Title: Cherry Pie Filling
Categories: Pies, Fruits, Canning
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/3 c Sour cherries
-(fresh or thawed)
1 c Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
1 1/3 c Cold water
1 tb Bottled Lemon Juice; plus..
1 ts Bottled Lemon Juice
1/8 ts Cinnamon (optional)
1/4 ts Almond extract (optional)
6 dr Red food coloring (opt.)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sour cherries
-(fresh or thawed)
7 c Granulated sugar
1 3/4 c Clear Jel ™
9 1/3 c Cold water
1/2 c Bottled Lemon Juice
1 ts Cinnamon (optional)
2 ts Almond extract (optional)
1/4 ts Red food coloring (opt.)

Quality: Select fresh, very ripe, and firm cherries. Unsweetened frozen
cherries may be used. If sugar has been added, rinse it off while the
fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: (See Table 1 for suggested quantities) Rinse and pit fresh
cherries, and hold in cold water. To prevent stem end browning, use
ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1
gallon boiling water. Boil each batch 1 minute after the water returns
to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel ™ in a large saucepan and add water, if desired,
add cinnamon, almond extract, and food coloring. Stir mixture and cook
over medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
cherries immediately and fill jars with mixture without delay, leaving 1
inch headspace. Adjust lids and process immediately according to the
recommendations in Table 2.

Table 1. Cherry Pie Filling. (See above for Quantities of Ingredients
Needed For 1 Quart or 7 Quarts)

Table 2. Recommended process time for Cherry Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

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

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Title: HOLIDAY CHOCOLATE COOKIES
Categories: Cookies
Yield: 36 servings

1/2 c Butter or margarine
– softened
3/4 c Sugar
1 Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt

—————————-DECORATOR’S FROSTING—————————-
1 1/2 c Powdered sugar
2 tb Shortening
2 tb Milk
1/2 ts Vanilla extract
Red food color

Heat oven to 325 F. In large mixer bowl, beat butter, sugar, egg and
vanilla until light and fluffy. Stir together, stir together flour,
cocoa, baking powder, baking soda and salt; add to butter mixture,
blending well. On lightly floured surface, roll small portion of dough
at a time to 1/4-inch thickness. (Refrigerate dough if too soft to
roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie
sheet. Bake 5 to 7 minutes or until only slight indentation remains when
touched lightly. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely. Prepare DECORATOR’S FROSTING. Frost cookies; decorate
as desired. About 3 dozen cookies.

DECORATOR’S FROSTING: In small mixer bowl, combine all ingredients
except red food color; beat until smooth and of spreading consistency.
Tint with food color, blending well.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: GINGERED RHUBARB CRISP WITH VANILLA ICE CREAM
Categories: Chinese, Desserts
Yield: 12 servings

Stephen Ceideburg
2 1/2 lb To 3 pounds fresh rhubarb
4 Lumps “ginger in syrup” *
1 c Sugar
3 tb Cornstarch
Vanilla ice cream
CRUMB TOPPING:
1 c Flour
1 c Sugar
1 pn Salt
3/4 c Chilled unsalted butter, cut
-into small pieces

* or crystallized ginger, each about 3/4 inch in
diameter

Preheat oven to 375′.

Rinse the rhubarb and pat dry. Trim off all the leaves
and roots (they contain oxalic acid, which is toxic).
Cut stalks into 1 inch pieces and place in a large
bowl.

Coarsely chop the ginger and mix with the rhubarb.

Sift together the sugar and the cornstarch; toss with
the rhubarb. Transfer to a 2 1/2-quart shallow baking
dish. Set aside.

The topping: Combine the flour, sugar and salt in a
food processor; pulse a few times to mix. Add the
chilled butter and process until the mixture turns
crumbly, just a few seconds. Sprinkle the crumb
topping over the rhubarb. Bake until the topping turns
golden brown and the rhubarb is bubbling.

Serve warm with scoops of vanilla ice cream.

PER SERVING (with 1/2 cup ice cream): 425 calories, 4
g protein, 62 g carbohydrate, 19 g fat (11 g
saturated), 61 mg cholesterol, 86 mg sodium, 2 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 9/15/93.

