Title: Triple Berry Jam
Categories: relishes/preserves
Yield: 1

5 c prepared fruit*
7 c sugar
1 fruit pectin
1/2 ts margarine or butter

*(about 3 pints fully ripe strawberries, 1-1/2 pints fully ripe red
raspberries and 1 pint fully ripe blackberries)
Stem and thoroughly crush strawberries, 1 layer at a time.
Measure 2-1/2 cups into 6- or 8-quart
saucepot. Thoroughly crush raspberries, 1 layer at a time.
Measure 1-1/2 cups into saucepot.
Thoroughly crush blackberries, 1 layer at a time.
Measure 1 cup into saucepot.

Measure sugar into separate bowl.
(Scrape excess sugar from cup with spatula to level for exact
measure.) Stir fruit pectin into fruit in saucepot. Add margarine.
Bring mixture to full rolling boil on
high heat, stirring constantly. Quickly stir in all sugar.
Return to full rolling boil and boil exactly 1
minute, stirring constantly. Remove from heat.
Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly.
Invert jars 5 minutes, then turn upright. After jars
are cool, check seals.

Or follow water bath method recommended by USDA.

Makes 8 cups or 8 (1-cup) jars.

—–

BEEF LO MEIN WITH BEAN SPROUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh Chinese egg noodles
– (medium width)
1/2 lb Beef flank steak
2 tb Oyster sauce
2 tb Dark soy sauce
1 tb Light soy sauce
1/2 c Chicken broth
2 ts Asian sesame oil
2 ts Sugar
1/2 ts White pepper
4 tb Peanut oil
2 sl Fresh peeled ginger — bruised
2 Garlic cloves — bruised
1 t Salt
1/2 lb Fresh bean sprouts
– tails removed, patted dry
1 c Chinese garlic chives
-ÿÿGreen onions,
-Cut into 2-in lengths
—–BEEF MARINADE—–
1/2 tb Soy sauce
2 ts Rice wine or dry sherry
1/2 ts Sugar
1/2 tb Cornstarch
1 t Sesame oil

ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it
reaches a second boil, reduce to a simmer and cook for 1 minute longer.
Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain
in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand
for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light
soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a
wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of
the salt; saute until fragrant. Increase to high heat, add beef; stir-fry
until browned, about 2 minutes. Remove and set aside. Heat remaining oil in
the wok over medium heat. Add the remaining ginger, garlic and salt. Pour
in sauce mixture, stir and bring to a boil. Add noodles and toss to coat
with the sauce. Add the bean sprouts, chives and return the beef; stir-fry.
Pick out and discard ginger and garlic. —

– – – – – – – – – – – – – – – – – –

TOASTED SUNFLOWER SEEDS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sunflower seeds
1 t Oil, if desired
1/4 ts Salt, if desired

Preheat oven to 325 F (slow).

Mix sunflower seeds with oil only if salt is used. Spread plain or oiled
seeds on baking sheet. Bake about 8 minutes or until lightly browned.
(Watch carefully, these seeds brown quickly.)

Sprinkle oiled seeds with salt while hot.

Calories per tablespoon: About 20 with oil, 15 without oil

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Mayonnaise (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 whole eggs — room temperature
Salt and pepper
1/8 teaspoon Dijon mustard
1 cup oil — room temp or warmer
2 tablespoons lemon juice

Use oil as needed – from 1/2 cup to 1 cup
Lemon juice to taste – from 2 to 3 tablespoons.

In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon each of
salt, pepper, and mustard until thick and sticky. Add 2 tablespoons of the
oil, a little at a time, then stir in 1 teaspoon of the lemon juice. Add the
remaining oil, 1 tablespoon at a time, beating after each addition until it
is absorbed. When all the oil has been absorbed, add the remaining lemon
juice to taste and extra salt and pepper as necessary.

Makes 1-1/4 to 1-3/4 cups

– – – – – – – – – – – – – – – – – –

B/M “SOUR” SOURDOUGH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Anna Ellis DTXT63A
1 1/4 c Sourdough starter
1/2 c Water
3 c Bread flour
1 tb Melted margarine
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast

This basic recipe was from Anna Ellis (DMSD70C). I
substituted oil for the margarine and with some
experimentation, came up with this technique: Put all
ingredients in the B/M and set on the dough cycle.
When the cycle is complete, leave the dough in the pan
for 3 to 4 more hours. Remove dough and squeeze out
gases. Cover with a damp towel and let it rest for 20
or 30 minutes minutes. Sprinkle corn meal on a board
and shape dough into two cylindrical loaves. Place
loaves on a cornmeal covered baking sheet. Cover again
with the damp towel and allow to rise for another two
hours. At the end of two hours, refrigerate the dough,
still covered, for at least 12 hours (the longer the
better). Take dough out of the refer, sprinkle with
water, and let it sit out for 4 hours. Sprinkle again
with water then bake at 375 for 30 minutes or until
brown and crusty.

