SHALLOT PAPAYA CHUTNEY

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Fresh peeled papaya, mango,
Or peaches — chopped
3 oz Bag Frieda’s Shallots
Peeled and thinly sliced
1 1/2 c Cider vinegar
1/4 c Lemon juice
1 c Packed brown sugar
1/2 c Golden raisins
1 tb Minced Frieda’s Fresh Ginger
2 Cloves garlic — minced
1/2 ts Salt
1/2 ts Ground cinnamon

In a large saucepan, combine the papaya, shallots,
cider vinegar, and lemon juice. Bring to boiling;
reduce heat. Simmer, stirring occasionally, for 5
minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into
refrigerator or freezer containers. Cover and chill.
Serve chilled or at room temperature with roasts,
barbecued meats, on burgers, or with fish. Makes
3-1/4 cups (allow about 2 tablespoons per serving).
Source: Frieda’s Shallots bag

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Miniature Orange Muffins

Recipe By : Nothin’ but Muffins
Serving Size : 36 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c sugar
juice of one orange — (about 1/2 cup)
1/2 c butter
1 c sour cream
1 c sugar
2 c flour — sifted
1 tsp baking soda
1 tsp salt
1 tsp grated orange peel
1/2 c raisins
1/2 c nuts — chopped

1. Preheat oven to 375 degrees. grease miniature muffin cups.

2. Mix sugar and orange juice. Set aside for dipping after muffins are baked.

3. Cream butter and sugar.

4. Add sour cream alternately with the dry ingredients, just until moistened.

5. Fold in orange peel, raising, and nuts. (The batter will be stiff)

6. Bake at 375 for 10-12 minutes.

7. While still warm, dip muffins in the sugar-orange juice mixture.

8. Makes about 36 miniature muffins.

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Per serving: 123 Calories; 5g Fat (36% calories from fat); 1g Protein; 19g
Carbohydrate; 10mg Cholesterol; 124mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates

Title: Cocoa-Oatmeal Cookies
Categories: Cookies
Yield: 66 servings

1 1/2 c Sugar
1/2 c Margarine; softened
1/2 c Plain nonfat yogurt
1/4 c Water
1 ts Vanilla
1/2 ts Chocolate extract
If desired
2 Egg whites or
1/4 c Cholesterol-free egg product
3 c Quick-cooking oats
1 1/4 c All-purpose flour
1/2 c Miniature semisweet
-chocolate
Chips*
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
*substitute
1/2 c Carob chips.

Recipe by: Betty Crocker’s Low-Fat
Heat oven to 350 degrees. Mix sugar, margarine, yogurt, water, vanilla,
chocolate extract and egg whites in large bowl. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched. ABOUT 5-1/2 DOZEN COOKIES

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Title: Venezuelan Peppers With Shrimp
Categories: Fish Garlic Main dish
Servings: 10

3 lb Shrimp (16-20/lb) 3 c Spanish Olive Oil
4 ea Large Red Bell Peppers * 8 ea Cloves Garlic **
1 ea Chili Pepper Seeded/Minced 1 ea Loaf French Bread 1″
Slices
1 x Feta Cheese (optional)

* Bell peppers should be seeded and cut into thin julienne strips.
** Garlic cloves should be peeled and cut into 1/4-inch chunks.
————————————————————————–
Slit the shrimp up the back with a sharp knife. Remove the vein, but do
not peel shrimp. Set them aside. Combine 2 cups of olive oil and the
red pepper strips in a deep heavy skillet or saute pan. Heat slowly.
Cook very gently until the peppers are extremely tender but not at all
browned. (The oil will turn a lovely rose color.) Set peppers aside.
Pour the remaining oil into another skillet with the garlic pieces. Stew
the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out
the garlic with a strainer or slotted spoon and add it to the peppers.
Heat the garlic oil until it ripples. Throw in the minced chili pepper
and the shrimp. Saute, tossing the shrimp in the oil, until they turn
pink and are just done. To serve, spoon the peppers and their oil into a
serving dish. Surround with the shrimp. Serve with bread. Each diner
soaks slices of bread in the oil and piles the bread with peppers and
garlic. Feta cheese may be eaten with it and the shrimp goes on top.

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LENTIL SAVOY
————
serves two to four people

3/4 cup lentils
1 1/2+ cups well-spiced veggie stock
1/2 lb mushrooms
1/2 head purple kale (aka salad savoy) – 1 mixing-bowl-full
1 red bell pepper
1/2-1 Tbsp cinammon

1. Rinse lentils and cook in 1 1/2 cups of veggie stock.
(I used a rice cooker for this step.)

2. While the lentils are cooking cut the stems off of the kale.
Chop stems into 1/2 – 1 inch peices

3. Chop the red bell pepper.

4. Put pepper and stems in large pan with enough stock to cover the
bottom of the pan (1/4"?) and cook on medium for a couple of minutes
then turn flame all the way down.

5. While the peppers etc. are cooking wash and chop mushrooms.
Add to pan.

6. Around 20-30 minutes after step 1. (probably 5-10 minutes after end
of step 5.) pour the lentils into the pan. If you are using the rice
cooker, just shut it off manually – don’t wait for it to finish.

7. Add cinnamon and other spices (see note). Stir mixture in pan then
add the kale leaves on top – this will steam the leaves, don’t mix
them in.

