Title: Berries – Whole
Categories: Fruits, Canning
Yield: 1 recipe

Blackberries, blueberries, currants, dewberries, elderberries,
gooseberries, huckleberries, loganberries, mulberries, raspberries.

Quantity: An average of 12 pounds is needed per canner load of 7 quarts;
an average of 8 pounds is needed per canner load of 9 pints. A 24-quart
crate weighs 36 pounds and yields 18 to 24 quarts – an average of 1-3/4
pounds per quart.

Quality: Choose ripe, sweet berries with uniform color.

Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem
if necessary. For gooseberries, snip off heads and tails with scissors.
Prepare and boil preferred syrup, if desired. Add 1/2 cup syrup, juice,
or water to each clean jar.

Hot pack — For blueberries, currants, elderberries, gooseberries, and
huckleberries. Heat berries in boiling water for 30 seconds and drain.
Fill jars and cover with hot juice, leaving 1/2-inch headspace.

Raw pack — Fill jars with any of the raw berries, shaking down gently
while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch
headspace. Adjust lids and process.

Processing directions for canning berries 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 Berries, Whole, in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Raw. Jar Size: 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 Berries, Whole, 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.

Style of Pack: Raw. Jar Size: Pints, Quarts.
Process Time: 8 min (for pints), 10 min (for quarts).
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 Berries, Whole, in a Weighted-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 8 min.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Raw. Jar Size: Pints, Quarts.
Process Time: 8 min for Pints, 10 min for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

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Title: TROUT APPETIT WITH REMOULADE SAUCE
Categories: Kosher, Appetizers, Fish
Yield: 6 servings

1 1/2 lb Smoked trout

———————-REMOULADE SAUCE———————-
4 tb Horseradish mustard
1/2 c Tarragon vinegar
2 tb Catsup
1 tb Paprika
1/2 ts Cayenne pepper
1 ts Salt
1 Clove garlic
1 c Salad oil
1/2 c Shallots
1/2 c Chopped celery

Remove skin and bones from fish. Flake and place in
cocktail glasses or iced supreme bowls lined with
lettuce.

Place all ingreds. for Remoulade Sauce in blender and
blend thoroughly.

Chill well before serving.

Smoked trout may be purchased at kosher deli.

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PEANUT BUTTER MUFFINS **** SALLIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
1/3 c Sugar
1 t Salt
2 ea Egg
1/4 c Peanut butter
1/2 c Water
2 tb Butter — melted

Sift together flour, baking powder, salt and sugar.
Beat eggs; add peanut butter, milk, water and
butter; beat well. Add peanut butter mixture to flour
mixture, beat only until blended. Grease muffin tins
and fill 2/3 full. Bake in 400 degree oven for about
20 minutes. Serve with butter and grape
jelly!!!!Friend who gave this to me says they’re
great. I wonder if they’d be like chocolate peanut
butter cups if you serve it with chocolate syrup on
top………oh I’m just fantasizing!!!
This uses the real water, not the dehydrated kind.
Sallie ……………. * /__
. |/
/00 ÿÿÿÿ……………. / FROM:
SALLIE KRATZ (NXMB21A)

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Title: SUGAR COOKIES
Categories: Cookies
Servings: 72

1 c BUTTER FLAVOR CRISCO
1 c Sugar
1 Egg
1 1/2 t Vanilla
2 c All-purpose flour
1 t Baking soda
1 t Cream of tartar
1/2 t Salt

1. Cream Butter Flavor Crisco and sugar in large bowl at medium speed of
electric mixer. Beat in egg and vanilla.

2. Combine flour with baking soda, cream of tartar and salt. Blend into
creamed mixture. Cover and chill at least 2 hours.

3. Preheat oven to 375’F.

4. Roll out dough on floured surface to 1/8″ thickness. Cut into desired
shapes with cookie cutters. Place on ungreased baking sheets.

5. Bake at 375’F. for 6-7 minutes. Cool on baking sheets about 1 minute.
Remove to cooling racks.

Makes 5 1/2 to 6 dozen cookies.

NOTE: For holidays, cut dough into desired holiday shapes. Sprinkle with
colored sugar crystals before baking.

MMMMM

Matzo Cheese “Souffle”

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Cheese
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole matzos
16 thin slices American cheese — or other mild cheese
— as needed to cover matzos
3 eggs — or 5 egg whites
2 cups milk
1/2 teaspoon salt
dash pepper

Dampen a matzo, and put in a greased square baking dish. Cover with a single
layer of cheese. Repeat 3 times. Mix eggs, milk and s
easonings and pour over. Refrigerate overnight. Bake about 45 min. at 35oF
till puffed and browned.

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Title: Twice Cooked Herbed Ducks
Categories: Chinese, Poultry, Ceideburg 2
Yield: 6 servings

2 Ducks, about 4 1/2 pounds
-each
1 Handful each, fresh lemon,
-thyme, Italian parsley,
-rosemary, sage (1 teaspoon
-each if dried)
4 tb Kosher salt
Coarsely ground pepper to
-taste

Remove heads, feet, giblets and excess fat from ducks. Using poultry
shears or strong kitchen scissors, remove tails and backbones; cut
each bird in half through breastbone, then in quarters. Rinse and
pat dry. Prick all over with the tines of a fork.

