Title: Glossary of Terms (A-L)
Categories: Canning, Information
Yield: 1 half

Acid foods – Foods which contain enough acid to result in a pH of 4.6 or
lower. Includes all fruits except figs; most tomatoes; fermented and
pickled vegetables; relishes; and jams, jellies, and marmalades. Acid
foods may be processed in boiling water.

Altitude – The vertical elevation of a location above sea level.

Ascorbic acid – The chemical name for vitamin C. Lemon juice contains
large quantities of ascorbic acid and is commonly used to prevent
browning of peeled, light-colored fruits and vegetables.

Bacteria – A large group of one-celled microorganisms widely distributed
in nature. See microorganism.

Blancher – A 6 to 8 quart lidded pot designed with a fitted perforated
basket to hold food in boiling water, or with a fitted rack to steam
foods. Useful for loosening skins on fruits to be peeled, or for heating
foods to be hot packed.

Boiling-water canner – A large standard-sized lidded kettle with jar
rack, designed for heat-processing 7 quarts or 8 to 9 pints in boiling
water.

Botulism – An illness caused by eating toxin produced by growth of
Clostridium botulinum bacteria in moist, low-acid food, containing less
than 2 percent oxygen, and stored between 40 degrees and 120 degrees F.
Proper heat processing destroys this bacterium in canned food. Freezer
temperatures inhibit its growth in frozen food. Low moisture controls
its growth in dried food. High oxygen controls its growth in fresh
foods.

Canning – A method of preserving food in air-tight vacuum-sealed
containers and heat processing sufficiently to enable storing the food
at normal-home temperatures.

Canning salt – Also called pickling salt. It is regular table salt
without the anticaking or iodine additives.

Citric acid – A form of acid that can be added to canned foods. It
increases the acidity of low-acid foods and may improve the flavor and
color.

Cold pack – Canning procedure in which jars are filled with raw food.
“Raw pack” is the preferred term for describing this practice. “Cold
pack” is often used incorrectly to refer to foods that are open-kettle
canned or jars that are heat-processed in boiling water.

Enzymes – Proteins in food which accelerate many flavor, color, texture,
and nutritional changes, especially when food is cut, sliced, crushed,
bruised, and exposed to air. Proper blanching or hot-packing practices
destroy enzymes and improve food quality.

Exhausting – Removal of air from within and around food and from jars
and canners. Blanching exhausts air from live food tissues. Exhausting
or venting of pressure canners is necessary to prevent a risk of
botulism in low-acid canned foods.

Fermentation – Changes in food caused by intentional growth of bacteria,
yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a
major flavoring and preservative in sauerkraut and in naturally
fermented dills. Alcohol, vinegar, and some dairy products are also
fermented foods.

Headspace – The unfilled space above food or liquid in jars. Allows for
food expansion as jars are heated, and for forming vacuums as jars cool.

Heat processing – Treatment of jars with sufficient heat to enable
storing food at normal home temperatures.

Hermetic seal – An absolutely airtight container seal which prevents
reentry of air or microorganisms into packaged foods.

Hot pack – Heating of raw food in boiling water or steam and filling it
hot into jars.

Low-acid foods – Foods which contain very little acid and have a pH
above 4.6. The acidity in these foods is insufficient to prevent the
growth of the bacterium Clostridium botulinum. Vegetables, some
tomatoes, figs, all meats, fish, seafoods, and some dairy foods are low
acid. To control all risks of botulism, jars of these foods must be (1)
heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or
lower before processing in boiling water.

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

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CREAM OF CORN-POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dishes Potatoes
Soups ste Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Nonfat milk — divided,
— or substitute
2 c Corn kernels — fresh or froze
1 c Potato — peel dice
1/2 md Onion
1 tb Mustard — spicy or dijon
2 Cl Garlic — split in half
pn Cayenne pepper — optional
1/2 c Nonfat dry milk powder
1 t Honey
Paprika — for garnish

Preparation Time: 0:30 In blender, combine 1 C milk
(reserve other cup), and corn, potatoes, onion,
mustard, garlic, honey and cayenne pepper. Process
until corn and potato are coarsely pureed. Pour into a
saucepan. Add remaining 1 C milk and dry milk and
bring just to boil. Reduce heat, cover and simmer
gently 20 min, or until potatoes are thoroughly cooked
and soup is thick and rich. Ladle into serving bowls
and sprinkle each bowlful with paprika for color.

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BEEF VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Wash soup bones. Put on aluminum lined tray and brown
in a 400F oven until well browned on both sides. Put
bones in soup pot, drain grease and then get as much
of the browned bits as possible using a little water
to help them along. Add water until the bones are
well covered. Turn on heat. Add carrots, onions,
celery, tomatoes (whatever goes with the soup) some
salt and pepper and let simmer most of the day. Remove
bones and chop what meat there is. Throw out the
vegetables and skim off as much fat as possible (if
left in refrigerator overnight it will come to the top
and get hard and can be removed easily). Put chopped
meat back, add 3 quarts whole tomatoes (mashed), a
couple of cubed potatoes, and about a half package of
frozen mixed vegetables. Let simmer until potatoes
are done and until needed. The soup is better the next
day. Cooked noodles can be added.

