Title: Crispy Baked Egg Rolls
Categories: Appetizers, Oriental, Lo fat
Yield: 24 servings

Water
1 c Onions; diced
1 ts Ginger root; minced
4 Garlic cloves; minced
2 c Celery; diced
1/2 c Shiitake mushrooms; diced
1/2 c Button mushrooms; diced
3 c Cabbage; diced
1 c Bamboo shoots; diced
1 c Water chestnuts; diced
2 tb Soy sauce
1 tb Rice wine
1 tb Honey
24 Egg roll skins
2 tb Sesame oil, dark; warmed

Heat 1/4 c water in wok. Add onions, ginger root and garlic and
stir fry until onions tender byt not browned; about 5 minutes. Add
celery, mushrooms, cabbage, bamboo shoots and water chestnuts. Stir
fry until vegetables tender, some 5 to 8 minutes.
Remove from heat and add soy, rice wine and honey. Toss well and
place in colander over bowl to drain, at least 10 minutes.
Stack egg roll skins on a flat surface, with 1 corner pointing
away. Have a small bowl of water ready. Spoon 1/4 cup of drained
filling into the center of each wrapper, brush edges lightly with
water, fold side corners to center, covering filling, bring bottom
corner to center of fold, tuck under slightly and continue to roll
into a cylinder. Seal top corner by moistening slightly and pressing
down.
May be frozen. Before cooking, brush lightly with sesame oil.
Bake, seam side down, on nonstick baking sheets at 400 degrees F
until golden and crispy, about 20 minutes. Serve immediately.
Source: Los Angeles Times food section.

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Baked and Seasoned Tortilla Chips

2 packages of corn tortillas
Olive Oil Pam
salt, or cayanne pepper or taco seasoning or butter salt.

Remove the tortillas from the packageand make one tall stack
(one on top of the other). Lightly (!) spritz each top layer
of the tortilla with Pam. After each one is sprayed, sprinkle
on the salt or other seasoning according to individual taste.

Flip the whole stack over and repeat the process. Take a
sharp knife and slice the round tortilla stack into
quarters (eights work well, too)

Preheat oven to 350 degrees F. Place torilla wedges on a
cookie sheet (single layer) and bake for approximately
10-15 minutes. Keep an eye on these. They can turn from
a delicious golden brown to burnt brown very quickly!

Remove from oven and spread out to cool. Store in zip
lock bags.

Alternative to Using Pam for Baked Chips:

Instead of spraying each side of the tortilla with Pam and sprinkling
on the salt, I use a pastry brush and lightly “paint” on a mixture of
hot water and salt. It make it almost as salty as a brine. Then I
just take the pasty brush and lightly brush over the front and back
of the tortilla. Then sprinkle on the seasoning. The seasonings
adher to the tortilla when they are slightly moist.

Cut the tortillas as directed. They take a bit longer to bake
and they don’t crisp us as “crunchy” as when using the light
spray of Pam, but the payoff is that you have used no additional
fat at all. If you prefer not to add any salt, substitute your
favorite seasoning.

Bread Machine Cranberry Orange Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour
5 tablespoons brown sugar
1 teaspoon salt
1/2 cup dried cranberries
1/3 teaspoon ground cloves
1 1/2 tablespoons orange zest — fresh, grated
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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FLAGEOLETS PARISIENS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried Flageolet Beans,
– sorted and rinsed
6 c Water
4 Whole Cloves
1 md Onion
1 md Carrot, thinly sliced
1 Stalk Celery, thinly sliced
2 ts Dried Parsley
1 1/2 ts Dried Thyme
1 tb Butter or Soy Margarine
1 t Garlic, finely minced
1 tb Shallots, finely minced
1/4 c Soft Silken Tofu
1 lg Tomato, chopped
Parsley, for garnish
1 Bay Leaf
1 1/2 ts Dried Summer Savory

Cover flageolets with 2 inches of water in a large
saucepan. Bring to a boil and simmer 10 minutes;
remove from stovetop, cover and let sit for 1 hour (or
soak beans overnight in water). Drain and rinse well.

Return beans to saucepan with 6 cups water. Stick
cloves into whole onion and add to the pan along with
carrot, celery, parsley, thyme, savory and bay leaf.
Partially cover pan with lid, and simmer for about 50
minutes, or until beans are tender. Remove and
discard bay leaf and onion.

