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Strawberry & Rhubarb Jam

  ----- Original Message ----- 
  From: Shirley
  To: phaed 
  Sent: Thursday, July 11, 2002 2:59 PM
  Subject: strawberry and rubarb jam

  Do you have a recipe


Hello Shirly,

Yes, I found several. See below. The ones with strawberry jello in them are particularly interesting.


  Rhubarb  And  Strawberry  Jam

   Ingredients : 
   3 c. fresh cut rhubarb
   3 c. sugar
   1/2 c. water
   1 whole small (3 oz.) box strawberry Jello

   Preparation : 
      Mix rhubarb, sugar and water in a medium sized saucepan.  Heat
   and simmer steady for 15 minutes.  Add strawberry Jello to the hot
   mixture and stir well.  Pour the mixture into 4 freezer pints and
   seal.  Label it and freeze.  Makes 4 servings.
   Strawberry  And  Rhubarb  Jam

   Ingredients : 
   4 c. rhubarb
   4 c. strawberries
   3 c. sugar

   Preparation : 
      Cut rhubarb in 1/2 inch piece; wash berries.  Add to rhubarb and
   cook 20 minutes.  Add sugar and cook 15 minutes longer.  Pour in
   hot, sterile jars, and seal with 1/2 inch melted paraffin.  Label. 
   Strawberry  And  Rhubarb  Jam

   Ingredients : 
   4 c. rhubarb, cut fine
   2 c. strawberries
   4 c. sugar
   1 pkg. strawberry Jello

   Preparation : 
      Mix rhubarb, strawberries and sugar.  Let stand at least 30
   minutes.  Bring to a boil.  Once boiling, let it cook for 12
   minutes, stirring all the time.  Remove from heat.  Stir in Jello
   and stir until dissolved.  Pour into glasses and cover with paraffin.
   Rhubarb  And  Strawberry  Jam

   Ingredients : 
   6 c. rhubarb
   4 c. sugar
   1 can strawberry pie filling
   1 (3 oz.) box strawberry Jello

   Preparation : 
      Mix rhubarb and sugar; let stand overnight.  Bring to boil 10
   minutes.  Add strawberry pie filling and bring to a boil.  Remove
   from heat and add strawberry Jello.  Put in containers.  Makes 5
  Strawberry And Rhubarb Jam
   Recipe By     : 
   Serving Size  : 4    Preparation Time :0:00
   Categories    : Preserves                        Fruits
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      3       c            Strawberries, fresh/frozen
      1                    Orange
      1       c            Rhubarb -- fresh or frozen, cut in 1/2 inch pieces
      4       c            Sugar
     Wash, hull and drain berries.  Measure slightly
     crushed berries.  Cut unpeeled orange into quarters.
     Remove seeds.  Chop or finely grind. Mix all
     ingredients in a large heavy bottomed saucepan.  Bring
     to a boil over high heat.  Stir, boiling hard, until
     thick.  About 12 to 15 minutes. Remove from heat.
     Skim off foam and stir for 5 minutes. Ladle into hot
     sterilized jars and seal.
  Strawberry Rhubarb Jam

  strawberries, rhubarb and mint - the first signs of summer!
  Rhubarb adds a tart contrast while the mint enhances the fresh, 
  sweet flavour of BC strawberries.

  1/2 cup (125 ml) packed fresh mint leaves & small stems
  3/4 cup (175 ml) water
  1 3/4 cup (425 ml) finely chopped BC rhubarb, about 1 1/2 lbs (500 g)
  2 cups (500 ml) crushed BC strawberries
  1 tbsp (15 ml) bottled lemon juice
  7 cups (1750 ml) granulated sugar
  1 pouch (85 ml) Bernardin Liquid Pectin

  Place 7 clean 250 ml or 236 ml mason jars in a boiling water canner; 
  fill with water, cover and boil hard for 10 minutes to sterilize jars. 
  Boil SNAP lids for 5 minutes - no longer - to soften sealing compound. 
  Keeps jars and SNAP lids in hot water until ready to use.

