CAVIAR DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Whipped cream cheese
3 oz Sour cream
1 tb Lemon juice
1 t Onion, grated
1 1/2 tb Dill, fresh — chopped
pn -fresh ground pepper
2 oz Caviar, black or red

Bring cream cheese to room temperature and mix with
sour cream.
Gently fold in lemon juice, onion, dill and pepper
until well blended.
Fold in caviar carefully. Refrigerate until needed.
1-cup.

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Steamed Persimmon Pudding With Brandy Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Try It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PUDDING—–
2 tablespoons Butter; softened — for mold
2 tablespoons Sugar — for pudding mold
1 cup Raisins
1/2 cup Brandy
2 large Persimmons
1 1/4 cups Sugar
2 tablespoons Butter — softened
11 1/8 cups Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Cinnamon — ground
1/2 teaspoon Cardamom — ground
1/4 teaspoon Cloves — ground
1/4 teaspoon Nutmeg — ground
1 cup Pecans — chopped
1/2 cup Cream — light
2 Egg whites
—–BRANDY SAUCE—–
1/2 cup Butter
1 cup Sugar
1 Eggs
1/4 cup Brandy

To prepare the pudding, butter the lid and sides of a 2-quart pudding
mold (use about 2 tb) Dust with about 2 tb sugar. Prepare a heavy, deep
pot for steaming by placing a trivet or small rack on the bottom of the
pot. Place the unfilled mold on the rack and pour in enough water to
come half way to two-thirds up the mold. Remove mold and bring water to
a simmer while preparing pudding.

Peel persimmons and puree in food processor or blender. Combine raisins
and plump in brandy. Place persimmon puree in a large mixer bowl, add
sugar and butter, and beat together.

Sift together flour, baking soda, salt and spices.
Fold the dry ingredients into persimmon puree by hand, mixing well. Add
pecans and raisin mixture. Gradually stir in cream, mixing thoroughly.

Whip egg whites to soft peaks. Fold them into the pudding and pour into
the prepared mold. Secure lid.
Tap pudding on the counter several times to break up any air bubbles.
Carefully lower mold into the simmering water, placing it in the center
of the pot so steam circulates around the mold. Cover the steam pot.
Simmer for 2-2.1/2 hours over low heat, checking to maintain an even
water level while steaming the pudding. The pudding is done when a
skewer inserted in it comes out almost clean. Cool in pan until pudding
shrinks from sides of pan, about 15 minutes. Invert on a serving
platter.

Prepare Brandy Sauce by melting the butter and sugar together in the
top of a double boiler. When melted, cook for an additional minute. Cool
slightly. Beat the egg in a small bowl, then whisk it into the melted
butter. Whisk in brandy. Either serve immediately or keep warm over hot
water.

Persimmons have a nectarlike quality that keeps this

=============== Reply 3 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: RR-PERSIMMONS
To: KXKA39C TOWANDA EVANS Date: 11/15 From:
RBFV65A JAMES KESSLER Time: 11:19 PM

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In large bowl, cover soybeans with water and let stand 2 hours;
drain. Place soybeans in large kettle and 8 cups water. Bring to
boil, reduce heat and simmer, partly covered, about 1 1/2 hours
or until soybeans are tender; drain. Combine honey, vinegar, salt,
basil, garlic powder and pepper. Pour over soybeans. Add chopped
green onions and pickle. Chill at least 4 hours before serving, stirring
occasionally.

NEW YEAR’S DAY BLACK-EYED PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black-eyed peas,dried
2 qt Water,more if needed
1 Ham bone with “trimmings”
3 Onion,medium,chopped
2 Bay leaves
1 1/2 ts Salt
1 t Pepper

Wash the beans well in cold water several times, then
place in a large, heavy stew pot and cover with water.
Allow to soak overnight. The next morning (start early
~ beans like to take their time), pour off the soaking
water, and ham bone, 8 cups of water, onion and
seasonings. Put on the back of the stove and let
simmer gently until beans are very tender, usually
about 4 hours. Add more water if needed. Remove and
discard ham bone. If the water looks a bit scant pour
in 1-2 cups more. When beans are good and tender
remove about a cupful of the beans and mash well with
some of the bean liquid. (This can be done in a
blender, of course.) Return mashed beans to pot, taste
for seasoning, and serve steaming hot over freshly
cooked white rice.

