Title: Apple Juice
Categories: Beverages, Canning
Yield: 1 guide

Quality: Good quality apple juice is made from a blend of varieties. For
best results, buy fresh juice from a local cider maker within 24 hours
after it has been pressed.

Procedure: Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and discard sediment. Strain clear
liquid through a paper coffee filter or double layers of damp
cheesecloth.

Heat quickly, stirring occasionally, until juice begins to boil. Fill
immediately into sterile pint or quart jars or fill into clean
half-gallon jars, leaving 1/4-inch headspace. Adjust lids and process.

Table 1. Recommended process time for Apple Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
Process Time at Altitudes of 1,001 – 6,000 ft: 10 min.
Process Time at Altitudes of Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
Process Time at Altitudes of 1,001 – 6,000 ft: 15 min.
Process Time at Altitudes of Above 6,000 ft: 20 min.

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

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BAKLAVA

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Greek Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Walnuts (16 oz), chop fine
1/2 c Sugar
1 t Ground cinnamon
1 lb Phyllo sheets
1 c Unsalted butter, melted
1 c Honey

Grease 13″ by 9″ baking pan. In large bowl, mix walnuts, sugar and
cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to
extend up sides of pan; brush with butter or margarine. Repeat to make 5
more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into
approximately 13″ by 9″ rectangles if desired; otherwise, just be sure to
butter the edges so you can fold them over after you add the filling.
Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with
butter or margarine. Repeat to make at least 6 layers, overlapping small
strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of
the walnut mixture. Repeat step 3 three more times. Place remaining phyllo
on top of last walnut layer. Trim any phyllo that extends over top of pan.
With sharp knife, cut just halfway through all layers in a diamond pattern
to make 24 servings. Bake 1 1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not
boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at
least 1 hour, then cover and leave at room temperature until serving time.
To serve: Finish cutting through layers.

– – – – – – – – – – – – – – – – – –

Title: GAJAR HALVA #2
Categories: Candies, Indian
Yield: 6 Servings

6 md Carrots;scraped/coarse grate
1 qt Milk
1 c Light cream
1 c Jaggery (raw cane sugar)*
1/2 c Sugar
1 1/2 c Almonds, blanched;pulverized
1/4 c Ghee
1/2 ts Cardamom seeds; crushed
1/4 c Pistachios; toasted/unsalted
1/4 c Almonds; unsalted/slivered/
-blanched/toasted

* Substitute 1 cup dark-brown sugar combined with 1 tb dark molasses

In a deep heavy 5- to 6-quart saucepan, combine the carrots, milk and
cream. Stirring constantly, bring to a boil over high heat. Reduce the
heat to moderate and, stirring occasionally, cook for 1 hour, or
until the mixture has reduced to about half its original volume and
is thick enough to coat a spoon heavily. Stir in the jaggery and the
sugar, and continue cooking for 10 minutes. Reduce the heat to the
lowest possible point, add the pulverized almonds and the ghee, and
stir for 10 minutes more, or until the halva mixture is thick enough
to draw away from the sides and bottom of the pan in a solid mass.
Remove the pan from the heat and stir in the cardamom.

With a metal spatula, spread the halva on a large heatproof platter,
mound it slightly in the center, and decorate the top with pistachios
and slivered almonds. Serve warm or at room temperature. In India,
gajar halva is also sometimes decorated with a special edible silver
leaf.

Source: Time-Life Foods of the World: “The Cooking of India”

MMMMM

Title: BAVARIAN APPLE TORTE
Categories: Pies, Fruits, Desserts
Yield: 8 servings

————————–PASTRY————————–
1/3 c Sugar
1/3 c Butter
1 tb Shortening
1/2 ts Vanilla
1 c Flour

————————–FILLING————————–
5 Apples; winesap, golden
-delicious, Granny Smith
8 oz Cream cheese; room temp
1/4 c Sugar
1 Egg
1/2 ts Grated lemon peel
1/4 ts Vanilla
1/8 ts Salt
Cinnamon sugar
1/2 c Sliced almonds

Pastry: cream sugar, butter, shortening and vanilla.
Blend in flour and pat into bottom and 1 1/2 inches up
sides of greased 9 inch spring form pan. Place in
400F oven for 15 minutes.

Pare and slice apples to make 1 quart (4 cups).

Filling: Beat cream cheese, sugar, egg, lemon peel,
vanilla and salt until smooth. Pour over pastry. Top
with apple slices, cinnamon sugar and nuts. Bake at
400F for 40 minutes.

From “A Flock of Good Recipes,” Shepherd of the Bay
Lutheran Church, Ellison Bay and Sister Bay (Door
County), Wisconsin

Good Tastes column, Green Bay Press Gazette, 10/1/1995

—–

Title: Steak Hawaiian
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

3 oz Beef top round steak (sliced) 2 tb Unsweetened pineapple juice
1/2 ts Mace 1 Pineapple
slice (unsweetened)

Pound slices of round steak with mallet or edge of plate until thin.
Sprinkle both sides with mace. Place in aluminum foil. Sprinkle with
pineapple juice; top with pineapple slice. Secure foil tightly. Place
in baking dish. Bake at 350F for 40-45 minutes.
MICROWAVE: Place in plastic wrap. Cook on High for 10-12 minutes. 1
serving = 3 lean meat, 1 fruit calories 200

