Recipe By : Adele Sandler
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon salt
2 tablespoons vinegar
1 teaspoon pickling spice
1 small jalapeno
3 cloves garlic
dill — on bottom and on top

Pack cucumbers tightly. Add above. Fill with water. Boil lid. When
hot, seal bottles.
Store upside down for one day. Open after one week.

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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 Cups (1/2-Inch Sliced Rhubarb — (about 1 1/2 lbs.)
I Substituted A 16 Oz. Frozen Pkg Of Rhuba — (thawed)
1/4 Cup Honey
1 Tsp. Grated Lime Rind — or dried lemon peel
Vegetable Cooking Spray
1/3 Cup Regular Oats
1/3 Cup All-Purpose Flour
1/4 Cup Brown Sugar, Packed
3 T. Chilled Stick Margarine — cut into small piece
1 1/2 Cups Vanilla Nonfat Frozen Yogurt

Combine the first 3 ingredients in a bow, and toss well. Spoon into a
8-inch square baking dish coated with cooking spray.
Place oats, flour and sugar in food process, and pulse 2 to 3 times. Add
chilled margarine, and process until mixture resembles coarse meal; sprinkle
over rhubarb mixture. Bake at 375 degrees for 40 minutes or until rhubarb
is tender. Serve with frozen yogurt. Yield: 6 servings.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 4098 3481

1 c Pink beans, dried; or pinto
1/4 lb Pork rind, fresh; cut into
;small squares
1/4 Onion; sliced
2 cl Garlic; finely chopped
1 1/4 ts Salt
1/4 lb Bacon; cut into small pieces
2 tb Lard; or pork drippings
2 md Tomato; peeled, seeded and
;chopped, juice strained and
;reserved
3 Serrano chilies; stemmed and
;finely chopped
2 lg Coriander sprigs

Put the beans, pork-rind squares, onion and garlic into a bean pot
or large saucepan. Add 6 cups of water and bring it to a boil.
Reduce the heat, cover the pot, and let the beans cook gently until
they are tender, about 1 1/2 hours. Add the salt and cook the beans,
uncovered, for another 15 minutes.
In a separate pan, cook the bacon gently in the lard or drippings
until it is slightly browned. Add the tomatoes with their juice, and
stir in the chilies and coriander. Cook the tomato mixture over a
fairly high heat for about 10 minutes, until it is well seasoned and
thick.
Add the tomato mixture to the beans and let everything cook,
uncovered, over low heat for about 15 minutes.
Serve in small individual bowls with grilled meat, or add some more
liquid and serve as a soup. misc04

Source: Diana Kennedy; The Cuisines of Mexico

MMed by: earl.cravens@salata.com

~—-MMMMM.

MMMMM

The high percentage of water in most fresh foods makes them very
perishable. They spoil or lose their quality for several reasons:

* growth of undesirable microorganisms- bacteria, molds, and yeasts,
* activity of food enzymes,
* reactions with oxygen,
* moisture loss.

Microorganisms live and multiply quickly on the surfaces of fresh food
and on the inside of bruised, insect-damaged, and diseased food. Oxygen
and enzymes are present throughout fresh food tissues. Proper canning
practices include:

* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure canner for the correct
period of time.

Collectively, these practices remove oxygen; destroy enzymes; prevent
the growth of undesirable bacteria, yeasts, and molds; and help form a
high vacuum in jars. Good vacuums form tight seals which keep liquid in
and air and microorganisms out.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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18 lg Shrimp, peeled deveined
Salt pepper; to taste
1 Egg white
1/2 ts Cornstarch
2 c Oil
1 Garlic clove; chopped
1/2 c Diced onion
1 1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
Chopped scallions
Hot sauce (see recipe)

Marinate the shrimp in salt, pepper, egg white,
cornstarch for 30 minutes. Heat wok hot dry. Add
oil. When just beginning to smoke, add shrimp,
stirring quickly so that pieces separate. After 2
minutes, drain through colander or sieve, reserving
2-3 tbs. oil. Prepare the Hot Sauce. Return reserved
oil to wok. Add garlic onion, letting them brown
slightly. Add water chestnuts, mushrooms shrimp.
Blend in Hot Sauce flip contents of wok for 1-2
minutes or until everything is hot. Place on serving
platter sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since
the food is not touched in any way.

Temperature (s): HOT Effort: EASY Time: 00:35 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: WINE:
WAN FU

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1/4 c Onion; chopped
1/4 lg Ripe tomato; peeled, seeded,
-and chopped
1/4 c Habanero; seeded and chopped
1/4 c Seville (bitter) orange
-juice *
Salt to taste

* or substitute a mixture of 1 part orange juice to 2 parts fresh lime
juice.

In a bowl combine all the ingredients, seasoning with salt. Serve
whenever a chilli sauce is called for.

Andrews says this Ixni-Pec is pronounced schnee-pec. This dish
is from Yucatan, in Mexico.

From Elisabeth Lambert Ortiz, in Jean Andrew’s _Red Hot Peppers_
MacMillan, 1993 ISBN 0-02-502251-2. Typos by Jeff Pruett.

