CROSTINI DI POLENTA ALLA PIZZAIOLA (POLENTA TOMATO SAUC

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Italian
Snacks Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Olive oil
2 Garlic cloves
6 Ripe tomatoes, seeded,
— finely chopped drained
Salt pepper
1 1/2 tb Parsley
Polenta, prepared as above
Olive oil

Warm the olive oil in a medium sized skillet over low heat saute the
garlic gently, just until it begins to take on colour. Add the
tomatoes, salt pepper cook uncovered for 10 minutes, or until the
tomatoes lose their juices. Stir in the parsley.
Preheat the broiler. Cut the cooked polenta into 2″ squares brush
them with a light wash of oil. Broil until they are firm lightly
crisp with a bit of a crust on the first side. Turn the squares over
spread with the tomato mixture. Broil for 5 to 7 minutes serve
immediately.

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BLACK BEAN ROOT VEGETABLE STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Black beans, soaked
1/2 md Turnip, cut into rounds
— each round halved
1/4 ts Nutmeg
2 lg Carrots, quartered
1 t Dill weed
3 lg Potatoes, quartered
2 tb Parsley
1 lg Onion, sliced
1 md Parsnip, quartered
1/2 ts Oregano
1/2 c Green peas
1/2 c Mushrooms, halved
Salt pepper
Water or stock to cover

In the bottom of a large casserole dish, arrange the
turnip slices sprinkle with the nutmeg. Layer the
rest of the vegetables in order, sprinkling in the
herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover season with
salt pepper. Cover with a good tight-fitting lid
place in an oven pre-heated to 300F. Cook for 3 hours.
If you desire, add dumplings cook for a further 30
minutes.

NOTE: I made this recipe to emphaise the taste of the
root vegetables. Add whatever vegetables herbs you
wish. I used black beans to add some protein. If
exchanging legumes, be sure to use ones that can stand
a lot of cooking, kidney beans or chick peas, for
example.

Recipe by Mark Satterly

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Title: Marshmallow Cream Peach Pie
Categories: Pies
Yield: 1 servings

Graham cracker pie crust, 9
18 Marshmallows
1/4 c Milk
1 c Heavy cream; whipped
3 c Diced peaches
(5 to 6 medium peaches)

Melt marshmallows in milk in top of double boiler. Cool until set.
Beat until smooth, fold into whipped cream.

Fold peaches into marshmallow-cream mixture. Pile into graham cracker
crust. Chill several hours, or until firm.

Source:Farm Journal Bev Christensen

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Title: Title page, Acknowledgments and Preface
Categories: Intro, Canning
Yield: 1 text

COMPLETE GUIDE TO HOME CANNING

Caution: To prevent the risk of botulism, low-acid and tomato foods not
canned according to the recommendations in this publication or according
to other USDA-endorsed recommendations should be boiled even if you
detect no signs of spoilage. At altitudes below 1,000 feet, boil foods
for 10 minutes. Add an additional minute of boiling time for each
additional 1,000 ft. elevation.

Reference to commercial products and services is made with the
understanding that no discrimination is intended and no endorsement by
the U.S. Department of Agriculture is implied. Clear Jel (registered
trademark) is mentioned because it is the only suitable product that is
presently available to the general public through distributors of
speciality products.

ACKNOWLEDGMENTS

The creation of an Extension Service Center for Excellence at the Penn
State University made it possible to conduct the research necessary to
revise four previously published bulletins for canning foods in the
home. The Center, no longer in operation, was a cooperative effort of
the Extension Service, Cooperative State Research Service, and the Penn
State University with Gerald D. Kuhn, Ph.D., of the Penn State
University as Director.

The Extension Services wishes to credit the primary development of this
guide to Gerald D. Kuhn, Elizabeth L. Andress (currently with the
University of Georgia), and Thomas S. Dimick. Extension staff who
assisted in preparing this guide include Milton P. Baldauf, Catherine
E. Adams, Nancy T. Sowers, and Vincent G. Hughes. Extension staff who
assisted in this revision include Kenneth N. Hall (University of
Connecticut) and Thomas W. Poore. All have contributed significant
ideas and time in making this guide a truly up-to-date research-based
publication.

PREFACE

Home canning has changed greatly in the 170 years since it was
introduced as a way to preserve food. Scientists have found ways to
produce safer, higher quality products. Section 1 of this guide explains
the scientific principles of on which canning techniques are based,
discusses canning equipment, and describes the proper use of jars and
lids. It describes basic canning ingredients and procedures and how to
use them to achieve safe, high-quality canned products. Finally, it
helps you decide whether or not and how much to can.

The other six sections of this guide contain a series of factsheets for
specific foods. These factsheets offer detailed directions for making
sugar syrups; and for canning fruits and fruit products, tomatoes and
tomato products, vegetables, red meats, poultry, seafoods, and pickles
and relishes. Handy guidelines for choosing the right quantity and
quality of raw food accompany each set of directions for fruits,
tomatoes and vegetables. Most recipes are designed to yield a full
canner load of pints or quarts. Finally processing adjustments for
altitudes above sea level are given for each food.

