Title: Syrups
Categories: Canning
Yield: 1 text

Adding syrup to canned fruit helps to retain its flavor, color, and
shape. It does not prevent spoilage of these foods. The guidelines for
preparing and using syrups (Table 1) offer a new “very light” syrup,
which approximates the natural sugar content of many fruits. The sugar
content in each of the five syrups is increased by about 10 percent.
Quantities of water and sugar to make enough syrup for a canner load of
pints or quarts are provided for each syrup type.

Procedure: Heat water and sugar together. Bring to a boil and pour over
raw fruits in jars. For hot packs, bring water and sugar to boil, add
fruit, reheat to boil, and fill into jars immediately.

Other sweeteners: Light corn syrups or mild-flavored honey may be used
to replace up to half the table sugar called for in syrups. For more
information see Canned Foods for Special Diets.

Table 1. Preparing and using syrups.
(Measure of Water and Sugar)

Syrup Type: Very Light. Approx. % Sugar: 10.
For 9-Pt Load: 6-1/2 Cups Water, 3/4 Cups Sugar.
For 7-Qt Load: 10-1/2 Cups Water, 1-1/4 Cups Sugar.
(Approximates natural sugar levels in most fruits and adds the fewest
calories.)

Syrup Type: Light. Approx. % Sugar: 20.
For 9-Pt Load: 5-3/4 Cups Water, 1-1/2 Cups Sugar.
For 7-Qt Load: 9 Cups Water, 2-1/4 Cups Sugar.
(Very sweet fruit. Try a small amount the first time to see if your
family likes it.)

Syrup Type: Medium. Approx. % Sugar: 30.
For 9-Pt Load: 5-1/4 Cups Water, 2-1/4 Cups Sugar.
For 7-Qt Load: 8-1/4 Cups Water, 3-3/4 Cups Sugar.
(Sweet apples, sweet cherries, berries, grapes.)

Syrup Type: Heavy. Approx % Sugar: 40.
For 9-Pt Load: 5 Cups Water, 3-1/4 Cups Sugar.
For 7-Qt Load: 7-3/4 Cups Water, 5-1/4 Cups Sugar.
(Tart apples, apricots, sour cherries, gooseberries, nectarines,
peaches, pears, plums.)

Syrup Type: Very Heavy. Approx % Sugar: 50.
For 9-Pt Load: 4-1/4 Cups Water, 4-1/4 Cups Sugar
For 7-Qt Load: 6-1/2 Cups Water, 6-3/4 Cups Sugar
Very sour fruit. Try a small amount the first time to see if your family
likes it.

NOTES:

9-Pt Load values are also adequate for a 4-quart load.

Many fruits that are typically packed in heavy syrup are excellent and
tasteful products when packed in lighter syrups. It is recommended that
lighter syrups be tried, since they contain fewer calories from added
sugar

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

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Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

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ANAI PACHADI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
3 Green chillies
3 tb Coconut
1 t Tamarind paste
1/2 ts Mustard seeds
Jaggery/sugar
Turmeric — to taste
Salt — to taste
—–SEASONING—–
Mustard seeds
Fenugreek
Red chilli
Curry leaves
Oil

Cut squash into inch square and 1/4 inch thick slices.
Wash and in about a cup and a half of water, add
tamarind paste and sliced squash.

Add turmeric, salt and cook on low heat till done.

Grind coconut, green chillies, 1/2 teaspoon mustard
seeds and stir into cooked squash. Can wash out
blender and add this water too.

Let mustard seeds splutter in oil, add fenugreek, red
chilli, curry leaves and in a couple of minutes pour
onto pachadi.

Variations:

Instead of tamarind paste can use yogurt at the end.
Can use cut okra or, okra and eggplant pieces, instead
of squash.

U15297@uicvm.bitnet (Shyamala Parameswaran)

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1 cup of low fat milk
2-3 tablespoons non-fat dry milk
1-2 teaspoons sugar
4 or 5 ice cubes
Hershey’s Chocolate syrup, to taste (I think I used 2 tablespoons or so)
Put all ingredients in blender. Blend until ice is incorporated. The
ice and dry milk help give this shake a thick creaminess associated with
fattening shakes. Make sure your blender is heavy duty enough to deal
with whole ice cubes. If not use crushed ice.

