SPINACH, TURKEY AND FETA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red bell pepper — cut into
-1/4"strips
1 md Yellow bell pepper — cut into
-1/4″ strips
1/2 c Diced red onion
1 lb Cooked turkey breast — cubed
1 t Salt
2 tb White wine vinegar
1 t Minced garlic
1 t Dried oregano
1 t Sugar
1/2 ts Pepper
1/3 c Olive oil
1 bn Spinach — tough stems removed
1/4 lb Feta cheese
1/2 c Calamata olives — pitted and
-sliced

Place peppers, onion and turkey cubes in a large bowl.
In a small bowl, whisk together vinegar, garlic,
oregano, sugar, pepper, olive oil and salt until
blended. Pour over turkey mixture. Add spinach and
gently toss to mix. Finely crumble feta into salad;
top with olives.

Nutritional info per serving: 449 cal; 42g pro, 11g
carb, 28g fat (54%)

Source: Miami Herald, 8/17/96 format by Lisa Crawford,
7/28/96

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Chicken and Smoked Sausage Gumbo

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or
Kielbasa, cut crosswise into 1/2-inch slic
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat — cut into 1″ chunks
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder

Combine the oil and flour in a large cast-iron or enameled
cast-iron Dutch oven over medium heat. Stirring slowly and
constantly for 20 to 25 minutes, make a dark brown roux,
the color of chocolate. Add the onions, celery, and bell
peppers and continue to stir for 4 to 5 minutes, or until
wilted. Add the sausage, salt, cayenne, and bay leaves.
Continue to stir for 3 to 4 minutes. Add the water. Stir until
the roux mixture and water are well combined. Bring to a
boil, then reduce heat to medium-low. Cook, uncovered,
stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot.
Simmer for 2 hours. Skim off any fat that rises to the
surface. Remove from the heat. Stir in the parsley, green
onions, and file powder.
Remove the bay leaves and serve in deep bowls.

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BLACK BEAN AND QUINOA CHILI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VEGETARIAN TIMES; JAN 95—–
1 c Quinoa — rinsed and drained
2 c Water
1 tb Vegetable oil
1 lg Onion — diced
1 Green bell pepper — seeded an
1 c Celery — chopped
1 Jalapeno pepper — seeded and
2 Tomatoes — cored and diced
1 c Carrots — diced
32 oz Black beans, canned — drained
28 oz Canned crushed tomatoes
1 tb Chili powder
1 tb Dried parsley
1 tb Dried oregano
2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Salt
4 Green onions — chopped

Combine quinoa and water in saucepan, cover and bring to a simmer over medi
heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from he
and let stand about 10 minutes.

Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and
jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and
carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and
seasonings; cook about 25 minutes over low heat.

Ladle chili into bowls and top with green onions if desired. Makes 8 servin

per serving: 201 cal; 8 g prot; 3 g fat; 34 g carb; 0 chol; 40 mg sod; 8 g
fiber; vegan

Posted on GEnie Food Wine RT Dec 21, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories
from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat Luscious echoes

From: Fleurette Delisle Date: Mon, 01-1

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Date: Sat, 09 Oct 93 23:06:21 CDT
From:

Graham Cracker Cookies

2 egg whites
4 tbs brown rice syrup
5 graham crackers (crushed fine)

Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup
and continue to beat until well mixed. Stir in the crushed grahams.
Drop onto a non-stick baking surface, making about 16-20 mounds. If you
make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used,
so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is
15 calories per cookie not counting the rice syrup or the whites. Bake
at 400F for 10-12 minutes. These cookies come out crisp! And chewey!

