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Highbush Cranberry Jelly

----- Original Message ----- 
From: "Galen"
To: phaedrus
Sent: Saturday, August 30, 2003 7:13 PM

> We are looking for a receipe for High Bush Cranberry Jelly.

Hello Galen,

Highbush cranberries are a completely different fruit from the lowbush or commercial cranberry. Highbush cranberries grow on a shrub with pointed leaves, but commercial cranberries grow on a vine with oval leaves. Highbush cranberries have a single seed, which should be removed. Highbush cranberry patches have an aroma similar to stinky socks The seeded pulp of the highbush cranberry can be substituted for the pulp of the regular cranberry in any recipe that calls for cranberries.

See below for a recipe.


Highbush Cranberry Jelly

4 cups highbush cranberries
6 cups water
Additional water (as needed)
7 cups sugar
1/2 tsp. margarine or butter
1 pouch liquid pectin (Certo)

Bring the berries and water to a boil and simmer for 10 minutes. Crush the
berries or put through a food mill. Strain the juice in a cheesecloth-lined
sieve. Add any additional water if need to bring the juice up to 5 cups.

Bring the juice and sugar up to a boil. Add the margarine, then the liquid
pectin. Bring back to a boil, stirring constantly boil hard for 1 minute.
Remove from heat. Skim foam from surface and pour into sterile pint jars and
seal. Process in boiling water bath for 5 minutes.

Yield: 8 cups

Eva sent this:

Just thought I'd say that there are two types of jelly that can be made from 
these berries, we make both, the stinky is made from ripe berries and in my 
family is called Toe Jam Jelly, its delicious on toast. The other type is just 
cranberry jelly and is made before the berries get soft and ripe, they may be 
bicoloured and still hard sort of pink with yellow or even slightly greenish 
yellow these make a much less stinky jam or jelly and you simply do exactly the 
same as the ripe berries when making them. I might add, that instead of certo 
and tons of sugar that the maker looks for a product called Pamona's Pectin which 
I get at my local health food store, its imported from the maker in the USA,you 
use much less sugar and still can control the set of the jelly. I like jams and 
jellies made with this product as I am diabetic, and can use as little as one quarter 
the sugar called for in a regular recipe. 


Highbush Cranberry Jelly

4 cups highbush cranberries
6 cups water
Additional water (as needed)
7 cups sugar
1/2 tsp. margarine or butter
1 pouch liquid pectin (Certo)

Bring the berries and water to a boil and simmer for 10 minutes. Crush the
berries or put through a food mill. Strain the juice in a cheesecloth-lined
sieve. Add any additional water if need to bring the juice up to 5 cups.

Bring the juice and sugar up to a boil. Add the margarine, then the liquid
pectin. Bring back to a boil, stirring constantly boil hard for 1 minute.
Remove from heat. Skim foam from surface and pour into sterile pint jars and
seal. Process in boiling water bath for 5 minutes.

Yield: 8 cups

Stuffed Hot Cherry Peppers

  ----- Original Message ----- 
  From: Irene
  To: phaedrus
  Sent: Saturday, August 30, 2003 11:48 AM
  Subject: stuffed hot cherry peppers

  hi my name is irene i would love to have the recipe for stuffed hot cherry peppers 
  that have a bread stuffing and are packed in jars in oil there are a lot of companies 
  that have them i do not want the ones stuffed with cheese and hot ham i think asti 
  puts them out thank you phaedrus if you can help me will be looking forward to your 
  e-mail recipe   thanks again      
  P.S   i think victorias also jars them thanks again                     

Hello Irene,

The below recipe is the only one that I can find using bread crumbs to stuff the peppers. It does not tell you how to pack the peppers in oil. I have searched for this recipe three times in the past three months, so the below recipe is the only one that's available.

Home canning peppers in pure oil is dangerous. The microbes that cause botulism food poisoning thrive in such an environment. Pure oil is not acidic enough to retard their growth.


  Italian Hot Stuffed Cherry Peppers
  1 C. bread seasoned bread crumbs
  1 C. olive oil
  1 medium size can of pitted black
  olives drained
  1 medium size jar or can green olives
  (no pimentos), drained
  1/2 tin of anchovies
  1 gallon jar hot cherry peppers 

  Take off the tops of the peppers, seed and rinse; set aside. In a blender mix the rest 
  of the ingredients until well blended. Stuff seeded peppers. 

Seafood Pizza

  ----- Original Message ----- 
  From: Jen 
  To: phaedrus
  Sent: Saturday, August 30, 2003 8:08 PM
  Subject: Recipe request

  When I was a child, my school "Pittman Elementary" in Louisiana served a seafood pizza that was just delicious.

