SAFFRON RICE

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cups warm chicken stock
1/2 teaspoon saffron threads
2 1/2 tablespoons olive oil
1/4 cup chopped onions
3/4 cup Arborio rice, — rinsed
Salt and pepper
2 tablespoons butter
1 teaspoon cream
2 tablespoons grated Parmesan cheese

Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive
oil, cook the onion
for 5 minutes or until tender, but not brown. Add the rice, stir to completely
coat all the rice kernels.
Add 1 cup of the hot stock, reduce the heat and slowly cook allowing the stock
to absorb slowly as
it cooks. Add more stock as needed. You want the liquid to absorb and the rice
to be perfectly al
dente. Stir often with a wooden spoon.

When all the stock is absorbed and the rice perfect, quickly stir in the
butter, cream, and cheese.
Season and serve with either Osso Bucco or lamb shanks.

Yield: 4-6 servings

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CANNED APPLE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Preserves
Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
4 Eggs
1 1/2 ts Salt
2 c Applesauce
1 t Cinnamon (ground)
3 1/3 c Flour
1 t Cloves (ground)
1 c Raisins
1/2 c Pecans (chopped)

Grease 8 WIDE-MOUTH pint canning jars with melted
shortening. Use a brush and avoid getting grease on
the jar rims. Cream shortening and sugar. Beat in eggs
and applesauce. Sift together the dry ingredients and
blend them into the applesauce mixture. Add the
raisins and nuts and divide the batter evenly between
8 widemouth pint jars. The jars will be more than
half full. Bake open jars about 60 minutes in an oven
at 325 degrees. When done, quickly remove one hot jar
at a time and clean its sealing edge. Immediately
apply and firmly tighten a two-piece wide-mouth
canning lid. The lid will form a vacuum seal as the
jar cools. Jars of cooled bread may be stored on the
pantry shelf with other canned foods or may be placed
in a freezer. The bread is safe to eat as long as
jars remain vacuum sealed and free of mold growth.

NOTE: The lady who contributed this recipe to the
magazine noted that she had some of this cake that is
one year old and is still delicious. I have
personally made this and have several jars that are
still good over 5 months later. I plan to save one
jar from my original batch and see how long it will
keep. (Nancy)

SOURCE:Countryside and Small Stock Journal, Vol. 77,
#1, Jan/Feb, 1993.
Contributed by Elaine White
Typed for you by Nancy Coleman

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Brown Sugar Pound Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup C and H Golden Brown Sugar — – firmly packed
1 cup Butter
4 Eggs
1 teaspoon Vanilla
1 3/4 cups All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt

Beat together sugar and butter until light and fluffy. Add eggs one at a time
beating well after each addition. Stir in vanilla. Combine flour, baking
powder and salt and stir into creamed mixture. Pour into greased and floured
9x5x3-inch loaf pan. Bake in 350 degree oven one hour or until cake tests
done. Remove from pan and cool on rack.

Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: PORK AND APPLE SALAD FOR 2
Categories: Salads
Yield: 2 servings

1/4 c Slivered almonds, toasted
1 c Diced cooked pork or chicken
1 sm Red-skinned apple
2 ts Lemon juice
1/2 c Seedless grapes
2 tb Mayonnaise
1/4 ts Soy sauce
1/2 ts Curry powder
Crisp salad greens

Spread almonds in a shallow pan and toast in 350F oven for 8-10 min or
until golden or toast in a non-stick saucepan on the stove.

Combine meat and slivered almonds. Core and thinly slice apple and coat
with lemon juice. Add to meat. Stir in the grapes.

Blend mayonnaise with soy and curry, pour over salad. (Optional) Press into
a bowl, cover and chill for 15 min. Turn out on a bed of greens.

Based on Ham Turkey Salad in Cooking for Two … or Just for You
Original
had 1/2 c almonds, 1 1/2 c turkey, 1/2 c ham, 1/2 c mayo and additional
grape clusters. Shared and modified by Elizabeth Rodier

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CANNING POTATOES (SWEET, PIECES OR WHOLE)

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

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

Potatoes, Sweet–Pieces or Whole

It is not recommended to dry pack sweet potatoes.

Quantity: An average of 17-1/2 pounds is needed per
canner load of 7 quarts; an average of 11 pounds is
needed per canner load of 9 pints. A bushel weighs 50
pounds and yields 17 to 25 quarts–an average of 2-
1/2 pounds per quart.

