Ruth Epstein’s Nesselrode Pudding/Pie

Recipe By : from: New York Cookbook, by M. O’Neill
Serving Size : 1 Preparation Time :0:00
Categories : *Haven’t tried it yet Holidays
Pies Pastry Puddings
Spirits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T unflavored gelatin (1 envelope)
3 T dark rum
1 T cold water
1 1/2 c heavy (whipping) cream
1/2 c milk
1 pinch salt
1/4 c plus 2 T sugar
2 eggs — separated
2 c Nesselrode — drained (recipe preceeds)
1 baked 9″ pie shell
1 oz grated semisweet chocolate for garnish

In a small bowl, dissolve the gelatin in the rum and cold water; set
aside to soften. In a saucepan, scald the cream and milk. Remove from
heat set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt, 2
T of the sugar, and the egg yolks. In a steady stream, add the milk and
cream to the mixture, stirring constantly. Set the top of the double
boiler over simmering water and cook, stirring constantly, until the
mixture is thick, 10 min. Do not oil. Remove from heat and stir in
gelatin mixture. Set aside.
In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff
peaks form. Fold Nesselrode into the egg whites, then fold the mixture
into the reserved gelatin mixture. Cover and refrigerate for 5 min.
Turn mixture into pie shell or spoon into 8 parfait glasses. Chill
until firm. Garnish w/chocolate shavings.

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Per serving (excluding unknown items): 394 Calories; 13g Fat (57% calories from
fat); 15g Protein; 7g Carbohydrate; 378mg Cholesterol; 309mg Sodium

Title: TOLL HOUSE COOKIES
Categories: Desserts, Cookies
Yield: 1 batchngs

1/2 c Butter
1/4 c Shortening
1/2 c White sugar
1/2 c Brown sugar
2 Eggs
2 t Vanilla
1 1/2 c Flour
1/2 t Baking powder
1/2 t Salt
2 c Semisweet chocolate pieces

Make 8″ foil “pans” so cookies will hold shape.

Mix all in order given. chill dough 3 hours – 3 days.
From Marie Campbell

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Calico Bean Soup Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gifts Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Bean Mix—
4 tablespoons lima beans — large
3 tablespoons lima beans — small
3 tablespoons red kidney beans
3 tablespoons great northern beans
2 tablespoons split peas
2 tablespoons white beans — small
2 tablespoons lentils
2 tablespoons black-eyed peas
2 tablespoons pinto beans
2 tablespoons garbanzo beans
2 tablespoons navy beans
2 tablespoons black turtle beans
—Spice packet—
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon chopped dried onions
1 teaspoon dried bell pepper
1/2 teaspoon oregano
1/4 teaspoon cracked black pepper

To make the soup mix, combine the beans and place in plastic bag. Bags
that are decorated for holidays can be found in craft shops. Place the
spices in a small plastic bag. Very small ziplock bags can also be found
in craft shops. Include the following recipe:

Calico Bean Soup

Package of beans
Packet of spices
Hambone, hamhock or 1/2 pound of ham*
2 quarts of water
1 large onion, chopped
1 28 ounce can of tomatoes or 2 14-1/2 ounce cans
Juice of 1 lemon
Salt to taste

*If desired, omit ham and substitute beef, chicken, or vegetable
stock for the cooking water.

Wash beans thoroughly. Place in a large kettle, cover with water and soak
overnight. (An alternate method is to bring beans and water to a boil,
remove from heat, and cover and let stand for 1 hour .) Next drain beans
and add 2 quarts of new water and ham or ham hock (or use broth if
omitting ham). Simmer slowly for 2-1/2 to 3 hours. Then add spice
packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice
packet contains no salt). Simmer another 30 minutes or until beans are
tender.

Take ham from soup. Remove any bits of ham from bone and return to soup.
If using boneless ham, cut into bite-size pieces and return to soup.
Serve.

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NOTES : Substitute beans freely; use anasazi beans, pink beans, red
beans, etc. There should be approximately 1 pound of beans in all.

I created this the other night and it tasted great. As usual, this
is a very simple recipe. I found the the textures and taste of the
three main ingredients to be very complimentary.

The recipe is for two servings (great for single folk – I never
prepare less than two servings) but should scale well. I would not
consider the servings a full main dish but it would work well together
with servings of beans or couscous, for example.

POLENTA WITH MUSHROOMS AND TOMATOES

1/2 cup polenta (fine cornmeal, for those who always ask 😉
1+1/2 cup water
8 large mushrooms (I used “gourmet” brown button mushrooms)
10 sun-dried tomato slices, dry packed (…used Trader Joe’s s.d. Romas)
hot chile pepper to taste
balsamic vinegar

Basic Polenta
– boil the water then drizzle the polenta into the swirling water.
– mix in the pepper cover and simmer for around 10 minutes, stirring
occasionally
– pour mixture into a loaf pan (glass??) and let cool off.