—–

THAI FRIED NOODLES (2)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Asian rice noodles
— cut about 1/8 inch wide,
-OR-
1 lb Flat rice noodles
— (fresh or dried)
3/4 c Fish sauce — -OR-
6 tb -Soy sauce
4 ts Rice wine vinegar
-OR- distilled white vinegar
2 tb Sugar
4 ts High-quality paprika — -OR-
1/4 c -Catsup or Tomato paste
1/2 c Vegetable oil
-OR more if needed
8 oz Boneless pork
-OR- boned skinned chicken
– cut into very small pieces
2 tb Minced or pressed garlic
2 ts Ground dried red hot chili,
-OR-
1 tb Minced fresh hot chile
4 Eggs — lightly beaten
8 oz Medium-sized shrimp
— shelled and deveined,
— tails left intact
10 oz Fresh bean sprouts
3 Green onions — thinly sliced
1/2 c Chopped dry-roasted peanuts
— (unsalted)
1/4 c Chopped fresh cilantro
—–FOR GARNISH—–
Finely minced dried shrimp
Fresh cilantro sprigs
Lemon or lime wedges

In a bowl, cover the noodles in lukewarm water and let stand to soften,
about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
Drain and cut into 6-inch lengths, if desired. Set aside.

In a small bowl, combine the fish sauce, vinegar, sugar, and paprika,
catsup, or tomato paste. Set aside.

Heat a wok or saute pan over high heat. Add the oil and swirl to coat the
pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
Stir in the drained noodles and the reserved fish sauce mixture and
stir-fry about 30 seconds. Push the noodles to one side, pour in about a
tablespoon more oil, if necessary, and add the eggs; cook just until
slightly set, then break them up. Add the shrimp and stir-fry just until
they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup
of the peanuts and stir-fry until the sprouts and onions are crisp-tender,
1 to 2 minutes. Remove from the heat and transfer to a serving plate.

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried
shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and
lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime
juice to taste.

Serves 8 as a pasta course, or 4 as a main course

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

Title: KUO-T’IEU (FRIED PORK DUMPLINGS)
Categories: Chinese, Meats
Yield: 6 servings

3 c Flour, all-purpose
2/3 c Water; warm
1/3 c Water; cold
1 lb Pork, ground
10 oz Water chestnut; diced
3 tb Soy sauce, mushroom flavor
3 tb Oil, vegetable
2 tb Sherry
2 tb Cornstarch
1 tb Scallion; chopped
1 tb Gingerrott; chopped
2 ts Salt
2 tb Oil, sesame

Add warm water to flour, mix with chopstick, then
add cold water and knead it very well. Stand for
15-30 minutes, cover.
Mix pork, green onion, ginger, waterchestnut, salt,
sesame oil, soy sauce, wine and cornstarch.
Place dough onto foured board and knead until
smooth. Divide dough into 40-50 pieces. Flatten each
piece with hand and roll into 2-3″ round thin
pancakes. Put 1 to 2 teaspoons of filling in center
then fold over to make a half moon and pinch edges
together.
Heat a flat pan until hot, add 2 tablespoons oil.
Put enough dumplings to cover the bottom of pan
without overlapping. Fry 2 minutes or until bottom is
golden. Add 2/3 cup cold water, cover and cook until
water has evaporated. Add 1 Tablespoon oil to side of
pan and fry another minute and serve immediately. (I
use a 12 inch cast iron skillet for this and use more
than the 2 tablespoons oil mentioned above; I also use
more than the 1 T oil at the end. Swirl the oil around
the pan when you add it at the end…this helps
removal of the pot stickers!)
For a dipping sauce, I use soy sauce, sesame oil,
chopped ginger, and chopped scallions.
My friends have told me that they have not had
better dumplings than these in any restaurant. Try
this and let me know what you think! Posted on Genie
by DSCHWARTZ [DAVE] “I got the recipe from a guy that
used to teach Chinese cooking here in Richmond, VA.”,
reposted by DonW1948@aol.com Submitted By
DONW1948@AOL.COM On 19 JUN 1995 200002 -0400

—–

Title: Tiny Lemony Turnovers
Categories: Cookies
Yield: 1 servings

1/2 c Softened butter
1/2 c Sugar
1 lg Egg
2 c Flour
1 ts Baking powder
1/2 c Part-skim ricotta cheese
2 tb Confectioners’ sugar
1 tb Grated lemon peel

In large bowl with mixer at med speed, beat butter sugar until
light fluffy; beat egg in well. At low speed beat in flour baking
powder until well blended. Flatten dough to disk shape; refrigerate,
wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work
with half dough at a time; keep remainder refrigerated. Roll out to
1/8″ thick between two sheets of wax paper or plastic wrap cut into
2″ squares. In small bowl stir in ricotta cheese, confectioners’
sugar lemon peel until smooth. Spoon 1 tsp. ricotta mixture into
center of half of dough squares; brush edges with beaten egg white.
Top with remaining squares; using fork, press edges to seal. Brush
with egg white; sprinkle with multicolored nonpareils. Bake 12-15
minutes.

