Pfeffernusse (Pepper Balls)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Cookies

Amount Measure Ingredient — Preparation Method
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4 Cups Flour; Unbleached, Unsifted
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Cloves; Ground
1/2 Teaspoon Mace
1 Teaspoon Allspice; Ground
Black Pepper; As Desired
1 1/4 Cups Honey
2 Tablespoons Butter
2 Eggs; Large
1 Cup Confectioners’ Sugar
1 Teaspoon Vanilla
Water

Sift flour, baking powder and spices together. Heat honey and butter until
butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill
dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet.
Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in
glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4
dozen cookies.

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Nutr. Assoc. : 0 1554 1440 541 0 0 161 15 854 393 385 76 568

Title: Whole or Halved Tomatoes (packed in water)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure for hot or raw tomatoes filled with water in jars: Wash
tomatoes. Dip in boiling water for 30 to 60 seconds or until skins
split; then dip in cold water. Slip off skins and remove cores. Leave
whole or halve. Add bottled lemon juice or citric acid to jars (See
acidification directions). Add 1 teaspoon of salt per quart to the jars,
if desired. For hot pack products, add enough water to cover the
tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes
or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack,
or hot water for raw pack to cover, leaving 1/2-inch headspace. Adjust
lids and process according to the recommendations in Table 1, Table 2,
or Table 3, depending on the method of canning used.

Table 1. Recommended process time for Whole or Halved Tomatoes in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
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.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Table 2. Recommended process time for Whole or Halved Tomatoes 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.

Style of Pack: Hot. Jar Size: Quarts.
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 Whole or Halved Tomatoes in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 15 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: 10 min.
Canner Gauge Pressure (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.

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

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CREOLE CABBAGE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Vegetable oil
3 ts White wine vinegar
2 Beef bouillon cubes
2 tb Water,boiling
3 tb Chopped parsley
1 Garlic clove,minced
1/2 ts Basil,crumbled
1/4 ts Thyme,crumbled
1/4 ts Tabasco sauce
8 c Finely shredded cabbage
1 1/2 c Onions,finely chopped

1. Dissolve bouillon cubes in 2 T boiling water. In large bowl,
combine all ingredients except cabbage and onions; mix well.
2. Add cabbage and onions; toss well to coat with dressing.
3. Serve with additional Tabasco if desired.

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Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Greek
Vegetables Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 large Zucchini blossoms
1 cup Long-grain white rice
3 tablespoons Minced fresh Italian parsley
3 tablespoons Finely chopped fresh mint
1 small Onion — finely chopped
1/3 cup Olive oil
1 large Ripe tomato, peeled, seeded — – coarsely chopped
Salt
Freshly ground black pepper
3/4 cup Warm water

Wash the zucchini blossoms gently and drain them. In a small bowl, combine the
rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and
mix well. Using a small teaspoon, stuff the blossoms with the rice mixture.
Arrange them one next to the other in a shallow saucepan, add warm water, and
cover. Bring to a boil and simmer over low heat until the rice is cooked,
about 30 minutes.
Serve warm.

Sofi Lazarides Konstantinides, “Sofi’s Aegean Kitchen” Posted by Karen
Mintzias

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Title: WHITE PIZZA
Categories: Pies, Italian
Yield: 8 servings

Pizza shell, 12″
2 T Olive oil
4 ts Garlic; chopped fine
2 T Basil, fresh; OR
2 ts Basil, dried
2 md Tomato; thinly sliced
1/4 lb Mozzarella; grated, or to
-taste
1/4 lb Provolone; grated, or to
-taste
1/4 c Romano; grated
2 ts Oregano, dried; OR
1 T Oregano, fresh

Roll crust out to 12″ circle. Brush crust with olive oil, sprinkle
with garlic and basil. Arrange tomato slices over crust and top with
grated mozzarella, provolone, and Romano cheeses. Bake in a hot
preheated oven (425 to 450 degrees) 12 to 15 minutes or until cheese
has melted and crust is lightly browned. Sprinkle with oregano. For
best results, bake on parchment paper directly on pizza stone or oven
tiles.

Best made with Neopolitan pizza crust (flour, yeast, water, salt, and
molasses); crust thin and crispy, yet soft enough to be folded over
and eaten with fingers

From Mario’s Pizza, Regent Square, Pittsburgh, PA

MMMMM

Title: STEAMED CHICKEN WITH CHINESE VEGETABLES
Categories: Chinese, Chicken
Yield: 2 servings

5 tb Dry sherry
2 tb Light soy sauce
1 Whole chicken breast, boned
-and skinned
1/2 lb Fresh mushrooms
4 oz Canned sliced water
-chestnuts, drained
1/4 lb Fresh snow peas, strings
-removed
1 c Water
2 tb Oyster sauce
1 tb Cornstarch
1 1/2 ts Oriental sesame oil
Freshly cooked rice

Cut the chicken into 1/2-inch cubes. Combine 3
tablespoons sherry and 1 tablespoon soy sauce in
medium bowl. Add chicken and marinate for 1 hour or
overnight. Pour enough water into wok to come just
below steaming rack. Bring to a boil. Place chicken
on one side of shallow baking dish. Arrange mushrooms
alongside chicken and water chestnuts alongside
mushrooms. Set dish on rack in wok; cover and steam
until chicken and vegetables are tender, about 20
minutes. Place snow peas over vegetables in dish;
steam until peas turn bright green, 2 to 3 minutes.
Meanwhile, combine remaining sherry and soy sauce with
the water, oyster sauce, cornstarch, and sesame oil in
medium saucepan over medium heat. Cook and stir until
thickened, about 5 minutes. Serve chicken and
vegetables over rice. Pass sauce separately.

Bon Appetit LIGHT AND EASY SPECIAL

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