Canning Recipes

Solid canning recipes

admin — Sun, 24 May 2009 20:59:13 +0000

Browse around to find your favourite recipe. Use the search function or click on the tags or categories.
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scalloped tomatoes

admin — Sat, 05 Sep 2009 12:34:12 +0000

scalloped tomatoes

Scalloped Tomatoes

4 (#10) cans tomatoes
1 pound onions
2 pounds bread
8 ounces granulated sugar
3 tablespoons salt
3 tablespoons pepper
1 cup bread crumbs or cracker meal
1 cup Parmesan cheese
1 stick (4 ounces) margarine, melted

Drain off half of the tomato juice and reserve for another use.

Saut? onions in margarine. Trim bread and dice in 1/4 inch cubes.

Place tomatoes and juice, sugar, salt and pepper in saucepan and bring to a boil.

Combine onion and margarine mixture and toasted bread crumbs, mixing well. Combine with tomato mixture and place in lightly greased pans. Top with crumbs, Parmesan cheese and melted margarine. Bake for 30 to 40 minutes at 375 degrees F. Bread cubes will absorb excess moisture; top should be nicely browned.

Ricky Heres what Im gonna ask of you… We
e going to be spending the night in New York, so it worked out well for all of us. I want you to take it back to the business class, I want you to round up a couple of honeys… At our hotel room we
e gonna have kind of a pool party. California gangster-style, you know what I mean Kick ass pool party thing. — Made

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rose fondue

admin — Sat, 05 Sep 2009 00:21:43 +0000

rose fondue

Rose Fondue

1 clove garlic, halved
8 ounces rose wine
4 ounces grated Gruyere cheese
8 ounces grated red-veined Cheddar cheese
3 teaspoons flour
2 teaspoons kirsch
Cubes of sesame-coated French bread

Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat until bubbling, then gradually stir in the cheeses until melted, stirring frequently.

In a small bowl, blend the flour smoothly with the kirsch and stir into the cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.

Serves 4.

Im the only person of distinction whos ever had a depression named for him. — Herbert Clark Hoover

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cantaloupe jam

admin — Fri, 04 Sep 2009 13:51:36 +0000

cantaloupe jam

Cantaloupe Jam

Cantaloupe (very ripe)
3/4 pound granulated sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
per each pound of cantaloupe

Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick.

A book is a version of the world. If you do not like it, ignore it or offer your own version in return. — Salman Rushdie

Technorati Tags: preserving recipes, canning

chili fondue

admin — Fri, 04 Sep 2009 13:20:09 +0000

chili fondue

Chili Fondue

2 cups shredded pepper jack cheese
2 cups shredded white Cheddar cheese (mild to medium)
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 1/2 cups chicken broth
6 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 bunch scallions, thinly sliced
2 tablespoons chopped ripe black olives

In medium size bowl toss the shredded cheese with the cornstarch.

In medium size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.

Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.

Its not failure, but low aim is crime. — Lowell

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highland fondue

admin — Fri, 04 Sep 2009 07:40:19 +0000

highland fondue

Highland Fondue

1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread

Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.

Serves 4 to 6.

Don wait to be happy to laugh… You may die and never have laughed — Jean de la Bruyere

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coleslaw for 100

admin — Thu, 03 Sep 2009 23:40:47 +0000

coleslaw for 100

Coleslaw for 100

6 heads cabbage
5 cups shredded carrots
1 head purple cabbage, chopped

Shred cabbage and carrots and store in refrigerator until ready to serve. Add purple cabbage when you add the dressing.

Dressing
1 gallon mayonnaise
2 packages ranch dressing mix
1/4 cup vinegar
Sugar and salt to taste

Mix together, then mix with cabbage mixture just before serving. If dressing is too thick, add just a little milk.

Finely chopped green bell peppers may also be added to this salad, if desired.

The price of freedom of religion, or of speech, or of the press, is that we must put up with a good deal of rubbish. — Robert Jackson

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Curried Meatballs with Chutney

admin — Thu, 03 Sep 2009 20:02:21 +0000

Curried Meatballs with Chutney

Chutney sauce 1 Pound ground turkey

1/2 c Crushed cracker crumbs

1/3 c Evaporated skim milk

2 tb Finely chopped green

Onions (with tops) 1 1/2 To

2 ts Curry powder

1/4 ts Salt

Chutney sauce 1/2 c Nonfat plain yogurt

1 tb Finely chopped chutney

1/4 ts Curry powder

Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch

meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot with Chutney Sauce and wooden picks.

