Title: SMALL CURD COTTAGE CHEESE
Categories: Dairy
Yield: 8 servings

Karen VISOCKY
1 Gal. milk, whole or skim
1/2 c Instant non-fat dry milk*
1 c Buttermilk
Salt

*Optional, but does add a little extra body. Pour the
milk into a 6 quart, heavy pot. Add the dry milk if
you are using it. Set the 6 quart pot into a larger
pot, double boiler fashion, filling the larger pot
with enough water to come up the side of the smaller
pot about 1/2 – 2/3 of the way. To get the milk to 86
deg., turn the heat on under the larger pot for 2 – 3
mins. Stirring the milk slowly. Then turn off the
heat, not stirring and wait a few minutes. Check the
temp., and if it is not warm enough repeat the
procedure. This is where a floating dairy therm. is
very useful. It will be very accurate as well as not
need to be removed from the milk and will not cool it
when put back in. If you start with relatively warm
water in the lower pan, it should not take more than
one or two times of heating the pan to reach the
desired temp. At 86 deg., add the buttermilk to the
milk. Stir it in well, then leave the therm. in the
milk. By covering the pot and checking the temp. a few
times, hold the temp. at 86 deg. for 12 hours. This
allows the curd to form. The curd should be a bit
firm, or custard like. Cut the curd into 1/2″ pieces.
Allow the cut curd to set for about 30 mins. after
cutting to allow more of the whey to seperate, keeping
the temp. at 86 deg. Then slowly begin to cook the
curd until the temp. reaches 100 – 104 deg. F. Use the
same method of heating as before. Don’t hurry the
process.Allow about 30 mins. to reach 100 – 104 deg.
If hurried, it will cause the curd to shrink on the
outside and harden and be mushy inside. Stir gently
once in awhile for even heating and to prevent the
curd from sticking together. This will also allow you
to cutup any oversize curd. As the temp. rises, it
will require more frequent stirring as it firms and
separates from the whey. Remove curds from the heat as
soon as they firm and reach the desired temp. Line a
large colander with 2 – 3 layers of clean cheese
cloth. Using a measuring cup, scoop out the curd into
the colander. Allow to drain for several mins, then
rinse curd by immersing the cheese cloth curd in
lukewarm water. Allow to drain for several more mins.
Place drained curd into a large bowl. Sprinkle with 1
Tab. plain salt and mix with hands or spoon to blend
evenly. Put into a covered container and chill. When
cool, taste for salt and add if needed. Then add a few
tblespoons of heavy cream or sour cream, if desired.
Yield is about 1 1/2 pounds. This is very different
from “store bought” with a much better texture and
flavor. Once you start making this, you may never buy
it from a grocery again. From Karen Visocky DDVD62B.

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Rice Pudding

Recipe By : Julie
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty
Low Fat Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dry milk
3 cups water
1 cup rice
3 cups water
2/3 cup sugar
1 1/2 tablespoons butter
1 teaspoon vanilla

Mix together the dry milk and three cups water, set aside. Heat remaining
three cups water to boiling and add rice. Return to a boil and cook,
covered for 25 minutes stirring occasionally. Add milk mixture, sugar and
butter. Cook at medium heat 30 minutes stirring often. Add vanilla.
Pudding may be soupy. Pour into bowl and sprinkle with cinnamon and
nutmeg. Let cool to serving temperature. Pudding should be served warm.

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I should have added the following notes: Add raisins if desired near the
end of the cooking time about 1/2
to one cup. I usually double this recipe. Use a very large dutch oven if
you double. The nutmeg is
important to me but I liked the idea of using cardamon – I may try that next
time.
Sojourn Systems Ltd.

Blades’s Black Beans

Recipe By : Rueben Blades recipe/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dried
6 cups chicken stock
4 tablespoons oilive oil
1 cup yellow onion — minced
1 plum tomatoes — chopped
1/2 cup green bell pepper — minced
1/4 cup cilantro — chopped
1 tablespoon balsamic vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1 1/2 teaspoons oregano
1/8 teaspoon lemon pepper seasoning
1 clove garlic — minced
1/4 pound ham — in 1/2″ pieces
salt to taste
sour cream and cilantro sprigs, for
garnish

1. Soak the beans overnight in cold water. Drain.

2. Place the beans in a large, heavy pot,cover with water and simmer for four
hours, adding some stock to cover the beans as the liquid is reduced.