Recipe
– Bake basic polenta in oven at 425 (F) for 20-30 minutes, turning once.
– chop mushrooms
– preheat a small frying pan using a medium flame, add balsamic
vinegar as if it was oil (I am more generous with it than with oil),
add mushrooms, stir, cover, and reduce flame to low for 10-15
minutes. Shake pan occasionally to mix.
– steam the sun dried tomatoes for around 5 minutes to rehydrate them
– chop sun dried tomatoes and add to mushrooms. Add water or
balsamic vinegar if necessary (the mushrooms release alot of liquid in
cooking.)
– pour the “sauce” over the polenta and serve.

The tomato/mushroom mixture is not really a sauce – by the time it’s
done there is little or no liquid left. Perhaps an adventurous person
can try to work on that (add veg. stock thickener?), it may be
better as is, though.

I prepared the polenta at the beginning of the week and refridgerated
it until making the rest of the recipe. The basic polenta should keep
for a week with no problem.

Title: Ensuring Safe Canned Foods (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

Growth of the bacterium Clostridium botulinum in canned food may cause
botulism–a deadly form of food poisoning. These bacteria exist either
as spores or as vegetative cells. The spores, which are comparable to
plant seeds, can survive harmlessly in soil and water for many years.
When ideal conditions exist for growth, the spores produce vegetative
cells which multiply rapidly and may produce a deadly toxin within 3 to
4 days of growth in an environment consisting of:

* a moist, low-acid food
* a temperature between 40 degrees F and 120 degrees F
* less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces. Because they grow only
in the absence of air, they are harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to remove from food
surfaces. Washing fresh food reduces their numbers only slightly.
Peeling root crops, underground stem crops, and tomatoes reduces their
numbers greatly. Blanching also helps, but the vital controls are the
method of canning and making sure the recommended research-based process
times, found in these guides, are used.

The processing times in these guides ensure destruction of the largest
expected number of heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of spoilage if lids seal
and jars are stored below 95 degrees F. Storing jars at 50 degrees F to
70 degrees F enhances retention of quality.

FOOD ACIDITY AND PROCESSING METHODS

Whether food should be processed in a pressure canner or boiling-water
canner to control botulinum bacteria depends on the acidity in the food.
Acidity may be natural, as in most fruits, or added, as in
pickled food. Low-acid canned foods contain too little acidity to
prevent the growth of these bacteria. Acid foods contain enough acidity
to block their growth, or destroy them more rapidly when heated The term
“pH” is a measure of acidity; the lower its value, the more acid the
food. The acidity level in foods can be increased by adding lemon juice,
citric acid, or vinegar.

Low-acid foods have pH values higher than 4.6. They include red meats,
seafood, poultry, milk, and all fresh vegetables except for most
tomatoes. Most mixtures of low-acid and acid foods also have pH values
above 4.6 unless their recipes include enough lemon juice, citric acid,
or vinegar to make them acid foods. Acid foods have a pH of 4.6 or
lower. They include fruits, pickles, sauerkraut, jams, jellies,
marmalades, and fruit butters.

Although tomatoes usually are considered an acid food, some are now
known to have pH values slightly above 4.6. Figs also have pH values
slightly above 4.6. Therefore, if they are to be canned as acid foods,
these products must be acidified to a pH of 4.6 or lower with lemon
juice or citric acid. Properly acidified tomatoes and figs are acid
foods and can be safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at boiling-water temperatures;
the higher the canner temperature, the more easily they are destroyed.
Therefore, all low-acid foods should be sterilized at temperatures of
240 degrees to 250 degrees F, attainable with pressure canners operated
at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as
measured by gauge. The more familiar “PSIG” designation is used
hereafter in this publication. At temperatures of 240 degrees to 250
degrees F, the time needed to destroy bacteria in low-acid canned food
ranges from 20 to 100 minutes. The exact time depends on the kind of
food being canned, the way it is packed into jars, and the size of jars.
The time needed to safely process low-acid foods in a boiling-water
canner ranges from 7 to 11 hours; the time needed to process acid foods
in boiling water varies from 5 to 85 minutes.

PROCESS ADJUSTMENTS AT HIGH ALTITUDES

Using the process time for canning food at sea level may result in
spoilage if you live at altitudes of 1,000 feet or more (Plate 2). Water
boils at lower temperatures as altitude increases. Lower boiling
temperatures are less effective for killing bacteria. Increasing the
process time or canner pressure compensates for lower boiling
temperatures.

Therefore, when following canning directions in this series, select the
proper processing time or canner pressure for the altitude where you
live. If you do not know the altitude, contact your local county
Extension agent. An alternative source of information would be the local
district conservationist with the Soil Conservation Service.

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

—–

Title: Charred New Potato and Fennel Salad
Categories: Salads, Potatoes
Yield: 6 Servings

2.00 lb Small red potatoes;
– washed
2.00 md Fennel bulbs; trimmed,
– quartered lengthwise
0.50 c Light-tasting olive oil
Salt
Freshly ground pepper
0.33 c Pitted Nicoise olives;
– chopped
0.33 c Green onions; chopped
6.00 Or 7 tb red wine vinegar

Preparation time: 25 minutes. Cooking time: 25 minutes.

