Title: Onion Soup with Eggs
Categories: Italian, Soups, Eggs
Yield: 4 Servings

1/4 c Olive oil
4 Fresh tomatoes, chopped
4 c Water
Parmesan cheese
Dry Italian Bread
2 lg Sweet onions, sliced thin
8 lg Eggs
Salt/pepper

Saute onions until light golden brown and soft in texture. Add
tomatoes, salt and pepper. Simmer about 5-10 minutes, stir
occasionally, add water and simmer another 5 minutes. Break eggs,
slide into onion mixture and let poach. Place Italian bread in soup
bowl, serve with two eggs. Ladle soup over all.

MMMMM

Title: FAJITA MARINADE *** (PKGK86B)
Categories: Marinades, Tex-mex, Mixes
Yield: 1 servings

——————–LIQUID INGREDIENTS——————–
1 c Fresh orange juice
1/2 c Vegetable oil
1/4 c Red wine-vinegar
1/4 c Fresh lime juice
1 t Seasoning mix (recipe to fol
1 Minced garlic clove

————————-SEASONING————————-
6 T Salt
1 1/2 t Ground pepper
1 1/3 t Chili powder
3/4 t Garlic powder
3/4 t Cumin

Mix and store in jar. Use as needed. This was in Bon
Appetit magazine March; 1986: Marinade 2 lb. skirt
steak in refrigerator over night. Probably other beef
cut can also be used. The marinade is very good. FROM:
EUGENE MITOFSKY (PKGK86B)

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Title: Cinco de Mayo Casserole
Categories: Casseroles, Mexican
Yield: 8 servings

1 c Mahatma Extra Long Grain
-Rice
2 c Chicken broth
1 lb Mild pork sausage or chorizo
2 md Onions, chopped
3 Garlic cloves
1/2 c Celery, chopped
2 cn Veg-All Mixed Vegetables,
-drained (15 oz)
1 cn Tomato paste (6 oz)
1 c Chicken broth
1 1/2 t Cumin
1 t Chili powder
1 c Water
1 sm Head of cabbage, coarsely
-chopped
2 tb Margarine
1/2 c Shredded Monterey Jack
1/2 c Shredded Cheddar

Preheat oven to 350’F.

Prepare rice according to package directions using 2 cups chicken
broth as the liquid. While rice is cooking, brown sausage in a large
skillet. Add onions, garlic and celery. Continue to cook until
vegetables are tender. Add Veg-All, tomato paste, 1 cup chicken
broth, cumin, chili powder and cooked rice.

In a separate skillet, bring one cup of water to a boil. Add coarsely
chopped cabbage and stir until wilted, about 1 minute.

Melt margarine in the bottom of a 9×11″ baking dish. Place 1/2 of the
cabbage in bottom of baking dish. Top with 1/2 of rice/vegetable
mixture. Repeat for second layer. Top with cheeses. Bake uncovered at
35’F. for 15-20 minutes.

MMMMM

VEGAN: EASY CHANNA (CHICK PEA CURRY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped
—–OPTIONAL—–
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed

Although this is not absolutely authentic, it’s quick
(unlike most Indian dishes), and easily made for a
delicious approximation of the real thing. Adding the
optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry
powder-ketchup-chick peas version isn’t too bad,
either.

Fry the onions in oil at medium-high heat until golden
and translucent, 2-3 minutes. Add garlic, fry for a
minute. Add cinnamon, cloves and cardamom, fry for a
minute (until the kitchen begins to smell really
good!). Now add the curry powder to the oni ons, fry
for a minute or two. As the mixture begins to stick,
add the ketchup to make it more pliable. Keep on
frying for about 5 minutes, stirring fairly
constantly. Once this “base masala” is ready (one hint
is if the oil starts separating from the mixture),
just add the chickpeas, including the water they are
in. Stir to mix, heat until it boils, then cover and
lower the heat to medium-low. Cook for 15 minutes,
take off heat and stir in coriander leaves. Serve
hot, with heated pita, tortillas, Indian bread (roti,
naan or puri) or rice.

