Title: Canning Mushrooms (Whole or Sliced)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 14-1/2 pounds is neeed per canner load of 9
pints; an average of 7-1/2 pounds is needed per canner load of 9
half-pints–an average of 2 pounds per pint.

Quality: Select only brightly colored, small to medium-size domestic
mushrooms with short stems, tight veils (unopened caps), and no
discoloration. Caution: Do not can wild mushrooms.

Procedure: Trim stems and discolored parts. Soak in cold water for 10
minutes to remove dirt. Wash in clean water. Leave small mushrooms
whole; cut large ones. Cover with water in a saucepan and boil 5
minutes. Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/2
teaspoon of salt per pint to the jar, if desired. For better color, add
1/8 teaspoon of ascorbic acid powder, or a 500-milligram tablet of
vitamin C. Add fresh hot water, leaving 1-inch headspace.

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

Table 1. Recommended process time for Mushrooms in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 45 minutes.
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 Mushrooms in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 45 minutes.
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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Title: Mandarin Hot and Sour Soup
Categories: Soups 999
Servings: 4

8 c Soup stock, 6-8 cups 1/4 lb Pork, lean
1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot
3 ea Dried black mushrooms 2-3* 2 T Sliced can button
mushrooms
4 ea Dried wood ears (optional)* 2 ea Stalks green onion,
chopped
1 ea Slice cooked ham, shredded** 4 T Vinegar
1 t Chili Oil (optional) 1/4 t White pepper
3/4 t Salt 1/2 t Sesame oil
1/2 t Sugar 1 T Soy sauce
2 ea Eggs lightly beaten 3 T Cornstarch in 3 T water

* Soaked and shredded.
** Optional
Bring soup stock to a boil, add shredded pork, black mushrooms and wood
ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings
(except cornstarch, eggs, and green onion) reduce heat and simmer for 2
minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten
eggs in a thin stream while stirring. Serve immediately. Garnish with
green onion.
If soup is to be prepared ahead of time, do not add cornstarch and eggs
until serving time. Otherwise the egg will be overcooked and spoil the
appearance. Soup should be quite hot and sour. Adjust the hotness with
varying amount of white pepper and the sourness with different amounts of
vinegar.

—————————————————————————–

MATZOH BALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Melted fat or oil
2 lg Eggs, slightly beaten
1/2 c Matzo meal
1 t Salt (optional)
2 tb Soup stock or water

Blend fat, or oil, and eggs together. Add matzo meal
and salt mixture to egg and blend well. Then add soup
stock or water and mix until uniform. Cover mixing
bowl and place in refrigerator for 15 minutes. Using a
two or three quart pot bring 1 1/2 quarts of slightly
salted water (no salt if desired) to a brisk boil.
Reduce flame, and into the slightly boiling water drop
balls approximately 1 inch in diameter formed from
mixture from refrigerator. Cover pot and cook 30 to 40
minutes. Have soup at room temperature, or warmer, and
remove matzo balls from water and place in soup pot.
When ready to serve, allow soup to simmer for about 5
minutes. Makes about eight balls.

Oh yes, the soup. Any chicken or vegetable soup,
Kosher Shel Pesach, will do fine. I prefer the
vegetable. My favorite Jewish cuisine book is “Jewish
Cookery”, by Leah H. Leonard. I’m sorry this is too
late for your Pesach Seder.

Casey Wilson

– – – – – – – – – – – – – – – – – –

ECCLES CAKES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe of Rough Puff Pastry
— preceding recipe
Milk and castor sugar
-(superfine) to glaze
Filling:
1 oz Margarine
1 Level Tablespoon soft brown
-sugar
4 oz Currants
2 oz Cut mixed peel
1/2 Level teaspoon mixed spice

Preheat oven to 425 degrees – shelf on second runner from top.

1) Make Rough Puff Pastry as in previous recipe

2) To make the filling, melt the margarine in a saucepan, stir in the other
filling ingredients and leave to cool.

3) Roll out the pastry fairly thinly on a floured board. Cut into rounds
with a well floured 3.1/2 inch cutter.

4) Place a heaped teaspoon of filling in the centre of each round.

5) Damp the edges with water, then gather the outside edge together over
the filling and press together at the top to seal.

6) Turn the cakes over so that the sealed ends are underneath. Roll each
gently into round flat shapes.

7) Place on a baking sheet. Leave to rest in a cold place for 15 minutes.

8) Make three slits across the top of each. Brush with milk and sprinkle
thickly with castor sugar.

9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire tray

Makes 16 Eccles cakes

Shared by Sylvia Mease (Cookie Lady)

– – – – – – – – – – – – – – – – – –

9 Point Flan

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
8 Egg yolks — or up to:
10 -Egg yolks total
13 oz Evaporated milk
2 tb Rum — or more to taste

In heavy skillet, slowly heat 3/4 cup sugar until
melted and caramel-colored. Pour into 5-cup baking
dish and carefully swirl to line dish with caramel.
Set aside. Beat egg yolks with 1/2 cup sugar. Add
evaporated milk and rum to taste and beat well. Turn
custard into prepared baking dish. Place dish in pan
of hot water and bake at 350F about 1 hour, or until
knife inserted in center comes out clean. Cool
thoroughly at room temperature. Unmold on serving
plate.

