Title: Royal Icing
Categories: Misc
Servings: 1

1 lb Confectioner’s sugar 1/8 ts Cream of tartar
3 Egg whites, room temp.

Sift the entire pound of sugar to remove all the lumps.
Place egg whites in mixing bowl and add sugar and cream of tartar to
whites while stirring.
When all the sugar is incorporated, using an electric mixer, beat until
thick and very white. Mixture will hold a peak.
This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it
dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time.
Paste food colors will not change the consistency as liquid colors will.
For a quarter cup of icing, dip the tip of a toothpick into the color,
then into the icing. Stir well.
If you desire more color, dip again. Proceed gradually.
For strong colors like red, royal blue and dark purple, you will need 1/8
teaspoon to 1/4 cup icing.

Note: If you plan to make several colors, a muffin tin makes a handy
palette.

—–

>From GINGERBREAD: Things to Make and Bake by Teresa Layman and Barbara
Morgenroth. Published by Harry Abrams, ISBN 0-8109-3367-5.

Popularity: 10% [?]

Title: Daibetic, Crunchy Chocolate Raisin Fudge
Categories: Diabetic, Candies, Desserts, Rice
Yield: 40 servings

1/4 c Diet margarine 1/3 c Evaporated non-fat milk
1 1/3 c Non-fat dry milk 2 ts Vanilla
2/3 c Cocoa powder 1 c Rice Krispies
1 c Sugar (artificial equivalent) 1/4 c Raisins

Mix margarine and milk powder until crumbly. Add cocoa and
artificial sweetener. Mix until blended.
Add evaporated milk and vanilla. Mix until almost smooth and sticky.
Remove from bowl and mix in Rice Krispies with hands. Continue mixing
with hands until fudge is smooth and shiny. Shape into 2 10inch long
rolls. Wrap in clear plastic wrap. Chill until firm.
To serve, cut into 1/2 inch thick slices. Store in refrigerator. 1
serving = 1/5milk, 1/40th bread, and 1/20th fruit exchange. 30
calories.

MMMMM

Popularity: 6% [?]

Title: Recommended Canners (part 1 of 3)
Categories: Canning, Information
Yield: 1 guide

Equipment for heat-processing home-canned food is of two main
types–boiling-water canners and pressure canners. Most are designed to
hold seven Quart jars or eight to nine pints. Small pressure canners
hold four quart jars; some large pressure canners hold 18 pint jars in
two layers, but hold only seven quart jars. Pressure saucepans with
smaller volume capacities are not recommended for use in canning. Small
capacity pressure canners are treated in a similar manner as standard
larger canners, and should be vented using the typical venting
procedures.

Low-acid foods must be processed in a pressure canner to be free of
botulism risks. Although pressure canners may also be used for
processing acid foods, boiling-water canners are recommended for this
purpose because they are faster. A pressure canner would require from 55
to 100 minutes to process a load of jars; while the total time for
processing most acid foods in boiling water varies from 25 to 60
minutes. A boiling-water canner loaded with filled jars requires about
20 to 30 minutes of heating before its water begins to boil. A loaded
pressure canner requires about 12 to 15 minutes of heating before it
begins to vent; another 10 minutes to vent the canner; another 5 minutes
to pressurize the canner; another 8 to 10 minutes to process the acid
food; and, finally, another 20 to 60 minutes to cool the canner before
removing jars.

Boiling-Water Canners

These canners are made of aluminum or porcelain-covered steel. They have
removable perforated racks and fitted lids. The canner must be deep
enough so that at least 1 inch of briskly boiling water will be over the
tops of jars during processing. Some boiling-water canners do not have
flat bottoms. A flat bottom must be used on an electric range. Either a
flat or ridged bottom can be used on a gas burner. To ensure uniform
processing of all jars with an electric range, the canner should be no
more than 4 inches wider in diameter than the element on which it is
heated.

Using Boiling-Water Canners

Follow these steps for successful boiling-water canning:

* Fill the canner halfway with water.

* Preheat water to 140 degrees F for raw-packed foods and to 180
degrees F for hot-packed foods.

* Load filled jars, fitted with lids, into the canner rack and use the
handles to lower the rack into the water; or fill the canner, one jar
at a time, with a jar lifter.

* Add more boiling water if needed, so the water level is at least 1
inch above jar tops.

* Turn heat to its highest position until water boils vigorously.

* Set a timer for the minutes required for processing the food.

* Cover with the canner lid and lower the heat setting to maintain a
gentle boil throughout the process schedule.

* Add more boiling water, if needed, to keep the water level above the
jars.

* When jars have been boiled for the recommended time, turn off the
heat and remove the canner lid.

