Title: Spaghetti Sauce without Meat
Categories: Sauces, Canning
Yield: 9 pints

30 lb Tomatoes
1 c Chopped onions
5 Garlic cloves; minced
1 c Chopped celery
-OR- green pepper
1 lb Fresh mushrooms, sliced
-(optional)
4 1/2 ts Salt
2 tb Oregano
4 tb Minced parsley
2 ts Black pepper
1/4 c Brown sugar
1/4 c Vegetable oil

Yield: About 9 pints

Procedure: Caution: Do not increase the proportion of onions, peppers,
or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60
seconds or until skins split. Dip in cold water and slip off skins.
Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large
saucepan. Put through food mill or sieve. Saute onions, garlic, celery
or peppers, and mushrooms (if desired) in vegetable oil until tender.
Combine sauteed vegetables andtomatoes and add remainder of spices,
salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough
for serving. At this time the initial volume will have been reduced by
nearly one-half. Stir frequently to avoid burning. Fill jars, leaving
1-inch headspace. Adjust lids and process according to the
recommendations in Table 1 or Table 2, depending on the method of
canning used.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge 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 Spaghetti Sauce Without Meat in a
weighted-gauge pressure canner.

Style of Pack: HOt. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

—–

Red Beans And Rice

Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :2:00
Categories : Beans Ethnic
Soul Food Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup red kidney beans — dried
– dried red chili beans –
5 Cups water
1 smoked ham hocks
2 Tablespoons salt
1/2 Teaspoon red pepper flakes — chrushed
1/2 Teaspoon dried thyme
2 Cups rice — converted

1) Soak the beans overnight in 5 cups of water in a cool place or in the
refrigerator.

2) Drain the beans and place them in a 5-quart pot. Add 4 cups of water,
the ham hock, salt, red pepper, and thyme. Heat to boiling , then reduce
the heat to a bare simmer. Cover and cook until the beans are almost
tender, about 1 hour.

3) Stir 1 cup of water and the rice into the beans . Heat to boiling,
reduce the heat to a simmer, and cook, covered, until the rice and beans
are tender and the liquid is absorbed, about 25 minutes. Check the
seasonings. If you like, you may remove the meat from the ham hock and mix
it into the rice. Serve hot.

– – – – – – – – – – – – – – – – – –

Ardshane House Irish Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Dish
Meats MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Middle neck of lamb — cut in
One inch chunks
4 pounds Potatoes — peeled
10 small Onions — sliced
2 ounces Pearl barley
2 pints Beef stock
Salt and pepper to taste

“That’s the basic recipe. You can add a load of sliced carrots and leeks to
make it go further and about 5-6 tsps. of Worchestershire sauce or regular
brown sauce wot you Yanks pour over everything!! If you like, you could add
a half a pint of Guinness to your stock. I make my stock from the potato
peelings, carrot tops, leek ends, and any other stuff I find lurking in the
refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for
several hours, you should get a damned good stock (strain the liquid or
you’ll get God knows what stuck in your teeth!!) You’ll need to start with
about 5 pints of liquid. Then bung everything into a ginormous pan, bring to
the boil, and then simmer for about two hours…should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!”
From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland 1992

– – – – – – – – – – – – – – – – – –

Fine Swiss Weisswurst

Recipe By : TASTE TS4839
Serving Size : 6 Preparation Time :0:00
Categories : Sausages Taste
Veal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Pound veal — trimmed, cubed
3/4 Pound jowl fat — cubed
11 Ounces ice
1 Tablespoon salt
1 Teaspoon sugar
1 Teaspoon white pepper
1 Teaspoon dry mustard
1/4 Teaspoon mace
1/2 Teaspoon ginger
1 1/2 Teaspoons lemon zest — blanched, hopped sup
2 Tablespoons Non-fat dry milk powder
Hog casings for stuffing

