Spaghetti Sauce for Canning

Recipe By : Bill Hatcher
Serving Size : 25 Preparation Time :2:00
Categories : Canning Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 qt plum or paste tomatoes, coarse dice — measure after
dice
4 tbsp oregano — dry
2 tbsp basil — dry
2 tbsp parsely — dry
1 tbsp paprika
1 tbsp sugar
1 head garlic, minced (about 3 to 4 tbsp) — NOT 1 clove
3 med onions — coarse chop
2 med bell pepper — coarse chop
2 tbsp oil — olive or other

Dip tomatoes a few at a time in boiling water for 30 seconds, then place in
cool water. The skins will slip right off.

Chop coarsely and put in enamelware or stainless pot big enough to hold the 8
quarts of tomatoes and other ingredients. Add spices and bring to a boil,
simmering about 10 minutes. Substitute fresh herbs/spices if you have them.
Adjust for personal taste.

Mince the garlic and coarsely chop the onion and bell pepper; sautee until
just soft in the oil.

Add to the tomato mixture and simmer another 10 minutes or so. Do not over
cook; remember, there will be further cooking during the canning proccess and
when reheating at final use.

Prepare canning jars per manufacturers instructions. It is now recommended
that when canning tomato products additional acid be added. My canner
instructions call for 2 tbsp of bottled (not fresh) lemon juice per quart of
product. Put this in jar before the sauce. I also add 1 tsp salt per quart.
Proccess in pressure canner as directed.

This recipe produces enough sauce for 7 quarts and enough left over for one
plate of pasta for the cook!

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Title: Blender Mayonnaise
Categories: Dressings, Salads
Servings: 4

1 lg Egg
1 tb Vinegar
1/2 ts Salt
1/4 ts Dry Mustard
1/8 ts Paprika
1 ds Cayenne Pepper
1 c Salad Oil
1 tb Lemon Juice

Put the egg, vinegar, salt, dry mustard, paprika, and cayenne in a blender
container, blending until well mixed. With the blender RUNNING SLOWLY,
gradually pour half of the salad oil into the blender container. (When
necessary, stop the blender and use a rubber spatula to scrape down the
sides.) Add the lemon juice to the mixture in the blender and slowly pour
the remainder of the salad oil into the blender container, with the
blender running slowly.

Makes about 1 1/4 cups.

MMMMM

Title: TONY’S MOM’S LEMON SNOWFLAKES
Categories: Cyberealm, Cookies, Mom’s best
Yield: 60 servings

1 pk Lemon cake mix w/pudding
2 1/4 c Thawed cool whip
1 Egg
Powdered sugar

1. In a mixing bowl, combine cake mix, whipped
topping, and egg. Beat with an electric mixer on
medium speed until blended. Batter will be very thick
and sticky.

2. Drop by teaspoonsful into powdered sugar; roll
lightly to coat. Place on ungreased cookie sheet and
bake at 350F for 10-12 minutes or until lightly
browned.

Yields: 5-6 dozen

Source: Eilene Kiger – Blodgett Oregon (Tony
Hammerquist’s mom!)

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Title: WILD GREEN SALAD
Categories: Salads
Yield: 6 servings

4 c Escarole leaves
-=OR=- Curly Endive Leaves
– (the inner white ones),
– small Spinach Leaves,
– Hearts of Romaine
– or a mixture
4 c Mixed greens; such as:
– tender Mustard Greens,
– Radish Leaves, Arugula
– Leaves, Watercress, Rock
– Cress or Field Cress,
– Nasturtium Leaves, tender
– Dandelion Leaves, Dill or
– Fennel Greens and Hyssop
– Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves
– torn or sliced
4 Scallions; chopped, -=OR=-
-Newly-pulled Onions, sliced
1/4 c Sunflower seeds, toasted

———————————-DRESSING———————————-
2 tb Plain or herbal vinegar
– such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-=OR=-Extra-virgin olive oil
-=OR=- Walnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,
and put them into a large bowl with the scallions and toasted sunflower
seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as
needed. —

—–

Fresh Mushroom Soup

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:20
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons margarine — not diet
1 onion — finely chopped
1 pound chopped mushrooms
3 tablespoons all-purpose flour
4 cups beef stock — and/or chicken
white pepper — to taste
1 dash ground nutmeg
1 1/2 cups heavy cream
2 tablespoons parsley

* Use Italian parsley, basil, dill or your choice of herbs.

1. Melt margarine in large heavy saucepan. Add finely chopped onion and
cook over moderate heat until onion is translucent. Add chopped (not sliced)
mushrooms and cook 5 minutes, stirring occasionally.
2. Blend in flour until vegetables are well-coated. Add stock or broth
slowly; stir constantly. Bring to a boil, reduce heat, and simmer for 5
minutes.
3. Add white pepper and nutmeg. Remove from heat and stir in the cream.
4. Place in serving bowls and garnish with fresh herbs.

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CREAMY FETA SPREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Garlic cloves, chopped
6 oz Cream cheese
6 oz Feta cheese
1/4 c Yoghurt
1/4 c Parsley, chopped, fresh
2 ts Oregano, dried
1/4 ts Cayenne or hot sauce
1/4 c Green olives, chopped
Salt
Pepper, freshly ground
—–GARNISH—–
Dill sprigs

In a food processor or blender, place garlic and
cheeses. Process until well combined. Add remaining
ingredients, except olies, and precess everything
together. Add olives combine with cheeses but leave
everything slightly chunky. Taste, adding salt and
pepper if needed. Place in crock and garnish with
dill. Service this Green-inspired spread with pita
toasts or cold shrimp. For a pretty presentation,
spread it onto leaves of radicchio or form thin slices
of prosciutto or form thin slices of prosciutto into
cone shapes and fill them with the mixture. To use as
a dip with vegetables, thin mixture with yoghurt. The
spread will keep refrigerated for 5 days.

