CURRIED APPLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Cooking Apples
Lemon Juice
2 ts Curry Powder
3 tb Butter Or Vegetable Oil
5 c Chicken Stock
1 t Salt
2/3 c Apple Juice
1 1/4 c Whipping Cream
Ground Ginger

Servings: 6 Cooking Time: 30 Minutes

Peel and core the apples, keeping a few curls of peel
for a garnish.

Mince this peel and keep it in water with a little
lemon juice until needed. Fry the curry powder in the
butter until dark brown. Stir in about a quarter of
the stock and cook until the mixture is smooth. Add
the rest of the stock and the salt. Mince the apples
and drop immediately into the stock in order that they
do not discolor in the air. Cover and allow to
simmer, gently, for 20 minutes or until the apples are
soft. Add the apple juice and blend well. Chill the
soup for several hours, or until needed. Add the
chilled cream just before serving. Sprinkle a little
ginger on top when you serve and garnish with the
minced apple peel, if desired.

From How To Make Good Curries by Helen Lawson
Copyright 1973

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EASY BUTTERMILK BISCUITS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Biscuits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Flour — all-purpose
3 ts Baking powder
1 t Salt
1/2 ts Soda
1/3 c Butter — melted
1 c Buttermilk

Combine flour, baking powder, salt, and soda. Add
butter and buttermilk and stir to form a sticky dough.
Knead a few times on a lfoured board to make a smooth
ball. Roll out to 1/2 inch thickness. Cut into 2 inch
rounds. Place biscuits on greased cookie sheets. Bake
at 450 degrees for 10 to 12 minutes.

SOURCE: Southern Living Magazine, sometime in the
1970’s. Typed for you by Nancy Coleman.

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SOURDOUGH DINNER ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
1/2 c Warm potato water
1/2 c Milk
1/2 c Butter or margarine
1 c Sourdough Starter
1/4 c Sugar
2 ts Salt
4 1/2 c To 5 all-purpose flour
Butter — melted (opt)

Dissolve yeast in potato water; let set until foamy, 5
to 10 min. Heat milk and 1/2 c butter or margarine
until just melted; cool to lukewarm. Combine starter,
yeast mixture, milk mixture, sugar and salt. Add flour
to make a stiff dough; knead until smooth and elastic.
Place in a greased bowl; turn dough to coat surface.
Cover and let rise in a warm place, free from drafts,
until doubled, about 1 hour. Punch down dough; cover
and let rest 10 minutes. Shape into rolls. Place on a
greased baking sheet. Cover and let rise in a warm
place, free from from drafts, until doubled, about 45
minutes. If desired, brush with melted butter or
margarine before baking in a preheated 375F oven for
12 to 15 minutes or until golden brown. Makes 3 to 4
dozen.

Notes: I skipped the last optional butter step and
used plain warm water and they turned out well but did
not rise too much. Take it for what it’s worth.

Posted By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking

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RAS ASFOUR (LENTIL SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Middle east

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Yellow or orange lentils
-(go through them and pick
-out stones)
1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 ts Pepper
2 ts Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces
1/3 c Lemon juice

Suhour (“the meal before sunrise”) is usually good,
stick-to-your-ribs food.

Rinse lentils and drain, picking out any discolored
ones. Combine with 5-6 cups water in a large kettle
and bring to a boil. Lower heat and simmer for 20
minutes, skimming off foam as it forms on top.

While the lentils are cooking, combine ground meat
with parsley, salt and pepper. Using about a
tablespoon of the meal mixture for each, form into
small meatballs and chill until needed.

Heat the olive oil and saute the onion until soft and
golden. Reserve. When lentils are soft, mash them with
the back of a spoon to thicken the soup. Add shaarla
(or vermicelli) and meatballs. Cook 10-15 minutes
longer, until meatballs are cooked through. To serve,
divide onion slices among 6 bowls. Stir lemon juice
into soup and ladle over onions.

Makes 6-8 servings.

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Date: Tue, 08 Feb 94 02:06:40 PST
From: Michelle Dick
Subject: Chicken Style Seasoning — the good one

From _Country Kitchen Collection_

CHICKEN STYLE SEASONING

1 1/3 cup nutritional yeast flakes
3 T onion powder
2 1/2 t garlic powder
1 T salt
1 tsp celery seed
2 1/2 T Italian seasoning
2 T parsley, dried

Blend smooth all ingredients except parsley. Stir in parsley. Store
in airtight container.

Notes:

Use this seasoning to make a quick chicken-like stock out of water
when you have no veggie stock on hand. Excellent for flavoring rice
and as a soup base.

Make a very simple, easy, and good-tasting gravy by mixing water,
seasoning, and miso (I like the dark brown rice miso). Typical
proportions: 1.5 cups water, 1 T seasoning, 2 t miso.
Increase/decrease seasonings according your your taste. Right before
serving gravy, mix some starch (I frequently use potato starch) in a
bit of water till well-blended and add to gravy to thicken (do this
over medium heat). Add starch until you reach desired thickness.
Quick, easy, and surprisingly tastey.

SPICY RAISIN BEAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked Idaho Pinto Beans
3/4 c Milk
2 Egg whites
1/4 c Vegetable oil
1/2 c Brown sugar — packed
1 1/2 c All-purpose flour
-OR half all-purpose flour
-and half whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Cloves
1/2 c RaiSinS

Puree beans with milk in blender or food processor
until smooth. transfer to bowl. Beat in egg whites,
oil and brown sugar. Combine ingredients are
moistened. Spoon into greased or paper-lined muffin
until golden.

