Title: Cooling Jars
Categories: Canning, Information
Yield: 1 guide

When you remove hot jars from a canner, do not retighten their jar lids.
Retightening of hot lids may cut through the gasket and cause seal
failures. Cool the jars at room temperature for 12 to 24 hours. Jars may
be cooled on racks or towels to minimize heat damage to counters (Plate
1). The food level and liquid volume of raw-packed jars will be
noticeably lower after cooling. Air is exhausted during processing and
food shrinks. If a jar loses excessive liquid during processing, do not
open it to add more liquid. Check for sealed lids. For more information
see “Testing Jars Seals”.

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

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Title: Apple Cobbler (using biscuit mix)
Categories: Desserts
Yield: 4 servings

1 tb Cornstarch
1 tb Sugar
1/8 ts Ground cinnamon
3/4 c Water
2 md Apples, tart, pared, sliced
3/4 c Biscuit mix (see recipe)
2 tb Process American cheese
– shredded
3 tb Water

4 servings of about 1/2 cup each 166 calories per serving

1. Pre-heat oven TO 400øF. (hot)

2. Mix cornstarch, sugar, and cinnamon in saucepan. Add
3/4 cup water and mix well. Add apples.

3. Cook over low heat, stirring occasionally, until liquid
thickens and apples just begin to soften–about 6
minutes.

4. Pour into 1-quart casserole.

5. Stir biscuit mix and cheese together. Add 3 tablespoons
water and mix well. Spread on top of apple mixture.

6. Bake until top is lightly browned–about 30 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: Forgotten Cookies
Categories: Cookies
Yield: 36 servings

2 Egg Whites
1/4 c White Sugar
1 c Chocolate Chips
1 pn Salt
1 ts Vanilla

Preheat oven to 325 degrees. Beat egg whites with the salt until
foamy. Slowly add sugar, one tablespoonful at a time, beating after
each addition until the meringue stands in stiff peaks. Stir in
vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined
baking sheet and place in preheated oven. After 2 minutes, turn off
oven. Leave meringues in oven overnight. remove from pan and store in
cookie tin lined with paper towel. Makes 3 dozen. From The Gazette
90/12/19.

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Title: Arugula Salad with Orange Couscous Citrus
Categories: Salad/dress
Yield: 6 Servings

1 c Water
2/3 c Couscous
2 Whole orange — peeled
1 Whole mango — diced
2 tb Fresh basil — chopped
2 tb Fresh chives — chopped
1 ts Cumin
3 tb Pine nuts — toasted
2 bn Arugula — cleaned
***Vinaigrette***
1 Whole orange
1/2 Whole grapefruit
1/2 Whole lime
1/2 Whole lemon
1/2 c Canola oil
2 tb White vinegar
3 tb Soy sauce, low sodium
1/2 ts Tabasco sauce
20 Whole pink peppercorns
1 ts Fresh ginger root — finely
Chopped
5 tb Fresh cilantro

To make salad:

Measure water into a 2-cup glass measure. Microwave on high 3
minutes, or until boiling. Stir in couscous, cover with plastic wrap
and let stand 5 minutes. Fluff with fork.

Peel and segment oranges over a large stainless steel bowl to catch
excess juice – reserve segments for garnish. After segmenting
oranges, squeeze juice from core and membranes into bowl. Add mango,
basil, chives, cumin, pine nuts and couscous – toss to combine. Pack
mixture into 6 individual : 1/2 cup molds.

Arrange arugula wagon-wheel fashion on six large plates. Unmold
couscous in center of plate. Garnish with reserved orange sections

To make Vinaigrette:

Peel orange, grapefruit, lime and lemon. Cut each into segments over
a large stainless steel bowl to catch excess juices. Carefully dice
segments, cutting – not crushing them.

Add oil, vinegar, soy sauce and tabasco to fruit juices in bowl –
whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and
stir to combine. Makes about 1 1/4 cups. Drizzle over couscous.

Recipe By : The Tennessean

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Title: Low-Fat “creamed” Greens And Onions
Categories: side dish
Yield: 6 servings

2 lb small white onions
1 nonstick cooking spray
1 1/2 lb kale or mustard or other gre
1 ; washed and roughly
1 chopped
1 ts butter or vegetable oil
2 tb all-purpose flour; (2 to 3)
1 c low- or nonfat milk
1 ts dried rosemary; crumbled or
1 tb fresh; chopped
1 ts worcestershire sauce
1 ds freshly grated black pepper

Recipe by: St. Louis Post-Dispatch 4/8/96 Peel onions and place in
bottom of large saucepan or skillet coated with cooking spray. Cook 3
minutes, stirring, then cover and reduce heat to low. Cook 5 to 10
minutes. Add greens; cover and simmer in their own juices until just
tender. Drain. Melt butter in small saucepan. Gradually add flour;
cook about 1 minute. Stirring constantly, add milk gradually;
continue stirring until thickened. Stir in rosemary, Worcestershire
and pepper. Pour sauce over greens and onions; gently blend.

