COUNTRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Fruits
Relishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced
1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped
1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped
— (about 1 cup)
1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 t Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar — packed
1 c Dried currants (4 oz.)
— lightly packed
1/2 c Pitted dates (4 oz.)
— finely cut
1/4 c Crystallized ginger — packed
-finely diced (abt. 2 oz.)
1 t Table salt
1 lg Pinch cayenne

The author writes: “This relish is based on a
prize-winning English recipe of more than a generation
ago. It is less sweet than traditional chutneys; most
of its sweetness comes not from sugar, but from
apples, dates, and parsnips. I generally use Winesap
apples but any well-flavored, crisp eating apple will
do.”

Cook unpeeled parsnips 30 to 40 minutes in boiling
water, to cover, in a saucepan or skillet wide enough
to permit them to lie flat. They should be soft enough
to mash. When the parsnips can be pierced easily with
a fork, drain and cover with cold water until cool
enough to handle. Peel and mash.

Simmer the apple slices with 1/2 cup water in a
covered 1 1/2-quart saucepan for 12 to 15 minutes, or
until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart
saucepan. Add onions and tomatoes; tie ginger and
mustard seed loosely in a double thickness of dampened
cheesecloth or place in a metal tea ball and add to
the pan, along with vinegar. Bring to boil over
medium heat and simmer slowly 1 hour, stirring
occasionally.

Add remaining ingredients and simmer 1 hour more, or
until thick. Stir occasionally to prevent sticking.
The chutney will darken considerably. Remove from heat
and spoon at once into hot, sterilized half-pint or
pint jars; seal. Store at least 1 month before
opening.

Yield: About 7 cups.

From _The Pleasures of Preserving and Pickling_ by
Jeanne Lesem. New York: Random House, 1982. Pp.
146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.

– - – - – - – - – - – - – - – - – -

Popularity: 20% [?]

Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

—–

Popularity: 6% [?]

GARBANZO BEAN STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Dried garbanzo beans
10 c Water
4 lb Stew beef or venison, cut
-into 1-inch cubes
1 sm Onion, chopped
1 t Salt
1/2 ts White pepper

Soak the garbanzo beans overnight in twice their volume of water. The
beans will absorb much of the water and swell in size. The following
day, drain and rinse the beans under cold running water. Place the
beans in a large pot with the 10 cups of water. Bring to a boil over
high heat, reduce the heat to low, and simmer, uncovered, 1 1/2
hours, stirring occasionally to prevent burning. Add the meat,
onions, salt, and pepper, stir well and continue cooking another 2
hours until the meat is tender and the beans are fully cooked.
Serve hot with one of the many Indian breads, for example, Indian
Tortillas, Adobe Bread, or Piki Bread. ***** Margaret Archuleta of
Picuris Pueblo taught me the recipe for this simple and satisfying
stew made with garbanzo beans. I first tasted it while celebrating
New Year’s Day with her family.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: BAKED CUSTARD (DIABETIC)
Categories: Diabetic, Desserts
Yield: 1 servings

2 1/2 c Low fat milk
-
1/4 ts Salt
3 Eggs
3 tb Granulated sugar
-replacement
1 ts Vanilla
-nutmeg

Combine milk, sugar replacement, salt, vanilla and
eggs in large bowl. Beat to blend well. Pour into six
1/2 cup individual baking dishes; sprinkle with
nutmeg. Set cups in large baking pan. Add 1 inch of
water to pan. Bake custard at 350 degrees for 45 min.
or until knife inserted in center comes out clean.

From: Fred Mueller Date: 09-15-93

—–

Popularity: 10% [?]

FRUIT-AND-NUT BALLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruits
Chocolate Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dates, pitted
1/2 c Raisins, dark or golden
2 tb Cocoa -or- Carob Powder
1/2 c Walnuts
1/2 c Sunflower Seeds
Walnuts, ground

Grind together dates, raisins, cocoa (or carob powder), walnuts and
sunflower seeds in a food processor or meat grinder.

Press the mixture into 24 small balls. Roll in the ground nuts.
Store in an airtight container.

Serves 12

Two Balls üalories: Carbohydrates: 10 Protein: 2 Fat: 6 Sodium: 2
Potassium: 104 Cholesterol: 0

Exchange Value: 1 Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

– - – - – - – - – - – - – - – - – -

Popularity: 24% [?]