You can fool some of the people all of the time, and all of the people some of the time, but you can not fool all of the people all of the time. — Abraham Lincoln

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English Orange Marmalade

admin — Thu, 03 Sep 2009 16:46:40 +0000

English Orange Marmalade

4 Oranges

1/2 Grapefruit

1/3 Lemon

Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1

hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland

Some of the most rewarding and beautiful moments of a friendship happen in the unforeseen open spaces between planned activities. It is important that you allow these spaces to exist. — Christine Leefeldt

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tossed green salad

admin — Thu, 03 Sep 2009 12:38:00 +0000

tossed green salad

Tossed Green Salad

3 heads iceberg lettuce
1 bunch romaine
2 bunches radishes, sliced
2 large cucumbers, thinly sliced
2 large green bell peppers, chopped
1 large onion, chopped (optional)
1 pint French dressing
2/3 cup sweet pickle relish
1/3 cup vinegar

Tear iceberg lettuce and romaine into bite-size pieces.

In several large salad bowls make layers of greens, radishes, cucumbers, green pepper and onion. Chill.

Combine remaining ingredients for dressing. Pour over salad just before serving. Toss lightly.

Makes 25 servings.

Philosopher A lover of wisdom, which is to say, Truth. — Francois Marie Arouet Voltaire

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freeze bake biscuits

admin — Thu, 03 Sep 2009 12:19:17 +0000

freeze
bake biscuits

Freeze
Bake Biscuits

6 cups all-purpose flour
1/2 cup dry milk powder
1/4 cup baking powder
1/4 cup granulated sugar
2 teaspoons salt
2 teaspoons cream of tartar
2 cups shortening
1 1/2 cups water

In a large bowl, mix all dry ingredients together until well combined. Cut shortening into dry ingredients until mixture resembles coarse crumbs. Using fork, stir in water until mixture is just moistened.

Preheat oven to 400 degrees F.

Turn dough onto well-floured surface. Lightly flour your hands and knead dough 8 to 10 times until smooth. Pat out dough about 3/4-inch thick. Cut into 1 1/2-inch squares or cut with biscuit cutter, without twisting biscuit cutter. Place about 1/2-inch apart on baking sheet and bake 20 to 25 minutes or until golden.

Makes about 5 dozen.

To freeze, prepare but do not bake. Freeze, then place in plastic bags. Remove biscuits as needed and bake frozen for 30 to 35 minutes. Ingredients may be mixed, stored in container, water added and baked as needed.

Do not the most moving moments of our lives find us all without words — Marcel Marceau

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chocolate cream pie

admin — Thu, 03 Sep 2009 11:39:36 +0000

chocolate cream pie

Chocolate Cream Pie

1 (9-inch) baked pastry shell

1 cup granulated sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla extract

Meringue
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar

Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla extract. Cool for 10 minutes, then pour into pie shell.

Heat oven to 350 degrees F.

Meanwhile, prepare meringue: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust.

Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.

Only those who dare to fail greatly can ever achieve greatly. — Robert Francis Kennedy

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butter

admin — Thu, 03 Sep 2009 11:28:47 +0000

butter

Butter

1 cup heavy cream

Place bowl and blade of a food processor into the freezer for 4 to 5 hours.

Refit the bowl and blade, turn on the food processor, and pour the cream through the feed tube. Process for about 10 minutes, until butter has hardened around the blade, leaving the liquid that has separated from the cream in the bottom of the bowl.

Transfer the butter to a sieve and shake 2 or 3 times over the sink to allow any excess liquid to drain. Put the butter in a bowl, cover, and chill for at least 1 hour before using.

Store it in the refrigerator for up to 1 week.

Makes 2/3 to 3/4 cup.

Be less curious about people and more curious about ideas. — Marie Curie

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vegetarian mushroom burgers

admin — Wed, 02 Sep 2009 03:41:22 +0000

vegetarian mushroom burgers

Vegetarian Mushroom Burgers

Serves 50.

1/4 cup vegetable oil
1 pound shredded carrots
18 pounds finely chopped onions
4 pounds chopped mushrooms
12 ounces beaten pasteurized egg whites
1 (50 ounce) can condensed cream of mushroom soup
2 cups chopped pimiento
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons celery salt
4 teaspoons garlic powder
1 teaspoon ground sage
3/4 teaspoon pepper
3 pounds finely chopped cooked brown rice
14 ounce fresh bread crumbs
50 whole wheat buns, split and toasted

In large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40 degrees F or lower to cool.

Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 ounce scoop. Shape into 4 x 1/2-inch patties.

On a lightly oiled surface, grill at 375 degrees F for 5 minutes per side.

Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds, about 10 minutes.

Hold patties at 140 degrees F or higher.

Serve on buns with lettuce, tomato, mustard and ketchup.

Yield: 50 servings (4 1/2 ounce burger)

A conservative is one who admires radicals centuries after they
e dead. — Leo C. Rosten

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buttermilk cream pie

admin — Tue, 01 Sep 2009 23:23:41 +0000

buttermilk cream pie

Buttermilk Cream Pie

1 cup granulated sugar minus 2 tablespoons
1/4 cup flour plus 2 tablespoons
1 (5 ounce) can evaporated milk
1 1/3 cups buttermilk
3 egg yolks
1 teaspoon vanilla extract
1 (9-inch) pie shell, baked

Mix sugar and flour and add evaporated milk, buttermilk and egg yolks. Stir until smooth. Place in medium-size saucepan over medium heat and stir constantly until it thickens and begins to boil. Remove from heat, let cool, and add vanilla extract. Pour into baked 9-inch pie shell.

Meringue
3 egg whites
6 tablespoons granulated sugar
1/4 teaspoon baking powder

Beat egg whites until stiff. Add sugar gradually. Beat well and fold in baking powder. Place on top of pie filling and bake at 325 degrees F for 15 minutes.

The biases the media has are much bigger than conservative or liberal. They
e about getting ratings, about making money, about doing stories that are easy to cover. — Al Franken

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honey grahams

admin — Tue, 01 Sep 2009 08:36:20 +0000

honey grahams

Honey Grahams

2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup turbinado sugar (or use regular sugar)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter or margarine, softened
1/4 cup honey
1/2 cup warm water

Preheat the oven to 375 degrees F. Lightly grease a baking sheet or line with parchment.

Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. Cut the butter into these dry ingredients until the mixture resembles coarse meal.

Dissolve the honey in the warm water. Add to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions.

On a floured surface or pastry cloth, roll each ball of dough out to about 3/16-inch thick. With a sharp knife, cut into 2 x 3-inch rectangles. Prick each one all the way through in 3 or 4 places with the tines of a fork. Place the crackers on the prepared baking sheet and bake for 10 minutes.

Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on a rack.

Yields 35 to 40 honey grahams.

Anyone who goes to a psychiatrist ought to have his head examined. — Samuel Goldwyn

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fish seasoning

admin — Mon, 31 Aug 2009 17:38:42 +0000

fish seasoning

Fish Seasoning

2 tablespoons parsley
1 tablespoon dried, powdered lemon rind
1 tablespoon celery seed
1 tablespoon savory
1 tablespoon thyme
1 tablespoon marjoram
1 teaspoon dried chives
1 crushed bay leaf

To make Clam or Shrimp Dip, powder 3 tablespoons Fish Seasoning Mix and add to 1 cup sour cream. Stir in 1 small can drained clams or shrimp, a little salt and Worcestershire sauce to taste.

The world loves to be deceived. — Sebastian Brant

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Briarwood Button Cookies Mix in a Jar

admin — Mon, 31 Aug 2009 11:52:03 +0000

Briarwood Button Cookies Mix in a Jar

3/4 cup granulated sugar
1 cup oatmeal
1 cup M&Ms
3/4 cup brown sugar, firmly packed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Rice Krispies to fill jar

Layer in the order given in a 1-quart wide-mouth jar, using a canning funnel, packing each layer very firmly.

Attach these instructions to the jar:

Briarwood Button Cookies

Place the contents of the jar into a bowl. Add 1 egg and 1 stick (1/2 cup) butter or margarine. Mix well with a spoon. Drop by spoonsful onto a lightly greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes.

I don think most people associate me with leeches or how to get them off. But I know how to get them off. Im an expert at it. — Oliver L. North

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Ketjap Manis

admin — Mon, 31 Aug 2009 04:37:01 +0000

Ketjap Manis

2 c Sugar, brown, dark

2 c ;water

1 1/2 c Soy sauce, light

3/4 c Molasses, dark

1/2 t Galangal, ground

1/2 t Cilantro, ground

1/2 t Pepper, black

Calories per serving: 84 Fat grams per serving: 0 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200 degrees on a candy thermo-

meter. Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered.

What I like in a good author is not what he says but what he whispers. — Logan Pearsall Smith

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brown sugar

admin — Sun, 30 Aug 2009 17:50:43 +0000

brown sugar

Brown Sugar

To make, add 2 tablespoons molasses to 1 cup granulated sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft.

