Georgia Pecan Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Karo syrup — dark
1 cup Sugar
1/4 teaspoon Salt
3 each Eggs
1 Stick butter — melted
1 tablespoon Vanilla
1 cup Pecans

Combine in following order: 1. Mix syrup, sugar and salt together.
2. Beat in whole eggs 3. Stir in melted butter, vanilla, and
pecans 4. Pour into unbaked pastry shell. Bake 50 minutes at
350.
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beans’n’greens

1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

CANNING BEETS (WHOLE, CUBED, OR SLICED)

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

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

Quantity: An average of 21 pounds (without tops) is
needed per canner load of 7 quarts; an average of
13-1/2 pounds is needed per canner load of 9 pints. A
bushel (without tops) weighs 52 pounds and yields 15
to 20 quarts–an average of 3 pounds per quart.

Quality: Beets with a diameter of 1 to 2 inches are
preferred for whole packs. Beets larger than 3 inches
in diameter are often fibrous.

Procedure: Trim off beet tops, leaving an inch of stem
and roots to reduce bleeding of color. Scrub well.
Cover with boiling water. Boil until skins slip off
easily; about 15 to 25 minutes depending on size.
Cool, remove skins, and trim off stems and roots.
Leave baby beets whole. Cut medium or large beets into
1/2-inch cubes or slices. Halve or quarter very large
slices. Add 1 teaspoon of salt per quart to the jar,
if desired. Fill jars with hot beets and fresh hot
water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used. Table 1. Recommended process time for
Beets in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 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 Beets in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 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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Bittersweet Chocolate Walnut Squares

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 25 Preparation Time :0:45
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Flour
1 Stick Butter Or Margarine (Plus 2 Tbs) — cut-up and softened
3 Tbsp Brown Sugar
1 1/2 Tsp Vanilla Extract
1/2 C Heavy Cream
3 Oz Bittersweet Or Semisweet Chocolate — cut-up
1 Egg
1 Tsp Instant Espresso Powder
1/3 C Granulated Sugar
1 1/2 tbsp Cornstarch
1 C Walnuts — chopped
Powdered Sugar

1. Preheat oven to 375 F. To prepare crust, in a food processor, combine
flour, 1 stick butter, and brown sugar. Process until blended. Add vanilla
and process until dough clings together in a ball. Press evenly into
bottom of an ungreased 8-inch square baking pan. Refrigerate while
preparing topping.
2. In a medium saucepan, combine cream, chocolate, and remaining 2 Tbs
butter. Heat over low heat, stirring occasionally, until chocolate melts
and mixture is smooth. remove from heat; let cool slightly. With wire
whisk, beat in egg, expresso powder, granulated sugar, and cornstarch
until well blended. Stir in walnuts.
3. Pour chocolate mixture over chilled crust. Bake 20 to 25 mins, or until
set. Let cool in pan. Cut into 25 squares. Sift powdered sugar over top.
Store in refrigerator.

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Applesauce Cake in Jars

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Cakes
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ELLIE COLLIN CMKD93F
1/2 tsp BAKING POWDER
2/3 c SHORTENING
2 tsp BAKING SODA
2 2/3 c GRANULATED SUGAR
1 1/2 tsp SALT
4 ea Large EGGS
1 tsp GROUND CINNAMON
2 c APPLESAUCE
2 tsp GROUND CLOVES
2/3 c WATER
2/3 c NUTS; chopped — optional
3 1/3 c ALL-PURPOSE FLOUR — sifted

Sterilize 8 (12 oz Ball Quilted Crystal – #14400-81400) canning jars, lids and
r
ings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool.
L
eave the lids and rings in the hot water until ready to use.
Once the jars are cool enough to handle, grease them (use a pastry brush) with
s
hortening (DO NOT use Pam or Baker’s Secret); set aside. Cream together the
shor
tening and sugar. Beat in the eggs, one at a time, until the mixture is light
an
d fluffy. Add the applesauce and water; set aside.
In another bowl, sift together the flour, baking powder, baking soda, salt,
cinn
amon and cloves. Blend dry ingredients into the applesauce mixture.
Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.
Place jars onto a cookie sheet or they’ll fall over. Bake in a preheated
325-deg
ree oven for 35-40 minutes or until a pick inserted deep into the center of
eac
h cake comes out clean. Remove jars from the oven, one-at-a-time (use
HEAVY-DUT
Y MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down
tig
htly.
Place jars onto your counter top to cool. You’ll know when the jars have
sealed,
you’ll hear a “plinking” sound. If you missed the sound, test them by pressing
down on the lids once the jars have cooled–they shouldn’t move at all.
Store jars in a cool, dry place. They should keep for about a year. I’ve only
be
en able to keep them for a few weeks, they don’t last that long around here.
The
y’re wonderful for last minute gifts, especially for single friends.