  In a large, deep, stainless steel saucepan, bring mint and water to a 
  boil. Cover and let steep 10 minutes. Discard mint leaves. Finely chop 
  or pulse rhubarb in a food processor, measure 1 3.4 cups (425 ml); 
  add to mint water. 
  Return mixture to a boil, cover and boil gently until rhubarb softens, 
  about 2 minutes.

  Wash, hull and crush strawberries, one layer at a time. Measure 2 cups 
  (500 ml);   add to rhubarb with lemon juice and sugar.

  Over high heat, bring mixture to a full rolling boil. Stirring 
  constantly, boil hard for 1 minute. Remove from heat.

  Immediately stir in liquid pectin, mixing well. To prevent floating 
  fruit, stir slowly for 3 minutes. Skim foam.

  Ladle jam into a hot, sterilized jar to within 1/4 inch (0.5 cm) of top 
  rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe 
  jar rim removing any stickiness. Centre SNAP lid on jar; apply screw 
  band securely until fingertip tight. Do not over-tighten. Place jar in 
  canner. Repeat for remaining jam.

  Cover canner; return water to a boil. At altitudes up to 1,000 ft 
  (305 m), process - boil filled jars - 5 minutes. Remove jars without 
  tilting. Cool upright and undisturbed for 24 hours; DO NOT RE-TIGHTEN 
  screw bands. After cooling check jar seals. Sealed lids curve downward. 
  Remove screw bands; wipe and dry bands and jars. Store screw bands 
  separately or replace loosely on jars as desired. Label and store in a 
  cool, dark place.

  Makes about 7 - 250 to 236 ml jars.

Homemade Ginger Ale

----- Original Message -----
From: Donna
To: phaedrus
Sent: Wednesday, July 17, 2002 10:51 AM
Subject: homemade ginger ale (nonalcoholic)

> I recently had freshly made ginger ale in a restaurant
> and it was wonderful.  Do you have any recipes to make
> the ginger ale at home (nonalcoholic)?  Thanks.

Hi Donna,

Try this site:

Ginger Ale

It has instructions and pictures telling how to make a tasty homemade ginger ale.


Moist Yellow Cake

 ----- Original Message ----- 
  From: Gloria 
  To: 'phaedrus
  Sent: Wednesday, July 17, 2002 11:56 AM
  Subject: wedding cake

  I am looking for a yellow cake receipt that is like the dense, moist 
  wedding cakes that I enjoy so much.I have tried basic yellow cake 
  receipts and have found them to be disappointingly dry. 
  Your help is appreciated.


Hello Gloria,

Well, I don't know much about wedding cakes, but if you want a moist yellow cake, try the ones below.


  Yellow Cake

  Makes 2 - 8 inch layers  

  1 cup butter 
  1 1/2 cups white sugar 
  8 egg yolks 
  3/4 cup milk 
  1 1/2 teaspoons vanilla extract 
  2 cups cake flour 
  2 teaspoons baking powder 
  1/2 teaspoon salt 
  1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 
    2 - 8 inch round pans. Sift together the flour, baking powder and 
    salt. Set aside. 
  2 In a large bowl, cream together the butter and sugar until light 
    and fluffy. Beat in the egg yolks one at a time, then stir in the 
    vanilla. Beat in the flour mixture alternately with the milk, mixing 
    just until incorporated. Pour batter into prepared pans. 
  3 Bake in the preheated oven for 25 to 30 minutes, or until tops 
    spring back when lightly tapped. Cool 15 minutes before turning out 
    onto cooling racks. 
  Four Egg Yellow Cake

  Makes 1 -9x13 inch cake  

  1 cup shortening 
  2 cups white sugar 
  4 eggs 
  2 teaspoons vanilla extract 
  2 3/4 cups all-purpose flour 
  3 teaspoons baking powder 
  1 teaspoon salt 
  1 3/4 cups milk 

  1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 
    one 9 x 13 inch pan. 
  2 Cream together shortening and sugar. Beat in eggs and vanilla. 
  3 In a separate bowl, combine flour, baking powder, and salt. Add 
    to creamed mixture alternately with milk. Mix well. Pour batter 
    into prepared pan. 
  4 Bake for 45 minutes, or until cake tests done. Cool. 
  Grandma's Moist Cake

