Quoting Dale Shipp to Michael Loo <=-

I was amused by the specification of "liquid honey". Is there
any other kind that folks might use?

Honey is a supersaturated liquid that will crystallize over time.
This will happen faster at lower storage temperatures, with
unfiltered honey that contains pollen particles that act as crystal
"seeds" and with honeys that are higher in glucose, lower in
fructose such as alfalfa and clover, the most common varieties found
in supermarkets.

It is easy to re-liquidize solid honey by immersing the container in
a hot water bath.

Some uninformed people throw away crystallized honey, thinking it
has somehow spoiled. It hasn't.

Maple syrup can crystallize too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Honey Taffy
Categories: Candy
Yield: 6 Servings

1 c Honey

Cook honey to hard crack stage (285F) stirring constantly. Pour
onto buttered marble slab. As soon as outside edges cool enough to
touch,fold to center and make long roll. Start stretching or
pulling while hot. Pull until honey becomes light and porous and
small strings develop. Cut into short pieces. Place in paper lined
metal cans for two days to soften.

From: Simps

MMMMM



Cheers

Jim


... Honey is the souls of a million flowers.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 04-16-18 22:40, Jim Weller <=-
spoke to Dale Shipp about liquid honey <=-

I was amused by the specification of "liquid honey". Is there
any other kind that folks might use?

Honey is a supersaturated liquid that will crystallize over time.

That is true of most honey. We use a type that does not crystallize,
called tupolo honey. We have had jars stay liquid in our cabinet for
years after opening them. There is another type also that Stephen
Haffly told me about, but I don't recall the variety. I will grant that
mixed honey, clover honey, etc. definitely will crystallize in time.

It is easy to re-liquidize solid honey by immersing the container in
a hot water bath.

Struth.

Some uninformed people throw away crystallized honey, thinking it
has somehow spoiled. It hasn't.

Very correct.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: RUMAKI HORS D'OEUVRES
Categories: Appetizers, Meats, Seafood
Yield: 24 Servings

8 Sliced Side Bacon
8 Water Chestnuts
8 Chunks Of Pineapple
8 Bay Scallops
24 Toothpicks
2 tb Vegetable Oil
4 tb Bottled Teriyaki Sauce
2 tb Liquid Honey

Cut bacon slices into thirds. Wrap each water chestnut, pineapple
chunk and scallop with a piece of bacon and secure with a toothpick.
In a frying pan, heat vegetable oil and saute bacon wrapped morsels
over medium heat until bacon is crisp. Drain fat from pan. Add
teriyaki sauce and honey, mix well and continue cooking over medium
high heat until sauce thickens slightly and bacon wrapped morsels are
glazed with the sweet sauce. Makes 24 hors d'oeuvres.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:10:57, 18 Apr 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

On 04-16-18 22:40, Jim Weller <=-
spoke to Dale Shipp about liquid honey <=-

I was amused by the specification of "liquid honey". Is there
any other kind that folks might use?

Honey is a supersaturated liquid that will crystallize over time.

That is true of most honey. We use a type that does not crystallize, called tupolo honey. We have had jars stay liquid in our cabinet for years after opening them. There is another type also that Stephen
Haffly told me about, but I don't recall the variety. I will grant
that mixed honey, clover honey, etc. definitely will crystallize in
time.

The other type is sourwood.

It is easy to re-liquidize solid honey by immersing the container in
a hot water bath.

Struth.

Had to do that a lot in AZ--it had very little water in it so it would crystalise really easy.

Some uninformed people throw away crystallized honey, thinking it
has somehow spoiled. It hasn't.

Very correct.

Woefully ignorant. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 04-18-18 20:52, Ruth Haffly <=-
spoke to Dale Shipp about liquid honey <=-

That is true of most honey. We use a type that does not crystallize, called tupolo honey. We have had jars stay liquid in our cabinet for years after opening them. There is another type also that Stephen
Haffly told me about, but I don't recall the variety. I will grant
that mixed honey, clover honey, etc. definitely will crystallize in
time.

The other type is sourwood.

Thanks -- I could not recall the name. You brought us a sample, and it
did have a slightly different flavor. Neither type is available in
local stores -- we end up ordering the tupolo from Amazon when we need
it (every year or two).

It is easy to re-liquidize solid honey by immersing the container in
a hot water bath.

Struth.

Had to do that a lot in AZ--it had very little water in it so it would crystalise really easy.

I often wonder how the bee keepers know what sort of blossom their bees
are feeding on. We see orange blossom, clover and other specific
flavors in the stores. But -- what keeps the bees from going next door
to the grapefruit or dandelion?

Some uninformed people throw away crystallized honey, thinking it
has somehow spoiled. It hasn't.

Very correct.

Woefully ignorant. (G)

Unfortunately, true of far to many people about far too many things.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lemon Parsley Scallops
Categories: Fish, Seafood, Bee
Yield: 4 servings

1 lb Scallops; fresh, sea
2 tb Lemon juice; fresh
1 tb Olive oil
2 ts Parsley; fresh, minced
1 tb Water
1 ts Lemon rind; grated
1/2 ts Pepper; black, fresh ground
2 cl Garlic
Fresh parsley sprigs (opt.)

