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'Wellsapalooza' Friday Fundraiser to Benefit Wells HS Field of Hope – DNAinfo
'Wellsapalooza' Friday Fundraiser to Benefit Wells HS Field of HopeDNAinfoThe party takes place at the future field site, 936 N. Ashland Ave., from 4:30-8:30 p.m., and includes live music, food from local restaurants and a silent auction, according to event organizers. Local band The Fabulous Naturals is scheduled to play …
Questions and Answers
I am looking for a place to go with an Anatomy class. An I max movie, museum exhibit, or anything would be great that's in the Chicago area thanks.
If you call the city morgue (Medical examiners office). I guarantee you can get a tour and a wealth of info from the people who work there. It is an unbelievable experience and a hidden gem to citizens of Chicago
tx- 1-312-666-0200. It is located in the medical district around Roosevelt and Ashland.
As Slope stated The Museum of Natural history has some good anatomy type exhibits also.
Nice combinations are welcome too, like peach blueberry with triple sec, tomatoe vodka, etc. Thanks so much – I know I can always rely on you guys!
Here's a few links and recipes:
Grape Juice Preserves
1/2 cup unsweetened grape juice
1 teaspoon fresh lemon juice
2 teaspoons unflavored gelatin
1/2 cup cold water
Bring grape juice and lemon juice to boil; reduce heat and simmer for 4 minutes.
While simmering, soak gelatin in cold water until dissolved.
Remove juice from heat.
Add gelatin to hot grape juice; mix well.
When cool, pour into small sterilized containers and refrigerate.
Makes 1 1/2 to 2 cups.
I haven't tried this recipe. It's all I could get with no sugar. It came from this site: Http://www.recipegoldmine.com/nosugaradd…
And these are kinda neat:
Hot peppers have become a popular garden item. This jelly is a safe and delicious way to preserve them–it's excellent with cream cheese and crackers. However, take caution and wear rubber gloves when handling hot peppers. Sweet peppers may be substituted for hot peppers, if desired.
4 or 5 hot peppers, cored and cut in pieces
4 sweet green peppers, cored and cut in pieces
1 cup white vinegar
5 cups sugar
1 pouch (1/2 bottle) liquid pectin
Green food coloring
Yields 5 half-pint jars
Sterilize canning jars. Put half the peppers and half the vinegar into blender container; cover and process at liquify until pepper is liquified. Repeat with remaining peppers and vinegar. Combine liquified peppers, sugar, and vinegar in a large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard 1 minute. Skim and add a few drops of green food coloring. Pour jelly immediately into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
2 cups peeled, cored and finely chopped pears (about 2 pounds)
1 cup peeled, cored, and finely chopped apples
1/4 teaspoon ground cinnamon
6 1/2 cups sugar
1/3 cup bottled lemon juice
1 pouch liquid pectin
Yields 7 or 8 half-pint jars
Sterilize canning jars. Crush apples and pears in a large saucepan. Stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; quickly skim off foam. Pour jam immediately into hot jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.
Complete Guide to Home Canning. United States Department of Agriculture, Agriculture Information Bulletin No. 539.
So Easy to Preserve (Third Ed.). Cooperative Extension Service, The University of Georgia, College of Agriculture, Athens.
Preserving Food Safely (Version 3.0). Home Economics Library Program, Cooperative Extension Service, Michigan State University.
Information Compiled by Sharron Coplin, Extension Associate, Food and Nutrition
Revised by Pat Shenberger, Family and Consumer Sciences, Ashland County
and here's some more with unique preserves:
This one has some REALLY unique ones: