Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.theingredientstore.com/joesplace/swap1.pl?read=1577
Maybe one of these I hope?
Joe
— HOT COCOA
1 1/2 c. hot water
1/2 tbsp. unsweetened, powdered baking cocoa
2 1/2 tsp. granulated sugar
1/2 tsp. vanilla
3 tbsp. evaporated milk
Dash of salt
Marshmallows (optional)
In drinking mug combine sugar, cocoa and salt. Mix well. Add vanilla and evaporated milk, gradually, mixing well with each addition. Add marshmallows, pour in hot water. Stir well.
— HOT COCOA
1/4 c. + 1 tbsp. cocoa
1/2 c. sugar
Dash salt
1/3 c. hot water
1 can evaporated milk
1 pt. milk
1 tsp. vanilla
Combine dry ingredients in saucepan; blend in water. Bring to boil over medium heat, stirring constantly. Boil and stir 2 minutes. Add milk and cream; stir and heat. Add vanilla after removing from heat. Beat with beater.
— DIET HOT COCOA
2 tbsp. unsweetened cocoa
Pinch of salt
3/4 c. water
1 c. evaporated skim milk
1/4 tsp. vanilla extract
Dash of cinnamon
Artificial sweetener to equal 1 tbsp. sugar
In small pan mix cocoa and water. Simmer for 5 minutes, stirring constantly. Stir in remaining ingredients except sweetener and beat until frothy. Add sweetener. Serves 2.
— HOT CHOCOLATE
1 (12 oz.) can evaporated milk
2 (12 oz.) cans water
1/3 c. sugar
2 sticks cinnamon
1 tbsp. Hershey’s cocoa
Miniature marshmallows (optional)
Bring to a boil: 24 ounce water and cinnamon sticks and boil for a few minutes. Add milk and sugar and bring to a boil. Dissolve Hershey’s cocoa in 1/4 cup water and add to mixture. Cook for a few minutes. Marshmallows may be added to served chocolate (in cup). Serves 4 to 5 cups. Recipe may easily be doubled.
— HOT CHOCOLATE
1 c. sugar
1 can Pet evaporated milk
3 heaping tbsp. cocoa
1 tsp. salt
Combine salt and cocoa and add 1 cup boiling water. Then add sugar and 9 cups more boiling water. Then add milk after removing from heat. Store in refrigerator until you want a cup. This is really good and keeps well.
http://www.theingredientstore.com/joesplace/swap1.pl?read=1492
In Response To: Request for Chinese salad dressing (rae)
— CHINESE VEGETABLE SALAD WITH HOI SIN DRESSING
2 qt. torn salad greens
1/3 c. chopped green onions
1/2 c. chopped Chinese parsley
1 can (8 oz.) water chestnuts, sliced
Salad oil for frying
1/2 pkg. (10 oz.) won ton wrappers
1 pkg. (1 7/8 oz.) long rice
1/4 lb. char siu, slivered
1/4 c. toasted sesame seed
Put vegetables and water chestnuts into a large salad bowl; cover and chill. Heat oil to 375 degrees. Slice won ton wrappers into strips and fry in hot oil until golden brown. Drain on paper towels. Divide long rice into 4 parts; fry each part separately in hot oil until light and fluffy. Drain on paper towels. Break into small pieces. Just before serving, add won ton, long rice, char siu and sesame seed to salad; toss gently. Serve with Sesame Hoi Sin Dressing. Makes 10 servings.
—SESAME HOI SIN DRESSING:—
1/3 c. sesame oil
2 tbsp. hoi sin sauce
1/4 c. catsup
2 tbsp. vinegar
1/4 c. sugar
1 tsp. salt
Combine all ingredients and mix well. Makes 1 cup.
— CHINESE SALAD DRESSING
2 tbsp. salad oil (use sesame oil from Oriental store preferably)
3 tbsp. vinegar or lemon juice
3 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. chopped fresh ginger (optional), add to the salad
Mix vinegar, soy sauce and sugar. Add oil slowly, stirring constantly. Use with cucumbers, cabbage, lettuce, tomatoes or any combination of vegetables you desire. Oil may be omitted.
— CUCUMBER SALAD WITH SPICY DRESSING (CHINESE)
2 med. cucumbers
1 tsp. soy sauce
1 tbsp. white vinegar
1 tbsp. sugar
2 tsp. sesame seed oil (Purity has it)
1/4 tsp. Tabasco
1/2 tsp. salt
Peel the cucumbers and cut them lengthwise in two. With a small spoon scrape the seed out of each half, leaving hollow boatlike shells. Cut the cucumbers crosswise into 1/4 inch slices. In a small glass or porcelain bowl, combine the soy sauce, vinegar, sugar and sesame seed oil, Tabasco and salt and mix well. Add the cucumber. Toss to coat thoroughly. Chill. As a salad this will serve 4.
— CHINESE CHICKEN SALAD DRESSING
2 tsp. sesame oil
2 tbsp. sesame seeds, roasted
2 tbsp. sugar
2 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. oil
2 tbsp. shoyu
Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles.
— CHINESE CHICKEN SALAD AND DRESSING
1 head lettuce
1 can mandarin oranges, drained
Cooked, diced chicken breasts
Slivered toasted almonds
Amounts can be adjusted to suit the number of servings desired. Tear lettuce into bite size pieces, add chicken and oranges. Optional ingredients: water chestnuts, bean sprouts.
—DRESSING:—
1/2 tsp. dry mustard
1/4 c. salad oil
3 tbsp. rice vinegar
2 tbsp. sugar
2 tsp. soy sauce
Put ingredients into glass jar, shake well, chill and shake again before pouring on salad. Before serving, sprinkle almond slivers on top. Rice sticks can be puffed and added also.
— DRESSING FOR CHINESE CHICKEN SALAD
1 c. oil
1/2 c. sugar
1/2 c. Japanese rice wine vinegar
2 1/2 tsp. salt
1/2 tsp. prepared mustard
1 tbsp. chopped onion
1/4 tsp. pepper
1 clove garlic
1/4 tsp. Worcestershire sauce
Combine ingredients in blender. Toss with Chinese Chicken Salad.
— CHINESE CHICKEN SALAD DRESSING
3 tbsp. sugar
3 tbsp. rice vinegar
4 tbsp. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1 tbsp. sesame seed oil
Place ingredients in small jar; shake well and put on shredded lettuce, just prior to serving.
http://www.theingredientstore.com/foodpreservation/forum1/preservation.pl?read=234
In Response To: pickled sausage (steveo)
Steveo,
Here’s a commercial formula and a recipe, I think it came from Kutas’ book.
Just be very clean and very careful, keep refrigerated. “When in doubt throw it out”. :-)
Joe
POLISH SAUSAGE
150 lbs regular pork trimmings 50/50
200 lbs pork cheeks, trimmed
75 lbs beef trimmings, lean
75 lbs beef cheeks, trimmed
500 Lbs.Total
12 lbs 8 oz salt
10 lbs corn syrup solids
1 1/4 oz sodium nitrite
4 1/3 oz sodium erythorbate
45 lbs ice, chopped
1 lb 4 oz black pepper
10 oz nutmeg
10 oz coriander
15 oz ginger
10 oz caraway seed, ground
10 oz garlic powder
Grind chilled beef trimmings and beef cheeks through the 1/8 inch plate of the grinder and grind pork items through the 3’8 inch plate. Transfer ground beef to the chopper, add salt (previously mixed with the seasonings, cure, sodium erythorbate, and corn syrup solids.) and ice; chop to a medium fine emulsion. Transfer beef emulsion and ground pork to a vacuum mixer, and under 27 inches
vacuum, mix for 3 minutes. Transfer mixture to the stuffer. For ring Polish sausage, stuff into “export” wide beef rounds. For link sausage, stuff into 32 - 35 mm hog casings and link to desired length.