  Makes 3 - 8 inch round layers  
  1 cup butter 
  2 cups white sugar 
  4 eggs 
  2 1/2 cups self-rising flour 
  1 cup milk 
  1 tablespoon vanilla extract 
  1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 
    three 8 inch pans. 
  2 In a medium bowl, cream together the butter and sugar. Beat in 
    the eggs, one at a time. Combine the milk and vanilla, add 
    alternately to the creamed mixture with the flour, ending with 
    the flour. Mix only as much as necessary. 
    Pour into the prepared pans. 
  3 Bake for 15 to 20 minutes in the preheated oven. Cake will pull 
    away from the sides of the pan slightly when done. Allow cakes 
    to cool in the pans for a few minutes before removing to wire 
    racks to cool completely. 
   Makes 12 servings 


 ----- Original Message ----- 
  From: Jeff
  To: phaedrus
  Sent: Wednesday, July 17, 2002 2:10 PM
  Subject: strykla???

  My sister in law says she loves Strykla?  I can't find anything on 
  this dish which may be spelt wrong.  This is her description of what 
  it is.  Are you familiar with it?

  It is a croation, slovanian dish of boiled dough with
  butter in the inside and browned cracker crumbs over
  the top-I thought that was the spelling, guess I was
  wrong....maybe their is a "u" in there instead...

Hello Jeff,

I could not find anything listed as "strykla" or "struykla". However, after looking through several hundred Croatian and Slovenian recipes, I found the one below.


  Gluhi štruklji 
  Country Slovenia 
  50 dag flour
  1 teaspoon salt
  1 cup water
  1 cake yeast
  2 tablespoon butter
  2 tablespoons breadcrumbs or cracklings

   Make soft leavened dough. Kneed until it is smooth and let it rise.
   Roll out to 1 cmthick sheet. Brush with melted butter and salt and 
   roll. Let it rise again. Cut dumpling into 2 cm long pieces. Seal 
   them well by pressing edges together. Cook in water in covered pan 
   for 3 minutes; turn them and cook in uncovered pan for another 5 minutes. 
   When cooked, take them off, and pour with melted butter and sprinkle 
   with breadcrumbs or cracklings and roasted onion. Serve warm. 
  ----- Original Message ----- 
  From: Jeff
  To: phaedrus 
  Sent: Thursday, July 18, 2002 2:45 PM
  Subject: Re: strykla???

  Hate to bother you again.  But is the first line of ingredients a typo?  
  It reads 50 dag of flour.  What's a dag?

Hi Jeff,

Actually, "dag" is short for "decagram".( 1 dag = 10 grams = 0.01 kilogram ). I see this used in a few Eastern European recipes. Also, I found that "truklji" is also spelled "struklji", which is pretty close to "strykla". I also found several more recipes. See below.


  Cottage Cheese Roll- Slovenian
  (Sirovi Struklji)

  1 cup of flour
  1 teaspoon salt
  2 tablespoons melted butter
  1 egg
  1/2 cup water
  1/2 cup of butter 
  1/3 cup of crumbs

  1 box of cottage cheese
  2 eggs
  1 tsp salt
  2 T sugar

  Place dough on floured board, knead it until smooth. Cover it and let it 
  rest in warm place for two hours. Brown lightly 1/2 cup of butter 1/3 cup 
  of crumbs. Cool to lukewarm and put aside.
  Filling: 1 box of cottage cheese, 2 eggs, well beaten, 1 tsp salt, 
  2 T sugar, mix well. Roll dough, spread with the above lukewarm buttered 
  crumbs, stretch dough by hand until paper thin. Spread filling on dough. 
  Roll like a jelly roll. Place it in a cheese cloth or dish towel; tie each 
  end and in the middle with a string, place it in boiling water and boil it 
  very slowly for one hour. When cooked, untie, unwrap, cut it in 2 inches 
  long pieces, place it on platter, top it with browned buttered crumbs to 
  which you may add a tablespoon of sugar if you like it sweet and serve
  Sirovi Struklji (Cottage cheese dumplings) 

