Title: Jamaican oxtail stew
Categories: Jamaican, Soups/stews, Beef
Yield: 4 Servings

1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and dic
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb Freshly ground allspice; or
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Recipe by: Jeff Smith
Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.

Comments: I first tasted this dish in Kingston, Jamaica, at a
colorful local restaurant called The Pepperpot. I was really
surprised by the brightness of flavor and for a moment both Craig, my
assistant, and I were stumped. The assertive flavor of allspice was
so obvious that we missed it.
This recipe is close to what is served at this wonderful
restaurant.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991
issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 09-06-1995

MMMMM

Title: NEW ENGLAND STYLE BAKED BEANS
Categories: Beans
Yield: 8 servings

1 1/2 lb Dry navy beans
1 lb Smoked ham or ham hocks *
1/2 c Onion, chopped
1/2 c (packed) brown sugar
1/2 c Maple syrup
1 ts Salt
1 ts Dry mustard

* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time
their volume of water and bring to a boil for 10 minutes, reduce heat to
simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or
until beans are tender; drain. Add 1 cup water to crock pot with beans; add
remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours,
or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and
return to pot.

NOTE: If thicker beans are desired, uncover and turn to high for last
hour. Recipe: Chuck Ozburn in Pok, New York

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C/P Brownie Cakes in a Jar

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Canning jars — * wide mouth
1 cup All-purpose flour
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Ground cinnamon — opt.
1/3 cup Margarine — or butter
1/4 cup Water
3 tablespoons Unsweetened cocoa powder
1/4 cup Buttermilk
1 Egg — beaten
1/2 teaspoon Vanilla extract
1/4 cup Walnuts — finely chopped
Ice cream

Grease two 1-pint straight-sided wide-mouth canning jars;
line the bottom of each jar with waxed paper. Set aside. In
a small bowl sitr together flour, sugar, baking soda and cinnamon, if desired.
S
et aside. In a med. saucepan combine margarine, water, and cocoa powder; heat
an
d stir till margarine is melted and mixture is well blended. Remove from
heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand till
smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the
jar
s tightly with greased foil. (Place greased-side down on each jar). Place
jars
in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook
o
n high heat setting
for 2 3/4 to 3 hours or till cakes spring back when touched and a long wooden
to
oth-pick inserted near the centers comes
out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed
paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use only
CANNING JARS for this recipe. Others may not be tempered to withstand the
heat. Do NOT use coffee or vegetable cans as most contain lead and are painted
o
r sealed with materials that may give off toxic gases when heated.

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Title: MABO DHOFU
Categories: Chinese, Main dish, Vegetarian
Yield: 2 servings

1 tb Vegetable oil
1 1/2 ts Sesame oil
1 Garlic clove, crushed
1/4 c Minced leeks*
1/2 ts Minced red peppers
4 md Mushrooms, sliced
1/2 c Water
1 1/2 ts Sake (optional)#
2 1/2 ts Soy sauce
1/2 ts Salt
1 ds 7-spice red pepper+
1 1/2 ts Tomato ketchup
1 pk Extra firm silken tofu
2 ts Cornstarch
2 tb Water
1 tb Minced scallions

Heat a wok coat with the oils. Add garlic, leeks
red peppers. Stir fry over high heat for 15 seconds.
Reduce heat to medium, add mushrooms saute for 1
minute. Add water, sake, soy sauce, salt, 7-spice
pepper ketchup. Bring to a boil cook for 30
seconds. Add tofu return to a boil. Dissolve
cornstarch in water stir into the wok. Simmer until
thick. Garnish with scallions.

* Or use minced scallions or onions

# I substituted a sherry

+ I used 1/4 ts of crushed chilies

Shurtleff Aoyagi, “The Book of Tofu”

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Title: Venetian Rice and Pea Soup
Categories: Soups, Rice, Italian
Yield: 6 Servings

3 T Onions, chopped
10 oz Pkg peas, frozen
6 c Chicken broth
3 T Parsley, chopped
6 T Butter
1/2 t Salt
1 c Rice, uncooked
2/3 c Grated Parmesan

In large saucepan or Dutch oven, saute onion in butter until golden.
Add peas and salt, cook for two minutes, stirring often. Add broth.
Bring to a boil, add rice, stirring thoroughly. Simmer for an
additional 25 minutes or until rice is tender. Add parsley. Remove
from heat. Add Parmesan cheese just before serving.

