Title: Four-Hour Bread
Categories: Bread Osg1966
Servings: 1

1 c Potatoes; mashed
1 qt Potato water
1/2 c Flour
1/2 c Sugar
1 ea Yeast cake
2 tb Lard
2 tb Salt

Pour potato water, hot, over flour and sugar. Add potatoes and cool.
Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and
salt. Stiffen up and knead at least 20 minuts. Let rise again. Make
into loaves or light cakes. Let rise and bake

Note:Potato water is water left from boiling potatoes.
Source: Estella Roberts, Salt Rock Grange, Marion County, OH
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Title: CHICKEN-APPLE SALAD
Categories: Salads, Apples
Yield: 6 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
2 c Chicken, cooked and diced
2 c Apples, unpared and diced
1/2 c Celery, chopped
1/4 c Raisins
1 tb Lemon juice
1/2 c Salad dressing or mayonnaise
6 Lettuce cups

Mix all ingredients except lettuce. Chill thoroughly. Serve in lettuce
cups.

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Title: Chunky Kidney Bean Dip
Categories: Appetizers, Beans, Dips
Yield: 2 servings

1 1/2 c Kidney Beans; Cooked
1 t Lemon Juice
1 tb Cumin; Ground
1/4 c Sour Cream
1 t Hot Sauce
1 tb Coriander; Ground

Mash the beans by hand, using a fork or the back of a wooden spoon.
Blend in the sour cream, mixing until smooth. Add all the other
ingredients and blend well. Cover and chill. Makes about 1 3/4 cups
of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers

MMMMM

Title: Nectarines – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 24 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Follow directions for peaches except do not dip in hot water
or remove skins, wash, either hot or raw pack, and use the same process
time.

Table 1. Recommended process time for Nectarines, halved or sliced, in
a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Nectarines (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

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

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Spinach Artichoke Dip

Recipe By : Sherrie Sculley
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — thawed and drained
1 tablespoon butter or margarine
1/4 cup chopped onion
1 can artichoke hearts — (14 oz) chopped and
drained
1 cup Parmesan cheese
1 clove garlic — minced
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon curry powder — (optional)

Saute onion in the butter or margarine. Drain the spinach and press
out all of the excess moisture. Spoon the mixture into a lightly
greased 1 quart casserole. Bake in a 350 degree oven for 20 minutes or
until bubbly. Serve with tortilla chips. Yield: 2 cups.

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Title: Giant Ice Cream Sandwich Sundae
Categories: Kids, Desserts
Yield: 16 Servings

1 15 ounce pkg.fudge brownie
-mix
2/3 c Water
1/2 c Oil
2 Eggs
1 6 ounce pkg. (1 cup) semi-
-sweet chocolate chips, if
-desired
1/2 Gallon (8 cups) any flavor
-ice cream, slightly
-softened
TOPPING:
2 c Powdered sugar
2/3 c Semi-sweet chocolate chips
1 c Evaporated milk
1/2 c Margarine or butter
1 ts Vanilla

Heat oven to 350F. Line two 12 inch pizza pans with
foil. In large bowl, combine brownie mixes, water,
oil, eggs and 1 cup chocolate chips; beat 50 strokes
with spoon. Spread half of batter in each foil-lined
pan. Bake at 350F for 15 to 20 minutes. Do not
overbake. Cool; freeze 1 to 2 hours for ease in
handling. Remove from pans; remove foil. To
assemble, place 1 brownie round on serving plate.
Spoon softened ice cream evenly over brownie. Top
with remaining brownie. Cover; freeze until firm.

Meanwhile, in medium saucepan combine powdered sugar,
2/3 cup chocolate chips, milk and margarine. Bring to
a boil; cook 8 minutes, stirring constantly. Remove
from heat; stir in vanilla. Cool.

Let ice cream sandwich stand at room temperature for
10 to 15 minutes before serving. Cut into wedges;
drizzle with topping. Yield 16 servings. Typed by
cjhartlin@msn.com Source: Pillsbury Party Cookbook.

