CANNING SUCCOTASH

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Unhusked sweet corn — OR…
3 qt -Cut whole kernels
14 lb Green podded lima beans
–(mature), OR…
4 qt -Shelled limas
2 qt Crushed or whole tomatoes
–(optional)

Yield: 7 quarts

Procedure: Wash and prepare fresh produce as described
for vegetables in sections on lima beans and corn.

Hot pack–Combine all prepared vegetables in a large
kettle with enough water to cover the pieces. Add 1
teaspoon salt to each quart jar, if desired. Boil
gently 5 minutes and fill jars with pieces and cooking
liquid, leaving 1-inch headspace.

Raw pack–Fill jars with equal parts of all prepared
vegetables, leaving 1-inch headspace. Do not shake or
press down pieces. Add 1 teaspoon salt to each quart
jar, if desired. Add fresh boiling water, leaving
1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

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

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 85 minutes for
Quarts. 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 Succotash in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 60 minutes for Pints, 85 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: CHOCOLATE AMARETTO TRUFFLES
Categories: Ghirardelli, Candies
Yield: 15 servings

4 oz Ghirardelli Semi-Sweet
-Chocolate
1/4 c Butter
1 tb Amaretto liqueur
1/2 c Finely chopped nuts

DIRECTIONS: Melt broken chocolate; remove from heat. Stir in
Amaretto. Add butter, a tablespoon at a time, beating with a wire
whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture.
Drop by teaspoon and roll into nuts. Keep truffles refrigerated until
ready to serve.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

—–

Holley’s Cheesecake

Recipe By : Pam Holley
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups graham cracker crumbs
1 cup sugar
8 tablespoons sugar
3 1/2 pounds cream cheese
5 eggs
2 teaspoons vanilla
1 1/2 pints sour cream
Hot Fudge sauce
5 tablespoons unsalted butter
2 squares unsweetened chocolate — chopped
1 teaspoon vanilla
2/3 cup evaporated milk
1/4 cup cocoa
3/4 cup sugar
2 teaspoons grand Marnier

Cheesecake
Blend together graham cracker crumbs, 4 tablespoons sugar and butter and
line bottom of springform pan. Cream cheese until blended. Add eggs, one
at a time. Add 1/2 pint sour cream, 1 cup sugar and 1 teaspoon vanilla.
Pour on crust and bake 1 hour at 300. Let stand.
Blend together 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon
vanilla. Pour over cake. Bake 5 minutes at 300. Cool and refrigerate.
Fudge sauce
Melt butter in saucepan. Remove from heat, add cocoa and wisk until smooth.
Stir in chocolate, sugar and evaporated milk. Bring to boil over medium
heat, stirring constantly. Remove from heat. Cool briefly, then add
vanilla and Grand Marnier. Mix, adding salt to taste if necessary. Pour
hot sauce over cool cake just before serving. Two cups fudge sauce stores
nicely in refrigerator.)

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Per serving: 10780 Calories; 842g Fat (69% calories from fat); 196g Protein;
673g Carbohydrate; 3163mg Cholesterol; 6320mg Sodium

NOTES : Published in the 7-13-94 issue of the Tyler Courier-Times.

Title: MINI MORSEL GRANOLA COOKIES
Categories: Cookies
Servings: 48

2 1/2 c All-purpose flour
2 t Baking powder
1 t Baking soda
1 t Cinnamon
1 c Butter, softened
1 1/4 c Firmly packed brown sugar
2 Eggs
1 pk NESTLE Toll House semi-sweet
-chocolate mini morsels
2 c Granola cereal
1 c Raisins

Prehea oven to 375’F. In small bowl, combine flour, baking powder, baking
soda and cinnamon; set aside.

In large mixer bowl, beat butter and brown sugar until creamy. Beat in
eggs. Gradually beat in flour mixture. Stir in Nestle Toll House
semi-sweet chocolate mini morsels, granola and raisins. Drop by rounded
measuring tablespoonfuls ont ungreased cookie sheets.

Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheets
5 minutes. Remove from cookie sheets; cool.

Makes about 4 dozen cookies.

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Title: Icy Yogurt Pops
Categories: Snacks, Kids
Servings: 6

1 c Low-fat Plain Yogurt
3/4 c Frozen Fruit Juice
3/4 c Low-fat or Skim Milk

Servings: 6

* You can use pureed fresh fruit or frozen fruits instead juice. In a 4 cup
glass measure, combine yogurt, fruit juice concentrate and milk. Pour into
pop molds or use small paper cups and insert a wooden stick in the centre
of each. Freeze until firm, about 2 – 3 hours. To serve, peel off paper
cups.

From The Gazette, 91/07/24.

