > weather today so that's what I'm doing. > > I registered five yeast breads (they'll be delivered for judging on > Sunday) just for the helluva it. I haven't baked any bread in about > 1-1/2 years, I think. If I've said I have, I lied. :0/ I baked my > white bread on Sunday and, m'friends, it is perfect in my sight. The > entry loaf is in the freezer. Today, I've made the Whole Wheat stuff, > another batch of white just for the heckuva it, and currently have the > raisin bread dough raising. The two left are herb bread and rye bread. > I've won ribbons for the rye bread (it's a sweet rye, not a caraway), > the wheat, and The White Bread (my Triumph!!!). We'll see what this > years' judges think when they sample the goods on Sunday afternoon. There's no loss of quality when the breads are frozen? I've had people complain that our freezer breads taste "stale", even after only 1 day in the double-bagged deep freeze. maxine in ri who tried to respond to your note a couple of weeks ago, and was rejected. |
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"Melba's Jammin'" > wrote in message ... > In article >, "limey" > > wrote: > (snip) > > So how did your chutney finish up, Barb? You were wondering how > > runny/thick it should be. I was tempted to tell you about my > > mother's tomato/apple chutney, which was very moist but didn't run at > > all when it was put on a plate. > > > Good luck at the fair! > > > > Dora > > It's thick and very little liquid -- like, none. If it had more sugar > in it, it might be the consistency of a well-made jam. Thick, holds its > shape, but soft. I think it's tasty, too. A nice little bit of sneaky > residual heat. Thanks for asking, Dora. And for the good wishes. > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. Right on, Barb. Your description was better than mine. Dora |
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"Melba's Jammin'" > wrote in message ... > In article >, "limey" > > wrote: > (snip) > > So how did your chutney finish up, Barb? You were wondering how > > runny/thick it should be. I was tempted to tell you about my > > mother's tomato/apple chutney, which was very moist but didn't run at > > all when it was put on a plate. > > > Good luck at the fair! > > > > Dora > > It's thick and very little liquid -- like, none. If it had more sugar > in it, it might be the consistency of a well-made jam. Thick, holds its > shape, but soft. I think it's tasty, too. A nice little bit of sneaky > residual heat. Thanks for asking, Dora. And for the good wishes. > -- > -Barb, <www.jamlady.eboard.com> An update on 7/22/04. Right on, Barb. Your description was better than mine. Dora |
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Melba's Jammin' > wrote:
> OK, here's what I hauled over for the canning lots: Apricot butter. > Jams: Apricot, Blackberry, Cherry, Peach, Raspberry, Strawberry, > Apricot-Mango-Pineapple. Jellies: Blackberry, Crabapple, Pepper, Plum > Raspberry, Strawberry, Cherry-Pomegranate, Cherry. Bread and Butter > Pickles. Watermelon Pickles. Peach-Apricot Chutney. Corn Relish. There is a conspicuous omission which will cost you a blue ribbon. Actually, it will probably cost you several - for the judges will be sorely disappointed, even depressed. Tant pis. Bubba |
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Melba's Jammin' > wrote:
> OK, here's what I hauled over for the canning lots: Apricot butter. > Jams: Apricot, Blackberry, Cherry, Peach, Raspberry, Strawberry, > Apricot-Mango-Pineapple. Jellies: Blackberry, Crabapple, Pepper, Plum > Raspberry, Strawberry, Cherry-Pomegranate, Cherry. Bread and Butter > Pickles. Watermelon Pickles. Peach-Apricot Chutney. Corn Relish. There is a conspicuous omission which will cost you a blue ribbon. Actually, it will probably cost you several - for the judges will be sorely disappointed, even depressed. Tant pis. Bubba |
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Victor Sack wrote:
> > Melba's Jammin' > wrote: > > > OK, here's what I hauled over for the canning lots: Apricot butter. > > Jams: Apricot, Blackberry, Cherry, Peach, Raspberry, Strawberry, > > Apricot-Mango-Pineapple. Jellies: Blackberry, Crabapple, Pepper, Plum > > Raspberry, Strawberry, Cherry-Pomegranate, Cherry. Bread and Butter > > Pickles. Watermelon Pickles. Peach-Apricot Chutney. Corn Relish. > > There is a conspicuous omission which will cost you a blue ribbon. > Actually, it will probably cost you several - for the judges will be > sorely disappointed, even depressed. Tant pis. > > Bubba Of course tain't ****. It's pickled beets! :-) g, d, and r gloria p |
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In article >,
Melba's Jammin' > wrote: > I just wasn't too sure about how > they'd cotton to Raspberry Kool-Aid in jelly. Do they have to know what's in it?? 'Sides, it would be such a kick for you, of all people, to win a prize for _beet_ jelly ... :-) > I can hardly wait until > next Thursday. I hope you sweep! I'll be checking out the ribbons next to your name when I get there next week or so. sd |
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In article >,
Melba's Jammin' > wrote: > I just wasn't too sure about how > they'd cotton to Raspberry Kool-Aid in jelly. Do they have to know what's in it?? 'Sides, it would be such a kick for you, of all people, to win a prize for _beet_ jelly ... :-) > I can hardly wait until > next Thursday. I hope you sweep! I'll be checking out the ribbons next to your name when I get there next week or so. sd |
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In article >, sd
