MANGO TAMARIND CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Sauces
Fruits Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried tamarind pulp — packed
-or-
1/2 c Fresh lime juice — strained
+ 1/2 cup water
2 1/2 c — Water
3 lb Mangoes*
1 c Onions — in 1/4″ dice
1 c Golden raisins
1 c Dried currants
4 tb Fresh ginger — minced
— or more to taste
3 lg Garlic cloves — minced fine
1 Lemon — grated zest of
2 c Light brown sugar — packed
3/4 c Sugar
2 tb Mustard seed
1 tb Salt
2 ts Dried red pepper — crushed*
2 ts Ground cinnamon
1/2 ts Turmeric
1/4 ts Ground cloves
1/4 ts Cayenne pepper
— or more to taste
1 1/2 c Distilled white vinegar

*Mangoes can be unripe, half-ripe or part unripe and
part ripe. Using part or all almost-ripe fruit will
yield a chutney with a softer texture. If you like
jammy chutney, cut the fruit into small bits; for a
chunky product, use 1/2″ or larger cubes and stop
cooking the mixture as soon as the fruit pieces are
translucent.

**In place of the crushed dried red pepper, can
substitute 2 dried hot peppers (each 2 1/2 to 3″ long)
which have been seeded and crumbled, or 1 tb. finely
minced red or green fresh hot peppers. Increase any
of these if you are sure you want a hotter chutney.

Crumble tamarind into a small bowl and stir in 1 1/2
cups of the water; let tamarind soak for at least an
hour, meanwhile preparing the remaining ingredients.
Or substitute the fresh lime juice plus 1/2 cup of
water at this point.

Peel and dice the mangoes, cutting them into small
pieces for a jamlike chutney, into 1/2″ or larger dice
for a chunky mixture. Place the pieces in a preserving
pan. Add the onions, raisins, currants, ginger,
garlic, lemon zest, brown and granulated sugars,
mustard seed, salt, crushed hot red pepper, cinnamon,
turmeric, cloves, ground red pepper, white vinegar and
the remaining 1 cup water; stir the mixture and let it
rest until the tamarind “juice” is ready, or for up to
several hours, if that is convenient.

When the tamarind pulp is very soft, strain the liquid
through a sieve, pressing it to remove all possible
liquid and any pulp that will pass through. Discard
the pulp remaining in the sieve. Add the liquid to
the chutney mixture.

Set the pan over medium heat and bring the ingredients
to a boil. Lower the heat so the mixture simmers and
cook it, uncovered, stirring often, until the mango
and onion pieces are translucent and the chutney has
thickened to the consistency of preserves, 1 to 2
hours depending on the firmness of the fruit. (The
chutney will thicken further in the jar, so don’t
reduce it too much.) If the chutney threatens to
stick before the mango pieces are translucent, add a
little water.

Remove chutney from the heat, cool a sample, and taste
it for tartness, sweetness, and degree of hotness.
(The overall flavor is elusive at this point, but
these factors can be judged.) If you wish, add a
little more vinegar, sugar or ground hot red pepper.

Reheat the chutney to boiling and ladle it into hot,
clean pint or half-pint canning jars, leaving 1/4″ of
headspace. Seal the jars; process for 15 minutes (for
either size jar) in a boiling-water bath. Cool, label,
and store the jars for a least a month so that its
many flavors can blend and balance. This will keep
for at least a year in a cool pantry.

Yield: 6 to 7 cups.

From _Fancy Pantry_ by Helen Witty. New York: Workman
Publishing Company, Inc., 1986. Pp. 56-58. ISBN
0-89480-037-X. Typed for you by Cathy Harned.

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ENSURING HIGH-QUALITY CANNED FOODS (PART 2 OF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Advantages of Hot-packing

Many fresh foods contain from 10 percent to more than
30 percent air. How long canned food retains high
quality depends on how much air is removed from food
before jars are sealed.

Raw-packing is the practice of filling jars tightly
with freshly prepared, but unheated food. Such foods,
especially fruit, will float in the jars. The
entrapped air in and around the food may cause
discoloration within 2 to 3 months of storage.
Raw-packing is more suitable for vegetables processed
in a pressure canner.

Hot-packing is the practice of heating freshly
prepared food to boiling, simmering it 2 to 5 minutes,
and promptly filling jars loosely with the boiled food.

Whether food has been hot-packed or raw-packed, the
juice, syrup, or water to be added to the foods should
also be heated to boiling before adding it to the
jars. This practice helps to remove air from food
tissues, shrinks food, helps keep the food from
floating in the jars, increases vacuum in sealed jars,
and improves shelf life. Preshrinking food permits
filling more food into each jar.

