Frittata William

Recipe By : Bill Camarota
Serving Size : 2 Preparation Time :0:00
Categories : Eggs Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Land of Lakes Roasted Garlic Butter
3 slices prosciutto — julienned
3 slices Sopresso salami — julienned
1/2 cup fried cubed potatoes
1/2 tablespoon fresh parsley — chopped fine
3 tablespoons Locatelli cheese — grated
1 tablespoon water
4 large eggs — beaten
1 tablespoon Wine cured Italian black olives — sliced

Heat the roasted garlic butter in a medium size oven proof skillet over medium
heat. Saute the prosciutto, salami and parsley for a minute or two. Add the
cooked potatoes. Saute another minute. Reduce the heat to medium-low. In a
bowl, beat the eggs, water, and Locatelli cheese together. Pour the egg
mixture over the sauted items in skilet. Cook over medium-low heat for 15
minutes. Remove from stove top burner and place skillet under broiler until
brown on top. Slide the frittata out of the skillet and onto a serving dish.
Garnish with sliced wine cured Italian black olives.

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Title: BARBECUED SPARERIBS II
Categories: Appetizers, Microwave, Bbq
Yield: 4 servings

3 lb Pork or lamb spareribs,
-cut into serving pieces
2 ts Chili powder
2 c Barbecue sauce (recipe)
2 tb Lemon juice (optional)

1. Place spareribs in a large, shallow, heat-resistant, non- metallic
baking dish. 2. Heat, uncovered, in Microwave Oven 7 minutes. 3. Turn
spareribs over and heat an additional 7 minutes 4. Drain off excess
fat. 5. Conmbine chili powder and barbecue sauce. 6. Pour half of
sauce over ribs. 7. Heat, uncovered, in Microwave Oven 4 minutes. 8.
Turn spareribs again. Sprinkle with lemon juice if desired 9. Pour on
remaining sauce and heat, uncovered, for 8 minutes or until
fork-tender. Pork should always be cooked until well-done.

MMMMM

VEGETABLE QUICHE

Recipe By : Annice
Serving Size : 6 Preparation Time :0:00
Categories : Quiches Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3-4 slices bread
1 1/4 cups skim milk
4 cups fresh vegetables — as desired
1 cup low-fat cheese — grated
1 tablespoon flour
3 eggs
1 large tomato
1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,
and arrange to cover the bottom..

Saute vegetables in a non-stick skillet, using a bit of water or
broth, till they are crisp-tender. Put into bread crust. Beat remaining
ingredients together and pour over. Bake about 45 minutes at 350.

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CANNING (DRY) BEANS WITH TOMATO OR MOLASSES S

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

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

Quantity: An average of 5 pounds of beans is needed
per canner load of 7 quarts; an average of 3-1/4
pounds is needed per canner load of 9 pints–an
average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and
discard discolored seeds.

Procedure: Sort and wash dry beans. Add 3 cups of
water for each cup of dried beans or peas. Boil 2
minutes, remove from heat and soak 1 hour and drain.
Heat to boiling in fresh water, and save liquid for
making sauce. Make your choice of the following sauces:

Tomato Sauce–Either mix 1 quart tomato juice, 3
tablespoons sugar, 2 teaspoons salt, 1 tablespoon
chopped onion, and 1/4 teaspoon each of ground cloves,
allspice, mace, and cayenne pepper; or mix 1 cup
tomato ketchup with 3 cups of cooking liquid from
beans. Heat to boiling. Add 3 quarts cooking liquid
from beans and bring back to boiling.

Molasses Sauce–Mix 4 cups water or cooking liquid
from beans, 3 tablespoons dark molasses, 1 tablespoon
vinegar, 2 teaspoons salt, and 3/4 teaspoon powdered
dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a
3/4-inch cube of pork, ham, or bacon to each jar, if
desired. Fill jars with heated sauce, leaving 1-inch
headspace.

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

Table 1. Recommended process time for Beans, Dry, with
Tomato or Molasses Sauce in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 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 Beans, Dry, with
Tomato or Molasses Sauce in a weighted-gauge pressure
canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 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

– – – – – – – – – – – – – – – – – –

Title: Ensuring High-Quality Canned Foods (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

Begin with good-quality fresh foods suitable for canning. Quality varies
among varieties of fruits and vegetables. Many county Extension offices
can recommend varieties best suited for canning. Examine food carefully
for freshness and wholesomeness. Discard diseased and moldy food. Trim
small diseased lesions or spots from food.

