Title: Cherries – Whole (Sweet or Sour)
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
lug weighs 25 pounds and yields 8 to 12 quarts–an average of 2-1/2
pounds per quart.

Quality: Select bright, uniformly colored cherries that are mature (of
ideal quality for eating fresh or cooking).

Procedure: Stem and wash cherries. Remove pits if desired. If pitted,
place cherries in water containing ascorbic acid (See “Ensuring
High-Quality Canned Foods”) to prevent stem-end discoloration. If canned
unpitted, prick skins on opposite sides with a clean needle to prevent
splitting. Cherries may be canned in water, apple juice, white-grape
juice, or syrup. If syrup is desired, select and prepare preferred type
as directed.

Hot pack–In a large saucepan add 1/2 cup water, juice, or syrup for
each quart of drained fruit and bring to boil. Fill jars with cherries
and cooking liquid, leaving 1/2-inch headspace.

Raw pack–Add 1/2 cup hot water, juice, or syrup to each jar. Fill jars
with drained cherries, shaking down gently as you fill. Add more hot
liquid, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning cherries in a boiling-water, a dial,
or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended Process Time for Sweet or Sour Cherries, Whole in
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Hot. Jar Size: Quarts.
Process at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Pints or Quarts.
Process at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Process Times for Sweet or Sour Cherries, Whole in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 8 minutes for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Sweet or Sour Cherries, Whole in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 8 minutes for pints, 10 minutes for quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

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FRENCH ONION SOUP – COUNTRY LIVING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 lg (about 1/2 lb) onion, very
-thinly sliced
1 tb Brown sugar
1 cn (10 1/2-oz) condensed beef
-broth
1 1/2 c Water
1/2 ts Ground black pepper
4 1-inch-thick slices French
-bread, toasted
1/4 c Coarsely grated reduced-fat
-Jarlsberg cheese
1 tb Chopped fresh parsley leaves

NOTE: For best results, use a sweet onion, such as
Vidalia or Texas Sweet, in this classic soup recipe.
When microwaved, these high-sugar onions cook more
quickly and are less bitter than more pungent
varieties.

1. In 2-quart microwave-safe bowl, microwave butter on
high (100 percent) 20 seconds or until melted. Stir in
onion and brown sugar. Cover with waxed paper and
microwave on medium (50 percent) 5 minutes.

2. Stir in undiluted broth and water; cover with paper
and microwave on medium 10 minutes, stirring after 5
minutes. Stir in pepper. (Soup can be made ahead up to
this point and kept refrigerated; reheat before Step
3.)

3. Place bread slices on microwave-safe plate; divide
cheese among slices. Microwave on high 20 seconds or
until cheese is just melted.

4. To serve, divide soup among 4 small soup bowls;
place one cheese-topped bread slice in each bowl and
top with parsley. Serve immediately.

Country Living/November/1994 Scanned edited by Di
Pahl

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Title: MUSSELS ON THE HALF SHELL WITH PESTO
Categories: Shellfish, Appetizers
Yield: 40 Mussels

1 c Dry white wine
1 c Water
1/4 c Chopped shallots
2 tb White wine vinegar
4 Garlic cloves, crushed with
-side of knife
40 Fresh mussels, scrubbed,
-debearded

———————————–PESTO———————————–
4 c Fresh basil leaves
4 Garlic cloves, chopped
3 tb Olive oil
6 tb Freshly grated Parmesan
-cheese
2 tb Low-fat mayonnaise

Bring first 5 ingredients to boil in large pot. Working in batches, add
mussels to pot. Cover; cook until mussels open, about 4 minutes. Using
slotted spoon, transfer mussels to large bowl. Discard any that do not
open. Cool mussels. Strain cooking liquid; reserve 1 cup.

Remove mussels from shells, reserving half of each shell. Transfer mussels
to medium bowl and refrigerate.

Finely chop basil and garlic in processor. With processor running,
gradually add reserved 1 cup cooking liquid and oil and process until well
blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl.
Season with salt and pepper. Add mussels and toss to coat. Chill at least 1
hour. (Can be made 1 day ahead. Refrigerate reserved shells.)

Spoon mussels and pesto into reserved shells. Arrange on platter.

Per Mussel: calories, 41; total fat, 2 g; saturated fat, 0; cholesterol, 9
mg Bon Appétit February 1996

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TAMPA’S OWN FISH CHOWDER*

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fish fillets (snapper or
Grouper)
1/2 c Boned and diced cooked
Chicken (skinles)
2 Slices of bacon
1 c Diced potatos
2/3 c Chopped onion
1 cl Garlic minced
1/4 c Diced carrots
1 tb Dice celery
1 ea Lemon- juice of
1 t Salt
1/4 ts Black pepper
1/8 ts Paprika
1/4 ts Ground dill
2 c Half Half
2 c HOT water (not quite boiling)
1/4 ts Ground cumin
1/4 ts Ground ginger

Fry bacon remove from pan. Add onions garlic to
drippings. Saute’
until tender but not browned. Add the water,
potatos, carrots, celery, and
paprika. Cook until the potatos are almsot done.
Cut fish into 1 inch
squares. Add seasonings and fish at the same time.
Cook until fish becomes
flaky. Pour in the Half Half and stir well.
NOTE*….you may add 2 Tblspns of a dry white wine
to this as well.

