SAJUR BENING (VEGETABLE SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indonesian Soups

Amount Measure Ingredient — Preparation Method
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2 Ears corn, husked
2 tb Chopped onions
1 t Chopped garlic (opt)
2 tb Sugar
1 t Salt
3 c Water
2 Bouillon cubes (opt)
4 oz Spinach

Slice corn from cob. Cook it w/other ingreds except
spinach until done. Add spinach, mix continue
cooking for 2 mins. Remove from heat; serve hot. From
Pearl S. Buck’s Oriental Cooking, SBN671-21366-0, 1972
Posted by Deidre Ganopole

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CARIBBEAN RUB OR JERK RUB

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons garlic — minced
6 tablespoons onion — minced
6 tablespoons dried minced onion
2 tablespoons allspice
1 tablespoon dried ground chipotle
2 tablespoons Hungarian paprika
2 tablespoons brown sugar
4 1/2 teaspoons fresh thyme — minced
4 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ground habanera
2 lemons — zest

In a bowl combine all ingredients.

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BLACK BEAN SOUP WITH JALAPENOS

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

Amount Measure Ingredient — Preparation Method
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8 Jalapeno chiles, stems and
-seeds removed, chopped
1 tb Dried crushed red chile,
-seeds included
2 c Black beans, sorted and
-rinsed
2 tb Bacon fat or vegetable oil
2 md Onions, chopped
4 Cloves garlic, minced
1 lg Ham hock
1 c Canned tomatoes, chopped
2 ts Ground cumin
1 t Ground epazote (optional)
1 t Ground coriander
1/4 ts Ground cloves
1 tb Red wine vinegar
6 To 8 cups water
3 tb Tequila (optional)

Serves 8

Sour cream for garnish

Cover the beans with water and soak them overnight.

Saute onion and garlic in bacon fat until soft.

Combine all ingredients, except tequila and sour
cream, in large pot and bring to a boil. Reduce heat
and simmer for 2 to 3 hours or until beans are soft.

Remove ham hock and shred meat.

Divide soup in half, puree half of it and add back to
the remaining soup. Add shredded meat and simmer for
15 minutes or until thickened to desired consistency.

Remove from heat, stir in tequila, garnish with sour
cream, and serve.

The Whole Chili Pepper From the collection of Jim
Vorheis

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Title: APPLE BRANDY BUTTER
Categories: Fruits 999
Servings: 1

6 c Fresh unsweetened applesauce 1/2 c Calvados
1 c Sugar 1/2 c Orange blossom honey
1 T Ground cinnamon 1/4 t Ground cloves

Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars.
From Gourmet Preserves, Judith Choate.

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Title: Rice and Mushroom Burgers
Categories: Vegetarian
Yield: 6 patties

1 tb Olive oil
1 Onion, chopped
4 cl Garlic, minced
1/2 lb Mushrooms, sliced
1 c Cooked brown rice
1 c Carrots
1 c Whole wheat bread crumbs
Salt and pepper to taste
1 tb Fresh parsley, minced
Cayenne to taste
1 Egg, lightly beaten

Heat olive oil in a skillet over medium high heat.
Add onions and garlic and saute until onions are soft.
Remove from heat.

Place mushroom mixture in food processor outfitted
with steel blade. Add rice and carrots and pulse a
few times until mixture has a mealy consistency.
Transfer to a large bowl and add bread crumbs and
parsley. Mix well and season with salt, pepper and
cayenne. Stir in egg. Shape into six patties and
broil on a lightly greased baking sheet until browned,
about 5 to 7 minutes per side.

Nutrition analysis per burger: 234.5 calories, 6 grams
protein, 4.6 grams fat, 43 grams carbohydrates, no
cholesterol, 229 milligrams sodium, 17.3 percent
calories from fat.

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PINTO BEAN AND FETA CHEESE QUESADILLAS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Pulses and
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cn Pinto Beans — drained
Rinsed *
3/4 c Red Onion — chopped
3/4 c Fresh Parsley — chopped
1 1/2 Jalapeno Peppers — seeded
And minced
1 1/2 ts Chili Powder
1/2 ts Cumin
6 Flour — tortillas
4 oz Feta Cheese — crumbled
Vegetable Oil

* 15-16 ounce cans.

Combine first 6 ingredients in processor. Process
until very chunky puree forms. Transfer to bowl and
season with salt and pepper. Place one tortilla on
work surface. Spread with 1/3 of the bean mixture.
Top with 1/3 of the cheese, then another tortilla.
Heat heavy medium skillet over medium heat. Brush
with oil. Add quesadilla; cook until beans are heated
and tortillas are brown, about 4 minutes per side.
Repeat with remaining tortillas, beans and cheese.

