Country Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds navy beans
2 1/2 quarts water
1 meaty ham bone
2 onions — chopped
1 tablespoon salt
1/2 teaspoon pepper
1 bay leaf

Wash and pick over beans. Add to water. Cover and soak over night or boil 2
minutes and soak 1 hour. Add remaining ingredients. Cover and simmer until
beans are tender. 3 – 3 1/2 hours. Remove bone and bay leaf. Mash beans
lightly. Cut meat off the bone and put it back into the soup. Can be frozen
at this point. To serve, add enough water to make a soupy consistency.
Makes 4 quarts.

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CRAYFISH TAIL SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Crayfish tails
10 ea Spinach, leaves
1 ea Endive, head
1/2 c Beans, small, green,
— blanched
1 md Tomato, diced
2 ea Shallots, chopped
1 bn Chervil, chopped
1 pn Tarragon
Vinaigrette, Hazelnut Oil *
Salt
Pepper
10 ea Basil, leaves

* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar
to 4 parts oil, mustard, salt and pepper to taste.)

Boil the crayfish tails and cool.

Place spinach, endive, and blanched beans in a large bowl. Add
tomato, shallots, chervil, and tarragon. Add crayfish tails and
sprinkle with hazelnut oil, salt and pepper.

Mix well and set aside.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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Amish Friendship Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads – Sourdough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Oil
1 teaspoon Cinnamon
1 cup Sugar
1 teaspoon Vanilla
2 cups Plain flour
3 Eggs
1 1/2 teaspoons Baking powder
1 small Box instant vanilla pudding
1/2 teaspoon Salt

1/2 teaspoon Baking soda

Do not use metal. Do not refrigerate. Cover lightly.

Day 1 Find out what day it is. Day 2 Stir with wooden spoon Day 3 Stir
with wooden spoon Day 4 Stir with wooden spoon Day 5 Add 1 cup each
sugar, milk, plain flour. Stir well with wooden spoon. Day 6 Stir with
wooden spoon Day 7 Stir with wooden spoon Day 8 Stir with wooden spoon
Day 9 Stir with wooden spoon Day 10 Add 1 cup each sugar, milk, plain
flour. Pour 1 cup mix in 3 plastic or glass containers. Give 2 to
friends; keep one for starter. Add to remaining cup and mix well:

Optional: add 1 cup chopped nuts, raisins, blueberries, chopped apples,
etc.

Pour into 2 well greased loaf pans or 1 Bundt pan. (My tube pan
worked well.) Bake at 350 degrees for 40-50 minutes, until toothpick
comes out clean. Let cool in pan 10 minutes then remove.

Source: Jennie Oles
Originally Posted by Kim Smith.

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Tarte Tatin w/Oatmeal Crust

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry
1/3 cup old fashioned oats
2 tablespoons sugar
1 1/4 cups flour
1/8 teaspoon salt
1/2 cup unsalted butter, chilled — cut in 1/2″ pieces
4 tablespoons ice water
Filling
6 tablespoons unsalted butter
1/3 cup sugar
1/3 cup brown sugar — packed
1 3/4 teaspoons lemon peel — grated
2 1/2 pounds Golden delicious apples, peeled, halved — cored
each apple cut into 3 wedges
Unsweetened whipped cream — garnish, optional

For pastry: Blend oats and sugar in a processor until oats are finely
ground. Blend in flour and salt. Add butter and process using the on/off
button, until mixture resembles coarse meal. Mix in ice water by the
tablespoon, until mixture begins to clump together. Gather dough into ball,
flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days
ahead. Keep chilled. Soften at room temperature before rolling.)

For filling: Preheat oven to 425. Melt butter in a heavy 10″ diameter cast
iron skillet over medium heat. Gradually mix in both sugars; stir until
sugars begin to dissolve and mixture starts to bubble, about 2 minutes. Mix
in lemon peel. Remove from heat. Arrange apple wedges on their sides in a
circle around the eges of the skillet, so they fit tightly. Place several
apple wedges tightly together in center of skillet. Cut any remaining apple
wedges into 1/2″ pieces; scatter over apple wedges, mounding slightly in
center.

Place skillet over medium heat and cook 3 minutes. Cover skillet and cook
apples 5 minutes. Uncover skillet and cook until apple juices and sugars
form syrup but apples are still firm to touch, about 10 minutes. Remove from
heat.

Roll out dough between sheets of floured wax paper to 12″ round. Peel off
top sheet of paper. Using bottom sheet of waxed paper as an aid, invert
dough onto warm apples in skillet. Remove wax papper. Press pastry edges
down and inside skillet around apples.

Bake until crust is deep golden, about 40 minutes. Using a small knife, cut
around crust to loosen. Let stand 1 minute. Place a large platter over
skillet. Using oven mitts as an aid, hold platter and skillet tightly
together and invert tart onto platter. Rearrange any apples that may have
become dislodged. Cool to lukewarm, about 30 minutes. Cut into wedges.
Garnish with a dollop of unsweetened whipped cream on top of slice.

