STRING BEANS AND ZUCCHINI CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh string beans
1/2 lb Fresh zucchini
1 lg Onion
1 tb Ghee
1 t Cumin
1 t Coriander
1/2 ts Turmeric
1/4 ts Chili powder
1/2 ts Garlic powder
1/4 ts Dark mustard seeds
Salt, to taste

Wash the string beans in water. Snap the stems off.
Break beans into 2 inch long pieces.

With a vegetable brush, clean the zucchini thoroughly
under some running cold water. Cut and throw away
both ends of each zucchini, and cut into small rounds.

Peel and cut onion into small pieces.

Over a medium heat saute the onion in butter or
margarine. When the onion is soft, add mustard seeds.
When seeds start jumping, add turmeric, cumin, and
coriander powders. Saute onion again until it is
fully covered with spices.

Add string beans first. Mix and cover them for 4
minutes.

Then add zucchini next. Stir the pan. Add chili
powder, garlic powder, and salt. Cook for 8 to 10
minutes.

Serve hot or warm as a side dish.

Anadi Naik in “Vegetarian Journal Reports” Posted by
Karen Mintzias

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WHOLE WHEAT IRISH SODA BREAD (LARGE LOAF)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BETTIE COOPER VGXB82A
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
1 1/3 ts Salt
1 1/3 tb Butter
2/3 c Raisins
1 1/3 ts Baking soda
1 1/3 c Buttermilk
2 2/3 tb Caraway seeds
2 ts Yeast

The only difference besides the whole wheat flour, is that this
recipe has no sugar at all…wonder why!? My Panasonic machine has a
setting for making Whole Wheat Bread and this recipe is for making
the Whole Wheat Irish Soda Bread that I tried yesterday. It was a
big hit!! BETTIE COOPER (VGXB82A)

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Title: DANISH PASTRIES – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
1 3/4 c Bread flour (8 1/5 oz)
3/4 c Cake Flour (3 1/2 oz)
2 1/2 tb Dry milk
3/4 ts Salt
3 1/2 tb Butter (1.4 oz)
1/2 c Water
2 ts Dry yeast
1/2 c Butter or marg.; for folding
-in the dough
1 Egg; beaten
-for brushing on top

Fillings: 1/2 – 3/4 c apricot jam or marmalade 1/4 – 1/3 c canned
fruit filling or preserves 1/2 – 3/4 c nut streusel 1/2 – 3/4 c
cheese filling

1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the
refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
to the previous position in #5. Roll out into 10 x 10 1/2 inches.
Fold into thirds. Wrap and place into refrigerator for 20 to 30
minutes. Fold and roll three times more. Wrap and chill after each
rolling. After the final folding, chill several hours or overnight.
8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares.
Roll each out into about 7 inch square. 9. Place the filling of your
choice in the center of each square. Brush the four corners lightly
with water to help them seal when pressed together. 10. Fold opposite
corners over the center. Press down firmly to seal together. Then
fold the other two corners over the center and press all four corners
tightly together. 11. Place on greased baking pan. Spray water on
top. 12. Proof, brush with beaten egg and bake in 357 deg. oven for
10 to 15 minutes or until golden brown.

MMMMM

SPICY APPLE RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raisin bran
1/2 c Flour
1/2 c Wheat germ – or oat bran
1/4 c Brown sugar
2 ts Baking powder
1 t Apple pie spice
1/2 ts Salt
1 t Grated lemon rind
1 c Finely chopped apple
2 Egg whites
2/3 c Apple juice
1/3 c Skim milk
3 tb Oil

In a large bowl combine cereal, flour, wheat germ,
brown sugar, baking powder, seasonings and apple; set
aside. In a small bowl combine egg whites, apple
juice, milk and oil. Mix well. Add liquid mixture to
dry ingredients; stirring just until moistened. Line
muffin cups with paper baking cups or spray bottoms
only with cooking spray; fill 2/3 full. Bake at 425
F. for 12 to 15 minutes.

per muffin: 119 Kcal 4.1g fat (0.5g sat fat) 29% CFF
210mg Na 1.8g fiber (3.3g PRO/ 4.1g FAT/ 18.9g CHO)

NOTES : 1. FAT: Try using unsweetended applesauce,
pureed prunes, or drained yogurt in place of part or
all of the oil. (with no oil, per muffin: about 91
Kcal, 0.7g fat) 2. SODIUM: Using low-sodium baking
powder would save about 60mg Na per muffin. The salt
is adding about 89mg Na to each muffin.