CHERRY SOUFFLÉ

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cherry purée
1 tb Fresh lemon juice
3 Egg whites
1 Pinch of salt
Sugar to taste

Pit and purée enough sour cherries to make 3/4 cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the oven to
375øF. Oil a 1-quart soufflé dish and sprinkle it with sugar. Heat the
cherry purée in a small pan. Add the lemon juice, salt, and sugar to
taste, and stir to blend; remove from the heat. Beat the egg whites until
stiff but not dry and stir them into the hot purée until evenly blended.
Spoon into the soufflé dish and bake for 20-25 minutes.

Both of the above recipes from “The Fanny Farmer Cookbook”, Alfred A.
Knopf, Inc. (c) 1979.

– - – - – - – - – - – - – - – - – -

Popularity: 10% [?]

Whoopie Pies

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Shortening
1 Cup Sugar
1 Egg
1 Cup Milk
1 Teaspoon Vanilla
2 Cups Flour
1/2 Teaspoon Salt
1/2 Cup Cocoa Powder
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Baking Soda
—–Filling—–
1/2 Cup Shortening
1 Cup Powdered Sugar
1 Cup Marshmallow Fluff
1/2 Teaspoon Vanilla
Few Drops Of Milk

Preheat oven to 375.

Cream shortening and sugar. Mix in egg, milk, and vanilla. Sift
dry
ingredients together and add. Drop by teaspoonful on a cookie
sheet,
flatten with the bottom of a glass and and bake for 8 minutes.
Cool
and put filling between cakes.

Makes 3 dozen pies.

– - – - – - – - – - – - – - – - – -

Popularity: 10% [?]

CANNING PEAS (GREEN OR ENGLISH, SHELLED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

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

It is recommended that sugar snap and Chinese edible
pods be frozen for best quality.

Quantity: An average of 31-1/2 pounds (in pods) is
needed per canner load of 7 quarts; an average of 20
pounds is needed per canner load of 9 pints. A bushel
weighs 30 pounds and yields 5 to 10 quarts–an average
of 4-1/2 pounds per quart.

Quality: Select filled pods containing young, tender,
sweet seeds. Discard diseased pods.

Procedure: Shell and wash peas. Add 1 teaspoon of salt
per quart to the jar, if desired.

Hot pack–Cover with boiling water. Bring to a boil in
a saucepan, and boil 2 minutes. Fill jars loosely with
hot peas, and add cooking liquid, leaving 1-inch
headspace.

Raw pack–Fill jars with raw peas, add boiling water,
leaving 1-inch headspace. Do not shake or press down
peas.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Peas in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Peas in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

Chilled Avocado Soup

Recipe By : The Orange County Register 8/26/98
Serving Size : 8 Preparation Time :
Categories : *Imported

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups buttermilk
2 cups avocado pulp — (about 2 ripe
— avocados)
1 cucumber — peeled, seeded and
— coarsely chopped
2 tablespoons diced white onion
zest and juice of 1 lime — divided use
1 teaspoon salt
1 teaspoon white pepper
2 cups milk
1 cup water
2 tablespoons jalapeno sauce or another smooth green
— hot sauce
with a tangy finish
sour cream for garnish

1. Blend buttermilk and avocados in blender then add cucumber, onion, lime jui
ce (reserving the zest), salt and pepper. 2. With blender running, add milk,
water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream
and a little lime zest. Yield: 8 servings Nutritional information (per serving
): 147 calories, 10.1 grams fat, 2.7 grams saturated fat, 10 milligrams cholest
erol, 128 milligrams sodium, 62 percent calories from fat Source: “The Great Ho
t Sauce Book” by Jennifer Trainer Thompson (Ten Speed Press, $14.95)

Formatted by Pam with MC Buster 9/4/98
– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: NEW ENGLAND STYLE BAKED BEANS
Categories: Beans
Yield: 8 servings

1 1/2 lb Dry navy beans
1 lb Smoked ham or ham hocks *
1/2 c Onion, chopped
1/2 c (packed) brown sugar
1/2 c Maple syrup
1 ts Salt
1 ts Dry mustard

* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time
their volume of water and bring to a boil for 10 minutes, reduce heat to
simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or
until beans are tender; drain. Add 1 cup water to crock pot with beans; add
remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours,
or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and
return to pot.

NOTE: If thicker beans are desired, uncover and turn to high for last
hour. Recipe: Chuck Ozburn in Pok, New York

—–

Popularity: 4% [?]