All-Day Apple Butter

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.

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Title: ANGEL FOOD CANDY
Categories: Candies
Yield: 12 servings

1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark,
…melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over
medium heat, stirring constantly, until sugar dissolves. Cook without
stirring until the temperature reaches 300 (hard crack stage) on a candy
thermometer. Do not overcook. Remove from the heat and quickly stir in
baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When
cool, break into bitesize pieces. Dip into melted chocolate; place on waxed
paper until the chocolate is firm. Store candy tightly covered. Yield:
1-1/2 pounds

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Pasta W/roasted Vegetables and Balsamic Vineg

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Pasta
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Scallions — cut into 1-inch
-lengths
1 Bell pepper — coarsely
-chopped
1 Zucchini — coarsely chopped
4 Tomatoes — chopped
3 Garlic cloves — chopped
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
1/2 pound Bow-tie or wheel pasta

Combinechopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic
vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for
about 30 minutes, stirring once, or until vegetables are soft.
Meanwhile, cook pasta in boiling water according to package directions.
Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or
dish.

– – – – – – – – – – – – – – – – – –

Title: Kuzu Tas Kebabi (Stewed Lamb)
Categories: Turkish, Meats
Yield: 8 servings

1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 T Chopped parsley
1 t Paprika
1 t Salt
1/2 t Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)

Bone leg of lamb, remove all fat and cut into 1-1/2″ cubes. Melt
butter in large pot. Add onion and cook until browned. Add meat and
brown lightly. Add tomatoes, peppers, parsley, paprika, salt and
pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas
and carrots with liquid. Continue cooking until potatoes are tender,
about 15 minutes.

Each serving contains about: 474 calories; 744 milligrams sodium; 106
milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams
protein; 1.76 grams fiber.

MMMMM

Title: HERBAL SOAP (TLC)
Categories: None
Yield: 1 servings

1 lg Block olive or veg soap
25 g Loosely chopped herbs
3 dr Essential oil – thyme
– rosemary, horsechestnut
1 tb Oatmeal, finely ground

1. Grate the soap into basin and add the remaining
ingredients. 2. Heat gently in a bain-marie until it
melts and mix well. 3. Line an egg box with waxed
paper and pour the soap into each section

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GUISADO DE PUERCO CON TOMATILLOS (PORK STEW W

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless pork shoulder
2 tb Salad oil
1 lg Onion, chopped
2 Garlic cloves, minced or
– pressed
1 1/2 c Tomatillos, chopped, fresh
– or canned and drained
1 cn Diced green chiles (7 oz.)
1 t Dry marjoram leaves
1/4 c Cilantro, fresh, chopped
1/2 c Water
Salt
Sour cream
Cilantro sprigs

Trim and discard fat from pork; cut pork into 1-inch
cubes. Heat oil in a wide 3 to 4 quart pan over
medium-high heat. Add meat, a few pieces at a time,
and cook until lightly browned on all sides. Lift out
meat, transfer to a plate, and keep warm; reserve
drippings in pan. Add onion to pan and cool, stirring,
until soft (about 7 minutes). Return meat to pan and
stir in garlic, tomatillos, chiles, marjoram, chopped
cilantro, and water. Season to taste with salt. Cover
and simmer until meat is tender when pierced (about 1
hour). Skim off fat. Spoon into serving bowls and
garnish with sour cream and cilantro sprigs.

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Title: Pearls and Chocolate Cookies
Categories: Cookies
Yield: 1 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Butter
3/4 c Sugar
2/3 c Brown sugar
1 ts Vanilla extract
2 Eggs
10 oz White chocolate chips

Preheat oven to 350. Combine cocoa, flour, soda and salt in a small
bowl.
Set aside.

In a large bowl, beat butter, sugar, brown sugar and vanilla until
creamy.
Add eggs one at a time beating well after each. Gradually add flour

mixture. Stir in chips. Drop by rounded tablespoonfuls onto ungreased

cookie sheets.

Bake 9-10 minutes until edges are lightly browned. Let stand 2 minutes

before removing from cookie sheets, cool completely.