Makes 3 large servings.

Recipe By :

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SPICED CURRANTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Ripe currants
2 lb Sugar
1 tb Cinnamon
1 t Allspice
1 c Vinegar
1 c Water
1 t Cloves

Wash currants. Remove stems. Add remaining ingredients. Boil gently 30
minutes. The Household Searchlight

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Title: Cate’s Guacamole-Tomato Cup Salad
Categories: Salad, , mexican, , tomatoes, , avacados, ,bacon
Yield: 6 servings

6 md Tomatoes
2 Ripe avacados
2 ts Lemon juice
2 ts Salt
1 sm Onion, chopped finely
1 cn Green California chiles,
– chopped
1 Bottled wax pepper, chopped
– very fine
1/2 ts Wax pepper juice
4 Bacon slices, crisp-cooked
– and crumbled
Bed or lettuce for tomatoes

Servings: 6

Fry 4 slices of bacon until crips, drain on paper towel, then crumble
bacon.

Remove tomato navel, core tomatoes, scoop out inside centers and chop
finely.

Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt.
Turn the tomatoes upside down on paper towels to drain, then place in
refrigerator and chill.

Add onion, diced green chilies, lemon juice, and the remaining salt
to the chopped tomato. Mix and chill.

When it is time to serve the salad, mash the avacado mixture and stir
into the tomato mixture. Do not allow to stand, or the avacaos will
darken.

Place the tomatoes on the bed of lettuce. Fill tomatoes with
guacamole, and top them with the crumbled bacon.

Serve immediately.

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Title: Blender Ketchup
Categories: Canning, Condiments
Yield: 9 pints

24 lb Ripe tomatoes
2 lb Onions
1 lb Sweet red peppers
1 lb Sweet green peppers
9 c Vinegar (5 percent)
9 c Sugar
1/4 c Canning or pickling salt
3 tb Dry mustard
1 1/2 tb Ground red pepper
1 1/2 ts Whole allspice
1 1/2 tb Whole cloves
3 Cinnamon sticks

Use an electric blender and eliminate the need for pressing or sieving.

Yield: About 9 pints

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, core, and
quarter. Remove seeds from peppers and slice into strips. Peel and
quarter onions. Blend tomatoes, peppers, and onions at high speed for 5
seconds in electric blender. Pour into a 3- to 4-gallon stock pot or
large kettle and heat. Boil gently 60 minutes, stirring frequently. Add
vinegar, sugar, salt, and a spice bag containing dry mustard, red
pepper, and other spices. Continue boiling and stirring until volume is
reduced one-half and ketchup rounds up on a spoon with no separation of
liquid and solids. Remove spice bag and fill jars, leaving 1/8-inch
headspace. Adjust lids and follow process times for regular ketchup
according to the recommendations in Table 1.

Table 1. Recommended process time for Blender Ketchup in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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

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Title: East India Relish
Categories: Canfood, Water bath, Pickling, Typed
Yield: 6 servings

1 1/2 qt Chopped onions
-(About 6 to 8 medium)
1 qt Firmly packed shredded
-carrots (about 1 pound)
1 qt Peeled, diced green tomatoes
-(about 8 medium)
1 qt Chopped zucchini
-(about 2 pounds)
2 c Light corn syrup
4 c White vinegar
2 tb Salt
1 tb Ground coriander
2 ts Ground ginger
1 ts Crushed red pepper
1/2 ts Ground cumin

Stir a few tablespoons of this relish into mayonnaise when making a
chicken salad, or try it with pot roast. The recipe makes six 1 pint
jars. You’ll need a shredder or food processor in addition to the
basic equipment for boiling water bath canning.

1. Organize ingredients, equipment, and work space.

2. In a preserving kettle, combine the ingredients. heat over medium
high heat to boiling. Reduce the heat and simmer 5 minutes.

3. Spoon the relish evenly into hot jars to within 1/4 inch of tops.

4. Spoon hot liquid from the kettle to within 1/4 inch of tops of
jars. Run a slim, non metal tool down along the insides of jars to
release any air bubbles. Add additional relish, if necessary, to
within 1/4 inch of tops.

5. Wipe tops and threads of jars with a damp clean cloth.

6. Put on lids and screw bands as manufacturer directs.

7. Process in a boiling water bath for 15 minutes. Follow basic steps
for boiling water bath canning, 10 through 19.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995

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