  Do you have any recipes for seafood pizza?


Hi Jen,

Four recipes below.


  Seafood Pizza  
  Servings: 4  

  Ingredients Preparation 
  1 1/2 cups [375 mL] white sauce 
  3/4 cup [190 mL] boiled shrimps 
  3/4 cup [190 mL] boiled scallops 
  3/4 cup [190 mL] boiled crabmeat 
  1 pizza shell 
  1 cup [250 mL] freshly chopped or sliced mushrooms 
  2 cups [500 mL] grated Mozzarella cheese 
   Preheat oven to 450°F [230°C]. 
  In a bowl, mix together white sauce, shrimps, scallops and crabmeat. 
  Spread pizza shell with mixture. 
  Garnish pizza with chopped or sliced mushrooms; sprinkle all over with Mozzarella cheese. 
  Bake pizza in preheated oven, for 10 minutes. 
  Seafood Pizza

  Pizza Dough:
  2 cups flour
  4 tbsp. baking powder
  1 tsp. salt
  4 tbsp. shortening
  2/3 cups milk

  Pizza Toppings:
  Celery, chopped
  Onions, chopped
  Green pepper, chopped
  Seafood according to liking (shrimp, lobster, crab, scallops)
  Salt and pepper (to taste)
  1 tbsp. milk
  1 1/2 tsp. cornstarch diluted in water
  Broccoli, chopped and cooked
  Mozzarella cheese
  Cheddar cheese, grated

  For the pizza crust, mix ingredients together in a bowl to form a soft dough. 
  Roll out on a pizza pan. Preheat oven to 450 degrees. Brown celery, onions 
  and pepper in skillet. Boil chopped seafood of choice in a saucepan. Drain and 
  add salt and pepper to taste, a little milk to whiten, plus the diluted cornstarch 
  to thicken the sauce. Spread sauce on top of crust, then add seafood and vegetables. 
  Top with broccoli and cheese. Bake 20 to 25 minutes. 
  Serves how many: 4 
  Seafood Pizza by Le Cafe Miche 

  Pizza Dough
  Use your own pizza dough recipe, use store bought dough, or use the following.
  Combine the following ingredients in a large mixing bowl and let stand until yeast
   is dissolved, which should be about 5 minutes:

  1 package (21/4 teaspoons) of active dry yeast
  1 1/3 cups warm water

  After the yeast is dissolved add:
  2 1/2 cups all purpose flour
  2 tablespoons olive oil
  1 tablespoon salt
  1 tablespoon sugar (optional)

  Mix by hand with low speed mixer for about one minute and knead by hand for abut 10 minutes 
  or until dough is smooth and elastic.

  Transfer the dough to a bowl lightly coated with olive oil and turn dough over once to coat 
  will oil. Cover with plastic wrap and let the dough rise in a warm place until the dough doubles in volume.

  Pizza Ingredients:
  1 lb. of sea scallops
  1 lb. of shrimp
  1 bunch of basil
  8 cloves of garlic
  4 oz. of shredded Mozzarella cheese
  4 oz. of Gruere cheese
  3 cups of tomato sauce
  20 black olives (good quality deli olive recommended vs. canned olives)
  1 bunch of green olives
  1/2 stick of butter

  Roast the sea scallops on very high heat in olive oil until they are brown on all sides.
  Be careful not to overcook.
  Sauté the shrimp in butter, lemon, and salt and pepper until done. Chop the garlic and fresh onions.

  Have all the ingredients ready on a side table before starting.  Roll or flatten the pizza dough and 
  let stand for 10 minutes.

  The BBQ grill must be oiled and hot.

  Put the flattened pizza dough on the grill and bake until one side is golden brown. Then turn over and 
  place all your ingredients on the cooked side. Put the cheese on last and bake until cheese is melted.
  Seafood Pizza

  Serves : 8
  Prep. Time : 0:40

  12" un-cooked pizza crust 
  3/4 cup crab meat
  3/4 cup salad shrimp
  1/2 cup crushed pineapple - drained
  5 mushrooms - sliced
  4 1/2 oz. sliced black olives - drained
  1/4 cup diced green bell pepper
  1 cup shredded mozzarella cheese - low fat okay
  1 cup shredded white cheddar cheese - low fat okay   

  -Spread pizza dough on to a pizza pan.
  -Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella, and cheddar cheese.
  -Bake in 450 degree oven until cheese is bubbly.  