Short is the joy that guilty pleasure brings. — Euripides

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hearty santa fe chili

admin — Sun, 30 Aug 2009 07:29:33 +0000

hearty santa fe chili

Hearty Santa Fe Chili

1 pound lean ground beef or ground chuck
1 onion, chopped
2 (10 ounce) cans diced tomatoes and green chilies (Rotel)
2 cups water
1 (16 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can fiesta corn
1 (1 ounce) package ranch dressing mix
1 (1.25 ounce) package taco seasoning mix

Saute beef and onion in a large, heavy saucepan, stirring constantly to keep from sticking; rinse and drain to remove any grease. Stir in tomatoes and green chilies, water, beans, corn and seasoning mixes. Stir and bring to a boil; reduce heat. Simmer for 30-45 minutes, stirring occasionally.

If desired with reduced-fat Cheddar or Monterey jack cheese and sour cream.

Yield: 10-12 servings

Christmas is a season for kindling the fire for hospitality in the hall, the genial flame of charity in the heart. — Washington Irving

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campfire clam chowder

admin — Sun, 30 Aug 2009 03:52:47 +0000

campfire clam chowder

Campfire Clam Chowder

1 package Knorr Swiss Leek soup mix
2/3 cup instant potatoes
2/3 cup powdered milk
5 cups water
1 (6 ounce) can chopped or minced clams, including juice
Bacon bits (optional)

Mix all ingredients except bacon bits and bring to a boil. Simmer for 5 minutes or until done. Sprinkle bacon bits on top, if desired.

Democracy and socialism have nothing in common but one word, equality. But notice the difference while democracy seeks equality in liberty, socialism seeks equality in restraint and servitude. — Alexis Charles Henri Clrel de Tocqueville

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pumpkin butter

admin — Sun, 30 Aug 2009 02:08:34 +0000

pumpkin butter

Pumpkin Butter

3 1/2 cups fresh ground pumpkin or canned pumpkin pur?e
2 1/2 cups light brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice

If using fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in heavy saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.)

Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.

Makes five 6-ounce jars.

The only questions worth asking today are whether humans are going to have any emotions tomorrow, and what the quality of life will be if the answer is no. — Lester Bangs

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Golden Oatmeal Muffins

admin — Sun, 30 Aug 2009 00:56:35 +0000

Golden Oatmeal Muffins

1 c Sifted all-purpose flour

1 tb Baking powder

1/2 ts Salt

1/4 c Sugar

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 3 tb Vegetable oil

1 Egg; beaten

1 c Milk

Sift together flour, baking powder, salt and sugar into bowl. Stir in oats. Add remaining ingredients; stir only until dry ingredients are moistened. Fill greased medium-sized muffin cups 2/3 full. Bake in preheated hot oven (425 F.) about 15 minutes. Serve piping hot. FRUIT OR NUT MUFFINS: Add 1/2 cup raisins, chopped pitted dates or nutmeats with the oats. CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar, 2 teaspoons all-purpose flour, 1 teaspoon cinnamon and 1 teaspoon melted butter or margarine. Sprinkle over muffins before baking. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

On the plus side, death is one of the few things that can be done just as easily lying down. — Woody Allen

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baked hubbard squash

admin — Sat, 29 Aug 2009 14:51:46 +0000

baked hubbard squash

Baked Hubbard Squash

29 pounds Hubbard squash
2 1/4 cups (1 pound) shortening, melted
4 1/2 tablespoons salt
1 teaspoon black pepper
1 cup brown sugar (packed)

Preheat oven to 350 degrees F.

Cut squash in half; remove seeds. Cut into 4 1/2 ounce pieces. Place squash in pans. Brush squash in each pan with shortening; sprinkle with salt, pepper and brown sugar. Cover pans.

Bake 45 minutes; remove covers and bake 15 minutes longer or until tender and lightly browned.

Makes 100 portions.

NOTE: Any variety of fall-winter squash may be used.

When you want something, its not that easy. You have to know what you want and keep going for it. — Taylor Hanson

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Okie Grannie Wild Plum Jelly

admin — Sat, 29 Aug 2009 13:24:43 +0000

Okie Grannie Wild Plum Jelly

7 1/2 c Sugar

1 Box fruit pectin

4 c Wild plum juice

1 1/2 c Water

Measure sugar and set aside. Do not reduce amount of sugar. Stir fruit pectin into juice and water, using a large pot, as the pot must not be more than 1/3 full to allow for a full rolling boil (a boil that cannot be stirred down). Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil, boil hard for 1 minute, stirring constantly with a wooden spoon. Remove from heat. Skim off foam with metal spoon. Immediately ladle into hot pint jars, leaving 1/8 inch space at the top of the jars. Wipe any spills from rims and threads of jars with a damp cloth. Quickly seal the jars by covering with hot lids. Screw bands on firmly. Let jelly stand to cool. Check seals, store in cool, dry place.