8. Cook for another 15 minutes or so until the leaves have a buttery
taste.

9. Remove the kale from the top and serve separately.

enjoy!
Have some black pepper available on the table for the lentil stew.
Try the kale leaves with some nutritional yeast…

NOTES:
* If you don’t have stock handy try adding alot of spices in
step 7. Try oregano, chile passilla, roasted garlic, etc.
* Use wild mushrooms if at all possible – they are more expensive
than buttons (unless you or friends go mushrooming) but are
worth it for the extra taste. (IMHO, of course. 😉
* Purple kale – you know, the type they use as a decoration in
salad bars…

Title: CRAB AND CLAM DIP
Categories: Sauces, Fish, Appetizers, Microwave
Yield: 4 servings

8 oz Package cream cheese
5 T Soft butter or margarine
5 T French dressing
8 oz Can minced clams, drained
6 oz Frozen crabmeat,
-thawed and drained
dr (few) Tabasco sauce
Melba toast rounds

1. In a medium-sized mixing bowl, blend together cream cheese, butter or
margarine and French dressing with an electric mixer, until smooth.
2. Add drained clams and crabmeat. Stir to combine.
3. Add Tabasco sauce to taste. Mix well.
4. Spread on melba toast rounds. Place on a heat-resistant, non- metallic
serving plate and heat, uncovered, in Microwave Oven 15 seconds. Serve
immediately.
Makes 2 cups dip

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Title: Tuna
Categories: Fish, Canning
Yield: 1 text

Tuna may be canned either precooked or raw. Preooking removes most of
the strong-flavored oils. The strong flavor of dark tuna flesh affects
the delicate flavor of white flesh. Many people prefer not to can dark
flesh. It may be used as pet food.

Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
in canned tuna. There is no way for the home canner to prevent these
crystals from forming, but they usually dissolve when heated and are
safe to eat.

Procedure: Keep tuna on ice until ready to can. Remove viscera and wash
fish well in cold water. Allow blood to drain from stomach cavity. Place
fish belly down on a rack or metal tray in the bottom of a large baking
pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at
250 degrees F for 2-1/2 to 4 hours (depending on size) or at 350 degrees F
for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours.
If a thermometer is used, cook to a 165 to 175 degree F internal
temperature. Refrigerate cooked fish overnight to firm the meat. Peel
off the skin with a knife, removing blood vessels and any discolored
flesh. Cut meat away from bones; cut out and discard all bones, fin
bases, and dark flesh. Quarter. Cut quarters crosswise into lengths
suitable for half-pint or pint jars. Fill into jars, pressing down
gently to make a solid pack. Tuna may be packed in water or oil,
whichever is preferred. Add water or oil to jars, leaving 1-inch
headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt
per pint, if desired.

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

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

Jar Size: Pints and Half-pints.
Process Time: 100 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 Tuna in a weighted-gauge pressure
canner.

Jar Size: Pints and Half-pints.
Process Time: 100 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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CHEF FREDDY’S APPLE RHUBARB PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Red rhubarb [/" slices]
1 c Sugar
1 t Cinnamon
1 cn (21oz) Apple pie filling
3/4 ts Apple pie spice
3 tb [instant] tapioca
1 [9 in] pie shell for double
Crust pie

1) In a medium mixing bowl combine the rhubarb,
sugar, and cinnamon, mixing well to coat. Let stand
stirring occasionally. 2) After about ten to
fifteen min. add the pie filling, spice, and tapioca
to the rhubarb mixture and mix well… 3) Place
the bottom pastry into the pie dish pressing into all
of the corners, then add the fruit and cover with the
remaining pastry, sealing and fluting the edges…
4) Bake in a pre-heated 325o oven for 35 to 40
min. and let cool completely before serving…
Note… Graham cracker, shortbread, and chocolate
cookie (prepared) pie crusts do not work at all well
with this recipe…

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SOUPE A L’OIGNON AU FROMAGE – FRENCH ONION SO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups French
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Onions, Thinly Sliced
1/4 c Unsalted Butter
1 tb Flour
1 1/2 qt Beef Broth
12 1/2"Slices French Bread
1/4 lb Gruyere Cheese, Grated

In a large kettle, cook the onions in the butter over
moderate heat, stirring until they are golden brown.
Sprinkle with flour and cook the mixture, stirring,
for 3 minutes. Add the broth slowly, stir the soup
constantly until it comes to a boil. Simmer, covered,
for 20 minutes. Season with salt and pepper. Put 2
slices of toast in each of 6 heated bowls, top each
toast with 1 Tbsp cheese and pour the soup over the
toasts. Top with any remaining cheese. Run bowls under
broiler about 4 inches from the flame for 3 minutes or
until cheese is melted and bubbly. a 1951 Gourmet Mag.
favorite.

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RICH SPINACH SOUP (KOREAN GINCHANG SIGUMCHI KUK)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh spinach
1 Scallion
1 Clove garlic
1 tb Sesame oil
1/2 lb Ground beef
1 t Soy sauce
1 tb Salt
Dash pepper
4 c Water

1. Wash the spinach thoroughly, then trim off the thick stems. Chop the
scallion and mince the garlic.

2. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef,
separating the particles while stir-frying. Add the scallion, garlic, soy
sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the
spinach. Bring the soup to a boil, then lower the flame. Place a
tight-fitting lid on the pot. Do not remove the cover until soup is ready
to be served. Simmer for 10 minutes.

From: The Korean Cookbook, By Judy Hyun.

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