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Wednesday, March 4, 2015

Cookbook Wednesday | The Magic of Jelly

Back by popular demand, welcome to Cookbook Wednesday!!! I don’t mind saying I’m thrilled to be once again hosting Cookbook Wednesday here at Months of Edible Celebrations. I’d like to thank Marjie, our Modern Day Harriet for keeping Cookbook Wednesday alive and well for the month of February. Thank you Marjie:) Let’s get started shall we?

Cookbook Wednesday Logo
I know I said I would be sharing Cleora’s Kitchen with you today but, when I realized today, March 4th was the birth date of “The Father of the Concord Grape,” Ephraim Wales Bull, I just had to go with The Magic of Jelly!”
The Magic of jelly ©2005
It’s such a fun book sweetened with Welch’s grape history.
How Welch's Got Started | The Magic of Jelly ©2005
My favorite cookbooks are those that not only present creative recipes but also those that add a bit of historic flavor. This hardcover Magic of Jelly cookbook does just that. Look at this Welch’s Timeline.
Welch's Timeline | Magic in Jelly ©2005
…With a touch of nostalgia:)
Welch's Timeline | Magic in Jelly ©2005
This vintage style cookbook published by Sterling Publishing in 2005 also reveals the story of everyone's favorite; Peanut Butter & Jelly Sandwiches.
Peanut Butter and Jelly History | The Magic in Jelly ©2005
And recipes, oh yes, there are recipes too!
Eggs in Toast Cups | The Magic in Jelly ©2005
I know of a couple kids down south that may be quite eager to eat their breakfast in the morning once their Mama makes them these. (hint, hint, Nee:)
Eggs in Toast Cups | The Magic in Jelly ©2005
You know how I always have such a difficult time choosing a recipe to share? Not this time…
Sweet & Sour Meatballs | The Magic in Jelly ©2005
These Sweet and Sour Meatballs should hold off a couple of you until Meatball Day! I’ve actually made meatballs this way before and let me tell you, they are sooooo yummy!!!
Sweet & Sour Meatballs | The Magic in Jelly ©2005

I had planned on putting the March calendar at the top of the page but I’m not going to be able to do it right now. The image has to be scaled in order to fit up there which means all the links would have to be redone again. For the time being, I’m going to put it in the side-bar. How else will you know that today is National Pound Cake Day! If I get around to scaling it, I will. If not, I’ll try a different approach for April’s Calendar. A few of you have suggested putting it at the bottom of my posts with my Pinterest links. I may do that instead. I am open to suggestions. Of course the link in the side bar will take you to a full page view also:)

I’m a bit nervous about this week’s Cookbook Wednesday. I know many of you have posts prepared far in advance and may not be able to join us this week. My plan is continue Cookbook Wednesday until at least the month of June. Marjie has generously offered her time to once again continue Cookbook Wednesday in June while I prepare for the Picnic Game. I may just take her up on that offer.

For those of you who are new to Cookbook Wednesday, the “rules” are simple. Prepare a cookbook post on your blog or site and link it below. The linky is self explanatory but if you need assistance, just give me a yell. It would be nice if you include the Cookbook Wednesday Logo on your blog and link back to Months of Edible Celebrations but, it isn’t necessary. If you run out of cookbooks to share or just want to change it up a bit, cooking magazines, cookbook reviews and most anything cooking related is fine. We LOVE cookbooks no matter how they are texted. Thank you all again for joining in on the Cookbook Wednesday fun. Be sure and visit the cookbooks linked. Not only will you discover new cookbooks, you will encourage others to share:) Louise:)

76 comments:

  1. Dearest Louise,
    Before I head to bed I wanted to check to see if you posted a new recipe or two...Love this cookbook as all the Cookbook Wednesdays. The Magic of Jelly looks so interesting. I agree with you, I love not only recipes in these books, but history and how or what the product is all about. Love Welch's Jellies and Jams..my fav is grape and then blackberry. Love peanut butter and Jelly. But the recipe of the Sweet and Sour Meatballs is so interesting to me. They sound so good and very different. Love the eggs in the toast cups too. National Pound Cake Day is another reason to have a slice with some tea and Welch's Jam. I am so glad that you are still doing Cookbook Wednesday, and Marjie is a peach for taking over for you in June. That will be a busy time for you with the much anticipated "Picnic Game," which you host every year so beautifully.Looking forward to so many things going on at your blog this year, Meatball Day, Cookbook Wednesday, and The Picnic Game....Thank you for sharing..Have a blessed rest of the week dear friend!
    Dottie :)

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    1. Hi Dottie,
      Marjie is a "peach" I couldn't have said it better myself, as a matter of fact, I didn't, lol...I'm glad you enjoyed this cookbook, Dottie. It is a FUN one! I can attest to the goodness of the Sweet and Sour Meatballs. I use to make them for the kids all the time. It was a favorite of theirs. I should make them for Tabi and Noah:) The jury is out on the eggs in toast cups with jelly. I guess it would be worth a try at least once.

