Title: MEL’S CHONGOS ZAMORANOS (MEXICAN DESSERT)
Categories: Desserts, Ethnic
Yield: 8 servings

-Melanie Miguel MJNT73C
UNFORMATED RECIPE

I just made these and they are SO SWEET that I think
my lips are now permanently puckered! 1 quart whole
milk, heated to a temp of 110F. (I did this in a large
fry-pan. Stir in 2 well-beaten egg yolks. (Do this
quickly) Dissolve 3 rennett tablets in 1 TBSP cold
water – this is a little difficult. I had to really
smash them up. When dissolved, add it to the milk
mixture. Cover (I used a small towel) and leave it in
a warm spot for about 1 hour. When the mixture looks
set, take a knife and cut down the middle vertically
and horizontally, and then cut through the center of
each triangle again. Put the mixture back on the stove
on the lowest setting. (I had to put the grid from the
other side of my cooktop on top of the other grid to
get the temperature low enough. If it looks like it’s
boiling, the temp is too high). When the pieces start
to move apart from each other (about 15 minutes later)
you will need to add 1 pound piloncillo or light brown
sugar around the spaces in between each piece. This
takes a little time and patience. Let it cook for 2
more hours on this low setting. When done, let it cool
at room temperature. Then, roll the pieces up,
starting at the tip, and secure with a toothpick. Put
the pieces in another dish, and pour the syrup from
the pot over the chongos. They should be eaten at room
temperature and can be stored for a few days in the
refrigerator, but cannot be frozen. This is the
perfect dish for someone craving “something sweet”!
P.S. Almost forgot – stick a few pieces of cinnamon
around with the brown sugar.

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Title: Jars and Lids
Categories: Canning, Information
Yield: 1 guide

Food may be canned in glass jars or metal containers. Metal containers
can be used only once. They require special sealing equipment and are
much more costly than jars.

Regular and wide-mouth Mason-type, threaded, home-canning jars with
self-sealing lids are the best choice (Plate 1). They are available in
1/2 pint, pint, 1-1/2 pint, quart, and 1/2 gallon sizes. The standard
jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings
of about 3 inches, making them more easily filled and emptied.
Half-gallon jars may be used for canning very acid juices. Regular-mouth
decorator jelly jars are available in 8 and 12 ounce sizes. With careful
use and handling, Mason jars may be reused many times, requiring only
new lids each time. When jars and lids are used properly, jar seals and
vacuums are excellent and jar breakage is rare.

Most commercial pint- and quart-size mayonnaise or salad dressing jars
may be used with new two-piece lids for canning acid foods. However, you
should expect more seal failures and jar breakage. These jars have a
narrower sealing surface and are tempered less than Mason jars, and may
be weakened by repeated contact with metal spoons or knives used in
dispensing mayonnaise or salad dressing. Seemingly insignificant
scratches in glass may cause cracking and breakage while processing jars
in a canner. Mayonnaise-type jars are not recommended for use with foods
to be processed in a pressure canner because of excessive jar breakage.
Other commercial jars with mouths that cannot be sealed with two-piece
canning lids are not recommended for use in canning any food at home.

JAR CLEANING:
Before every use, wash empty jars in hot water with detergent and rinse
well by hand, or wash in a dishwasher. Unrinsed detergents may cause
unnatural flavors and colors. These washing methods do not sterilize
jars. Scale or hard-water films on jars are easily removed by soaking
jars several hours in a solution containing 1 cup of vinegar (5 percent
acidity) per gallon of water.

STERILIZATION OF EMPTY JARS:
All jams, jellies, and pickled products processed less than 10 minutes
should be filled into sterile empty jars. To sterilize empty jars, put
them right side up on the rack in a boiling-water canner. Fill the
canner and jars with hot (not boiling) water to 1 inch above the tops of
the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher
elevations, boil 1 additional minute for each additional 1,000 ft.
elevation. Remove and drain hot sterilized jars one at a time. Save the
hot water for processing filled jars. Fill jars with food, add lids, and
tighten screw bands.

Empty jars used for vegetables, meats, and fruits to be processed in a
pressure canner need not be presterilized. It is also unnecessary to
presterilize jars for fruits, tomatoes, and pickled or fermented foods
that will be processed 10 minutes or longer in a boiling-water canner.

LID SELECTION, PREPARATION, AND USE:
The common self-sealing lid consists of a flat metal lid held in place
by a metal screw band during processing. The flat lid is crimped
around its bottom edge to form a trough, which is filled with a colored
gasket compound. When jars are processed, the lid gasket softens and
flows slightly to cover the jar-sealing surface, yet allows air to
escape from the jar. The gasket then forms an airtight seal as the jar
cools. Gaskets in unused lids work well for at least 5 years from date
of manufacture. The gasket compound in older unused lids may fail to
seal on jars.

Buy only the quantity of lids you will use in a year To ensure a good
seal, carefully follow the manufacturer’s directions in preparing lids
for use. Examine all metal lids carefully. Do not use old, dented, or
deformed lids, or lids with gaps or other defects in the sealing gasket.

