Title: Chocolate Dixies
Categories: Cookies, Low fat, Microwave, Ethnic
Yield: 4 servings

2 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Butter or margarine
4 Chocolate
2 c Sugar
4 Eggs
1/2 c Nuts; chopped
Confectioner’s sugar

Sift together flour, baking powder and salt. Melt butter or margarine and
chocolate in saucepan over low heat. Remove from heat and cool slightly.
Blend in sugar and eggs, one at a time. Beat 1 minute each. Add chopped
nuts and dry ingredients; mix well. Chill at least 1 hour. Shape in
small balls (1 tablespoon dough). Roll in confectioners’ sugar. Place on
greased cookie sheet. Bake in 300 degree oven for 18 to 20 minutes. Makes
3 dozen.

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Popularity: 2% [?]

Brazil’s Fettuchinni Alfredo (Traditional)

Recipe By : Stephen Brazil
Serving Size : 1 Preparation Time :15:00
Categories : Boletes Italian
Italian/Tuscan Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Unsalted butter — 1 cube
1 pint Heavy Cream — ok to use 1/2 1/2
1 clove Garlic — crushed
Sea salt — to taste
Fresh Ground White Pepper — to taste
Fresh Ground Nutmeg — to taste
8 oz Quality Parmesan Cheese
1 lb Fresh Fettucinni Noodles — cooked

Melt the butter slowly in a heavy pan, add garlic and saute for a few
minutes, do not brown garlic. Remove garlic and discard. Slowly incorporate
cream or light cream into butter with a wisk. Season with salt, pepper and
nutmeg.
Add cooked pasta and 3 tablespoons of cooking liquid to butter and cream
mixture and toss so the pasta is coated.
Remove from heat and add Parmesan by the hand full, you don’t have to use
all of the cheese.

Variations:
I like to use reconstituted porcini or shitake mushrooms added just before
the pasta. Too Good!

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Suggested Wine: Full Bodied Red like a Chianti or Burgundy
Serving Ideas : Serve with a loaf of bread and Ceasar Salad

NOTES : I always have Parmesan on hand, just eye-ball the amount used in the
dish. Too much is too much!

Popularity: 4% [?]

Title: Selecting The Correct Processing Time (part 2 of 2)
Categories: Canning, Information
Yield: 3 tables

USING TABLE FOR DETERMINING PROPER PROCESSING TIME

Table 1.
Recommended process time for Peaches 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 6000 ft: 35 min

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min
1,001 – 3,000 ft: 30 min
3,001 – 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min
1,001 – 3,000 ft: 30 min
3,001 – 6,000 ft: 35 min
Above 6000 ft: 40 min

Style of Pack: Raw. Jar Size: 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 6000 ft: 45 min

Table 2.
Recommended process time for Peaches in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb
2,001 – 4,000 ft: 7 lb
4,001 – 6,000 ft: 8 lb
6,001 – 8,000 ft: 9 lb

Table 3. Recommended process time for Peaches in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb
Above 1,000 ft: 10 lb

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

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Popularity: 5% [?]

PACIFIC RIM BROCHETTES

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Extra firm tofu — drained
1 each Stalk fresh lemon grass
1/2 bn Fresh mint — chopped
6 each Garlic cloves
1 each Serrano pepper — seeded
minced
2 tablespoons Cilantro stems — chopped
2 tablespoons Fresh ginger — chopped
3 each Green onions — chopped
1 teaspoon Peanut butter — optional
2 tablespoons Brown sugar
1 tablespoon Coconut milk — optional
Juice of 1 lime
1/4 cup Liquid tamarind
2 tablespoons Soy sauce — ———–Brochette
6 each Green onions
2 medium Tomatoes — cut into eighths
6 small Jalapeno peppers — optional
1/4 pound Snow peas
1/4 pound Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice discard
all but bottom 3″ of lemon grass. With a wooden mallet, pound the base to
release the aromatic oils. In a food processor, combine lemon grass with
mint, ginger, garlic, pepper, cilantro gren onions. Process in short bursts
for 30 seconds. Add remaining ingredients process for 1 minute. Transfer
to glass container add tofu pieces. Cover marinate for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place vegetables
tofu on sqewers, alternating for colour. (Group snow peas i threes so they
don’t cook too quickly). Place skewers on hot grill brush with remaining
marinade. Grill, turning once till vegetables are tender.

Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g
Fiber.

VT July, 1993

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Popularity: 5% [?]

