Title: Carmelized Onion and Parmesan Cheese Soup
Categories: Emeril, Soups, Ethnic, Am/la
Yield: 6 servings

2 tb Olive oil
2 c 1″ sliced onions
1/3 c Garlic cloves; peeled
2 Bay leaves
2 1/2 ts Salt
6 Turns black pepper
2 qt Chicken stock
1 tb Garlic; minced
1 ts Fresh basil; chopped
1 ts Fresh thyme; chopped
2 c Day old French bread; diced
1/2 c Heavy cream
1/2 c Parmigiano-Reggiano cheese
;grated
1 tb Parsley; finely chopped

In a soup ot, heat the olive oil. When tthe oil is
hot, add the onions, garlic cloves, and bay leaves.
Season with salt and pepper. Saute the onion mixture
until the onions are caramelized, about 7 minutes.
Stir in the stock, minced garlic, basil, and thyme.
Bring the liquid to a boil. Reduce to a simmer and
simmer for 40 minutes. Turn the heat up and whisk in
the bread and cream. Continue whisking until the
bread has dissolved into the soup for about 10
minutes. With a hand-held blender, puree the soup
until smooth. Whisk in the Parmigiano-Reggiano cheese
and parsley. Season with salt and pepper.

Source: Essence of Emeril, #EE2338, TVFN
formatted by Lisa Crawford, 6/21/96

—–

ENSURING SAFE CANNED FOODS (PART 1 OF 2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Growth of the bacterium Clostridium botulinum in
canned food may cause botulism–a deadly form of food
poisoning. These bacteria exist either as spores or as
vegetative cells. The spores, which are comparable to
plant seeds, can survive harmlessly in soil and water
for many years. When ideal conditions exist for
growth, the spores produce vegetative cells which
multiply rapidly and may produce a deadly toxin within
3 to 4 days of growth in an environment consisting of:

* a moist, low-acid food
* a temperature between 40 degrees F and 120 degrees F
* less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces.
Because they grow only in the absence of air, they are
harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to
remove from food surfaces. Washing fresh food reduces
their numbers only slightly. Peeling root crops,
underground stem crops, and tomatoes reduces their
numbers greatly. Blanching also helps, but the vital
controls are the method of canning and making sure the
recommended research-based process times, found in
these guides, are used.

The processing times in these guides ensure
destruction of the largest expected number of
heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of
spoilage if lids seal and jars are stored below 95
degrees F. Storing jars at 50 degrees F to 70 degrees
F enhances retention of quality.

FOOD ACIDITY AND PROCESSING METHODS

Whether food should be processed in a pressure canner
or boiling-water canner to control botulinum bacteria
depends on the acidity in the food. Acidity may be
natural, as in most fruits, or added, as in pickled
food. Low-acid canned foods contain too little acidity
to prevent the growth of these bacteria. Acid foods
contain enough acidity to block their growth, or
destroy them more rapidly when heated The term “pH” is
a measure of acidity; the lower its value, the more
acid the food. The acidity level in foods can be
increased by adding lemon juice, citric acid, or
vinegar.

Low-acid foods have pH values higher than 4.6. They
include red meats, seafood, poultry, milk, and all
fresh vegetables except for most tomatoes. Most
mixtures of low-acid and acid foods also have pH
values above 4.6 unless their recipes include enough
lemon juice, citric acid, or vinegar to make them acid
foods. Acid foods have a pH of 4.6 or lower. They
include fruits, pickles, sauerkraut, jams, jellies,
marmalades, and fruit butters.

Although tomatoes usually are considered an acid food,
some are now known to have pH values slightly above
4.6. Figs also have pH values slightly above 4.6.
Therefore, if they are to be canned as acid foods,
these products must be acidified to a pH of 4.6 or
lower with lemon juice or citric acid. Properly
acidified tomatoes and figs are acid foods and can be
safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at
boiling-water temperatures; the higher the canner
temperature, the more easily they are destroyed.
Therefore, all low-acid foods should be sterilized at
temperatures of 240 degrees to 250 degrees F,
attainable with pressure canners operated at 10 to 15
PSIG. PSIG means pounds per square inch of pressure as
measured by gauge. The more familiar “PSIG”
designation is used hereafter in this publication. At
temperatures of 240 degrees to 250 degrees F, the time
needed to destroy bacteria in low-acid canned food
ranges from 20 to 100 minutes. The exact time depends
on the kind of food being canned, the way it is packed
into jars, and the size of jars. The time needed to
safely process low-acid foods in a boiling-water
canner ranges from 7 to 11 hours; the time needed to
process acid foods in boiling water varies from 5 to
85 minutes.