After stuffing, hang sausages on properly spaced smokehouse trees and place in a preheated house at 110 - 115 F. with vents wide open to dry surface of the sausages.
This will take approximately 15 - 20 minutes for the links and 30 minutes for the beef round-encased sausages, then adjust vents partially open and introduce a heavy smudge.
Gradually raise the temperature of the house to 140 F. Hold this temperature until the proper cured color is obtained in the center of the sausages. Raise temperature to 165 - 170 F. and maintain this temperature until an internal meat temperature of 153 F. is obtained. (Check with current regulations.) Introduce live steam for 1 - 2 minutes.
After sausages are removed from the smokehouse, transfer immediately to the steam cooker and steam for 1 - 2 minutes.
After the cooking process, shower sausages with cold water until internal meat temperature is reduced to at least 110 F. Hold sausages at room temperature until casings are dry. Transfer trees to chill room (45 F.) and do not package sausages until an internal meat temperature of 50 F. or lower is reached.
Sausages should be kept refrigerated through storage and marketing.
POLISH SAUSAGE IN VINEGAR PICKLE
All meat Polish sausages in links as prepared in the above formula
may be used in this unusual version of a popular European type
sausage product. Sausages must be thoroughly smoked and dried
before pickling. Also, be sure that sausages are not exposed too
long to a humid atmosphere during filling of the jars and that no
air pockets are left between the sausages after the jars are filled
with vinegar pickle.
Place thoroughly smoked and dried sausages in wood or stainless
steel containers and cover them with 35 grain vinegar, let stand
overnight. This first step is very important. Sausages will
release some water soluble materials during this immersion in
vinegar which otherwise would be released in the vinegar pickle in
the jars causing cloudiness and bottom sediment which would be
undesirable when the product is displayed for sale.
After overnight immersion in the vinegar, remove sausages and pack
them in jars of suitable size. Fill jars to capacity with the
following 45 grain vinegar pickle.
To each 100 gallons of 45 grain vinegar, add 10 pounds of salt, 5
oz. Ascorbic acid and 5 cc oil of tarragon (Optional)
Fill jars to capacity with the vinegar pickle and close. Hold
under refrigeration.
ALL MEAT POLISH SAUSAGE IN VINEGAR PICKLE
For pickling in vinegar, all meat sausage is the best.
The following sausage must be smoked, cooked and dried before pickling.
Meat should be pork butts 80% lean, 20% fat.
Ingredients for 10 pounds
1 pint Water
3 oz. Corn syrup solids
6 TBSP Salt
1 TBSP powdered Dextrose
1 tsp Marjoram, ground
2 level tsp Prague powder
2 Garlic cloves, large
1 TBSP Pepper, black, ground
Process as you would Polish sausage.
After sausage has been smoked, cooked and cooled down, it is placed into a large container and covered with white vinegar.
Let it stand all night to allow various solubles to be released. This step is quite important, if it is skipped the vinegar in the jars will become cloudy, and sediment will settle in the bottom of the jar.
The sausage is removed after overnight immersion and placed into jars. Jars are then filled to capacity with white vinegar, making sure there are no air pockets between sausages. You may add pickling spices to each jar for cosmetic purposes.
It is best to start this process with white vinegar. Finished product holds up very well under refrigeration.
http://www.theingredientstore.com/foodpreservation/forum1/preservation.pl?read=150
CHOPPED HAM LUNCHMEAT
Posted By: Joe Ames
Date: Thursday, December 21, 2000 at 3:56 p.m.
CHOPPED HAM LUNCHMEAT
Percent by weight
% Ingredient
72.000 Pork Butt or ham
14.600 Water, cold
6.000 Non Fat Dry Milk
3.000 Soy Protein Concentrate Powder
1.500 Morton’s Tender Quick
0.750 Mono Sodium Glutamate
0.500 Dextrose
0.500 Sugar
0.400 Hydrolyzed Vegetable Protein, Savory Type
0.350 Amesphos
0.200 Pepper, White, ground
0.100 Celery Salt
0.050 Clove, ground
0.050 Caraway, ground
100.00 Total
Procedure:
1. Coarse grind meat.
2. Hold 25% of coarse ground meat.
3. Emulsify or fine grind, the remaining 75%.
4. Blend all dry ingredients, then add to water. Stir until well blended.
5. Add above to the ground meat and mix well until the mixture begins to
firm up.
6. Chill overnight.
7. Grind through a coarse plate.
8. Place stuffing horn directly into the meat and stuff into a suitable
baking pan to minimize air pockets..
9. Place filled baking pan in a pan of water.
10. Bake at 250 F. until 160 F. internal is reached.
11. Allow to cool over night. Slice, pack and freeze.
http://www.theingredientstore.com/joesplace/swap1.pl?read=1529
In Response To: Cucumber refrigerator pickle? (Sharon H)
— REFRIGERATOR PICKLES
7 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. white vinegar
1 tbsp. celery salt
1/2 c. chopped green pepper (optional)
1/4 c. canning salt
Mix cucumbers and onions. Put in bowl and sprinkle 1/4 cup canning salt over all of it. Let stand overnight. Drain liquid off next day. Put cucumbers and onions in a large bowl and cover with sugar, white vinegar and celery salt (do not heat) mixed together. Mix and let stand overnight in refrigerator. Next day take out of refrigerator and mix well. Put in jars and cover. Will keep 3 or 4 months in refrigerator. Green peppers may be added.
— GARLIC DILL PICKLES (REFRIGERATOR)
Make brine: (do not cook)
2 qts. water
3/4 c. salt (kosher)
2 c. cider vinegar
Rinse pickles, slice and put in jars with garlic and dill to taste. Mix salt, water and vinegar and pour over pickles filling jars. (Any large jars will do.) Leave pickles at room temperature for 3 days. Refrigerate after that.
— NORWEGIAN PICKLES (REFRIGERATOR PICKLES)
7 c. cucumbers, sliced
1 c. sliced onions
1 c. green peppers, sliced
1/2 tsp. celery seed
2 c. sugar
1 c. vinegar
1 tbsp. coarse salt
Combine celery seed, sugar, vinegar, and salt. Stir until sugar is dissolved. Put all ingredients into a gallon jar and put in the refrigerator.
— REFRIGERATOR BREAD AND BUTTER PICKLES
3 qts. cucumbers, sliced thin
1 lg. onion
2 green peppers
2 c. white vinegar
3 c. white sugar
1/3 c. coarse salt
1 tbsp. celery seed
Mix all in a gallon jug. Let set in refrigerator for 3 hours before using. Keep refrigerated. Good for 4 months or longer.
— CRYSTAL’S REFRIGERATOR PICKLES
8 c. peeled and sliced cucumbers
1 c. sliced celery
1 c. sliced onions
1 c. green pepper, sliced
1/2 c. red pepper, sliced
Sprinkle with 1 1/2 tablespoons plain salt - let set 1/2 hour - don’t drain.
—SYRUP RECIPE:—
1 c. vinegar
1 1/3 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
Bring to a boil - then pour syrup over pickles and refrigerate. Keeps in refrigerator a long time.
