Title: Peach Crisp
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

4 Ripe peaches,peel+slice 1/4″ 2 tb Reduced calorie margarine
3 tb Flour 2 ts Reduced calorie margarine
2 1/4 oz Quick-cooking oats,uncooked 3 tb Firmly packed brown sugar
OR
1 ts Cinnamon 9 ts Swwetener
1/2 ts Nutmeg

Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour
and place in a 6×11″ baking pan that has been sprayed with a nonstick
cooking spray. In a small bowl, combine remaining ingredeints. M,ix
well until mixture is crumbly. Sprinkle evenly over peaches. Bake
30-35 minutes, until crisp. serve warm or cold. From *Prodigy’s Food
and Wine-Healthy Eating Bulletin Board, from Broidget Benjamin –
PHFC09A.

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Title: Standard Tomato Sauce
Categories: Canning, Vegetables
Yield: 1 recipe

Quantity: For thin sauce — An average of 35 pounds is needed per canner
load of 7 quarts; an average of 21 pounds is needed per canner load of 9
pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an
average of 5 pounds per quart.

For thick sauce — An average of 46 pounds is needed per canner load of
7 quarts; an average of 28 pounds is needed per canner load of 9 pints.
A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average
of 6-1/2 pounds per quart.

Procedure: Prepare and press as for making tomato juice. Simmer in
large-diameter saucepan until sauce reaches desired consistency Boil
until volume is reduced by about one-third for thin sauce, or by
one-half for thick sauce. Add bottled lemon juice or citric acid to jars
(See acidification directions). Add 1 teaspoon of salt per quart to the
jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and
process. Recommended process times are given in Table 1, Table 2, and
Table 3.

Table 1. Recommended process time for Standard Tomato Sauce in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Table 2. Recommended process time for Standard Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.

Process Time: 20 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.

Process Time: 10 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.
Table 3. Recommended process time for Standard Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 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: 15 min.
Canner Gauge Prssure (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 3 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: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

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

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PACIFIC RIM BROCHETTES

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Extra firm tofu — drained
1 each Stalk fresh lemon grass
1/2 bn Fresh mint — chopped
6 each Garlic cloves
1 each Serrano pepper — seeded
minced
2 tablespoons Cilantro stems — chopped
2 tablespoons Fresh ginger — chopped
3 each Green onions — chopped
1 teaspoon Peanut butter — optional
2 tablespoons Brown sugar
1 tablespoon Coconut milk — optional
Juice of 1 lime
1/4 cup Liquid tamarind
2 tablespoons Soy sauce — ———–Brochette
6 each Green onions
2 medium Tomatoes — cut into eighths
6 small Jalapeno peppers — optional
1/4 pound Snow peas
1/4 pound Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice discard
all but bottom 3″ of lemon grass. With a wooden mallet, pound the base to
release the aromatic oils. In a food processor, combine lemon grass with
mint, ginger, garlic, pepper, cilantro gren onions. Process in short bursts
for 30 seconds. Add remaining ingredients process for 1 minute. Transfer
to glass container add tofu pieces. Cover marinate for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place vegetables
tofu on sqewers, alternating for colour. (Group snow peas i threes so they
don’t cook too quickly). Place skewers on hot grill brush with remaining
marinade. Grill, turning once till vegetables are tender.

Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g
Fiber.

VT July, 1993

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Achot (Garlicky Farmer’s Cheese with Walnuts)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Armenia Appetizers
Upload

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cheese — farmer
3 tablespoons Walnuts — chopped fine
1/4 cup Yogurt — low-fat
1 tablespoon Dill — chopped fine
1 tablespoon Parsley — chopped fine
1 Garlic clove — minced
1/8 teaspoon Salt
Lettuce — boston
1/4 cup Walnuts — chopped coarsely
Pita — toasted triangles

Process the farmer’s cheese, finely chopped walnuts, and yogurt in a food
proces sor until smooth.

Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
a ball, cover, and refrigerate for 4 hours.

Line a small serving platter with several lettuce leaves and carefully
transfer the cheese ball to the platter. Press the coarsely chopped walnuts
into the ball so they more or less cover it. Serve with the toasted pita
triangles.

[ Per serving (excluding pita triangles): 130 calories, 7 g. protein, 2.7 g.
ca rbohydrates, 10 g. fat, 15.8 mg. cholesterol, 279 mg. sodium. Calories from
fat:
66% ] MM and upload by DonW1948@aol.com / PTTRC

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BARA BRITH ( SPECKLED BREAD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Dried fruit
8 oz Dark brown sugar
1/2 pt Strong hot tea
10 oz Self-raising flour
1 Egg

This is Wales’ traditional rich fruit bread. South
Wales makes it with baking powder; Northerners prefer
yeast as the raising agent. Either way it’s delicious.

