CORN BREAD MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs, beaten
1 c Whole Milk
3/4 c All-purpose flour
1 1/2 c Sifted yellow corn meal
4 ts Baking powder
1/2 ts Salt
3 tb Granulated sugar
4 tb Fat or oil

Combine eggs and milk; add flour and corn meal. Sift
baking powder, salt and sugar; add to corn meal
mixture. grease muffin pan with fat; pour in batter.
Bake at 350 degrees for 25 to 30 minutes.

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Popularity: 4% [?]

Title: Canning Potatoes (White, Cubed or Whole)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 35 pounds is needed per canner load of 7 quarts;
an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag
weighs 50 pounds and yields 8 to 12 quarts–an average of 5 pounds per
quart.

Quality: Select small to medium-size mature potatoes of ideal quality
for cooking. Tubers stored below 45 degrees F may discolor when canned.
Choose potatoes 1 to 2 inches in diameter if they are to be packed
whole.

Procedure: Wash and peel potatoes. Place in ascorbic acid solution to
prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2
minutes in boiling water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to the jar, if
desired. Fill jars with hot potatoes and fresh hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

Table 1. Recommended process time for White Potatoes in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for White Potatoes in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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Popularity: 3% [?]

Tartufo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate
Freezer Alcohol
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
2/3 cup Cocoa
2 teaspoons Instant expresso or coffee
1/3 cup Water
4 Egg yolks
10 Maraschino cherries
1 cup Heavy cream
2 tablespoons Rum
2/3 cup Chocolate — coarse chop

Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and place
in a heavy sauce pan. Add the water and mix well. Bring to a boil and cook
until everything is well mixed. While syrup is cooking, whip the egg yolks
until light and fluffy. Reduce the speed of the beaters to the lowest level and
add the hot syrup in a continuous fine stream. Continue beating until the
mixture is thick and forms a ribbon pattern when the beater is pulled away.
Chill well. Whip the cream with the 2 tablespoons of rum until stiff. Fold into
the chocolate mixture. Fold in the chopped chocolate. Arrange foil lined paper
cups in a muffin pan. Fill each cup 1/3 of the way full. Place a cherry in each
cup then fill the rest of the way. Freeze at least 4 hrs. Before serving pipe
whipping cream on top if desired. It will keep in the freezer for about a
month.

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Popularity: 5% [?]

Title: HOT SAUCE B1
Categories: Sauces, Chinese, Vegetables, Main dish
Yield: 6 servings

3/4 c Ketchup
1/2 ts Bean sauce (found in
-chinese groceries)
1 dr Hot oil (may be doubled)
3 dr Sesame oil
1 ts Sugar (rounded)
Chopped garlic; to taste
Chopped ginger; to taste
Dry sherry; to taste
Salt pepper; to taste

Combine all ingredients and mix well.

Note: To make hot oil, place a handful of dried red
peppers in a bowl. Pour hot oil over let sit. This
will keep for several weeks. When needed, use the oil
not the peppers.

Garlic, ginger dry sherry are, to Chinese, what salt
pepper are to Americans. Add them, whenever!

Temperature (s): HOT Effort: EASY Time: 00:05 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: TO BE
USED IN MING SHRIMP

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Popularity: 19% [?]

Title: Banana-cheese empanadas
Categories: Spanish, Tex-mex, Fruits, Vegan, Cheese/eggs
Yield: 8 servings

2 c Unbleached white flour
1/2 ts Salt
1/2 c Water
Medium banana, just ripe
1/4 lb Jack or mild cheddar cheese*
2 tb Butter

*cut in small thin slices.

Note: the empanadas may be sauted or baked. If you are going to bake them,
preheat oven to 375F and butter a cookie sheet.

1)Combine flour and salt in a medium-sized bowl. Make a well in the center.
2)Pour in the water and stir until reasonably well combined. Then turn out
on a floured surface and knead until smooth (5 minutes). 3)Divide the dough
into 8 equal parts, and knead each one into a small ball. Set the balls
aside. 4)Peel the banana and cut it laterally into quarters. Cut each
quarter in half lengthwise. 5)Roll out each ball of dough into a circle
approximately 5 inches in diameter. Place a couple of small cheese slices
near the center, and cut a 1/8-inch piece of the banana into several small
strips on top of the cheese. Lightly brush the edges of the dough with
water, and fold the dough over the filling, as you would a turnover. Crimp
the edges securely with a fork. Set the finished empanada aside and repeat
until you have 8. 6)To Saute: for every four empanadas melt 1 TB butter in
heavy skillet and saute over medium heat for about 5 minutes on each side..

To Bake: arrange the empanadas on the buttered cookie sheet, making
absolutely sure they are securely closed. (If cheese creeps out during
baking, it will burn.) Brush the tops lightly with melted butter, and bake
at 375F for 12 to 15 minutes.

