1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1 1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2
inches apart on ungreased baking sheets. Press an almond in the center of
each. Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until
golden. Remove and let cookies cool on racks. Makes about 50 to 55 cookies.

Title: Grape Juice
Categories: Beverages, Canning, Fruits
Yield: 1 recipe

Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
26 pounds and yields 7 to 9 quarts of juice–an average of 3-1/2 pounds
per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of cheesecloth.
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a
paper coffee filter for a clearer juice. Add juice to a saucepan and
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill into
jars immediately, leaving 1/4-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

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

—–

Bean Lasagne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And Grains
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Lasagne Noodles — cooked
2 Cups Ricotta Cheese
8 Ounces Mozzarella Cheese — grated
3/4 Cup Grated Parmesan Cheese
—–Bean Sauce—–
1 Tablespoon Oil
2 Teaspoons Garlic Minced
1 Small Onion — finely chopped
2 15 Oz. Cans Red Beans — drained coarsely c
2 Small Cans Green Chilies Chopped
4 Cups Tomato Puree — (1 29-ounce can)
1 Teaspoon Oregano
1 Teaspoon Basil
Pepper

Prepare the sauce by heating the oil and sauteing the garlic and onions
for a minute. Add the chopped beans, and cook the mixture, stirring it,
for several minutes longer. Add the tomato puree, oregano, basil, and
pepper. Bring the sauce to a boil, and simmer for 5 minutes.

Preheat the oven to 350.

To assemble the lasagne, spread a thin layer of sauce on the bottom of a
9 x 13 baking pan. Arrange 3 noodles. Cover the noodles with 1/3 third
of the sauce, half the ricotta, half the mozzarella, and 1/4 cup parmesan.
Repeat with a layer of noodles, sauce, ricotta, mozzarella, and parmesan.
Finish off with layers of the remaining noodles and sauce and Parmesan.
Bake 40 minutes uncovered.

– – – – – – – – – – – – – – – – – –

Tropical Fruit Champagne Granita

Recipe By : Gourmet – 5/96
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/2 c water
3 c fresh pineapple chunks
4 c passion fruit juice — chilled
3/4 c Champagne — chilled

In saucepan bring sugar and water to a boil, stirring until sugar is
dissolved, and cool syrup.

In a blender or food processor puree pineapple with 1/4 c plus 2 tbsp syrup
(reserve remaining syrup for another use). Stir in nectar or juice and
Champagne. Transfer pineapple mixture to a shallow metal baking pan and
freeze, stirring and crushing lumps with a fork every hour, until mixture is
firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days
ahead and frozen, covered. Just before serving, scrape granita with a fork
to lighten texture.

Scoop granita into serving bowls.

– – – – – – – – – – – – – – – – – –

Per serving: 234 Calories; 1g Fat (2% calories from fat); 1g Protein; 55g
Carbohydrate; 0mg Cholesterol; 12mg Sodium

Serving Ideas : Serve in hollowed out baby pineapples.

Title: HEARTY VEGETABLE BEEF SOUP
Categories: Soups, Main dish, Beef
Yield: 8 servings

2 lb Stew beef, cubed
1 1/2 c Corn
3 1/2 qt Water
2 Onions, sliced
1 Onion, chopped
1 Large potato, cubed
1 T Salt
1 c Spinach, chopped
1/2 t Thyme
1 c Green beans, chopped
1/2 c Split peas
1 c Green peas
6 Carrots, sliced
1 c Lima beans
3 c Celery, diced
1 c Ketchup
1 Green pepper, diced
2 T Parsley, chopped
3 Medium tomatoes, cubed

In large kettle, cover beef with water and add
chopped onion, salt, thyme. Bring to boil. Skim
fat from surface. Add split peas, cover and simmer
over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust
seasoning.

—–

AIGO BOUIDO (GARLIC SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Separated head or about 16
-cloves whole, unpeeled
-garlic
2 qt Water
1 t Salt
1 pn Of pepper
2 Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay leav
4 Sprigs parsley
3 tb Olive oil

This isn’t cream of garlic soup, but it has a creamy
texture. I’ve done this one and it’s great. As Julia
says, “Because the garlic is boiled, its after-effects
are at a minimum, and its flavor becomes exquisite,
aromatic and almot undefinable.”

From Julia Child’s “Mastering the Art of French
Cooking, Vol. I”:

Drop garlic cloves in boiling water and boil for 30
seconds. Drain, run cold water over them and peel.
Place the garlic and the rest of the ingredients in a
3-quart saucepan and boil slowly for 30 minutes.
Correct seasoning.

3 egg yolks 3 to 4 T. olive oil

Beat the egg yolks with a wire whip in a soup tureen
for a minute or until they are thick and sticky. Drop
by drop beat in the olive oil for making a mayonnaise.

Rounds of hard-toasted French bread 1 cup of grated
Swiss or Parmesan cheese

Just before serving, beat a ladleful of hot soup into
the egg mixture by droplets. Gradually strain in the
rest, beating and pressing the juice out of the
garlic. Serve immediately, accompanied by the bread
and cheese.

Posted by Al Martin. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

SPICY APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, all-purpose
1/2 c Sugar, granulated
1 1/2 ts Cinnamon, ground
2 ts Baking powder
1/2 ts Allspice, ground
2 c Apple, unpeeled, grated
1/2 c Apple juice concentrate,
Undiluted
1/2 c Raisins, optional
1 Egg, whole OR 2 egg whites
3 tb Oil, vegetable

In bowl mix flour, (can use 1 1/2 cups flour and 1/2
cup unprocessed bran), sugar, cinnamon, baking powder
and allspice; set aside. In another bowl combine
apples, apple juice concentrate, raisins, egg or egg
whites and oil. Make a well in center of dry
ingredients and add apple mixture. Mix until dry
ingredients are just moistened. Line muffin tins with
paper liners. Spoon batter into paper-lined muffin
cups. Bake in preheated 350 degree oven 20 to 25
minutes.

– – – – – – – – – – – – – – – – – –

Title: Pesto with Jalapeno
Categories: Main dish, Pasta, Sauces
Yield: 1 cup

1/4 c Pine nuts
5 ea Garlic cloves, peeled
1 sm Jalapeno, halved seeded
1 c Parsley
2 c Basil leaves
1/2 c Olive oil

Put nuts, garlic and jalapeno in food processor; process 30 seconds.
Add parsley, basil and oil; pulse a few times to mix greens into oil.
Process about 30 seconds, until mixture is finely pureed.

Yield: About 1 cup.

Adapted from Jacques Pepin, “The (Louisville, KY) Courier-Journal”.
July 22, 1990.

—–

CHILE-FRIED SQUID (SAMBAL CUMI-CUMI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indonesian Condiments
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red
-chiles, minced, or 1
-teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 t Paprika, if needed
2 tb Tamarind Water or lemon
-juice

In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.

[Personally, I’d use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]

1. Clean squid. Remove purplish outer skin and cut sacs into rings.

2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.

3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika
if necessary to enhance color.

4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.

Serves 4 to 6 with other dishes.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Posted by Stephen Ceideberg; May 31 1993.

– – – – – – – – – – – – – – – – – –

Title: Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings

3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese

Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.

MMMMM