Title: Pickled Beet Onions
Categories: Pickles, Vegetables
Yield: 8 servings

7 lb Medium Beets
Vinegar
2 1/2 c Sugar
2 tb Whole Mixed Pickling Spices
2 ts Salt
3 1/2 c White Vinegar
1 1/2 c Water
2 lb Medium Onions

Cut off all but 2-inches of the beet tops, leave the root ends
attached. Peel and slice the onions into 1/4-slices. Heat enough
water to cover beets to boiling. Add beets and 2 t vinegar for each
quart of water used. Cover and heat to boiling. Cook until beets are
tender, 35 to 45 minutes; drain. Run cold water over beets, slip off
skins and remove the root ends. Cut beets into 1/4-inch slices. Heat
remaining ingredients to boiling in a 6-quart Dutch oven, reduce
heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and
onions in hot jars, leaving 1/2-inch headspace. Heat syrup to
boiling. Pour over beets and onions, leving about 1/2-inch
headspace; seal. Process 30 minutes in boiling water bath. Makes
about 8 Pints. NOTE: 7 cans (16 ounces each) sliced beets, drained,
can be substituted for the beets in the above recipe.

MMMMM

Popularity: 3% [?]

Title: Spiced Crab Apples
Categories: Fruits, Canning
Yield: 9 pints

5 lb Crab apples
4 1/2 c Apple vinegar (5%)
3 3/4 c Water
7 1/2 c Sugar
4 ts Whole cloves
4 Cinnamon sticks
6 1/2″ cubes ginger root
-(fresh)

Yield: About 9 pints

Procedure: Remove blossom petals and wash apples, but leave stems
attached. Puncture the skin of each apple four times with an ice pick or
toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices
tied in a spice bag or cheesecloth. Using a blancher basket or sieve,
immerse 1/3 of the apples at a time in the boiling vinegar/syrup
solution for 2 minutes. Place cooked apples and spice bag in a clean 1-
or 2-gallon crock and add hot syrup. Cover and let stand overnight.
Remove spice bag, drain syrup into a large saucepan, and reheat to
boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Spiced Crab Apples in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

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

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Popularity: 7% [?]

QUINOA SALAD

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Vegetarian
Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Quinoa
3 c Water
1 Green bell pepper — chopped
1 Red bell pepper — chopped
1/4 c Scallion — chopped
1/4 c Red onion — chopped
1/4 c Dill, cilantro, or parsley
-finely chopped
1 Receipe Savory Salad Dressin
-or Honey-Vinegar dressing
Freshly ground pepper to tst

Rinse the quinoa well before cooking to remove its slightly bitter coat.
Place the quinoa and water in a saucepan. Bring to a boil, cover, reduce
the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb
of your choice. Mix well. Add the cooked quinoa. Toss gently and add
dressing of your choice. Mix well. Add the cooked quinoa. Toss gently and
add dressing of your choice. Toss again and add pepper to taste. Cover and
chill for at least 2 hours before serving.

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Popularity: 5% [?]

Golden Mushroom Sauce

Recipe By : Unknown Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Sauces Gravies Rubs
Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound mushrooms — sliced
2 Tablespoons butter
2 Tablespoons flour
1 cup chicken bouillon
1 teaspoon lemon juice
salt and pepper
slivered almonds — optional

Saute’ the mushrooms in the butter for 2-3 minutes. Sprinkle with flour and
mix well. Add the bouillon and cook, stirring, until thickened. Stir in the
lemon juice and salt and pepper to taste. Add a few almonds if desired.
Makes about 1 1/4 cups.

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NOTES : Perfect for serving over hamburgers or meat loaf.

Popularity: 2% [?]

TOXIC TOMATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Tomatoes
1/2 Avocado
–peeled, pitted and chopped
4 oz Swiss cheese — grated
6 Fresh basil leaves — chopped
–or 1 tablespoon dried basi
1/4 ts Dried oregano

Recipe by: Creepy Cuisine, Lucy Munroe
Wash the tomatoes and cut them in half crosswise.
Place the halves – open side up – on a cookie sheet.
In a small bowl, mash together the avocado (sludge),
grated Swiss cheese (pus), and basil (poisonous plant
matter). Spoon the mixture on top of the tomatoes and
sprinkle with oregano (fly wings). Broil the tomatoes
for 5 minutes, or until pus begins to ooze. Carefully
remove the tomatoes from the broiler and serve hot, or
allow to cool slightly and eat them with your hands
(wearing plastic gloves, of course – to keep from
being contaminated)!

