Title: CHEZ MELANGE DIPPING SAUCE
Categories: Sauces, Appetizers
Yield: 1 servings

6 oz Anchovies
1/2 c Olive oil
1 lb Carrots; coarsely chopped
1 Onion; coarsely chopped
1 lb Celery; coarsely chopped
1 1/2 c Dry white wine
6 lb Whole tomatoes
– finely chopped
12 oz Crushed tomatoes
1/2 c Tomato paste
1 1/4 qt Chicken stock
1 1/2 Lemons, zested
1/3 c Worcestershire sauce
4 Beef bouillon cubes
1 1/2 ts Salt
1 1/4 ts Black pepper
1 1/4 ts Granulated garlic
3/4 ts Crushed red chiles
1 1/4 ts Ground basil
1 1/2 ts Ground thyme
1 1/2 c Light brown sugar

In a medium large saucepan place the anchovies and the
olive oil. Simmer them on medium low for 12 to 15
minutes, or until the anchovies have dissolved. In a
large saucepan place the dissolved anchovies and the
oil. Add the remainder of the ingredients and stir
them together. Simmer the mixture for 1 hour. It is
served in a bowl with freshly baked bread, and it’s
fantastic!"

—–

Coconut Candy Centers

Recipe By : Rebekah Inman
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz cream cheese. softened
1/2 cup butter or margarine, softened
4 cups powdered sugar
1 1/2 tsp vanilla
2 cups flaked coconut (small flakes)

Beat cream cheese and butter in large mixer bowl until smooth. Gradually
blend in powdered sugar and vanilla. Blend in coconut. If necessary, chill
about an hour our until firm enough to handle. Form into desired shapes.
Place on wax paper-covered tray or cookie sheet. Cover loosely and chill 3
to 4 hours or overnight. They should feel dry to the touch before coating
with semisweet or bitter sweet chocolate. (I like Ghirardhelli’s).

I’m not sure if these are just like Mound’s because I only make them at
X-Mas and haven’t tasted them for a year. If my memory doesn’t deceive
they’re quite similar and very good.
[Note: Don’t try coating these in milk chocolate. Tastes weird.]
Enjoy.

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Title: Whole or Halved Tomatoes (packed in tomato juice)
Categories: Canning
Yield: 1 recipe

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split, then dip in cold water. Slip off skins and remove
cores. Leave whole or halve. Add bottled lemon juice or citric acid to
the jars (See acidification instructions). Add 1 teaspoon of salt per
quart to the jars, if desired.

Raw pack — Heat tomato juice in a saucepan. Fill jars with raw
tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
hot tomato juice, leaving 1/2-inch headspace.

Hot pack — Put tomatoes in a large saucepan and add enough tomato juice
to completely cover them. Boil tomatoes and juice gently for 5 minutes.
Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1,
Table 2 or Table 3 depending on the method used.

Table 1. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts
Process Time at Altitudes of 0 – 1,000 ft: 85 min.
1,001 – 3,000 ft: 90 min.
3,001 – 6,000 ft: 95 min.
Above 6,000 ft: 100 min.

Table 2. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
=====================================================================
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 2 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.
======================================================================
Table 3. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a dial-gauge pressure canner.

Style of Pack: Hot or Raw. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot or Raw. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge 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.

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

—–

Title: Hot Oatmeal
Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
Yield: 1 servings

MMMMM———————MIX IN A SMALL PAN————————–
1 c Hot water -cook gently for 5-6
minutes
2/3 c Oatmeal

MMMMM—————————-ADD———————————
1 tb Raisins; 1 tb Sunflower seeds;
1/2 ts Cinnamon;

MMMMM————————-SERVE WITH——————————
1/4 c Milk or yogurt (low-fat)

Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT
EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm;
FAT: 6gm; CAR: 57gm;

Source: Vegetable Cooking for Diabetics by Patricia Mozze.
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

MUSHROOM-SHORT RIB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unsalted butter
2 md Onions — finely minced
4 c :water
1/2 lb Beef short ribs
6 tb Barley
2 tb Sherry
2 tb Freshly chopped thyme leaves
-ÿÿ
1 t -Dried thyme
1 t Salt
Freshly ground pepper
-to taste
3 c Sliced mushrooms

MELT BUTTER IN A 2-QUART POT over medium heat on the
stove. Add the onions and cook covered, stirring
occasionally, for 10 minutes or until the onions are
soft. Add the water and the ribs, increase heat to
high and bring to a boil. Boil, skimming the soup for
5 minutes. Reduce the heat to low, cover and cook for
1 hour. Add the barley and cook 20 minutes. Add the
sherry, thyme, salt and pepper and mushrooms. Simmer
an additional 15 minutes.

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FENNEL-RAISIN ROUND

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Bread flour (or more)
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
1 tb Sugar
4 tb Butter
2 ts Salt
1/2 c Warm milk (105F-to-115F)
1 Egg — lightly beaten
1 tb Fennel seeds
1/3 c Pine nuts
1/3 c Black raisins or currants
—–GLAZE—–
1 Egg — beaten, mixed with
1 t Water

Earthy and textured, this is great as a snack or at a party. For a party,
double this to make 1 large or 2 regular loaves.

PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
dough, adding flour if needed. Allow 1 minute in a food processor, using
the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
and let rise until doubled, about 1 hour. Punch down. Shape into a round.
Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
until the bottom sounds hollow when tapped. Cool on a rack. This freezes
well.

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California Pizelles/bc

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheese Mexican
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sour cream
1/2 c Cream cheese — softened
1/4 c Green onions — chopped
4 Flour tortillas
1/2 c Artichokes — drained and
-chopped
1/2 c Mushrooms — chopped
1/2 c Tomatoes — chopped
1/2 c Avacado — chopped
1 c Chicken — cooked and chopped
1/2 c Jack cheese — shredded
1/2 c Swiss cheese — shredded

Beat sour cream and cream cheese in bowl until smooth. Fold in green
onions. Spread over tortillas. Top each tortilla with equal portion
of artichokes, mushrooms, tomatoes, avacado, chicken and cheeses.
Place on baking sheet. Bake at 325 degrees for 10 to 15 minutes or
until cheese melts. Cut each tortilla into 4 wedges; serve hot. May
substitute chopped cooked shrimp for chicken. APPROX PER SERVING: Cal
123; Prot 6g; Carbo 7g; Fiber 2g; T Fat 8g; 57% Calories from Fat;
Chol 26mg; Sod 103mg.

From Partners in the Kitchen – From Our House to Yours

– – – – – – – – – – – – – – – – – –

Title: Pumpkin spiced cake #3
Categories: Cakes
Yield: 24 servings

————————————CAKE————————————
2 c All-purpose flour
4 Eggs, beaten
2 ts Ground cinnamon
1/2 ts Salt
2 ts Baking soda
2 c Sugar
2 c Pumpkin puree
1 c Vegetable oil

———————————-FROSTING———————————-
1 Stick butter
8 oz Cream cheese
1 ts Vanilla extract
1 Box powdered sugar

In one bowl, combine flour, cinnamon, baking soda and salt; set aside. In
another bowl, mix eggs and sugar until blended – add salad oil and mix
well. Add pumpkin, mix well; combine with first bowl. Pour mixture into
tube pan (bundt or angel food pan). Bake at 350 degrees for 40 to 55
minutes; remove cake from oven and allow to cool to room temperature before
frosting.

FROSTING: Blend butter and cream cheese together, add vanilla. Gradually
add powdered sugar until well blended. Frost cooled cake, place in
refrigerator. Remove from refrigerator 1/2 hour before serving.

—–

Title: White Chocolate Rasberry Cheesecake
Categories: Cheesecakes, Fruits, Chocolate
Yield: 12 servings

———————————–CRUST———————————–
1/2 pk Nabisco famous wafers, crush
2 tb Sugar
3 tb Melted butter

———————————-FILLING———————————-
2 1/2 lb Cream cheese, cubed, soft
2 c Sugar
1/4 c Flour
5 ea Large eggs
1/3 c Milk
1/2 lb White chocolate, melted
1 pt Fresh rasberries OR
1 pk Raspberries, unsweetened,
1 x -frozen

———————————-TOPPING———————————-
1/2 c Semi-sweet chocolate chips
2 tb Shortening
1/2 c Heavy cream
1 tb Powdered sugar

Mix crust ingredients and press into bottom of 9″
springform pan. Bake at 350~F for 8 minutes. Let Cool.
Beat cream cheese, sugar and flour in large bowl with
heavy duty mixer until very smooth. Beat in eggs, one
at a time, only until blended. Stir in milk, then
white chocolate, by hand. Grease sides of prepared pan
and pour in half of cheesecake mixer. Sprinkle with
half of rasberries. Repeat with remaining cheesecake
batter and rasberries, pressing the second layer of
rasberries down into the batter so they don’t dry out
in the oven. Bake at 375~F for 15 min. Reduce heat to
235~F and continue baking for one hour and thirty
minutes or until done. Center will no longer be sticky
but will not appear cooked. It will firm up upon
cooling. Let come to room temperature and refrigerate
overnight. Remove from pan. Mix together topping
ingredients and heat in microwave Spread cooled cake
with chocolate and let stand until firm. Decorate with
whipped cream, chocolate curls and raspberries

—–

QUINOA LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Quinoa
1 c -Water
1/8 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
1/8 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
1/8 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the
water and 1/2 teaspoon salt. Bring to a simmer and
cook, covered, until all the water has evaporated
(about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery,
fennel, onions, garlic, and bell pepper, along with
the salt, marjoram, and cardamom, for about 5 minutes.
Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini
to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the
vegetable and quinoa mixture. Line a large loaf pan
with a baking sheet liner and lightly oil the liner.
(In lieu of the baking sheet liner, you could just oil
and flour the pan.) Press the mixture into the pan.
Bake at 400 degrees F for about 45 minutes. (The loaf
should reach an internal temperature of 180-200
degrees F.) Let the loaf cool, inverted, for 10
minutes before removing it from the pan. Serve the
loaf in slices, with your favorite tomato (or other)
sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

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