Herbed Cheese Spread

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces feta cheese
8 ounces cream cheese
2 tablespoons sour cream
1 clove garlic
fresh chives — cut in 3″ pieces
fresh basil leaves — chopped
fresh parsley — chopped
fresh thyme — chopped
fresh dill weed — chopped (optional)

Crumble feta cheese into bowl of food processor with chopping blade=
intact. Mash garlic clove with flat edge of knife or in garlic press and=
add to processor bowl. Add herbs, with chives snipped into 3 inch pieces.=
No quantities are given for fresh herbs because they should be added=
according to individual taste. To substitute dried herbs, start with=
approximately 1/2 teaspoon basil, 1 tablespoon each of chives and parsley,=
and 1/4 teaspoon each thyme and dill. Add more of any herb, if you wish.=
Process just until herbs are chopped. Add cream cheese and sour cream.=
Process until desired consistency, adding more sour cream for a softer=
spread. Makes about one pint.

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Serving Ideas : Serve with crackers.

NOTES : Excellent for stuffing raw vegetables (celery, cherry tomatoes,=
pepper wedges) for a quick hors d’oeuvre.

Date: Thu, 20 Oct 94 09:13:10 EDT
From: dmc@cherry-semi.com (Dawn Chace)

Recipe from the Susan Powter recipe book.

Salsa

3 med. tomatoes, cut into chunks
1 med. green bell pepper, seeded and cut into chunks
1 scallion, with top, cut into large pieces
2 Tbs. chopped fresh cilantro, optional
1/2 jalapeno pepper, seeded and minced (include seeds for a
hotter salsa)
1 Tbs. freshly squeezed lime juice
1/2 tsp. fine sea salt

Put all the ingredients into a food processor fitted with the
metal blade and pulse to coursely chop. The salsa will keep up
to a week in the refrigerator.

Serves 6
Calories: 24 (1/2 cup)
fat: 0 gm, 0% fat

Title: Tuna
Categories: Fish, Canning
Yield: 1 text

Tuna may be canned either precooked or raw. Preooking removes most of
the strong-flavored oils. The strong flavor of dark tuna flesh affects
the delicate flavor of white flesh. Many people prefer not to can dark
flesh. It may be used as pet food.

Note: Glass-like crystals of magnesium ammonium phosphate sometimes form
in canned tuna. There is no way for the home canner to prevent these
crystals from forming, but they usually dissolve when heated and are
safe to eat.

Procedure: Keep tuna on ice until ready to can. Remove viscera and wash
fish well in cold water. Allow blood to drain from stomach cavity. Place
fish belly down on a rack or metal tray in the bottom of a large baking
pan. Cut tuna in half crosswise, if necessary. Precook fish by baking at
250 degrees F for 2-1/2 to 4 hours (depending on size) or at 350 degrees F
for 1 hour. The fish may also be cooked in a steamer for 2 to 4 hours.
If a thermometer is used, cook to a 165 to 175 degree F internal
temperature. Refrigerate cooked fish overnight to firm the meat. Peel
off the skin with a knife, removing blood vessels and any discolored
flesh. Cut meat away from bones; cut out and discard all bones, fin
bases, and dark flesh. Quarter. Cut quarters crosswise into lengths
suitable for half-pint or pint jars. Fill into jars, pressing down
gently to make a solid pack. Tuna may be packed in water or oil,
whichever is preferred. Add water or oil to jars, leaving 1-inch
headspace. Add 1/2 teaspoon of salt per half-pint or 1 teaspoon of salt
per pint, if desired.

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 Tuna in a dial-gauge pressure
canner.

Jar Size: Pints and Half-pints.
Process Time: 100 minutes.
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 Tuna in a weighted-gauge pressure
canner.

Jar Size: Pints and Half-pints.
Process Time: 100 minutes.
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)

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Title: OATMEAL CHIP COOKIES
Categories: Cookies
Yield: 1 servings

1 c Uncooked quick-cooking oats
3/4 c All-purpose flour
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Vanilla extract
1/2 c Shortening
1/4 c Sugar
1 Egg
1/2 ts Baking soda
1/2 c Chopped walnuts
1 c Mini chocolate chips

A combination of two favorite cookies: oatmeal and chocolate chip.

Preheat oven to 375ø.

In a large bowl, with mixer at medium speed, beat all ingredients except
walnuts and chips until well mixed, occasionally scraping bowl. Stir in
walnuts and chocolate chips.

Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets. Bake at
375ø for 12 minutes or until lightly browned Immediately remove cookies to
wire racks and let cool.

Yield: 3 dozen. Larry Rosenberg, author of Muffins Cupcakes (published by
The American Cooking Guild), Fairview, NJ.

