Louisiana Creole Rabbit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Game

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

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion,chopped

3 Garlic cloves,minced

2 tb White vinegar

1 ts Browning sauce

1 cn Mushrooms,drained (8oz)

1 tb Butter or margarine,melted

1 tb Parsley,minced

2 tb Green bell pepper,minced

2 tb Green onions,chopped

2/3 c White wine,dry

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450’F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

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Title: Plums – Halved or Whole
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A bushel
weighs 56 pounds and yields 22 to 36 quarts–an average of 2 pounds per
quart.

Quality: Select deep-colored, mature fruit of ideal quality for eating
fresh or cooking. Plums may be packed in water or syrup.

Procedure: Stem and wash plums. To can whole, prick skins on two sides
of plums with fork to prevent splitting. Freestone varieties may be
halved and pitted. If you use syrup, prepare very light, light, or
medium syrup.

Hot pack — Add plums to water or hot syrup and boil 2 minutes. Cover
saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and
cooking liquid or syrup, leaving 1/2-inch headspace.

Raw pack — Fill jars with raw plums, packing firmly. Add hot water or
syrup, leaving 1/2-inch headspace.

Adjust lids and process.

Processing directions for canning plums in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Plums (halved or whole) in a
boiling-water canner.

Style of Pack: Hot and Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot and Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

—–

Baked Polenta With Mushroom Ragout

Recipe By : Gormet December 1993
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mushroom Ragout:
1 large onion — chopped fine
4 cloves garlic — minced
1 teaspoon dried rosemary — crumbled
3 tablespoons olive oil
1 pound white mushrooms — sliced thin
1 package fresh shitake mushrooms — quartered if large
1 tablespoon tomato paste
1 cup dry red wine
1 tablespoon cornstarch
1 1/3 cups beef broth
2 teaspoons Worcestershire sauce
Polenta:
6 cups water
1 tablespoon olive oil
2 tablespoons unsalted butter — cut into pieces
1 cup parmesan cheese — freshly grated
1/3 cup parsley — minced, fresh
1/4 pound mozzarella cheese — diced fine

Make the mushroom ragout: In a large deep skillet cook the onion, the
garlic, and the rosemary in the oil over moderate heat, stirring, until the
onion is softened, add the mushrooms and salt to taste, and cook the
mixture over moderately high heat, stirring, for 10 minutes, or until the
liquid the mushrooms give off is evaporated. Stir in the tomato paste and
the wine and boil the mushroom mixture until most of the liquid is
evaporated. In a small bowl stir the cornstarch into the broth, add the
mixture and the Worcestershire sauce to the mushroom mixture, and bring the
ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it
with salt and pepper.

In a large heavy saucepan bring the water with the oil to a boil and add 1
cup of the cornmeal, a little at a time, stirring constantly. Reduce the
heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring
constantly, and bring the mixture to a boil. Remove the pan from the heat
and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and
pepper to taste.

Spread one third of the polenta evenly in a buttered 13- by 9-inch baking
dish and chill the polenta sheet for 20 minutes, or until it is firm. While
the polenta is chilling, working quickly, spread half the remaining polenta
in a buttered 3-quart shallow baking dish, top it with half the mushroom
ragout, and top the ragout with the mozzarella. Spread the remaining
polenta quickly over the mozzarella and top it with the remaining ragout.

Invert the polenta sheet onto a work surface and with 1 or more star-shaped
cutters cut out as many stars as possible. Arrange the stars decoratively
on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The
layered polenta may be prepared up to this point 2 days in advance and kept
covered and chilled.

Preheat the oven to 400F. Bake the layered polenta in the upper third of
the oven for 30 to 40 minutes, or until the polenta stars are golden.

– – – – – – – – – – – – – – – – – –

2 cups All-purpose flour
4 tsps. baking powder
1 tsp. salt
1/4 cup shortening
1 cup milk

Mix together flour, baking powder and salt. Cut in shortening with
2 knives or a pastry blender, until mixture is the consistency of coarse
cornmeal. Make a well in centre of these ingredients; add liquid slowly.
When all the liquid has been added, stir dough rather vigorously until
it comes free from the sides of the bowl. Turn dough onto lightly floured
board and knead lightly for a few minutes. Roll or pat out to desired
thickness and cut with 2 inch floured biscuit cutter; place on ungreased
baking sheet and bake 12 – 15 minutes at 450 degrees.
Makes 15 – 18 biscuits.