      Meatball Day is right around the corner. I'm looking forward to the Picnic Game already but I'm not rushing it. We still have Spring to welcome!!! Thanks for visiting, Dottie. Stay warm, more snow on the way...

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  2. hi louise! feeling extremely bad for not visiting lately. Have not been logging on for quite some time, sorry abt that. Ive not seen grape jelly in my place but welch's grape juice, yes! thanks for sharing the history and background of welch's. The picnic event coming soon again? time really passes so quickly, i felt like i just attended the picnic not too long ago..:D

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    1. Hi Lena!!!
      It's so nice to "see" you:) No reason to feel bad about not visiting. We all need to take a break every now and again. I'm glad you enjyed this post. I hope you're storing us energy for the Picnic Game but, we do have quite a while to go thank goodness. We don't want to encourage the time to go any faster than it already does. Thank you so much for dropping by...

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  3. These are interesting recipes for using jelly! I actually found meatballs the most amazing :D

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    1. Aren't they cool, Medeja, lol...The meatballs are yummy!

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  4. I love all those vintage illustrations of the perfect housewife and her perfect offspring! My Cookbook Weds. post is also about mothers and children, in this case daughters.

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    1. Your post is very cool, Mae as is this book. I'm glad you enjoyed it:)

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  5. So, Louise, a couple of thoughts on this glorious snow day. (1) We have a old family recipe for grape pudding that calls for a "bottle" of vintage Welch's grape juice. (2) Where have I been??? I didn't realize that Cookbook Wednesdays was a Linky Party???? Now that I know, I will have to participate.

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    1. Hi Debra,
      Let's see, an old family recipe for grape pudding that calls for a bottle of vintage grape juice? I'm guessing you're wondering just how much a bottle equals? I just checked the book to see if there was a recipe for grape pudding and there wasn't. I have however, seen recipes for grape pudding before. It may take me a while but I may just be able to come up with one and an amount!

      Doesn't matter where you have been Debra. Yu're here now and we'll be looking forward to you joining in whenever you're ready!!!

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  6. I love jelly mon amie!!!!
    A lot of my recipes have jelly:))
    Love this post Louise!!
    I will come back to read the recipes lol
    hugga!

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    1. I know you love jelly, Gloria. I guess I just never realized just how much, lol...

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  7. Dear Louise, I thoroughly enjoyed the Welch's history. I always think it is so interesting how one idea may lead to the beginning of a whole new world. It is encouraging how this simple idea became a household name.
    I love the cookbook and the photo on the cover. I bet the recipes are delicious and wholesome.
    As for the meatballs, they look delicious!!!
    One more snowstorm to get through...I hope!
    Give my love to Marion and stay warm and cozy.
    Blessings dear. xoxoxo Catherine

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    1. The sotry of Welch's is most interesting, Catherine. So many people were involved and of course, an excellent advertising team. The meatballs are really yummy. I think it's time I make them again!

      I know you are having another storm coming your way. it looks like it may miss us, fingers crossed, again...

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  8. When I see the post title Jelly, I thought you were referring to those pretty jellies or agar agar that I enjoy making. Didn't cross my mind it's actually jam, but I love it anyway :D

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    1. I can see how you would think that Shirley. Some of those pretty jellies are Magic! One day I hope to make at least one:)

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  9. I love making eggs in toast cups. I haven't had those sweet & sour meatballs since I was a kid! I bet my kids would love them.

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    1. I bet your kids would LOVE them, Pam. Mine always did. I better make them for the grandkids, quick!

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  10. Love your cookbook finds! So interesting.Would never occur tome to use jelly in meatballs, but there's the recipe. :-) Really fun post -- thanks.

