Title: Tuna
Categories: Fish, Canning
Yield: 1 text

Tuna may be canned either precooked or raw. Preooking removes most of
the strong-flavored oils. The strong flavor of dark tuna flesh affects
the delicate flavor of white flesh. Many people prefer not to can dark
flesh. It may be used as pet food.

Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
in canned tuna. There is no way for the home canner to prevent these
crystals from forming, but they usually dissolve when heated and are
safe to eat.

Procedure: Keep tuna on ice until ready to can. Remove viscera and wash
fish well in cold water. Allow blood to drain from stomach cavity. Place
fish belly down on a rack or metal tray in the bottom of a large baking
pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at
250 degrees F for 2-1/2 to 4 hours (depending on size) or at 350 degrees F
for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours.
If a thermometer is used, cook to a 165 to 175 degree F internal
temperature. Refrigerate cooked fish overnight to firm the meat. Peel
off the skin with a knife, removing blood vessels and any discolored
flesh. Cut meat away from bones; cut out and discard all bones, fin
bases, and dark flesh. Quarter. Cut quarters crosswise into lengths
suitable for half-pint or pint jars. Fill into jars, pressing down
gently to make a solid pack. Tuna may be packed in water or oil,
whichever is preferred. Add water or oil to jars, leaving 1-inch
headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt
per pint, if desired.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Tuna in a dial-gauge pressure
canner.

Jar Size: Pints and Half-pints.
Process Time: 100 minutes.
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 Tuna in a weighted-gauge pressure
canner.

Jar Size: Pints and Half-pints.
Process Time: 100 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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BUTTER BEANS WITH MINT AND TOMATOES
———————————–

In Greece, this is made with 1/4 pint of olive oil ! Whilst the taste does
suffer very slightly with the ommission of the oil, I find the addition of a
very strongly flavoured vegetable stock (1/4 pint) redresses the balance well.

INGREDIENTS

1 lb of cooked butter beans 3 large onions, finely chopped
2 cloves of garlic, crushed 1/4 pint of strong veg. stock
1 x 14 oz can of tomatoes 2 tblsp fresh mint or 1 dried

METHOD

Saute onions and garlic in a little of the stock until starting to soften. Add
the tomatoes and the cooked beans and the mint. Season to taste. Simmer gently,
covered, for about 20 minutes to allow the flavours to blend.

I like this as a supper dish with wholemeal bread rolls and a green salad.

PLEASE….don’t try feeding this to any greek people 🙂 !

CHEESEBURGER CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef
2 md Potatoes, peeled and cubed
1/2 c Each onion and celery, chop
2 tb Green pepper, chopped
1 tb Beef base
1/2 ts Salt
2 1/2 c Milk
3 tb Flour
1 c Cheddar, shredded

In large pot brown beef, drain. Stir in veggies, base,
salt, and 1 1/2 cups water. Cover and cook til veggies
are tender. 15-20 minutes. Blend 1/2 cup milk with the
flour. Add to saucepan along with remaining milk. Cook
and stir til thickened and bubbly. Add cheese. Heat
and stir til cheese melts.

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FALAFEL GOLDEN DOMES WITH TAHINI SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chickpeas — soaked overnight,
– cooked, and drained.
3 Garlic cloves — minced
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground cumin
1 bn Parsley — minced
1 md Onion — grated
4 Scallions — minced
2 tb Fresh cilantro, chopped
3 c Vegetable oil
4 Pita breads — warmed
1 Tomato — finely chopped
2 Lemons — juiced
—–TAHINI SAUCE—–
2/3 c Tahini (sesame paste)
3 tb -Water (or as needed)
2 Lemons, juiced
2 Garlic cloves — minced
1 tb Fresh parsley, minced
Black pepper

Remove the skins from the cooked chickpeas by rubbing
them with a dish towel.

Place the chickpeas in a food processor and pur‚e them.

Add the garlic, baking powder, coriander, cumin,
parsley, onions, scallions, and cilantro. Blend the
ingredients together so that a smooth paste is formed.
Add some water if necessary. Let the mixture rest for
30 minutes.

Form the paste into patties that are 2″ in diameter
and 1/2″ thick.

In a medium large saucepan place the vegetable oil and
heat it on medium high until it is hot. Add the
patties and deep-fry them for 2 to 3 minutes, or until
they are golden brown. Drain them on paper towels.

In each of the pita breads place some of the falafel,
tomatoes, lemon juice, and Tahini Sauce.

For Tahini Sauce: In a small bowl place the tahini,
water, and lemon juice. Mix the ingredients together
so that a smooth sauce is formed (add more water if
necessary).

Add the garlic, parsley, and black pepper. Mix them
in so that they are well blended.

Makes 1 cup.

Source: Papa Garo’s – Redondo Beach, California
“Southern California Beach Recipe” by Joan and Carl
Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen
Mintzias

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EASY MILKY WAY PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn 21 oz. cherry pie filling
4 ts Lemon juice
4 ea 1 1/2 oz. Milky Way candy ba
1/3 c Chopped nuts
1 ea 9″ pie crust,chilled

Add the lemon juice to pie filling.Place in pie
shell.Thinly slice candy bars over top.Sprinkle with
nuts.Bake in a preheated 450 degree oven for 10
minutes.Reduce temperature to 350 degrees. Continue
baking 10 to 15 minutes more.Cool and serve.

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Title: ASIAN RICE SALAD
Categories: Rice, Salad
Yield: 6 servings

2 c Leftover Asian rice pilaf
2 Cloves garlic, minced (or
1 teaspoon bottled)
1/2 c Sliced water chestnuts,
Coarsely chopped
1/4 c Thin carrot slices
1/4 c Thin celery slices
1 tb Roasted peanuts, coarsely
Chopped
3 tb Oil (preferably peanut)
1 To 3 tablespoons rice or red
Wine vinegar
1/2 ts Sugar
Optional:
3 Green onions (white and
Green tops), sliced

1. Fluff leftover rice pilaf with a fork. Add garlic,
water chestnuts, carrots, celery, green onions and
peanuts. 2. Combine oil, vinegar and sugar in a small
jar, cover and shake to combine. Pour over the salad
and serve at once.

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Title: Cream Cake
Categories: Cakes, 1941
Yield: 6 servings

1 c Sugar
1/3 c Sweet cream
4 Eggs, well beaten
1/8 ts Salt
1 1/4 c Cake flour
2 ts Baking powder
1 ts Lemon flavoring

Sift flour, measure, and sift with baking powder and salt. Combine
sugar, eggs, and cream. Stir until well blended. Add flavoring. Add
sifted dry ingredients. Beat 5 minutes. Pour into well-oiled,
shallow pan. Bake in moderate oven (375 F) about 30 minutes. Mrs.
Louis Linke, Paragould, AR.

MMMMM

RICE BATTER BREAD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick
No-gluten

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Brown Rice Flour
2 tb Non-alum baking powder
1/2 ts Sea salt (optional)
1/4 c Potato starch or other flour
2 Eggs — beaten (optional)
1 c Water or soymilk
2 tb AM Unrefined Vegetable Oil
3 tb Honey

Mix dry ingredients and liquid ingredients separately;
then combine both mixtures. Pour into oiled and
floured 4″ x 8″ loaf pan and bake 45-50 minutes at 350
F. Let cool completely in pan.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Frosting for Cut-out Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Box confectioner’s sugar
1 teaspoon Vanilla
1 Stick butter — softened
3 To 4 ts cream
1/8 teaspoon Salt

Mix all ingredients until smooth. Add cream if too stiff, add
confectioner’s sugar if too runny. Use a decorator’s tube to “draw” on the
cookies.

Source: Recipe on the C H sugar box.

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Title: VIENNESE BEEF SOUP
Categories: Soups, Meats
Yield: 8 servings

2 1/2 lb Beef bones, cracked
3 lb Beef Chuck
3 qt Water
2 1/2 ts Salt
3/4 ts Pepper
Lg Onion- peeled,sliced thin
2 x Med Leeks, white parts only
2 x Med Carrots, scraped, sliced
Celery root, pared cubed
3 x Sm Turnips, pared cubed
2 c Cauliflower, cut up
2 x Bay Leaves
4 x Sprigs Parsley
1/2 ts Dried Thyme

Taking the white parts of the leek only, clean and
thinly slice them. Scald bones and rinse in cold
water. Put beef and water in a large kettle; bring to
a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over
low heat, partially covered, 1 1/2 hours. Again remove
any scum from the top. Add remaining ingredients and
continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay
leaves, and bones. Take out the meat and cut into bite
sized pieces, discarding any gristle. Return meat to
soup. Serves 8 to 10. You may also add noodles,
rice or dumplings to the finished soup.

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