CAROB-ORANGE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Rice Flour
1/2 c AM Barley Flour
3 tb Carob powder
1 c Ground nuts
1/2 c Honey
1/2 c Water or soy milk
1 t Orange extract

Mix dry ingredients together. Mix liquid ingredients
together. Combine the mixtures. Place small
spoonfuls onto a lightly oiled baking sheet. Bake at
350 F. for 8-10 minutes.

Variations: (1) If a softer cookie is desired, add 1/4
cup oil to liquid ingredients. (2) Indent each cookie
with a spoon and fill with orange marmalade. (3)
Substitute mint for orange extract and press a nut
into the center of each cookie.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Mango Buttermilk Soup (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds — peeled and pitted
–or 2 large ripe mangoes
2 cups chilled buttermilk
1/2 teaspoon grated orange rind
salt and freshly ground black pepper
1 cup orange juice
2 tablespoons sliced scallion for garnish
1/2 cup sour cream

Set aside some of the mango so you have about 1/2 cup diced and reserved
for garnish.

Roughly chop the remaining mango and puree it in a food processor with the
buttermilk, orange rind, and juice. Season to taste with salt and pepper.

Cover and chill overnight. Adjust the seasoning before serving. Garnish
with reserved diced mango, scallion and a dollop of sour cream centered in
the middle.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Title: RED MEATS MARINADE*
Categories: Sauces, Meats
Yield: 12 servings

1/2 c Peanut oil
1/2 c Olive oil
1 tb White pepper ground
1 tb Black peppercorns crushed
1 ts Oregano crushed
2 Garlic cloves minced
1 ts Salt
1/2 c Chianti
1/2 c Soy sauce
1/2 c Cider vinegar
4 tb Honey
1 tb Chili powder

Mix well. Pour over meat cover and refrigerate
for 6-24 hours. Use as a basting sauce also.
Origin: the ktichen of Don Houston

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Title: MCCARTHY FAMILY FISH CHOWDER
Categories: Soups, Fish
Yield: 6 servings

1 ea Sliced onion (chopped)
6 ea Cubed potatoes (diced)
1 1/2 lb Fresh haddock (back skinned)
1/2 c Diced salt pork
1 pt Boiling water
1 1/4 qt Milk
1 tb Salt
1/8 ts Pepper

Cook salt pork until brown, remove salt pork pieces
and place in separate dish leaving salt pork oil in
kettle. Now saut‚ diced onion in the same kettle
until brown. Add potatoes and 1 pint boiling water,
simmer 10 minutes, add fish and simmer 20 minutes. Add
milk, salt, pepper and pices of salt pork previously
saut‚ed. Heat to boiling and serve.

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Title: Whole or Halved Tomatoes (packed in tomato juice)
Categories: Canning
Yield: 1 recipe

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split, then dip in cold water. Slip off skins and remove
cores. Leave whole or halve. Add bottled lemon juice or citric acid to
the jars (See acidification instructions). Add 1 teaspoon of salt per
quart to the jars, if desired.

Raw pack — Heat tomato juice in a saucepan. Fill jars with raw
tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
hot tomato juice, leaving 1/2-inch headspace.

Hot pack — Put tomatoes in a large saucepan and add enough tomato juice
to completely cover them. Boil tomatoes and juice gently for 5 minutes.
Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1,
Table 2 or Table 3 depending on the method used.

Table 1. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts
Process Time at Altitudes of 0 – 1,000 ft: 85 min.
1,001 – 3,000 ft: 90 min.
3,001 – 6,000 ft: 95 min.
Above 6,000 ft: 100 min.

Table 2. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
=====================================================================
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 2 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.
======================================================================
Table 3. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a dial-gauge pressure canner.

Style of Pack: Hot or Raw. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge 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.

Style of Pack: Hot or Raw. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge 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.

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

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Miso Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons roasted garlic
1/4 Cup mirin
2 Tablespoons rice vinegar
2 Tablespoons vegetable or chicken stock or water
2 Tablespoons yellow or white miso — or to taste
1/2 Cup olive oil
Fresh lemon juice
Salt and freshly ground pepper
Sugar

Whisk the garlic, mirin, vinegar, stock and miso together to make a smooth
paste. Whisk in olive oil and drops of lemon juice to taste. Season to taste
with salt, pepper and sugar. Store covered in refrigerator up to 3 days.

Yield: about 1 1/4 cups

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : Show: 10/18/9

EASY HERB VINEGARS

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

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

To make an herb vinegar, put rinsed and dried herbs and any spices into a
sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to
within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3
weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use:
4 sprigs fresh curly-leaf parsley
2 Tbsp black peppercorns

or

2 sprigs fresh flat-leaf parsley
2 sprigs fresh basil

With white wine vinegar, use:
4 sprigs fresh tarragon

or

4 sprigs fresh rosemary

With rice wine vinegar, use:
4 sprigs fresh cilantro
2 Tbsp dried star anise

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Tender Flaky Biscuits

Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

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Title: Soft Pineapple Cookies
Categories: Cookies
Yield: 3 Dozen

2 c Sugar
1 c Shortening ( Crisco )
4 Eggs
1 ts Vanilla extract
Or
1 ts Coconut extract
1 c Crushed pineapple well
Drained
4 1/2 c Flour
2 ts Baking soda
1/2 ts Salt
1/2 c Finely chopped nuts
Or
1/2 c Shredded coconut

Cream sugar and shortening. Add eggs one at a time to
blend. Add drained pineapple and nuts. combine dry
ingredients and add to creamed mixture. blend into a
stiff mixture. Drop by tbs. on a lightly greased
cookie sheet a few inches apart. Bake 350 about 15
minutes or until browned at edges and appears set.
Remove to racks to cool. Makes 3 to 4 dozen Note: for
those of you who don’t know what Crisco is: its a
white solid vegetable fat with a creamy texture. when
melted its used to fry things or left as is, its used
for baking purposes.

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1 package (1 pound) Creamette Fettuccini, uncooked
1/4 cup olive or vegetable oil
3 whole boneless skinless chicken breasts, cut into strips
(about 18 oz)
2 large red bell peppers, cut into strips
2 large yellow bell peppers, cut into strips
1 medium green bell pepper, cut into strips
1 medium onion, cut into chunks
2 cups sliced fresh mushrooms
1 teaspoon any salt-free herb seasoning
(I really like the Mrs. Dash garlic and herb)
2 tablespoons grated parmesan cheese
Prepare Creamette fettuccini as package directs; drain. In large
skillet, heat oil; add chicken, peppers, onion, mushrooms and
seasoning. Cook and stir over medium heat until chicken is cooked
through, 8 to 10 minutes. Add hot cooked fettuccini and parmesan
cheese; toss to coat. Serve immediately. Refrigerate leftovers.
Calories 264
Fat 7g
Sodium 33mg
Cholesterol 36mg