MMMMM

Title: CHINESE BARBECUED PORK CHOPS
Categories: Chinese, Pork
Yield: 6 servings

6 Pork chops
TIPSY MARINADE:
3 tb Barbecue sauce (tomato
-based)
3 tb Sugar
2 tb Dry sherry, gin, whiskey,
-brandy or rum
3 tb Dark soy sauce or 2 tb
-oyster sauce
1/2 ts Five spice powder
1/2 ts Salt
1 Garlic clove, mashed.

Mix all the marinade ingredients together and pour
over pork chops. Marinate for 3-4 hours in
refrigerator or for 1/2 hour unrefrigerated. Barbecue
pork chops for 15 minutes on each side, basting with
leftover marinade every few minutes. Serve 4-6. Can
substitute chicken.

Origin: Homestyles, Canadian Classics Shared by:
Sharon Stevens

—–

ALLIGATOR EGGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 large Jalapeno chilies — roasted
peeled
1/2 pound Cooked — peeled and deveined
minced
2 teaspoons Mayonnaise
2 teaspoons Prepared chilli sauce
2 teaspoons Minced capers
2 teaspoons Minced green onions
2 teaspoons Minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Horseradish
1/4 teaspoon Paprika — salt fresh ground
oil
1 3/4 cups All purpose flour
3/4 cup Beer — room temp
2 Eggs — room temp
3 tablespoons Minced green onions
2 tablespoons Vegetable oil
1 1/2 tablespoons Catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Fresh lemon juice
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 teaspoon Cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each
chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on
towels. Mix next 9 ingredients. Season filling with salt and pepper.

Spoon about 1 t into each chili (do not overstuff; chili should close).

Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in
heavy large skillet to 350 degrees. Blend in remaining ingredients in large
bowl. Dredge each chili in mixture, coating completely. Add chilies to
skillet (in batches; do not crowd) and fry until golden brown, turning once,
about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec
’86.

Makes 36
From: TERRI ST.LOUIS Date: 05-10-93 (23:42)

– – – – – – – – – – – – – – – – – –

VEGETABLE SOUP – HASA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

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

2 Tablespoons olive oil 2 medium carrots, peeled and
chopped into small pieces 1 large onion, chopped 2
cloves garlic, crushed 2 Tablespoons grated fresh
ginger 2 medium potatoes, peeled and diced into
1/2-inch cubes 4 medium tomatoes, chopped I cup finely
chopped coriander leaves 7 cups water 2 teaspoons salt
I teaspoon pepper 1 teaspoon cumin Heat oil in a
saucepan; then stir-fry carrots, onion, garlic, and
ginger over medium heat for 8 minutes. Add potatoes,
tomatoes, and coriander leaves and stir-fry for
another 5 minutes. Add remaining ingredients and bring
to boil. Cover and simmer over medium-low heat for I
hour or until vegetables are well-done. A touch of
ginger adds a lot to this soup.

– – – – – – – – – – – – – – – – – –

Title: SUNDAY ITALIAN VEGETABLE SOUP
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans;
Water
4 c Chicken broth;
3/4 c Carrot; sliced, peeled
1/2 c Potato; sliced with peel
1 tb Corn oil;
1/2 c Onion; sliced
16 oz Can Italian tomatoes;
-including liquid
2 c Cabbage; sliced thinly
1 c Zucchini; sliced
1/2 c Celery; sliced
1/2 c Chick peas; (garbanzo beans)
-drained canned
1/2 c Rotini or other pasta;
-uncooked
1 tb Parsly; finely minced fresh
2 ts Dried basil; crumbled
1/4 ts Salt
1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over
medium heat, bring just to the boiling point. Remover
pan from heat, cover, and let stand for 1 hour.
Drain. Add chicken broth, carrot, and potato. Cover
and cook over medium heat until vegetables are almost
tender, about 35 minutes. Heat oil in a small skillet
and saute onion until tender. Add onion and all
remaining ingredients to soup pot. Cook 15 minutes or
until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1
VEGETABLE + 1 FAT EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned
vegetables and broth

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her
Meal Master

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