Title: CRACKLING RICE VEGETABLE SOUP
Categories: Chinese, Rice, Soups, Vegetarian
Yield: 8 servings

2 c Cooked rice
1 c Deep-frying oil
1 c Dried soybeans
8 Nami black mushrooms
1 md Onion, quartered
10 c Cold water
2 ts Thin soy
2 tb Sherry
1 ts Sesame oil
1/4 ts Salt
1 ts Sugar
1/4 ts MSG (opt)
1 Clove garlic
10 Fresh snowpeas
1 lg Carrot

Rice Cakes: Work with cooked leftover rice that is
slightly moist and sticky. If too dry, reheat with
sprinkling of water until sticky. Spread rice in
frying pan or pie tin, 1/2″ thick. Pack rice into
firm cake: this is important to make sure rice holds
together. Place in oven on low heat, and dry to
slightly brittle texture; break into pieces. Ten
minutes before combining with soup, deep-fry rice
pieces until lightly brown. Strain, place in soup
tureen, and keep hot in oven. Avoid holding fried
pieces more than 10 minutes, as they tend to acquire a
rancid taste and become overly dry.

Vegetarian Soup: Wash, then soak soybeans overnight
in enough water to cover. Wash and soak Nami
mushrooms in 1 cup warm water for 1 hour. When
mushrooms are soft, separate caps from stems. In
large soup pot, combine water, beans, mushrooms (and
stems), onion and garlic. Bring to boil, lower heat,
and simmer 2 hours. Strain and reserve stock until
ready to finish. Save mushroom caps and 1/2 of beans
for soup.

To finish soup, thinly slice mushroom caps, combine
with strained stock, cooked soybeans, soy sauce,
sherry, sesame oil, salt and sugar. Peel carrot and
make thin flower slices (or use flower cutter); add to
soup. Bring soup to just under the boil. Add MSG and
snowpeas. Cook for 2 minutes.

To serve, seat your diners, place soup tureen of
freshly fried, hot rice pieces on table and pour hot
soup over them. If rice and soup are very hot, rice
will sizzle and crackle to everyone’s joy and
amusement!

Posted by Fred Peters.

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Long Beans With Wild Rice

Recipe By : San Jose Mercury News, 2/2/94
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Rice
Side Dishes Eat-Lf Mailing List
Vegetarian Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Wild Rice — uncooked
2 C Water
Salt — to taste
1 Tsp Vegetable Oil
1/2 Lb String Beans — or long beans, wash,
— finely chopped
1/2 Med Red Bell Pepper — chopped
Pepper — to taste
1/2 Tsp Sugar

In a heavy saucepan, combine the rice and water. Add salt to taste; heat
to boiling. Reduce heat, cover and simmer for 35 – 45 min; check for
doneness. Drain if necessary.

In a medium frying pan, heat the veg oil. Add the finely chopped beans and
stir-fry for 2 – 3 min. Mix in bell pepper, scallions, more salt if
desired, pepper and sugar. Add cooked wild rice and stir-fry for 2 – 3
more min.

Serves 4

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NOTES : Cal 103.6
Fat 1.5g
Carb 20.1g
Fib 2.1g
Pro 4.1g
Sod 9mg
CFF 11.9%

Title: Norene’s Chicken Soup
Categories: Soups/stews, Poultry
Yield: 4 servings

1 ea Hen, Capon or Broiler 3 ea Stalks of Celery
1 tb Salt 1 ea Large Onion, sliced
8 c Cold Water 4 ea Sprigs of Dill
5 ea Large Carrots 1/4 ts Pepper

Food writer Norene Gilletz has adapted her grandmother’s chicken soup
recipe for cooking by microwave.
In a soup kettle, combine chicken and salted water. Bring to a boil. Skim
surface. Add carrots, celery, onion, dill and pepper to the hot broth.
Cover and simmer until meat is tender and vegetables are cooked — about
two hours. Strain and refrigerate. Remove the fat that congeals on top and
discard. Serve soup with noodles or rice, cooked separately or in the
strained broth.
Microwave method: Gilletz prefers this method, because all the ingredients
and can be added at once and there is no need to skim the broth.
In a bowl, pour boiling water over chicken. Trim off excess fat. Place
chicken in a five-quart microwave-safe casserole. Cut carrots and celery
into chunks. Add to chicken along with onion, dill and seasonings. cover
with water. To prevent boiling over, take care water remains 1 1/2 inches
below top of the casserole. Cover casserole and microwave at high (100 %)
power for 30 – 35 minutes or until soup is boiling. Stir. Simmer at medium
power for 25 – 30 minutes. Let stand covered for 15 – 20 minutes. Strain
soup. Serve as above.
From The Gazette, 91/01/16.

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Swiss Fondue

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound swiss cheese
1 1/2 cups apple cider

1. Shred cheese, then sprinkle with flour, salt and pepper. Toss to
coat thoroughly.
2. Heat apple cider in chafing dish or large skillet over low heat
until it begins to bubble. Add 1/4 cup cheese mixture and stir vigorously
until cheese is melted. 3. Continue adding cheese in small amounts and
stir vigorously after each addition, until all cheese is melted and
thoroughly blended. Add a dash of worchestershire sauce if you prefer.
4. Serve immediately with Sesame Ham Loaf, in this cookbook, which has
been cut into 1-inch cubes, or with any good bread which has been cubed and
toasted.
Double this recipe if you wish.