3. Meanwhile, heat the oil in a skillet over medium high heat. Saute the onion
until golden, then add the remaining ingredients except the ham, salt and
garnishes. Simmer for three minutes, stirring.

4. Stir the ham and the contents of the skillet into the beans. Simmer,
covered, for two hours, stirring and adding more stock to cover the beans as
necessary.

5. Season with salt and serve with sour cream and sprigs of cilantro.

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Per serving: 271 Calories; 4g Fat (12% calories from fat); 19g Protein; 42g
Carbohydrate; 8mg Cholesterol; 845mg Sodium

Serving Ideas : A Note: Remember not to salt beans before they are cooked.

NOTES : This is the recipe of the actor Ruben Blades.

Rum Custard Sauce For Fruit

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Microwave Recipes With Alcohol
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Half And Half
3 Tablespoons Sugar
1 Dash Salt
2 Eggs
1 Egg Yolk
2 Tablespoons Dark Rum
4 Cups Mixed Fruit — (fresh) * see note

* fx. peaches, strawberries, nectarines, seedless grapes, bananas
and pineapple (chilled).

Place half and half in a 4-cup glass measure. Add sugar and salt and
microwave at high for 3-4 minutes or until steaming. Beat eggs and
egg yolk until smooth. Gradually beat a little of the hot half and
half mixture into the egg mixture. Pour the egg mixture back into the
hot cream and microwave at high for 60-90 seconds or until sauce is
slightly thickened, stirring twice. Stir in rum. Chill. Spoon over
chilled fresh fruit in individual dessert dishes.

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Joegie

Recipe By : HUB Eateries, Penn State University
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch white or wheat italian sub roll
1 1/2 ounces capocollo
1 1/2 ounces genoa salami — sliced
1 1/2 ounces provolone cheese — sliced
shredded lettuce
sliced tomatoes
hot peppers (opt.)
italian dressing

Slice open sub roll lengthwise. Layer roll with meat and cheese slices and
top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.

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COCK-A-LEEKIE (CHICKEN LEEK SOUP)

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Chicken — fryer, cut up
1 Carrot — sliced
c Barley
2 ts -Salt
1 Bay leaf
4 c -Water
1 Celery —
2 ts Chicken bouillon
1/4 ts -Pepper
1 1/2 c Leeks — sliced with tops

Heat all ingredients except leeks to boiling in Dutch
oven. Reduce heat. Cover and simmer 30 minutes. Add
leeks. Heat to boiling; reduce heat. Cover and simmer
until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly.
Remove chicken from bones and skin; cut chicken into
1 inch pieces. Skim fat from both. Remove bay leaf.
Add chicken to broth. Heat until hot, about 5 minutes.

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Title: Tom Yam Kung (Shrimp Soup)
Categories: Thai
Yield: 4 servings

1 lb prawns, 25-30 count, shelled
: and deveined — (save
: shells)
3 cloves garlic — crushed
6 kafir leaves — * see note
6 TB lemon juice
6 TB Thai fish sauce
1 stalk fresh lemon grass —
: **see note
1 ts sugar
: ground Thai red chili pepper
: to taste
1/2 c straw mushrooms
1/4 c cilantro — coarsely
: chopped

1. Remove shells from prawns and rinse. Put shells
in a pot and add enough water to cover them. Cover
pot, bring mixture to boil and simmer for 15 minutes.
Strain. this is the broth which can be set aside. 2.
Combine garlic, kafir leaves, lemon juice, Thai fish
sauce, lemon grass, sugar and chili pepper. (Sauce
can be made several days in advance and stored in the
refrigerator.) 3. Bring soup stock to a boil, add
prawns, mushrooms, and basic sauce. Bring to boil
briefly until prawns cook. Garnish with cilantro.

