Bread, Zucchini

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
3/4 cup brown sugar
3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
3 whole eggs — well beaten
1 cup oil
1 1/4 teaspoons vanilla
2 cups zucchini — grated

With electric mixer, combine first seven ingredients. Then add eggs, oil,
vannilla, and zucchini. Mix well.

Divide mixture into 2 greased loaf pans and bake at 325 degrees for approx. 1
hour or until toothpick inserted at center comes out clean.

Cool on rack. Can be frozen if required.

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Popularity: 3% [?]

BULGUR PATTIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Boiling water
1/2 c AM Bulgur Wheat
1/2 c Chopped onion
2 tb AM Unrefined Vegetable Oil
1 t Chicken broth
Seasoning powder
1/8 ts Garlic powder
1/2 ts Non-alum baking powder
3/4 c AM Garbanzo Flour
– mixed with…
1/2 c Cold water

Add bulghur and onion to boiling water. Stir, cover, and simmer till
water is absorbed (5 to 10 minutes). Add remaining ingredients. Shape
into patties on hot, oiled griddle. Brown on both sides.

Source: Arrowhead Mills “toasted Garbanzo Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 3% [?]

CYCLONE CHILI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tex-Mex Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Lard
4 lb Beef chuck, cut into 1/2 inc
1 ea Large onion, chopped
3 ea Cl Garlic, finely chopped
1 c Drained canned nopalitos (ca
1 x Green pepper strips
12 ea Canned (or fresh) serrano pe
1 x Chopped, or 12 tiney green h
1 x Seeded and chopped
2 ea 10-ounce cans mexican green
1 x Cut-up, fresh tomatillos* (a
1 ea 6-ounce can tomato paste
1 1/2 c Beef stock or canned beef br
1/3 c Chopped fresh coriander or 1
1 x Ground coriander
5 ts Crushed cumin seeds or groun
1 1/2 ts Salt
1/2 ts Ground black pepper

Fat grams per serving: Approx. Cook
Time: 3« hr Heat lard in large heavy kettle; add meat,
about 1 pound at a time, removing after each pound is
browned. After all four pounds are browned, put onions
and garlic in kettle and cook until soft. Return all
beef to kettle. Rinse cactus pieces in cold water;
drain and add to beef. Also add peppers, green
tomatoes, tomato paste, beef stock, coriander, cumin,
salt and pepper. Cover and simmer about 2 1/2 hours.
Makes about 2 1/2 quarts.
* If using fresh tomatillos, increase beef stock or
broth to 3 cups. When a blue norther was howlin’
across the plains, a plate of Cyclone Chili tasted
mighty fine to a cowboy. Green tomatoees and pieces of
cactus, thrown in with the beef and peppers, sure
helped chase away the cold. from “Famous Chili Recipes
From Marlboro Country”

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Popularity: 6% [?]

Title: SPICY SZECHWAN TOFU
Categories: Chinese, Vegetarian
Yield: 4 servings

24 oz Soft tofu
2 tb Oil
1 ts Minced fresh ginger
1 Garlic clove, minced
3 tb Chopped scallions
1 tb Szechwan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
— tb water
1 ts Sesame oil
2 dr Hot chili oil
1/4 ts Szechwan peppercorn powder

Drain rinse tofu. Drain again. Cut into 1 inch
square pieces. Set wok over high flame add oil.
When hot, add ginger, garlic 2 tb scallions, cook
for 30 seconds. Add hot bean paste tofu. Stir
gently. Add tamari, salt, sugar stock, bring to a
full boil. Thicken with cornstarch. Add sesame oil,
chili oil peppercorn powder. Sprinkle with
remaining scallions serve with brown rice.

“Vegetarian Times Cookbook”

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Popularity: 2% [?]

Date Nut Pinwheel Cookies

Recipe By : Laura Hunter
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Filling
8 ozs. dates
1/3 cup sugar
1/3 cup water
1/4 cup walnuts, CHOPPED EXTREMELY FINE
1/2 teaspoon vanilla

For dough: cream together first 5 ingredients. Add dry ingredients. Form
dough into a ball; cover and refrigerate for several hours. Separate chilled
dough into 2 balls. Roll each ball into a rectangle – dough should be fairly
thin.

For filling: chop dates; place in saucepan. Add remaining ingredients and
cook over low heat, stirring until a paste is formed – about 15 minutes.
COOL COMPLETELY.

Spread filling on dough; roll up dough filling jelly roll style. Slice
1/2″ thick; bake at 350 for 10 to 12 minutes or until golden brown. Makes 2
to 3 dozen.

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Popularity: 3% [?]

Title: Whole or Halved Tomatoes (packed in tomato juice)
Categories: Canning
Yield: 1 recipe

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: 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
the jars (See acidification instructions). Add 1 teaspoon of salt per
quart to the jars, if desired.

Raw pack — Heat tomato juice in a saucepan. Fill jars with raw
tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
hot tomato juice, leaving 1/2-inch headspace.

