Comments for Mimi's Recipe Board

Comment on Red Cross Splash Page by jb

jb — Fri, 24 May 2013 17:07:50 +0000

I have removed the splash page but yiou can still make donations at the link above.

Comment on Red Cross Splash Page by Becky

Becky — Thu, 23 May 2013 00:46:49 +0000

Great idea, thanks JB.

Comment on Pepe’s Post by pepe85323

pepe85323 — Tue, 21 May 2013 18:30:34 +0000

Couldn’t find the basil jelly recipe I used, but did find the garlic jelly recipe.

Garlic Jelly
—– Now You’re Cooking! v4.20 [Meal-Master Export Format]
Title: Garlic Jelly
Categories: relishes/preserves
Yield: 5 servings
1/2 c fresh garlic, finely chopped
2 c white wine vinegar
5 1/2 c sugar
3 c water
1 pk (2 oz.) powdered pectin
1/4 teas. butter or oil
2 drops food coloring
-(optional)
Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently,
uncovered, over med. heat for 15 min. Remove pan from heat & pour mixture
into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours.
Pour flavored vinegar through a wire strainer into a bowl, pressing the
garlic with the back of a spoon to squeeze out liquid. Discard any
residue. Measure the liquid & add vinegar, if needed, to make 1 cup.
Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the
water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat,
bring mixture to boil, stirring constantly to avoid scorching. Add sugar,
& stir well. Bring mixture to a full, rolling boil. Add butter to reduce
foaming. Continue stirring. Boil the mixture hard for exactly 2 min.
Remove pan from heat & skim off any foam. Add red, yellow or orange food
coloring if desired. Pour jelly into prepared glasses. Seal according to
directions on recipe folder in pectin package. Makes approx. 5 cups.
Enjoy.

Comment on Kilroy Was Here- Do You Remember? by pepe85323

pepe85323 — Tue, 21 May 2013 18:27:52 +0000

I remember as a child my uncle telling me about an area in Germany that they had to fight through. He said that there was no way to get through the lines except fight for every inch. After they broke the through, they pushed in about half a mile, only to find “Kilroy was here!” in foot high letters written on a walls.

Comment on Pepe’s Post by SherryPA

SherryPA — Mon, 20 May 2013 12:07:35 +0000

Pepe, You are a busy guy! Don’t stress out over finding the recipes. You take care of you. I think we all have a zillion recipes so there is no hurry. It’s always great hearing from you anytime just to know you’re doing ok. We also love hearing about all of your escapades you share with us! God bless you Pepe!

Comment on Sandy OH’s Hamburger Chow Mein by SherryPA

SherryPA — Mon, 20 May 2013 12:04:24 +0000

I hope you enjoy it as much as we did!

Comment on Sandy OH’s Hamburger Chow Mein by Becky

Becky — Sun, 19 May 2013 23:18:46 +0000

I make something very similar and we love it too. Fast and easy but filling!
Thanks for this recipe, I’m going to try it.

Comment on Pepe’s Post by pepe85323

pepe85323 — Sun, 19 May 2013 14:07:27 +0000

Sherry, I’ll have to look them up again if I can find the recipes. I haven’t made jelly in about 8 years. The garlic jelly is used on meats. Traditionally mutton, I think. Meats with a strong flavor though. Right now I’m working 6 days a week, and one of those is a 12 hour day. I’ll look for the basil recipe and post it when found.

Comment on Old-Fashioned Oatmeal with Apples, Raisins and Honey-Toasted Walnuts by SherryPA

SherryPA — Sat, 18 May 2013 00:30:17 +0000

I hope you like it Kez! I love it, but DH never eats oatmeal. He calls it gruel….He’s wrong!!!

Comment on Old-Fashioned Oatmeal with Apples, Raisins and Honey-Toasted Walnuts by Kez

Kez — Fri, 17 May 2013 14:49:53 +0000

This sounds wonderful. I think that I might even be brave and try it cold.