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Sweet Potato and Pecan Casserole

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:35
Categories : Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds sweet potatoes — boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons orange peel — grated
2 teaspoons margarine
1/2 cup pecans — chopped

Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan.
In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in
apricot nectar, water and orange peel. Bring to a boil, stirring
constantly, for two minutes. Remove from heat; stir in margarine and
pecans.
Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25
minutes.

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Per serving: 288 Calories; 4g Fat (11% calories from fat); 2g Protein; 63g
Carbohydrate; 0mg Cholesterol; 106mg Sodium

Serving Ideas : Serve this with your winter holiday feasts.

RED PEPPER PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil, olive
2 c Onion, chopped
2 Garlic cloves, minced
1 lb Peppers, red bell
2 c Chicken stock
1 t Szechuan chili sauce

Heat the olive oil in a large saucepan over high heat.
Add the onions, garlic, and bell peppers then saute
for 10 minutes. Add the chicken stock and chili sauce.
Bring to a boil before reducing heat to simmer,
covered, until vegetables are very soft. Let cool then
puree in a processor or blender. Makes about 3 1/2
cups. May be stored for brief periods if refrigerated.
Substitute reduced amount of hot pepper sauce for
Szechuan chili sauce. Serve with stir-fried or steamed
chicken, fish.

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Title: Pretzels
Categories: Snacks
Servings: 6

1 pk Yeast
1 1/2 c Warm water
4 1/2 To 5 cups flour
2 ts Salt
1 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with fork
until dissolved.

Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c warm water. Beat vigorously with whisk or spoon for 2
minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make
a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as
little flour as necessary, about 8-10 minutes.

Place dough in bowl, cover with plastic wrap, put in warm place to rise
until doubled in size.

Punch down dough and divide into 12 equal portions. Roll each portion into
an 18-20 inch long rope, slightly tapered and thinner at ends. (My Note:
you may need to allow the dough to rest once or twice if it’s too elastic
to hold the rope shape. It also helps to roll if your hands are clean and
slightly damp – you’ll have to rinse them in between every piece or so.)
Form into pretzel shapes. Place on 5-inch squares of baking parchment.
Cover with a towel and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1/3 cup baking soda, and 1/3 cup salt in a
large shallow pan. Gently drop 3 or 4 pretzels into the simmering water,
parchment side up. Remove parchment. Poach first side 2 minutes. Turn
and poach other side 2 minutes. Remove pretzels with slotted spatula and
place on towel to cool.

Brush with an egg white wash (1 egg white mixed with 1 Tbsp water).
Sprinkle with coarse salt (available in health food stores) Bake on
>greased< and >foil lined< baking sheets at 375 degrees for 30 minutes. Remove from baking sheet and cool on wire racks. These freeze very well. MMMMM

HOT ‘N SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried Chinese mushrooms,
-1 to 1 1/2 in dia
2 Squares, 3 inches each,
-fresh
-Chinese bean curd, about
-1/2 inch thick
1/2 c Canned bamboo shoots
1/4 lb Boneless pork
1 qt Chicken stock, fresh or
-canned
1 t Salt
1 Scallion, including the
-green top, finely chopped
1 tb Soy sauce
1/4 ts Ground white
-pepper
2 tb White vinegar
2 tb Cornstarch*
-mixed with 3 tablespoons
-cold water
1 Egg, lightly beaten
2 ts Sesame seed oil

* if soup is not thick enough, add 2 more spoons of
cornstarch (mixed into cold water) into the soup
PREPARE AHEAD:
1. In a small bowl, cover the mushrooms with 1/2 cup
of warm water and let them soak for 30 minutes.
Discard the water. With a cleaver or knife, cut away
and discard the tough stems of the mushrooms, and
shred the caps by placing one at a time on a chopping
board. Cut them horizontally into paper-thin slices,
and then into thin strips. 2. Drain the pieces of
bamboo shoots and bean curd, and rinse them in cold
water. Shred them as fine as the mushrooms. 3. With
a cleaver or sharp knife, trim the pork of all fat.
Then shred it, too, by slicing the meat as thin as
possible and cutting the slices into narrow strips
about 1-1/2 to 2 inches long. 4. Have the above
ingredients, stock, salt, soy sauce, pepper, vinegar,
cornstarch mixture, egg, sesame seed oil and scallions
within easy reach. TO COOK: Combine in a heavy
3-quart saucepan the stock, salt, soy sauce,
mushrooms, bamboo shoots and pork. Bring to a boil
over high heat, then immediately reduce the heat to
low, cover the pan and simmer for 3 minutes. Drop in
the bean curd and the pepper and the vinegar. Bring to
a boil again. Give the cornstarch mixture a stir to
recombine it and pour it into the soup. Stir for a
few seconds until the soup thickens, then slowly pour
in the beaten egg, stirring gently all the while.
Remove the soup from the heat and ladle it into a
tureen or serving bowl. Stir in the sesame seed oil
and sprinkle the top with scallions. Serve at once.

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