> wrote: > In article >, > Melba's Jammin' > wrote: > > > I just wasn't too sure about how > > they'd cotton to Raspberry Kool-Aid in jelly. > > Do they have to know what's in it?? 'Sides, it would be such a kick > for you, of all people, to win a prize for _beet_ jelly ... :-) Yeah, but inasmuch as it *tastes* like raspberry jelly, they'd prolly figure something was going on. Maybe next year. Or maybe not. > > I can hardly wait until next Thursday. > I hope you sweep! I'll be checking out the ribbons next to your name > when I get there next week or so. > > sd I've got my fingers crossed. :-) Chris and I are going on Thursday. I'll be meeting and greeting for Gedney on Thursday fronm 4-6 in their booth in the Creative Activities annex. Y'all come. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, sd
> wrote: > In article >, > Melba's Jammin' > wrote: > > > I just wasn't too sure about how > > they'd cotton to Raspberry Kool-Aid in jelly. > > Do they have to know what's in it?? 'Sides, it would be such a kick > for you, of all people, to win a prize for _beet_ jelly ... :-) Yeah, but inasmuch as it *tastes* like raspberry jelly, they'd prolly figure something was going on. Maybe next year. Or maybe not. > > I can hardly wait until next Thursday. > I hope you sweep! I'll be checking out the ribbons next to your name > when I get there next week or so. > > sd I've got my fingers crossed. :-) Chris and I are going on Thursday. I'll be meeting and greeting for Gedney on Thursday fronm 4-6 in their booth in the Creative Activities annex. Y'all come. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article > , Dog3
<dognospam@adjfkdla;not> wrote: > Melba's Jammin' > > : > > > In article > , Dog3 > > <dognospam@adjfkdla;not> wrote: (snip) > >> Sounds like a busy weekend. Good luck and a big hug (for extra > >> good measure). > >> > >> Michael <- Wants corn relish... real bad > > > > My God, Man, make some!!! Didn't I tell you you could do this? > > It's not rocket science and the recipe is easily halved or thirded, > > I bet. Thirded. I like that. You don't have to process it > > and it will keep forever in the fridge in a jar. So make a quart! > > > > > > * Exported from MasterCook Mac * > > > > Barb Schaller's Blue Ribbon Corn > > Relish > > (snip) > *Sigh* You're really gonna do it. You're going to force me to make > it this year. I think I'll give it a try, although it's so much > easier to receive it from the Schaller home via US mail  > > Michael Oh, stop being such a pussy! It's not baking, fercripesake! I KNOW you say you can't bake for crap. Get on it, Boy! Our corn crop is gonna be winding down soon; I don't know how long yours will continue. **You don't have to can it!** -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article > , Dog3
<dognospam@adjfkdla;not> wrote: > Melba's Jammin' > > : > > > In article > , Dog3 > > <dognospam@adjfkdla;not> wrote: (snip) > >> Sounds like a busy weekend. Good luck and a big hug (for extra > >> good measure). > >> > >> Michael <- Wants corn relish... real bad > > > > My God, Man, make some!!! Didn't I tell you you could do this? > > It's not rocket science and the recipe is easily halved or thirded, > > I bet. Thirded. I like that. You don't have to process it > > and it will keep forever in the fridge in a jar. So make a quart! > > > > > > * Exported from MasterCook Mac * > > > > Barb Schaller's Blue Ribbon Corn > > Relish > > (snip) > *Sigh* You're really gonna do it. You're going to force me to make > it this year. I think I'll give it a try, although it's so much > easier to receive it from the Schaller home via US mail > > Michael Oh, stop being such a pussy! It's not baking, fercripesake! I KNOW you say you can't bake for crap. Get on it, Boy! Our corn crop is gonna be winding down soon; I don't know how long yours will continue. **You don't have to can it!** -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, Goomba38
> wrote: > Melba's Jammin' wrote: > > > > * Exported from MasterCook Mac * > > > > Barb Schaller's Blue Ribbon Corn Relish > > > > Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) > > Serving Size : 1 Preparation Time :0:00 > > Categories : Canning, Preserves, Etc. > > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > 10-12 large tender ears of corn > > > Barb? 'scuse a possibly stupid question but.. is that raw corn or cooked > on the cob?? > Goomba (The original, thankyouverymuch!) > Raw. Cut it from the cob and proceed. I just posted some pix on my webpage: www.jamlady.eboard.com. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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In article >, Goomba38
> wrote: > Melba's Jammin' wrote: > > > > * Exported from MasterCook Mac * > > > > Barb Schaller's Blue Ribbon Corn Relish > > > > Recipe By : Barb Schaller (OK, her sister Mary - but she's dead) > > Serving Size : 1 Preparation Time :0:00 > > Categories : Canning, Preserves, Etc. > > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > 10-12 large tender ears of corn > > > Barb? 'scuse a possibly stupid question but.. is that raw corn or cooked > on the cob?? > Goomba (The original, thankyouverymuch!) > Raw. Cut it from the cob and proceed. I just posted some pix on my webpage: www.jamlady.eboard.com. -- -Barb, <www.jamlady.eboard.com> An update on 7/22/04. |
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On Thu, 19 Aug 2004 22:48:50 -0500, Melba's Jammin'
> arranged random neurons, so they looked like this: >I've got my fingers crossed. :-) Chris and I are going on Thursday. >I'll be meeting and greeting for Gedney on Thursday fronm 4-6 in their >booth in the Creative Activities annex. Y'all come. Go kick some Minnie Soda butt, Barb. That noise you'll be hearing at the fair will be the rec.food.cooking cheering section! Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress', it would have been a very good dinner." Duncan Hines To reply, remove replace "spaminator" with "cox" |
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