Apple-Pear Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Juicy — tart apples
4 pounds Pears
1 cup Orange juice
1/4 To 1/2 C. water — if desired
2 tablespoons Grated orange peel
2/3 cup Sugar

Apple-Pear Butter Serving Size : Keywords : Preserves Canning Pears
Canning Qty Measurement Preparation : Ingredient *—* Wash
8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse. Keep hot
until needed. Prepare lids as manufacturer directs. Wash apples and pears.
Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring
occasionally, cook over low heat until fruit is tender. If mixture is too dry,
add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve
into a large bow; discard seeds and skins. Return puree to pot. Stir in orange
peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle
into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air.
Wipe
rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and
close
remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints
or quarts,

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Title: LOQUAT JAM
Categories: Jelly/jam
Yield: 1 servings

-Helen Jolly mdfd30e-
1 lb Loquats; partially ripe
1 1/2 c Sugar
1 c Water

Wash fruit. Scald, peel and remove seeds.
Force fruit through food chopper, using coarse
blade. Put ground fruit, sugar and water in saucepan.
Bring to a boil, and boil rapidly until mixture sheets
from the side of the spoon.
Pour into hot sterilized jars, and seal. Makes
about 2 (1/2 pint) jars.

Wis/Gramma

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Baked Brussels Sprouts

Recipe By : Good Housekeeping Illustrated Cookbook
Serving Size : 4 Preparation Time :0:05
Categories : Brussels Sprouts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup dry bread crumbs
2 tablespoons butter — melted
1/4 teaspoon black pepper — freshly ground
1 teaspoon salt
20 ounces frozen brussels sprouts — partially thawed

Preheat oven to 350. Drain brussels sprouts. Blend all ingredients except
brussels sprouts in 2 quart casserole. Add sprouts to casserole, toss to
combine, and bake 45 minutes.

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NOTES : Submitted to MC-Recipes by Barbara Zack April 6, 1997

Date: Mon, 27 Mar 95 13:02:27 PST
From: bob@nmr.varian.com (Bob Huenemann )

McDougall Cajun Red Beans and Rice

Servings: 4-5
Preparation Time: 20 minutes (need cooked beans)
Cooking Time: 30 minutes

1/2 cup water
1 onion, chopped
1 green pepper, chopped
2 bunches scallions, chopped
2 cloves garlic, minced
1 8 ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground oregano
1 bay leaf
1/16-1/8 teaspoon cayenne pepper
1/2-1 1/2 teaspoons Tabasco sauce
fresh ground pepper to taste
4 cups cooked small red beans (3 15 ounce cans, drained and rinsed)

Place water in a large saucepot with the onion, green pepper, scallions
and garlic. Cook, stirring occasionally, over low heat for 10 minutes.
Add remaining ingredients. Cook, covered, over low heat for 20 minutes.
Remove bay leaf. Serve over brown rice.

Hint: This is very spicy if you use the maximum amount of cayenne and
Tobasco. Use the lesser amount to begin with and add more if your taste
buds permit.

From: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Added note: We cook one cup of brown rice in two cups of water and mix
it with the beans before serving. This dilutes the spicing, so you may
want to use the maximum or even more. Various kinds of wine, soy sauce
or sake can be used in place of the water.

Title: Party Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

1 pk Lemon pudding
2 1/4 c Water
2 tb Lemon juice
1 Baked 9″ pie shell,cooled
6 tb Sugar
2/3 c Sugar
3 Egg yolks
2 tb Butter or margarine
3 Egg whites

Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in
saucepan. Blend in egg yolks and remaining water. Cook and stir over
medium heat, until mixture comes to a full bubbling boil. Remove from
heat. Blend in lemon juice and butter. Cool 5 minutes, stirring
twice. Pour into pie shell. Beat egg whites until foamy throughout.
Gradually beat in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks. Spread over pie filling. Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.
Cool at least 4 hour before cutting.

MMMMM

From: Pamela Campbell Date: Sun, 23 Apr 95 20:41:20 -0500

Wild Rice Salad

1 cup Wild Rice, cooked.
1 cup brown or basmati rice, cooked.
1/2 cup chopped scallions, (green onions)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
(add other veggies, if you like)
1 cup cooked or canned garbanzos
8 to 12 ozs. Fat free Italian Dressing

Mix all together and let set for several hours. The Wild Rice combination is
very nutty tasting. I cant stop eating this stuff!!

