• Best Leftover Turkey - 09

    From Dave Drum@1:18/200 to All on Thu Dec 26 16:28:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Turkey Wild Rice Soup
    Categories: Poultry, Vegetables, Rice, Dairy, Herbs
    Yield: 12 servings

    1/2 c Butter; in cubes
    2 Carrots; fine chopped
    2 Celery ribs; fine chopped
    1 md Onion; chopped
    1/2 c A-P flour
    4 c Chicken or turkey broth
    2 c Cooked wild rice
    2 c Diced, cooked turkey
    2 c Half & Half cream
    1 ts Dried parsley flakes
    1/2 ts Salt
    1/4 ts Pepper

    In a Dutch oven, heat butter over medium-high heat. Add
    carrots, celery and onion; cook and stir until tender.

    Stir in flour until blended; cook until bubbly.
    Gradually stir in broth. Bring to a boil, stirring
    constantly; cook and stir 1-2 minutes or until
    thickened.

    Stir in remaining ingredients; return to a boil. Reduce
    heat; simmer, uncovered, 20 minutes, stirring
    occasionally.

    Terri Holmgren, Swanville, Minnesota

    Makes: 12 servings (about 3 quarts)

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Ben Collver@1:124/5016 to Dave Drum on Sun Jul 13 09:54:34 2025
    Re: Cranberry Walnut Relish
    By: Dave Drum to Ben Collver on Sun Jul 13 2025 11:15:00

    My favourite "uncommon" berry is the gooseberry. And just the wild ones, not the bland, oversized, over-sweet cultivated versions. The "goose"
    has bugger-all to do with the guard bird ofnthe same name. "The goose
    in gooseberry has been mistakenly seen as a corruption of either the
    Dutch word kruisbes or the allied German Krausbeere,[4] or of the
    earlier forms of the French groseille. Alternatively, the word has
    been connected to the Middle High German krus ('curl, crisped'), in
    Latin as grossularia.

    More thaan you ever wanted to know, I'm sure. Bv)= Have a nice slice
    of pie and a beverage .....

    Thanks for the lesson in etym-gooseberryology. :-)

    The wild goosberries around here taste good but have a spiky/spiny skin.
    So I split them open and suck the innards out.

    Another high altitude wild berry is blackcurrants. I love their strong
    flavor. The discount grocery store sells "Danish" blackcurrant
    preserves that were actually made in Poland. The ingredient list
    includes "glucose syrup." I am curious how "glucose syrup" is actually
    made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

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

    Title: Mary Berry Blackcurrant Pie
    Categories: British, Pies
    Yield: 8 Servings

    4 Eggs; free-range
    1 c Sugar
    1 c Plain flour
    1/3 c Corn meal
    1 ts Baking powder
    1 ds Vanilla extract
    1 c Blackcurrants
    Butter or oil; to grease

    Preparation time: 20 minutes
    Cooking time: 40 minutes

    A nostalgic British pie filled with tart blackcurrants, soft
    sponge-like batter, and the taste of childhood summers--perfect with
    cream or custard.

    Beat eggs, sugar, and vanilla until thick and pale.

    Mix in flour, corn meal, baking powder.

    Grease a 9" pan and preheat oven to 180^0C (350^0F).

    Pour half batter, add berries, pour rest on top.

    Bake for 40 to 45 minutes until golden and set.

    Cool 10 minutes before serving. Dust or drizzle as you like.

    Recipe by Imen Dridi

    Recipe FROM:
    <https://britishchefstable.com/mary-berry-blackcurrant-pie/>

    MMMMM
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  • From Dave Drum@1:124/5016 to Ben Collver on Mon Jul 14 05:50:08 2025
    Ben Collver wrote to Dave Drum <=-

    More than you ever wanted to know, I'm sure. Bv)= Have a nice slice
    of pie and a beverage .....

    Thanks for the lesson in etym-gooseberryology. :-)

    The wild goosberries around here taste good but have a spiky/spiny
    skin. So I split them open and suck the innards out.

    We may be talking about two different fruits. Here's a link to the Wiki
    about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom
    of the berry may have a tiny spike.

    https://en.wikipedia.org/wiki/Gooseberry

    I wonder what else your berries are called.

