MOZZARELLA CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——CRAFT OF THE COUNTRY
COOK—————–
2 ga Milk, pasteurized and
-cooled to 90^F
7 tb Cultured buttermilk
6 tb Yogurt
-rennet to coagulate 2
-gallons milk (1/2 Hansens
-tablet) dissolved in about
1/2 c Cold water.

Usually makes 4 half pound cheeses.

Mozzarella is one of several kinds of “plastic-curd”
cheeses, originating in Italy. In making them the
curds are kneaded, which expels whey and produces
plasticity. Because of their dense texture they keep
well in warm climates and are ideal for smoking.

Provolone is an aged version of a plastic-curd cheese.
Mozzarella is one of the most versatile cheeses to
make at home, since it tastes wonderful freshly made,
freezes well, and can be used like an aged cheese in
cooking, melting readily when heated.

Start this cheese in the evening. Maintain the milk at
90^F in a double boiler. Mix the buttermilk and yogurt
separately with a little of the milk to remove lumps,
then blend into the rest of the milk. Add the rennet
solution and mix thoroughly. Let sit until the curd
sets and breaks clearly when tested with a finger –
about 20 to 30 minutes. Cut the curd into 1/2 inch
cubes as evenly as possible. Maintain at 90^F for 15
minutes, stirring with a clean hand. The curds are
fragile because they have not been cooked, so stir
very gently, just enough to keep them from matting
together. Gently pour the curds into a cloth lined
colander. When the whey has drained, the curd should
be in one solid piece. Rinse in cold water, then soak
in a pan of cold water for 15 minutes. If it is a big
batch, cut the curd into several blocks, 4 or 5 inches
square. Drain off most of the water, then refrigerate
the curds, or keep in a cool, 40^F place. Leave them
in a colander or other container that allows drainage.
(Commercially, mozzarella curds are shipped to
delicatessens at this stage, where the cheese is
finished.) The next day, warm the cheese to room
temperature so it will ripen, or become more acidic.
After an hour or so, test the cheese for acidity as
follows. Cut off a small piece of cheese and cut it
into three 1/2 inch cubes. Heat several cups of water
in a sauce pan to 165^F. Put in the cubes and stir for
5 minutes. Remove the cubes and mold them together
like modeling clay. Reheat the lump of cheese in the
water for a minute, then remove and work or mold it
together a little more. After repeating several times,
try to pull the curd apart. If it breaks or tears, and
clouds the water, it is underripe. Wait an hour or so
and test again. When it pulls into a long rope and can
be molded together again, it is ready. It will have a
glossy surface and* will cloud the water only
slightly. The whole cheese is treated somewhat like
the test sample to finish it. Cut it into small cubes
and put them in a pan. Heat water to 170^F and pour
enough over them, to cover the curds by about 2
inches. Keep a thermometer in the pan and let the
temperature drop to 135^F. Press the cubes together,
and then knead the cheese, by stretching and pulling
it, as if working modelling clay. It should become
“plastic” and stretch into long strands. When it does,
shape into half pound balls, or make a thick rope,
fold it in half, and twist several times to make a
decorative oblong cheese. Mozzarella can be dipped in
hot water to make a glossy surface, or wrapped in
cheese cloth to protect it. To keep the cheese very
fresh tasting for up to a week, keep it in a bowl of
water in the refrigerator, and change the water every
day. To salt mozzarella for longer keeping, or to
prepare it for smoking, soak it in brine for 4 or 5
hours (See Brined Cheese) The whey from mozzarella is
perfect for making ricotta because it does not have a
chance to develop much acidity.

Smoked Mozzarella: Mozzarella and other firm cheeses
can be cold smoked for flavor. Salting and smoking
both help preserve the cheese by drying it, and
discouraging bacteria and insects. Set the cheese on a
rack in the smoker, or wrap in cheesecloth and hang
it. Keep the temperature below 90^F to prevent
sweating off butterfat or melting. Smoke at 60 to 85^F
for 4 to 15 hours.

Brined Cheese: Press the cheese for 5 or 6 hours, or
overnight, without salting it. Make enough brine to
cover the cheese by about an inch, using 4.1/2
Tablespoons of plain salt for every quart of water
needed. Soak the cheese from 12 to 24 hours. A small
cheese requires less time than a large one. Turn the
cheese once or twice to ensure that the brine
penetrates all sides. Drain for about an hour on a
cloth covered rack. Cover and refrigerate. Keeps for a
week or more, longer than most fresh cheeses.

Posted on GEnie Food Wine RT Aug 22, 1992 by
COOKIE.LADY [MUMSIE]

MM 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

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Title: Name Game Herb Garden (KH)
Categories: Spices
Yield: 1 servings

1 Aluminum sheet cake pan
5 lb Bag potting soil
Seeds of your favorite herbs
(chives are best for this)
Water
Newspaper

Instead of planting herbs in a flower pot, try sowing the seeds in an
aluminum sheet cake pan (approx. 13x9x2) with special drainage holes
punched in the bottom. Simply fill the tray with potting soil and then
trace your name with your finger on the surface of the soil. Make the
letters large, 4″ to 6". Now plant your seeds along the traced row you
made with your finger. Gently push the seeds into the soil and place
in a warm dry spot, a window sill is perfect. Water daily (be sure to
place old newspaper under the tray to absorb the water running off).
Soon tiny sprouts will be peaking up through the soil in the shape of
your name. When the herbs are 3″ to 5″ tall, you’re ready to present
the whole tray at your next party, so that your guests may help
themselves to fresh herbs, in your honor.

