Title: PENNE IN VODKA SAUCE
Categories: Pasta, Italian
Yield: 4 servings

2 Dried red peppers
3/4 c Vodka
2 2/3 c Whipping cream
10 T Butter
6 oz Tomato, fresh ripe; peeled,
-seeded chopped
1 lb Penne
3/4 c Parmesan; grated
3 T Parsley, fresh; minced
Pepper; to taste

Soak red peppers in vodka for 24 hours.

Combine cream, butter and tomatoes in heavy large saucepan. Simmer
until reduced by 1/3, about 12 minutes. Cook pasta according to
directions. Drain and add to sauce. Boil 1 minute, stirring
constantly. Discard red peppers, and add vodka to pasta. Simmer until
sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup
Parmesan and parsley. Serve immediately, passing additional Parmesan
and pepper separately.

TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce)

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

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

1 1/2 lb Pork shoulder or butt cut
-into 1-1/2″ cubes
1/3 c Vinegar
2 tb Soy sauce
1 ts Salt
3 Cloves garlic, minced
1 Small bay leaf
1/4 ts Pepper
1 tb Sugar
1/2 c Water
2 tb Cooking oil

1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.

2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.

3. Heat cooking oil in a skillet. Brown meat on all sides. Transfer to a
serving dish.

4. Pour off all remaining oil from skillet. Add reserved sauce and cook
for a minute or two scraping all browned bits sticking to pan. Pour sauce
over meat and serve.

Variation: May be done with chicken or a combination of chicken and pork.
Beef or chicken livers may be added too if desired.

Preparation time: 10 minutes plus marinating time. Cooking time: 1 hour,
15 minutes Serves: 4 to 6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

– – – – – – – – – – – – – – – – – –

Title: Molasses Hermits
Categories: Cookies
Yield: 48 servings

3/4 c Packed brown sugar
1/3 c Shortening
1/4 c Margarine or butter;
-softened
1/4 c Molasses
1/4 c Cold coffee
1 Egg
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 3/4 c All-purpose flour*
1 1/4 c Raisins
3/4 c Chopped nuts
*if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Mix brown sugar, shortening, margarine, coffee,
molasses, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. ABOUT 4 DOZEN COOKIES; 90
CALORIES PER COOKIE.

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A LUCKY ACCIDENT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sm Carrots, diced
2 sm Parsnips, diced
1 md Turnip, cut in chunks
2 ea Celery stalks, diced
Celery leaves from
1 lg Onion, stuck with 2 cloves
1 cn Tomatoes with liquid
1 cn Tomato paste
1 sm Bn flat-leaf parsley
1 ea Bay leaf
Fresh rosemary and thyme
Black peppercorns

Put 3 quarts of water in the bottom of a large stock
pot with a pasta insert. Add the tomato liquid and
tomato paste. Put all of the other ingredients in the
pasta insert. Bring to a boil over high heat, lower
the heat, cover and simmer for about 3 hours. Lift out
the pasta insert, letting out the liquid fall back
into the pot. Press down on the solids to extract as
much liquid as possible and return all the liquid to
the pot. Discard the solids.

Note: This started out to be vegetable stock to use up
some leftover stuff I had on hand, but after I
strained the stock I decided to use it as a cooking
liquid for pasta. The pasta thickened and flavored the
stock to such an extent that I decided to save the
leftovers to use as a tomato-vegetable soup. I may add
some vegetables and small pasta to that.

Recipe by Diane Lazarus

– – – – – – – – – – – – – – – – – –

Title: Standard Tomato Sauce
Categories: Canning, Vegetables
Yield: 1 recipe

Quantity: For thin sauce — An average of 35 pounds is needed per canner
load of 7 quarts; an average of 21 pounds is needed per canner load of 9
pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an
average of 5 pounds per quart.

For thick sauce — An average of 46 pounds is needed per canner load of
7 quarts; an average of 28 pounds is needed per canner load of 9 pints.
A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average
of 6-1/2 pounds per quart.

Procedure: Prepare and press as for making tomato juice. Simmer in
large-diameter saucepan until sauce reaches desired consistency Boil
until volume is reduced by about one-third for thin sauce, or by
one-half for thick sauce. Add bottled lemon juice or citric acid to jars
(See acidification directions). Add 1 teaspoon of salt per quart to the
jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and
process. Recommended process times are given in Table 1, Table 2, and
Table 3.

Table 1. Recommended process time for Standard Tomato Sauce in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Table 2. Recommended process time for Standard Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.

Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Process Time: 10 min.
Canner Gauge 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 3. Recommended process time for Standard Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Prssure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
.
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.

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

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Title: RED WINE AND PEPPER MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR BEEF,POULTRY,PORK,LAMB—————-
1 Small garlic clove; crushed
1 ts Vegetable oil
1/4 c Red wine
1 ts Allspice berries; crushed
2 ts Black peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1/3 cup.