THE TAFT SALAD (EN)

Recipe By : TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Lettuce
Grapefruit
Pears
Apples
Cream cheese
Grapes
Pimento
French dressing

In center of leaves of lettuce, place three slices of cored eating apples
and arrange them so that they overlap in a circular shape. Garnish center of
apples with a rosette of cream cheese and arrange two sections of grapefruit
and two slices of pear (long cut) around apples. Garnish top of grapefruit
and pear with grapes, two on each section and radiate julienned pimento
strips from center just across top of apples. Drizzle salad with French
dressing.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : (taken from The Edgewater Beach Hotel)

APPLE STREUSEL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MARTHA WHITE’S SOUTHERN SAMP—–
1 Cup Martha White All-Purpose Flour, sifted
1 Tablespoon Baking powder
1 Cup Martha White Whole Wheat Flour
1 Egg
1 Cup Chopped apple (about 1 med)
1/4 Cup Vegetable oil
1/3 Cup Firmly packed brown sugar
Streusel Topping (below)

Preheat oven to 400. Grease muffin cups. Stir together flours, apple,
sugar, baking powder, and salt in mixing bowl. Beat egg in separate
bowl; stir in milk and oil. Add liquid mixture to dry ingredients,
stirring just until blended. Spoon batter into prepared muffin cups,
filling each 2/3 full. Sprinkle evenly with Streusel Topping. Bake for
15 to 18 minutes or until golden brown.

STREUSEL TOPPING ~~~~~~~~~~~~~~~~ 1/2 cup firmly packed brown sugar 1
tablespoon butter or margarine, softened 1/2 teaspoon cinnamon 1/4 cup
chopped pecans
Combine sugar, butter, and cinnamon in small mixing bowl using fingers
or pastry blender. Add pecans and mix well.
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Title: Carmelized Onion and Parmesan Cheese Soup
Categories: Emeril, Soups, Ethnic, Am/la
Yield: 6 servings

2 tb Olive oil
2 c 1″ sliced onions
1/3 c Garlic cloves; peeled
2 Bay leaves
2 1/2 ts Salt
6 Turns black pepper
2 qt Chicken stock
1 tb Garlic; minced
1 ts Fresh basil; chopped
1 ts Fresh thyme; chopped
2 c Day old French bread; diced
1/2 c Heavy cream
1/2 c Parmigiano-Reggiano cheese
;grated
1 tb Parsley; finely chopped

In a soup ot, heat the olive oil. When tthe oil is
hot, add the onions, garlic cloves, and bay leaves.
Season with salt and pepper. Saute the onion mixture
until the onions are caramelized, about 7 minutes.
Stir in the stock, minced garlic, basil, and thyme.
Bring the liquid to a boil. Reduce to a simmer and
simmer for 40 minutes. Turn the heat up and whisk in
the bread and cream. Continue whisking until the
bread has dissolved into the soup for about 10
minutes. With a hand-held blender, puree the soup
until smooth. Whisk in the Parmigiano-Reggiano cheese
and parsley. Season with salt and pepper.

Source: Essence of Emeril, #EE2338, TVFN
formatted by Lisa Crawford, 6/21/96

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ENSURING SAFE CANNED FOODS (PART 1 OF 2)

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

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

Growth of the bacterium Clostridium botulinum in
canned food may cause botulism–a deadly form of food
poisoning. These bacteria exist either as spores or as
vegetative cells. The spores, which are comparable to
plant seeds, can survive harmlessly in soil and water
for many years. When ideal conditions exist for
growth, the spores produce vegetative cells which
multiply rapidly and may produce a deadly toxin within
3 to 4 days of growth in an environment consisting of:

* a moist, low-acid food
* a temperature between 40 degrees F and 120 degrees F
* less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces.
Because they grow only in the absence of air, they are
harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to
remove from food surfaces. Washing fresh food reduces
their numbers only slightly. Peeling root crops,
underground stem crops, and tomatoes reduces their
numbers greatly. Blanching also helps, but the vital
controls are the method of canning and making sure the
recommended research-based process times, found in
these guides, are used.

The processing times in these guides ensure
destruction of the largest expected number of
heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of
spoilage if lids seal and jars are stored below 95
degrees F. Storing jars at 50 degrees F to 70 degrees
F enhances retention of quality.

FOOD ACIDITY AND PROCESSING METHODS

Whether food should be processed in a pressure canner
or boiling-water canner to control botulinum bacteria
depends on the acidity in the food. Acidity may be
natural, as in most fruits, or added, as in pickled
food. Low-acid canned foods contain too little acidity
to prevent the growth of these bacteria. Acid foods
contain enough acidity to block their growth, or
destroy them more rapidly when heated The term “pH” is
a measure of acidity; the lower its value, the more
acid the food. The acidity level in foods can be
increased by adding lemon juice, citric acid, or
vinegar.

