Title: Testing Jar Seals
Categories: Canning, Information
Yield: 1 guide

After cooling jars for 12 to 24 hours, remove the screw bands and test
seals with one of the following options:

Option 1. Press the middle of the lid with a finger or thumb. If the lid
springs up when you release your finger the lid is unsealed.

Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull
sound, the lid is not sealed. If food is in contact with the underside
of the lid, it will also cause a dull sound. If the jar is sealed
correctly, it will make a ringing, high-pitched sound.

Option 3. Hold the jar at eye level and look across the lid. The lid
should be concave (curved down slightly in the center). If center of the
lid is either flat or bulging, it may not be sealed.

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

—–

Popularity: 2% [?]

CHILLED PEA POD SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh pea pods
1/2 c Unsalted butter
8 Green onions — thinly sliced
2 qt Chicken broth
2 tb Fresh tarragon — minced
16 Romaine lettuce leaves
1/2 c Creme fraiche
Salt freshly ground pepper
1 pn Sugar, optional
Fresh lemon juice
Creme fraiche
Fresh sprigs tarragon
Steamed fresh green peas

Snap ends and remove strings from pea pods. Melt
butter in heavy large saucepan over medium heat. Saute
pods and onions until onions are tender, about 5
minutes. Add broth and minced tarragon and bring to
boil. Reduce heat and simmer 15 minutes. Mix in
romaine and simmer 5 minutes. Puree soup as finely as
possible in batches in processor using on/off turns,
about 5 minutes. Strain through fine sieve into bowl.
Stir in 1/2 cup creme fraiche. Season with salt,
pepper and sugar or lemon juice if desired. Cool to
room temperature. Cover and refrigerate until well
chilled, at least 4 hours. (Can be prepared 1 day
ahead.) Just before serving, ladle soup into
individual bowls. Top with dollop of creme fraiche and
fresh tarragon sprig. Garnish with fresh peas if
desired.

– - – - – - – - – - – - – - – - – -

Popularity: 7% [?]

Fruitcake

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Sichuan Dry-Fried String Beans
Categories: Chinese, Vegetables, Ceideburg 2
Yield: 4 servings

1 tb Dried shrimp
1 tb Preserved Sichuan Preserved
-Vegetable (jar choy)
3 c Peanut oil for deep frying
1 lb String beans, snapped in
-half
1 tb Minced ginger
1 tb Finely chopped garlic
4 oz Ground pork butt
1 Green onion, minced
1 ts Sugar
pn White pepper
2 ts Dark soy sauce
2 tb Chicken stock
A swirl of sesame oil

This green-bean dish is outstanding. The green beans exude aromatic
flavors and have an interesting chewy texture. I do not fry the
beans as long as traditional recipes call for because I want them to
have some texture left.

Cover the dried shrimp with hot water for 30 minutes. Drain. Chop
into the consistency of coarse bread crumbs.

Rinse the Sichuan preserved vegetables with cold water to wash off the
brine and salt; chop into the same texture as the shrimp. In a hot
wok add the oil and heat to 375F.

Deep fry the beans in two or three batches for 2 to 3 minutes or
until they look wrinkled, blistered and khaki color.

Remove all but 1 tablespoon of the oil from the wok. Reheat the wok
over high heat.

Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,
preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke
and break up the clumps of pork so that it looks crumbled. Add the
green onion, sugar, white pepper and soy sauce; toss together to
blend.

Return the reserved green beans, chicken stock and sesame oil; toss
vigorously over high heat until all liquids are reduced and absorbed,
about 2 to 3 minutes. Serve hot or at room temperature.

Serves 4 to 6.

MMMMM

Popularity: 3% [?]

FENNEL RISOTTO WITH PISTACHIOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth, combined with
1 cup water
1 tb Butter or margarine
2 tb Olive oil
1 c Finely chopped onion
1 md Fennel bulb, coarsely
Chopped
1 md Red bell pepper, coarsely
Chopped
2 md Cloves garlic, minced
1 1/2 c Arborio rice
1/3 c Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Grated Parmesan cheese

1. Heat the broth-water combination over medium-low
heat. Keep warm. 2. In a large skillet, preferably
nonstick, or large pot, heat the butter and oil over
medium heat until hot. Add the onion, fennel and red
pepper; saute 5 minutes. Add the garlic and saute an
additional minute. 3. Stir in the rice and cook,
stirring 2 minutes. Slowly start to add the liquid,
about a ladleful at a time. Cook, covered, over
medium-low heat, 10 minutes, stirring occasionally.
Add the liquid slowly and stir often. Wait until the
liquid has been absorbed each time before adding the
next ladleful. Repeat the cooking process, covered,
10 minutes. 4. Uncover and continue adding the liquid
and stirring often. The risotto should cook about 30
minutes. The finished risotto should be creamy, with
a little chewiness at the center of the rice. 5. Add
the pistachios, pepper and Parmesan to the finished
risotto, stirring until blended.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Potatoe Vegetable Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Newcomer
3 tablespoons Margarine — or butter
1/4 cup Onion — chopped
3 teaspoons Chicken-flavor instant — bouillon
1/4 teaspoon Dried thym4e leaves
1/8 teaspoon Pepper
2 cups Milk
1 cup Water
2 cups Potatoes — diced cooked and

1 cup Cubed cooked ham
1 package Frozen mixed vegetables — thawed

Melt margarine in large saucepan over low heat. Stir in onion; cook until
tender. Stir in flour, bouillon, thyme and pepper. Cook until mixture is
smooth and boubly. Gradually stir in milk and water; cook over medium heat
until mixture boils and thickens, stirring constantly. Add potatoes, ham and
vegetables. Reduce heat; simmer 10 minutes or until vegetables are tender,
stirring occasionally.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

HERBFARM ROSEMARY SHORTBREAD

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts
Harned 1994 Herb/spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsalted butter (3 sticks)
— at room temperature
2/3 c Sugar
2 tb Fresh rosemary or
2 ts Dried rosemary
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (opt’l.)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and
light. Add the sugar; continue mixing until the
mixture is fluffy.

If you are using fresh rosemary, mince it. If you are
using dried rosemary, crush it in a mortar and pestle,
or by using a rolling pin on a flat surface, until it
is fine but not a powder.

Add both flours, the salt and the rosemary to the
butter mixture; mix until thoroughly combined. The
dough will be somewhat soft. Refrigerate it for 1
hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14″
and 1/4″ thick. Cut cookies into 1 1/2 x 2″ rectangles
or any other shape you like. Place them about 1/2″
apart on the prepared baking sheets. Sprinkle them
with the sugar topping if desired; bake at 375 F. in
the center of the oven until they are gold at the
edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to
wire racks to cool. Pack in an airtight container.
The cookies will keep, their flavor improving, for at
least a week.

Note: The author says that these cookies are much
better two days after they are baked, and suggests
planning accordingly.

Recipe from Ron Zimmerman of The Herbfarm/Falls City,
WA. In _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 384-385. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

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.

—–

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….

– - – - – - – - – - – - – - – - – -

Serving Ideas : Serve on hot dogs..

Popularity: 3% [?]

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.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]