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Tomatoes Packed in Their Own Juices

Any one interested in home preserving should check the NCHFP website for recipes, precautions and general good information.

Aug 12, 2011
skeip in Recipes

Preserving a Bumper Garlic Crop

Be very careful storing raw garlic in oil. The anaerobic conditions are perfect for botulism to develop. Keep for no more than a week in the refrigerator. Garlic should always be thoroughly cooked before storing in oil. Regarding the scapes, they are delicious. Toss with a little oil, sprinkle with salt and pepper and then grill or broil until tender. You can also make a very tasty pesto from them. Removing the scapes supposedly results in larger bulbs, so it is beneficial.

Jan 28, 2011
skeip in Features

What is your favorite rhubarb recipe?

This i a birthday favorite always. Rhubarb is just getting ready to be cut here in WI, so I am looking forward to making this.


4 Cups Fresh or Frozen Rhubarb, chopped
3 Tablespoons Grenadine Syrup, available at Liquor Stores
3/4 Cup Granulated Sugar

1 Package (2 layer size) White Pudding Cake Mix
1 Cup Sour Cream
4 Egg Whites
2/3 Cup Water
1/3 Cup Vegetable Oil

2 C Heavy Cream, whipped
½ Cup Sour Cream
1 Teaspoon Vanilla Extract
6 Tablespoon Confectioners' Sugar

Grease a 10 x 15 jelly roll pan. Preheat oven to 350 degrees. Prepare Topping, and spoon evenly in pan. Combine Cake ingredients in mixer bowl. Blend at low speed, increase to medium speed, and continue beating for 3 minutes. Spoon batter over Rhubarb Topping. Spread evenly to the edges of the pan. Bake 45 to 50 minutes. Invert onto a cutting board to cool. Cut cake into 3 equal pieces. Place the first layer on the desired serving plate and spread with some of the Frosting. Repeat with second and third layers, and finish all by frosting the top and the sides of the cake. Chill at least one hour before serving. Makes 12 servings.
Special Note: Grenadine Syrup contains no alcohol.

May 30, 2009
skeip in Home Cooking

Produce butchery: am I nuts?

Root vegetables with their tops are fine if you are buying them at the farmer's market two hours after they were harvested, but other than that all they do is suck the life and the moisture out of the root. They are very pretty to the uneducated, and very appealing to shoppers who like pretty things, but if you know what you are talking about they are extraneous. Plus, if I'm paying $2.99 a pound for fresh carrots I don't want the extra weight of the inedible tops!! Wax, too, keeps the moisture in the fruit, to keep it fresher longer, and simple enough to remove when you get it home.

May 15, 2009
skeip in General Topics

Breakfast in Madison Wisconsin

Best breakfast in town, with a spectacular view, The Admiralty at The Edgewater Hotel. House made Biscuits and Sausage Gravy, Eggs Benedict, Belgian Waffles from scratch, all served with the most spectacular view over Lake Mendota you will ever see!!

Mar 31, 2009
skeip in Great Lakes

Help me like broccoli

I'm with you, but Broccoli roasted is a revelation. Try this, you'll love it!!

1 Pound Broccoli, rinsed and left wet
2 Tablespoons Olive Oil, more as necessary
2 Cloves Garlic, minced
Kosher Salt and Freshly Ground Black Pepper
1/3 Cup Panko Bread Crumbs
¼ Cup Grated Parmesan Cheese

Cut the Broccoli Florets into bite size pieces. Cut the stalks into 1/8” thick rounds. Place all in a mixing bowl, add the Oil and Salt and Pepper. Toss to cover. Add the Panko and toss to combine. Place all in a 9”x13” baking dish and bake in a preheated 425 degree F oven until tender, about 10 minutes. Remove from oven and sprinkle with Parmesan Cheese, toss and serve immediately.

Mar 30, 2009
skeip in Home Cooking

Basil Digestif

I use Smirnoff 100proof Vodka, very smooth, no harsh kick like the everclear. Any lower proof and it will freeze solid in the freezer.

Mar 21, 2009
skeip in Recipes