Title: Spiced Crab Apples
Categories: Fruits, Canning
Yield: 9 pints

5 lb Crab apples
4 1/2 c Apple vinegar (5%)
3 3/4 c Water
7 1/2 c Sugar
4 ts Whole cloves
4 Cinnamon sticks
6 1/2″ cubes ginger root
-(fresh)

Yield: About 9 pints

Procedure: Remove blossom petals and wash apples, but leave stems
attached. Puncture the skin of each apple four times with an ice pick or
toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices
tied in a spice bag or cheesecloth. Using a blancher basket or sieve,
immerse 1/3 of the apples at a time in the boiling vinegar/syrup
solution for 2 minutes. Place cooked apples and spice bag in a clean 1-
or 2-gallon crock and add hot syrup. Cover and let stand overnight.
Remove spice bag, drain syrup into a large saucepan, and reheat to
boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Spiced Crab Apples in a
boiling-water canner.

Style of Pack: Hot. 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.

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

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Title: Pecan Cheese Salad *
Categories: Salads, Fruits
Yield: 10 servings

MMMMM———————-PATTI – VDRJ67A—————————
2 tb Knox gelatin
1/4 c Water; cold
1 lg Pineapple in chunks; drained
– reserve 1/2 cup juice
1 c Celery; sliced thin
1 c Pecans; chopped
2 c Cottage cheese
1 c Whipped cream
1/2 c Sour cream
1/4 c Mayonnaise
1/4 c Sugar
1 c Mini marshmallows
Juice of 1 lemon

Dissolve Knox gelatin in cold water. Add 1/2 cup pineapple juice
which has been heated. Mix all remaining ingredients together. Add
gelatin mixture. Mix well. Pour into container of choice. Chill until
set.

Mom Anderson.

MMMMM

Title: ELLIOTT GOULD’S WESTERN OMELET
Categories: Breakfast, Cheese/eggs, Celebrity
Yield: 4 servings

1/2 c Scallions — chopped
5 tb Butter
1/2 c Green pepper — chopped
1 c Canned corn — drained
3/4 c Ham — diced
8 Eggs
1/2 c Milk
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 lg Beefsteak tomatoes
French bread loaf — cut in
Thick slices

Brown scallion and green pepper in butter; add corn and ham. Keep
turning with a spatula, browning lightly. Remove to a warm place.
Beat together eggs, milk, salt and pepper. Heatlarge skillet; pour in
egg mixture as soon as eggs starts to set, spread the Note: If
skillet is not large enough for 8 eggs, divide egg and vegetable
mixture in half and use two skillet.

Recipe By :

MMMMM

MILD COCONUT FISH CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Fish
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sunflower oil
5 Shallots, sliced
4 Garlic cloves,chopped
1 tb Mustard seeds
1 1/2 lb Firm white fish boned
-and cubed
(the recipe recommends
-shark, dog fish, monkfish,
-John Dory, swordfish, huss)
Flour for dusting
1 t Whole fenugreek
1 1″ piece of cinnamon or
-cassia
1 t Tamarind pulp
1 tb Turmeric
5 oz Grated creamed cocomut
-(I used a can of coconut
-milk which I substituted
-for the water)

Heat the oil and fry the shallots, garlic and mustard
seeds for 1-2 mins.Dust the fish with flour and
briefly seal both sides in the hot oil. Add the rest
fo the spices and tamarind pulp, dissolved in enough
water ( here is where I used the coconut milk) to
cover the fish. Simmer, covered, for 20 minutes, (
omit this next step if using the coconut milk) then
stir in the grated coconut until almalgamated into the
sauce.

– – – – – – – – – – – – – – – – – –

Oriental Cabbage Salad

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 ounce package cole slaw — (cabbage
carrots)
1 cup toasted slivered almonds
2 green onions — (to taste)
1/2 cup oil — (scant)
1 package oriental ramen noodles — regular flavor)
1 teaspoon sugar

Brown slivered almonds in ungreased frying pan on low heat (do not
burn!)

