Title: Canning Pumpkins Winter Squash (Cubed)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
an average of 10 pounds is needed per canner load of 9 pints–an average
of 2-1/4 pounds per quart.

Quality: Pumpkins and squash should have a hard rind and stringless,
mature pulp of ideal quality for cooking fresh. Small size pumpkins
(sugar or pie varieties) make better products.

Procedure: Wash, remove seeds, cut into 1-inch-wide slices, and peel.
Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not
mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

For making pies, drain jars and strain or sieve cubes.

Table 1. Recommended process time for Pumpkin and Winter Squash in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 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 Pumpkin and Winter Squash in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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VIETNAMESE CREPES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vietnam Update
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea (12 oz) package Bot Banh
-Xeo mix (rice flour with
-tumeric)
3 c Water (divided use)
1 t Sugar
1 ea (116 oz) package Orients
-Delight coconut milk
-(heavy cream can be
Substituted) frozen, not
-canned coconut milk
4 ea Green onions
1 lb Lage shrimp (36 – 48 size)
1/2 lb Lean pork, thinly sliced
2 ea Yellow onions
Oil
16 ea Handfuls fresh bean sprouts
-(put in microwave for a
-little while to
Soften)
1 ea Head red leaf lettuce
1 bn Cilantro, basil or mint
Fish Garlic Sauce

Prepare crepe batter the night before serving. Thinly
slice green onions. Place one cup water in small pan
on high heat. Thoroughly blend the 12 ounce package
of bot Banh Xeo mix with the two remaining cups water
until completely moistened. Bissolve sugar in boiling
cup of water and add to batter. Add coconut milk and
green onions and mix thoroughly. Refrigerate
overnight. The next day, peel and devein shrimp. Cut
in half lenghtwise. Cut pork in 2″ slivers. Cut yellow
onion into quarters, then in thin slices. Heat a few
drops of oil on medium-high heat in a 10″ heavy frying
pan. Add 3 slices yellow onion and two slices pork.
Cook for a few seconds until onion is slightly
translucent and pork is white. Add 5 shrimp halves and
cook for 10 seconds. Pour in 1/2 cup batter and
quickly tilt pan to form a 10″ circle. Cover one half
crepe with one cup bean sprouts. Reduce heat to
medium. Cook until batter looks solid. Cover partially
(if you cover completely, water will condense on
crepe) and cook one minute. Uncover and flip crepe
using a spatula. Cook until slightly crisp
(approximately 1 minute). Serve immediately to keep
warm. Serve with fresh cilantro, mint or basil leaves
(optional) and large leaves of red lettuce. To eat,
tear off a piece of crepe, fill with cilantro and wrap
in lettuce leaf. Dip in sauce and eat. Serves 4.
Nguyan dangSubj: Vietnamese Crepes

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Chocnut Pate

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup roasted hazelnuts (about 10 mins in a hot
does the job)
200 g plain chocolate (1/2 pound)

Grind nuts in a blender. Melt the chocolate in a double boiler.
Mix the two and serve with toast, or use as a filling for making your own
chocolates. If the pate is too stiff, add a little cream.

– – – – – – – – – – – – – – – – – –

Title: Vanilla Wafer Crumb Crust
Categories: Diabetic, Pies, Desserts
Yield: 1 crust

2 tb Margarine melted -1 3/4 inches in diameter
30 Vanilla Wafers 1/4 ts Pure vanilla extract

Pre pare a 9″ pie plate by rubbing inside, bottom and sides with 1
teaspoon of the margarine; set aside. Crush vanilla wafers to make
very fine crumbs 1 1/2 cups. Place crumbs in a large bowl; combine
vanilla and melted margarine and drizzle all over crumbs. Mix
thoroughly with blending fork to make sure all is well blended.
Remove about 2 tablespoons of crumb mixture and set aside to use as a
garnish if desired. With back of a large spoon, press remaining
crumbs evenly all over bottom and sides of prepared pie pan. Chill in
refrigerator for 2 hours or longer before filling.

CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) — (g)
(mg) (mg) :11 1 5 95 0 71 9

Food exchanges per serving crust only 1 starch exchange plus 1 fat
exchange

Shared by Al Massey

MMMMM

STRAWBERRY TARTLETS

Recipe By : ESSENCE OF EMERIL SHOW #EE2156
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups quartered strawberries
1/4 cup sugar
1 tablespoon brandy
1 1/2 tablespoons cornstarch
4 3 inch sweet pastry shells, — fully baked
16 strawberry slices
1/2 cup softly-whipped cream
4 mint sprigs

In a small saucepan combine strawberries and sugar, and cook at a hard boil for
6 minutes. Mix
brandy and cornstarch to a smooth paste. Add to strawberry mixture, stirring
constantly; it will
thicken instantly. Cook for 2 more minutes. Pour into tart shells. Cool in
refrigerator for 1 hour.
Garnish with a few strawberry slices, a dollop of whipped cream and mint
sprigs.

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NOTES : Yield: 4 servings

Title: LEMON KISS COOKIES
Categories: Cookies
Yield: 50 servings

1/2 c Butter
3/4 c Sugar
3 tb Lemonjuice
2 3/4 c Flour
1 1/2 c Almonds,chopped
1 pk 14 oz chocolate kisses
Powdered Sugar
1 tb Shortening
1/2 c Chocolate chips

In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add
flour and almonds; beat at slow speed untill well mixed. cover;refridgerate
at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a
tablespoon full of dough around each chocolate kiss, covering it completly.
Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12
minutes or until set and the edges are lightly,golden brown. Cool 1 minute,
remove from cookiesheet, cool completly. Lightly dust cookies with powdered
sugar. In small pan ,melt chocolate chips and shortening;stir until smooth.
Drizzle over each cookie!

Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120

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PARMESAN MASHED POTATOES (PUREE CON PARMIGIAN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
6 md Boiling potatoes (about 1
-1/2 lb),
Peeled quartered
3 tb Freshly grated
-Parmigiano-Reggiano cheese
1/2 ts Salt
1/8 ts Freshly ground pepper
1/2 c Warm milk

Servings: 4

DIRECTIONS:

In a saucepan, combine the potatoes and salted water
to cover generously. Bring to a boil over moderate
heat. Cover, reduce heat to low and simmer until
tender, about 20 minutes.

Drain the potatoes. Return them to the pan and mash
with a potato masher. Using a wooden spoon, beat in
the cheese, salt and pepper. Add the milk and beat
until smooth. Serve at once.

Source: Food Wine magazine, 10/90 From: Sallie Austin

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Title: PEANUT BUTTER BONBONS
Categories: Candies, Holiday
Yield: 1 servings

1 c Peanut butter; chunky
2 tb Butter
1 c Powdered sugar; sifted
1 1/2 c Nuts; finely chopped
6 oz Semisweet chocolate chips
-1 pk
1 ts Vegetable shortening;solid

Combine peanut butter, butter and powdered sugar, stirring until smooth.
Shape into balls. Melt chocolate and shortening over hot (not boiling)
water. Dip balls into chocolate, cool slightly and roll in chopped nuts.
Put balls onto waxed paper lined baking sheet and refrigerate until firm.

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The Kaufmans’ Apple Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds Jonathan apples (or other —
ples)
4 cups Water
8 cups Apple cider
3 cups Sugar

1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven,
combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30
minutes, stirring occasionally. 2. Drain off liquid. Press apples through a
cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile,
in a large saucepan, cook apple cider over high heat for about 30 minutes or
till reduced by half. 4. In the Dutch oven, combine applesauce and reduced
cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes,
stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat.
Simmer,
uncovered, for 2 to 3 hours or till mixture resembles thick applesauce,
stirring
often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into
sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids.
Process in boiling water bath for 5 minutes. (Begin timing when water begins to
boil.) Note: If you like, spoon the apple butter into freezer containers.
Cover
and freeze. You can also store it in the refrigerator. Source: Midwest Living
Magazine, April 1991

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1 (20 oz.) can of unsweetened pineapple
1 (21 oz) can of either blueberry, apple, or cherry pie filling
1 box of yellow cake mix
Pam-type spray
Preheat oven to 350 degrees. Spray 13 x 9 x 2 inch pan.
Process pineapple juice and all until it is like crushed pineapple.
Spread in baking pan. Top with choice of filling. Spread dry cake
mix over the mixture. From a 6 inch distance, coat cake mix with
Pam type spray until moist looking. Bake for 30 minutes or until top
is brown and filling bubbles on sides. The only fat is in the cake mix.
You could reduce the fat more by using some of those Light mixes