Title: Dill Pickles
Categories: Canning, Pickles
Yield: 1 gallon

4 lb Pickling cucumbers
-(4-inch size)
2 tb Dill seed; OR…
4 -Heads dill weed
-(fresh or dried)
1/2 c Salt
1/4 c Vinegar (5 percent)
8 c Water
-PLUS one or more
-of the following:
2 Garlic cloves (optional)
2 Dried red peppers (optional)
2 ts Whole mixed pickling spices
-(optional)

Use the quantities given above for each gallon capacity of your
container.

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
discard. Leave 1/4-inch of stem attached. Place half of dill and spices
on bottom of a clean, suitable container. (For more information on
containers see “Suitable Containers, Covers, and Weights for Fermenting
Food”.) Add cucumbers, remaining dill, and spices. Dissolve salt in
vinegar and water and pour over cucumbers. Add suitable cover and
weight. Store where temperature is between 70 degrees F and 75 degrees F
for about 3 to 4 weeks while fermenting. Temperatures of 55 degrees to
65 degrees F are acceptable, but the fermentation will take 5 to 6
weeks. Avoid temperatures above 80 degrees F, or pickles will become too
soft during fermentation. Fermenting pickles cure slowly. Check the
container several times a week and promptly remove surface scum or mold.
Caution: If the pickles become soft, slimy, or develop a disagreeable
odor, discard them. Fully fermented pickles may be stored in the
original container for about 4 to 6 months, provided they are refri
gerated and surface scum and molds are removed regularly. Canning fully
fermented pickles is a better way to store them. To can them, pour the
brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter
brine through paper coffee filters to reduce cloudiness, if desired.
Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust
lids and process as recommended in Table 1, or use the low-temperature
pasteurization treatment described below.

The following treatment results in a better product texture but must be
carefully managed to avoid possible spoilage. Place jars in a canner
filled half way with warm (120 degree to 140 degree F) water. Then,
add hot water to a level 1 inch above jars. Heat the water enough to
maintain 180 degrees to 185 degrees F water temperature for 30 minutes.
Check with a candy or jelly thermometer to be certain that the water
temperature is at least 180 degrees F during the entire 30 minutes.
Temperatures higher than 185 degrees F may cause unnecessary softening
of pickles.

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

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

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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

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Title: PEKING NOODLES
Categories: Loo, Chinese, Pasta, Beef
Yield: 1 batch

1 lb Ground beef
3 cl Garlic, minced
2 tb Rice wine
2 tb Fish sauce (nam pla)
2 Scallions, minced
3 tb Hoisin sauce
3 tb Brown bean paste
1 tb Cornstarch
2 tb Water
12 oz Chinese egg noodles
8 oz Bean sprouts
4 Scallions, minced

Brown ground beef in its own fat (or use a little oil)
along with the garlic. When it’s gone gray, add rice
wine, fish sauce, and scallions. Cook a minute, then
add hoisin, bean paste, and cornstarch mixed with
water. Cook a minute or two until cornstarch has
thickened and set aside.

Meanwhile, cook and drain the noodles as you would any
other noodles.

Mound the noodles on a platter and arrange the bean
sprouts over the top. Pour the hot (or warm, at least)
meat sauce over and strew with scallions. Serve hot or
cool.

From: Michael Loo

—–

CHEESE SAUSAGE BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild bulk pork sausage
1 sm Onion — finely chopped
1 cn Cheddar cheese soup — (11oz)
– undiluted
1/2 c Water
3 c Biscuit mix

Crumble sausage into a large skillet; add onion and
cook over medium heat until sausage is browned. Drain
well on paper towels.

Combine all ingredients, stirring until dry
ingredients are moistened. Drop batter by heaping
tablespoonfuls about 2 inches apart on lightly greased
baking sheets. Bake at 425 degrees for 15 minutes or
until lightly browned.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman

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MILLET SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Vegetable stock or bouillon
1/2 c Millet
1/2 sm Cauliflower
— cut into florets
1 md Carrot — coarsely chopped
1 Celery rib, with leaves
— sliced
2 Garlic cloves — minced
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 t Dried basil
1/4 ts Freshly ground black pepper
1 1/2 c Sliced mushrooms
3 Green onions, with tops
— finely chopped
2 c Soy milk
3 tb Tamari
2 tb Nutritional yeast flakes
— (Optional)

Put the stock and millet in a large pot. Bring to a
simmer over medium heat, cover, and cook for 12
minutes.

Stir in the cauliflower, carrot, celery, garlic,
rosemary, thyme, basil, and pepper and return to a
simmer. Cover and cook, stirring occasionally, until
the vegetables are almost tender, about 8 minutes.

Stir in the mushrooms and green onions, cover, and
simmer until the mushrooms are tender, about 5 minutes.

