Title: Cherry Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/3 c Sour cherries
-(fresh or thawed)
1 c Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
1 1/3 c Cold water
1 tb Bottled Lemon Juice; plus..
1 ts Bottled Lemon Juice
1/8 ts Cinnamon (optional)
1/4 ts Almond extract (optional)
6 dr Red food coloring (opt.)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sour cherries
-(fresh or thawed)
7 c Granulated sugar
1 3/4 c Clear Jel ™
9 1/3 c Cold water
1/2 c Bottled Lemon Juice
1 ts Cinnamon (optional)
2 ts Almond extract (optional)
1/4 ts Red food coloring (opt.)

Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen
cherries may be used. If sugar has been added, rinse it off while the
fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh
cherries, and hold in cold water. To prevent stem end browning, use
ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1
gallon boiling water. Boil each batch 1 minute after the water returns
to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel ™ in a large saucepan and add water, if desired,
add cinnamon, almond extract, and food coloring. Stir mixture and cook
over medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
cherries immediately and fill jars with mixture without delay, leaving 1
inch headspace. Adjust lids and process immediately according to the
recommendations in Table 2.

Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients
Needed For 1 Quart or 7 Quarts)

Table 2. Recommended process time for Cherry Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or 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.

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

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Popularity: 5% [?]

Title: Broccoli Soup
Categories: Jaw, Soups, Vegetables
Yield: 6 Servings

3 c Chopped broccoli
1 md Onion, chopped
1 Carrot, shredded
1/4 c Melted margarine
2 c Skim milk
1 Can cream of chicken soup
White pepper and paprika

Saute broccoli, onion and carrot in margarine until tender. Stir in
milk and soup. Cook until thoroughly heated. Add more milk to thin if
needed. Chopped and cooked chicken bits can be added to soup to make
a main dish. Sprinkle top with white pepper and paprika.

From “The Austin American Statesman” typed by jessann

MMMMM

Popularity: 3% [?]

Title: Sherried Walnuts
Categories: Gifts, Nuts
Yield: 4 cups

1 1/2 c Golden brown sugar (packed)
1/2 c Cream Sherry
2 tb Light corn syrup
1/4 ts Ground nutmeg
1/4 ts Salt
3 c Walnut halves; toasted

Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in
heavy large saucepan. Stir over medium heat until sugar dissolves.
Cook without stirring until clip-on candy thermometer registers 240
degrees F, about 10 minutes. Remove from heat. Add nuts and stir
until syrup begins to look cloudy, about 2 minutes. Divide mixture
between cookie sheets. Working quickly, separate nuts with fork.
(Can be made 1 week ahead. Store airtight at room temperature.)

* Source: Bon Appetit – December 1992
* Typos courtesy of: Karen Mintzias

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Popularity: 3% [?]

Selkirk Bannock (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Salt
1 1/2 oz Butter
1 1/2 oz Granulated sugar
1/4 pt Warm milk
1/4 oz Fresh yeast
8 oz Sultanas
1 Beaten egg to glaze

Butter a llb. loaf tin. Dissolve the sugar in the milk
and stir in the yeast until thoroughly mixed. Leave in
a warm place for 15 minutes. Meanwhile sift the flour
and salt into a bowl. add the butter and rub in. Make
a well in the centre and pour in the yeast mixture.
Mix together vigorously until it forms a soft dough.
Turn on to a floured surface. Knead gently and shape
into a ball. Transfer to a greased bowl, cover and
ieave to rise in a warm place for 30 minutes. Then
work in the sultanas with the hands so they are evenly
distributed. Re-form the dough ball and leave to rise
for 30 minutes. Finally transfer to the tin; leave to
rise for 45 minutes. Brush with beaten egg. Bake for
20 minutes in a pre-heated oven at 350F or Mark 4
until golden in colour. Turn on to a wire rack to
cool. Serve sliced thinly and buttered.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Popularity: 4% [?]

Sugared Cranberry Trail Mix

Recipe By : The Creative Christmas Kitchen Serving Size : 10 Preparat
Serving Size : 10 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup almonds, whole
2 Cups pretzels
1 Cup dried cranberries
1 egg white
1/2 Cup sugar
1/2 Tsp ground cinnamon
1/2 Tsp salt

Preheat oven to 350 degrees. Spread almonds evenly on an ungreased
baking sheet. Bake 7 – 8 minutes or until nuts are slightly darker in
color.
Cool completely.
Reduce oven temperature to 225 degrees. In a large bowl, combine
almonds, pretzels, and cranberries. In a small bowl, beat egg white
till foamy.
Pour over pretzel mixture; toss until well coated. In another small
bowl, combine remaining ingredients. Sprinkle over pretzel mixture; toss
until well coated. Spread evenly on a greased baking sheet. Bake 1
hour, stirring every 15 minutes. Cool completely on pan. Store in an
airtight container.