NOTE: McCormick’s or other American “curry powder”
just isn’t as good as the powder you can find in
Indian stores. In case you are finicky and an Indian
store isn’t easily available, a fair approximation can
be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2
tsp. turmeric, 1/4-1/2 tsp. hot chile powder.

– – – – – – – – – – – – – – – – – –

Honey Dijon-Style Mustard

Recipe By : Better Homes and Gardens
Serving Size : 1 Preparation Time :0:00
Categories : Canning/Preserving/Dehydrating

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup honey
1/3 cup mustard seed
1/3 cup white wine vinegar
1/4 cup dry mustard
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
2 cloves garlic, chopped

In a blender container combine all ingredients. Cover and process about
2 minutes or till seeds are ground. Transfer to a clean jar. Store,
covered, in the refrigerator for 2 weeks to mellow flavors. use within
one year. Makes about 1 cup.

* Try this stirred into vinaigrettes.

– – – – – – – – – – – – – – – – – –

Date: Thu, 03 Mar 94 17:07:51 CST
From: “Lu Bozinovich ”
Subject: Re: passover approaching

FF Farmer’s Cheese (LACTO)

1/2 gallon (8 cups) skim milk
1 c dried skim milk powder (Carnation instant)
1/4 c lemon juice or white vinegar (I used the latter)
optional seasonings to taste

Heat up skim milk, and mix in the skim milk powder. As mixture
begins to simmer or boil, begin to add a little of the vinegar
or lemon juice. Stir. Keep the flame on, and keep adding and
stirring until the milk solids *completely* separate from the
whey (yellow watery part). The amount of heat and acidity have
to be in balance for this to work. Drain in cheesecloth. Use
as you would cooked burger meat — for instance, flavor it and
stuff green peppers with it. Oh, you might want to flavor it
while still in the milk state — with salt, pepper and herbs.

Title: Lemon Sponge Pudding
Categories: Desserts
Yield: 6 Servings

3 Eggs, separated
1 1/2 Lemons, grated rind juice
2 tb Flour
1 c White sugar
1 c Milk
Pinch of salt

Add rind and juice to egg yolks; stir in flour and
sugar slowly. Beat well and add milk slowly. Beat
egg whites stiff and fold into the mixture. Pour into
a greased casserole set in a pan of water and bake 45
minutes until set at 325F. Source: Chatelaine
Anniversary ch

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Mrs.Lind’s Butter Balls (Butter Glace)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fine dry breadcrumbs
1/2 cup butter — softened
1/2 cup cream
pinch allspice (optional)
4 eggs — slightly beaten

Mix crumbs and butter until thoroughly combined. Add cream, allspice and
eggs, mixing well. Refrigerate until chilled. Roll into balls about the
size of walnuts. Drop into chicken and noodle soups during the last 15
or 20 minutes cooking time.

– – – – – – – – – – – – – – – – – –

NOTES : A pinch of nutmeg can be substituted for the allspice. I prefer
the nutmeg.

BBQ RUB, DRY RIB SEASONING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons SALT
1 teaspoon LEMON POWDER
2 1/2 teaspoons BLACK PEPPER
6 teaspoons SUGAR
2 teaspoons MSG
1 teaspoon PAPRIKA

– – – – – – – – – – – – – – – – – –

Title: Preparing Butters, Jams, Jellies, and Marmalades (1 of 2)
Categories: Canning, Information
Yield: 1 guide

Sweet spreads are a class of foods with many textures, flavors, and
colors. They all consist of fruits preserved mostly by means of sugar
and they are thickened or jellied to some extent. Fruit jelly is a
semi-solid mixture of fruit juice and sugar that is clear and firm
enough to hold its shape. Other spreads are made from crushed or ground
fruit.

