Rhubarb Cake

Recipe By : Mom D
Serving Size : 1 Preparation Time :1:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups light brown sugar — packed
1/2 cup shortening
1 egg
1 cup buttermilk
1 teaspoon baking soda
2 cups flour — sifted
1 1/2 cups rhubarb — diced
1 teaspoon vanilla
1 teaspoon cinnamon

Cream 1 1/2 cups sugar with the shortening. Mix the buttermilk with the baking
soda and add it with the egg to the sugar mixture. Add flour alternately wiht
rhubarb, then add the vanilla and pour into a greased and floured 2 quart
baking dish. Sprinkle with remaining sugar mixed with the cinnamon. Bake at 350
degrees for 40 to 45 minutes.
NOTE: Dark brown sugar can be substituted for the light.

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Per serving: 3245 Calories; 112g Fat (31% calories from fat); 41g Protein; 529g
Carbohydrate; 189mg Cholesterol; 1707mg Sodium

Chili Ala Capt. James Mcdonnell

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Tex Mex
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mild Italian sausage*
1 pound Ground chuck
1 each Large yellow onion — diced
2 each Large garlic cloves — minced
1 1/2 tablespoons Chili powder
6 ounces Can tomato paste
1 1/2 cups Water
1 tablespoon Instant coffee
1 tablespoon Sugar
1 tablespoon Paprika
1 tablespoon Oregano
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Cumin
1 cup Dark red kidney beans — drain
1 cup Refried beans

Brown sausage, ground meat, onion, and garlic in a pot. Add remaining
ingredients except beans, bring to a boil, cover, and simmer 1 1/4 hours. After
cooking time is up, add the beans and stir. Top with grated Monterey Jack
cheese and finely chopped scallions.

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Title: Cooking Breads and Cakes
Categories: Crockpot
Yield: 1 lesson

MMMMM——————-ITEMS THAT CAN BE USED————————
2 lb Coffee can
1 lb Coffee can
16 oz Vegetable cans
6 c Mold, or 7 cups mold
1 1/2 qt Baking dish

There are a few tricks to remember when “baking” in one of these pots.
First, turn the control to HIGH (or to the setting which is
equivalent to the HIGH used in my recipes). The LOW setting is too
low to give breads and cakes the texture you expect. With breads,
remember to cover the container with a lid or foil. Tie the lid or
foil onto the container and place the container on a metal rack or
trivet inside the pot. If you don’t have a metal rack or trivet to
fit your slow cooker, crumple foil and place it in the bottom of the
pot to support the baking continer. Pour 2 cups of hot water around
the container to provide steam for cooking the bread.

When using a deep-dryer type slow cooker, check frequently to make
sure the water hasn’t evaporated. Add more water if needed.

As a rule, it is not a good idea to remove the lid or foil from the
bread container during the first 2 hours of cooking. After that,
check the bread by inserting a toothpick in the mixture. If the
toothpick comes out clean, the bread is done.

When using a standard cake mix, the prcedure is slightly different.
Cakes are “baked” in a pan set directly on the bottom of the slow
cooker, similar to the way you would do it in an oven. It is not
necessary to use a trivet or water. Instead of covering the uncooked
cake misture with foil or a lid, cover the top with four or five
layers of paper towels. Becouse there is more moisture in a slow
cooker than in an oven it is necessary to compensate for this with
the paper towels to help absorb the moist top of the cake mix. Also,
leave the lid of your slow cooker slightly open to let extra moisture
escape.

The type and kind of container to use for breads and cakes will
depend on the size of your pot. In addition to molds and coffee
cans, spring forms or small bundt pans make excellent containers.

The containers at the top hold approzimately the same amount of
batter so you can substitute one for another.

From:CROCKERY COOKERY by Mable Hoffman’s

Formatted for MM by Janet Newcomer, JNewcomer1@Genie.Com or
JNew273@AOL.Com

MMMMM

MM: Vegetable Jambalaya

Title: Vegetable Jambalaya
Categories: Stews
Yield: 6 servings

3 tb Canola oil
1 c Diced onion
2 lg Cloves garlic minced
3/4 c Diced celery
1/2 c Diced carrots
1 ts Dried thyme
2 ts Paprika
1/2 ts Salt
pn Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
1 cn Plum tomatoes 28 oz.,
-chopped
3 1/4 c Defatted vegetable broth
2 md Zucchini 1/2″ dice
1 1/2 c Uncooked long-grain
-white rice
2 tb Chopped parsley

* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and
cook over lowheat to wilt for 10 min, stirring. Add
the garlic, celery, and carrots. Cook, stirring, 1
minute longer.

Mix in the spices and herbs. Add the bell peppers,
black-eyed peas, tomatoes with juices, and vegetable
broth. Bring to a boil. Reduce heat to medium-low and
cook, partially covered, for 10 min. for flavors to
blend. Adjust seasonings.

One-half hour before serving, add zucchini and bring
mixture to a boil. Stir in the rice, cover, reduce
heat to low and cook for 20 min. Stir in the parsley
and serve immediately.

Notes: After adding the rice, cook this dish no longer
than the 20 min. called for. Be sure to add the exact
amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes,
catfish, crab cakes.

Recipe By: The New York Times

—–

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.

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

—–

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

– – – – – – – – – – – – – – – – – –

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
MMMMM

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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