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IMPOSSIBLE BACON PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Bacon — sliced;cooked;crumbl
ed
1 c Swiss cheese — shredded
1/3 c Onion — chopped
2 c Milk
4 Eggs
1 c Bisquick
1/8 ts Pepper

Preheat oven to 400. Grease pie plate, 10×1 1/2″
Sprinkle ham, cheese and onion in pie plate. Beat
remaining ingred. 15 sec. in blender on high speed.
Pour into pie plate. Bake 35-40 min. or til knife
comes out clean. Cool 5 min.
VARIATION; Substitute 2 c. fully cooked smoked ham for
the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or
round casserole. Decrease onion to 2 tb. Divide
remaining ingred. amts in half. Decrease beat time to
10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe:
use 1 1/2 qt round or 1 qt square casserole. Bake
30-40 min.
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Title: SNOW PEAS WITH MUSHROOMS***JOAN H.
Categories: Side dish, Chinese, Vegetables
Yield: 4 servings

1 lb Snow peas
1 c Mushrooms-sliced
2 tb Sesame oil
1 x ****seasonings****
2 tb Sherry
1 ts Sugar
1 ts Soy sauce

Heat the wok and add the oil. When it begins to smoke,
add snow peas and mushrooms. Stir fry 2 minutes, then
add seasonings. Stir fry 1 minute and serve
immediately.

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KOKIS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
250 g Rice flour
1/2 ts Turmeric
1/4 ts Salt
1 Litre oil

Beat the egg. Sieve flour into a bowl and add the
egg, turmeric, salt and sufficient coconut milk to
make a thick batter. Heat the oil and when bubbling
hold the kokis mould in the oil until the mould is
hot. Carefully dip the mould into the batter, taking
care not to submerge it completely. Remove from the
batter and place in the hot oil where the batter
should separate from the mould but still retain its
shape as it deep fries. If the batter sticks it may
need to be eased from the mould with a wooden
toothpick. Repeat the process until all the batter is
used. From: “A taste of Sri Lanka” by Indra
Jayasekera, ISBN 962 224 010 0

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STEGT RODSPAETTE (SAUTÉED FLOUNDER W/SHRIMP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Flounder fillets, 1/2 lb ea.
Salt
Flour
1/2 c Bread crumbs — dried
2 md Eggs
2 tb Water
8 tb Butter (1 stick)
2 tb Vegetable oil
1/2 lb Shrimp — cooked, small,
-peeled and deveined
Lemon wedges

“Plaice is the fish the Danes usually prepare in this
manner, but flounder is an excellent American
substitute. Danish shrimp are the 1″ variety similar
to U.S. West Coast shrimp. Choose the smallest fresh
shrimp available.” Rince the fish in cold water and
pat dry with paper towels. Salt lightly, dip in flour
and shake off excess. Spread the bread crumbs on wax
paper. In a mixing bowl beat the eggs together with 2
tablespoons of water, then dip each fillet into the
egg mixture and coat each side thoroughly with the
bread crumbs. Let them rest for at least 10 minutes
before cooking. Heat 2 tablespoons of butter and 2
tablespoons of oil in a heavy 10-12″ skillet over
moderate heat. Add the shrimp and toss them in the
butter for 2 to 3 minutes until well coated. Place a
line of the shrimp down the center of each fillet.
Melt the remaining butter over low heat until it turns
a rich, nutty brown, pour over the fish fillets and
garnish with lemon wedges. If you prefer, serve with a
parsley sauce (see recipe) in place of the shrimp and
brown butter.

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Title: Vegetarian Barley-Vegetable Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings

2 x Med Onions, peeled diced 1/2 ts Dried Thyme
2 x Lg Carrots, scraped diced 2 ts Salt
2 x Stalks Celery, chopped 1/4 ts Pepper
3 tb Butter or margarine 1 c Pearl Barley
1 cn Tomatoes, chopped-1 lb 12 oz 2 c Frozen green beans or
peas *
8 c Water 1 tb Chopped fresh Dill
1 ts Dried Basil

* (cut up up the frozen green beans or green peas to make 2 cups)
Saute onions, carrots, and celery in heated butter or margarine in a
large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and
pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly,
covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during
last 10 minutes of cooking. Remove from heat and stir in dill.
Serves 10-12. Good for informal lunch or supper.

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