Title: Canning Snap Italian Bean Pieces (Green Wax)
Categories: Canning, Vegetables
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 30 pounds and yields 12 to 20 quarts–an average of 2 pounds per
quart.

Quality: Select filled but tender, crisp pods. Remove and discard
diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into
1-inch pieces.

Hot pack–Cover with boiling water; boil 5 minutes. Fill jars loosely,
leaving 1-inch headspace.

Raw pack–Fill jars tightly with raw beans, leaving 1-inch headspace.
Add 1 teaspoon of canning salt per quart to the jar, if desired. Add
boiling water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Snap and Italian Beans in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 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 Snap and Italian Beans in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

—–

Title: Hot and Sour Soup 3
Categories: Soups, Appetizers, Vegetarian
Yield: 6 servings

8 Dried chinese mushrooms
8 c Vegetable stock
8 sl Ginger, peeled
1/2 Lime, peeled sliced thin
4 tb Lime juice
1 tb Lemon juice
2 tb Soy sauce
2 Chilies
1 lb Firm tofu, cut into chunks
Cilantro, chopped

Rinse the mushrooms, put them in a small saucepan and cover with
water. Bring them to a boil on high heat and swish the mushrooms to
remove excess dirt. Discard the water. Rinse. Once again, cover the
mushrooms and bring them to a boil, covered. Let sit 1 hour. Then
drain, remove tough stems, squeeze out excess water and slice or cut
in half. Bring the stock to a boil in a large saucepan on high heat,
add the ginger and lime slices and cook for 2-3 minutes. Lower the
heat and add the lime and lemon juice, soy sauce and chilies. Simmer
for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes.
Taste to check the balance of hot, sour and salt — none should
overwhelm the other — and add more chilies, lime juice or soya sauce
as needed.

Serve garnished with chopped cilantro. Have a side dish of extra
sliced chilies for those who like it hot. Keeps a few days
refrigerated but it is best served fresh.

Jeanne Marie Martin, “Vegan Delights” Posted by Anne MacLellan

MMMMM

TOMATILLO CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely shredded chicken or
-turkey
3 c Grated Monterey Jack
-cheese (divided)
1 To 2 (4-oz) cans chopped
-green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas
-(depending on size)
Tomatillo sauce (recipe
-follows)
1 To 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for
garnish

In a large bowl, mix chicken, 2 cups cheese, chilies
and oregano. Season with salt and pepper; set aside.
In a large skillet, heat 1/2 inch oil over medium-high
heat. When oil is hot add one tortilla at a time; cook
turning once, just until limp (about 10 seconds). Drain
on papper towels. While tortillas are warm, spoon
about 1/4 to 1/2 cup chicken mixture down the center
of each; roll tortillas to form enchilada. Set
enchiladas seam side down, in a 9-by-13-by-2-inch
baking dish, or to medium-sized baking dishes. (at
this point enchiladas may be covered and refrigerated
until the next day.) Cover enchiladas with foil and
bake in a 350 oven for 15 minutes until hot in the
center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake,
uncovered, until cheese melts, about 10 minutes. To
serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top
and garnish.

Tomatillo Sauce

1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans
chopped green chilies 1 cup chicken broth 1 (28-oz
can) tomatillos 3 T lime juice 2 t each: dried oregano
leaves and sugar 1 t cumin Salt to taste

Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about
10 minutes. Stir in green chilies, chicken broth,
tomatillos, lime juice, oregano, sugar and cumin.
Bring to a boil reduce heat and simmer uncovered,
stirring occasionally, 25 minutes. Whirl sauce in a
blender. until smooth. Season with salt. Serves 6 to 9.

– – – – – – – – – – – – – – – – – –

Title: Vegetable Beef Soup
Categories: beef, soups
Yield: 6 servings

2 lb stew meat or chuck roast
1 pk frozen stew vegetables
1 lb canned tomatoes
2 cn beef broth
10 oz frozen mixed vegetables

Cut stew meat or chuck roast into reasonably sized pieces. Combine all of
the ingredients together except frozen mixed vegetables, in a large pot.
Add enough water to cover. Cook on low or medium low heat, allowing to
simmer for 2-3 hours. Add the package of frozen mixed vegetables. Salt
and pepper to taste and cook for 10 more minutes on medium heat. Serve
with lots of bread and butter and chilled vin’ rose wine.

—–

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Opal-Basil Cinnamon Vinegar

1 cup packed opal basil leaves including any blossoms, plus
sprigs for garnish, rinsed and spun dry
3-inch cinnamon stick, broken in two
2 cups white-wine vinegar
Put the basil leaves and blossoms in a very clean 1-quart
glass jar and bruise them with a wooden spoon. Add the cinnamon
and the vinegar and let the mixture steep, covered with the lid,
in a cool dark place for at 4 days to 2 weeks. Strain the
vinegar through a fine sieve, pour it into 2 very clean 1/2-pint
glass jars. Add the basil sprigs and seal the jars with the
lids.

