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

– – – – – – – – – – – – – – – – – –

Title: Special Pie Shell
Categories: Pies, Desserts
Yield: 1 pie shell

MERINGUE SHELL: Adds glamour to any cream or chiffon pie filling!

Beat 2 egg whites with 1/4 teaspoon cream of tartar, 1/8 teaspoon salt,
and 1/4 teaspoon vanilla until foamy; gradually beat in 1/4 cup C and H
Granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form,
then spread roughly in buttered 8″ or 9″ pie pan, piling it higher near
edge but not touching side of pan. Bake at 275 F for 1 hour until creamy
in color and firm to touch. Cool away from draft.

CRUMB CRUST: A crunchy, flavorful pie shell to use with any chiffon pie
filling.

Combine 1 1/2 cups graham cracker crumbs and 1/4 cup C and H Granulated
Sugar; add 1/3 cup melted butter or margarine and mix well. Press into
bottom and around sides of 9″ pie plate. Bake at 375 F about 7 minutes.
Cool. C and H Golden or Dark Brown Sugar in place of granulated sugar
adds extra flavor. Cornflake, vanilla wafer or gingersnap crumbs may be
used instead of graham cracker crumbs.

MICROWAVE DIRECTIONS: Melt butter in 9-inch pie pan in microwave at full
power 1 to 1-1/2 minutes. Combine crumbs and sugar, stir into butter
until well blended. Evenly press crumb mixture against bottom and sides
of pan. Microwave at full power 2 to 2-1/2 minutes or until firm when
touched; turn pan once.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

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Easy Peach Crunch

Recipe By : Phyllis Morris
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1lb 13oz can peaches — drained
cinnamon
3/4 c flour
1 tsp baking powder
1/2 tsp salt
1 c sugar
1 egg

Place drained peaches in bottom of pan. Cover with cinnamon. Mix together
flour, baking powder, salt, sugar and egg. Sprinkle on top of fruit. Melt
butter and pour over top. Bake at 375 for 30 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : May substitute peaches with other canned fruit.

WHEAT FREE SHORTBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c AM Rice Flour
1/2 c Barley or Oat Flour
1/4 c Unrefined vegetable oil
1/4 c Rice syrup

Mix all ingredients well to make a smooth dough. Roll out 1/4 inch thick
and cut into desired shapes. Bake on an ungreased cookie sheet for 17
minutes at 375 F.

Source: Arrowhead Mills “Something Sweet” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Bread In Jars: Chocolate Applesauce

Recipe By : 365 Ways To Prepare For Christmas
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
3 c granulated sugar
4 egg whites — whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce — at room temperature
3 c unbleached flour
3/4 c cocoa powder — sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars
with
lids in hot soapy water and let drain, dry, and cool to room temperature.
Gene
rously prepare jars with margarine. In a mixing bowl, combine margarine,
sugar,
egg whites, vanilla, almond extract, and applesauce. In another mixing bowl,
c
ombine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet
ingre
dients with dry ingredients just until moistened. Spoon 1 level cupful of
batte
r into each jar. Carefully wipe rims clean, then place jars on baking sheet
(or
they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot
wa
ter until they’re used. When cakes are done, remove jars which are HOT from
ove
n one at a time. If rims need cleaning, use moistened paper towel. Carefully
p
ut lids and rings in place, then screw tops on tightly shut. Place jars on a
wi
re rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on
flowers
, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should
be sealed by now) and place a few cotton balls on top of the lid (makes it
poofy
on top), then a piece of cloth (about 3″ larger than the lid) on top and screw
the ring back on. Decorate as desired (example pinking shears).

– – – – – – – – – – – – – – – – – –

NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
mont
hs.

Title: Rosy Beet and Potato Salad with Garlic Dressing
Categories: Vegetables, Salads, Side dish
Yield: 6 servings

4 md Beets with greens
2 lg Potatoes
4 Garlic cloves
3 tb Oil
1 Lemon; juiced
Salt and pepper; to taste

Remove greens from beets. Cut greens into 1-inch-thick slices and
boil until wilted and tender. Drain thoroughly and set aside.

Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skins.

Meanwhile, boil potatoes in their skins until tender. Drain, cool
thoroughly, then remove skins.

Cut peeled beets and potatoes into bite sized chunks and place in
mixing bowl with cooled greens.

Mince or press garlic, then combine with oil and lemon juice. Season
dressing with salt and freshly ground black pepper to taste, then toss
with beets and potatoes. Serve chilled with crusty bread.

Copyright 1994 Karen Mintzias
May be freely copied and distributed without changes.

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