Title: Sauerkraut
Categories: Vegetables, Preserves, Canning
Yield: 9 quarts

25 lb Cabbage
3/4 c Canning or pickling salt

Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred
cabbage and start kraut between 24 and 48 hours after harvest.

Yield: About 9 quarts

Procedure: Work with about 5 pounds of cabbage at a time. Discard outer
leaves. Rinse heads under cold running water and drain. Cut heads in
quarters and remove cores. Shred or slice to a thickness of a quarter.
Put cabbage in a suitable fermentation container (see “Suitable
Containers, Covers, and Weights for Fermenting Food”) and add 3
tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly
until salt draws juices from cabbage. Repeat shredding, salting, and
packing until all cabbage is in the container. Be sure it is deep enough
so that its rim is at least 4 or 5 inches above the cabbage. If juice
does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons
of salt per quart of water). Add plate and weights; cover container with
a clean bath towel. Store at 70 degrees to 75 degrees F while fermenting.
At temperatures between 70 degrees and 75 degrees F, kraut will be
fully fermented in about 3 to 4 weeks; at 60 degrees to 65 degrees F,
fermentation may take 5 to 6 weeks. At temperatures lower than 60
degrees F, kraut may not ferment. Above 75 degrees F, kraut may become
soft.

If you weigh the cabbage down with a brine-filled bag, do not disturb
the crock until normal fermentation is completed (when bubbling ceases).
If you use jars as weight, you will have to check the kraut 2 to 3 times
each week and remove scum if it forms. Fully fermented kraut may be kept
tightly covered in the refrigerator for several months or it may be
canned as follows:

Hot pack–Bring kraut and liquid slowly to a boil in a large kettle,
stirring frequently. Remove from heat and fill jars rather firmly with
kraut and juices, leaving 1/2-inch headspace.

Raw pack–Fill jars firmly with kraut and cover with juices, leaving
1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

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

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 3,000 ft: 15 min.
3,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

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

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RASPBERRY PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 10 oz pkgs
–
2 tb Superfine sugar
1 tb Kirsch or other
Cherry-flavoured brandy
Frozen raspberries —
Defrosted drained

Rub the raspberries with the back of a large spoon
through a fine sieve set over a mixing bowl. Stir in
the sugar and kirsch, cover tightly with plastic wrap
and refrigerate until ready to serve.

Recipe By : Time-Life Foods of the World Russian
Cooking

– – – – – – – – – – – – – – – – – –

Title: SAUTEED CHICKEN WONTONS
Categories: Chinese, Chicken, Appetizers
Yield: 4 servings

9 Scallions
5 oz Boneless chicken thighs
2 ts Tamari or other soy sauce +
-more for serving
Oriental sesame oil
-(optional)
Salt and pepper
1/2 lb Wonton skins
6 tb Peanut oil
1/2 ts Minced fresh ginger
1 tb Sesame seeds
Salt and pepper

CHICKEN-TAMARI FILLING:

For the filling, cut the scallions into thin slices.
In a meat grinder or food processor, grind the meat to
a coarse texture, being careful not to overprocess.
Stir in 1/4 of the scallions, 2 teaspoons tamari, the
sesame oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Bring a large pot of salted water to a boil. Put
about 1 tablespoon of the filling in the center of a
wonton skin. Brush the edges of the skin with warm
water, top with another skin, and press gently around
the filling to seal the edges. Repeat until all the
filling is used. Slide wontons into boiling water,
stirring gently, and cook for 2 minutes. Drain
carefully and plunge into cold water to stop cooking.
Drain again. Toss with 1 tablespoon of the peanut oil.

Mince the ginger. In a large frying pan, heat 1
tablespoon of the peanut oil over medium heat. Add
the sesame seeds; cook, stirring frequently, until
just golden, about 1 minute. Stir in the ginger. Add
the remaining scallions and cook until soft, about 2
minutes. Season to taste with salt and pepper.

Recipe can be made up to this point several hours
ahead.

Cooking and Serving: Heat 2 more tablespoons of the
peanut oil over medium heat. Brown the wontons in
batches, adding the remaining peanut oil between
additions, or use 2 pans. Cook until both sides are
golden, about 4 minutes total. Top wontons with the
scallion-sesame mixture. Serve additional tamari on
the side for dipping.

[ The Best of COOKS Magazine, 1987 ]

Posted by Fred Peters.

—–

Almond and Rice Flour Bread with Poppy Seeds.

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Whole almonds — with skins
1/2 cup Plain low-fat yogurt
1 1/2 cups Brown rice flour
1/2 cup Water
4 teaspoons Baking powder
1 large Whol egg
1/4 teaspoon Salt
1 large Egg white white
3 teaspoons Poppy seeds
2 tablespoons Vegetable oil

Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and
grind until a fine meal is formed–the flour will prevent the nuts from
turning oily. Add remaining rice flour, the baking powder, salt and 2
teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube
over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and
bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after
several hours, or the next day).

Makes one 18-ounce loaf (18 slices).

From an article in the San Francisco Chronicle by Jacquline Mallorca, 5/5/93.

Posted by Stephen Ceideberg

– – – – – – – – – – – – – – – – – –

Title: Peach Jam
Categories: Fruit, Jelly/jams
Yield: 1 servings

MMMMM————————LIZ VXRF36B—————————–
4 c Ripe peaches; peeled/pitted
– chopped = 2 lb
1/4 c Bottled lemon juice
1 pk Fruit pectin = 1 3/4 oz
5 1/2 c Sugar

In 6 to 8 qt pot, stir together peaches, lemon juice
and pectin. Over high heat, bring to boil, stirring
constantly. Quickly add sugar. Bring to a full boil;
boil for 1 minute, stirring constantly. Remove from
heat; skim foam if necessary. Immediately ladle into
hot half-pint jars; leaving 1/4″ headspace. Wipe jar
tops and threads clean. Place hot lids on jars; screw
bands on firmly. Process in boiling water canner for
10 minutes. Makes 7 half-pint jars.

