Title: PIT BARBEQUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 2 servings

1/2 lb Butter
1 pt Catsup
1 pt Vinegar
1 Small bottle
1 tb Brown Sugar
1 tb Tabasco Sauce
1 tb Onion juice
1 1/2 Cloves garlic, fine
Dash of red pepper
Dash of black pepper
1-3 Tbsp Salt

rcestershire
opped
Refrigeration is not necessary. Makes almost 2 quarts.

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Title: Classic Mexican Flan
Categories: Mexican, Desserts
Yield: 8 servings

1/2 c Sugar
1 cn Sweetened condensed milk;
1 c Milk
3 Eggs
3 Egg yolk
1/2 ts Almond extract
1 ts Vanilla extract

In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well. Pour mixture into
mold; put mold in a larger pan filled with water to depth of 1/2 inch.=
Bake
for 1 hour. Remove from oven and remove mold from water. Cool and then
refrigerate up to 2 days. Cover mold with an inverted serving platter.=
Hold
mold and platter together and turn them over. Lift off mold. Caramel will
fall as a liquid sauce over the custard. Source: CRS file

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VAGUELY INDONESIAN STIR-FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head of broccoli, cut into
Florets (about 1 cup)
1 md Onion, quartered and cut
1/2 " thick
1 Carrot, sliced 1/4″ thick
1/2 lb Oyster mushrooms, sliced
Into strips
x Remaining marinade (from
Above)
4 T Thai peanut-chili sauce
1 T Corn starch dissolved in 1/2
c Warm water
Peanut oil

Heat your wok, add a splash of oil and let heat. Quickly stir-fry the
carrot, then broccoli, then onion, about 1 minute each. Add the marinade,
stir one minute; add the peanut sauce, stir one more minute; then add the
cornstarch and cook until it thickens.

To serve, place a mound of jasmine rice on each plate, pile the stir-fry on
one side of it, arrange two tempeh wedges around the other side, and
garnish the tempeh with the garlic chunks from the roasting dish; pour any
remaining sauce from the dish over the tempeh.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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MEDITERRANEAN KITCHEN LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Lentils
3 qt Water
1 1/2 lg Onions, coarsely chopped
1/2 c Vegetable oil, divided
1/2 c Olive oil
1 Green bell pepper, seeded,
-membranes removed, coarsely
-chopped
1 t Salt or to taste
1/4 ts Coarsely ground black pepper
1 t Ground allspice
1 t Cumin
3/4 ts Ground cinnamon
6 Cloves garlic, peeled and
-coarsely chopped
1 c Chopped fresh cilantro
1/2 c Lemon juice

1. Bring lentils and water to a boil. Reduce heat
and simmer, covered, while preparing the vegetables.

2. Meanwhile, in small frying pan cook onions in 1/4
cup vegetable oil and the olive oil over medium heat.

3. When onions start to brown, about 10 minutes, add
green pepper and cook together for about 2 minutes.

4. Add onion-pepper combination and oil in which
they were cooked to lentils. cook lentils about 40
minutes. Season with salt; pepper, allspice, cumin
and cinnamon. continue to cook, covered, stirring
frequently, about 20 minutes.

5. Blend garlic with 1/4 cup vegetable oil in a
blender or with mortar and pestle until pureed and
well blended.

6. When lentils are tender, add cilantro. Turn off
heat. Then add garlic-oil puree. Stir well.

7. After a minute, add lemon juice. Taste and
correct seasonings if necessary. Serve immediately.

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BAKED EGGS FLORENTINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-cal Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 3/4 oz Can condensed Crm of Celery
1/2 c Chopped Water Chestnuts
2 ts Grated Parmesan Cheese
20 oz Pkg frz chopped Spinach *
1/2 c Shredded carrot
1/4 c Plain lo-fat yogurt
1/8 ts Pepper
4 x Eggs

* thawed, and well drained

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
Parmesan cheese, and 1/8 t pepper. Stir in spinach.
Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
indentation in the center of the spinach mixture. (or, spread the spinach
mixture in a 10x6x2″ baking dish. Make 4 indentations in the mixture.)
Break 1 egg into each indentation.
Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
and yolks are beginning to set. Sprinkle with additional pepper, if
desired. *********************************************************** Per
serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat, 287 mg
cholesterol, 798 mg sodium, 853 mg potassium.