  Base recipe 


  1.5 cups flour 
  1 tablespoon butter
  1/4 teaspoon salt
  1 egg, room temperature 
  6 tablespoons lukewarm water 

  Measure flour into mixing bowl. Cut in butter. Add salt, egg, and water. 
  With bowl slightly tipped, begin mixing egg and water with a fork. 
  Gradually mix in flour until all is absorbed. Place on a floured board 
  and knead by hand, until the dough is smooth, about 20 minutes. Use your 
  judgement if more flour is needed (dough should not be sticky). Roll out 
  to about 6 inches; spread with warm melted butter and let stand (covered 
  with a bowl) for 1/2 hour or more. 


  1 pound dry cottage cheese 
  1 cup sour cream
  3 egg yolks stiff
  1/2 teaspoon salt
  2 egg whites, beaten 

  Mix together the cottage cheese, sour cream, unbeaten egg yolks, and salt. 
  Mix well. Fold in stiffly beaten egg whites; set aside. Flour large cloth 
  covering table (about 36 x 40 inches). Pick up dough and flip a few times 
  in the hands. Place on floured cloth and proceed to pull the dough the 
  entire width and length of the table. Cut off thickened edge around dough. 
  Spread filling on pulled dough and roll up into tight roll jelly-roll 
  fashion. Wet a linen towel (about 30 inches long). Wrap the roll in the 
  towel, tie one end with string, then wind the string around the roll and 
  fasten it at the other end. Place in boiling salted water and simmer for 
  30 minutes. When cooked, drain, unwrap roll and cut into about 2-inch 
  slices. Top with crumbs browned in butter. 

  Pehtranovi/Metini Struklji 
  (Tarragon/mint rolled dumplings) 

  Follow base recipe. Filling: 

  4 tablespoons chopped fresh tarragon/mint leaves 
  2 cups sour cream 
  3 egg yolks
  4 tablespoons sugar
  2 egg whites, beaten stiff 
  2 tablespoons bread crumbs 

  Mix together the tarragon/mint, sour cream, unbeaten egg yolks, and sugar. 
  Mix well. Fold in stiftly beaten egg whites. After spreading the filling, 
  sprinkle with bread crumbs. 

  There are over 60 kinds of struklji. 
  Slovene recipes: Struklji
  ("Struklji, pronounce as: shtrooclee)

  Struklji are a "multi-purpose" dish: they can be served as a side-dish
  with game or any dark meat with a heavy sauce, as an independent
  course (usually with a salad) or as a dessert (with a sweetened cream
  sauce or just dusted with sugar).
  Buckwheat dough:

  1 litre buckwheat flour
  0.1 kg wheat ("white") flour
  1 litre boiling water, slightly salted

  Scald the buckwheat flour with boiling water, mixing with a wooden
  spoon, allow to cool just enough that you can knead the dough with
  your hands. Knead in the wheat flour and roll out the dough about 2-3
  mm thick immediately, cut off any thicker or crooked edges and spread
  the filling (see further). Roll the dough and prepare for cooking (see
  Wheat dough:

  0.5 kg "soft" wheat flour
  2 eggs
  2 Tsp lemon juice
  2 Tsp vegetable oil
  warm water as needed
  a pinch of salt

  Mix the flour, eggs, oil, lemon juice, salt (with your hands!),
  adding enough warm water to form a thick, but pliable dough. Knead
  well until the dough is smooth. Form one or several "buns", oil
  the surfaces and allow the dough to rest for at least one hour on
  a surface dusted with flour.

  Roll out the dough just to make it flat, then continue stretching
  it using the backs of your hands, the dough should be stretched to
  approximately 1 mm thick or less. Cut of the thick edges, spread
  with filling and prepare for cooking.

