Date: Fri, 07 Apr 95 13:09:00 EDT
From: fms@senie.com (Faith Senie)

And now, so I’m not totally off the subject of FF food: my own
Brain-Free Dinner (for those nights when I bring home no brain… 🙂

1 bag frozen onion chunkies
1 bag frozen bell pepper strips (or chunkies, I can get either)
2 cans small red beans
2 cans black beans
1/2 Tbsp. cumin
1/2 teaspoon ground chipotle peppers (optional)
1/4 teaspoon cayenne (less if you’re not into fire…)

OPen the bag of onion into a non-stick pot. Heat until translucent.
Add the pepper strips, heat until thawed. Drain and rinse all the
beans, add them in. Add about a cup of water, just so there are
some juices. Heat until hot. Once hot, add the cumin, chipotle and
cayenne (adjust the seasonings for your own tastebuds). Serve
over brown rice.

Voila! No chopping, nothing fancy, only one pot to wash (unless you
count the rice pot, in which case it’s 2). This served three of us,
plus supplied 3 leftover containers for future lunches. Guess what’s for
lunch today? 🙂

Oh, I should probably mention that the bean cans are 15oz. cans. Dunno
how big the onion and pepper bags were…

Christmas Log: Buche de Noel

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup eggs (about 5 medium)
1 cup sugar
1/2 teaspoon salt
1 teaspoon French’s Vanilla
1 1/4 cups Pillsbury’s Best All Purpose Flour* — sifted
Funsten’s Nuts or candied cherries for
garnish
Chocolate Butter Cream:
3/4 cup sugar
2 1/2 tablespoons cornstarch
3 eggs or 6 egg yolks
1 1/2 cups milk
1 square chocolate — melted
1/2 cup butter
1 teaspoon French’s Vanilla

BAKE at 350 degrees for 18 to 22 minutes. SERVES 10 to 12 minutes.
Beat eggs until foamy. Gradually add sugar, salt and vanilla. Continue
beating until very thick and ivory colored. Do not underbeat.
Fold in flour, one-fourth at a time. Fold gently but thoroughly after each
addition. Pour into 15 1/2 x 10 1/2 x 1-inch jelly roll pan, well greased on
the bottom, lined with waxed paper, then greased again. Bake in moderate
oven (350 degrees) 18 to 22 minutes. Turn out immediately on towel sprinkled
with confectioners’ sugar. Remove paper. Roll in towel, starting from
15-inch side; cool. Unroll and spread Chocolate Butter Cream down center.
Bring 15-inch sides together so they just meet. Place seam-side down on
serving plate; chill. Cover with Chocolate Frosting. Draw tines of fork
lengthwise through frosting to resemble bark. If desired, garnish with
candied cherries or Funsten’s Nuts.
*For use with Pillsbury’s Best Self-Rising Flour, omit salt.
Chocolate Butter Cream: Combine sugar and cornstarch in saucepan. Add eggs
or egg yolks. Beat until light and fluffy. Stir in milk; cook over medium
heat stirring constantly, until thick. Remove from heat. Blend in melted
chocolate; mix well. Cool to lukewarm. Blend in well-creamed butter and
vanilla. Chill thoroughly.

– – – – – – – – – – – – – – – – – –

NOTES : **Pronounced Bysh Duh No-el
From Pillsbury’s European Recipe Service-A Cake from France

WHOLE WHEAT HONEY-WALNUT BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Walnuts (1 oz) — chopped
2 ts Honey
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

– – – – – – – – – – – – – – – – – –

Title: Pasta with Szechwan Peanut Dressing
Categories: Pasta, Dressings, Oriental
Yield: 5 Servings

8 oz Pasta (preferably linguine)
2 c Broccoli florets

————————–SZECHWAN PEANUT DRESSING————————–

——————————-MAKES 3/4 CUP——————————-
1/3 c Peanut butter (smooth/chunky)
1/2 c Hot vegetable stock or water
1 ts Soy sauce
2 tb Rice vinegar
2 tb Safflower oil
2 x Cloves Garlic, minced
1/2 ts Dry crushed red pepper
2 Cups Cherry Tomatoes

