Hot Fruit Dessert/Crockpot

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : *Try Soon! Crockpot
Desserts Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Grapefruit — peeled
sectioned
1 can (11 oz) mandarin orange
(well-drained
1 can (16 oz) fruit cocktail
1 can (20 oz) pineapple chunks
1 can (16 oz) sliced peaches
3 Bananas — sliced
1 tablespoon Lemon juice
1 can (21 oz) cherry pie filling

Make sure the fruit is well-drained.
Place all ingredients in cooker. Toss gently. Cover and
cook on low about 4 hours. Makes about 2 quarts.

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Per serving: 218 Calories; 1g Fat (3% calories from fat); 3g Protein; 55g
Carbohydrate; 0mg Cholesterol; 1mg Sodium

Title: Apricots – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
an average of 10 pounds is needed per canner load of 9 pints. A bushel
weighs 50 pounds and yields 20 to 25 quarts-an average of 2-1/4 pounds
per quart.

Quality: Select firm, well-colored mature fruit of ideal quality for
eating fresh.

Procedure: (Optional–Dip fruit in boiling water for 30 to 60 seconds
until skins loosen. Dip quickly in cold water and slip off skins). Wash
fruit. Cut in half, remove pits and slice if desired. To prevent
darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil
a very light, light, or medium syrup or pack apricots in water, apple
juice, or white grape juice. Raw packs make poor quality apricots.

Processing directions for canning apricots in a dial or weighted-gauge
canner are given in Table 1 and Table 2.

Table 1. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 2. Process Times for Apricots (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

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CRAB COMBINATION SOUP #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried mushrooms
Boiling water
6 oz Fresh or thawed frozen
Crabmeat
4 oz Frozen sea scallops
1/2 c Drained whole or sliced
Bamboo shoots (1/2 of 8 oz
Can)
8 Scallions
1 t Vegetable oil
1 Egg, slightly beaten
6 c Chicken broth
1/2 ts Grated pared fresh ginger
Root
3 tb Cornstarch
6 tb Water
1 1/2 tb Rice wine (or dry sherry)
4 ts Soy sauce
2 Egg whites

1. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain. Remove and
discard stems. Cut caps into thin slices.

2. Flake crabmeat. Rinse scallops with water, drain
and cut into thin slices. Cut bamboo shoots into
thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs
and tilt pan so egg completely covers bottom. Cook
over medium-high heat until egg is set. Loosen edges
and turn omelet over to cook other side. Remove from
pan, roll up and cut into thing strips.

4. Pour broth into 3-quart saucepan. Cook over high
heat until broth boils. Stir in mushrooms, crabmeat,
scallops, bamboo shoots, onions, sliced egg, ginger
and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the
wine and soy sauce.
Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water.
Drizzle egg whites slowly into soup while stirring
soup vigorously.

Makes 6 servings.

Recipe courtesy of: Catherine Vanicek, 26 Mar 93
19:12:03

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3 eggs
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 pound unsalted butter, melted and cooled
optional: freshly grated lemon zest or almond paste.
optional: dust with powdered sugar after baking.
Preheat oven to 375 F. Butter and flour the madeleine pans. If using
a non-stick pan, only use cooking spray. Beat the eggs, salt, and sugar
together until thick, 8 minutes. Add the vanilla. Fold in the flour,
rapidly, but gently. Fold in the butter gently. Quickly spoon the
mixture into the madeleine pans, about 3/4 full. Bake until golden,
about 8-10 minutes. Watch carefully. Remove from pans, cool on
racks.

Title: Tomato relish
Categories: Condiment, Dressings, Mcdougall
Yield: 5 servings

2 md Onion; sliced
2 Garlic cloves; crushed
1 ts Ground ginger
1/2 ts Chili powder
1/4 ts Mustard seed
1/4 ts Cumin seed
16 oz Canned tomatoes

Recipe by: McDougall Preparation Time: 0:40 Place onions, garlic, ginger,
chili powder, mustard seeds and cumin seeds in a small amount of water and
cook and stir for 3 minutes. Add tomatoes and cook, covered, over medium
heat for 10 minutes. Then reduce heat and cook for an additional 10
minutes. Serve either hot or cold, as a side dish or on toast as a spread.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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APPLE OAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Buttermilk, sour milk, or
..plain yogurt (thinned to
..consistency of bmilk)
1 c Rolled oats
1/2 c Raisons
1 c Whole wheat (pastry) flour
1 1/2 ts Baking powder
1 1/2 ts Cinnamon
1/2 ts Salt
1 Egg or 2 egg whites or
..1/4 c egg substitute
1/3 c Honey
1 Apple–cored and grated

1. Spray muffin pan with no-stick cooking spray.
2. Stir together in large mixing bowl and let stand while preparing
remaining ingredients: Buttermilk, oats, and raisons
3. Blend dry ingredients together in separate bowl: whole wheat flour,
baking powder, cinnamon, salt.
4. Vigorously blend into oats and buttermilk: Egg and honey.
5. Blend dry ingredients into liquid ingredients just until mixed. Do
not overmix!
6. Fold in grated apple.
7. Fill muffin cups almost full. Fill any empty cups half full of
water.
8. Bake 350 degrees for 20 minutes.
9. Cool muffins in pan for 5 to 10 minutes for easy removal with slight
tug on side of each muffin. Turn muffins upsode down when removed
from
pan unmtil ready to serve.
Best served warm.
Variation–omit oats and use 1 3/4 cups whole wheat pastry flour.

