Title: PAGODA FRUIT CRISP
Categories: Desserts, Fruits, Chinese
Yield: 2 servings

Wonton wrappers
Cream, whipped
Fruit, seasonal, sectioned
— skinned, and depitted

Fry the wonton skins in the least amount of peanut
oil possible. When done, drain and set aside between
paper towels to dry.

Put on skin on the serving plate, and layer
seasonal fruits onto it in any pleasant design you can
manage. Add spots of whipping cream into the design
and then put another fried skin onto the fruit but
with its corners offset from that of the first layer.

To achieve a “pagoda” effect make sure the second
layer skin is slightly smaller than that first layer.
Also try not to put the fruit on to cover the entire
skin. Leave about a half inch of the edges clean.

Cover the second layer with fruit and whipped cream
and garnish and serve.

Source: Martin Yan’s Cooking for Two Show – 1994
: KQED – PBS Productions, San Francisco

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Title: Hardtack
Categories: Snacks
Servings: 6

2 Level teaspoons baking
-powder
1 pn Salt
1 1/2 c Flour
2 c Sugar
4 Eggs, well beaten
1 Jelly glass orange marmalade
1 lb Finely chopped walnuts
1 lb Finely chopped dates

**** HARDTACK ****

Sift ingredients together. Add the remainder of ingredients; mix well. Bake
about 1 inch thick on a cookie sheet in a moderate oven at 375 degrees (F),
for about 45 minutes. Cut into squares while warm. ************************
Recipe from “COOKING ALASKAN”, page 403

MMMMM

Title: Burgoo
Categories: Stew Beef Main dish
Servings: 20

3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts
12 c Water 1 T Salt
1/4 t Pepper 6 ea Slices Bacon
56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots 1 c Chopped Onion
1 c Chopped Celery 1 c Chopped Green Pepper
2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper
4 ea Whole Cloves 1 ea Clove Garlic, Minced
1 ea Bay Leaf 4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set
aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon,
set aside. To reserved broth in Dutch oven, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row
of corn kernels and scrape off of cobs. Add corn, cubed chicken,
undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour
and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder
biscuits for a great meal.

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CATHE’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
2 c Water
1 t Garlic, minced
1/2 ts Garlic salt
1 t Black pepper, coarse
2 tb Butter
1/2 c Half-and-half
1 1/2 tb Paprika (or more)
dr Tabasco sauce

Cut potato into chunks and boil in water until quite
done, a little over-done. You should end up with
about a cup of water in the pot. Mash potato chunks
in pot with water; will be a juicy, mushy mixture.

Stir in spices, butter and half-and-half; mix well.
Add paprika a teaspoon or so at at time (to taste)
until mixture thickens. Stir in Tabasco sauce and
serve.

Cathe’s notes:

* Varies a lot from time to time; might need to
experiment.

– – – – – – – – – – – – – – – – – –

L.J’S WINTER TOMATO SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Tomatoes
Alcohol

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Campbells tomato soup 10oz
10 oz Milk
5 oz Water
1 cn Mushroom pieces 10oz
1 c Spaghetti noodles 1"pieces
1/4 ts Oregano
1/4 ts Garlic powder
1/4 ts Pepper (black)
1/4 ts Paprika (Hungarian)
10 dr Tobasco sauce
2 oz Navy rum (Dark)
1 tb Chicken stock
1 t Soy sauce

Except for the spaghetti, mix all ingredients
together. Bring to the boil then turn heat to low.
Break the spaghetti into 1 inch long pieces, then in a
seperate pot, cook until tender; drain and place
spaghetti into soup. Stir and bring soup to the boil
agian then turn heat to low.

– – – – – – – – – – – – – – – – – –

ENSURING HIGH-QUALITY CANNED FOODS (PART 2 OF

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

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

Advantages of Hot-packing

Many fresh foods contain from 10 percent to more than
30 percent air. How long canned food retains high
quality depends on how much air is removed from food
before jars are sealed.

Raw-packing is the practice of filling jars tightly
with freshly prepared, but unheated food. Such foods,
especially fruit, will float in the jars. The
entrapped air in and around the food may cause
discoloration within 2 to 3 months of storage.
Raw-packing is more suitable for vegetables processed
in a pressure canner.

Hot-packing is the practice of heating freshly
prepared food to boiling, simmering it 2 to 5 minutes,
and promptly filling jars loosely with the boiled food.

Whether food has been hot-packed or raw-packed, the
juice, syrup, or water to be added to the foods should
also be heated to boiling before adding it to the
jars. This practice helps to remove air from food
tissues, shrinks food, helps keep the food from
floating in the jars, increases vacuum in sealed jars,
and improves shelf life. Preshrinking food permits
filling more food into each jar.

