Title: Date Pinwheel Cookies (100 Yr-Old Recipe)
Categories: Cookies, Holiday
Yield: 4 servings

1/2 c Butter
1/2 c Margarine
1 c Sugar
1 c Brown sugar
2 Eggs
1 ts Baking soda
3 3/4 c All purpose flour
—filling—
1 lb Dates
1/2 c Sugar
1 c Water
1/2 c Chopped walnuts
`

Mix dough ingredients well and make into three balls. Filling:Combine
ingredients in 2 quart saucepan and boil until dates are very soft. Mix
well and cool. Cookies:Roll each ball of dough between wax paper to about
1/4 inch thickness. Spread with date filling and roll as a jelly roll.
Chill about 1 hour. Slice and bake at 375~ for 10 to 15 minutes. This
recipe is nearly 100 years old. These cookies are great at Christmas time.

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Title: ICING FOR IOWA BROWNIES
Categories: Chocolate, Desserts
Yield: 16 servings

1 Stick Butter/Margarine
1 1/2 c Sugar
1/3 c Evaporated milk*
1/2 c Chocolate morsels*

**Can substitute 1/4 c. milk with Hershey’s syrup to taste, but not as good
as above.
In saucepan combine butter, sugar and evaporated milk. Bring to boil.
Boil one minute. Stir in chocolate morsels and heat and stir until melted.
Frosting will be thin and glossy, but sets up on the brownies.
Frost brownies RIGHT AWAY with wet knife. (In hot weather, place in
refrigerator for about 20 mins to aid in “setting up”)

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Catsup Spices B~

Recipe By : Sukh Dyal, 1942 Chemical Publ. Co., Inc. Brooklyn, N. Y.
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds white pepper
1/2 pound cayenne pepper
1/2 pound allspice
1/2 pound cloves
1 pound celery seed

Powder and mix.

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Title: Back To Nature Cookies
Categories: Cookies, Honey
Yield: 60 servings

1/2 c Sugar
2 Eggs
1 3/4 c Whole wheat flour
1/2 ts Baking powder
1 ts Cinnamon
1/2 c Nuts; chopped
1 c Raisins
1 c Honey
1 ts Vanilla
1/2 ts Baking soda
1/4 ts Salt
2 c Quick-cooking oats
1/2 c Apple; finely chopped

Recipe by: Pennsylvania State Beekeepers Association
In large mixing bowl, cream shortening and honey until fluffy. Add eggs,
one at a time, beating well after each. Stir in vanilla. In medium bowl,
stir together flour, soda, baking powder, salt and cinnamon. Add dry
ingredients to honey mixture, beating u

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SPICY BEEF PITAS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Thinly sliced cooked
-roast beef
1/2 c Picante sauce
1/3 c Red-wine vinegar
1/4 c Olive oil
1 tb Snipped fresh cilantro
1/8 ts Garlic powder
1/8 ts Cracked black pepper
4 lg Pita bread rounds
Chopped tomato
Chopped avocado
Chopped green pepper
Feta cheese

Place sliced beef in a plastic bag set inside a bowl.
For marinade: In a medium bowl, combine picante
vinegar, oil, cilantro, garlic, pepper. Pour marinade
over beef. Seal bag; marinate inthe refrigerator for
4-24 hours, turning bag occasionally.

To serve, drain and discard the marinade. fill each
pita half with beef. Top with chopped vegetables and
feta cheese. Submitted By RHOMMEL
On WED, 15 NOV 1995 172444
~0500

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Title: Glossary of Terms (A-L)
Categories: Canning, Information
Yield: 1 half

Acid foods – Foods which contain enough acid to result in a pH of 4.6 or
lower. Includes all fruits except figs; most tomatoes; fermented and
pickled vegetables; relishes; and jams, jellies, and marmalades. Acid
foods may be processed in boiling water.

Altitude – The vertical elevation of a location above sea level.

Ascorbic acid – The chemical name for vitamin C. Lemon juice contains
large quantities of ascorbic acid and is commonly used to prevent
browning of peeled, light-colored fruits and vegetables.

Bacteria – A large group of one-celled microorganisms widely distributed
in nature. See microorganism.

Blancher – A 6 to 8 quart lidded pot designed with a fitted perforated
basket to hold food in boiling water, or with a fitted rack to steam
foods. Useful for loosening skins on fruits to be peeled, or for heating
foods to be hot packed.

Boiling-water canner – A large standard-sized lidded kettle with jar
rack, designed for heat-processing 7 quarts or 8 to 9 pints in boiling
water.

Botulism – An illness caused by eating toxin produced by growth of
Clostridium botulinum bacteria in moist, low-acid food, containing less
than 2 percent oxygen, and stored between 40 degrees and 120 degrees F.
Proper heat processing destroys this bacterium in canned food. Freezer
temperatures inhibit its growth in frozen food. Low moisture controls
its growth in dried food. High oxygen controls its growth in fresh
foods.

Canning – A method of preserving food in air-tight vacuum-sealed
containers and heat processing sufficiently to enable storing the food
at normal-home temperatures.

Canning salt – Also called pickling salt. It is regular table salt
without the anticaking or iodine additives.

Citric acid – A form of acid that can be added to canned foods. It
increases the acidity of low-acid foods and may improve the flavor and
color.