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Title: GINGER TOFU WITH VEGETABLES
Categories: Chinese, Vegetarian
Yield: 1 servings

1 lb Soft tofu
1/4 c Sliced green onion
1 tb Minced fresh ginger
1 Clove garlic, pressed or
-minced
1 tb Oriental sesame oil
2 tb Soy sauce
1/4 ts Cayenne

About 6 cups raw vegetables such as cucumber slices,
carrot sticks, red or green bell peppers strips, small
celery stalks, sugar snap peas, and cherry tomatoes.

Rinse tofu under cool running water, let drain, then
drop into a blender or food processor. Whirl smoothly
with onion, ginger, garlic, oil, soy sauce, and
cayenne. If made ahead, cover and chill up to 3 days.
Pour into a small bowl; accompany with vegetables.
Scoop onto vegetables to eat. Makes about 1-3/4 cups,
7-9 servings of 3-4 tb each.

Origin: Cookbook Digest Nov/Dec 1991. Shared by:
Sharon Stevens.

—–

Korean Bbq Beef

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Beef
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs Beef Sirloin Tips — cut into pieces
1/2 Cup Soy Sauce
6 Tbs Sugar
6 Green Onions
2 Cloves Garlic — minced
4 Tbs Sesame Oil
1 Tbs Sesame Seeds

Mix it all together and marinate at least 2 hours. Can either cook it
on the grill as kebabs or stir-fry by itself. Enjoy.

When I don’t have sirloin tips, I use flank steak and it tastes just as
good. Also, I substitute hot pepper sesame oil and also add cayenne pepper
for more kick. The sugar allows the beef to caramelize a little (I tried
using cane sugar once but it didn’t caramelize).

NOTES: Just tried this recipe recently (4 or 5 times) and it is absolutely
wonderful

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FILLED POTATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
3 1/2 oz Bacon
3 1/2 oz Mushrooms, fresh
2 Baby Carotts
8 oz Spinach,fresh
1/2 pk Sweet Cream
8 c Dry White Wine
Swiss Cheese, grated

1.Clean and scrub new potatoes;if they are older peel them. 2.With a knife
or a special tool cut a whole in each potatoe.Boil them in salted water
until they are done, but not to soft.Test them constantly. 3.Clean and chop
mushrooms and carrots and saute in the olive oil until they are done.Season
with salt and pepper and a little Lemonjuice. 4.Cut bacon into very small
pieces and add to it. 5.Wash spinach and cut into fine stripes and add to
skillet. 6.Add the wine and heat through and fill the potatoes with this
mixture. 7.Sprinkle cheese over each potatoe and bake in oven under the
grill for a couple minutes. 8.Serve with a green salad and a cold beer. BY
N3-Videotext translated by Brigitte Sealing Cyberealm BBS Watertown,NY
315-785-8098 or 315-786-1120

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LARRY,S LOTTA SPICE RUB

Recipe By : L. WILLRATH
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Cookoff
Rub

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon CUMIN
1 tablespoon garlic powder
2 teaspoons onion powder
1 tablespoon chili powder
1/2 teaspoon thyme powdered
1/4 teaspoon allspice
1/4 teaspoon scotch bonnet peppers — ground
1/2 teaspoon red pepper — ground
1/4 cup brown sugar

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Title: Diatetic Candy Suggestions
Categories: Diabetic, Chocolate, Candies
Yield: 1 servings

Raisins dates, or half pecans or walnuts may be dipped in diatetic
chocolate coating, separated and placed on waxed paper and chilled
until firm. Clusters may be made by mixing the melted coatings with
raisins, nuts, or cereals. Place on waxed paper, chill until firm.
Strawberries may be partially or entirely dipped in coating. Serve
the same day as dipped. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

PUMPERNICKEL BAGELS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sugar + 1 tsp.
1/4 c Boiling water
1 c Warm (110 F.) water
2 pk Dry yeast
1 tb Salt
2 tb Melted butter
1 c Skim milk,scalded cooled>>
To room temp.
1 c Pumpernickel flour
1 1/2 c Med. rye flour.
4 c A/P flour, or as needed
—–EGG WASH—–
1 Egg beaten with 1 tb. water

In very small skillet, bring 3 tb. sugar to boil,
stirring it over moerate heat. Should melt to rich,
dark brown. CAREFULLY add the boiling water and stir
to dissolve the caramel. Pour into dish to cool.

Combine warm water, yeast and remaining tsp. sugar and
let stand til foamy. Abt. 10 min.

In lge mixing bowl, combine salt, shortening (butter),
cooled milk, and liquid caramel. Add yeast mixture.
Stir in the pumpernickel and rye flours, then 2 cups
of the A/P flour. Spread 1 cup of the remaining A/P
flour on work surface and turn the dough out onto it.
Gradually incorporate the flour, kneading in as much
more as necessary to make a fairly stiff dough. Knead
well until the dough is no longer sticky.

Form dough into ball and place in greased bowl,
turning once or twice. Cover with plastic and place in
not too warm place. Let proof until double. Punch
dough down, halve it, and roll it into 2 10″
cylinders. Cover with towel and let rest for 10 min.

Cut each cylinder into 10 pcs. Cover with dry towel,
then damp one, and let rest another 10 min.

Roll each pc. into “snake” abt. 8″ long, tapered at
ends. Wet both ends, overlap abt. 1 inch, and gently
pinch ends together. Place finished bagels on 2
baking sheets covered with parchment, cover with towel
and let proof until not quite doubled. When ready,
brush tops with egg wash and place in 425 F. oven on 2
racks centered in oven. Bake 10 min. Switch pans and
bake 5 to 10 min. more until well browned. Cool on
racks. Store in plastic bags up to 2 days.
Longer–freeze.

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