Note: As the tart cools, the crust gets flakier, so it’s best not to have
this right out of the oven. Try it lukewarm or at room temperature.

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Popeye’s Spinach Dip

Recipe By :
Serving Size : Preparation Time :0:00
Categories : Appetizers, Dips Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 10 oz. pkg. frozen chopped spinach — thawed, drained
1/3 pkg. dry vegetable soup mix
2 cups plain non-fat yogurt
1/4 cup light, cholesterol-free mayonaise
1 8 oz. can water chestnuts — drained and chopped
2 green onions — thinly sliced
1 clove garlic — minced
1 6 oz.can shrimp — rinsed and drained

Thaw spinach; drain and squeeze dry. Blend with remaining ingredients.
Chill before serving. Serve with raw vegetables, such as celery, carrots,
red, green or yellow pepper strips, broccoli or cauliflower florets. For
an attractive presentation, serve dip in a round loaf of sourdough bread.
Slice top off loaf and hollow out center. Fill with chilled dip. Serve
with bread cubes, whole wheat crackers and raw vegetables. Makes 3 cups

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Cream of Pimiento Soup

Recipe By : Southern Living/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories : Soup Easy
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces pimiento — diced and undrained
2 tablespoons butter
2 1/2 tablespoons flour
14 1/2 ounces nonfat chicken broth
1 1/2 cups half and half
2 teaspoons onion — grated
1/2 teaspoon salt
1/4 teaspoon hot sauce

Place pimiento in container of an electric blender, and process until smooth,
stopping once to scrape down sides. Set pimiento aside.

Melt butter in a heavy saucepan over low heat; add flour, and stir until
mixture is smooth. Cook 1 minute, stirring constantly.

Add chicken broth and half and hald gradually to flour mixture; cook over
medium heat, stirring contstantly, until mixture is thickened and bubbly.

Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring
constantly, until thoroughly heateds.

Yield: 3 3/4 cups

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Per serving: 204 Calories; 17g Fat (71% calories from fat); 6g Protein; 10g
Carbohydrate; 49mg Cholesterol; 517mg Sodium

NOTES : You can easily double the recipe to serve 8

New Year’s Eve, 1996/97 with Beef Wellington
Diane and Joe, Colleen and Jack.

Title: Gelatin Wiggles (Wilton)
Categories: Desserts, Halloween, Holidays, Kids
Yield: 1 servings

12 oz Dry gelatin mix
-two large packages
2 1/2 c Boiling water
Wilton cookie cutters
Wilton candy molds

Mix 12oz. gelatin with 2 1/2 cups boiling water. Pour into 9″ by 13″
pan. Place in fridge and chill until firm. Loosen from pan by dipping
pan in warm water for about 15 seconds (don’t unmold). Push cutters
into gelatin and lift out wiggles with a spatula. TO USE WITH CANDY
MOLDS: Spray molds with vegetable pan spray. Prepare gelatin same as
above and pour into candy molds. Place in fridge and chill until
firm. Lift from molds.

MMMMM

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)

—–

Title: Walnut Burgers
Categories: Vegan, Main dish
Yield: 8 servings

10 1/2 oz Pkg More-Nu tofu silken
-soft (red white pk)
1 c Walnuts — chopped
1/4 c Sunflower seeds
1/4 c Scallions — chopped
2 tb Soy sauce
2 tb Nutritional yeast
1/2 ts Basil
2 c Herb seasoned stuffing
-Pepperidge farm

In a food processor or blender, puree tofu then add
rest of ingredients except stuffing. Put stuffing
into a bowl and pour tofu mixture over it. Mix well.

Form into 8 burger patties and bake on a greased
cookie sheet in a 350F oven for 25-30 minutes or until
golden brown. (Note: These can be grilled also!) Serve
on a burger bun with your favorite condiments.

NOTE: These can also be formed into 24 meat balls and
served with spaghetti sauce over pasta.

—–

BUTTERMILK BEET SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Finely Chopped Onion
1/4 c Finely Chopped Celery
1/4 c Chopped Celery Leaves
3 c Peeled Beets Cut Into
– Julienne
2 c Chicken Broth
1/2 ts Tabasco Pepper Sauce
1/4 ts Salt
Freshly Ground Black Pepper
– To Taste
1 1/2 ts Sugar
1 1/2 c Buttermilk
2 ts Chopped Fresh Dill

Cousin Walter and those who dined with him looked
forward to this well-chilled light beet soup on warm
days. Milk, plain yogurt, or a combination of the two
can be used instead of buttermilk.
~——————————————————
~—————– Melt the butter in a medium
saucepan. Add the onions and celery, and saute over
medium heat for 10 minutes, or until the celery is
soft and golden. Add the celery leaves and cook for 2
minutes longer. Add the remaining ingredients except
the buttermilk and dill. Bring to a boil, lower the
heat and simmer for 20 minutes, or until the beets are
tender. Cool. Stir in the buttermilk and dill. Chill
thoroughly. From: The Tabasco Cookbook. Typed by Syd
Bigger.

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