    Another high altitude wild berry is blackcurrants. I love their strong flavor. The discount grocery store sells "Danish" blackcurrant
    preserves that were actually made in Poland. The ingredient list
    includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

    Now you're got a project for a rainy day when you can't go berry picking
    or mushroom hunting inthe timber. Use your search engine to chase down
    the answers. Bv)=

    Currants is good. Red or black.

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

    Title: Mary Berry Blackcurrant Pie
    Categories: British, Pies
    Yield: 8 Servings

    I grew up around blackberries and raspberries growing along the fences
    on the farm. And in some of the ditches alongside the roads - thank you
    birds. When I had a garden in town I tried planting thornless blackberries
    and learned that the fruit is not nearly as tasty as the fuit of those
    with stickers waiting to scratch your hands for plundering their boounty. Gloves are a must.

    As with most things vegetable the home-grown or wild-picked is much more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

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

    Title: Old Fashion Blackberry Cobbler
    Categories: Pastry, Fruits, Citrus, Desserts
    Yield: 11 Servings

    5 c Blackberries
    1 c Softened butter
    1 1/2 c Sugar
    2 ts Vanilla
    1 c Milk
    2 tb Lemon juice
    2 c Sifted A-P flour
    1/4 ts Salt
    2 ts Baking powder
    1 c Sugar
    2 tb Cornstarch
    3/4 c Boiling water
    Whipped cream; for garnish

    Set oven @ 375ºF/190ºC.

    Lightly spray a 9" X 13" baking pan w/ cooking spray. In
    a large bowl, cream the butter, 1-1/2 cups sugar,
    vanilla, lemon juice, milk and salt until well blended.

    Stir in flour until just blended. Spoon blackberries
    into bottom of pan. Pour or spoon batter over berries.
    With a rubber spatula gently spread batter to cover
    berries.

    In another bowl whisk together remaining sugar and the
    cornstarch. Sprinkle evenly over top of batter. Pour
    boiling water over cornstarch mix, evenly. Gently stir
    it up a bit. Bake for 40 minutes or until top is crispy
    looking, ( don't worry, the inside will be nice and
    soft.)

    Top the servings of cobbler with whipped cream.

    UDD NOTE: I use Reddi-Whip from a can

    MAKES: 10 to 12 servings

    Recipe from my Grandmother, Helen Moore who got it from
    from her grandmother, Emma McCarver.

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Ben Collver@1:124/5016 to Dave Drum on Mon Jul 14 09:11:23 2025
    Re: Re: verry berry
    By: Dave Drum to Ben Collver on Mon Jul 14 2025 07:26:22

    The wild goosberries around here taste good but have a spiky/spiny
    skin. So I split them open and suck the innards out.

    We may be talking about two different fruits. Here's a link to the Wiki about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom
    of the berry may have a tiny spike.

    https://en.wikipedia.org/wiki/Gooseberry

    I wonder what else your berries are called.

    Sierra gooseberry. See 2nd photo here:

    https://en.wikipedia.org/wiki/Ribes_roezlii

    They are both gooseberries, just different varieties.

    includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

    Now you're got a project for a rainy day when you can't go berry picking
    or mushroom hunting inthe timber. Use your search engine to chase down
    the answers. Bv)=

    Aunti Wikipoodia tells me i was right:

    https://en.wikipedia.org/wiki/Glucose_syrup

    Glucose syrup... is a syrup made from the hydrolysis of starch.
    Maize (corn) is commonly used as the source of the starch in the US,
    in which case the syrup is called "corn syrup", but glucose syrup is
    also made from potatoes and wheat...

    Title: Old Fashion Blackberry Cobbler

    I ate my first blackberries of the season the day before yesterday.
    The Him-ow-ayas blackberry (Rubus armeniacus) is an invasive species.
    It grows all over the place here. Near a water source the briars
    produce big, fat berries.

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

    Title: Blackberry Sage Iced Tea
    Categories: Drinks
    Yield: 4 Servings

    4 c Water
    1 c Blackberries
    3 tb Fresh sage
    1 Lemon juice of
    3 tb Maple syrup; adjust to taste
    Ice cubes
    Additional sage leaves or
    - lemon slices; for garnish
    - (optional)

    Try my unique Blackberry Sage Iced Tea recipe, featuring juicy
    blackberries, fragrant sage, and a splash of lemon, all sweetened with
    natural maple syrup. This unique and refreshing beverage is perfect
    for cooling off on warm days!