– – – – – – – – – – – – – – – – – –

GERMAN PEPPERED BEEF SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb German peppered beef *
2 lg Yellow onions diced large
1 c Crushed RED BELL peppers **
2 lb Red potatoes
2 lg Carrots
2 Celery stocks (not bunches)
1/4 c Oregeno
1/4 c Sweet basil
1 tb Celery seed
1/8 c Carroway seed
1/2 c Dill weed

* this may be obtained from all of the german deli’s I have ever been in
(which may not be many)… and is basically a rather tough cut of beef
which
has been covered (and I do mean covered) with very large chunks of black
pepper corns (some are even whole)
** if you can not find red bell peppers dried and crushed you will want to
do
it your self for the flavor needed… cut three or four red bell peppers
into
small pieces and spread out on paper towels to dry (or put it in your food
drier if you have one) seeds and all!
FIRST: cut the meat into 1 inch chunks (leaving the precious pepper on
it!),
sear by your favorite method… I prefer a small amount of sesame oil in a
wok.
CROCK POT METHOD: chop everything up into 1 inch chunks throw in the pot,
set
on medium (200 degrees), cover with water plus 1 inch (for the pan as my
mentor said), cook covered (with a lid) stirring every 2 hours or so from
the
bottom for 4 hours, turn to low, cook covered for 6 hours.
PAN METHOD: chop everything into 1 inch chunks, place carrots, celery, and
meat into pan, cook 1 hour at med/low (150 to 160 degrees), add the rest of
the goodies, cook 1 hour.
Ahh a bug found… covered in water both times, better go change it
plus 1 inch for the pan
LAST: refrigerate for at least 6 hours, warm only as much as you will be
eating.
NOTES: you are correct, this method looks a little “ugly”, but having been
taught to make this soup by a german grandmother, and her scottish husband
(my grand father, who also was a chef by trade)… I learned at a very
young
age that what they said usualy worked the best, even though it took more
time.

– – – – – – – – – – – – – – – – – –

Title: Grilled Steak with Tasso Maque Choux
Categories: Meat/beef, Emeril, Ethnic, Am/la
Yield: 4 servings

4 Rib eye steaks (10oz)
2 tb Olive oil
2 tb Essence
2 tb Olive oil
4 oz Tasso; diced
1 1/2 c Fresh corn; scraped from cob
1/4 c Onions; chopped
1 tb Shallots; minced
1 tb Garlic; minced
1 c Heavy cream
1/3 c Red bell peppers; minced
1/4 c Green onions; chopped
Salt and pepper
1 c Fried onion rings; warmed
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow onions

For the maque choux: In a saute pan, heat the olive
oil. When the pan is smoking hot, add the tasso and
saute for 30 seconds. Add the corn ad saute for 1
minute. Add the onions and continue sauting for 1
minute. Add the garlic and season with salt and
pepper. Saute for 1 minute. Stir int he cream, red
pepper, and green onions and simmer until mixture is
heated through., about 2 minutes. For the steak: Rub
each steak with the olive oil and season with Essence.
In a hot saute pan, cook steaks for 4 minutes on each
side for medium rare. Remove from pan. Spoon the
maque choux in the center of the plate.
Place steak on top of the maque choux. Garnish with
the fried onions, green onions, peppers and yellow
onions.

Source: Essence of Emeril, #2325, TVFN
formatted by Lisa Crawford. 4/28/96

—–

HUMMUS TAMALES

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Vegan
Tex-mex Mid-east
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic Masa Dough recipe
18 Corn husks
—–FILLING—–
3 c Chickpeas — cooked
1/2 c Sesame tahini
6 tb Vinegar, brown rice
3 Garlic cloves — minced
3 tb Parsley, fresh — chopped
2 tb Tamari

To make filling:

Blend filling ingredients in a food processor to make a thick paste. Add a
bit of water, if necessary, to achieve desired consistency.

Fill and cook tamales according to “Tamales: Basic Procedure”.

Per serving (2 tamales): 468 cal; 7 g prot; 401 mg sod; 83 g carb; 10 g
fat; 0 mg chol; 95 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: PROFESSORNS GLOGG (THE PROFESSOR’S GLOGG)
Categories: Sweden, Beverages, Alcohol, Upload
Yield: 25 servings

2 qt Wine, red, dry
2 qt Muscatel
1 pt Vemrouth, sweet
2 tb Angostura bitters
2 c Raisins
1 ea Orange peel
12 ea Cardoman pod; crushed
10 ea Cloves, whole
1 ea Ginger; 2″
1 ea Cinnamon stick
1 1/2 c Aquavit
1 1/2 c Sugar, granulated
2 c Almonds; blanched, peeled

Combine wine, muscatel, vermouth, bitters, raisins, orange peel,
cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours
minimum.
Shortly before serving, add aquavit and sugar. Stir well and bring to
full boil over high heat. Remove at once from heat, stir in almonds and
serve hot in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds
and raisins.

—–

Title: WASSAIL BOWL
Categories: Fruits, Salads
Yield: 32 servings

2 qt Apple cider/juice
3 Cinnamon sticks,3″ long
2 ts Allspice,whole
2 ts Cloves,whole
1 Orange,sliced,small,garnish
1 Lemon,sliced,small,garnish
1 cn Orange juice,frozen (6oz)
1 cn Lemonade,frozen (6oz)
1 pk White wine,dry (750ml btl)
4 c Water
3/4 c Brown sugar,packed

1. In 5-quart saucepan over high heat, heat apple cider, cinnamon
sticks, allspice, and cloves to boiling. Reduce heat to low; cover
and simmer 15 minutes.
2. meanwhile, place orange and lemon slices in heat-safe 5-quart punch
bowl; set aside.
3. To cider mixture, add frozen orange juice concentrate, lemonade
concentrate, white wine, water, and brown sugar; over high heat, heat
to boiling. Pour hot mixture over fruit in bowl.

MMMMM