Title: SWEET SPICY SPARERIBS
Categories: Chinese, Pork
Yield: 4 servings

2 Cloves garlic, smashed
-chopped
1 ts Dry mustard
1/2 ts Rosemary
1 c Tomato sauce
3 1/2 lb Spareribs
1 ts Chopped jalapeno pepper
1/2 ts Oregano
3 ts Honey
Juice from 2 oranges
Salt pepper to taste

Preheat barbecue grill on low. Place the first 7
ingredients in a small saucepan and cook for 15
minutes over very low heat. Meanwhile, blanch ribs in
boiling water for 15 minutes. Drain ribs and baste
with the warm mixture. Place ribs on hot grill and
partly cover. Cook 30 minutes, depending on size. Turn
ribs frequently, baste occasionally and season well.

—–

MULTGRAIN BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
2 tb Whole wheat flour
2 tb Soy flour
2 tb Triticale flour *
1 t Millet flour
1 tb Dry milk
1 t Salt
1 tb Butter
1 t Cornmeal
1 tb Cracked wheat cereal
2 tb Bran flakes
1 t Flax seeds
1 tb Honey
1 c Water
1 t Dry yeast

* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND
1 tb RYE FLOUR.

Place all ingredients (except liquids and yeast) inside the bread
pan. Add liquid ingredients. Close cover and place dry yeast into the
yeast holder. Press start.

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CANNING CORN (WHOLE KERNEL)

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

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

Quantity: An average of 31-1/2 pounds (in huss) of
sweet corn is needed per canner load of 7 quarts; an
average of 20 pounds is needed per canner load of 9
pints. A bushel weighs 35 pounds and yields 6 to 11
quarts–an average of 4-1/2 pounds per quart.

Quality: Select ears containing slightly immature
kernels or of ideal quality for eating fresh. Canning
of some sweeter varieties or too immature kernels may
cause browning. Can a small amount, check color and
flavor before canning large quantities.

Procedure: Husk corn, remove silk, and wash. Blanch 3
minutes in boiling water. Cut corn from cob at about
three-fourths the depth of kernel. Caution: Do not
scrape cob.

Hot pack–To each clean quart of kernels in a
saucepan, add 1 cup of hot water, heat to boiling and
simmer 5 minutes. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with corn and cooking
liquid, leaving 1-inch headspace.

Raw pack–Fill jars with raw kernels, leaving 1-inch
headspace. Do not shake or press down. Add 1 teaspoon
of salt per quart to the jar, if desired.

Add fresh boiling water, leaving 1-inch headspace.

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

Table 1. Recommended process time for Whole Kernel
Corn in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 55 minuntes for Pints, 85 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 Whole Kernel
Corn in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 85 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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Creole Cheese ‘n Peanut Crackers

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Creole Appetizers

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

1/2 c Butter or margarine,softened

2 c Shredded Cheddar cheese

1/4 ts Cayenne pepper

1/4 ts Salt

1 c Flour,all-purpose

1/2 c Oven-toasted rice cereal

3/4 c Finely chopped peanuts

1. Cream butter, cheese, cayenne pepper and salt together in large mixing

bowl.

2. Mix in flour, then cereal and peanuts.

3. Press dough into small loaf pan and chill in freezer until firm.

4. Place chilled dough on cutting board; cut into 1/8-inch thick slices.

5. Place slices 1 inch apart on cookie sheets; bake in preheated 325’ over

12 to 15 minutes, or until golden.

6. Transfer crackers to wire rack.

7. Serve warm or at room temperature.

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BAKED FLOUNDER BARATARIA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main dish
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter, divided
2 lb Flounder filets
1 t Salt
1/2 ts Tabasco sauce
1 tb Paprika
1/4 c Grated cheddar cheese
1 c Sour cream
1/4 c Fine bread crumbs

Grease a 2 qt. baking dish with 1 ts. butter. Arrange
fish filets in baking dish. Blend salt, Tabasco
Sauce, paprika, and cheddar cheese into sour cream and
spread over fish. Top with bread crumbs and dot with
remaining 3 ts. butter. Bake uncovered at 350 F. for
30 min. or until fish flakes easily with fork.

Yield: 4 to 6 servings.

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TROPFKRAPFEN (DROP DONUTS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : German Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter — Softened
1 c Sugar
2 ea Egg Yolks — Large, Beaten
1 ea Egg — Large, Whole, Beaten
4 c Flour — Unbleached
2 ts Baking Powder
1/4 ts Nutmeg
1/2 ts Baking Soda
3/4 c Butter OR Sour Milk
1 x Confectioners’ Sugar

Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a
separate bowl, sift all dry ingredients except the confectioners’ sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to
brown on all sides. Drain on paper towels; sprinkle with confectioners’
sugar.

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Ginger And Spice Cookies

Recipe By : Anita A. Matejka
Serving Size : 36 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c unbleached flour
1 1/4 c brown sugar — packed
2 tsps ginger
2 tsps cinnamon
1 tsp allspice
1 tsp baking soda
1/4 tsp salt
1 egg or egg white — whipped
3/4 c margarine — softened
1/4 c molasses

Preheat oven at 350. In a mixing bowl, combine flour, brown sugar, ginger,
cinnamon, allspice, baking soda,and salt. In another mixing bowl, combine
egg, margarine, and molasses. Mix dry ingredients with wet ingredients just
until moistened. Cover and chill dough for 1 hour. Then, roll dough into 1″
balls and place 2″ apart on unprepared baking sheet. Bake for 12 minutes or
until golden brown.

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Title: Poinsettia Pie
Categories: Pies, Holidays
Yield: 1 pie

2 c Chocolate Wafer Crumbs
6 tb Butter Or Margarine melted
1/8 ts Peppermint Extract (opt)
3/4 c Sugar, divided
1 Env Unflavored Gelatin
1/3 c Cold Water
3 Eggs, separated
1/3 c Creme De Menthe
1/2 c Whipping Cream, whipped
Chocolate Leaves
1 Round Yellow Candy

———————CHOCOLATE LEAVES———————
3/4 c White Chocolate Baking
-Bars Or Confectionery
-Coating, coarsely chopped
Red Food Coloring
Shortening
3/4 c Semisweet Chocolate,
-coarsely chopped

————————-EQUIPMENT————————-
Pastry Brush
6 md (or 8) Lemon Leaves *

* These Noxtoxic Leaves Are Available At Florist Shops.

Preheat oven to 350F. Combine cookie crumbs, butter
and peppermint extract, if desired, in small bowl.
Press onto bottom and up sides of 9 inch pie plate.
Bake 8 minutes. Cool on wire rack.

Combine 1/2 cup sugar and gelatin in small saucepan.
Add cold water, let stand 1 minute. Stir over low
heat until gelatin is completely dissolved. Beat egg
yolks in small bowl. Stir about 1/4 cup gelatin
mixture into egg yolks, return egg yolk mixture to
saucepan. Cook over low heat, stirring constantly,
until thick enough to coat the back of the spoon.
Remove from heat; stir in liqueur. Cool to room
temperature.

Beat egg whites until foamy. Gradually beat in
remaining 1/4 cup sugar; continue beating until soft
paks form. Fold into gelatin mixture. Gently fold in
whipped cream. Pour into cooled crust. Refrigerate
until firm, 8 hours or overnight.

Prepare Chocolate Leaves, reserving small amount of
melted chocolate. Arrange chocolate leaves on pie to
create poinsettia, using reserved chocolate to attach.
Place yellow candy in center. Refrigerate until
serving time. Makes 1 9″ pie.

—–

Title: Chocolate Bread Pudding
Categories: Diabetic, Chocolate, Desserts
Yield: 14 sweet ones

1/2 c Chocolate chips; 1/3 c Granulated sugar
replacement
3 c Skim milk; 2 ts Vanilla extract;
2 Eggs; 8 sl Dry bread;
1/2 ts Salt;

Melt the chocolate chips in 1 cup of the skim milk over medium heat.
Stir in the remaining milk. Set aside. Beat eggs unitl frothy; add
salt, sugar replacement and vanilla extract. Beat well. Stir egg
mixture into chocolate/milk mixture. Trim crust from bread and cut
into slices into small cubes. Drop cubes into greased 1 1/2-qt
casseole or baking dish. Pour chocalate mixture over the bread cubes;
be sure to saturate all the cubes. Set casserole in pan of hot
water. Bake at 350 degrees for 1 hour or until pudding ic completely
set. Serve warm or cold. Food Exchange per serving: 1 BREAD
EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SERVING: 99;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Sardinian Pasta With Tomato Basil

Recipe By : Cooking Live Show #CL8865
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 quarts water — (up to 8)
2 tablespoons — plus 1 teaspoon
— salt
1 pound imported ferula sarda grosso pasta
3 tablespoons extra virgin olive oil
1 cup plum tomatoes
1 teaspoon ground black pepper
6 basil leaves — torn , (up to 8)
1 tablespoon butter

Bring water to a boil and add salt. Add pasta to the water and cook at a boil
for 30 minutes.

While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes
over low heat. Season the tomatoes with salt and pepper and cook for 10
minutes before adding the basil leaves. Cook for an additional 5 minutes.

Drain the pasta in a colander and pour into a serving bowl. Stir butter into
the tomato sauce and immediately add to cooked pasta. Stir well to fully coat
the pasta. Serve the chicken over a bed of pasta.

Yield: 4 to 6 servings

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