Title: PICKLED SWEET PEPPERS
Categories: Canning
Yield: 8 pints

4 qt Sweet Peppers — Red,
-green or yellow
1 1/2 c Pickling Salt
2 Cloves Garlic
2 tb Prepared Horseradish
10 c Cider Vinegar
2 c Water
1/4 c Sugar

Cut two small slits in each pepper. Wear rubber gloves
for hot peppers to preven buring hands. Dissolve salt
in 4 quarts water. Pour over peppers and let stand 12
to 18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15
minutes. Remove garlic. Pack peppers into hot Ball
jars, leaving 1/4 inch headspace. Pour boiling hot
pickling liquid over peppers, leaving 1/4 inch
headspace. Adjust caps. Process half-pints and pints
10 minutes in boiling-water bath. Yields: about 8
pints.

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Popularity: 5% [?]

Texas Wiener Sauce

Recipe By : Journal Nov.8,1995
Serving Size : 1 Preparation Time :0:00
Categories : Sauces/Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef—browned and drained
2 teaspoons chili powder
2 teaspoons cumin powder
3 teaspoons paprika
1 tablespoon minced onions
1 teaspoon oregano
salt,pepper and ketchup to taste

Combine all ingredients and cook until hot….

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Serving Ideas : Serve on hot dogs..

Popularity: 3% [?]

PIPERADE* [Master Recipe]

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup olive oil
1 3/4 pounds onions — peeled, halved, cut
7 pounds peppers — seeded, trimmed, in 1″ strips
3 jalapeno peppers — seeded, slivered
1 1/2 teaspoons salt — or to taste
black pepper — Freshly ground (optional)

Heat oil in heavy stock pot (or use 2 large, heavy pots) over high heat.
When it is rippling, add onions and saute, stirring frequently, for 2
minutes. Add peppers and jalapenos and saute, stirring frequently, for 5
minutes. Add 1/4 cup water, cover pot, reduce heat to medium-low, and
“sweat” the mixture, stirring occasionally, until peppers are just
tender, 15 to 25 minutes. Add salt halfway through cooking time. When
mixture is cooked, season with more salt, if necessary, and pepper, if des
ired. Let mixture stand for 10 minutes before serving. Serve warm or hot,
about 1 cup per person, as a side dish. Refrigerate remaining piperade
for up to 5 days. Yields about 12 cups

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NOTES : Using one variety of pepper only — say, green bell or red Gypsy
— can make a perfectly fine piperade, but a variety of colorful peppers
looks festive and shows off the bounty of the summer harvest. Serve with
roasted chicken, grilled lamb cho ps and steaks, or as a topping for
hamburgers and fish such as halibut or salmon.
The leftovers can be transformed into even more side dishes during
the week with the help of condiments, such as capers and olives, or fresh
herbs, such as thyme, oregano and basil. Adding vegetables is another way
to vary piperade during the week. Tomatoes, sauteed squash, eggplant or
greens, or boiled potatoes and green beans are delicious additions to the
sweet peppers. Lamb, beef and chicken are fine partners for the piperade,
as are fish such as halibut, salmon and orange roughy.

Popularity: 12% [?]

BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Bunch broccoli in pieces
1/2 lb Mushrooms, sliced
1 T Garlic, minced
1 ea Water or chicken stock
2 T Vegetable oil
2 T Oyster sauce

Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high
add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock
and continue to fry, stirring constantly for 3 minutes, replenishing
water/chicken stock whenever wok becomes dry. Toss in mushrooms,
stir, add oyster sauce, stir, cover and simmer at medium heat two
minutes. Serve.

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Popularity: 4% [?]

Title: Lemon-Pepper Chicken Stir-Fry
Categories: Poultry, Stirfry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1 tb Oil, olive
1 md Pepper, red, seeded, cut
— into 1/4-inch strips
1 md Pepper, green, seeded, cut
— into 1/4-inch strips
1 md Onion, cut into 1/2 inch
— wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Capellini, cooked
Parsley, chopped

Pour the oil into a large non-stick fry pan over medium-high heat.
Add pepper strips and onion and cook, stirring, about 3 to 4 minutes
or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and
sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
stir-fry for 5 minutes or until the chicken is lightly browned and
fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon
pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped
parsley.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

Popularity: 5% [?]

German Chocolate Cake Mix Cookies

Recipe By : Austin American-Statesman, November 3, 1993
Serving Size : 54 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg German Chocolate Cake Mix — pudding included
1 cup Semisweet Chocolate Chips
1/2 cup Rolled Oats
1/2 cup Raisins
1/2 cup Oil
2 Eggs — slightly beaten

Heat oven to 350 degrees. In large bowl, combine all ingredients; blend
well. Drop dough by rounded teaspoonfuls two inches apart onto ungreased
cookie sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool 1
minute; remove from cookie sheets.

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NOTES : These are on Pillsbury’s list of most-requested recipes. The cookies
puff during baking then settle when removed from the oven, forming a pretty,
crinkled top.

Popularity: 3% [?]

Title: TABLE OF EQUIVALENTS FOR SUGAR SUBATITUTES
Categories: Diabetic, Info/tips
Yield: 1 sugar char

From: All New Cookbook For Diabetics And Their
Families Table of Equivalents for Sugar Subatitutes *
Use only after cooking or in uncooked dishes. (Sugar
equivalents for various brand names of sugar
substitutes are listed for your convenience only and
not as an endorsement).