Title: Chocodiles
Categories: Cookies
Yield: 40 servings

1 1/4 c Brown sugar; firmly packed 2 1/4 c Flour; all purpose
1/2 c Butter 1/2 ts Salt
1/2 c Shortening Topping:
1/3 c Peanut butter; crunchy 1 c Chocolate chips; semisweet
1 ts Vanilla 1/2 c Peanut butter; crunchy
1 Egg 1 1/2 c Corn flakes, slightly
crushe

Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients except
flour and salt; blend well. Stir in flour and salt; mix well. Press dough
into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden
brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup
peanut butter and corn flakes. Spread over slightly cooled base. Cool
slightly and cut into bars.

from the Toronto Star

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Texas Chili Biscuits

Recipe By : Quick Easy Casseroles
Serving Size : 9 Preparation Time :0:10
Categories : Ground Chicken Breast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
1/2 tsp olive oil
1 lb ground chicken breast, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 pkg chili seasoning mix
2 3/4 c frozen corn — thawed
14 1/2 ozs crushed tomatoes
1/2 c water
—-Biscuit Mixture—-
3/4 c low-fat baking mix
2/3 c cornmeal
2/3 c skim milk — at room temperature
1/2 c low-fat Monterey Jack cheese — grated

Preheat to 400. Prepare a 2-quart casserole dish with cooking spray; set
aside. To prepare filling, heat oil over medium heat. Add chicken, onions,
and bell peppers. Cook until chicken is no longer pink and vegetables are
tender. Stir in chili seasoning mix, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into
prepared pan. Meanwhile, to prepare biscuit mixture, combine baking mix,
cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around
edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are
light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3
minutes more or until cheese has melted.

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Per serving: 369 Calories; 6g Fat (13% calories from fat); 29g Protein; 56g
Carbohydrate; 54mg Cholesterol; 799mg Sodium

FRUIT STUFFED ACORN SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Acorn squash
1 c Water, boiling
1 md Apple, chopped
1/4 c Orange juice
1 tb Brown sugar
1 t Margarine, non-dairy — melted
1/4 ts Nutmeg, ground
1/2 ts Cinnamon, ground

Cut squash in half and remove seeds. Place squash, cut
side down, in
shallow baking dish. Add boiling water.
Cover and bake at 350 degrees for 35 to 45 minutes or
until tender.
Turn cut side up; set aside. Combine remaining ingredients
and spoon
into squash halves.
Cover and bake an additional 15 minutes.

Makes 4 servings.

Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE

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Sour Cream Brunch Cake

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :1:00
Categories : Cakes Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup margarine — softened
2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream — light
Filling:
1/2 cup pecans — chopped
1 tablespoon cinnamon
3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan. Mix all ingredients
except filling , adding sour cream last. Mix filling ingredients in a small
bowl. Pour half of batter into pan, sprinkle with half of filling, remainder of
batter then remainder of filling. Bake in a preheated 350 degree oven for 1
hour. Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

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Title: Stuffed Eggplant
Categories: Armenian
Yield: 4 servings

1 c Rice
1 md Eggplant
1/4 c Oil
1 Tomato,diced
1 Green pepper,diced
1 sm Onion,minced
1 Garlic clove,minced
Salt to taste
Pepper to taste
1/4 t Basil
2 T Butter

Cook rice according to package directions. Cut eggplant in half
lengthwise, and scoop out the center from each half, leaving a 1/2″
shell. Dice the eggplant meat.

Place eggplant shells cut side down in a large skillet with about 1/2″
boiling, salted water. Cover and steam 3 minutes. Drain and reserve.

Heat oil and cook diced eggplant, tomatoes, green pepper, onion and
garlic until tender. Add cooked rice and seasonings, and stir to
combine. Stuff mixture into the eggplant shells and dot with butter.

Bake in a preheated, 350’F. oven about 35 minutes or until eggplant
shells are tender. Makes two main dish servings.

MMMMM

Title: Sopa seca (dry soup)
Categories: Low-Fat, Soups, Mcdougall
Yield: 4 servings

8 oz Vermicelli; coiled
1/4 c Water
1 sm Onion; chopped
1 Garlic clove; crushed
4 oz Green chiles; canned, diced
2 1/2 c Vegetable broth
2 md Tomatoes; chopped
Fresh ground black pepper; f
Chopped fresh cilantro; for

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place the
vermicelli in a plastic bag. Take a rolling pin and roll over the bag
until the noodles are crumbled. Set aside.
Place the water in a large skillet or wok. Add the onion, garlic, and
chiles. Cook, stirring, until softened, about 2 minutes. Add the
vermicelli and vegetable broth. Bring to a boil, reduce the heat, cover,
and cook for 5 minutes. Add the tomato, stir, and continue to cook,
uncovered, over low heat until all of the liquid is absorbed. Garnish with
freshly ground black pepper and chopped cilantro.

251 calories, 0.8 grams fat per serving.

Variation: Add 1/2 cup corn kernels and 1/2 cup thawed frozen or fresh
green peas to the mixture along with thte noodles and broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM