CANNING DRIED BEANS OR PEAS (SHELLED), ALL VA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Legumes

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

Quantity: An average of 5 pounds is needed per canner
load of 7 quarts; an average of 3-1/4 pounds is needed
per canner load of 9 pints–an average of 3/4 pounds
per quart.

Quality: Select mature, dry seeds. Sort out and
discard discolored seeds.

Procedure: Place dried beans or peas in a large pot
and cover with water. Soak 12 to 18 hours in a cool
place. Drain water. To quickly hydrate beans, you may
cover sorted and washed beans with boiling water in a
saucepan. Boil 2 minutes, remove from heat, soak 1
hour and drain. Cover beans soaked by either method
with fresh water and boil 30 minutes. Add 1/2 teaspoon
of salt per pint or 1 teaspoon per quart to the jar,
if desired. Fill jars with beans or peas and cooking
water, leaving 1-inch headspace.

Adjust lids and process as recommended in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans or Peas in
a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 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 Beans or Peas in
a weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 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.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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BASIC CREAM SOUP AND VARIATIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Fresh vegetables, coarsley
-chopped
4 tb Flour
5 c Chicken stock
3 c Light cream
5 tb Butter
Salt and Pepper to taste
CREAM OF CAULIFLOWER SOUP:
4 c Cauliflower flowerets
Paprika
Basic cream soup recipe
CREAM OF BROCCOLI SOUP:
5 c Broccoli
A pinch or two of nutmeg
Basic Cream soup recipe
CREAM OF CUCUMBER SOUP:
4 c Cucumbers, peeled, seeded
-and diced
1/2 c Sour cream
Basic cream soup recipe
CREAM OF LIMA BEAN SOUP:
4 c Lima beans
4 tb Crisply fried bacon crumbled
Basic cream soup recipe
CREAM OF SPINACH SOUP:
4 c Spinach, coarsely chopped
2 Hard cooked egg yolks
Basic cream soup recipe
CREAM OF ASPARAGUS SOUP:
4 c Tender asparagus tips

BASIC CREAM SOUP: Pumpernickel croutons Basic cream
soup recipe

Peel the vegetable, if necessary, and chop coarsely.
Place in a saucepan with 3 cups of the stock. Cook
over medium heat until the vegetable is tender. Set
aside 1/2 cup choice pieces of cooked vegetables to
use as a garnish. Puree the remaining cooked
vegetable together with the vegetable water in an
electric blender, or press through a strainer. Melt
the butter in a soup kettle, blend in the flour, and
stir in the cream. Simmer over a low flame, stirring
constantly for 3 minutes. Stir in the pureed vegetable
and the remaining 2 cups of chicken stock, and simmer
for 3 minutes more. Adjust the seasonings and serve in
individual bowls garnished with the reserved cooked
vegetable. Serve hot or cold.

Cream of Cauliflower Soup: Prepare soup as directed in
Basic cream soup. Garnish with reserved cauliflower
and a sprinkle of paprika. Serve hot or cold.

Cream Of Broccoli Soup: Peel the stems and break
broccoli into flowerets. Slice the stems. Proceed as
directed in Basic cream soup recipe. Serve with nutmeg
sprinkled on top.

Cream Of Cucumber Soup: Reserve 1/2 cup diced raw
cucumber to use as a garnish. Cook remaining cucumber
for 8 minutes. Proceed as directed in Basic cream soup
recipe. Serve hot or cold with a dollop of sour cream
in the center of each bowl.

Cream Of Lima Bean Soup: Prepare soup as directed in
Basic cream soup recipe but do not reserve any lima
beans. Serve hot, garnished with crumbled bacon.

Cream Of Spinach Soup: Prepare soup as directed in
basic cream soup recipe, but do not reserve any
spinach. Serve hot or cold, garnished with hard-cooked
egg yolks forced through a fine sieve.

Cream Of Asparagus Soup: Prepare soup as directed in
basic cream soup recipe. Garnish with reserved
asparagus tips and Pumpernickel croutons. Serve hot or
cold.

Posted by Pat Stockett. Courtesy of Fred Peters.

