BBQ RUB, DRY RIB SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons SALT
1 teaspoon LEMON POWDER
2 1/2 teaspoons BLACK PEPPER
6 teaspoons SUGAR
2 teaspoons MSG
1 teaspoon PAPRIKA

– – – – – – – – – – – – – – – – – –

Title: Preparing Butters, Jams, Jellies, and Marmalades (1 of 2)
Categories: Canning, Information
Yield: 1 guide

Sweet spreads are a class of foods with many textures, flavors, and
colors. They all consist of fruits preserved mostly by means of sugar
and they are thickened or jellied to some extent. Fruit jelly is a
semi-solid mixture of fruit juice and sugar that is clear and firm
enough to hold its shape. Other spreads are made from crushed or ground
fruit.

Jam also will hold its shape, but it is less firm than jelly. Jam is
made from crushed or chopped fruits and sugar. Jams made from a mixture
of fruits are usually called conserves, especially when they include
citrus fruits, nuts, raisins, or coconut. Preserves are made of small,
whole fruits or uniform-size pieces of fruits in a clear thick, slightly
jellied syrup. Marmalades are soft fruit jellies with small pieces of
fruit or citrus peel evenly suspended in a transparent jelly. Fruit
butters are made from fruit pulp cooked with sugar until thickened to a
spreadable consistency.

INGREDIENTS

For proper texture, jellied fruit products require the correct
combination of fruit, pectin, acid, and sugar. The fruit gives each
spread its unique flavor and color. It also supplies the water to
dissolve the rest of the necessary ingredients and furnishes some or all
of the pectin and acid. Good-quality, flavorful fruits make the best
jellied products.

Pectins are substances in fruits that form a gel if they are in the
right combination with acid and sugar. All fruits contain some pectin.
Apples, crab apples, gooseberries, and some plums and grapes usually
contain enough natural pectin to form a gel. Other fruits, such as
strawberries, cherries, and blueberries, contain little pectin and must
be combined with other fruits high in pectin or with commercial pectin
products to obtain gels. Because fully ripened fruit has less pectin,
one-fourth of the fruit used in making jellies without added pectin
should be underripe.

Caution: Commercially frozen and canned juices may be low in natural
pectins and make soft textured spreads.

The proper level of acidity is critical to gel formation. If there is
too little acid, the gel will never set; if there is too much acid, the
gel will lose liquid (weep). For fruits low in acid, add lemon juice or
other acid ingredients as directed. Commercial pectin products contain
acids which help to ensure gelling.

Sugar serves as a preserving agent, contributes flavor, and aids in
gelling. Cane and beet sugar are the usual sources of sugar for jelly or
jam. Corn syrup and honey may be used to replace part of the sugar in
recipes, but too much will mask the fruit flavor and alter the gel
structure. Use tested recipes for replacing sugar with honey and corn
syrup. Do not try to reduce the amount of sugar in traditional recipes.
Too little sugar prevents gelling and may allow yeasts and molds to
grow.

JAM AND JELLIES WITH REDUCED SUGAR

Jellies and jams that contain modified pectin, gelatin, or gums may be
made with noncaloric sweeteners. Jams with less sugar than usual also
may be made with concentrated fruit pulp, which contains less liquid and
less sugar.

Two types of modified pectin are available for home use. One gels with
one-third less sugar. The other is a low-methoxyl pectin which requires
a source of calcium for gelling. To prevent spoilage, jars of these
products must be processed longer in a boiling-water canner. Recipes and
processing times provided with each modified pectin product must be
followed carefully. The proportions of acids and fruits should not be
altered, as spoilage may result.

Acceptably gelled refrigerator fruit spreads also may be made with
gelatin and sugar substitutes. Such products spoil at room temperature,
must be refrigerated, and should be eaten within 1 month.

PREVENTING SPOILAGE

Even though sugar helps preserve jellies and jams, molds can grow on the
surface of these products. Research now indicates that the mold which
people usually scrape off the surface of jellies may not be as harmless
as it seems. Mycotoxins have been found in some jars of jelly having
surface mold growth. Mycotoxins are known to cause cancer in animals;
their effects on humans are still being researched.

Because of possible mold contamination, paraffin or wax seals are no
longer recommended for any sweet spread, including jellies. To prevent
growth of molds and loss of good flavor or color, fill products hot into
sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing
lids, and process 5 minutes in a boiling-water canner Correct process
time at higher elevations by adding 1 additional minute per 1,000 ft
above sea level. If unsterile jars are used, the filled jars should be
processed 10 minutes. Use of sterile jars is preferred, especially when
fruits are low in pectin, since the added 5-minute process time may
cause weak gels.

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

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1 1/8 cups dry red beans or dry red kidney beans (1/2 lb.)
3 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 bay leaf
3/4 tsp. salt
1/2 tsp. fennel seed, crushed
1/4 to 1/2 tsp. ground red pepper
3 cups water
2 cups hot cooked rice
Rinse beans. In a large saucepan combine beans and the 3 cups water.
Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from
heat. Cover and let stand 1 hour. (Or, soak by placing beans and the
3 cups water in a bowl. Cover and set in a cool place for 6 to 8
hours or overnight.)