—–

Title: Mom’s Chili
Categories: Chili, Restaurants, Pasta, Vegetarian
Yield: 8 servings

——————-MICKEY’S GOURMET CKBK——————-
3 T Olive oil
1/4 c Red bell pepper, diced
1/4 c Green pepper, diced
1/4 c Celery, diced
1/4 c Onion, diced
1/4 c Carrots, diced
1 T Garlic, crushed
1/4 c Mushroom buttons, sliced
1/2 c Corn
1 c Canned tomatoes, diced
1/4 c Sliced black olives
1/2 t Chili powder
1/8 t Cayenne
1/4 t Thyme
1/4 t Oregano
1/4 t Pepper
1/4 t Cumin
1/8 c Jalapeno peppers
1/4 c Tomato paste
2 c Chicken stock OR broth
2 T Cornstarch
1/2 c Canned great northern beans
1/2 c Canned pinto beans
1/2 c Canned black beans
1/2 c Cannaed kidney beans
8 oz Angel hair OR thin spaghetti

50’s Prime Time Cafe, Disney-MGM
In 4qt saucepan,a heat oil and add fresh vegs except
corn. Saute until tender. Add corn, tomaotes and
olives. Add spices; cook 1-2 mins. Add jalapeno
peppers, tomato paste and stock; bring to boil. Add
cornstarch mixed with 2T water and cook an additional
5 mins until thickeneed. Add beans; simmer until
heated through. Cook pasta in a separate pot; drain,
serve 1oz pasta with 1c chili in the same bowl.

—–

Impossible Mexican Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1/2 cup chopped onion
1 1/4 ounces taco seasoning mix
4 ounces green chiles
drained — seeded and chopped
1 cup shredded Monterey Jack cheese
— (about 4 ounces)
1 1/4 cups milk
3/4 cup bisquick. baking mix
3 eggs
1/8 teaspoon red pepper sauce

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches. Cook
and stir ground beef and onion until beef is brown; drain. Stir in seasoning
mix Spread beef mixture in pie plate. Sprinkle with chilies and cheese.
Beat remaining ingredients until smooth, 15 seconds
in blender on high speed or l minute with hand beater. Pour into pie plate.
Bake until golden brown and knife inserted halfway between center and edge
comes out cleans 25 to 30 minutes. Let stand 5 minutes
before cutting. Refrigerate any remaining pie. 6 to 8 servings.
High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

– – – – – – – – – – – – – – – – – –

PACIFIC RIM BROCHETTES

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Extra firm tofu — drained
1 each Stalk fresh lemon grass
1/2 bn Fresh mint — chopped
6 each Garlic cloves
1 each Serrano pepper — seeded
minced
2 tablespoons Cilantro stems — chopped
2 tablespoons Fresh ginger — chopped
3 each Green onions — chopped
1 teaspoon Peanut butter — optional
2 tablespoons Brown sugar
1 tablespoon Coconut milk — optional
Juice of 1 lime
1/4 cup Liquid tamarind
2 tablespoons Soy sauce — ———–Brochette
6 each Green onions
2 medium Tomatoes — cut into eighths
6 small Jalapeno peppers — optional
1/4 pound Snow peas
1/4 pound Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice discard
all but bottom 3″ of lemon grass. With a wooden mallet, pound the base to
release the aromatic oils. In a food processor, combine lemon grass with
mint, ginger, garlic, pepper, cilantro gren onions. Process in short bursts
for 30 seconds. Add remaining ingredients process for 1 minute. Transfer
to glass container add tofu pieces. Cover marinate for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place vegetables
tofu on sqewers, alternating for colour. (Group snow peas i threes so they
don’t cook too quickly). Place skewers on hot grill brush with remaining
marinade. Grill, turning once till vegetables are tender.

Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g
Fiber.

VT July, 1993

– – – – – – – – – – – – – – – – – –

Title: AUNTY BETTY’S BOMBE
Categories: Desserts, Usenet
Yield: 4 servings

2 c Double cream
1/3 c Sugar
4 T Water
6 oz Chocolate, plain
3 Egg yolks

Whisk 1/2 of the cream until stiff and spread it around the edges of a
large bowl. Freeze for 1/2 to 1 hour.

Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes
until syrupy. Meanwhile, break chocolate into blender or warm bowl.

Pour the hot sugar syrup onto the chocolate and blend or whisk until the
chocolate has all melted. Add the egg yolks and mix the whole lot
thoroughly.

Whisk the remaining cream into soft peaks and fold gently into the
chocolate mixture. Pour into the centre of the frozen cream and freeze for
several hours until solid. Cover when fully frozen.

NOTES:

* A high-cholesterol chocolate dessert — This recipe comes from a
friend’s aunt. It always seems to taste wonderful no matter how sloppily I
measure things. Yield: Serves 4-6.

* Although the recipe “serves 4-6,” two people will happily eat the whole
thing.

* The outside is frozen solid, so you may find a fork useful for breaking
your portion into pieces without showering fellow diners with fragments. It
could be served in small portions, but don’t count on having any left over.

* Double cream has more than 45 percent butterfat. It is difficult to
find cream in North America that is richer than whipping cream, which is
typically 32 percent butterfat. If you can find heavy cream it is likely to
be 36 percent. Use the richest cream you can find.

: Difficulty: easy.
: Time: 20 minutes preparation, 3 hours cooling.
: Precision: no need to measure.

: William Roberts
: Department of Computer Science Statistics
: Queen Mary College
: University of London, UK
: liam@qmc-cs.UUCP

: Copyright (C) 1986 USENET Community Trust

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