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Title: Butter Nut Twists
Categories: Breads, Cookies
Yield: 60 Servings

2 pk Active dry yeast
1/4 c Warm water (110o to 115oF)
1 c Butter
4 c All-purpose flour
2 Eggs, beaten
3/4 c Sour milk*
1/3 c Sugar
1/2 ts Salt

————————–FILLING————————–
1 lb Ground walnuts
2 c Flaked coconut
3/4 c Sugar
3 tb Butter, melted

Dissolve yeast inwater, set aside. In a large bowl,
cut butter into flour until coarse crumbs form. Add
yeast mixture, eggs, milk, sugar and slt; mix lightly.
Divide dough into thirds. Cover and refrigerate
overnight. Take out one piece at a time from
refrigerator; roll out on a sugared board to a
12×9-inch rectangle. Combine all filling ingredients.
Sprinkle 1/3 cup filling on half of the 12-inch edge
of dough. Fold over lengthwise and seal, forming a
12×4 1/2-inch rectangle. Pat out to press filling into
dough. Sprinkle another 1/3 cup of filling on half of
the 12-inch edge of dough. Fold over lengthwise,
forming a 12×2-inch rectangle. Pat down to
12×4-inches. Slice 1/2-inch pieces down the 12-inch
side of the dough. Repeat with remaining two portions
of dough. Twist each slice and roll in remaining
filling. Place on greased baking sheets. Bake at
350oF for 15-18 minutes or until golden brown. Serve
warm or cool. (*To sour milk, place 2 tablespoons
white vinegar in a measuring cup. Add enough milk to
equal 3/4 cup.)

—–

Title: Canning Fruit-Based Baby Foods
Categories: Canning, Information
Yield: 1 guide

You may prepare any chunk-style or pureed fruit with or without sugar,
using the procedure for preparing each fruit. Pack in half-pint,
preferably, or pint jars and refer to the processing times in Table 1.

Caution: Do not attempt to can vegetables, red meats, or poultry meats,
because proper processing times for pureed foods have not been
determined for home use. Instead, can and store these foods using the
standard processing procedures; puree or blend them at serving time.
Heat the blended foods to boiling, simmer for 10 minutes, cool, and
serve. Store unused portions in the refrigerator and use within 2 days
for best quality.

Table 1.
Process time for fruit-based baby foods in a boiling-water canner.

Style of Pack: Hot
Jar Size: Pints

* 0 – 1,000 ft …….. 20 min
* 1,001 – 6,000 ft …. 25 min
* Above 6,000 ft …… 30 min

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

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Title: Corky’s Daily Bread
Categories: Corky, Breads, Good
Yield: 1 servings

3 c Unbleached flour
1 c Whole wheat flour
1/2 c Nonfat milk powder
1 1/4 c Warm water (85 deg for
Regular yeast, 100 deg for
Rapid rise)
1 tb Molasses
1 pk Yeast
1 ts Coarse salt or 3/4 tsp table
Salt
1/4 ts Ascorbic acid crystals (such
As Fruit Fresh or
EverFresh)
1 tb Vegetable oil
1 Egg white

