Anna’s Salsa

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Roma tomatoes — fine chopped
8 Tomatoes — finely chopped
1 bn Cilantro — finely chopped
1 md Red onion — finely chopped
1 cl Garlic — minced
2 Celery — finely chopped
2 sm Jalapeno peppers — or to taste
1 Green chili pepper
-or to taste
1 Serrano pepper — or to taste
1 t Salt
Red cayenne pepper — to taste
Black pepper — to taste

Recipe by: Ann Lyne
Combine first six ingredients in a large bowl and mix well.
Chop the peppers finely and add to large bowl. Mix salsa
well. Add the spices (I normally use about 1-2 teaspoons of
the spices) and mix. Let chill in refridgerator at least 1
hour for flavor to combine.

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Title: Lemony Apple Dumplings
Categories: Fruits
Yield: 4 servings

1 1/2 c Flour
1 1/4 ts Salt; divided
1/3 c Shortening
4 tb Cold milk
1/2 c Brown sugar
3 tb Butter or margarine; softene
1/2 ts Cinnamon
4 md Baking apples; peeled, cored
1 Egg white; beaten
***lemon sauce***
1/2 c Sugar
4 ts Cornstarch
1 c Water
3 tb Butter or margarine
4 ts Lemon juice
2 ts Lemon peel; grated
1/8 ts Salt

Recipe by: Sue Klapper Preparation Time: 0:40

Combine flour and 1 teaspoon salt. Cut in shortening
until crumbly. Stir in milk until pastry froms a ball;
set aside.
Stir brown sugar, butter, cinnamon and remaining salt
to form a paste. Divide and press into center of each
apple; pat any extra filling on outside of apples. On
a floured surface, roll pastry into a 14 inch square.
Cut into 4 – 7 inch squares. Place one apple in center
of each square. Brush edges of pastry with egg white.
Fold up corners to center; pinch to seal. Place in a
greased 9 inch square baking dish. Bake at 375 for 35
~ 40 minutes or until golden brown. Meanwhile, combine
sugar and cornstarch in a saucepan. Stir in water.
Bring to a boil; boil 2 minutes. Remove from heat;
stir in remaining ingredients until smooth. Serve warm
over warm dumplings.

Source: .

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Title: Springerle
Categories: Cookies
Yield: 48 servings

1 x -Kathryn Evans JMSH36B 2 c Sugar
4 c Flour 2 ts Boiling water
2 ts Baking powder 2 tb Anise seed
4 ea Eggs, well beaten

Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating until very thick.
Pour boiling water over anise seed and add to egg mixture Stir in the
flour. Chill.
Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again
with a springerle roller to make designs. Cut the cookies at the marked
outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at
room temperature. Bake in a moderate oven (375) 12 to 15 min. or until
brown.
Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C

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Title: GENERIC IMPOSSIBLE PIE
Categories: Casseroles
Yield: 4 servings

————————–FILLING————————–
1 1/3 c Milk
4 Eggs
5/8 c Bisquick
1/2 ts Garlic salt
1/4 ts Pepper, black
1 ts Herbs

———————–THINGS TO ADD———————–
1 c Meat, cooked; chopped
1 1/2 c Vegetables; bite-sized
1 c Mushrooms; pieces
6 Onions, green; thinly sliced
1/2 Onions; chopped or rings
2 Bell peppers; rings/chopped
1 c Cheese, shredded

Meat can be chicken, turkey, beef, ham, or even bacon.
Vegetables can be anything your family likes and you
have in the freezer or garden: green beans, corn,
carrots, peas. If you use a watery vegetable such as
tomatoes or zucchini, be sure to drain well. Cheese
can be whatever will go well with the meat: ham and
swiss, beef and cheddar, chicken and monterey jack,
garden vegetables and parmesan, shrimp or crabmeat and
almost anything. For a vegetable quiche, just use
vegetables and more cheese.

Preheat oven to 400. Thaw and drain vegetables.
Spray one foil pie plate per 2 servings with nonstick
spray. Mix meat, vegetables, and cheese in pie plate.
(If desired, reserve 1/8 c cheese per pie plate to
sprinkle on top for last 5 minutes of baking.) Beat
filling ingredients until smooth (15 seconds in
blender). Pour into plate (s). Bake 20 minutes. Cool 5
minutes.

Sylvia’s comments: this is a wonderful, flexible
dinner pie. Great for whatever leftovers you need to
use up. I don’t care what anyone says, you can’t fit
8 servings’ worth into one pie plate.

Copyright 1994 by Sylvia Steiger, THE.STEIGERS on
GEnie, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat Luscious echoes

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JELLIED BEEF BROTH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Concentrated meat broth
2 c Boiling water
2 ts Gelatin
1/2 Bay leaf
1 Clove
1 t Worcestershire sauce
Chopped parsley
Salt and pepper
1 tb Cold water
1 t Celery salt

Combine broth, water, bay leaf, clove, celery salt,
and Worcestershire sauce. Season to taste. Simmer 10
minutes. Strain. Add gelatin which has been softened
in cold water. Stir until dissolved. Pour into
bouillon cups. Chill until firm. Garnish with chopped
parsley. 6 servings.

