Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a keeple of
boiling salted water, stir together in a heated serving bowl 3/4 cup pesto
and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture with lemon
juice, salt, and pepper to taste.

– - – - – - – - – - – - – - – - – -

1/4 c Light soy sauce
2 ts Sesame oil
2 tb Rice vinegar or white
-vinegar

Combine all ingredients in a small bowl; mix well.
Makes about 1/4 c.

—–

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 ts Rum extract
1/2 ts Vanilla
4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
Chocolate sprinkles
-or- melted
Chocolate (optional)

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Add sugar; beat until well
blended.

HEAT milk in small saucepan over low heat; add coffee
granules, stirring to dissolve. Add milk mixture,
eggs, rum extract and vanilla to butter mixture. Beat
at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large
bowl. Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2
inches in diameter. (Dough will be soft; sprinkle
lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating
evenly (‘/3 cup sprinkles per roll). Or, leave rolls
plain and dip cookies in melted chocolate after
baking. Wrap each log in plastic wrap; refrigerate
overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
into ‘/4-inch-thick slices; place 1 inch apart on
cookie sheets. (Keep unbaked rolls and sliced cookies
chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer
to wire racks to cool. Dip plain cookies in melted
semisweet or white chocolate, if desired. Store in
airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in
small saucepan over very low heat until smooth.

From the recipe files of suzy@gannett.infi.net

—–

Recipe By : Danny Stocker, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cream
9 ounces sugar
3 pieces gelatin
1 piece vanilla beans
8 tablespoons water
1/2 cup Cognac
pepper

For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.

Panna Cotta :
Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean,
bring to boil.
Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the
Cognac and
gelatin. Mix well. Spread it into the prepared forms.

Place into a storage container and cool to room temperature before
refrigerating.
At least 2 hours.

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Suggested Wine: Santo Carmignano
Serving Ideas : with fruits and/or bouquet peppermint

COMPLETE GUIDE TO HOME CANNING

Caution: To prevent the risk of botulism, low-acid and tomato foods not
canned according to the recommendations in this publication or according
to other USDA-endorsed recommendations should be boiled even if you
detect no signs of spoilage. At altitudes below 1,000 feet, boil foods
for 10 minutes. Add an additional minute of boiling time for each
additional 1,000 ft. elevation.

Reference to commercial products and services is made with the
understanding that no discrimination is intended and no endorsement by
the U.S. Department of Agriculture is implied. Clear Jel (registered
trademark) is mentioned because it is the only suitable product that is
presently available to the general public through distributors of
speciality products.

ACKNOWLEDGMENTS

The creation of an Extension Service Center for Excellence at the Penn
State University made it possible to conduct the research necessary to
revise four previously published bulletins for canning foods in the
home. The Center, no longer in operation, was a cooperative effort of
the Extension Service, Cooperative State Research Service, and the Penn
State University with Gerald D. Kuhn, Ph.D., of the Penn State
University as Director.

The Extension Services wishes to credit the primary development of this
guide to Gerald D. Kuhn, Elizabeth L. Andress (currently with the
University of Georgia), and Thomas S. Dimick. Extension staff who
assisted in preparing this guide include Milton P. Baldauf, Catherine
E. Adams, Nancy T. Sowers, and Vincent G. Hughes. Extension staff who
assisted in this revision include Kenneth N. Hall (University of
Connecticut) and Thomas W. Poore. All have contributed significant
ideas and time in making this guide a truly up-to-date research-based
publication.

PREFACE

Home canning has changed greatly in the 170 years since it was
introduced as a way to preserve food. Scientists have found ways to
produce safer, higher quality products. Section 1 of this guide explains
the scientific principles of on which canning techniques are based,
discusses canning equipment, and describes the proper use of jars and
lids. It describes basic canning ingredients and procedures and how to
use them to achieve safe, high-quality canned products. Finally, it
helps you decide whether or not and how much to can.

The other six sections of this guide contain a series of factsheets for
specific foods. These factsheets offer detailed directions for making
sugar syrups; and for canning fruits and fruit products, tomatoes and
tomato products, vegetables, red meats, poultry, seafoods, and pickles
and relishes. Handy guidelines for choosing the right quantity and
quality of raw food accompany each set of directions for fruits,
tomatoes and vegetables. Most recipes are designed to yield a full
canner load of pints or quarts. Finally processing adjustments for
altitudes above sea level are given for each food.

