Title: ORANGE SHERBET JELLO
Categories: Desserts
Yield: 1 servings

1 lg Package of orange Jello
Boiling water
1 pt Orange sherbet
Colored marshmallows
1 sm Can of pineapple tidbits
1 sm Bottle of 7 UP
1 sm Can mandarin oranges, drain

Prepare Jello, using juice from pineapple plus boiling water to make 1 cup
of liquid for Jello. Add orange sherbet as well as 7 UP and oranges. Top
with marshmallows and put in the refrigerator to set. Randy Rigg

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Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Other sauce, Marinades
Yield: 8 servings

3 c Dry red wine
1 c Olive or peanut oil
2 T Wine vinegar
2 t Onion powder
1 t Garlic powder
3 t Salt
3 T Poupon mustard
2 T Prepared horseradish
3 T Lime juice
2 t Ground cayenne pepper

Mix all of the ingredients really well and then pour over
whole beef brisket. Let marinate for several hours, or
overnight if possible. Also, use this marinade as a basting
sauce. Some people may find Justin’s 3 cups of dry red wine a
little bit too much for their taste. No problem, use as much
as you like in the sauce, and drink the rest. Sure won’t go to
waste. From Justin Wilson’s “Outdoor Cooking With Inside Help”
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Spicy, Tomato-Based Vegetable Stew

Recipe By : cammer@cs.uchicago.edu (Daniel Cammerman)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 pounds carrots — in chunks
3 pounds turnips — in chunks
3 pounds parsnips — in chunks (proportio
2 pounds mushrooms — quartered
3 pints chicken stock
6 ounce tomato paste

Saute the following in ‘enough’ vegetable oil adding the ingredients in
the order specified: 2 onions (chopped) 2+ cloves garlic 1/2

hot chilli pepper (don’t go overboard!) 3-4 lbs carrots, turnips,
parsnips in chunks (proportion according to taste) 1-2 lbs mushrooms
(quartered) Once the veg are done, add enough of the following stock to
cover them with a little room to spare: 3 pts chicken/chicken flavor
stock 1 small can of tomato paste Season with oregano, basil, and
whatever you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the ‘sauce’ over
a bed of couscous. Note: —– To this you can add anything from meatballs

to spicy sausages to … nothing. It freezes really well, so I make it in

very large batches.

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Title: Nectarines – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 24 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Follow directions for peaches except do not dip in hot water
or remove skins, wash, either hot or raw pack, and use the same process
time.

Table 1. Recommended process time for Nectarines, halved or sliced, in
a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner 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.

Table 3. Process Times for Nectarines (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

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VEGETABLE CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1 pk (16 oz.) frozen mixed
Vegetables (such as Broccoli
Corn and Red Peppers mix)
2 cn (6 1/2 ounces each) minced
Clams, drained
3 c Milk
1 t Salt
1/8 ts Pepper

Place margarine and frozen vegetables in 3-quart
microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes or
until hot. Stir in remaining ingredients. Cover
tightly and microwave on medium- high (70%) 10 to 12
minutes, stirring after 5 minutes, until hot.

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GR#NKOHLSUPPE (KALE POTATO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Potato
2 tb Oil
8 c — Water
1 t Salt
1/2 ts Pepper
2 lb Kale — fresh
1/2 lb Garlic sausage, smoked
-cooked sliced

Peel and chop potatoes. Combine with vegetable oil
and water. Cook for 20 to 30 minutes or until
potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to
potato liquid. Add salt and pepper and simmer for 20
minutes. Wash kale discarding all tough leaves and
cut into shreds. Add to potatoes and cook for 25
minutes. Add sausage. Simmer gently for 5 minutes.
Submitted By SAM WARING
On MON, 06
NOV 1995 105658 GMT

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carmel filled chocolate cookies

Recipe By : best from 50 years of bake off
Serving Size : 1 Preparation Time :0:00
Categories : Best Of 50 Years Of Bake Off Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 rolo candies — unwrapped
1 tablespoon sugar
4 oz vanilla floavored candy coating — if desired

Lightly spoon flour into measuring cup;level off. In medium bowl,combine
flour,cocoa and baking soda;mix well.In large bowl combine 1 cup sugar,brown
sugar and margarine;beat until light and fluffy.Add vanilla and eggs;beat
well.Add flour mixture;blend well.Stir in 1/2 cup of the pecans.If necessary
cover with plastic wrap,refrigerate 30 minutes for easier handling.Heat oven to
375.For each cookie,with floured hands,shape about 1 Tablespoon dough around 1
carmel candy,covering completly.In small bowl,combine rmeaining 1/2 cup pecans
and 1 Tablespoon sugar.Press one side of each ball into pecan mixture.Place,nut
side up,2 inches apart on ungreased cookie sheets. Bake at 375 for 7-10 minutes
or until set and slightly cracked.Cool 2 minutes;remove from cookie sheets.Cool
on wire rack for 15 minutes or until completly cooled.Melt candy in small
saucepan over low heat,stirring constantly until smooth.Drizzle over cookies.

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Pressure Cooked Wheat Berry and Chickpea Stew

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Dry Beans Grain

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 large onion — coarsely chopped
3 stalks celery, cut into 4-5 chunks
1 1/2 cups whole wheat berries — picked over rinsed
6 cups vegetable stock — or
beef stock — or
chicken stock — or
bouillon
4 small parsnips (up to 5), cut in 3-4 chunks — peeled
3/4 cup dried chickpeas — picked over rinsed
1/3 cup loosely packed dried mustrooms
2 bay leaves
1 tablespoon caraway seeds
1/2 teaspoon salt — or to taste

serves 6

Heat the butter in the cooker. Saute the onion until soft, about 3 minutes. S
tir in the celery and wheat berries. Add the stock (watch for sputtering oil),
parsnips, chickpeas, mushrooms, bay leaves, and caraway seeds. Lock the lid i
n place and over high heat bring to high pressure. Adjust the heat to maintain
high pressure, and cook for 50 miutes. Let the pressure drop naturally, or us
a quick release method. Remove the lid, tilting it away from you to allow any
excess steam to escape. If the wheat berries or chick peas are not quite cook
ed, lock the lid back into place and return to high pressure for a few more min
utes. Remove the bay leaves, and adjust the seasonings, adding salt to taste.

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Lisa’s Breakfast

4 med potatoes cubed to 1/2 inch squares
1 green pepper chopped
1 red pepper chopped
1 lb. mushrooms diced
2 med. spanish onions diced
4 plum tomatos chopped
1 clove garlic

saute the onions and the garlic with some water until the onions begin
to get translucent. Add the potatoes and 1/4 cup of water, the peppers
and the mushroom, cover and let simmer until the potatoes begin to get
soft over medium flame (about 15 minutes). Add the tomatos and some
black pepper (if you have some hot sauce, now is the time to add it).
Keep cooking until the potatoes are desired firmness. This is excellent
with your favorite salsa mixed in. It also good if you have some of the
fat free sour cream if you want it.

Title: Empanadas Decamote Conpina (Dessert Turnovers)
Categories: Cookies
Yield: 1 servings

Pastry:
1 pk Cream cheese
1/4 lb Margarine
1 c Flour; sifted
Filling:
1/2 c Sweet potatoes, cooked;
-mashed
1/4 c Crushed pineapple; drained
1/4 c Sugar
1/4 ts Salt
1/4 c Coconut flakes

Mix pastry ingredients until mixture holds together, chill. Cut into 3″
circles. Mix filling together. Place heaping teaspoonfuls on each pastry
circle; fold over and press edges together. Bake at 375F until golden
brown. Recipe By : Concord Hospital Cookbook (1980)

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