DHB’s Spaghetti Sauce

Recipe By : Denise Bannister from her mother-in-law, Mrs. Nasello
Serving Size : 60 Preparation Time :0:00
Categories : Canning Low-Fat
Salad Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
75 lb ripe creole tomatoes — or roma
3 c onion — chopped
15 cloves garlic — minced
3 c green bell pepper — chopped
3 lb mushrooms — sliced
5 tbsp fresh basil — chopped
1/2 c flat leaf parsley* — chopped
1/4 c olive oil — good stuff**
to taste salt

* Don’t substitute curly parsley. ** It does not have to be the extra-virgin
stuff, but you do want it to flavor the sauce, so use something worth eating.
Do not reduce the oil. It serves as a flavoring and not just a medium for
sauteing the veggies.

Wash core tomatoes. Cut in quarters or sixths. Put tomatoes in large
non-alumnium pot, wides is better than narrow. Bring to boil stirring
frequently to insure bottom tomatoes don’t burn. Smash on tomatoes as you go.
Bring to simmer and simmer about 15 minutes. Put everything through a food
mill to remove seeds and skin. [Trust me, this is easier than peeling and
seeding them before you start, especialoly with 75 lbs tomaotes! You will
have about 28 quarts. Put liquid back on stove and saute onion in olive oil.
Add green pepper, garlic and mushrooms and cook slowly until they start to
caramelize. Add to simmering tomato juice. After about an hour add basil and
parsley. Cook to reduce to half, about two hours. [Obviously you could cook
it more if you like it thicker.] Stir bottom frequently and regularly because
the pulp will settle to the bottom and burn if you don’t.

Place in half-pint jars and process in boiling water20 minutes. Makes 60
half-pint, single, servings.

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Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

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Mamma’s Country Fried Okra

Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :1:00
Categories : Soul Food Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound okra
1/2 cup vegetable oil
2 teaspoons salt — to taste
2 teaspoons black pepper — freshly ground

1) Wash the okra in cold water and drain. Cut it into 1/2-inch slices and
remove the stems.
2) Heat half the oil in a large heavy skillet over medium heat. Add half
te okra and spread it into an even layer with a spatula. Sprinkle with salt
and pepper. Fry, turning the okra with a spoon to cook evenly, until the
okra is tender, crispy, and well browned, about 10 minutes. Drain on paper
towels. Repeat with remaining oil and okra and serve hot.

NEW YORK-STYLE FRIED OKRA

After washing and draining the okra, cut it crosswise into 1-inch slices.
Beat 3 eggs with a few drops of water in a bowl. Pour some cracker meal
into a second bowl. Dredge the sliced okra first in the cracker meal, then
coat with the beaten egg. Drain well and coat with cracker meal. The okra
is then ready for frying.

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RED LOBSTER CHEESE BISCUITS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic salt or powder
1 tb Parsley flakes
1 t Italian seasonings
5 lb Bisquick
44 oz — Water, cold
1 lb Cheddar, sharp — grated
1/2 c Butter

Preheat oven to 450 degrees. Mix bisquick, water and
cheese. Drop by large spoonfuls onto greased baking
sheet. Bake for 8-10 minutes. After baking, (while
hot) brush on melted butter or margarine mixed with
garlic powder, parsley flakes and Italian seasoning.
(Amounts will vary by the size batch you make, but a
little goes a long way.) Serve hot. The RL manager’s
recipe is for a large quantity, so you’ll have to
reduce the ingredient quantities by the size batch you
desire. Note: For a smaller batch I usually use 2 C.
Bisquick, 1/2 cup cold water, and 3/4 c. grated
cheddar which will yield about 12 biscuits. You may
also substitute soda water or gingerale for the water,
if desired.

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Date: Thu, 06 Jan 94 11:30:52 EST
From: k_desroches@unhe.unh.edu

From the Oprah Winfrey show.

Rosie’s Pizza Dough

.75 c lukewarm water
1 tsp honey
1 tbs dry active yeast
1.5 c Semolina flour
.5 tsp salt
1 tsp olive oil
.5 c cornmeal
Light vegetable oil cooking spray

Combine the water and honey in a medium stainless steel bowl. Sprinkle the
yeast on top and set aside for 20 minutes to proof, until bubbles form on the
surface.

Put the flour, semolina, and salt into the bowl of a food processor. Turn the
machine on and slowly add the yeast mixture through the feed tube. Process for
about a minute, until the dough ball froms, drizzling a little additional water
into the feed tube if necessary. Continue the process for another 2 minutes.

Rub the surface of a large bowl with olive oil. Transfer the dough ball and
rool it into the oil to coat. Cover with a towel and set the bowl aside in a
warm place until the dough ball has doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and
roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles, using
a sharp knife and a saucer.

Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza
crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked
crusts from the oven and add the topping variation of your choice.

Makes 8 individual pizza crusts.

fat=0.9
cal=100

Rosie’s Pizza Sauce

1 tbs tomato paste
1 c. tomato puree
.128 crushed red pepper flakes
2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme

Combine all ingredients in a small saucepan and cook over low heat for about 15
minutes, until the sauce thickens.