Proof yeast in 1/2 c of warm water with molasses. Add
yeast mixture to 2 cups of unbleached flour along with
1/2 c more of the warm water. Mix, either by hand or
with an electric mixer, until the gluten is well
developed, about two min. Mix remaining 1/4 c water
with last four ingredients and add to first mixture
along with the whole wheat flour and dry milk. Mix
until well combined (this can also be done by hand or
with an electric mixer). Turn out on a WELL floured
board and knead, adding additional flour as necessary,
until you have a slightly sticky, satiny dough. Form
dough into a ball and place in an oiled bowl to rise
until doubled in bulk. Punch dough down and form into
a loaf and place in an oiled 5X9 bread pan. Cover
with a towel and allow to rise until doubled in bulk
(the dough will rise well above the top of the pan).
Place loaf into a preheated 425 deg. oven and bake for
10 min. Reduce oven temp to 350 deg and bake an
additional 25 min. Allow to cool before slicing.

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WINTER SQUASH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Acorn squash
2 c Chicken broth
1/4 ts Ground ginger
1/8 ts Salt
1/8 ts Pepper
ds Ground cinnamon
1 c Half and half
1/4 c Sour cream — optional
Fresh chives — optional

Recipe by: Better Homes and Gardens – Soups and Stews
Preparation Time: 0:45
Halve squash; Remove seeds. Cut each piece in half.
Place a steamer

basket in a large saucepan or Dutch oven; add broth to
saucepan. Bring to boiling; place squash in steamer
basket.

Halve squash; Remove seeds. Cut each piece in half.
Place a steamer basket in a large saucepan or Dutch
oven; add broth to saucepan. Bring to boiling; place
squash in steamer basket. Cover and steam for 25 to
30 minutes or till squash can be pierced easily with a
fork. Carefully remove steamer basket from saucepan.
Reserve steaming liquid in saucepan. Using a spoon,
scoop squash pulp out of the peel; discard peel.
Place squash pulp in a blender or food processor.
Cover and process till mixture is smooth, adding as
much of the reserved liquid as necessary.

Stir pureed squash into remaining reserved liquid in
the saucepan; stir in ginger, salt, pepper, and
cinnamon. Bring mixture to boiling, Reduce heat and
stir in half-and-half. Heat through, If desired,
garnish each serving with a dollop of sour cream and
chives.

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ASSORTED VEGETABLES (NAMOOL)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Korean
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Spinach
9 oz Daikon radish, peeled
— thinly julienned
2 oz Carrot, peeled
— thinly julienned
1/4 ts Salt
10 1/2 oz Soybean sprouts
7 oz Fiddlehead, cooked
1 tb Sesame oil
1 t Ground sesame seeds
Salt
—–SPINACH SEASONINGS—–
1 tb Minced green onion
1 tb Sesame oil
1/2 ts Salt
1/2 ts Ground sesame seeds

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BROCCOLI-CHEDDAR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
3/4 c Water
6 c Sml Fresh Broccoli Flowerets
1/2 ts Salt
1 t Margarine
1/2 ts Dried Whole Oregano
1 c Chopped Onion
1/4 ts Dried Whole Thyme
Garlic Clove — minced
1/8 ts Black Pepper
1 c Plain Low-Fat Yogurt
1/8 ts Ground Red Pepper
2 cn Low-Sodium Chicken Broth *
1 c Cheddar Cheese **

* 10-1/2 oz each
** Reduced-Fat, shredded and divided
Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins
or until tender. Drain; set aside. Coat a large saucepan with cooking
spray. Add margarine and place over medium heat until melted. Add onion
and garlic; saute 5 mins or until tender. Position knife blade in food
processor bowl; add broccoli and onion mixture. Process until smooth,
scraping sides of processor bowl occasionally; set aside. Combine yogurt
and flour in a large saucepan, stirring with a wire whisk. Add broth and
next 6 ingredients; stir well. Cook over medium heat for 20 mins or until
thickened and bubbly, stirring constantly. Add broccoli mixture; stir
well. Add 3/4 cup cheese, stirring until melted. Ladle soup into bowls;
top with remaining cheese. Yields 6 cups.
Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/
Iron: 1.6/Sodium: 411/Calcium 293

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