Serve hot.

~-from Still Life with Menu

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Popularity: 4% [?]

African Ribs with Peanut Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion — minced
3 cups chicken broth
1 tablespoon coriander seed — finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant — cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer
covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.

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NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.

Popularity: 5% [?]

LOW-FAT CRAB CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

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Popularity: 11% [?]

Title: APPLE PIE (RADNOR)
Categories: Pies, Desserts, Fruits
Yield: 6 servings

————————-PIE CRUST————————-
2 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Cold unsalted butter
1/2 c Vegetable shortening
1/4 ts Grated orange rind
3 ts Very cold orange juice
3 ts Ice water

———————–CRUMB TOPPING———————–
1/3 c All-purpose flour
1/3 c Packed dark brown sugar
1/4 ts Ground cinnamon
ds Salt
ds Ground ginger
2 tb Cold, unsalted butter

————————–FILLING————————–
8 md Granny Smith apples
1 1/2 ts All-purpose flour
3/4 c Granulated sugar
1/2 ts Ground cinnamon
1/2 ts Orange rind
1/2 ts Vanilla extract
1/8 ts Ground nutmeg
ds Salt
1/2 c Honey
1 1/2 tb Unsalted butter
1 Egg, beaten

1. For pie crust, sift flour and salt into large bowl.
Cut in butter and shortening until mixture resembles
coarse crumbs. Add orange rind. Sprinkle in juice and
water,. 1 tablespoon at a time, mixing with fork until
flour is moistened and soft dough forms. Shape into
ball. Refrigerate, covered, 1 hour.

2. For crumb topping, mix flour, brown sugar,
cinnamon, salt and ginger. Work in butter with fingers
until mixture is crumbly.

3. For filling, peel core and cut apples into 1/2-inch
slices. Put slices in large bowl; toss with 1 to 1 1/2
tablespoons flour. Add sugar, cinnamon, orange rind,
vanilla extract, nutmeg and salt. Stir in honey; let
stand 1 hour.

4. Heat oven to 450 degrees. Roll half of dough into a
circle; fit in metal, 9-inch pie pan. Trim edge. Drain
liquid from apples, reserve. Set 1/4 cup of the crumb
topping aside. Layer apples with remaining crumbs in
dough-lined pan. Use crumbs like mortar to build fruit
up. Dot apples with 1 1/2 tablespoons butter. Sprinkle
with 5 tablespoons reserved apple liquid.

5. Roll out remaining dough; cut with knife or fluted
pastry wheel into 1/2-inch-wide strips. Weave strips
into lattice over fruit. Seal strips at edge of pan,
moistening with apple liquid. Flute edge. Sprinkle
reserved crumbs in holes of lattice. Brush only crust
edge and strips with beaten egg.

6. Bake on foil-lined baking sheet at 450 degrees, 5
minutes. Reduce oven temperature to 350 degrees; bake
until apples are tender, 50 to 55 more minutes (or
only 40 minutes if you like crunchier apples). Cool on
wire rack to room temperature.

NOTE: Serve with vanilla ice cream or whipped cream
flavored with vanilla sugar and orange-flavored
liqueur.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

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Popularity: 3% [?]

Title: Plum and Fig Pudding
Categories: Desserts, Holiday
Yield: 6 servings

20 California dried figs
1 pk Waffle-cream type cookies
— crumbled
2 1/2 c Milk
3 Eggs
1/2 c Sugar
2 tb Powdered cocoa
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
1 c Seeded raisins
— cut into bits
1 c Coarsely chopped walnuts
4 tb Butter or margarine

Cover the figs with hot water and let stand for 10 minutes. Drain. With
scissors, snip off stems, then cut into small bits. Cut raisins into
thirds. Combine all ingredients and place in buttered casserole. Dot top
of pudding with remaining butter. Place casserole in pan of hot water.
Bake for about 40 minutes in moderate oven (350 F.) or until pudding is
“set”. Serve warm with hard sauce. Serves 6-7.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]

Title: SUBSTITUTE BISQUICK #3
Categories: Breads
Yield: 6 servings

5 c Flour
2 1/2 tb Baking powder, double acting
2 tb Sugar
2 ts Salt
1 ts Cream of tartar
1 c Shortening

Sift dry ingredients together. Cut in shortening with pastry blender
until it resembles crumbs. Store in airtight container up to six
weeks at room temperature, or freeze for up to six months.

Sylvia’s comments: This was just as easy to mix using a stand mixer
and worked just as well as the other two. However, since it has a lot
more ingredients and required more effort to measure than the others,
I’m dumping it from MM.

Posted on GEnie by R.BELANGER MM by Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

MMMMM

Popularity: 4% [?]