Can fruits and vegetables picked from your garden or purchased from
nearby producers when the products are at their peak of quality-within 6
to 12 hours after harvest for most vegetables. For best quality,
apricots, nectarines, peaches, pears, and plums should be ripened 1 or
more days between harvest and canning. If you must delay the canning of
other fresh produce, keep it in a shady, cool place.

Fresh home-slaughtered red meats and poultry should be chilled and
canned without delay. Do not can meat from sickly or diseased animals.
Ice fish and seafoods after harvest, eviscerate immediately and can them
within 2 days.

Maintaining Color and Flavor in Canned Food

To maintain good natural color and flavor in stored canned food, you
must:

* Remove oxygen from food tissues and jars,
* Quickly destroy the food enzymes,
* Obtain high jar vacuums and airtight jar seals.

Follow these guidelines to ensure that your canned foods retain optimum
colors and flavors during processing and storage:

* Use only high-quality foods which are at the proper maturity and are
free of diseases and bruises.

* Use the hot-pack method, especially with acid foods to be processed
in boiling water

* Don’t unnecessarily expose prepared foods to air. Can them as soon as
possible.

* While preparing a canner load of jars, keep peeled, halved,
quartered, sliced, or diced apples, apricots, nectarines, peaches, and
pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1
gallon of cold water. This procedure is also useful in maintaining the
natural color of mushrooms and potatoes, and for preventing stem-end
discoloration in cherries and grapes. You can get ascorbic acid in
several forms:

** Pure powdered form–seasonally available among canners’ supplies
in supermarkets. One level teaspoon of pure powder weighs about 3
grams. Use 1 teaspoon per gallon of water as a treatment solution.

** Vitamin C tablets–economical and available year-round in many
stores. Buy 500-milligram tablets; crush and dissolve six tablets per
gallon of water as a treatment solution.

** Commercially prepared mixes of ascorbic and citric
acid–seasonally available among canners’ supplies in
supermarkets. Sometimes citric acid powder is sold in
supermarkets, but it is less effective in controlling
discoloration. If you choose to use these products, follow the
manufacturer’s directions.

* Fill hot foods into jars and adjust headspace as specified in recipes.

* Tighten screw bands securely, but if you are especially strong, not
as tightly as possible.

* Process and cool jars.

* Store the jars in a relatively cool, dark place, preferably between
50 degrees and 70 degrees F.

* Can no more food than you will use within a year.

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

—–

CROCKPOT FONDUE ITALIANO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Cheese/eggs
Italian Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine

In a skillet or crock-pot with a browning unit, cook
beef until crumbly; pour off excess fat. In the crock-
pot, combine beef with dry spaghetti sauce mix, tomato
sauce, cheddar and mozzarella cheeses. Cover and cook
on low for 2 hours. Dissolve cornstarch in the wine.
Turn control to high. Add dissolved cornstarch. Heat
on high for 10 to 15 minutes. Dip chunks of Italian
bread into the fondue while > keeping the mixture hot
in the crock-pot. Makes 6 to 8 serv.

– – – – – – – – – – – – – – – – – –

Title: MA-PO DOU-FU
Categories: Chinese, Pork
Yield: 6 servings

3 c To 4 c cubed bean curd,
-about 1 1/2 japanese style,
-ot 3-4 smaller
Chinese cakes
1/3 lb To 1/2 lb fatty pork
3 ts To 5 ts finely chopped
-fresh ginger
1/4 c Coarsely chopped green onion
1 tb To 2 tb hot bean sauce
1 c Pork of chicken stock or
-water (best with stock)

————————SEASONINGS————————
2 tb To 3 tb cornstarch mixed 4-6
-tb water
1 ts To 2 ts salt, depending on
-the saltiness of the
-hot bean sauce
1 tb Rice wine or dry sherry
1 tb Soy sauce
1/2 ts Ground szechwan pepper
4 tb To 5 tb cooking oil

————————-OPTIONAL————————-
2 tb Finely chopped garlic (never
-cook without it.. (g))
1 ts Fermented black beans (works
-well)
2 To 3 dried or fresh
-mushrooms (so-so in it)
6 To 8 pieces wood ear (I
-think these taste like
-rubber)
1 tb Sesame oil (include)