The Tampa Tribune, 07/15/93

MMMMM

Title: MUSHROOM FOO YUNG
Categories: Chinese, Chicken, Eggs
Yield: 6 servings

4 Eggs, lightly beaten
1/4 ts Salt
1/4 ts Ginger, ground
1/2 c Chicken, cooked, finely
– chopped
1 c Mushrooms, sliced
1 c Bean sprouts, fresh
2 Green onions, finely chopped
1 Celery stalk, finely chopped
Cooking oil
Soya sauce

In a medium-sized bowl beat together all ingredients
except oil and soya sauce. Heat a small amount of oil
in a large skillet (or Wok) at medium heat. Drop
large spoonfuls (about 2 tb or 25 ml) into skillet.
Cook, turning once, until lightly browned. Repeat
until all egg mixture is used. Serve with soya sauce.

Source: Money’s Mushroom Bag

—–

Cowboy Cookies

Recipe By : Historical Davis United Methodist Church
Serving Size : 120 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups shortening
–or part butter or margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar, packed
3 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon baking powder
3 cups rolled oats
1 1/2 teaspoons vanilla extract
12 ounces chocolate chips — or butterscotch
1 cup chopped nuts — or coconut

Preheat oven to 325 degrees; grease cookie sheets. Mix
the shortening, sugars, eggs, and vanilla extract. Add the
flour, baking soda, salt and baking powder; mix well. Stir
in the oats, then the chocolate chips and nuts. Drop by
teaspoonfuls onto the cookie sheets. Bake for about 15
minutes. Remove from pans to cool.

– – – – – – – – – – – – – – – – – –

Title: Turkey Chowder
Categories: Soups
Yield: 10 Servings

2 sl Bacon, cut up
1 c Chopped onion
1 3/4 lb Potatoes, pared and cubed
-(about 4 cups)
2 pk (10 oz each) frozen
-whole-kernel corn, thawed
1/4 c Butter/margarine
1 1/2 ts Salt
1/4 ts Pepper
2 c Cubed cooked turkey
2 c Milk
1 c Half-and-half
2 tb Chopped parsley

Turkey broth, recipe follows

Make turkey broth; set aside. In 5-quart dutch oven
or heavy kettle, saute bacon until crisp; remove and
reserve.

In bacon fat, saute onion, stirring until golden,
about 5 minutes. Add potato and turkey broth. Bring
to boiling; simmer over low heat, covered, about 30
minutes, or just until potatoes are tender but not
mushy.

Meanwhile, in medium saucepan, combine corn, butter,
salt, pepper, turkey and milk. Simmer, coverd and
stirring occasionally, 5 minutes.

Add to potato mixture, along with the half-and-half.
Cook, stirring occasionally, until hot, do not boil.

Turn into warm soup tureen; sprinkle with reserved
bacon and chopped parsley. Serve with crackers, if
desired.

Makes 10 servings.

~=>Turkey Broth carcass from turkey 3 cups water 3
sprigs parsley 3 celery tops 2 carrots, pared and
halved 2 onions, halved 1 tsp salt 1/2 bay leaf
10 black peppercorns

Break up the turkey carcass. Place in a 6-quart
kettle with the remaining ingredients.

Bring to boiling; simmer over low heat, covered, 2
hours. Strain.

Return to kettle; bring back to boiling; boil gently,
uncovered, to reduce to 2 cups. Refrigerate if not
using immediately. Posted by cjhartlin@msn.com

—–

Baby Porcupine Appetizers No. 3029 Yields 6 Servings

1/2 Cup Raw White Rice 1/2 tsp Celery Salt
1 Lb Ground Beef 1 Clove Garlic, Minced
1 Tbls Onion, Minced 2 Cups Tomato Juice
2 Tbls Green Bell Pepper, 2 Whole Cloves
Cored, Seeded 1/2 tsp Oregano
Chopped Fine 2 Tbls Worcestershire Sauce
1/2 tsp Salt

Combine the rice, ground meat, onion, green bell pepper, salt, celery salt and
garlic.
Form into 1 1/2″ diameter balls.
Heat the tomato juice, cloves, oregano and Worcestershire sauce in a skillet.
Add the meatballs.
Cover tightly.
Simmer for 50 minutes.
Remove the cloves before serving.
~~~ Chester Foster

Title: Honey Buttermilk Bread (Radis)
Categories: Home Cookin,
Yield: 16

Elaine Radis BGMB90B
1 pk Yeast; scant pakg.
3 c Flour; better for bread flo
1-1/2 ts Salt
3/4 c Buttermilk
3 ts Margarine
3 tb Honey
1/2 c Water

Calories per serving: 128 Fat grams per serving: 1.8 Put all
ingredients in B/M. Push the button and enjoy. NOTE: We use Saco
buttermilk powder and adjust the water accordingly.

ROLLS: These our one of our favorite rolls. We let the machine do
the work through the MANUAL method (or DOUGH cycle). Then kneed
again adding some flour if the dough is sticky. shape into rolls
and allow to rise until doubled in bulk. I usually do this on top
of the dryer when it is in use. Then I bake at 375 degrees until
lightly browned. Sometimes I use an egg wash and sprinkle with
seeds of our choice; sesame or caraway.

MMMMM