Low-acid foods have pH values higher than 4.6. They
include red meats, seafood, poultry, milk, and all
fresh vegetables except for most tomatoes. Most
mixtures of low-acid and acid foods also have pH
values above 4.6 unless their recipes include enough
lemon juice, citric acid, or vinegar to make them acid
foods. Acid foods have a pH of 4.6 or lower. They
include fruits, pickles, sauerkraut, jams, jellies,
marmalades, and fruit butters.

Although tomatoes usually are considered an acid food,
some are now known to have pH values slightly above
4.6. Figs also have pH values slightly above 4.6.
Therefore, if they are to be canned as acid foods,
these products must be acidified to a pH of 4.6 or
lower with lemon juice or citric acid. Properly
acidified tomatoes and figs are acid foods and can be
safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at
boiling-water temperatures; the higher the canner
temperature, the more easily they are destroyed.
Therefore, all low-acid foods should be sterilized at
temperatures of 240 degrees to 250 degrees F,
attainable with pressure canners operated at 10 to 15
PSIG. PSIG means pounds per square inch of pressure as
measured by gauge. The more familiar “PSIG”
designation is used hereafter in this publication. At
temperatures of 240 degrees to 250 degrees F, the time
needed to destroy bacteria in low-acid canned food
ranges from 20 to 100 minutes. The exact time depends
on the kind of food being canned, the way it is packed
into jars, and the size of jars. The time needed to
safely process low-acid foods in a boiling-water
canner ranges from 7 to 11 hours; the time needed to
process acid foods in boiling water varies from 5 to
85 minutes.

PROCESS ADJUSTMENTS AT HIGH ALTITUDES

Using the process time for canning food at sea level
may result in spoilage if you live at altitudes of
1,000 feet or more (Plate 2). Water boils at lower
temperatures as altitude increases. Lower boiling
temperatures are less effective for killing bacteria.
Increasing the process time or canner pressure
compensates for lower boiling temperatures.

Therefore, when following canning directions in this
series, select the proper processing time or canner
pressure for the altitude where you live. If you do
not know the altitude, contact your local county
Extension agent. An alternative source of information
would be the local district conservationist with the
Soil Conservation Service.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Pecan Pie from the Heart of Georgia

Recipe By : Georgia Pecan Sales
Serving Size : 8 Preparation Time :1:00
Categories : Holiday Pies And Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 deep-dish pie crust
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1 1/2 teaspoons vanilla
1 tablespoon butter or margarine — melted
3 eggs
1 cup pecan pieces

PREHEAT OVEN TO 300F.

In medium bowl, combine sugar and both corn syrups; add vanilla and melted
butter. Mix in eggs. Place pecan pieces in the bottom of the uncooked pie
shell; pour mixture over nuts. Bake for 40 – 45 minutes; the top of the pie
will be firm.

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Title: Mesclun Greens with Creamy Garlic Dressing
Categories: Vegetables, Emeril, Ethnic, Am/la
Yield: 2 side salad

2 c Mesclun greens
1/4 c Parmesan Reggiano Cheese

——————CREAMY GARLIC DRESSING——————
1/2 c Mayonnaise
1/4 c Roasted garlic paste
3 tb Parmesean Reggiano Cheese;
-grated
1 tb Fresh lemon juice
2 tb Heavy cream
1 ts Salt
1 ts Fresh cracked black pepper

——————ROASTED GARLIC CROUTONS——————
3 tb Roasted garlic
1 sl French bread; trimmed (2x4in)
Olive oil
SAlt and pepper

Preheat oven to 375 degrees F.
For the dressing: Combine all the ingredients together
and blend until smooth. Season with salt and pepper.
For the croutons: Slice the bread on an angle,
resulting in 2 long triangles. Place on a sheet tray
and season with olive oil, salt and pepper, seasoning
both sides. Bake until golden brown, about 2-3
minutes, Remove and cool. Mound the garlic paste on
the entire crouton, spreading evenly.
To assemble: Toss the greens with the dressing, using
enough to lightly coat and flavor the greens. Sprinkle
with the PArmesan Reggiano cheese. Garnish the plate
with a couple turns of black pepper.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

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