Fresh Peach Upside Down Cake

  ----- Original Message ----- 
  From: Judy 
  To: phaedrus 
  Sent: Saturday, August 30, 2003 4:16 PM
  Subject: Peach Upside Down Cake

  My mother made a wonderful fresh peach upside-down cake. She is deceased and noone in the family 
  seems to have the recipe. Can you help? Thanks in advance for your help.

Hi Judy,

See below for three recipes.


  Peach Upside Down Cake
  4    large peaches, peeled, pitted and sliced 
  2    tablespoons butter, melted
  1/2   cup light brown sugar
  1/4   cup maraschino cherries, chopped
  1/2   cup pecans, chopped

  Pour melted butter into a 13 x 9 x 2-inch baking pan.  Sprinkle brown sugar evenly over.  
  Arrange peach slices in a large pinwheel.  Sprinkle cherries and nuts over in an even layer.   


  1    18-ounce yellow cake mix
  1    3-ounce package vanilla instant pudding and pie filling
  4    medium eggs
  1    cup water
  1/4   cup vegetable oil
  1    teaspoon vanilla extract
  1/2   teaspoon ground cinnamon 

  Preheat oven to 350-degrees.  Combine cake mix, pudding mix, eggs, water, oil, vanilla and cinnamon 
  in a large bowl.  Beat with an electric mixer for 4 minutes on medium speed.  Spread batter in pan 
  over peaches. Bake 40 to 45minutes until done or until a toothpick inserted in center comes out clean. 
  Wait two minutes and turn pan upsidedown on cake  plate. 

  Yield:  10 servings. 
  Peach Upside Down Cake 

  5 to 6 large, ripe freestone peaches 
  2/3 cup white sugar 
  2 tablespoons unsalted butter 
  1 cup all-purpose flour 
  1 teaspoon baking powder 
  1/2 teaspoon baking soda 
  1/2 teaspoon ground cinnamon 
  1/4 teaspoon salt 
  1 tablespoon canola oil 
  1 egg 
  1 teaspoon vanilla extract 
  1 teaspoon almond extract 
  1/2 cup low fat buttermilk 

  Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil. Score the stem end of 
  each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins 
  soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches. 

  In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook 
  over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the 
  skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat 
  and set aside. 

  In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside. In 
  a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon 
  butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and 
  almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating 
  until just incorporated. Spoon the batter evenly over the peaches in the skillet, place the skillet in 
  the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake 
  tester inserted into the center of the cake comes out clean. 

  Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. 
  Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife 
  and replace them on the cake. 

  Quantity: Makes 1 - 9 inch cake  
    Upside Down Peach  Cake 


     3/4 cup butter 
     1/2 cup packed light brown sugar 
     1/4 teaspoon ground nutmeg 
     5 fresh peaches - peeled, pitted and halved 
     1/2 cup white sugar 
     1 egg 
     1 1/4 cups all-purpose flour 
     2 teaspoons baking powder 
     1/2 teaspoon salt 
     1/2 cup milk 


     1) Melt 1/4 cup butter or margarine in an 8 inch square pan. Sprinkle with brown
     sugar and nutmeg. Arrange peach halves, cut side down, in pan.
     2) Cream 1/2 cup butter or margarine in mixing bowl. Gradually beat in sugar. Add
     egg, and mix well.
     3) Stir together flour, baking powder, and salt. Add flour mixture to creamed mixture
     alternately with milk, beating well after each addition. Spread batter over peaches.
     4) Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes, or until lightly
     browned on top. Remove cake from oven, and let stand in pan for 5 minutes; invert
     onto serving platter. Serve with whipped cream.

Alba 77

  ----- Original Message ----- 
  From: Valerie 
  To: phaedrus 
  Sent: Friday, August 29, 2003 9:04 PM

  Can you help me find out what company manufactor's ALBA 77.  It is a nutrional drink/breakfast 
  drink that all grocery stores use to carry however I can no longer find it.  Thought I could 
  get the main company to see if it is still produced.



Hi Valerie,

Alba also makes powdered milk.

I had to track this one through a tangled maze of corporate mergers and stock acquisitions. Until 1997, Alba was owned by Heinz (the ketchup people). In 1997, Alba was bought by the Hain Food Group, makers of natural foods and Celestial Seasonings teas. Then, in 1999, Heinz purchased a major share of Hain Foods.

Anyhow, Hain Foods is who you want to contact. Alba 77 shakes are still an active product, as far as I can tell. You can buy them online here:

Hometown Favorites

Hain Foods has a website at:


You can contact Hain at:


Or write to:
Consumer Affairs
The Hain Celestial Group
734 Franklin Avenue #444
Garden City, NY 11530



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