Title: ONIONS STUFFED WITH GARLIC AND CHESTNUTS
Categories: Garlic, Salads, Vegetables
Yield: 4 servings

4 lg Spanish onions
3 Slices bacon, chopped
1 tb Butter
1 Whole head fresh garlic,
Peeled and chopped
1 cn (8 oz.) water chestnuts,
Drained and chopped
1/4 c Bread crumbs
1/2 ts Salt
1/4 ts Black pepper
1 c Apple cider

Put the unskinned onions in boiling water for about 5
minutes. Remove and cool. Cut of tops, peel, and
scoop out the insides. Chop the insides of onions.
Set aside. In frying pan cook bacon until crisp.
Drain off fat, add butter and saute the bacon bits,
chopped onion, and the chopped cloves of garlic until
just lightly brown. Add the water chestnuts and bread
crumbs and continue to brown for another 3 minutes.
Add salt and pepper. Fill each onion with the mixture.
Place in casserole. Pour apple cider over and bake at
375 degrees for 45 to 50 minutes.

—–

Title: Crushed Tomatoes (with no added liquid)
Categories: Vegetables, Fruits, Canning
Yield: 1 recipe

A high-quality product, ideally suited for use in soups, stews, and
casseroles. This recipe is similar to that formerly referred to as
“Quartered Tomatoes.”

Quantity: An average of 22 pounds is needed per canner load of 7 quarts;
an average of 14 fresh pounds is needed per canner load of 9 pints. A
bushel weighs 53 pounds and yields 17 to 20 quarts of crushed
tomatoes–an average of 2-3/4 pounds per quart.

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds
or until skins split. Then dip in cold water slip off skins, and remove
cores. Trim off any bruised or discolored portions and quarter. Heat
one-sixth of the quarters quickly in a large pot, crushing them with a
wooden mallet or spoon as they are added to the pot. This will exude
juice. Continue heating the tomatoes, stirring to prevent burning. Once
the tomatoes are boiling, gradually add remaining quartered tomatoes,
stirring constantly These remaining tomatoes do not need to be crushed.
They will soften with heating and stirring. Continue until all tomatoes
are added. Then boil gently 5 minutes. 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 immediately with hot tomatoes,
leaving 1/2-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 Crushed 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 min.
2,001 – 4,000 ft: 7 min.
4,001 – 6,000 ft: 8 min.
6,001 – 8,000 ft: 9 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 min.
2,001 – 4,000 ft: 12 min.
4,001 – 6,000 ft: 13 min.
6,001 – 8,000 ft: 14 min.

Table 2. Recommended process time for Crushed Tomatoes 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 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.
Table 3. Recommended process time for Crushed Tomatoes 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: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

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

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Honey Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning/Preserving/Dehydrating

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces dry mustard
1 tablespoon flour or cornstarch
2 tablespoons cider vinegar
1 tablespoon brandy
1 tablespoon honey

Combine the dry ingredients and flour. Gradually stir in 1/4 cup cold
water and let stand for 15 minutes. Add the remaining ingredients and
mix thoroughly. Makes about 1/2 cup.

– – – – – – – – – – – – – – – – – –

SEAFOOD MEDITERRANEE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 Cherrystone Clams
3 Cloves Garlic, chopped
1/2 c Olive Oil
18 oz Lobster Tails, thawed if
Frozen, each cut in thirds
Crosswise
1 c Dry White Wine
16 oz Can Italian Plum Tomatoes,
Cut up
1/2 c Fresh Parsley, chopped
1 t Dried Oregano
1 1/2 ts Salt
1/2 ts Pepper
2 Bay Leaves
1 lb Medium Shrimp, peeled and
Deveined, with shell left
On tail

Scrub clams. Soak in salt water for 15 minutes. Drain
and rinse. Repeat soaking process twice. In an 8 quart
pot, saute garlic in hot olive oil over medium-high
heat until lightly cooked but not brown. Add lobster
tail pieces and stir well. Add white wine, tomatoes,
parsley, oregano, salt, pepper and bay leaves. Mix
well. Arrange shrimp and clams on top of stew. Brin to
a boil. Reduce heat. Cover and steam for 5-8 minutes
until clams have opened and shrimp and lobster are
opaque when cut in center. Discard any unopened clams
and bay leaves before serving stew in bowls.

Source: Victoria Magazine, January 1994 Typed by
Katherine Smith

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Title: MANDARIN ALMOND CREAM
Categories: Chinese, Desserts
Yield: 6 servings

Stephen Ceideburg
2 Envelopes (1/4 ounce each)
-unflavored gelatin
1 qt 2% milk
1/3 c NutraSweet Spoonful
1/4 To 1/2 teaspoon almond
-extract
20 oz Mandarin orange segments,
-drained

As luscious as its name sounds, this oriental-inspired
dessert is the smooth, creamy kind everyone has room
for.

SPRINKLE GELATIN over milk in medium saucepan; let
stand 2 to 3 minutes. Cook over medium-low heat,
stirring constantly, until gelatin is dissolved.
Remove from heat; stir in NutraSweet Spoon- ful and
almond extract.

