Risi E Bisi

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons olive oil
4 shallots — finely chopped
2 Ribs celery — finely chopped
2 Ounces Prosciutto di San Daniele — in 1/8″ dice
1 1/2 Cups risotto, Vialone Nano brand
3 Quarts strained chicken stock — (warm)
2 Pounds fresh peas, shelled — yield 1 1/2 C
4 Tablespoons butter
3/4 Cup Parmigiano-Reggiano — freshly grated

Place olive oil, shallots, celery and prosciutto in a 12 to 14-inch
deep-sided frying pan and place over medium heat. Cook until soft but not
brown, 8 to 10 minutes. Add rice and stir over medium heat for 2 minutes,
until rice becomes almost opaque. Add chicken stock to

cover rice, turn heat up to high. As level of stock dips below level of
rice, continue to add stock, one ladle at a time, to keep rice covered.
Stir the rice constantly during this procedure. Taste the rice after 15
minutes: it should still be hard. Add peas and continue cooking, until rice
is soft and creamy, yet still al dente. Rice should still be quite wet, but
not swimming. Remove from heat and stir in butter and cheese. Adjust for
seasoning and serve immediately.

Yield: 4 servings

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Title: MARTHA WASHINGTON’S PLUM PUDDING
Categories: Colonial, Desserts, Make ahead
Yield: 6 servings

MMMMM——————–OLD FARMER’S ALMANAC————————-

MMMMM——————COLONIAL COOKBOOK-YANKEE———————–
2 1/2 lb Prunes
1 1/2 lb Raisins
3/4 c Brandy
2 ts Cinnamon
1/2 ts Cloves
1 ts Allspice
2 ts Mace
1 1/2 ts Nutmeg
1 lb Beef suet, minced
1/2 c Grated orange peel
1/4 c Grated lemon peel
1 lb Citron
2 c Flour
7 Eggs, beaten
2 c Sugar

**According to her time honored recipe, you take three days to
prepare this great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in
its cooking water and add brandy and spices. let mixture steep for 2
days in cool place.

When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs
and sugar. Press into a butter bread-loaf pan, cover tightly, and
steam for 6 hours. You will have the famous pudding.

MMMMM

Title: Marinated Mushrooms
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1/2 c Oil, olive 1/2 ts Salt
3 tb Vinegar, tarragon 1/8 ts Pepper
2 ts Parsley flakes, dried 1 lb Mushrooms, fresh; sliced

Combine all ingredients except mushrooms in a large bowl; stir well.
Add mushrooms, tossing gently to coat. Chill for about 4 to 6 hours
before serving.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by
Nancy Coleman.

MMMMM

Title: Pumpkin Cookies
Categories: Cookies, Holiday
Yield: 1 Servings

1/2 c Shortening
1 1/4 c Brown sugar
1 c Pumpkin puree
2 Eggs
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1 ts Nutmeg
1 c Raisins
1/2 c Chopped nuts

Combine all the dry ingredients in a bowl.
In a second bowl, cream the shortening and work in the
brown sugar and eggs. Mix well.
Stir in the pureed pumpkin. Add the nuts and raisins.
Gradually stir in the dry ingredients, mixing well.
Drop spoonfuls of the batter on an ungreased cookie
sheet. Bake at 375F for 10 to 15 minutes. Source:
Greatest Moments in Cooking.ch

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Title: SWEET SPICY SPARERIBS
Categories: Chinese, Pork
Yield: 4 servings

2 Cloves garlic, smashed
-chopped
1 ts Dry mustard
1/2 ts Rosemary
1 c Tomato sauce
3 1/2 lb Spareribs
1 ts Chopped jalapeno pepper
1/2 ts Oregano
3 ts Honey
Juice from 2 oranges
Salt pepper to taste

Preheat barbecue grill on low. Place the first 7
ingredients in a small saucepan and cook for 15
minutes over very low heat. Meanwhile, blanch ribs in
boiling water for 15 minutes. Drain ribs and baste
with the warm mixture. Place ribs on hot grill and
partly cover. Cook 30 minutes, depending on size. Turn
ribs frequently, baste occasionally and season well.

