Title: OATMEAL-BANANA LEBKUCHEN
Categories: Cookies
Servings: 48

3/4 c Margarine, softened
1/2 c Brown sugar, packed
1/4 c Honey
1 1/2 t Ground cinnamon
1 1/2 t Ground ginger
1 t Ground cardamom
1/2 t Ground cloves
2 md Extra-ripe, DOLE Bananas,
Peeled
2 Eggs, beaten
1 3/4 c All-purpose flour
1/2 t Baking powder
1/2 t Baking soda
1/2 t Salt
3/4 c DOLE Chopped Almonds
1/2 c Mixed candied fruit,
-finely chopped
2 c Quick oats, uncooked

MMMMM—————————LEMON GLAZE——————————–
3/4 c Sifted powdered sugar
1 Juice from DOLE Lemon (1T)
1 dr Almond extract

Beat margarine, brown sugar and honey in large bowl. Beat in cinnamon,
ginger, cardamom and cloves.

Mash bananas with fork in small bowl; use 1 cup for recipe. Add 1 cup
banana and eggs to margarine mixture; beat until blended.

Combine flour, baking powder, baking soda and salt in small bowl. Stir in
almonds and candied fruit. Add to margarine mixture. Stir until well
blended. Stir in oats.

Drop by heaping teaspoonfuls, 2″ apart, onto greased cookie sheets. Bake
in 400’F. oven 8 minutes. Cool completely on wire racks. Spread with Lemon
Glaze or dust with powdered sugar. When glaze has set, store cookies in
airtight container.

Makes 4 dozen cookies.

LEMON GLAZE: Combine all ingredients until blended.

MMMMM

Title: Machynka z Hrybiv (Mushroom Filling)
Categories: Vegetables, Russian, Christmas
Servings: 10

1/4 lb Dried Boletus Murshrooms:OR
1/4 lb Dried Italian Porcini
-Mushrooms
2 lb Fresh Mushrooms; Mature If
-Possible
4 md Onions
1 c Oil; OR
1/2 lb Butter
2 ts Black Pepper; Ground
3 ts Salt
1/2 c Dry Bread Crumbs
Juice Of 1 Lemon

In a saucepan with enough water to cover, bring the dried mushrooms to a
boil and simmer until tender, about 1 1/2 hours. Do NOT allow to cook
dry, add water as needed. Cool and set aside. Wipe the fresh mushroom
with a damp towel and trim the stems then finely chop them, setting them
aside when done. Chop th onions and cook in oil or butter in heavy
skillet until wilted. Add the chopped fresh mushrooms and cook over
medium heat, stirring. Removed the dried mushroom from their liquid,
reserving the liquid, and finely chop them, mixiing them in the fresh ones
as you finish each one. Cook until the mushroom ixture is dry, then
season to taste. Add the lemon juice andbread crumbs. Stir and remove
from the heat. Keep stirring while cooling to allow the steam to escape.

Yield: 1 quart. Maybe used to flavor rice for cabbage rolls and to make
gravy and soup.

MMMMM

Title: CARAMELIZED APPLES WITH VANILLA ICE CREAM
Categories: Fruits, Desserts
Yield: 6 Servings

1 1/2 c Sugar
3 tb Butter
1 ts Vanilla extract
3 Fuji apples; peeled, cored
-and cut into eighths
Vanilla ice cream

Pour sugar into large skillet. Heat over medium-low heat until sugar
begins to melt. Continue to heat and simmer until syrup turns pale
amber color. Swirl in butter and vanilla extract. Add to caramel
syrup, stirring to coat. Stir syrup to dissolve any clumps of sugar.
Cover skillet and cook over low heat until apples exude juices, about
5 minutes. Uncover and continue cooking until syrup is thick, basting
apples occasionally. Let apples cool slightly. To serve, spoon
caramel apples into dessert dish and top with scoop of vanilla ice
cream.

Source: Los Angeles Times, November 30, 1995

MMMMM

LO-CAL CHOCOLATE TORTE ALA SACHER

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE INGREDIENTS—–
2 Eggs
1 cup Walnuts
3/4 cup Sugar
2 tablespoons Cocoa
1/4 cup Flour
1/4 cup Unflavored non-fat yogurt
1 teaspoon Baking powder
1/2 teaspoon Vanilla
—–APRICOT SPREAD—–
3 tablespoons Apricot Spread — sweetened
With fruit juice
—–CHOCOLATE GLAZE—–
1/2 ounce Semi-sweet chocolate
1 teaspoon Butter — melted

In a food processor, blend all the ingredients for about 1 minute, or until the
nuts are very finely chopped. Pour batter into a paper-lined 10″ springform pan
and bake at 350~ for 30 minutes or until a cake tester, inserted into center,
comes out clean. When cool, spread top with warm Apricot Spread and drizzle
Chocolate Glaze on top. Serves 12.Apricot Spread: Melt 3 tablespoons Apricot
Spread (sweetened with fruit juice) until liquefied.Chocolate Glaze: Stir
together 1/2 ounce (1 rounded tablespoon) semi-sweet chocolate, melted, and 1
teaspoon melted butter until blended.

– – – – – – – – – – – – – – – – – –

Homemade Dry Onion Soup Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons instant beef bouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon Bon Appetit Seasoning=AE

Cut a 6″ square of heavy duty foil. Place all ingredients in center of foi
l. Fold foil to make an airtight package. Label with date and contents.
Store in a cool, dry place. Use within 6 months. Makes 1 package of Homem
ade Dry Onion Soup Mix.

– – – – – – – – – – – – – – – – – –

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.

—–

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

—–

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.

– – – – – – – – – – – – – – – – – –

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

– – – – – – – – – – – – – – – – – –

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