— SALTLESS PICKLES - REFRIGERATOR TYPE
2 qts. washed and sliced cucumbers
1 pt. white vinegar, undiluted
1 1/2 c. sugar
1/2 c. chopped fresh dill
2 tsp. pickling spice
2 tsp. whole black pepper
4 cloves garlic, sliced
Place cucumber slices in a large, covered glass jar. Mix other ingredients and pour over the cucumber slices. Stir every day for 3 days. Keeps about 3 months in refrigerator.
— OPEN JAR REFRIGERATOR PICKLES
3 c. sugar
1 c. water
3 c. white vinegar
1/4 tsp. pickling salt
15 to 20 med. to lg. canning cucumbers
Add as much as desired of the following: Onion slices
Garlic cloves
Green pepper strips
Fresh dill
Slice cucumbers in food processor on thick slice disc. Combine all vegetables in large container with cover. Plastic or glass can be used. Combine sugar, water, vinegar and salt in pan. Bring to a boil. Pour over pickles, let stand until cool then cover and refrigerate. Make sure all pickles are covered in brine. Good in 3 to 4 days. Lasts for weeks. Double or triple recipe; they go fast.
— EXCELLENT REFRIGERATOR PICKLES
4 c. sugar
4 c. vinegar
1/2 c. salt
1 1/3 tsp. turmeric
1 1/2 tsp. celery seed
1 1/3 tsp. mustard seed
3 onions, sliced thin
Mix sugar, vinegar and spices together. Do not heat, this syrup is cold. Slice cucumbers and onion into sterilized jars to nearly full. Stir syrup well and pour over cucumbers and onion. Screw on lids. Put in refrigerator. These must be kept in refrigerator at all times. Ready to use in 3 to 4 days.
— FROZEN PICKLES OR REFRIGERATOR PICKLES
2 qts. cucumbers
2 c. onions
Slice cucumbers thin. Add 2 tablespoons salt and let stand 2 hours. Drain; do not wash; put into containers. Mix 1/2 cup vinegar, 2 cups sugar. Do not heat, it will be thick. Pour over pickles and refrigerate or freeze. Use after 2 weeks.
— “ARNOLD THE BUTCHER’S” REFRIGERATOR PICKLES
2 c. 90 grain vinegar
3 c. granulated sugar
1/3 c. salt
1 tsp. celery seed
Cucumbers
3 yellow onions, sliced in rings
Fill gallon jar or crock with sliced cucumbers and onion rings. Boil the vinegar, sugar, salt and celery seed for 5 to 10 minutes. Pour brine over pickles and onions. Cover and refrigerate. Ready to eat after 24 hours, will keep up to 9 months. (These are also called pregnant pickles!)
— REFRIGERATOR PICKLES
12 c. cucumbers, sliced
2 c. green peppers
2 c. sliced onions
1/2 c. canning salt
4 c. sugar
2 c. vinegar
1 tbsp. celery seed
HOT PICKLES:
6-8 hot peppers (I cut the tops off & mix in)
Combine cucumbers, green peppers, onions and salt with ice cubes. Let stand for 2 hours; drain. Mix sugar, vinegar, and celery seed. Combine with drained cucumbers and mix. Store in covered ice cream pail in refrigerator. Keeps up to a year. Stir at least once a month.
http://www.theingredientstore.com/joesplace/swap1.pl?read=1549
In Response To: Enchilada Dinner (Faye)
— FIRECRACKER ENCHILADA CASSEROLE
2 lb. ground beef
2 tbsp. chili powder
1 tsp. salt
6 frozen corn tortillas, thawed
1 (10 oz.) can Rotel tomatoes
1 lg. onion, chopped
2-3 tsp. ground cumin
1 (15 oz.) can Ranch style beans
1 1/2 c. shredded Cheddar cheese
1 can cream of mushroom soup
Cook ground beef and onion in a large skillet until meat is brown and onion is tender. Pour off drippings. Add chili powder, cumin and salt; stir well. Cook mixture over low heat for 10 minutes. Spoon meat mixture into a 13 x 9 x 2 inch baking dish. Layer beans, tortillas and cheese. Pour Rotel tomatoes over cheese. Spread soup over the top of the casserole. Cover baking pan and refrigerate 6-8 hours. Bake at 350 degrees, uncovered, for 1 hour. Makes 8-10 servings.
— ENCHILADA CASSEROLE
1 lb. ground beef
1 chopped onion
2 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 (8 oz.) can tomato sauce
6 tortillas spread with butter
1 (4 1/2 oz.) can chopped ripe olives
1 1/2 c. grated sharp Cheddar cheese
1 c. water
Brown meat and onion. Add seasoning and tomato sauce; simmer 10 minutes. In buttered 10 inch casserole, alternate layers of tortillas, meat sauce, olives and cheese. Add water, cover and bake in 400 degree oven for 20 minutes. Cut in wedges to serve. Serves 6. All this can be prepared in advance and dumped into the casserole to heat up. It’s nice to be with your guests while dinner is cooking.
— ENCHILADAS
1 lb. ground beef
1 pkg. taco seasoning
1 c. grated Cheddar cheese
1 pkg. chili seasoning
8 oz. can tomato sauce
1 1/2 c. water
8 corn tortillas
Brown hamburger meat. Add taco seasoning according to package directions. Add 1/2 cup grated Cheddar cheese. Preheat oven to 325 degrees. In another frying pan; warm 1 package of chili seasoning, tomato sauce and water. Dip corn tortillas in sauce, one at a time to soften. Put tortilla on a dinner plate to fill with meat and cheese mixture. Roll and put into baking dish. Top with remaining sauce and remaining cheese. Bake 1/2 hour.
— ENCHILADA CASSEROLE
2 lb. lean ground beef
3 sm. onions, chopped
Dash of garlic powder
1 (4 oz.) can green chilies
12 tortillas
1 (10 oz.) can enchilada sauce
1/2 lb. shredded Cheddar cheese
1 can cream of mushroom soup
Combine ground beef, onions, garlic powder and green chilies in skillet. Simmer for about 20 minutes, stirring constantly. Dip 3 tortillas into enchilada sauce. Place in bottom of greased casserole. Add 1/4 of meat mixture, spreading this layer. Add 1/4 of the shredded cheese then 1/4 of the soup. Continue layers until all ingredients are used. Pour remaining enchilada sauce over top. Bake at 450 degrees for 20 minutes. Yield 8 servings.
— ENCHILADA CASSEROLE
1 1/2 lbs. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c. bottled picante sauce
10 oz. pkg. frozen spinach, thawed and squeezed dry
8 oz. tomato sauce
2 med. tomatoes, seeded and chopped
1 lg. red bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
12 corn tortillas
1 c. sour cream
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded cheddar cheese
Shredded lettuce (optional)
Brown meat with onion and garlic. Drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2-inch baking dish, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350 degrees about 30 minutes. Remove from oven and sprinkle with cheeses. Let stand 10 minutes. Cut into squares and serve.
— CHEESY ENCHILADA CASSEROLE
2 lbs. ground beef
6 corn tortillas
1/2 can cream of chicken
12 oz. Velveeta
2 oz. pimentos
1 can Ro-Tel tomatoes (including juice)
1 med. onion
1/2 can cream of mushroom
1 can Cheddar cheese soup
8 oz. Mozzarella
1 sm. can green chilies
Brown meat and onion. Combine all soups (Ro-Tel also) and 3/4 Velveeta in saucepan and warm. Place pieces of tortillas in greased 13x9 casserole dish. Layer meat, soup, pimentos, green chilies and remainder of Velveeta (combined with Mozzarella) ending up with last layer being cheese. Cook in oven at 350 degrees for 30 minutes.