Cold pack – Canning procedure in which jars are filled with raw food.
“Raw pack” is the preferred term for describing this practice. “Cold
pack” is often used incorrectly to refer to foods that are open-kettle
canned or jars that are heat-processed in boiling water.

Enzymes – Proteins in food which accelerate many flavor, color, texture,
and nutritional changes, especially when food is cut, sliced, crushed,
bruised, and exposed to air. Proper blanching or hot-packing practices
destroy enzymes and improve food quality.

Exhausting – Removal of air from within and around food and from jars
and canners. Blanching exhausts air from live food tissues. Exhausting
or venting of pressure canners is necessary to prevent a risk of
botulism in low-acid canned foods.

Fermentation – Changes in food caused by intentional growth of bacteria,
yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a
major flavoring and preservative in sauerkraut and in naturally
fermented dills. Alcohol, vinegar, and some dairy products are also
fermented foods.

Headspace – The unfilled space above food or liquid in jars. Allows for
food expansion as jars are heated, and for forming vacuums as jars cool.

Heat processing – Treatment of jars with sufficient heat to enable
storing food at normal home temperatures.

Hermetic seal – An absolutely airtight container seal which prevents
reentry of air or microorganisms into packaged foods.

Hot pack – Heating of raw food in boiling water or steam and filling it
hot into jars.

Low-acid foods – Foods which contain very little acid and have a pH
above 4.6. The acidity in these foods is insufficient to prevent the
growth of the bacterium Clostridium botulinum. Vegetables, some
tomatoes, figs, all meats, fish, seafoods, and some dairy foods are low
acid. To control all risks of botulism, jars of these foods must be (1)
heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or
lower before processing in boiling water.

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

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SOURDOUGH BAGELS

Recipe By : Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Primary Sourdough Batter B* 1 3/4 c
Flour
1 t — salt 3 tb Sugar
3 tb Salad oil 2 Eggs
2 tb Sugar in 4 qts boiling water
*Prepare Primary Sourdough Batter B according to
recipe. Be sure that you have saved 1 cup starter
separately. Let all ingreds come to room temp. Sift 1
1/2 c flour, salt, sugar into warm bowl. Stir in
salad oil eggs. Stir in Primary Batter B add
enough additional flour for dough to leave sides of
bowl. Turn dough onto well floured board knead in
enough additional flour to make dough smooth elastic
(abt 1/4 c). Place in warm greased bowl, cover set
bowl in warm 85F spot until doubled in bulk. This will
take abt. 2 hrs. When doubled, punch down let proof
for an additional 1 1/2 hrs or until doubled in bulk.
Turn dough out onto floured board divide it into
12-14 equal pieces. Roll each piece into a 6-“ roll
abt 3/4 ” thick. Pinch the 2 ends together to form a
doughnut shape. Boil 4 qts water add 2 tb sugar.
Drop each bagel into boiling water 1 at a time. Boil
only 4 at a time. Cook until they rise to the top
then turn over cook for 2 mins longer. [DG NOTE-
don’t cook longer than 3 mins or they get tough.]
Remove w/slotted spoon place on greased cookie
sheet. When all have been boiled, put in preheated
375F oven bake for 20-25 mins until crusty golden
brown. Makes 12-14 bagels.

SCONES FROM SCOTLAND

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margerine
2 1/2 c Flour
1 tb (heaping) baking powder
Pinch of salt
3/4 c (to 1 cup) milk

1. Preheat oven to 450F.
2. Cut the butter or margarine into the flour and add
baking powder and
salt. Slowly mix in the milk until the mixture
forms a dough.
Divide into about 12 heaps and place on a floured
cookie sheet. Bake
for about 12 minutes, or until slightly browned.
Serve warm with
butter and jam.

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Bibb Lettuce Halves With Lemon Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings Salads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Heads Bibb Lettuce
—–Lemon Dressing—–
1 Cup Olive Oil
1/3 Cup Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Prepared Mustard

Halve the lettuce heads lengthwise and rinse carefully under running
cold water to remove any dirt. Shake off excess water and wrap in
paper towels. Refrigerate until ready to serve. Combine the remaining
ingredients in a screw-top jar. Cover and shake well. To serve the
salad, place a lettuce half on each of 6 salad plates and moisten
generously with freshly shaken dressing.

Serves 6.

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ORANGE CRANBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Orange (I use a large navel
_orange with thick rind)
3/4 c Dried cranberries
1 Egg
3/4 c Milk
2/3 c Vegetable oil
1 1/2 c Flour
2 1/2 tb Flour
1 c Sugar
2 tb Sugar
1 1/8 ts Baking powder
3/4 ts Salt

The night before: Grate the orange rind. Squeeze the
juice from the orange. Mix the rind, juice, and
cranberries in a bowl and refrigerate overnight.

The next day: Preheat oven to 400 degrees. Mix the
egg, milk and vegetable oil in a small bowl. Sift
together the flour, sugar, baking powder, and salt in
a large bowl. Add the cranberries (with the juice and
rind) to the flour mixture. Add the liquid mixture to
the dry mixture. The batter will be runnier than most
muffin batters — but that’s the way it should be.
Fill 12 greased muffin cups (or use foil baking cups
to line the muffin cups) with the batter and bake for
25 minutes.

These muffins are very moist and tasty. The rather
strange measurements of flour and sugar are the result
of my reducing the end result from 4 dozen muffins to
1 dozen.

From: April Roche Date: 11-02-93
From: Nancy Coleman Date: 08-28-94

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