Title: King and Dungeness Crab Meat
Categories: Seafood, Canning
Yield: 1 text

It is recommended that blue crab meat be frozen for best quality.

Procedure: Keep live crabs on ice until ready to can. Wash crabs
thoroughly, using several changes of cold water. Simmer crabs 20 minutes
in water containing 1/4 cup of lemon juice and 2 tablespoons of salt (or
up to 1 cup of salt, if desired) per gallon. Cool in cold water, drain,
remove back shell, then remove meat from body and claws. Soak meat 2
minutes in cold water containing 2 cups of lemon juice or 4 cups of
white vinegar, and 2 tablespoons of salt (or up to 1 cup of salt, if
desired) per gallon. Drain and squeeze meat to remove excess moisture.
Fill half-pint jars with 6 ounces of meat and pint jars with 12 ounces,
leaving 1-inch headspace. Add 1/2 teaspoon of citric acid or 2
tablespoons of lemon juice to each half-pint jar, or 1 teaspoon of
citric acid or 4 tablespoons of lemon juice per pint jar. Add hot water,
leaving 1-inch headspace.

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 King and Dungeness Crab Meat in a
dial-gauge pressure canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
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 King and Dungeness Crab Meat in a
weighted-gauge pressure canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes for Pints.
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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From: Jean-Pierre Haddad
Date: 23 Apr 1995 14:02:51 GMT

Honey Cake

The ingredients:
4 eggs
1 cup honey
1 cup sugar
1 cup black coffee
1/2 cup sunflower oil
3 Tspoons brandy (lavish TTTspoons if children are away)
1/2 tspoon cinammon
1/2 tspoon ground cloves
1/4 tspoon ground ginger
3.5 cups flour
2 tspoons baking powder
1 tspoon bicarbonate sodium
1/2 cup crushed wall or pecan nuts
1/4 cup crushed almonds

1. Separate egg whites and yolks and put the yolks in a bowl. Add the honey,
the sugar, the lukewarm coffee, the oil and the brandy. Stir with a wooden
spoon. Add the spices and continue stirring until the mixture is evenly soft.

2. In another bowl mix the flour, the baking powder and the bicarbonate
sodium. And slowly add to the soft mixture. Mix in the nuts.

3. Whip the egg whites and when they are hard, fold them into the mixture.

4. Warm a long baking tray (shape of a bread loaf) and grease it with some
margarine. Pour in the mixture. On top sprinkle the almonds.

5. Bake in a medium hot oven for one hour. Cool the cake and keep it for the
following day as its taste improves.

TACOS FILLED WITH SPICY FLAKED FISH TOMATIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 lb Firm-fleshed white fish
-filets
2 c Unsalted chicken broth
2 tb Juice from pickled jalapeno
-peppers
1 tb Fresh lime juice
1/4 c Thinly sliced scallions
1 md Tomato, finely diced
1/4 ts Salt
1/8 ts Pepper
8 Taco shells
1 1/2 c Thinly sliced iceberg
-lettuce
1/2 c Tomatillo salsa (see recipe)

From “Mexican Light Cooking, ” by Kathi Long (Perigee
Books by Putnam).

Halve or quarter the fish filets so they will fit into
a medium-sized saucepan. Combine the chicken broth,
jalapeno juice and lime juice. Bring to a boil, then
reduce heat to medium-low. Add the fish pieces and
simmer 3 to 4 minutes. Remove the pan from the heat
and let the fish cool in the liquid for 30 minutes.
Remove the fish and pat dry with paper towels. Place
the fish in a medium-size bowl and break into flakes
with your fingers or a fork. Add the scallions and
tomato and toss to mix. Season with the salt and
pepper. Arrange 2 tablespoons of the fish filling down
the center of each taco shell. Divide the lettuce
among the shells and top each taco with 1 tablespoon
tomatillo salsa.

PER SERVING: 295 calories, 28 g protein, 26 g
carbohydrate, 10 g fat (2 g saturated), 44 mg
cholesterol, 406 mg sodium, 3 g fiber.

Sharon Cadwallader writing in the San Francisco
Chronicle, 9/29/93.