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    1. Thanks John...You really should try it John. Works like a charm:)

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  11. Good morning Louise ,
    Love this post , got the kids up early to show it to them and guess what dear friend , they want eggs in a toast cup , I told them tomorrow . Baby Boy asked , mama is Ms. Louise going to make wine like gramps ( giggling) . That boy don't miss a thing .
    I bet the sweet and sour meatballs would be delicious make with ground turkey , wish I could grab one off the screen .
    Marjie is doing a wonderful job with cookbook Wednesdays and I would like to say KUDOs Marjie , job well done .
    I love this post , so much history about a food most people grew up with .
    Hubby told Baby Boy you was not going to make wine , so he won't have to pack his backpack .
    Thank you for sharing this post and giving a new breakfast idea . :) Nee
    PS : Hugs to Marion .

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    1. Hi Nee,
      Uh oh, sounds like you will be making eggs in toast tomorrow morning, lol...Baby Boy is quite the whiz but he isn't to far from being right. I have made many a bottle of wines in my youth. We always had grapes and my father always made wine.

      Marjie did do a GREAT job Nee. I really appreciate it. I'm so glad you enjoyed this post. It was fun to do!

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    2. Good evening Louise ,
      I just got caught up , girl you started something ,I was out all day , the kids have ideas of what to add to the eggs in toast . They are so easy to make and if whey want another , it can be made in a jiffy . Hubby loves them also . Thanks for sharing (((HUGS))) Nee

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    3. I'm absolutely delighted Nee!!!

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  12. I should have made pound cake. I love pound cake! I wish I didn't have to work and that I could stay home and make recipes and read books and take walks and blog all day. But, then, I probably wouldn't enjoy it as much, would I? Ha HA.
    I'm going to have my granddaughter next week for her spring break ( a different one than in the blog post), so hopefully we'll be making something grand from a new cookbook -- or a new one from my shelf. She likes to cook with me.
    When I was in Jr high, we walked a mile to school (uphill both ways, you know! LOL ) and we walked right by a small orchard of concord grapes. It was a neighborhood orchard/field, very small, but I can remember in the fall when those grapes ripened --the smell? It was heaven! We always stole some to eat on the rest of the walk home. Thanks for the memory.

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    1. I love pound cake too, Debbie. The only reason why I didn't share a pound cake recipe was because I remembered Mr. Bull, lol...If you didn't work and made recipes, read books and blogged all day, you would need lots of walks!!!

      I Too remember the smell of grapes when they ripened. We had lots of grapes at our house when I was growing up. I think they are still there. Enjoy the time with your granddaughter Debbie and bake some wonderful memories:)

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  13. Love those eggs in toast cups! I must do that for the grandchildren the next time they visit! The entire family will love it, actually! I've entered my link - hopefully! A bit late posting today.:)

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    1. The grandkids sure will get a kick out of those eggs in cups. Who knows, your breakfast loving daughter might too:) Thanks for joining us, Nellie...

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  14. I'm glad you're back! Not so sure about eggs with grape jelly, though! ;-)

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    1. Thanks Poppy:) I would give those eggs a try at least once, lol...

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  15. Yay!! It's back!! Woot woot!

    I love your choice, Louise. This books looks great. Recently, I have been enjoyed toast and jam in the mornings. I wouldn't put a pass to jam with eggs either. I actually love to treat myself to eggs and home fries drizzled with maple syrup. So, having my eggs sweet is already something I enjoy. I have a terrible sweet-tooth!

    I'll be sure to spread the word around the web and let everyone know Cookbook Wednesday is back ^_^

    Toodles,
    Tammy<3

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    1. Hi Tammy:)

      I actually find myself "dunking" my eggs in maple syrup sometimes also. I bet I too would like those eggs with jelly. Thanks for bringing that to my attention. I'm glad you enjoyed the choice in this week's Cookbook Wednesday book. It was fun to share. While you're spreading the word, Tammy, spread the jam too:) Thanks for visiting...

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  16. I've seen the meatball recipe somewhere before and would like to try them some day,

    Hugs,
    JB

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    1. I do think it has been around for a while, Julia. I've seen it in other cookbooks with various jellies. I think cranberry jelly might work too...

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  17. Dear Louise, Thank you for remembering my birthday. You have a place in my heart. xoxoxo Catherine

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  18. Hi ~~Louise~~.....
    Those meatballs look fantaśtic !
    I think I have some grape jelly in the fridge at home....must try that!
    I make my own jam.....freezer jam.....easy peasy!
    Hope you are well...
    Enjoy your day!
    Cheers!
    Linda :o)

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    1. Try those meatballs, Linda! Miss V will love them!!! Freezer jam is the only kind of jam I've ever made and will ever make...Easy Peasy!!!