After filling jars with food, release air bubbles by inserting a flat
plastic (not metal) spatula between the food and the jar. Slowly turn
the jar and move the spatula up and down to allow air bubbles to escape.
Adjust the headspace and then clean the jar rim (sealing surface) with a
dampened paper towel. Place the lid, gasket down, onto the cleaned
jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal
failures.

Then fit the metal screw band over the flat lid. Follow the
manufacturer’s guidelines enclosed with or on the box for tightening the
jar lids properly.

Do not retighten lids after processing jars. As jars cool, the contents
in the jar contract, pulling the self-sealing lid firmly against the jar
to form a high vacuum.

* If rings are too loose, liquid may escape from jars during processing,
and seals may fail.

* If rings are too tight, air cannot vent during processing, and food
will discolor during storage. Overtightening also may cause lids to
buckle and jars to break, especially with raw-packed, pressure-processed
food.

Screw bands are not needed on stored jars. They can be removed easily
after jars are cooled. When removed, washed, dried, and stored in a dry
area, screw bands may be used many times. If left on stored jars, they
become difficult to remove, often rust, and may not work properly again.

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

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Ziti with Ratatouille Sauce

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Vegetables
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable juice
2 small Japanese eggplants — cut crosswise into 1
1 large red bell pepper — cut into 4 or 5 larg
1 large green bell pepper — diced
2 medium zucchini — cut into 1/2-inch ch
1 small sweet potato — peeled and diced
1 large onion — coarsely chopped
5 garlic cloves — minced
1 1/2 cups fresh basil leaves — chopped
1/2 cup fresh mint leaves — chopped
28 ounces canned tomatoes
2 teaspoons red wine vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
12 ounces ziti — or other tube-shaped

1. In a large nonstick skillet, warm the oil over medium-high heat until
hot but not smoking. Stir in the eggplant, bell peppers, zucchini,
sweet potato, onion and garlic. Stir-fry until the vegetables begin to
soften, about 10 minutes. Stir in 2 tablespoons each of the basil and
mint. Reduce the heat to medium-low, cover, and cook until the
vegetables are very tender, about 10 minutes.
2. Remove the large pieces of red bell pepper from the skillet and place
them in a food processor. Add the 3/4 cup tomato juice and 3 of the
canned tomatoes to the processor and process to pur
3. Return the pur
tomatoes, the vinegar, black pepper, sugar, and red pepper flakes, and
bring to a boil over medium-high heat, breaking up the tomatoes with a
spoon. Reduce the heat to low and simmer while you cook the pasta.
4. Bring a large pot of water to a boil. Add the ziti and cook until al
dente, 10 to 12 minutes, or according to package directions.
5. Drain the pasta in a colander and transfer to individual dinner
plates. Spoon the ratatouille sauce over the ziti. Sprinkle the
remaining basil and mint on top and serve.

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HOT TOMATO CHUTNEY

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Tomatoes
1 c Brown sugar
1 c Cider vinegar
1 lg Red bell pepper — chopped
1 lg Onion — coarsely chopped
2 Cloves garlic — minced
3 tb Ginger, peeled — minced
1/2 c Golden raisins
2 Jalapeno — seeded and
Chopped
1 t Cumin seed
1 t Mustard seed
2 ts Salt
1/4 c Cilantro — chopped

Place all the ingredients except the cilantro in a
large non-aluminum saucepan and cook over medium heat,
stirring, until the sugar is dissolved. Continue to
cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the cilantro for
the last few minutes of cooking. Pack in sterilized
jars and seal. Freeze or process in a hot water bath
for 15 min. Makes 3 to 4 pints.

Recipe By : The Herbal Pantry, by Emelie Tolley
Chris Mead

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Honey Bran Muffins

Recipe By : adapted /Secrets of Fat Free Cooking by Sandra Woodruff
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup All-Bran=AE Cereal
1 1/4 cups 1/2% lowfat buttermilk
2 tablespoons 1/2% lowfat buttermilk
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 cup honey
2 tablespoons honey
1 large egg
1/4 cup raisins — or other dried fruit
1/4 cup dates

Combine bran buttermilk in a bowl. Mix well set aside for
15 minutes.=20

Combine flour baking soda in a large bowl stir to mix well.
Add the bran mixture, honey egg . Stir just until the
dry ingredients are moistened. Fold in the dried fruit.=20

Coat muffin cups with Pam fill 3/4 full.Bake at 350F for 16 minutes or
until a toothpick inserted in the center comes out clean.

Remove from pans serve warm or at room temp.=20

– – – – – – – – – – – – – – – – – -=20
each muffin: 126 calories, .9g fat 5.6%, 19 mg chol, 244 mg sodium

Party Date

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Cakes Desserts
Londontowne

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Dates — cut up
1 1/2 cups Shortening
3 cups Boiling water
6 each Eggs
3 teaspoons Baking soda
3 tablespoons Cocoa
4 cups Sugar
4 1/2 cups Flour
1 cup Chopped nuts
2 cups Chocolate bits

Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs,
cocoa and flour. Add baking soda to date mixture and combine. Pour into 2
greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate
bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish
with whipped cream.

