Title: Emeril’s Roasted Garlic
Categories: Appetizers, Emeril
Yield: 4 bulbs

4 Whole garlic bulbs
1 ts Olive oil
2 ts Salt
1 ts Essence

Preheat oven to 400 degrees. Combine garlic, olive
oil, salt, pepper and Essence together on a sheet of
aluminium foil. Fold the edges of the foil together
to form a tent and roast until tender, for about 40
minutes. It will keep 2-3 days with a little olive
oil in the refrigerator. Squeeze the cloves out of
the bulb and make a paste.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

—–

Date: Thu, 21 Oct 93 08:41:40 +0600
From: Paula.Hostetler@central.sun.com (Paula Hostetler)

Another recipe from Great Good Food. I really like
this one, I serve it with a good whole grain roll
and spinach salad.

Black Rice adapted from “Great Good Food” by Julee Rosso

1 cup black beans
3 – 4 1/2 cups broth or water
1 small onion, finely chopped
4 garlic cloves, minced
1/2 cup short-grain white rice
1/4 cup white wine
1 tomatoe, coarsely chopped
1/2 teaspoon ground cumin
pinch cayenne
salt and freshly ground pepper
1/2 cup finely chopped fresh cilantro

1. Soak the bean in 1 quart of cold water overnight.
Drain and rinse.

2. Place 3 cups of broth and the beans in a stockpot,
and bring to a boil. Reduce the heat and simmer for 2
to 2 1/2 hours, or until tender. Drain the beans and
reserve the broth and the beans. Set aside.

3. Place 1 1/2 cups of the bean broth in a small
saucepan (if there isn’t enough, add water to make 1 1/2
cups). Place over low heat to keep warm.

4. In a stockpot over high heat, heat a couple of table
spoons of the broth. Add the onion, and garlic and saute
until the onion is softened, about 5 minutes. Add the rice
and stir constantly for 1 minute. Add the wine and cook
for 2 minutes. Add the tomatoe and cook for 2 minutes.

5. Gradually add the bean broth, 1/2 cup at a time, stirring
until the liquid is absorbed before adding more broth. This
will take 20 to 25 minutes. Add the beans and the remaining
broth. Season with cumin, cayenne, and salt and pepper to
taste. Remove from the heat and stir in the cilantro; serve
immediately.

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

Begin with good-quality fresh foods suitable for canning. Quality varies
among varieties of fruits and vegetables. Many county Extension offices
can recommend varieties best suited for canning. Examine food carefully
for freshness and wholesomeness. Discard diseased and moldy food. Trim
small diseased lesions or spots from food.

Can fruits and vegetables picked from your garden or purchased from
nearby producers when the products are at their peak of quality-within 6
to 12 hours after harvest for most vegetables. For best quality,
apricots, nectarines, peaches, pears, and plums should be ripened 1 or
more days between harvest and canning. If you must delay the canning of
other fresh produce, keep it in a shady, cool place.

Fresh home-slaughtered red meats and poultry should be chilled and
canned without delay. Do not can meat from sickly or diseased animals.
Ice fish and seafoods after harvest, eviscerate immediately and can them
within 2 days.

Maintaining Color and Flavor in Canned Food

To maintain good natural color and flavor in stored canned food, you
must:

* Remove oxygen from food tissues and jars,
* Quickly destroy the food enzymes,
* Obtain high jar vacuums and airtight jar seals.

Follow these guidelines to ensure that your canned foods retain optimum
colors and flavors during processing and storage:

* Use only high-quality foods which are at the proper maturity and are
free of diseases and bruises.

* Use the hot-pack method, especially with acid foods to be processed
in boiling water

* Don’t unnecessarily expose prepared foods to air. Can them as soon as
possible.

* While preparing a canner load of jars, keep peeled, halved,
quartered, sliced, or diced apples, apricots, nectarines, peaches, and
pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1
gallon of cold water. This procedure is also useful in maintaining the
natural color of mushrooms and potatoes, and for preventing stem-end
discoloration in cherries and grapes. You can get ascorbic acid in
several forms:

** Pure powdered form–seasonally available among canners’ supplies
in supermarkets. One level teaspoon of pure powder weighs about 3
grams. Use 1 teaspoon per gallon of water as a treatment solution.

