CANNING OKRA

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

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

Quantity: An average of 11 pounds is needed percanner
load of 7 quarts; an average of 7 pounds is needed per
canner load of 9 pints. A bushel weighs 26 pounds and
yields 16 to 18 quarts– an average of 1-1/2 pounds
per quart.

Quality: Select young, tender pods. Remove and discard
diseased and rust-spotted pods.

Procedure: Wash pods and trim ends. Leave whole or cut
into 1-inch pieces. Cover with hot water in a
saucepan, boil 2 minutes and drain. Fill jars with hot
okra and cooking liquid, leaving 1-inch headspace. Add
1 teaspoon of salt per quart to the jar, if desired.

Adjust lids and process following the recommendations
in Table 1 and Table 2 according to the method of
canning used.

Table 1. Recommended process time for Okra in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended Process Time for Okra in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Blackeye Beans with Wild Rice and Herbs

Recipe By : Bean – Bean Education and Awareness Network (1994)
Serving Size : 16 Preparation Time :0:00
Categories : Beans Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound blackeye beans
1 cup cooked wild rice
1 cup cooked white rice
1 large tomato — diced
1 green bell pepper — diced
1 cup whole kernel corn
fresh herbs — for garnish
DRESSING —–
3 tablespoons fresh oregano — chopped
1 1/2 tablespoons fresh thyme — chopped
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt — optional
pepper — to taste

Prepare blackeye beans according to dry packaged bean method below. Rinse and
cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not ove
rcook. Beans should be firm.
Prepare dressing by whisking together oregano, thyme, white wine vinegar,
olive oil, salt and pepper. Set aside.
On a platter, combine white and wild rice, tomato, onion, bell pepper and
corn. Add cooked blackeyes. Add dressing and toss to combine. Season with add
itional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16
3/4 cup servings.

DRY BEAN PREPARATION METHOD – Rinse beans well. In a saucepan, cover beans wi
th water at least 2 inches above the beans and bring to a boil over high heat.
Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour befo
re proceeding with recipe.

mcRecipe 23Au96 patH
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NOTES : “Inspired by traditional Hoppin’ John, this recipe combines blackeye be
ans and rice in a new way.”

Title: Bob Hope’s Favorite Lemon Pie
Categories: Pies
Yield: 6 servings

1 c Sugar
2 tb Sugar
1 c Water, boiling
2 tb Butter
1 Salt
1 Pie shell, baked
2 tb Sugar
4 tb Lemon juice
4 Egg yolks
1 Grated rind of lemon
3 Egg whites

Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly,
stirring constantly, until thick and smooth. Add slightly beaten egg
yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute.
Pour into baked shell. Cover with meringue made from 3 egg whites,
beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or
until brown.

MMMMM

Sauteed Apples, Onions Red Cabbage

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tart apples (like Gravensteins) peeled — thinly
sliced
2 onions, each cut in half, then cut — into thin
slivers
1/2 head red cabbage — thinly shredded
2 – 4 T. apple cider vinegar
butter, duck fat, olive oil or bacon fat

Preheat oven to 350. Saute apples, onions and cabbage, separately in a small
amount of butter, duck fat, olive oil or bacon fat. Saute each just until
cooked through. After sauteing cabbage, add 2 to 4 tablespoons of apple
cider vinegar to the cabbage; it will turn a lovely pink color. Place
sauteed apples, onions, and cabbage in a large mixing bowl, toss lightly, and
then empty into a baking dish. Cover the pan loosely with aluminum foil;
bake for 30 minutes in a 350 oven.

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Creole Coffee Custard

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

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

1 c Sugar

2 tb Water

2 c Light cream

2 Eggs,at room temperature

4 Egg yolks,at room temp.

1/2 c Louisiana coffee w/chicory

1. Combine half the sugar and the water in small, heavy skillet.

2. Stir over medium heat until sugar is dissolved and golden.

3. Divide evenly among six 6-ounce custard cups; immediately swirl each

custard cup to coat bottom.

4. Scald cream; meanwhile, beat together eggs and egg yolks in large bowl

until slightly thickened.

5. Gradually add remaining sugar, beating until well combined.

6. Gradually add cream, then coffee; strain into custard cups.

7. Place cups in shallow baking pan; add enough boiling water to pan to

come halfway up sides of cups.

8. Bake in preheated 325’F. oven 50 minutes, or until toothpick inserted in

center comes out clean.

9. Cool slightly and serve warm, or cool completely, unmold and chill.

NOTE Great with praline sauce!

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MANGO CHUTNEY SALSA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Mango, peeled and diced
1/8 c Red pepper, diced
1/4 tb Ginger, minced
1 oz Honey, liquid
1/2 tb Mint leaves, dry

NOTE: This sauce is excellent on chicken, lamb and
fish!