Mix cabbage, almonds and green onions

Mix oil, sugar and seasoning packet from noodles, pour over cabbage
mixture

Immediately before serving, crunch up noodles and add to cabbage
(noodles will get soggy if added to early

– – – – – – – – – – – – – – – – – –

Title: Caramel-Nut Corn
Categories: Snacks, Candies
Yield: 15 servings

12 c Poppped popcorn
3 c Walnut or pecan halves
-OR- unblanched whole
— almonds
1 c Packed brown sugar
1/2 c Margarine or butter
1/4 c Light corn syrup
1/2 ts Salt
1/2 ts Baking soda

Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2
inches. Cook brown sugar, margarine, corn syrup and salt over medium
heat, stirring occasionally, until bubbly around edges. Continue
cooking 5 minutes; remove from heat. Stir in baking soda until
foamy. Pour over popcorn and nuts, stirring until corn is well
coated. Bake uncovered in 200 degree F oven, stirring every 15
minutes, 1 hour. 300 calories per serving.

Caramel Corn: Increase popped popcorn to 15 cups; omit nuts.

* Source: Betty Crocker’s Cookbook
* Typed for you by Karen Mintzias

—–

Title: Eggs Curry
Categories: Diabetic, Eggs, Nuts/grains, Main dish, Curries
Yield: 4 servings

6 Eggs; hard boiled 1 1/2 tb Arrowroot;
1/4 c Almonds; slivered 1 ts Salt
2 tb Diet margarine; 1 1/2 ts Curry powder;
1 Onion; 2 c Nonfat milk;
1/2 c Celery; chopped fine 4 sl Toast;

Thinly slice shelled eggs. Brown almonds in margarine until golden
brown. Remove; drain on absorbent paper. In same pan saute onion and
celery until golden; stir in arrowroot, salt, and curry powder; stir
in milk slowly. Cook, stirring constantly, strring constantly, until
thick and smooth. Stir in slice egg, heat to boil. Place a slice of
toast in the bottom of each of four individual, headed casseroles.
Divide eggs evenly over the toast; sprinkle with almonds.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 1/2 MEDIUM-FAT
EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 VEGETABLE
EXCHANGES CAL: 275

Source: Recipes for Diabetics by Billi Little (1985 version)

NOTE: Egg subatitue could be used with.

MMMMM

We have just had a very heated discussion of flavored oils on another list
that I subscribe to. Apparently the risk of botulism is very high because
the oil sets up the proper enviornment for it to grow. To kill the spore you
must heat the oil for a period of time just prior to using. If you made it
for yourself you could control that but if you made it as gifts you cannot.
Botulism is often fatal so it isn’t something you want to fool around with.
Check with your local extention office, you should have one even in urban
areas in the USA not sure about how this works in other countries, for
information. After reading everything I have just read, I have decided to
make flavored oils for immediate use only. Try vinegars or other acid based
sauces instead. They are safer.

Waffle potatoes.

Grate enough potatoes for the family.
Grate 1/2 onion.
Add 1 table. flour
Add enough egg sub. (I use ener-G egg substitute), about 2 table.

Make sure you squeeze the water out of the potatoes.

Spray a little Pam (very little) on your no stick waffle iron. Put
the ingredients in, bake until done. Serve with lots of applesauce

If you don’t have a no stick waffle iron, you can make these into
pancakes.

Stuffed squash:

halve N acorn squash and bake until thoroughly done, upside down on a pan in
a small amount of water, with a piece of onion under each half. Or however
you prefer to do it.

Stuffing for one medium-large squash, multiply as necessary:
Bring to a boil:

1 c. bulgur wheat
2 c. water (and maybe a little extra)
1 t. salt
1 small onion, peeled and uncut
bay leaf
1 t crushed dried rosemary
2 t basil leaves

when water boils, turn off heat and cover. Once most of the water has been
absorbed, stir in 1/4 c. chopped roasted chestnuts. (Slit chestnut skins
with a razor blade or sharp knife. Bake at 425 for 15 min or so. Peel off
shell and skin). Remove the onion and give it to a friend who likes to eat
whole cooked onions.

When squash are done, pack the stuffing (should be moist but not wet) into
each half, making a little mound of stuffing on top. Bake for 5-10 min.

Serve with:

cranberry sauce

1.5 c. water
1 bag of cranberries (in your grocer’s refrigerator case now, yum)
about 1/4 c. honey
2-3 t. salt
pinch hot pepper flakes
1 T nutritional yeast

boil cranberries in water until they pop (use a potato masher to speed up the
process). Add flavorings.

the object here is sort of a cranberry chutney. It should not be sweet, but
rather savory.