PROCESS ADJUSTMENTS AT HIGH ALTITUDES

Using the process time for canning food at sea level
may result in spoilage if you live at altitudes of
1,000 feet or more (Plate 2). Water boils at lower
temperatures as altitude increases. Lower boiling
temperatures are less effective for killing bacteria.
Increasing the process time or canner pressure
compensates for lower boiling temperatures.

Therefore, when following canning directions in this
series, select the proper processing time or canner
pressure for the altitude where you live. If you do
not know the altitude, contact your local county
Extension agent. An alternative source of information
would be the local district conservationist with the
Soil Conservation Service.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Pecan Pie from the Heart of Georgia

Recipe By : Georgia Pecan Sales
Serving Size : 8 Preparation Time :1:00
Categories : Holiday Pies And Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 deep-dish pie crust
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1 1/2 teaspoons vanilla
1 tablespoon butter or margarine — melted
3 eggs
1 cup pecan pieces

PREHEAT OVEN TO 300F.

In medium bowl, combine sugar and both corn syrups; add vanilla and melted
butter. Mix in eggs. Place pecan pieces in the bottom of the uncooked pie
shell; pour mixture over nuts. Bake for 40 – 45 minutes; the top of the pie
will be firm.

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Title: Mesclun Greens with Creamy Garlic Dressing
Categories: Vegetables, Emeril, Ethnic, Am/la
Yield: 2 side salad

2 c Mesclun greens
1/4 c Parmesan Reggiano Cheese

——————CREAMY GARLIC DRESSING——————
1/2 c Mayonnaise
1/4 c Roasted garlic paste
3 tb Parmesean Reggiano Cheese;
-grated
1 tb Fresh lemon juice
2 tb Heavy cream
1 ts Salt
1 ts Fresh cracked black pepper

——————ROASTED GARLIC CROUTONS——————
3 tb Roasted garlic
1 sl French bread; trimmed (2x4in)
Olive oil
SAlt and pepper

Preheat oven to 375 degrees F.
For the dressing: Combine all the ingredients together
and blend until smooth. Season with salt and pepper.
For the croutons: Slice the bread on an angle,
resulting in 2 long triangles. Place on a sheet tray
and season with olive oil, salt and pepper, seasoning
both sides. Bake until golden brown, about 2-3
minutes, Remove and cool. Mound the garlic paste on
the entire crouton, spreading evenly.
To assemble: Toss the greens with the dressing, using
enough to lightly coat and flavor the greens. Sprinkle
with the PArmesan Reggiano cheese. Garnish the plate
with a couple turns of black pepper.

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

—–

Title: Apricot Almond Bark
Categories: Candies
Yield: 6 servings

1 lb White chocolate
2 tb Solid vegetable shortening
1/2 c Whole toasted almonds
1 c Apricot Jelly Belly beans

Line a 10×15-inch jelly roll pan with waxed paper. Melt chocolate and
shortening in the top part of a double boiler. Stir in almonds and
jelly beans. Spread into prepared pans. Chill 10 minutes. Score into
2×3-inch bars with knife. When firm, cut bars apart.

From: Steve Herrick Source: Best Recipes – March/April 1991

MMMMM

Risotto Verde (Green Rice)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 quart Chicken broth
2 cup Water from cooking the
1 pound Thin asparagus
asparagus (strained)
1/2 Stick butter
1 1/2 cup Rice (Uncle Ben`s)1/2 c
2 tablespoon Olive oil
grated cheese+
1 Onion chopped

Clean and trim asparagus and cook in lightly salted water until tender.