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Title: Crispy Meat and Seafood Roll
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM——————BASKET GARNISH (OPTIONAL———————–
1 ts Sesame oil
6 sm Crabs
150 g Potato
Cornstarch
Cooking oil

MMMMM————————–FILLING——————————-
100 g Shelled prawns
100 g Raw chicken meat
100 g Water chestnuts (or canned
-water chestnuts, or celery)
100 g Soaked sea cucumber
-(optional)
100 g Mushrooms

MMMMM———————SEASONING MIXTURE————————–
1 tb Chinese yellow wine (or
-sherry)
1 tb Cornflour
1 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar

MMMMM—————————-LEGS———————————
50 g Bamboo shoots (or carrots)
300 g Pork caul lining (or bean
-curd skin, or edible rice
-paper)
100 g Chinese cured ham
10 g Coriander (12 sprigs)

MMMMM————————–COATING——————————-
4 Egg whites
1 tb Cornflour
2 tb Water

MMMMM————————SWEET SAUCE—————————–
1 tb Hoisin (barbecue) sauce
1/2 c Water

Here’s another of the Winners series. This one might be a bit time
consuming, buy there aren’t any really exotic ingredients and, unless
you get into garnishing it the way it shows in the book, not too much
hassle. These are “mock” chicken legs++a minced mixture of meat and
seafood rolled up and deep fried. I’d use the rice paper option for
wrappers as they are readily available, at least around here. The
basket garnish is an incredibly fussy little number actually woven
from strips of potatoes. I’d use the two seive potato nest trick for
that part if I bothered at all. The small crabs that go into the
basket really are small crabs++ about two inches across the shell.
They look neat, but add nothing to the dish aside from that.

Establishment. Bui Hang Village Restaurant hotel Miramar) UG/F.,
Princess Wing, Hotel Miramar, 130 Nathan Road, @Tsimshatsui, Kowloon.

Chinese Cuisine Practical Class Platinum Award – Meat “South of the
Yangtse River Crispy Leg” sounds prosaic in English, but to a Chinese
the geographic description has many happy associations++ scenic
beauty, ancient traditions, a land where poets found peace. The
promise of crispy legs in the dish evokes the image of Cantonese
favorite – crispy chicken drumsticks yet the diner senses that there
is a surprise treat in the dish.

1. Optional basket garnish: Steam crabs and put aside. Form
potatoes into basket shapes. This can be done by peeling them into
long strips, which are then interwoven’, and sealed with cornstarch
paste. Deep-fry baskets over medium flame until golden. 2. Slice all
filling ingredients at an angle, and cut into dia- mond shapes (which
creates a better texture). Season with seasoning mixture. 3. Slice
bamboo shoots into 12 strips each 5 cms long and 0.5 cms wide. 4.
Divide pork caul lining into 12 triangular pieces (large enough to
wrap “legs”). Cut ham into 24 strips. On to each pork caul lining lay
one sprig of coriander, 2 strips of ham, and 1/12 of the diamond-cut
filling ingredients. Place one strip of bamboo shoot on top, with
half of it left outside wrapping. Fold and mould each filled pork
caul lining into leg shape. 5. Mix coating ingredients with 2 tbs
water, and coat each “leg” with the paste. 6. Mix Hoisin sauce with
water, and simmer till thickened.

To cook Carefully slide “legs” into medium-hot oil (sufficient to
deep-fry all twelve at same time), with folded “leg” ends facing
centre of wok. Deep-fry for 3 minutes, then increase heat a little
and continue deep- frying for a further 3 minutes.

To present 1. Lay “legs” on a paper doily in serving dish, arranging
the potato baskets and crabs as a central garnish. 2. Serve the
Hoisin sauce mixture on the side. From “Champion Recipes of the 1986
Hong Kong Food Festival”. Hong Kong Tourist Association, 1986.
Posted by Stephen Ceideberg; October 27 1992.

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Title: Baseball Lover’s Sundae
Categories: Kids, Desserts
Yield: 8 Servings

1 qt (4 cups) chocolate chip or
-vanilla ice cream
1/2 c Chocolate fudge ice cream
-topping
1 c (8 cookies) broken cream-
-filled peanut butter
-sandwich cookies

Scoop ice cream into 1 quart bowl. Freeze until firm,
if desired. Drizzle fudge topping over ice cream;
sprinkle with broken cookies. To serve, place bowl in
adult – sized baseball glove; spoon into individual
serving dishes. Yield: 8 servings. Typed in MMFormat
by cjhartlin@msn.com Source: Pillsbury Party Cookbook.

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Title: SWEET FIG PICKLES
Categories: Pickles
Yield: 1 servings

4 qt Firm, ripe figs (about 30)
5 c Sugar; divided
2 qt Water
2 Sticks cinnamon
1 tb Whole allspice
1 tb Whole cloves
3 c Vinegar

Peel figs. (If unpeeled are preferred, pour boiling water over figs and let
stand until cool; drain.) Add 3 cups sugar to water and cook until sugar
dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and
vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until
figs are clear. Cover and let stand 12-24 hours in a cool place. Remove
spice bag. Bring to simmer; pack hot into hot jars, leaving 1/4″ head
space. Remove air bubbles. Adjust caps. Process pints and wuarts 15
minutes in boiling water bath.