— ENCHILADA CASSEROLE
2 lbs. ground beef
1 onion, chopped
2 (8 oz.) cans tomato sauce
1 pkg. taco seasoning mix
1 doz. corn tortillas
1 can cream of chicken soup
3/4 c. milk
1 c. grated longhorn cheese
Brown hamburger meat and onion. Add tomato sauce and taco seasoning. Line bottom of 9 x 13 inch pan with 6 tortillas. Pour 1/2 mixture in and layer remaining 6 tortillas on top. Pour remaining 1/2 of mixture. Cover with soup and milk mixed together. Sprinkle with cheese. Bake at 350 degrees for 45 minutes. Serves 6 to 8. Freezes well, etc.
— PACE SETTING ENCHILADA CASSEROLE
1 1/2 lb. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c. picante sauce
1 (10 oz.) pkg. spinach
1 (8 oz.) can tomato sauce
2 med tomatoes, chopped
1 lg. red bell pepper, diced
1 1/2 tsp. salt
12 corn tortillas
1 c. sour cream
3/4 c. shredded Jack cheese
3/4 c. shredded Cheddar cheese
1/2 c. sliced ripe olives
Brown meat with onions and garlic, drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, and salt. Simmer 15 minutes. Arrange tortillas on bottom and up sides of greased 13 x 9 x 2 inch baking dish. Arrange 1/2 meat mixture over tortillas. Put rest of tortillas. Top with remaining meat. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with cheeses. Garnish with olives.
— LIGHT ENCHILADA CASSEROLE
6 lg. chicken breast halves
Cover with water and cook until tender. Drain and discard skin and bones. Reserve broth. 1 1/4 c. chopped onion 1/2 c. chopped green bell pepper 2 tbsp. minced jalapeno pepper Saute in oiled skillet until tender. Add cubed chicken and: Set aside. 3 tbsp. all-purpose flour 1 1/2 c. chicken broth Combine milk powder and flour in small pan. Gradually add broth and cook until thickened. Add: 1/2 tsp. salt 1/2 tsp. ground cumin 1/4 tsp. pepper Add this to chicken mixture. Wrap tortillas in damp paper towels and then in aluminum foil. Bake at 350 degrees for 10 minutes until softened. Arrange half of tortillas in single layer in 8x12x2 inch baking dish. Top with half chicken mixture. Repeat using remaining tortillas and chicken. Cover and bake at 350 degrees for 30 minutes or thoroughly heated. Uncover and sprinkle on 1 cup shredded Cheddar cheese. Let stand 10 minutes. Top each serving with chopped seeded tomatoes, 1 tablespoon plain lowfat yogurt. Serves 8.
— ENCHILADA CASSEROLE
1 lb. Cheddar cheese, grated
3 (10 1/2 oz.) enchilada sauce (mild)
1 med. onion, chopped
1 pkg. corn tortillas, quartered
Grease a dish, cover bottom with sauce. Then layer quartered corn tortillas on bottom and cover with chopped onion and grated cheese and cover with sauce. Repeat layers until casserole is full (1/2 inch from top). Cover and bake at 350 degrees for 1 hour.
— ENCHILADA CASSEROLE
2 tbsp. flour
1 1/2 tsp. chili powder
2 tbsp. oil
1 (15 oz.) can tomato sauce
1 (15 oz.) can water
1 tsp. cumin
1 tsp. oregano
Mix flour, oil and chili powder in frying pan. Add tomato sauce, water, cumin and oregano. Simmer for a few minutes. In a large mixing bowl, mix: 1 (15 oz.) can kidney beans, mashed 1 c. cooked hamburger 2 c. Monterey Jack cheese 1 (9 1/2 oz.) pkg. Fritos Add tomato sauce and put into a 9 x 13 inch flat casserole. Bake at 350 degrees for 35 minutes. Serve with tortilla chips. Serves 10.
— ANNA’S ENCHILADA CASSEROLE
3 lbs. hamburger
1 lg. onion, chopped
Black pepper
Garlic salt
Seasoning salt
1 lb. cheese, grated
1 sm. can chopped olives
6 to 8 corn tortillas
1 can hot enchilada sauce
2 (8 oz.) cans tomato sauce
Fry hamburger, onions, and seasoning together until meat is browned. Heat enchilada sauce and tomato sauce together in small fry pan. Dip tortillas in sauce, one at a time. Put in baking dish in layers; Dipped tortillas, meat, cheese, and olives. Dribble 1 tablespoon of sauce over all. Repeat layers until dish is almost full. Top with cheese. Bake at 350 degrees for 15 to 20 minutes.
— GREEN CHILE ENCHILADA CASSEROLE
2 cans undiluted cream of mushroom soup
1 lb. sharp Cheddar cheese, grated
1 to 1 1/2 lbs. ground beef
1 med. onion, chopped
Garlic salt and pepper to taste
1 tsp. oregano
2 (4 oz.) cans chopped green chiles
1 pkg. corn tortillas, cut into 1/8’s
— ENCHILADA CASSEROLE
2 1/2 lbs. ground meat, beef or venison
1 green pepper, chopped
1 onion, chopped
2 heaping tbsp. chili powder, or more to taste
3/4 tsp. crushed oregano
2 cans cream of mushroom soup
1/2 soup can water
8 oz. hot or mild enchilada sauce
1 tsp. garlic salt
1 pkg. soft flour tortillas
1 lb. grated cheddar cheese
Combine meat, green pepper, onions, chili powder and oregano. Cook until meat is browned; drain. Remove from heat and add soup, water, sauce and garlic salt; mix well. In a large greased casserole dish place layer of tortillas, then meat mixture and cheese. Layer remaining ingredients, ending with meat mixture on top. Refrigerate for 24 hours. Bake at 350 degrees for 45 minutes. Serves 8 to 10.
— ENCHILADA CASSEROLE
12 corn tortillas
3 tbsp. flour
1/4 tsp. paprika
10 oz. mild enchilada sauce
1/2 c. sliced ripe olives
1/2 c. chopped onions
1 lg. tomato, chopped
Cooking oil
1/2 tsp. salt
1 1/2 c. milk
1 c. shredded cheddar cheese
3/4 lb. ground beef
1 (10 oz.) bean dip
On range top; in medium skillet dip tortillas, one at a time, in small amount of hot cooking oil just until limp, but not crisp, about 10 seconds for each. Drain tortillas well on paper toweling; set aside. In a 4 cup glass measure combine flour, salt and paprika. Stir in milk and enchilada sauce until blended. Microwave until bubbly, about 4-5 minutes, stirring after each minute. Stir in cheese and olives until cheese melts; set aside. In glass bowl crumble beef, add onion. Cook covered, until meat is brown, about 5 minutes, stirring several times to break up meat. Drain. Stir in bean dip, 1/2 teaspoon salt and 1/8 teaspoon pepper; mix well. Put meat mixture in tortillas and roll up. Cook uncovered 10 minutes.
— EASY ENCHILADA CASSEROLE
1 1/2 lbs. ground hamburger + 1 onion on stove
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
Mix all together in bowl.1 can olives
1 can corn, drained
1 doz. flour tortillas
16 oz. Las Palmas sauce
1 Ortega can of diced peppers
Salt and pepper
Cut tortillas in small squares, about 14 per tortilla. Drain meat, put everything in a large bowl. Put in a 13 x 9 inch pan, grated cheese on top. Bake at 350 degrees for 45 minutes.
