Title: Figs
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
an average of 11 pounds is needed per canner load of 9 pints-an average
of 2-1/2 pounds yields 1 quart.

Quality: Select firm, ripe, uncracked figs. The mature color depends on
the variety. Avoid overripe figs with very soft flesh.

Procedure: Wash figs thoroughly in clean water Drain. Do not peel or
remove stems. Cover figs with water and boil 2 minutes. Drain. Gently
boil figs in light syrup for 5 minutes. Add 2 tablespoons bottled lemon
juice per quart or 1 tablespoon per pint to the jars; or add 1/2
teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars.
Fill jars with hot figs and cooking syrup, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.

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

Style of Pack: Hot. Jar Size: Pints.
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.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 50 min.
1,001 – 3,000 ft: 55 min.
3,001 – 6,000 ft: 60 min.
Above 6,000 ft: 65 min.

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

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Date: Fri, 08 Jul 94 09:09:35 EDT
From: Thomas P Collins

I use a recipe very similar to the one Jeanne Chappel posted for a hand-crank
type pasta machine except it doesn’t use egg substitute.

1 cup semolina flour
1 cup all-purpose flour
1/2 cup water

Simply mix the semolina and all-purpose flour and gradually add up to a half
cup of water till the flour holds together in a ball. Cover and let rest for a
half hour to an hour. Divide ball into quarters and roll through machine a
quarter at a time.

SWEET MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
225 g Mangoes
100 g Sugar
2 Cloves garlic
3 sl Ginger
2 ts Mustard seeds
2 Cloves
2 Cardamoms
75 ml Vinegar
1/2 ts Chilli powder
1/4 ts Salt
50 g Sultanas

Peel and slice the mangoes and place in a bowl for 3
hours with half the sugar. Crush the garlic, ginger
and mustard seeds together and crush the cardamoms and
cloves. Mix all these ingredients together and add the
vinegar, chilli powder and salt. Put in a pan, add the
remaining sugar and cook for 10- 15 minutes. Add mango
slices, mix well and cook for a further 10 minutes,
mix well and stir in the sultanas. From “A taste of
Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0

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Praline Pound Cake

Recipe By : Patti
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Cream Cheese
Desserts Nuts
Spirits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
2 cups Sugar
4 Eggs
4 cups Flour
1 teaspoon Baking soda
1 teaspoon Baking powder
4 ounces Sour cream
4 ounces Cream cheese — softened
1 cup Praline liqueur
1 cup Pecans — chopped
—–GLAZE—–
1/4 cup Butter
1/2 cup Brown sugar
1/4 cup Praline liqueur
1/8 cup Water

Cream butter and sugar. Add eggs and beat 3 minutes. Mix dry ingredients
together. Mix together sour cream, cream cheese and liqueur. Alternately
add dry ingredients with cheese mixture, beating well. Stir in nuts. Grease
and flour bundt pan. Pour batter in. Bake at 350~ for 60-70 minutes. Cool
15 minutes in pan on rack, then turn out pan onto large plate and glaze.
GLAZE: Combine all in a small saucepan; bring to a boil. Stir for 5
minutes. Pour over cake. Repour some that drips until it starts to thicken..

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NOTES : Bobbie’s Notes: Makes a wonderful, high cake.

Classic Beef and Barley

Recipe By : Wheat Life March 1996
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup pearl barley
1 1/2 pounds ground beef/or diced stew meat
1 medium 8 oz onion chopped
1 clove garlic — minced
4 carrots
3 ribs celery — diced
1 can 28 oz tomatoes
3 cans 10 1/2 oz beef consume
2 cups water
1 bay leaf
1/4 cup parsley — minced
Salt and pepper — to taste
1 can tomato soup — optional
Parmesan croutons for garnish

Brown beef onion and garlic in Dutch oven or heavy kettle until meat is
no longer pink. Add barley and remaining ingredients, except croutons.
Cover and cook simmering 1 1/2 to 2 hours. Serve with garnish of Toasted
Parmesan Croutons. and additional minced parsley. Makes 6-8 servings.

To Toast. Croutons: Drizzle croutons with melted butter or margarine and
toss with grated Parmesan cheese. Spread on baking sheet and toast in
400 degree F. oven until golden.