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UPSIDE-DOWN ORANGE BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 AM Multigrain Biscuit Mix
— (one recipe)
2 tb Butter
1/4 c Maple syrup
3 tb Orange juice
1 t Grated rind

Combine last four ingredients; mix well. Pour about 1
1/2 tablespoons orange mixture into each well oiled
cup of a 6-cup muffin pan. Make one recipe biscuits
according to instructions on bag. Place one biscuit
in each muffin cup. Bake at 400 degrees F. about 10
minutes. Invert pan on plate. Serve warm.

Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Savory Red Lentils

Made for dinner:

1 cup red lentils (picked through)
1 onion
1 Tbsp. minced garlic (many many cloves)
1/2 tsp. salt
1/4 tsp. dill
1/2 tsp. savory
1/2 tsp. chili powder
2 cups water

Saute chopped onion and garlic in water (of course) for several
minutes. Rinse red lentils (mine always have bug carcasses in ’em, so
it’s a good idea that you do so), and add with the rest of the
ingredients. Bring to a boil, cover, and simmer for 15 minutes.
Uncover and cook for a few minutes more – 5 or so if you want to.
This last step is not mandatory, but I didn’t use enough water (only 1
1/2 cups), so I added 1/2 cup more and let it mix for a couple of
minutes.

Slop this up with some good fresh bread. I had some French Meadow
Summer Bread – basil flavor. I warmed a chunk up in the microwave.

HALLOWEEN COOKIES **

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———–PATTI –
VDRJ67A———————-
1 pk Pillsbury Refrigerator Sugar
– or Chocolate Chip Slice
– and Bake Cookies
Ready to Spread frosting
– tinted to desired colors
Candies, tinted coconut, and
– tinted sugar

GENERAL INSTRUCTIONS: For easier cutting. work with
part of the dough at a time and refrigerate the rest
until needed. Slice cookie dough into 1/4″ thick
slices. Shape cookies on ungreased cookie sheets. Bake
at 350~ for 8-10 minutes or golden brown around edges.
Cool 1-2 minutes. Remove from cookie sheet. Cool
completely on rack before decorating.

CAT: Use 2 slices. Cut bottom 1/3 off one slice. Roll
remaining 2/3rd slice into ball to form head. Cut a
small pie shaped wedge out of second slice to form
tail. Push dough together where wedge was removed to
form whole slice for body. Place ball above this to
form head and body. Cut the 1/3rd slice into 2 equal
pieces. Attach pieces to head and shape to form ears.
Attach cut wedge to one side of body, pointed end out,
to form tail. Bake. Cool on rack. Frost as desired;
decorate.

PUMPKIN: Use one slice. Cut a small pie-shape wedge
out of slice for stem. Push dough together where wedge
came from to form a whole slice. Place wedge,
pointed-end out, at top of slice to form stem. Bake.
Cool on rack. Frost and decorate as desired.

OWL ON A BRANCH: Use 2 slices. Cut bottom 1/3 off each
slice. Place remaining 2/3 clices above each other,
the cut sides touching, to form head and body. Cut one
of the 1/3rd slice to form legs. Attach point-side
down. Place remaining 1/3rd slice lenghtwise under
legs to form branch. Bake. Cool on rack. Frost and
decorate as desired.

MOON: Use 1 slice. Cut each slice in half. Overlap one
pointed end of each half slice, curved edges facing
the same direction. Press dough together to form
crescent moon shape. Bake. Cool on rack. Frost and
decorate as desired.

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Title: Orange Hot and Sweet Mustard***(TPBD20B
Categories: Condiment, Dips, Chinese
Yield: 1 servings

1 1/8 c Dry mustard ; (3 1/4 oz ca
1 c Orange juice
1/4 c Emon juice
2 ts Zest; grated orange
1 ts Zest ; grated lemon
1/2 c Honey
1/2 ts Cinnamon
2 tb Vegetable oil

Place mustard in double boiler but not over heat. Ad juices a lttle
at a>> time, stirring after each addition to keep mustard from
lumping. Odd zests. Heat covered over simmering water for 15 minutes,
scrapping sides occasionally. Stir in honey, cinnamon and oil.
Transfer to jars and refrigerate. Check consistency after 1 day.
Thin with a little water if needed. Well keep well for up to 1
month. Makes 2 cups. –Robbie

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Title: HUMMUS WITH TOMATO RELISH
Categories: Salads
Yield: 6 servings

16 cn Chickpeas
1 Lemon
1 Clove garlic
1/2 ts Tahini
2 tb Olive oil
1/2 ts Salt
1 Onion
1 Tomato
1 c Coarse chopped parsley

Contributed to the echo by: Janice Norman Hummus With Tomato Relish
Drain the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from
the lemon. Mince the garlic, puree the chickpeas and reserved liquid,
lemon juice, garlic, tahini, oil and salt in a food processor until
very smooth. Chop the onion and tomato and toss with the parsley. Put
the hummus on a plate and arrange the relish next to it. Drizzle the
hummus with additional olive oil.

This dish has 201 calories per serving and the recipe makes 6
servings.

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