GARNISH: chopped scallion, optional Bring large pot of water to boil; cook
pasta until al dente.
While pasta is cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water
until smoooth. Stir in remaining dressing ingredients.
When pasta is done, drain well. Pour sauce over pasta; toss to coat well.
Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 –
6 Servings VARIATIONS: – add more red pepper to taste

—–

Stuffed Chayote (Creole style)

Recipe By : James McNair’s (1989) Squash
Serving Size : 8 Preparation Time :1:30
Categories : Entree Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 medium chayote squash
(about 6 to 8 ounces each)
3 tablespoons safflower oil
3 tablespoons unsalted butter
1 cup spanish onions — finely chopped
3/4 cup green onion with green — finely chopped
1/2 cup red and/or green bell pepper — diced
1/4 cup chopped celery
1 tablespoon minced garlic
2 medium tomatoes — peel seed chop
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 bay leaf — crumbled
3/4 pound raw shrimp — peeled and deveined
and coarsely chopped
1/2 pound crab meat — (about 1 cup)
1/2 cup unseasoned breadcrumbs — coarse
Salt
Freshly ground black pepper
Ground cayenne pepper
3 tablespoons unsalted butter — cut into pieces
Fresh thyme — for garnish

Known in some areas as vegetable pear or christophine, and as mirliton in
Louisiana, delicate-tasting chayotes (Sechium edule) are superb when stuffed
New Orleans Creole style. They’re also wonderful sliced, steamed until crisp
tender, and dressed, along with their edible single large seed, in a mustard
vinaigrette. [PATh 12 Oc 96 mcRecipe]

Cut off and discard stem end from each squash and slice the vegetable in half
lengthwise. Remove seeds and use in another dish, if desired. If necessary,
cut a thin slice off the rounded side of each half so it will sit level.

Place halves on a steamer rack set over simmering water, cover, and steam
until crisp-tender, about 20 minutes. Remove from steamer and let stand until
cool enough to handle. Using a spoon, scoop out the flesh from each squash
half into a bowl, leaving a shell about 1/4 inch thick; reserve.

STUFFING: Heat 3 tablespoons each oil and butter in a skillet over
medium-high heat. Add the yellow and green onions, sweet pepper, and celery
and saute until the vegetables are soft, about 5 minutes. Add the garlic and
saute 1 minute. Stir in the tomatoes, reserved squash pulp, parsley, thyme,
and bay leaf and continue to cook until all the vegetables are almost tender,
about 5 minutes longer. Reduce the heat to medium-low, stir in the shrimp
pieces, and cook until they turn bright pink. Stir in cooked crab and bread
crumbs and season to taste with salt and black and cayenne peppers.

Mound the stuffing mixture into the reserved squash halves. Dot the tops with
butter and place in a greased baking dish. Bake until the tops are golden
brown, about 25 minutes. Garnish with thyme sprigs and lemon wedges and serve
piping hot.

– – – – – – – – – – – – – – – – – –

NO BAKE RUM BALLS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SOLOMON
—–PHILLY.INQUIRER—–
1 3/4 cups Fine vanilla wafer crumbs
1 cup Pecans — Finely grounds
1 cup Unsifted confectioner’s
Sugar
1/4 cup Cocoa
3 tablespoons Light corn syrup
1/4 cup Light rum — or bourbon
1/3 cup Sifted confectioner’s sugar — For dredging
—–IRWIN E.SOLOMON—–

Place all but the last ingrdient in a bowl and mix well,using hands.Roll
mixture
into 1″ balls and dredge in confectioner’s sugar.These cookies will keep up to
10 days when stored in airtight canisters.

From the New Doubleday Cookbook….

