Title: RED MEATS MARINADE*
Categories: Sauces, Meats
Yield: 12 servings

1/2 c Peanut oil
1/2 c Olive oil
1 tb White pepper ground
1 tb Black peppercorns crushed
1 ts Oregano crushed
2 Garlic cloves minced
1 ts Salt
1/2 c Chianti
1/2 c Soy sauce
1/2 c Cider vinegar
4 tb Honey
1 tb Chili powder

Mix well. Pour over meat cover and refrigerate
for 6-24 hours. Use as a basting sauce also.
Origin: the ktichen of Don Houston

—–

Title: MCCARTHY FAMILY FISH CHOWDER
Categories: Soups, Fish
Yield: 6 servings

1 ea Sliced onion (chopped)
6 ea Cubed potatoes (diced)
1 1/2 lb Fresh haddock (back skinned)
1/2 c Diced salt pork
1 pt Boiling water
1 1/4 qt Milk
1 tb Salt
1/8 ts Pepper

Cook salt pork until brown, remove salt pork pieces
and place in separate dish leaving salt pork oil in
kettle. Now saut‚ diced onion in the same kettle
until brown. Add potatoes and 1 pint boiling water,
simmer 10 minutes, add fish and simmer 20 minutes. Add
milk, salt, pepper and pices of salt pork previously
saut‚ed. Heat to boiling and serve.

—–

Title: Whole or Halved Tomatoes (packed in tomato juice)
Categories: Canning
Yield: 1 recipe

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split, then dip in cold water. Slip off skins and remove
cores. Leave whole or halve. Add bottled lemon juice or citric acid to
the jars (See acidification instructions). Add 1 teaspoon of salt per
quart to the jars, if desired.

Raw pack — Heat tomato juice in a saucepan. Fill jars with raw
tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
hot tomato juice, leaving 1/2-inch headspace.

Hot pack — Put tomatoes in a large saucepan and add enough tomato juice
to completely cover them. Boil tomatoes and juice gently for 5 minutes.
Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1,
Table 2 or Table 3 depending on the method used.

Table 1. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts
Process Time at Altitudes of 0 – 1,000 ft: 85 min.
1,001 – 3,000 ft: 90 min.
3,001 – 6,000 ft: 95 min.
Above 6,000 ft: 100 min.

Table 2. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 40 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: 25 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 2 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: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.
======================================================================
Table 3. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a dial-gauge pressure canner.

Style of Pack: Hot or Raw. Jar Size: Pints.
Process Time: 40 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 or Raw. Jar Size: Quarts.
Process Time: 25 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.

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

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EASY HERB VINEGARS

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

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

To make an herb vinegar, put rinsed and dried herbs and any spices into a
sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to
within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3
weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use:
4 sprigs fresh curly-leaf parsley
2 Tbsp black peppercorns

or

2 sprigs fresh flat-leaf parsley
2 sprigs fresh basil

With white wine vinegar, use:
4 sprigs fresh tarragon

or

4 sprigs fresh rosemary

With rice wine vinegar, use:
4 sprigs fresh cilantro
2 Tbsp dried star anise

– – – – – – – – – – – – – – – – – –

Tender Flaky Biscuits

Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

– – – – – – – – – – – – – – – – – –

Title: Soft Pineapple Cookies
Categories: Cookies
Yield: 3 Dozen

2 c Sugar
1 c Shortening ( Crisco )
4 Eggs
1 ts Vanilla extract
Or
1 ts Coconut extract
1 c Crushed pineapple well
Drained
4 1/2 c Flour
2 ts Baking soda
1/2 ts Salt
1/2 c Finely chopped nuts
Or
1/2 c Shredded coconut

Cream sugar and shortening. Add eggs one at a time to
blend. Add drained pineapple and nuts. combine dry
ingredients and add to creamed mixture. blend into a
stiff mixture. Drop by tbs. on a lightly greased
cookie sheet a few inches apart. Bake 350 about 15
minutes or until browned at edges and appears set.
Remove to racks to cool. Makes 3 to 4 dozen Note: for
those of you who don’t know what Crisco is: its a
white solid vegetable fat with a creamy texture. when
melted its used to fry things or left as is, its used
for baking purposes.