I have a hundred times wished that one could resign life as an officer resigns a commission. — Robert Burns

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fruity cocoa mix

admin — Sat, 29 Aug 2009 05:29:07 +0000

fruity cocoa mix

Fruity Cocoa Mix

3 cups instant hot cocoa mix
1 envelope unsweetened Kool-Aid mix, any fruity flavor

Combine all ingredients in a a sealable container. Shake well until blended. Store in an airtight container.

Attach the following instructions on a gift tag:

Fruity Cocoa

Stir 2 heaping tablespoons Fruity Cocoa Mix into a coffee mug of hot water.

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Quick Hummus

admin — Fri, 28 Aug 2009 23:52:01 +0000

Quick Hummus

Ingredients
1	cup	garbanzo flour
1 1/2	cup	water, cold
4	tablespoon	lemon juice
4	tablespoon	sesame tahini
3/4	teaspoon	sea salt, optional
1/4	teaspoon	garlic powder, or 1 garlic clove, pressed
2	tablespoon	olive oil

Directions:
In a saucepan stir garbanzo flour into the cold water until smooth. Heat mixture until bubbly, stirring constantly. Remove from heat. Add lemon juice, tahini, garlic and salt if used. Mix well; cool. If mixture appears to be too thick, add more water before serving. Pour oil over hummus, or stir into the mixture.

A correct answer is like an affectionate kiss. — Johann von Goethe

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Caribou Marinade I- Juniper

admin — Fri, 28 Aug 2009 19:04:28 +0000

Caribou Marinade I- Juniper

1 c Water

1/4 c Vinegar

10 Peppercorns

1 Sprig thyme

1 Garlic clove

1 tb Brown sugar

1 c Dry red wine

1/4 c Veg oil

5 Juniper berries or Tbl gin

3 Bay leaves

Grating of nutmeg Hot sauce Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards.

He harms himself who does harm to another, and the evil plan is most harmful to the planner. — Hesiod

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kentucky colonel chicken

admin — Fri, 28 Aug 2009 17:52:20 +0000

kentucky colonel chicken

Kentucky Colonel Chicken

1 cup shortening
1 tablespoon butter
1 whole chicken, cut into 8 pieces (cook 4 at
a time and reuse shortening)
3 cups all-purpose flour
1 1/2 tablespoons salt
1 1/2 tablespoons pepper
2 tablespoons Lawrys seasoning salt
3 eggs, beaten (or more if needed)

Clean chicken parts and remove skin if desired.

Place shortening and butter in pressure cooker.

Mix dry ingredients in a shallow bowl.

Beat eggs in another shallow bowl.

Heat pressure cooker over medium to medium high heat.

Put chicken in flour mixture. Dip into egg, then into flour again. When oil is hot, add 4 pieces and brown on one side; turn. Remove chicken and add the remaining four pieces. Brown on one side; turn. Add all the chicken to the pressure cooker. Close cooker. Bring up pressure and cook for 5 to 7 minutes with pressure rocking slowly. Let pressure drop of its own accord for 5 minutes. Release remaining pressure under faucet. Drain on paper towels.

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lemon layer cream cheese pie

admin — Fri, 28 Aug 2009 05:36:03 +0000

lemon layer cream cheese pie

Lemon Layer Cream Cheese Pie

Recipe and photograph used with permission of General Mills

?The Pillsbury Company

1 Pillsbury? Refrigerated Pie Crust
(from 15 ounce package)

Filling
2/3 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1/3 cup granulated sugar
1 (8 ounce) package cream cheese, softened
1 egg

Topping
1/2 cup whipping cream, whipped

Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.

Heat oven to 375 degrees F.

In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.

In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

Bake at 375?F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. Store in refrigerator.

NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1/8 of Recipe Calories 420; Calories from Fat 230

% DAILY VALUE Total Fat 26 g 40 %; Saturated 14 g 70 %; Cholesterol 145 mg 48 %; Sodium 250 mg 10 %; Total Carbohydrate 41 g 14 %; Dietary Fiber 0 g 0 %; Sugars 26 g; Protein 5 g;Vitamin A 15 %; Vitamin C 2 %; Calcium 4 %; Iron 4 %

DIETARY EXCHANGES: 2 Starch, 1 Fruit, 5 Fat OR 3 Carbohydrate, 5 Fat

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shroom treats

admin — Fri, 28 Aug 2009 01:04:39 +0000

shroom treats

Shroom Treats

Mushrooms
Canned Underwood Deviled Ham
Parmesan cheese

Remove stems from mushrooms. Place about 1/2 teaspoon of Underwood Deviled Ham inside each mushroom cap. Sprinkle Parmesan cheese on top of mixture. Melt the cheese/ham/mushroom cap by toasting near fire at angle. Serve hot.

