Title: Canning Fruit-Based Baby Foods
Categories: Canning, Information
Yield: 1 guide

You may prepare any chunk-style or pureed fruit with or without sugar,
using the procedure for preparing each fruit. Pack in half-pint,
preferably, or pint jars and refer to the processing times in Table 1.

Caution: Do not attempt to can vegetables, red meats, or poultry meats,
because proper processing times for pureed foods have not been
determined for home use. Instead, can and store these foods using the
standard processing procedures; puree or blend them at serving time.
Heat the blended foods to boiling, simmer for 10 minutes, cool, and
serve. Store unused portions in the refrigerator and use within 2 days
for best quality.

Table 1.
Process time for fruit-based baby foods in a boiling-water canner.

Style of Pack: Hot
Jar Size: Pints

* 0 – 1,000 ft …….. 20 min
* 1,001 – 6,000 ft …. 25 min
* Above 6,000 ft …… 30 min

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

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Popularity: 7% [?]

Title: Mexican Goolash
Categories: Diabetic, Meats, Main dish, Mexican
Yield: 4 servings

1/2 lb Lean ground beef; 1 1/2 c Raw macaroni;
1/2 c Onion; chopped 1/4 ts Garlic powder;
1/4 c Green pepper; chopped 1/4 ts Pepper;
3 c Tomato juice; Hunt’s No Salt 1/4 ts Chili powder;

Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3
ingredients in cast-iron skillet until meat is brown and vegetables
are tender. Drain off fat. Add tomato juice, macaroni, and spices.
Simmer until liquid is almost absorbed.

Note: Served with a salad, this makes a delicious meal.

Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg,
carbohydrate 36g, sodium 64mg.

Exchanges: Bread 2, Meat 2, Vegetable 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Popularity: 4% [?]

Title: Progres with Grand Marnier II (Buttercream)
Categories: Desserts, Masterchefs, Frisco, Chzm
Yield: 12 servings

——————————–BUTTERCREAM——————————–
1 pt Milk 10 oz Sugar
10 lg Egg yolks 26 oz Butter

Buttercream:
============

Heat the milk in a saucepan.

In a bowl, whisk together the egg yolks and the sugar. Add
heated milk to egg/sugar mixture and whisk after off heat.

Put the mixture back in the saucepan and whisk while heating,
until smooth and fairly thick. Remove from heat and strain back into
the bowl.

Cool in refrigerator.

When chilled, remove from refrigerator and place in a blender.
While blending on low speed, add butter a little at a time. Blend
until smooth, then return to refrigerate.

Set aside for use in the rest of the Progres with Grand Marnier
recipe.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

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Popularity: 1% [?]

Title: Three Milk Cake – Pastel De Tres Leches
Categories: Dessert, Mexican
Yield: 1 Servings

Cake
1 1/2 c All-purpose flour
1 tb Baking powder
4 Eggs; separated
1 1/2 c Sugar
1/2 c Milk
Fresh strawberries and mint
-leaves for
— garnish (optional)
Topping
1 cn (12-oz) evaporated milk
1 cn (14-oz) sweetened condensed
-milk
2 c Milk
1 cn (16-oz) sour cream
1 c Sugar
1/2 c Water; heated
3 Egg whites

Recipe by: Houston Chronicle, May, 1997

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking
pan. Sift flour with baking powder. In large bowl with clean beaters, beat
egg whites until frothy. Add sugar gradually, beating to form stiff peaks.
Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45 minutes,

Remove from oven and let cool on a rack. Topping: Combine milks and sour
cream (do not beat). Pour Topping over cake and let sit until all the
mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate: Combine sugar and water in a saucepan.
Let sit until sugar is dissolved. In clean electric mixer bowl with clean
beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating
constantly until meringue holds stiff peaks. Store in refrigerator. This
can be served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.

Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.

“This dessert is a favorite on the menus at many Houston Mexican and South
American restaurants. Arnaldo Richards of Pico’s reworked a previously
published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
home cooking. ” Houston Chronicle, May, 1997

Formatted for you by: Bill Webster

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Popularity: 3% [?]