    Bring the water to a simmer in a medium saucepan, turn off the heat,
    and steep the sage leaves for about 5 minutes to release the flavors.

    Add the blackberries to the sage-infused water. Return to a simmer,
    then remove from heat and gently mash the blackberries to release
    their juices and flavor. Stir in the maple syrup, adjusting the
    amount based on your desired sweetness.

    Let the mixture cool to room temperature. Once cooled, strain the
    liquid through a fine mesh sieve into a pitcher, pressing on the
    solids to extract all the juices. Discard the solids.

    Stir in the freshly squeezed lemon juice to add a refreshing citrusy
    kick.

    Refrigerate the tea until it is thoroughly chilled, at least 1-2
    hours.

    Fill glasses with ice cubes and pour the chilled tea over the ice.
    You can also add some blackberries to each glass. Garnish with sage
    leaves and/or a slice of lemon for an extra touch of elegance. Enjoy!

    Recipe by Joonas Jokiniemi

    Recipe FROM: <https://yerbamateculture.com/blackberry-sage-iced-tea/>

    MMMMM
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  • From Sean Dennis@1:18/200 to Dave Drum on Mon Jul 14 10:45:12 2025
    Dave Drum wrote to Ben Collver <=-

    I grew up around blackberries and raspberries growing along the fences
    on the farm. And in some of the ditches alongside the roads - thank you birds. When I had a garden in town I tried planting thornless
    blackberries and learned that the fruit is not nearly as tasty as the
    fuit of those with stickers waiting to scratch your hands for
    plundering their boounty. Gloves are a must.

    In 1984, I accidentally flew through a blackberry bramble on my bicycle.
    Still have scars to remind me of that adventure!

    As with most things vegetable the home-grown or wild-picked is much
    more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

    I agree. Plus you know their growing conditions and what has and hasn't been sprayed on them.

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

    Title: Blackberry Custard Pie
    Categories: Pies & past
    Yield: 1 Servings

    1 Unbaked 9 inch pie shell
    2 c Fresh blackberries
    4 Eggs
    2/3 c Sugar
    1 1/3 c Milk
    1 ts Vanilla

    Sprinkle blackberries in bottom of pie shell. Mix beaten eggs, milk
    and vanilla together and pour over blackberries. Bake at 400 degrees
    until custard tests done with a knife coming clean when stuck halfway
    between the rim and the middle. Randy Rigg

    MMMMM

    -- Sean

    ... Protect your hands, you need them to pick up your paycheck.
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  • From Dave Drum@1:2320/105 to Ben Collver on Tue Jul 15 05:37:43 2025
    Ben Collver wrote to Dave Drum <=-

    The wild goosberries around here taste good but have a spiky/spiny
    skin. So I split them open and suck the innards out.

    We may be talking about two different fruits. Here's a link to the Wiki about "my" gooseberries with a good photo. I've never seen a spiky skin gooseberry. Mine are green globes with a smooth skin. Althogh the bottom of the berry may have a tiny spike.

    https://en.wikipedia.org/wiki/Gooseberry

    I wonder what else your berries are called.

    Sierra gooseberry. See 2nd photo here:

    https://en.wikipedia.org/wiki/Ribes_roezlii

    They are both gooseberries, just different varieties.

    And yours are red. But that makes today a good day. I've learned something
    new. I mark any day I learn something new as a good day.

    includes "glucose syrup." I am curious how "glucose syrup" is actually made. I figure it's the European equivalent of "corn syrup," which is industrial conversion of raw starch to sugar.

    Now you're got a project for a rainy day when you can't go berry picking or mushroom hunting inthe timber. Use your search engine to chase down
    the answers. Bv)=

    Aunti Wikipoodia tells me i was right:

    https://en.wikipedia.org/wiki/Glucose_syrup

    Glucose syrup... is a syrup made from the hydrolysis of starch.
    Maize (corn) is commonly used as the source of the starch in the US,
    in which case the syrup is called "corn syrup", but glucose syrup is
    also made from potatoes and wheat...

    Double up on the good day. As long as we leave the high fructose out of
    the corn syrup.