This publication contains many new research-based recommendations for
canning safer and better food at home.. It is an invaluable resource for
persons who are canning for the first time. Experienced canners will
find updated information to help them improve their canning practices.
===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Ranch Style Taco Salad
Categories: Salads, Main dish, Mexican
Yield: 8 servings

Head of Lettuce
Onion
1 lb Can Ranch Style Beans
1 pk Corn Chips
2 x Avocados
2 x Tomatoes
1 lb Cheddar Cheese
Bottle Catalina Dressing
1 lb Ground Beef
2 tb Lemon Juice

Saute ground beef, drain well and set aside to cool. Tear
lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain
beans. Break corn chips into smaller pieces. Chop avocado and
sprinkle with lemon juice, lightly tossing to coat.
Toss together all ingredients except corn chips. Top with chips
just before serving.

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Title: Libby’s Jeweled Relish
Categories: Relishes, Londontowne
Yield: 1 servings

1 cn Undrained sauerkraut (lg)
1 c Choppd salad olive w/pimento
1 x Grn pepper, chopped-optional
1 x Dill or garlic – optional
2 c Celery, chopped
1/2 c Honey
1 x Carrot, grated – optional

Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs.
James W. Wilson

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Title: FIERY PORK WINTER BAMBOO SHOOTS OVER SNOW
Categories: Chinese, Pork, Hot
Yield: 4 servings

1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar

This attractive dish is spiced with pungent, hot chili
sauce with garlic.

Preparation: Rinse bamboo shoots; slice sliver to
the size of thick matchsticks. Slice pork like bamboo
marinate in thin soy sauce cornstarch for 10
minutes. Peel slice garlic in thin rounds. Combine
stock, chili paste sugar.

Deep-frying Rice Stick: Break up rice stick before
measuring. Heat vegetable oil in hot wok. When oil
is medium hot, test a few pieces of rice stick: it
should fry quickly to a puffy white. If it browns,
turn down the heat. Fry rice sticks in very small
batches. Spread out fried snow on serving platter,
reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add
peanut oil, heating until it just begins to smoke; add
drained pork stir-fry briskly for about 2 minutes.
Add bamboo, garlic ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok,
simmer for 3 minutes. Remove cover; turn up heat
again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick serve.

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Title: CARAMEL FRENCH TOAST
Categories: Brunch, Breads, Kids
Yield: 6 servings

-NANCY BERRY CWBJ73A
1 c Brown sugar
1/2 c Butter
2 tb Corn syrup
12 Sl Sandwich bread
6 Egg; beaten
1 1/2 c Milk
1 ts Vanilla
1/4 ts Salt

Combine sugar, butter, and corn syrup in a small
saucepan; cook over medium heat until thickened,
stirring constantly. Pour syrup mixture into a
13x9x2-in baking dish. Place 6 slices of bread on top
of syrup mixture. Top with remaining 6 slices of
bread. Combine eggs, milk, vanilla, and salt, stirring
until blended. Pour egg mixture evenly over bread
slices. Cover and chill 8 hours. Bake, uncovered, at
350 degrees F. for 40 to 45 minutes or until lightly
browned. Serve immediately. Yield: 6 servings. NANCY
BERRY (CWBJ78A) FORMATTED BY ELAINE RADIS BGMB90B
Converted by MMCONV vers. 1.00

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JALAPENO CORN CHOWDER

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Corn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ears corn or 3 cups frozen whole kernel — corn
1 1/2 cups chicken broth
1 cup milk
1 to 2 fresh jalapeno peppers, seeded and — finely
chopped
1/4 of a 7 1/2 ounce jar roasted red sweet —
peppers, drained–
–and chopped (1/4 cup) or 1 jar diced —
pimento, drained
1/2 cup crumbled feta cheese

Cut off kernels from the ears of corn, if using. In a blender container
combine half the corn and the broth. Blend till nearly smooth. In a
large saucepan combine broth mixture and remaining corn kernels. Stir in
milk or light cream, jalapeno peppers, and red peppers or pimento. Heat
through. Top each serving with cheese and garnish with whole peppers, if
desired. Makes 4 side dish servings.

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POTATO CELERY ROOT PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb boiling potatoes, peeled —
: cut into 1″
: pieces
1 lb celery root, peeled — cut
: into 1″ pieces
5 TB unsalted butter — cut into
: pieces
1/2 c milk
2 ts fresh lemon juice
1 ts salt — or to taste
: freshly ground pepper to
: taste

In a large saucepan combine the potatoes and enough
salted cold water to cover them by 2 inches. Bring the
water to a boil, and boil the potatoes, covered, for 4
minutes. Add the celery root, simmer the vegetables,
covered, for 10 to 15 minutes, or until they are very
tender, and drain them well. While the vegetables are
still hot force them through a food mill fitted with
the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper,
and stir the puree well. (The puree may be made up to
1 day in advance and kept covered and chilled.) In a
heavy saucepan reheat the puree over low heat,
stirring constantly, until it is hot.

Yield: 5 1/2 cups

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman”