Barley, Bell Pepper And Corn Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Barley
1 Cup Red Bell Pepper — chopped
1 1/2 Cups Fresh Corn — or frozen, thawed
1/2 Cup Fresh Parsley — finely chopped
2 Tablespoons White Wine Vinegar — (Plus 1 tsp.)
1/3 Cup Olive Oil

Rinse and drain barley. Sprinkle the barley into a large saucepan of
boiling salted water, stirring, and boil it, skimming the froth, for
30 min, or until just tender. Drain the barley, rinse it under cold
water, and let it drain until cool. Transfer barley to a large bowl;
add bell pepper, corn, parsley, and salt and pepper to taste. In a
bowl whisk together the vinegar and more salt and pepper to taste,
add oil, whisking till dressing is emulsified. Toss the salad with the
dressing until well combined. The salad may be made up to 8 hours in
advance and kept covered and chilled but the parsley should not be
added til just before serving.

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Title: BRUCE’S FAVORITE STEAK MARINADE
Categories: Sauces, Cyberealm
Yield: 1 cup

1/2 c Chicken Broth
1/4 c Honey
1/4 c Soya Sauce
2 tb Ketchup
1/4 ts Ginger
1 cl Garlic, minced

1) Mix hot chicken broth (can be OXO) with honey and
soya sauce in a 1 cup measure.
2) Pour mixture into an 8x8x2 cake pan.
3) Mix in ketchup, ginger and garlic.
4) Place steaks in marinade at least 2 hours turning
occasionally.
Soak overnight in the fridge for best results.
Note: Marinade may be kept in the fridge in a sealed
container for several weeks.

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Dr.randy Jouno’s Guadalajara,mx Champ Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Oil
4 pounds Top round steak — trimmed
Into 1/4-inch cubes
6 cups Water
5 6oz cans tomato paste
1/2 cup Instant minced onion
2 1/2 tablespoons Celery salt
3 tablespoons Chili powder
1/2 teaspoon Ground allspice
1/2 teaspoon Ground cinnamon
1/2 teaspoon Curry powder
1/2 teaspoon Garlic powder
1/2 teaspoon Coriander seed — ground
1/2 teaspoon Cumin seed — ground
1/2 teaspoon Ground ginger
1/2 teaspoon Marjoram leaves — crushed
1/2 teaspoon Oregano leaves — crushed
1/2 teaspoon Paprika
1/2 teaspoon Thyme leaves — crushed
1/2 teaspoon Sage leaves — crushed
Pinch red pepper — ground
27 ounces Can whole green chiles
Drained, seeded — chopped
4 ounces Bar milk chocolate — broken
Up

Heat 2 T oil in a large saucepan until hot. Add 1 lb beef and brown on all
sides. Remove with a slotted spoon and set aside. Repeat until all beef is
browned.
Use additional oil as needed. Return all beef to saucepan. Add 4 cups of water,
tomato paste, onions, celery salt, spices, herbs and green chiles; mix well.
Boil, then reduce heat to simmer, covered, for 90 minutes, stirring
occasionally. Add remaining water.
Mix in chocolate; simmer, covered for 30 minutes, stirring often.

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Buttermilk Spice Cake

Recipe By : Steve Hammond/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar — packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon

Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into
large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally.
Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden
toothpick inserted comes out clean. Cool 10 minutes and remove from pans. It
is wonderful with a lemon frosting or a rich chocolate frosting.]

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)

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Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories
from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium

Title: GOLDEN ASPARAGUS PROSCIUTTO BUNDLES
Categories: Italian
Yield: 4 servings

12 Thick or 24 thin stalks
-asparagus, trimmed
6 tb Unsalted butter
6 sl Prosciutto, halved crosswise
-(2-3 oz total)
1/2 c All purpose flour, for
-dredging
2 Eggs
1 tb Vegetable oil

Servings: 4

DIRECTIONS:

Fill a large, high sided skillet with salted water and bring to a boil. Add
the asparagus and cook until barely tender, about 10 minutes. Drain in a
colander, refresh under cold water and drain again. Pat dry and spread on a
platter.

In a small saucepan, melt 3 Tbsp of the butter. Drizzle it over the
asparagus. Wrap 1 piece of prosciutto around the middle of 1 thick or 2
thin asparagus stalks.

Place the flour on a plate. Beat the eggs in a wide shallow bowl. Roll one
of the asparagus bundles in the flour, then dip in the egg and return to
the platter. Repeat with the remaining bundles.

In a large skillet, heat the remaining 3 Tbsp butter and the oil over
moderate heat. Working in batches, add the asparagus bundles and fry,
turning once, until golden, about 4 minutes. Drain on paper towels; serve
at once.

Source: Food Wine magazine, 10/90 From: Sallie Austin

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Frittata William

Recipe By : Bill Camarota
Serving Size : 2 Preparation Time :0:00
Categories : Eggs Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Land of Lakes Roasted Garlic Butter
3 slices prosciutto — julienned
3 slices Sopresso salami — julienned
1/2 cup fried cubed potatoes
1/2 tablespoon fresh parsley — chopped fine
3 tablespoons Locatelli cheese — grated
1 tablespoon water
4 large eggs — beaten
1 tablespoon Wine cured Italian black olives — sliced

Heat the roasted garlic butter in a medium size oven proof skillet over medium
heat. Saute the prosciutto, salami and parsley for a minute or two. Add the
cooked potatoes. Saute another minute. Reduce the heat to medium-low. In a
bowl, beat the eggs, water, and Locatelli cheese together. Pour the egg
mixture over the sauted items in skilet. Cook over medium-low heat for 15
minutes. Remove from stove top burner and place skillet under broiler until
brown on top. Slide the frittata out of the skillet and onto a serving dish.
Garnish with sliced wine cured Italian black olives.

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Title: BARBECUED SPARERIBS II
Categories: Appetizers, Microwave, Bbq
Yield: 4 servings

3 lb Pork or lamb spareribs,
-cut into serving pieces
2 ts Chili powder
2 c Barbecue sauce (recipe)
2 tb Lemon juice (optional)

1. Place spareribs in a large, shallow, heat-resistant, non- metallic
baking dish. 2. Heat, uncovered, in Microwave Oven 7 minutes. 3. Turn
spareribs over and heat an additional 7 minutes 4. Drain off excess
fat. 5. Conmbine chili powder and barbecue sauce. 6. Pour half of
sauce over ribs. 7. Heat, uncovered, in Microwave Oven 4 minutes. 8.
Turn spareribs again. Sprinkle with lemon juice if desired 9. Pour on
remaining sauce and heat, uncovered, for 8 minutes or until
fork-tender. Pork should always be cooked until well-done.

MMMMM

VEGETABLE QUICHE

Recipe By : Annice
Serving Size : 6 Preparation Time :0:00
Categories : Quiches Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3-4 slices bread
1 1/4 cups skim milk
4 cups fresh vegetables — as desired
1 cup low-fat cheese — grated
1 tablespoon flour
3 eggs
1 large tomato
1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,
and arrange to cover the bottom..

Saute vegetables in a non-stick skillet, using a bit of water or
broth, till they are crisp-tender. Put into bread crust. Beat remaining
ingredients together and pour over. Bake about 45 minutes at 350.

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CANNING (DRY) BEANS WITH TOMATO OR MOLASSES S

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 5 pounds of beans is needed
per canner load of 7 quarts; an average of 3-1/4
pounds is needed per canner load of 9 pints–an
average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and
discard discolored seeds.

Procedure: Sort and wash dry beans. Add 3 cups of
water for each cup of dried beans or peas. Boil 2
minutes, remove from heat and soak 1 hour and drain.
Heat to boiling in fresh water, and save liquid for
making sauce. Make your choice of the following sauces:

Tomato Sauce–Either mix 1 quart tomato juice, 3
tablespoons sugar, 2 teaspoons salt, 1 tablespoon
chopped onion, and 1/4 teaspoon each of ground cloves,
allspice, mace, and cayenne pepper; or mix 1 cup
tomato ketchup with 3 cups of cooking liquid from
beans. Heat to boiling. Add 3 quarts cooking liquid
from beans and bring back to boiling.

Molasses Sauce–Mix 4 cups water or cooking liquid
from beans, 3 tablespoons dark molasses, 1 tablespoon
vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered
dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a
3/4-inch cube of pork, ham, or bacon to each jar, if
desired. Fill jars with heated sauce, 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 Beans, Dry, with
Tomato or Molasses Sauce in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 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 Beans, Dry, with
Tomato or Molasses Sauce in a weighted-gauge pressure
canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 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: Ensuring High-Quality Canned Foods (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

Begin with good-quality fresh foods suitable for canning. Quality varies
among varieties of fruits and vegetables. Many county Extension offices
can recommend varieties best suited for canning. Examine food carefully
for freshness and wholesomeness. Discard diseased and moldy food. Trim
small diseased lesions or spots from food.

Can fruits and vegetables picked from your garden or purchased from
nearby producers when the products are at their peak of quality-within 6
to 12 hours after harvest for most vegetables. For best quality,
apricots, nectarines, peaches, pears, and plums should be ripened 1 or
more days between harvest and canning. If you must delay the canning of
other fresh produce, keep it in a shady, cool place.

Fresh home-slaughtered red meats and poultry should be chilled and
canned without delay. Do not can meat from sickly or diseased animals.
Ice fish and seafoods after harvest, eviscerate immediately and can them
within 2 days.

Maintaining Color and Flavor in Canned Food

To maintain good natural color and flavor in stored canned food, you
must:

* Remove oxygen from food tissues and jars,
* Quickly destroy the food enzymes,
* Obtain high jar vacuums and airtight jar seals.

Follow these guidelines to ensure that your canned foods retain optimum
colors and flavors during processing and storage:

* Use only high-quality foods which are at the proper maturity and are
free of diseases and bruises.

* Use the hot-pack method, especially with acid foods to be processed
in boiling water

* Don’t unnecessarily expose prepared foods to air. Can them as soon as
possible.

* While preparing a canner load of jars, keep peeled, halved,
quartered, sliced, or diced apples, apricots, nectarines, peaches, and
pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1
gallon of cold water. This procedure is also useful in maintaining the
natural color of mushrooms and potatoes, and for preventing stem-end
discoloration in cherries and grapes. You can get ascorbic acid in
several forms:

** Pure powdered form–seasonally available among canners’ supplies
in supermarkets. One level teaspoon of pure powder weighs about 3
grams. Use 1 teaspoon per gallon of water as a treatment solution.

** Vitamin C tablets–economical and available year-round in many
stores. Buy 500-milligram tablets; crush and dissolve six tablets per
gallon of water as a treatment solution.

** Commercially prepared mixes of ascorbic and citric
acid–seasonally available among canners’ supplies in
supermarkets. Sometimes citric acid powder is sold in
supermarkets, but it is less effective in controlling
discoloration. If you choose to use these products, follow the
manufacturer’s directions.

* Fill hot foods into jars and adjust headspace as specified in recipes.

* Tighten screw bands securely, but if you are especially strong, not
as tightly as possible.

* Process and cool jars.

* Store the jars in a relatively cool, dark place, preferably between
50 degrees and 70 degrees F.

* Can no more food than you will use within a year.

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

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