Title: RIPE TOMATO JAM
Categories: Condiments
Yield: 6 servings

4 lb Medium ripe tomatoes
4 c Sugar
1 ts Whole cloves
1/2 tb Broken stick cinnamon
2 c Vinegar
1/2 ts Whole allspice

Scald, peel, and quarter tomatoes. Place in
preserving kettle. Add sugar, vinegar, cloves,
allspice, and cinnamon. The spices may be tied in a
loose muslin bag. Simmer, stirring frequently, until
thick.

—–

Date: Mon, 24 Oct 94 12:22:46 EDT
From: skill@qucis.queensu.ca (David Skillicorn)

begin{recipe}{Apple Slice Cake}
begin{ingred}
item
1/8 cup frozen apple juice concentrate
item
1/2 cup sugar
item
1 egg white
item
1 cup flour
item
1 tsp baking powder
item
1 tsp cinnamon
item
1 tsp ginger
item
1/4 tsp salt
end{ingred}
Cream apple juice concentrate, sugar and egg. Add dry ingredients, mix,
and put into a 9″ round non-stick baking dish. (If the mixture is not
smooth like cake batter, add up to 1/8 cup water.)

Bake 15-20 minutes at 350.

When baked and almost cool, slice in half and fill with softened apple
chunks (microwave apple pieces until there is some sauce and then use).

Mix 1/2 cup icing sugar with enough milk to make icing. Add 3 drops of
red food colouring. Ice the cake.

Recipe can be doubled.

Title: Filo Pastries with Smoked Turkey and Mushroom
Categories: Appetizers, Low chol, Low cal
Yield: 15 servings

1 c Mushrooms; minced
2 cl Garlic; minced
1/4 c Onion; minced
1/4 c Sherry
1 ts Olive oil
3 tb Parsley; minced
1/2 c Feta cheese; crumbled
1/4 c Low fat mozzarella cheese;
-grated
1/4 ts Dried oregano
1/4 ts Dried thyme
1/4 lb Smoked turkey or ham; finely
-minced, trimmed of fat
15 Sheets of filo dough
1/3 c Unsalted butter; melted

Recipe by: the California Culinary Academy Preparation
Time: 1:00

1. In a large skillet over medium high heat, saute
mushrooms, garlic, and onion in sherry and olive oil
until soft. Add parsley, feta, mozzarella, oregano,
thyme, and turkey. Remove from heat.

2. Preheat oven to 350 degrees F. Lightly oil two 9-
by 12-inch baking sheets.

3. Lay filo dough on a clean, dry surface. Cut each
sheet in half widthwise to make 30 smaller sheets.
Stack them evenly on top of each other, and cover with
a piece of plastic wrap and a slightly dampened dish
towel as you do the next step.

4. Butter 1 sheet and cut into 3 long strips. Lay the
3 strips on top of each other. Place about 2
tablespoons of filling in the lower right section near
the edge. Fold bottom right corner of filo over
filling to meet left edge, creating a small triangle.
Continue folding pastry, as you would a flag, until
you reach the top. You will end up with a
triangle-shaped pastry.

5. Lightly butter top of filled triangle and place on
prepared baking sheet. Repeat process until all the
filling has been used.

6. Bake pastries until golden (20 minutes). Serve warm.

Makes 30 pastries.

Note – Prepare the pastries ahead and freeze for
entertaining.

—–

Anna’s Salsa

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Roma tomatoes — fine chopped
8 Tomatoes — finely chopped
1 bn Cilantro — finely chopped
1 md Red onion — finely chopped
1 cl Garlic — minced
2 Celery — finely chopped
2 sm Jalapeno peppers — or to taste
1 Green chili pepper
-or to taste
1 Serrano pepper — or to taste
1 t Salt
Red cayenne pepper — to taste
Black pepper — to taste

Recipe by: Ann Lyne
Combine first six ingredients in a large bowl and mix well.
Chop the peppers finely and add to large bowl. Mix salsa
well. Add the spices (I normally use about 1-2 teaspoons of
the spices) and mix. Let chill in refridgerator at least 1
hour for flavor to combine.

– – – – – – – – – – – – – – – – – –

Title: Lemony Apple Dumplings
Categories: Fruits
Yield: 4 servings

1 1/2 c Flour
1 1/4 ts Salt; divided
1/3 c Shortening
4 tb Cold milk
1/2 c Brown sugar
3 tb Butter or margarine; softene
1/2 ts Cinnamon
4 md Baking apples; peeled, cored
1 Egg white; beaten
***lemon sauce***
1/2 c Sugar
4 ts Cornstarch
1 c Water
3 tb Butter or margarine
4 ts Lemon juice
2 ts Lemon peel; grated
1/8 ts Salt

Recipe by: Sue Klapper Preparation Time: 0:40

Combine flour and 1 teaspoon salt. Cut in shortening
until crumbly. Stir in milk until pastry froms a ball;
set aside.
Stir brown sugar, butter, cinnamon and remaining salt
to form a paste. Divide and press into center of each
apple; pat any extra filling on outside of apples. On
a floured surface, roll pastry into a 14 inch square.
Cut into 4 – 7 inch squares. Place one apple in center
of each square. Brush edges of pastry with egg white.
Fold up corners to center; pinch to seal. Place in a
greased 9 inch square baking dish. Bake at 375 for 35
~ 40 minutes or until golden brown. Meanwhile, combine
sugar and cornstarch in a saucepan. Stir in water.
Bring to a boil; boil 2 minutes. Remove from heat;
stir in remaining ingredients until smooth. Serve warm
over warm dumplings.