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  19. Hi Louise,
    Those sweet and sour meatballs looked so yummy-licious! Eggs in toast cups looked cutie too. Oh I loved peanut butter and grapes jelly in my younger days. Remembered it was 2 in 1 in a jar great for breakfast spreaded on toast. A touch of nostalgia indeed ! Thanks for the wonderful sharing ^-^!

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    1. I do remember when Peanut Butter and Jelly were in the same jar, Karen. I think it still might be! Now I'll have to check, lol...

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  20. Hah! I actually have some Welch's grape jelly in my pantry right now. My mother practically used nothing else when I was a child. (Unless she made some homemade strawberry or raspberry. She used the freezer method. Remember that?)
    Don't think I ever knew how many recipes that jelly was used in; the meatballs look fabulous, don't they?

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    1. Not only do those meatballs looks good, Barbara, I can vouch for their tasty goodness too. Amazingly yummy! I still use the freezer method for jelly and jam. We actually never had jelly in our house. My mother wasn't a jelly maker and my father thought it frivolous:)

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  21. i LOVE jelly, not just on a pb&j or for dessert purposes, but also when it comes to main dishes! i'm too lazy to make my own, but i've never tasted a spoonful of jelly that i didn't like. :)

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    1. For some reason, Grace the fact that you love jelly just doesn't surprise me! You really should dive right into these meatballs!!!

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  22. I made grape jam with the boys once, using grapes we actually grew from vines Jeffrey planted (which are now out of control and growing just vine instead of grape, so I should really trim them this year...). All of my kids love jellies and jam, although I'm not a great fan. Once again, you've come up with a wonderful slice of the past. And thanks to you, I have a great cookbook for Cookbook Wednesday, which I finally got to today....Thursday....oh, well. I'm glad you're back on the case, and I'll be happy to carry your torch in June, again, because this is a great Linky Party you've created!

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    1. You're very fortunate to have grape vines, Marjie. What kind are they? Someone, maybe Jeffery, should prune them in the Spring when it eventually arrives.

      Cookbook Wednesday seems to be off to a slow start but it will pick up. You had a pretty cool post yourself, lol...Thanks for visiting, Marjie...I may just be passing that torch again come June...

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  23. Hi Louise.. I see that you've been quite busy. I hv not seen welsh brand in our country. Interesting. Is it similar to smuckers in terms of taste n texture? Well I can only imagine. Thanks for sharing. 😀

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    1. Hi Jenn!!!
      Thanks for visiting:) Welch's is similar to Smuckers in taste and texture. Most store brand jams and jellies are. Smuckers says they have more fruit but then so does Welch's too, lol...Jelly is easy to make at home Jenn. I think the easiest method is in the freezer. Easy peasy:) Let me know if you want a recipe and method...

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  24. What a great post. I love jelly...and I remember those Howdy Doody glasses from Welch's grape jelly! So glad cookbook Wednesday is back. I'll have to think of a post! you know I have so many cookbooks. LOL!

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    1. So glad you enjoyed it Janet:) I vaguely remember those glasses. I see them every once in a while at auctions. It would be GREAT for you to join us Janet!!! I'm sure you can come up with something chocolately:)

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  25. Hi Louise,
    As always, your posts are always so informative and fun to read! It is always interesting to read how a popular brand got started from humble beginnings! I have not seen Welsh jellies over here before. I may have to look for it at the special supermarkets where they sell imported food stuffs.
    Will try to link something for Cookbook Wednesday next week. Been pretty busy (Cook-Your-Books is on break in Feb, will be back on this month). Have a great weekend!

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    1. I'm glad you enjoyed this post, Joyce. It was such fun to share this book for Cookbook Wednesday. If you can't find the jelly in your store, it is really easy to make. I don't know about grape jelly but Strawberry jelly is easy if you make it in the freezer. It's a whole lot cheaper too!!! I do hope you will join us for Cookbook Wednesday when things calm down:)

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  26. Hi Louise,we love reading your cookbook Wednesday posts...the recipes are always a hit at home...how incomplete our little world of food would be without jellies...they are treasured...and these delicious recipes give us a lovely way to enjoy them,thanks so much for inspiring...Have A Beautiful Day! :-)

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    1. I'm so glad you enjoy Cookbook Wednesday, Kumar. I love sharing the cookbooks with visitors:) I know a whole lot of children, and adults that would be lost without jelly, lol...Thank you so much for visiting...

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    1. Welcome Kelsey! I'm so glad you enjoyed it. Pop on by anytime. Perhaps you would like to join us for Cookbook Wednesday too...

