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.

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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.

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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.

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Title: Hearty Green Gumbo
Categories: Vegetarian, Vegan, Soups/stews, Ethnic, Cajun
Yield: 6 Servings

1 pk Frozen chopped spinach (10
-oz)
1 bn Watercress; chopped
1 bn Parsley; chopped
1/4 c Water
1/2 c All-purpose flour
1/2 c Cooking oil
2 lg Onions; chopped
1 md Green pepper; chopped
2 Celery stalks; chopped
Water
1 ts Salt
1/4 ts Ground red pepper
1/4 ts Black pepper
1 c Chopped broccoli
1 c Diced parsnips or rutabaga
1 cn Cannelini beans; rinsed and
-drained
2 c Hot cooked rice

In a Dutch oven combine spinach, watercress, parsley
and 1/4 cup of water. Bring to a boil, breaking up
spinach with a fork; reduce heat. Cover and simmer
for 10 minutes. Drain, reserving liquid and pressing
liquid out with a spatula. Set greens and liquid aside.
In the same Dutch oven stir together the flour and oil
till smooth. Cook over medium high heat for 5
minutes, stirring constantly. Reduce heat to medium.
Cook and stir about 10 minutes more or till reddish
brown. Add onions, green pepper, and celery. Cook
and stir over medium heat for 5 to 10 minutes or till
very tender. Add enough water to reserved liquid to
make 2 1/2 cups. Add liquid, cooked greens, salt, red
pepper, and black pepper to onion mixture. Bring to a
boil; reduce heat. Cover and simmer for 15 minutes.
Add broccoli and parsnips or rutabaga. Cover and
simmer about 10 minutes more or until tender. Stir in
beans; heat through. To serve, place rice in
individual. Ladle gumbo over rice.

Per serving: 403 cal; 11g pro, 53g carb, 19g fat

Source: Cooking for Today, Vegetarian Recipes, 1993
Better Homes and Gardens
format by Lisa Crawford

—–

Title: LEEK POTATO SOUP
Categories: Vegetables, Soups
Yield: 6 servings

3 ea Large Bunches Leeks
3 lb Potatoes
3 ea Large Onions
2 ea Garlic clusters
1 qt Milk (optional)
1 qt Half and Half (optional)
1 pt Heavy Cream (optional)
3 c Chicken Stock (clear)
3 c Water
1 x Salt and/or Pepper

Peel the potatoes in advance and keep them submerged
under cold water to prevent discoloration.
Smash the garlic clusters on their sides to seperate
the cloves. Cut off the large end of the cloves and
crush the clove by laying the cloves on a flat
surface, and pressing down on them under the side of
the blade of a wide, bladed knife. Remove the peelings
from the crushed cloves. (This is a very easy way to
peel garlic.)
Inspect the leeks and remove any parts of the plants
that are withered or discolored. Chop the onions.
Coarsely chop the leeks, including the leaves. Saute
the leeks, onions, and garlic in peanut oil. Peanut
oil seems to work best but olive oil or corn oil may
be used. Saute until tender. Set aside in a strainer
to drain any excess oil. Select a pot large enough to
cook the potatoes with some room to spare for the
soup. Add 3 cups of chicken stock and 3 cups of water.
Make sure the chicken stock is clear; containing no
fat. If homemade chicken stock is not available then
substitute with instant chicken broth, but use locally
prepared stock if possible.
Cook the potatoes in the stock/water combination for
25 – 30 minutes, or until done. Remove the potatoes
and reduce heat under the pot, but keep the liquid hot.
Drain the potatoes and insure the sauted vegatables
are drained. Place potatoes and the drained vegatables
in a food processor and blend on medium to high speed
until smooth. Return the blended mixture to the liquid
in the soup pot. Stir well and increase heat. Heat
just to boiling. If the soup appears to be too thick
at this stage slowly add a little more stock or water.
If desired add salt and pepper to taste.
The soup is ready to serve at this point, especially
as low fat or a lite soup. But I like to add milk or
cream.
When the liquid reachs boiling point, add the milk or
cream. Stir. Milk produces a thinner soup than the
cream. Cream or Half-N-Half provides a full flavor
with more body. Heat to just below the boiling point.
Be careful at this stage and do not boil after adding
the milk or cream. Too much heat at this time will
cause the soup to stick to the pot and loose flavor.
Serve immediately with fresh baked bread or homemade
croutons. Additional comments:
The amounts of the ingredients are not critical to a
successful soup. If you like garlic its hard to put
too much in this receipe. The amount of onions can be
varied also. The more onions, the better it seems to
be. A ratio of one bunch of leeks to one pound of
potatoes is OK. But more leeks doesn’t spoil it either.
For people without a large food processor: The
potatoes can me prepared as if making mashed potatoes
(with a mixer) but with just potatoes. If the mixture
becomes too dry add water or milk while beating. Blend
the sauted vegetables in the food processor and add to
the beaten potatoes. Blend until smooth before adding
to the stock.

