Garden Harvest Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Cooking Oil
2 Cloves Garlic — minced
1 Med. Sweet Red Pepper — chopped
1 Med. Green Pepper — chopped
1 1/2 cups Fresh Mushrooms — sliced
1/2 cup Onion — chopped
1 28 oz Can Whole Tomatoes — cut-up, undrained
1 15 oz Can Tomato Sauce
2 tablespoons Chili Powder
2 teaspoons Sugar
1 teaspoon Ground Cumin
1 16 oz Can Kidney Beans — rinsed and drained
2 cups Sliced Zucchini
1 10 oz Package Frozen Sweet — Corn, defrosted
1 1/2 cups Cheddar Cheese — shredded (6
(optional)

Cheddar In a skillet, heat oil over medium-high. Saute garlic, peppers,
mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili
powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans,
zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is
tender. Spoon into bowls; sprinkle with cheese if desired. Yield: 6 Servings
(2-1/2 Qts) Diabetic Exchanges: One serving (prepared with low-salt tomato
sauce and no cheese) equals 2 starch, 2 vegetable, 1 fat; also, 252 calories,
675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat.

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RED DELICIOUS HERBAL SPICED CIDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
12 Ruby Mist, Red Zinger or
-other fruity herbal tea
-bags
4 c Boiling water
2 c Apple juice concentrate
1/4 c Freshly squeezed lemon juice
-(1 lemon)
2 c Cold water
1 Honey to taste
8 Thin slices of lemon, for
-garnish

Steep tea bags in the boiling water for 10 minutes.
Gently squeeze tea bags and remove. Add apple juice
concentrate, lemon juice, cold water and honey. Heat
and serve warm in mugs. Garnish with lemon slices.

Per serving (without honey): 119 calories (1 percent
from protein, 97 percent from carbohydrate, 2 percent
from fat), less than 1 gram protein, 30 grams
carbohydrate, less than 1 gram fat, 0 cholesterol, 19
milligrams sodium.

Exchanges: 2 fruit.

Makes 8 servings

Naomi Kaufman Price writing in the Portland
Oregonain’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Title: Chicken Soup
Categories: Soups/stews, Poultry
Yield: 4 servings

1 Chicken and giblets, cut up 1 Onion, med., chopped
1 tb Salt 1 Garlic clove, minced
4 Carrots, chopped 1 c Rice or noodles
6 Celery stalks w/leaves, chop

Put chicken pieces in large pot with water to cover. Add salt and bring to
a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
cover and cook until tender. Remove chicken and either serve separately or
dice and return to soup. Season to taste. Add rice or noodles and cook
until tender.

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HOW CANNING PRESERVES FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

The high percentage of water in most fresh foods makes
them very perishable. They spoil or lose their quality
for several reasons:

* growth of undesirable microorganisms- bacteria,
molds, and yeasts, * activity of food enzymes,
* reactions with oxygen,
* moisture loss.

Microorganisms live and multiply quickly on the
surfaces of fresh food and on the inside of bruised,
insect-damaged, and diseased food. Oxygen and enzymes
are present throughout fresh food tissues. Proper
canning practices include:

* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure
canner for the correct period of time.

Collectively, these practices remove oxygen; destroy
enzymes; prevent the growth of undesirable bacteria,
yeasts, and molds; and help form a high vacuum in
jars. Good vacuums form tight seals which keep liquid
in and air and microorganisms out.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: CALIFORNIA BOUILLABAISSE
Categories: Soups, Seafood
Yield: 8 servings

1/2 c Oil
2 Garlic cloves; minced
1 lg Onion; sliced
2 sm Leeks; thinly sliced
1 Bay leaf
2 c Peeled and chopped tomatoes
2 c Fish stock
-=OR=- half water and
– half bottled clam juice
1 c Dry white wine
1/4 c Chopped fresh fennel; -=OR=-
1/2 ts -Crushed fennel seeds
1/8 ts Crushed saffron threads
1 ts Salt
1/4 ts Black pepper
2 tb Minced parsley
2 Lobster tails
– split through shells
1 lb Red snapper; cut in chunks
1 lb Halibut or sea bass chunks
12 md Shrimp
6 Dungeness crab legs
6 Clams
6 Oysters
6 Mussels
Crusty bread (optional)

Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook
until onion is tender but not browned. Add tomatoes, stock, wine, fennel,
saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer
about 5 minutes. Add lobster, snapper and halibut and cook 10 minutes.
Rinse shrimp and crab and scrub clams, oysters and mussels. Add shellfish
to pot and cook 5 minutes or until shells open. Ladle into large soup
plates and serve with crusty bread, if desired.
Makes 6 to 8 servings