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Artichoke with Lemon

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :0:45
Categories : Vegetable Soup Sally

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup unsalted butter
1/4 cup all-purpose flour
6 cloves minced garlic
1 lemon — juiced
6 cups chicken broth
28 ounces artichoke bottoms — water packed
cans (two 14-oz) — drained rinsed
Freshly ground black pepper

Directions:
1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Whisk in
flour very slowly.

2. Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms and
bring to a boil. Reduce heat to low and simmer for 25 to 35 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth. Add pepper and serve.

Variations:

Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup heavy
or light cream to pureed soup.
Substitute two 14-ounce cans artichoke hearts, packed in water, for the
artichoke bottoms.

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NOTES : Makes 8-9 cups “This soup was born out of necessity to use an
un-ordered shipment of artichoke bottoms.”
Nutr. Assoc. : 0 0 0 0 0 42 0 0

Title: Hot Chicken Salad
Categories: Main dish, Poultry
Yield: 10 servings

4 c Cold chopped chicken
2/3 c Finely cut chopped almonds
1 t Salt
1 c Grated chedder cheese
3/4 c Cream of chicken soup
1 1/2 c Crushed potatoe chips
2 T Lemon juice
3/4 c Mayonaise
1/2 T Monsodium glutemate
2 c Chopped celery
2 ea Pimentos cut fine

Combine all except cheese, chips and almonds. Place in large
rectangular dish. Top with cheese, chip and muts. Let stand
overnight in refrig. Bake 400 oven for 20-25 minutes.
: RECIPE CLIPPED by Michael Prothro

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Title: Pineapple Chicken
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 5 servings

1 1/2 Whole chicken breasts
Corn starch
1/2 c Flour
1 Egg
1/2 c Water
Salt
Oil for deep frying
1/2 c Brown sugar
1/4 c Cider vinegar
1 c Pineapple chunks plus juice
-(enough to make 1 cup)
1/4 c Red maraschino cherries
1 1/2 tb Corn starch, dissolved in
1/2 c Water

1. Slice chicken into 1x2x1/4″ pieces, dredge in corn starch and lay
aside to dry slightly on wax paper. Prepare a batter in a small bowl
of 1 egg, 1/2 cup water, 1/2 cup flour, and salt. Mix batter very
thoroughly until smooth. Assemble rest of ingredients.

2. Pour oil halfway up in your wok. Turn on burner to high and allow
oil to heat up. PLace a piece of bread crust to test readiness of
oil. If bread crust is medium browned, then oil is ready. If bread
crust is dark brown or black, shut heat off of oil and allow to cool
5 minutes or more before turning heat back on. Retest oil before
cooking anything in it. If bread crust is a very light brown, then
oil is not quite ready yet.

3. When oil is ready, place about 8-10 pieces of chicken into batter,
take a pair of chop sticks or fork and lift pieces out of batter and
slice into oil in wok. Chicken pieces will slide to bottom of oil at
first and will then rise. After chicken is risen, deep fry 2 1/2
minutes on each side. Drain chicken on paper toweling to remove
excess oil. Place chicken in serving plate. Repeat procedure until
all chicken is cooked.

4. In a separate small pot, place 1/2 cup brown sugar, 1/4 cup cider
vinegar, cook until dissolved. Add pineapple chunks and juice. Stir up
corn starch thoroughly in 1/2 cup water, add to pot and stir
thoroughly. Cook under medium heat 3-5 minutes until gravy is clear.
Add maraschino cherries. Pour over chicken.

NOTE: Breaded, deep fried shrimps lend well to this recipe.

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Chili Bean Soup

Recipe By :
Serving Size : 8 Preparation Time :5:00
Categories : Main Course Soups Stews
Southwest

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — rinsed and drained
7 cups water
1 tablespoon vegetable oil
2 pounds country-style spareribs
1 green bell pepper — seeded and chopped
2 medium onions — sliced
2 cloves garlic — minced
2 teaspoons salt
2 tablespoons chili powder
1/2 teaspoon ground cumin
8 ounces tomato sauce
1 cup shredded Monterey jack cheese — for garnish

1. Place beans in a large bowl; add 4 cups of the water and let stand overnight
. (Or bring beans and 4 cups water to a boil in a 4-quart kettle, boil briskly
for 2 minutes, then remove from heat and let stand, covered, for 1 hour.)

2. In a large, deep pot or Dutch oven, heat oil over medium heat. Brown spareri
bs well in oil on all sides. Add green pepper, onions, and garlic; brown lightl
y. Add remaining 3 cups water, bring to a boil, reduce heat, cover, and simmer
until meat is tender (1-1/2 to 2 hours).

3. Remove spareribs from pan. Slice meat from bones and return to the cooking l
iquid in chunks; discard bones and fat. (At this point, you may refrigerate the
stock overnight, then skim off fat and reheat.)

4. Add soaked beans and their liquid, salt, chili powder, and cumin; bring to a
boil over medium-high heat. Cover, reduce heat to low, and simmer until beans
are almost tender (about 1-1/2 hours). Mix in tomato sauce. Cook until beans ar
e very tender (about 1 hour longer). Serve sprinkled with jack cheese.

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NOTES : If your family likes chili, this pork-studded red bean soup is sure to
please. Accompany it with a green salad and tortilla chips for a hearty, Mexica
n-accented meal. For a hotter, more authentic Mexican soup, replace the chili p
owder with 3 fresh or dried chopped ancho chiles. The soup requires 4 to 5 hour
s’ cooking time but very little preparation, and the cooking can be done in sta
ges.
Nutr. Assoc. : 3146 0 0 5081 0 0 0 0 0 0 0 916