Title: Pears – Halved
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 50 pounds and yields 16 to 25 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Wash and peel pears. Cut lengthwise in halves and remove
core. A melon baller or metal measuring spoon is suitable for coring
pears. To prevent discoloration, keep pears in an ascorbic acid
solution. Prepare a very light, light, or medium syrup or pack pears in
apple juice, white grape juice, or water. Raw packs make poor quality
pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars
with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust
lids and process. Processing directions for canning pears in a
boiling-water, a dial, or a weighted-gauge canner are given in Table 1,
Table 2, and Table 3.

Table 1. Recommended process time for Pears, halved, in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure
Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner 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.

Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure
Canner.

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

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

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Title: BENTONS’S SAUCE – A VARIATION ON THE TRADITIO
Categories: Ron’s, British, Relishes
Yield: 1 /4 pint

2 tb Fresh grated horseradish
2 ts Mustard English
2 ts Caster sugar
4 fl Malt vinegar

Place everything except vinegar into a bowl, stir well
and gradually add the malt vinegar. From Ron’s Plaice
in Blackpool:)

Date:

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Title: Stir-Fried Squid with Peanuts and Chiles
Categories: Chinese, Seafood, Ceideburg 2
Yield: 4 servings

1 lb Squid, cleaned
-Chinese-style [See below.
-S.C.]
1/4 c Raw peanuts, roughly chopped
4 Cloves garlic, minced
1 Or more fresh chile
-peppers, chopped
1 ts Cilantro, chopped (optional)
2 ts Soy sauce
1/4 c Chicken stock
1 ts Cornstarch dissolved in
1 tb Stock or water
3 tb To 4 tb vegetable oil

In traditional Chinese cooking, dishes which are part of a banquet-
style meal usually contain about 1 pound of food. This dish will
serve 4 if there are 3 other dishes besides soup; 6 if there are 6
other dishes, etc.

Saute garlic and chile peppers in half the oil over low heat in a wok
or heavy frying pan until garlic is lightly browned. Add peanuts for
the last 30 seconds. Stir continuously.

Remove ingredients from the pan, add more oil, if necessary, and the
squid. Cook for 30 seconds. Return peanuts, garlic and chiles to
pan. Immediately add all but 1 Tb of the stock, soy sauce and
cilantro.

Continue stir-frying for another minute. Add cornstarch mixture.
When sauce thickens, remove from heat and serve.

[Score squid diagonally at three quarter inch intervals. Turn and
repeat at right angles to original cuts. Don’t cut all the way
through the squid body. Cut each scored squid body into three or
four pieces.

When cooked, the squid will roll up and the crosshatching will catch
and hold the sauce. It’s much easier to do than to describe. S.C.]

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

MMMMM

CHOCOLATE CHESS PIE – WHNP81A

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Caroline McCall
1 Stick butter — softened
2 1/4 cups Sugar
3 Eggs
1/3 cup Cocoa
1 1/2 teaspoons Cornstarch
1 Lg. can Carnation evap. milk
2 teaspoons Vanilla
2 9-in. pie crusts — unbaked

Cream butter and sugar. Add eggs. Add other ingredients; mix well. Divide
between 2 piecrusts.Bake at 400 deg. for 10 minutes. Lower oven temperature to
300 deg. and bake for 25 more minutes, or until done. Makes 2 pies.From:
“Recipe Sampler” The Oxford Methodist Church ~ p. 69

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Catfish Frangelica, Lafitte’s Landing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

2 lb Catfish fillets (5-7oz ea)

Salt to taste

Cayenne pepper to taste

Paprika for color

1/2 c Butter or margarine,melted

1/4 c Dry white wine

2 tb Lemon juice

1/4 c Pecan halves

2 tb Butter

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Potato and Mushroom Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
2 4 oz cans sliced mushrooms — drained
1 cup chopped celery
2 cups diced peeled potatoes
1 cup chopped carrots
2 cups milk
1/4 cup grated Parmesan cheese

In a skillet, saute onion and celery in the 1/4 cup margarine until the onion i
s translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in
Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots.
Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low tur
n to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.

Shortcut:
Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 t
o 3 hours.

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1 potato, chopped
1 carrot, chopped
1 stalk broccoli, chopped
1/2 sweet onion, finely chopped
3-4 cloves garlic, minced
1/4 cup balsamic vinegar
black pepper to taste
dried basil to taste

Steam the potato, carrot, and broccoli until just tender, 15-20 minutes.
Meanwhile saute the onion, garlic, and seasonings in the vinegar. Stir the
steamed vegetables into the vinegar mixture until thoroughly coated.
Serve.

Title: Carrot Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 28 servings

3 lg Eggs; Dry sugar sub. equal to 1/4
1 c Sugar;(mmmm) Cup sugar (optional)
1/2 c Vegetable oil; 2 ts Baking soda;
1 c Pureed carrots; 1/2 ts Salt;
1 ts Vanilla; 1/2 c Raisins;
2 c All-purpose flour; 1/2 c Walnuts;

Place eggs, sugar, oil, carrots and vanilla in a mixer bowl and mix at
medium speed until creamy. Stir flour, dry sugar substitute, baking
soda, salt, cinnamon, raisins and nuts together to blend well, and
add to creamy mixture. Mix at medium speed until creamy again.
Spread batter evenly in an 11″ by 15″ jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 350
degrees for 25 to 30 minutes, or until bars are firm in the center.
Remove to a wire rack and cool to room temperature. Cut four by
seven.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 17g; PRO: 2g; FAT: 5g; CAL: 135
Low-sodium diets: Omit salt. Use salt-free carrot puree.

Source: Desserts for Diabetic by Mabel Cavaiani,R.D.

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Polenta Pizza

Have one of those boxes of polenta at home (the tube stuff doesn’t really
work for this. If you want to make it more from scratch, feel free!).
Make it. While it sits on the stove top, chop up veggies. Red, green,
and yellow peppers are ‘fun’ (wheeeeee), while mushrooms and onions tend
to be ‘on hand’. When the polenta is ready, pour into a pyrex pan
(round, square, heck even non-Pyrex is fine so long as it is flat). Cover
with spagetti sauce and veggies. Bake. Eat. My less ff female friend
(less ffff???) puts low fat skim mozarella on it, I don’t. Enjoy!

BLUE CORN BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Blue Cornmeal
1 c AM Unbleached White Flour
2 ts Non-alum baking powder
1/2 ts Sea salt (optional)
1 1/2 c Water
2 ts Honey (may be doubled)
1/4 c AM Unrefined Vegetable Oil
1 t Vanilla
1 c Fresh or frozen blueberries

Stir dry ingredients together. Combine liquid
ingredients. Mix liquid and dry ingredients and stir
until just mixed. Gently stir in blueberries. Fill
oiled muffin tins 2/3 full. Bake in a preheated oven
at 400 F. for 20 minutes or until done.

Source: Arrowhead Mills “Holiday Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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