— ENCHILADA CASSEROLE
1 doz. corn tortillas
2 c. shredded chees
1 c. chopped onion
1 can enchilada sauce (Old El Paso)
Mix 1 1/2 cups cheese and onions together. Heat enchilada sauce. Dip corn tortilla in hot sauce. Place 2 tortillas side by side in oblong baking dish, then layer cheese and onion mixture over the tortillas. Repeat. End with one layer of tortillas, pour remaining sauce and sprinkle with cheese only on top. Heat in 350 degree oven for 20 minutes. Variation: Cook ground beef or left over chicken, turkey or pork shredded and add as a layer after the tortillas and before cheese mixture.
— ENCHILADA CASSEROLE
1 (13 oz.) can evaporated milk
1 1/2 lbs. hamburger
1 pkg. of flour tortillas
1 can chopped green chili (optional)
1 tsp. salt
1/2 c. chopped onion
1 lb. Velveeta cheese
First, melt your cheese in the evaporated milk. While this is melting, fry hamburger until brown. Add salt. After hamburger is done add onion and chili. Simmer for 5 to 10 minutes. Grease a 2 quart casserole dish real good. Tear up your tortillas in pieces. Put a layer of tortillas, repeat 3 times and make a layer of the cheese sauce. Then a layer of hamburger mixture, then a layer of cheese sauce over the top to cover. Cook at 350 degrees uncovered for 30 minutes.
— ENCHILADA CASSEROLE
2 lbs. ground meat
1 lg. onion (chopped)
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. salt
1 (15 oz.) can Ranch style beans
6 tortillas (tear into 2 inch pieces)
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
1 (10 oz.) can tomatoes and green chilies (chopped)
1 (10 oz.) can cream of mushroom soup
Cook ground meat and onion until meat is brown. Pour off grease. Add chili powder, cumin and salt. Stir - cook 10 minutes. In large casserole dish, layer meat, beans, tortillas, cheese and repeat layers until used up. Spread tomatoes and chilies over last cheese layer. Pour soup over all. Cover. Bake 350 degrees 1 hour. Uncover last 15 minutes.
— CRISPY ENCHILADA CASSEROLE
2 c. sharp cheese, grated
1 can (15 oz.) chili with beans
1 sm. can tomato paste
1/2 c. water
2 tbsp. minced onion
1 pkg. (6 oz.) corn chips
1 c. sour cream
1 can (1 2/3 c.) enchilada sauce
Combine 1 1/2 cups grated cheese, enchilada sauce, chili, tomato paste, water, onion and all but 1 cup of corn chips. Pour into lightly greased oblong pan. Bake uncovered at 375 degrees for 30 minutes. Spread sour cream over top. Sprinkle with 1/2 cup cheese. Make a circle of remaining chips around edge. Bake another 5 minutes.
— AMELDA’S SOUTH TEXAS ENCHILADA CASSEROLE
1 1/2 lb. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz.) can Gebhardt enchilada sauce
24 oz. Colby or mild Cheddar cheese, grated
6 to 8 corn tortillas
Salt and pepper to taste
Brown hamburger meat and drain; season with salt and pepper. Stir in soups and enchilada sauce with meat; simmer until blended, 2 to 3 minutes. Dip tortillas into sauce until both sides are covered. Place in bottom of 9x13 inch baking pan. Cover tortillas with meat mixture, then layer of cheese; repeat layers. Bake, uncovered, at 350 degrees for about 25 minutes. Serves 6 to 8. For chicken enchilada, boil and bone a chicken and use instead of hamburger meat.
— RED ENCHILADA CASSEROLE
1 dozen corn tortillas
4 tbsp. red chili powder
1 tsp. salt
2 c. water
2 tbsp. flour
1 c. grated cheese
1 lb. ground beef
1/2 c. minced onions or regular onions (opt.)
First fry ground beef in large skillet. After it is browned, add flour and mix well. Add red chili powder to beef mixture, mix well and add salt and water Stir well. Let simmer on low heat until it boils. In a casserole dish (oven useable), place six tortillas in the bottom of the dish. Pour half of the beef/chili mixture on it. Repeat and place the remaining six tortillas in the dish and pour the remaining beef and chili mixture. Garnish with cheese and onion. Place in the oven at 350 degrees for about 5 to 10 minutes, until cheese is melted and casserole bubbles. Serves about six.
— 3 SOUP ENCHILADA CASSEROLE
Brown 1 pound hamburger meat and one medium chopped onion. Drain grease. In large pan combine:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can diced green chilies
1 can mild enchilada sauce
Add meat and onion mixture. Cut up 1 dozen small corn tortillas in wedge shapes (like nacho chips). Add to other ingredients and mix well. Pour into casserole dish. Bake in 325 degree oven for 20 minutes. Top with grated cheese.
— NEW MEXICO ENCHILADA CASSEROLE
1/2 lb. ground beef
1 sm. onion, chopped fine
1/2 tsp. powdered garlic
Salt and pepper
Cook together until brown; drain off excess grease. Add 1 (10 oz.) can red enchilada (mild) sauce. Meanwhile, heat together 1 can cream of mushroom soup plus 1/3 can of water. Add 1 (4 oz.) can chopped green chili. Also grate 6 oz. Longhorn cheese. Tear up 8 corn tortillas in bottom of baking dish. Cover tortillas with half of the meat mixture. Spread more tortillas over meat, add half of the grated cheese. Cover with all the mushroom soup mixture. Add the rest of the meat mixture. Top with the rest of the grated cheese. Bake in 350 degree oven until hot and bubbly, about 20 minutes.
— CHOPPED ENCHILADA CASSEROLE
1 lb. ground meat
1 onion
1 can Wolf Brand Chili
1 can enchilada sauce
1 can tomato sauce
1 can stewed tomatoes
1 (8 oz.) carton sour cream
1 bag Tostitos
1 can green chilies
Cheddar cheese
Monterey Jack cheese
Brown ground meat, drain, and season with salt and pepper. Sometimes I cook the onion with the meat and sometimes I just stir in the raw onion after the meat is cooked. Add the meat/onion mixture to all of the “cans” and heat mixture until it is hot and then stir in the sour cream. Crush the Tostitos in the bottom of a casserole dish and then add a layer of Monterey Jack cheese. Pour the sauce mixture over the chips and cheese. Add Cheddar cheese and green chilies. Heat in the oven at 350 degrees for 10 to 15 minutes. NOTE: If you add too many chips the sauce mixture will soak in and the casserole will be too dry. If you are serving a large crowd you can adjust the size of the cans to large cans. If you like a little “hot” flavor you can add a can of Ro-Tel tomatoes.
— $3000 ENCHILADA CASSEROLE
1 1/2 lbs. ground beef
1 sm. onion
1 garlic clove, minced
1 1/2 c. picante sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 (8 oz.) can tomato sauce
2 med. tomatoes, seeded & chopped
1 lg. red bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
Brown ground beef, onion and garlic clove; drain. Add remaining ingredients. Simmer, uncovered 15 minutes. Arrange 12 corn tortillas on bottom and up sides of lightly greased 9”x13” pan, overlapping. Top with half of the meat mixture. Spread 1 cup sour cream over meat. Let stand at room temperature 30 minutes before baking. Bake at 350 degrees about 30 minutes until bubbly. Remove and sprinkle with 3/4 cup shredded Monterey Jack cheese and 3/4 cup shredded cheese. Shredded lettuce and 1/2 cup sliced ripe olives, optional.