Variations: You can substitute half wholewheat flour and also add
grated cheese and garlic powder.
From: rrepp@iquest.net (R REPP)

CHINESE FIRE POT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Boneless beef sirloin
-ÿÿbeef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-ÿÿCultivated mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
– drained and sliced
8 oz Canned bamboo shoots
– drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles — cooked
Cilantro or chives — chopped
– (optional)

It is not necessary to use all ingredients listed here as long as you offer
an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each
person places whatever ingredients are desired into hot broth to poach.
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired.

Note: The special pot needed can be purchased at Chinese shops.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

BANANA TEA LOAF

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Bananas — ripe, mashed
1/2 c Canola oil like Crisco
2 lg Eggs
2 tb Frozen orange/pineapp. conc.
1 3/4 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Orange peel
Cooking spray

Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1
large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract,
orange juice concentrate, 2 cups unbleached flour and no orange peel.

Original nutritional info. 1/18 recipe ñ bread, 1 fat Joslin
Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6
grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg
potassium.

Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper
and spray with cooking spray.

In a large bowl, combine bananas, oil, beaten egg, juice concentrate
and orange peel. Stir dry ingredients together and then stir them
into banana mixture until just blended.

Spread the batter in the pan and bake for 45 minutes or until the top
is lightly browned. Cool in a pan for 5 minutes, then transfer to a
wire rack. Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf
keeps in the refrigerator and freezes well. Slice is smaller than a
slice of regular bread (about half size).

Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down
on cholesterol use 1 whole egg and 2 whites, or home made egg
substitute.

When comparing bread recipes, consider serving size as well as
calories. Does the serving taste good alone or would I add 1 tsp
margarine (1 fat)?

1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3
grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium

1 tb regular strawberry jam made of equal parts fruit and sugar would
add 54 calories, 14 grams carbohydrate or 1 fruit exchange

– – – – – – – – – – – – – – – – – –

Title: TURKEY STOCK
Categories: Christmas, Poultry, Soups
Yield: 12 servings

Turkey giblets+neck wings
3 c Water
1/2 Onion,small,sliced
1/2 Garlic clove
1/2 Bay leaf
1/8 ts Basil,crumbled
1/8 ts Rosemary,crumbled
1/8 ts Thyme,crumbled
1/8 ts Salt

1. Combine giblets, neck, and wing tips with water in a large
saucepan; add remaining ingredients. Bring to boil, then lower heat
and simmer for about 15 minutes, or until liver is tender. Remove
liver and continue to simmer mixture for about 1 hour, or until
remaining giblets are tender. Strain mixture; remove and chop giblets
and liver for gravy. Reserve stock.

MMMMM

Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375’F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

MMMMM

Title: CHINESE DUCK SAUCE
Categories: Chinese, Condiments
Yield: 2 servings

One:
1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
Two:
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
Three:
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first set of ingredients and cook over
moderate heat for 5 minutes. Reduce heat and simmer
uncovered for 15 minutes. Combine second set of
ingredients and boil for 10 minutes. Combine the above
three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to
kettle and simmer until thick. Transfer to sterilized
mason jar, cap loosely and let cool. Tighten caps and
let stand in dark at least 2 weeks. Makes 2 pints.

—–

1 lb. beef tenderloin, cut 1 inch
2 egg whites lightly beaten
4 tbsp. cornstarch
1 1/2 c. orange liquor
3 tbsp. soy sauce
1/4 c. brown sugar
1 c. meat stock warmed
1 hot fresh red pepper
Flour for dredging
2 c. vegetable oil
6 scallions chopped
2 whole orange peels, grated
6 tbsp. currant jelly
1 tbsp. sesame oil
2 cloves garlic, chopped
2 tbsp. fresh ginger
1 c. orange juice

Dredge meat in flour, dip in beaten egg whites, dredge and repeat dip. Add 1
cup of oil in heated wok. Heat until almost smoking. Put in a bowl, fresh
pepper scallions, garlic and ginger. Add meat to hot oil in wok a few pieces
at a time, toss until brown. Remove from wok to heated platter, keep warm.
Pour off most of oil out of wok when meat is done. Add sesame oil, heat to
very hot, add vegetables in bowl, toss 1 minute. Add jelly, brown sugar,
orange juice, orange peel, orange liquor, and meat stock with cornstarch,
deglazing pan, stir until it starts to thicken, add meat toss until well
coated. Pour immediately in warm platter. Garnish with stir fried
vegetables.