Title: Nectarines – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 24 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Follow directions for peaches except do not dip in hot water
or remove skins, wash, either hot or raw pack, and use the same process
time.

Table 1. Recommended process time for Nectarines, halved or sliced, 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.

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 6,000 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 6,000 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 6,000 ft: 45 min.

Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
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. Process Times for Nectarines (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
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: 2% [?]

Title: BLUE CHEESE DRESS*
Categories: Dressings, Side dish, Party
Yield: 1 servings

3/4 ts Salt
1 qt Mayo;. hellmenn’s
1 tb Lemon juice
1 tb Dry mustard

Mix cheese with a little hot water. Add remainder of ingredients and
mix in blender or electric mixer.
Refrigerate. Makes 1 1/2 qts. Can use pint of mayo.
and half other ingred. If you like garlic as much as I do, add
more. ENJOY! Once you try this, you’ll never buy bottled again!

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Popularity: 3% [?]

Za Jiang Mein

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Pork
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Peanut oil
1 pound Ground pork (fatty)
5 To 6 tablespoons bean sauce
1 1/2 teaspoons Sugar
1 pound Fresh Chinese noodles — (regular mein)
Sesame oil
1/2 cup Chopped scallions

Garnish suggestions: blanched bean sprouts, fresh coriander leaves
cucumber shr eds, and vinegar and chili oil mixed 2:1
Heat the oil in a wok and add the pork. Stir and mash to break the
pork into g ranules. Add the bean sauce and sugar and cook, stirring
until the sauce is pip ing hot.

Turn off the heat and prepare the noodles.

Bring a large quantity of water to boil in a large pot and add the
noodles. Coo k the noodles until they’re the texture you want, 4
minutes or so.

Drain thoroughly and sprinkle with a little sesame oil.

Quickly reheat the sauce and stir in the scallions. Turn off the
heat and spri nkle with sesame oil.

Serve the noodles with the pork sauce on the side and any or all of
the garnish es.

San Francisco Chronicle. 1/13/88.

Posted by Stephen Ceideberg; September 28 1992.

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Popularity: 6% [?]

Date: Tue, 08 Feb 94 09:23:27 EST
From: Thomas P Collins

From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Creole Seasoning Mix

2 1/2 Tablespoons paprika 1 Tablespoon onion powder
2 Tablespoons salt 1 Tablespoon cayenne pepper
2 Tablespoons garlic powder 1 Tablespoon dried oregano
1 Tablespoon black pepper 1 Tablespoon dried thyme

Combine and store in an airtight jar or container.

Popularity: 6% [?]

Kouglof (Sweet brioche with raisins and almonds)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–EQUIPMENT—–
1 kouglof mold (1×3.5 litre/
— 6 pints or 2×1.75 litre)
— Traditionally, Kouglof
— (also spelt Kugelhopf or
— gougelhopf) is baked in a
— tall, fluted mold.
— A savarin or baba mould
— can be used instead.
—–DOUGH—–
25 g Fresh yeast (1 oz)
120 ml Milk (4 fl oz), boiled and
— cooled to lukewarm
15 g Fine salt (1/2 oz)
500 g Flour (1 lb 2 oz)
6 Eggs
350 g Butter (12 oz)
75 g Sugar (3 oz)
—–FILLING—–
200 g Raisins (7 oz)
3 tb Rum
100 g Whole almonds (4 oz),skinned
— and very light toasted
1 Egg yolk mixed with 1 table-
— spoon milk
Butter for the mould
Icing sugar for dusting

Preparation, dough
Put the yeast and the milk in the bowl of your mixer and beat lightly. Add
the salt, then the flour and the eggs. Switch the mixer on to medium speed
and work the mixture with the dough hook for about 10 minutes, until the
dough is smooth and elastic with plenty of body. If you are making it by
hand, use a spatula and work the dough for about 20 minutes.
Mix together the butter and sugar, reduce the speed of the mixer to low
and add the butter mixture to the dough, a little at a time, working the
dough continuously. When all the butter is incorporated, increase the
speed and mix for 8 to 10 minutes in the mixer or about 15 minutes by
hand, until the dough is very smooth and glossy. It should be supple and
fairly elastic and will be coming away from the sides of the bowl.
Cover the dough with a baking sheet and leave it in a warm place (about 24
C/75 F) for 2 hours, until it has doubled in bulk.
Knock back the dough by punching it with your fist not more than 2 or 3
times. Cover it with a baking tray and refrigerate for at least 4 hours,
but not loner than 24 hours.