PORK OYSTER EGG ROLL FILLING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Appetizers
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– Jane Harris DXDG05A
1/3 lb Ground pork
3 tb Soy sauce
4 Green onions finely chopped
2 pt Oysters shucked liq resrved
2 tb Lemon juice
1 tb Sherry
1 tb Vegetable oil
1 Onion finely chopped
8 Fresh mushrooms chopped
Black pepper to taste
1 Red pepper diced
1 tb Crushed pineapple
1/2 ts Sesame oil

1. In food processor combine pork, soy, scallions oysters, lemon
juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry
pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir
fry 1-2 min, add pineapple and reserved liquid 4. Continue cooking 1
min 5. Drizzle on sesame oil 6. Cool and make egg rolls

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Popularity: 2% [?]

Fried Green Tomatoes And Pasta

Recipe By : corradini56@wilma.wharton.upenn.edu Rec.Food.Recipes Digest
Serving Size : 0 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
green tomatoes (about 1 medium per serving
bread crumbs
REAL parmesan or romano cheese — grated. (The adventu
real yummy very-virgin olive oil
garlic cloves
angel hair pasta (please, please make your
cream, eggs, milk — or whatever your die

1. Slice the tomatoes about 1/2 cm thick. (Vary this according to your
success
at frying the suckers!) Dip in cream, then in a mixture of bread crumbs and
cheese — about 50% each.

2. Heat about 50-65 ml olive oil in a large skillet or omelet pan until hot,
but not smoking. NOTE TO THE NOVICE: Olive oil smokes easily! Saute’ garlic
until LIGHTLY browned. If you overdo the garlic, or cook at too high a
temperature, it will taste YUCKY! Remove the (oh, yeah….peeled and pureed)
garlic from the oil and discard. Fry the tomato slices until crusty and lightly
browned on each side. The tomatoes should be softened, but not mushy. You will
probably find it necessary to make more batches of garlic oil from time to
time,
as you fry up the slices of green tomato. This is good.

3. You will finally toss all the (cooked) pasta with the remaining garlic-ky
oil (there should be plenty of this!). If there is some cream left over, a
LITTLE of this should go in too. Top with the fried tomato slices and a
generous
helping of shredded cheese and a little bit of bread crumbs.

Author’s Notes:
This recipe was made for me and my family by my uncle, Larry Ross, former
advertising directory of Food Wine and author of Nanny’s Texas Table
cookbook.
The point is, this man is brilliant, and I’m proud to claim him as an uncle.
Foodwise, that is. I could eat at his place for years. It’s a little loose, and
I’ve had more and less success with it at varying times, but this is the
general
idea. Most recently, I made it for my long-time girlfriend with a salmon mousse
made with cream cheese topped with capers and lemon, and we ended up eating
bites of the mousse with the green tomato/pasta. (Actually, we ended up doing
something quite different, but culiNARily speaking….)

I also like to add some grated black pepper — you should really invest in
some very, very fresh peppercorns from a good source, if possible. The
difference is major — trust me! Also, I mix in a few drops of Tabasco for
flavor ONLY when tossing with the garlic oil — be sparing, and toss WELL. I am
SOLELY responsible for any aphrodisiac effects this recipe may incite! Please
send checks or money orders only! Be careful!

Difficulty : moderate.
Precision : measure ingredients.

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Popularity: 3% [?]

Title: FRUCTOSE SUBSTITUTE FOR SUGAR
Categories: Diabetic
Yield: 1 servings

SUGAR TO FRUCTOSE EQUIVALENT
1/4 c Sugar use 2 1/2 T fructose
FRUCTOSE
1/3 c “ ” 3 1/2 T “
1/2 ” “ 5 T ”
2/3 c “ ” 7 T “
3/4 c ” “ 1/2 c
1 c ” “ 2/3c ”

Substitute fructose in recipes calling for sugar.
Since it is a natural sweetener there should be
appreciable change in blood sugar levels.
Fructose does not break down in cooking like some
artificial sweeteners.
General rule of thumb is to use 1/3 less fructose
thatn the amount of sugar called for. It can be used
in all diets,but diabetics should check with their
doctors if there’s any doubt about using it.

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Popularity: 4% [?]