Brand Name

Adolph’s (powder) Substitution For
Sugar
=================
======================
2 shakes of jar 1 rounded tsp
sugar
1/4 tsp 1 tbl sugar
1 tsp 1/4 cup sugar
2 1/2 tsps 2/3 cup sugar
1 tbl 3/4 cup sugar
4 tsps 1 cup sugar
Equal (powder)*
===============
1 pkt 2 tsps
Fasweet (liquid)
================
1/8 tsp 1 tsp sugar
1/4 tsp 2 tsps sugar
1/3 tsp 1 tbl sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Sucaryl (liquid)
================
1/8 tsp 1 tsp sugar
1/3 tsp 1 tbl sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Superose (liquid)
=================
4 drops 1 tsp sugar
1/8 tsp 2 tsps sugar
1/8 tsp + 4 drops 1 tbl sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
Sugar Twin (powder)
===================
1 tsp 1 tsp sugar
Sugar Twin, Brown (powder)
==========================
1 tsp 1 tsp brown sugar
Sweet N’ Low (powder)
=====================
1/10 tsp 1 tsp sugar
1 pkt 2 tsps sugar
1/3 tsp 1 tbl
1 tsp 1/4 cup sugar
1 1/4 tsp 1/3 cup sugar
2 tsps 1/2 cup sugar
4 tsps 1 cup sugar
Sweet N’ Low, Brown (powder)
============================
1/4 tsp 1 tbl brown sugar
1 tsp 1/4 cup brown
sugar
1 1/3 tsps 1/3 cup brown
sugar
2 tsps 1/2 cup brown
sugar
4 tsps 1 cup brown sugar
Sweet’ner (powder)
==================
1 pkt 2 tsp sugar
Sweet Magic (powder)
====================
1 pkt 2 tsp sugar
Sweet One (powder)
==================
1 pkt 2 tsps sugar
3 pkts 1/4 cup sugar
4 pkts 1/3 cup sugar
6 pkts 1/2 cup sugar
12 pkts 1 cup sugar
Sweet-10 (liquid)
=================
10 drops 1 tsp sugar
1/2 tsp 4 tsps sugar
1 1/2 tsps 1/4 cup sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar
Zero-Cal (liquid)
=================
10 drops 1 tsp sugar
30 drops 1 tbl sugar
3/4 tsp 2 tbls sugar
1 tbl 1/2 cup sugar
2 tbls 1 cup sugar

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Popularity: 5% [?]

Title: CHINESE STYLE BEEF AND VEGETABLE WRAP-UPS
Categories: Chinese, Hamburger
Yield: 4 servings

4 Crepes
1/4 c Chopped onion
1/4 c Hot water
2 tb Vegetable oil
1 lb Ground beef, browned and
Drained
2 c Chopped cabbage
1 oz Pkg. fried rice seasoning
Mix

Prepare crepes.Pour oil into rectangular baking
dish,13 x 9 x 2". Mix remaining ingredients in 10″
skillet.Heat over medium heat until hot.Spoon down
center of crepes.Fold ends of crepes over brown
mixture. Place folded sides down in dish.bake until
crepes are crisp,10 to 15 minutes;drain.Serve with
sweet and sour sauce,if desired.6 Servings.

—–

Popularity: 8% [?]

BUTTERMILK BREAD IN A PRESSURE COOKER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Sugar
1 c Flour
1/2 ts Soda
1 t Baking powder
1 c Buttermilk (I don’t have the
-recipe at hand, but you can
-make
Quite adequate buttermile
-from dried milk)
1 c Nut, dates and/or raisins
4 c Water in pressure cooker
-with rack.

Combine egg and sugar. Sift flour, soda and baking
powder. Add buttermilk anternately with sifted dry
ingredients. Mix well. Add nuts and stuff. Turn into
buttered bowl and cover with wax paper. Place bowl in
cooker on rack with water. Place cover on cooker.
Steam without pressure weight for 15 minutes, then
cook at cook position for 25 minutes, allow to cool
naturally.

Works, and makes quite tasty bread. I’ve also got a
really good receipe for making brown bread and boston
brown bread in a pressure cooker.

After a week at sea, we (a crew of four) could polish
off a whole loaf at one sitting, especially if the
butter was still firm.

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Popularity: 4% [?]

Sugar Cookie Jewels

Recipe By : Brighter Baking with M M’s
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 12 oz. pkg M M’s Baking Bits (either flavor)
granulated sugar — as needed

Preheat oven to 350 degrees.

Cream together butter and sugar until light and fluffy; add egg and
vanilla. Combine flour and baking soda; add to creamed mixture just until
blended. Stir in M M’s Chocolate Baking Bits. Shape dough into 1-inch
balls. Place on greased cookie sheets about 2-inches apart. With bottom
of a glass dipped in sugar, flatten dough very slightly so as not to crush
the baking bits. (NOTE: Very important to keep the balls of dough small
and just barely flattened because these SPREAD out a lot.) Bake 10 to 12
minutes or until edges are light golden; let cool 1 minute before removing
to wire racks to cool completely. Store in tightly covered containers.

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NOTES : From: Dan Klepach at the Home Cooking Echo 12/4/95

Popularity: 4% [?]