BREAKFAST TREAT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 California dried figs
3 Fresh pears — cored
1 t Cinnamon
1/2 c Brown sugar
2 c Hot water

Arrange figs and cored, halved pears in casserole.
Sprinkle with cinnamon and brown sugar. Add water.
Cover tightly and bake in moderate oven (375 degrees
F.) for 25 minutes or until pears and figs are tender.
Serve warm with top milk, if desired, right from its
baking dish. Serves 4-6.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Bean Curd Szechwan Style

Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Tofu
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons oil
1 slice fresh ginger — chopped fine
1/2 scallion — chopped fine
4 ounces pork — minced
2 tablespoons soy sauce — dark
1 tablespoon sherry
4 pieces tofu (from block 1/2″ thick) — cubed
1 teaspoon chili paste with garlic
1/8 teaspoon sugar (or equilvalent sweetener)
1 1/2 teaspoons cornstarch
1 clove garlic — chopped fine

1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in
port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute.
Remove mixture to plate.

2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past
and sugar/sweetener.

3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add
dissolved cornstarch to thicken (optional). Add garlic. Stir gently into
sauce.

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Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g
Carbohydrate; 15mg Cholesterol; 427mg Sodium

NOTES : May be prepared in advance through step 1, or frozen after step 4.
Reheat prior to serving. [Nutritional values are off due to ingredient list.
LC apprx. 8.5 gr per serving.]

Title: GUACAMOLE OMELET
Categories: Cheese/eggs, Mexican
Yield: 1 servings

1/2 Avocado; peeled
1/2 ts Lemon juice
1 ds Seasoned salt
3 dr Hot pepper sauce
1 sm Tomato; chopped
2 Eggs
1 tb Water
Salt, pepper

In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt,
hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and
pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir
with circular motion while shaking pan vigorously over heat. Stir until
eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should
move freely. Spoon avocado mixture over half of omelet. Slip broad spatula
under omelet and fold in half carefully.

(C) 1992 The Los Angeles Times

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Title: Chocolate Crinkle Cookies
Categories: Hershey’s, Cookies, Lauri
Yield: 48 Servings

2 c Sugar
3/4 c Vegetable oil
3/4 c Hershey’s cocoa
4 Eggs
2 t Vanilla extract
2 1/3 c All-purpose flour
2 t Baking powder
1/2 t Salt
Confectioners’ sugar

In large mixer bo2wl combine sugar and oil. Add cocoa; blend well.
Beat in eggs and vanilla. Combine flour, baking power and salt; add
to cocoa mixture blending well. Cover; chill at least 6 hours. Heat
oven to 350F.
Shape dough into 1″ balls. Roll in confectioners’ sugar. Place 2″
apart on greased cookie sheet. Bake 12 to 14 minutes or until almost
no indentation remains when touched. Remove from cookie sheet; cool
on wire rack.

MMMMM

TOMATILLO-APPLE SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Apples
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Fresh tomatillos — hulled
-and chopped (4 2/3 c),
OR
4 cn Tomatillos (18oz cans)
-drained and chopped
3 md Tart apples — peeled, cored
-and finely chopped (2c)
1/2 c Sweet red pepper — chopped
1/2 c Cider vinegar
5 Fresh/can jalapeno peppers
Seeded and finely chopped
(1/4 to 1/3 c)
1/4 c Snipped fresh cilantro
1/4 c Sugar

Combine tomatillos, apples, sweet pepper, vinegar,
jalapeno peppers, cilantro, sugar, and 1 ts salt in a
4 to 6-qt kettle. Bring to boil. Reduce heat and
simmer, uncovered, 15 minutes. Ladle into hot,
sterilized half-pint jars, leaving 1/2-inch headspace.
Adjust lids. Process in boiling-water canner for 10
minutes. Makes 5 half-pints.

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Deep-Fried Plantain Rounds

Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Big Flavors Of The Hot Sun
Caribbean Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green plantains
2 cups vegetable oil
salt and pepper — to taste

This is one of my favorites. Fried plantains are great with a whole range of
Caribbean and African-inspired dishes or just as a snack by themselves. Make
sure you use green plantains, even though they are somewhat of a nuisance to
peel. Ripe ones are too mushy for this preparation.

METHOD:

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain
rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3
minutes. Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin, frying pan,
or whatever else you think will work, squash it as flat as you can. It should
have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and
cook until the entire surface is golden brown, about 2 minutes. Remove the
plantains from the oil, drain, and season liberally with salt and pepper.
Serve hot or at room temperature.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Canning Carrots (Sliced or Diced)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds (wihout tops) is needed per canner
load of 7 quarts; an average of 11 pounds is needed per canner load of 9
pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25
quarts–an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
Larger carrots are often too fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot pack–Cover with boiling water; bring to boil and simmer for 5
minutes. Fill jars, leaving 1-inch of headspace.

Raw pack–Fill jars tightly with raw carrots, leaving 1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking
liquid or water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

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

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 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 Carrots in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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Title: Quarterback Crunch
Categories: Snacks
Yield: 1 servings

MMMMM————————-ORVILLE R——————————
5 qt Popped popcorn
2 c Miniature marshmallows
1 c Whole roasted almonds
2 c Light brown sugar
1/2 c Light corn syrup
1/2 lb Butter
1/4 t Cream of tartar
1 t Salt
1 t Baking soda

In lg roasting or baking pan, combine popped corn, marshmallows, and
almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn
syrup, butter, cream of tartar, and salt. Bring to boil, stirring
over med high heat. Stirring constantly, boil rapidly to hard ball
stage, 260F on candy thermometer, about 5 mins. Remove from heat.
Stir in baking soda quickly but thoroughly. Pour immediately over
popcorn mixture. Stir gently until well coated. Turn out at once on
wax paper, spread apart and allow to cool completely. Break apart and
stor in airtighyt container. Makes about 6 qts.

MMMMM

Title: Why Can Foods?
Categories: Canning, Information
Yield: 1 guide

Canning can be a safe and economical way to preserve quality food at
home. Disregarding the value of your labor, canning homegrown food may
save you half the cost of buying commercially canned food. Canning
favorite and special products to be enjoyed by family and friends is a
fulfilling experience and a source of pride for many people.

Many vegetables begin losing some of their vitamins when harvested.
Nearly half the vitamins may be lost within a few days unless the fresh
produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated
produce loses half or more of some of its vitamins. The heating process
during canning destroys from one-third to one-half of vitamins A and C,
thiamin, and riboflavin. Once canned, additional losses of these
sensitive vitamins are from 5 to 20 percent each year. The amounts of
other vitamins, however, are only slightly lower in canned compared with
fresh food. If vegetables are handled properly and canned promptly after
harvest, they can be more nutritious than fresh produce sold in local
stores.

The advantages of home canning are lost when you start with poor quality
fresh foods; when jars fail to seal properly; when food spoils; and when
flavors, texture, color and nutrients deteriorate using prolonged
storage.

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

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FALL PEAR PIE

Recipe By : Ken Churches ( Oct/Nov 95)
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inch)
1 egg — lightly beaten
1/4 cup heavy cream — optional

In a large bowl, combine pears, sugar, tapioca and nutmeg. Line a pie plate
with bottom crust; add pear mixture. Roll out remaining pastry to fit top of
pie; cut large slits in top. Place over filling; seal and flute edges. Brush
with egg. Bake at 375 for 55-60 minutes or until the pears are tender.
Remove to a wire rack. Pour cream through slits if desired.

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