Szechwan Peanut Noodles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Nuts
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Peanut butter
4 tablespoons Sesame oil
3 tablespoons Soy sauce
2 tablespoons Rice vinegar
1 teaspoon Cayenne
1/2 teaspoon Habanero powder
Chicken broth
12 ounces Chinese egg noodles (fat — round ones preferred
1 cup Blanched carrot — cut
matchsticks
3 Scallions — slivered
1 cup Snow pea pods, raw — cut
matchsticks
1 cup Raw bean sprouts
1/2 cup Roasted unsalted peanuts — ground

Over low heat, melt the peanut butter with the oil, soy sauce, and vinegar.
Stir in pepper powders. Thin to proper consistency with broth. Let cool. Taste
for seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done. Drain and put onto a
serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a neat design over the
noodles and sauce. Strew with peanuts. Serve cool or cold.

From: Michael Loo

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Title: Clams (Whole or Minced)
Categories: Seafood, Shellfish, Canning
Yield: 1 text

Procedure: Keep clams live on ice until ready to an. Scrub shells
thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
Collect and save clam juice. Wash clam meat in water containing 1
teaspoon of salt per quart. Rinse and cover clam meat with boiling water
containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid
per gallon. Boil 2 minutes and drain. To make minced clams, grind clams
with a meat grinder or food processor. Fill jars loosely with pieces and
add hot clam juice and boiling water if needed, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Clams in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints.
Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
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 Clams in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints.
Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
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: Grapes – Whole
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A lug
weighs 26 pounds and yields 12 to 14 quarts of whole grapes–an average
of 2 pounds per quart.

Quality: Choose unripe, tight-skinned, preferably green seedless grapes
harvested 2 weeks before they reach optimum eating quality.

Procedure: Stem, wash, and drain grapes. Prepare very light, or light
syrup.

Hot pack — Blanch grapes in boiling water for 30 seconds. Drain, and
proceed as for raw pack.

Raw pack — Fill jars with grapes and hot syrup, leaving 1-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Grapes, whole in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 3,000 ft: 15 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.

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

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Title: Smoked Salmon Pizza
Categories: Pizza
Yield: 2 pizzas

3/4 c Mascarpone cheese
2 md Shallots, minced
1 tb Fresh lemon juice
2 tb Chopped fresh chives
4 oz Smoked salmon

NOTE: Mascarpone is a smooth, mild Italian cheese.

Put a pizza stone on the lowest rack of the oven. Preheat to 400’F.
(If you use a metal pizza pan instead, do not preheat the pan.) Mix
cheese, shallots, lemon juice and 1 tablespoon chives. Spread over 2
12″ pizza shells. Slide the pizzas onto the pizza stone. Bake 15
minutes, or until the crust is golden brown. Immediately sprinkle
with walmon and chives. MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH.

Per slice: 168 calories, 19 grams carbohydrates, 5 grams protein, 1
gram fiber, 8 grams fat (3 grams saturated), 223 milligrams sodium.

MMMMM

WINTER VEGETABLE PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Celery root, trimmed, peeled
2 md Baking potatoes, cubed
2 md Turnips, cubed
4 md Leeks, washed sliced
1 tb Salt
Pepper, to taste

Combine the celery root, potaotes, turnips, and leeks
in a large saucepan and cover with cold water. Place
over medium-high heat and bring to a boil. Reduce heat
and simmer until all of the vegetables are tender,
about 30 mins. Drain well and pass the vegetables
through a ricer. Add salt and pepper to taste. Divide
among 4 plates and serve immediately.

