Title: Pie Fillings
Categories: Information, Canning, Pies
Yield: 1 text

General: The following fruit fillings are excellent and safe products.
Each canned quart makes one 8-inch to 9-inch pie. The filling may be
used as toppings on dessert or pastries. “Clear Jel ™” is a
chemically modified corn starch that produces excellent sauce
consistency even after fillings are canned and baked. Other available
starches break down when used in these pie fillings, causing a runny
sauce consistency. Clear Jel ™ is increasingly available among canning
and freezing supplies in some stores. If you cannot find it, ask your
county Extension home economist about its availability in your region.

Because the variety of fruit may alter the flavor of the fruit pie, it
is suggested that you first make a single quart, make a pie with it, and
serve. Then adjust the sugar and spices in the recipe to suit your
personal preferences. The amount of lemon juice should not be altered,
as it aids in controlling the safety and storage stability of the
fillings.

When using frozen cherries and blueberries, select unsweetened fruit. If
sugar has been added, rinse it off while fruit is frozen. Thaw fruit,
then collect, measure, and use juice from fruit to partially replace the
water specified in the recipe. Use only 1/4 cup Clear Jel ™ per
quart, or 1-3/4 cups for 7 quarts. Use fresh fruit in the apple and
peach pie fillings.

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

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Title: Egg Tacos
Categories: Pickell
Yield: 4 Servings

8 Taco shells
8 Eggs
1/2 c Milk
Salt Pepper to taste
2 c Shredded lettuce
2 Tomatoes, diced
1 c Shredded Monterey Jack or
Cheddar cheese.
Salsa sour cream (opt)

Heat taco shells as directed on package.

Beat together eggs, milk, salt and pepper. Heat a nonstick medium
skillet over medium-high heat until hot enough to sizzle a drop of
water. Pour in egg mixture and innediately reduce heat to medium-low.
As mixture begins to set, gently move spatula across bottom and sides
of skillet to form large, soft curds. Cook until eggs are thickened
and no visible liquid remains, but they are still moist, about 1
minute.

Divide egg mixture among taco shells. Garnish as desired with lettuce,
tomato, cheese, salsa and sour cream.

Submitted by Kathleen Pickell

MMMMM

Alphabet Noodle Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1/2 pound extra lean ground beef
3 cups beef broth
3 cups V-8 juice
3/4 Cup water
1/4 tsp thyme
1 tsp Worcestershire sauce
1 1/2 Cups mixed frozen vegetables
2/3 Cup alphabet macaroni

Brown beef in large saucepan or Dutch oven. Drain. Add broth,
vegetable
juice, water, thyme and Worcestershire sauce. Bring to a boil; add
vegetables and macaroni. Simmer for 8 to 10 minutes or until pasta is
tender.

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NOTES : Recipe By: The Record Newspaper

Red, White, Blueberry Shortcake

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 8 Preparation Time :0:06
Categories : Cake Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ozs Fat-Free Pound Cake
thawed and cut into 3 layers
1 c blueberry pie filling — * see note
1 c strawberry pie filling — * see note
4 ozs Cool Whip Lite® — thawed

Spread bottom layer of cake onto serving plate. Spread with blueberry pie
filling. Add second layer of cake. Spread with strawberry pie filling. Top
with third layer of cake. Frost top and sides of cake with whip topping.
Chill until ready to serve.

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Per serving: 181 Calories; 2g Fat (9% calories from fat); 2g Protein; 38g
Carbohydrate; 2mg Cholesterol; 85mg Sodium

Serving Ideas : Slice and serve with remaining pie fillings, if desired.

NOTES : * Use only half the can.

Title: ELEGANT TEA CAKES
Categories: Cookies
Yield: 1 servings

1/2 c Butter
1 c Granulated sugar
1 Egg
1 tb Cream
1 ts Vanilla
2 c Flour
1/2 ts Baking powder

Serve these not-too-sweet cookies in the traditional
English fashion with your favorite cup of tea. They
are delicious with a dab of jam or marmalade and hold
up well when dunking.

In a bowl, cream butter with sugar until very light.
Add well beaten egg, cream and vanilla. In a separate
bowl, sift flour with baking powder; add creamed
mixture and blend well. Roll dough into a log and wrap
in aluminum foil. Chill overnight, or in freezer for 2
hours if rushed for time.

Preheat oven to 350ø. Remove dough from refrigerator,
slice very thin and place on greased cookie sheet.
Bake 5-8 minutes at 350ø.

Variations: For various holidays decorate with
colored sugar, beads or icing. Or substitute almond or
lemon extract for the vanilla to vary the flavor.

