Title: CATHE’S STUFFED MUSHROOMS
Categories: Appetizers, Cathe
Yield: 1 batch

1/2 lb Mushrooms (w/ big caps)
1 md Onion, chopped finely
1/2 c Clam juice
3 T Sauterne wine
1/4 c Bread crumbs
3 T Butter
1/2 c Half and half
3 T Parmesan cheese

Pop stems out of shrooms (don’t tear cups). Cut stems up finely. Saute
shrooms and onions in butter (or olive oil) slowly, over medium-low heat,
until limp; be careful not to let mixture burn.

Add clam juice and wine; cook slowly until most of the liquid has
evaporated. Add bread crumbs to shroom mixture in pan; mix well. Should
be quite dry.

Add half and half until mixture has a good texture, like slightly dampish
clay for hand-building pottery. Add parmesan.

Fill mushroom caps with mixture (will have to mound). Bake in toaster
oven at 250 degrees F. until mushrooms start looking shriveled and ooze
juice, getting brown. If unsure, taste.

Vicki’s notes:

* Don’t cut mushrooms too finely.

* Try adding crumbled bacon to mixture.

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Popularity: 5% [?]

Title: Tomato Juice
Categories: Beverages, Canning
Yield: 1 text

Quantity: An average of 23 pounds is needed per canner load of 7 quarts,
or an average of 14 pounds per canner load of 9 pints. A bushel weighs
53 pounds and yields 15 to 18 quarts of juice–an average of 3-1/4
pounds per quart.

Procedure: Wash, remove stems, and trim off bruised or discolored
portions. To prevent juice from separating, quickly cut about 1 pound of
fruit into quarters and put directly into saucepan. Heat immediately to
boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils
constantly and vigorously while you add the remaining tomatoes. Simmer 5
minutes after you add all pieces. If you are not concerned about juice
separation, simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.

Press both types of heated juice through a sieve or food mill to remove
skins and seeds. Add bottled lemon juice or citric acid to jars (See
acidification instructions). Heat juice again to boiling. Add 1 teaspoon
of salt per quart to the jars, if desired. Fill jars with hot tomato
juice, leaving 1/2-inch headspace. Adjust lids and process following to
the instructions in Table 1, Table 2, or Table 3 according to the method
of canning used.

Table 1. Recommended process time for Tomato Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

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

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge 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.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge 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 3. Recommended process time for Tomato Juice in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

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

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Popularity: 23% [?]

Title: SWEET POTATO, APPLE AND ONION GRATIN
Categories: Vegetables, Cheese
Yield: 12 servings

1 lb Sweet potatoes,peel slice
2 tb Unsalted butter (1/4 stick)
1 lb Onions, thinly sliced
3/4 lb Granny Smith apples, peeled
Cored thin sliced
3 tb Flour
1/2 c Chicken stock or broth
3/4 c Fresh breadcrumbs
3/4 c Cheddar, sharp,coarse grated
6 Lean bacon slices, cooked

Preheat oven to 350 degrees. Butter 13X6 inch oval
baking dish. Slice sweet potatoes into 1/4″ thick
slices. Melt butter in heavy large skillet over medium
heat. Add onions and saute until tender, about 10
minutes. Toss apples with flour in medium bowl.
Arrange half of sweet potatoes in bottom of prepared
dish. Top with half of apple slices. Arrange remaining
potatoes and then remaining apples. Cover with sauteed
onions. Pour stock over all. Bake until sweet potatoes
are tender, about 45 minutes. Maintain oven
temperature. Mix breadcrumbs, cheese and bacon
(crumbled) in small bowl. Sprinkle mixture over
gratin. Bake an additional 20 minutes. Preheat
broiler. Broil until topping browns. (This has not
been necessary any time I have made this recipe as the
oven browns the topping just fine for me). Cool 5
minutes and serve. Substitution: Use Butternut or
Acorn squash instead of the sweet potatoes. Source:
Bon Appetit, Dec 1991 issue (adjusted for personal
preferences). Typed by: Diane Newbury

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Popularity: 8% [?]

Subject: GREAT ff cookies

Oatmeal Cookies

Blend in blender until creamy: (preheat oven 350)

1.5 bananas
1/2 c. applesauce
2tsp vanilla
1/2 c. brown sugar (or honey or brown rice syrup)

Sift together:
1 scant cup of Whole wheat flour
1.5 tsp baking powder
dash salt
1 tsp cinnamon
dash nutmeg
1-2 tbsp sesame seeds (optional)

mix dry and wet. Stir in 3/4 c. oatmeal (the regular cereal type)
stir in 2 tbsp raisins (optional but delicious)

drop by generous spoonfuls onto cooking-sprayed cookie sheet.

Bake at 350 for 20-30 min or until just browning. (without the oil they
take longer to bake than you think!… check them though after 15 min to
see how they are doing)

TA DA!!! This recipe has worked very nicely for me twice.

Popularity: 33% [?]

