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Concord Grape Pie

  ----- Original Message ----- 
  From: Jay 
  To: phaedrus 
  Sent: Tuesday, September 17, 2002 12:27 AM
  Subject: two requests please

  Some friends gave me some concord grapes that they had grown...
  and want me to make a pie...I have heard of them but do not have 
  any recipes ...can you help me...
  and would also like to have a sugar free jam or jelly recipe....
  to use up some of the grapes for a diabetic grandmother...
  thank your web site...

Hello Jay,

Below are some recipes for each.


  Concord  Grape  Pie

   Ingredients : 
   2 lb. (4 c.) fresh Concord grapes
   3/4 c. sugar
   1 tbsp. quick-cooking tapioca
   1/8 tsp. salt
   Grated rind and juice of 1/2 lemon
   Pastry for 9-inch 2-crust pie

   Preparation : 
     Squeeze the pulp out of the grape skins.  Save the skins.  Cook
   pulp until seeds loosen and press through colander or food mill. 
   Mix sugar, tapioca, salt, lemon rind, and lemon juice.  Put cooked
   pulp back in with the skins (optional).  Add pulp and skins to
   mixture.  Let stand 15 minutes.  Turn into pastry lined 9-inch pan
   and cover with pastry.  Bake on lower rack of very hot oven (450
   degrees) for 15 minutes.  Lower heat to moderate (350 degrees) and
   bake about 20 minutes longer.  Serve topped with vanilla ice cream.  
   Grape  Pie

   Ingredients : 
   1 c. dark blue Concord grapes, seeds removed
   1 c. white sugar
   4 egg yolks
   2 tbsp. water
   1/2 c. butter
   2 tbsp. flour
   1 unbaked pie shell

   Preparation : 
     Mix flour and sugar together.  Add water and cook until beginning
   to thicken.  Beat egg yolks well.  Add egg yolks to hot mixture,
   gradually, stirring well after each addition.  Add grapes.  Cook for
   several more minutes.  Allow to cool slightly.  Pour into unbaked
   pie shell.  Bake for approximately 10 minutes at 400 degrees, then
   reduce oven to 350 degrees and bake for 20 minutes.  Remove from
   oven and cool slightly while making meringue with 4 egg whites,
   adding 1 1/2 teaspoons cream of tartar, add gradually 2 tablespoons
   sugar for each egg white continuing to beat until holds peak.  Spoon
   meringue over grape filling.  Bake in 400 degree oven until meringue
   is brown.  
    9 Inch  Concord  Grape  Pie

   Ingredients : 
   5 1/3 c. concord grapes
   1 1/3 c. sugar
   4 tbsp. flour
   1 1/3 tsp. lemon juice
   Dash of salt
   1 1/3 tbsp. butter or margarine
   Pie crust for 9 inch two crust pie

   Preparation : 
      Remove and save grape skins.  Put pulp into saucepan without
   water and bring to a boil.  While hot, rub through strainer to
   remove seeds.  Mix strained pulp with skins.  Mix sugar and flour
   lightly through grapes.  Sprinkle with lemon juice and salt.  Pour
   grapes into pastry lines pan (9 inch pie pan).  Dot with butter or
   margarine.  Cover with top crust.  Bake at 425 degrees for 35-45
   Concord  Grape  Pie

   Ingredients : 
   3 1/2 c. Concord grapes
   1 c. granulated sugar
   4 tbsp. flour
   1 1/2 tbsp. butter
   1 tbsp. lemon juice
   9 inch pie shell
   Streussel topping (recipe follows)
   3/4 c. flour
   1/2 c. granulate sugar
   1/3 c. melted butter

   Preparation : 
      Wash, drain and stem grapes.  Remove skins and simmer pump for 5
   minutes.  DO NOT add any water to pulp.  While hot, press pump
   through a sieve (or food mill) to remove seeds.  Combine strained
   pulp with skins.  Combine sugar and flour; add to grapes.  Blend in
   lemon juice and melted butter.  Pour into pie shell and cover with
   struessel topping.  Bake at 350 degrees for 40 minutes.  
   Sugarless  Grape  Jelly

   Ingredients : 
   2 pkgs. or 2 tbsp. unflavored gelatin
   1 1/2 pints unsweetened grape juice
   2 tbsp. unsweetened lemon juice
   2 tbsp. liquid sweetener