Soak the dried fruit and sugar overnight in the tea.
You can use either fresh tea, or the cold dregs from
the teapot (this gives a good strong colour). Next
day, sieve the flour and fold it it into the fruit.
Mix in the lightly beaten egg. Line a small loaf-tin
with buttered paper then tip in the mixture, smoothing
it well into the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for
1 1/2 hours. Cool and store for at least 2 days in a
tin so that it matures moist and rich. Traditionalists
say you should never butter the Bara Brith, but
Dorothy says do, as it’s lovely that way.

Source: Elisabeth Luard in “Country Living” (British),
April 1989.

– – – – – – – – – – – – – – – – – –

Play Dough

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Drop Food colouring, or more
1 C Water
1 C Flour
1/2 C Salt
2 Ts Cream of tartar
2 Tb Cooking oil

In a heavy saucepan, stir food colouring into water. Add all
remaining ingredients. Cook over medium heat, stirring constantly with
a wooden spoon until mixture thickens and draws away from the sides of
the pan. Form into a ball and cool. Pack play dough in a zip-lock bag or
air-tight container.

NB: Can also be used as a treat for birthday parties, just pack it
into individual decorative containers.

Source: Modern Woman magazine, June 1993 issue Shared by: Sharon
Herrington

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Boogers On A Stick

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
—–TOOLS—–
Waxed paper
Long handled spoon
Platter

With an adults help, melt the cheeze whiz in the microwave or on top of the
stove, according to directions on the jar.

Allow the cheese to cool slightly in the jar.

Using a long handled spoon, carefully stir about three drops of green food
coloring into the warm cheese, using just enough to turn the cheese a delicate
snot green.

To form boogers: Dip and twist the tip of each prtezel stick into the cheese,
lift out, wait twenty seconds, then dip again. When cheese lumps reach an
appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed
paper.

Allow finished boogers on a stick to cool at room temperature for ten minutes
or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5
to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of
the
platter so that guests can turn plain buggers into bloody ones.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

Title: Royal Icing
Categories: Misc
Servings: 1

1 lb Confectioner’s sugar 1/8 ts Cream of tartar
3 Egg whites, room temp.

Sift the entire pound of sugar to remove all the lumps.
Place egg whites in mixing bowl and add sugar and cream of tartar to
whites while stirring.
When all the sugar is incorporated, using an electric mixer, beat until
thick and very white. Mixture will hold a peak.
This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it
dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time.
Paste food colors will not change the consistency as liquid colors will.
For a quarter cup of icing, dip the tip of a toothpick into the color,
then into the icing. Stir well.
If you desire more color, dip again. Proceed gradually.
For strong colors like red, royal blue and dark purple, you will need 1/8
teaspoon to 1/4 cup icing.

Note: If you plan to make several colors, a muffin tin makes a handy
palette.

—–

>From GINGERBREAD: Things to Make and Bake by Teresa Layman and Barbara
Morgenroth. Published by Harry Abrams, ISBN 0-8109-3367-5.

Title: CHINESE: GOLDEN CROWN RESTAURANT HOUSE SPECIA
Categories: Main dish, Oriental, Ethnic, Vegetables, Meats
Yield: 6 servings

1 15-oz. Package chow mein
– noodles (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp (60 to
– to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain.

Heat 2 tablespoons oil in wok or very large frying
pan. Stir-fry noodles for 3 to 5 minutes, or until
crisp and light brown. Remove from wok and set aside.
Add remaining 2 tablespoons oil and garlic. Add bean
sprouts, bok choy, carrot, green pepper, celery, water
chestnuts, bamboo shoots, mushrooms and onion to wok.
Stir-fry for serveral minutes over high heat. Add
shrimp, chicken and barbecued pork. Continue
stir-frying several minutes. Add broth and cover with
lid. Cook with lid on for 3 to 4 minutes.

Combine Cornstarch with cold water. Stir in oyster
sauce, sugar, MSG, if used, and salt. Add sauce and
noodles to wok. Continue cooking just until sauce
thickens about 1 minute. Serve immediately.

Makes 6 servings.

SOURCE: From the Golden Crown Restaurant, Beaverton,
Oregon.

September ’91 FOODday, Oregonain Newspaper.

Shared by Cate Vanicek

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Title: Hawaiian SPAM PIzza
Categories: Pizza
Yield: 6 servings

1 cn Refrigerated all-ready
-pizza crust
1 pk Sliced Provolone cheese (6oz)
1 cn SPAM Luncheon Meat, cut in
-thin squares (12 oz)
1 cn Chunk pineapple, drained
1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Heat oven to 425’F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll
dough; press in prepared pan. Top with cheese. Arrange remaining
ingredients over cheese. Bake 25-30 minutes or until crust is deep
golden brown. Serves 6.

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