Title: Pickler Pigs’ Ears, Chinese Style
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

2 lb Pigs’ ears
4 Whole star anise
3 sl Fresh ginger root
1/2 c White vinegar
1/4 c Sugar
1 ts Salt
1 c White vinegar
1 c Sugar
1 tb Thinly sliced fresh ginger
-root
3 Cloves garlic, sliced
1 ts Salt
1 c Sliced carrots
1 Cucumber, unpeeled, seeded
-and cut in chunks
1 Red onion, cut in chunks
1 Bell pepper, cut in chunks

We’ll start of the front end of the pig…

Prepare pigs’ ears according to steps I and II in basic instructions;
drain. Return to pot with water to cover and first 5 ingredients
listed above. Bring to a boil and simmer for 1 hour; let meat cool
in liquid. Discard liquid and cut ears into 1/2×1-inch slices. In the
meantime, bring 3 cups water to a boil with remaining vinegar, sugar,
ginger, garlic salt and carrots. Turn off heat when boiling point is
reached. Cool mixture to room temperature. Then add cucumber, onion,
bell pepper and sliced pigs’ ears. Chill in refrigerator for at
least 4 hours to blend flavors. Will keep for up to 1 week
refrigerated. Serve as an appetizer or a cold meat side dish.

Makes two quarts.

Variations: Pigs’ snouts may be prepared in the same manner. Add 1
cup fresh sweet pineapple chunks at the same time as the vegetables.

All these recipes are from “Innards and Other Variety Meats”. Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

MMMMM

CHILI-CHEESE CORN BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Cheese
Quickbreads Breadmaker
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c + 2 tb yellow cornmeal
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Whole wheat flour
1 1/4 c Buttermilk
1 Egg + 1 egg white — lightly
-beaten
1/4 c Sharp chedder cheese
2 tb Mild green chili — * chopped
-or to taste

*In New Mexico…it’s spelled chile..

Preheat oven to 450 degrees. Coat an 8″ square baking pan with now
stick cooking spray and dust with 2 tablespoon of cornmeal. Sift
into a large bowl the remaining cornmeal, baking powder, baking soda,
salt and flour. In another bowl combine buttermilk, eggs, cheese and
chili or chile, then stir into the dry ingredients. Pour batter into
the prepared baking pan and place in upper third of oven. Bake 10
minutes or until dough is firm in center. Makes 12 (2") pieces.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

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FIDDLEHEAD FERN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Fiddleheads — fresh
Cleaned
2 tb Unsalted butter
1 sm Onion — minced
2 c Chicken stock
2 c Milk or cream
1/2 ts Lemon zest
Salt and pepper — to taste
Paprika

Bring a large pot of salted water to a boil over high
heat. Add the fiddleheads, return to a boil and cook
until they are almost tender and turn
pale green, 5 to 8 minutes. Drain and rinse with cold
water. Coarsely chop
and reserve. Melt the butter in a saucepan over medium
heat. Add the onion and cook, stirring occasionally,
until they become translucent, about 5 minutes. Add
the fiddleheads and chicken stock. Stir, increase the
heat to
medium-high and bring to a gentle boil. Cover and
cook until the fiddleheads
are thoroughly tender, about 5 minutes. Add the milk,
reduce the heat to medium, and heat until nearly
boiling. Do not let the soup boil or the milk
will curdle. Stir in the lemon zest and season the
soup to taste with salt and pepper. Divide the soup
into four bowls, garnish with paprika and serve
immediately.

Recipe By :

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SPINACH LENTIL SOUP (SANTA MARIA)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spinach, washed drained
1 c Lentils
A few bay leaves
3 tb Olive oil
1 bn Green onions, sliced
2 Garlic cloves, chopped
1/2 ts Cumin powder
1/2 ts Salt
1 pn Black pepper
Water/stock as required

Chop the washed spinach. Boil lentils in 4 cups water
with bay leaves until they are soft. Heat oil in a
pot gently fry the green onions for 2 minutes. Add
garlic seasonings. Add spinach. Mix well put in
cooked lentils. Add another pint of water or stock
cook for a further 15 minutes.

Jack Santa Maria, “Greek Vegetarian Cookery”

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Title: Peanut Butter Caterpillars
Categories: Snacks
Servings: 1

Banana
2 tb Peanut Butter
Grape

Peel and slice a banana. Sprad slices with peanut or sesame butter and
connect the slices. Add a grape up front for the head (“gluing” with more
peanut butter.) If desired, make this a game with the child – what veggie
can we add to make antennas? etc. (maybe a strip of celery.)

