Title: CARAMEL BISCUITS
Categories: None
Yield: 1 servings

8 oz Butter
1 tb Condensed milk
1 ts Vanilla
2 ts Baking powder
1 c Coconut
1 3/4 c Sugar
1 Egg
2 c Flour
1/2 ts Baking soda
2 c Cornflakes

Cream butter and sugar and condensed milk. Add egg
and essence and mix in all dry ingredients. Put in
3/4 tsp lots on a cold tray. Bake at 325 – 350 F. for
15 mins.

—–

Deep-dish Chicken Pie

Recipe By : Better Homes Gardens, April 1989, Lisa Holderness
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds broiler chicken
3 stalks celery with leaves — cut up
1 small onion — quartered
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 refrigerated unbaked pie crust — room =
temperature
1/4 cup butter
1 cup fresh mushrooms — sliced
1 large leek — chopped
1/2 cup celery — sliced
1/2 cup red bell pepper — cut into 1/2″ pieces
1/3 cup all-purpose flour
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half and half
1/2 cup frozen peas
1 egg — beaten

Place chicken in large kettle with 5 cups water, celery, onion, bay leaf,
salt pepper. brint to boil; reduce heat, cover simmer 45 to 60 =
minutes
until chicken is tender. remove chicken and set aside.

Using a sieve lined with several layers of cheescloth, strain broth into =
a
large broth. Discard vegetables skim fat from broth. Measure 1-1/2 cups
of broth, reserving remainder for another use.

When chicken is cool, pull meat from bones and cut meat into 1/2″ cubes.
Discard skin and bones.

Preheat oven to 400 degrees. In a large saucepan, melt butter over medium
heat, add mushrooms, leeks, celery red pepper. Cook about 3 minutes,
until tender. Stir in flour, poultry seasoning, salt pepper. Add the
broth cream all at once; cook stir until thickened bubbly. Stir in
chicken peas.

Pour into a round 1.5 qt. casserole. Unfold piecrust cut into a circle =
2″
larger in diameter than top of casserole. Brush edge of casserole with =
egg.
Place crust atop casserole; turn edge under flute to edge. Cut a 1″ =
hole
in center of crust to vent. Cut pastry scraps into decorative shapes; =
brush
top of crust with egg lay on the scraps, brush again with egg.

Bake in a 400 degree oven for 30 to 40 minutes, until the crust is golden
brown. Serve immediately.

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Title: Peaches – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 24 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins
loosen. Dip quickly in cold water and slip off skins. Cut in half,
remove pits and slice if desired. To prevent darkening, keep peeled
fruit in ascorbic acid solution. Prepare and boil a very light, light,
or medium syrup or pack peaches in water, apple juice, or white grape
juice. Raw packs make poor quality peaches.

Hot pack — In a large saucepan place drained fruit in syrup, water, or
juice and bring to boil. Fill jars with hot fruit and cooking liquid,
leaving 1/2-inch headspace. Place halves in layers, cut side down.

Raw pack — Fill jars with raw fruit, cut side down, and add hot water,
juice, or syrup, leaving 1/2-inch headspace.

Adjust lids and process.

Table 1. Recommended process time for Peaches, halved or sliced in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
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.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

Table 2.
Recommended process time for Peaches in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Recommended process time for Peaches in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

—–

Cream Of Green Chile Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Cheese
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Corn Tortillas — * see note
12 Oz Tub Bueno Green Chiles — Mild, Hot, or X-Hot
1/2 Stick Margarine
2 Cups Chopped Onion
1 Garlic Clove — peeled and minced
1/2 Teaspoon Dried Oregano — crumbled
2 Bay Leaves
3 1/2 Cups Chicken Broth — homemade or canned
2 Medium Baking Potatoes — peeled and chunked
1/3 Teaspoon Cumin
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/3 Cup Whipping Cream
2 Cups Monterey Jack Cheese — grated **

* Preferably 1 of yellow cornmeal and 1 of blue.
** or mozzarella cheese or a combination of both

Cut the tortillas into 1/4 inch wide strips and leasve them uncovered
at room temperature until they are dry and crips, about 24 hours (or
heat in iron skillet until dry and hot).

In a 4 quart saucepan over low heat, melt the butter. Add the onions,
garlic, oregano, and bay leaves and cook, covered, stirring once or
twice, for 10 minutes. Stir in the chicken broth, potatoes, salt,
cumin black pepper and bring to a boil. Lower heat and simmer,
partially covered, stirring once or twice, until the potatoes are very
tender, about 25 minutes.

Stir in the cream and adjust the seasoning if necessary. The soup can
be prepared up to 3 days ahead. Cool it completely and refrigerate,
covered. Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and
scatter the tortilla strips over the cheese. Serve immediately.

Serves 4 to 6.

– – – – – – – – – – – – – – – – – –

Title: Sour Cream-Lemon Pie
Categories: Desserts, Pies
Yield: 6 servings

1 c Sugar
3 1/2 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 Baked 9-in pie shell
1 c Heavy whipping cream,
-whipped

Sour Cream-Lemon Pie

Lemon twists for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in
heavy saucepan; cook over medium heat until thick. Sir in butter and
cool mixture to room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish with lemon
twists. Store in refrigerator.