Combine all the ingredients in a small pot and bring
to a simmer. Reduce heat to medium-low and cook 5
minutes. Thats it!

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Title: CHOCOLATY CHILI
Categories: Chili
Yield: 2 servings

2 T Oil,vegetable
1 Onion,medium,finely chopped
2 Garlic cloves,finely chopped
1 lb Beef,coarse grind
1 cn Kidney beans (16oz ea)
1 cn Tomato puree (16oz ea)
1 cn Tomato paste (6oz ea)
1/2 c Green chiles,whole,domestic
1/2 c Water
2 oz Chocolate,bittersweet
2 T Red chile,hot-mild,ground
1 t Cumin
1 Beef bouillon cube

1. Heat the oil in a large skillet over medium heat. Add the onion and
garlic and cook until the onion is translucent.

2. Add the meat to the skillet. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.

3. Stir in the kidney beans, tomato puree, tomato paste, green chile,
water, 1 ounce of the chocolate, ground chile, cumin and beef cube. Mix
well. Bring to a boil, then lower heat and simmer, uncovered, for 1/2 hour.
Stir occasionally.

4. Stir in the remaining chocolate and continue cooking until it is
thoroughly blended. Taste and adjust seasonings.

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Title: Kadaifi
Categories: Desserts, Greek, Vegan
Yield: 16 servings

1 lb Commercial raw kadaifi dough
1/2 c Margarine, mixed with some
— sweetener, melted
1 1/2 c Finely chopped almonds *
3 1/2 c Granulated sugar
Ground cinnamon
1/2 c Orange juice (optional)
2 c Water
1/2 c Liquid sweetener
2 tb Lemon juice

*Note: Use blanched almonds.

Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread
half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking
pan and brush with half the margarine mixture. Combine the almonds,
1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small
bowl. (The orange juice will make the mixture like a paste that can
be spread with a knife.) Spread the almond mixture over the kadaifi
and cover with the remaining dough. Brush with the remaining butter
and bake in a moderate oven (350F) for 40 minutes or slightly longer,
until golden on top.

Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.
Stir in the sweetener and lemon juice, bring to a boil and keep hot.
When done, remove the pastry to a rack to cool in the pan, then spoon
the hot syrup over the pastry. Cover with a dry towel and allow to
cool thoroughly. When cool, cut into square or diamond shapes of any
desired size. Dust with additional ground cinnamon just before
serving on dessert plates.

Adapted from Vilma Liacouras Chantiles, “The Food of Greece”. Posted
by Karen Mintzias

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COLD CHICKEN, CELERY AND WALNUT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken legs
2 Onions, peeled
1 Carrot, peeled
6 Black peppercorns
1 1/2 l Water ( 2 1/2 pints)
2 Heads celery, washed
3 tb Olive oil
5 Cloves garlic, peeled
200 g Shelled walnuts (7 oz)
2 tb Yoghurt
Sea salt
Black pepper, freshly ground

Remove ALL skin and fat from the chicken legs, place
them in a saucepan with one of the onions, the carrot,
the peppercorns and a large pinch of sea salt, cover
with the water, bring to the boil and simmer for 40-45
minutes.

Halfway through this time, chop up the remaining onion
and the celery and put them to soften in the olive oil
in a heavy, covered pan. When they are soft and the
chicken is cooked through, strain nearly all the stock
from round the chicken over the onion and celery and
continue simmering for another 15-20 minutes.

Strip the chicken meat from the bones and cover it
with one spoonful or so of stock to keep it moist.
Discard the bones and the carrot and the whole onion
from the stock.

In a large mortar crush the garlic with a little sea
salt. Pound the walnuts into this until they are quite
fine (*). Then pound in the chicken meat, which should
be quite soft. Bind this mixture with the yoghurt,
season it with pepper, liquidize the celery soup and
stir the chicken and nut mixture in.

Chill before eating (**).

(*) You can crush the walnuts in an electric blender
first; but do not add the garlic, as the blender would
have a brutalizing effect on its taste.

(**) This soup is best eaten cold, but is also good
warm !

From: B. Allen, The soup book, M Papermac, ISBN
0-333-58224-1

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Title: Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)
Categories: Cookies
Yield: 42 servings

3/4 c Margarine; softened
3/4 c Light brown sugar
1/2 c Sugar
1 lg Egg
1/2 ts Vanilla
1/4 ts Salt
3/4 c All-purpose flour
1 1/4 c Quick-cooking oats
1/2 c Chopped nuts (optional);
-finely chopped
1/2 c Raisins, seedless (o
-ptional) — moist

Recipe by: Woman’s Day (19xx)
Preparation Time: 0:12
Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts
and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

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