Quality: Choose small to medium-sized potatoes. They
should be mature and not too fibrous. Can within 1 to
2 months after harvest.

Procedure: Wash potatoes and boil or steam until
partially soft (15 to 20 minutes). Remove skins. Cut
medium potatoes, if needed, so that pieces are uniform
in size. Caution: Do not mash or puree pieces. Fill
jars, leaving 1-inch headspace. Add 1 teaspoon salt
per quart to the jar, if desired. Cover with your
choice of fresh boiling water or syrup, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for Sweet Potatoes
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 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 Sweet Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 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.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh
Categories: Appetizers Fish
Servings: 4

3 oz Cooked and shelled mussels 1 oz Celery
1 oz Carrot 1 oz Breadcrumbs
4 ea Egg yolks 2 oz Herring roe
1 x Pinch mixed herbs 1 x Pinch dill weed
1 x Pinch crushed garlic 1 x Brandy double cream
to tst
1 x Seasoning

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.

Cook for 1/2 hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.

Glantraeth Restaurant
Bodorgan, Anglesey.

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Original Old Mexico Guacamole Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Mexican
Salads Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Submitted by Carolyn Cloe (c4@groupz.net)
2 large Avocados — , ripe
1 large Tomato — , ripe, diced
2 Tablespoons Onion — , chopped fine
1 teaspoon Lemon juice — , fresh

Peeled avocados, remove pits (big seeds), and mash with a fork to a
paste. Add diced tomato and onion, and stir in. Add lemon juice to taste.
Serve on lettuce.

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NOTES : You can add a litte Pace Medium Picante Sauce, and/or green
chillies if desired.

Put the avocado pits into the guacamole to keep it from turning brown.
Also cover with Glad Wrap (placed onto the surface of the guacamole).
Refrigerate until served.

Title: FLOUR TORTILLAS I
Categories: Mexican, Breads
Yield: 12 servings

4 c All purpose flour
1 1/2 ts Salt
1 1/2 ts Baking powder
4 tb Lard or shortening
1 1/2 c Warm water

Combine dry ingredients in a mixing bowl. Cut in
shortening. Make a well in the center and add water, a
small amount at a time, to form a dough. Knead dough
in bowl until smooth and elastic. Cover and wet aside
for ten minutes.
Form dough into egg-sized balls and flatter between
palms. With rolling pin,
roll each ball into a 6 inch circle, about 1/8 inch
thick. Cook on preheated
ungreased skillet over medium high heat, apprx. two
min. per side, until tortilla looks slightly speckled.
Cover with a clean towel to keep warm and soft until
served. The tortillas may be cooled and stored in
plastic bags in
the freezer for later use.

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Zucchini Enchiladas

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons margarine
4 tablespoons flour
2 teaspoons chili powder
2 cups milk
1 cup cheddar cheese — grated
1 cup Monterey jack cheese — grated
2 cups zucchini — diced
2 tablespoons vegetable oil
1 cup onion — chopped
2 green chilies — minced
2 cloves garlic — minced
16 corn tortillas
3 cups tomatoes — diced

Preheat oven to 400 degrees F. Lightly grease a 9×13-inch baking dish an
d set aside.
In small saucepan, melt margarine and stir in flour and chili powder to m
ake a thick paste. Gradually add milk a little at a time, whisking well after
each addition. Add both cheeses and heat gently until melted.
Steam zucchini until just tender, about 10 minutes. Heat oil in a skillet
over medium heat and cook onion, green chiles, and garlic until limp, 3-5 minu
tes. Add zucchini and two-thirds of the sauce. Toss gently to coat. Spoon fi
lling into each tortilla and roll, placing seam side down in baking pan. Spoon
remaining sauce over all and sprinkle with tomatoes. Bake for 30 minutes unti
l hot and bubbly.

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RICE FLOUR PUDDING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
dr Rose Water
1 oz Almonds
1/2 oz Pistachio nuts

1. Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix till smooth.
3. Cook over medium heat till of creamy consistency
(20-30 minute.??) 4. Simmer and add sugar and stir for
2-3 minutes more. 5. Cool (in refrigerator 30 minute)
add the rose water, almonds and pistachios (maybe
before it cools). 6. Pour into individual dishes and
serve.

Recipe By : Somesh Rao

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