Title: Preparing Soups for Canning
Categories: Soups, Canning
Yield: 1 recipe

Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.

Procedure: Select, wash, and prepare vegetables, meat and seafoods as
described for the specific foods. Cover meat with water and cook until
tender. Cool meat and remove bones. Cook vegetables. For each cup of
dried beans or peas, add 3 cups of water, boil 2 minutes, remove from
heat, soak 1 hour, and heat to boil. Drain and combine with meat broth,
tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway
with solid mixture. Add remaining liquid, leaving 1-inch headspace.

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

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

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
*Caution: Process 100 minutes if soup contains seafoods.
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 Soups in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 60* minutes for Pints, 75* minutes for Quarts.
* Caution: Process 100 minutes if soup contains seafoods.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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SPRITZGEBACK (SPRITZ COOKIES)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter — (No Margarine)
2/3 c Confectioners’ Sugar
1 ea Egg — Large
1 ea Egg Yolk — Large
1 t Almond Or Lemon Extract
2 1/4 c Flour — Unbleached, Unsifted
1/4 ts Salt
1/2 ts Baking Powder

Beat butter and sugar until light. Beat in egg, egg
yolk and extract. Sift flour, salt, and baking powder;
gradually add flour mixture to eggs. Chill dough 1/2
hour. Press 1/4 of the dough into a cookie press.
Keep remaining dough chilled. Shape cookies onto a
greased baking sheet. Bake in 400 degrees F. oven for
7 to 10 minutes or until done. Cool on wire racks and
store in airtight tins. Makes 4 to 6 dozen cookies.

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RICE AND SPINACH SOUP (MINESTRINA DI RISO E S

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
2 md Onions
2 md Garlic cloves
1/4 lb Parmesan cheese
6 tb Olive oil
2 tb Butter
2 1/2 qt Basic Broth (or canned
-chicken broth)
3/4 c Arborio rice (or long-grain
-rice) (5 oz)
Salt
Freshly-ground black pepper

PREPARATION AND COOKING: Rinse, drain, and stem the
spinach. Bring 4 quarts of water to boil in a large
soup kettle. Add the spinach and blanch until bright
green and tender, about 1 minute. Drain, refresh
under cold running water and coarsely chop. Peel and
coarsely chop the onion. Peel and crush the garlic.
Grate the cheese (1 cup).

Heat oil and butter in a 6-quart soup kettle. Add the
garlic and onion and saute over medium heat until
softened, about 5 minutes. Add the spinach and saute
3 minutes longer. Add the broth and bring to a boil.
Add the rice and simmer until tender, 18 to 20
minutes. Season with salt, if necesary.

SERVING: Ladle soup into warm bowls; sprinkle with
pepper and cheese. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Black Bean Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6603
Serving Size : 1 Preparation Time :0:00
Categories : Soup-ss Bean-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1/2 cup onion and red bell pepper — finely diced
2 garlic cloves
1 teaspoon ground cumin
2 cans (15 ounce) black beans — rinsed and drained
4 cups chicken broth
–garnish–
4 ounces shredded or diced smoked ham
sour cream
pickled jalapeno or nacho peppers

Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red
pepper, cover and cook until tender. Add 2 cloves minced garlic and 1
teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans
rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer
and cook for 10 minutes to bring flavors together.

If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces
finely shredded or diced smoked ham, sour cream and pickled jalapeno or
nacho peppers, if you wish.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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SPIRITED BLACK-EYED PEAS

Recipe By : Talk About Good II, 1979, p. 156
Serving Size : 8 Preparation Time :0:00
Categories : Creole/Cajun Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried black-eyed peas — washed
1 can beer
1/2 pound salt pork — cubed
1 small can Snap-E Tom
fresh ground black pepper
salt
1 large onion — chopped
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom,
black pepper, salt, chopped onion, Worcestershire and dry mustard. Cook
over low heat covered for 1-1/2 hours. Keep adding beer as needed. Add
sash or two o Tabasco to taste. Never add water. I’d probably halve
the Worcestershire sauce as I’m not fond of it.

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SCOTTISH OAT CAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
2 c Rolled oats
2 c Flour
1 t Baking powder
1 t Salt
1 1/4 c Shortening
1/2 ts Baking soda
1/2 c Boiling water
2 c Bran flakes

Add soda to boiling water and let stand until cool.
Mix together flour, baking powder, salt, bran flakes,
rolled oats and sugar. Cut in shortening;
add water and soda. Roll outthin on a floured board.
Bake in hot oven until
golden brown.