Randy Shearer

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MILLET CAKES WITH CARROT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Millet — uncooked
3 c — water
1/8 ts Sea salt
1 lb Carrots
1/2 lb Soft silken tofu
1 tb Tahini
1 t Rice miso (white)
1 tb Umeboshi vinegar
1 Nori sheet
Corn oil

Rinse and drain millet.

Bring water and salt to a boil. Stir in millet and
return to a boil.

Lower heat, cover and simmer for 25 minutes or until
water is absorbed, stirring occasionally.

Press millet firmly into a 9″ by 5″ x 3″ bread pan.

Let cool and cut into 1/2″ wide slices. Set aside.

Steam carrots until soft, reserving cooking water.

Puree carrots and tofu, adding enough cooking water
to make a smooth sauce.

Blend tahini, miso and umeboshi vinegar into puree.

Heat through, stirring constantly.

Remove fro heat and set aside.

Cut 1′ wide strips of nori long enough to wrap around
a millet cake.

Heat a skillet and brush generously with oil. Fry
millet cakes one minute on each side.

Wrap each millet cake with a strip of nori.

Top with carrot sauce and serve.

Per serving: 176 cal; 8 g prot; 231 mg sod; 21 g
carb; 10 g fat; 0 mg chol; 156 mg calcium

From DEEANNE’s recipe files

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Title: WALNUT CREAM DESSERT WITH CHOCOLATE SAUCE
Categories: Desserts
Yield: 10 servings

4 Egg yolks
1 c Sugar
3 t Flour
3 t Arrowroot
3/4 c Whipping cream
3/4 c Milk
3 T Kirsch
1 c Butter; room temperature
2 c Walnuts;toasted,chopped fine

——————————CHOCOLATE SAUCE——————————
4 T Butter
1/2 c Unsweetened cocoa
1/2 c Sugar
1/2 c Whipping cream

Line 8-inch souffle dish with plastic wrap, letting excess extend over
edge; set aside.
Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan.
Whisk in cream, milk and kirsch. Place over medium heat and whisk
constantly until completely cooled.
Beat butter and remaining sugar together in medium bowl until light and
fluffy. Fold in walnuts and cooled yolk mixture. Turn into mold. Cover
and refrigerate 6 hours or overnight. Remove from refrigerator and
unmold. Serve immediately with Chocolate Sauce.
For Chocolate Sauce: Melt butter in medium saucepan over medium heat.
Reduce heat and whisk in cocoa and sugar. Gradually add cream, stirring
constantly until mixture is smooth and heated through. Serve warm.

—–

PORTLY CHEESE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
3 1/4 c Better for Bread flour
2 tb Gluten
2 tb Parmesan cheese
1 tb Sugar
1 t Salt
1/8 ts Baking soda
1 c Port-wine cheese food
(Kraft Spreadery) or
Cold-pack port-wine
Cheese spread
1 Egg
3 tb Port wine
1 c Very warm water

Add all the ingredients in the order listed, select white bread and
push “Start.” A wine-and-cheese-tasting party all by itself, this
bread is also a wondrousnack when spread with additional port-wine
cheese. Shared by Barb Day

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Title: Scrambled Eggs
Categories: Baby food, Eggs
Servings: 2

2 Eggs
2 tb Milk
1 tb Wheat germ*
2 tb Cheese, cut into 1/2-inch
-cubes**
1/2 ts Sweet butter

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

Some protein to start the day out right. Makes enough for you and baby.

Whip eggs and add the rest of the ingredients. Put a dab of butter in a
small, heavy frying pan. Melt over low to medium heat and pour the eggs
in. Stir constantly until ready. Mine are usually done after about 2
minutes. Serves 2-4

*for older babies

**Many young babies prefer the blandness of a processed cheese like
American cheese, even though the unprocessed cheese is better for them.
Slowly introduce the unprocessed and remember to buy the white or pale
yellow kind–no artificial colors.

MMMMM

SCANDINAVIAN RASBERRY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz (2 pk) Red Raspberries *
1/2 c Orange Juice
1/4 c Lemon Juice
1 T Cornstarch
3/4 c Chablis **
1 x Fresh Orange Sections
1 x Granishes ***
1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
~————————————————————————–
In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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SOPA DE TORTILLAS (TORTILLA SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tortillas
2 tb Olive oil
1 Clove of garlic
1 c Tomato puree
1 Onion, chopped
1 tb Freshly chopped parsley
1 t Chili powder
1 Bay leaf
2 c Water
1 1/2 tb Grated cheese

Cut tortillas in narrow strips with scissors and set
aside to dry. Heat oil in casserole. Cook garlic clove
in oil until burned black and remove. Brown tortilla
strips in oil and add tomato puree, onion, parsley,
chili powder, bay leaf, and 2 cups water. Simmer for
about 15 minutes or until tortilla strips are soft and
soup is almost dry. Sprinkle grated cheese on top.

Andrew

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