MMMMM-------------------NUTRIENTS PER SERVING------------------------
135 Calories
19.2g Protein
4.1g Carbohydrates
4.2g Fat
37mg Cholesterol
183mg Sodium

Rinse scallops thoroughly under running water; drain. Place scallops
in a shallow 2 1/2 quart baking dish. Combine lemon juice and next 6
ingredients; stir well. Pour lemon juice mixture over scallops; cover
and marinate in refrigerator for 10 minutes.

Broil scallops in baking dish, 5 1/2 inches from heat, for 6 minutes;
stir well. Broil an additional 6 minutes or until scallops are done.
Garnish with fresh parsley sprigs, if desired.

Source: Safeway's Nutrition Awareness Program
from Cooking Light Magazine
Date: 05-22 From: David Knight

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:08:09, 20 Apr 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

That is true of most honey. We use a type that does not crystallize, called tupolo honey. We have had jars stay liquid in our cabinet for years after opening them. There is another type also that Stephen
Haffly told me about, but I don't recall the variety. I will grant
that mixed honey, clover honey, etc. definitely will crystallize in
time.

The other type is sourwood.

Thanks -- I could not recall the name. You brought us a sample, and
it did have a slightly different flavor. Neither type is available in local stores -- we end up ordering the tupolo from Amazon when we need
it (every year or two).

We picked up several small bottles of sourwood at a flea market down in
Florida last month. Also got some orange blossom honey.

It is easy to re-liquidize solid honey by immersing the container in
a hot water bath.

Struth.

Had to do that a lot in AZ--it had very little water in it so it would crystalise really easy.

I often wonder how the bee keepers know what sort of blossom their
bees are feeding on. We see orange blossom, clover and other specific flavors in the stores. But -- what keeps the bees from going next
door to the grapefruit or dandelion?

I'd give an answer but it would be off topic for the echo.

Some uninformed people throw away crystallized honey, thinking it
has somehow spoiled. It hasn't.

Very correct.

Woefully ignorant. (G)

Unfortunately, true of far to many people about far too many things.

So true, Then there are those that donate broken, non working, pure junk
stuff to thrift stores, community yard sales, etc. If it doesn't work
folks, throw it away!

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 04-20-18 17:22, Ruth Haffly <=-
spoke to Dale Shipp about liquid honey <=-

I often wonder how the bee keepers know what sort of blossom their
bees are feeding on. We see orange blossom, clover and other specific flavors in the stores. But -- what keeps the bees from going next
door to the grapefruit or dandelion?

I'd give an answer but it would be off topic for the echo.

I cannot imagine why the reason would be off topic. It would definitely
food related.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Citrus Shrimp and Scallops
Categories: Low cal, Fish, Barbecue, Seafood
Yield: 4 servings

1/2 lb Fresh or frozen Scallops
1/2 c Orange juice
1 ts Grated Gingerroot
1/4 ts Ground Red Pepper
Orange, cut in 8 wedges
1 ts Finely shredded Orange Peel
2 tb Soy Sauce
Clove garlic, minced
12 x Fresh or frozen Pea Pods
12 large Shrimp*

* fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb
total)

Halve any large scallops. Place scallops and shrimp in a plastic bag
set in a deep bowl. For marinade, combine orange peel, orange juice,
soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal
bag. Marinate in the refrigerator 30 minutes. Drain, reserving
marinade.

If using fresh pea pods, cook in boiling water about 2 minutes;
drain. Or, thaw and drain frozen pea pods.

Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto
four 10-12" skewers alternately with scallops and orange wedges.

Grill kabobs on an uncovered grill directly over medium-hot coals
for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more
or till shrimp turn pink and scallops are opaque. Brush occasionally
with marinade.

Broiler Directions:
Place kabobs on the unheated rack of a broiler pan. Broil 4" from the
heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp
turn pink and scallops are opaque. Brush occasionally with marinade.

Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat,
105 mg cholesterol, 305 mg sodium, 380 mg potassium.

... from a file of Carl Berger

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:20, 22 Apr 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I often wonder how the bee keepers know what sort of blossom their
bees are feeding on. We see orange blossom, clover and other specific flavors in the stores. But -- what keeps the bees from going next
door to the grapefruit or dandelion?

I'd give an answer but it would be off topic for the echo.

I cannot imagine why the reason would be off topic. It would
definitely food related.

I'd be going into religion/oour beliefs which Michael would rather I not
do. Enough said.

Title: Citrus Shrimp and Scallops
Categories: Low cal, Fish, Barbecue, Seafood
Yield: 4 servings

1/2 lb Fresh or frozen Scallops
1/2 c Orange juice
1 ts Grated Gingerroot
1/4 ts Ground Red Pepper
Orange, cut in 8 wedges
1 ts Finely shredded Orange Peel
2 tb Soy Sauce
Clove garlic, minced
12 x Fresh or frozen Pea Pods
12 large Shrimp*

Looks good. The orange and ginger would go well with either shrimp or
scallops.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Ruth Haffly <=-

I often wonder how the bee keepers know what sort of blossom
their bees are feeding on. We see orange blossom, clover and
other specific flavors in the stores. But -- what keeps the
bees from going next door to the grapefruit or dandelion?

