Title: Marinated Peppers
Categories: Canning, Preserving, Vegetables
Yield: 9 half-pints

4 lb Firm peppers*
1 c Bottled lemon juice
2 c White vinegar (5 percent)
1 tb Oregano leaves
1 c Olive or salad oil
1/2 c Chopped onions
2 Garlic cloves; quartered
— (optional)
2 tb Prepared horseradish
— (optional)

Yield: About 9 half-pints.

(Bell, Hungarian, Banana, or Jalapeno)

* Note: It is possible to adjust the intensity of pickled jalapeno
peppers by using all hot jalapeno peppers (hot style), or blending with
sweet and mild peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild
peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild
peppers.

Procedure: Select your favorite pepper. Caution: If you select hot
peppers, wear rubber or plastic gloves while handling them or wash hands
thoroughly with soap and water before touching your face.

Peppers may be left whole. Large peppers may be quartered. Wash, slash
two to four slits in each pepper, and blanch in boiling water or blister
in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following methods: Oven or
broiler method: Place peppers in a hot oven (400 degree F) or broiler
for 6-8 minutes or until skins blister. Range-top method: Cover hot
burner, either gas or electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes of cooling,
peel each pepper. Flatten whole peppers. Mix all remaining ingredients
in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and
1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars
with peppers, add hot, well-mixed oil/pickling solution over peppers,
leaving 1/2-inch headspace.

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

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

Style of Pack: Raw. Jar Size: Half-pints and Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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

—–

Title: Creamy Mushroom Soup
Categories: Mushrooms Soups
Servings: 2

1/4 c Chopped Onion
2 T Snipped Parsley
1 T Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 t Cornstarch
1 t Instant Beef Bouillon
1/2 t Worcestershire Sauce
1/8 t Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.

NOTE:
—–

After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

—————————————————————————–

Chicken Wine/Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 chicken breasts without skin
(quartered
1 Dash Salt, pepper, thyme
Majoram and paprika
1 Garlic clove — chopped
1 Onion; large — sliced
2 Leeks — sliced
4 Carrots — large chunks
1 Cup Chicken broth
1 Tablespoon Cornstarch
8 Ounces Sour cream
1/2 Cup Wine; dry — white
1 Cup buttermilk baking mix
8 Tablespoons Milk
Parsley, salt,pepper — paprika

Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted
chicken. Place in the bottom of CROCKPOT. Chop clove garlic and add to
pot. Peel and slice large onion and layer the onion rings over the
chicken. Next cut the white part of 2 leeks into rings and place in the
pot. Add the chunks of carrots on top. Dissolve 1 T cornstarch in 1
cup of chicken bouillon together with 1 cup of sour cream and pour in
the pot together with 1/2 cup of dry white wine. Cook on HIGH for about
3 hours OR on LOW for about 6 hours.
Dumplings.. Mix together 1 cup bisquik, about 8 T milk, parsley,
salt, pepper, and paprika to taste; form into balls and place on top of
the chicken mixture the last 30 to 40 minutes of cooking.
– – – – – – – – – – – – – – – – – –

Title: Gak Recipe
Categories: Playdoh, Kids
Yield: 1 Servings

JEANNE LUPIEN (DNDG63B)
Solution A:
1 1/2 cups warm water
2 cups elmers white glue
Food coloring
Mix together until
–completely dissolved
Solution B:
4 teaspoons borax
1 1/3 cups warm water
Mix together until
–completely dissolved

Pour solution A into Solution B. Do not mix!
Lift Gak out and knead into shape.

Here are some tips: Borax can be found in the laundry detergent
section of a grocery store- such as “20 Mule Team”
If you are going to half the recipe… use only half of Solution A
and mix the whole amount of Solution B. The results will be the
same. This is important..This is the only way you can half the
recipe. Do not double the recipe and do not reuse Solution B (the
borax and water), use only Elmer’s glue.(Copied from Jean Lockhart
who credits this from Lynn Daly over a year ago)

MMMMM

POSOLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Soups
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 tb Chopped onion
4 ea Red chili pods,remove seeds

Place meat and pork rinds and pork shanks in a large
kettle and add about 5 quarts of water or enough to
cover meat. Add approximately 1 tablespoon salt and
bring to a boil. Cook over medium heat for about 1 1/2
hours. Remove excess grease and set aside. Reserve
liquid. Wash the posole very carefully until the water
is clear so as to remove lime from kernels. Put in
large kettle and cover with water. Boil until posole
has popped. Mix meat, posole, rind and shanks or pigs
feet. Add oregano, garlic, onion and chili pods. Let
simmer for about 1/2 hour. Posole may be served as a
main dish with hard rolls, tortillas or crackers.
Additional red chili sauce may be added at serving
time for more spice. NOTE:Posole can be found in
the meat section if it is available in your area, if
not available, hominy can be substituted in the same
quantities but no rinsing or pre-cooking is needed.
The posole will lose its authenticity but none of its
tastiness if pork rinds, pork shanks or pigs feet are
omitted. You can also add one can of tomatoes to
enhance the flavor.

