Title: Harvest Cup
Categories: Fruits, Desserts
Yield: 1 recipe

Allow about 3 California dried figs for each serving. Cover figs with hot
water, and let stand for 5 minutes. Drain. Reserve 1 whole fig for each
cup. With scissors, snip off stems and cut figs into bite-size pieces.
Arrange in your best dessert glasses with cooked and sweetened cranberries
(canned or home-cooked), peeled apples cut into bits, and segments of
canned or fresh grapefruit. Cover with plenty of sweetened cranberry
juice. Sprinkle with confectioners’ sugar to taste. Chill for at least
one hour. Top with whole fig that has been dipped in honey mixed with a
little water. Ideal first course for your holiday dinner.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

SPICY SAUSAGE AND BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fully cooked Polish sausage,
-cut into 1/2″ pieces
2 ts Chili powder or adjust to
-taste
1/2 ts Oregano leaves
1/4 ts Salt
2 1/2 c Water
16 oz Can stewed tomatoes
1/2 c Uncooked elbow macaroni
15 oz Can kidney beans, drained

In large saucepan, combine sausage, seasonings, and
tomatoes. Bring to a boil. Stir in macaroni. Reduce
heat to medium. Cook for 8 to 10 minutes or until
macaroni is tender. Stir in beans; cook for an
additional 1 minute or until thoroughly heated.

Makes 4 (1 1/4 cup) servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Homemade Slice Bake Sugar Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
6 cups unbleached flour
1 teaspoon baking soda

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream butter or margarine with the sugar. Beat in vanilla and l
emon extracts and eggs until light and fluffy. In a bowl, combine flour an
d baking soda. Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of sugar cookie dough. Preheat
oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut pieces
on lightly greased cookie sheets, placing about 1/2″ apart. Sprinkle wit
h additional granulated sugar, if desired. Bake for about 8-10 minutes, or
until the edges just begin to brown. Remove from oven and cool on wire ra
cks. Makes about 3 dozen cookies.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

– – – – – – – – – – – – – – – – – –

GORTON’S NEW ENGLAND CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Gorton’s clams
1 cup Pared diced potatoes
2 tablespoons Butter
1/4 cup Chopped onion
2 cups Milk — Salt and pepper to taste
Sherry (optional)

Drain clams. Cook onion in butter. Add potatoes and clam juice and cook
until tender. Add clams and milk.
Heat and season. Do not boil.

Yield: 4 servings.

The Side and Back Panel Cookbook edited by Craig T.
Norback
From The Cookie Lady’s Files

– – – – – – – – – – – – – – – – – –

Ruby Tomato Chutney

Recipe By : Nancy Shour
Serving Size : 20 Preparation Time :2:00
Categories : Condiments Crockpot
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans whole tomatoes — drained, reserve liq
1 1/2 cups cider vinegar
1 large onion — chopped
1 1/2 Tablespoons ginger — slivered
5 cloves garlic — minced
1 tablespoon mustard seed
2 cups sugar
1/8 teaspoon cayenne pepper
1/4 cup raisins

Drain and chop the tomatoes, reserving the liquid.

Combine all ingredients, with 1 cup of the tomato juice in a heavy
saucepan or crockpot. Simmer covered for 1/2 hour. Stir, then continue
to simmer over low heat for another hour, so liquid evaporates and gets
very syrupy (depends on how watery the toma toes were). As the chutney
gets done, the tomatoes will get translucent and “ruby” colored.

Store in canning jars or freeze.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with chutney or yogurt chicken

NOTES : tomato cans = 28 oz. size

Title: APFELPFANNKUCHEN (GERMAN APPLE PANCAKES)
Categories: Fruits, Penndutch, Breakfast
Yield: 6 servings

2 lg Cooking apples (Yellow
-Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar

Preheat oven to 475. Peel, core and very thinly slice
the apples: you should have approximately 1-1/2 cups.
Melt 3 T sp. of the butter over medium low heat in a
small fry pan, and saute the apples until they are
just tender. Keep apples warm while preparing the
batter.

Place a 9 or 10 inch cast-iron skillet in the oven to
heat for at least 5 minutes–the pan has to be very
hot for this to work. When it is well heated, add the
remaining 2 T sp. of butter to melt and put the
skillet back in the oven; the butter should be very
hot buy not brown when you add the apples and the
batter.

Place the flour, milk, vanilla, salt and nutmeg in a
blender and whirl until smooth. Remove the skillet
from the oven, quickly arrange the warm apple slices
over the melted butter, and pour the batter evenly
over all. Bake for 15 min., reduce heat to 375 and
bake 10 min longer. The pancake will puff and climb up
the sides of the pan. Sprinkle with confectioner’s
sugar, then cut in wedges and serve with maple syrup.

Note: If you do not use apples, add 1/4 cup (1/2
stick) butter to the hot skillet.