Stir in the soy milk, tamari, and yeast flakes, and
bring just to a simmer. Serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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EGGPLANT “PARMESAN” #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC RECIPE—–
32 oz Tomato sauce
2 lg Eggplants — peeled, sliced
-thin and breaded
1 c Tahini dressing
4 c “cheese” topping
—–BREADING—–
1 c — water
1/2 c Soy powder
4 tb Tamari
4 tb Tahini
1 tb Garlic powder
1 t Basil
1 t Oregano
1 c Flour, whole wheat
1/2 c Bread crumbs
1/4 c Bran
1/4 c Wheat germ
1/4 c Sesame seeds
1/4 c Sunflower seeds — ground
1 t Garlic powder
1 t Basil
1 t Oregano
—–TAHINI DRESSING—–
1/2 c Tahini
2/3 c — water
2 tb Tamari
1/8 ts Garlic powder
1/3 ts Paprika
1/8 ts Basil
1/8 ts Oregano
1/4 sm Onion — diced
—–CHEESE TOPPING—–
2 c Nutritional yeast
6 tb Arrowroot powder
1/4 ts Paprika
2/3 c Whole wheat flour
2 c Water
1 tb Oil
1/2 ts Garlic powder
Pepper
1/2 c Soy margarine

Preheat the oven to 350 deg.

To bread the eggplant slices:

Combine the water, soy powder, tamari, tahini, garlic
powder, basil and oregano to make a liquid batter. In
a separate bowl, mix the remaining dry ingredients.
Dip each eggplant slice into the liquid, then into
the breading.

To make tahini sauce:

Place all of the ingredients in a blender; blend for
1 minute, until creamy.

To assemble:

Place a thin layer of tomato sauce on the bottom of
an 8″ x 12″ baking dish. Add a layer of breaded
eggplant, a layer of tomato sauce, and dab on a layer
of “cheese” topping. Repeat: eggplant, sauce,
“cheese.” Top with 1/2 cup of the tahini dressing.

Serve with a side dish of tomato sauce.

From the files of DEEANNE

– – – – – – – – – – – – – – – – – –

B/M CAKE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ALISON SCHIFF (NXCJ10A)
-BECKEY O’DAY
1 pk Rapid rise yeast
1/2 ts Salt
1/2 pk Yellow cake mix (about 1 cup
2 1/2 c Bread flour
2 tb Butter
1 1/4 c Very warm water

Some people use the Jiffy mix. I’ve also used this mix, and last
time, I used the Duncan Hines yellow cake mix. I liked it just a bit
more than the Cakebread with Jiffy. I simply stored the leftover mix
for my next loaf.

– – – – – – – – – – – – – – – – – –

ONIONS WITH ESPRESSO COFFEE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 lg Onions–sliced
2 ts Sugar
3/4 c Espresso coffee
1/2 c Chicken stock

Onions with Espresso Coffee Salt/fresh pepper to taste

Heat the butter in a skillet. Add the onions and cook,
stirring, for 15 minutes. Add the sugar and cook 1
minute. Add the coffee, chicken stock, salt and
pepper. Continue to cook and stir occasionally until
the liquid reduces and evaporates, 15 to 20 minutes
longer.

– – – – – – – – – – – – – – – – – –

Title: Christmas Oyster Soup (soupe Aux Huitres De Noel)
Categories: Soups, French can, Holiday, My
Yield: 4 servings

2 Carrots; mediun
-peeled grated in long,
-thin shreds
1/2 c Celery; finely diced
1/4 c Butter; melted
4 c Milk; or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper to taste

Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.

To quote Mme. Benoit,“This traditional Quebec dish is still very much
alive. My grandmother’s recipe is, as far as I am concerned, the best
there is.” Note: from Anne – it seems as oysters were used at
Christmas. My maternal grandmother from the American midwest had a
similar Christmas oyster dish although hers included corn.

Source: _My Grandmother’s Kitchen" by Mme. Benoit

MMMMM

Title: Oatmeal Chews
Categories: Cookies
Yield: 12 servings

1/2 c Margarine
2 c Quick oats
1/2 c Brown sugar
1/4 c Dark cornsyrup
1/4 ts Salt
6 oz Chocolate chips
1/4 c Chopped nuts

1. Melt butter in large glas bowl in microvawe on HIGH for 45 sec. 2.
Stir in oats, sugar, syrup and salt. 3. Press evenly into bottom of 8
X 8 X 2 " baking pan. 4. Microwave on HIGH for 3-4 minutes, untill
bubbly. 5. Spread the surface even and sprinkle the chips over all.
6. Microwave on MEDIUM for 4-6 minutes, until chips are melted. 7.
Spread out evenly and sprinkle the nuts all over top. 8. Chill for 1
hour and cut into bars.
Typed by Brigitte Sealing

—–

BROCCOLI BUD SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small carrot, sliced
1 Stalk celery, sliced
1 Small onion, chopped
1 Garlic clove, minced
1/2 ts Marjoram
1/4 ts Basil
1/2 c Chicken or vegetable stock
2 c Skim milk
2 c Coarsely chopped broccoli
1/2 c Cooked macaroni
Dash nutmeg
1 c Low-fat yogurt (garnish)

Place carrots, celery, onions, garlic, marjoram, basil
and stock in medium size saucepan. Bring to boil,
reduce heat, cover, simmer for 10 minutes. Add the
milk and broccoli. Return to boil, reduce heat, cover
and simmer for 5 to 7 minutes or until broccoli is
tender. Add macaroni and nutmeg and heat through.
Remove some broccoli buds from the soup and set aside.
Place remaining soup in a blender and process on low
speed, until the soup is smooth. Return soup to pot
with reserved broccoli buds and heat through.

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