    Title: Old Fashion Blackberry Cobbler

    I ate my first blackberries of the season the day before yesterday.
    The Him-ow-ayas blackberry (Rubus armeniacus) is an invasive species.
    It grows all over the place here. Near a water source the briars
    produce big, fat berries.

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

    Title: Blackberry Sage Iced Tea
    Categories: Drinks
    Yield: 4 Servings

    Then we have razzleberries....

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

    Title: Raspberry Chicken
    Categories: Poultry, Fruits, Booze, Vegetables, Citrus
    Yield: 6 Servings

    3 lb Chicken thighs; boned,
    - skinned if you like
    18 oz Raspberry puree
    6 oz Brandy
    3 ts Fresh squeezed lemon juice
    6 ds Nutmeg
    6 oz White vinegar
    3 ts Shallots
    6 oz Dairy sour cream; opt

    Brown chicken on both sides until 3/4 of the way
    done. Remove chicken from the pan and deglaze with
    brandy. Add the remaining ingredients and reduce by
    1/2. Add the chicken and continue to cook quickly
    until done

    Recipe by: Christin Stuart

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:2320/105 to Sean Dennis on Tue Jul 15 05:37:43 2025
    Sean Dennis wrote to Dave Drum <=-

    I grew up around blackberries and raspberries growing along the fences
    on the farm. And in some of the ditches alongside the roads - thank you birds. When I had a garden in town I tried planting thornless
    blackberries and learned that the fruit is not nearly as tasty as the
    fuit of those with stickers waiting to scratch your hands for
    plundering their boounty. Gloves are a must.

    In 1984, I accidentally flew through a blackberry bramble on my
    bicycle. Still have scars to remind me of that adventure!

    Were intoxicants involved? Or didja just crash?

    As with most things vegetable the home-grown or wild-picked is much
    more flavourful than the store-bought, commercially grown (and probably better lookikng) product.

    I agree. Plus you know their growing conditions and what has and
    hasn't been sprayed on them.

    BINGO!

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

    Title: Blackberry Noodle Kugel
    Categories: Desserts, Fruits, Pasta, Puddings
    Yield: 10 Servings

    4 c Blackberries
    1 c Apple juice
    12 oz Wide flat egg noodles
    1/4 lb Unsalted butter; melted
    1 1/4 c Sugar
    3 lg Eggs; lightly beaten
    1/8 c Ground cinnamon

    Oven: 375?F/190?C

    Brush a 7" x 11" or 9" x 13" baking pan with 1 tbsp of
    the butter. In a large pot of salted boiling water,
    cook noodles til al dente, about 10 minutes; drain in
    a colander.

    In a large mixing bowl, combine drained noodles,
    remaining butter, and sugar, apple juice and berries.
    Mix in eggs. Transfer to prepared baking dish.

    Sprinkle generously with cinnamon. Bake until golden
    brown and crisp on top, about 30 minutes.

    Serves: 10

    From the recipe files of Carole Walberg

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Ben Collver@1:124/5016 to Dave Drum on Tue Jul 15 08:28:46 2025
    Re: Re: verry berry
    By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43

    And yours are red. But that makes today a good day. I've learned something new. I mark any day I learn something new as a good day.

    Hooray!

    Then we have razzleberries....

    I have never eaten raspberry chicken, but i've seen photos in cooking
    magazines of various dishes with raspberry sauce poured over the plate
    in showy ways. I associate it with gourmet cooking.

    I did once make seedless raspberry jam by hand, and with the right
    tool it's fairly easy: a cone-shaped canning sieve with wooden
    rolling masher. A stand-less version is shown on the bottom of the
    following page.

    https://en.wikipedia.org/wiki/Chinoise

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

    Title: Rashberry Cream
    Categories: Desserts
    Yield: 1 servings

    1 c Heavy cream
    1/4 c Sugar *
    1 Egg; 1/2 yolk removed
    1/4 c Grape juice (or currant
    - juice if you can get it!)
    1 c Raspberries; fresh or
    - frozen; whole or mashed or
    - pureed or de-seeded, etc. *

    Heat the cream and sugar together, stirring frequently, until sugar is
    dissolved, about 5 minutes. Set aside to let cool. Whisk the egg until
    frothy, then stir in the juice and raspberries. Add this egg and juice
    mixture to the cream, stirring over low heat until it starts to boil,
    about 10 minutes. Remove from the heat and pour the cream mixture
    into serving dishes of your choice. Refrigerate until firm to the
    touch, covering after the cream has cooled. Serve with sugar if you
    wish.

