Pomegranate Jelly

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 large Pomegranates
3 ounces Liquid pectin or
2 ounces Dry pectin
2 tablespoons Lemon juice
6 cups Sugar

To extract juice, cut crowns off pomegranates and score peel of each in several
places. Immerse pomegranates, one at a time, in cool water in a large bowl;
break into sections and separate seeds. Skim off floating peel and membrane;
discard. Drain seeds.

In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 c.
water. Cover and cook until seeds are soft when pressed, about 10 minutes.

Set colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie
cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice.
Measure; you need exactly 4 cups (if amount is short, add water).

If using liquid pectin, combine pomegranate juice, lemon juice, and sugar in
an
8- to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin
and bring to a boil that cannot be stirred down. Boil, stirring, for exactly 1
minute.

If using dry pectin, combine pomegranate juice, lemon juice, and pectin. Bring
to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot
be stirred down; boil, stirring, exactly 2 minutes.

Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- or 2-cup
canning jars. Wipe rims and put hot lids and rings in place.
Set jars on a rack in a deep kettle; add boiling water to cover.
Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days. Makes
about 7 cups. From: connally@vms.cis.pitt.edu on rec.food.recipes

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Popularity: 2% [?]

Title: Quebec Apple Dumplings
Categories: Desserts, Canadian
Yield: 1 Servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples; medium- peeled
-cored
1/2 c Mincement
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6“x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of
mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminium foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavoured with rum.

Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincement and rum. I used Meal Master’s conversion to
decimal and back to calculate the total amounts.

To quote Mme. Benoit,”In Quebec these were baked in deep brown
earthenware pudding dishes and served on a hot wooden board or tray
surrounded by autumn leaves or boughs cut from the Christmas tree. It
was a traditional in our family to serve these dumplings after we had
finished decorating the Christmas tree."

Source:_The Canadiana Cookbook_ by Mme. Jehane Benoit

MMMMM

Popularity: 2% [?]

Date: Thu, 15 Sep 94 11:22:33 EDT
From: “Elisabeth.”

orzo and portabello mushrooms

2 portabello mushrooms
1 cup (before cooking) orzo
app 4 oz. sundried tomatoes
4 cloves minced garlic (or to taste)
2 tbsp. capers (or to taste–this recipe is pretty loose it is
all to taste, really)
1/2 tsp each of thyme, marjoram, and oregano
1 cup white wine
salt and crushed red pepper to taste

you can make this in under 30 minutes if you do it all at once.
so put the water on to boil for the orzo, and put the sundried
tomatoes in a bowl with about a cup of water to reconstitute
(rinse them off first as you will use the soaking water later).
wash the portabellos and cut off the stems. put caps in a dish
and sprinkle with the three herbs, then pour the cup of wine over
them to marinate. coarsely chop the mushroom stems, mince the
garlic. in a nonstick pan, sautee the garlic and mushroom stems
in a little tomato water or wine. drain tomatoes, reserving the
liquid, and chop coarsely (it’s okay if they are not fully
softened at this point) and sautee. the water should be boiling
now so put the orzo on to cook. scoot the tomato/garlic/chopped
mushroom mixture to the edges of the pan and place mushroom caps
in the middle. pour the tomato water over them, cover, and simmer
until the mushrooms are finished, about 12 minutes (same time as
it takes the orzo to cook–hey!). remove the mushroom caps to a
plate (to two plates I mean) and pour the leftover marinating
wine into the pan, and add capers. cook and stir until reduced.
drain orzo and toss with the mixture, and serve with the mushroom
caps. yum! (I was bad and garnished this with toasted pine nuts
and it was great, but I am eating nutless leftovers now and it is
still really good). sorry my recipes are always so rambling.

Popularity: 5% [?]

Mirliton el Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 lb Ground beef

2 tb Vegetable oil

1/2 c Onion,chopped

1 tb Green bell pepper,chopped

2 c Mirlitons,chopped (2 med)

1 1/2 ts Salt

1/2 ts Black pepper

2 tb Butter or margarine

1 tb Parsley,chopped

1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes).

3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350′F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons.

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Popularity: 10% [?]

Title: Pierogi (Peer-o-gee)
Categories: Side dishes, Ethnic, Pasta
Yield: 8 servings

2 c Flour
2 Egg
1/2 ts Salt
1/3 c Water
Savory cheese filling
1 1/2 c Farmer cheese
1 ts Lemon juice
1 ts Sugar
1 Egg
1 Egg yolk
1/4 ts Salt

1. Mound flour on a bread board and make a well in the center. 2.
Drop eggs and salt into well. Add water; working from the center to
the outside of flour mound, mix flour into liquid in center with one
hand and keep flour mounded with the other. Knead until dough is
firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into
halves. On floured surface, using half the dough at a time, roll
dough as thin as possible. 5. Cut out 3-inch rounds with large
biscuit cutter. (Or whatever). 6. Place a small spoonful of filling
(see later) a little to one side on each round of dough. Moisten edge
with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook
gently 3 to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There
are all kinds of fillings. I’ll give you two. SAUCE PREP: Press
cheese through a sieve into a bowl. Add remaining ingredients, mix.

MMMMM

Popularity: 2% [?]

