Island Kitchen Party

Strawberry Freezer Jam 8 cups (2 L ) strawberries, hulled 1 box (49 g) light pectin crystals 3-1/4 cups (800 mL ) granulated sugar Preparation In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes. Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.

1 medium head of cabbage (cut in quarters and steam for about 10 minutes) 2lbs of lean ground beef (brown the beef with garlic and onion) 1 small onion (chopped very fine) 1 clove of garlic (I use the frozen cube garlic) 1 cup of cooked rice 2 cans of fiesta soup 1 28 oz.can of whole tomatoes with herbs and spices mix the soup and tomatoes together chop the cabbage in pieces according to your choice layer on the bottom of glass casserole dish. Then a layer of the beef with the rice added in it add half the sauce then repeat the layer put in 350 degree oven for about an hour and a half.