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Title: Corn Chowder
Categories: Main dish Soups Vegetables
Servings: 10

2 ea Inch Cube Salt Pork; Diced
1 ea Onion; Md, Finely Chopped
4 ea Potatoes; Peel And Dice
3 c Water
2 c Corn Kernels;Fresh Or Frozen
3 c Milk
3 tb Butter
1 x Salt; To Taste
1 x Freshly Ground Pepper

Cook the salt pork slowly in a deep pan until the fat has melted and the
pieces are brown. Pour off all but 2 Tbls of the fat and add the onion,
cook for 5 minutes. Add the potatoes and water, cover and cook until the
potatoes are just tender. Add the corn and milk and cook for an
additional 5 minutes. Before serving, add the butter and salt and pepper
to taste and reheat.

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Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 servings

1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow
to stand for 15 minutes before cutting into squares. Serve on a warm
platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
Greece” by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

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APPLE COOBLER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 20 oz. Apple Pie Filling
1 tb Butter
1 t Lemon juice
1 Dash of cinnamon
1 c Prepared biscuit mix
1/3 c Milk

Pour apple pie filling into a 9-inch pie plate. Dot
with butter;sprinkle with lemon juice and cinnamon.
Place in 400 oven for about 10 minutes, or until
mixture is hot and bubbly. Meanwhile combine biscuit
mix and 2 tablespoons soft butter, stir in milk. Drop
by spoonful on hot apple mixture. Continue baking
20-25 minutes or until biscuits are done. Serve warm
with cream.

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HAM-STUFFED BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1/4 md Onion, finely diced
1 Clove garlic, finely minced
1 lb Cooked ham, diced
1 tb Chopped fresh parsley
1 pn Thyme
1/2 c Cream Sauce (recipe
-separately)
24 Hot Biscuits (recipe
-separately), split

This is a special-event recipe. (Used e.g. at Lynda’s
wedding reception.)

1. In a cast-iron skillet, melt butter, saute onion
and garlic until golden brown.

2. Add ham and seasonings; stir in Cream Sauce and
keep warm.

3. Arrange open biscuits on serving platter (s).
Place a heaping teaspoonful of ham stuffing in the
center of each biscuit, close gently, and serve at
once.

Makes 24 biscuits.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House
Executive Chef Henry Haller with Virginia Aronson,
Random House, New York. 1987. ISBN 0-394-55657-7.

Posted by: Karin Brewer, Cooking Echo, 9/92

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CHERRY TOMATO SALSA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cherry tomatoes,red/yellow
2 T Finely chopped green onion
2 T Lime juice
Salt
Pepper
Tortilla chips (opt)
—–HERB BLEND—–
1 Garlic clove
1/3 c Packed fresh cilantro
2 Fresh jalapeno chilies

Coarsely chop tomatoes and herb belnd in a food processor or with a knife.
Stir in onion and lime juice. Add salt and pepper to taste. Present in a
small bowl and scoop onto cucumber slices or tortilla chips makes about 2
cups.

*** HERB BLEND ***

In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded).

~ Nancy Fas, Cardiff, California.

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Baked Beans ala Crockpot

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Low-Fat Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups beans — (1 1/2 lbs) (pea, na
1 medium onion — chopped
1/2 cup catsup
1/2 cup brown sugar
1 cup water
2 tablespoons dry mustard
2 tablespoons molasses
1 tablespoon salt
1/2 tsp ginger — or 1 " fresh, minced
1/2 c tomato juice — if made in oven

Wash and sort beans. Cover with water and bring to a boil. Boil 2 minutes and
remove from heat. Let soak 1 hour. Bring to a boil aga
in and then simmer approx. 45 min or until cooked but not soft or mushy.

Drain beans. Put in the crockpot. Mix the rest of the ingredients together and
stir into the beans.

Turn on low and cook 10 – 12 hours.

OR

Add 1/2 cup tomato juice. Cover tightly and cook in 200 oven overnight.

I’ve also just baked this at 325 for about 3 hours.

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Title: Shanghai Style Sweet and Sour Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 lb Pork spareribs, cut across
-bones into 1 1/2 inch
-length
Peanut oil
1/2 c Sugar
1/3 c Chinese rice vinegar
1 ts Salt
1 tb Dark soy sauce
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black

This one isn’t for the barby, but I thought I’d pass it on anyway.
Don’t be deceived by the simplicity of this recipe. It’s one of the
very best sweet and sour rib recipes I’ve run across as well as being
one of the easiest. The taste of the ribs shines through rather than
being overwhelmed as it often is with more complex sweet and sour
recipes.

Combine and sugar and water in a 2-quart stainless steel saucepan and
bring to a boil over moderate heat, stirring until the sugar
dissolves. Increase the heat to high and cook briskly, uncovered, for
5 minutes or until the syrup reaches 200F on a candy thermometer.
Reduce the heat to low, stir in the soy sauce, molasses, galangal,
cilantro, and pepper, and simmer for 3 minutes. Remove from the
heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will
keep at room temperature for 2 to 3 months if tightly covered.

Posted by Stephen Ceideberg; October 5 1992.

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Title: Creamed Broccoli Soup
Categories: Soups
Yield: 8 servings

40 oz Frozen broccoli
2 Stalks celery, thinly sliced
1 lg Onion, thinly sliced
4 c Boiling chicken bouillon,
-1/2 strength
Good pinch ground cloves
Salt freshly ground pepper
Lemon juice
Tabasco
1 1/2 To 2 cup heavy cream

Put broccoli in a large saucepan with celery onion. Pour in boiling
bouillon; bring to a boil simmer 15-20 minutes until veggies are
very soft. Blend soup to a puree in electric blender. Season soup to
taste with cloves, salt, pepper. Add lemon juice a dash of
Tabasco. Thin to desired consistency with cream. Adjust seasonings.
Reheat very gently, stirring, being careful not to let the soup
boil. Serves 8-12.

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