CANNING POTATOES (SWEET, PIECES OR WHOLE)

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

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

Potatoes, Sweet–Pieces or Whole

It is not recommended to dry pack sweet potatoes.

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 50
pounds and yields 17 to 25 quarts–an average of 2-
1/2 pounds per quart.

Quality: Choose small to medium-sized potatoes. They
should be mature and not too fibrous. Can within 1 to
2 months after harvest.

Procedure: Wash potatoes and boil or steam until
partially soft (15 to 20 minutes). Remove skins. Cut
medium potatoes, if needed, so that pieces are uniform
in size. Caution: Do not mash or puree pieces. Fill
jars, leaving 1-inch headspace. Add 1 teaspoon salt
per quart to the jar, if desired. Cover with your
choice of fresh boiling water or syrup, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

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

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 90 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 Sweet Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 90 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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Title: Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh
Categories: Appetizers Fish
Servings: 4

3 oz Cooked and shelled mussels 1 oz Celery
1 oz Carrot 1 oz Breadcrumbs
4 ea Egg yolks 2 oz Herring roe
1 x Pinch mixed herbs 1 x Pinch dill weed
1 x Pinch crushed garlic 1 x Brandy double cream
to tst
1 x Seasoning

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.

Cook for 1/2 hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.

Glantraeth Restaurant
Bodorgan, Anglesey.

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Original Old Mexico Guacamole Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Mexican
Salads Tex-Mex

Amount Measure Ingredient — Preparation Method
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Submitted by Carolyn Cloe (c4@groupz.net)
2 large Avocados — , ripe
1 large Tomato — , ripe, diced
2 Tablespoons Onion — , chopped fine
1 teaspoon Lemon juice — , fresh

Peeled avocados, remove pits (big seeds), and mash with a fork to a
paste. Add diced tomato and onion, and stir in. Add lemon juice to taste.
Serve on lettuce.

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NOTES : You can add a litte Pace Medium Picante Sauce, and/or green
chillies if desired.

Put the avocado pits into the guacamole to keep it from turning brown.
Also cover with Glad Wrap (placed onto the surface of the guacamole).
Refrigerate until served.

Title: FLOUR TORTILLAS I
Categories: Mexican, Breads
Yield: 12 servings

4 c All purpose flour
1 1/2 ts Salt
1 1/2 ts Baking powder
4 tb Lard or shortening
1 1/2 c Warm water

Combine dry ingredients in a mixing bowl. Cut in
shortening. Make a well in the center and add water, a
small amount at a time, to form a dough. Knead dough
in bowl until smooth and elastic. Cover and wet aside
for ten minutes.
Form dough into egg-sized balls and flatter between
palms. With rolling pin,
roll each ball into a 6 inch circle, about 1/8 inch
thick. Cook on preheated
ungreased skillet over medium high heat, apprx. two
min. per side, until tortilla looks slightly speckled.
Cover with a clean towel to keep warm and soft until
served. The tortillas may be cooled and stored in
plastic bags in
the freezer for later use.

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Zucchini Enchiladas

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

Amount Measure Ingredient — Preparation Method
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4 tablespoons margarine
4 tablespoons flour
2 teaspoons chili powder
2 cups milk
1 cup cheddar cheese — grated
1 cup Monterey jack cheese — grated
2 cups zucchini — diced
2 tablespoons vegetable oil
1 cup onion — chopped
2 green chilies — minced
2 cloves garlic — minced
16 corn tortillas
3 cups tomatoes — diced

Preheat oven to 400 degrees F. Lightly grease a 9×13-inch baking dish an
d set aside.
In small saucepan, melt margarine and stir in flour and chili powder to m
ake a thick paste. Gradually add milk a little at a time, whisking well after
each addition. Add both cheeses and heat gently until melted.
Steam zucchini until just tender, about 10 minutes. Heat oil in a skillet
over medium heat and cook onion, green chiles, and garlic until limp, 3-5 minu
tes. Add zucchini and two-thirds of the sauce. Toss gently to coat. Spoon fi
lling into each tortilla and roll, placing seam side down in baking pan. Spoon
remaining sauce over all and sprinkle with tomatoes. Bake for 30 minutes unti
l hot and bubbly.