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Title: Pine Nut Salad
Categories: Salads, Vegetables, Pasta
Yield: 6 servings

2 c Pine nuts
2 tb Butter
1/2 l Alphabet pasta
1/2 c Parsley; minced
1/3 c Green bell pepper; chopped
1/3 c Red bell pepper; chopped
1/4 c Fresh lemon juice
1/4 c Olive oil
Freshly ground pepper
Parmesan cheese; to taste

In a large skillet, lightly toast the pine nuts in the butter; drain
on paper towels and cool. Cook the alphabet pasta in boiling water;
drain and rinse in cold water. (Be extra careful not to overcook the
pasta.) Very gently, mix together all ingredients; cover and chill.

MMMMM

ORZO SPINACH STUFFING *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1/2 c Green onion — chopped
2 Cloves garlic — minced
1 tb Olive oil
10 oz Frozen chopped spinach — thaw
– drained
1/4 ts Sugar
1 cn Chicken broth
1 c Water
1 1/4 c Orzo — uncooked
3/4 ts Grated lemon rind
1/2 ts Marjoram
2 ts Lemon juice
1/2 c Raisins
1/4 c Pine nuts or almonds

Saute onion and garlic in oil in large skillet for 2
mintues. Add spinach and sugar; heat through, about 4
minutes. Boil broth and water in a large saucepan. Add
orzo, lemon rind and marjoram. Simmer, uncovered,
until tender, about 10 minutes. Stir in lemon juice,
raisins, nuts and spinach mixture. Stuff bird
according to directions on turkey. Can also be made in
a lightly greased 9×13″ pan. Bake covered, in
preheated 375~ oven for 40 minutes. Uncover for last
10 minutes of baking for a crisper stuffing.

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Title: CHICKEN CASSEROLE FOR A CROWD
Categories: Chicken, Poultry, Casseroles
Yield: 24 servings

10 c Diced cooked chicken
10 c Chopped celery
2 bn Green onions with tops,
-sliced
2 cn Chopped green chiles (4-oz-
-each)
1 cn Pitted ripe olives, drained
-and sliced (5 3/4-oz)
2 c Slivered almonds
5 c Shredded cheddar cheese,
-divided (20-oz.)
2 c Mayonaise
2 c Sour cream
5 c Crushed potato chips

Combine the first 6 ingredients. Add 2 cups cheese. Mix mayonaise and sour
cream; add to chicken mixture and toss. Spoon into 2 greased 13“x9”x2″
baking dishes. Sprinkle with chips. Top with remaining cheese.

Bake uncovered, at 350, for 20-25 minutes or until hot.

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Title: Cherry S’mores
Categories: Cookies, Marshmallow
Yield: 8 servings

1 7 oz chocolate bar; broken i
-n eights
8 Graham cracker squares
8 lg Marshmallows
1 c Cherry pie filling

Recipe by: Comstock
Preparation Time: 0:10
Place 1 piece of the chocolate bar on each graham cracker square. Micro=
wave on HIGH for about 1 minute, until chocolate starts to melt. Place on=
e marshmallow on each cracker and microwave 15-20 seconds on HIGH, or unt=
il soft. Top each with a spoon of ch
erry pie filling and microwave on HIGH for 15 seconds more.

—–

SPINACH, MUSHROOM ANCHOVY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Spinach
10 oz Small cap mushrooms
2 oz Anchovy fillets (canned)
2 Lemons
1 Mozzarella cheese
6 tb Olive oil
12 sl French bread, 1/2″ thick

Wash and dry the spinach, discard the stalks and put the leaves into a
shallow salad bowl. Put the canned anchovies and their oil into a large
saucepan. Add the olive oil, warm very gently and crush the anchovies with
a wooden spoon so they dissolve and disintegrate. Lightly toast the French
bread on one side only. Paint the untoasted side with a little of the
anchovy oil, then grill until gilded.

Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy
mixture remaining in the pan. Slice the mushrooms thickly and add them to
the salad bowl. Pour on the anchovy dressing while still warm (use a
plastic-bladed spatula to get every last drop formt he pan) and toss
gently.

Slice the mozzarella and add it to the salad just before serving. Garnish
with the toasts or hand round separately, and offer wedges of lemon as
well.

Source: Philippa Davenport in “Country Living” (British), September 1988.
Typed for you by Karen Mintzias

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