Title: How Canning Preserves Foods
Categories: Canning, Information
Yield: 1 guide

The high percentage of water in most fresh foods makes them very
perishable. They spoil or lose their quality for several reasons:

* growth of undesirable microorganisms- bacteria, molds, and yeasts,
* activity of food enzymes,
* reactions with oxygen,
* moisture loss.

Microorganisms live and multiply quickly on the surfaces of fresh food
and on the inside of bruised, insect-damaged, and diseased food. Oxygen
and enzymes are present throughout fresh food tissues. Proper canning
practices include:

* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure canner for the correct
period of time.

Collectively, these practices remove oxygen; destroy enzymes; prevent
the growth of undesirable bacteria, yeasts, and molds; and help form a
high vacuum in jars. Good vacuums form tight seals which keep liquid in
and air and microorganisms out.

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

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Popularity: 3% [?]

Date: Wed, 11 May 94 09:45:28 EDT
From: Lucinda Rasmussen

STUFFED MUSHROOMS

20 large white mushrooms (about 2 inches diameter)
2 cups cubed bread crumbs (I use a mix of white and WW)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauteeing
2 ribs celery, finely minced
2 tbsp finely shredded carrot
1 1/2 tsp salad herbs (mix of parsley, majoram, etc. I think McCormick
makes this mix)
salt/pepper to taste

Remove mushroom stems. Chop and reserve stems. Bring a large pot of water
to boil and add mushrooms. Cook for a couple minutes or until they start to
shrink. Drain and place the mushrooms into a pan of cold water for a minute
to stop cooking. Drain mushrooms.

Preheat oven to 350F. In a large non-stick saute pan, saute the onions,
mushroom stems, garlic and celery in the wine. When vegetables are tender, add
the carrot and herbs. Add bread crumbs and mix well. Add salt/pep and adjust
seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture,
place on a lightly sprayed baking sheet and cook for 10-12 minutes or until
lightly browned on top.

Popularity: 4% [?]

B/M “SOUR” SOURDOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Anna Ellis DTXT63A
1 1/4 c Sourdough starter
1/2 c Water
3 c Bread flour
1 tb Melted margarine
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast

This basic recipe was from Anna Ellis (DMSD70C). I
substituted oil for the margarine and with some
experimentation, came up with this technique: Put all
ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan
for 3 to 4 more hours. Remove dough and squeeze out
gases. Cover with a damp towel and let it rest for 20
or 30 minutes minutes. Sprinkle corn meal on a board
and shape dough into two cylindrical loaves. Place
loaves on a cornmeal covered baking sheet. Cover again
with the damp towel and allow to rise for another two
hours. At the end of two hours, refrigerate the dough,
still covered, for at least 12 hours (the longer the
better). Take dough out of the refer, sprinkle with
water, and let it sit out for 4 hours. Sprinkle again
with water then bake at 375 for 30 minutes or until
brown and crusty.

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Popularity: 9% [?]

Title: SWISS CHALET DIP
Categories: Appetizers, Cheeses, Dips, Meats, Vegetables
Yield: 4 servings

1 c Dry White Wine
2 c Swiss Cheese; Shredded
1 tb Unbleached Flour
1 tb Brandy
1 ea Garlic Clove;CrushedIn Press
1 tb White Onion; Finely Diced
1 x Black Pepper; To Taste
1/4 c Smoked Ham; Finely Diced

MMMMM————————–GARNISH——————————-
1 x Nutmeg

Place the wine in a saucepan over medium-high heat. Mix the Swiss
cheese and flour together and gradually add to the wine, stirring
constantly, until all the cheese is melted and mixture is smooth.
Remove from the heat and add the brandy, garlic, onion, pepper, and
ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot.
Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke
Hearts, Crackers, French Bread Chunks, Ham, Salami

MMMMM

Popularity: 3% [?]

Gnocchi Di Susine

Recipe By : Molto Mario MB1D10
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Basic gnocchi dough:
3 Pounds russet potatoes
2 Cups all-purpose flour
1 egg, extra large
1 Pinch salt
Filling:
5 plums, smallest possible — quartered
1/2 Cup sugar
Sauce:
4 Tablespoons butter
1/4 Cup fresh bread crumbs
1/2 Teaspoon cinnamon

Boil the whole potatoes until they are soft (about 45 minutes). While still
warm, peel and pass through vegetable mill onto clean pasta board.

Make well in center of potatoes and sprinkle all over with flour, using all
the flour. Place egg and salt in center of well and using a fork, stir into
flour and potatoes, just like making normal pasta. Once egg is mixed in,
bring dough together, kneading gently until a ball is formed. Knead gently
another 4 minutes until ball is dry to touch.

To make Gnocchi di Susine:

Bring 6 quarts water to boil and add 2 tablespoons of salt.