Recipe By : Bell’s Best #2 (Mississippi chapter)

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CREAMY FENNEL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Defatted beef or chicken
-stock (Or bouillon
From cubes)
1 Fennel bulb, about 1 pound
1 Sliver garlic
2 tb Chopped shallots
1 tb Lemon juice (or more to
-taste)
1 pn Lemon zest
1/2 ts Dried dillweed (or 1 1/2
-teaspoons fresh)
1 t Ground coriander
1 qt Nonfat yogurt

Clean and slice the fennel bulb, reserving any greens
for garnish. Cook the fennel in the stock with the
garlic and shallots until soft. Puree in a blender
with the lemon juice and zest, and the spices. Strain
the puree if you wish a smoother texture. Combine
well with the yogurt and chill. Serve garnished with
chopped fennel greens or chopped coriander.

Serves six.

[ MID-ATLANTIC COUNTRY; August 1989 ]

Posted by Fred Peters.

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Title: HOMEMADE GRANOLA (FRANZ)
Categories: Diabetic, Snacks
Yield: 26 servings

4 c Uncooked quick oatmeal
1 c Chopped peanuts (no skins)
1/2 c Grape Nuts
1/2 c Bran
1/4 c Granulated sugar substitute
1/3 c Vegetable oil
1/2 c Wheat germ
1/2 c Raisins

Spread the oatmeal on a cookie sheet and heat in a 350
F oven for 10 minutes. Combine all but the wheat germ
and raisins. Bake on an ungreased cookie sheet or pan
for 20 minutes, stirring once to brown evenly.

Allow mixture to cook (?) in the oven. Add wheat germ
and raisins. Refrigerate in glass jars or plastic
containers. 6 1/2 cups.

1/4 cup serving = 140 calories, 1 starch/bread, 1 fat
exchange 15 grams carbohydrate, 5 grams protein, 7
grams fat, 57 mg sodium

Adapted from Exchanges for all Occasions by Marion
Franz, M.S., R.D., C.D.E. Third Edition 1993 ISBN
1-56561-005-9 Shared but not tested by Elizabeth
Rodier Jan 94.

—–

Date: Mon, 12 Dec 94 15:01:20 EST
From: jmhodapp@aplcomm.jhuapl.edu (Hodapp Jonathan M. F3D x3782 )

Polenta Pizza

Have one of those boxes of polenta at home (the tube stuff doesn’t really
work for this. If you want to make it more from scratch, feel free!).
Make it. While it sits on the stove top, chop up veggies. Red, green,
and yellow peppers are ‘fun’ (wheeeeee), while mushrooms and onions tend
to be ‘on hand’. When the polenta is ready, pour into a pyrex pan
(round, square, heck even non-Pyrex is fine so long as it is flat). Cover
with spagetti sauce and veggies. Bake. Eat. My less ff female friend
(less ffff???) puts low fat skim mozarella on it, I don’t. Enjoy!

CHILI ENCHILADAS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
42 oz Tofu, firm — frozed thawed
20 Corn tortillas — * see note
Marinade:
1/3 c Soy sauce, low sodium
3 tb Tomato sauce — low-sodium
3 tb Peanut butter — ** see note
3 ts Onion powder
2 ts Chili powder
Enchilada sauce
1 lg Yellow onion — chopped
2 Garlic cloves — crushed
24 oz Tomato sauce — * see note
3 c Water
3 tb Chili powder
2 tb Cornstarch
1/4 c Water — cold

Preparation Time: 1:30 Squeeze the excess water from
the thawed tofu and tear the tofu into pieces. Mix the
next five ingredients together, pour over the tofu,
and mix well. Cook and stir in a large saucepan over
medium to high heat until slightly browned, stirring
constantly. Set aside. To make the sauce, saute the
onion and garlic in a small amount of water until
translucent, add the remaining ingredients, and simmer
over low heat for 30 minutes. Dissolve the cornstarch
in the cold water and gradually add to the sauce while
stirring. Cook and stir until sauce boils and
thickens. Preheat the oven to 350 degreees. Pour about
1 cup of the sauce into the bottom of a 15″ X 10″
baking dish or two smaller baking dishes. Place 1/3
cup of the tofu mixture down the center of each
burrito shell, roll up, and place in the baking dish.
Repeat until all burritos are filled and rolled. Pour
the remaining enchilada sauce over the filled burritos
and bake for 30 minutes.

VARIATION: For added richness, sprinkle with some
grated soy cheese and sliced olives before baking.

Source: Unknown Posted by: Unknown [AOL] Hawk’s
Kitchen Kollection – 1994

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