  1/2 litre freshly ground walnuts
  2 eggs
  0.25 l heavy or whipping cream
  3 Tsp dry bread-crumbs
  ground cinnamon
  ground cloves
  lemon zest (grate lemon peel)
  add 0.1 kg sugar (if intended for dessert only)
  Walnut and honey

  1/2 litre freshly ground walnuts
  2 eggs
  6 Tsp honey
  0.08 kg softened butter
  3 Tsp dry bread-crumbs,
  ground cinnamon
  ground cloves
  lemon zest
  Cottage cheese

  1 kg fresh, smooth, unsalted cottage cheese (pot cheese)
  2 eggs
  4 Tsp whipping cream
  3 Tsp dry bread-crumbs
  50 g melted unsalted butter
  add one cup rasins or sultanas, soaked in dark rum (for dessert only)
  0.2 kg sugar (for dessert only)

  6 Tsp freshly chopped tarragon
  0.1 kg softened unsalted butter
  1 egg
  0.1 kg sugar

  8 Tsp freshly chopped tarragon
  0.25 kg fresh unsalted cottage cheese
  2 egg-yolks
  0.25 litre whipping cream
  3 Tsp dry bread-crumbs
  0.15 kg sugar (for dessert only)

  After spreading the filling on the dough, roll the dough tightly,
  making sure that there are no air pockets in the roll. Uncooked
  buckwheat roll should be about 5 cm thick, wheat up to 10 cm.
  Moisten a thin linen cloth, wringing out excess water, spread the
  cloth on a flat surface and dust lightly with dry bread-crumbs.
  Wrap the struklji tightly with the cloth and tie both ends -- the
  cloth should cover the struklji roll at least twice.

  Bring 1 litre salted water to boil, drop the roll into boiling
  water and cook for 1/2 hour. Remove immediately, unwrap and cut
  into serving pieces. Brown some bread-crumbs on butter and pour
  over struklji, serve hot. If served as a dessert with cream sauce,
  serve the sauce separately. Guests should add sugar to taste. (Cream
  sauce: mix equal volumes of lightly whipped cream and sour cream,
  sugar lightly)

  If you want to cook several rolls at a time, but wish to re-warm
  them, do not unwrap, freeze the struklji in their linen wrap, then
  re-warm by cooking in slightly salted water for 5-10 minutes.

Tuna Fish & Peas on Toast

----- Original Message ----- 
From: Joette
To: phaedrus
Sent: Thursday, July 18, 2002 3:32 PM
Subject: Tuna Fish & peas

> Hi there,
> Cool site!  Can you possibly find the recipe for tuna fish and peas on
> toast?
> I can't believe the difficulty I've had finding it.
> Thank you very much!
> Joette

Hi Joette,

No problem. Below are a few variations.


Tuna  On  Toast

 Ingredients : 
 1 can family size tuna
 1 can peas
 1 can cream of celery soup

 Preparation : 
    Combine and heat.  Serve on toast. 
 Cream  Tuna  On  Toast

 Ingredients : 
 3 tbsp. margarine
 2 tbsp. flour
 1 can evaporated milk
 1/2-1 c. whole milk
 1 (6 oz.) can tuna, drained
 1 can peas, drained
 1 can corn, drained
 Salt and pepper

 Preparation : 
    Melt margarine - remove from heat.  Add flour and stir until
 smooth.  Add milk (a little at a time) over low heat - stir.  Bring
 to a boil and then add other ingredients.  Serve over toast.  Quick
 and easy!
 Creamed  Tuna  On  Rice  (Or  Toast)

 Ingredients : 
 2 tbsp. margarine
 4 tbsp. flour
 2 c. milk
 1 lg. can tuna, drained
 1 lg. can peas, drained
 Rice, cooked as directed on pkg.

 Preparation : 
    In large skillet, melt butter.  Add flour and mix until mixture
 is smooth and creamy, not lumpy.  Add about 1 cup of milk and mix
 well. Let cook 5 to 10 minutes, then add the other cup of milk. 
 Cook mixture for a few minutes until it becomes thickened.  Add tuna
 and peas, mix well.  Cook a few minutes, then serve the tuna mixture
 on top of rice or toast if you choose.  Serves 4 to 6. 


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