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Title: STEAMED PEARL BALLS
Categories: Appetizers, Pork, Oriental
Yield: 16 servings

3/4 c Uncooked Short Grain Rice
1 1/2 c Water
4 Dried Shiitake Mushrooms
1/2 c Hot Water
1 lb Lean, Boneless Pork
1 Egg
2 Green Onions Chopped
1/4 c Chopped Water Chestnuts
1 ts Cornstarch
1 ts Minced Gingerrot
1/4 ts Salt
1/4 ts Pepper
2 ts Low Sodium Soy Sauce

Combine Uncooked Rice 1 1/2 C. Cold Water. Let Stand
2 Hours. Drain Rice Place On Paper Towels To
Dry.Combine Mushrooms 1/2 C. Hot Water; Let Stand 15
Min. Remove Discard Mushroom Stems; Set Aside Caps.
Trim Excess Fat From Pork. With Knife Blade Process
Pork 1 Min. OR Until Finely Chopped. Add Reserved
Mushrooms, Egg Remaining Ingredients; Process 45
Sec. OR Until Well Blended. Shape Pork Mixture Into
16 (1 in.) Balls. Roll Each Ball in Reserved Rice.
Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place
Dish On A Rack in A Roasting Pan. Pour Water in
Roasting Pan To The Depth Of 1 in. Bring To A Boil.
Cover Roasting Pan.Reduce Heat To Medium Steam 20
Min. Serve Immediately.

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CANNING SPINACH AND OTHER GREENS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

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

Quantity: An average of 28 pounds is needed per canner
load of 7 quarts; an average of 18 pounds is needed
per canner load of 9 pints. A bushel weighs 18 pounds
and yields 3 to 9 quarts–an average of 4 pounds per
quart.

Quality: Can only freshly harvested greens. Discard
any wilted, discolored, diseased, or insect-damaged
leaves. Leaves should be tender and attractive in
color.

Procedure: Wash only small amounts of greens at one
time. Drain water and continue rinsing until water is
clear and free of grit. Cut out tough stems and
midribs. Place 1 pound of greens at a time in
cheesecloth bag or blancher basket and steam 3 to 5
minutes or until well wilted. Add 1/2 teaspoon of salt
to each quart jar, if desired. Fill jars loosely with
greens and add fresh boiling water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for Spinach and
Other Greens in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 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 Spinach and
Other Greens in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 70 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.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: FLORENTINES
Categories: Cookies, Kump
Yield: 24 servings

1/4 c Butter
1/3 c Light brown sugar
– (firmly packed)
1/4 c Sifted flour
1/4 c Whipping cream; plus
1 tb Whipping cream
3/4 c Finely chopped almonds
4 oz Semisweet chocolate
3 tb Butter

PREHEAT OVEN TO 350F. Cream butter and sugar until light and fluffy. Stir
in flour alternately with cream, then mix in almonds. Drop teaspoons of
batter 3-inches apart on greased and floured baking sheets. With a knife
dipped in cold water, spread the batter into 2-inch rounds. Bake for 12
minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks.
If cookies become hard to remove, return to the oven for 1-or-2 minutes to
soften. Melt chocolate with butter and cool slightly. Spread over bottoms
of cookies.

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PIZZA – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 t Salt
1 1/2 ts Vegetable oil
3/4 c Water
1 t Dry yeast
TOPPINGS:
2/3 c Pizza sauce (10 oz)
2 c Mozzarella cheese (8 oz)
Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll
each portion into a ball. 3. Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each
ball into a flat circle. 5. Place on a greased baking pan. Prick the
surface with a fork. 6. Brush with 2 tablespoons pizza sauce.
Sprinkle mozzarella cheese on top. Garnish with ingredients of your
choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until
ingredients are cooked and the dough is crisp and slightly brown.

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Title: WHITE CHOCOLATE MOUSSE – GREAT CHEFS
Categories: Basics, Mousses, Masterchefs, Frisco, M
Yield: 6 servings

1 c Sugar
1/2 c Water
8 lg Egg whites
6 lg Egg yolks
1 tb Rum, white
1 lb Chocolate, white, melted
Creme fraiche
Raspberry puree

In a saucepan, heat the sugar and water until the mixture forms a
soft ball.

Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).

Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.

Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks – still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into the
egg mixture. Refrigerate for 3 to 4 hours.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 servings

3/4 c Sugar
1.00 ts vanilla extract
3 ts Powdered instant
-coffee
0.25 ts cream of tartar
4 Egg whites, room
-temperature

These cookies – said to have been a favorite with Marie Antoinette –
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250’F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

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