Penny Halsey (ATBN65B).

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Popularity: 6% [?]

Title: Green Apple Sorbet (Sorbet de Pommes Vertes)
Categories: Desserts, Ices, Low-fat
Yield: 4 servings

3/4 lb Tart green apples
— (such as Granny Smith)
— unpeeled, cored,
— thinly sliced
1 1/2 tb Fresh lemon juice
3/4 c Water
3/4 c Sugar

Combine sliced apples and fresh lemon juice in medium bowl. Cover with
plastic wrap and freeze overnight.

Combine water and sugar in heavy medium saucepan. Stir over medium heat
until sugar dissolves. Increase heat and bring to boil. Cool completely.

Puree frozen apple slices and sugar syrup in processor until mixture is as
smooth as possible. Transfer apple mixture to ice cream maker and process
according to manufacturer’s instructions. Transfer sorbet to container
and freeze. (Can be prepared 1 day ahead.)

* Source: Les Loges de l’Aubergade (France)
* Published in Bon Appetit (May 1994)
* Typed for you by Karen Mintzias

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Popularity: 7% [?]

Date: Thu, 07 Apr 94 08:09:23 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

from Victoria Moran’s Get the Fat Out.

EASY BEAN BAKE

1 can (16 oz) each: butter beans, great northern beans, garbanzos,
black beans, pinto beans, and kidney beans
2 cups tomato sauce
1 onion, chopped and water-sauteed
2 Tbsp prepared mustard
1 Tbsp barbecue sauce
1 tsp dry mustard
1/4 to 1/2 cup brown sugar or to taste

Preheat oven to 350 degrees. Drain beans and pour them into a
very large mixing bowl. Mix other ingredients and carefully
stir this sauce into the beans. Pour into a large, oblong
baking dish and bake for 1 hour. Serve hot or cold. (This
recipe works with just one kind of beans, of course, or
whatever variety you have in the pantry.)

Popularity: 3% [?]

GRANOLA BARS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9×12 (9×13?) baking dish
(glass works best). In a large bowl, combine the first 5 ingredients and
stir well (it should be sort of a paste). Stir in remaining ingredients.
You can add in whatever you want, so long as the mixture is sticking
together in several large clumps. Press the mixture into the baking pan (
you can use your fingers — it’s not very sticky). Bake at 350 for 15 – 20
minutes (until it turns golden brown). Cool completely and cut into bars.
Voila!

From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg

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Popularity: 3% [?]

Ruby Tomato Chutney

Recipe By : Nancy Shour
Serving Size : 20 Preparation Time :2:00
Categories : Condiments Crockpot
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans whole tomatoes — drained, reserve liq
1 1/2 cups cider vinegar
1 large onion — chopped
1 1/2 Tablespoons ginger — slivered
5 cloves garlic — minced
1 tablespoon mustard seed
2 cups sugar
1/8 teaspoon cayenne pepper
1/4 cup raisins

Drain and chop the tomatoes, reserving the liquid.

Combine all ingredients, with 1 cup of the tomato juice in a heavy
saucepan or crockpot. Simmer covered for 1/2 hour. Stir, then continue
to simmer over low heat for another hour, so liquid evaporates and gets
very syrupy (depends on how watery the toma toes were). As the chutney
gets done, the tomatoes will get translucent and “ruby” colored.

Store in canning jars or freeze.

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Serving Ideas : with chutney or yogurt chicken

NOTES : tomato cans = 28 oz. size

Popularity: 11% [?]

Indian Dressing
—————

1/4 cup orange juice
1/4 tsp ground coriander
1/4 tsp chopped cilantro
1/2 tsp prepared sweet-hot mustard

Put all ingredients in a small bowl, and stir. Let sit about 10
minutes.

Popularity: 3% [?]