Title: HORSERADISH CHEESE SPREAD
Categories: Dips, Spreads, Cheese/eggs
Yield: 2 servings

1 lb Processed cheese, cut into
-cubes
1 c Mayonnaise
1/2 c Horseradish

assorted crackers

Melt cheese in the top of a double boiler or
microwave. Stir in mayonnaise and horseradish. Pour
into a small crock or ceramic bowl. Chill. Serve with
crackers. Makes about 2-1/2 cups.

Origin: Margie Wampler, in Reminisce March/April 1993
Shared by: Sharon Stevens

—–

Swedish Limpa Rye Bread

Recipe By : “Bread Machine Magic” by Linda Rehberg, Lois Conway
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Breads
Bread Machine Bread Mailing List
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb Loaf: — (1 Lb Loaf:)
1 1/8 Cups Water — (3/4 – 7/8 C)
–To 1 1/4C
2 1/2 Cups Bread Flour — (1 1/3 C)
1 Cup Rye Flour — (2/3 C)
1 Teaspoon Salt — (1/2 T)
1 Tablespoon Oil — (2 Tsp)
1 Tablespoon Honey — (2 Tsp)
1 Teaspoon Caraway Seed — (1/2 Tsp)
1/2 Teaspoon Fennel Seeds — (1/4 Tsp)
1 1/2 oranges — (1 orange)
— grated rind
2 Teaspoons Active Dry Yeast — (1 1/2 Tsp)

The fennel seeds add an unusual licorice flavor to this bread. Thinly
sliced it’s good enough for any smorgasbord.

Place all ingredients in bread pan and press “start”.

After the baking cycle ends, remove bread from pan, place on cake rack, and
allow to cool 1 hour before slicing.

CRUST: REGULAR
MENU SELECTION: BAKE

>From: “Bread Machine Magic” by Linda Rehberg, Lois Conway

>From: BreadMagician@prodigy.com ( LINDA REHBERG)

– – – – – – – – – – – – – – – – – –

Per serving: 1895 Calories; 23g Fat (10% calories from fat); 57g Protein;
380g Carbohydrate; 0mg Cholesterol; 2160mg Sodium

COURT BOUILLON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Water
1/2 c Carrots, chopped
1/2 c Celery, chopped
1 sm Onion — chopped
1/4 c Parsley, chopped
1 Bay leaf
1 tb Fresh thyme, chopped
1 tb Fresh basil, chopped
2 Garlic cloves
10 Black peppercorns
1 t Salt
1/4 c White wine vinegar
1/4 c White wine

In a large saucepan place all of the ingredients.
Bring the liquid to a boil and then simmer it for 30
minutes. Let it cool. Chef Tim Owen says: “Court
bouillon is used mainly for cooking fish and
shellfish. Foods that are cooked in the liquid will
absorb the flavor of the ingredients in the bouillon.”

– – – – – – – – – – – – – – – – – –

Title: Pickled Dilled Beans
Categories: Vegetables, Canning
Yield: 8 pints

4 lb Fresh tender green beans
— OR yellow beans
— (5 to 6 inches long)
8 -to…
16 Heads fresh dill
8 Garlic cloves (optional)
1/2 c Canning or pickling salt
4 c White vinegar (5 percent)
4 c Water
1 ts Hot red pepper flakes
— (optional)

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In
each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove
of garlic. Place whole beans upright in jars, leaving 1/2-inch
headspace. Trim beans to ensure proper fit, if necessary. Combine salt,
vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot
solution to beans, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Dilled Beans in a
boiling-water canner.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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

—–

Shark Kebabs

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

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

2 lb Shark meat,1×1.5″ pieces

1/2 c Dry sherry

1/2 c Rice wine

1/4 c Soy sauce

1 tb Lemon juice

1 Garlic clove,minced

1/4 ts Ginger,ground

3 tb Vegetable oil

3 tb Peanut oil

1. Place fish in glass bowl.

2. Combine remaining ingredients except oil; pour over fish.

3. Cover and chill for 2 hours, turning occasionally.

4. Reserving marinade, thread fish chunks on skewers.

5. Basting often with marinade, cook over low coals or under a broiler 10

to 15 minutes, or until fish flakes easily.