Yield: 6 servings.

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Title: Almond Tea Jelly
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

4 oz (1/2 cup) ground almonds
2 tb (2 1/2 T) ground rice
1/2 pt (1 1/4 cup) milk
2 tb (2 1/2 T) sugar
1 ts Gelatin

Here are a couple of recipes for almond pudding. There are lots of
variations of this dish some using dairy products, some using gelatin
and some using agar agar and some combining them. It IS good! This
first one is more “from scratch”. The second uses almond extract.

Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water,
cover and leave for 2 hours. Strain through a fine muslin into a
large bowl. Add milk and mix well.

Stand the bowl in a large saucepan with enough boiling water to come
halfway up the sides of the bowl. Cover and simmer for 2 hours,
stirring occasionally.

Add the sugar, stir well and leave to cool slightly. Mix the gelatin
with 2 tablespoons (2 1/2 T) hot water until dissolved. Stir into
the milk mixture when almost cold. Mix well and pour into a shallow
serving dish. Leave until set.

The Gourmet’s Guide to Chinese Cooking, Ann Body. 1974, Octopus Books
Limited, 59 Grosvenor Street, London W1. ISBN 7064 0153 0. Produced
by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong
Kong.

Posted by Stephen Ceideberg; May 19 1992.

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Title: Cornflake Cookies
Categories: Cookies
Yield: 1 Servings

1 c Butter, room temperature
1 c White sugar
1 Egg, lightly beaten
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Cream of tartar
1/2 ts Salt
1 ts Baking soda
5 c Crushed corn flakes

Cream butter. Add sugar, egg, vanilla; mix well. Stir
in flour, cream of tartar, salt, baking soda. Add
corn flakes. Drop by spoonfuls 2 inches apart on an
ungreased cookie sheet. Bake 10 minutes at 325F.
Source: The Canadian Heritage Cookbook ch.

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Minestronie Hamburger Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean ground beef
1 large onion — chopped
2 small potatoes — peeled and cubed
2 carrots — peeled and sliced
2 stalks celery — sliced
1 28 oz can whole tomatoes
1 cup shredded cabbage
1 small bay leaf
1/4 teaspoon leaf thyme
1/4 teaspoon leaf basil
1 teaspoon salt
1/4 teaspoon pepper
grated Mozzarella cheese — or
grated Parmesan cheese

Place all ingredients except chees in Crock-Pot; stir thoroughly. Add water to
cover. Cover and cook on Low for 8 to 12 hours or on High for 3 to 5 hours.
Stir well. Serve sprinkled with cheese.

Serves 6

– – – – – – – – – – – – – – – – – –

Title: Quick Cheese Sauce
Categories: Sauces
Yield: 1 servings

1 pk Velveeta cheese 1/2 lb Salt and pepper
2 T Butter 1 T Cornstarch
1 c Milk

Cut up cheese into a sauce pan. Add butter and milk. Heat slowly until
cheese has melted. Salt and pepper to taste. Dissolve cornstarch in 1/2
cup water, stir in a little at a time until sauce is of the required
consistency.

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Title: APFELTORTE (APPLE CAKE)
Categories: Cakes
Yield: 1 servings

8 Small apples
1/2 c Raisins
2 ts Rum or rum extract
3/4 c Sugar; plus 3 tbsp, divided
1 ts Chocolate; grated
3/4 c Butter or margarine; plus 2
-sp, divided
1 ts Vanilla
3 Eggs
1 ts Lemon extract
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
3 ts Almonds; ground
Apricot jam
Powdered sugar; sifted

Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of
the sugar and the grated chocolate in small saucepan. Bring to boil.
Set aside while preparing batter. Batter: Preheat oven to 350
degrees. Lightly grease bottom of 10 1/2″ springform pan. Cream 3/4
cup of the butter, 3/4 cup of the sugar and vanilla together. Beat in
eggs, 1 at a time, and lemon extract, beating until light and fluffy.
Sift flour, baking powder and cinnamon together. Gradually beat into
creamed mixture. Turn batter into prepared pan; arrange apples on
top. Fill apple centers with raisin mixture. Dot with 2 teaspoons of
the butter. Bake @ 350 degrees, 45 minutes. Sprinkle with mixture of
ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15
minutes longer until apples are tender. Remove from oven. Brush jam
over apple opening and sprinkle icing sugar over cake portion.

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