Hot-packing is the best way to remove air and is the
preferred pack style for foods processed in a
boiling-water canner At first, the color of hot-packed
foods may appear no better than that of raw-packed
foods, but within a short storage period, both color
and flavor of hot-packed foods will be superior.
Controlling Headspace

The unfilled space above the food in a jar and below
its lid is termed headspace. Directions for canning
specify leaving 1/4-inch for jams and jellies,
1/2-inch for fruits and tomatoes to be processed in
boiling water and from 1- to 1-1/4-inches in low- acid
foods to be processed in a pressure canner This space
is needed for expansion of food as jars are processed,
and for forming vacuums in cooled jars. The extent of
expansion is determined by the air content in the food
and by the processing temperature. Air expands greatly
when heated to high temperatures; the higher the
temperature, the greater the expansion. Foods expand
less than air when heated.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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HERBED LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c TVP® granules
2 1/2 c — water, boiling
1/4 c Ketchup
1 t Basil
1/2 c Onion — finely chopped
2 tb Olive oil
1 c Flour, gluten*, instant OR
1 c Flour, whole wheat
1 t Salt
1/4 ts Pepper
1/2 ts Each:
Garlic powder
Oregano
Marjoram
1/2 c Parsley, fresh — finely
-minced

Mix the TVP®, boiling water, ketchup and basil
together in a large bowl and set aside.

Microwave for 2 minutes on high or saute the onion in
the olive oil.

Add the onions to the rehydrated TVP®, and stir in the
remaining ingredients.

Lightly oil a loaf or bread pan and pack mixture in
tightly, smoothing top. Bake at 350 deg about 45
minutes. If loaf begins to get too brown on top, cover
with foil. After removing from oven, let stand in pan
10 minutes, then run aknife around edges to loosen and
turn loaf out onto a platter. Slice into 16-18 slices.
Garnish with lemon slices and sprigs of parsley. Loaf
can be served with Tomato Sauce or Mushroom Gravy (see
recipes.)

*Instant gluten flour has a high gluten content and
makes a firm, solid loaf.

Per serving: 196 cal; 24 g prot; 21 g carb; 4 g fat

– – – – – – – – – – – – – – – – – –

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Pumpkin Pie Squares
Categories: Miamiherald, Desserts, Diabetic
Yield: 12 Servings

———————————FOR CRUST———————————
1 c Flour
1/2 c Quick-cooking oats
1/2 c Brown sugar
1/2 c Butter or margarine

——————————–FOR FILLING——————————–
1 cn Mashed pumpkin (16oz)
1 cn Evaporated skim milk (13.5
-oz)
2 Eggs
3/4 c Sugar
1/2 ts Salt
2 ts Ground cinnamon
1 1/2 ts Ground ginger
1 ts Nutmeg
1/4 ts Ground cloves

Heat oven to 375 degrees. Combine flour oatsm brown sugar and margarine in
a bowl. Mix until crumbly, with a pastry blender or with an electric mixer
at low speed. Press dough into the bottom of an ungreased 8-by-12-inch
baking pan. Bake for 10 minutes. Combine pumpkin, evaporated milk, eggs,
sugar, salt, cinnamon, ginger, nutmeg, and cloves in a mixing bowl or food
processor. Beat or process well. Pour into baked crust. Bake 35 to 40
minutes, until a sharp knife comes out clean form the center. Cut into
squares and serve with Chantilly Cream.

Nutritional info per serving: 250 cal; 6g pro, 38g carb, 9g fat (31%)
Exchanges: .3 milk, 2.3g bread, .2 meat, 1.8 fat

Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96

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Title: Peanut Crisps
Categories: Cookies, Drop
Yield: 48 cookies

3/4 c Shortening, soft
1/2 c Granulated sugar
1 c Brown sugar, firmly packed
2 Eggs
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
1/2 ts Soda
1 c Salted peanuts
2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat shortening, sugars, eggs and vanilla together until creamy. Sift
together flour, soda and salt. Add to creamed mixture; blend well.
Stir in peanuts and oats. Drop by heaping teaspoonfuls onto
ungreased cooky sheets. Bake in a preheated moderate oven (375 F.) 12
to 15 minutes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Almond Crisps With Amaretto-glazed Almonds
Categories: Cookies
Yield: 30 servings

——————————-GLAZED ALMONDS——————————-
1 1/2 ts Unsalted butter
3/4 c Slivered almonds
1 1/2 tb Amaretto liquor

———————————–DOUGH———————————–
1 c Flour, all-purpose
1 pn Salt
1/2 c Unsalted butter; room temp.
1/2 c Sugar
1 sm Egg; room temperature
2 ts Amaretto liquor
Sugar
Powdered sugar, optional

For almonds: Melt butter in heavy small skillet over medium heat. Add
almonds and amaretto and stir until almonds are golden brown, about 5
minutes. Cool on paper towels.

For dough: Preheat oven to 350-degrees. Lightly grease 2 large baking
sheets. Sift 1 cup flour with salt into small bowl. Using electric
mixer, cream butter with 1/2 cup sugar in large bowl until light and
fluffy. Blend in egg and amaretto. Add flour and mix until dough binds.
(Dough will be sticky.)

Divide dough into 30 pieces. Roll each between palms into balls, dusting
hands with flour if necessary. Set on baking sheets, spacing 2 inches
apart.

Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2″
round glass into water and then into sugar. Press glass down onto 1 dough
ball, flattening into 2-1/2- to 3-inch round. Repeat with remaining
dough. Sprinkle rounds lightly with sugar.

Gently press several glazed almond slivers into each round in flower
pattern. Bake until edges of cookies are golden brown, 8 to 10 minutes.
Cool on rack. Just before serving, dust cookies with powdered sugar if
desired.

Source: Bon Appetit magazine, date unknown.
Typed just for you by Karen Mintzias

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