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Halloween Face Paint

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Teaspoon cornstarch
1/2 Teaspoon water
1/2 Teaspoon cold cream
2 Drops food coloring

Preparation :
In a small mixing bowl, combine all ingredients, mix well.

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Title: BROCOLI AND ARTICHOKE CASSEROLE
Categories: Vegetables
Yield: 4 servings

14 oz Can artichoke hearts
1/2 c Butter
8 oz Cream cheese (soft)
1 1/2 t Lemon juice
2 10 oz. brocoli chopped
Saltine cracker crumbs

Grease 1 1/2 casserole dish. Place artichoke hearts
in bottom, quartered and drained. Combine butter,
cream cheese and lemon juice. Add brocoli thats been
cooked and drained. Pour mixture over artichokes.
Top with crumbs. Bake uncovered 25 minutes 350
degree oven. For zip add garlic powder,
worchestershire, salt, tabasco.

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IT’S-A-SNAP CHEESECAKE (NO-BAKE)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatine
1/2 c Sugar
1 c Boiling water
2 pk (8 oz ea) cream cheese,
-softened
1 t Vanilla (opt)
1 9-inch graham cracker crust

In a large bowl, mix the unflavored gelatine and
sugar; add boiling water and stir until gelatine is
completely dissolved. With electric mixer, beat in
cream cheese and vanilla until smooth. Pour into
prepared crust; chill until firm, about 2 hours. Top,
if desired, with fresh or canned fruit.

Variations:

Marbled Cheesecake: Before chilling, marble in 1/3
cup chocolate fudge, butterscotch, or your favorite
flavor ice cream topping.

Lemon or Almond Cheesecake: Substitute 1/2 to 3/4 tsp
lemon or almond extract for vanilla extract.

Fruit ‘n’ Creamy Cheesecake: Chill cheesecake for 10
minutes, then swirl in 1/3 cup strawberry or raspberry
preserves.

Sunshine Cheesecake: Substitute 1/2 tsp orange
extract for vanilla extract and add 1 tsp grated
orange rind.

Recipe From ‘Best Recipes From the Backs of Boxes,
Bottles, Cans, and Jars’ 1979. Originally published
by the Knox Gelatine people.

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Title: DOUBLE-CHOCOLATE OATMEAL COOKIES
Categories: Low-cal, Desserts, Cookies
Yield: 36 servings

1 c Sugar
1 c (2 sticks) margarine
1 Large egg
1/4 c Water
1 ts Vanilla
1 1/4 c All-purpose flour
1/2 c Whole-wheat flour
1/4 c Cocoa
2 c Rolled oats
1/2 ts Baking soda
1/2 c Semisweet chocolate chips

Cream sugar and margarine together at medium speed until light and fluffy.
Add egg, water, and vanilla, and mix at medium speed for 30 seconds,
scraping down the bowl before and after adding egg, water and vanilla. Stir
flours, cocoa, oatmeal, baking soda and baking powder together to blend ;
add to egg mixture. Mix to medium speed to blend and then add chocolate
chips. Drop dough by 1 1/2 tablespoonfuls onto cookie sheets that have been
sprayed with pan spray or lined with aluminum foil. Bake at 350 for 12 to
14 minutes, or until cookies are not quite firm; do not over bake, or
cookies will be too hard. Remove them to a wire rack and cool to room
temperature. Yield: 36 servings (36 cookies) Food exchanges per serving: 1
bread and 1 fat Calories: 120, CHO: 15g, PRO: 2g, FAT 6g, Na: 77 mg,
Cholesterol 8mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and
North PoleAlaska, Feb 1994

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Title: Nutty Brussels Sprouts
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lb Brussels sprouts -toasted
1 ts Vigin olive oil; 1/8 ts Ground cardamom;
8 Toasted hazelnut or almonds;

Wash Brussels sprouts and trim off bottoms of stems and loose leaves.
Steam sprouts over boiling water until tender, 7 to 10 minutes.
Romove sprouts to a serving bowl and stir in olive oil, nuts and
cardamon. Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2
FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.1g; PRO: 3g; SOD: 22mg; FAT:
3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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