PERSIAN NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Persian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Onions, peeled and thinly
-sliced
3 T Oil
2 t Salt
1/2 t Freshly ground black pepper
1 t Turmeric
10 c Water
1/4 c Dried red kidney beans,
-washed and soaked in cold
-water for 2 hours and
-drained
1/4 c Dried navy beans
1/4 c Dried chickpeas
1/2 c Lentils
1/2 c Beef broth, preferably
-homemade
1/2 c Coarsely chopped fresh
-chives or scallions
1/2 c Chopped fresh dill
1/2 c Coarsely chopped fresh
-parsley
6 c Spinach, washed and chopped
-OR
3 c Frozen spinach, chopped
1 Fresh beet, peeled and diced
-in 1/2″ pieces
1/2 lb Persian noodles (reshteh)
-OR
1/2 lb Linguine noodles
1 T All-purpose flour
1 c Liquid whey (kashk)
-OR
1/4 c Wine vinegar

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons
salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups
water and add kidney beans, navy beans and chickpeas; bring to boil,
skim the froth as it forms, reduce heat, cover and simmer for 45
minutes over medium heat.

Add lentils and beef broth. Cook 55 minutes longer.

Add chopped chives or scallions, dill, parsley, spinach and beet.
Continue cooking, stirring from time to time, for 1-1/2 hours or
until the beans are tender. Correct seasoning and add water if the
soup is too thick.

Add noodles and flour and cook about 10 minutes, stirring
occasionally. Stir in the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve.

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Popularity: 3% [?]

No Bake Fudge Cookies

Serving Size : 48

2 cups Sugar
1/2 cup Milk
1/2 cup Butter or Margarine
***
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 tablespoons Cocoa Powder
1 teaspoon Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan
(dutch oven size). Next, add peanut butter and cocoa and mix well with a
wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until
mixture will just hold it’s shape when dropped from a spoon. You may need
to increase the amount of oats by as much as 1/2 cup, depending one your
altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to
drop mixture onto cookie sheets which have been lined with waxed paper.
Cool before serving.

Popularity: 4% [?]

PEA SPROUT SALAD

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound fresh pea sprouts
3 tablespoons rice wine vinegar
2 tablespoons thin soy sauce
1 tablespoon sugar
1 dash sesame seed oil

Combine all and toss with pea spouts.

Slice rolls in half on the bias. Plate 2 rolls per plate in front of
salad and
drizzle with mango puree.

Yield: 4 portions

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NOTES :

Popularity: 10% [?]

Title: MY BOUILLABAISSE
Categories: Soups, Seafood
Yield: 8 servings

2 Onions; chopped
5 Garlic cloves; minced
1/2 c Parsley; chopped
1 Leek; sliced (reserve dark)
2 tb Olive oil
4 Tomatoes; peel,seed,chop
1/4 ts Sugar
4 c Doxee clam juice
1 c Dry Sherry
1 c Water
2 Orange zest
1 ds Cayenne
3 Saffron threads
1 Bay leaf
1 ts Dried basil
1 ts Dried thyme
1 tb Salt (or more-fish is bland)
1 lb Red Snapper
1 lb Rock Shrimp
1 lb Bay scallops
1 Dozen clams;steamed*
12 Appalachacola oysters

Skin fish and cut into serving sized pieces. Use fillets. Flounder or
other firm white fish may be substituted. *Reserve broth from steamed clams
for use in the bouillabaise. Heat olive oil in a lg. pot and cook garlic
and onion til soft over mod. heat. Add the leek and cook for 10 min. Add
tomatoes and sugar. Simmer 5 min. Add all rem. ingred. except seafood and
simmer 30 min., covered. Strain the broth discarding the orange zest and
bay leaf. Puree the remaining veg. with some of the broth and return it to
the pot. Add the salt and pepper adjusting to suit your taste. This portion
can be refrigerated or frozen at this point. Strain the broth from the
steamed clams and add to the pot. Add the clams (may be diced, if
preferred). Add the remaining seafood and the dark portion of the leek and
simmer for 3-5 min. DO NOT OVERCOOK. Correct the seasonings. Ladle into
bowls and serve with garlic bread and Sauce Rouille. I do not serve the
shellfish in the shells as restaurants do due to the difficulty and
awkwardness in the ability for guests to eat it while “fiddling” around
with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS

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Popularity: 4% [?]

Title: Tropical Fruit Brunch Parfait
Categories: Parfaits, Brunches, Non-fat
Yield: 4 servings

1 cn DOLE Tropical Fruit Salad
-(15 1/4 oz)
1 c Nonfat cottage cheese
1 pk Nonfat sugar free peach
-yogurt
1/4 c DOLE Raisins
1/2 c Nonfat plain granola

DRAIN tropical fruit salad. COMBINE cottage cheese, yogurt and
raisins. LAYER in 4 glasses: cottage cheese mixture, fruit salad and
granola.

Prep time: 10 minutes.

MMMMM

Popularity: 3% [?]

Crisp Peanut Butter Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup corn oil margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs — beaten
1 teaspoon vanilla

Stir together flour, baking powder, baking soda and salt. In large bowl
with mixer at medium speed beat margarine and peanut butter until
smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add
flour mixture and beat well. If necessary, chill dough. Shape into 1
inch balls. Place on ungreased cookie sheet 2 inches apart. Flatten
with floured fork, making crisscross pattern. Bake in 350~ oven for 12
minutes or until lightly browned. Cool on wire rack. Make 6 dozen
cookies. From: Best Recipes.

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Popularity: 4% [?]