ORJALEVES (ORJA SOUP)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef bones
1 1/2 lb Beef flank
Salt
1 md Onions — diced
1 ea Garlic cloves
1 tb Paprika
8 ea Peppercorns, black, whole
1 ea Clove, whole
2 lb Pork head
2 lb Pork backbone
2 ea Carrots
1 ea Parsnip
2 ea Celery knob
1 ea Kohlrabi
1 ea Leek — washed, sliced
1 pn Saffron
Parsley, flat — diced
Celery leaves — diced
7 oz Flour, all-purpose
1 ea Eggs

This is a soup prepared on pig harvest day and is
the kind that has to be made in large quantities.
Wash beef bones, cook bones and flank in 3 qt cold
water w/1 tablespoon salt. After 30 minutes, add
onion, garlic, paprika, peppercorns, and cloves.
Continue boiling additional hour.
Put 3 qt water in seperate pot with pork head
section. Boil 4 minutes. Remove pork head, rinse and
put aside until beef is finished. Then add pork head
and backbone to the beef. Cook until done.
Meanwhile, peel vegetables, cut into long strips.
Using 2 coups of the meat broth, cook vegetables. Add
saffron, celery and parsley leaves.
Make a dough with flour and egg; roll it as thin as
possible. Cut into 3″ stips and roll around rolling
pin in spiral. Slide off spirals onto baking sheet and
dry in a 200F oven – about 10 minutes.
Take soup from heat, remove meat and bones. Remove
pork meat from bones, cut into little pieces. Reserve
the boiled beef flank as a main course – or save for
another occasion.
Skim soup to remove fat. Remove vegetables; set
aside. Strain broth thru cheesecloth. Cook spiral
noodles in soup just prior to serving.
Put pork meat in soup tureen, add cooked vegetables,
pour in broth with noodles on top.

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Title: Sweet Savory Appetizer Puffs
Categories: Appetizers
Yield: 48 appetizers

———————————–PUFFS———————————–
1 c Water
1/2 c Butter
2/3 c All-purpose flour
2/3 c Whole wheat flour
5 Eggs

———————————-FILLING———————————-
12 oz Neufchatel cheese
-OR- cream cheese
1 c California dried figs
– (finely chopped)
9 sl Bacon
— crisply cooked crumbled
2 tb Chutney

For puffs, bring water and butter to a boil. Add flours, all at once,
stirring well for about a minute. Turn dough into mixer bowl or food
processor. Add eggs (one at a time, if using mixer; all at once if
processor). Mix or process until smooth and shiny. Drop by rounded
teaspoonfuls onto greased baking sheet. Bake in a 400 degree F. oven for
20 minutes, until well browned. Cool. Split. Fill each puff with about
1-1/2 teaspoons of filling. For filling, combine all ingredients in a
small bowl blending well.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

RED-EYE GRAVY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Red-eye gravy, to those unaccustomed to the nobler things in life,
requires first a good, well-cured country ham. Smithfield and
genuine Virginia hams are ideal for this.

Take a slice of uncooked ham with most or much of the fat left on.
Fry the ham in its own fat until nicely browned on both sides. When
it is cooked, transfer the ham to a warm platter and add boiling
black coffee to the skillet, scraping to dissolve the particles that
cling to the bottom and sides.

That is red-eye gravy, which you pour over the ham and serve.

The name “red-eye gravy” (sometimes referred to as “red-ham gravy”)
derives from the fact that a circle or oval of liquid fat with a
slightly reddish cast will form on the surface of the gravy when it
is reduced. This is the “eye” of the name.

From Craig Claiborne’s “Southern Cooking”

Contributed by Wesley Pitts

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Spicy Red Bean Dip

Recipe By : Dallas Morning News
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large clove garlic
1 large jalapeno, stemmed, veined, seeded
1 can red kidney beans — 15 1/2oz.
juice of 1/2 lime
1/2 teaspoon chili powder, or to taste
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
2 tablespoons water

Mince garlic in bowl of food processor. Add jalapeno; process until fine. Add
remaining ingredients; process until smooth. Serve with tostada chips.

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