— A SUPERB ENCHILADA CASSEROLE
2 lbs. cooked hamburger
1 lg. onion
2 - 3 cloves garlic
1 pkg. thawed frozen spinach
1 (28 oz.) can of tomatoes
Salt and pepper
SOUP MIXTURE:
1 can mushroom soup
1 can Golden mushroom soup
8 oz. sour cream
1 1/4 c. milk
1/4 tsp. garlic powder
Mix together ingredients in meat mixture. In separate dish mix together soup mixture. Dip tortillas in melted butter to cover bottom and sides of large shallow casserole (11 x 15 inch) dish. Use 12 packaged tortillas. Spoon in meat mixture. Cover with two cans chopped green chilies, layer of grated Cheddar cheese; another layer of dipped tortillas, cover with soup mixture. Cover with Saran wrap and refrigerate overnight. Sprinkle with cheese before baking. Bake at 325 degrees for 35 to 45 minutes.
— MEATLESS ENCHILADA CASSEROLE
10 flour tortillas (lg.)
1 1/2 c. cooked brown rice
1 (16 oz.) can beans (pinto or kidney), drained
1 (12 oz.) jar picante sauce
Velveeta (or equal) cheese
Grated Monterey Jack,, 1 c.
1 (16 oz.) can tomato sauce
Combine rice, drained beans and picante sauce. (Add additional sauteed onion, garlic, green pepper and mushrooms if desired.) Place approximately 2 large tablespoons of mix on tortilla; add narrow slices of Velveeta; roll and place in baking dish. Pour tomato sauce over all and add grated cheese. Bake at 350 degrees or microwave at 80% power until cheese melts and centers are warm (20-30 minutes in oven).
- LOW FAT ENCHILADA CASSEROLE
1 (16 oz.) can red kidney beans (reserve 1 tbsp. bean juice)
3/4 c. sliced scallions
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
6 corn tortillas (6 inch)
1 (11 oz.) can vacuum-packed whole kernel corn, undrained
1 1/2 c. coarsely shredded reduced-fat Cheddar cheese (6 oz.)
1 (4 oz.) chopped green chilies
1 (14 1/2 oz.) can chunky pasta style stewed tomatoes
1/2 c. reduced-fat sour cream
1. Put beans, reserved bean liquid, 1/2 cup of scallions, chili powder, garlic, and cumin a medium size bowl. Mash with potato masher to make a chunky puree. 2. To assemble; cut corn tortillas in half, line inside of baking dish with four tortilla halves. Spread bean mixture on tortillas, top with four tortillas halves, spoon corn on top, and sprinkle with half of the cheese and all the chilies. Top with remaining four tortillas halves, spread with remaining bean mixture, spoon tomatoes and liquid over beans, and sprinkle with remaining cheese. 3. Cover tightly with foil. Bake 40 to 45 minutes at 350 degrees. 4. To serve, top with dollops of sour cream and sprinkle with remaining 1/4 cup scallions. Yield: four servings.
— MICROWAVE ENCHILADA CASSEROLE
1 3/4 lbs. ground beef
1 lg. onion, chopped
2 cloves garlic, minced
1 (16 oz.) can tomato puree
1 (1 5/8 oz.) env. taco seasoning mix
6 corn or flour tortillas
3 c. (12 oz.) shredded cheddar cheese, divided
Crumble beef into 2 quart glass dish. Add onion and garlic; mix lightly. Place in oven, microwave on High 2 minutes. Stir in puree and seasoning mix. Microwave on High 3 minutes. Remove from oven. Layer tortillas, beef mixture and 2 1/2 cups cheese in 2 quart round micro proof casserole. Cover and place in oven. Microwave on High for 7 minutes. Sprinkle with remaining 1/2 cup cheese. Cut into wedges. 4 to 6 servings.
— GOVERNOR’S MANSION CHICKEN ENCHILADA CASSEROLE
1 sm. can chopped green chili
1 lg. can Ashley enchilada sauce
1 can cream of chicken soup
1 sm. can Pet milk
2 c. chicken broth
1 1/2 dozen corn tortillas
2 c. grated longhorn cheese
2 tbsp. chopped onion
1 stewing chicken, boned & chopped
Saute onions and chili in butter. Combine all liquids and add onion and chill. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour liquid over all and refrigerate overnight or several hours. Bake at 350 degrees for 1 hour.
http://www.theingredientstore.com/joesplace/swap1.pl?read=1557
Hi Arthur,
Most Mennonite and Amish food are very simple, here’s one sausage recipe that I found.
Take a look at our Meat Preservation page and see if any of the info’ there may help.
http://www.theingredientstore.com/foodpreservation/forum1/preservation.pl
Joe
— PENNSYLVANIA DUTCH SAUSAGE
20 lbs. pork
6 tbsp. black pepper
1 c. brown sugar
Cut pork into cubes, mix seasoning in before grinding. Grind meat twice. Attach stuffer spout, force enough sausage in spout to fill air pocket. Slip casings over spout. Feed as much casing onto spout as it will hold. Stuff casing to desired length. Then tie ends with strong string. Hand stuffed sausage to keep round shape. Smoke or freeze. Makes 20 pounds of sausage. Good homemade sausage.
Click here for the Meat Preservation Page.
http://www.theingredientstore.com/joesplace/swap1.pl?read=1572
In Response To: Nuts for the Holidays (evy)
Hi Evy,
Good to see you again, here’s a few ideas for you to check out.
:-)
Joe
— SWEDISH NUTS
4 c. nuts (pecans or walnuts)
2 egg whites
1 c. sugar
1 stick margarine
Pinch of salt
Melt margarine. Beat egg whites until stiff then add sugar and salt. Mix butter, nuts and egg whites. Place in baking pan. Bake 30 minutes at 350 degrees, stirring every 10 minutes. Makes a wonderful gift. Serve for dessert with fresh fruit.
— IRRESISTIBLE CINNAMON NUTS
4 c. (1 lb.) mixed, fresh shelled, unsalted nuts (select from pecans, walnuts, almonds or hazelnuts; do not use peanuts)
6 tbsp. unsalted butter, cut into pieces
2 egg whites
Pinch of salt
1/2 to 1 tsp. ground cinnamon
6 tbsp. granulated sugar
Shake nuts in a colander to remove pieces of shell, nut skin or small pieces of nuts that might burn when roasting. Spread nuts on a rimmed baking sheet, such as a jelly roll pan, and roast in a 325 degree oven for 15 to 20 minutes or until lightly browned, stirring occasionally. Remove from oven and set aside until completely cooled. Transfer nuts to a bowl. Wipe pan clean. Line the same rimmed baking sheet with heavy duty foil. Melt butter on pan in a 325 degree oven. Meanwhile, in a large mixing bowl (preferably stainless steel), with electric mixer on high speed, beat egg whites and the pinch of salt until stiff. Stir cinnamon into sugar (using the greater amount if it’s your favorite spice). Gradually beat sugar mixture into the egg whites 1 tablespoon at a time, beating well after each addition. Continue beating until it becomes a very thick meringue. Fold cooled nuts into meringue, making sure they are well coated. Spread nuts over top of melted butter. Bake in a 325 degree oven 25 to 30 minutes, stirring every 10 minutes with a wooden spoon. (This is important if nuts are to brown evenly.) During the final 10 minutes of baking, nuts may be sufficiently browned; watch closely. Remove from oven to wire rack and let cool completely. Store in an airtight container. Makes enough for 2 delicious gifts.
