COOKED EGGNOG

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beverages Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Non-fat milk
4 Eggs, lightly beaten
1/4 c Powdered sugar
1 t Vanilla extract
Ground nutmeg for garnish

In a heavy saucepan, combine milk, lightly beaten eggs and powdered
sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low
heat, for 5 minutes, stirring frequently with the whisk.
Remove from heat. Add vanilla extract and mix well. Refrigerate until
cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and serve
warm as a morning drink.
For a cold variation, pour mixture into blender container and add one
cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.

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VEGETABLE MAFE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, chopped
4 tb Peanut oil
2 c Squash
4 ea Turnips
4 md Potatoes, quartered
2 lg Carrots, chopped
1/2 sm Cabbage, chopped
2 lg Tomatoes, chopped
1 bn Chard
2 ea Chili peppers
2 c Tomato sauce
3/4 c Peanut butter

Brown the onions in a moderately hot oil in a large skillet. Add
vegetables one at a time sauteeing each one for a minute or two before
adding the next. Stir in tomato sauce about a cup of water. Reduce heat
simmer till all the vegetables are tender. Spoon out half a cup of the
broth mix ti with the peanut butter to make a smooth paste. Return to
the pot simmer for 15 minutes. Serve over rice.

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CHICKEN ARROZ CALDO (CHICKEN RICE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 8 SERVINGS—–
1 1/2 lb Chicken, cut into serving
-pieces
1 ea Tb vegetable oil
2 ea -3 garlic cloves — minced
1 md Onion — finely sliced
1 t Fresh ginger — finely sliced
1 c Rice grains
5 ea -7 cups water
2 ea Tb fish sauce (patis)
5 ea Stalks green onion — finely
-sliced for garnish
Salt and pepper to taste

In a large non-stick soup pot over medium heat, saute
garlic in oil until lightly brown. Add ginger and
onion, stir for a minute. Add chicken pieces and fish
saue and cook for another 3 minutes. Add rice, water
and a little salt and pepper. Cover and simmer in
medium low heat for about 40 minutes or until the
consistency of a light ceamed soup has been reached.
Stir occasionally while cooking. Correct seasonings
to taste. Stir in a small amount of sliced green
onions. If rice soup becomes too thick, add a little
water to thin it a bit. Garnish individual bowl
servings with sliced green onions just before
servings. Tips: If you prefer, sprinkle a little lemon
juice on the soup servings. This will give a pleasant
tartness to the dish. Serves 6 to 8.

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Title: Cheese Drop Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese; ground

Sift flour, salt, baking powder together. Chop in butter. Add enough
milk to make up soft. Add cheese. Drop on buttered baking tin.

Note: No baking time or temperature is given. Suggest moderate 400 F
oven, 10 – 20 minutes.

Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
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SOUP ROYALE (AKA NAPKIN SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Italian
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 T Flour, heaping
8 T Parmesan Cheese, grated,
-heaping
3 Eggs
6 T Butter
10 c Broth, chicken beef
pn Salt
pn Nutmeg

Combine flour, grated Parmesan cheese, salt, freshly grated nutmeg in a
large bowl. Stir in the lightly beaten eggs. Cut the butter in small
pieces and add to the mixture. Wet a cloth napkin, squeeze out, and
spread it out flat. Spoon the cheese mixture into the middle of napkin,
bring up the ends of the napkin, and tie together to form a tight bag.
Place the bag into a soup kettle with the 10 cups of Chicken and Beef
broth. Bring to boil, cover, simmer for 2 hours.
Remove the bag from the broth. Let it cool to room temperature. Untie
the bag, remove the now-hardened mixture from the napkin, and cut into 1/2
inch slices. Cut these slices into cubes. Reheat the broth, add the
cubes, and continue to boil for 10 minutes. Serve piping hot.

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Title: Individual pecan pies
Categories: Desserts, Pies, Cakes
Yield: 6 pies

6 oz Plain flour
5 oz Melted butter
1 tb Icing (confectioners) sugar
1 tb Water
3 1/2 oz Pecan nuts (broken large)
2 Eggs (size 3/medium)
2 oz Dark brown soft sugar
5 oz Golden syrup (corn syrup)

Mix together the flour, icing sugar, water and 4 oz of
the melted butter. (You should kneed together for a
good mix).