Yield: 10 dozen. Suzanne J. Brown, owner SBJ
Communications, Skillman, NJ

Randy Shearer

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Oyster Corn Chowder #3 TDF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Orzo Pasta — cooked per pkg.
3 c Clear Chicken Broth
1/4 c Parsley — minced, fresh
1/2 c Leeks — chopped
1/4 c Prosciutto — minced
Salt and white pepper, to
-taste
1 1/2 c Corn — fresh or frozen
1/2 ts Chipotle Powder — seenote
2 tb Butter — unsalted
2 1/2 c Light cream (Optional)
1 pt Maryland Oysters with their
-liquor

Cook the orzo according to the directions on the package and set
aside.
Place the chicken broth, parsley, leeks, prosciutto, salt and
pepper in a large sauce pan. Simmer until the leeks are tender, or
about 2 minutes. Add the corn, butter, chile, cream and oysters with
their liquor. Simmer for 3 to 5 minutes longer and add the cooked
orzo. Stir and serve immediately.
Makes 4 servings.
Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates, 12
gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium.
Rewritten by Mike Stock, 5/10/95
Use any ham, Smithfield, HoneyBaked, BlackForest, or any good
tasting ham.
Use Onions as a substitute for the leeks. Use Vidalias if possible.
Replace oysters with shrimp, scallops, shark, octopus rings, or any
firm fish…..

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PASTA WITH OYSTERS AND SHRIMP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main dish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Peanut oil
2 T Flour
1 Medium yellow onion, chopped
1 t Anchovy paste (optional)
3 c Half-and-half
2 dr Tabasco
1 t Worchestershire sauce
1/2 t Whole thyme
1 pt Small oysters
1 lb Shrimp,*
1/2 lb Cooked pasta
4 Green onions,**

* raw and peeled (about 32 to 40 per lb)
** chopped, for garnish
Heat a large frying pan and add the oil. Stir in the flour and cook this
mixture until it is the color of light peanut butter, being careful not to
burn it. Add the onions and suate until limp. Stir in the anchovy paste and
the half-and-half, stirring carefully to avoid lumps. Turn to a light
simmer
and add the Tabasco, Worchestershire sauce and thyme, and simmer for 10
minutes. Add the oysters and shrimp and heat for a few minutes. Do not
overcook the seafood. Add salt and pepper to taste and serve over the hot
pasta. Garnish with chopped green onions.

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Title: Deep Fried Tofu with Plum Sauce
Categories: Appetizers, Vegetables, Sauces
Yield: 16 servings

1 lb Firm tofu
1/2 c Sesame seeds
2 tb Cornstarch
3 tb Whole-wheat flour
1/4 c Vegetable oil
1 1/2 lb Red plums, pitted, peeled
— chopped
3/4 c Sugar
1 tb Soy sauce
1 tb Teriyaki sauce
2 ea Garlic cloves, chopped
Water to cover

Cut tofu into 1″ squares. Mix together sesame seeds, cornstarch
flour. Roll tofu in sesame mixture till well coated. Heat oil in
skillet till hot. Fry squares till well browned. Drain on paper
towels set aside.

Place the rest of the ingredients in a pot. Add just enough water to
cover by 1/2“. Bring to a boil then simmer for 20 minutes. Blend
till smooth. Pour into a serving bowl.

To serve, place toothpicks in tofu cubes. Arrange on a platter
serve warm with the sauce.

Jack Santa Maria, ”Chinese Vegetarian Cookery"

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DIABETIC BLUEBERRY MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Bisquick
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/4 c Artificial sweetener
-(equivalent to 6 tb sugar)
1 c Commercial sour cream
1 Egg
1 c Fresh blueberries
2 ts Grated lemon peel

Preheat oven to 425 F (210 C) and grease 12-cup
muffin pan. Combine Bisquick and 1/4 cup artificial
sweetener. Make a well in centre of mixture and add
sour cream and egg all at once. Beat with a fork until
all ingredients are well combined. Gently fold in
fresh blueberries.
Put 1/4 cup of batter into each muffin cup. In a
small bowl, combine lemon peel and 2 tablespoons
artificial sweetener. 8. Sprinkle peel and sweetener
mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown.
These muffins are best served hot. Exchange per
serving: 1 bread, 1 fat 1 serving equals 119 calories
Makes 12 muffins Source: The Muffin Baker’s Guide By
Bruce Koffler

From: Jeffrey Dean Date: 11-18-93

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Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Greek
Vegetables Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 large Zucchini blossoms
1 cup Long-grain white rice
3 tablespoons Minced fresh Italian parsley
3 tablespoons Finely chopped fresh mint
1 small Onion — finely chopped
1/3 cup Olive oil
1 large Ripe tomato, peeled, seeded — – coarsely chopped
Salt
Freshly ground black pepper
3/4 cup Warm water

Wash the zucchini blossoms gently and drain them. In a small bowl, combine the
rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and
mix well. Using a small teaspoon, stuff the blossoms with the rice mixture.
Arrange them one next to the other in a shallow saucepan, add warm water, and
cover. Bring to a boil and simmer over low heat until the rice is cooked,
about 30 minutes.
Serve warm.

Sofi Lazarides Konstantinides, “Sofi’s Aegean Kitchen” Posted by Karen
Mintzias

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