Posted by Pat Stockett. Courtesy of Fred Peters.

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Title: DITALINI COBB SALAD
Categories: Pasta, Salads, Quick
Yield: 6 Servings

12 oz Ditalini or Elbow Macaroni
-OR other medium pasta
-shape, uncooked
3/4 c Plain, non-fat yogurt
1/4 c Fat-free mayonaise
12 oz Smoked turkey, diced
2 Celery sticks; diced
1 md Granny Smith apple; diced
1 Head greenleaf lettuce
– leaves separated,
– washed and drained
2 oz Crumbled blue cheese

Prepare pasta according to package directions. Drain
and rinse with cold water.

Put the yogurt and mayonaise into a food processor or
blender and whirl until smooth. Set aside. In a large
bowl, stir together the pasta, smoked turkey, celery
and apple. Add sauce and toss until evenly coated.
Cover serving platter with lettuce leaves and spoon
pasta onto the leaves. Sprinkle with blue cheese, toss
lightly and serve.

Each serving provides: 477 Calories; 28.5 g Protein;
76.7 g Carbohydrates; 5.4 g Fat; 30.9 mg Cholestrol;
1095 mg Sodium. Calories from Fat: 10%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

—–

VEGETABLE-NUT LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Wheat germ, unsweetened
— (to coat pan)
1 c Carrots, chopped
1 c Celery, chopped
1/2 c Onion, chopped
1/4 c Butter or margarine
1/4 c Flour
1 t Salt
1/8 ts Pepper
1/4 ts Thyme, if desired
1 1/2 c Milk
1 c Natural Cheddar cheese
— (shredded)
3/4 c Wheat germ, unsweetened
3 Eggs — slightly beaten
—–ONION SAUCE—–
2 tb Butter or margarine
2 tb Onion, finely chopped
1/4 c Flour
1 1/2 c Water or vegetable broth
-OR- potato cooking liquid
2 ts Soy sauce
1/2 ts Salt
Few grains pepper

Preheat oven to 350 F (moderate).

Grease 8- by 8- by 2-inch baking pan. Coat with wheat
germ. Cook vegetables in fat until onion is tender.
Stir in flour, salt, pepper, and thyme (if used).
Stir in milk. Cook and stir over moderate heat until
thick. Stir in cheese, nuts, and 3/4 cup wheat germ.
Add eggs.

Pour into baking pan. Bake about 40 minutes or until
well browned and firm. Let stand a few minutes; cut
into serving-size pieces. Serve with sauce.

ONION SAUCE FOR VEGETABLE-NUT LOAF:
ÿÿÿÿÿÿÿÿÿÿÿÿ
Melt fat in small pan over moderate heat. Cook onion
until lightly browned. Stir in flour. Remove from
heat. Stir in rest of ingredients. Cook and stir
until thickened. Thin with a little water if needed.

Makes 1-1/2 cups sauce.

LOAF: Calories per serving (2-1/2 by 4 inches): About
450 with walnuts and 445 with pecans (not including
sauce).

SAUCE: Calories per 1/4 cup serving: About 55

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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Title: Low-Calorie Pumpkin Pie
Categories: Diabetic, Pies, Desserts, Bisquick, Low-fat/cal
Yield: 8 servings

16 oz Can solid-pack pumpkin; 2 tb Sugar;
13 oz Can evaporated skim milk;* 8 pk Sugar substitute;(16
ts-1/3c
1 Egg; 2 ts Pumpkin pie spice;
2 Egg whites; 2 ts Vanilla;
1/2 c Biscuit mix like Bisquick;

Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with
vegetable pan spray. Place all ingredients in blender, food
processor or mixing bowl. Blend 1 minute or beat 2 minutes with
mixer.

Pour into pie pan and bake for 50 minutes or until center is puffed
up.

1/8 pie – 114 calories, 1 1/2 starch/bread exchange 18.5 grams
carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg
sodium, 304.2 mg potassium, 37 mg cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

MMMMM

Greek Kouloura Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
3/4 cup milk
3/4 tablespoon vegatable oil
1/4 egg — * see note
1/3 teaspoon salt
3/4 tablespoon sugar
1 3/4 cups bread flour
1 teaspoon yeast
–medium–
1 cup milk
1 tablespoon vegetable oil
1/3 egg
1/2 teaspoon salt
1 tablespoon sugar
2 1/3 cups bread flour
1 1/2 teaspoons yeast

– – – – – – – – – – – – – – – – – –

NOTES : * 14/ egg= 1 T egg sub or 1/3 egg= 1.5 T egg sub.
Traditionally, this loaf is twisted and has a topping of sesame seeds. A great
breakfast or brunch bread. If desired, open the machine briefly during the
second rising and sprinkle sesame seeds on the top of the dough. Be careful not
to spill any into the machine itself.

PUMPKIN SOUP WITH CHIVES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion — diced
5 c Homemade chicken stock
— well seasoned
2 1/2 c Pumpkin puree
— canned or fresh*
Salt and nutmeg — to taste
Cayenne pepper — to taste
2 c Light cream
—–GARNISH—–
Whipped cream (opt’l.)
Fresh chives — chopped
—–PRESENTATION—–
Hollowed-out pumpkin shell
-plus lid (opt’l.)