– – – – – – – – – – – – – – – – – –

Title: Hearty bean and vegetable stew
Categories: Soups, Crockpot, Vegan, Ornish
Yield: 12 servings

1 lb Beans, assorted, dry
2 c Vegetable juice
1/2 c Dry white wine
1/3 c Soy sauce
1/3 c Apple or pineapple juice
-vegetable stock or water
1/2 c Celery diced
1/2 c Parsnips diced
1/2 c Carrots diced
1/2 c Mushrooms diced
1 Onion diced
1 ts Basil, dried
1 ts Parsley, dried
1 Bay leaf
3 Clove garlic minced
1 ts Black pepper ground
1 c Rice or pasta cooked

Sort and rinse beans, then soak overnight in water. Drain beans and place
in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple
juice. Cover with vegetable stock or water; the amount added depends on
whether you prefer a soup (more liquid) or a stew (less). The juice adds
just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for
5-6 hours at low until carrots and parsnips are tender. When tender, add
rice or pasta and cook for one additional hour. Notes: For beans use 3 or 4
kinds, such as: black, red kidney, pinto, baby lima, lentil, and green
and/or yellow split peas.

—–

Soured Cream Clam Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Gorton’s clams — drained
2 teaspoons Lemon juice
1/8 teaspoon Pepper
2 tablespoons Minced onion
1 cup Soured cream
1/2 teaspoon Salt
1/2 teaspoon Celery salt

Gently fold clams into sour cream. Add other ingredients and stir
gently until blended. Serve with chips.

Shared By: Pat Stockett

– – – – – – – – – – – – – – – – – –

Title: STUFFED CHICKEN, CYPRUS STYLE
Categories: Greek, Poultry, Main dish
Yield: 6 servings

1 Roasting chicken
3 tb Vegetable oil or butter
1/2 c Blanched, slivered almonds
3/4 c Raw long-grain white rice
1/2 c Dry white wine
1 1/4 c Water
Salt
1 ts Ground cinnamon
1 pn Granulated sugar
1/2 c Currants
Butter or vegetable oil
-(butter should be melted)

Wash and dry the chicken, reserving the liver, and set aside. In a
medium saucepan, heat the oil or butter and saute the almonds and
liver, then remove with a slotted spoon. Chop the liver and set
aside with the nuts. Add the rice to the fat in the pan and saute
over medium heat, stirring constantly, then pour in the wine, water,
salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until
the rice is almost tender. Stir in the almonds, liver, and currants
and remove the pan from the heat.

Spoon the stuffing into the large cavity of the chicken and close
tightly with skewers. Truss the chicken and brush the surface
lightly with melted butter or oil. Set in a baking pan, breast side
up, and bake for 1 1/4 hours, or until tender, in moderate oven (350
F), turning with 2 wodden spoons every 20 minutes and basting
frequently with drippings. Remove the stuffing from the cavity and
transfer to the center of a warm platter. Carve the chicken and
arrange around the stuffing. Serve warm.

Note: For a popular mainland version, substitute pine nuts, nutmeg,
and a little chopped celery and parsley, and soaked bread for the
almonds, cinnamon, and rice.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

—–

Title: Bacon-Wrapped Little Loaves
Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat
Yield: 6 servings

1 1/2 lb Lean Ground Beef
1 c Cheddar Cheese;Shredded,4 Oz
1 ea Egg; Lg
1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 Sm
1/4 c Lemon Juice
1/4 c Green Bell Pepper; Chopped
1/2 c Water
1/2 t Beef Bouillon; Instant
1 t Salt
6 ea ThinSlicesofBacon,Cut In 1/2

Heat the oven to 350 degrees F. Mix all of the ingredients, except
the bacon, together. Shape the mixture into 6 small loaves.
Crisscross 2 of the half slices of bacon across each loaf, tucking
the ends under each loaf. Place the loaves on a rack in a shallow
baking pan and bake uncovered for 50 minutes.
Let stand for 5 to 10 minutes before serving.

MMMMM

Date: Thu, 29 Apr 93 10:34:54 BST
From: Kathy.Jago@uk.sun.com (Kathy Jago – Sun CSIR)

Adapted from the Cranks Recipie Book (ISBN 0-586-0609001) – one of my
favourites.

Lentil and Buckwheat Slice
==========================

Ingredients:

4oz Roasted Buckwheat
1 Carrot
1 Onion
6oz Red Lentils
1 pint veg stock
dried herbs (parsley + rosemary are recommended)
1 tsp Marmite (for the Brits amongst you)
pinch Nutmeg
Salt + Pepper as chef deems necessary

1. Chop onion and carrot, saute in a fairly large saucepan
2. Add all other ingredients – bring to boil
3. Simmer for 30 minutes, until liquid is absorbed
4. While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6
5. Put mixture in loaf/flan dish
6. Put loaf/flan dish in 4. above.
7. Cook for 30 minutes