Variations: May substitute honey for brown sugar and
reduce the milk to 1/2 cup. May substitute chopped
dates or apples for raisins.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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SOUR CREAM BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter, softened
1/4 c Light brown sugar, packed
1 lg Egg, beaten lightly
1 c Sour cream
1/4 c Dark molasses
1/2 c Raisins
1 c Flour
1 t Baking soda
1/4 ts Salt
1 c Miller’s bran

a Gourmet Magazine favorite from 1981

This is the Rolls-Royce of bran muffin recipes.

In a large bowl with an electric mixer cream together
the butter and the brown sugar until the mixture is
light and fluffy, beat in the egg, the sour cream, and
the molasses, and stir in the raisins. In a bowl whisk
together the flour, the baking soda, the salt, and the
bran, add the mixture to the sour cream mixture, and
stir the batter until it is just combined. (The batter
will be lumpy.) Spoon the batter into 12 well-buttered
1/3-cup muffin tins and bake the muffins in the middle
of a preheated 400 degree oven for 15 to 20 minutes,
or until they are golden brown and springy to the
touch. Turn the muffins out onto a rack and let them
cool.

(Miller’s bran is available at natural foods stores,
specialty foods shops, and some supermarkets)

Makes 12 muffins.

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Title: Crockpot Beef Stew
Categories: Soups/stews, Beef
Yield: 4 servings

2 1/2 lb Beef, extra lean -canned,stewed tomatoes,
7 Carrots, 2″ chunks -undrained (or plain)
2 1/2 Potatoes, cut in eighths 2 tb Flour (or 3)
2 1/2 Onions, sweet, cut in 1 ts Salt
-1/4″ slices, slices 1/4 ts Pepper
-cut in half and separated 1/4 ts Thyme
-into rings. 1/4 ts Basil
1 Tomatoes, Italian-style 2 tb Worcestershire sauce (or 3)

Layer the veggies and meat (in that order), mix flour and seasonings and
sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour
stewed tomatoes over all, cover and cook on Low 10-12 hours.

Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night
before and refrigerate. My hubby (an early riser) puts it on about 7 AM
and it cooks all day. There is lots of gravy, which may be thickened with
cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow
macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover
macaroni in the bowl with leftover stew to soak up the good gravy. I also
add a drained can of cut green beans to the veggies (during the last 4
hours) in that case.

—–

Title: Steamed Butterfish in Bean Threads
Categories: Chinese, Seafood, Ceideburg 2
Yield: 2 servings

8 To 10 dried shiitake
-mushrooms
1 1/2 oz To 2 oz bundle bean threads
1 lb Butterfish (about 6),
-cleaned
1/3 c Chicken stock
2 Green onions, shredded
1 1/2 tb Shredded ginger
1 1/2 tb Soy sauce
1 ts Asian sesame oil

There are a couple of kinds of butterfish. One is the large
“sablefish”. The other is the smaller silvery diamond shaped fish
familiar to those who hang out around Asian markets. This calls for
the latter type.

In separate bowls, soak the mushrooms in warm water and the bean
threads in hot water until soft, 20 to 30 minutes. Drain the
mushrooms, discard the stems, and toss the caps with a teaspoon of
soy sauce. Drain the bean threads and place in a deep heat-proof
plate or glass pie pan that will fit inside a wok or other steaming
pot.

Arrange the fish on top, tucking the mushroom caps in around them.
Pour in the chicken stock, scatter the green onion and ginger on top
of the fish, and sprinkle with the remaining soy sauce.

Bring the water in the steamer to a rolling boil and place the plate
on a rack an inch above the water. Cover and steam for 20 minutes.
Sprinkle with the sesame oil and serve from the steaming dish. Serves
2 to 3 as a main dish, 4 with other dishes.

PER SERVING (main dish): 85 calories, 6 g protein, 9 carbohydrate, 3
g fat (1 g saturated), 14 mg cholesterol, 539 mg sodium, 3 g fiber,

Jay Harlow, San Francisco Chronicle, 11/3/92.

Posted by Stephen Ceideberg; November 4 1992.

MMMMM

Title: Sauerkraut
Categories: Vegetables, Preserves, Canning
Yield: 9 quarts

25 lb Cabbage
3/4 c Canning or pickling salt

Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred
cabbage and start kraut between 24 and 48 hours after harvest.

Yield: About 9 quarts

Procedure: Work with about 5 pounds of cabbage at a time. Discard outer
leaves. Rinse heads under cold running water and drain. Cut heads in
quarters and remove cores. Shred or slice to a thickness of a quarter.
Put cabbage in a suitable fermentation container (see “Suitable
Containers, Covers, and Weights for Fermenting Food”) and add 3
tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly
until salt draws juices from cabbage. Repeat shredding, salting, and
packing until all cabbage is in the container. Be sure it is deep enough
so that its rim is at least 4 or 5 inches above the cabbage. If juice
does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons
of salt per quart of water). Add plate and weights; cover container with
a clean bath towel. Store at 70 degrees to 75 degrees F while fermenting.
At temperatures between 70 degrees and 75 degrees F, kraut will be
fully fermented in about 3 to 4 weeks; at 60 degrees to 65 degrees F,
fermentation may take 5 to 6 weeks. At temperatures lower than 60
degrees F, kraut may not ferment. Above 75 degrees F, kraut may become
soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb
the crock until normal fermentation is completed (when bubbling ceases).
If you use jars as weight, you will have to check the kraut 2 to 3 times
each week and remove scum if it forms. Fully fermented kraut may be kept
tightly covered in the refrigerator for several months or it may be
canned as follows:

Hot pack–Bring kraut and liquid slowly to a boil in a large kettle,
stirring frequently. Remove from heat and fill jars rather firmly with
kraut and juices, leaving 1/2-inch headspace.

Raw pack–Fill jars firmly with kraut and cover with juices, leaving
1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Sauerkraut in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 3,000 ft: 15 min.
3,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

===========================================================

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

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