Title: Peach Jam
Categories: Fruit, Jelly/jams
Yield: 1 servings

MMMMM————————LIZ VXRF36B—————————–
4 c Ripe peaches; peeled/pitted
– chopped = 2 lb
1/4 c Bottled lemon juice
1 pk Fruit pectin = 1 3/4 oz
5 1/2 c Sugar

In 6 to 8 qt pot, stir together peaches, lemon juice
and pectin. Over high heat, bring to boil, stirring
constantly. Quickly add sugar. Bring to a full boil;
boil for 1 minute, stirring constantly. Remove from
heat; skim foam if necessary. Immediately ladle into
hot half-pint jars; leaving 1/4″ headspace. Wipe jar
tops and threads clean. Place hot lids on jars; screw
bands on firmly. Process in boiling water canner for
10 minutes. Makes 7 half-pint jars.

The Tampa Tribune, 07/15/93

MMMMM

Title: MUSHROOM FOO YUNG
Categories: Chinese, Chicken, Eggs
Yield: 6 servings

4 Eggs, lightly beaten
1/4 ts Salt
1/4 ts Ginger, ground
1/2 c Chicken, cooked, finely
– chopped
1 c Mushrooms, sliced
1 c Bean sprouts, fresh
2 Green onions, finely chopped
1 Celery stalk, finely chopped
Cooking oil
Soya sauce

In a medium-sized bowl beat together all ingredients
except oil and soya sauce. Heat a small amount of oil
in a large skillet (or Wok) at medium heat. Drop
large spoonfuls (about 2 tb or 25 ml) into skillet.
Cook, turning once, until lightly browned. Repeat
until all egg mixture is used. Serve with soya sauce.

Source: Money’s Mushroom Bag

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Cowboy Cookies

Recipe By : Historical Davis United Methodist Church
Serving Size : 120 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups shortening
–or part butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
3 cups rolled oats
1 1/2 teaspoons vanilla extract
12 ounces chocolate chips — or butterscotch
1 cup chopped nuts — or coconut

Preheat oven to 325 degrees; grease cookie sheets. Mix
the shortening, sugars, eggs, and vanilla extract. Add the
flour, baking soda, salt and baking powder; mix well. Stir
in the oats, then the chocolate chips and nuts. Drop by
teaspoonfuls onto the cookie sheets. Bake for about 15
minutes. Remove from pans to cool.

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Title: Turkey Chowder
Categories: Soups
Yield: 10 Servings

2 sl Bacon, cut up
1 c Chopped onion
1 3/4 lb Potatoes, pared and cubed
-(about 4 cups)
2 pk (10 oz each) frozen
-whole-kernel corn, thawed
1/4 c Butter/margarine
1 1/2 ts Salt
1/4 ts Pepper
2 c Cubed cooked turkey
2 c Milk
1 c Half-and-half
2 tb Chopped parsley

Turkey broth, recipe follows

Make turkey broth; set aside. In 5-quart dutch oven
or heavy kettle, saute bacon until crisp; remove and
reserve.

In bacon fat, saute onion, stirring until golden,
about 5 minutes. Add potato and turkey broth. Bring
to boiling; simmer over low heat, covered, about 30
minutes, or just until potatoes are tender but not
mushy.

Meanwhile, in medium saucepan, combine corn, butter,
salt, pepper, turkey and milk. Simmer, coverd and
stirring occasionally, 5 minutes.

Add to potato mixture, along with the half-and-half.
Cook, stirring occasionally, until hot, do not boil.

Turn into warm soup tureen; sprinkle with reserved
bacon and chopped parsley. Serve with crackers, if
desired.

Makes 10 servings.

~=>Turkey Broth carcass from turkey 3 cups water 3
sprigs parsley 3 celery tops 2 carrots, pared and
halved 2 onions, halved 1 tsp salt 1/2 bay leaf
10 black peppercorns

Break up the turkey carcass. Place in a 6-quart
kettle with the remaining ingredients.

Bring to boiling; simmer over low heat, covered, 2
hours. Strain.

Return to kettle; bring back to boiling; boil gently,
uncovered, to reduce to 2 cups. Refrigerate if not
using immediately. Posted by cjhartlin@msn.com

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Baby Porcupine Appetizers No. 3029 Yields 6 Servings

1/2 Cup Raw White Rice 1/2 tsp Celery Salt
1 Lb Ground Beef 1 Clove Garlic, Minced
1 Tbls Onion, Minced 2 Cups Tomato Juice
2 Tbls Green Bell Pepper, 2 Whole Cloves
Cored, Seeded 1/2 tsp Oregano
Chopped Fine 2 Tbls Worcestershire Sauce
1/2 tsp Salt

