Title: Canning Fresh Lima Beans (Shelled)
Categories: Vegetables, Legumes, Canning
Yield: 1 text

Quantity: An average of 28 pounds is needed percanner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 32 pounds and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds. Discard
insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to boil. Fill jars
loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or shake down.

Small beans–leave 1-inch of headspace for pints and 1-1/2 inches for
quarts.

Large beans–leave 1-inch of headspace for pints and 1-1/4 inches for
quarts.

Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling
water, leaving the same headspace listed above.

Adjust lids and process using the recommendations in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Lima Beans in a dial-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 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 Lima Beans in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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Popularity: 4% [?]

Title: Raisin Cookie-Bar
Categories: Cookies, Bars
Yield: 24 bars

1 Egg; unbeaten
2/3 c C and H Granulated Sugar
1/3 c Butter; melted
1 ts Vanilla
1 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
2/3 c Seedless raisins
2 tb C and H Granulated Sugar
– mixed with…
1/2 ts Cinnamon

Beat egg; gradually beating in sugar. Stir in melted butter and vanilla.
Sift together and add the flour, baking powder and salt; mix well. Add
raisins. Spread in greased 9-inch square pan. Sprinkle top with
sugar-cinnamon mixture. Bake in 350 degree oven about 20 minutes, or
until done. (Don’t overbake.) Leave in pan. Cut into 24 bars.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Popularity: 3% [?]

Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Popularity: 4% [?]

LIEBES-KNOTEN (LOVE KNOTS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole eggs
1/2 c Thick cream
1/3 c Sugar
pn Of salt
1/2 ts Vanilla
3 c Flour

Beat eggs well with electric mixer. Add sugar and
beat well. Add salt and vanilla. Mixture will be
thin. Gradually add flour, having mixer at low speed.
Mixture should now be in cookie dough form. Roll very
thin on lightly floured board. Cut into 1/2-inch
strips with knife or pastry cutter. Cut in crosswise
strips, 1 1/2 inches long. Give each strip a double
twist to resemble a bow.

Fry in deep fat, 375ø F. When brown, roll in
sifted powdered sugar.

~ Mrs. W. G. Bench typed posted by teri chesser 7.95

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Popularity: 3% [?]

Title: Nutty Stuffed Mushrooms^
Categories: Appetizers, Vegetables
Yield: 18 servings

1 lb Stuffing mushrooms
Salt
2 tb Olive oil
3 cl Garlic, minced
1/2 c Chopped nuts
3 tb Butter
1 c Herb seasoned stuffing mix
3/4 c Shredded Italian cheese
Blend
1 lg Beaten egg

Clean mushrooms. Remove and finely chop stems. Sprinkle insides of
caps with salt and brush outsides with oil.

Cook chopped stems, garlic and nuts in butter 3–4 minutes; remove
from heat. Mix in stuffing, cheese and eggs; spoon into caps.

Bake at 350F. 8-10 minutes on an ungreased baking sheet or until
throughly heated.

Ad in Southern Living 9-95. Shared by Carolyn Shaw 12-95

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Popularity: 4% [?]

Title: Kahlua Spiced Peaches
Categories: Kahlua, Peaches, Gift
Yield: 12 servings

2 cn (29 oz. each) cling peach
-halves
1/2 c Kahlua
1/2 c Brown sugar, packed
1/4 c Tarragon white wine vinegar
3 Thin strips orange peel
3 Thin strips lemon peel
2 Sticks cinnamon

Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar,
vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5
minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to
14 spiced peaches.

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof
Maidstone Wine Spirits Inc. Los Angeles, CA.

Posted By: Joan Johnson

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Popularity: 9% [?]

Monster Munch

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dry roast peanuts — unsalt
1/3 Cup Butter or margerine
1 Pound Marshmallows
1/2 Cup Peanut butter
3 Cups Puffed rice cereal
1 Cup Apricots — chopped
1 Cup Raisins

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave
safe 13×9", melt butter and marshmallows on high for 2 minutes. Stir; add
peanut butter cook on high 2 minutes longer. Stir until well blended, add
cereal mixture to dish and toss until well coated. Working quickly with greased
hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins
to harden, cook on high for 30 seconds, or until softened. If desired , mixture
may be spread in unbuttered 13×9″ dish and cooled and cut into bars.
Makes 1 dozen balls or 2 dozen bars, This is very similar to the Rice Krispie
treats, but with the apricots and raisins it definitely gives it a fall look. I
saw another idea of putting the mixture into cookie cutters, and letting it
cool there so the shapes could be pumpkins, witches, etc. With a little gel
piping they would be great.

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Popularity: 5% [?]

Biscuits

Recipe By : Jewel Sharp
Serving Size : 2 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup self-rising flour
1 spoon vegetable shortening — the size of
— a small egg
buttermilk — fresh

Use enough buttermilk to make the dough really sticky but still enough to
knead and roll out.

Mix the ingredients together (add the buttermilk a little at a time).
Turn out the dough on a floured board and knead in more self rising flour
(but try not to handle the dough too much!). Roll out the dough to about
1/4 inch and then fold the dough over to double it and press on it
lightly. This fold in the dough will make the biscuits pull apart easily
after they are cooked. Cut out biscuits about 2 1/2 inches in diameter
using a glass dipped in flour. Re-roll the dough as needed.
Place the biscuits in a baking pan up close against each other – this will
make them rise higher. Some people put a little bit of vegetable oil in
one end of the pan and run the tops of the biscuits through the oil then
place them in the other end of the pan. This makes them get crustier and
browner on top.

Bake the biscuits at 450F until they are lightly browned (about 15
minutes). Serve with butter, jelly, honey, or filled with bacon, sausage,
etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the
recipe easily, just always use one spoon of shortening the size of a small
egg for each cup of flour.

Don’t get discouraged if they don’t turn out right the first few times, it
takes practice. Be sure to use fresh ingredients.

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Popularity: 7% [?]

HONEYMOON SOURDOUGH BISCUITS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Active starter
1 1/4 c Prepared biscuit mix
1/2 ts Baking powder
1 tb Oil

Mix all ingredients thoroughly and turn out onto a
floured board, knead lightly and then roll out gently
and cut into biscuits. Brush lightly with melted
butter or margarine. Place of greased cookie sheet
and bake at 450 degrees for about 15 minutes. Posted
By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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Popularity: 4% [?]

FAT-FREE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wheat bran
1 c Buttermilk, nonfat
1 1/2 c Flour, whole wheat
2 ts Baking powder
1/2 c Raisins
1/2 c Applesauce, unsweetened
3 Egg whites
1/3 c Molasses
1 t Vanilla

Preheat oven to 375 degrees. Soak bran in buttermilk
for 10 minuets. In a large bowl, combine flour, baking
poder, and raisins. In a medium bowl, combine
applesauce, egg whites, molasses, and vanilla. Add
soaked bran to flour mixture. Then add molasses
misture. Use rubber spatula to combine for about 15
strokes. Don’t overmix. Spray muffin tins with
nonfat, nonstick spray. Bake 20-25 minutes. Serve
warm. Store at room temperature up to 1 day.

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Popularity: 4% [?]