Drain beans in a colander and rinse. Return beans to the saucepan.
Stir in onion, garlic, bay leaf, salt, fennel seed, red pepper, and 3
cups fresh water. Bring to boiling; reduce heat. Cover and simmer
about 2 1/2 hours or till beans are tender, adding more water, if
necessary, and stirring occasionally.

Uncover and simmer, stirring occasionally, for 15 to 20 minutes more
or till a thick gravy forms. Discard bay leaf. Serve over rice.

Title: Steamed Green Pear Cake Decorated with Water Caltrop
Categories: Chinese, Ceideburg 2
Yield: 1 servings

MMMMM—————-STEAMED GREEN PEAR CAKE DECO———————

MMMMM————————–FILLING——————————-
90 g Sesame seed
90 g Plain flour
90 g Lard
75 g Syrup
45 g Peanut butter

MMMMM———————OUTER DOUGH LAYER————————–
150 g Spinach juice
110 g Wheat starch
35 g Glutinous flour
1/2 ts Shrimp roe (optional)
75 g Sugar
1/2 tb Lard
1 ts Milk powder
1/8 ts Vanilla essence

MMMMM————————–GARNISH——————————-
40 sm Twiglets, washed and dried

INNER DOUGH LAYER: Same as above outer dough layer, except replace
spinach juice with boiling water.

This one pretty much sums up the idea that in Asia things are not
always what they seem. Looking at the picture, I see what are
obviously steamed pears++complete with stems++with a couple of water
caltrops on one plate and steamed finger citrons (an Asian fruit that
looks sorta like a hand) accompanied by a couple of peaches on the
other plate. (Water caltrops are those seeds that look like a set of
miniature water buffalo horns.) What these things really are, though,
are steamed, stuffed sweet dumplings. I really wish I could post a
.gif with this message. These things look REAL! Somehow, I doubt that
anyone will want to attempt this one, but here it is just in case.

Establishment: Yung Kee Restaurant 36-40 Wellington Street, Central,
Hong Kong Chinese Cuisine Practical Class Platinum Award – Desserts

THE NEVER ENDING STORY (12 servings) Chef: Yau Shing (Yung Kee
Restaurant) “Longevity” would be an over-simplified literal
translation for this dual presentation of treasured culinary symbols
crafted out of flour. Peaches symbolize longevity, and fairy tales
often feature water caltrops (bull horn-shaped roots) as part of the
fairy diet. The Fairy Mother herself is given peaches on her
birthdays. The finger citrons, a kind of fruit, have long
represented Buddha, owing their resemblance to the shape of Buddha’s
palm. The combination of associations – with long life, happiness,
elegance and spiritual peace – heightens the diner’s admi- ration of
the culinary sculptures.

To prepare and cook: 1. For sesame paste filling, stir-fry sesame
seeds in a dry, heated wok until golden. Set a quarter aside and
grind rest to powder. 2. Stir-fry flour in a dry wok, over a low
flame, all slightly yellow. Then sift it. Mix all filling
ingredients together. Place in refrigerator until firm. 3. For
doughs (made in two batches, one with spinach juice, one with boiling
water). Heat spinach juice or water. Pour hot liquid into a mixing
bowl containing wheat starch and glutinous flour. Mix well. Remove
mixture to a clean working surface and add remaining ingredients one
a time, working up a smooth texture. 4. For pear shaping, form
spinach-dyed dough into small balls of approximately 4 g each.
Flatten round discs. Do same for uncoloured dough. Place one
uncoloured disc on top of a dyed dough disc. Place a small portion
of sesame paste filling on top, and mould discs upwards around it to
form pear shape. Stick one dry twiglet into top end of pear shape.
Press lightly on bottom of pear shape to form a firm base. 5. Steam
for 3 to 5 minutes. (If shrimp roe not available, chocolate powder
could be dusted over the pears after they have cooled.) (The water
caltrop garnish recipe is not included. it is also steamed dough with
colouring.)

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 28 1992.

MMMMM

Title: BLUEBERRY SURPRISE
Categories: Desserts, Fruits, Cakes
Yield: 10 servings

2 c Blueberries
1/3 c Sugar
1 cn Crushed pineapple in juice
Undrained
1 pk White cake mix (not with
Pudding)
1/2 c Chopped walnuts
3/4 c Butter — melted

Layer first 5 ingredients in a greased 9×13″ pan.
Dribble margarine over all.

Bake 1 hour at 350F.

Recipe By : Mary Weston

From:how To Boil Water

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To the Moon Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground beef
1 package (1.75 oz) chili-o seasoning
Mix
1/2 cup Water
1 can (14.5-oz) whole tomatos
Cut up
1 can (16-oz) drained kidney bean
1 tablespoon Red hot cayenne pepper sauce
Red pepper chopped
Shredded cheddar cheese
Green onion chopped

In a dutch oven brown ground beef; drain. Stir in seasoning mix, water,
tomatos, beans and red hot sauce. Bring to a boil; reduce heat and simmer,
covered 10 minutes. Garnish with chopped red pepper, green onion and cheese, if
desired.