Hot-packing is the best way to remove air and is the
preferred pack style for foods processed in a
boiling-water canner At first, the color of hot-packed
foods may appear no better than that of raw-packed
foods, but within a short storage period, both color
and flavor of hot-packed foods will be superior.
Controlling Headspace

The unfilled space above the food in a jar and below
its lid is termed headspace. Directions for canning
specify leaving 1/4-inch for jams and jellies,
1/2-inch for fruits and tomatoes to be processed in
boiling water and from 1- to 1-1/4-inches in low- acid
foods to be processed in a pressure canner This space
is needed for expansion of food as jars are processed,
and for forming vacuums in cooled jars. The extent of
expansion is determined by the air content in the food
and by the processing temperature. Air expands greatly
when heated to high temperatures; the higher the
temperature, the greater the expansion. Foods expand
less than air when heated.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Company Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Mexican
Casseroles Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef chuck or round steak
2 tablespoons Cooking oil
2 Garlic coves — minced
4 tablespoons Chili powder
2 teaspoons Ground cumin
3 tablespoons All purpose flour
1 tablespoon Oregano
3 cups Beef broth
1/3 teaspoon Salt
1 dash Ground pepper — to taste
15 ounces Can pinto or chili beans
1 package Sour cream — as needed
2 Lime — as needed

ONE DAY IN ADVANCE: Cut the beef into 1-inch pieces.
In a skillet heat oil to hot. Add beef. Stir until color changes but does not
brown. Lower heat, stir in garlic.
Combine chili powder, cumin and flour. Sprinkle meat with chili mixture,
stirring until meat is evenly coated. Crumble oregano over meat. Add 2 cups
beef broth and stir until liquid is well blended. Add salt and pepper. Bring to
a boil, stirring occasionally.
Reduce heat; simmer partially covered over low heat for 1-1/2 hours. Add
remaining broth and simmer 30 minutes longer. Meat should be almost falling
apart.
Cool well, refrigerate over night to “ripen” flavor. (This is most important.)
Reheat on top of double-boiler. Heat beans, drain, stir into chili. Serve on
individual plates, adding a good dollop of sour cream. Squeeze lime juice over
each portion . Cut the other lime into wedges and place a wedge onto each
plate.
Serve with hot corn bread and various fresh fruits.

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Schlotsky’s Rolls

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Rolls Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup water — lukewarm
1 tablespoon sugar
1 package active dry yeast
3/4 cup milk — lukewarm
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour
yellow cornmeal — stone-ground

In 8 oz. measuring cup, stir together first 3 ingredients and let mixture
stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs.
warm water. In medium bowl, combine warm milk, salt and soda-water mixture
with 1 cup flour, beating with wir e whisk until smooth. Beat in yeast
mixture and then remaining flour, switching to sturdy spoon. Batter should
be thick and sticky but smooth, with all flour thoroughly dissolved.

Put dough in 2 small pie pans that have been sprayer with non-stick spray
and dusted with cornmeal. Cover with wax paper or plastic wrap that has
also been sprayed. Let rise about an hour.

Remove plastic wrap and discard. Spray tops of buns with non-stick spray
and bake on center rack at 375F about 20 min. or until golden brown. As
rolls cool in containers on rack for 20 min., spray tops with more
non-stick spray to keep crust soft. Let coo l 1 hour before slicing and
filling with sandwich meats and cheeses.

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Cornbread Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe corn bread or 1 pkg
Cornbread mix baked cooled
And crumbled
12 Slices bacon cooked and
Crumbled
1 C Finely chopped celery
2 Fresh green onions sliced
Thin
2 Lg Tomatoes chopped fine
1/4 C Green pepper chooped fine
2 Hard boiled egggs chopped

Mix all ingredients with enough mayonnaise to hold
together. Chill at least 2-3 hours or overnight.
Laverne Wallace Palatable Potpourri format by Emlie
rwsm05a

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Velveeta Salsa Dip

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Velveeta Cheese spread — cubed (can use light
1 package Picante or Salsa Sauce
2 tablespoons Cilantro (optional)

1. Place brick of velveeta and jar of picante sauce in a slow cooker
or crock po t, and turn on high stirring occasionally until melted and
blended. Stir in cila ntro when melted.

2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for
the salsa, or add one can of tomatoes and chiles. Play around with
this, and you might eve n add a little Louisana hot sauce!
Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you
by: Linda Fi elds, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
315-786-1120

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Title: ASPARAGUS AND CRAB MEAT SOUP – MANG TAY NAU CUA
Categories: Vietnamese, Soups, Seafood
Yield: 6 servings

4 c Chicken broth
1 tb Plus 2 teaspoons nuoc mam
-(Vietnamese fish sauce)
1/2 ts Sugar
1/4 ts Salt
1 tb Vegetable oil
6 Shallots, chopped
2 Garlic cloves, chopped
8 oz Fresh or canned lump crab
-meat, picked over and
-drained
Freshly ground black pepper
2 tb Cornstarch or arrowroot,
-mixed with 2 tablespoons
-cold water
1 Egg, lightly beaten
15 oz White asparagus spears, cut
-into 1-inch sections with
-canning liquid reserved
1 tb Shredded coriander
1 Scallion, thinly sliced

Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet. Add the shallots and garlic and
stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons
fish sauce and black pepper to taste. Stir-fry over high heat for 1
minute. Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently
until the soup thickens and is clear. While the soup is actively
boiling, add the egg and stir gently. Continue to stir for about 1
minute. Add the crab meat mixture and asparagus with its canning
liquid; cook gently until heated through.
Transfer the soup to a heated tureen. Sprinkle on the coriander,
scallion and freshly ground black pepper.

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MOM’S BREAD ROLLS FOR THE BM

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
* JAN CARGILL ** VHPK03A
2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine
milk,water,sugar ,salt and shortening. Stir until dissolved and
lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)
only enough so you can knead it-(so it wont stick to fingers) for 10
Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or
until doubled in bulk) Punch down with knife and let rise again 1/2
hr. .Cut up in small pieces and roll around in hands and place in tin
. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on
floured board to work with). Bake in oven for 30 to 40 min at 350
degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE.
You will need to follow your bread machine directions for making the
bread. The above directions are for BY HAND bread making only.

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