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

METHODS OF MAKING JAMS AND JELLIES

There are two basic methods of making jams and jellies. The standard
method, which does not require added pectin, works best with fruits
naturally high in pectin. The other method, which requires the use of
commercial liquid or powdered pectin, is much quicker. The gelling
ability of various pectins differs. To make uniformly gelled products,
be sure to add the quantities of commercial pectins to specific fruits
as instructed on each package. Overcooking may break down pectin and
prevent proper gelling. When using either method, make one batch at a
time, according to the recipe. Increasing the quantities often results
in soft gels. Stir constantly while cooking to prevent, burning. Recipes
are developed for specific jar sizes. If jellies are filled into larger
jars, excessively soft products may result.

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

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Title: Popeye’s Biscuits
Categories: Copycat, Breads
Yield: 8 biscuits

Patdwigans_om@juno.com
2 c Bisquick
2 tb Sour cream
1/2 c Club soda
1 ts Sugar

Mix ingredients togeter well until smooth. Dip hand
into just enough more Bisquick that you’ll knead dough
until elastic, like bread dough. Shape into 4 patties
each 1″ thick, placing close together in greased
baking pan. Bake 450 18 to 20 minutes or until golden
brown and doubled in size. Cool in pan or rack
10
minutes. Source: copy cat recipes

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CARROT-PEANUT SOUP (LACTO VEGETARIAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted margarine
3 tb Unbleached white flour
1 1/2 c Skim milk — scalded
1 lb Carrots, peeled — cut 1/2
Inch thick
1 1/2 c Vegetable broth
1/4 c Fresh cilantro — chopped
Few cilantro sprigs
6 tb Peanuts, dry-roasted
Unsalted — roughly chopped
1/2 ts Salt
1/4 ts Pepper

Melt Margarine in large saucepan over medium heat; add
flour and whisk 1 minute. Add milk and whisk until
well blended. Remove from heat; set aside.

In small sauce pan over medium heat, cook carrots in
broth until carrots are tender, about 15 minutes.
Strain reserving broth. Puree carrots in food
processor or blender using small amounts of reserved
broth as necessary. Add cilantro and 3 tablespoons
peanuts; puree again.

Transfer pureed mixture into milk mixture. Add
remaining broth, salt and pepper. Chill. Garnish with
remaining peanuts and cilantro.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
issue

From: Conni Marais (X3648) On Fri, Aug

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CASUAL KIMCHI (KOREAN MAK KIMCHI I)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetables Salads
Korean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chinese cabbage (the long-
Straight leafed variety)
1/4 lb Chinese turnip
2 cn Flat anchovies
4 Cloves Garlic (or 5)
3 Scallions
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper

1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage in a
very large pot.

2. Quarter the turnip, then slice across the grain holding the 4 quarters
together for more speed and convenience in slicing.

3. Pour the oil from the anchovies over the cabbage and turnip. Slice the
anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch
lengths, then slice thin lengthwise. Add these ingredients to the pot.
Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
Cover the pot and let the mixture stand at room temperature for 2 days.
Casual kimchi will keep at least 10 days. Refrigerate in a jar.

From: The Korean Cookbook, By Judy Hyun.

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Title: TANGY BRUNCH SAUSAGES
Categories: Main dish
Yield: 8 servings

1 cn Pineapple slices (20oz)
1/3 c Brown sugar,packed
1/4 c Water
1 tb Cornstarch
2 tb Vinegar,red-wine
2 tb Horseradish,prepared white
1 pk Pork sausage meat (32oz)
1 pk Cocktail frankfurters (16oz)

1. Drain and reserve syrup from pineapple. Cut each
pineapple slice in half; set aside. In medium-sized
bowl, mix brown sugar, water, cornstarch, vinegar,
horseradish, and reserved syrup from pineapple; set
mixture aside.~ 2. Cut pork-sausage meat into 1/4″
slices. With sharp knife, make a few slashes in each
cocktail frankfurter.~ 3. In 12″ skillet over medium
heat, cook sausage slices, a few at a time, until well
browned, removing slices as they brown to paper towels
to drain well; keep warm. Pour off fat from skillet.~
4. In same 12″ skillet, over medium heat, cook
frankfurters until lightly browned; add reserved
pineapple slices and return sausage slices to skillet.
Gradually stir in reserved pineapple-syrup mixture and
cook about 5 minutes, stirring frequently, until sauce
thickens slightly and mixture is heated through. If
you like, serve sausage mixture in chafing dish to
keep it warm.