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RICE FLOUR PUDDING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Indian

Amount Measure Ingredient — Preparation Method
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4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
dr Rose Water
1 oz Almonds
1/2 oz Pistachio nuts

1. Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix till smooth.
3. Cook over medium heat till of creamy consistency
(20-30 minute.??) 4. Simmer and add sugar and stir for
2-3 minutes more. 5. Cool (in refrigerator 30 minute)
add the rose water, almonds and pistachios (maybe
before it cools). 6. Pour into individual dishes and
serve.

Recipe By : Somesh Rao

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Chile Caribe

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

Amount Measure Ingredient — Preparation Method
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Chiles — dried

1. Rinse, dry, and remove the stems, then crush or tear the dried chiles with
your hands into little pieces (approximately 1/2 inch). Chile caribe can
contain a portion of the seeds of the pepper. Red pepper flakes, sold in most
supermarkets, have the look of chile caribe but are usually the Italian type
pepper and impart a different flavor.~

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Homemade Baking Powder (single acting)

2 measure cream of tarter
1 measure baking soda

Mix together and use immediately.
If you want to mix ahead of time and store no longer
than one month, add 1 measure cornstarch

Note: I use teaspoons for measure amount, but it really depends on how much
you need. The cornstarch will help keep the other ingredients from absorbing
moisture (this is what is used in manufactured baking powder). If you have a
recipe that calls for double acting baking powder, just use twice the amount.

Oh, one more thing, to check and see if the baking powder in your pantry is
still active, stir 1 teaspoon into one-third cup hot water. There should be
immediate vigorous bubbling. If no bubbling or bubbling is sporadic, the
baking powder is past its prime.

Homemade baking powder starts to fizz and release carbon dioxide the minute
it is added to liquid, it is very important that the oven be preheated and
baking pans be ready before mixing batter. Mix quickly and put in oven right
away.

Title: BRAISED PORK AND FRESH OYSTERS IN CLAY POT
Categories: Main dish, Oriental
Yield: 4 servings

1/2 lb Boneless pork butt; cut in
-1 1/2″ cubes
8 Medium fresh Pacific oysters
-(OR 1 10 oz. jar)
4 Green onions
1 1/2 c Warm water
1 tb Brown bean sauce
1 ts Dark soy sauce
1 ts Fresh ginger; minced
1 Piece dried orange peel
2 tb Medium sherry
Cornstarch paste
1/2 c Peanut oil
Chinese or Italian parsley
-for garnish

MMMMM————————–MARINADE——————————-
1/4 c Medium sherry
2 ts Thin soy sauce
2 Cloves garlic; minced
1 ts 5-spice powder
1 ts Lemon juice

Marinating: Combine marinade ingredients in bowl large enough to hold
pork, mixing well. Add pork, cover, and marinate at room temperature
for 1 hour.

Braising: Drain pork, taking care to remove pieces of garlic. Heat
oil in wok until it begins to smoke. Fry pork cubes, a few at a time,
until brown and crusty. Do this quickly to sear meat without cooking
it through. Drain in Chinese strainer or on paper towel. Strain and
reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean
sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring
to boil, then add braised pork cubes. Reduce heat, cover pot, and
simmer for 30 minutes. Meanwhile, wash and trim green onions, cut
into 2″ sections. Drain oysters. When pork has simmered 30

minutes, add onions and oysters. You can stop the dish before adding
oysters and onion. Cover and cook at medium heat for 15 minutes more.
Turn up to boil, dribble in cornstarch paste to make light gravy.
Serve with garnish of parsley.

MMMMM

From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.