3 1/4 cup crushed raspberries
1/4 cup fresh squeezed lemon juice
4 1/2 cup granulated sugar
1 cup light corn syrup
1 box MCP Pectin DIRECTIONS:
Wash the berries and containers for your jam. Crush the raspberries and put into a large mixing bowl. Add the 1/4 cup lemon juice. I like to just use a small bowl and crush about 1/2 cup at a time with a fork.
Measure the sugar in a separate bowl and set aside.
Gradually stir the MCP Pectin into the crushed berries. Set it aside and stir every 5 minutes for 30 minutes to allow the pectin to dissolve.
Stir in the light corn syrup. This prevents the sugar from crystallizing in the freezer.
Gradually stir in the sugar and continue to stir until the sugar is dissolved.
Pour the jam in freezer safe containers leaving 1/2 inch at the top. Leave the jam at room temperature to set for 24 hours. Store in the freezer for 1 year or in the fridge for 3 weeks.
1 Medium Yukon Gold Potato (about 5 oz), scrubbed & boiled
(and save the water you boil it in)
1/4 cup extra virgin olive oil, plus more for the bowl
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
1 - 1/4 oz. packet active dry yeast
1 TBS unsalted butter
1 large egg
1. Mash The Potato
Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20-25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water if needed.
2. Make the dough.
Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water).
3. Knead the dough.
Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.
4. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size (about 2 hours).
5. Form the bagels.
Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450.
6. Boil the bagels.
Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time and cook 30 seconds.
Flip the bagel with a slotted spoon and cook 30 more seconds
Set the bagels on a rack to drain then return to the parchment lined baking sheet.
7. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water, brush the mixture on the bagels and continue baking until golden, 10-15 more minutes. Let cool 15 minutes before serving.
Ingredients: 4 c. white flour 1 T. sugar 1 T. yeast 2 t. salt 2 c. warm water 3-4 T melted butter
DirectionsStir all ingredients except butter in a bowl. Sometimes I like to add fresh garlic:) Then let it rise for 30 min to one hour. Spray a cookie sheet with cooking spray and then spread the dough out onto the pan. Then pour the melted butter over the top and season to your liking. I usually use garlic salt or salad supreme. Bake at 400 degrees for 20 min. Recipe by Laura Johnson Photo by Robyn Johnson
about 6 cups cooked rice
8 medium green peppers
1 large onion, diced
2 pounds of ground beef
1 can condensed tomato soup (do not add water)
1/2 to 1 can tomato sauce
1 can diced tomatoes (drain and discard juice)
1/2 TBS salt
2 tsp Worcestershire sauce
Cook rice. Remove tops and seeds from peppers and cut in half lengthwise. Cook peppers in boiling salt water about 5 minutes. Drain and cool slightly. Place 12 halved peppers in a shallow baking dish (spray with Pam) and generously salt each pepper. Dice remaining 2 peppers
In a large pan, brown ground beef. Add onions and cook until transparent. Stir in condensed soup, tomato sauce, tomatoes, Worcestershire sauce, diced peppers, salt and pepper. Add about 6 cups rice and blend well. Stuff each 1/2 pepper with rice mixture. Fill the spaces between the stuffed peppers with extra rice mixture. Cover with foil and bake at 375 degrees for 30 minutes. Add grated cheese last few minutes. Serve with ketchup.
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