Melt butter or soy margarine, and saute garlic and
shallots until softened. Add to beans with tofu and
tomato. Reheat for 5 minutes, stirring occasionally.
Garnish with parsley. A tasty side dish that’s
reminiscent of a French cassoulet.

Source: Vegetarian Times, March 1993 Shared by: Norman
R. Brown

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Title: TERIYAKI SAUCE (MAJORS)
Categories: Diabetic, Sauces
Yield: 1 servings

1 c Soy sauce; (salt free)
2 cl Crushed garlic;
1 ts Dry mustard;
Arificial sweetener to equal
-1 ts sugar
2 ts Grond ginger;

Combine all ingredients in a jar with tight lid.
Refrigerate, and sauce will keep several weeks. Food
Exchange per serving: FREE FOOD; CAL: calories
negligible.

Brought to you and yours by Nancy O’Brion and her
Majors

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Title: Whole or Halved Tomatoes (packed in water)
Categories: Vegetables, 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 for hot or raw tomatoes filled with water in jars: 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 jars (See
acidification directions). Add 1 teaspoon of salt per quart to the jars,
if desired. For hot pack products, add enough water to cover the
tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
or hot water for raw pack to cover, 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 of canning used.

Table 1. Recommended process time for Whole or Halved Tomatoes in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Table 2. Recommended process time for Whole or Halved Tomatoes in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 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. Jar Size: Quarts.
Process Time: 10 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.

Table 3. Recommended process time for Whole or Halved Tomatoes in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 15 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: 10 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 3 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: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

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

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Title: PICALILLI
Categories: Penndutch, Relishes
Yield: 1 servings

4 ea Tomato, green (4 pecks)
2/3 c Salt
1 c Horseradish, grated
2 tb Cinnamon
2 tb Cloves, ground
2 tb Allspice
2 tb Mustard, dry
4 tb Pepper
1 x Vinegar
2 c Brown sugar

Sprinkle the salt over the chopped tomatoes and let
stand over night. In the morning, drain in colander.
Add the horseradish, spices and sugar and enough
vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal. Source:
Pennsylvania Dutch Cook Book – Fine Old Recipes,
Culinary Arts Press, 1936.

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24 Graham crackers (not cinnamon ones)
1 c. butter
1 c. brown sugar
1 c. chopped pecans (or other nuts)
1/2 t. vanilla

Place graham crackerson ungreased cookie sheet. Set aside.

Bring butter and brown sugar to a boil. Remove from heat, the add nuts
and vanilla.

Pour mixture over graham crackers. Bake at 350 for 10 minutes.
Cut each cracker into 4 pieces while still warm.

Variation: Place 10 Hershey bars on top while crackers are still
hot! YUM!

Title: FOO YUNG HAI
Categories: Chinese, Eggs
Yield: 4 servings

3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded
1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch

Shred crab meat or chicken if using. Heat 1
tablespoon of oil in pan and fry onion and bamboo
shoots for 1 minute. Beat eggs, add onion, bamboo
shoots, bean sprouts, 1/4 ts salt, 2 tb water and
crab. Heat another tablespoon oil in the pan, add
chicken stock, pinch salt, sugar, soy sauce, ketchup
and cornstarch. Mix all well, bring to the boil and
keep hot while making omelette. Heat 2 tablespoons oil
in omelette pan, stir in egg mixture, cook. Put on hot
dish, pour sauce over. Posted by Linda Davis

—–

Title: Greenbirar Peach Soup
Categories: Soups
Yield: 8 servings

2 lb Ripe Peaches (about 4 cups
– roughly chopped, reserve
– the juice)
1 1/2 c Sour cream
1 c Reserved peach juice
1/2 c Pineapple juice
1/2 c Orange juice
1/4 c Lemon juice
1/4 c Dry Sherry
8 Mint sprigs

1. Combine the peaches and the sour cream in a blender and work them
to a puree. Add the peach, pineapple, orange and lemon juices and
the sherry and blend until very smooth.

2. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours)
then ladle into chilled bowls, add the mind and serve either as a
first course or dessert.

From “The Greenbriar Cookbook,” The Greenbriar, White Sulphur Springs
, WV as published in the Chicago Tribune Magazine (5/16/930

posted by Bud Cloyd

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