Title: For Safety’s Sake
Categories: Information, Canning
Yield: 1 text

Pressure canning is the only recommended method for canning meat,
poultry, seafood, and vegetables. The bacterium ‘Clostridium botulinum’
is destroyed in low-acid foods when they are processed at the correct
time and pressure in pressure canners. Using boiling water canners for
these foods poses a real risk of botulism poisoning.

If Clostridium botulinum bacteria survive and grow inside a sealed jar
of food, they can produce a poisonous toxin. Even a taste of food
containing this toxin can be fatal. Boiling food 10 minutes at
altitudes below 1,000 feet destroys this poison when it is present. For
altitudes at and above 1,000 feet, add 1 minute per 1,000 ft. additional
elevation. Caution: To prevent the risk of botulism, low-acid and
tomato foods not canned according to the recommendations in this
publication or according to other USDA-endorsed recommendations should
be boiled as above, even if you detect no signs of spoilage. All
low-acid foods canned according to the approved recommendations may be
eaten without boiling them when you are sure of all the following:

* Food was processed in a pressure canner.

* Gauge of the pressure canner was accurate.

* Up-to-date researched process times and pressures were used
for the size of jar, style of pack, and kind of food being processed.

* The process time and pressure recommended for sterilizing the food
at your altitude was followed.

* Jar lid is firmly sealed and concave.

* Nothing has leaked out when jar is opened.

* No liquid spurts out when jar is opened.

* No unnatural or “off” odors can be detected.

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

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Title: Chocolate and Coconut Macaroons
Categories: Cookies
Yield: 30 servings

1 Unsweetened chocolate
-squares
4 oz Baking chocolate; sweet
2 lg Egg whites
1/2 c Sugar
1 pn Salt
2 cn Flaked coconut; 3 1/2 oz ea
1 ts Vanilla extract

Recipe by: Jo Merrill
Melt together in the top of a double boiler, over hot water, the
unsweetened chocolate and sweet cooking chocolate. Stir until smooth;
remove from heat and cool. Beat the egg whites with a rotary beater
until stiff. Gradually beat in sugar. Add the cooled chocolate mixture
and continure beating until well mixed.
Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking
sheets, making about 30 cookies. Bake in preheated 325 degree oven until
stiff on the outside but still a little soft on inside, about 16 minutes.
Remove from oven and loosen with a spatula. Remove from pan when cookies
are completely cooled.

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CHOCOLATE PEANUT BUTTER CUPCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/4 c Sugar (granulated)
1 ea Egg
2/3 c Water or milk
2 tb Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 tb Margarine or butter
1/2 c Powdered sugar
1/2 ts Vanilla
1 1/2 tb Hot water
2/3 c Chopped peanuts

Heat oven to 400. Grease bottoms only of 12 muffin
cups, or line with paper baking cups. Mix baking mix,
sugar, egg, 2/3 cup water and the peanut butter; beat
vigorously 30 second. fill muffin cups about 2/3 full
Bake unitl golden brown, about 15 minutes. Cool

Heat chocolate and margarine over low heat until
melted. Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of
each muffin; dip into peanuts.

From the Kitchen of: Gary Margie Hartford, Eugene,
OR (1:152/19) Taken from: Bisquick side panel. (1988)

– – – – – – – – – – – – – – – – – –

Title: Anise Cookies
Categories: Desserts, Cookies, Fat-free, Wrv
Yield: 6 Dozen

WALDINE VAN GEFFEN VGHC42A
3 Eggs
1 c Sugar
1 tb Anise seeds
1/2 ts Anise extract
1/2 ts Baking powder
1 3/4 c Flour
Butter for pan

With a heavy-duty mixer, mix the eggs with sugar at
medium speed for 30 minutes. Add anise seeds and
extract, baking powder, and then flour. Combine gently
just until mixed. Drop by small ts, about 1 1/2″
apart, on a greased cookie sheet. Let dough stand,
uncovered, at room temperature for at least 10 hours,
preferably overnight. (Note: The USDA advises against
leaving perishable foods at room temperature for more
than two hours. If you so choose, the cookies can be
baked immediately, but they will have a different
texture and appearance.) Bake in a preheated 350~ oven
for 12 minutes. 25 cal; 0 gr fat. Source: The Access
Atlanta Cookbook. MM Waldine Van Geffen vghc42a.

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Title: Chunky Chicken Rice Soup
Categories: Soups/stews, Poultry, Rice/grains
Yield: 7 servings

1 c Cooked cubed chicken 1/2 ts Poultry seasoning
1 ts Oil for frying 1/4 ts Pepper
2 c Chicken broth 1 c Minute Rice
1 c Water 1 tb Dried parsley
10 oz Frozen mixed vegetables

1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
remove from heat. Let stand 5 minutes before serving.

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Title: Blueberry Crisp
Categories: Cakes, Desserts, Fruits
Yield: 6 servings

4 c Blueberries
1 ts Grated lemon rind
3/4 c Firmly packed brown sugar
1/2 c All-purpose flour
1/4 ts Ground cinnamon
1/4 c Butter, softened

Put berries in shallow baking dish or deep 9-inch pie pan. Sprinkle
with lemon rind. Blend remaining ingredients and sprinkle on
berries. Bake in preheated moderate oven (375 F) about 25 minutes.
Serve warm.

MMMMM

Ribbon Bologna Wedges

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cream Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Jar cream cheese with olive>
12 sl Bologna
And pimento.
1/4 cup Finely chopped pecans
Sliced stuffed olives
Colored toothpicks

Soften cream cheese at room temperature. Spread each slice bologna with
cream cheese, sprinkle with pecans. Make 2 stacks with 6 slices of bologna
in each. Cover with plastic wrap. Chill well. Cut in 16 wedges, each
stack. Garnish with sliced olive and insert colored toothpick.

– – – – – – – – – – – – – – – – – –

Title: Butterfly Soup
Categories: Soups
Yield: 6 servings

1 c Butterflies
1 cn Soup, any kind
3 c Water
1 pn Salt
1 pn Pepper
1 pn Sugar
1 tb Lemon juice

you mix the butterflies with the soup and water. You mix the salt and
pepper with the sugar and a tablespoon of lemon juice. Throw it in a
pot for 30 minutes. when you take it off the stove, serve it

posted by Amy Struebing, age 5

MMMMM

Title: HONEY ICING
Categories: Desserts
Yield: 6 servings

1 c Sugar
1/2 c Honey
1/8 ts Salt
1 c Diced marshmallows
1/4 c Water
1 Egg white, stiffly beaten

Combine sugar, honey, water, and salt. Boil to soft ball stage (236 F).
Add marshmallows. Pour slowly, beating constantly, onto egg white. Beat
until thick and creamy.

The Household Searchlight

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Date: Wed, 25 May 94 12:19:19 EDT
From: dgarland@cdplus.com
Subject: Summer Cooking

Veges with Couscous

Microwave 2 cups of water to boiling. Stir in 1 cup of couscous, microwave
another minute, fluff, and cover for 15 minutes.

Meanwhile, microwave veges of your choosing in a little water in a covered
microwave dish. I used fresh broccoli and carrots, but frozen or canned
will work as well.

Next microwave a can of beans (without the can, of course) until warmed.

Serve the beans over the couscous, and garnished with the vegetables.

The whole meal takes about 20 minutes.