* Using a jar lifter remove the jars and place them on a towel, leaving
at least 1-inch spaces between the jars during cooling.

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

—–

Popularity: 7% [?]

STIR-FRIED TOFU AND BEAN SPROUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Firm tofu
3 Serrano chilies
4 Green onions
1/4 c Oyster sauce
2 tb Fish sauce
1/2 c Water
3 tb Vegetable oil
1 tb Sesame oil
1 c Bean sprouts
1/4 ts Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess
water. Cut into 1/2 inch cubes. Soak bean sprouts in cold water for about
15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise
into thin strips. Add them to tofu. Diagonally slice the green onions into
pieces about 1 inch long and 1/4 inch thick. Set aside. Mix the oyster
sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of
oil, and swirl them over the surface of the pan. Stif-fry the garlic until
it is light golden. Add the tofu, chiles, and bean sprouts. Stir-fry over
moderate heat until the bean sprounts are crisp-tender, about 2 minutes.
Add the oyster sauce mixture and the green onions. Stif over high heat
until all the ingredients are heated through and the mixture is boiling.
Put the mixture in a serving bowl and sprinkle with pepper. Serve
immediately or keep it warm while you prepare other dishes. Serve with
Lime Sauce and rice.

Source: Thai Home-Cooking from Kamolmal’s Kitchen

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

MANGO-LIME PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Mango,peeled and seeded
Juice of 2 limes

From Casa Madrona Restaurant in Sausalito, Calif.

Puree mango with lime juice until smooth. Strain.
Serve with shellfish or as a dessert sauce. Serves 4.

Nutritional analysis per serving: 38.8 calories; 0.1
grams total fat; (0 grams saturated fat); 0.2 grams
protein; 9.2 grams carbohydrates; 0 milligrams
cholesterol; 1.0 milligrams sodium.

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

Title: Gary’s Chocolate Pudding
Categories: Desserts
Yield: 4 servings

2 c Milk 3 oz Chocolate, unsw.
baking
2 1/2 tb Cornstarch 1 ts Vanilla extract
2/3 c Sugar 1 tb Oil or Butter

Place water into the bottom part of a double boiler. Place on stove
on high heat.

Mix dry ingredients. Place into top of double boiler.

Shave or grate baking chocolate. Add to double boiler. Pour in
milk. Add oil or butter. Mix thoroughly.

Place top of double boiler into bottom of double boiler. Heat
mixture
while stirring constantly until water in double boiler returns to a
boil and mixture is sufficiently thickened. Cover and continue
heating for 15 minutes, stirring occasionally.

Take off heat and stir in vanilla extract. Pour into dish (es) or
mold and chill thoroughly.

*NOTE* Increase or decrease the amount of cornstarch depending on
your own preference for the thickness. If a molded pudding is
desired, increase cornstarch to about 3 1/2 tb. If you are making
my
recipe for Chocolate Cream Pie, increase cornstarch to about 4 1/2
tb.
Gary Fackenthall

MMMMM

Popularity: 5% [?]

Title: Sunday Chili
Categories: Chili, Crockpot
Yield: 8 servings

3 c Dry kidney beans
2 ts Olive oil; opt
1 lg Onion; slice thin
4 Garlic cloves; mince
1 Green bell pepper; chop
1 c Green cabbage; chop coarse
1/2 c Red unpeeled potatoes; dice
10 oz Canned tomatoes with liquid
1 ts Chili powder; (1 to 2)
1/2 ts Cumin
1/2 c Uncooked brown rice
5 Water or vegetable broth
Salt and pepper
Grated cheese for garnish

Soak beans overnight in cold water to cover. Drain. Put
beans in slow cooker. In a large skillet over medium-high
heat, heat oil or a small amount of liquid; saute onion and
garlic until soft, about 3 to 5 minutes. Add bell pepper,
cabbage, potatoes, tomatoes, chili powder and cumin.
Continue cooking, stirring frequently, for 3 minutes;
transfer to slow cooker. Add rice and water or broth, cover
and cook on low 6 to 8 hours or until chili is thick and
rice and beans are tender. Season to taste with salt and
pepper. Garnish with cheese, if desired.

MMMMM

Popularity: 7% [?]

COUSCOUS (Dupree)

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7113
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup water or chicken broth or stock
2 tablespoons butter
1 cup couscous
Salt freshly ground black pepper

In a saucepan bring the water or broth to the boil. Add the butter,
couscous, salt, and pepper. Stir. Cover. Remove the pan from the heat and
let to stand 5 minutes. Stir the couscous with a fork to fluff it up.

Yield: 2 to 3 servings

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]