Source: .

—–

Title: Springerle
Categories: Cookies
Yield: 48 servings

1 x -Kathryn Evans JMSH36B 2 c Sugar
4 c Flour 2 ts Boiling water
2 ts Baking powder 2 tb Anise seed
4 ea Eggs, well beaten

Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating until very thick.
Pour boiling water over anise seed and add to egg mixture Stir in the
flour. Chill.
Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again
with a springerle roller to make designs. Cut the cookies at the marked
outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at
room temperature. Bake in a moderate oven (375) 12 to 15 min. or until
brown.
Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C

—–

Title: GENERIC IMPOSSIBLE PIE
Categories: Casseroles
Yield: 4 servings

————————–FILLING————————–
1 1/3 c Milk
4 Eggs
5/8 c Bisquick
1/2 ts Garlic salt
1/4 ts Pepper, black
1 ts Herbs

———————–THINGS TO ADD———————–
1 c Meat, cooked; chopped
1 1/2 c Vegetables; bite-sized
1 c Mushrooms; pieces
6 Onions, green; thinly sliced
1/2 Onions; chopped or rings
2 Bell peppers; rings/chopped
1 c Cheese, shredded

Meat can be chicken, turkey, beef, ham, or even bacon.
Vegetables can be anything your family likes and you
have in the freezer or garden: green beans, corn,
carrots, peas. If you use a watery vegetable such as
tomatoes or zucchini, be sure to drain well. Cheese
can be whatever will go well with the meat: ham and
swiss, beef and cheddar, chicken and monterey jack,
garden vegetables and parmesan, shrimp or crabmeat and
almost anything. For a vegetable quiche, just use
vegetables and more cheese.

Preheat oven to 400. Thaw and drain vegetables.
Spray one foil pie plate per 2 servings with nonstick
spray. Mix meat, vegetables, and cheese in pie plate.
(If desired, reserve 1/8 c cheese per pie plate to
sprinkle on top for last 5 minutes of baking.) Beat
filling ingredients until smooth (15 seconds in
blender). Pour into plate (s). Bake 20 minutes. Cool 5
minutes.

Sylvia’s comments: this is a wonderful, flexible
dinner pie. Great for whatever leftovers you need to
use up. I don’t care what anyone says, you can’t fit
8 servings’ worth into one pie plate.

Copyright 1994 by Sylvia Steiger, THE.STEIGERS on
GEnie, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat Luscious echoes

—–

Title: Canning Dried Beans or Peas (Shelled), All Varieties
Categories: Vegetables, Legumes
Yield: 1 text

Quantity: An average of 5 pounds is needed per canner load of 7 quarts;
an average of 3-1/4 pounds is needed per canner load of 9 pints–an
average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.

Procedure: Place dried beans or peas in a large pot and cover with
water. Soak 12 to 18 hours in a cool place. Drain water. To quickly
hydrate beans, you may cover sorted and washed beans with boiling water
in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
Cover beans soaked by either method with fresh water and boil 30
minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to
the jar, if desired. Fill jars with beans or peas and cooking water,
leaving 1-inch headspace.

Adjust lids and process as recommended in Table 1 or Table 2 according
to the method of canning used.

Table 1. Recommended process time for Beans or Peas in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 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 Beans or Peas in a weighted-gauge
pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

—–

Zov’s Golden Lentil Soup

Recipe By : Zov’s Bistro-Bakery, Tustin
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup golden (or red) lentils* — rinsed well
1/4 cup long-grain rice
8 cups water — divided use
1 1/2 carrots — diced
1 large yellow onion — diced
2 stalks celery — diced
1 tablespoon vegetable oil — up to 2
6 cups vegetable broth
Ground cumin — to taste
Salt — to taste
1 small spri Italian parsley — Optional garnish

*Cook’s notes: Generally, health food markets are good sources for golden or re
d lentils. Ethnic markets that specialize in eastern Mediterranean groceries ar
e another good source. Some supermarkets that specialize in imported foods have
them. Petite crimson lentils also are sold at Cost Plus.

In a large pot or Dutch oven, combine lentils, rice and 4 cups of water. Boil
gently for about 15 minutes. In a skillet, saut‚ carrots, onion and celery in
oi
l for 7 minutes or until onions are transparent; add to lentil mixture, combini
ng well. Add broth, remaining 4 cups of water and seasonings. Bring to a boil,
stirring constantly. Reduce heat and simmer about 20 minutes. Season to taste w
ith salt. Advance preparation: Soup can be prepared 2 days before serving and r
efrigerated, airtight . Reheat slowly, stirring frequently to prevent scorching
.

Serve warm.

Yield: Makes 10-12 servings.

scanned by sooz

– – – – – – – – – – – – – – – – – –

Title: Nutty Popcorn Treats
Categories: Snacks
Yield: 36 servings

10 1/2 oz Mini marshmallows
1 c Vanilla milk chips
6 T Butter
12 c Popped popcorn
1 c Salted peanuts
1 t Vanilla
3/4 c Small gumdrops, sliced

Grease a 9″ x 13″ baking pan. In 5-qt dutch oven, over low heat, cook
marshmallows, vanilla milk chips, and butter until melted and smooth.
Remove from heat; stir in popcorn, peanuts and vanilla and mix until
well blended. Press mixture firmly into prepared pan; sprinkle with
gumdrops, gently pressing gumdrops into the popcorn mix. Let stand at
room temp about 1 hour before cutting. Store in tightly covered
container.

MMMMM