** Vitamin C tablets–economical and available year-round in many
stores. Buy 500-milligram tablets; crush and dissolve six tablets per
gallon of water as a treatment solution.

** Commercially prepared mixes of ascorbic and citric
acid–seasonally available among canners’ supplies in
supermarkets. Sometimes citric acid powder is sold in
supermarkets, but it is less effective in controlling
discoloration. If you choose to use these products, follow the
manufacturer’s directions.

* Fill hot foods into jars and adjust headspace as specified in recipes.

* Tighten screw bands securely, but if you are especially strong, not
as tightly as possible.

* Process and cool jars.

* Store the jars in a relatively cool, dark place, preferably between
50 degrees and 70 degrees F.

* Can no more food than you will use within a year.

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

—–

Title: CHOCOLATE ALMOND MORSELS
Categories: Candies
Yield: 30 servings

8 1/2 oz Chocolate wafer cookies
1 1/2 c Almonds; blanched slivered
1/3 c Almond flavored liqueur
3 tb Corn syrup
Powdered sugar

In a food processor or blender, process the cookies and the almonds until
finely ground. Add the liqueur and the corn syrup, and process to mix. Line
a large cookie sheet with wax paper. Spread about 1/2 cup of powdered sugar
in a shall dish, and dust your hands lightly with some additional powdered
sugar. Roll almond mixture into 30 balls. Roll ball in the powdered sugar
to coat completely. Place on the prepared cookie sheet and refrigerate for
at least 8 hours until firm.

Makes 30 candies.

— — * SLMR 2.0 * Daddy, what’s this red button for? #% ^%$#$@ þ TNet
3.50 ÷ Intelec * Paradise Island * Houston, Tx * (713) 488-2032
===========================================================================
BBS: COLOSSUS Date: 11-11-92 (14:37) Number: 1777 From: DIANE MILLER
Refer#: NONE To: ALL Recvd: NO Subj: Chocolate Clusters Conf: (125) COOK

—–

Date: Mon, 09 Jan 95 14:01:31 GMT
From: “Lisa E. Loewy”

This an Italian style rice dish made with arborio rice, a short fat
(almost round) grain of rice. Preparation, while in no way difficult,
does require attention. You will be stirring almost the whole time.
The final product is a creamy rice, almost a savory rice pudding.

1 part arborio rice (I buy it at Williams Sonoma but I work
there) No need to rinse.
3 parts hot liquid (I use veggie stock from Fresh Fields, a local
“good for you” grocery)
whatever you like to use for sauteing (a spritz of Pam and some crushed garlic)

Saute the rice over a medium to high heat until translucent.
Add one half a cup or so of the stock and stir. Reduce
heat to somewhere between medium and low. The stock will absorb
into the rice. When absorbed, add another half cup or so of
stock and continue stirring. keep stirring and adding stock.
The whole process takes twenty to thirty minutes.

I usually throw in a cup of frozen veggies when the rice is
almost done (corn and peas are good) for texture. My boss adds
mushrooms. Also good.

Title: CHOCOLATE CHIFFON POTS
Categories: Low-fat, Chocolate, Desserts
Yield: 4 servings

1 1/2 c Skim milk
2 Envelopes unflavored gelatin
3 tb Unsweetened cocoa
2 tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 8)
4 ts Semisweet chocolate shavings

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar
and salt. Stir over moderate heat until gelatin is completely
dissolved. Remove from heat; add vanilla and stir briskly with fork
or wire whisk to mix ingredients well. Pour into blender, add ice
cubes, cover and blend at medium speed until ice cubes dissolve.
Uncover, stir once with rubber spatula and let stand 2-3 minutes to
jell. Spoon into 4 dessert dishes or parfait glasses and top each
serving with 1 tsp chocolate shavings.