Maple And Walnut Parfait~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
60 Walnuts
1 Egg White
1 Pinch Salt
200 Milliliters Maple Syrup
240 Milliliters Double Cream

Spread out the walnuts on a baking sheet and toast in the oven at 200 C/ 400 F
/
gas mark 6 for about 5 minutes until browned. Tip into a wire sieve and shake
off all the loosened, papery skin. Cool and chop roughly.

Heat the maple syrup to boiling point. Meanwhile, whisk the egg white with the
salt until it forms soft peaks. Gradually pour in the very hot syrup, whisking
constantly. Continue whisking until you have a thick, stiff meringue. Use an
electric whisk if you have one. Leave to cool.

Beat the cream until stiff, then fold into the maple meringue. Finally fold in
the nuts. Spoon into a dish and freeze. Transfer to the fridge to soften for
half an hour before serving.

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NOTES : This is a spectacularly good light, frozen mousse. Maple syrup and
walnuts go very well together, though you could substitute pecan nuts.

Popularity: 5% [?]

Title: Dill Pickles
Categories: Canning, Pickles
Yield: 1 gallon

4 lb Pickling cucumbers
-(4-inch size)
2 tb Dill seed; OR…
4 -Heads dill weed
-(fresh or dried)
1/2 c Salt
1/4 c Vinegar (5 percent)
8 c Water
-PLUS one or more
-of the following:
2 Garlic cloves (optional)
2 Dried red peppers (optional)
2 ts Whole mixed pickling spices
-(optional)

Use the quantities given above for each gallon capacity of your
container.

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
discard. Leave 1/4-inch of stem attached. Place half of dill and spices
on bottom of a clean, suitable container. (For more information on
containers see “Suitable Containers, Covers, and Weights for Fermenting
Food”.) Add cucumbers, remaining dill, and spices. Dissolve salt in
vinegar and water and pour over cucumbers. Add suitable cover and
weight. Store where temperature is between 70 degrees F and 75 degrees F
for about 3 to 4 weeks while fermenting. Temperatures of 55 degrees to
65 degrees F are acceptable, but the fermentation will take 5 to 6
weeks. Avoid temperatures above 80 degrees F, or pickles will become too
soft during fermentation. Fermenting pickles cure slowly. Check the
container several times a week and promptly remove surface scum or mold.
Caution: If the pickles become soft, slimy, or develop a disagreeable
odor, discard them. Fully fermented pickles may be stored in the
original container for about 4 to 6 months, provided they are refri
gerated and surface scum and molds are removed regularly. Canning fully
fermented pickles is a better way to store them. To can them, pour the
brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter
brine through paper coffee filters to reduce cloudiness, if desired.
Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust
lids and process as recommended in Table 1, or use the low-temperature
pasteurization treatment described below.

The following treatment results in a better product texture but must be
carefully managed to avoid possible spoilage. Place jars in a canner
filled half way with warm (120 degree to 140 degree F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough to
maintain 180 degrees to 185 degrees F water temperature for 30 minutes.
Check with a candy or jelly thermometer to be certain that the water
temperature is at least 180 degrees F during the entire 30 minutes.
Temperatures higher than 185 degrees F may cause unnecessary softening
of pickles.

Table 1. Recommended process time for Dill Pickles in a boiling-water
canner.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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

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Popularity: 3% [?]

Beer Marinade for Beef

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Beer (12 oz or 10 oz cans)
2 teaspoons Salt
1/2 cup Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Garlic powder

Mix all ingredients together and use as a marinade. Then use as a basting
sauce for the meat while it cooks.

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Popularity: 4% [?]

Date: Mon, 21 Feb 94 21:13:08 EST
From: BRRB11A@prodigy.com (MRS ROSE L GEIGER)

VEGETARIAN SUSHI

STUFF TO BUY:

Sticky Rice (Sticky rice works best, but you CAN use brown rice)
Bamboo sushi mat (Not totally essential, but it helps a LOT)
Plastic wrap…like Saran wrap
Roasted Seaweed (comes 4 to 8 sheets in a package…HFS’s have it, but
it’s much less expensive at an Oriental Market)
Rice Vinegar
Toasted Sesame seed
Fat Free Mayonnaise
Dijon Mustard (I make a mixture of 2/3 Mayo and 1/3 mustard)
Veggies can include: Avocado, cucumber, green beans, radishes,onion,
yellow squash, zucchini, black or green olives, etc.
If you like HOT stuff, try a little Wasabi (John likes a LOT of Wasabi.)

