BBQ RUB, COX’S DRY RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rub Bbq
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons PAPRIKA
4 tablespoons MSG
2 teaspoons GARLIC POWDER
2 teaspoons CAYENNE PEPPER
1 teaspoon WHITE PEPPER
1 teaspoon NUTMEG
1 teaspoon CLOVES
4 tablespoons SEASONED PEPPER
4 teaspoons ONION POWDER
3 tablespoons CHILI POWDER
1 tablespoon SALT

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Title: Cactus Jelly
Categories: relishes/preserves
Yield: 1 serving

see below

Do not double recipe.
Gather about 1 qt. of fruit to make 2-1/2 C. of juice. If most of the fruit
is very ripe, try to include some under-ripe ones to add pectin. Wash fruit
and place in kettle with just enough water to cover. Boil until quite tende
r and soft (extracts pectin and flavor).
Strain through two thicknesses of cheesecloth and set juice aside so sedime
nt will settle. For clear jelly, do not use sediment portion.
For each 2-1/2 C. juice, add one package of powdered pectin (more successfu
l than liquid). Bring to fast boil, stirring constantly. Add 3 T. lemon or
lime juice and 3-1/2 C. sugar. Bring to a hard boil (one you can’t press do
wn with a spoon) and boil for three minutes. The timing is very important t
o get a product that will jell.
Remove from heat, skim and pour into sterilized jelly glasses. Cover with a
layer of melter paraffin.
(I am experimenting with a non-sugar version using apple, pear and white
grape juice concentrate but at present have it all in freezer waiting for
some time to try different quantities, etc.)
By Barbara Barte, courtesy of Pima County Coop. Extension Service.

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Contributor: AXECLAN
Preparation Time: 0:00
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Grilled Portobello Mushrooms with Parmesan Crrisps

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Side Dishes
Vegetables Cheese
Grilled

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons balsamic vinegar
3 garlic cloves — minced
1 1/2 Teaspoons minced fresh thyme leaves or 1/2 teaspoon — crumbled
dried
1/2 Cup olive oil
1 1/2 Pounds Portobello mushrooms — stems discarded
18 arugula leaves — trimmed, washed
thoroughly, and spun dry (18 to 24)
6 Parmesan crisps (recipe follows) as an
accompaniment

In a small bowl whisk together vinegar, garlic, and thyme, and salt and
pepper to taste. Whisk in oil in a stream, whisking until dressing is
emulsified.
In a large resealable plastic bag drizzle dressing over mushrooms and seal.
Marinate mushrooms at room temperature, turning bag once or twice, 1 hour.
Heat a well-seasoned ridged grill pan over moderately high heat until hot and
grill mushrooms in batches, covered, 2 to 3 minutes on each side, or until
tender. Transfer mushrooms as cooked to a platter and keep warm, covered with
foil.
Divide arugula among 6 plates. Slice mushrooms thin and serve with arugula
and Parmesan crisps.
PARMESAN CRISPS
Can be prepared in 45 minutes or less.
3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano) 1
1/2 teaspoons all-purpose flour
Preheat oven to 350°F. and line a lightly greased baking sheet with
parchment paper.
In a small bowl stir together Parmesan and flour. On prepared baking sheet
spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds
gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until
golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove
carefully with a metal spatula. Crisps may be made 2 days in advance and kept
between layers of wax paper in an airtight container at room temperature.
Makes about 9 crisps.

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TOSSED SNOW PEAS ZUCCHINI

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Fresh Snow Peas Cut Into
1 Inch Diagonal Pieces
1 sm Zucchini, Thinly Sliced
2 Cherry Tomatoes, Quartered
1 tb Pine Nuts Toasted
1 tb Minced Shallot
1 1/2 ts Red Wine Vinegar
1 t Safflower 0R Vegetable Oil
1/8 ts Pepper

Place Peas in A Vegetable Steamer Over Hot Water. Cover, Steam 2 Min. OR
Until Crisp Tender. Drain Rinse Under Cold Water. Combine Peas, Zucchini,
Tomatoes Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil
Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables Toss Gently To
Mix Well. Cover Chill Thoroughly.
(Fat 6. Chol. 0.)

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Title: Applesauce Cupcakes
Categories: Cakes, Diabetic
Yield: 12 servings

1/2 c Margarine 1 ts Cinnamon
1 Egg 1 1/2 ts Nutmeg
1/4 c Sugar 1 c Unsweetened applesauce
1 1/2 c Flour 1 ts Vanilla
1 ts Baking soda 1/4 c Chopped walnuts
1/4 ts Salt

Preheat oven to 375 F. Cream margarine until fluffy. Beat eggs and
sugar; add to margarine and blend.

Sift together dry ingredients. Add to margarine mixture alternately
with applesauce, mixing well after each addition. Stir in vanilla
and nuts.

Spoon into 12 cupcake pans sprayed with vegetable pan spray or use
paper baking cups. Bake 15-20 min.

