RYE SOURDOUGH STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
3 c Water, tepid (80-degree)
3 1/2 c Flour, rye medium
1 Onion, small, peeled and
Halved.

The 4-cup batch of starter made by this recipe is
enough to bake any of the rye breads requiring a rye
starter, with enough left over to serve as the nucleus
for another baking. When you “feed” leftover
starter… which should be done every 2 weeks or so..
add a little rye flour and water, using 3 parts of
flour to 2 of water. To build up a small amount of
starter to a quantity large enough for baking, do the
job in several steps, never adding a larger measure of
flour than the amount of starter on hand. Let the
starter stand at room temperature overnight or for up
to 24 hours, until it is bubbly and no longer smells
floury. To increase further, add more flour and water
in the same proportions and again let the starter
ferment until it is bubbly enough to use. Store
leftover starter in the refrigerator between bakings
and “feedings,” and for indefinite storage, freeze it.
Thaw, then feed the starter and let it ferment at room
temperature before use. Makes about 4 cups.

1. Dissolve the yeast in 2 cups of the tepid water,
then beat in 2 cups of the rye flour, beating until no
lumps remain. Add the onion, cover loosely with a
cloth, and let stand at room temperature for 24 hours.
2. Remove the onion. Beat in 1 cup tepid water, then
1 1/2 cups rye flour. Cover with the cloth and let
stand for 24 hours longer. The starter should now be
pleasantly sour-smelling, almost beery, and bubbly.
(Depending upon the temperature of the room, a
slightly longer or shorter period of fermentation may
produce this result.) TO USE: The starter is now ready
for use and can be refrigerated for up to 24 hours
before use, without further feeding. If you must hold
the starter longer before use, the night before it is
wanted, add 1/2 cup tepid water and 3/4 cup rye flour
and let is stand at room temperature overnight.

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Title: Grape Juice
Categories: Beverages, Canning, Fruits
Yield: 1 recipe

Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
26 pounds and yields 7 to 9 quarts of juice–an average of 3-1/2 pounds
per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of cheesecloth.
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a
paper coffee filter for a clearer juice. Add juice to a saucepan and
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill into
jars immediately, leaving 1/4-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

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

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SKILLET OKRA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz (1 cn) whole tomatoes
-undrained chopped
1 1/2 c Fresh okra — sliced
16 oz (1 cn)whole-kernel corn
-undrained
1/2 c Onion — chopped
1/2 c Celery — chopped
1/4 c Green pepper
-chopped

Combine all ingredients in a large skillet, stirring
well. Cover and bring to a boil. Reduce heat, and
simmer 15-20 mins.

From: All New Cookbook For Diabetics And Their
Families 8 servings: Each serving amount: 1/2 cup

Exchanges: 2 Vegetable; Chol: 0 mg; Calories: 43;
Carbo: 10 gm Protein: 1 gm; Fat: Tr.; Fiber: Tr.;
Sodium: 208 mg

Reformated 4 you and yours via Nancy O’Brion and her

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Date: Mon, 31 Jan 94 09:40:00 PST
From: sally charette

Lemon-Pepper Cous-Cous, etc.

2/3 cup dry cous-cous
2/3 cup hot water
one scallion
one can low-salt garbanzos
lemon-pepper seasoning

Add the hot water to the cous-cous. While you’re waiting for the cous-cous to
soak up the water, thin-slice the scallion. When the cous-cous is ready (about
12-15 minutes), toss garbanzo beans in the micro for about 20 seconds to heat.
Drain ’em and pour the cous-cous over the garbanzos (or vice-versa), stir in
the scallions, add lemon-pepper to taste (ours goes a long way), and eat!

I suspect that this would be even better with some steamed brocolli and carrots
tossed in (the possibilities are endless), but this was the simplest of simple
meals. I had 1/2 last night and the other half is beckoning to me from the
staff room fridge.

Title: Shanghai Dumplings
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

Text Only

Last night I made Shanghai Dumplings and thought of you when I opened
the package of wrappers. It had a real simple recipe that sounded
good. Slice a banana into about fifteen pieces, wrap each piece in a
won-ton or potsticker skin, deep fry it until golden, cool and then
dust with powdered sugar.

Posted by Stephen Ceideberg; September 15 1992.

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Beef Pie (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– FILLING —–
3 cups onions — quartered
2 cups boiling water
1/2 cup butter, margarine — or beef drippings
1 cup unsifted flour
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 quarts onion cooking liquid and water
1 teaspoon gravy seasoning — optional
20 ounces frozen green peas
3 1/4 pounds cooked beef — diced (2 1/2 quarts)
—– CRUST —–
2 cups unsifted flour
1 teaspoon salt
3/4 cup margarine
1/4 cup cold water
1 teaspoon poppy seeds — optional

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

FILLING: Cook onions in boiling water until tender. Drain; save cooking
liquid. Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough
water to the reserved onion cooking liquid to make 1 1/2 quarts. Stir in
onion cooking liquid and water slowly. Add gravy seasoning, if desired.
Cook until thickened, stirring constantly. Pour gravy over onions, peas,
and beef. Mix gently. Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.