The Household Searchlight

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Title: Canning Dried Beans or Peas (Shelled), All Varieties
Categories: Vegetables, Legumes
Yield: 1 text

Quantity: An average of 5 pounds is needed per canner load of 7 quarts;
an average of 3-1/4 pounds is needed per canner load of 9 pints–an
average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.

Procedure: Place dried beans or peas in a large pot and cover with
water. Soak 12 to 18 hours in a cool place. Drain water. To quickly
hydrate beans, you may cover sorted and washed beans with boiling water
in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
Cover beans soaked by either method with fresh water and boil 30
minutes. Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart to
the jar, if desired. Fill jars with beans or peas and cooking water,
leaving 1-inch headspace.

Adjust lids and process as recommended in Table 1 or Table 2 according
to the method of canning used.

Table 1. Recommended process time for Beans or Peas in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner 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 2. Recommended process time for Beans or Peas in a weighted-gauge
pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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Zov’s Golden Lentil Soup

Recipe By : Zov’s Bistro-Bakery, Tustin
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup golden (or red) lentils* — rinsed well
1/4 cup long-grain rice
8 cups water — divided use
1 1/2 carrots — diced
1 large yellow onion — diced
2 stalks celery — diced
1 tablespoon vegetable oil — up to 2
6 cups vegetable broth
Ground cumin — to taste
Salt — to taste
1 small spri Italian parsley — Optional garnish

*Cook’s notes: Generally, health food markets are good sources for golden or re
d lentils. Ethnic markets that specialize in eastern Mediterranean groceries ar
e another good source. Some supermarkets that specialize in imported foods have
them. Petite crimson lentils also are sold at Cost Plus.

In a large pot or Dutch oven, combine lentils, rice and 4 cups of water. Boil
gently for about 15 minutes. In a skillet, saut‚ carrots, onion and celery in
oi
l for 7 minutes or until onions are transparent; add to lentil mixture, combini
ng well. Add broth, remaining 4 cups of water and seasonings. Bring to a boil,
stirring constantly. Reduce heat and simmer about 20 minutes. Season to taste w
ith salt. Advance preparation: Soup can be prepared 2 days before serving and r
efrigerated, airtight . Reheat slowly, stirring frequently to prevent scorching
.

Serve warm.

Yield: Makes 10-12 servings.

scanned by sooz

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Title: Nutty Popcorn Treats
Categories: Snacks
Yield: 36 servings

10 1/2 oz Mini marshmallows
1 c Vanilla milk chips
6 T Butter
12 c Popped popcorn
1 c Salted peanuts
1 t Vanilla
3/4 c Small gumdrops, sliced

Grease a 9″ x 13″ baking pan. In 5-qt dutch oven, over low heat, cook
marshmallows, vanilla milk chips, and butter until melted and smooth.
Remove from heat; stir in popcorn, peanuts and vanilla and mix until
well blended. Press mixture firmly into prepared pan; sprinkle with
gumdrops, gently pressing gumdrops into the popcorn mix. Let stand at
room temp about 1 hour before cutting. Store in tightly covered
container.

MMMMM

California Pizelles/bc

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheese Mexican
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sour cream
1/2 c Cream cheese — softened
1/4 c Green onions — chopped
4 Flour tortillas
1/2 c Artichokes — drained and
-chopped
1/2 c Mushrooms — chopped
1/2 c Tomatoes — chopped
1/2 c Avacado — chopped
1 c Chicken — cooked and chopped
1/2 c Jack cheese — shredded
1/2 c Swiss cheese — shredded

Beat sour cream and cream cheese in bowl until smooth. Fold in green
onions. Spread over tortillas. Top each tortilla with equal portion
of artichokes, mushrooms, tomatoes, avacado, chicken and cheeses.
Place on baking sheet. Bake at 325 degrees for 10 to 15 minutes or
until cheese melts. Cut each tortilla into 4 wedges; serve hot. May
substitute chopped cooked shrimp for chicken. APPROX PER SERVING: Cal
123; Prot 6g; Carbo 7g; Fiber 2g; T Fat 8g; 57% Calories from Fat;
Chol 26mg; Sod 103mg.

From Partners in the Kitchen – From Our House to Yours

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2 cups cooked rice (can be leftover refridgerated, not too old or dry)
handful of dried currants
handful of dried (sweetened) cranberries
2 cups couscous
2 German celery stalks (they’re one of the easiest veggies to grow, very
savory)
3 tbs nutritional yeast
salt to taste

Boil some water, add couscous, chopped up celery stalks, and dried fruit.
Cook 4 minutes or until couscous is tender. Drain. Blend the steaming
hot couscous with the cold cooked rice, add nutritional yeast, stir, and
salt to taste. Serve immediately. Tastes chickeney (if there’s such a
word, savory might be more appropriate here), and the yeast really adds
to it flavorwise, as well as the extra nutrients.

Version 2: Just cook couscous with a savory herb or a veggie like German
celery, for 4 minutes. Drain. Stir in nutritional yeast and salt to
taste. This is yummy. Can’t tell which is yummier.