   Preparation : 
      In saucepan soften gelatin in grape and lemon juice.  Bring to
   rolling boil, dissolving gelatin, boil 1 full minute.  Remove from
   heat, stir in liquid sweetener.  Pour into hot sterilized jars. 
   Seal, store in refrigerator.  One tablespoon = 11 calories.
    Sugar  Free  Grape  Jelly

   Ingredients : 
   1 1/2 c. unsweetened grape juice
   1 tsp. fresh lemon juice
   2 tsp. gelatin

   Preparation : 
     Bring grape and lemon juice to a boil, reduce heat and simmer 4
   minutes.  Soak 2 teaspoons gelatin in 1/2 cup cold water.  When
   dissolved add to the hot grape juice.  When cool pour into small
   container and refrigerate.  
    Sugar Free Grape  Jelly

   Ingredients : 
   Ripe Concord grapes
   sugar substitute equal to 1 1/2 c. sugar for each cup juice

   Preparation : 
     Cook ripe grapes without adding any water.  Stir well.  Strain. 
   Reheat juice to boiling.  For each cup of juice add sugar substitute
   equal to 1 1/2 cups sugar.  Return to a boil and boil for 1 1/2 minutes.  
   Pour into glasses and seal.  
  Diabetic  Grape  Jelly

   2 tbsp. unflavored gelatin 
  1 1/2 pts. unsweetened grape juice 
  2 tbsp. lemon juice, strained 
  2 tbsp. artificial sweetener 
   In kettle, soften gelatin in grape juice and add lemon juice.  
   Bring to a boil, dissolving gelatin.  Boil one minute. Remove 
   from heat, stir in sweetener.  Pour into jars to within one 
   half inch of top.  Cover with cap and screw band tight. When 
   cool, store in refrigerator.  Yield:  4 half pints.  

Microwave Fudge

  ----- Original Message ----- 
  From: Albert 
  To: phaedrus
  Sent: Tuesday, September 17, 2002 2:15 PM
  Subject: Micro-Wave Fudge Recipe

  Do you know the recipe for micro-Wave Fudge Recipe

Hello Albert,

There are dozens of them See below for a few.


  Microwave  Fudge

   Ingredients : 
   4 c. sugar
   1 c. margarine
   1 can (14 oz.) evaporated milk
   12 oz. semi-sweet chocolate bits
   7 oz. marshmallow cream
   1 tsp. vanilla
   1 c. chopped nuts

   Preparation : 
     In 4 quart bowl mix sugar, milk and butter.  Cook on high 20 to 22
   minutes or until soft ball stage or 234 degrees on candy
   thermometer.  Stir well every 5 minutes during cooking.  Stir in
   chocolate bits and marshmallow cream until well blended.  Add
   vanilla and nuts and mix.  Pour into buttered 9 inch square dish for
   thick pieces or 7 1/2 x 12 inch for thinner pieces.  Cool and cut.  
   Microwave  Chocolate  Fudge

   Ingredients : 
   12 oz. semi-sweet chocolate chips
   1 can Eagle Brand milk
   2 heaping tbsp. peanut butter

   Preparation : 
     Place chocolate chips and milk in microwave safe bowl.  Cook on
   high for 5 minutes.  Remove from microwave, stir in 2 heaping
   tablespoons of peanut butter.  Spread in pan.  Cool and cut.  
   Two-Minute  Microwave  Fudge

   Ingredients : 
   1 lb. confectioners' sugar
   1/2 c. cocoa
   1/4 c. milk
   1/2 c. margarine
   1 tbsp. vanilla extract
   1/2 c. chopped nuts

   Preparation : 
     Blend sugar and cocoa together in a glass bowl.  Add milk and
   margarine, but do not mix.  Cook 2 minutes in microwave oven.  If
   margarine is not completely melted, it will melt when mixed.  Add
   vanilla and nuts.  Stir until well blended.  Pour into greased 6x9
   inch container.  Place in refrigerator for 20 minutes to 1 hour. 
   Cut and serve.  
   Easy  Microwave  Fudge