There's at least factors involved. Bees have a preference for
certain flowers because of their high yield, bee keepers know the
seasons for the various flowers and they also move hives around ...
to tupelo tree swamps, apple orchards, orange groves, clover fields
etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Holiday Honey Cake HL
Categories: Cakes, Healthy
Yield: 10 Servings

1 c Pure rye flour
1 c Spelt flour
1/2 ts Baking soda
2 ts Featherweight baking powder
1 ts Cinnamon
1/3 c Honey; preferably raw and
-Unfiltered
1/2 c Sugar
3/4 c Water
1/3 c Softened butter

Preheat oven to 350 degrees. Use one 5" x 9" loaf pan, ungreased
and unfloured.

Mix rye and spelt flours with the baking soda, baking powder and
cinnamon; set aside. In a microwave-safe dish or in a small
saucepan, mix honey, sugar and water; heat slowly until small
bubbles begin to appear. Remove from the microwave or stove top.
In the dish or saucepan add the butter, margarine or oil and beat
until well mixed. pour this into the flour mixture and beat for 10
minutes. Pour batter into loaf pan.

Bake for 40 minutes or until inserted toothpick comes out clean
and the top of the cake has begun to crack. For the best flavor,
cool completely after baking, place in a plastic bag and
refrigerate for three days before serving.

Recipe from: Wilma Nachsin and Mary Harris' "My Kid's Allergic to
Everything Dessert Cookbook"

Sourse: RECIPE FOR HEALTH SHOW

Posted by: Gail Shermeyer

MMMMM

Cheers

Jim


... I prefer honey from free range bees.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 04-22-18 22:20, Jim Weller <=-
spoke to Dale Shipp about liquid honey <=-

Quoting Dale Shipp to Ruth Haffly <=-

I often wonder how the bee keepers know what sort of blossom
their bees are feeding on. We see orange blossom, clover and
other specific flavors in the stores. But -- what keeps the
bees from going next door to the grapefruit or dandelion?

There's at least factors involved. Bees have a preference for
certain flowers because of their high yield, bee keepers know the
seasons for the various flowers and they also move hives around ...
to tupelo tree swamps, apple orchards, orange groves, clover fields
etc.

Thanks -- that is a logical reasoning and explanation. The moving of
the hives to where the source is probably means that the bees take the
shortest route to the best nectar from which to make their honey. And
then when that season of bloom ends, the bee keepers extract the honey
before moving elsewhere.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Scallops Oriental BW
Categories: Seafood, Diet, Low fat
Yield: 8 Servings

MMMMM--------------------VEGETABLE OIL SPRAY-------------------------
2 lb Fresh or frozen scallops
1/4 c Honey
1/4 c Prepared mustard
1 t Curry powder
1 t Fresh lemon juice

MMMMM--------------------------GARNISH-------------------------------
8 ea Lemon wedges

Preheat broiler. Lightly spray a baking pan with vegetable oil.
Rinse fresh scallops in cold water & drain, or thaw & drain frozen
scallops. Place in pan.
In a saucepan, combine honey, mustard, curry powder & lemon juice.
Brush scallops with sauce. Broil 4 inches from heat for 5 to 8
minutes or until browned.
Garnish with lemon wedges & serve.
nutrient information: calories: 134 kcal. cholesterol 45 mg total
fat 2 gm sodium 320 mg protein 20 gm Typos by BUD WALL From
the AMERICAN HEART ASSOCIATION COOK BOOK 5 TH EDITION
From: Carol Shenkenberger Date: 09-19-98
Low-Fat

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:47:44, 25 Apr 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

bee keepers know the seasons for the various flowers and they
also move hives around

The moving of
the hives to where the source is probably means that the bees take the shortest route to the best nectar from which to make their honey. And then when that season of bloom ends, the bee keepers extract the honey before moving elsewhere.

And farmers will actually pay beekeepers to bring their hives to
their place as it increases the amount of successful pollination for
whatever their crop is.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bit O' Honey Crunch Muffins
Categories: Muffins, Quickbreads
Yield: 12 Servings

1 1/2 c Unbleached flour
2 ts Baking powder
1/2 ts Salt
1/2 c Sunflower seeds
1 Egg white; whipped
1/2 c Skim milk; at room temp
1/2 c Honey
1/4 c Applesauce; at room temp
1 ts Orange peel; grated
1 ts Vanilla

Preheat oven at 350. Prepare muffin tin with cooking spray and
flour. In a mixing bowl, combine flour, baking powder, salt and
seeds. In another mixing bowl, combine egg white, milk, honey,
applesauce, orange peel and vanilla. Mix dry ingredients with wet
ingredients just until moistened. Use an ice cream scoop to fill
muffin tins two thirds full and bake for 20 minutes.

Recipe By: Mel London

MMMMM

Cheers

Jim


... A honeywagon catches more flies than honey

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)