Title: Pickled Dilled Beans
Categories: Vegetables, Canning
Yield: 8 pints

4 lb Fresh tender green beans
— OR yellow beans
— (5 to 6 inches long)
8 -to…
16 Heads fresh dill
8 Garlic cloves (optional)
1/2 c Canning or pickling salt
4 c White vinegar (5 percent)
4 c Water
1 ts Hot red pepper flakes
— (optional)

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In
each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove
of garlic. Place whole beans upright in jars, leaving 1/2-inch
headspace. Trim beans to ensure proper fit, if necessary. Combine salt,
vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot
solution to beans, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Dilled Beans in a
boiling-water canner.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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

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Shark Kebabs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

2 lb Shark meat,1×1.5″ pieces

1/2 c Dry sherry

1/2 c Rice wine

1/4 c Soy sauce

1 tb Lemon juice

1 Garlic clove,minced

1/4 ts Ginger,ground

3 tb Vegetable oil

3 tb Peanut oil

1. Place fish in glass bowl.

2. Combine remaining ingredients except oil; pour over fish.

3. Cover and chill for 2 hours, turning occasionally.

4. Reserving marinade, thread fish chunks on skewers.

5. Basting often with marinade, cook over low coals or under a broiler 10

to 15 minutes, or until fish flakes easily.

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Title: RHUBARB AND FIG PRESERVES
Categories: Desserts, Jams
Yield: 6 servings

3 1/2 qt Rhubarb
1 pt Chopped figs
8 c Sugar
1 Lemon

From: Arizona Cookbook

Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
In the morning, boil until thick and add 1 pint of chopped figs plus the
juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
Pack while hot into sterile, hot jars. Seal immediately.

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DO YOUR CANNED FOODS PASS THIS TEST?

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

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

OVERALL APPEARANCE

* Good proportion of solid to liquid

* Full pack with proper headspace

* Liquid just covering solid.

* Free of air bubbles.

* Free of imperfections – stems, cores, seeds

* Good seals

* Practical pack that is done quickly and easily

FRUITS AND VEGETABLES

* Pieces uniform in size and shape

* Characteristic, uniform color

* Shape retained – not broken or mushy

* Proper maturity

LIQUID OR SYRUP

* Clear and free from sediment

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Vegetarian “Sausage”

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. cooked soybeans
1 c. cooked dry lima beans
1 c. cooked dry navy beans
2 tsp. salt
1/8 tsp. paprika
1 T. melted butter
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. marjoram
1/8 tsp. summer savory
1 egg — beaten
2/3 c. milk
1 c. cornmeal

Preheat oven to 500 deg F. Press the beans through a colander. Addspices.
Shape mixture into patties. Combine egg and milk. Dippatties into egg, then
into cornmeal. Place in well oiled roastingpan. Bake until sausages are
browned on all sides, turning during cooking.

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Title: Penny Sous * Part 1 of 2
Categories: Desserts, Chocolate
Yield: 24 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
24 Whole Virginia peanuts
-unsalted, shelled
1/2 c Heavy cream
6 T Creamy peanut butter
14 oz Semi-sweet chocolate;
-broken into 1/2 oz pieces

Equipment: 3 baking sheets with sides, film wrap,
instant-read test thermometer, cake spatula, 1
1/2-inch round cookie cutter, parchment paper, pastry
bag, medium straight tip

Preheat the oven to 325 degrees. Toast the peanuts on
a baking sheet in the preheated oven until golden
brown, about 6 to 7 minutes. Remove the peanuts from
the oven and set aside until needed.

Heat the heavy cream and the peanut butter in a 1
1/2-qt saucepan over medium-high heat. Stir with a
whisk to combine thoroughly. Bring the mixture to a
boil. Place 6 ounces of semi-sweet chocolate in a
stainless steel bowl. Pour the boiling cream and
peanut butter mixture over the chocolate, and allow to
stand at room temperature for 5 minutes. Stir until
smooth. Refrigerate the peanut butter ganache for 30
minutes.

Cover the bottom of a baking sheet with film wrap.
Heat 1 inch of water in the bottom half of a double
boiler over medium heat. Place the remaining 8 ounces
of semi-sweet chocolate in the top half. Heat the
chocolate uncovered, while stirring constantly, until
it has melted, about 4 to 5 minutes. Transfer the
melted chocolate to a stainless steel bowl, and
continue to stir until the temperature of the
chocolate is reduced to 90 degrees, about 5 minutes.

Continued >>>

MMMMM

White Gazpacho

Recipe By: The Goldbecks Short-Order Cookbook
Serving Size: 4
Preparation Time: 5:00
Categories: Soups

Amount Measure Ingredient Preparation Method
2 cups cucumber peeled and diced
1 small clove garlic minced
1/2 cup parsley
1/2 teaspoon salt
2 tablespoons white vinegar
2 cups yogurt
1/2 cup sour cream

Combine cucumber, garlic, parseiy, salt and vinegar in a blender or food
processor and blend until smooth. Blend in yogurt and sour cream until
evenly mixed. Chill before serving.
—–
Notes: Tastes good with nonfat yogurt and nonfat sour cream

Serving Ideas: Top with croutons.

Terri Machett
TLMVC@aol.com

Title: Pecan Corn Bread Stuffing
Categories: Diabetic, Breads/bm
Yield: 8 servings

2 c Corn bread crumbs 1 tb Dried parsley flakes
1/2 c Finely chopped onion 1/2 ts Dried thyme
1/2 c Chopped celery 1/4 c Water or chicken broth

Suggestion: Use a cornbread recipe made just with cornmeal or using
rice flour for a no gluten recipe.

Mix all the ingredients together in a bowl. Stuff into poultry or
transfer to a lightly oiled casserole. Bake in 350 F oven for 15
minutes if not used as a stuffing. Stuff 2 Cornish hens or 3 pound
chicken.

1/8 recipe – 168 calories, 1 bread, 1 vegetable, 1 fat exchange 22
grams carbohydrate, 3 grams protein, 6 grams fat 202 mg sodium, 110
mg potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

GROUNDNUT STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped onions
2 tb Peanut oil
1/2 ts Cayenne
1 t Garlic cloves, pressed
2 c Chopped cabbage
3 c Cubed sweet potatoes
3 c Tomato juice
1 c Apple juice
1 t Salt
1 t Grated fresh ginger
1 tb Cilantro, chopped
2 ea Chopped tomatoes
1 1/2 c Chopped okra
1/2 c Peanut butter

Saute the onions in the oil for 10 minutes. Stir in the cayenne garlic
saute for a couple more minutes. Add cabbage sweet potatoes. Cover
saute for a few more minutes. Mix in the juices, salt, ginger, cilantro
tomatoes. Cover simmer for about 15 minutes, until the sweet potatoes
are tender. Add the okra simmer for another 5 minutes. Stir in the
peanut butter. Place the pot on a heat diffuser simmer gently till ready
to serve. Add more juice if the stew is too thick.

“Sundays at Moosewood Restaurant”

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