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MULTGRAIN BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
2 tb Whole wheat flour
2 tb Soy flour
2 tb Triticale flour *
1 t Millet flour
1 tb Dry milk
1 t Salt
1 tb Butter
1 t Cornmeal
1 tb Cracked wheat cereal
2 tb Bran flakes
1 t Flax seeds
1 tb Honey
1 c Water
1 t Dry yeast

* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND
1 tb RYE FLOUR.

Place all ingredients (except liquids and yeast) inside the bread
pan. Add liquid ingredients. Close cover and place dry yeast into the
yeast holder. Press start.

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CANNING CORN (WHOLE KERNEL)

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

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

Quantity: An average of 31-1/2 pounds (in huss) of
sweet corn is needed per canner load of 7 quarts; an
average of 20 pounds is needed per canner load of 9
pints. A bushel weighs 35 pounds and yields 6 to 11
quarts–an average of 4-1/2 pounds per quart.

Quality: Select ears containing slightly immature
kernels or of ideal quality for eating fresh. Canning
of some sweeter varieties or too immature kernels may
cause browning. Can a small amount, check color and
flavor before canning large quantities.

Procedure: Husk corn, remove silk, and wash. Blanch 3
minutes in boiling water. Cut corn from cob at about
three-fourths the depth of kernel. Caution: Do not
scrape cob.

Hot pack–To each clean quart of kernels in a
saucepan, add 1 cup of hot water, heat to boiling and
simmer 5 minutes. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with corn and cooking
liquid, leaving 1-inch headspace.

Raw pack–Fill jars with raw kernels, leaving 1-inch
headspace. Do not shake or press down. Add 1 teaspoon
of salt per quart to the jar, if desired.

Add fresh boiling water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according the the method of
canning used.

Table 1. Recommended process time for Whole Kernel
Corn in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 55 minuntes for Pints, 85 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Whole Kernel
Corn in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 55 minutes for Pints, 85 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Creole Cheese ‘n Peanut Crackers

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Creole Appetizers

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

1/2 c Butter or margarine,softened

2 c Shredded Cheddar cheese

1/4 ts Cayenne pepper

1/4 ts Salt

1 c Flour,all-purpose

1/2 c Oven-toasted rice cereal

3/4 c Finely chopped peanuts

1. Cream butter, cheese, cayenne pepper and salt together in large mixing

bowl.

2. Mix in flour, then cereal and peanuts.

3. Press dough into small loaf pan and chill in freezer until firm.

4. Place chilled dough on cutting board; cut into 1/8-inch thick slices.

5. Place slices 1 inch apart on cookie sheets; bake in preheated 325’ over

12 to 15 minutes, or until golden.

6. Transfer crackers to wire rack.

7. Serve warm or at room temperature.

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BAKED FLOUNDER BARATARIA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main dish
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter, divided
2 lb Flounder filets
1 t Salt
1/2 ts Tabasco sauce
1 tb Paprika
1/4 c Grated cheddar cheese
1 c Sour cream
1/4 c Fine bread crumbs

Grease a 2 qt. baking dish with 1 ts. butter. Arrange
fish filets in baking dish. Blend salt, Tabasco
Sauce, paprika, and cheddar cheese into sour cream and
spread over fish. Top with bread crumbs and dot with
remaining 3 ts. butter. Bake uncovered at 350 F. for
30 min. or until fish flakes easily with fork.

Yield: 4 to 6 servings.

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TROPFKRAPFEN (DROP DONUTS)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : German Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter — Softened
1 c Sugar
2 ea Egg Yolks — Large, Beaten
1 ea Egg — Large, Whole, Beaten
4 c Flour — Unbleached
2 ts Baking Powder
1/4 ts Nutmeg
1/2 ts Baking Soda
3/4 c Butter OR Sour Milk
1 x Confectioners’ Sugar

Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a
separate bowl, sift all dry ingredients except the confectioners’ sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to
brown on all sides. Drain on paper towels; sprinkle with confectioners’
sugar.

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