Makes .5 c sauce
fat=0.1
cal=18

Title: CHINESE TUNA STEAKS ON THE GRILL
Categories: Seafood, Chinese
Yield: 4 servings

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with tops
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish
Stock)
Spinach or red-leaf lettuce
Leaves

Contributed to the echo by: Bill Birner

Pat fish dry w. paper towels. Mix salt, ginger
pepper. Coat both sides of fish with mixture and rub 1
tsp. cornstarch on both sides of fish. Cover
refrigerate 30 minutes.

Place black beans in bowl and cover with warm water.
Stir about 2 minutes. Remove and drain. Discard water.
Partially pulverize beans. Chinese cooks use the back
end of their cleaver handle.

Cut 3 of green onions on diagonal into 1 inch pieces,
remaining one into thin slices (strings).

Remove seeds and membranes from chilies. Cut chilies
into very thin slices.

Mix 1 Tbs cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about
4-5 minutes each side or 10 minutes per inch of
thickness, not too close to coals – otherwise fry in
wok]

Heat wok until hot add 2 Tbs oil, tilting to coat
sides. Fry fish 2 minutes or until brown, turning
once. Reduce heat to low, cover and simmer 10 minutes
turning after 3 minutes. Uncover remove from wok.

Bring wok back up to very hot over high heat. Add 1
Tbs oil, tilt coat. Add black beans, chilies, garlic
green onion pieces stir fry all for 1 minute. Add
broth/stock and heat to boiling. Stir in
cornstarch/sugar water mixture, stir cooking until
thickened. Add fish steaks turning to coat with sauce.
Heat 2 minutes.

Line platter with spinach/lettuce leaves, place fish
on bed and garnish top with green onion slivers.

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MICROWAVE CHERRY PRESERVES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pitted red cherries
1 c Water
2 ts Lemon juice
3 c Sugar
1/4 c Powdered pectin
1/2 ts Almond extract

Combine cherries, water, lemon juice and pectin in a 3-quart, microwave
safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in
the microwave oven on high setting (about 8 minutes). Remove from the oven
and stir in remaining ingredients. Cover; place in the microwave oven; and
return to a boil on high setting (about 6 minutes). Stir and return to
microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven,
uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from
oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch
head space. Adjust caps. Process 10 minutes in boiling water bath. Do not
attempt to process in microwave oven. Yield: about 3 half pints.

From: Ball Blue Book Shared By: Pat Stockett

– – – – – – – – – – – – – – – – – –

Title: KEY WEST CONCH CHOWDER
Categories: Soups/stews, Fish/shellf
Yield: 8 Servings

-HBWK07A CHUCK OZBURN
2 c Conch; fresh or frozen
– ground three times
4 c Potatoes; peeled diced
2 qt -water
1/4 lb Salt-cured pork; – diced
2 md Onions; – chopped
1 Green pepper; – chopped
1 c Tomatoes; fresh or canned
– drained
1 ts Salt
1/4 ts Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes and water.
Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork
in heavy skillet; add onion and green pepper. Saute 5 minutes; add to
kettle along with tomatoes. Season to taste; cover and simmer about
45 minutes, or until conch is tender and potatoes have dissolved
and thickened the chowder. Note: On the West Coast, abalone can be
substituted for the conch.

MMMMM

FENNEL-RAISIN ROUND

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Bread flour (or more)
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
1 tb Sugar
4 tb Butter
2 ts Salt
1/2 c Warm milk (105F-to-115F)
1 Egg — lightly beaten
1 tb Fennel seeds
1/3 c Pine nuts
1/3 c Black raisins or currants
—–GLAZE—–
1 Egg — beaten, mixed with
1 t Water

Earthy and textured, this is great as a snack or at a party. For a party,
double this to make 1 large or 2 regular loaves.

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
dough, adding flour if needed. Allow 1 minute in a food processor, using
the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
and let rise until doubled, about 1 hour. Punch down. Shape into a round.
Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
until the bottom sounds hollow when tapped. Cool on a rack. This freezes
well.

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Title: Fluffy Strawberry Pie
Categories: Desserts, Fruits
Yield: 6 Servings

1 pt Fresh strawberries, plus
-extra for garnish
2/3 c Sugar
1/8 ts Salt
1 tb Lemon juice
1 tb Unflavored gelatin
1/2 c Cold water
1 c Evaporated milk, chilled
1 ts Vanilla
1 Graham cracker pie crust
Whipped cream (optional)

Wash and hull strawberries; cut into small pieces.
Add sugar, salt and lemon juice. Chill one hour or
more.

Soften gelatin in water for 5 minutes, then dissolve
over boiling water in a double boiler; add the
strawberry mixture. Whip milk until verystiff and
fold into strawberry mixture. Fold in vanilla, turn
into crust and chill until firm. Garnish with berries
and top with whipped cream. Typed in MMFormat by
cjhartlin@msn.com Source: Quick ‘n Easy

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