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Gene Bartz World Famous Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles Soups
Crockpot Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Hamburger
2 cans Red kidney beans — (med cans)
2 cans Tomato soup
2 teaspoons Chili powder
1 can Ketchup — (bean can size)

Mix all ingredients and cook in crockpot on low for 8-10 hours.

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Title: Pasta Fagioli II
Categories: Italian, Pasta, Beans
Yield: 4 Servings

1 md Onion, diced
1/2 c Celery with leaves, diced
1 ea Garlic clove, minced
1 cn Red kidney beans
1 1/2 c Cooked elbow macaroni
4 T Olive oil

Heat oil, saute onion, garlic, and celery until transparent. Add red
kidney beans, heat thoroughly. Add cooked elbow macaroni. Heat
through. Serve hot.

MMMMM

Title: Asparagus Pimento
Categories: Diabetic, Vegetables, Presscooker
Yield: 4 Servings

1 lb To 1 1/4 lb fresh Asparagus;
1 c Water
2 tb Fresh lime juice;
1/4 c Diced pimento;
1 tb Toasted pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet, bring
to a boil and add asparagus. Cover and steam asparagus until bright
green, 2 to 3 minutes. Remove from heat, drain and arrange on a
platter. Sprinkle with lime juice; garnish with pimento and pine
nuts. Serve warm or chilled.

NOTE: Substitute red bell pepper for the pimento…

Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 37; CHO: 0g;
CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O’Brion and Clan

MMMMM

Title: Quick and Easy Pizza
Categories: Main dish, Gluten-free
Yield: 1 12″ pizza

2 1/2 c Rice flour
1/4 oz Gluten-free quick rise yeast
1 ts Salt
1/2 ts Xanthan gum
1 1/4 c Warm water; divided
— (120-130 degrees F.)
3 tb Olive oil
1 tb Honey
Cornmeal (optional)
1 c Prepared pizza sauce
——————————TOPPING CHOICES——————————
Sliced tomatoes
Sliced onions
Sliced mushrooms
Sliced olives
Sliced zucchini
Sliced yellow squash
Sliced bell peppers
— (red or yellow)
Sliced jalapeno peppers
Diced ham
Cooked ground beef
Fresh herbs
1/2 c Mozzarella cheese

Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup
water, olive oil and honey. Use hands to work dough (dough will be soft
and crumbly). Add just enough of the remaining 1/4 cup water to hold
mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10
minutes. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
desired. Flatten dough into round disk; press dough into pan. Add sauce,
desired toppings; sprinkle cheese over toppings. Bake in 425 degree F.
oven 20 to 30 minutes, or until crust is brown and cheese melted. (Timing
varies according to amount and number of toppings.) Use a sharp knife or
pizza wheel to cut into wedges.

Each slice provides:
* 196 calories
* 5 g. protein
* 6 g. fat
* 30 g. carbohydrate
* 1 g. dietary fiber
* 6 mg. cholesterol
* 366 mg. sodium

Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
(or 2 teaspoons dried) and 2 cloves minced garlic after the honey.

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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CHUTNEY IN THE RAW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dates (stoneless)
1 lb Apples
1 lb Sultanas
1 lb Brown sugar
2 1/2 c Vinegar
1 t Salt
1 t Cayenne pepper
1 tb Pickling spices,
-tied in a muslin bag
sm Ginger piece

Mince the dates, apples and onions and place in a
large pan. Add the sultanas and stir in the sugar.

Add all the other ingredients and stir well, but make
sure the bag of spices and the ginger are
identifiable. Leave for 24 hours but stir occasionally
(once every 4 hours or so).

Remove the bag of spices and ginger. Bottle and store
in a coolish place. Eat.

NOTES:

* An easy chutney with no cooking — This recipe
filtered down to me through a grapevine of neighbours.
You will need a supply of jam-jars, jam-jar covers and
a large pan to keep the ingredients in. Yield: Makes
several jars.

* I sometimes use currents in place of the stoneless
dates, in which case you don’t need to mince them. If
the mixture appears too liquid after the 24 hour
standing time, it is worth draining off some of the
vinegar before bottling.

* The beauty of this recipe is that you don’t have a
vast pot of strange things bubbling away on the stove
for hours. A big win!

: Difficulty: easy.
: Time: 25 minutes preparation, 24 hours standing
time. : Precision: approximate measurement OK, but
don’t go overboard with the vinegar.

: Julian Onions
: University of Nottingham, Nottingham, UK.
: jpo@cs.nott.ac.uk

: Copyright (C) 1986 USENET Community Trust

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