CRUST: Mix flour and salt. Mix in margarine only until mixture is crumbly.
Add cold water and mix lightly. Divide dough into four parts. Roll each
part out on lightly floured surface into an 8×8-inch square. Fit over
filling in pans. Sprinkle with poppy seeds, if desired, using 1/4 teaspoon
per pan.

TO SERVE WITHOUT FREEZING: Preheat oven to 450B0 F. (hot). Bake 45
minutes or until crust is lightly browned.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by
pulling paper up over top of food. Put edges of wrap together and fold
several times so paper lies directly on top of food. Fold ends of freezer
wrap over the top and seal with freezer tape. Label with name of food,
date of freezing, and last date the food should be used for best eating
quality (about 6 months). Freeze immediately for 10 to 12 hours before
removing packages from the pans.

TO HEAT FROZEN PIE: Preheat oven to 450B0 F. (hot). Remove freezer wrap.
Place food in baking pan. Bake 1 hour or until filling is bubbly at edges,
crust is lightly browned, and food is hot in center.

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NOTES : This recipe is for 24 servings (about 2/3 cup filling each).
Directions are given for dividing the prepared food into four parts of six
servings each. One part may be completely cooked and served at the time of
preparation. The remaining parts may be frozen.

“Freezing Combination Main Dishes” by Meredith Robinson and Lois Fulton
(Consumer and Food Economics Institute, Agriculture Research Service) USDA
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712).
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 0 0 0 2394 0 0 0 1582 0 0 0 0 0 0 0 0 0

PICKLED BLACKEYED PEAS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Side dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked blackeyed peas,
— drained
—–DRESSING—–
1/2 c Canola oil
1/2 c Peanut oil
1/2 c Red wine vinegar
1 Clove garlic
1/4 c Red onions, thinly sliced
1/2 ts Salt
1 d Cayenne pepper

While peas (either freshly cooked or canned) are draining, mix
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.

From vegan.zip at Michelle Stewart’s SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

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Title: Zucchini-Meat Sauce
Categories: Diabetic, Meats, Sauces, Main dish, Vegetables
Yield: 1 servings

3/16 lg Onion chopped -unpeeled, finely diced
1/2 tb Parsley, fineiy 1/3 c Tomato sauce
-chopped 1/3 ts Basii
1/3 Cloves garlic, crushed 3/16 Bay leaf
1/16 c Vegetable oil (or less) 3/16 lb Ground beef
1/4 Pounds.zucchini (about 6),

Saute onion, parsiey and garlic in oil about 10 minutes: Stir in
zucchini and simmer about five minutes, stirring occasionally. Add
tomato sauce basil, bay leaf and simmer for 30 minutes, stirring
occasionally. Meanwhile, brown ground beef until just brown and
separated. Stir meat into first mixture (remove bay leaf) and serve
hot, with Parmesan cheese, over pasta, potatoes or rice, or even a
bun.

Source: The Everett Herald; August 28 th 1991 Found by Fran McGee

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Title: NO-COOK STRAWBERRY FREEZER JAM
Categories: Desserts, Jams
Yield: 6 servings

1 3/4 qt Fully ripe strawberries
1 3/4 c Sugar
1 pk Sure-Jell Light Fruit Pectin
1 c Corn syrup

1. Hull and thoroughly crush strawberries, one layer
at a time. Measure into a large bowl. You should have
4 cup.

2. Measure sugar. Combine fruit pectin with 1/4 cup
of the sugar. Gradually add pectin mixture to fruit,
stirring vigorously.

3. Set aside for 30 minutes, stirring occasionally.
Add corn syrup; mix well. Gradually stir in remaining
sugar until dissolved. Ladle quickly into scalded
containers. Cover at once with tight lids. Let stand
overnight, then store in freezer. Small amounts may
be covered and stored in refrigerator up to 3 weeks.

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MILLET AND TURNIP “MASHED POTATOES”

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Millet
6 c Water
1 1/2 ts Salt
4 c Diced turnips

Wash millet and drain with a fine mesh strainer until
water comes clean. Place millet in a heavy pot and add
cooking water. Let soak 4-8 hours or overnight before
cooking.

Add salt and diced turnips. Bring to a boil, place
heat deflector under the pot, then simmer over low
flame for 45-50 minutes. For a creamier texture, allow
millet to sit in the pot 10 minutes before uncovering.
Mash with a potato masher; if necessary, add a cup of
water while mashing to make a mashed potato
consistency. Transfer to a serving bowl and cover.
Serve with an ice cream scoop and top with gravy.

Total calories per serving: 207 Fat: 2 grams

From the Vegetarian Journal Nov/Dec 1992,page 7 From:
Susan Grabowski

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