“A Well Seasoned Appetite” Posted by Dan Klepach

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Garlic And Sweet Potato Soup

Recipe By : Cooking Live Show #CL8872
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup plus 1 tablespoon vegetable oil
3 medium leeks — trimmed and
— coarsely chopped
1 large head garlic — cloves separated
— and peeled
3 pounds sweet potatoes — peeled and cut
— into 1-inch chunks
8 cups chicken stock or water — (up to 10)
salt and freshly ground black pepper
1/2 cup crumbled feta cheese
1/4 cup finely chopped fresh chives

In a large heavy pot heat 3 tablespoons oil and saute the leeks until tender, a
bout 5 to 8 minutes. Reserve 3 large cloves of the garlic. Add the remaining ga
rlic and sweet potatoes to the pot and stir to combine. Add enough chicken stoc
k or water to barely cover the vegetables. Season with salt and pepper. Bring t
o a boil, reduce heat and simmer until the sweet potatoes are very tender about
20 to 30 minutes.

Cut the reserved 3 cloves of garlic into very thin slices. In a small skillet h
eat the remaining 2 tablespoons oil and cook the sliced garlic until golden. Tr
ansfer garlic chips to paper towels to drain.

In a blender puree the soup, in batches, until smooth and transfer to another p
ot. Taste soup and adjust seasoning if necessary. Return soup to a simmer. Ladl
e soup into serving bowls and garnish with garlic chips, crumbled feta cheese a
nd chives.

Yield: 6 servings

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BROILED CHICKEN FAJITAS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Boned — Skinned Chicken
Breasts
1 tbsp Lemon Juice
1/2 tsp Garlic Powder
1/2 tsp Seasoned Salt
1/4 tsp Each Oregano Pepper
Few Drops Liquid Smoke
Flavoring
1 tbsp Vegetable Oil
1/2 c Green Pepper Strips
1/2 c Thin Onion Wedges
1/2 c Tomato Wedges
1/4 c Mild Picante Sauce

in Bowl, Combine First 7 Ingredients 1 1/2 t. Oil. Cover Refrigerate 2 To
8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A
Large Skillet, Saute Green Peppers Onions in Remaining Oil Until
Crisp-Tender. Add Tomatoes Saute 1 Min. Stir in Picante Sauce Heat
Through. Cut Chicken Into Thin Strips Top With Vegetables. Serve With Four
Hot Corn Tortillas.

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Title: APPLESAUCE TEA BREAD
Categories: Breads
Yield: 20 servings

2 1/2 c White flour
2 t Baking powder
1/2 t Salt
1/2 c Sugar
1 T Cinnamon
8 oz Applesauce
1 ea Egg
1 c Skim milk

Mix the dry ingredients together and add the applesauce, then the egg
and milk. Pour into nonstick loaf pan and bake at 350F for 50 min.
Remove and cool. Cal: 77 (slice); Fat: 1/10g.

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Hawaiian bagels

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
1 teaspoon coconut extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
1/2 cup dried pineapple — diced
5/8 cup dried coconut — shredded or flaked

Place ingredients in the bread machine in the order listed. Add the pineapple
and coconut 5 minutes before the end of the Kneading phase or work into the
dough before shaping. Use the dough setting. Or stop the machine after the
rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

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NOTES : These are really excellent.

Title: ELLA ZEEK’S SUGAR COOKIES
Categories: Cookies, Holiday
Yield: 48 servings

3 c All-purpose flour
1 1/2 c Brown sugar
1/2 c White sugar
1 c Shortening
1/4 c Milk
2 Eggs
2 ts Baking powder
1/2 ts Salt
1 ts Vanilla

Cream sugars and shortening. Add milk, vanilla and
eggs and mix well. Stir in remaining ingredients and
mix well. Refrigerate for about 1 hour.
With floured hands roll teaspoonful of dough into a
ball. Place on cookie sheet. With three fingres
together, press ball flat, leaving ridges down the
middle. Bake in 400øF oven for 9 to 12 minutes or
until lightly gold.

Ella was a neighbor who was ten years older than God
when I was a child. She always had these in her cookie
jar, and usually would bake a dozen every day since
the dough keeps so well. It is one of my all time
favorites and I have never tasted them anywhere else.

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