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Title: CHOCOLATE MALTED ICE BOX PUDDING
Categories: Puddings
Yield: 6 servings

3 c Heavy cream
3 tb Malted milk powder
1 tb Icing sugar
1/2 ts Vanilla
4 oz Milk chocolate; 4 squares
-finely grated
1 oz Semi sweet chocolate;1 squr
-finely grated
4 sl Pumpernickel bread;made
-into soft, day old bread
-crumbs

Beat 2 1/2 cups cream with malted milk powder and icing sugar in a large
bowl until stiff. Beat in the vanilla. Fold in the grated chocolate. Fold
in the bread crumbs.
Spoon the mixture into a 1 1/2 – 2 qt souffle dish. Refrigerate, covered
overnight.
No more than three hours before serving, beat the remaining 1/2 cup
cream in a medium bowl until stiff. Using a pastry bag, pipe the remaining
cream in concentric circles in concentric circles over the top. Keep
chilled until ready to serve.
SERVES: 6-8

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Coffee Milkshake

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups coffee ice cream
1 cup milk
1/2 teaspoon vanilla extract

Combine all ingredients in container of an electric blender;
blend mixture until smooth. Serve immediately.

NOTE: 3 cups vanilla ice cream and 1 tablespoon instant
coffee granules may be substituted for coffee ice cream, if
desired.

– – – – – – – – – – – – – – – – – –

Title: BLUEBERRY-AND-WALNUT PIE
Categories: Pies, Fruits, Nuts, Desserts, Malgieri
Yield: 8 servings

MMMMM———————SWEET PASTRY DOUGH————————–
1 c Unbleached all-purpose flour
1/4 c Sugar
1 pn Salt
1/4 ts Baking powder
4 tb Butter
1 lg Egg

MMMMM———————BLUEBERRY FILLING————————–
2 pt Blueberries
3/4 c Sugar
3 tb Cornstarch
3 tb Water
1 tb Grated lemon zest
3/4 c Walnut pieces
– toasted coarsely chopped

MMMMM——————–WALNUT CRUMB TOPPING————————-
4 tb Butter
1/4 c Sugar
1/2 ts Cinnamon
3/4 c Unbleached all-purpose flour
1/2 c Walnuts, coarsely chopped

MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl.
Cut up and add the butter; toss gently to coat. Rub in the butter
until the mixture looks sandy. Beat the egg and toss into the flour
and butter mixture. Press the dough together, wrap and chill it.

FORMING THE PIE SHELL: Lightly flour the work surface and dough. Roll
the dough to a 14-inch diameter disk, 1/8-inch thick. Fit the dough
into a 9-inch oven-proof glass pie pan and trim away all but 1/4-inch
of the excess dough. Turn the excess dough under and flute the edge
of the pie. Chill while preparing the filling.

MIXING THE FILLING: Rinse and pick over the blueberries and drain
them on a paper-towel-lined pan. Combine one third of the berries and
the sugar in a saucepan and bring to a simmer over medium heat,
stirring occasionally. Simmer the berries in the juices that
accumulate about 5 minutes. Strain the juices into another pan. Pour
the water into a small bowl and stir in the cornstarch to dissolve
it. Return the blueberry juices to a boil and beat about one quarter
of it into the dissolved cornstarch. Return the remaining juices to a
boil and beat the cornstarch mixture into it. Return the juices to a
boil, beating constantly, and allow to boil about 1 to 2 minutes,
beating constantly. Stir in the remaining blueberries, the cooked
berries, lemon zest and walnuts, and cool.

MIXING THE CRUMB TOPPING: Cream the butter until soft, add the sugar
and cream until soft and light. Beat in the cinnamon. Mix in the
flour, then the walnuts. The mixture should fall into large, soft
crumbs. Pour the filling into the prepared pan and smooth. Scatter
over the crumbs and bake at 350F until the filling is set, the crumbs
have colored and the crust is baked through, about 40 minutes. Cool
on a rack. Makes one 9-inch pie.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

From _The New McDougall Cookbook_ by John and Mary McDougall.

Oatmeal Bran cookies

1 cup WW flour
2 cups rolled oats
1/4 cup oat bran
1/4 cup wheat bran
1/4 cup soy flour
1 T baking powder
1 t baking soda
2 ts ground cinnamon
3/4 C honey
1/2 cup frozen apple juice
concentrate, thawed
1/2 C unsweetened pineapple juice
1/2 C raisins
1/2 C chopped dates
2 ts vanilla extract

Preheat oven to 350 degrees.
Mix the dry ingredients together. Mix the wet ingredients tog. Add dry
ingredients to the wet and mix thoroughly. Drop by tablespoonsful onto
nonstick baking sheet. Bake for 15 to 20 minutes or until golden brown.,