DANISH ROLLS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 3/4 c Bread flour (8 1/5 oz)
1/2 c All purpose flour (2 1/3 oz)
4 tb Sugar
3 tb Dry milk
1 t Salt
1/3 c Butter (2 1/10 oz)
1/2 c Water
1 sm Egg
2 ts Dry yeast
FILLING:
1/3 c Raisins (3 oz)
1/4 c Sliced almonds (2/3 oz)
OR
1/2 c Mixed nuts — chopped
1 tb Cinnamon
2 tb Sugar
1 Egg — beaten for top

1. Place first 6 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place the dough in a greased bowl. Cover.
Rest for about 30 minutes in the refrigerator. 3. Roll out the dough
on a lightly floured surface into a 10 x 16 inch rectangle. 4. Spread
the filling over the dough. 5. Starting at one short edge, roll the
dough up tightly into a log. 6. Brush with beaten egg over the sealed
end. 7. Cut the log into 10 equal portions. 8. Place on a greased
baking pan. Spray water on top. Proof at 90 deg. for 20 to 30
minutes. 9. Brush rolls with beaten egg. 10. Bake in 375 deg. oven
for 10 to 15 minutes or until golden brown.

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Title: PORCUPINE COOKIES
Categories: Cookies
Yield: 4 servings

2 ea Eggs beaten
1 c Sugar
2 c Chopped dates
1 c Chopped walnuts

Mix all to-gether drop by tsp. into shredded
coconut. Form into balls. Cook on greased cookie sheet
in slow oven 275 until coconut is lightly browned

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CANNING SNAP ITALIAN BEAN PIECES (GREEN W

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

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

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 bushel weighs 30 pounds and
yields 12 to 20 quarts–an average of 2 pounds per
quart.

Quality: Select filled but tender, crisp pods. Remove
and discard diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or
cut or snap into 1-inch pieces.

Hot pack–Cover with boiling water; boil 5 minutes.
Fill jars loosely, leaving 1-inch headspace.

Raw pack–Fill jars tightly with raw beans, leaving
1-inch headspace. Add 1 teaspoon of canning salt per
quart to the jar, if desired. Add boiling water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Snap and Italian
Beans in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. 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 Snap and
Italian Beans in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. 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: Mushroom Barley Kugel
Categories: Jewish
Yield: 8 servings

1 c Barley (or brown rice)
4 c Water
1/2 lb Mushrooms
1 sm Onion, peeled and finely
-chopped
2 t Oil
1/4 c Unbleached white flour
1 c Vegetable broth
1 c Lite soy milk (low-fat)
Salt to taste
Pepper to taste

Preheat the oven to 375’F. Cook barley in water in a large pot for 1
hour and 15 minutes.

Meanwhile, saute mushrooms and onion with oil in a frying pan over
medium heat for 3 minutes. Dissolve flour in soy milk and broth and
then add sauteed mushrooms and onions. Simmer 5 minutes longer,
stirring constantly. Add salt and pepper to taste. Add cooked barley
to mixture and mix well.

Press barley-mushroom mixture into a lightly oiled 9x9x2″ baking pan.
Bake at 375’F. for 30 minutes. Serve warm.

Per serving: 140 calories, 2 grams fat, 5 grams protein, 1.3
milligrams iron, 27 grams carbohydrates, 15 milligrams calcium, 2.5
grams dietary fiber.

MMMMM

Title: Beef Barley Soup
Categories: Ground beef, Restaurants, Soups
Yield: 1 gal

——————-MICKEY’S GOURMET CKBK——————-
1 c Carrots, minced
1 c Celery, minced
1 c Onion, minced
2 T Beef base OR 4 bouillon cube
2 T Chicken base OR 4 bouil cube
6 1/2 oz Pearl barley
3 qt Water
1/2 lb Ground beef ^
2 T Butter

Salt and pepper

Steerman’s Quarters, Disney Village Marketplace
Saute all vegs in butter until tender. In separate
pan, cook beef; drain. Add to vegs. Add bases, water
and barley; simmer 30 mins. Season with salt and
pepper.

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COCKENTRICE (A MARVELOUS BEAST)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Suckling pig, about 7 pounds
1 lg Roasting chicken, about 6
-pounds
6 Egg yolks
1/4 ts Powdered saffron
1/2 c All-purpose flour
1/4 c White wine
1 tb Fresh parsley leaves,
-very finely chopped
1 tb Flour

“The extraordinary ”beasts“ created by these
instructions never were seen on land or sea. A
bestiary pair, these chicken and pork visual as well
as edible delights were intended to startle as well as
feed. The creation of such illusion foods was an
important contribution of the medieval cook to the
flamboyant art forms of the medieval feast.”