1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra
oil. Spread in single layer on broiler pan. Lightly season with salt
and pepper. Broil until blistered and slightly blackened, turning
once, about 5 minutes per side. Bake in 400-degree oven until just
tender, about 15-20 minutes. Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into 1/2-inch
dice. Toss with all oil, 6 tablespoons vinegar and remaining
ingredients. Season to taste. Add remaining tablespoon vinegar if
needed. Can be made several hours ahead and kept at room temperature
or a day ahead and refrigerated, covered airtight. Let come to room
temperature before serving. Adjust seasoning.

‘This salad would be a great accompaniment to any grilled meat or
poultry. Try to make it several hours or a day ahead so the flavors
have a chance to deepen and meld together.’

From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago
Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.

MMMMM

HERBFARM ROSEMARY SHORTBREAD

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Desserts
Harned 1994 Herb/spice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Unsalted butter (3 sticks)
— at room temperature
2/3 c Sugar
2 tb Fresh rosemary or
2 ts Dried rosemary
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (opt’l.)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and
light. Add the sugar; continue mixing until the
mixture is fluffy.

If you are using fresh rosemary, mince it. If you are
using dried rosemary, crush it in a mortar and pestle,
or by using a rolling pin on a flat surface, until it
is fine but not a powder.

Add both flours, the salt and the rosemary to the
butter mixture; mix until thoroughly combined. The
dough will be somewhat soft. Refrigerate it for 1
hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14″
and 1/4″ thick. Cut cookies into 1 1/2 x 2″ rectangles
or any other shape you like. Place them about 1/2″
apart on the prepared baking sheets. Sprinkle them
with the sugar topping if desired; bake at 375 F. in
the center of the oven until they are gold at the
edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to
wire racks to cool. Pack in an airtight container.
The cookies will keep, their flavor improving, for at
least a week.

Note: The author says that these cookies are much
better two days after they are baked, and suggests
planning accordingly.

Recipe from Ron Zimmerman of The Herbfarm/Falls City,
WA. In _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc.,
1991. Pp. 384-385. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.

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Title: SICHUAN STYLE BEAN CURD
Categories: Main dish, Chinese, Vegetarian
Yield: 2 servings

1/2 lb Bean curd
1 Green pepper, sliced
1 Leek, sliced
2 Green chilies, chopped
3 tb Oil
2 Red chili peppers
1 tb Soy sauce
1 tb Dry sherry
2 tb Yellow bean paste
2 ts Sesame oil

Cube the tofu. Wash vegetables. Heat oil in a wok
fry the bean curd for 2 minutes. Remove drain. Add
more oil if necessary stir fry the vegetables red
chilies for 2 minutes. Add soy sauce, sherry yellow
bean paste. Mix well, add the bean curd stir
together for 2 minutes. Sprinkle on the sesame oil
serve with rice.

—–

Quinoa Vegetable Jambalaya (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHE197
Serving Size : 6 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cup quinoa — rinsed
1 tablespoon canola oil
1 green bell pepper — seeded and diced
1 medium yellow onion
1 medium zucchini — halved
–cut into 1/2 inch slanted slices
2 cups diced eggplant
12 button mushrooms — sliced , (up to 14)
1 celery stalk — sliced
2 cloves garlic — minced , (up to 3)
28 ounces crushed tomatoes
1 1/2 tablespoon dried parsley
–or 3 tablespoons chopped fresh
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
tobasco or other hot sauce — to taste

Combine the quinoa and 2 1/2 cups water in a medium saucepan. Bring to a
simmer and cover. Cook over low heat for 15 to 20 minutes, until all of the
water is absorbed.

In a large saucepan heat the oil. Add the green pepper, onion, zucchini,
eggplant, mushrooms, celery and garlic. Cook, stirring, over medium heat
for 8 to 10 minutes. Stir in the crushed tomatoes, 1/4 cup water and
seasonings. Cook over low heat for 15 to 20 minutes, stirring occasionally.

When ready to serve, fold in the cooked quinoa and cook for 5 minutes more
over low heat, stirring frequently. Pass the Tobasco sauce at the table.

Yield: 4 to 6 servings

Nutritional 350 calories and 7 grams of fat

(Courtesy of “Vegetarian Times Vegetarian Entertaining”)

All Recipes

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Gingered Soup And Pasta (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Pasta-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil — (up to 2)
quarter piece fresh ginger — minced
1 clove garlic — minced
6 cups chicken broth
1/2 bunch sliced scallion
1 small bunc cilantro — stems removed
2 cups vermicelli broken up
lemon wedges

Saute ginger and garlic in sesame oil for a few seconds. Add broth and
bring to a boil. Add pasta and simmer 5 minutes or until done. Add scallion
and cilantro and serve. Let each person garnish their portion with fresh
lemon at last minute so as not to discolor green of soup.

Yield: 4 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

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