   Ingredients : 
   1 box confectioners' sugar
   1/2 c. butter
   1/4 c. milk
   1/2 c. cocoa
   1/2 tsp. vanilla
   Pinch of salt
   Nuts (optional)

   Preparation : 
     Dump all ingredients into a bowl without stirring and cover with
   wax paper.  Heat in microwave for 2 minutes.  Take out and stir
   well.  Blend with beaters for 3 minutes.  Put in buttered pan and
   refrigerate until hard.  (This is a great recipe if you have had
   trouble making fudge in the past.)  
   Smoooooth  Fudge  (Microwave)

   Ingredients : 
   1 c. (6 oz.) chocolate bits
   1/2 c. sweetened condensed milk
   1 c. powdered sugar
   1/2 tsp. vanilla
   1/3 c. chopped nuts
   1 qt. measurer
   8" dish
   Waxed paper

   Preparation : 
     Note:  If you like  minute, use chocolate mint chips, or
   substitute 1/2 teaspoon peppermint extract for vanilla.  Combine
   bits and milk in measurer.  Microwave for 30 seconds on high.  Stir.
    Microwave for 30 seconds on high.  Stir in sifted sugar, vanilla
   and pinch of salt.  Fold in nuts.  Pour and push onto plate (greased
   or lined with waxed paper).  Let cool.  Refrigerate until easy to

Simple Pickled Eggs

  ----- Original Message ----- 
  From: ROz
  To: phaedrus
  Sent: Tuesday, September 17, 2002 10:45 AM
  Subject: Pickled Eggs

  Do you have a simple receipe for pickled eggs using onions, 
  peppers, sugar vinegar? 

Hello Roz,

Below are the simplest pickled egg recipes that I could find.


  Pickled  Eggs

   Ingredients : 
   1/4-1/3 c. water
   1 1/2 c. white vinegar
   3 tsp. salt
   1 tsp. peppercorns
   1 onion, sliced
   9-10 hard boiled (peeled) eggs

   Preparation : 
     Boil water, vinegar, salt and peppercorns together for a minute;
   then pour over hard-boiled eggs in quart jar.  Add sliced onions on
   top.  Cover with canning lid and band.  Ready to eat in 12 hours. 
   Pickled  Eggs

   Ingredients : 
   3 c. vinegar
   2 c. sugar
   1 c. water
   Dash of lemon juice

   Preparation : 
     Bring mixture to a boil and pour over peeled, cooked eggs while
   hot.  If desired, add sliced raw onions.  Put in a gallon jar or ice
   cream bucket and let set for 4 to 5 days.  Enough for 5 dozen eggs.  
   Pickled  Eggs

   Ingredients : 
   4 1/2 doz. eggs
   1 qt. vinegar
   3 tbsp. sugar
   1 tbsp. salt

   Preparation : 
      Boil eggs hard for 7 minutes (shell).  Put in jars and pour the
   ingredients over them.  If you want them to pickle sooner, heat your
   vinegar, then pour on them.  This recipe can be cut down.  Let set 5
   days at least.

Caesar Salad

  ----- Original Message ----- 
  From: Donna 
  To: phaedrus
  Sent: Wednesday, September 18, 2002 12:32 AM
  Subject: question!

  Is caesar salad named after Caesar (the ruler)? Why?

Hi Donna,

Actually, no, it's not named after the Roman Emperors. It's named after Caesar Cardini. Caesar Cardini was an Italian immigrant who operated a series of restaurants in Tijuana, just across the Mexican border from San Diego, California. On July 4th, 1924, Cardini created the first "Caesar salad" at his restaurant "Caesar's Palace" in Tijuana. The salad caught on among the Hollywood crowd and the rest is history.


Whole Grain Cereal

  ----- Original Message ----- 
  From: Pegheart
  To: phaedrus
  Sent: Monday, September 16, 2002 10:54 AM
  Subject: whole grain cereal

  An apple bread recipe calls for one cup of whole grain cereal. 
  What should I use?


Hi Pegheart,

Gosh there are so many.... What's your favorite?

Hot cereals like oatmeal, farina, and cream of wheat come to mind, but there are lots of cold whole-grain cereals, too. It's hard to say what would be good in a cake. However, I looked around for apple cake recipes with cereal, and I found that most of them use "Grape Nuts" or "All Bran".



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