From Cooking From
Quilt Country Submitted By LISE WARING
On TUE, 19 DEC 1995 093841
GMT

—–

CANNING PUMPKINS WINTER SQUASH (CUBED)

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

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

Quantity: An average of 16 pounds is needed per canner
load of 7 quarts; an average of 10 pounds is needed
per canner load of 9 pints–an average of 2-1/4 pounds
per quart.

Quality: Pumpkins and squash should have a hard rind
and stringless, mature pulp of ideal quality for
cooking fresh. Small size pumpkins (sugar or pie
varieties) make better products.

Procedure: Wash, remove seeds, cut into 1-inch-wide
slices, and peel. Cut flesh into 1-inch cubes. Boil 2
minutes in water. Caution: Do not mash or puree. Fill
jars with cubes and cooking liquid, leaving 1-inch
headspace.

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

For making pies, drain jars and strain or sieve cubes.

Table 1. Recommended process time for Pumpkin and
Winter Squash in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 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 Pumpkin and
Winter Squash in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 55 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

– – – – – – – – – – – – – – – – – –

Title: Tregaron Granny’s Broth (Cawl Mamgu Treagon) Welsh
Categories: Soups
Servings: 6

1 1/2 lb Bacon 1 lb Shin beef
1 ea White cabbage 1/2 lb Carrots
1/2 ea Small swede (Turnip) 1/2 lb Parsnips
1 lb Potatoes 1 ea Large leek
1 x Oatmeal to thicken

Use a large saucepan and see that all the meat and vegetables are covered
by water. Boil ingredients, except leek, together, and leave to simmer as
long as you wish.

Put the leek in 10 minutes before serving and let the cawl boil.

Cawl was the dish most commonly served for dinner on the farm during the
winter months, in the counties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.

Tregaron is a small market town in the heart of Ceredigion now famous for
its poney trekking.

Croeso Cymreig.

—————————————————————————–

DRIED TOMATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
4 Garlic cloves, large
2 sm Onions, sliced
1 t Basil, dried
1 t Oregano, dried
1/2 ts Rosemary, dried
1/4 ts Ginger
12 Dried tomato slices, 4in
Diameter
6 c Water
1 pn Salt

Heat the oil in a medium saucepan on a medium heat.
Slice the garlic in fairly large pieces and add to the
oil, add the sliced tomatoes. Saute on mediun heat
until soft. Add the herbs and ginger. Saute for a
minute or 2 longer. Add a little water if it gets to
dry. Add enough hot water to fill the pot, 4-6 cups
worth. Cover, bring to a boil, reduce to a simmer.
Keep covered stirring occasionally to prevent
sticking. Taste and add a little pinch of salt if you
think it’s needed 10 minutes or so before serving. I
left this simmering for about 3 hours. I imagine it
would be ready anywhere after about half an hour.

This made a lovely brothy tomato soup.

All the herbs were whole dried. I crumbled them into
the pot as the onion and garlic were cooking. All the
ingredients except for the garlic, olive oil, ginger
and water were homegrown and dried. Don’t know if this
will taste as good with store bought stuff. The dried
tomatoes had no seasoning or oil on them.

Created by Sandra P. Hoffman.
Submitted By SANDRA HOFFMAN
On MON, 20 NOV 1995 215516 -0500 (EST)

– – – – – – – – – – – – – – – – – –

Title: Yeast Pasty Dough
Categories: Pies, Ceideburg 2
Yield: 30 servings

1 1/2 c Warm water
1 tb Active dry yeast
1/2 ts Sugar
1/3 c Plus 2 tablespoons olive oil
1 1/2 ts Salt
2 c Whole wheat flour
2 1/2 c White flour
1 Egg, beaten
1 tb Milk (or cream or water)

I love little meat pies of any description. In the case of samosas,
they don’t even have to have meat in ’em. Here’s a series of seven
recipes from all over the world for “turnovers”.

Dissolve yeast and sugar in 1/2 cup of the warm water. Let stand for
10 minutes until bubbly. Then stir in remaining warm water 1/3 cup
olive oil, salt and whole-wheat flour. Mix well.

Stir in 2 cups white flour and as much of the rest as needed to make
a soft dough. Knead well. Oil the sides of a large bowl with the
remaining 2 tablespoons of olive oil. Put the dough in the bowl and
turn to coat with oil. Let rise until doubled, 1 hour. Punch dough
down and let sit for 10 minutes.

Roll dough into 20 x 24-inch rectangle and cut into 4 x 4-inch
squares. Fill with the salmon-rice or other desired filling. Fold
over and seal. Trim excess pastry and decorate top of turnover. Let
rise for 10 minutes. Mix egg and milk (or cream or water) to make an
egg wash and brush it on top of the turnover. Bake in a 400F oven
for 20 to 25 minutes until golden.

Makes 30 pasties.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

MMMMM