Title: Potatoes Nicoise
Categories: Diabetic, Side dishes, Cheese, Vegetables
Yield: 6 servings

1 Garlic clove 1/4 ts Crumbled basil leaves
3 md Potatoes, sliced thin 1/4 ts Ground nutmeg
3 lg Tomatoes (1 1/2 lbs) 3 md Red onions (1 lb)
3 Sprigs fresh parsley 2 tb Low fat margarine
2 ts Salt 1/4 c Or more shredded low fat
1/4 ts Crumbled tarragon leaves Swiss or Cheddar cheese

1. Preheat oven to 400F. Cut garlic in half lengthwise. With cut
garlic, rub inside of 1 1/2 quart shallow baking dish; set aside.
Peel potatoes; cut into 1/4 inch slices. Place in bowl of cold water
and set aside.

2. Peel tomatoes (to make this easier, put in boiling water for 30
seconds and then immerse immediately in ice water). Cut into 1/2
thick slices; set aside.

3. In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil
and nutmeg. Peel and thinly slice the onions. Drain potatoes well;
pat dry with a paper towel. Place half the potatoes into a prepared
casserole dish (spray first with non-stick spray). Sprinkle with half
the parsley mixture. Add half the onions, and half the tomatoes.

4. Sprinkle tomatoes with 1/2 tsp salt. Repeat layering procedure. Cut
margarine into small pieces and dot onto casserole. Cover loosely with
foil.

5. Bake 45 minutes or until potatoes are fork-tender. Sprinkle top of
casserole with cheese, and bake uncovered for 5 minutes or until
cheese is melted and lightly browned.

Source: Mc Calls Cooking School

MMMMM

Title: TOLL HOUSE PIE
Categories: Pies
Yield: 8 servings

2 ea Eggs
1/2 c Flour
1/2 c Sugar
1/2 c Packed brown sugar
1 c Butter or margarine,at room
1 pk 6 oz. semisweet chocolate mo
1 c Chopped walnuts
1 ea 9″ unbaked pie shell
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Beat eggs until foamy.Blend in other
ingredients until well blended.Bake one hour @ 325 degrees.

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Chewy Peanut Butter Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup softened margarine
1 1/2 cups peanut butter
1 cup sugar
2/3 cup brown sugar — packed
2 eggs — beaten
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons soda
1 teaspoon salt

In large bowl, cream shortening, margarine and peanut butter, add eggs. In anot
her bowl mix dry ingredients. Add this gradually to moist mixture and mix well
. Pinch and form golf ball size balls rolled in hands. Press floured fork cro
ss-wise on top to flatten. Bake at 375 degrees for 10 minutes just until golde
n, longer for crispier cookies. Makes 3 1/2 dozen.

busted by sooz

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BREAD PUDDING WITH A FRENCH FLAIR

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VANILLA SAUCE—–
1 c Milk
1 c Heavy cream
1/2 ts Vanilla
4 Egg yolks
1/2 c Sugar
—–BREAD PUDDING—–
4 sl White bread
1 cn Pitted sweet dark cherries
3 1/2 c Milk
5 Whole eggs
2 Egg yolks
1 c Sugar
1 t Vanilla

1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup
milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form
around edge. Remove from heat. In the top of a double boiler, with an
electric mixer at medium speed, beat 4 egg yolks until thick.

2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
beaters are raised. Add hot milk mixture. Place over hot water (water in
the lower part of the double boiler should not touch the upper part). Cook,
stirring until coating forms on metal spoon about 10 to 15 minutes.

3. Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and
cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a
buttered 2 quart 8 inch square baking dish. Overlap bread slices on top.

4. Prepare custard: In a small saucepan over direct heat heat the milk
until bubbles form around the edge of the pan. Remove from heat. In a
medium bowl, with an electric mixer, beat whole eggs and egg yolks until
light and foamy. Gradually beat in the sugar, 2 tablespoons at a time.

5. Beat until well-blended. Gradually pour the hot milk, beating
constantly. Add vanilla, mixing well. Pour custard over bread and cherries
mixture in baking dish. Set baking dish very carefully in a large shallow
pan on the lower rack of the oven. Carefully pour hot water to 1 inch
level around dish.

6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to
rack to cool. To serve, spoon sauce over individual servings Makes 8
servings.

Note: You might try sprinkling cinnamon-sugar mixture over the pudding
before baking. It’s great.

Source: McCall’s Cooking School Typed for you by: Linda Fields Cyberealm
BBS, Watertown, NY

Posted by Judi M. Phelps.

– – – – – – – – – – – – – – – – – –

Title: POFFERTGES–DOUGHNUTS FROM HOLLAND
Categories: Brunch, Breads
Yield: 1 servings

-Pat Dwigans fwds07a-
1 c Flour; sifted
1/4 ts Salt
1 tb Sugar
1/4 c Butter
1 c Milk; scalded
3 Eggs; unbeaten

Add the butter to the milk and stir until it melts
in a saucepan. Add the flour and salt and beat until
smooth. Cook, stirring constantly, until the dough
leaves the sides of the pan; remove from the stove and
blend in the sugar and eggs. Shape into small balls
and fry in deep fat until dark brown.