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Szechwan Peanut Noodles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Nuts
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Peanut butter
4 tablespoons Sesame oil
3 tablespoons Soy sauce
2 tablespoons Rice vinegar
1 teaspoon Cayenne
1/2 teaspoon Habanero powder
Chicken broth
12 ounces Chinese egg noodles (fat — round ones preferred
1 cup Blanched carrot — cut
matchsticks
3 Scallions — slivered
1 cup Snow pea pods, raw — cut
matchsticks
1 cup Raw bean sprouts
1/2 cup Roasted unsalted peanuts — ground

Over low heat, melt the peanut butter with the oil, soy sauce, and vinegar.
Stir in pepper powders. Thin to proper consistency with broth. Let cool. Taste
for seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done. Drain and put onto a
serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a neat design over the
noodles and sauce. Strew with peanuts. Serve cool or cold.

From: Michael Loo

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Title: Clams (Whole or Minced)
Categories: Seafood, Shellfish, Canning
Yield: 1 text

Procedure: Keep clams live on ice until ready to an. Scrub shells
thoroughly and rinse, steam 5 minutes, and open. Remove clam meat.
Collect and save clam juice. Wash clam meat in water containing 1
teaspoon of salt per quart. Rinse and cover clam meat with boiling water
containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid
per gallon. Boil 2 minutes and drain. To make minced clams, grind clams
with a meat grinder or food processor. Fill jars loosely with pieces and
add hot clam juice and boiling water if needed, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.
Table 1. Recommended process time for Clams in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints.
Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
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 Clams in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints, Pints.
Process Time: 60 minutes for Half-pints, 70 minutes for Pints.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

—–

Title: Grapes – Whole
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A lug
weighs 26 pounds and yields 12 to 14 quarts of whole grapes–an average
of 2 pounds per quart.

Quality: Choose unripe, tight-skinned, preferably green seedless grapes
harvested 2 weeks before they reach optimum eating quality.

Procedure: Stem, wash, and drain grapes. Prepare very light, or light
syrup.

Hot pack — Blanch grapes in boiling water for 30 seconds. Drain, and
proceed as for raw pack.

Raw pack — Fill jars with grapes and hot syrup, leaving 1-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Grapes, whole in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 3,000 ft: 15 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Raw. Jar Size: 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.

Style of Pack: Raw. 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.

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

—–

Title: Smoked Salmon Pizza
Categories: Pizza
Yield: 2 pizzas

3/4 c Mascarpone cheese
2 md Shallots, minced
1 tb Fresh lemon juice
2 tb Chopped fresh chives
4 oz Smoked salmon

NOTE: Mascarpone is a smooth, mild Italian cheese.

Put a pizza stone on the lowest rack of the oven. Preheat to 400’F.
(If you use a metal pizza pan instead, do not preheat the pan.) Mix
cheese, shallots, lemon juice and 1 tablespoon chives. Spread over 2
12″ pizza shells. Slide the pizzas onto the pizza stone. Bake 15
minutes, or until the crust is golden brown. Immediately sprinkle
with walmon and chives. MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH.

Per slice: 168 calories, 19 grams carbohydrates, 5 grams protein, 1
gram fiber, 8 grams fat (3 grams saturated), 223 milligrams sodium.

MMMMM

WINTER VEGETABLE PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Celery root, trimmed, peeled
2 md Baking potatoes, cubed
2 md Turnips, cubed
4 md Leeks, washed sliced
1 tb Salt
Pepper, to taste

Combine the celery root, potaotes, turnips, and leeks
in a large saucepan and cover with cold water. Place
over medium-high heat and bring to a boil. Reduce heat
and simmer until all of the vegetables are tender,
about 30 mins. Drain well and pass the vegetables
through a ricer. Add salt and pepper to taste. Divide
among 4 plates and serve immediately.

“A Well Seasoned Appetite” Posted by Dan Klepach

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