Butternut Squash Soup

Recipe By : COOKING RIGHT SHOW#CR9665
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons unsalted butter
3 Cups yellow onions — chopped
3 Cups baked butternut squash
6 Cups rich chicken or vegetable stock
1 1/2 Tablespoons high quality curry powder — lightly toasted
1/4 Teaspoon freshly grated nutmeg
1 Tablespoon honey
1 Cup heavy cream, light cream or milk
3 tbsp dry sherry
Kosher salt and freshly ground white peppe
–Garnish–
Toasted pepitas (pumpkin seeds) <>
slivered almonds

=20
In a large saute pan, melt the butter and saute the onions until very soft
but not brown. In a food processor, in batches if necessary, puree the
onions and baked squash. Transfer to a large saucepan and add the stock,
curry powder, nutmeg and honey. Whisk to combine and bring to a simmer.

Simmer for 10 to 15 minutes, stirring occasionally. Stir in the cream and
sherry and correct seasoning with salt and pepper. Serve in warm bowls
garnished with pepitas or almonds.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – -=20

Gingersnaps

Recipe By : Anita A. Matejka
Serving Size : 48 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c margarine — softened
1/4 c molasses
1 egg
2 1/4 c unbleached flour
1 c brown sugar — packed
1 tsp baking soda
2 tsps ginger
1 tsp cloves
2 tsps cinnamon
1/4 c granulated sugar

Preheat oven at 375. In a mixing bowl, combine margarine, molasses, and
egg. In another mixing bowl, combine flour, brown sugar, baking soda,
ginger, cloves, and cinnamon. Mix wet ingredients with dry ingredients just
until moistened. Shape dough into 1″ balls. Roll balls in granulated sugar
to coat. Place balls 2″ apart onto unprepared baking sheets. Bake for 10
minutes or till edges are set and tops are crackled.

– – – – – – – – – – – – – – – – – –

RATATOUILLE BREAD ABM

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BEST BREAD MACHINE CB EVER—–
1/3 c Summer squash, chopped
1/3 c Zucchini, chopped
1/3 c Bell peppers, chopped
3 tb Olive oil
2 Plum tomatoes
2 Garlic cloves, crushed
2 1/4 ts Yeast
3 c Bread flour
1/3 c Wheat bran
1/2 tb Sugar
1/2 tb Salt
1 1/2 tb Chopped fresh basil
3/4 c Water — warm

Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.

In hot humid weather, use 1/8 c less water.

This bread makes a wonderful cold steak or grilled lamb sandwich.

Tested in DAK R2D2. Sylvia’s comments:

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

– – – – – – – – – – – – – – – – – –

Winter Mushroom Soup

Recipe By : “Soup, A Way of Life” by Barbara Kafka, 1998
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 quarts chicken or vegetable stock — divided (12 c.)
2 ounces dried porcini mushrooms — (cŠpes)
2 tablespoons unsalted butter
1 pound fresh mushrooms
wiped clean and thinly sliced
1 large onion — diced
White part only from 2 large leeks
halved lengthwise then cut into
1 1/2-in. lengths
2 carrots — thinly sliced
1/2 pound parsnips — diced
4 cloves garlic — crushed
4 bay leaves
1 cup pearl barley — rinsed well
1/2 pound firm potatoes
peeled and cut into 1-in. cubes
1 tablespoon kosher salt
Freshly ground black pepper to taste
1/2 cup snipped fresh dill
Sour cream — for serving

This is mushroom-barley soup at its best. The recipe, is spicy and rich.
Dried mushrooms are soaked in stock and the soaking liquid is strained
through a coffee filter to remove any particles. If you have leftover
soup, you’ll need a bit more stock to thin it for serving the next time.

In small saucepan, bring 1 1/2 cups stock just to boil. Place dried
mushrooms in small bowl and pour steaming stock over them. Soak mushrooms
15 minutes. Drain mushrooms, squeezing out excess liquid and reserving all
liquid. Strain this mushroom broth through a paper coffee filter rinsed
with hot water. Reserve strained broth. Chop soaked mushrooms and reserve.

In large soup pot over low heat melt butter. Stir in fresh mushrooms and
cook until they soften and release moisture, about 10 minutes. Stir in
remaining 101/2 cups stock, the soaked mushrooms and their broth, and the
onion, leeks, carrots, parsnips, garlic and bay leaves. Increase heat and
bring mixture to boil. Skim surface if necessary. Reduce heat and simmer
30 minutes.

Stir in barley and simmer 20 minutes. Stir in potatoes and simmer until
barley and potatoes are tender, about 30 minutes. Remove bay leaves.
Remove soup from heat and season with salt, pepper and dill. Ladle soup
into individual-serving bowls and swirl a spoonful of sour cream into each
portion. Makes 3 quarts; 8 to 10 servings.

Each 1/10 serving contains approximately 1 vegetable exch., 2 bread/ starch
exch., 1 fat exch.; 190 calories, 33 gm. carbohydrate, 8 gm. protein, 4
gm. fat (including 2 gm. sat. fat), 6 mg. cholesterol, 555 mg. sodium,
54 mg. calcium and 6 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Refreshing Cucumber Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese — softened
1/2 cup Sour cream
1 tablespoon Milk
1 teaspoon Onion — grated
1/4 teaspoon Worcestershire sauce
1/3 cup Cucumber — finely chopped

Combine all ingredients except cucumbers, mixing until well blended. Stir in
cucumbers. Chill several hours or overnight.

– – – – – – – – – – – – – – – – – –