Title: CHICKEN STOCK – CHINESE
Categories: Chinese, Chicken
Yield: 2 servings

7 lb Chicken backbones and wings
1 sl Ginger – fresh, about 1-1/2
-inches, smashed
4 Clove garlic
4 Green onions – halved
-crosswise (4 to 5
-scallions)
2 md Onions – quartered
3 Ribs celery – halved
-lengthwise

1. In a stockpot, bring 3 quarts of water to a boil.
Add the chicken parts and boil for 1 minute. Pour off
the water and run cold water over the chicken; drain
well.

2. Return the chicken to the stockpot. Add 3 quarts
of cold water and the ginger, garlic, green onions,
onions and celery. Cover and bring to a boil over
high heat. Reduce the heat to moderately low, cover
partially and simmer for 4 hours.

3. Strain the broth through a colander set over a
large bowl; discard the chicken and vegetables.
Refrigerate the stock for up to 3 days. Skim off the
fat before using. (The stock can be frozen for up to
1 month.)

Makes about 2 Quarts.

Recipe from Food Wine, November, 1991.

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Date: Sun, 28 Nov 93 21:36:58 CST
From: Lu Bozinovich

I dug out the Betty Johnson’s Oct.4 recipe for Honey Bread, and found it
to be just what I thought it was, having had “honey bread” before. It’s
so rich, it tastes like cake. My version follows.

Honey Molasses Cake

3 1/2 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 c. sugar
1 cups non-fat yogurt
3/4 c. blackstrap molasses
3/4 c. honey
2 – 3 shots brandy (optional)

Sift flour, soda, salt and cinnamon together into large bowl. Mix in
sugar, removing lumps. Add honey, molasses and yogurt to dry ingredients;
mix till well blended. Prepare pan with a light swipe of oil (I lined
pan with parchment and swiped the parchment paper with oil, for fewer
cleaning hassles afterwards). Bake in 2 small or 1 large loaf pan (s) at
275 F for 1 and 3/4 hours (1 and 1/4 hours if you like it super moist).

Cool. Place on parchment, pour (optional) the brandy over the cake,
slowly so that it will soak in. Wrap in the same parchment paper and a
plastic wrap and let (optional) age 3 days (in refrigerator) before
cutting. Dark and chewey, and absolutely no fat, YUM!

Vinegar Dijon Dressing

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

PARMESAN CHEDDAR GRITS PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
5 c Milk — divided, see eggs
1 c Cream
2 c Regular Grits — or
-long cooking grits
10 oz Spinach — frozen, chopped
-defrosted and squeezed dry
7 Green Onions — chopped
3 Garlic Cloves — chopped
2 c Cheddar Cheese — grated
2 Eggs — lightly beaten with
-1/2 cup milk
Salt and fresh black pepper
-to taste
—–TOPPING—–
1 c Parmesan Cheese — grated

Preheat the oven to 375F degrees. Butter a large casserole dish and set
aside. Combine the butter, milk and the cream in a heavy saucepan and heat
nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring
as necessary to prevent scorching. A non-stick pan is handy for this task.
Remove from the heat and stir in the spinach, green onions, and the grated
cheddar cheese. Stir in the eggs whisked with the milk. Season to taste
with salt and pepper. Pour into the prepared casserole dish and sprinkle
with the parmesan cheese. Bake for 30 minutes or until the top is golden.
serve at once.

– – – – – – – – – – – – – – – – – –

Vidalia Onion Supper Bread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped Vidalia Onions
2 tb Butter
1 pk Corn-muffin mix
1/2 c Dairy sour cream
1/2 c Shredded sharp process
American cheese

Cook onion in butter till tender not brown. Prepare mix according to
pack- age directions. Pour into greased 8x8x2 inch pan. Sprinkle with
cooked onion. Mix sour cream and cheese; spoon over top. Bake in hot
oven (400 degrees) 25 minutes or till done. Let cool; cut in 9
squares.

Source: World Famous Vidalia Sweet Onion Cookbook

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Title: CABBAGE COOKED WITH BEAN CURD
Categories: Main dish, Chinese, Vegetarian
Yield: 4 servings

3 lg Shiitake mushrooms
2 ea Cakes medium tofu
1 lb Cabbage, sliced
3 tb Oil
1/2 ts Salt
2 ts Soy sauce
1 ts Mirin sauce

Soak mushrooms in 3/4 c hot water for 1/2 hour. Put
tofu onto a paper towel leave to drain for 30
minutes.

Remove mushrooms from water, reserve liquid. Cut off
discard stems. Slice caps into 1/4″ wide strips.

Heat oil in an 8″ skillet. When hot, put in cabbage
mushrooms. Stir fry for 1 minute, till cabbage
wilts. Reduce heat to medium. Crumble tofu it to
the skillet. Add salt, soy sauce mirin. Stir fry
for another 5 minutes.

Madhur Jaffrey, “World of the East Vegetarian
Cookbook”.