Carefully remove the tender tips (1″ + 1″ again) reserve on the side. In a
blender puree the rest of the stems with some of the water and strain . Add
enough of the water to make the required 2 cups of liquid. Melt butter in oil
and sautee the onion. Add the rice, mix and gradually add the asparagus broth
until all absorbed. Continue addin the chicken broth until the rice is cooked.
Stir often to avoid sticking. When done gently mix in grated cheese and
asparagus tips. Serve Hot.

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Date: Tue, 18 May 93 09:58:03 MDT
From: Sharon Dennis

Frozen yogurt substitute

My husband, who is vegan, makes his own “ice cream” with the following recipe:

2 cups vanilla or carob soy milk of your choice
1/2 c. date sugar
Heaping tablespoon of Wax Orchards peanut-butter fudge sauce (very little
fat: see note below)

Mix ingredients thoroughly in blender. Pour into ice cream maker and freeze
according to manufacturer’s directions.

Note on Wax Orchards fudge sauce: this stuff is a miracle. It is very
little fat for the peanut butter fudge and virtually NO fat for the fudge.
It is sweetened with fruit juices. You can find it in some health food
stores and/or “gourmet” stores, or mail order it from Wax Orchards —
(800) 634-6132. They make all kinds of other fruit-juice sweetened
sauces as well.

This recipe will basically be as low-fat as the soy milk that you choose
to use. Obviously, if you use a slightly higher-fat soy milk, a creamier
product will result. But, my husband has used WestSoy Lite (2 g of fat
per cup, I believe) with good results.

Rajas De Chile Poblano (Chile Poblano Strips)

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN
0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
The Cuisines Of Mexico

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chiles poblanos — roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions — thinly sliced
1/2 teaspoon salt

In the central and northern part of Mexico, where the chile poblano
is used a great deal, to ask for rajas most commonly means strips of
chile poblano cooked in this way. It makes an excellent accompaniment
for broiled meats.

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips and salt to the onions in the pan, cover, and
cook gently for about 8 minutes.

You can always prepare these ahead of time and they will keep in the
refriegerator for several days. They are inclined to get a bit soggy
if you freeze them.

– – – – – – – – – – – – – – – – – –

NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Sage Dressing for Chicken
Categories: Diabetic, Poultry, Dressings, Main dish
Yield: 6 servings

2 c Unseasoned dry bread cubes 1 Egg ( egg substitute)
1/2 c Chopped onion 1/2 c Low sodium chicken broth
1/2 c Chopped fresh parsley 1 Roasting chicken (3-4lb)
1 tb Rubbed dried sage Optional

In a large bowl, combine bread cubes, onion, parsley, sage and the
egg. Add enough broth until stuffing is moistened and holds together.
Stuff loosely into chicken. Fasten with skewers to close. Place
breast side up on a shallow rack in a roasting pan. Bake,uncovered,
at 375 degrees F for 1 3/4 to 2 1/4 hours or until juices run clear.
Baste several times with pan juices. DIABETIC EXCHANGE: One serving
(with skin removed after baking) equals 4 lean meat, 2 starch, 1
vegetable; also 359 calories, 128mg sodium, 85mg cholesterol, 26gm
carbohydrate, 42gm protein, 8gm fat.

MMMMM

TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cn Condensed tomato soup
10.5 oz each
3 Soup cans water
Grated Parmesan cheese

1. In a heat-resistant, non-metallic soup tureen or a
deep, 3- quart, heat-resistant, non-metallic
casserole, combine condensed soup and water. 2. Heat,
covered, in Microwave Oven 8 to 10 minutes or until
heated through.
3. Soup can also be prepared in individual mugs.
Divide condensed soup and water evenly among mugs.
4. Heat, covered with clear plastic wrap, in Microwave
Oven according to the
following chart:
Quantity Total Cooking Time
2 to 3 mugs 3 to 4 minutes
4 to 6 mugs 6 to 8 minutes
5. Garnish soup with a sprinkling of grated Parmesan
cheese. Tip: By heating soup in mugs You can heat only
the amount of soup needed at one time.

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