Subj : Re: Canning
To   : Ruth Haffly
From : Dave Drum
Date : Sun Aug 13 2023 07:07:08

-=> Ruth Haffly wrote to Dave Drum <=-


DD> I've never "got" the strawberry-rhubarb conflation. I've tried it more
DD> than a few times and the flavours do not work well together for me. I
DD> quite like the tartness of the rhubarb (and wid picked gooseberries).

RH> I like it, have had some that has been really sweet, other that has
RH> been on the tart side. It's good either way IMO.

I hereby bequeath you my share of the strawberry/rhubarb mixtures.

DD> I assume that people first used strawberries in the mix to mitigate
DD> the tartness when sugar was in short supply. But now days they also
DD> add the sugar and get a product that is (to me) cloyingly sweet.
DD>  I'll pass.

RH> Make your own to the tartness level you prefer.

As my granddad always used to say "It's a poor cook who can't suit
himself."

DD>       Title: Rhubarb Sauce
DD>  Categories: Five, Sauces, Fruits
DD>       Yield: 2 Pints

DD>   Good on I scream, panquakes, waffles, toast, biscuits,
DD>   peanut butter sarnies, whatever you care to add it to.

RH> I'll have it on ice cream or biscuits, have basically given up
RH> pancakes and waffles.

I get more pancakes than waffles - but, they're both on my menu.

DD>   Originally from Recipes With A History; Yankee Magazine

RH> Is that magazine still going? I used to read it at my grandmother's
RH> whenever we'd visit.

You betchum, Red Rydar! Here's a link: https://tinyurl.com/YANKY-MAG

I'll probably never make this on my own. But, I'd tuck into it with
gusto should it be served to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom, Kale & Tomato Strata
Categories: Vegetables, Greens, Mushrooms, Breads, Cheese
     Yield: 12 servings

     8 c  Whole-grain bread cubes
     1 tb Extra-virgin olive oil
     2 cl Garlic; minced
     8 oz White mushrooms; sliced
     1 sm Bunch green curly kale; ribs
          - removed. leaves torn into
          - bite-size pieces
 1 1/4 ts Kosher salt; divided
   3/4 ts Fresh ground pepper; divided
 1 1/2 c  Shredded Gruyere cheese
   3/4 c  Shredded sharp Cheddar cheese
     1 tb Unsalted butter; to grease
          - the pan
     1 c  Halved cherry/grape tomatoes
     8 lg Eggs
     2 c  Whole milk

 Set the oven @ 400ºF/205ºC.

 Spread the bread onto a baking sheet and toast in the
 oven for about 8 minutes, or until dried out and lightly
 crisped. Reduce heat to 350ºF/175ºC.

 Warm the oil in a large skillet over medium heat. Add
 the garlic and cook until fragrant, about 1 minute. Add
 the mushrooms and cook until they begin to release their
 juices, about 3 minutes. Stir in the kale, 1/2 teaspoon
 salt, and 1/4 teaspoon pepper, and continue to cook,
 stirring occasionally, until the kale is wilted, about 4
 minutes. Remove from the heat. Toss together the Gruyère
 and cheddar in a small bowl.

 Coat a 9" X 13" baking dish with the butter. Cover the
 bottom of the dish with 1/3 of the bread cubes. Sprinkle
 on 1/3 each of the mushroom mixture, tomatoes, and
 cheese. Repeat the layers twice more in this manner,
 starting with the bread cubes and ending with the
 cheese.

 Whisk together the eggs, milk, and remaining 3/4
 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
 Pour the mixture over the strata, making sure to moisten
 all the bread. Use a sheet of plastic wrap to gently
 press the bread into the egg mixture and cover the
 strata. Let sit for 30 minutes or up to overnight.

 Bake the strata for about 40 minutes, or until it’s set
 in the center, rotating the pan halfway through. Serve
 right away.

 By Yankee Magazine | July 31 2023

 Yield: 12 servings

 RECIPE FROM: https://newengland.com

 Uncle Dirty Dave's Archives

MMMMM

... A waffle is like a pancake with a syrup trap.

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