CANNING FRESH LIMA BEANS (SHELLED)

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

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

Quantity: An average of 28 pounds is needed percanner
load of 7 quarts; an average of 18 pounds is needed
per canner load of 9 pints. A bushel weighs 32 pounds
and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds.
Discard insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to
boil. Fill jars loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or
shake down.

Small beans–leave 1-inch of headspace for pints and
1-1/2 inches for quarts.

Large beans–leave 1-inch of headspace for pints and
1-1/4 inches for quarts.

Add 1 teaspoon of salt per quart to the jar, if
desired. Add boiling water, leaving the same headspace
listed above.

Adjust lids and process using the recommendations in
Table 1 or Table 2 according to the method of canning
used. Table 1. Recommended process time for Lima Beans
in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 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 Lima Beans in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 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: FRUCTOSE SUBSTITUTE FOR SUGAR
Categories: Diabetic
Yield: 1 servings

SUGAR TO FRUCTOSE EQUIVALENT
1/4 c Sugar use 2 1/2 T fructose
FRUCTOSE
1/3 c “ ” 3 1/2 T “
1/2 ” “ 5 T ”
2/3 c “ ” 7 T “
3/4 c ” “ 1/2 c
1 c ” “ 2/3c ”

Substitute fructose in recipes calling for sugar.
Since it is a natural sweetener there should be
appreciable change in blood sugar levels.
Fructose does not break down in cooking like some
artificial sweeteners.
General rule of thumb is to use 1/3 less fructose
thatn the amount of sugar called for. It can be used
in all diets,but diabetics should check with their
doctors if there’s any doubt about using it.

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Cucumbers with Dill Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Red or white wine vinegar
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Dried dill weed
1/4 teaspoon Pepper
2 tablespoons Vegetable oil
2 cups Cucumber slices
1 cup Thinly sliced red onion — seperated into rings
2 Medium ripe tomatoes — cut
wedges

Combine dressing ingredients in large bowl. Add cucumber, onion and tomatoes;
toss to coat. Let stand about 15 minutes before serving.

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Fruited Beef Curry Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds extra lean ground beef
1 large onion — chopped
1 medium green pepper — chopped
2 tablespoons vegetable oil
1 slice whole wheat bread
1 cup 2% low-fat milk
2 large eggs
1 large apple — chopped
1 cup dried apricots — chopped
2 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
curry condiments

Preheat oven to 350-degrees F.

Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.

Soak bread in milk.

Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add
bread and milk. Mix well.

Place in 2-quart oven-proof casserole and bake for 45 minutes.

Serve with curry condiments such as chutney, raisins, shredded coconut and
sunflower seeds.

From the “Hot and Spicy Recipe Page”

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Title: RASPBERRY-MARZIPAN COFFEE CAKE
Categories: Fruits, Misc, Rice
Yield: 12 servings

2 c All-purpose flour*
3/4 c Sugar
1/4 c Margarine or butter, softene
1 c Milk
2 ts Baking powder
1 ts Vanilla
1/2 ts Salt
1 Egg
1 pk (3-1/2 ounces) almond
-Paste, finely chopped
1 c Fresh or unsweetened frozen
-(thawed) raspberries

———————————-STREUSEL———————————-
1/4 c Firm margarine or butter
1/3 c All-purpose flour
1/4 c Sugar
1/3 c Slivered almonds

You may find the almond paste easier to chop if you put it into the. Heat
oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches.
Beat all ingredients except almond paste, raspberries and Streusel in
medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes,
scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with
half each of the almond paste, raspberries and Streusel. Repeat layers.
Bake about 50 minutes or until wooden pick inserted in center comes out
clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using
self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine
into flour and sugar until crumbly. Stir in nuts.