Bake the chicken and the suckling pig separately at
375 F until tender; the chicken ought to take 2 hours,
the suckling pig closer to 3 hours.

Cut the chicken in half with the incision running
around the body behind the wings. The forward half is
thus separated from the hindparts. Similarly cleave
the pig so that the “head and shoulders” are cut from
the back half of the animal. With a strong butcher’s
thread or “carpet” thread sew the forward half of the
chicken to the back half of the pig; sew the pig’s
“head and shoulders” to the hind half of the capon.
Each is now a cockentrice. Turn oven up to 400F.

Lightly beat the egg yolks. Mix in the saffron and
flour to make a thick fluid. Paint this on the suture
lines as well as various parts of either the “face” or
appendages–gold snout and gold nails were typical
adornments.

Return these marvelous animals to the oven so the gold
“endoring” may set and the final creatures appear
resplendent.

Mix the parsley in white wine with flour until the
green color well permeates the fluid. If not a bright
green, add two drops of green food coloring. Paint on
“feathers” or designs for final embellishing of the
cockentrice, your fancy guiding your hand.

From: Fabulous Feasts, Midieval Cookery and Ceremony

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Title: PIRI-PIRI SAUCE
Categories: Sauces
Yield: 4 servings

1.25 c Olive oil 8.00 Chilli peppers with
Tops removed 1.00 Bay leaf
1.00 Small piece lemon rind

Pour the oil into a small, screw-top jar and add the chilli peppers, bay
leaf and lemon rind. Screw on the top and shake. Leave to stand in a warm
place for at least 24 hours before use. It will keep at room temperature
indefinitely.

Ready made piri-piri can be bought by the portuguese, who use it a good
deal as a spicy condiment on pasta, fish or meat and also to flavour stews.

From “THE WORLD’S BEST FOOD FOR HEALTH AND LONG LIFE” by Michael Bateman,
Caroline Conran Oliver Gillie. Published in 1981 by Houghton Mifflin
Company.

Shared by Robert Rostrup

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Title: Yam Bake a la Orange
Categories: Vegetables, Side dish
Yield: 6 servings

2 lg Yams (1 lb. each); boiled,
– peeled sliced 1/4″ thick
2 Oranges; peeled sliced
3/4 c California Dried Figs
— sliced crosswise
— into fourths
1/4 c Walnut pieces
1/4 c Margarine; melted
2 tb Honey
1 ts Grated orange peel

Arrange yam slices, oranges and figs in an 8″ round baking pan. Sprinkle
with walnuts. Combine melted margarine, honey and orange peel. Pour over
all. Cover with foil; bake in a 350 F. oven for 30 minutes, until bubbly.

Each serving contains about: Calories 342, Fat 9.27G, Sodium 108MG,
Cholesterol 0MG, Protein 4.18G, Carbohydrates 65.0G, Fiber 8.47G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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TURKEY TONNATO SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1 cn Tuna — 3 oz, flaked white
1 Garlic clove — minced
2 Anchovy fillets — minced -opt
1/2 c Mayonnaise
1/4 c Yogurt — -OR-
1/4 c -Sour cream
1/2 ts Pepper
—–SALAD—–
2 c Turkey — cooked diced
2 Potatoes — medium, cooked
-diced
1 bn Argula — or Watercress
6 sl Turkey — cooked
1 c Cherry Tomatoes
1/3 c Black Olives
2 T Parsley — coarsely chopped

For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of
dressing. Taste for seasoning. Arrange arugula or watercress on large
plate. Mound potato and turkey mixture in centre. Arrange slices of turkey
on top of chopped salad. Drizzle remaining dressing. Arrange tomatoes and
olives around outside of the salad and sprinkle with parsley.
SERVES: 6-8

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Betty’s Fabulous Low Fat, High Carb Soup

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds ground turkey
3 large onions
2 tablespoons garlic — heaping
4 tablespoons curry — heaping
2 quarts jars Ragu or Prego sauce
4 cups carrots
4 cups broccoli
4 cups celery
4 cups cauliflower
2 cans (#2) green beans
1/3 pound box pasta shells or 2 lbs. diced potatoes
Water to cover

Brown turkey with onions and garlic. Add the rest of the ingredients. Simmer 1
5 minutes. Let stand 15 minutes.

busted by sooz

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