Yield: about 8 pints

Posted by DELLA MASIA, Prodigy ID# TXBG93A.

—–

Title: Pineapple Cream Cheese Pizza
Categories: Kids, Pizza
Servings: 16

1 lb Frozen bread dough (1 loaf),
-thawed and cut in half
2 pk (8 oz) cream cheese,
-softened
1/2 c Sugar
6 tb Flour
2 Egg yolks
Grated peel and juice from 1
-lemon
2 (8 1/4 oz) cans crushed
-pineapple, drained
2/3 c Strawberry jam
2 tb Sliced almonds, toasted

Servings: 16

Press dough into 2 greased 12 inch pizza pans.

Beat cream cheese, sugar, flour, egg yolks, 1 tsp lemon peel and 2 tsp
lemon juice until smooth. Stir in pineapple. Spread mixture evenly over
pizzas to within 1/2 inch of edges.

Bake in 400 deg. oven for 15 minutes or until browned.

Spread each with jam and sprinkle with almonds. Bake 5 minutes longer.
Posted by Linda Davis

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CHOCOLATE-DATE LOG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Nancy Speicher DPXX20A
1 lb Pitted dates
2/3 c Walnuts — coarsely chopped
1/4 c Candied red cherries — chopped
5 Pieces candied ginger
-finely chopped (3 tb)
2 tb Sugar
4 oz Semisweet chocolate squares
1 c Walnuts — chopped

1. Grind dates through finest blade of meat grinder, or chop very
fine in blender or food processor.
2. Combine dates, 2/3 c nuts, the candied cherries and ginger. Turn
out on breadboard sprinkled with sugar. Knead with hands to blend
thoroughly.
3. Form into a roll, 2″ thick about 9″ long. Wrap in waxed paper;
refrigerate at least 1 hour before coating with chocolate.
4. In top of double boiler, melt chocolate over hot, not boiling,
water. Pour over date roll, spreading to coat evenly all over. Roll
in chopped walnuts. Refrigerate until chocolate is hard.
5. To serve, cut into thin slices. Makes 1 log, about 1 3/4 lbs.
Source: McMcall’s Cookery, No. 13

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ORANGE-DATE MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Margarine
3/4 c Sugar
1 Egg
1/2 c Orange juice
1 Orange
1 1/2 c Flour
1 t Baking powder
1 t Baking soda
1/2 ts Salt
1/2 c Dates — finely chopped

Recipe by: Paul and Tanis Bennett
Preparation Time: 30:0
Preheat the oven to 375 degrees F. and grease a couple
of muffin tins.

Cream the margarine and sugar; add the egg and beat
well.

Cut the whole orange in quarters, remove the inner
white membrane and put the orange in the blender. Add
the orange juice and blend until fairly fine.

Sift the flour, baking soda, baking powder, and salt.
Then combine with the margarine/sugar/egg mix, the
orange blend, and the dates.

Spoon the mixture into the muffin tins. Bake at 375
F. for about 18 minutes.

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Spirulina Shake

This is a good tide over between meals or as a light meal, but can be an
acquired taste.

Ingredients:

10 ice cubes
1 ripe banana
1 T spirulina
1 T herbal liquid
1 T honey

Blend ice in food processor or blend until slushy. Add banana and blend until
evenly mixed. Combine remaining ingredients and blend until smooth.

Nutrition (per serving) 189 calories

Saturated Fat 0 g
Total Fat 1 g ( 3% of calories)
Protein 2 g ( 3% of calories)
Carb 44 g (94% of calories)

Cholestorol 0 mg Sodium 8 g
Fiber 1 g Iron 1 mg
Vitamin A 290 IU Vitamin C 14 mg

Source: Dennis Lamour

Title: Baked Apple Rice Pudding
Categories: Diabetic, Rice, Desserts, Fruits
Yield: 6 servings

1/3 c Egg substitute
2 c Pared and cored apples,
-finely chopped (2 medium)
1 1/2 c Cooked white rice
1/2 c Pitted dates, snipped
1/4 c Sugar
1/2 ts Cinnamon
2 tb Unsalted margarine, softened
1 ts Vanilla
2 Egg whites
1/4 ts Cinnamon

Preheat oven to 325 degrees F. Mix together the egg substitute,
apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat
the egg whites until stiff peaks form; fold into rice mixture. Turn
into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on
top. Place casserole in a pan of very hot water (1 inch deep). Bake
at 325 F. about 70 minutes. Serve warm or chilled. If desired,
garnish with fresh apple slices dipped in lemon juice.

Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit
exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42
mg sodium; 0 cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and
Joyce Daly Margie, MS. Posted by Sandee Eveland

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