Mrs. Henry D. Chaplin

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Title: LEMONY ANISE HYSSOP TEA BREAD
Categories: Breads, Flowers, Herbs
Yield: 12 servings

1 Bread or loaf pan
2 c Flour
1 tb Baking powder
1/2 ts Salt
1/2 c Butter; at room temperature
1/2 c Sugar
1 Lemon; grated rind only
1/3 c Anise hyssop flowers
-(or more), finely chopped
2 Eggs; beaten
1/2 c Lemon juice
1/2 c Chopped walnuts

Grease and flour the bread or loaf pan. Preheat oven
to 350 F. Sift together flour, baking powder, and
salt. In another bowl, cream butter with sugar until
fluffy. Then add lemon rind, chopped flowers, and
eggs, and beat mixture just until thoroughly combined.
Stir in lemon juice. Gradually mix in dry ingredients
and nuts, mixing until blended. Spoon into prepared
pan and bake 50 to 55 minutes. Cool on rack.

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Title: HOMEMADE CHEDDAR CHEESE
Categories: Dairy
Yield: 5 servings

Karen VISOCKY
1 Gallon whole milk
1 c Buttermilk
Cheese color (optional)
1 Rennet tablet
1 tb Salt

Measure milk into an 8 qt. pot. Stir in buttermilk,
cover pot and allow mixture to stand for at least 4
hours, or overnight at room temp. (72 deg.) Then
slowly bring milk mixture to 86 deg.F. over hot water,
double boiler fashion, as described in ‘cottage
cheese’ recipe. Add cheese color, if desired. Slowly
raise milk temp. to 88 – 90 deg.F. Add rennet tab.
mixed with 1/4 c. cool water, stir to blend. Remove
from heat. Cover and let stand until curd tests firm,
breaking clean over your finger as described in ‘pot
cheese’ recipe. This should take from 30 – 40 mins.
Cut the firm curd into 1/2″ pieces by slicing across
vertically and diagonally in both directions with a
long bladed knife. Use your hand to gently stir the
curds for 15 mins, with long slow sweeping movements.
Rough or rapid stirring will break the curds. Cut any
large curds into 1/2″ pieces. After 15 mins., increase
the curd temp., gradually, to 100 deg.F. Stir every 3
~ 5 mins., gently, to avoid breaking up the curd, but
to prevent it from sticking together. Hold curd at 100
~ 102 deg.F. stirring every few mins., until the curds
test firm. This should take between 30 and 60 minutes.
When properly firm, the curds should be the
consistency of well- formed scrambled eggs with pieces
that are individual, but not rubbery. If curds refuse
to firm, increase temp. gradually to 10 deg. higher
than your ‘R’ calls for, stirring more frequently, but
do not scald the curd or the curd will be mushy in the
center and hard on the outside and will not be
salvageable. When they test firm, remove from heat and
allow to stand in the whey for 1 hour or until they
toughen somewhat. Stir every 5 – 10 mins. Scoop off as
much whey as possible. Pour curds into a cheesecloth
lined colander. Hold two ends of the cloth in each
hand and use a rolling motion to tilt curds back and
forth to drain off whey. (Your curd may be firm enough
now to add some salt and eat as curd) The next step is
very crucial and is what makes cheddar, Cheddar. It is
called the ‘cheddaring’- Drape a double layer of
cheesecloth over a wire roasting rack. Turn oven temp.
to warm and set the rack in a roasting pan.

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CHIANG MAI STEAKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COCONUT MILK—–
1 1/2 cup Water
1 cup Packed — flaked coconut
—–STEAKS—–
4 Beef tenderloins — cut 1″
2 tablespoon Creamy peanut butter
1 Thick (approx. 4 oz. each)
2 teaspoon Curry powder
1 Coconut Milk
Kiwi fruit — peeled and
2 tablespoon All-purpose flour
Sliced — if desired
1/4 teaspoon Salt
Flaked coconut
1/2 teaspoon Butter
Parsley sprigs
1/2 teaspoon Vegetable oil

Prepare coconut milk.Combine flour and salt;dust beef tenderloin steaks.Shake
off excess flour and reserve.heat butter and oil in large heavy frying pan
over medium heat until hot.Add steaks;pan fry 6 to 8 minutes or to desired
degree of doneness, turning once.Remove steaks,keep warm.Reduce heat to medium
low. Add reserved flour to pan and cook just until brown,stirring
constantly.Stir in peanut butter and curry powder until smooth. Gradually,add
coconut milk and cook until sauce comes to a boil and thickens,stirring
constantly.Return steaks to pan and turn to coat with sauce. Place steaks on
heated platter.Garnish with Kiwi and parsley sprigs.Sprinkle with
coconut.Serve steaks with sauce.Makes 4 servings.

COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4 cups.

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IDAHO CHICKEN SCALLOP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Butter or margarine
1/2 c Celery,chopped,w/leaves
2 c Milk
2 t Salt
1/2 t Marjoram,dried leaf
4 ea Idaho potatoes
1/2 c Onion,chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 1/2 c Chicken,cooked,cut up

1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a
boil.
5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and
chicken; remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish;
sprinkle with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated
425’F. oven 1 hour, or until potatoes are tender.

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