1 cupcake – 177 calories, 1 1/2 Starch/bread exchange, 1 1/2 fat 2.7
gm protein, 9.8 gm fat, 19.8 gm carbohydrate, 207.6 mg sodium, 53.3 mg
potassium, 1 gm fiber, 23 mg cholesterol

Source: Am. Diabetes Assoc., Family Cookbook Vol 1 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

MMMMM

Title: Stuffed Monster Zucchini
Categories: Veg-cook, August
Yield: 1 servings

1 Giant zucchini
x Rice
x Lentils
x Celery
x Onion
x Garlic
x Cumin
x Thyme

This is of general interest, so I’ll post it. I, too, was recently given a
giant zucchini, big enough to effectively bludgeon someone. (ironically
enough, I got it in a butcher shop my dad dragged me in to.) I sliced it in
half horizontally, scooped out the seeds, and stuffed it with cooked rice
and lentils and baked it. Put some lentils in a pot with water and boil
them until barely soft. Throw in some rice and cook until barely done,
using as little water as possible. Meanwhile, sautee some celery, onion and
garlic (not too much garlic.) and add that to the rice and lentils, along
with some ground cumin and thyme. Throw it on the zucchini and bake at
around 350 or 400 until the zucchini is soft. The surface of the stuffing
will probably get burned and dried out, but you van just brush it aside.

From: Karsten Schoellner kss@world.std.com. rfvc Digest V94 Issue #185 Aug.
31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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Title: HOME STYLE STEAMED SPARERIBS IN BLACK BEAN SA
Categories: Chinese, Meats
Yield: 4 servings

Stephen Ceideburg
1 lb Pork spareribs, cut
-crosswise into 1-inch
-strips
1 One-inch piece dried
-tangerine peel (optional)
2 tb Salted black beans
1 ts Peeled, minced fresh ginger
1 tb Minced garlic
1/4 ts Salt
1 ts Sugar
1 tb Each, dark and light soy
-sauce or:
2 tb Light soy sauce
1 tb Rice wine
1 ts Sesame oil
1 sm Red or green chile pepper,
-sliced (optional)
1 Green onion, chopped

Cut ribs between the bones into 1-inch pieces. Trim
off excess fat. Put ribs into a mixing bowl.

Soak the optional tangerine peel in hot water for 10
minutes. Drain, finely mince and set aside.

Rinse the black beans with warm water; drain. Gently
mash the beans, ginger, garlic, salt and sugar into a
paste. Stir in the tangerine peel, soy sauces, wine
sesame oil and chile pepper. Pour over the spareribs
and mix well. Transfer to a shallow, 9-inch,
heat-proof plate (a glass pie plate is perfect) and
refrigerate for at least 30 minutes.

Let the plate of ribs come to room temperature. Place
in the steamer, cover and steam over boiling water
(medium-high heat) for 45 minutes. Check water level
frequently and replenish with boiling water when
needed.

Serves 4 as part of a multi entree Chinese meal.

Joyce Jue, San Francisco Chronicle, 10/13/93.

Posted by Stephen Ceideburg

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CANNING MIXED VEGETABLES

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Sliced carrots
6 c Cut whole-kernel sweet corn
6 c Cut green beans
6 c Shelled lima beans
4 c Whole or crushed tomatoes
4 c Diced zucchini

Optional mix–You may change the suggested proportions
or substitute other favorite vegetables except leafy
greens, dried beans, cream-style corn, winter squash
and sweet potatoes.

Yield: 7 quarts

Procedure: Except for zucchini, wash and prepare
vegetables as described for carrots, corn, lima beans,
snap beans, Italian beans or tomatoes. Wash, trim, and
slice or cube zucchini; combine all vegetables in a
large pot or kettle, and add enough water to cover
pieces. Add 1 teaspoon salt per quart to the jar, if
desired. Boil 5 minutes and fill jars with hot pieces
and liquid, 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 Mixed Vegetables
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 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 Mixed Vegetables
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: NERO WOLFE’S BREAD TRIANGLES FRIED IN ANCHOVY
Categories: Appetizers
Yield: 4 servings

12 sl White bread
1/2 c Anchovy butter

Trim the crusts from the bread and cut the slices into
triangles. Butter one side of each slice with anchovy
butter and set aside. Heat two tablespoons of the
butter in a large skillet and arrange as many
triangles in the pan as possible. When they are golden
brown on the bottom, turn and cook them on the other
side. Add more butter as needed. Serve warm. (Serves 4
or 1 Archie) (If Death Ever Slept) SOURCE: The Nero
Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
Madison Avenue, New York, NY 10022 ISBN 670-50599-4
Library of Congress #72-75754 1973 Posted by: Bob Emert

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YOGURT BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Yogurt
1 t Baking soda
1/2 c Vegetable oil
3/4 c Brown sugar
1 Egg
1 c Natural bran
1 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Berries/peaches/raisins

Combine yogurt and soda. Use a big bowl – it foams.

Mix oil, sugar, eggs, and bran. Add yogurt.

Add flour, baking powder, and salt. Fold in fruit.

Raisins are good with strawberry or raspberry yogurt.
Otherwise, match yogurt to fruit.

*Note: At work (where I got this), my boss saves up
odds and ends of yogurt all week, and she dumps them
all together to make this brown-looking mess of
yogurt. It doesn’t taste different in the muffins,
though, and you can toss in any kind of fruit with it.

Janet Templeton’s recipe. Typed by Marie Campbell

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