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MEXICAN PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Water or vegetable oil
1 md Onion — diced
1 Green bell pepper — chopped
2 c Frozen corn kernals
1 sm Can green chilies, chopped
1 c Tomato sauce
2 tb Chili powder
Salt and pepper — to taste
4 c Cooked kidney beans — mashed
1 1/2 c Cornmeal
1/2 c Unbleached all-purpose flour
1/2 ts Baking powder
3 c Water

Heat the water or oil in a large pot over medium heat
and cook the onion for 10 minutes. Add the green
pepper, corn, green chilies, tomato sauce, chili
powder, and salt and pepper and cook for 5 minutes.

Add the mashed beans and cook 10 minutes more over low
heat. Remove from the heat and set aside.

Preheat the oven to 350 degrees.

Combine the cornmeal, flour, baking powder, and water
in a large saucepan and cook over medium heat until
the mixture thickens, stirring constantly with a wire
whisk to keep the cornmeal from lumping. Spread half
the cornmeal mixture over the bottom of a nonstick
baking dish. Spread the bean mixture over the
cornmeal mixture, and then add the remaining cornmeal
mixture on top, spreading to cover the beans. Bake
for 45 minutes or until the cornbread is golden.

Preparation time: 45 minutes Baking time: 45 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias

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Title: Char-Grilled Kangaroo Kebabs Smoked Eggplant Puree
Categories: Australian, Meats
Yield: 6 servings

600 g Kangaroo fillet, trimmed and
-cubed
2 ts Coriander seeds, roasted and
-ground
1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
25 ml Lemon juice
1 tb Tahini
1/2 ts Sea salt
50 g Yoghurt, plain
2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground coriander seed and black
pepper, coating lightly. Skewer meat and put on an oiled tray until
ready to cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still warm. Squeeze out
the bitter juices. Mash the flesh with a large fork gradually adding
the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with oil to keep moist
being careful not to toughen the meat. Spoon the eggplant puree onto
the plates. Remove skewers and pile the meat cubes onto the puree.
Serve immediately.

Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From
an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.

MMMMM

Hummus Dip (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 4 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces garbanzo beans — drained and rinsed
2 tablespoons fresh lemon juice
4 garlic cloves — chopped
1/4 cup smooth peanut butter
1 tablespoon dark sesame oil
1 teaspoon ground cumin
1/2 teaspoon cayenne
Salt
freshly ground black pepper
Pita bread — chips for serving
4 chopped green onions — for garnish
1 tablespoon chopped fresh cilantro — for garnish
1 tablespoon extra virgin olive oil — for garnish

In bowl of a food processor begin to process chickpeas, gradually adding 1/4
cup hot water to obtain a light, spreadable consistency. Add lemon juice,
garlic, peanut butter, sesame oil, cumin and cayenne, and season to taste with
salt and pepper. Process until well blended and smooth. Mound spread in a
serving bowl or on a platter and surround with pita chips. Sprinkle with green
onion, cilantro, and olive oil. Makes 2 cups

– – – – – – – – – – – – – – – – – –

NOTES : A chickpea recipe, Hummus made with peanut butter, instead of Tahini.

Title: CARAMEL SHORTBREAD
Categories: Desserts, Bread
Yield: 6 servings

1.00 c All-purpose flour 0.50 c Icing sugar
0.50 c Butter or margarine 0.50 c Butter or margarine
0.25 c Corn syrup (dark is best) 1.00 ts Unflavored gelatin
0.67 c Sweetened condensed milk

An upside down toffee-like confection.

First Layer: Measure first 3 ingredients into bowl. Crumble together well.
Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to 25 minutes.
Cool.

Second Layer: Melt the scond amount of butter and corn syrup in heavy
saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to
saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a
boil. Boil 4 minutes stirring constantly. It burns very easily when
boiling. Remove from heat. Beat with spoon until it thickens and gets
blobby. You will need to take a moment’s rest now and then as you beat.
Pour over first layer. Chill overnight. Invert on plastic wrap. This makes
it much easier to cur through to the bottom. Cut into 25 squares.

Source: Company’s Coming – 150 Delicious Squares By Jean Pare’

Shared By Kaitlin Young

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