MMMMM

Banana-Crunch Bread

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Banana — Very Ripe, Mashed
2 Cups Sugar
4 Egg
6 Tablespoons Milk
4 Cups Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
3 Teaspoons Baking Powder
1 Cup Butter — Melted
2 Teaspoons Vanilla
1 Cup Nuts — Chopped, Optional

Preheat oven to 350 degrees F.

Beat bananas, sugar and eggs together until light. Stir in milk. add
sifted dry ingredients and mix thoroughly. Stir in melted butter,
vanilla, and nuts. Pour into 1 standard or 2 smaller baking pans and bake

one hour or until done. Baking time may need to be reduced for smaller
pans. Done when toothpick tests dry.

Cool thoroughly before slicing.

Freezes well.

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NOTES : This is a very forgiving recipe. It can be halved, doubled,
ingredients varied, whatever. Don’t think I ever turned
out a bad
loaf with it.

CANNING FRUIT-BASED BABY FOODS

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

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

You may prepare any chunk-style or pureed fruit with
or without sugar, using the procedure for preparing
each fruit. Pack in half-pint, preferably, or pint
jars and refer to the processing times in Table 1.

Caution: Do not attempt to can vegetables, red meats,
or poultry meats, because proper processing times for
pureed foods have not been determined for home use.
Instead, can and store these foods using the standard
processing procedures; puree or blend them at serving
time. Heat the blended foods to boiling, simmer for 10
minutes, cool, and serve. Store unused portions in the
refrigerator and use within 2 days for best quality.

Table 1.
Process time for fruit-based baby foods in a
boiling-water canner.

Style of Pack: Hot
Jar Size: Pints

* 0 – 1,000 ft …….. 20 min
* 1,001 – 6,000 ft …. 25 min
* Above 6,000 ft …… 30 min

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: CRACKER BARREL HASH BROWN CASSEROLE
Categories: Potatoes, Copycats
Yield: 6 servings

2 lb Frozen hash potatoes —
Thaw
1/2 c Margarine — melt
1 ts Salt
1/2 ts Black pepper
1/2 c Onion — chop fine
1 cn Cream of chicken soup
2 c Colby cheese — grate

Preheat oven at 350~. Spray a 9×13 baking pan with non-stick cooking
spray. Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish. Bake
uncovered at 350~ for 35 minutes.

Recipe By :

MMMMM

PUEBLO RED CHILE STEW

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Mexican Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lb Stewing beef
2 ga Water
2 tb Salt
5 lb Potatoes
2 c Red chile powder
1/2 c Blue cornmeal *

Cut meat into 1″ cubes. Cover with water and bring to a boil in a large
kettle. Reduce heat to simmer and begin cooking.

Meanwhile peel and cube potatoes, add to the meat and cook until meat and
potatoes are tender. Measure chile powder and blue cornmeal into a bowl
with enough water to make a paste. Stir slowly into the stew, mix well to
thicken the broth. Simmer for 1/2 hour and serve.

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Title: STEAMED BEEF DUMPLINGS
Categories: Chinese, Beef, Appetizers
Yield: 6 servings

8 oz Lean ground beef
1 1/2 tb Lite soy sauce
1 tb Chopped cilantro
1 ts Minced ginger root
1 ts Cornstarch
1/2 ts Peanut oil
20 Round wonton wrappers
Water
Scallion fans for garnish
Radish flower for garnish

In small bowl, combine beef, soy sauce, cilantro,
ginger root, cornstarch and oil. Place 10 wonton
wrappers on work surface. Place 2 teaspoon filling in
center of each wonton wrapper. Moisten each wonton
wrapper. Moisten entire edge with water. Lift both
sides of wrapper and pinch together above stuffing,
gathering up edges and pleating wrappers; pinch to
seal. Continue with remaining wrappers and filling.
Into each of two large skillets, bring to a boil 2
cups of water. Reduce heat to medium; add dumplings
and do not allow to touch. Cover lightly and steam
until dumplings are firm and wrappers are soft, 15
minutes. Serve immediately. Garnish serving platter
with scallion fans and radish flower.

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