Pinch off walnut-sized balls of gnocchi dough and roll with rolling pin to
form 2-1/2 inch circle of dough. Place one quarter of plum and a 1/2
teaspoon sugar on each and fold dough around plum pieces to form a package
with no tears or rips, relatively smooth and evenly coated. Continue until
all are finished. If making pasta ahead cook and the shock in cold water.

Place gnocchi in water, 10 at a time, and carefully stir to prevent
sticking to sides or bottom of pan. Allow to float and continue cooking for
2 minutes. Meanwhile, melt butter in a 12-inch saute pan over medium heat.
Add bread crumbs and then add cooked gnocchi and toss gently to coat. Serve
on a plate and sprinkle with cinnamon.

Yield: 4 servings

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Popularity: 3% [?]

SCONES FROM SCOTLAND

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margerine
2 1/2 c Flour
1 tb (heaping) baking powder
Pinch of salt
3/4 c (to 1 cup) milk

1. Preheat oven to 450F.
2. Cut the butter or margarine into the flour and add
baking powder and
salt. Slowly mix in the milk until the mixture
forms a dough.
Divide into about 12 heaps and place on a floured
cookie sheet. Bake
for about 12 minutes, or until slightly browned.
Serve warm with
butter and jam.

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Popularity: 9% [?]

Title: LOW CAL CHEESECAKE
Categories: Low-cal, Cakes, Desserts
Yield: 10 servings

2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top
of double boiler. Beat together egg yolks and milk;
add to gelatin mixture. Place over boiling water and
cook, stirring constantly until gelatine is dissolved
and mixture thickens slightly (6 min app.) Remove
from heat and stir in lemon rind. Chill to unbeaten
egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3
minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in
gelatine mixture. Beat egg whites until stiff, but not
dry. Gradually add 6 TBSP sugar, and beat until very
stiff. Fold gently into gelatine mixture. Turn into an
8 inch springform pan and sprinkle top with crumbs.
Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of: Melissa Mierau, Martensville, Sk

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Popularity: 3% [?]

GAZPACHO (COOK)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, peeled
4 Ripe tomatos cut in eighths
1 t Salt
1/2 Small onion, peeled/sliced
3 tb Wine vinegar
1 Slim cucumber, peeled/cut
1/2 Green pepper, seeded/sliced
1/4 ts Pepper
2 tb Olive oil
1/2 c Ice water

Put all ingredients into container of electric blender
in order listed. Cover and blend at high speed 5-10
seconds or until ingredients are finely chopped. Chill
thoroughly and serve. May be served with side dishes
of chopped cucumber, green onion, green pepper,
tomatos, croutons.

Mrs. Harold T. Cook

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Popularity: 12% [?]

BEEF CARBONNADE SOUP WITH SPATZLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/Stews Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
3 lb Beef
1 tb Oil
5 c Beef broth
4 c Tomato juice
12 oz Beer
1 c Onions, chopped
1 c Celery, sliced
2 ts Chili powder
1 t Basil
3 ea Garlic cloves, crushed
2 ea Bay leaves
1 c Carrots
1 c Green beans
1 1/2 c Mushrooms
—–SPATZLE—–
2 ea Eggs
1 1/2 c Flour
1/4 ts Salt
1/8 ts Nutmeg
3/4 c Milk

Brown meat in oil in soup pot. Add broth, juice, beer,
onion, celery, chili powder, basil, garlic, and bay
leaves. Bring to boil, reduce heat and simmer covered
2-3 hours. Add carrots and green beans and simmer
until tender. Add mushrooms and spatzle and cook 10
minutes more. Noodles can be used in place of spatzle.
SPATZLE: Beat eggs slightly. Combine flour, salt, and
nutmeg. Beat eggs into flour mixture. Gradually add
1/2 c. milk, then add more milk a tablespoon at a time
until the mixture is smooth, soft, and quite moist.
Pour some of the batter into a colander and press it
through the holes with a spatula into boiling salted
water. Cook 5 minutes or until tender, stirring
occasionally. Remove with a slotted spoon and add to
soup.

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Popularity: 4% [?]

Summer Squash and Corn Chowder

Recipe By : Squash-A Country Garden Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Stews, Chowders Squash
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon
1 small yellow onion — diced
1 small red bell pepper — diced
1 large can corn, white — drained
1 cup water
2 cups skim milk
1 teaspoon thyme
1 dash hot pepper sauce
4 small zucchini — diced
2 small squash, summer — diced
3/4 cup cream
2 small smoked trout fillets — skinned and flaked
1/2 teaspoon Worcestershire sauce

In soup pot over medium heat, fry bacon until crisp. Remove from pan and
blot bacon dry.

Over medium heat, using bacon drippings, saute onions and red pepper until
tender. Add corn, water, milk, thyme, and hot pepper sauce. Simmer
uncovered over medium-low heat for 10 minutes or until corn is tender.

Stir in zucchini and squash and continue simmering 20 minutes or until
veggies are soft.

Stir in cream, trout and Worchester sauce and heat through.

Ladle into serving bowls, season with salt pepper, and top with crumbled
bacon.

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Popularity: 8% [?]