    * Note: Since the recipe doesn't specify an amount of sugar, I guessed
    here, and I liked the results. It's sweet but not overly so. You can
    also taste the cream mixture and add more sugar to the fruit and egg
    mixture, as the recipe suggests.

    ** Note: How to prepare the raspberries wasn't exactly clear - at
    first I thought perhaps whole, but upon another reading the syntax of
    "half a Pint Currant Juice, a Pint of Rashberry" combined with "put
    the Juice and Eggs to it" suggested that raspberry juice might be
    called for. Inspired by fools and because I wanted a little texture
    (and was afraid the mixture might not set with that much liquid), I
    let the frozen raspberries thaw and then mashed them with a fork. I
    liked the way this turned out, but you could also puree the
    raspberries or strain them if you're not a fan of seeds. Because this
    ended up setting fairly firmly, like pudding, I think it would be
    fine with juice. So if you happen to have raspberry juice, then give
    that a try and let us know how it turns out!

    Recipe by Marissa Nicosia

    Recipe FROM:
    <https://rarecooking.com/2016/10/05/to-make-rashberry-cream/>

    MMMMM
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  • From Sean Dennis@1:18/200 to Dave Drum on Tue Jul 15 20:27:00 2025
    Hello Dave,

    Tuesday July 15 2025 05:37, you wrote to me:

    Were intoxicants involved? Or didja just crash?

    I was 12 years old and I was taking a downhill curve at 10% grade too fast. Lauched right off the road and into said bramble.

    BINGO!

    I need to copy my current MM setup to the BBS machine...

    -- Sean

    ... WinErr 014: Keyboard locked: try anything you can think of.
    --- GoldED/2 3.0.1
    * Origin: Outpost BBS, Johnson City, TN / bbs.outpostbbs.net:10323 (1:18/200)
  • From Dave Drum@1:320/219 to Ben Collver on Wed Jul 16 10:41:00 2025
    Ben Collver wrote to Dave Drum <=-

    Re: Re: verry berry
    By: Dave Drum to Ben Collver on Tue Jul 15 2025 05:37:43

    And yours are red. But that makes today a good day. I've learned
    something
    new. I mark any day I learn something new as a good day.

    Hooray!

    Then we have razzleberries....

    I have never eaten raspberry chicken, but i've seen photos in cooking magazines of various dishes with raspberry sauce poured over the plate
    in showy ways. I associate it with gourmet cooking.

    I did once make seedless raspberry jam by hand, and with the right
    tool it's fairly easy: a cone-shaped canning sieve with wooden
    rolling masher. A stand-less version is shown on the bottom of the following page.

    https://en.wikipedia.org/wiki/Chinoise

    A coarse chinois strainer then. If I'm just going for mashing up the
    berries and ditching the seeds I'm more likely to use a Foley Food Mill.

    https://www.thespruceeats.com/best-food-mills-5078763

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

    Title: Rashberry Cream
    Categories: Desserts
    Yield: 1 servings

    1 c Heavy cream
    1/4 c Sugar *
    1 Egg; 1/2 yolk removed
    1/4 c Grape juice (or currant
    - juice if you can get it!)
    1 c Raspberries; fresh or
    - frozen; whole or mashed or
    - pureed or de-seeded, etc. *

    IOW *any* razzleberries. Run withwhat ya brung..

    Then we have lingoinberries ... " Small, deep ruby in color and tart,
    this fruit is the Scandinavian equivalent to North American cranberries
    in terms of both taste and use. They also come from the same family of
    plants. The berries grow abundantly on low-lying evergreen bushes in
    acidic soul throughout Scandinavian and northern North American forests
    (New England, the upper Midwest, Pacific Northwest, and Canada)."

    cribbed from "The Spruce Easts" Recipe from Good Housekeeping

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

    Title: Swedish Meatballs w/Lingonberry Sauce
    Categories: Pork, Breads, Fruits, Spices
    Yield: 24 meatballs

    500 g Pork mince
    50 g Dried breadcrumbs
    1 md Egg
    1/4 ts Freshly grated nutmeg
    1/2 ts Ground allspice
    150 g Lingonberry jam

    In a medium bowl mix pork mince, dried breadcrumbs, egg,
    freshly grated nutmeg, ground allspice and plenty of
    seasoning. Divide and roll into 24 balls and arrange on
    a baking tray lined with baking parchment. Chill for
    30min to firm up.