Posted by Stephen Ceideburg

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Title: PALAK TOMATAR (SPINACH AND TOMATOES)
Categories: Indian, Vegan, Vegetarian, Main dish
Servings: 4

1 lb Spinach, fresh or thawed 2 ea Green chilies (optional)
3 ea Tomatoes, chopped 1 c Water
1 ea Onion, large and chopped 5 tb Butter/Oleo
1/4 ts Turmeric 1 pn Salt
1 tb Ginger, fresh and chopped 1 tb Lemon juice

Place spinach, tomatoes, onions, turmeric, ginger and chilies in a
saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat.

Remove from heat and cool. Blend in an electric blender to a creamy
consistency.

Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste.
Cook for 5 mins over low heat. Add lemon juice and serve.

—–

CARIBBEAN FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Small shrimp
1/2 lb Fish filets
1/4 lb Clams
3 c Fish stock
1 c Clam juice
1/2 c Burgundy wine
1 tb Corn oil
3 Cloves garlic, crushed
3 Stalks celery, diced
1 Potato, peeled diced
1/3 c Stewed, chopped tomatos
1 Green Bell pepper, diced
1/2 ts Basil
1/2 ts Oregano
2 Bay leaves
1 t Paprika
1/2 ts Celery seed
1/2 ts Dry mustard
1/2 ts Dried cilantro

Salt pepper to taste

Many recipes come out of the Caribbean that people
either like or hate on first taste. This particular
recipe is for a chowder that is excellent.

Heat the oil in a large soup pot. Saute’ the onion
and garlic until the onions are transluscent. Add all
of the other ingredients except the shrimp, clams and
the fish. Simmer for 1 hour or until the veggetables
are tender. Add the seafood and cook for 7 to 10
minutes at a low boil.

NOTE: I have added on occassion 1/4 cup rice to this
recipe and it is good that way too.

Serves 8 to 10.

Posted by Penny Plant. Courtesy of Fred Peters.

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UPSIDE DOWN APPLE GINGERBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Margarine, melted
2 lg Apples, sliced
1 1/3 c Sugar
1 1/4 c Margarine
1 1/4 c Sugar
1 Egg
2 c Flour
1 1/4 c Molasses
1 1/3 c Brown sugar
1 t Soda
1 t Ginger
1 t Cinnamon
1 t Cloves
1 1/4 ts Salt
3 1/2 c Hot tea

Pour melted margarine into a 9″ dish place apples in
dish, sprinkle with brown sugar. Mix other
ingredients together pour over apples. Bake at 350
degrees about 45 min. Cool in pan 4 or 5 min., invert
onto serving plate.

~-

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DOLMADAKIA (STUFFED GRAPELEAVES WITH RICE)

Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Appetizers Ethnic
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions — more if desired
(shredded or minced finely)
1 3/4 c Rice
1 Lemon, juiced
– or more, to taste
Dill — very finely chopped
1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and
let cook for a few minutes. Add the dill, the hot
water and salt and pepper. Boil for about 5 minutes.
Let it cool.

Steam the grape leaves and rinse with plenty of water
in a collander.

Wrap the rice mixture with the grape leaves. This is
the most difficult and time consuming part, although
after you are through it a couple of times you enjoy
it the most. It is better if two people work on it
simultaneously, talking, joking etc. You want to make
them small in size (about 1-2 inches.) Do not hesitate
to cut big leaves in half. Discard the central stem of
these leaves and if you can reduce (with a sharp
knife) any other tough stems it would be good. You
want to wrap the rice very tightly. You place the rice
in one end, fold from the short end and the two sides
and then roll while pushing the rice downwards to pack
it really tight. You have to do it a couple of times
to understand. If they are not tightly packed they
will unroll later. Also be careful to wrap totally, do
not leave any holes.

You arrange the dolmadakia in a casserole, tightly.
Make more than one layers. Add the lemon juice, the
rest of the olive oil and 1 1/2 cups of hot water.
Cover them with a plate or something to keep them in
place. Let them simmer for 35 minutes.

Serve then cold, with strained yogurt or taramosalata.
Enjoy.