Combine veal with salt and sugar.Grind meat and jowl fat through the fine
plate of heavy duty grinder,seperately. Place in individual bowls. Chill
well.
Place ground meat in food processor, add ice. Sprinkle spice mixture over
ice. Process mixture until very cold,( 30 degrees).
Stop machine, scrape down sides. Continue processing until temperature
rises to 40 degrees. Mixture should resemble cake batter.
Add fat and process until mixture reaches 45 degrees.Add non-fat milk
powder and process until mixture reaches 58 degrees.
To stuff casings:
Fill sausage stuffer evenly with mixture,avoiding any air pockets. Stuff
hog casings, not too tight, tie off with fine kitchen string. Poach in
shallow pan of simmering water (165 degrees),
until internal temperature of meat is 155 degrees.
Be careful water does not boil.
Remove sausages to an ice bath when cooked. Cool in water bath to until
internal temp is 60 degrees.
Cook, fry or grill and serve.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

Title: ARGENTINIAN STEW IN A PUMPKIN SHELL
Categories: Main dish
Yield: 6 servings

2 lb Beef stew meat,
– cut in 1 1/2-in. cubes
1 lg Onion; chopped
2 Garlic cloves; minced
3 tb Oil
2 lg Tomatoes; chopped
1 lg Green bell pepper; chopped
Salt, pepper
1 ts Sugar
1 c Dried apricots
3 White potatoes,
– peeled and diced
3 Sweet potatoes,
– peeled and diced
2 c Beef broth
1 md Pumpkin
Butter or margarine; melted
1/4 c Dry sherry
1 cn Whole kernel corn (1 lb),
– drained

Trim any excess fat from beef and cook with onion and garlic in oil
until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt,
1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes
and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin
and discard. Scoop out seeds and stringy membrane. Brush inside of
pumpkin with butter and sprinkle lightly with salt and pepper. Stir
sherry and corn into stew and spoon into pumpkin shell. Place shell
in shallow pan and bake at 325F 1 hour, or until pumpkin meat is
tender. Place pumpkin in large bowl and ladle out stew, scooping out
some of pumpkin with each stew serving.

MMMMM

CHOCOLATE BUNDLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sheet Pepperidge Farm Frozen
Puff Pastry
1 pk 6 oz Semi-Sweet Chocolate
-pieces
1/4 c Chopped walnuts
Confectioners Sugar

Thaw pastry for 30 minutes. Preheat oven to 425F.
On a lightly floured surface, roll pastry to a 12 inch square. Cut into 4 –
6 inch squares.
In the center of each square, place 1/4 c chocolate chips and 1 T. walnuts.
Bring the corners of the pastry together just above the chocolate, twist
and
turn. Fan out corners.
Place on ungreased baking sheet and bake 10-15 minutes, or until golden
brown. Let stand at least 10 minutes.
Sprinkle with confectioners sugar and serve.

– – – – – – – – – – – – – – – – – –

THE ULTIMATE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cup Graham cracker crumbs
1/2 cup Melted butter
1/2 cup Sugar
5 package Softened cream cheese (8oz)
1 3/4 cup Sugar
3 tablespoon Flour
2 teaspoon Lemon peel
1 1/2 teaspoon Orange peel
1/4 teaspoon Vanilla
5 Large eggs
2 Egg yolks
1/4 cup Heavy cream
3/4 cup Sour cream
1 Ripe mango
1/4 cup Sugar
1 package Frozen raspberries — lt syrup
1 Kiwifruit,pared — sliced
1/4 cup Fresh raspberries

Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with
butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly
press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven
to 450 F.Make filling- In large bowl, at high speed, beat cream cheese with
sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs
and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour
mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1
hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool
cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to
within 1/2 inch of edge. Refrigerate 3 hours or overnight.

Pare mango, slice flesh from pit. Cut enough slices into small triangles to
make 1/4 cup. Place remaining in food processor. Add sugar. Process until
pureed.

Pour into small bowl. In clean food processor, puree raspberries with their
syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to
boiling, simmer 1 minute (stirring)until thick and clear. Pour into small bowl.
Cover, refrigerate til cold Remove cake from pan, plave on serving dish. Spoon
mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and
fresh raspberries. Pass remaining fruit sauces.

