Acorn Squash And Apple Soup

Recipe By : Richard Sax and Marie Simmons in “Bon Appetit”
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Med Acorn Squash — 1 lb each
3 C Chicken Stock — degreased
2 Green Apples — tart
1/2 C Onion — chopped
1 C Apple Juice — unsweetened
2 Tsp Fresh Ginger Root — grated
1/2 Tsp Salt
1 Tbsp Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded. Unsalted canned chicken
** broth may be used instead of stock. *** Green apples should be
** cored, peeled and chopped (about 2 cups) Place squash
cut side down on rack set over gently simmering water in saucepan.
Cover and s team until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
juice, ginger and salt. Cover and simmer until ingredients are very t
ender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bo wls. Garnish
with yogurt and chives.

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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

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GRANDMA VAVRICEK’S KOLACHE RECIPE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Desserts Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ENVELOPES ACTIVE DRY YEAST
1/4 c LUKEWARM WATER
1 tb SUGAR
1 cn EVAPORATED MILK WITH ENOUGH
-WATER ADDED TO MAKE 2 CUPS
3/4 c BUTTER
3/4 c SUGAR
2 ts SALT
4 EGG YOLKS PLUS ONE WHOLE EGG
-SLIGHTLY BEATEN
1 t GRATED LEMON RIND
6 1/4 c SIFTED FLOUR
SOFTENED BUTTER AS NEEDED
Topping
1 c Flour
1/2 c Sugar
1/4 c Butter or margarine
Poppy Seed Filling
1 cn Poppy Seeds
1/4 c Vanilla Crumb Wafers
1/4 c Pecan Meal Or Finely Chopped
-Pecans
1/3 c Honey
Cream Cheese Filling
8 oz Cream Cheese
2 Egg Yolks
1/4 c Sugar

Grated Rind Of One Lemon

In a small bowl dissolve yeast in warm water.
Sprinkle with 1 tbsp sugar and let stand. Scald milk
in sauce pan. Remove from heat and stir in butter and
1/2 cup sugar. Cool to lukewarm. Add salt and egg
yolks. Combine milk mixture to yeast in large bowl.
Bit by bit add the flour until all has been used.
Knead dough on lightly floured board until glossy.
Place in bowl, cover to let rise in warm place (80ø)
until doubled in bulk about 1 hour. This dough will
not be quite as stiff as a roll dough. Now using a
tablespoon take egg-sized bits of the dough and roll
into balls on the floured board. Place on greased
baking sheet about 1 inch apart. Brush each with
softened butter. Let rise again. covered until
light. Make an indentation in each, large enough to
hold 1 tsp of fruit filling. Sprinkle fruit with some
of the topping. Bake at 425ø for 15 minutes. Remove
from oven. Brush with softened butter immediately.
Cool kolaches on wire rack. Makes about 3 1/2 dozen.

Topping: Mix all ingredients together in mixer until
the consistency of cornmeal.

POPPY SEED FILLING: Mix well. Place by teaspoon full
into kolache indentations.

CREAM CHEESE FILLING: Beat all ingredients together
and place by teaspoon full i indentations.

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Title: Nectarines – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 24 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Follow directions for peaches except do not dip in hot water
or remove skins, wash, either hot or raw pack, and use the same process
time.

Table 1. Recommended process time for Nectarines, halved or sliced, in
a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner 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.

Table 3. Process Times for Nectarines (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

—–

Title: Sweet Delights
Categories: Cookies, Holiday
Yield: 60 servings

1/2 lb Unsalted butter
1/2 c Sugar
1 ts Vanilla extract
1 pn Salt
1/3 c Almonds; ground
1/3 c Black walnuts; ground
1/3 c Hazelnuts
1 3/4 c All-purpose flour
1 c Powdered sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Have butter at room temperature. You may try solid margarine with
almost the same success as with butter. Place butter in a mixing bowl.
Beat with electric mixer. Gradually add granulated sugar while continuing
to beat; stir in vanilla extract and salt. Add ground nuts and flour; roll
into a ball and chill for 15 minutes.
2. Break off pieces of dough and roll between palms of your hands to
form balls the size of a small walnut. Do not make these too large. Place
on ungreased cookie sheets.
3. Bake in preheated 300-degree oven for 18-20 minutes. Remove and
roll, while still warm, in powdered sugar.

Yield: About 5 dozen.

—–

Title: GARLIC-ANCHOVY RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-BEEF,POULTRY,PORK,LAMB,FISH—————-
1 Garlic clove; crushed
1 ts Anchovy paste
2 ts Olive oil
1/4 ts Freshly ground black pepper

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1-1/2 Tbsp.

—–

Savory Salt Substitute

Recipe By : Reader’s Diget Great Recipes for Good Health
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon black pepper
1 tablespoon celery seeds
1 tablespoon onion powder
2 1/4 teaspoons cream of tartar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered orange peel
1 1/2 teaspoons arrowroot
1 1/2 teaspoons sugar
3/4 teaspoon sour salt (powdered citric acid)
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1/2 teaspoon dried thyme — crumbled
1/4 teaspoon plus a pinch of powdered lemon peel
1/4 teaspoon cayenne pepper

Place all the ingredients in a small electric coffee grinder, spice
grinder or blender. Grind for 10 seconds or until the mixture is fine.
Insert a funnel in the top of a a glass salt shaker, pour the mixture
into it and tap the funnel lightly to fill the shaker. Cover the rest of
the mixture tightly and store itin a cool, dark, dry place. makes about 1/2
cup.

