Wednesday, June 24, 2009

More Ideas for BB Produce

OK, I promise, that the make-a-mixes are coming! I have dug some of them out and still looking for more. I haven’t used them in years, so they will be coming a little at t time. I will put a label at the sidebar for them.

In the meantime, here are some of the ways that I am using the produce that I have gotten from BB (bountiful baskets). We got apricots and pineapple, so I just had to bottle a little sunshine. Apricot Pineapple Jam was a favorite of my mom’s and I loved helping her, just to make sure it was up to snuff!

Apricot-Pineapple Jam

  • 5 cups prepared fruit (about 2-1/2 lb. fully ripe apricots and 1-1/2 fully ripe medium pineapples)
  • 1 tsp. EVER-FRESH Fruit Protector (optional)
  • 1 box SURE.JELL Fruit Pectin
  • 1/2 tsp. butter or margarine (optional)
  • 6 cups sugar, measured into separate bowl


  1. Pit apricots; do not peel.
  2. Finely chop or grind fruit.
  3. Measure exactly 3-1/2 cups prepared apricots into 6- or 8-quart sauce pan
  4. Peel and core pineapples; finely chop or grind fruit. Measure exactly 1-1/2 cups prepared pineapple into sauce pan.
  5. Add fruit protector and pectin; mix well. Add butter to reduce foaming.
  6. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  7. ADD sugar; stir.
  8. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
  9. Remove from heat. Skim off any foam with metal spoon
Fill Jars
  1. Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
  2. Wipe jar rims and threads. Cover with 2-piece lids.
  3. Screw bands Place middle part of lids in a pan, boil, and keep hot until ready to place on jars tightly.
  4. Immediately turn upside down and let them cool.

If the lids do not pull down tight, they are not sealed! I take the lid off and check to make sure the glass and lid are clean. Next I put the lid back on, turn the whole jar upside down in a pan of water, with the water coming half way up the height of the jar. Boil for about 15 to 20 minutes and let it cool as before.

This recipe came from the KRAFT website and they go on to tell you how to process the jam in a water bath. I have never done this, but if you would like to go to the side of caution, here are the instructions.

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Curry using celery and onions from BB **sorry no picture, I thought I had one, don't)

  • 1 lb. ground beef, browned (I made it with a can of Costco chicken and it was also pretty good!)
  • 1 whole bunch of celery, chopped in ½” pieces
  • 1 medium onion, diced in ½” pieces
  • 1 can (13.25 oz) mushrooms, drained & chopped up
  • 6 c. water
  • 2 T. beef bullion powder
  • 2 T. Worcestershire sauce (4T.)*
  • 1 T. A-1 sauce (2T.)*
  • 1 T. Lemon juice (2T.)*
  • 1 t. curry powder (1 ½ t.)*
  • Salt to taste
  • 2-4 T. Corn starch, optional
*I use the greater amounts because i like my foods to make a "statement" and have a little "kick"!

Just throw this all in a pot and simmer until the celery is done to your taste! I leave it a little crunchy, just because I like my veggies to have a little texture left when I eat it. If you want it to be thickened a little, mix the cornstarch with 1/2 c. water, add to pot and simmer another minute or two.

Serve over rice is our favorite but one daughter prefers it over noodles. I tried it over instant mashed potatoes when I was tired, it was late and I was hungry . . . eewww, mistake!

Granny Smith Apples from BB

My oldest daughter was a pretty good little cook by the time she was 11. Later, for some reason, she decided that such menial tasks were not cool and took pride in NOT being a cook. Now, she is raising a cute little guy who is ALL BOY who has an intolerance for soy and sensitivity to dairy. (The results are bad enough that he will even ask if something has soy. He is only four years old.) All this, while feeding the rest of the family . . . pretty tricky way to live life!

This is her Apple Crisp, it’s delicious! . . . Mama is so proud . . . J

Apple Crisp


  • 5 c. fruit
  • 2-4 T. sugar
  • ½ c. oats
  • ½ c. brown sugar
  • ¼ c. flour
  • ½ t. each nutmeg, cinnamon, ginger
  • ¼ c. butter
  • ¼ c. chopped nuts or coconut

Mix fruit and sugar, place in an 8” X 8” pan. Stir it around and let the juices develop. Mix all the other dry ingredients, cut in butter. I do this by putting it all in a bowl, mixing it with the electric hand mixer. Sprinkle over top of fruit. Bake at 375 ° for 30-35 minutes. Don’t forget the ice cream when serving!

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