Combine the rice, ground meat, onion, green bell pepper, salt, celery salt and
garlic.
Form into 1 1/2″ diameter balls.
Heat the tomato juice, cloves, oregano and Worcestershire sauce in a skillet.
Add the meatballs.
Cover tightly.
Simmer for 50 minutes.
Remove the cloves before serving.
~~~ Chester Foster

Title: Honey Buttermilk Bread (Radis)
Categories: Home Cookin,
Yield: 16

Elaine Radis BGMB90B
1 pk Yeast; scant pakg.
3 c Flour; better for bread flo
1-1/2 ts Salt
3/4 c Buttermilk
3 ts Margarine
3 tb Honey
1/2 c Water

Calories per serving: 128 Fat grams per serving: 1.8 Put all
ingredients in B/M. Push the button and enjoy. NOTE: We use Saco
buttermilk powder and adjust the water accordingly.

ROLLS: These our one of our favorite rolls. We let the machine do
the work through the MANUAL method (or DOUGH cycle). Then kneed
again adding some flour if the dough is sticky. shape into rolls
and allow to rise until doubled in bulk. I usually do this on top
of the dryer when it is in use. Then I bake at 375 degrees until
lightly browned. Sometimes I use an egg wash and sprinkle with
seeds of our choice; sesame or caraway.

MMMMM

Godiva Whisper

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Alcohol
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Ounce Godiva Liqueur
1/2 Ounce Cognac — Martell copy
3 Scoops Vanilla Ice Cream

Combine ingredients in a blender until smooth. Serve in a snifter or
cocktail glass. Also delicious with coffee or chocolate ice cream.

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Cuban Black Bean Soup No. 1912 Yields 4 Servings

1 lb Dried Black Beans 1/2 tsp Dried Oregano
1 Cup Onions, Chopped 1/2 tsp Salt
1 Tbls Butter 1 Whole Dried Red Pepper
4 Cups Water 1 Cup Green Bell Pepper,
1 Cube Beef Bouillon Chopped
12 oz Cooked Lean Ham 1/3 Cup Dark Rum
2 Bay Leaves 1 Cup Sour Cream
1/2 tsp Dried Thyme

Sort the beans.
Soak overnight in water to cover.
Drain.
Discard the soak water.
Saute the onion in butter in a (4 quart) pot until tender but not browned.
Add the soaked beans, water, bouillon cube, ham (diced), bay leaves, thyme,
oregano, salt and red pepper.
Bring to a boil.
Reduce heat.
Cover.
Simmer until the beans are tender (1-1 1/2 hours).
Remove 1 cup of the beans (for 4 servings, adjust as required).
Mash the removed beans with a potato masher or fork.
Return to the soup.
Stir thoroughly.
Remove and discard the bay leaves and red pepper.
Add the green pepper and rum.
Cover.
Simmer 15 minutes.

Title: Surprise Cheeseburgers
Categories: Main dish, Meats
Yield: 6 servings

———————————HAMBURGERS———————————
1 1/2 lb Ground beef
3/4 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 ts Onion salt
2 tb Catsup
1/2 c Milk

——————————-CHEESY FILLING——————————-
5 oz Process cheese spread
2 tb Sweet pickle relish
2 ts Prepared mustard

For hamburgers, combine all ingredients thoroughly. Shape to form 12 thin
patties. For filling, combine all ingredients throughly. Spread filling
on center of 6 of the patties. Cover with remaining patties; pinch edges
together to seal.

Place in broiler about 4 inches from source of heat. Cook about 7
minutes. Turn and cook about 5 minutes longer. Serve on toasted
hamburger buns.

FAVORITE HAMBURGERS: Omit onoin salt in above hamburger recipe. Add 1/4
cup finely-chopped onion and 1-1/2 teaspoons salt. Combine all
ingredients thoroughly. Shape to form 6 patties. Broil or pan-fry about
7 minutes. Turn and cook 4 to 5 minutes longer.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Spicy Szechuan Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chinese
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounce Soft tofu
1/2 teaspoon Sugar
2 tablespoon Oil
1/2 cup Stock
1 teaspoon Minced fresh ginger
1/2 tablespoon Cornstarch dissolved in 2
1 Garlic clove — minced
— tb water
3 tablespoon Chopped scallions
1 teaspoon Sesame oil
1 tablespoon Szechuan hot bean paste
2 drop Hot chili oil
1 tablespoon Tamari
1/4 teaspoon Szechuan peppercorn powder
1/2 teaspoon Salt

Drain rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over
high flame add oil. When hot, add ginger, garlic 2 tb scallions, cook for
30 seconds. Add hot bean paste tofu. Stir gently. Add tamari, salt, sugar
stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili
oil peppercorn powder. Sprinkle with remaining scallions serve with brown
rice.

“Vegetarian Times Cookbook”

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