MMMMM

Quick Hot Fudge Sauce

Recipe By : mort@kimbark.uchicago.edu
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Sugar
1/2 c Cocoa
1/2 c (Plus 2T) evaporated milk — (5-ounce can)
1/3 c Light corn syrup
1/3 c Butter or margarine
1 t Vanilla extract

In a small saucepan, stir together sugar and cocoa; blend in evaporated
milk and corn syrup. Cook over medium heat, stirring constantly, until
mixture boils; boil and stir 1 minute. Remove from heat; stir in butter
and vanilla. Serve warm. Makes 1 3/4 cups of sauce.

– – – – – – – – – – – – – – – – – –

NOTES : Source: Treasury of Desserts, page 301

WHITE BEAN AND ANGEL HAIR PASTA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Great northern beans —
Washed
2 ts Olive oil
1 lg Onion — chopped
2 Garlic cloves — chopped
7 c Chicken bouillon
1 c Water
1 Ham hocks
2 lg Carrots — sliced
2 lg Celery stalks — sliced
1/2 c Parsley sprigs — chopped
2 lg Bay leaves
1 1/2 ts Dried basil
1 t Dried marjoram
1/2 ts Dried thyme
1/2 ts Dried oregano
ds Cayenne pepper
1/4 ts Black pepper
2 1/4 c Angel hair pasta — * see
Note
1 cn Tomato sauce
Salt

Place beans in a large Dutch oven or soup pot. Cover
with 2 inches of water
and bring to a boil over high heat. Lower heat and
boil 2 minutes. Remove pot from heat, cover, and let
beans stand 1 hour. Drain beans in a colander,
discarding water.

In the same pot, combine olive oil, garlic, onions and
3 tablespoons of chicken bouillon. Cook over medium
heat, stirring frequently, until onion is
soft (5-6 minutes). If liquid begins to evaporate,
add a little more bouillon. Return beans to pot. Add
water, ham hock, carrots, celery, parsley, bay leaves,
basil, marjoram, thyme, oregano, cayenne pepper,

Recipe By : Skinny Soups

– – – – – – – – – – – – – – – – – –

Title: Mexican Rice Cakes
Categories: Snacks
Yield: 4 servings

4 Rice cakes
1/4 c Picante sauce
1/4 c Refried beans
1/3 c Shredded Cheddar cheese
1/4 c Sliced jalapeno peppers

Place rice cakes on baking sheet. Spread refried beans evenly on each
rice cake; top with picante sauce, cheese, then with peppers. Bake at 400
degrees 10 minutes. Serve immediately.

Microwave Oven Instructions:
============================
Prepare rice cakes as directed on microproof baking sheet. Cook uncovered
on HIGH (maximum power) 1-1/2 minutes; rotate after 1 minute. Serve
immediately.

Each serving provides:
* 87 calories
* 3.7 grams protein
* 3.4 grams fat
* 9.4 grams carbohydrate
* 310 milligrams sodium
* 10 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Strawberries dipped in chocolate and biscotti

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces bittersweet chocolate — (Ghiradelli)
1 long biscotti — your choice
1 quart large strawberries (unhulled) — rinshed and dried

Melt the chocolate in a bowl over hot water or using the microwave melting
directtions on the package. Turn the biscotti into crumbs by taking a rolling
pin to it after you’ve placed it in a heavy-duty plastic bag. Holding onto the
hull, dip wach berry into the melted chocolate to cover helf the berry, then
into the crumbs. Set on a sheet of waxed paper until the chocolate is firm.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 99 Calories; 10g Fat (76% calories from
fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges:
2 Fat; 1/2 Other Carbohydrates

Baked Garlic Soup With Herb Toast

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head garlic
1 tb Extra virgin olive oil
1 tb Balsamic vinegar — or
Brandy
1 Sprig fresh rosemary —
(3-inch)
SOUP:
3 c Vegetable broth
1/2 c Dry white wine
Salt and pepper — to taste
HERB TOAST:
1/2 Loaf bread — see note
1 Clove garlic — cut once
Lengthwise
Extra virgin olive oil
1/2 c Grated Parmesan cheese
1 tb Garlic chives — minced

Preheat the oven to 300F. Slice the top from the head
of garlic and remove most of the papery outer skin
from the head, but do not peel or separate into
cloves. Place in a small ovenproof dish. Pour the
olive oil over the top and add the vinegar and
rosemary. Cover with aluminum foil and bake until
very tender, about 1 hour. Remove from the oven and
let cool. NOTE – Prepare 1/2 loaf of whole wheat
Italian bread: cut diagonally into 1/2 inch-thick
slices. Preheat the oven to 350F. Squeeze the softened
garlic from the skins into a saucepan, and add the
broth and wine. Heat to a simmer over medium-low heat
and cook for 15 minutes. While cooking, make the herb
toast. Bake the bread slices on a baking sheet until
crisp but not golden, 6 to 8 minutes. Rub the bread
with the cut sides of the garlic clove, then brush
generously with oil. Sprinkle on a thin layer of the
Parmesan cheese and chives. Bake until the cheese is
melted, another 5 minutes. Serve immediately with the
hot soup.

Substitution for the Chinese garlic chives: 1 clove
garlic and twice as much volumn of fresh chives.

~ – – – – – – – – – – – – – – – – –

NOTES : Two stage process. First, roast/bake the
garlic. Second, use roasted garlic to flavor a broth.
Serve with herb toast. Make extra! Garlic paste can be
added to mashed potatoes, served with meats or
vegetables, or simply spread on slices of toasted
Italian bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 356

Recipe By : Maggie Oster’s Herb Garden (1993:39)
NY: MacMillan

– – – – – – – – – – – – – – – – – –