I bought a Sushi cookbook and the following instructions are taken from the
book. Believe me, it works!

HOW TO MAKE SUSHI RICE, USING WHITE RICE) I USUALLY make mine with brown
rice. Just add little extra water and cook it a little longer. (Two cups
of water to one cup of brown rice, cook for 45 to 55 minutes and let stand
for 15 minutes before building Sushi.)

2 Cups White Sushi rice (They call it sticky rice)
2 Cups Water
3 1/2 Tbsps. Vinegar
1 Tbsps. Sugar (I use Barley Malt)
1 tsp. salt (can be reduced or omitted)

Wash rice and Make rice in Rice Cooker, OR

1. Wash rice in a big bowl of water. Rub grains gently; wet grains break
easily.
2. Drain water. Repeat this step 3 or more times until water is almost clea
r.
3. Let rice sit for at least 30 minutes in summer and 1 hour in winter.
This allows ample time for rice to absorb the water.
4. In cooking pot, mix rice and correct amount of water. Cover with lid.
5. Cook rice over medium heat until water boils. Do not bring it to boiling
point quickly.
6. When it begins to boil, turn heat to high and cook for 1 minute.
NEVER lift lid while cooking. Since the lid might bounce from the
pressure of the steam, it is better to place a weight, or some dishes on
the lid.
7. Turn heat to low and cook for 4 or 5 minutes.
8. Reduce heat to the lowest setting for 10 minutes. Every grain of rice
absorbs water and becomes plump.
9. Turn off the heat and let rice stand, covered with lid for 10 minutes.
During this time the grains are allowed to “settle,” and the cooking
process is completed by the heat retained in the rice and walls of the
pot.

Mix Vinegar, salt, and sugar in cup and heat until sugar and saltis
dissolved. (Use Microwave)
Put rice in a large glass, wooden, or plastic bowl…(Not metal)
Spread rice evenly over the bottom. Sprinkle vinegar mixture generously
over the rice….You may not need all of it.

BUILDING THE SUSHI:

Use any combination of 3 or 4 veggies, cut into thin strips.

1. Spread Plastic wrap on bamboo Sushi mat.
2. Lay Roasted Seaweed sheet on plastic wrap.
3. Spread Sushi rice on Seaweed (About 1 cup, flatten to 1/4 in. with back
of spoon.
4. Lay a strip of the veggies along one end.
5. Spread on a teaspoon of the mayo mustard mixture.
6. Begin rolling by lifting mat and pressing ingredients with fingers.
Roll up carefully, press end. Remove mat and unwrap the plastic.
7. Repeat using all ingredients to make 4 rolls. Cut each roll crosswise
into 6 to 8 equal slices.

8. Serve with Wasabi, Soy Sauce, Braggs Amino, or ANY kind of mustard. I
like it plain!
This makes a SUPER plate of appetizers. OR, a complete meal for two, along
with a salad or WHATEVER! I’ve found that it keeps well for a day or two.
We love it cold the next day, so I usually make enough for 8 rolls.

Popularity: 4% [?]

Title: Spicy Carrot Salad
Categories: Salads, Appetizers, Side dish, Vegetables
Yield: 4 servings

1 3/4 c Carrots, grated
2 ea Oranges, peeled, seeded
— chopped
1/3 c Raisins
1/4 c Walnuts, chopped
1 tb Olive oil
2 tb Lime juice
1/2 ts Cumin, ground
1/4 ts Cinnamon
1 ts Liquid sweetener
Lime slices, to garnish

Combine carrots, oranges, raisins walnuts in a large bowl set
aside. Place remaining ingredients in a jar with a lid shake well.
Pour over the carrots. Chil for at least one hour. Garnish with
lime slices.

“Vegetarian Gourmet” Spring, 1995

MMMMM

Popularity: 4% [?]

Mango, Ginger And Lime Soup

Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ripe mangoes — peeled, diced
4 ounces fresh ginger — peeled, chopped
4 cups mango nectar
1/4 cup fresh lime juice

Put mangoes and ginger in food processor fitted with metal blade or
blender. Puree, adding nectar gradually through feed tube, until smooth.
Strain through fine sieve or cheesecloth; discard pulp. Stir in lime
juice; refrigerate until cold.

— Adapted from Latin Ladles, by Douglas Rodriguez.

Converted by MC_Buster.

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Popularity: 3% [?]