TOMATILLO-APPLE SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Apples
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Fresh tomatillos — hulled
-and chopped (4 2/3 c),
OR
4 cn Tomatillos (18oz cans)
-drained and chopped
3 md Tart apples — peeled, cored
-and finely chopped (2c)
1/2 c Sweet red pepper — chopped
1/2 c Cider vinegar
5 Fresh/can jalapeno peppers
Seeded and finely chopped
(1/4 to 1/3 c)
1/4 c Snipped fresh cilantro
1/4 c Sugar

Combine tomatillos, apples, sweet pepper, vinegar,
jalapeno peppers, cilantro, sugar, and 1 ts salt in a
4 to 6-qt kettle. Bring to boil. Reduce heat and
simmer, uncovered, 15 minutes. Ladle into hot,
sterilized half-pint jars, leaving 1/2-inch headspace.
Adjust lids. Process in boiling-water canner for 10
minutes. Makes 5 half-pints.

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Deep-Fried Plantain Rounds

Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Big Flavors Of The Hot Sun
Caribbean Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 green plantains
2 cups vegetable oil
salt and pepper — to taste

This is one of my favorites. Fried plantains are great with a whole range of
Caribbean and African-inspired dishes or just as a snack by themselves. Make
sure you use green plantains, even though they are somewhat of a nuisance to
peel. Ripe ones are too mushy for this preparation.

METHOD:

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the plantain
rounds into the hot oil 3 or 4 at a time and cook until well browned, 2 to 3
minutes. Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin, frying pan,
or whatever else you think will work, squash it as flat as you can. It should
have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and
cook until the entire surface is golden brown, about 2 minutes. Remove the
plantains from the oil, drain, and season liberally with salt and pepper.
Serve hot or at room temperature.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Canning Carrots (Sliced or Diced)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds (wihout tops) is needed per canner
load of 7 quarts; an average of 11 pounds is needed per canner load of 9
pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25
quarts–an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter.
Larger carrots are often too fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot pack–Cover with boiling water; bring to boil and simmer for 5
minutes. Fill jars, leaving 1-inch of headspace.

Raw pack–Fill jars tightly with raw carrots, leaving 1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking
liquid or water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Carrots in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for Quarts.
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 Carrots in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for Quarts.
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: Quarterback Crunch
Categories: Snacks
Yield: 1 servings

MMMMM————————-ORVILLE R——————————
5 qt Popped popcorn
2 c Miniature marshmallows
1 c Whole roasted almonds
2 c Light brown sugar
1/2 c Light corn syrup
1/2 lb Butter
1/4 t Cream of tartar
1 t Salt
1 t Baking soda

In lg roasting or baking pan, combine popped corn, marshmallows, and
almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn
syrup, butter, cream of tartar, and salt. Bring to boil, stirring
over med high heat. Stirring constantly, boil rapidly to hard ball
stage, 260F on candy thermometer, about 5 mins. Remove from heat.
Stir in baking soda quickly but thoroughly. Pour immediately over
popcorn mixture. Stir gently until well coated. Turn out at once on
wax paper, spread apart and allow to cool completely. Break apart and
stor in airtighyt container. Makes about 6 qts.

MMMMM

Title: Why Can Foods?
Categories: Canning, Information
Yield: 1 guide

Canning can be a safe and economical way to preserve quality food at
home. Disregarding the value of your labor, canning homegrown food may
save you half the cost of buying commercially canned food. Canning
favorite and special products to be enjoyed by family and friends is a
fulfilling experience and a source of pride for many people.

Many vegetables begin losing some of their vitamins when harvested.
Nearly half the vitamins may be lost within a few days unless the fresh
produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated
produce loses half or more of some of its vitamins. The heating process
during canning destroys from one-third to one-half of vitamins A and C,
thiamin, and riboflavin. Once canned, additional losses of these
sensitive vitamins are from 5 to 20 percent each year. The amounts of
other vitamins, however, are only slightly lower in canned compared with
fresh food. If vegetables are handled properly and canned promptly after
harvest, they can be more nutritious than fresh produce sold in local
stores.

The advantages of home canning are lost when you start with poor quality
fresh foods; when jars fail to seal properly; when food spoils; and when
flavors, texture, color and nutrients deteriorate using prolonged
storage.

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

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FALL PEAR PIE

Recipe By : Ken Churches ( Oct/Nov 95)
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inch)
1 egg — lightly beaten
1/4 cup heavy cream — optional

In a large bowl, combine pears, sugar, tapioca and nutmeg. Line a pie plate
with bottom crust; add pear mixture. Roll out remaining pastry to fit top of
pie; cut large slits in top. Place over filling; seal and flute edges. Brush
with egg. Bake at 375 for 55-60 minutes or until the pears are tender.
Remove to a wire rack. Pour cream through slits if desired.