    Set oven to 200ºC/180ºC fan (400ºF/365ºF) gas mark 6.
    Brush balls with 1tbsp olive oil and cook for 20min,
    until golden and cooked through.

    Meanwhile, in a small serving bowl mix lingonberry jam
    and 2 tb just-boiled water. Serve the meatballs with
    cocktail sticks to skewer and the sauce alongside.

    By The Good Housekeeping Cookery Team

    RECIPE FROM: https://www.goodhousekeeping.com

    Uncle Dirty Dave's Archives

    MMMMM


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  • From Ben Collver@1:124/5016 to Dave Drum on Wed Jul 16 08:25:46 2025
    Re: Re: verry berry
    By: Dave Drum to Ben Collver on Wed Jul 16 2025 10:41:00

    A coarse chinois strainer then. If I'm just going for mashing up the berries and ditching the seeds I'm more likely to use a Foley Food Mill.

    A food mill does look like a better way to go.

    Yesterday on my bike ride home i saw someone had planted creeping
    raspberries on the entire length of the park strip in front of their
    house. I stopped to eat a few and they were ripe.

    https://en.wikipedia.org/wiki/Creeping_raspberry

    Later that same ride, someone had put out a TV dinner table with a big
    bowl of ripe figs and a FREE sign. They were the largest figs i have
    seen in a long time. I ate one and it was good.

    The mission fig tree at home is full of ripe figs and the birds are
    making a big deal out of it. I ate some of those too.

    Yay for summer!

    Title: Swedish Meatballs w/Lingonberry Sauce

    Someone told me there were many Swedish immigrants in Springfield, OR.
    Grocery stores in that area sell Swedish pancake mix and lingonberry
    preserves. Overpriced IMHO and i'd rather do scratch cooking and
    substitute cranberries.

    ---------- Recipe via Meal-Master (tm) v8.05

    Title: Swedish Pancakes with Lingonberries
    Categories: Ethnic, Breads, Brunch
    Yield: 803 Servings

    -JOE COMISKEY - JPMD44A

    -----------------------------------BATTER-----------------------------------
    1 1/2 c Flour; all-purpose
    3 c Milk
    2 Eggs
    1 tb Sugar
    1 ts Salt
    Butter or oil for frying

    ----------------------------------GARNISH----------------------------------
    1 Lingonberry preserves; jar
    Confectioners' sugar
    Butter

    Beat the eggs and add the milk and flour gradually along with the sugar
    and salt. Heat a platt pan or small frying pan over low heat and brush
    with oil or butter. Stir the batter well and cook thin and light pancakes.
    Serve with butter, lingonberry preserves and a bit of confectioners' sugar.

    You really should find a Swedish Platt pan for this. It makes small
    pancakes, about 3 inches in diameter, which are very much enjoyed by the
    Scandinavian

    2 community. You can certainly make them in a larger form, but the little
    ones are so cute.

    Source: Jeff Smith The Frugal Gourmet From the 04/14/1991 issue of The
    Springfield Union-News

    -----
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  • From Dave Drum@1:3634/12 to Ben Collver on Thu Jul 17 05:17:00 2025
    Ben Collver wrote to Dave Drum <=-

    A coarse chinois strainer then. If I'm just going for mashing up the berries and ditching the seeds I'm more likely to use a Foley Food Mill.

    A food mill does look like a better way to go.

    Yesterday on my bike ride home i saw someone had planted creeping raspberries on the entire length of the park strip in front of their house. I stopped to eat a few and they were ripe.

    https://en.wikipedia.org/wiki/Creeping_raspberry

    That's a new one to me. How does the taste compare to regular bramble
    berries?

    Later that same ride, someone had put out a TV dinner table with a big bowl of ripe figs and a FREE sign. They were the largest figs i have
    seen in a long time. I ate one and it was good.

    The mission fig tree at home is full of ripe figs and the birds are
    making a big deal out of it. I ate some of those too.

    Yay for summer!