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Onion and Cheese Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine
2 large red onions — thinly sliced
2 large yellow onions — thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white cooking wine
2 2/3 cups beef broth
2 cups water
1/4 teaspoon dried thyme
8 slices French bread
olive or vegetable oil
3 cups shredded Swiss cheese

In a skillet, melt the margarine over medium heat. Add the red and yellow onio
ns. Saute the onions until tender. Stir in the sugar, salt, and pepper. Cook
20 minutes, stirring occasionally. Transfer to Crock-Pot. Stir in the cookin
g wine, broth, water, and thyme. Cover and cook on Low 6 to 8 hours or on High
3 to 4 hours.

Before serving:
Preheat oven to 400 degrees F. Place the bread slices on a baking sheet and br
ush with oil. bake 10 to 15 minutes or until toasted. Place half the bread sl
ices in a large serving bowl and sprinkle with half the cheese; repeat the laye
ring process. Pour the hot soup into the serving bowl. Cover and let stand fo
r 5 minutes. Serve.

Serves 6 to 8

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MINESTRONE A LA MOOSEWOOD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Cooked peas or garbanzo bean
1/2 c Dry pasta
1 c Fresh chopped tomatoes
3 tb Olive oil
Parmesan cheese
1 c Chopped onion
4 -5 cloves garlic, crushed
1 c Minced celery
1 c Cubed carrots
1 c Cubed eggplant or zucchini
1 c Chopped green pepper
2 ts Salt
1/4 ts Black pepper
1 t Oregano
1/2 c Fresh chopped parsley
1 t Basil
2 c Tomato puree
3 1/2 c Water or beef stock
3 tb Dry red wine

In a soup kettle, saute garlic and onions in olive oil
until they are soft and translucent. Add 1 tsp salt,
carrot, celery and eggplant/ zucchini. If you use
zucchini, add it with the green pepper. Mix well. Add
oregano, black pepper, stock, puree, cooked beans and
wine. Cover and simmer 15 minutes. Add tomatoes and
remaining salt. Keep at the lowest heat until 10
minutes before you plan to serve. Then, heat the soup
to a boil, add the pasta, and boil gently until the
pasta is tender. Serve immediately, topped with
parsley and parmesan.

Source: Moosewood Cookbook Provided to you by:
Stephanie Needham, Cyberealm BBS original post 9/92
Typed in MM format by Linda Fields, Cyberealm BBS
Watertown NY 315-785-8098

– – – – – – – – – – – – – – – – – –

Title: STEAMED MUSHROOMS
Categories: Chinese
Yield: 8 servings

8 Dried “jyo” black mushrooms
8 Large button mushrooms
2 c Stock
1 Piece star anise
1/2 ts Sichuan peppercorns

————————–SAUCES————————–
1/2 c Plum sauce
1 tb Warm water
2 tb Dry mustard
3 tb Water
1/2 ts White vinegar
1 ts Thin soy sauce

————————–FILLING————————–
1 lb Fatty pork shoulder
1/2 ts Cornstarch
1 ts Water
1 ts Oyster sauce
1 ts Dark soy sauce
1/4 ts Black pepper
2 Green onions, minced
1/4 ts Fresh ginger, minced
1 ts Chinese parsley, minced

Preparation: Wash soak “jyo” mushrooms in warm
water for at least 1 hour. Add star anise and
peppercorns to stock. Stew button mustrooms in stock
for 30 minutes; remove from stock; discard mushroom
stems. Strain stock for use in another dish. Mix plum
sauce with warm water in dip saucer, cover reserve.
Make a paste of dry mustard water; cover let marry
for 30 minutes; then add white vinegar thin soy
sauce.

Filling: Finely chop pork shoulder. Mix cornstarch
water; add oyster sauce, soy sauce black pepper. Add
chopped pork; work with your fingers into thick
mixture. Add onions, ginger Chinese parsley. Allow
filling to stand in covered bowl for 30 minutes. Mound
about 1 1/2 teaspoons of filling on each mushroom.
Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil
first; steam “jyo” mushrooms for 30 minutes; steam
buttons for 20 minutes. Serve. If you plan to reheat
before serving, steam for 5 minutes less, then reheat
for 10 minutes.

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