Title: Salts Used in Pickling
Categories: Preserves, Pickles, Canning
Yield: 1 text

Use of canning or pickling salt is recommended. Fermented and
non-fermented pickles may be safely made using either iodized or
non-iodized table salt. However, non-caking materials added to table
salts may make the brine cloudy. Flake salt varies in density and is not
recommended for use.

Reduced-sodium salts, for example, “Lite Salt” may be used in quick
pickle recipes, as indicated in this guide. The pickles may, however,
have a slightly different taste than expected. Caution: Use of
reduced-sodium salt in fermented pickle recipes is not recommended.

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

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Salad Soup

Recipe By : Mrs. William C. Payne
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove Garlic
3 Tomatoes — finely diced
1/2 Unpeeled Cucumber — thinly sliced
6 Scallions And Tops — thinly sliced
1/2 C Celery — thinly sliced
3 Tbsp Salad Oil
2 Tbsp White Vinegar Or Lemon Juice
1/2 Tsp Salt
1/4 tsp Pepper
1 tsp Accent® Seasoning Mix
2 1/4 C Tomato Juice
4 tbsp Sour Cream

Rub tureen or large bowl with garlic clove. Spear garlic with toothpick
and leave in bowl. Add tomatoes and cucumbers. Add onions and celery.
Add oil and vinegar. Sprinkle with salt, freshly ground pepper and Accent.
Mix well. Add tomato juice. Chill at least three hours or overnight.
Remove garlic and serve with a spoonful of sour cream in the center.

Serves 4

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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FIVE DAHL SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Vegetarian
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Mung beans
3 tb Pigeon peas
3 tb Yellow split peas
3 tb Green split peas
3 tb Chick peas
7 c Stock
1 t Turmeric
1 tb Coriander
1 tb Shredded ginger root
3 tb Ghee
1 t Salt
4 oz Fresh spinach
2 ts Whole cumin seeds
2 ts Minced green chilies
1 ea Bay leaf
1/8 ts Asafetida
1/4 ts Cayenne
1/2 ts Garam masala
2 tb Chopped coriander

Sort wash the legumes. Combine in a bowl soak in hot water for 1 hour.
Drain.

Combine the legumes with the stock, turmeric, coriander, ginger root 1 tb
of the ghee in a ;arge pot. Bring to a boil simmer covered for 1 1/2
hours. Stir occasionally.

Remove the pot from the heat, add the salt beat with a whisk till the
soup is quite smooth. Add the coarsely chopped spinach cook gently for
10 minutes.

Heat the reamining ghee. When hot, add the cumin chilies. Fry for 20
seconds then add the bay leaf, asafetida cayenne. A few seconds later,
add 3 tb water. Cook for a minute or so then pour into the soup.
Sprinkle in the garam masala coriander serve.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

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Title: LIGHT AND LEMONY BROILED SCALLOPS
Categories: Chinese, Seafood
Yield: 6 servings

1 1/2 lb Sea scallops
3 tb Dry sherry
3 tb Teriyaki sauce
Juice and zest of one lemon
1 ts Cornstarch
1 tb Water

Combine the scallops, sherry, teriyaki sauce, juice
and zest of lemon in a shallow dish. MArinate at least
2 hours or overnight in the refrigerator. Remove the
scallops from the marinade, remove the marinade, and
broil 3 inches from heat for 3 minutes. Keep warm
while you prepare the sauce. Dissolve the cornstarch
in water. Bring the reserved marinade to a boil and
add the cornstarch in water. Return to a boil and boil
for 1 minute. Pour over the scallops and serve over
rice or serve as an appetizer with the sauce on the
side for dipping.

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Title: Marinated Asparagus
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 4 sweet ones

1 1/2 lb Asparagus; fresh 1/4 c Vegetable oil;
-=OR=- 2 ts Lemon juice;
10 oz (1 pkg) frozen asparagus; 1 ts Salt;
1 ts Orange peel; finely shredded ds Of cayenne pepper;
1/4 c Orange juice;

Place steamer basket in 1/2″ water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;

Betty Crocker’s New American Cooking by WHOM

MMMMM

Title: CHINESE BARBECUE SAUCE
Categories: Chinese, Sauces
Yield: 1 servings

3/4 c Catsup
1/2 c Brown sugar
3 tb Soy sauce
1 tb Ground ginger
1 tb Liquid smoke
2 x Cloves garlic, minced

Combine all ingredients and heat until sugar is dissolved and bubbly.

MMMMM

Bear Foot Bean Curd

Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pieces tofu
1 tablespoon fungus (after soaking)
4 tablespoons oil
4 ounces pork — shredded
1/4 cup bamboo shoots
2 tablespoons soy sauce — dark
1/4 teaspoon salt
1/2 cup chicken stock
1 tablespoon cornstarch dissolved in 1 T water
1 scallion (sliced in thin diagonal strips) — sliced
diagonally

1. Slice 4 pieces of tofu approx. 1/2 inch thick. Cut each piece of tofu into
4 triangles by slicing each slice into quarters.

2. Soak fungus in boiling water to cover for 5 minutes. Drain. Remove the
woody part.

3. Heat 2 T of oil in wok. Stir-fry tofu until a light brown in color.
Remove to separate plate.

4. Heat 2 T oil in wok. Put in pork. Stir-fry until color changes. Add
fungus.

5. Gently add tofu to pork mixture. Add bamboo shoots, soy sauce, salt and
stock. Cook 2 minutes until thoroughly heated.

6. Thicken with dissolved cornstarch. Sprinkle scallion on top. Cook 1
minute.

– – – – – – – – – – – – – – – – – –

Per serving: 1621 Calories; 126g Fat (67% calories from fat); 116g Protein;
26g Carbohydrate; 59mg Cholesterol; 2709mg Sodium

Serving Ideas : “This is an interesting name for a simple dish.”

NOTES : May be prepared in advance through step 4. Do not freeze.
[Nutritional values off due to ingredient list.] Fresh mushroom may be used
in place of fungus if not available.

Bubble Solution

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Dish soap or baby shampoo
1 1/4 c Water
2 tsp Sugar
1 Food coloring

Servings: 1
Combine ingredients and pour into an unbreakable bottle. To blow bubbles,
experiment using plastic straws, pipe cleaners formed into loops,
strawberry baskets from grocery store, spoons with holes in them and other
items you think of.

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FRUITY KOHL-SLAW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Kohlrabi bulbs, peeled
— grated
1 c Cabbage, shredded
1 sm Red onion, diced
1 ea Red Delicious apple, cored
— diced
1/2 c Currants
1/2 c Seedless grapes
2 ts Olive oil
1/4 c Apple cider

Combine the first 6 ingredients in a large bowl. Lightly drizzle the
oil cider over the top. Gently toss refrigerate for several
hours to let the flavours mellow. Toss serve.

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Title: MONKEY BREAD III
Categories: Breads, Cakes
Yield: 6 servings

1 Handful nuts, such as
-walnuts or pecans
3 5/8 oz Butterscotch pudding or pie
-filling (1 package)
*** Do not use instant ***
20 Frozen bread rolls
-(Bridgeford brand)
1/4 c Brown sugar
1 ts Cinnamon
1 ds Salt
1/4 lb Butter or margarine, melted

Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the
bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the
frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt,
and butter together and pour over the top of the rolls. Cover and
refrigerate overnight or cover and place in a draft-free place until the
rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to
30 minutes or until the top is a deep golden brown. Cool for 5 minutes.
Invert and serve.

[THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]

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