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Popularity: 3% [?]

AULD ALLIANCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g Roquefort cheese
Whisky

This deceptively simple cheese cream from Overscaig in
Sutherland is delicious served as a cream pate for the
first course or at the end of a meal as a savoury.

Pound the cheese to a thick cream. Add drop by drop as
much whisky as it will ‘drink’ to make a firm cream.

Pack into small earthenware pots and chill in the
fridge for 3 to 4 hours.

Serve with hot buttered toast or oatcakes.

From: Janet Warren, A Feast of Scotland, Lomond Books,
1993, ISBN 1-85051-112-8

Typed for you by Rene Gagnaux @ 2:301/212.19

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Popularity: 2% [?]

Orange Snowdrops

Recipe By : Unknown Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup butter (no substitutes)
1 cup siftted powdered sugar
1/2 teaspoon baking soda
1 egg
1/2 can (6 oz.) frozen orange juice concentrate — thawed
1 teaspoon vanilla
2 cups all purpose flour
Orange Frosting

1. In a large mixing bowl beat shortening and butter with an electric mixer
on medium to high speed about 30 seconds or until softened. Add the powdered
sugar and baking soda. Beat until combined. Beat in the egg, orange juice
concentrate, and vanilla until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven about 8 minutes or until edges are lightly
browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie
sheet and cool on a wire rack.

3. Frost cookies with Orange Frosting. Store in a single layer in an
airtight container up to 1 day. Makes about 36.

Orange Frosting: In a small mixing bowl stir together 1/2of a 6 ounce can
frozen orange juice concentrate, thawed, and 3 cups sifted powdered sugar
until smooth.

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Popularity: 3% [?]

ENERGIZING LINGUINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Chicken
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Linguine
1 c Fresh mushrooms — sliced
1/2 c Celery — sliced
1 tb Margarine or butter
2 tb Cornstarch
1 c Chicken broth
1/3 c Dry white wine
2 ts Lemon juice
1/4 ts Dried thyme, crushed
2 ds Bottled hot pepper sauce
1/2 c Shredded mozzarella cheese
1 1/2 c Cooked chicken — cut in strips
4 oz Fresh spinach — chopped
Grated Parmesan cheese (opt)

Prepare linguine according to package directions
except omit salt. Drain; keep warm. Cook mushrooms
celery in hot margarine till tender. Stir in
cornstarch. Stir in next 5 ingredients. Cook still
till bubbly. Stir in cheese till melted. Stir in
chicken and spinach. Cover cook 1 minute or until
heated through. Serve over linguine. Sprinkle with
Parmesan.

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Popularity: 4% [?]

Fried Oysters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Milk

24 Oysters,freshly shucked

Salt

Pepper

Cornmeal

Cracker crumbs

Vegetable shortening

1. Pour milk over oysters; soak 10 minutes.

2. Roll oysters in seasoned cornmeal or cracker crumbs.

3. Heat shortening; fry oysters quickly in very hot shortening until

brown.

4. Drain well on paper towels before serving.

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Popularity: 3% [?]

GERMAN PEPPERED BEEF SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb German peppered beef *
2 lg Yellow onions diced large
1 c Crushed RED BELL peppers **
2 lb Red potatoes
2 lg Carrots
2 Celery stocks (not bunches)
1/4 c Oregeno
1/4 c Sweet basil
1 tb Celery seed
1/8 c Carroway seed
1/2 c Dill weed

* this may be obtained from all of the german deli’s I have ever been in
(which may not be many)… and is basically a rather tough cut of beef
which
has been covered (and I do mean covered) with very large chunks of black
pepper corns (some are even whole)
** if you can not find red bell peppers dried and crushed you will want to
do
it your self for the flavor needed… cut three or four red bell peppers
into
small pieces and spread out on paper towels to dry (or put it in your food
drier if you have one) seeds and all!
FIRST: cut the meat into 1 inch chunks (leaving the precious pepper on
it!),
sear by your favorite method… I prefer a small amount of sesame oil in a
wok.
CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot,
set
on medium (200 degrees), cover with water plus 1 inch (for the pan as my
mentor said), cook covered (with a lid) stirring every 2 hours or so from
the
bottom for 4 hours, turn to low, cook covered for 6 hours.
PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and
meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of
the goodies, cook 1 hour.
Ahh a bug found… covered in water both times, better go change it
plus 1 inch for the pan
LAST: refrigerate for at least 6 hours, warm only as much as you will be
eating.
NOTES: you are correct, this method looks a little “ugly”, but having been
taught to make this soup by a german grandmother, and her scottish husband
(my grand father, who also was a chef by trade)… I learned at a very
young
age that what they said usualy worked the best, even though it took more
time.

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Popularity: 3% [?]