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White Chocolate Fondue

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

Amount Measure Ingredient — Preparation Method
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12 oz. white chocolate
1 oz. Kirsche’s cherry brandy
8 oz. heavy whipping cream

Preparation :
Combine chocolate and cream in a double boiler. Stir until the
chocolate melts completely. The mixture should be creamy; do not
overcook. Mix thoroughly. Put mixture in a fondue pot and keep a
low flame on to keep it warm. Serve with any type of fruit or firm
cake. Strawberries, apples, and bananas are especially good with it.

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2 c. milk
4 eggs
1-2 drops of vanilla
1 c. sugar

Prepare a caramel with sightly more than half of the sugar in a double
boiler. Once brown, add 2 soup spoons of water while mixing. Lightly
coat the bottoms o th custard cups with the mixture.

Beat the eggs. Bring the milk to boil. Add the sugar and vanilla and mix
well, and then add the eggs. Pour into the custard cups and place in a
shallow baking dish. Pour hot water around the custard cups, halfway up
the side of the custard dishes. Bake for 45 minutes at 275 degrees.

Title: SALAD-IN-A-BOAT
Categories: Salads, Vegetables
Yield: 6 servings

2/3 c Water
5 tb Butter or margarine
1/4 ts Salt
2/3 c All-purpose flour
3 ea Eggs
3/4 c Shredded Swiss cheese
1 1/2 c Small spinach leaves
8 ea Cherry tomatoes

——————–EGG-VEGETABLE SALAD——————–
1/2 c Mayonnaise
1 ts Dijon mustard
1/4 ts Ground cumin
1 c Raw cauliflower, sliced
1/4 lb Raw mushrooms, thinly sliced
1 c Frozen peas (thawed)
1 c Celery, thinly sliced
2 ea Green onions tops, sliced
6 ea Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a
boil. When butter melts, remove pan from heat and add
flour all at once. Beat until well blended.
Return pan to medium heat and stir rapidly for 1
minute or until a ball forms in middle of pan and a
film forms on bottom of pan. Remove pan from heat and
beat in eggs, one at a time, until mixture is smooth
and glossy. Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable
bottom or spring-release sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or
until puffed and brown; turn off oven. With a wooden
pick, prick crust in 10 to 12 places; leave in closed
oven for about 10 minutes to dry. Remove pan from
oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all
ingredients except eggs together as listed. Coarsely
chop the 6 hard-cooked eggs; gently fold into
vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach
and garnish with cherry tomatoes. Cut boat in thick
wedges. Per Serving (including salad): 18 grams
protein, 19 grams carbohydrate, 436 milligrams
cholesterol, 483 calories.

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Rice Pudding 2
Recipe By : Net
Serving — ¥ : 12 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
1 cup white rice
6 cups skim milk
3/4 cup sugar
1 pinch salt
1 Tbl. vanilla
Mix everything except the vanilla in a
(non-stick!) pot. Heat until just
1 short boiling — stirring
constantly. Reduce heat, cover, and
simmer 1
hour — stirring
occasionally.

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Per serving: 1057 Calories; 23g Fat (19% calories from fat); 30g Protein; 185g
Carbohydrate; 78mg Cholesterol; 341mg Sodium

COCONUT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Freshly grated coconut,
-firmly packed
2 tb Mustard seeds
1/2 ts Curry powder
1/2 c Chick-peas (garbanzo)
4 ts Freshly minced ginger root
2 sm Hot green chilies, seeded
-diced
1/4 bn Fresh corrianer, minced
3/4 ts Salt
2 tb Vegetable oil

Grind together, or process in a food processor, the
grated coconut, chick-peas, and green chilies. Add
salt. Mix until well combined.

Pour oil into a small frying pan and place over medium
heat. When hot, add mustard seeds, curry powder, and
minced ginger. Stir and saute until mustard seeds
pop, about 2 minutes. Cool.

Stir together thoroughly the coconut mixture, the
sauteed spices, and the fresh minced, coriander.
Chill well.

Before serving, stir chutney gently with a fork to
lighten. Place in an attractive bowl and serve.
Coconut chutney freezes beautifully.

From: Chola-Sheraton Madras, India Shared By: Pat
Stockett

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