MMMMM

Title: $20,000 PRIZE-WINNING CHILI
Categories: Tex-mex
Yield: 1 servings

2 1/2 lb Lean ground chuck
1 lb Lean ground pork
1 c Finely chopped onion
4 Garlic cloves; finely chpd.
1 cn Budweiser beer (12 oz.)
8 oz Hunt’s tomato sauce
1 c Water
3 tb Chili powder
2 tb Ground cumin
2 tb Wyler’s beef-flavor instant
-bouillon (or 6 cubes)
2 ts Oregano leaves
2 ts Paprika
2 ts Sugar
1 ts Unsweetened cocoa
1/2 ts Ground coriander
1/2 ts Louisiana hot sauce,to taste
1 ts Flour
1 ts Cornmeal
1 tb Warm water

In large saucepan or Dutch oven, brown half the meat;
pour off fat. Remove meat. Brown remaining meat; pour
off all fat except 2 Tbsps. Add onion, garlic; cook
and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix
well. Bring to boil; reduce heat and simmer covered 2
hours. Stir together flour and cornmeal; add warm
water. Mix well. Stir into chili mixture. Cook covered
20 minutes longer. Serve hot. Makes 2 quarts.

From: Bill and Becky Pfeiffer. 1980 World Championship
Chili Cookoff Winners.

Posted on GEnie Food Wine RT May 24, 1993 by
M.HATALA [Mike in FL.]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

—–

Title: Whiskey Balls
Categories: Candies, Christmas
Yield: 36 servings

3 c Vanilla wafer crumbs
1/2 c Finely chopped pecans
1/2 c Unsweetened cocoa
2 c Confectioner’s sugar
1/2 c Bourbon
3 tb Light corn syrup
Salt, if desired

1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner’s
sugar, bourbon, corn syrup, and a dash of salt. Form into small
balls the size of walnuts.

2. Roll each ball in the remaining 1 cup confectioner’s sugar and
place on a cookie sheet. Chill in the refrigerator for several hours
or overnight.

Note: It is traditional in the South to use bourbon, but rye may
also be used. This confection — or at least a version of it — was
an early Southern version of those chocolate truffles that became the
rage for chocolate lovers during the 1980s in this country. The
whiskey balls are made, of course, with cocoa rather than chocolate.

~-From Craig Claiborne’s “Southern Cooking”

~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the
Bourbon Cowboy.

MMMMM

Title: Easy Spaghetti
Categories: Main dish
Yield: 4 servings

3 tb Olive oil
1 md Onion, peeled and diced
3 Garlic cloves, peeled/minced
1/2 t Dried oregano
1 tb Dried basil (or to taste)
1/2 t Red pepper flakes, if
-desired (or a little
-jalapeno pepper)
1 cn Crushed tomatoes (28 oz)
12 oz Vermicelli
Parmesan cheese

Put olive oil in a skillet that about 12″ wide.

Peel and chop onion. Add to skillet and cook on medium heat as you
peel and mince garlic. Add garlic to skillet; stir. Cook several more
minutes to allow the vegetables to soften and give up a lot of their
moisture. Stir occasionally. Add oregano, basil, red pepper and
crushed tomatoes. Simmer the mixture uncovered.

Meanwhile, bring a large pot of water to a boil for your spaghetti,
usually 4 1.2 quarts or so. Salt the water and add 8-12 ounces of
spaghetti. Cook until it is just barely tender, probably 2 minutes
less than they suggest on the package. Drain but don’t rinse.

Toss with sauce and serve on plates. top with freshly grated Parmesan
cheese.

NOTE: Carrot sticks and warmed bread go well with spaghetti.

MMMMM

LAST WORD IN NUTMEG MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
3/4 c Sugar
1 tb Baking powder
1 1/2 Nutmegs, whole — grated
1/2 ts Salt
1 Egg
3/4 c Heavy cream
3/4 c Milk
5 tb Butter, melted

Preheat oven to 400 degrees. Grease the muffin tins.
Stir together with a fork the flour, sugar, baking
powder, nutmeg,
and salt in a medium-size bowl, thoroughly combining
the ingredients. Beat the egg well in a small bowl,
then stir in the cream, milk, and butter and blend
well. Add the cream mixture to the flour mixture and
stir only until there are no streaks of flour. Don’t
overmix.
Spoon batter two-thirds full in each muffin cup.
Bake for about 20
minutes, or until rounded tops are lightly golden.
Remove muffins from the pan and serve warm. Or cool on
a rack and store or freeze for later use; warm before
serving.

– – – – – – – – – – – – – – – – – –

Title: Peanut-Oatmeal Drops
Categories: Dropcookies Cookies Travel Desserts
Servings: 6

3/4 c Shortening
1/2 c Peanut Butter
3/4 c Brown Sugar; Packed
1/2 c Sugar; Granulated
3 ea Eggs; Large
1/4 c Milk
1 t Vanilla
1 1/2 c Flour; Unbleached
1 t Baking Soda
1/2 t Slat
1 c Oats, Quick-cooking Rolled
1 c Peanuts; Chopped

Cream together shortening, peanut butter, and sugars until light and
fluffy; add eggs, one at a time, beating well after each. Blend in milk
and vanilla. Thoroughly stir together flour, soda, and salt; stir into
creamed mixture. Stir in oats and peanuts. Drop from teaspoon 2 inches
apart on greased cookie sheet. Bake at 350 degrees f. for 10 to 12
minutes.

Makes 6 dozen.

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