—–

BOBBIE’S MUSHROOM SPINACH FAJITAS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low fat Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive Oil

2 Portabello Mushrooms, sliced 8-10 Button Mushrooms,
sliced 1 green pepper, sliced in strips 3 green
onions, chopped, green ends too 2 cloves garlic,
minced 2 stalks celery, chopped 2 t. Chili powder 1 T.
dried parsley, or fresh cilantro Bunch of spinach,
whole leaves if stems are tender, or rip leaf from
stalks Tortillas Salsa, Guacamole, Sour Cream

In frying pan with lid, saute garlic, onion, celery in
olive oil until almost tender. Add mushrooms, green
pepper and saute a little longer. Add 2 T. water,
cover and cook a few minutes. Add chili powder, and
parsley, or fresh cilantro to taste if you have it.
Add spinach, replace cover, and turn off heat. While
mixture is sitting. Warm tortillas. I warm tortillas a
couple at a time by placing them on a small plate
covered with a wet paper towel for 30 seconds in the
microwave. Scoop mixture onto warm tortilla. Add
salsa, guacamole, sour cream, if you have them. I used
Salsa, trying to keep it as low-fat as possible. Eat
and enjoy!

Created and posted by Bobbie Beers

– – – – – – – – – – – – – – – – – –

Hot Chocolate Tarts

Recipe By : Food Wine Magazine Feb. 1995
Serving Size : 6 Preparation Time :5:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bittersweet chocolate — chopped fine
1 stick unsalted butter
4 large eggs — separated
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon confectioner’s sugar

1)_ In doulble boiler melt chocolate and butter untill smooth then let cool
slightly.
2)_ In separate bowl lightly beat egg yolks. using a spatula fold in to
chcolate mixture.
3)_ In large bolw beat the egg white till they form peaks. gradually add all
the granulated sugar untill the whites turn glossy. then fold the chocolate
mixture into the whites just untill no white streaks remain but _NO_MORE_!
4)_ COVER AND REFRIDGERATE FOR 4 HOURS
5)_ Preheat oven to 375?. butter and flour a baking sheet. Butter the inside
of of 6 metal rings that measure 3 inches wide and 2 inces deep. dip the
rings in flour and set onthe prepared baking sheet. Spoon the mixture into
prepared rings and bake for 18 minutes untill the tops are firm and a knfe
inserte between the ring and cake comes out clean. using a wide metal spat,
lift the rings off the baking sheet to serving plates and remove the rings.
the tortes will sink slightly and the tops will crack. 6)_ Serve
immediately (while still warm) w/ cold frsh whipped cream on top.

– – – – – – – – – – – – – – – – – –

NOTES : ******The batter _MUST_ be refrigerated for 4 hours to prevent
overflowing while cooking**********

Title: Nut Loaf
Categories: Bread Osg1966
Servings: 1

2 c Flour
1/2 c Sugar
1/2 c Nuts
2 ts Salt
2 ts Baking powder
1 ea Egg

Beat egg in cup, then fill cup with milk. Add to above mixture. Bake
35 to 40 minutes.

Note: Not temperature given. Suggest moderate (350 F) oven.

Source: Timber Run Grange, Muskingum County, OH
—–

Butterscotch Meringue Pie

Recipe By : Dad
Serving Size : 8 Preparation Time :0:00
Categories : Chat Recipes Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 Inch Pie Shell
3/4 C Light Brown Sugar — firmly packed
1/4 C Granulated Sugar
1/4 C Cornstarch
1/2 Tsp Salt
2 1/2 C Milk
3 Egg Yolks — slightly beaten
2 Tbsp Butter
1 tsp Vanilla Extract

Meringue
3 Egg Whites
1/4 tsp Cream Of Tartar
6 tbsp Sugar
1/2 tsp Vanilla Extract

Prepare and bake the pie shell; allow to cool. In a medium saucepan, combine
the sugars, cornstarch and salt; mix well. Gradually stir in the milk,
mixing until completely smooth.
Over medium heat, bring to a rolling boil, stirring; boil for 1 minute,
stirring constantly. Remove from the heat. Stir half of the hot mixture into
the egg yolks, mixing well; pour back into the saucepan. Bring back to
boiling, stirring; boil 1 minute longer. Remove from heat.
Stir in the butter and vanilla; pour immediately into the pie shell.
Preheat oven to 400. Meanwhile make the meringue.

For meringue, beat the egg whites until frothy with the cream of tartar.
Gradually beat in the sugar. Beat the whites until stiff and glossy.

Spread the meringue over the warm filling, sealing at edge of the crust.
Bake 7 to 10 minutes or until meringue is golden. Cool on wire rack for 1
hour before serving.

– – – – – – – – – – – – – – – – – –