Preparation, raisins:
Put the raisins in a bowl with the rum, cover with clingfilm and leave to
macerate for several hours.

Moulding
Generously butter the mould and place one-third of the almonds in the
bottom of the ridges.
On a lightly floured surface, roll out the chilled dough into a narrow
rectangle long enough to line the bottom of the mould. Chop the remaining
almonds and strew them and the rum-soaked raisins over the dough. Roll out
the dough into a fat sausage shape, pressing it firmly together. Arrange
it round the bottom of the mould and press down lightly. Seal the two
edges together with a very little egg yolk-milk-mixture. Leave in a warm
place (about 25 C/77 F) for about 2 1/2 hours, until the dough has risen
to three-quarters fill the mould.
Preheat the oven to 220 C/425 F.
Bake the kouglof in the preheated oven for 10 minutes, then lower the
temperature to 200 C/400 F and cook for another 35 minutes. If it is
becoming to brown towards the end, cover it with greaseproof paper.
Invert the hot kouglof on to a wire rack, carefully remove the mould and
return it to the oven for 5 minutes so that the centre finishes cooking
and becomes ligthly coloured. Leave to cool for at leat 2 hours before
serving.

Serving
Lightly sprinkle with icing sugar.
Kouglof freezes very well once cooked. Wrap in a plastic bag and freeze;
it will keep for several weeks. Be sure to take it out of the freezer 2 or
3 hours before serving.
(The Roux Brothers, French country cooking, M Papermac, 1992, ISBN
0-333-57670-5)

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Popularity: 3% [?]

Title: GREAT-SHAPE COOKIES
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk

—————-KNEAD IN 1/4 C FLOUR LATER—————-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the
dough in the freezer to chill, if in a hurry, for 1-2
hours. Heat oven to 300 degrees. Grease cookie sheet
(only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of
flour. Knead the 1/4 cup flour into the dough now,
chill. Roll out, using flour on surface, cutters and
rolling pin, generously. Try to get more flour on tiny
places.
This is a great recipe for the creased cookie
cutters, because it is delicious and dough does not
lose its shape. For this type of cutter, roll to about
1/4″ thickness, so dough is just thick enough to leave
the cutter imprints. Ordinarily, roll dough to 1/4″
thickness for best results. Any cookie will lose
detail and shape when it is too thick. This cookie is
good iced with thin royal icing. Cookie stays soft,
but is not terribly fragile. Source: Shared with me by
Mary Billersen of Cin. because I helped her replace
some favorite cookie cutters she’d lost. These cookies
have been a tradition in her family for generations.
Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food Wine Board

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Popularity: 3% [?]

Title: Creme De Menthe Truffle Cups
Categories: Cookies
Yield: 24 servings

6 oz Vanilla-flavored candy
Coating
24 Tiny paper candy cups
6 oz Semisweet chocolate; cut up
2 tb Margarine or butter
Cut into pieces
1/3 c Whipping (heavy) cream
1/4 c Finely ground almonds
2 tb Creme de menthe

Recipe by: Betty Crocker’s Cookbook
Heat candy coating in double boiler over hot water until melted. Spread 1
teaspoon coating evenly on bottoms and up sides of paper candy cups. Let
stand until hard.
Heat chocolate in heavy 2 quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in remaining ingredients.
Refrigerate about 25 minutes, stirring frequently, or until mixture is
thick and mounds when dropped from a spoon. Spoon mixture into decorating
bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about
30 minutes or until chocolate mixture is firm. Peel paper from cups before
serving if desired. 24 CANDIES; 95 CALORIES PER CANDY.

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Popularity: 7% [?]