— BROWN BREAD
2 c. chopped dates
2 tsp. soda
2 c. boiling water
3 tbsp. butter
2 c. sugar
2 eggs, beaten
2 tsp. vanilla
2 c. sifted flour
1 c. chopped nuts
Mix and let cool: dates, soda, boiling water. Add to date mixture: butter, sugar, eggs, vanilla. Then add sifted flour and chopped nuts. Grease the insides of 7 (#2) size cans (these are regular size vegetable cans). Place paper in bottoms of cans. Bake at 350 degrees for 1 hour. Fill cans 1/2 full. Makes great gifts! (Wrap in foil when taken out.)
— CANDY-COATED NUTS
1 1/2 c. granulated sugar
1/2 c. dairy sour cream
1 1/2 tsp. vanilla extract
3 c. nuts - walnut or pecan halves or
whole almonds or combination
Cover a 10x15 inch pan with waxed paper. Combine the sugar and sour cream in a two quart saucepan. Cook, stirring over medium heat until the sugar is dissolved. Position candy thermometer, so that sensor is well into candy mixture. Continue cooking, without stirring, until mixture reaches soft ball stage, 234 to 240 degrees. Stay nearby, because temperature rises rapidly once it reaches 220 degrees. The minute soft ball stage is reached, remove pan from heat. Working quickly, stir in vanilla and nuts. Stir just until mixture looks cloudy. Turn candy out onto waxed paper and separate the nuts, using two forks. Makes 3 cups.
— NUT CARAMELS
1 c. heavy cream mixed with 1/2 c. milk
1/2 c. sugar
1/2 c. brown sugar
3/4 c. light corn syrup
Dash of salt
1/2 tsp. vanilla
1/2 c. chopped nuts
2 tbsp. butter
In large saucepan mix 3/4 cup cream mixture, sugars, corn syrup and salt. Bring to boil over medium heat stirring to dissolve sugars. Cook syrup to 234 degrees (soft-ball stage). Stir occasionally. Very slowly stir in remaining 3/4 cup cream mixture so syrup mixture continues to boil. Cook stirring occasionally to 244 degrees (hard ball stage). Remove from heat, stir in vanilla, nuts and butter. Pour into greased 9 x 5 x 3 inch loaf pan. Cool to room temperature. Turn out of pan and using scissors or knife, cut into pieces and wrap in plastic wrap. Store in cool, dry place. GREAT CHRISTMAS GIFT!
— CHOCOLATE TRUFFLES
3/4 c. hazel nuts, walnuts or pecans
6 sq. (1 oz. size) semi-sweet chocolate
1/3 c. heavy cream
1 1/3 c. confectioners’ sugar
2 tbsp. rum
1 egg white
Chocolate sprinkles
1. Grind nuts in a blender processor or Mouli grater. Line bottom of a 9 x 5 x 3 inch loaf pan with waxed paper.
2. In a small heavy saucepan combine chocolate squares and cream. Warm over low heat just until chocolate is melted. Remove from heat.
3. In medium bowl combine nuts, sugar and egg whites. With wooden spoon stir until combined. Stir in chocolate mixture and rum to combine well.
4. Turn into prepared pan. Refrigerate until firm. Shape into 1 inch round balls, using rounded half teaspoon for each.
5. Roll each in chocolate sprinkles. Place on tray; freezer-wrap and freeze.
6. Fill fluted bonbon cups with frozen chocolates. Arrange in gift box and thaw. Makes about 60 pieces.
— SPICED NUTS
1/2 c. water
1 tsp. salt
1/2 tsp. nutmeg
2 c. whole nuts, if possible
2 c. sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
Combine sugar, salt, cinnamon, nutmeg, cloves and water. Cook slowly, stirring until sugar is dissolved. Continue cooking without stirring until a little of the syrup forms a soft ball in cold water. Remove from heat. Add nuts. Stir gently until mixture becomes creamy. Pour onto waxed paper. Separate nuts with a fork. Let dry. Ready for Christmas gifts.
— SPICED NUTS
Great for Holidays or special gift. 1 egg white
1 tbsp. water
1 lb. nuts (1/3 c. each of almonds, pecans & walnuts)
1/2 c. sugar
1/4 tsp. nutmeg and cloves
1/8 tsp. cloves
1 tsp. cinnamon
In large bowl, beat egg white and water. Add nuts, tossing until covered. Combine sugar and spices. Sprinkle over nuts and mix. Bake at 300 degrees for 30 minutes on ungreased Teflon sheet. Stir every 10 minutes, while baking. Remove from baking sheet and cool on wax paper.
— SUGAR ‘N SPICE NUTS
3 c. mixed unsalted nuts
1 egg white
1 tbsp. orange juice or water
2/3 c. water
1 tbsp. grated orange rind; optional
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. salt
Heat oven to 275 degrees. In a large bowl, place nuts; set aside. In a small bowl beat egg whites and orange juice or water until frothy; add sugar, orange rind, spice, and salt; mix well. Pour over nuts, stirring to coat well. On a greased jelly roll pan or a large shallow roasting pan, spread nuts so they do not touch. Bake, stirring every 15 minutes until light brown and crisp, 45-55 minutes. Cool. Store in an airtight container in a cool place up to 1 month. Makes 5 cups. NOTE: Nice Christmas gift. Put in a decorated jar or can.
— SUGAR AND SPICE NUTS
3/4 c. butter
2 lg. egg whites, room temperature
1 c. sugar
1 tbsp. cinnamon
1/2 tsp. salt (if nuts are unsalted)
5 c. nuts (mixed nuts, almonds, pecans)
(I use above combination)
Heat oven to 350 degrees. Line 10 1/2 x 15 1/2 inch pan with aluminum foil. Put butter in pan to melt while oven is heating. Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Beat in cinnamon and salt. Fold in nuts. Spread nut mixture over melted butter in pan. Bake for 30 minutes, stirring 3 or 4 times. To keep nuts separated during baking, cool in pan for 5 minutes. With slotted spoon, transfer nuts to brown paper or wax paper to cool completely. Store in jars or tightly covered containers. Good for holidays and gifts (in fancy jars or tins).
— SPICED HOLIDAY NUTS
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. powdered ginger
1/4 tsp. ground cinnamon
2 tbsp. olive oil
2 c. shelled whole almonds or pecans
1 tbsp. coarse (Kosher) salt (optional)
Extra garlic salt (optional)
Preheat oven to 325 degrees. In a bowl mix cumin, chili powder, curry powder, garlic salt, cayenne, ginger and cinnamon. Set aside. Heat oil in a non-stick skillet over low heat. Add spice mixture and stir well. Simmer for 3-4 minutes to mellow flavors. Place nuts in a bowl. Scrape spice mixture onto nuts and toss well. Spread nuts in one layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice. Remove from oven. With a rubber spatula toss nuts with any spices and oil on bottom of pan. Let rest for 2 hours in a cool place. Store in airtight jars or pack up as gifts.
— BERQUILICI: SWEDISH NUTS
Spread 12 ounce can of mixed nuts on jelly roll pan and bake at 325 degrees for 5-10 minutes. Beat 2 egg whites until stiff. Add 1 cup sugar. Beat until well blended. Fold in toasted nuts until well coated. Melt 1/2 cup butter and pour into jelly roll pan. Add coated nuts and spread evenly. Bake for 25-30 minutes at 325 degrees. Stir every 10 minutes. (You don’t want the coating to get too dark.) These make super gifts for the holidays.