Date: Thu, 28 Oct 93 14:36:54 PDT
From: Peter_Brooks

Hickory Smoked Vinasoy.

Makes 10 ounces. (The size of the bottle I use.)

1/4 cup soy sauce. I’ve used Kikkoman and Tamari. Either one.
1 cup apple cider vinegar. (Other vinegars OK. *Really* cheap balsamic
didn’t work well, though. Really good balsamic doesn’t need soy or smoke.)
1 tsp liquid smoke.

That’s it. The soy and vinegar smooth each other’s rough edges, and the
liquid smoke offers a good BBQ’ish flavor. When I’m using nutritional
yeast, I’ll pour a little vinasoy onto the yeast. Seems to work out well.

Popularity: 5% [?]

HALLOWEEN CRISP CANDY CORN TREATS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn
-and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (can be
-bought at cake decorating
-suppliers

Melt butter and marshmallows; stir until smooth. In a
large bowl, mix rice cereal, candy corn and miniature
chips together. Add orange food coloring to
marshmallow mixture, or squirt over cereal in bowl.
Add marshmallow mixture to cereal mixture; stir
quickly to combine. Spread on a large buttered jelly
roll pan; press with buttered hands. While warm, press
on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.

Note: these are great for school treats for the
class’s halloween party.

Source: Home Cooking, 9110 Article: Halloween Treats
Submitted by Lisa Hayden, OH

Posted on GEnie’s Food Wine RT by C.SVITEK [cathy]
on 10/8/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)

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Popularity: 3% [?]

Title: GHANA JOLLOF RICE
Categories: Ethnic, Chicken
Yield: 8 servings

Coombes
2 c Water
1 3lb chicken — cut into 8
Pcs
2 16oz cans stewed tomatoes
2 ts Salt
1/4 ts Black pepper
3/4 c Cooked smoked ham — cubed
1 c Uncooked rice
1 lg Onion — sliced
3 c Cabbage — shredded
1/2 lb Fresh green beans –
Quartered
And stems removed OR
1 10oz pk frozen beans
1/4 ts Ground cinnamon
1/4 ts Cayenne pepper

Pour water into a large pot. Add the chicken, tomatoes, salt, and
pepper. Cover; bring to a boil, reduce the heat, and simmer for 30
minutes. Stir in the ham, rice, onion, cabbage, green beans,
cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to
low. Cover and simmer until the chicken is fork-tender and the rice
is cooked, 25-30 minutes. TheAfrican-American Kitchen

Recipe By :

MMMMM

Popularity: 4% [?]

Title: BROWN RICE SALAD
Categories: Salads
Yield: 1 recipe

1/3 c Vegetable oil
2 c Uncooked brown rice
3 c Vegetable stock or water
— (2 to 3 cups)
3/4 c French dressing (of choice)
2/3 c Sliced water chestnuts
1/2 c Thinly sliced red pepper
— (sweet)
1/4 c Minced onion
1/4 ts Garlic powder (optional)
1/8 ts Italian seasoning (optional)
3/4 lb Snow peas
— tips strings removed
1/2 lb Fresh mushrooms
— thinly sliced

In a heavy casserole, heat the oil over moderate heat.
Add the rice and saute for about 5 minutes or until
the rice begins to darken; stir often. Stir in the
vegetable stock, cover the pan and reduce the heat to
low. Simmer until the liquid is absorbed about 1 hour.
When the rice is cooked, toss it while still warm with
1/4 cup french dressing. Let rice mixture cool. Add
the water chestnuts, red pepper, onion, mushrooms and
desired seasonings to the rice, then add another 1/4
cup of dressing and toss. Chill 1 hour. Meanwhile,
cover the snow peas with boiling water. Let them stand
1 minute, then drain. Rinse with cold water and pat
dry. Cut the snow peas into 1″ pieces and toss them
with 1/4 cup dressing with rice mixture.

Source: Arrowhead Mills “Hearty Main Dish Meals
without meat” tri-fold Reprinted by permission of
Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias

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Popularity: 3% [?]

Pork Minestrone Soup

Recipe By : From: SuzyWert@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pork Ham Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
1 large onion — chopped
2 teaspoons minced garlic
1 14 1/2 ounce diced tomatoes with Italian-style herbs — undrained
2 cans (10 1/2 oz.) beef broth
1 16 ounces pk frozen bean and carrot blend
1 19 ounces ca cannellini beans — drained
1 medium potato — peeled cut into
— 1/2″ pieces
1 medium sweet potato — peeled, cut into
— 1/2″ pieces
1 tablespoon Worcestershire
2 teaspoons dried basil — crumbled
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound cooked pork roast — cut into 3/4″ cubes
— (3 cups)
5 tablespoons freshly shredded Parmesan cheese

In large Dutch oven, heat oil over medium heat. Saut‚ onion and garlic until
oni
on is tender (about 5 min.), stirring often. Stir in next 10 ingredients. Bring
to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (ab
out 15 min .). Stir in pork cubes; heat through (2-3 min.). To Serve: Ladle 2 c
ups into each soup bowl; sprinkle with 1 tbsp. Parmesan cheese. Amount: 5 (2 cu
p) servings.

from the Frozen Assets List

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Popularity: 32% [?]