– – – – – – – – – – – – – – – – – –

NUTTY BROWN BREAD (CLAIRE LATIMER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Wholemeal flour
2 oz White flour
2 oz Pinhead oatmeal
2 oz Wheatgerm
2 oz Bran
2 oz Pecans, Finely chopped
1 t Bicarbonate of soda
1/4 ts Salt
1 t Sugar
1 Egg
10 fl Skimmed milk
—–FOR TOP OF LOAF—–
Sunflower Seeds (optional)

Preheat the oven to 190C,375F, Gas Mark 5. Place all the dry
ingredients in a large bowl and mix well. Add the egg and milk and
mix well with a spoon. Put into a 1-pint non-stick loaf tin, smooth
over roughly, sprinkle over the sunflower seeds and bake for 45 to 60
minutes or until crisp on top and it leaves a skewer clean if speared.
Source: Clare Latimer, Evening Standard, London, England

– – – – – – – – – – – – – – – – – –

Title: Grilled Moroccan Spices
Categories: Meats
Yield: 6 servings

1 ea Medium onion
5 T Lemon juice
2 T Minced fresh parsley
1 T Ground cumin
2 t Sherry
1 t Dried oregano
2 ea Large garlic clove
1/2 c Olive oils
2 T Soy sauce
5 1/2 T Minced fresh ginger
1 T Chili powder
1 t Turmeric
1 t Coursely ground pepper
4 lb Flank steak

Mix frist 13 ingredients in large bowl. Divide marinade mixture
between 2 large shallow baking dishes. Add steaks to marinade,
turning to coat. Cover and refrigerate overnight. Grill steaks to
desired degree of doneness, about 8 minutes on each side. Heat
marinade in saucepan. Cut steaks diaganally into thin slices. Pour
some marinade over . Garnish with cilantro and serve.
: RECIPE CLIPPED by Michael Prothro

MMMMM

Collard Greens With Meat

Recipe By : Harpoanne/Oprah
Serving Size : 6 Preparation Time :0:00
Categories : Soul Food Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bunches collard greens

Remove stems from greens. Wash greens in cold water. Repeat rinsing three
times. Place greens in pot of boiling ham, beef , or pork (preferably
smoked) when meat is about halfway cooked. Finish cooking about 50-60
minutes. Salt pepper to taste.

– – – – – – – – – – – – – – – – – –

NOTES : Serves 4-8. Third Place: Best Ethnic Meal, Isabell Lee.Serve
with Pineapple Spare Ribs meal.

Title: Tomato and Vegetable Juice Blend
Categories: Beverages, Canning
Yield: 1 recipe

Quantity: An average of 22 pounds of tomatoes is needed per canner load
of 7 quarts. Not more than 3 cups of other vegetables may be added for
each 22 pounds of tomatoes.

Procedure: Crush and simmer tomatoes as for making tomato juice. Add no
more than 3 cups of any combination of finely chopped celery, onions,
carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20
minutes. Press hot cooked tomatoes and vegetables through a sieve or
food mill to remove skins and seeds. Add bottled lemon juice or citric
acid to jars (See acidification directions). Add 1 teaspoon of salt per
quart to the jars, if desired. Reheat tomato-vegetable juice blend to
boiling and fill immediately into jars, leaving 1/2-inch headspace.
Adjust lids and process. Recommended process times are given in Table 1,
Table 2, and Table 3.

Table 1. Recommended process time for Tomato and Vegetable Juice Blend
in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.
.
NOTE: This following section of the guide appears to contain some sort
of error in the information given within Table 2 (below). In the USDA
book, there are only TWO sizes of jars specified in the table, but there
are THREE separate lines of figures in the table, and it is not
completely clear which jar size the second and third entries refer to.
I have given the third entry’s numbers as those to be used for Quart
jars, and I have reprinted the second entry on the table separately, for
an unknown jar size.

Table 2. Recommended process time for Tomato and Vegetable Juice Blend
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not recommended.
Table 3. Recommended process time for Tomato-Vegetable Blend in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge 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.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge 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.

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

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