—–

Title: Hot Apple Soup
Categories: Polkadot, Lisa, Autumn, Soups/stews, Fruits
Yield: 4 Servings

4 Green apples (Granny Smith)
4 McIntosh apples
2 1/2 c Water
2 tb Lemon juice
1/4 ts Nutmeg
1/2 ts Cinnamon
1 c Light cream
Unsweetened whipped cream,
-for garnish

Peel, core quarter apples. Combine all ingredients except cream in
saucepan bring to boil. Simmer 15 min. till applesa are soft.
Puree; return to pan; add cream heat through but don’t boil.
Garnish each serving with a dollop of unsweetened whipped cream and a
sprinkle of cinnamon.

You can even serve this soup for brunch – it’s a Fall soup, when
apples are a part of the celebration.

Source: “Vinyard Seasons” by Susan Branch

I know I mentioned “Vinyard Seasons” to you guys before, but I haven’t
tried anything out of it yet. I just picked these three things (Hot
Apple Soup, Chicken in Phyllo, Indian Pudding) to put together for
what I think will be a nice autumn meal. Get a fire going in the
fireplace, and it’ll be great! This is a nice book. Meal Master
doesn’t do these recipes justice. The entire book is hand-written
and illustrated.

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 11-26-95

MMMMM

Clootie Dumpling

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher)
3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 t Ground cinnamon
1/2 ts Baking soda
3/4 c Buttermilk or sour milk

Mix flour with suet, fruit, sugar, cinnamon and soda.
Stir in enough milk to make a soft batter. Dip a
pudding cloth (cheesecloth) into boiling water, sink
it in a basin large enough to hold the batter. Dredge
it lightly with flour and spoon in the batter. Draw
the fullness of the cloth together evenly, then tie it
tightly with string, but leave enough room for the
dumpling to swell. Place a saucer or plate in the
bottom of a large saucepan. Lift the dumpling into the
pan. Pour in enough boiling water to cover. Simmer for
a full 2 hours, then untie. Turn out carefully onto a
hot serving dish. Dredge with castor sugar. Serve with
hot custard sauce. Yields 4 to 6 servings.

For the hot custard sauce, we usually use Byrd’s
Custard. If you have the availability of British goods
in your area, they should have Byrd’s custard. It
comes in a large tin, like a container of powdered
chocolate for chocolate milk. Just follow the
directions to make a custard, only dilute it a little
more to make it sauce-like.

GSD

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Cucumber Salad with Dill

Recipe By : Cooking with Dill
Serving Size : 6 Preparation Time :0:45
Categories : Appetizers And Hors d’Oeurves Herbs
Pickles Relishes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole cucumbers — peeled
1/8 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons fresh dill
white pepper — to taste

Halve cucumbers lengthwise; remove seeds and cut into 1/4″ slices. In medium
bowl, combine vinegar, oil, and dill; add S P. Add cucmbers to dressing,
tossing gently to coat. Refrigerate 30 minutes; serve chilled.

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