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

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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.

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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

Pasta With Scallops/Vegetables JJGF65A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Shell Fish
Sea Food Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
10 ounce Fresh white or spinach fettu
1/4 cup Dry white wine
2 cup Broccoli florets
1/2 cup Chicken broth or clam juice
1 tablespoon Olive oil
1/4 teaspoon Nutmeg
2 Cloves garlic — crushed
1/4 teaspoon White pepper
1 Red or yellow pepper — cored
1/4 teaspoon Salt
Seeded and diced
1 teaspoon Cornstarch
4 ounce Mushrooms — sliced
2 teaspoon Lemon juice
3/4 pound Bay or sea scallops

Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a
boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if using
dried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutes
more.)Drain and toss.

Heat oil in large,nonstick skillet over medium heat.Saute garlic one
minute,until fragrant.Add peppers and mushrooms.Cook,stirring constantly for 3
to 4 minutes,or until peppers begin to soften.Stir in scallops with any
accumulated juice.Cook just until scallops begin to go opaque.Stir in white
wine and broth.Add nutmeg,white pepper,and salt.Bring liquid to a simmer and
cook 2 to 4 minutes more depending on size of scallops.

In a small dish blend cornstarch and lemon juice to a smooth paste and stir
into scallop mixture.Cook just until sauce thickens slightly.Turn warm pasta
into serving bowl.Add scallop mixture and toss to coat pasta.If dersired
sprinkle with Parmesan cheese.Serve warm.Makes 4 servings.

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ITALIAN GARLIC/PEPPER BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MICHAEL MCGEE (SSHT99A)
1 1/3 cup Water
1 1/4 teaspoon Salt
1 teaspoon Sugar
3 cup Bread flour
2 1/2 teaspoon Yeast
1/2 teaspoon Garlic powder — (or to taste)
1/2 teaspoon Very coarsley ground pepper
(or to taste)
1/2 cup Parmesan cheese — UP TO 1 C
cut in 1/2 inch squares.

Add the final three ingredients ans late as possible in the final kneadin=
g stage. The bread is better if the islands of cheese are identifiable a=
nd if the pepper does not get GROUND into the dough by the kneading proce=
ss.

I enjoyed this bread at an Italian restaurant, so I tried to match it as=
close as I could. Used the basic recipe fro Italian bread in “The Bread=
Machine Cookbook” (#1) and addedthe garlic and pepper.

Good luck. Hope this works out for you. Please let me know of your imp=
rovements on this very basic recipe.

Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL ’93

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Scotch-A-Roos

Recipe By : Charlotte M. Heath Serving Size : 1 Preparation Time :0:00
Categories : Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bars:
1 Cup Granulated Sugar
1 Cup Light Corn Syrup
1/2 Cup Peanut Butter
6 Cups Rice Krispies
Topping:
12 ounces Chocolate Chips
12 ounces Butterscotch Bits
1/2 Cup Peanut Butter (Optional)

Mix Sugar and Syrup together in a heavy saucepan. Heat over medium heat
until boiling, stirring constantly. (stirring is important so burning does not
occur).
Remove from heat immediately and add butter and Rice Krispies.
Spread mixture in a greased 9″ x 13″ pan.
Prepare topping. In microwave or double boiler melt together:
Spread over cereal mixture. Refrigerate for 1 hour, then cut into
squares. These can be stored in refrigerator or not, depending on how
hard you want them to be.

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Passover Popovers

Recipe By : Bunny Kulla/ Plymouth Meeting PA
Serving Size : 12 Preparation Time :0:00
Categories : Roll Me Over!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound margarine
1/4 teaspoon salt
1 cup water
1/2 cup cake meal
1/2 cup matzo meal
4 large eggs

OVEN: 450
Greased muffin tin.

Boil together margarine, salt and water.

Add in 1/2 cup cake meal and turn off the heat.

Add in 1/2 cup matzo meal and cool for 5 minutes.

Beat in eggs, one at a time.

Fill muffin cups 3/4 full. Bake 20 minutes.

REDUCE oven temperature to 350 and bake an additional 20 minutes.

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PIZZA DOUGH

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA (RJHP21A—–
1 package Dry yeast
3 cup All purpose flour
1 tablespoon Sugar
1 teaspoon Kosher salt
2 tablespoon Non-fat dry milk powder
1 tablespoon Butter — at room temperature
1 1/4 cup Warm water

Place all ingredients into breadmaker in the order listed. Allow breadmak=
er to knead and let rise slightly before removing, approximately 20 to 25=
minutes. Don’t forget to remove the dough before the bake cycle starts.=

NOTE: I use the DAK Autobakery on the white bread setting to make this d=
ough. I then remove the dough and place it on a lightly floured cutting =
board and cover with a clean moist towel to rise an additional 30 minutes=
or so before forming to the pizza tray.

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Date: Fri, 15 Apr 94 17:33:43 EDT
From: Janice Price

Fat-Free Oatmeal Cookies

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large egg whites
1/3 cup ml) corn syrup
1 tsp ml) vanilla
3/4 cup raisins
no-stick cooking spray (or whatever you choose to grease the pan)

In large bowl, combine flour, oats, sugar, baking powder, baking soda,
salt, and cinnamon. Add remaining ingredients, stirring until all
ingredients are moistened. Dough will be thick.
Drop dough by heaping teaspoonfuls onto baking sheet sprayed with
cooking spray (or whatever). Bake at 350F (180C) for eight to ten
minutes or just until set. Do not overbake (or they’ll turn into
hockey pucks). Cool five minutes on baking sheet (at which point
they’ll set up nicely), then remove to wire rack to cool.
Makes about 2 1/2 dozen cookies (depending on the size you like).

KEY WEST CONCH CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HBWK07A
– ground three times
2 qt -water
2 md Onions — – chopped
1 c Tomatoes — fresh or canned
1 t Salt
frozen — ¥
4 c Potatoes — peeled diced
1/4 lb Salt-cured pork — – diced
1 Green pepper — – chopped
– drained
1/4 ts Freshly ground pepper

Place ground conch in 4 quart saucepan; add potatoes
and water. Bring to a boil; reduce heat, and simmer
for 30 minutes. Fry pork in heavy skillet; add onion
and green pepper. Saute 5 minutes; add to kettle along
with tomatoes. Season to taste; cover and simmer about
45 minutes, or until conch is tender and potatoes
have dissolved and thickened the chowder.
Note: On the West Coast, abalone can be substituted
for the conch.

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