Note. This is similar to a cream puff recipe
except they are baked.

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Ruth Epstein’s Nesselrode Pudding/Pie

Recipe By : from: New York Cookbook, by M. O’Neill
Serving Size : 1 Preparation Time :0:00
Categories : *Haven’t tried it yet Holidays
Pies Pastry Puddings
Spirits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T unflavored gelatin (1 envelope)
3 T dark rum
1 T cold water
1 1/2 c heavy (whipping) cream
1/2 c milk
1 pinch salt
1/4 c plus 2 T sugar
2 eggs — separated
2 c Nesselrode — drained (recipe preceeds)
1 baked 9″ pie shell
1 oz grated semisweet chocolate for garnish

In a small bowl, dissolve the gelatin in the rum and cold water; set
aside to soften. In a saucepan, scald the cream and milk. Remove from
heat set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt, 2
T of the sugar, and the egg yolks. In a steady stream, add the milk and
cream to the mixture, stirring constantly. Set the top of the double
boiler over simmering water and cook, stirring constantly, until the
mixture is thick, 10 min. Do not oil. Remove from heat and stir in
gelatin mixture. Set aside.
In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff
peaks form. Fold Nesselrode into the egg whites, then fold the mixture
into the reserved gelatin mixture. Cover and refrigerate for 5 min.
Turn mixture into pie shell or spoon into 8 parfait glasses. Chill
until firm. Garnish w/chocolate shavings.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 394 Calories; 13g Fat (57% calories from
fat); 15g Protein; 7g Carbohydrate; 378mg Cholesterol; 309mg Sodium

Title: TOLL HOUSE COOKIES
Categories: Desserts, Cookies
Yield: 1 batchngs

1/2 c Butter
1/4 c Shortening
1/2 c White sugar
1/2 c Brown sugar
2 Eggs
2 t Vanilla
1 1/2 c Flour
1/2 t Baking powder
1/2 t Salt
2 c Semisweet chocolate pieces

Make 8″ foil “pans” so cookies will hold shape.

Mix all in order given. chill dough 3 hours – 3 days.
From Marie Campbell

—–

Calico Bean Soup Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gifts Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Bean Mix—
4 tablespoons lima beans — large
3 tablespoons lima beans — small
3 tablespoons red kidney beans
3 tablespoons great northern beans
2 tablespoons split peas
2 tablespoons white beans — small
2 tablespoons lentils
2 tablespoons black-eyed peas
2 tablespoons pinto beans
2 tablespoons garbanzo beans
2 tablespoons navy beans
2 tablespoons black turtle beans
—Spice packet—
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon chopped dried onions
1 teaspoon dried bell pepper
1/2 teaspoon oregano
1/4 teaspoon cracked black pepper

To make the soup mix, combine the beans and place in plastic bag. Bags
that are decorated for holidays can be found in craft shops. Place the
spices in a small plastic bag. Very small ziplock bags can also be found
in craft shops. Include the following recipe:

Calico Bean Soup

Package of beans
Packet of spices
Hambone, hamhock or 1/2 pound of ham*
2 quarts of water
1 large onion, chopped
1 28 ounce can of tomatoes or 2 14-1/2 ounce cans
Juice of 1 lemon
Salt to taste

*If desired, omit ham and substitute beef, chicken, or vegetable
stock for the cooking water.

Wash beans thoroughly. Place in a large kettle, cover with water and soak
overnight. (An alternate method is to bring beans and water to a boil,
remove from heat, and cover and let stand for 1 hour .) Next drain beans
and add 2 quarts of new water and ham or ham hock (or use broth if
omitting ham). Simmer slowly for 2-1/2 to 3 hours. Then add spice
packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice
packet contains no salt). Simmer another 30 minutes or until beans are
tender.

Take ham from soup. Remove any bits of ham from bone and return to soup.
If using boneless ham, cut into bite-size pieces and return to soup.
Serve.

– – – – – – – – – – – – – – – – – –

NOTES : Substitute beans freely; use anasazi beans, pink beans, red
beans, etc. There should be approximately 1 pound of beans in all.

I created this the other night and it tasted great. As usual, this
is a very simple recipe. I found the the textures and taste of the
three main ingredients to be very complimentary.

The recipe is for two servings (great for single folk – I never
prepare less than two servings) but should scale well. I would not
consider the servings a full main dish but it would work well together
with servings of beans or couscous, for example.

POLENTA WITH MUSHROOMS AND TOMATOES

1/2 cup polenta (fine cornmeal, for those who always ask 😉
1+1/2 cup water
8 large mushrooms (I used “gourmet” brown button mushrooms)
10 sun-dried tomato slices, dry packed (…used Trader Joe’s s.d. Romas)
hot chile pepper to taste
balsamic vinegar

Basic Polenta
– boil the water then drizzle the polenta into the swirling water.
– mix in the pepper cover and simmer for around 10 minutes, stirring
occasionally
– pour mixture into a loaf pan (glass??) and let cool off.

