In article >,
zxcvbob > wrote:
> Melba's Jammin' wrote:
> > In article > ,
> > "Edwin Pawlowski" > wrote:
> >
> >
> >>I defrosted the freezer today. Amazing the things you find in there. We
> >>date the packages but sometimes things get lost. Two packages are dated
> >>from 2003, one May, the other January. Sealed in a Foodsaver bag, they are
> >>still in good, useable condition.
> >>
> >>Removing the build up of frost also makes for more space too!
> >
> >
> > Well, well, well, isn't this interesting. . . . That box of masa
> > harina is older than I thought - I've got it dated 12-23-1987. And then
> > there's the pound of Ingebretsen's Swedish meatball mix from October,
> > 1999.
> >
> > Do I get a prize?
>
>
> You're challenging me, aren't you?
> If it has to be something from the freezer, you got me beat. I'm pretty
> sure I have frozen peaches going back to the early 1990's,
Eeew, freeze-dried by now, I should think!
> but not 1987.
> However, if that box of masa was from the cupboard, I have a 16
> ounce can of dry mustard that's still about half full that I bought
> in 1977 -- or maybe it was 1976, but I'll say 1977. (I was gonna
> throw it out last year, but I tested some of it and it was still good.)
Here's one for you. I've never posted it. Six blues at the Fair, plus
"Best Mustard" in 1996, last time I entered it. I've given hundreds of
jars as gifts.
* Exported from MasterCook Mac *
Sweet-Hot Mustard
Recipe By : Barb Schaller, posted to rec.food.cooking 12/14/05
Serving Size : 60 Preparation Time :0:00
Categories : Condiments Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces dry mustard (approximately 3/4 cup)
1 cup white vinegar
1 1/4 cups sugar
6 eggs
Combine the dry mustard powder and vinegar and let stand for a couple of
hours (or overnight). Combine with rest of ingredients in a blender
container, or with a wire whisk in a bowl, and blend till smooth. Put
in a medium saucepan and cook over low-to-medium heat, stirring
constantly, until it thickens and just comes to a boil. Thatıs all
there is to it!!
I cook it in a stainless steel saucepan.
Makes about 3-1/2 cups. Must be refrigerated.
Note: A pinch of turmeric brightens the color. Add it when you blend
the whole thing. Recipe is easily halved; I recommend it unless you
really eat a lot of mustard on sandwiches at your house. I was told
that the ³original² recipe calls for 4 oz. of dry mustard (it maybe
comes in that size can in the grocery store) but that that amount makes
a really hot mustard. I buy the dry mustard powder i bulk at Valley
Natural Foods in Burnsville -- the food co-op. The End. 9-9-89
NOTES : First Place, Minnesota State Fair, 1988, 1989, 1990, 1991, 1992,
1996.
_____
> Best regards,
> Bob
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri