1 pk Devil’s food cake mix
2 Eggs
1/3 c Vegetable oil
10 oz Peanut butter chips

Recipe by: , June/July 1996, Mary Pulyer
Preparation Time: 1:00
In a mixing bowl, beat cake mix, eggs, and oil (batter will be very
stiff). Stir in chips. Roll into 1-inch balls. Place on lightly greased
baking sheets; flatten slightly. Bake at 350 degrees for 10 minutes or
until a slight indentation remains when lightly touched. Cool for 2
minutes before removing to a wire rack.

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5 tb Butter 3 tb Whole wheat flour
1/2 lb Mushrooms, finely chopped 1 c Milk
1 tb Green onion, chopped 2 tb Sherry
1/2 ts Mixed vegetable seasoning 5 Eggs, separated
1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes. Add seasonings and flour; stir until
blended. Gradually stir in milk and sherry. Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form. Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese. Spoon mixture into buttered individual souffle dishes or single
large souffle dish. Sprinkle remaining cheese on top. Bake small dishes
for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for
35- 40 minutes or until puffy and golden. Serve immediately.

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In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

———————————–CRUST———————————–
1 c Cornmeal
1 c White flour
1/2 ts Salt
1/3 c Olive oil
4 tb Ice water

———————————-FILLING———————————-
1/2 lb Soft tofu, drained
1/2 ts Cumin
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
2 c Black beans, cooked
2 tb Onion, minced
6 ea Garlic cloves, roasted
1/2 c Corn kernels, cooked, for
— garnish, optional

CRUST: In a large bowl, combine cornmeal, flour salt. Drizzle in
oil: stir or use fingers to mix until the mixture becomes crumbly.
Sprinkle with water mix again. The mixture should form into a
ball, add more water if necessary, but only a little at a time. Wrap
in a damp towel refrigerate for 1 hour.

FILLING: Mash tofu stir in cumin, salt, pepper cayenne. Mix in
the beans, being careful not to break them, onion. Set aside.

Preheat oven to 400F. Place dough in a 9″ pie plate press down
until it covers the plate. Refrigerate 30 minutes. Prick crust
several times, cover with aluminum foil weight it down. Bake 20
minutes, remove weights foil bake until the crust is dried out,
about 5 minutes.

Spread roasted garlic over the crust spoon on the filling. Return
to oven until heated through, about 15 minutes. Garnish with corn
kernels if desired.

“Vegetarian Times” August, 1994

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Shortening
1/4 c Molasses
1 Egg
1 c All bran
3/4 c Milk
1 c Flour
2 1/2 ts Baking powder
1/2 ts Salt

Mix well shortening and sugar, add egg and beat
well.Stir in all bran and milk and let set until most
of moisture is taken up.Sift to-gether flour salt and
baking powder and add to first mixture and stir only
until combined. Put in muffin pans and bake in 400 F
oven 30 min.

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Italian
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.

– - – - – - – - – - – - – - – - – -

Makes 4 servings

Recipe By : My files
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Desserts
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs — separated
1/2 teaspoon salt
1 cup powdered sugar
1/3 cup cocoa
1 1/2 teaspoons vanilla
1 cup whipping cream — whipped
chocolate shot, choc. curls or nuts

Grease a jelly roll pan and line with waxed paper. Grease the paper. Beat egg
whites and salt to soft peaks. Add sugar gradually,
beating till stiff. Bear yolks and vanilla till thick. Fold into whites with
the cocoa. Spread in pan. Bake 20 Min. at 350F. Tur
n out immediately onto towel sprinkled with powdered sugar, and peel off paper.
Cool 15 min. Cut into quarters. Sread each one wit
h whipped cream and stack. Decorate with choc. shot or curls or nuts.

– - – - – - – - – - – - – - – - – -

NOTES : Can also be made as a jelly roll.

Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:45
Categories : Canning Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1-quart canning jars
6 pounds peaches
8 cups sugar
2 3/4 cups cider vinegar
4 cinnamon sticks
4 teaspoons whole cloves — * see note

* Use additional cloves and cinnamon sticks for spicier peaches. This recipe
calls for 24 medium-sized peaches, which is about 6 pounds total weight.

1. Place into a large heavy kettle or sauce pan: sugar, cider vinegar,
and 1-1/3 cups water. Tie cinnamon sticks and 4 teaspoons of whole cloves
in a double thickness of cheesecloth; add to the saucepan.
2. Place pan over medium heat and stir until sugar is dissolved. Bring
to boiling, cover, and boil for five minutes. Uncover and boil five minutes
longer.
3. While sugar mixture is boiling, prepare peaches. Have a large pot of
water boiling rapidly. Wash peaches, and working with 7 to 8 peaches at a
time, plunge them into the boiling water. Immediately plunge into cold
water and gently slip off the skins. Leave peaches whole or cut in half and
remove pit. Whole peaches are the usual southern tradition.
4. Insert a whole clove into each peach, or for spicier peaches insert
several cloves. Add peaches to hot syrup. Bring syrup to boiling again and
simmer peaches for 10 minutes or until tender.
5. Quickly drain one sterilized jar. Pack hot peaches into jar, adding
a cinnamon stick for spicier flavor. Cover top with waxed paper and set
aside while preparing 2nd and 3rd jar. Repeat steps 3 through 5 with 7 to 8
more peaches for 2nd jar. Repeat again for 3rd jar.
6. Bring syrup to boiling and pour into jars to within 1/2 inch of top.
Wipe away any food about fill line and on rim of jar; immediately seal.

Yield: about 3 quarts.

– - – - – - – - – - – - – - – - – -

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure for hot or raw tomatoes filled with water in jars: Wash
tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
split; then dip in cold water. Slip off skins and remove cores. Leave
whole or halve. Add bottled lemon juice or citric acid to jars (See
acidification directions). Add 1 teaspoon of salt per quart to the jars,
if desired. For hot pack products, add enough water to cover the
tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust
lids and process according to the recommendations in Table 1, Table 2,
or Table 3, depending on the method of canning used.

Table 1. Recommended process time for Whole or Halved Tomatoes in a
boiling-water canner.

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

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Table 2. Recommended process time for Whole or Halved Tomatoes 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: 10 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 Whole or Halved Tomatoes in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 15 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: 10 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.

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

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