Title: Golden Lentil Soup
Categories: Soups
Yield: 12 servings

1 pk Lentils
1/2 Butter
2 lg Onions; finely chopped
3 Celery; finely chopped
1 md Potato; finely diced
1 lg Carrot; finely chopped
4 qt Chicken stock
Salt and pepper; to taste

Recipe by: Gladys Taber Soak the lentils in warm water for 2 hours.
Skin the lentils by gently rubbing them between your palms under
slightly running wtaer. The skins will rise to the top and can be
removed with cupped hands. Melt butter in a large kettle and add
onion and celery. When golden, add remaining ingredients, including
the drained lentils. Bring to a boil, then simmer for 1 hour. Add
salt and pepper .Source: My Own Cook Book From Stillmeadow and Cape
Cod, Glady Taber, 1972. ISBN-0-397-00877-5
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Title: PHILADELPHIA PEPPER POT SOUP
Categories: Soups/stews
Yield: 9 servings

1 tb Margarine
1/3 c Diced onions
2 tb Finely diced leeks or green
1/2 c Celery cut into 1/2″ pieces
1/4 c Diced ham
6 c Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 c Green pepper, cut into 1/2″
1 cn 16 oz. tomatoes, diced
2 ts Salt
4 oz Tripe, cooked and julienned
1 c Cooke rice

Heat margarine in a large saucepan. Add onions,
leeks, celery and ham. Saute, stirring, until
vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add
remaining ingredients and simmer for 5 minutes. From
Liberty Tree Tavern, Disney World Makes 9 Cups

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Title: Strawberry-Pineapple Parfait
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 4 servings

1 tb Unflavored gelatin (1 pkg) 1/2 c Unsweet. crush. pineapple
1/3 c Cold water 3/4 c Unsweet. frozen
strawberries
1 c Vanilla ice milk

Sprinkle gelatin over cold water. Place over low heat, stirring
constantly until gelatin dissolves. Drain pineapple and thaw
strawberries.

Add ice milk and fruits. Stir gently until mixed. Portion into 4
individual dishes. Refrigerate until serving time. Do not freeze.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

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INSALATA TIEPIDA DI MARE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 mussels, scrubbed and rinsed
12 baby octopus, boiled 45 minutes
with a cork and cooled
12 16-20 prawns, peeled and deveined
4 small squid, peeled and cleaned, whole
12 crayfish, boiled and shelled, reserving th
2 scallions, thinly sliced
4 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon hot red pepper, fresh — thinly sliced
1 bunch mint, leaves removed, to yield
1/4 cup whole leaves
Salt and pepper
2 cups wild bitter greens, washed and spun dry
(can substitute baby mustard mix)
2 lemons in wedges

Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon
red
vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns
should
redden and mussels start to open. Add squid and crayfish and cook
until
squid is just translucent, about 1 minute. Drain everything and place
in
warm bowl. Add scallions, vinegar, olive oil, peppers, salt and
pepper and
mint and toss to coat. Add greens, toss again and serve warm with
lemon
wedges.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

Smothered Rice (LF)

Recipe By : Persian Cooking for a Healthy Kitchen
Serving Size : 6 Preparation Time :1:05
Categories : Basic Healthwise
Persian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basmati rice — long grain
2 teaspoons salt
5 1/2 cups water
2 tablespoons olive oil

This is the simplest way of cooking Persian rice.
1. Pick over and wash 3 cups of rice 5 times in warm water.

2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over
high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat
(do not cover the rice). Gently stir the rice with a wooden spoon a few times
while it boils.

3. When the rice has absorbed all the water, pour the oil over it and stir
through gently with a wooden spoon. Reduce heat.

4. Place a clean dish towel or 2 layers of paper towel over the pot and cover
firmly with the lid on to prevent steam from escaping. Cook 40 minutes over
low bleat. Remove the pot from heat and allow to cool for 5 minutes on a damp
surface without uncovering.

5. Gently taking one skimmer or spatula full of rice at a time, without
disturbing the bottom crust, place the rice on a serving platter. Mound rice
in shape of a cone.

6. Detach the crust from the bottom of the pot using a wooden spatula. Place
on a small platter and serve.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

– – – – – – – – – – – – – – – – – –

NOTES : Kateh | Prep 5 mins | cook 1 hr
“Kateh is the traditional dish of the Iranian province of Gilan, by the
Caspian Sea. It is a simple Persian rice. Chelow has the same ingredients as
kateh; more care it taken in the cooking, presoaking, parboiling, and
steaming.”

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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

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)

—–

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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