MMMMM

Roasted Peppers With Mozzarella And Carameliz

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Yellow and red bell peppers
2 tablespoon Extra-virgin olive oil
18 Garlic cloves — sliced
1/4 cup Plus 1-1/2 teaspoons
Balsamic vinegar
2 Sprigs fresh thyme OR
1/4 teaspoon Dried
6 ounce Fresh mozzarella cheese
Sliced as thin as possible
1/4 cup Coarsely chopped flat-leaf
Parsley or fresh basil
Freshly ground black pepper

1. Roast the bell peppers directly over a gas flame or under the broiler as
close to the heat as possible, turning, until charred all over, about 5
minutes.
Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With
a small knife, scrape off the blackened skin; remove the cores, seeds and ribs.
Rinse under running water. Slice the peppers lengthwise into 1-inch strips.
(The recipe can be prepared to this point up to 3 days ahead; cover and
refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and
garlic. Cover and cook over very low heat until the garlic is very tender, 7 to
10 minutes. Uncover the pan, increase the heat to moderate and cook until
browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute.
3. To assemble, decoratively arrange the pepper strips and mozzarella slices on
6 small plates. Spoon the caramelized garlic dressing over the peppers and
cheese and sprinkle the parsley and black pepper on top. Serve at room
temperature. (The salad can be assembled up to 2 hours before serving.)

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MANGO CHUTNEY JAMAICA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Hard green unripe mangoes
-cut into medium-size dice
1 tb Salt
1/4 lb Ripe tamarinds
1 c Malt vinegar
1/2 c Light brown sugar
1/4 c Fresh ginger
-peeled and chopped
1/4 c Seedless raisins
1/2 ts Ground allspice
3 Hot dried red peppers
-roughly crumbled

Peel mangoes and cut flesh off the seeds.

Mix with salt and set aside for 2 hours.

Pick the shell off the tamarinds. Cover with * cup
boiling water, allow to stand for about half and hour,
then force the pulp through a sieve. discard the seeds.

Drain mangoes thoroughly, discard liquid and put into
a large heavy saucepan with the other ingredients;
simmer, stirring from time to time, until the mixture
is thick and the mangoes are tender, about half and
hour. The mango pieces should not disintegrate.

Pour into sterilized jars. use with curries and cold
meats.

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Title: Fig Spooks
Categories: Holiday, Halloween
Yield: 1 batch

1 pk Cake mix
— gold, spice or white
1/2 c California dried figs
— stemmed
Soft white butter icing

Make cake according to package instructions, folding in figs which have
been cut into small pieces. Fill cup cake pans 2/3 full. Bake 25 minutes
at 375 F. To make Spooks, turn cup cakes upside down. Place a dab of
icing in the center, and set whole California dried fig upright with the
stem standing erect at the top. Let stand until firm, then ice the whole
thin with soft white butter icing. Let icing flow around the base of the
cake to resemble a sheet. Mark off slits for eyes. Weird-looking;
wonderful-tasting!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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SAGANAKI – CTC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Greek
Resort

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Feta cheese
1 ea Egg — beaten
1 t Fresh oregano — finely choppd
Flour to coat
2 tb Olive oil
Black pepper
Tomato slices

Slice 8 ounces of Feta cheese into 2″ x 3/8″
squares (about 8 slices). Combine 1 beaten egg and 1
teaspoon finely chopped oregano; dip slices of feta in
egg, then shake off excess flour and coat well in
flour. Quickly saute 4 slices of cheese, on medium
heat, in 2 tablespoons olive oil until golden. Remove
from heat, and pat dry. Repeat with remaining slices.
Season with black pepper. Arrange on plate with thick
tomato slices. Serve with wedges of lemon.

From “Cheap Thrills Cuisine”, printed in “Birmingham
Post-Herald”, 7/12/95

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Title: LICORICE CARAMELS
Categories: Candies
Yield: 6 servings

1 c Butter (not margarine)
2 c Sugar
14 oz Can (1-1/4 cups) sweetened
-condensed milk
1 c Light corn syrup
1/8 ts Salt
1 ts Anise extract
1/2 ts Black or red coloring paste

“A mild, unbelievably delicious licorice flavor.
You’ll find black and red paste for coloring these
candies in specialty and cake-decorating stores. The
black caramels also make great Halloween treats–”

Line a 9 x 9 x 2 inch baking pan with foil, extending
foil over he edges of the pan. Butter the foil; set
aside.

In a heavy 3 quart saucepan melt the butter over low
heat. Add the sugar, sweetened condensed milk, corn
syrup, and salt; mix well. Carefully clip a candy
thermometer to side of the pan.

Cook over medium heat, stirring frequently; till candy
thermometer registers 244; firm-ball stage. The
mixture should boil at a moderate, steady rate over
entire surface. Reaching firm-ball stage should take
15 to 20 minutes. (Mixture scorches easily.) Remove
from heat; remove candy thermometer from saucepan.
Add anise extract and coloring, stir to mix.

Quickly pour candy, without scraping into the
buttered-foil-lined pan. Cool for several hours or
till firm. Use foil to lift candy out of pan onto
cutting board. Peel foil away; discard. With a
buttered sharp knife, cut immediately into 1-inch
squares; wrap individually in waxed paper., Makes 81
pieces (about 2-3/4 pounds)

To wrap caramels: Tear off 6-inch strips of waxed
paper; cut each strip into 4 inch widths, making
pieces 6 x 4 inches. Roll caramel in length of paper;
fold flaps under. Set caramels into gift boxes with
flaps underneath. The caramels will pack neatly and
stay tightly wrapped.

From: Better Homes and Gardens 1990 Best-Recipes
Yearbook Shared By: Pat Stockett

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