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Title: ORANGE-YOGURT SHAKE
Categories: Beverages, Low-fat, Diabetic
Yield: 5 servings

1 (6 oz.) can frozen orange
-juice concentrate, thawed
– and undiluted
1 c Skim milk
3/4 c Plain nonfat yogurt

Combine all ingredients in container of an electric
blender or food processor; cover and process until
smooth.
Pour into individual glasses, and serve
immediately. Yield: 5 servings.

Nutritional information per 1/2 cup serving:
calories – 91, protein – 5 gm., fat – trace,
carbohydrates – 18 mg., cholesterol – 2 mg., sodium –
54 mg., fiber – trace. Diabetic Food Exchanges: Fruit
– 1, Skim Milk – 1/2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

Title: EGGPLANT CURRY
Categories: Main dish, African, Vegetables
Yield: 6 servings

4 lg Eggplants, peeled cubed
2 ts Salt
2 lg Onions, chopped
2 ea Garlic cloves, crushed
4 tb Oil
1 ts Cumin seeds, crushed
1 ts Coriander
3 ea Cardamom pods
2 ts Ginger, grated
1/2 ts Turmeric
1 ts Salt
2 ea Chili peppers, crushed
3 lg Potatoes, chopped
1 ea Tomato, peeled chopped
1 ts Tomato paste

Sprinkle eggplant pieces with salt set aside for 6 to 8 minutes.
Meanwhile in a large skillet, saute onions garlic in the oil until
golden, stirring ensuring that it’s not scorching. Add all the
spices peppers stir-fry a couple of minutes. Squeeze eggplant
pieces to get rid of excess moisture. Dump the pieces into the pot.
Stir until they become limp slightly golden. Add more oil if
necessary Add the potatoes let them brown on all sides. When
potatoes are somewhat tender, but still fork resistant, add tomatoes,
paste 1 1/2 c water. Stir, bring to a boil, reduce heat simmer
until vegetables are tender but not mushy. The sauce should be thick,
like syrup. If too thin, simmer a little longer. Serve over rice.

MMMMM

CURRY SOUP NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Thin fresh wheat noodles
– (Chinese-style)
-(preferably with egg)
2 tb Vegetable oil
3 Garlic cloves — chopped
1 tb Simple Red Curry Paste
1/2 c Thick coconut cream
1/2 lb Chopped chicken meat
– preferably dark meat
1/2 c Med coconut milk
2 1/2 c Chicken stock
2 ts Indian curry powder
1/4 ts Turmeric powder
3 tb Thai fish sauce (nam pla)
1 t Sugar
1 c Shredded cabbage
1 1/2 ts Lemon juice
2 Green onions
– coarsely chopped
2 Lemons — cut into wedges

BRING 3 QUARTS of salted water to a boil. Add noodles;
stir to separate strands. Bring water to a second boil
and cook 30 seconds longer. Pour noodles into a
colander. Rinse thoroughly with running cold water.
Drain. Shake off excess water. Distribute among 4
small soup bowls. In a saucepan, heat the oil and add
the garlic; gently saute until lightly brown. Add the
Simple Red Curry Paste. Lightly saute for a minute.
Increase to medium-high heat and add the thick coconut
cream; stir continuously until the cream reduces and
becomes oil. Add chicken; saute lightly and break up
the lumps. Add medium coconut milk, chicken stock,
curry powder, turmeric, fish sauce and sugar. Simmer
for 5 minutes. Add the cabbage and cook 30 seconds
longer. Just before serving add lemon juice. Pour the
soup over the noodles. Top with green onions. Serve
hot with a squeeze of lemon juice.

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Title: Creole Black Beans
Categories: Crock-pot, Main dish
Yield: 6 Servings

2 lb Smoked sausage, 1″ pieces
3 cn Black beans (15 oz.) drained
1 1/2 c Chopped onions
1 1/2 c Chopped green pepper
1 1/2 c Chopped celery
4 ea Cloves garlic, chopped
2 t Leaf thyme
1 1/2 t Leaf oregano
1 1/2 t White pepper
1/4 t Black pepper
1/4 t Cayenne pepper
1 ea Chicken bouillon cube
5 ea Bay leaves
8 oz Tomato sauce
1 c Water

Brown sausage in a skillet over medium heat. Drain fat and transfer
to crock-pot. Combine remaining ingredients in crock-pot. Cover and
cook on low 8 hours or high 4 hours. Remove bay leaves. Serve over
cooked rice.

MMMMM