Nutrition data per teaspoon: 6 calories, no fat, no cholesterol, 1 g
complex carbohydrates, 1 mg sodium.

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NOTES : Clipped from the Dallas Morning News. Note from clipping: This
recipe… will stay fresh for several months. Look for powdered citrus
peels on the spice shelf of the grocery store. Check fruit preservatives
for powdered citric acid.

Orange Drop Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Shortening
1/4 c Butter
1 1/2 c Brown Sugar
2 Well beaten Eggs
1/2 c Fresh Orange Juice
1 t Vanilla
3 1/2 c Flour
1/4 ts Salt
2 ts Baking Powder
1 t Soda
2 tb Grated Orange Rind
3/4 c Sour milk or Buttermilk
—–ICING—–
1/2 c Butter
4 c Powdered Sugar
1/3 c Evaporated Milk
1 t Vanilla
2 tb Grated Orange Rind

Cream shortening and sugar. Add eggs, orange juice, rinds, vanilla and
sour milk. Mix well. Add all dry ingredients which have been sifted (NOT!
I’m lazy) together. Blend everything together well. Optional – one cup of
nuts. Drop by teaspoon on greased cookie sheet, (I used teflon cookie sheet
~ no greasing) Bake at 350% for 5 to 8 minutes.

ICING: Beat it all together and slap on the VERY COOLED DOWN cookies.

This makes a cake like cookie just exploding with orange flavor

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Title: Chestnut-Stuffed Mushrooms
Categories: Side dish, Appetizers, Main dish, Vegetarian
Yield: 4 servings

8 lg Open mushrooms
Olive oil; for frying

——————————FOR THE STUFFING——————————
1 oz Butter or vegan margarine
1 lg Onion; finely chopped
12 oz Whole cooked chestnuts
Fresh lemon juice
Salt
Freshly ground black pepper
Grated nutmeg

——————————FOR THE CROUTES——————————
8 sl Wholemeal bread
2 oz Soft butter

If you’re making the coutes, it’s a good idea to get them done in
advance and out of the way. You can fry them, but I think they’re
much nicer baked to a crisp golden crunchiness in a slow oven. Set
the oven to 150 C (300 F, Gas Mark 2). Stamp circles in the bread
with a large pastry cutter; spread on both sides with butter and put
them on a baking sheet. Bake for 1 hour, or until completely crisp
and golden. Cool. These will keep in a tin for a few days.

To prepare the mushrooms, cut off any stalks so that the surface is
level, then wash the mushrooms and pat them dry on kitchen paper.
Fry them on both sides with olive oil and drain well. Season them
with salt and pepper, then leave on one side while you make the
stuffing.

Melt the butter in a medium-large saucepan. Add the onion and fry for
about 7 minutes, until soft.

Chop up any pieces of mushroom stalk, add these and cook for a minute
or two longer. Remove from the heat and add the cooked chestnuts,
breaking them up a bit as you do so to make a mixture which holds
together but has some chunky bits in it. Add a dash of fresh lemon
juice, and salt, pepper and grated nutmeg to taste.

To serve the dish, preset the oven to 200 C (400 F, Gas Mark 6), or
preheat the grill to high. Put the croutes on a baking sheet or in a
shallow casserole, then place a mushroom on each one, black side up.
Spooon the stuffing mixture on top. Bake or grill until heated
through — about 10 minutes under the grill, 15-20 minutes in the
oven.

[Note from Karen: There’s a gorgeous photo of this dish in the book.
The stuffed mushrooms are each garnished with three or four extremely
thin slivers of lemon peel. Looks absolutely beautiful.]

Source: Rose Elliot’s Vegetarian Christmas
Typed for you by Karen Mintzias

—–

Salad Nest Appetizers

Recipe By :FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad Nests
24 frozen mini phyllo dough shells
Almond Chicken Filling
2 cups cooked chicken — finely chopped
1/2 cup sliced almonds, toasted — chopped
1/4 cup red onion — finely chopped
3 tablespoons fresh parsley — minced
2 tablespoons capers, rinsed, patted dry — chopped
1/2 cup mayonnaise
toasted sliced almonds — for garnish
Ham Egg Filling
4 ounces smoked ham (about 1 cup) — finely chopped
3 large eggs, hard-cooked, cooled — finely chopped
1/2 cup mayonnaise
1/4 cup fresh dill — finely snipped
1 tablespoon cider vinegar
1 tablespoon dry mustard
fresh dill springs sieved egg yolk — for garnish
Crabmeat Filling
12 ounces crabmeat (about 2 cups) — picked over
5 medium red raishes (about 1/4 cup) — finely chopped
1 medium scallion (about 1/4 cup) — finely chopped
1/3 cup mayonnaise
1/4 cup fresh cilantro — finely chopped
1/2 teaspoon lime peel — freshly grated
2 teaspoons fresh lime juice
1/2 teaspoon dark sesame oil
1/4 teaspoon hot pepper sauce
thinly sliced scallion greens — for garnish

Thaw mini phyllo shells.

For each filling: Mix all ingredients together (except for garnishes) until
well blended. Just before serving, spoon rounded tablespoons into room
temperature shells; garnish. Each filling recipe make enough for 24 shells.
Fillings may be made 1 day ahead. Store, tightly covered, in the
refrigerator. Make sure shells are brought to room temperature before
filling.

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