Recipe By : Seattle Times

From: Rooby

WHOOPIE PIES

Recipe By : Linda.Magee@salata.com (Linda Magee)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–CAKE/COOKIE PART
1 3/4 cups ALL-PURPOSE FLOUR
1/2 cup COCOA POWDER (I use Dutch cocoa)
1 3/4 tsp BAKING SODA
1/8 tsp SALT
1/2 cup SHORTENING (I use butter-flavor Crisco)
1 cup GRANULATED SUGAR
1 1/2 tsp VANILLA
1 large EGG
1 cup BUTTERMILK
–CREME FILLING
6 TBS BUTTER or MARGARINE, softened
2 TBS SHORTENING (I use Butter-Flavor Crisco)
1 jar MARSHMALLOW CREME
2 tsp VANILLA
4 cups CONFECTIONERS’ SUGAR, sifted (icing sugar)

Preheat oven to 375-degrees.

Lightly grease 2 cookie sheets; set aside.

Sift together the flour, cocoa powder, baking soda and salt;
set aside.

In a large mixing bowl cream the shortening and sugar
together, until light and fluffy. Add the egg and vanilla and
beat. Add dry ingredients, alternately with the buttermilk;
starting and ending with the flour. Mix well.

Drop batter by tablespoonfuls (I made BIG cookies) onto
greased cookie sheets. Try to make the mounds as round as
possible, they’ll look better when they’re done. Whatever
shape you drop the dough, that’s the shape the cookie will be.
The dough isn’t real runny, but it’s not real firm either.
Space the cookies at LEAST 2 inches apart, they DO spread out
quite a bit. Make sure you make an even amount of cookies–it
takes 2 halves to make one Whoopie Pie.

Bake 8-10 minutes, or until cookies spring back when lightly
touched and they’re no longer shiny on top.

Leave the cookies on the cookie sheets for a few minutes,
they’ll fall apart if you remove them immediately. Cool
completely before filling

Cream the butter and shortening until light and fluffy. Beat
in the marshmallow creme. Add vanilla and beat well. Add the
confectioners’ sugar and beat until smooth.

Spread 1 TBS of the filling onto one half of the cookies. Top
with the other half. Of course, if you’ve made the cookies
bigger, you’ll need to put in more filling. I fill them as
full as I want.

These freeze well, but they have to be air-tight or they get
soggy. Carl likes ’em frozen! I’ve never tried it, but I’m
sure these would make great ice cream sandwiches. Just put a
slice of ice cream in between the cookies instead of the creme
filling. The original recipes called for more shortening in
the filling, it was waaaay too greasy. I like my filling
better. You really need a little shortening to smooth the
filling out–I’ve tried using totally butter or margarine, but
it’s not the same.

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PRESSURE COOKER SHIPS BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water 2 tsp. salt OR
1 c Water 1/2 C. sea water
1 Packet Dry Yeast or 1 Tbls.
-Dry Yeast
1 tb Honey or sugar
4 c Flour (2 C. can be whole
-wheat or other flour)

Some notes on using a pressure cooker for baking:
Method 1 – Uses the pressure cooker as the loaf pan.
Grease inside of cooker well and sprinkle interior
with cornmeal. If making sweet breads, omit the
cornmeal. Method 2 ~ Uses the pressure cooker as an
oven. YOU MUST REMOVE THE PRESSURE RELIEF PLUG AND
RUBBER SEAL. The high temperatures will damage them.

In all cases, a “flame tamer” should be used to
prevent scorching. Unless specified, water should be
lukewarm.

Ships Bread – Method 1

Combine water, yeast, and honey and let stand without
stirring. When yeast has dissolved (about 5 minutes),
stir and knead in flour. Let dough rise in warm place
until doubled in bulk. Punch down and turn into the
cooker. Allow to rise again until doubled. Bake over
medium flame for about 45 minutes. You can turn the
loaf over half way thru the baking to allow for more
even browning.

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VEGETABLE BURGER SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
2 c Water
1 cn (16-oz) stewed tomatos
1 cn (8-oz) tomato sauce
1 pk (10-oz) frozen mixed
Vegetables
1/4 c Dry onion soup mix
1 t Sugar

In large saucepan, brown ground beef. Drain off excess
fat. Stir in water, stewed tomatos, tomato sauce,
vegetables, onion soup mix and sugar. Bring to
boiling. Cook and simmer 20 minutes.

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