POUR MIXTURE into serving bowl; refrigerate until
mixture is the consistency of unbeaten egg whites,
about 1 hour. Stir in oranges. Refrigerate until
custard is set, 2 to 3 hours. Spoon into individual
dishes.

NOTE: After stirring oranges into the custard, the
mixture can be spooned into individual dishes or
stemmed goblets; refrigerate as above. Sweet cherries,
peach slices, or other fruit can be substituted for
the oranges.

NUTRITIONAL INFORMATION

Serving Size: 1/6 recipe

Calories………115 Saturated Fat….2 g
Protein……….8 g Cholesterol….12 mg
Carbohydrates…14 g Fiber………..,1 g Total
Fat……..3 g Sodium………85 mg

DIABETIC FOOD EXCHANGE: 1 low fat milk or 1 skim milk,
1/2 fat

From “The NutriSweet Spoonful Recipe Collection”, 1992.

Posted by Stephen Ceideburg

—–

CHAMBORD CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Della Masia-TXBG93A
1 cup Chocolate wafer or graham cr
2 tablespoon Sugar
3 tablespoon Melted butter or margarine
19 ounce Cream cheese — softened
1 cup Sugar
1/4 teaspoon Vanilla
3 Eggs
1/2 cup Seedless raspberry jam

2-4 T raspberry liquer Heat oven to 350. Mix crumbs, 2 T. sugar and the butter
together. Press into bottom of 9″ springform pan. Bake 10 minutes; cool.

Heat oven to 300. Beat cream cheese in large mixer bowl. Add l c. sugar
gradually, beating until fluffy.

Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb
mixture.

Bake until center is firm, about l hour. Cool to room temperature. Refrigerate
at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with
knife before removing side of pan.

– – – – – – – – – – – – – – – – – –

Title: Very Moist Lemon Cake
Categories: Jello, Cakes
Yield: 15 servings

1 pk Lemon cake mix
3 oz Lemon jello
3/4 c Water; cold
4 Eggs
3/4 c Oil
1 ts Lemon extract

MMMMM—————————GLAZE——————————–
3 Lemons
2 c Powdered sugar

Combine cake mix and jello, add cold water. Add eggs
one at a time. Add oil and lemon extract. Pour in
lightly greased 9×13″ pan. Bake in a preheated 325~
oven. Bake for 30 minutes. While cake is baking, mix
glaze ingredients. Pour over baked cake while hot from
oven, after poking holes in cake.

MMMMM

Herbal Astringent for Oily Skin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce Chamomile
3 tablespoons Witch hazel
1/2 teaspoon Cider vinegar
1 ounce Peppermint extract
8 ounces Water
Few drops of peppermint — extract
1/4 teaspoon Boric acid — optional

Boil chamomile, witch hazel, vinegar, peppermint and water. Cool and
strain. Add remaining ingredients in a spray bottle and shake. Keep
refrigerated.

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SPANAKOPITAS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
—–FILLING—–
2 tb Butter or oil
1 lb Frozen spinach — thawed
3 Green onions — sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese — crumbled
3 Eggs — lightly beaten
Salt Pepper to taste
—–PASTRY—–
1 lb Commercial Filo pastry
1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach
and chop by hand or in food processor. Combine green
onion with spinach and remaining filling ingredients
in bowl. Mix well and set aside.

Lay out the Filo sheets, covering them with waxed
paper and a damp towel. Take out two sheets at a time
and keep the rest covered. Brush melted butter onto
top sheet of each pair. Cut each double-sheet
crosswise into equal strips, about 2-1/2″ wide. Place
1 teaspoon of the filling 1″ from the end (nearest
you) of each strip. Fold the strips back over the
filling so the bottom edge meets the left edge,
forming a right angle. Continue folding back at right
angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or
until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready
to bake, separate while still frozen, spead on baking
sheets, and bake as above, allowing an extra 10
minutes baking time.

Source: The Food of Greece by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Syros Island Nougat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Roasted pistachios almonds
2 cups Sugar
1 cup Corn syrup
1 cup Honey
1/2 teaspoon Cream of tartar
3 Egg whites
1/4 teaspoon Salt
1 teaspoon Vanilla
1/4 cup Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to
line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot.
Stir
gently over medium heat until sugar dissolves and bring to a boil. After it
comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a
clean brush to remove sugar crystals. Continue cooking on medium-high heat to
272 degrees F on a jelly thermometer. Remove from heat.
In a separate pot heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer and
large bowl. Add a small amount of honey at first in a thin stream, very
slowly.
Beat in vanilla and continue adding remaining honey and then syrup. Beat
until
batch thickens and the beater slows down. Add nuts and blend in.
Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour
over it or lay rice wafers over bottom. Pour out the nougat. Dust top with
more
rice flour or thin rice wafers and let stand overnight to set. Cut into
rectangular pieces about 3/4″ by 1″ and wrap individually in heavy waxed paper.

From: “The Complete Greek Cook Book” by Theresa Karas Yianilos. Avenel Books,
New York.

Typed for you by Karen Mintzias

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