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chocolate raspberry frozen pie

admin — Thu, 27 Aug 2009 19:21:22 +0000

chocolate raspberry frozen pie

Chocolate Raspberry Frozen Pie

12 ounces vanilla yogurt
1 (3.9 ounce) package vanilla instant pudding mix
1/2 cup milk
2 cups whipped cream
1/2 cup crushed reduced-fat chocolate wafer cookies
6 ounces chocolate graham cracker pie crust

Beat yogurt, dry pudding mix and milk together until thickened. Stir in whipped cream and crushed cookies. Pour mixture into pie crust.

Cover and freeze 4 hours until frozen through. Let stand at room temperature for 10 minutes before serving. Top with fresh raspberries, if desired.

Serves 8.

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triple hit hot chocolate mix in a jar

admin — Thu, 27 Aug 2009 13:49:19 +0000

triple hit hot chocolate mix in a jar

Triple Hit Hot Chocolate Mix in a Jar

1 1/4 cups instant nonfat dry milk
1/4 cup instant powdered chocolate drink mix
1/4 cup mint chocolate chips
2 tablespoons powdered Swiss chocolate coffee creamer

Place all ingredients into a medium bowl and combine. Place mixture into a pint jar.

Include the following instructions on a gift tag if giving as a gift:

Triple Hit Hot Chocolate

Measure 1/3 cup Triple Hit Hot Chocolate Mix and place into drinking mug. Pour 1 cup of hot water over chocolate mixture. Stir until well-blended and mint chocolate chips are melted.

Makes about 5 cups prepared drink.

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black truffles

admin — Thu, 27 Aug 2009 11:01:26 +0000

black truffles

Black Truffles

Black truffles are earthier and woodsier than white ones. They
e moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. Instead of shaving them, as you do white truffles, slice them before using them. However, for use in stews, they can be shaved as well. Both black and white truffles are sometimes available in powder form, which is good for year-round use in the kitchen.

Always behave like a duck - keep calm and unruffled on the surface but paddle like the devil underneath. — Jacob Braude

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punch bowl trifle

admin — Thu, 27 Aug 2009 09:19:40 +0000

punch bowl trifle

Punch Bowl Trifle

2 (20 ounce) cans crushed pineapple
1 (18 1/4 ounce) box yellow cake mix
1 (5.1 ounce) box instant vanilla pudding mix
2 (21 ounce) cans cherry pie filling
4 medium ripe bananas, sliced
2 (15 1/4 ounce) cans fruit cocktail, drained
2 (11 ounce) cans mandarin oranges, drained
1 (16 ounce) container frozen whipped
topping, thawed
1 (7 ounce) package flaked coconut, toasted

Drain pineapple, reserving juice; set the pineapple aside.

Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13 x 9-inch pan. Cool.

Meanwhile, prepare pudding according to package directions. Cut the cake into 1-inch cubes; place half in a 6-quart punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping andcoconut. Repeat layers. Cover and chill for 6 hours or overnight.

Yields 55 (1/2-cup) servings.

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bridal shower punch

admin — Thu, 27 Aug 2009 08:57:41 +0000

bridal shower punch

Bridal Shower Punch

2 quarts raspberry sherbet*
1 1/2 cups cold water
1 (12 ounce) can frozen lemonade concentrate, thawed
2 (1 liter) bottles lemon-lime carbonated beverage, chilled

Spoon ice cream by tablespoonsful into a large punch bowl. Add water and lemonade concentrate; stir just until combined. Slowly pour carbonated beverage down the side of bowl. Stir gently to mix.

Makes 32 (about 4 ounce) servings.

* may also use vanilla ice cream or orange, lime or lemon sherbet

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Chilis In Oil (Nam Prik Pow)

admin — Thu, 27 Aug 2009 01:53:49 +0000

Chilis In Oil (Nam Prik Pow)

4 tb Oil

3 tb Finely chopped garlic

3 tb Finely chopped shallots

3 lg Dry red chilis; deseeded

– coarsely chopped 2 tb Sugar

1 ts Salt

Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

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sunshine salad

admin — Wed, 26 Aug 2009 22:57:03 +0000

sunshine salad

Sunshine Salad

4 (6 ounce) packages lemon gelatin
4 cups boiling water
2 to 3 tablespoons lemon juice
4 cups cold water
3 (20 ounce) cans crushed pineapple
1 pound carrots, shredded

In a large bowl combine the gelatin mix with the boiling water. Stir it for several minutes to completely dissolve the gelatin.

Add the lemon juice and cold water. Stir in the pineapple with its juice and the shredded carrots.