Apple Carrot Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups Flour — whole wheat
1/3 cup Sorghum
1 cup Wheat bran
1 cup Soymilk
1 teaspoon Baking soda
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/3 cup Carrots — shredded
1/4 cup Oil
1/3 cup Apple — finely chopped

Preheat the oven to 400. Combine flours, bran, baking soda and cinnamon.
In another bowl, mix together oil, sorghum, soymilk and vanilla.

Combine wet and dry ingredients; mix well. Stir in carrots and apple.
Fill greased and floured mufin tins 1/2 full, and bake for 25 minutes.

Makes 1 dozen muffins.

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Popularity: 2% [?]

Chicago Deep-Dish Pizza

Recipe By : Pasquale Bruno, Jr.
Serving Size : 6 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup warm water — 105-115 degrees
1 envelope active dry yeast — 2 1/5 teaspoons
2 teaspoons sugar
3 cups flour, all-purpose (unbleached)
2 teaspoons salt
1/4 cup corn oil
2 teaspoons olive oil
1 pound Italian sausage — casing removed
2 cans plum tomatoes — drained
2 cloves garlic — peeled and pressed
1 teaspoon dried oregano — crumbled
1 teaspoon dried basil — crumbled
3/4 pound mozzarella cheese — cut in 1/8″ slices
3 tablespoons grated Parmesan cheese — fresh
Salt and pepper — to taste

1. To make the dough: Pour water into a large mixing bowl. Sprinkle yeast
over water. Add sugar and stir to dissolve. Let stand for 10 minutes.

2. Add flour and salt; stir to combine. Add corn oil and mix until a dough
is formed. Knead by hand or in a heavy-duty mixer with a dough hook at least
6 to 7 minues, until completely smooth and satiny. (The dough can also be
made in the food processor, but use cool water.)

3. Lightly dust a large bowl with flour. Place dough in the bowl, dust the
top with a little flour, and cover with plastic wrap and then aluminum foil.
Let stand on the kitchen counter for 20 minutes. Refrigerate overnight.

4. The next day, lightly oil a 14-inch pizza pan that is 2 inches deep with
the 2 teaspoons of olive oil. Place the dough in the center of the pan.
Using your palms, stretch and push the dough toward the edge of the pan (as
the dough warms up, it will be easier to stretch). Pull the dough up the
side of the pan, pressing it against the side with your fingers (only about
1/4-inch of the pan sides should be showing) until it is quite thin. Cover
and set aside. (The dough can be made to this point and held, covered, about
1 hour until the topping is ready.)

5. To make the topping: Cook sausage in a saute pan over medium heat,
breaking it up and pressing it with the back of a wooden spoon to from large,
thick chunks, until just cooked through, about 4 minutes. Drain excess
grease from pan. Set sausage aside.

6. Place tomatoes in a mixing bowl. Crush completely with your hands and
drain. Crush again, then drain again. (You should have about 2 cups.) Add
garlic, oregano, basil, salt and pepper; stir. Set aside.

7. Arrange mozzarella slices, overlapping them slightly, over the crust.
Spread tomato mixture evenly over cheese. Sprinkle with Parmesan cheese and
arrange sausage evenly over tomatoes.

8. Bake on the bottom rack of a preheated 450-degree oven until the crust is
golden and pulls away from the sides of the pan, about 18 to 20 minutes. Let
stand for 10 minutes before serving.

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NOTES : In the topping, try pepperoni slices, bell pepper, onion or
mushrooms, alone or in combination, at your discretion.

Popularity: 2% [?]

Title: MAPLE PECAN PIE BY JUNE CLARK
Categories: Pies
Yield: 1 servings

1 x Pastry for one crust
3/4 c Sugar
1 c Dark maple syrup
2 ea Eggs, slightly beaten
4 T Butter or margarine
1 t Vanilla
1 c Pecans – coarsely broken

Line pie plate with pastry. Boil sugar and syrup for about 2 minutes.
Pour slowly over beaten eggs, stirring vigorously. Add butter (or
margarine), vanilla and nutmeats. Pour into unbaked pastry lined pie
plate. Bake at 400ø for about 30 minutes.
From Maple Dessert Recipes by Massachusetts Maple Syrup

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Popularity: 3% [?]