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  28. Hi Louise,
    thanks for stopping by! The banana event is organized by Zoe and is hosted by BitterSweetSpicy. You can link your post at this link, which is until end of March.
    http://fuzzymazing.blogspot.sg/2015/03/little-thumbs-up-event-march-2015.html
    Hope you and Marion have a delicious, lovely weekend!

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  29. There's a Meatball Day ?! lol I've seen Welch products here but haven't tried it yet , actually I've been eyeing the Concord grape jelly last time but I've still got 2 bottle of jams plus 2 jars of cookie butter in the fridge so .... I love the look of those meatballs , made me drool a bit , now , where's that box of tissue ?! hee hee !

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    1. Yes indeed, Anne, there is a Meatball Day and it's tomorrow! If you have grape jam in the fridge Anne, you could probably use that to make the meatballs. I've seen them made with Cranberry Sauce too!!! I'm not too sure about the cookie butter though, lol...

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  30. Hi Louise! I still make my slow cooked meatballs with Welch's Grape Jelly and still the only grape juice I buy is Welch's too.

    Thank you for taking the ime to share the history and tidbits of the American kitchen with us.

    Velva

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    1. Slow Cooker, Velva? Now there's a thought! I must try that when I make these for Marion. I'm so glad you enjoyed the book. It is a fun one to share! (they all are actually:)

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  31. I was so confused! I went over to Marjie's and didn't realize that Cookbook Wednesday was back with you!! I have so many cookbooks I want to review, hopefully I'll participate more!

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    1. I know, Pam it has been confusing but we're back here for the time being so I do hope you will share away!!!

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  32. This post is so informative & interesting, and the sweet & sour meatballs might be delicious!!!

    Have a blessed weekend dear Louise.

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    1. Oh Regina, I'm so glad you enjoyed this Magic Jelly post:) The meatballs are sooo yummy!!!

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  33. LOL - language differences made me think that this post would be about the wibbly wobbly dessert made trendy by Bombas & Parr. I love the look of those meatballs - and sweet and sour is a good combination.

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    1. Oh my goodenss, Gaye. I just went to the Bombas & Parr Jelly website, how coooool!!! No, I don't think we need any kind of jelly technician to make these meatballs, lol...Although, they sure would look pretty cool in one of their 'exhibits." Thanks for sharing them:) Sweet and Sour is indeed a yummy combination. These meatballs are pretty darn good too!!! Thanks for visiting, Gaye...

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  34. I love the look of those meatballs. I also really love cookbooks that have a nostalgic feel and you're given a little story or a bit of history about the inspiration behind the recipe xx

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    1. Hi Charlie!
      I'm so glad you didn't have a problem commenting. Maybe we got it fixed!!! I'm glad you enjoyed this post and those meatballs. You should make them one day:) Thank you so much for visiting...

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  35. Hi Louise, not sure where you find all these great vintage cookbooks and recipes.....you are the best! love the history behind the grape jelly which is still a favorite of my mom's.

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    1. Collecting cookbooks for all of these years allows me to walk over to one of my shelves and just choose one, Cheri, lol...I'm glad you enjoyed this one. Welch's is a favorite of ours too but lately we've been making freezer jam which is oh so yummy too!!!

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  36. Talk about a nostalgic post Louise! When I think of Welch's, I think of the jelly jars covered with Flintstone cartoon drawings that could be used as drinking glasses in the 60s. I didn't eat jelly but kept wanting my sister and brother to eat more. We had those glasses forever!

    My husbands uncle had concord grapes that were growing for something like 50 years, Two years ago he brought us some big bags full of grapes and I had so much fun preserving. Well in the brutal winter last year, they all perished, ending my thoughts of transplanting some over to us :( But I do hope I get around to putting in some grapes this year!

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    1. I remember those Flinstone Jelly Jars, Inger. I see them at auctions and sometimes even at yard sales sometimes! I should get them for the kids but I'm not sure they even know who the Flinstones are, lol...

      That is such a shame about the grapes. Are you sure not even a cople can be salvaged. Mature plants are always better to start with. If you see any kind of life in them grab a clipping. No need to take the entire plant. Good Luck Inger. Let us know what happens...And yes, plant some grapes!!!

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  37. The Sweet and Sour Meatballs are on my list for this week. They really do sound delicious. I remember the Flintstones jelly glasses as well. Oh, how I wish I would have kept them.

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  38. I had those meatballs also and they are delicious.....definitely worth making.

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Through this wide opened gate,
none came too early,
none returned too late.

Thanks for dropping in...Louise

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