– – – – – – – – – – – – – – – – – –

Title: RHUBARB AND FIG PRESERVES
Categories: Desserts, Jams
Yield: 6 servings

3 1/2 qt Rhubarb
1 pt Chopped figs
8 c Sugar
1 Lemon

From: Arizona Cookbook

Cut rhubarb into small pieces, add sugar and let mixture stand overnight.
In the morning, boil until thick and add 1 pint of chopped figs plus the
juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear.
Pack while hot into sterile, hot jars. Seal immediately.

—–

DO YOUR CANNED FOODS PASS THIS TEST?

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

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

OVERALL APPEARANCE

* Good proportion of solid to liquid

* Full pack with proper headspace

* Liquid just covering solid.

* Free of air bubbles.

* Free of imperfections – stems, cores, seeds

* Good seals

* Practical pack that is done quickly and easily

FRUITS AND VEGETABLES

* Pieces uniform in size and shape

* Characteristic, uniform color

* Shape retained – not broken or mushy

* Proper maturity

LIQUID OR SYRUP

* Clear and free from sediment

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Vegetarian “Sausage”

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sausage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. cooked soybeans
1 c. cooked dry lima beans
1 c. cooked dry navy beans
2 tsp. salt
1/8 tsp. paprika
1 T. melted butter
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. marjoram
1/8 tsp. summer savory
1 egg — beaten
2/3 c. milk
1 c. cornmeal

Preheat oven to 500 deg F. Press the beans through a colander. Addspices.
Shape mixture into patties. Combine egg and milk. Dippatties into egg, then
into cornmeal. Place in well oiled roastingpan. Bake until sausages are
browned on all sides, turning during cooking.

– – – – – – – – – – – – – – – – – –

Title: Penny Sous * Part 1 of 2
Categories: Desserts, Chocolate
Yield: 24 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
24 Whole Virginia peanuts
-unsalted, shelled
1/2 c Heavy cream
6 T Creamy peanut butter
14 oz Semi-sweet chocolate;
-broken into 1/2 oz pieces

Equipment: 3 baking sheets with sides, film wrap,
instant-read test thermometer, cake spatula, 1
1/2-inch round cookie cutter, parchment paper, pastry
bag, medium straight tip

Preheat the oven to 325 degrees. Toast the peanuts on
a baking sheet in the preheated oven until golden
brown, about 6 to 7 minutes. Remove the peanuts from
the oven and set aside until needed.

Heat the heavy cream and the peanut butter in a 1
1/2-qt saucepan over medium-high heat. Stir with a
whisk to combine thoroughly. Bring the mixture to a
boil. Place 6 ounces of semi-sweet chocolate in a
stainless steel bowl. Pour the boiling cream and
peanut butter mixture over the chocolate, and allow to
stand at room temperature for 5 minutes. Stir until
smooth. Refrigerate the peanut butter ganache for 30
minutes.

Cover the bottom of a baking sheet with film wrap.
Heat 1 inch of water in the bottom half of a double
boiler over medium heat. Place the remaining 8 ounces
of semi-sweet chocolate in the top half. Heat the
chocolate uncovered, while stirring constantly, until
it has melted, about 4 to 5 minutes. Transfer the
melted chocolate to a stainless steel bowl, and
continue to stir until the temperature of the
chocolate is reduced to 90 degrees, about 5 minutes.

Continued >>>

MMMMM

White Gazpacho

Recipe By: The Goldbecks Short-Order Cookbook
Serving Size: 4
Preparation Time: 5:00
Categories: Soups

Amount Measure Ingredient Preparation Method
2 cups cucumber peeled and diced
1 small clove garlic minced
1/2 cup parsley
1/2 teaspoon salt
2 tablespoons white vinegar
2 cups yogurt
1/2 cup sour cream

Combine cucumber, garlic, parseiy, salt and vinegar in a blender or food
processor and blend until smooth. Blend in yogurt and sour cream until
evenly mixed. Chill before serving.
—–
Notes: Tastes good with nonfat yogurt and nonfat sour cream

Serving Ideas: Top with croutons.

Terri Machett
TLMVC@aol.com