Combine herbs with salt and pepper and rub all over duck pieces,
pressing well into skin. Place quarters on a rack in a roasting pan,
skin side up, and cook in a 300F oven for about 1 hour, until the fat
has rendered into the pan – up to 2 or 3 cups. Remove from oven but
leave on rack to continue dripping for about 45 minutes.

Start a charcoal fire (a covered grill is most efficient for this)
and when coals are ready and spread, place duck quarters on rack,
skin side down. Cover grill and cook 10 minutes. Turn duck, cover
grill and cook 15 minutes. Reverse and cook skin side up for about 5
minutes more, covered; serve immediately.

Serves 6 to 8.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM

Pork Chop Rhubarb Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pork chops
3 C. rhubarb — cut up
1 Tbsp. cooking oil
1/2 C. brown sugar
1 Tsp. cinnamon
2 1/2 to 3 c. bread crumbs
1/4 C. flour
Salt and pepper to taste

In skillet, brown pork chops in oil; add salt and pepper. Remove
to platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve
1/2 cup. Sprinkle remaining crumbs into 9×13 inch baking dish. Combine
rhubarb, sugar, flour and cinnamon. Spoon half over the
bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb
mixture over chops. Cover with foil and bake at 350 degrees for 45
minutes. Remove foil, sprinkle remaining crumbs. Bake 15 minutes
longer.

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Title: AVOCADO PATE WITH PECANS
Categories: Vegetables, Dips, Snacks
Yield: 10 servings

4 Avocados; peeled and pitted
Vegetable oil
16 oz Cream cheese
2 tb Shallot;minced
1 tb Lemon juice; fresh
2 Garlic cloves; minced
1 ts Chili powder
1/2 ts Salt
1/4 c Parsley; chopped
2 tb Pecans; unsalted and chopped
4 Butter lettuce or Boston
-lettuce leaves
1/2 c Black olives; pitted
10 Cherry tomatoes; ripe
Tortilla chips

Line a 6 cup rectangular glass loaf pan or ceramic dish with 3
layers of waxed paper, extending over long sides only. Brush top
sheet of paper generously with oil. Puree avocados and cream cheese
in processor. Add shallots, lemon juice, garlic, chili powder and
salt and blend 30 seconds. Transfer mixture to prepared pan; smooth
top. Press plastic wrap onto surface of pate and refrigerate at least
6 hours or overnight.
Remove plastic and unmold onto a platter lined with the lettuce
leaves. Mix parsley and pecans and sprinkle over the pate. Garnish
with olives and tomatoes. Surround with tortilla chips. From Poppa
Rock’s Family Cookbook Also

MMMMM

HEARTY CHICKEN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Leftover chicken carcass
1 Bouguet garni (4 parsley
-sprigs, 1/4 tsp dried
Thyme, 1 bay leaf, and 10
-peppercorns tied in
Cheesecloth)
2 Cloves garlic
3 md Potatoes, peeled and diced
3 Carrots, sliced
2 Ribs celery, chopped
1 md Onion, chopped
1/2 ts Salt
1/2 ts Dried marjoram
1/4 ts Freshly ground pepper
2 c Scalded milk
2 Egg yolks
2 tb Dry sherry
1 c Chopped cooked chicken
2 Eggs, hard cooked and
-chopped (Optional)
2 tb Chopped fresh parsley

In a large saucepan, combine the chicken carcass,
bouquet garni and garlic in 2 quarts of water. Bring
to a boil, reduce heat, and simmer, covered, for 1
hour. Strain broth, refrigerate, and skim fat.

In a large saucepan, bring broth to a boil over medium
heat. Add potatoes, carrots, celery, onion, salt,
marjoram and pepper. Cook until vegetables are tender,
about 10 minutes.

Beat milk into egg yolks in a small bowl. Gradually
whisk in 1/2 cup of the hot broth. Stir into soup.
Add sherry, chicken, and chopped eggs. Heat through.

Pour into bowls. Garnish with parsley and serve with
chese biscuits or cornbread.

Serves 6.

[ 365 Ways To Cook Chicken; Cheryl Sedaker, 1986 ]

Posted by Fred Peters.

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POTATO SOUP (PRODIGY)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Leeks — white part only
2 tb Flavorless cooking oil
3 c Chicken stock
-OR low-sodium chicken broth
3 c Water
1 1/2 lb Potatoes — peeled
– and roughly diced
1/2 ts Nutmeg
1 t Salt — or to taste
1/4 ts White pepper
Sour cream
Chopped chives

REMOVE THE ROOT END OF THE LEEKS, trim the dark green
tops and reserve for another use. Slice the light part
into 1/2-inch rounds, wash well and set aside on a
plate. Heat the oil in a pot, over medium heat, and
add the leeks. Cook, stirring, for 5 minutes. Add
stock, water, potatoes, nutmeg, salt and pepper. Raise
heat to high, cover and bring to a boil. Reduce heat
to low and simmer, uncovered, for 30 minutes. Remove
from heat and puree the soup in batches. Place pureed
soup in a pot and reheat, covered, over low heat. To
serve, place a generous dollop of sour cream in the
bottom of each soup bowl and sprinkle with chopped
chives. Transfer piping hot soup to a tureen or
pitcher and pour into bowls at the table. Refrigerate
soup for up to 3 days or freeze the soup in 3-cup
batches.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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