Title: Summertime’s Bounty Pie
Categories: Main dish
Servings: 6

1 ea Env. Soup Mix * 1 1/2 lb Lean Ground Beef
2 c Fresh Bread Crumbs 8 oz Sour Cream or Plain
Yogurt
1 ea Large Egg 1/4 t Thyme or Basil Leaves
1 T Unbleached All-Purpose Flour 6 oz Shredded Cheddar Cheese
3 1/2 c Hot Cooked Assorted Veggies

* Choose one of the following soup mixes to use in the recipe:
Onion, Onion-Mushroom or Beefy Onion.
—————————————————————————

Preheat oven to 350 degrees F.

In large bowl, combine onion recipe soup mix, ground beef, bred crumbs,
sour cream or yougurt, egg and thyme or basil.

Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom
and sides of prepared pan, shaping edges 3/4 inch above pan and forming a
center “well”. Bake 40 minutes, drain. Fill with 3/4 cup cheese, then
vegetables and remaining cheese. Bake an additional 10 minutes or until
cheese is melted.

MICROWAVE DIRECTIONS:

In 9-inch glass pie plate, prepare ground beef mixture as above. Heat,
uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes;
drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or
until cheese is melted. Let stand covered 5 minutes before serving.

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Popularity: 6% [?]

VEGETARIAN POT STICKERS WITH DIPPING SAUCE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetarian
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Diced tomato
1/2 c Grated daikon
2 tb Finely chopped shiso leaves
2 tb Chopped green onions
3 tb Lemon juice
1/4 c Tamari or soy sauce
1/2 ts Cumin seed
1/2 ts Chili powder
1/2 c Cooked brown rice
6 oz Tofu — squeezed
-to remove moisture
3 tb Fresh shiitake mushrooms
-(finely chopped)
2 tb Chopped fresh basil leaves
2 tb Finely chopped black olives
1 t Ground red chili pepper
1 t Sesame oil
12 oz Pot sticker wrappers
Salad oil for frying

For dipping sauce, combine tomato, daikon, shiso, green onions,
lemon juice, 2 tablespoons of the tamari, the cumin, and chili
powder. Chill overnight. In a bowl, combine rice, tofu,
mushrooms, basil, olives, chili pepper, sesame oil, and the
remaining 2 tablespoons tamari. Chill for 30 minutes. Put 1
tablespoon of filling in the center of each wrapper. Dampen edges
with water, fold wrapper in half, and seal edges. In a non-stick
skillet, heat a little oil. Arrange filled pot stickers in a
single layer in the skillet; cook over medium heat until the
bottoms of the pot stickers are browned. Add 1/4 cup water; cover
and cook on low heat for 6 minutes, or until water is evaporated.
Repeat until all pot stickers are cooked. Serve with dipping
sauce. Makes about 24 pot stickers.

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Guest Demonstrator: Paul Onishi

Reprinted with permission from:
The Electric Kitchen Hawaiian Electric Company, Inc.

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Popularity: 23% [?]

Title: POLENTA WITH CRISPY GARLIC AND CHEESE
Categories: Garlic, Cheese/eggs, Lo/no-fat
Yield: 8 servings

1 tb Olive oil
4 Cloves garlic — peeled and
Chopped
1/2 ts Ground cumin
4 c Water
1 ts Salt
1 c Yellow cornmeal
4 oz Green chiles — (canned),
Chopped
1 c Lowfat cheddar cheese –
Shredded

In a small skillet, heat the olive oil over medium heat. When hot,
add the garlic and saute 3 minutes, until golden. Remove from heat
and stir in the cumin. Set aside. In a large pan, combine the water
and salt. Bring to a boil, and slowly add the cornmeal, whisking to
blend. When the mixture comes back to a boil, cover and reduce heat
to medium-low and cook about 20 minutes, until the mixture starts to
come away from the pan. Stir often. Remove from heat and stir in the
garlic, chilies and cheese. Spread a lightly oiled 9-by-13 inch
baking dish. Refrigerate until set. Cut the polenta into 8 pieces;
cut each piece on the diagona l into 2 triangles. Place on a lightly
oiled baking sheet and broil on the top oven shelf about 4 to 5
minutes on both sides. The polenta should be browned and crispy on
the outside and creamy on the inside. Recipe By : Karen Lee and Diane
Porter

From: Fido National Cooking Echo

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Popularity: 8% [?]