(this dish should be VERY hot)

TO PREPARE: 1. Cut the bean curd into small cubes. If
desired, palce the bean curd in boiling water in a wok
or pot and boil until the bean curd starts to float.
This procedure firms the bean curd slightly and is
especially advisable if you are using soft japanese
style bean curd. 2. Chop the pork into small pieces,
about 1/4 inch by 1/4 inch, or slightly smaller. Chop
the green onion coarsly. Chop the ginger as finely as
possible. 3. Mix the SEASONINGs in a cup, first
dissolving the cornstarch in water and then adding the
other ingredients.

TO COOK: 1. Heat 4-5 tbsps cooking oil in a wok or
large frying pan until very hot. (This recipe actually
calls for rendered pork fat, but I invariably use
vegetable oil and fatty pork instead.) Add the pork
pieces and cook briefly. Then add the hot bean sauce,
stir and add the chopped ginger. Stir until the meat
and ginger have absorbed the red color from the hot
bean sauce. Add 1 cup of stock or water. Then
carefully add the bean curd cubes and stir gently. 2.
Allow the liquid in the wok to cook down somewhat,
keeping it over medium flame. Stir occasionally, being
careful not to break the bean curd cubes. Just before
the liquid has cooked away, stir the seasonings and
add the green onion. Stir, check for salt. The
consistency should now be very thick, almost custard
like. If necessary add a tbsp or so more cornstarch
first mixing it with a few tbsps of water to make a
thin paste. Sprinkle ground Szechwan pepper over the
bean curd. Serve hot. Should be eaten on top of rice.

From The Good Food of Szechwan: Down to Earth Chinese
cooking. Robert A. Delfs. Kodansha International Ltd.

—–

Curry Powder~

Recipe By : Sukh Dyal, 1942 Chemical Publ. Co., Inc. Brooklyn, N. Y.
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 pounds turmeric — powdered
6 pounds coriander seed — powdered
2 pounds white pepper — powdered
1/2 pound cayenne pepper — powdered
2 pounds jamaica ginger — powdered
2 pounds yellow mustard — powdered
1 pound allspice — powdered
1 pound cardamom — powdered
1/2 pound cumin seed — powdered
1/2 pound cloves — powdered

Mix well.

– – – – – – – – – – – – – – – – – –

Of course you may go into spice packaging….

There are also a lot of recipes for imitation flavours as well as extracts in
this book, in case somebody needs something specific.

Title: Butterfly Cookies
Categories: Chinese, Cookies, Ceideburg 2
Yield: 1 servings

1 Package won ton wrappers
1 c Powdered sugar
Oil for deep frying

Fixed these guys last night. Good stuff! Quite simple to do. I also
tried using granulated sugar and cinnamon as well as the powdered
sugar. All were equally good.

Yield: About 80

PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one
rectangle on top of the other to form a double thickness. Make three
1/2-inch slits in the center, lengthwise. To form a bow, pull one
end through the middle slit.

COOKING: Deep fry butterflies until golden, about 1 minute or less.
Drain on paper towel. Sift powdered sugar over both sides. Cool.

DO-AHEAD NOTES: These keep several weeks in air-tight containers. [Fat
chance! They didn’t even make it through the next day! S.C.]

COMMENTS: These can also be made from egg roll wrappers but they’re
three times as large. I prefer using won ton wrappers because I
think their mini size makes them more attractive.

From “The Chinese Village Cookbook.” A practical guide to Cantonese
country cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975.

Posted by Stephen Ceideburg; February 28 1991.

MMMMM

PINTO BEAN LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pinto Beans, cooked/mashed
1 c Tomato sauce
1 c Bread crumbs, finely ground
1/4 c Minced onion
1/4 c Quick oatmeal
3 ts Egg replacer mixed with
4 tb Water, beat til frothy
Fresh ground pepper to taste
1/4 c Catsup or barbeque sauce

Preheat oven to 350 degrees. Combine all
ingredients, except catsup, in a large bowl. Mix
well. Turn into a non-stick loaf pan, 9-1/4 x 5-1/4 x
3, and flatten.
Spread catsup or BBQ sauce over the top. Bake for
45 minutes. NOTE: Makes a good sandwich spread when
cold.

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