Title: Baked Beans
Categories: Vegetables, Legumes, Canning
Yield: 1 text

Quantity: An average of 5 pounds of beans is neeed per canner load of 7
quarts; an average of 3-1/4 pounds is needed per canner load of 9
pints–an average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.

Procedure: Soak and boil beans and prepare molasses sauce (below).
Place seven 3/4-inch pieces of pork, ham, or bacon in an earthenware
crock, a large casserole, or a pan. Add beans and enough molasses sauce
to cover beans. Cover and bake 4 to 5 hours at 350 degrees F. Add
water as needed — about every hour. Fill jars, leaving 1-inch
headspace. Adjust lids and process according to the recommendations in
Table 1 or Table 2 depending on the method of canning used.

Molasses Sauce–Mix 4 cups water or cooking liquid from beans, 3
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
3/4 teaspoon powdered dry mustard. Heat to boiling.
Table 1. Recommended process time for Baked Beans in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 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 Baked Beans in a weighted-gauge
pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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SQUASH SOUP FOR ONE (or 2 not so hungry people)
1 small acorn squash
2 large cloves garlic
1 cup or more vegetable stock
1/2 tsp. Liquid Aminos (110 mg sodium) or salt, optional
1/4 tsp. black pepper and sage
dash cayenne
dash Tabasco sauce (for the adventurous)
1/2 cup cooked wild rice

Cut the squash in half and remove the seeds. Cover the bottom of a baking
dish with 1/2 inch water, place the squash in it (face down) along with
the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop
out the flesh and puree in a blender with baked garlic and vegetable
stock. Place the puree in a small sauce pan along with spices and wild
rice. Heat on low until the soup is hot.
I highly recommend lots of Tabasco for a soup that packs a punch!

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Title: GINGERED RICE
Categories: Chinese, Ethnic, Oriental
Yield: 4 servings

1 c Short-grain rice
1/2 ts Fresh ginger, finely minced
1/2 ts Peanut or Canola oil
2 c Water
1/2 ts Salt

Rinse rice in strainer and drain.
In a saucepan, heat the oil and fry the ginger over
medium heat until fragrant, 1-2 minutes. Stir in the
rice. Add the water and salt. Bring to a boil. Reduce
heat to a simmer. Cook covered until water is
absorbed, about 12-15 minutes. Stir once and allow to
stand until ready to serve. Note: Plain white or brown
rice, cooked without the oil, may be substituted.

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Cheese and Rice Casserole

Recipe By : BH G Low-Cost Cooking pg 71
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Cheese
Rice *Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped celery
2 cups cooked rice
1/4 cup chopped onion
1 cup milk
1/2 cup shredded American cheese
3 eggs — beaten
1/3 cup snipped parsley
1/8 tsp pepper
1/2 tsp salt
paprika
2 tbsp butter or margarine

Cook celery and onion in butter until tender but not brown. Combine with rice,
cheese, and parsley. In another bowl, thoroughly stir together beaten eggs,
milk, salt, and pepper. Add to the rice mixture. Turn into a 10x9x2 inch baking
dish. Place in a 13x9x2 inch baking pan on oven rack. Pour hot water into the
larger pan to a depth of about 1 inch. Bake at 350 for 40 to 45 minutes, or
until a knife inserted near the center comes out clean. Sprinkle with paprika.
ECB Input: 11/8/91

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NOTES : This baked rice dish has a rich custardlike texture
Nutr. Assoc. : 0 0 0 0 20 0 1036 0 0 0 0

Title: Butter Crunch Cookies
Categories: Cookies
Yield: 1 servings

1 c All-purpose flour
1/4 ts Baking powder
1/2 ts Baking soda
Cream together in order
Given:
2/3 c Soft butter
1 c Brown sugar
1 Egg
1 ts Vanilla
Fold together the above two
Mixtures then add:
3/4 c Oatmeal
1 c Flaked coconut
1 c Corn flakes

Recipe by: Found on the net
rop in small balls on ungreased cookie sheet. They spread as they bake.
Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen. From the book
“Treasured Mennonite Recipes” by the Mennonite Community Relief Sales

ÑÑÑÑÑ

Per serving (excluding unknown items): 2274 Calories; 108g Fat (42%
calories from fat); 31g Protein; 301g Carbohydrate; 447mg Cholesterol;
2738 mg Sodium

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Title: Herbal Ice Tea
Categories: Diabetic, Beverages
Yield: 4 nice folks

1 ga Filtered water; -lemon, etc.
3 Flavored herbal tea bags; Sugar to taste;
-peprermint, strawberry,

Place tea bags in water. Let steep overnight. Add ice. Sweeten to
taste.

Source: The San Diego Union Food Section, May 26, 1994

MMMMM

Mom’s Jersey Fresh Tomato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Jersey Fresh Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, finely sliced
4 ea Bacon strips, cooked
Crisp and crumbled
1 1/2 tb Butter
6 ea Red ripe Jersey Tomatoes,
Peeled, cored and chopped
2 tb Tomato paste
3 ea Lemon rind strips
4 c Chicken stock
1 t Sugar
1/2 ts Thyme (dried)
1 t Basil (dried)
Salt and pepper to taste
Croutons for garnish
Fresh basil sprigs
For garnish

Saute onions in butter about 5 minutes until tender and golden. Add
tomatoes, tomato paste, lemon rind, chicken stock, bacon and herbs.
Bring to boil, reduce to simmer until tomatoes are tender, about 15
minutes. Remove lemon rind. Cool soup, then puree in blender. Strain
puree. Reheat before serving. Garnish with croutons and basil sprigs.

Source: Jane Camarota. This recipe won in the soup catagory of the
“Jersey Fresh Cookoff”.

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SESAME TAHINI OAT COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Sesame Seeds
1 c AM Oat Flakes (rolled oats)
1 1/4 c AM Whole Wheat Pastry Flour
1 t Non-alum baking powder
1 t Cinnamon
1/2 c Chopped nuts (optional)
1/2 c Raisins
1/2 c Milk or water
1/2 c Honey
1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then
combine and mix thoroughly. Drop spoonfuls onto a
lightly oiled baking sheet. Bake at 375 F. for 10-12
minutes.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: SELF-FROSTING ANISE COOKIES
Categories: Cookies, Dessert, Italian
Yield: 2 dozen

2 c Flour
1/2 ts Baking powder
1 tb Anise seed
3 Eggs, room temp.
1 c Plus 2 tb sugar
1/2 ts Salt

1. Sift flour, measure, and sift again with baking powder. 2. Beat
eggs and sugar at medium for 30 minutes. 3. Add flour mixture and
beat 3 minutes. 4. Add anise seed. 5. Drop by teaspoons on greased
and floured cookie sheets. 6. Dry overnight. 7. Bake at 325 degrees
F. for 12 minutes.

MMMMM

RICOTTA GNOCCHI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pks. froz. chopped spinach
2 Eggs
2 c Ricotta cheese
1 c Bread crumbs
1 c Grated parmesan cheese
1 Clove minced garlic
1/2 t Salt
1 pn Pepper
1/4 t Ground nutmeg
1 t Dry basil
1 Flour

Cook spinach according to directions, then drain. When cool enough to
handle, press out as much water as possible with your hands. In a
large
bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs,
parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well.
Shape into 1 1/2 inch balls. Rollin four to coat lightly. Poach half
the
balls at a time in a large kettle of boiling water.Cook at a gentle
boil
for 10 min. Remove with a slotted spoon. Serve with butter
parmesan
cheese, or with a tomato sauce.
Note: You can also bake these in a 375 oven for about 20 minutes.

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