—–

1 package (1 pound) Creamette Fettuccini, uncooked
1/4 cup olive or vegetable oil
3 whole boneless skinless chicken breasts, cut into strips
(about 18 oz)
2 large red bell peppers, cut into strips
2 large yellow bell peppers, cut into strips
1 medium green bell pepper, cut into strips
1 medium onion, cut into chunks
2 cups sliced fresh mushrooms
1 teaspoon any salt-free herb seasoning
(I really like the Mrs. Dash garlic and herb)
2 tablespoons grated parmesan cheese
Prepare Creamette fettuccini as package directs; drain. In large
skillet, heat oil; add chicken, peppers, onion, mushrooms and
seasoning. Cook and stir over medium heat until chicken is cooked
through, 8 to 10 minutes. Add hot cooked fettuccini and parmesan
cheese; toss to coat. Serve immediately. Refrigerate leftovers.
Calories 264
Fat 7g
Sodium 33mg
Cholesterol 36mg

Banana Meringue Delight

Recipe By : Fat Free Ultra Lowfat Recipes – Doris Cross
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MERINGUE CRUST

3 Egg Whites
2 Tablespoons Sugar
1/4 tsp Vanilla
Dash Salt
1/8 tsp Cream of Tartar

FILLING

2 Ounces Vanilla Pudding — Instant
3 Cups Skim Milk
2 Large Bananas

TOPPING

8 Graham Cracker Squares — Ground

Preheat oven: 300°

In large bowl, beat egg whites until slightly stiff. Gradually add
sugar and cream of tartar and continue to beat. Add vanilla and salt and
continue beating until whites stand in stiff peaks. Spray 9″ x 9″ glass
baking dish with non-stick cooking spray. spread meringue over entire
bottom and sides of dish to form a crust. Bake in 300 degree oven for 45
minutes. Remove and cool.

After crust has cooled, prepare pudding mix according to package
directions and fold in sliced bananas. Pour pudding mixture into crust
and sprinkle ground graham crackers on top. Chill and serve.

– – – – – – – – – – – – – – – – – –

Title: Lemony Caesar Salad
Categories: Salads, Ceideburg 2
Yield: 1 servings

1 1/2 tb Olive oil
1/4 c Chopped walnuts
4 Thin slices whole-grain
-bread
1/4 c Anchovy spread (recipe
-follows)
1/2 lg Head romaine lettuce,
-rinsed and patted dry
1 c Caesar Dressing (recipe
-follows)
4 oz Parmesan cheese in one piece

Julee Rosso and Sheila Lukins characterize this inventive, egg-free
recipe from “The New Basics” (Workman, 1989) as “a lovely, light
version of the classic”. They suggest tucking the walnut toast under
a couple of big, crisp leaves of romaine, so it’s a surprise.

Heat the olive oil in a small skillet. Add the walnuts and saute over
medium heat until lightly toasted, 3 to 5 minutes. Set aside. Toast
the bread; then spread each slice with Anchovy Spread and scatter
with the toasted walnuts

Tear the lettuce into pieces and toss with the dressing. Place a
piece of prepared toast on each plate and top with a portion of the
lettuce and dressing. Using a vegetable peeler, shave thin slices of
Parmesan over each portion. Serve immediately.

Makes 4 servings.

ANCHOVY SPREAD: 12 anchovy fillets, drained 2 teaspoons Dijon-style
mustard 1 teaspoon coarsely ground black pepper 2 tablespoons
extra-virgin olive oil 2 tablespoons unsalted butter, at room
temperature 1 clove garlic, finely minced Using a fork, mash the
anchovies in a small bowl. In another small bowl, whisk the remaining
ingredients together. Add to the anchovies and mix until a paste has
formed. Makes about 1/4 cup. CAESAR DRESSING: 1 teaspoon grated lemon
zest 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1
teaspoon white wine vinegar 2/3 cup extra-virgin olive oil 1 teaspoon
coarsely ground black pepper 1/2 teaspoon salt

Combine the lemon zest, juice, garlic and vinegar in a small bowl and
whisk well. Slowly add the olive oil, whisking constantly until
smooth. Add the pepper and salt and set aside.

Makes 1 cup.

Posted by Stephen Ceideburg; February 14 1991.

MMMMM

Hot Mocha Coffee Mix

Recipe By :
Serving Size : 44 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Instant nonfat dry milk powder
1 Cup Sugar
1 Cup Cocoa
1/2 Cup Instant coffee powder
1 Teaspooon ground cinnamon
1/2 Teaspoon ground nutmeg
1/8 To 1/4 teaspoon ground cloves
Boiling water

Combine first 7 ingredients in a large bowl, and mix well. Store
mix in an airtight container. For each serving, place 2 Tablespoons
mix in a cup. Add 1 cup boiling water, and stir well. YIELD: 44
servings (about 41 calories and 25 milligrams sodium per serving)

– – – – – – – – – – – – – – – – – –