ENSURING SAFE CANNED FOODS (PART 2 OF 2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

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

EQUIPMENT AND METHODS NOT RECOMMENDED

Open-kettle canning and the processing of freshly
filled jars in conventional ovens, microwave ovens,
and dishwashers are not recommended, because these
practices do not prevent all risks of spoilage. Steam
canners are not recommended because processing times
for use with current models have not been adequately
researched. Because steam canners do not heat foods in
the same manner as boiling-water canners, their use
with boiling-water process times may result in
spoilage. It is not recommended that pressure
processes in excess of 15 PSI be applied when using
new pressure canning equipment. So-called canning
powders are useless as preservatives and do not
replace the need for proper heat processing. Jars with
wire bails and glass caps make attractive antiques or
storage containers for dry food ingredients but are
not recommended for use in canning. One-piece zinc
porcelain-lined caps are also no longer recommended.
Both glass and zinc caps use flat rubber rings for
sealing jars, but too often fail to seal properly.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Truffes Pralinees (Praline Truffles)

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Good chocolate
About 1/2 glass water
3 Egg yolks
3 oz Butter
1 1/2 oz Praline paste

Slowly melt the chocolate in the water, bring to a gentle boil, remove from
the fire, and add the yolks, beating with a spatula, then replace on a low
fire to poach the eggs in the chocolate. Do not stop beating. Remove from
the fire and add the butter and the praline paste. Let cool, beating from
time to time (this cooling takes a rather long time). When the mixture
begins to solidify, take some with a spoon, place it in some grated
chocolate (prepared in advance), and shape to resemble real truffles. These
truffles keep a week. To keep a longer time, substitute vegetable
shortening for the butter.

Source : The Art of French Cooking Posted by: Rina de Jong

– – – – – – – – – – – – – – – – – –

Title: Little Cheddar Biscuits
Categories: Breads Cheese Quickbreads
Servings: 8

2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

—————————————————————————–

CREAMY POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
2 Onions, chopped
1 Leek, white part only,
Thinly sliced
3 Ribs celery, diced
4 Waxy boiling potatoes,
Peeled and diced
1 t Sweet paprika
6 c Chicken broth
1/2 ts Dried thyme
1 sm Bay leaf
5 Sprigs parsley tied
Together with
Kitchen string
1 t Worchestershire sauce
3/4 c Heavy cream
Salt
Freshly ground black pepper
1 tb Minced fresh parsley leaves
(optional)

Place the butter and onion in a large soup kettle, set
over low heat and cook until onions have softened,
about 5 t 8 minutes. Increase the heat to medium, add
the leek and stir-cook 1 minute. Add the potatoes and
paprika; stir-cook 30 seconds. Stir in the broth,
thyme, herb bundle, and Worchestershire sauce. Bring
the soup base to a boil, then cover and simmer 50
minutes, or until the potatoes are tender. Scoop out
about 1 cup of the vegetables and mash them; then
return them to the pot. Discard the herb bundle. (The
soup may be prepared in advance up to this point.)
Stir in the heavy cream, season with salt and pepper
to taste, and let the soup cook without simmering
until hot throughout. Sprinkle with fresh parsley and
serve immediately.

SOURCE: National Cooking Echo 04/16/90 Contributed to
the echo by: Fred Peters Originally from: Washington
Post, January 11, 1989

– – – – – – – – – – – – – – – – – –

Cheese And Lentil Pudding

Recipe By : Anja Wolle
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Mc
Vegetarian Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oz Red Split Lentils
5 Fl Oz Water
2 Oz Cheese — grated
1 Small Onion — chopped
1 Tbsp Tomato Puree
Salt And Pepper
1 Egg — beaten

Pre-heat oven to 190oC/375oF/Gas 5. Cook the lentils in a
small saucepan with the water until they form a stiff
paste (approx 10-15 mins). Remove from the heat and add
the cheese, onion and tomato puree. Season. Mix the egg
into the mixture, using just enough to bind the mixture
together. Grease a one-person casserole dish and press
the mixture into it. Bake for 30-35 minutes until golden
brown and firm to the touch. Serve with peas and boiled
potatoes

– – – – – – – – – – – – – – – – – -=20

EASY BERRY WINE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberry juice
1 c Dry red wine
1 Cinnamon stick, about
3 inches long
1 pk (425g) frozen raspberries in
Light syrup
1 tb Freshly squeezed lemon juice
1 tb (or 2T) granulated sugar,
Optional
1/2 c Sour cream or whipping cream
Optional

Boil cranberry juice with wine and cinnamon stick over
high heat until reduced to 1 cup, about 9 minutes.
Meanwhile, puree berries in a blender. Strain and
discard seeds. Remove cinnamon stick from reduced wine
mixture. Stir in berry mixture. Pour into a bowl.
Taste and add lemon juice and 1 to 2 tablespoons
sugar, as needed. (Soup will taste less sweet when
chilled.) Refrigerate at least until cold, about 3
hours or up to 2 days. Serve chilled with a swirl of
cream in centre.