This publication contains many new research-based recommendations for
canning safer and better food at home.. It is an invaluable resource for
persons who are canning for the first time. Experienced canners will
find updated information to help them improve their canning practices.
===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Split peas
3 c Water (cold)
2 lb Smoked ham, shank or bone
3 qt Water, boiling
1 Onion, chopped
Celery leaves
1 t Salt
2 Carrots, minced

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, ham bone,
onion, celery leaves, carrots, salt. Bring to a boil;
reduce heat and simmer until peas are very tender,
about 2 hours, adding more water if needed. Remove
ham; chop and return to soup. Season to taste with
salt and pepper. Also freezes well.

– - – - – - – - – - – - – - – - – -

1/2 lb Boned Chicken Breast
1/2 c Diced mushrooms *
1/2 c Diced ham
1 c Diced bamboos shoot
1 c Diced white leeks (optional)
1/2 c Green beans (cooked)
2 Eggs
3 oz Rice noodles
1 c Oil
20 Mandarin Dan Bing **

————————TO MARINATE————————
1/4 ts Salt
1 tb Cornstarch
1 tb Cold water

———————-SEASONING SAUCE———————-
1 ts Salt
1 1/2 tb Soy sauce (light)
2 ts Cornstarch
1 ts Sesame oil
2 tb Soup stock
3/16 ts Black pepper

** *(or soaked black mushrooms) **(or spring roll skin)

1. Heat oil until very hot. Deep fry the rice noodles
until puffed and golden (only 2 or 3 seconds for each
side). Put on a platter. Crush them with a fork or
chopsticks.

2. Cut the chicken into 1/4 inch cubes. Marinate with
salt, cornstarch and water at least 20 minutes. Then
fry with 1 cup of hot oil only 30 seconds and drain.

3. Make a thin pancake with the beaten eggs, cut into
1/4 inch cubes.

4. Heat 3 tablespoons of oil in a pan. Stir fry the
mushrooms, the bamboo shoot, the green beans, and the
ham. After 1 minute add fried chicken, egg cubes, and
seasoning sauce. Stir fry over high heat until
mixture thickens. Then, add the white leeks. Turn off
the heat right away. Put on platter over fried rice
noodles.

5. Serve with Mandarin Dan Bing or spring roll skin
which will be used to wrap around the meat and noodle
mixture.

NOTE: The recipe for “Dan Bing”, a thin Chinese
pancake, can be found on page 231 of Volume I of Pei
Mei’s Chinese Cook Book.

Pei Mei’s Chinese Cook Book Volume II by Fu. Pei Mei
Printed by Chiu-Yu Printing Co, Ltd (1974)

—–

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Corn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ears corn or 3 cups frozen whole kernel — corn
1 1/2 cups chicken broth
1 cup milk
1 to 2 fresh jalapeno peppers, seeded and — finely
chopped
1/4 of a 7 1/2 ounce jar roasted red sweet –
peppers, drained–
–and chopped (1/4 cup) or 1 jar diced –
pimento, drained
1/2 cup crumbled feta cheese

Cut off kernels from the ears of corn, if using. In a blender container
combine half the corn and the broth. Blend till nearly smooth. In a
large saucepan combine broth mixture and remaining corn kernels. Stir in
milk or light cream, jalapeno peppers, and red peppers or pimento. Heat
through. Top each serving with cheese and garnish with whole peppers, if
desired. Makes 4 side dish servings.

– - – - – - – - – - – - – - – - – -

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Healthy And Hearty Desserts
Fruit Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups prunes — pitted and chopped
1 cup dried apricots — chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples — peeled,cored,diced
1 whole lemon — sliced
1/4 teaspoon salt
1/2 cup cherries — pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining
ingredients, except cherries, and add to first mixture. Bring to a boil and
simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill.

– - – - – - – - – - – - – - – - – -

Serving Ideas : Serve topped with whipped cream.

Nutr. Assoc. : 1201 0 1230 1482 0 0 0 0 0 0 0 0 0 314

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Corn tortillas
1/2 c Salsa sauce
1 t Olive oil
1/3 c Thinly sliced onions
1 ea Garlic clove, sliced
1/2 c Cubed eggplant
1/4 c Grated zucchini
1 tb Sherry, optional
1/4 cn Diced green chilies
2 tb Minced cilantro

Place tortillas in shallow pan. Spread salsa over them to soften them.
Let sit for 5 minutes. Turn tortiallas over coat the other side.

While the tortillas are softening, heat oil in a skillet saute onion for
3 minutes, stirring frequently. Add garlic, eggplant, zucchini sherry
if using. Cook, stirring often, for 5 minutes or so, till eggplant begins
to stick. Remove from heat stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla
from the sauce fill with one quarter of the sauteed vegetables. Roll up
tortillas place seam side down in baking tin. Top with the rest of the
sauce cilantro. Bake for 15 minutes, until evenly browned.

“Vegetarian Times” September, 1991

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