Rinse two 11 x 15-inch pans with cold water. Divide the mixture evenly between the pans. Chill overnight.

Cut into squares and serve.

Makes 96 servings.

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cranberry cream pie

admin — Wed, 26 Aug 2009 12:49:09 +0000

cranberry cream pie

Cranberry Cream Pie

8 ounces cream cheese, softened
1 cup whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 (16 ounce) can whole berry cranberry sauce
1 graham cracker crust

Beat the cream cheese until smooth.

In another bowl combine whipping cream, sugar and vanilla extract. Beat until soft peaks form. Beat into cream cheese until well blended. Fold in the cranberry sauce. Spoon into crust. Freeze.

Remove from freezer 15 minutes before serving. If properly wrapped, this pie will freeze well for up to 2 weeks.

Act as if it were impossible to fail. — Dorothea Brande

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Kiwi Pie

admin — Wed, 26 Aug 2009 12:29:56 +0000

Kiwi Pie

6 to 8 medium size kiwi fruit
1 baked pie shell
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 2/3 cups milk
2 tablespoons butter
1 teaspoon vanilla extract
1/4 cup finely chopped nuts

In medium size saucepan mix sugar, cornstarch and salt. Gradually stir in milk until smooth. Over medium heat, stir until mixture comes to a boil. Boil only 1 minute. Remove from heat and stir in butter, vanilla extract and chopped nuts. Fill a baked pie shell and let cool.

Peel the kiwi fruit and slice in round slices, about 1/4 inch thick. Starting from outer edge of pie, add kiwi fruit slices in a circle, until surface is completely covered. Refrigerate until ready to serve.

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peppers

admin — Tue, 25 Aug 2009 15:55:48 +0000

peppers

Peppers

Roasting Peppers

Method 1
Warm a cast iron skillet to medium heat. Wash the peppers and remove stem if you desire. Cover the surface of the skillet with peppers. Let peppers cook for 10 to 15 and then turn them over. Continue this process until the pepper becomes discolored and the shiny texture becomes dull. Peppers may puff and even pop. Continue turning, watching that the pepper is evenly roasted.; Some charring of the skin may occur but this will peel off. When the peppers are evenly roasted and ready to be removed from the heat, place them in a plastic bag that should be kept closed. The peppers are hot and may melt the plastic, but generally a good size freezer bag will do. Let the peppers sit in the bag until cool. After the peppers have cooled, puncture the skins and tear off. It is okay if a little bit of the skin and some black charred flecks remain as this will add texture, color and flavor to your dish.

To store the peppers, place softened peppers in freezer bags. They have a freezer life of about 3 months.

Method 2
You can roast whole peppers* over a very hot wood or charcoal fire. Place peppers directly on the grill. If its still flaming a bit, thats okay). Turn peppers frequently to allow the skins to blister and blacken. When the peppers are charred, remove them from the fire and place in a plastic bag. Allow some air to remain in the bag and loosely tie. The steam that will form in the bag will help to remove the skin. Let cool for about af minutes or until you can easily handle the peppers.

When peppers have cooled, remove them from the bag and use your hands to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips.

* You can alternately quarter, core and seed larger peppers before roasting.

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burnt caramel pie

admin — Tue, 25 Aug 2009 14:38:49 +0000

burnt caramel pie

Burnt Caramel Pie

1 1/2 cups granulated sugar, divided
1 1/2 cups evaporated milk, scalded
3 tablespoons all-purpose flour
3 eggs, separated
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Salt
1 (9-inch) pie crust, baked
1/4 cup plus 2 tablespoons granulated sugar

Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat; gradually add the milk, stirring constantly.

Combine 3/4 cup sugar and flour; add to caramelized sugar mixture Beat egg yolks. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Add butter, vanilla, and pinch of salt, stirring well. Spoon custard into pie crust, and set aside.

Add a pinch of salt to egg whites, and beat (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over custard, sealing to edges. Bake at 425 degrees F for 10 minutes or until meringue is golden brow. Cool pie completely before serving.

Yield: about 8 servings.

Per Serving: 383 Calories; 13g Fat (29.7% calories from fat); 7g Protein; 61g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 232mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates

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oreo peanut butter pie

admin — Tue, 25 Aug 2009 13:34:31 +0000

oreo peanut butter pie

Oreo Peanut Butter Pie

1 Oreo Pie Crust
1 egg white, slightly beaten
3 ounces cream cheese, softened
2/3 cup granulated sugar
2/3 cup chunky peanut butter
2 tablespoons milk
2 cups prepared whipped topping
18 Oreo Chocolate Sandwich Cookies, coarsely
chopped (about 2 1/4 cups), divided
2 tablespoons Planters Cocktail Peanuts, chopped and toasted

Brush pie crust with some egg white; bake at 350 degrees F for 5 minutes. Cool completely.