– – – – – – – – – – – – – – – – – –

GOOSEBERRY BURNT CREAMS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tart green gooseberries
4 oz Caster sugar (or more)
5 oz Granulated sugar
1/2 lb Fromage blanc or quark*
1/2 pt Double cream

*Note: Creamy Greek yoghurt may also be used instead
of fromage blanc or quark. Choose a heavy-based
saucepan with a large surface area. Put the topped and
tailed gooseberries into it, still moistened by the
water in which they have been rinsed. Cover and cook
over very low heat until the fruit is perfectly
tender. (It does not matter if the berries collapse in
cooking here as they will be crushed to a pulp for
serving.) Crush the cooked fruit with a potato masher
and cook for several minutes more, without the lid but
just stirring occasionally, until most of the juices
have evaporated leaving a thick fruit puree. Add
caster sugar to taste and stir until melted. Spoon
the puree into 8 individual cocotte dishes and leave
until cold. Beat the fromage blanc, quark or yoghurt
into the cream until smoothly mixed then whisk until
fairly stiff. Spoon the creamy mixture over the cold
puree and level the tops. Cover and chill in the
freezer for about 45 minutes until the cream firms up.
Dissolve the granulated sugar in 1 tablespoon warm
water in a pan placed over low heat. Then turn the
heat up and cook until the sugar carmelises to a rich
shade of gold. Quickly pour the burnt sugar evenly
over the chilled creams and set aside for 20 minutes
or so until the caramel sets in thin brittle sheets of
gold.

– – – – – – – – – – – – – – – – – –

Coconut Honey Balls

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1/2 cup sugar
1 teaspoon French’s Vanilla
1 teaspoon French’s Almond Extract
2 cups Pillsbury’s Best All Purpose Flour* — sifted
1 cup Funsten’s Pecans — finely chopped
1 cup flaked or shredded coconut
Pineapple Glaze:
1/2 cup honey
1/3 cup pineapple juice
2 teaspoons vinegar
2 tablespoons butter

BAKE at 350 degrees for 15 to 18 minutes. MAKES about 6 dozen cookies.
Cream butter. Add sugar, vanilla, and almond extract, creaming well. Add
flour, pecans, and coconut, and mix thoroughly. Shape dough into balls,
using a teaspoonful for each. Place on ungreased baking sheets. Bake in
moderate oven (350 degrees) 15 to 18 minutes until light golden brown. If
desired, dip cookies into Pineapple Glaze. Or roll.l warm cookies in
confectioners’ sugar.
*Pillsbury’s Best Self-Rising Flour may be substituted.
Pineapple Glaze: In saucepan, combine honey, pineapple juice, vinegar and
butter. Simmer 5 minutes. Cool to lukewarm.

– – – – – – – – – – – – – – – – – –

NOTES : “Senior Winner in Pillsbury’s 9th Grand National Recipe and Baking
Contest by Mrs. Shirley Ravelle, Honolulu, Hawaii. Adapted by Ann Pillsbury.”

Lemon Yogurt-Poppy Seed Muffins

Recipe By : COUNTRY BAKING
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup milk
1/4 cup vegetable oil
6 ounces lemon yogurt, lowfat
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons poppy seeds
1 Tablespoon lemon peel — grated
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice — 2-3 teaspoon

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2×1-1/4″ or line with paper baking cups. Beat milk, oil, yogurt and egg in
large bowl. Stir in remaining ingredients except Lemon Glaze just until flour
is
moistened. Divide batter evenly among muffin cups (about 3/4 full). Bake 16-18
minutes or until golden brown. Immediately remove
from pan. Drizzle Lemon Glaze over warm muffins. For Glaze: Mix ingredients
until smooth and drizzling consistency.

– – – – – – – – – – – – – – – – – –

LA TARTE TATIN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Puff pastry
-(fresh or thawed frozen)
1 c Sugar
1/4 c Water
5 lb Golden Delicious apples
– peeled, cored, quartered
– and tossed with
Lemon juice
1/2 ts Cinnamon
1/4 c Unsalted butter — melted
Sugar

FOR PASTRY: Preheat oven to 300 F. Roll pastry 1/8 inch thick. Cut into
circle 1 inch larger than diameter of 1-quart-souffle dish. Transfer to
baking sheet, prick with fork and bake 30 minutes. If not quite browned,
increase heat to 350 F. Combine 1/2 cup sugar with water in 8-inch skillet
and cook, swirling pan frequently, until carmelized. Pour into 1-quart
souffle dish. Begin adding apples, arranging vertically (fill dish as
compactly as possible since fruit will shrink during baking). Lay
remaining apples (or as many as possible) on top.

Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter
evenly over top. Cover with foil, making several slits to allow steam to
escape. Lay piece of foil on lower oven rack to catch any juices that
might overflow. Bake, basting frequently, until apples are tender, about
1-1/2 hours. Remove from oven and cool 15 minute. Carefully pour off
juices into 8-inch skillet and boil over medium-high heat until reduced and
carmelized.

Run knife around inside of souffle dish to loosen apples. Set pastry over
fruit. Place serving plate on top and invert. Pour carmelized juices over
top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold
bottom of hot skillet over top of tarte to sear sugar, or place under
broiler. Repeat 3 more times. Serve warm or cold.

Source: Ernie’s – San Francisco, California Favorite Restaurant Recipes –
by 0-89535-100-5 Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Potage St. Germain
Categories: Soups/stews, Ethnic
Yield: 8 servings

1 1/2 lb Dried peas, soaked 2 ts Sugar
3 qt Chicken broth 1/2 ts Salt
4 tb Butter 2 c Fresh green peas, cooked
4 Carrots, peeled and grated 3/4 c Cream
2 Onions, grated 3/4 c Milk
1 Large leek, chopped fine 1 tb Butter
5 Lettuce leaves, diced Sour cream or sherry (opt)

Place drained, dried peas in soup kettle. Add chicken broth; bring to a
boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt
butter in skillet; saute carrots and onions until onions are golden; add
leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture
into soup; add sugar and salt. Simmer until split peas are tender, about 2
hours. Put fresh peas through a sieve. Force soup mixture through a
sieve, also. Return this combined mixture to the kettle. Stir in cream and
milk. Heat just to boiling; stirring occassionally to prevent scorching.
Just before serving, add butter. Garnish with a dollop of sour cream, a
dash of sherry, or both. Elegant!

—–