Divide between 6 x 4 inch flan tins or small bun tins
and press up the edges (prick lightly with a fork to
reduce the amount the centre rises)

Place on a baking tray and blind bake in a preheated
oven at 190C/375F/gas mark 5 for 10 to 15 mins (until
golden brown)

Remove and divide the chopped pecans between the
pastry cases.

Whisk the eggs, then stir in the sugar, syrup and
remaining 1 oz melted butter. Beat well and spoon into
the pastry cases, filling almost to the top. (this
makes probably 50% TOO much mixture for me)

Return to the oven for 25 to 30 minutes, until set and
golden.

Serve hot or cold with cream, creme fraishe or ice
cream.

Time: about an hour and a quarter for one batch.
Source: Sainsbury’s golden syrup suggested recipe

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MY CANADIAN PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Split peas
3 c Water (cold)
2 lb Smoked ham, shank or bone
3 qt Water, boiling
1 Onion, chopped
Celery leaves
1 t Salt
2 Carrots, minced

Wash and sort peas; soak in cold water overnight.
Drain and place in a large pot; add water, ham bone,
onion, celery leaves, carrots, salt. Bring to a boil;
reduce heat and simmer until peas are very tender,
about 2 hours, adding more water if needed. Remove
ham; chop and return to soup. Season to taste with
salt and pepper. Also freezes well.

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CANNING CORN (CREAM STYLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

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

Quantity: An average of 20 pounds (in husks) of weet
corn is needed per canner load of 9 pints. A bushel
weighs 35 pounds and yields 12 to 20 pints–an average
of 2-1/4 pounds per pint.

Quality: Select ears containing slightly immature
kernels, or of ideal quality for eating fresh.

Procedure: Husk corn, remove silk, and wash ears.
Blanch ears 4 minutes in boiling water. Cut corn from
cob at about the center of kernel. Scrape remaining
corn from cobs with a table knife.

Hot pack–To each quart of corn and scrapings, add two
cups of boiling water. Heat to boiling. Add 1/2
teaspoon salt to each jar, if desired. Fill pint jar
with hot corn mixture, leaving 1-inch headspace.
Adjust lids and process according to the
recommendations in Table 1 or Table 2 depending on
method of canning used.

Table 1. Recommended process time for Cream Style Corn
in a dial-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints.
Process Time: 85 minutes.
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 Cream Style Corn
in a weighted-gauge pressure canner.

Style of Pack: Hot, Raw. Jar Size: Pints.
Process Time: 85 minutes for Hot, 95 minutes for Raw.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Homemade Ginger Ale
Categories: Beverages
Yield: 4 servings

2 T Fresh ginger root
2 Lemon rinds
4 T Honey, to taste
1 c Boiling water
1 qt Seltzer

From “Nancy Clark’s Sports Nutrition Cookbook,” Nancy Clark. Leisure
Press, 1990, $13.95.

Put the ginger and lemon rinds in a small bowl with the honey.

Pour in 1 cup boiling water (or just enough to cover). Let steep for
five minutes.

Strain and chill. When ready to serve, add the seltzer water.

Makes 4 servings (10 ounces each).

One serving contains 65 calories and 16 grams of carbohydrates.

MMMMM

EASY LOW-FAT CHILI

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetarian Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1/4 c Green pepper — chopped
4 c — water; divided
1 cn Great Northern beans — rinsed
-and drained (15 oz)
1 cn Navy beans — rinsed and
-drained (15 oz)
1 cn Salt-free tomato sauce
-(6 oz)
1 cn Low-salt diced tomatoes
-undrained (14.5 oz)
2 ts Chili powder, or to taste
1 t Salt (optional)
1/2 ts Pepper

In a large saucepan, cook the onion and green pepper
in 1/2 cup water until tender. Add beans, tomato paste
and tomatoes. Stir in chili powder, salt if desired,
pepper and remaining water; bring to a boil. Reduce
heat; cover and simmer for 20 minutes.

/Collector’s Edition/MM by DEEANNE

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