– – – – – – – – – – – – – – – – – –

CENTRAL COAST STIR-FRY VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDI M. PHELPS—–
1/4 c Carrots
1/4 c Celery
1/4 c Yellow crooked neck squash
1/4 c Zucchini
1/4 c Brocoli
1/4 c Cauliflower
2 T Oil
3 lg Cloves garlic — minced
1/2 ts Salt — optional
1/4 ts Pepper
pn Red chili pepper
1/4 ts Basil
1/4 ts Oregano
1/4 c Dry white wine
1 T Fresh parsley — chopped
1/4 Lemon

Cut carrots, celery, squash, and zucchini into 1/2 x 2-inch pieces. Break
broccoli and cauliflower into small pieces. Heat oil until almost smoking.
Add vegetables; stir to coat with oil. Add garlic, salt, peppers, basil
and oregano. Simmer 1 minute. Add wine and simmer 2 minutes or u;ntil
vegetables are cooked al dente. Add parsley and squeeze in juice of lemon
and serve immediately. Source: The Garlic Lovers’ Cookbook II.

Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com

– – – – – – – – – – – – – – – – – –

SESAME BEEF *** (NNBB09A)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef — julienne
1 tablespoon Soy sauce
1 Egg white
1 tablespoon Cornstarch
2 cup Oil — for deep frying
Sauce:
2 tablespoon Sesame seed paste — – or
2 tablespoon Peanut butter — diluted in
2 tablespoon Water
1/2 teaspoon Salt
2 teaspoon Sugar
2 tablespoon Soy sauce
1 tablespoon Red wine vinegar
2 tablespoon Sesame seed oil
1 teaspoon Pepper oil — -*check recipe

Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring oil in
wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil to
temperature again and deep fry 1 minute more. Drain and remove to platter mix
ingredients into a smooth, thin sauce.
Heat in saucepan and pour over beef. I like to add chopped carrot, or peanuts
or whatever when I’m feeling creative. FROM: MIKE CROUCH (NNBB09A)

– – – – – – – – – – – – – – – – – –

Almond Chocolate Fruitcake Loaf

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 1 Preparation Time :1:40
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Hazelnuts
1 Stick Butter — softened
7 Oz Almond Paste
1/2 C Sugar
3 Tbsp Dark Rum Or Amber
1 Tsp Vanilla Extract
1 Tbsp Orange Zest — grated
1 Tbsp Lemon Zest — grated
3 Eggs
1/2 C Flour
1/2 tsp Baking Powder
6 oz Semisweet Chocolate Chips, Minatures
1/2 C Semisweet Chocolate Chips
1 C Cherry-Pineapple Mix, Asst.Colors, Candied — chopped
1 1/2 C Pecans — chopped
1 C Walnuts — coarsely chopped

1. Preheat oven to 325°F. Grease a 4 1/2 x 12 1/2-inch long loaf pan and
line completely with wax paper; grease the paper.
2. Spread out hazelnuts on a small baking sheet. Toast in oven for 10 to
12 mins, or until nuts are lightly browned and dark skins are cracked. Rub
warm nuts in a terrycloth towel to remove as much skin as possible.
3. In a large bowl, beat together butter, almonds paste, and sugar with an
electric mixer on medium speed until well blended. Beat in rum, vanilla,
orange and lemon zests. Add eggs, one at a time, beating well after each
addition. Add flour and baking powder and beat until combined. Stir in
chocolate chips, candied fruits, pecans and walnuts until well mixed.
Scrape batter into prepared loaf pan.
4. Bake about 1 hour, or until cake springs back when touched lightly and
top is golden. Let cake cool in pan 30 to 40 mins, then unmold cake by
lifting with wax paper onto a wire rack and let cool completely. Carefully
peel off wax paper. Wrap cake in plastic wrap and then in aluminum foil.
Refrigerate at least 2 days or up to 2 weeks before serving.
NOTE: Loaf is best cut into 1/2-inch or thicker slices for serving. Cut
each slice in half or thirds. Loaf also freezes well. For ease in handling
and serving, cut loaf into 2 or 3 horizontal pieces and wrap each piece
individually.

– – – – – – – – – – – – – – – – – –

NOTES : This fruitcake, prepared with an almond paste cake base, is
studded with chocolate chips, 3 different kinds of nuts, and just
a few candied fruits for color. It tastes a lot like chocolate
covered marzipan. Be sure to refrigerate it for a couple of days
prior to serving for easier slicing.