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Serving Ideas : Serve with Sesame Ham loaf

Title: How to Set Buckwheat
Categories: Bread Osg1966 Info
Servings: 1

In the evening take 1 qt. lukewarm water; put in crock; add 1 c. sweet
milk and a little salt. Add 1 c. Witch yeast or 1 cake yeast which has
been soaked. Thicken with buckwheat flour, including 1/2 c. wheat
flour. In the morning stir in a little soda and 1/2 tin cup
buttermilk. That evening add sufficient water to make desired amount;
thicken and let stand over night. Next morning thin as before. These
are very good cakes.

Source: Mrs. Pearl Temple, Jefferson Grange, KNox County, OH
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Title: SPAGHETTI ALLA PUTTANESCA
Categories: Main dish
Yield: 4 servings

1 lb Spaghetti
3 tb Extra Virgin Olive Oil
1/4 c Chopped Onions
1 Whole Clove of Garlic
2 Anchovy Fillets
1 Fresh Chili Pepper
4 Ripe Plum Tomatoes
2 Fresh Basil Leaves
1 tb Fresh Italian Parsley
1 tb Capers
12 Pitted Black Olives
Reggiano Parmigiano cheese

If fresh tomatoes are not available, use canned
Italian San Marzano tomatoes. Use 1/2 teaspoon chili
flakes if chili pepper are not available. Cook
spaghetti in large pot of salted water until ‘al
dente’. Heat olive oil in a large, heavy saucepan and
saute onions and garlic until onions soften. Add
anchovies, chili pepper, tomatoes, chopped basil,
parsley, and capers. Stir and cook gently for 8
minutes. Discard garlic clove, add olives, and cook
just until heated. Serve hot over hot cooked
spaghetti. Trim with fresh basil and freshly grated
Reggiano Parmigiano cheese. Serves 4.
By Chef Antonio Richichi of Ristorante Da Vinci.
From The Gazette, 91/02/06.

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Title: Apples – Sliced
Categories: Fruits, Canning
Yield: 1 guide

Quantity: An average of 19 pounds is needed per canner load of 7 quarts;
an average of 12-1/4 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 19 quarts-an average of 2-3/4
pounds per quart.

Quality: Select apples that are juicy, crispy, and preferably both sweet
and tart.

Procedure: Wash, peel, and core apples. To prevent discoloration, slice
apples into water containing ascorbic acid. Raw packs make poor quality
products. Place drained slices in large saucepan and add 1 pint water or
very light, light, or medium syrup (see “Preparing and Using Syrups”)
per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to
prevent burning. Fill jars with hot slices and hot syrup or water,
leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning sliced apples 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 Apples, sliced in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time 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.

Table 2. Process Times for Sliced Apples in a Dial-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 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 Sliced Apples in a Weighted-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min.
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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SPINACH DIP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sour cream
4 sm Green onion chopped
1 pk Frozen spinach finely
Chopped and drained
1 sm Can water chestnuts fine
Chopped
1 c Mayonnaise
1 pk Knorrs soup mix
1 Round loaf unsliced
Pumpernickle bread

Combine above ingredients and chill. Tear out center of bread for dip
pieces. Fill center with dip and serve.

– – – – – – – – – – – – – – – – – –

Clam Chowder

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces salt pork — diced
1 small onion — finely chopped
1/4 cup diced celery
3 medium potatoes — peeled and chopped
1 cup clam juice
1 cup water
salt
black pepper
1/4 teaspoon ground thyme
2 cups milk
2 cups light cream
4 dozen large clams

In a large soup kettle, brown salt pork and remove from kettle. In
rendered fat, saute onions and celery until tender. Add potatoes, clam
juice, water, thyme, and salt and pepper to taste. Simmer uncovered until
potatoes are tender. Stir in milk, cream, and clams. Heat through, but do
not boil.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 386 0 0 0 0 0 0 0

AMIGDALOTA (ALMOND COOKIES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
1 1/2 lb Almonds — chopped
1 3/4 c Sugar
3 Egg whites
3 tbsp Farina or toasted bread >>>
Crumbs (or Cream of Wheat)
2 tsp Vanilla
3/4 lb 10x sugar
Candied cherries
Rosewater (opt.) OR
Flowerwater (opt.)

If you blanch your own almonds, place in oven for a few minutes to dry,
then chop them finely. Place in deep bowl. Add sugar. Beat egg whites
lightly in another bowl, and add to the almonds. Add farina or bread
crumbs and the vanilla, and knead well. Pinch off small pcs. and roll
each into a ball. Press half a cherry on top of eac. Place on
well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20
min. Place cookies on a plate, sift confectioner’s sugar on, and transfer
to platter to serve.

NOTE: If you have access to rose- or flower water, sprinkle some on the
cookies as soon as they come out of the oven.

– – – – – – – – – – – – – – – – – –