Georgios

Posted by: rika@informix.com (Rika Tsitsinia)

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Title: Tofu Chop Suey
Categories: Diabetic, Tofu, Vegetarian, Vegetables
Yield: 2 servings

8 oz Tofu; 1/4 Sweet red pepper; slivered
2 ts Vegetable oil; 1 1/2 c Fresh bean sprouts; washed
1/4 c Chicken broth; 1 tb Soy sauce; low-sodium
1/4 ts Ground ginger; Fresh ground Pepper
1 c Celery; stack Salt to taste;
1 sm Onion; coarsely chopped

Freshly ground pepper salt

Tofu supplies the protein, and tastes similar to chicken breasts, in
this quick-to-prepare colorful vegetarian main dish.

Drain tofu, cut into 3/4 inch pieces. Place between layers of paper
towel and weight down with a dinner plate. Let stand 10 minutes to
compress and remove excess water.

Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion
and red pepper. Stir cook over medium heat 3 minutes. Add bean
sprouts, continue stir-cooking 1 min.

Stir in remaining broth, soy sauce and tofu. Cook and stir gently
over medium heat until vegetables are tender-crisp, and liquid is
evaporated. Season to taste with salt and pepper.

1 3/4 cup serving – 194 calories 13 grams carbohydrate, 13 grams
protein, 10 grams fat 2 protein choices, 1 fruit veg. choice, 1
fats oils choice

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93

MMMMM

Doc Martin’s Green Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Meats
Mexican Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground beef
1/2 pound Roast beef — cubed
1/2 pound Ground pork
1 medium Onion — finely chopped
1/3 bn Cilantro — chopped
1 teaspoon Leaf oregano
1 teaspoon Powdered onion
1 teaspoon Dried parsley
2 tablespoons Flour
1 Mexican beer
1 Tomato — diced
3 tablespoons Butter
1 Clove garlic — minced
2 teaspoons Tabasco
2 teaspoons Granulated garlic
2 teaspoons Cumin powder
1/2 teaspoon Black pepper
3 cups Chicken or beef stock
1 Green chiles; diced — peeled
— FOR ROUX
4 tablespoons Butter
4 tablespoons Flour

Saute beef, pork and roast beef in butter, chopped onion and minced garlic
until brown. Mix in cilantro, tabasco, oregano, granulated garlic, powdered
onion, cumin, parsley, pepper and flour. Cook over low heat for a few minutes.
Add the chicken or beef stock, beer, green chiles and tomato. Bring to a
simmer.
Thicken with the roux. The chili should be the consistency of a stew. Let
simmer for at least 45 minutes to one hour. Best when reheated. ROUX: 4
tablespoons butter; 4 tablespoons flour Melt the butter in a saucepan over
medium heat. Whisk in the flour one tablespoon at a time and cook for about 4
to 5 minutes, whisking constantly until the roux is thick and forms a ball.
Remove from heat and incorporate immediately into the chile.

– – – – – – – – – – – – – – – – – –

BUTTERNUT SQUASH CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Butternut squash — peeled,
-diced, and steamed until
-soft
1 c Sweet potato — peeled, diced,
-and steamed)
1 c Carrots — peeled, diced and
-steamed
3 c — water (including
water left
-over from steaming the veg)
1/2 c Red bell pepper — diced
1/2 c Onion — diced
2 ts Sea salt
1 1/2 ts Garlic — minced
1 1/2 ts Basil — chopped
3/4 ts Rosemary — chopped
1/2 ts Thyme — chopped
2 ts Sesame oil, olive oil, or
-other cooking oil
1/2 c Celery — diced
1/2 c Green bell pepper or
-zucchini — diced
5 ts Vogue Vegy base
1/4 ts Paprika

Blend the squash, sweet potatoes and carrots with the
water until smooth and set aside.

Saute the red bell pepper, onion, salt, garlic,
basil, rosemary, thyme in the oil over medium heat for
5 minutes. Now add the remaining ingredients and saute
for another 5 minutes. Add the pureed vegetable
mixture, cook for another 5 to 10 minutes, and serve
hot.

From DEEANNE’s recipe files

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