*If using fresh pumpkin: Wash, halve and scrape out
seeds and fiber. Peel and cube. Cook, covered, in
boiling water until tender (about 25 minutes). Mash
in blender or by hand and let drain in strainer for 30
minutes. You’ll need about 5 cups of cubed fresh
pumpkin to yield enough cooked puree. If you plan to
use the pumpkin shell as the soup tureen, cook all the
cubed pumpkin, saving any leftover puree for use in
pies, breads or muffins.

To make the soup: Cook diced onion with stock in a
large saucepan for about 10 minutes. Add pumpkin
puree and seasonings. Process in blender or food
processor until smooth. Return to saucepan. Add
cream and heat through, but do not allow to boil.
Taste and adjust seasonings.

Ladle into pumpkin shell if desired, replace lid, and
ladle into individual bowls at the table. Garnish
each with a dollop of whipped cream and sprinkle with
chopped chives.

From _Nancy Enright’s Canadian Herb Cookbook_ by Nancy
Enright. Toronto: James Lorimer Company, Inc., 1985.
Pg. 28. ISBN 0-88862-788-2. Electronic format by
Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Corn Tabouleh Salad
Categories: Salads, Corn
Yield: 8 servings

1 c Bulgur wheat
1 t Finely minced garlic
1 c Water
1/4 c Olive oil
1 Granny Smith apple, cored
-and cut into 1/4″ dice
1/2 c Golden raisins
2 T Fresh lemon juice
2 c Fresh corn kernels, cooked
1/2 Seedless cucumber, peeled
-and cut into 1/4″ dice
4 Ripe plum tomatoes, cut
-into 1/4″ dice
3 Scallions (with 3″ of the
-green left on), thinly
-sliced on the diagonal
1/2 c Basil leaves, thinly
-slivered
Salt to taste
Freshly ground black pepper
-to taste

Bulgur wheat is readily available in most supermarkets and specialty
food stores. If you prefer another grain, you can easily substitute
cooked rice, barley or couscous. When mixing the salad, use a fork to
keep grains from sticking together.

1. Combine the bulgur, garlic, water and olive oil in a large bowl.
Mix together, then set aside for 30 minutes.

2. In another bowl, mix the diced Granny Smith apple and golden
raisins with lemon juice to prevent the apple from discoloring.

3. After 30 minutes, fluff the bulgur well with a fork. Add all the
remaining ingredients, using a fork to combine and fluff the salad.

Per serving: 209 calories, 8 grams fat, no colesterol.

NOTE: If you like your corn very sweet (and who doesn’t?), add 1
tablespoon of sugar to the boiling water before you cook the corn.

MMMMM

GRANDMA VAVRICEK’S KOLACHE RECIPE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Desserts Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ENVELOPES ACTIVE DRY YEAST
1/4 c LUKEWARM WATER
1 tb SUGAR
1 cn EVAPORATED MILK WITH ENOUGH
-WATER ADDED TO MAKE 2 CUPS
3/4 c BUTTER
3/4 c SUGAR
2 ts SALT
4 EGG YOLKS PLUS ONE WHOLE EGG
-SLIGHTLY BEATEN
1 t GRATED LEMON RIND
6 1/4 c SIFTED FLOUR
SOFTENED BUTTER AS NEEDED
Topping
1 c Flour
1/2 c Sugar
1/4 c Butter or margarine
Poppy Seed Filling
1 cn Poppy Seeds
1/4 c Vanilla Crumb Wafers
1/4 c Pecan Meal Or Finely Chopped
-Pecans
1/3 c Honey
Cream Cheese Filling
8 oz Cream Cheese
2 Egg Yolks
1/4 c Sugar

Grated Rind Of One Lemon

In a small bowl dissolve yeast in warm water.
Sprinkle with 1 tbsp sugar and let stand. Scald milk
in sauce pan. Remove from heat and stir in butter and
1/2 cup sugar. Cool to lukewarm. Add salt and egg
yolks. Combine milk mixture to yeast in large bowl.
Bit by bit add the flour until all has been used.
Knead dough on lightly floured board until glossy.
Place in bowl, cover to let rise in warm place (80ø)
until doubled in bulk about 1 hour. This dough will
not be quite as stiff as a roll dough. Now using a
tablespoon take egg-sized bits of the dough and roll
into balls on the floured board. Place on greased
baking sheet about 1 inch apart. Brush each with
softened butter. Let rise again. covered until
light. Make an indentation in each, large enough to
hold 1 tsp of fruit filling. Sprinkle fruit with some
of the topping. Bake at 425ø for 15 minutes. Remove
from oven. Brush with softened butter immediately.
Cool kolaches on wire rack. Makes about 3 1/2 dozen.

Topping: Mix all ingredients together in mixer until
the consistency of cornmeal.

POPPY SEED FILLING: Mix well. Place by teaspoon full
into kolache indentations.

CREAM CHEESE FILLING: Beat all ingredients together
and place by teaspoon full i indentations.

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