Re: Homemade Fig Preserves
  By: Ben Collver to Ruth Haffly on Sat Jan 13 2024 04:04 pm

 >   Re: Homemade Fig Preserves
 >   By: Ruth Haffly to Ben Collver on Fri Jan 12 2024 12:11:07
 > 
 > RH> I use a 1:1 figs/sugar ratio, no lemon (but recipe says I could)
 > 
 > Hi Ruth,
 > 
 > Thanks for your recipe.  I pretty much do the same thing except i
 > use a lot less sugar and i always include lemon juice.  Also, i
 > use a crockpot and i freeze rather than can the preserves.
 > 
 > Where do you get your figs?

She's south of me a bit.  Here in virginia beach, I trade my qaoole trees
production with several fig tree owners.

Another new recipe! 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Garlic Alfredo Andouille over pasta
 Categories: Xxcarol, Main dish
      Yield: 4 Servings
 
      2 c  Half-n-half
      2 tb Flour
      2 tb Butter
    1/2 c  Fresh grated parmesean chees
      7 oz Sliced Andouille sausage
      2 c  Pasta (spirals or egg noodle
 
  Super simple supper!  You can make it even faster with jarred garlic
  alfredo sauce.
  
  Boil pasta and drain.  Slice sausage to 1/2-1/3 inch thick.  Soften
  butter then mix in flour to make a roux.  Slowly add half-n-half with
  a whisk, gradually ensuring a lump-free white sauce.  Add minced
  garlic to a pan with the cut sausage and brown on both sides (use a
  little olive oil if needed).  Heat sauce gently until sauce thickens
  then turn off the heat immediately and add the cheese.
  
  If it wasn't freshly grated, add a little more heat until it melts.
  Combine garlic and sausage with sauce then add to hot pasta.
  
  Optional: Some like to add some white or black pepper to the sauce.
  
  From the VB kitchen of: xxcarol 22Dec2023
 
MMMMM

   xxcarol
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