Jam also will hold its shape, but it is less firm than jelly. Jam is
made from crushed or chopped fruits and sugar. Jams made from a mixture
of fruits are usually called conserves, especially when they include
citrus fruits, nuts, raisins, or coconut. Preserves are made of small,
whole fruits or uniform-size pieces of fruits in a clear thick, slightly
jellied syrup. Marmalades are soft fruit jellies with small pieces of
fruit or citrus peel evenly suspended in a transparent jelly. Fruit
butters are made from fruit pulp cooked with sugar until thickened to a
spreadable consistency.

INGREDIENTS

For proper texture, jellied fruit products require the correct
combination of fruit, pectin, acid, and sugar. The fruit gives each
spread its unique flavor and color. It also supplies the water to
dissolve the rest of the necessary ingredients and furnishes some or all
of the pectin and acid. Good-quality, flavorful fruits make the best
jellied products.

Pectins are substances in fruits that form a gel if they are in the
right combination with acid and sugar. All fruits contain some pectin.
Apples, crab apples, gooseberries, and some plums and grapes usually
contain enough natural pectin to form a gel. Other fruits, such as
strawberries, cherries, and blueberries, contain little pectin and must
be combined with other fruits high in pectin or with commercial pectin
products to obtain gels. Because fully ripened fruit has less pectin,
one-fourth of the fruit used in making jellies without added pectin
should be underripe.

Caution: Commercially frozen and canned juices may be low in natural
pectins and make soft textured spreads.

The proper level of acidity is critical to gel formation. If there is
too little acid, the gel will never set; if there is too much acid, the
gel will lose liquid (weep). For fruits low in acid, add lemon juice or
other acid ingredients as directed. Commercial pectin products contain
acids which help to ensure gelling.

Sugar serves as a preserving agent, contributes flavor, and aids in
gelling. Cane and beet sugar are the usual sources of sugar for jelly or
jam. Corn syrup and honey may be used to replace part of the sugar in
recipes, but too much will mask the fruit flavor and alter the gel
structure. Use tested recipes for replacing sugar with honey and corn
syrup. Do not try to reduce the amount of sugar in traditional recipes.
Too little sugar prevents gelling and may allow yeasts and molds to
grow.

JAM AND JELLIES WITH REDUCED SUGAR

Jellies and jams that contain modified pectin, gelatin, or gums may be
made with noncaloric sweeteners. Jams with less sugar than usual also
may be made with concentrated fruit pulp, which contains less liquid and
less sugar.

Two types of modified pectin are available for home use. One gels with
one-third less sugar. The other is a low-methoxyl pectin which requires
a source of calcium for gelling. To prevent spoilage, jars of these
products must be processed longer in a boiling-water canner. Recipes and
processing times provided with each modified pectin product must be
followed carefully. The proportions of acids and fruits should not be
altered, as spoilage may result.

Acceptably gelled refrigerator fruit spreads also may be made with
gelatin and sugar substitutes. Such products spoil at room temperature,
must be refrigerated, and should be eaten within 1 month.

PREVENTING SPOILAGE

Even though sugar helps preserve jellies and jams, molds can grow on the
surface of these products. Research now indicates that the mold which
people usually scrape off the surface of jellies may not be as harmless
as it seems. Mycotoxins have been found in some jars of jelly having
surface mold growth. Mycotoxins are known to cause cancer in animals;
their effects on humans are still being researched.

Because of possible mold contamination, paraffin or wax seals are no
longer recommended for any sweet spread, including jellies. To prevent
growth of molds and loss of good flavor or color, fill products hot into
sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing
lids, and process 5 minutes in a boiling-water canner Correct process
time at higher elevations by adding 1 additional minute per 1,000 ft
above sea level. If unsterile jars are used, the filled jars should be
processed 10 minutes. Use of sterile jars is preferred, especially when
fruits are low in pectin, since the added 5-minute process time may
cause weak gels.

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

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