Source: Chatelaine magazine, December 1993, page 105

– – – – – – – – – – – – – – – – – –

Basic Country Mustard

Recipe By : `Lost Arts,” by Lynn Alley (Ten Speed Press)
Serving Size : 1 Preparation Time :0:15
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp yellow mustard seeds — coarsely ground
1/4 cup brown or yellow mustard powder
1/4 cup cold water
2 tablespoons white wine vinegar — or cider vinegar
1 teaspoon salt

INSTRUCTIONS: Grind the mustard seeds to the texture you desire. (There
is no “correct” texture.) Mix the mustard powder and ground seeds with
the water. Let sit for 10 minutes. Add the vinegar and salt; blend well.
Refrigerate overnight before us ing. Yields about 1 cup

– – – – – – – – – – – – – – – – – –

NOTES : Makes 1 cup “Lost Arts: A Cook’s Guide to Making Vinegar,
Curing
Olives, Crafting Fresh Goat Cheese and Simple Mustards, Baking Bread and
Growing Herbs,” by Lynn Alley (Ten Speed Press). San Francisco
Chronicle,
4/26/95.
Author suggestions using a cheap coffee grinder for spices and seeds.

Title: Structural Gingerbread
Categories: Misc.
Servings: 1

6 3/4 c Flour 1 1/2 c Light corn syrup
1 tb Cinnamon 1 1/4 c Light brown sugar, packed
1 1/2 ts Ginger 1 c Margarine
1/2 ts Salt

Preheat oven to 350 degrees.
Stir ingredients together in a large bowl.
Combine corn syrup, brown sugar and margarine in a 2 quart saucepan. Site
constantly over medium heat until margarine is melted.
Stir the liquid into the flour mixture.
Mix well using hands until dough becomes stiff.
Chill the dough until it’s easy to handle.
Roll dough out to a 1/8″ thickness on parchment paper.
Use patterns to cut into shapes.
Bake 12-15 minutes or until golden brown.
Check for air bubles during baking and poke them with a sharp knife or
toothpick.
When baking is done, slide the parchment onto a large cooling rack.
Make sure all the pieces lie flat!
Cool.

Note: Dark corn syrup and dark brown sugar may be used and will result in
a darker dough.

—–

Title: The Not Exactly Nieman-Marcus Cookie
Categories: Cookies
Yield: 60 cookies

2 1/2 c Oatmeal
1 c Butter (2 sticks)
1 c Brown sugar, packed
1 c Granulated white sugar
2 Eggs
1 t Vanilla
2 c Flour
1/2 t Salt
1 t Baking powder
1 t Baking soda
1 pk Chocolate chips (12 oz)
1 Hershey Bar, grated (4 oz)
1 1/2 c Chopped walnuts or pecans

Preheat oven to 375’F. Process oatmeal in blender or food processor
until oatmeal turns into a fine powder. Set aside.

Cream the butter with both sugars. Add eggs, one at a time, then the
vanilla. Add flour, salt, baking powder, baking soda and the oatmeal.
Stir in the chocolate chips, grated Hershey Bar and nuts. Roll into
balls and place 2″ apart on a cookie sheet. Bake for 10 minutes.

Makes 5 dozen. Per cookie: 138 calories, 2 grams protein, 17 grams
carbohydrates, 7 grams fat, 2 grams saturated fat, 15 milligrams
cholesterol, 73 milligrams sodium.

MMMMM

Australian Sticky Toffee Pudding

Recipe By : Jill Dupleix
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dates (180g) — pitted and chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) — sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 teaspoon vanilla
2 tablespoons butter

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7″
square or round cake tin. Bake in a preheated oven (180 C) for 30-40
minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream.

– – – – – – – – – – – – – – – – – –