Recipe
– Bake basic polenta in oven at 425 (F) for 20-30 minutes, turning once.
– chop mushrooms
– preheat a small frying pan using a medium flame, add balsamic
vinegar as if it was oil (I am more generous with it than with oil),
add mushrooms, stir, cover, and reduce flame to low for 10-15
minutes. Shake pan occasionally to mix.
– steam the sun dried tomatoes for around 5 minutes to rehydrate them
– chop sun dried tomatoes and add to mushrooms. Add water or
balsamic vinegar if necessary (the mushrooms release alot of liquid in
cooking.)
– pour the “sauce” over the polenta and serve.

The tomato/mushroom mixture is not really a sauce – by the time it’s
done there is little or no liquid left. Perhaps an adventurous person
can try to work on that (add veg. stock thickener?), it may be
better as is, though.

I prepared the polenta at the beginning of the week and refridgerated
it until making the rest of the recipe. The basic polenta should keep
for a week with no problem.

Title: Ensuring Safe Canned Foods (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

Growth of the bacterium Clostridium botulinum in canned food may cause
botulism–a deadly form of food poisoning. These bacteria exist either
as spores or as vegetative cells. The spores, which are comparable to
plant seeds, can survive harmlessly in soil and water for many years.
When ideal conditions exist for growth, the spores produce vegetative
cells which multiply rapidly and may produce a deadly toxin within 3 to
4 days of growth in an environment consisting of:

* a moist, low-acid food
* a temperature between 40 degrees F and 120 degrees F
* less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces. Because they grow only
in the absence of air, they are harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to remove from food
surfaces. Washing fresh food reduces their numbers only slightly.
Peeling root crops, underground stem crops, and tomatoes reduces their
numbers greatly. Blanching also helps, but the vital controls are the
method of canning and making sure the recommended research-based process
times, found in these guides, are used.

The processing times in these guides ensure destruction of the largest
expected number of heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of spoilage if lids seal
and jars are stored below 95 degrees F. Storing jars at 50 degrees F to
70 degrees F enhances retention of quality.

FOOD ACIDITY AND PROCESSING METHODS

Whether food should be processed in a pressure canner or boiling-water
canner to control botulinum bacteria depends on the acidity in the food.
Acidity may be natural, as in most fruits, or added, as in
pickled food. Low-acid canned foods contain too little acidity to
prevent the growth of these bacteria. Acid foods contain enough acidity
to block their growth, or destroy them more rapidly when heated The term
“pH” is a measure of acidity; the lower its value, the more acid the
food. The acidity level in foods can be increased by adding lemon juice,
citric acid, or vinegar.

Low-acid foods have pH values higher than 4.6. They include red meats,
seafood, poultry, milk, and all fresh vegetables except for most
tomatoes. Most mixtures of low-acid and acid foods also have pH values
above 4.6 unless their recipes include enough lemon juice, citric acid,
or vinegar to make them acid foods. Acid foods have a pH of 4.6 or
lower. They include fruits, pickles, sauerkraut, jams, jellies,
marmalades, and fruit butters.

Although tomatoes usually are considered an acid food, some are now
known to have pH values slightly above 4.6. Figs also have pH values
slightly above 4.6. Therefore, if they are to be canned as acid foods,
these products must be acidified to a pH of 4.6 or lower with lemon
juice or citric acid. Properly acidified tomatoes and figs are acid
foods and can be safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at boiling-water temperatures;
the higher the canner temperature, the more easily they are destroyed.
Therefore, all low-acid foods should be sterilized at temperatures of
240 degrees to 250 degrees F, attainable with pressure canners operated
at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as
measured by gauge. The more familiar “PSIG” designation is used
hereafter in this publication. At temperatures of 240 degrees to 250
degrees F, the time needed to destroy bacteria in low-acid canned food
ranges from 20 to 100 minutes. The exact time depends on the kind of
food being canned, the way it is packed into jars, and the size of jars.
The time needed to safely process low-acid foods in a boiling-water
canner ranges from 7 to 11 hours; the time needed to process acid foods
in boiling water varies from 5 to 85 minutes.

PROCESS ADJUSTMENTS AT HIGH ALTITUDES

Using the process time for canning food at sea level may result in
spoilage if you live at altitudes of 1,000 feet or more (Plate 2). Water
boils at lower temperatures as altitude increases. Lower boiling
temperatures are less effective for killing bacteria. Increasing the
process time or canner pressure compensates for lower boiling
temperatures.

Therefore, when following canning directions in this series, select the
proper processing time or canner pressure for the altitude where you
live. If you do not know the altitude, contact your local county
Extension agent. An alternative source of information would be the local
district conservationist with the Soil Conservation Service.

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

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