Hot pack — Put tomatoes in a large saucepan and add enough tomato juice
to completely cover them. Boil tomatoes and juice gently for 5 minutes.
Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
juice to the jars to cover the tomatoes, 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 used.

Table 1. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts
Process Time at Altitudes of 0 – 1,000 ft: 85 min.
1,001 – 3,000 ft: 90 min.
3,001 – 6,000 ft: 95 min.
Above 6,000 ft: 100 min.

Table 2. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 40 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: 25 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 2 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: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.
======================================================================
Table 3. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a dial-gauge pressure canner.

Style of Pack: Hot or Raw. Jar Size: Pints.
Process Time: 40 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 or Raw. Jar Size: Quarts.
Process Time: 25 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.

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

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Popularity: 3% [?]

Title: SOYSAGE
Categories: Vegetarian, Ethnic
Yield: 6 servings

1 c Dry soybeans
2 Pieces kombu or kelp
– each about two pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice
1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour

Soak the soybeans and one piece of kombu in about five times their volume
of water overnight. Discard soaking water and kombu, rinse the beans and
cook in about 4C water w/the other piece of kombu. Cook until soft, about
four hours, and drain. Coarsely chop the beans and kombu, then mix in all
remaining ingredients until you get a medium stiff mess. Pack the mix
tightly into an oven safe glass or stainless steel bowl and cover tightly
w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl
on the bottom of a large stock pot or dutch oven. Pour in enough water to
cover the bowl, then place the soysage over the bowl. Bring to a simmer,
cover and steam about an hour and a half, checking occaionally to add water
if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski’s great book _Friendly_Foods_, Berkeley,
CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

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Popularity: 3% [?]

Title: Oranges In Red Wine Sauce
Categories: Fruits, Desserts
Yield: 6 servings

1 c Dry red wine
1 c Water
3/4 c Sugar
1 Cinnamon stick
2 Whole cloves
2 sl Lemon
6 lg Oranges

Combine and bring to a boil the wine, water, sugar, cinnamon, cloves
and lemon slices.
Simmer for 3 minutes and keep hot. Peel oranges and reserve skins.
Section oranges, discarding fibrous membranes, and drop sections into
the hot syrup. Pare away the white part of orange skin and cut rinds
into very fine julienne strips. Sprinkle the strips over the orange
sections in red wine mixture and chill. Serve in chilled crystal compote
dishes.
submitted by marina
source jr. league san francisco alacarte

MMMMM

Popularity: 3% [?]

Title: PIZZA SAUCE WITH HERBS
Categories: Sauces, Herb/spice, Italian, Pizza
Yield: 1 batch

1 tb Olive oil
1 lg Garlic clove; finely chopped
1 sm Onion; chopped
28 oz Can crushed tomatoes*
1/4 c Dry red or white wine or
1/4 c ;Water
1/2 ts Dried marjoram**
1/2 ts Dried oregano**
1/2 ts Dried basil**
4 Fennel seeds; crushed
1 sm Bay leaf
Crushed chiles (opt’l.)
— to taste

MMMMM————————–TOPPING——————————-
Cheddar, mozzarella or
-Parmesan cheese; grated

*Use a commercially canned brand which contains tomato puree.

**Or 1 tsp. fresh herb.

Heat oil in bottom of a medium, heavy saucepan. Saute garlic and
onions, stirring just to soften. Do not let color. Add remaining
ingredients. Let come to the boil, then reduce heat and simmer
gently, uncovered, 10 minutes. Remove bay leaf from sauce before
using or freezing.

As pizza sauce, spread on prepared pizza crusts, English muffin
halves or pita bread halves and top with your favorite toppings and
sprinkle with grated cheddar, mozzarella or Parmesan cheese. Bake at
400 F. until bubbling and cheese has melted, 10 to 15 minutes.

To use this as a tomato sauce for pasta, thin the sauce with stock or
wine to desired consistency. Leftover sauce freezes well.

Yield: About 2 1/2 cups.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer Company, 1985. Pg. 45. ISBN 0-88862-788-2.
Electronic format by Cathy Harned.

MMMMM

Popularity: 3% [?]

Title: Grilled Sonoma Goat Cheese in Vine Leaves
Categories: Cheeses, Greek, Masterchefs, Frisco, Sfbg
Yield: 4 servings

4 ea Cheese, goat, white, in 8 ea Leaves, grape, stems
— rounds — removed
8 ea Tomatoes, sun-dried, in 16 ea Croutons, rubbed with oil
— olive oil — and baked in the oven
1 c Oil, olive

Gently pound the tomatoes until flat. Dip the rounds of goat cheese
in the olive oil, placing a flattened tomato on the top and bottom of each
round.

Wrap the cheese with grape leaves (1-2 grape leaves should cover).
Drip some olive oil on the leaves, then grill for 5 minutes on each side.

Serve the cheeses on leaves, using croutons to scoop out melted
cheese.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

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Popularity: 5% [?]