    Dunno as I have ever had a fresh fig. Just in good ol' Fig Newtons.
    According to Cultivating Flora they are hard to grow in Illinois with
    its hard freeze winters.

    Title: Swedish Meatballs w/Lingonberry Sauce

    Someone told me there were many Swedish immigrants in Springfield, OR. Grocery stores in that area sell Swedish pancake mix and lingonberry preserves. Overpriced IMHO and i'd rather do scratch cooking and substitute cranberries.

    ---------- Recipe via Meal-Master (tm) v8.05

    Title: Swedish Pancakes with Lingonberries
    Categories: Ethnic, Breads, Brunch
    Yield: 803 Servings

    Cramberriess and lingonberries are 1st cousins.

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

    Title: Honey Newtons
    Categories: Cookies, Desserts, Snacks, Fruits, Citrus
    Yield: 42 Servings

    1/2 lb Dried figs
    1 c Water + more as needed
    3 tb Water
    1/2 c Honey
    2 ts Lemon juice
    1 c Butter
    2 c Cheddar; grated
    2 c Sifted a/p flour

    FOR THE COOKIE DOUGH: Cream butter, add cheese (at room
    temperature), and cream until well blended Stir in flour,
    mix well, and chill.

    TO PREPARE FILLING: combine remaining ingredients, and
    simmer gently, stirring. Cook intil consistency of
    marmalade, approximately 15 mins. Set aside to cool.

    MAKE NEWTONS: Roll dough 1/8" thick on lightly floured
    board. Cut in 2" circles. Put one half of the circles 1"
    apart on a lightly greased baking sheet. Place 1 tsp.
    filling in center of each cookie. Top each with another
    circle of dough. Press edges with fork to seal. Prick
    cookie tops in several places. Bake @ 350ºF/175ºC for
    15 mins. or until lightly browned.

    Remove to racks to cool.

    From First Prize Cookbook; recipe by Marge Walker-Indiana

    Poster: Liz Parkinson

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Cakes: 66 cents Upside Down Cakes: 99 cents
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  • From Ben Collver@1:124/5016 to Dave Drum on Fri Jul 18 08:48:46 2025
    Re: Re: verry berry
    By: Dave Drum to Ben Collver on Thu Jul 17 2025 05:17:00

    https://en.wikipedia.org/wiki/Creeping_raspberry

    That's a new one to me. How does the taste compare to regular bramble berries?

    They were sweet but very mild flavored. Honestly, i think they tasted
    and looked more like salmon berries than like raspberries.

    https://en.wikipedia.org/wiki/Salmonberry

    Yesterday on a walk i ate a good deal of blackberries and stained my
    fingers purple.

    I saw you posted some picnic recipes. My sister invited me to a community
    BBQ today and i am curious what all they'll have there.

    Title: Honey Newtons

    Here's a recipe that might be up your alley.

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

    Title: Strawberry-Rhubarb Puff
    Categories: Desserts
    Yield: 1 Batch

    3 c Rhubarb; cubed
    1 pt Strawberries; cut up
    1 1/2 c Sugar; up to 2 c
    1/2 c Water
    2 c Flour
    1 tb Baking powder
    1 ts Salt
    2 tb Sugar
    1/3 c Vegetable oil
    2/3 c Milk
    Butter
    Sugar
    Cinnamon

    Heat oven to 450oF. Mix rhubarb, strawberries, sugar, and water in 9"
    square pan or large casserole dish. Cook 5 minutes. Mix flour, baking
    powder, salt, and 2 tb sugar. Stir in oil and milk only until dry
    ingredients are moistened. Drop by spoonfuls onto hot fruit, making 9
    biscuits. Make a hole in top of each biscuit and put a little butter,
    sugar, and cinnamon in each. Bake 20 to 25 minutes. Serve warm. Works
    well to bake while eating dinner, then have warm for dessert.

    Winter Strawberry-Rhubarb Puff:

    Follow recipe above, except use 1 lb frozen rhubarb, thawed, and 10 oz
    frozen strawberries, thawed. Use only 1/2 cup sugar with. fruit Omit
    1/2 cup water.

    Recipe by Joyce Mueller

    Recipe FROM: <https://archive.org/
    details/book-cookbook-nelson-family-recipe-book>

    MMMMM
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