MMMMM

Recipe By : Christmas At Home By The Fireside
Serving Size : 20 Preparation Time :0:15
Categories : Holiday/Gift Ideas Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c semisweet mint-flavored chocolate pieces — or
semisweet
chocolate pieces
1 lb vanilla flavored candy — cut up
3/4 c candy canes or peppermint candies — crushed

Line a baking sheet with foil; set aside. In a double boiler, heat chocolate
pi
eces over low heat, stirring constantly, until melted and smooth. Remove from
h
eat. In a double boiler, heat candy coating over low heat, stirring
constantly,
until melted and smooth. Remove pan from heat. Stir in crushed candies.
Pour
melted coating mixture onto prepared baking sheet. Spread coating mixture to
a
bout a 3/8″ thickness; drizzle with melted chocolate. Gently zigzag a narrow
me
tal spatula through chocolate and peppermint layers to create a swirled effect.
Let candy stand several hours or until firm (candy can be chilled 30 minutes
or
until firm). Use foil to lift candy from baking sheet. Carefully break into
p
ieces. Store, lightly covered, for as long as 2 weeks. Makes about 1 1/4
pound
s.

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Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cottagecheese oil pastry
For brushing
1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained)
1 3/4 oz (50g) almonds (blanched
Filling:
2 tb Heaping of sugar
1 pk Vanillin sugar
1 3/4 oz (50g) currants (washed and
Well drained)
Finely chopped)
Icing:
6 oz (170g) icing sugar
2 tb Hot water (approx)

roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the
fat. For the Filling: mix together the filling ingrediants and distribute
evenly over the pastry. Starting from the shorter side, roll up like a
swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in thick.
Lay these on a greased baking sheet and flatten slightly. OVEN: preheat
overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the
icing: sieve the icing sugar (powdered sugar) and blend with as much of the
water as will five a good coating consistency. Ice the schnecken while
still hot.

*I know of no substitute for the vanillin sugar, you might want to check
gourmet shops or specialty shops. or possibly a custard mix might work.

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Special Note :
The key point of this recipe is the so called “grasa de pella”
It is a liquid fat obtained by melting in a skillet pieces of veal fat
you can ask to your butcher.
They discard these pieces of fat after trimming the meat for steaks.
At the end of process, filter the liquid fat through a tea colander to
eliminate solids.
Producing the ingredient in this way instead of purchasing it, guarantees
the homemade taste and avoids unpleasant surprises.

Dough:
1 Kg. or 2 pounds of white flour
1 egg, salt, water
250 g. or ½ pound of “grasa de pella”

Combine flour and salt in a bowl.
Pour in the tepid liquid “grasa de pella”, the entire egg and water
until reasonable well combined.
Turn out on a floured surface and knead until smooth.
Leave 15 minutes to rest covered with a moisted cloth.
Roll on the dough with a knead-stick stretching until 3 milimeters thick.
Cut circles aproximately 5 inches in diameter.

Filling:
2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters
thick.
With a sharp knife cut it in small cubes 5 milimeters wide.
It can be used minced meat from the butcher but this is not the
right “criollo” way.

2 large onions minced well chopped.
2 tablespoons of paprika
1 tablespoon of dried crushed red pepper (flakes)
2 cups filled of “grasa de pella”, salt

Heat the two large cups of “grasa de pella” in a saucepan until liquid.
Saute in it the chopped onion until soft but not brown.
Retire from heat and add the chopped meat, paprika, crushed red
pepper and salt to taste.
Turn for mixing very well.
Let the filling become cold and then refrigerate until it solidifies.
This is the secret for juicy empanadas.

Final setup:

Place a portion of filling in the center of each circle of dough
and add a green olive without core.
Lightly brush the edges with water and fold the dough over the filling.
Crimp the edges securely by pressing them with a fork or make overlaped
small folds along the line of union of the edges as a sort of seam
called “repulgue”.
Make sure it remains securely closed.

To bake:
Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered
cookie sheet. Brush the tops lightly with egg yolk or butter and bake
until light brown.(aprox. 15 minutes)

To saute:
Heat enough oil to cover the empanadas in a saucepan over high heat.
When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
Verify the temperature of oil. It must be very hot.
Throw a small piece of bread into the pan to check it.
The bread will be surrounded by bubbles when oil is ready.

In both ways of cooking wait 15 minutes before eating.
The filling has a high thermal inertia and burning your tongue
will not help to enjoy this delicious typical argentine meal.

—————————-FOR 1 QUART FILLING—————————-
3 1/3 c Sour cherries
-(fresh or thawed)
1 c Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
1 1/3 c Cold water
1 tb Bottled Lemon Juice; plus..
1 ts Bottled Lemon Juice
1/8 ts Cinnamon (optional)
1/4 ts Almond extract (optional)
6 dr Red food coloring (opt.)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sour cherries
-(fresh or thawed)
7 c Granulated sugar
1 3/4 c Clear Jel ™
9 1/3 c Cold water
1/2 c Bottled Lemon Juice
1 ts Cinnamon (optional)
2 ts Almond extract (optional)
1/4 ts Red food coloring (opt.)

Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen
cherries may be used. If sugar has been added, rinse it off while the
fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh
cherries, and hold in cold water. To prevent stem end browning, use
ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1
gallon boiling water. Boil each batch 1 minute after the water returns
to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel ™ in a large saucepan and add water, if desired,
add cinnamon, almond extract, and food coloring. Stir mixture and cook
over medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
cherries immediately and fill jars with mixture without delay, leaving 1
inch headspace. Adjust lids and process immediately according to the
recommendations in Table 2.

Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients
Needed For 1 Quart or 7 Quarts)

Table 2. Recommended process time for Cherry Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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