Beat cream cheese and sugar in large bowl with electric mixer until creamy. Add peanut butter and milk; beat until smooth, about 2 minutes. Fold in whipped topping and 1 3/4 cups chopped cookies. Spread into pie shell; refrigerate overnight.

Sprinkle pie with remaining chopped cookies and toasted nuts to serve.

Makes 8 servings.

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grape leaves

admin — Tue, 25 Aug 2009 13:08:22 +0000

grape leaves

Grape Leaves

120 whole grape leaves
Water
1/4 cup kosher salt
1 quart water

Pick grape leaves when young, tender and light green. Cut off stems and wash in cold water. Bring water to a boil in a 6-quart or larger pot. Drop in 10 to 12 grape leaves at a time for 30 seconds. Lift grapes leaves out and plunge into cold water. Pat leaves dry with paper towels. Stack leaves in piles of 6 and roll up loosely from the long side. Tie each roll with string. Continue this process until all leaves are cooked and rolled up. Pack rolls of leaves in clean, hot pint or quart jars. About 6 rolls will fit into a quart jar.

Bring salt and 1 quart water to a boil; boil 5 minutes. Pack rolls of leaves vertically into 3 quart jars, bending them gently to fit below the shoulders of the jars. Cover with hot brine, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes.

Yields 3 quarts.

To use, untie the rolls and rinse in cold water. Use in any recipe calling for grape leaves. Refrigerate after opening.

Sometimes I think Id be better off dead. No, wait. Not me, you. — Jack Handey Deep Thoughts

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chicken with dumplings

admin — Tue, 25 Aug 2009 13:03:00 +0000

chicken with dumplings

Chicken with Dumplings

1 fryer chicken
2-3 cups water
2 carrots, diced
2 ribs celery, diced
1 tablespoon chicken bouillon
Salt and pepper, to taste
1 1/2 to 2 cups Bisquick
Parsley flakes

Cut up a fryer and brown it in a frying pan. Put the chicken in the pressure cooker with water, carrots and celery. Deglaze the frying pan with some of the water and put that liquid into the pressure cooker. Add about a tablespoon of chicken bouillon, cover and cook it for 20 minutes at 15 psi. After cooling and removing the lid, the chicken is now falling off the bones. Remove chicken, and season the liquid with salt and pepper.

Make the dumplings. Mix Bisquick and enough water to make a sticky dough. Form into 2-inch balls. Put some parsley flakes on the outside of each dumpling and place 8 dumplings into the pressure cooker with the chicken and liquid. Put on the lid and cook for another 10-15 minutes.

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okra gumbo

admin — Tue, 25 Aug 2009 10:55:25 +0000

okra gumbo

Okra Gumbo

2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 tablespoons parsley, chopped
1 1/2 cups canned tomatoes (#2 can)

Peel and clean shrimp.

Melt butter in soup pot. Add okra, onion, green pepper and saute. Add garlic and chopped parsley and cook for 2 minutes.

Add chicken stock and tomatoes. Add shrimp and cook over medium heat for 30 minutes.

Stir thoroughly.

Serve with rice.

Makes 8 servings.

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Tomatillo Cream Sauce

admin — Tue, 25 Aug 2009 09:15:59 +0000

Tomatillo Cream Sauce

10 oz Canned Tomatillos

8 oz Diced Green Chiles

1 c Heavy Cream

1 md Egg

pn Coriander Combine all ingredients and puree until smooth. From: Melinda Lee KNX Food News Hour.

Creativity involves breaking out of established patterns in order to look at things in a different way. — Edward De Bono

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sweet cherry jam

admin — Mon, 24 Aug 2009 23:12:27 +0000

sweet cherry jam

Sweet Cherry Jam

3 pounds fully ripe dark sweet cherries
1 (1 3/4 ounce) package regular powdered fruit pectin
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
5 cups granulated sugar

Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.

In a 6- or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner* for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.

Makes 6 half-pints.

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cheesy chili

admin — Mon, 24 Aug 2009 20:33:19 +0000

cheesy chili

Cheesy Chili

1 (15 ounce) can chili
1 (14 ounce) can diced tomatoes
1 cup Minute Rice
I cup water
1 1/2 cups shredded cheese of your choice
Salt and pepper to taste

Bring chili, water and tomatoes to boil in a large frying pan. Once it is boiling, add the Minute Rice and simmer for one to two minutes. Remove from heat and sprinkle cheese over the top and serve. Also tastes great with sour cream and buttered bread.

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