—–

Title: VEGETABLE SOUP
Categories: Soups, Italian, Vegetables
Yield: 8 servings

8 c Chicken broth (see recipe)
1/3 c Olive oil
1/4 c Chopped parsley
4 ea Garlic cloves
1/4 lb Pancetta or unsmoked bacon
3 c Shredded cabbage
1 ea Medium onion, finely chopped
2 ea Carrots, finely chopped
1 ea Celery stalk, finely chopped
1 ea Potato, peeled, chopped
2 ea Zucchini, finely chopped
1 ea Large tomato, chopped
1/4 lb Mushrooms, finely chopped
1/4 lb String beans finely chopped
4 ea Pieces prosciutto rind
1 x Salt, to taste
1 x Pepper, to taste
1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy
as there there are cooks.
Pancetta – Pancetta is the same cut of pork as bacon.
It is cured with salt and is not smoked. It comes
rolled up like a large salami. Widely used in Italian
cooking, especially in Emilia-Romagna, it is vital to
many dishes. If available, buy a large quantity. Cut
into several pieces and freeze it. You can substitute
domestic bacon for pancetta. It must be blanched in
boiling water for two three minutes to reduce the
smoky flavour. Fresh side pork can also be used.
I’ll be posting several recipes over the next while
that call for pancetta, so if you can find some, it
won’t go to waste. Prepare chicken broth (see my
previously posted recipe). Heat oil in a large
saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta.
Saute until lightly browned. Stir in cabbage. Cover
and cook 1 to 2 minutes. Add remaining vegetables to
saucepan. Cover and cook about 5 minutes. Add broth
and water, if using, and prosciutto rind or ham shank.
Cover and reduce heat. Simmer 40 to 50 minutes.
Remove half the vegetables with a slotted spoon.
Place in a blender or food processor and process until
smooth. Return to saucepan. Season with salt and
pepper. Serve hot with Parmesan cheese sprinkled over
top. Makes 8 to 10 servings. VARIATION:
Toast about 20 thick slices of Italian bread. Place 2
slices in each soup bowl and sprinkle generously with
Parmesan cheese. Ladle soup into bowls. Serve with
additional Parmesan cheese.

—–

MULTIGRAIN BREAD II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Water
1/4 c Honey
1/2 ts Salt
1 c Quaker Multigrain cereal
3 c Bread Flour
2 ts Yeast

This works well on the quick cycle of my Zoji using rapid yeast.
Should work equally well (or better!) with regular yeast and regular
cycle. Eat a slice hot and buttered! Linda in Birmingham 04/14/93
10:29 am CT Zoji S-15 #1.5 LINDA CALDWELL (KKPD13B)

– – – – – – – – – – – – – – – – – –

NORTH INDIAN STUFFED EGGPLANT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
4 c Potatoes, cubed
8 oz Soya cheese,
2 tb Vegetable oil
2 c Chopped onions
2 ts Ground cumin seeds
1 tb Ground coriander seeds
1 t Turmeric
1/2 ts Hot red pepper
1/4 ts Ground cloves
1 tb Minced ginger
2 ea Garlic cloves, minced
2 md Carrots, diced
1 lg Green bell pepper, diced
1 c Green peas
1 ea Tomato, diced
2 tb Fresh lemon juice
Seasme seeds

Leaving stems on, slice eggplants in half lengthwise
place cut side down in pan. Cover bake at 375F for
30 to 40 minutes till tender.

Whiule eggplant is baking, boil potatoes till tender
drain. Mash with partially melted soya cheese in a
large bowl. Saute onions dried spices in oil for 1
minute. Add garlic, ginger saute till onion is
translucent. Add carrots cook 5 minutes. Add
peppers peas cook till just tender. Stir in
tomatoes lemon juice. Combine sauteed vegetables
potato mixture.

Mash eggplant pulp push to side. Mound a quarter of
filling on each half. Sprinkle with sesame seeds
bake for 15 minutes at 375F, uncovered.

Adapted from “New Recipes From Moosewood Restaurant”

– – – – – – – – – – – – – – – – – –

Title: Tomato Juice
Categories: Beverages, Canning
Yield: 1 text

Quantity: An average of 23 pounds is needed per canner load of 7 quarts,
or an average of 14 pounds per canner load of 9 pints. A bushel weighs
53 pounds and yields 15 to 18 quarts of juice–an average of 3-1/4
pounds per quart.

Procedure: Wash, remove stems, and trim off bruised or discolored
portions. To prevent juice from separating, quickly cut about 1 pound of
fruit into quarters and put directly into saucepan. Heat immediately to
boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils
constantly and vigorously while you add the remaining tomatoes. Simmer 5
minutes after you add all pieces. If you are not concerned about juice
separation, simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.

Press both types of heated juice through a sieve or food mill to remove
skins and seeds. Add bottled lemon juice or citric acid to jars (See
acidification instructions). Heat juice again to boiling. Add 1 teaspoon
of salt per quart to the jars, if desired. Fill jars with hot tomato
juice, leaving 1/2-inch headspace. Adjust lids and process following to
the instructions in Table 1, Table 2, or Table 3 according to the method
of canning used.

Table 1. Recommended process time for Tomato Juice 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 Tomato Juice 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.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 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 Tomato Juice 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 Pressure (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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