— SUGAR NUTS
2 c. sugar
1 c. buttermilk
2 tsp. baking powder
Pinch salt
4 c. walnuts (do not chop)
1/4 c. margarine
Cook first four ingredients to soft ball stage, stirring frequently. Add walnuts and margarine. Spread on cookie sheet; keep separated. Cool and put in decorative jars for gift-giving.
— FROSTED NUTS
1 1/2 c. granulated sugar
1/2 c. sour cream
1 1/2 tsp. vanilla
1 lb. walnuts or pecans
Mix sugar and sour cream. Bring to a full boil and continue boiling for 5 minutes. Keep stirring during boiling time. Remove from heat and stir in vanilla. Add nuts and stir until mixture sugars. Pour out on wax paper. Separate nuts and let cool thoroughly. Pack in air tight containers. Will keep 3 months (if they last that long). Makes a great gift.
— GLAZED NUTS
1 egg white
1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 lb. unsalted pecans, walnuts or
cashews
Combine all ingredients well and spread on a greased cookie sheet. Bake at 250 degrees for 1 hour. Store in a cool place in airtight containers. This keeps well and makes an ideal gift for friends and co-workers. Makes 1 pound.
— 398794 — BEST EVER SUGARED NUTS
1 c. sugar
1 tsp. cinnamon
6 tbsp. milk
Dash of salt
Add later - 1 tsp. vanilla
Above to be poured over 2 to 3 cups walnuts. Bring above to boil (except vanilla and nuts). Cook until it forms soft ball when dropped in cool water. Remove from heat and add vanilla. Pour over the walnuts and stir until thick and grainy. Separate and spread on wax paper. Great for Christmas gifts in small jars or tins. Easy, cooks up really fast.
— SPICED NUTS
1/2 c. water
1 tsp. salt
1/2 tsp. nutmeg
2 c. whole nuts, if possible
2 c. sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
Combine sugar, salt, cinnamon, nutmeg, cloves and water. Cook slowly, stirring until sugar is dissolved. Continue cooking without stirring until a little of the syrup forms a soft ball in cold water. Remove from heat. Add nuts. Stir gently until mixture becomes creamy. Pour onto waxed paper. Separate nuts with a fork. Let dry. Ready for Christmas gifts.
Have you ever made pasta from fresh-ground buckwheat? (no bran)<<<
No, I have not used the buckwheat at all.
So many things that I did not know about in the years gone by.
I do use Olive oil, always, even in my breads.
Canola/rape seed oil, scares me a little and I am not a big fan of the soy products.
Bread-and-Butter Radishes
TIME/SERVINGS
Total: 45 mins
Active: 20 mins
Makes: 1 3/4 cup
By Regan Burns
Pickling radishes mellows their flavor so they’re not as peppery as
normal yet still have a great crisp texture, plus a sweet-and-sour
edge. Anything that you would normally put radishes on—a simple green
salad, burgers, or poached fish—gets dressed up by this quick pickle.
Try it on our Pickled Radish and Sweet Butter Tea Sandwiches for an
easy and elegant snack.
Game plan: Pickles will last in the refrigerator, covered, for up to
five days.
This recipe was featured as part of our Mother’s Day Tea Party story.
INGREDIENTS
1 bunch red radishes (about 13 radishes)
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon yellow or brown mustard seed
1/4 teaspoon whole coriander seed
1/4 teaspoon whole black peppercorns
1 medium dried bay leaf
INSTRUCTIONS
Rinse radishes and trim off their leafy tops. Holding the stem end,
thinly slice radishes with a mandoline or a sharp knife. When you get
close to the stem, stop slicing and discard the end. Place radishes
in a heatproof, nonreactive bowl, and set in the refrigerator while
making the brine.
Combine red wine vinegar, sugar, water, salt, mustard seed, coriander
seed, peppercorns, and bay leaf in a small saucepan and bring to a
simmer over medium-high heat. Stir occasionally until sugar is
dissolved.
Remove from heat and let pickling brine cool for about 5 minutes.
Remove radishes from the refrigerator and pour brine over them. Let
cool at room temperature for 20 minutes; cover and refrigerate. Use
to top burgers, sandwiches, or anything else that needs a little
tarting up.
Posted by: “Brad”
By Nina Planck
Whether you use them for seasoning, sweetening or snacking, the
foods you choose can function as health-boosting agents. And some
vital nutrients come in surprising packages! These six superfoods
are packed with benefits—and flavor.
COCONUT MILK
The coconut is an unusual fruit: It’s rich, and the fat is mostly
saturated. In the South Pacific, traditional diets use copious
amounts of coconut oil, yet studies there have shown that people
don’t get heart disease. In the U.S., research to support the heart-
healthy claim is still being conducted. But we do know that coconut
flakes, coconut milk and cream, and coconut oil contain lots of an
antiviral, antibacterial fatty acid called lauric acid—one of the
immune-boosters babies get from breast milk.
COOKING TIP
Mix a can of coconut milk with a pint of chicken stock and some
grated ginger for a coconut chicken soup.
GRASS-FED BEEF
All beef is a great source of iron, B vitamins and zinc—three
nutrients many Americans don’t get enough of. About 50 years ago, we
started to fatten cattle on grain instead of grass. But grass-fed
beef has many virtues. According to Loren Cordain, a professor in
the Department of Health and Exercise Science at Colorado State
University, grass-fed beef resembles the wild game our ancestors
ate. It contains less fat, less saturated fat, more CLA (an anti-
cancer fat) and more omega-3 fatty acids than grain-fed beef.
COOKING TIP
Grass-fed beef is very lean. Use it ground for spaghetti sauce,
chili and meatloaf.
NUTS
Almonds, cashews, macadamia nuts andhazelnuts are all rich in
monounsaturated and polyunsaturated fats and antioxidants. Walnuts
are one of the best vegetarian sources of the omega-3 fatty acids
that fight obesity, diabetes and heart disease. Meanwhile, Brazil
nuts are incredibly rich in the antioxidant selenium—essential for
sperm health, says fertility expert Dr. Marc Goldstein of Cornell
University.
COOKING TIP
Put nuts in a blender with a little olive oil, milk or water for
fresh nut butter.
CINNAMON
Here’s one superfood that’s easy on the waistline and popular with
kids. The bark of the cinnamon tree, native to Sri Lanka, turns out
to have extraordinary health benefits. Various research conducted by
the U.S. Department of Agriculture suggests that cinnamon regulates
blood sugar, inhibits cancer cells and is anti-inflammatory.
COOKING TIP
Sprinkle it on French toast, oatmeal, hot buttered bread or a cup of
hot chocolate. Cinnamon is great on sautéed bananas.
RAW HONEY & MOLASSES
If you have a sweet tooth, try these whole, natural sweeteners
instead of sugar. Unfiltered, raw honey contains many phytonutrients
and enzymes to aid digestion. Molasses is the nutritious byproduct
from boiling sugarcane down to white sugar. Blackstrap molasses is
from the third boiling, which concentrates nutrients and,
unsulfured, is a surprisingly good source of iron and many other
minerals.
COOKING TIP
Unlike honey, which is best unheated, molasses already has been
boiled, so there’s no reason not to cook with it. Think spicy baked
goods like muffins and pumpkin pie.
OLIVE OIL
Olive oil contains monounsaturated fats (which reduce inflammation),
phenols (cancer-fighting antioxidants) and vitamin E (which lowers
the risk of heart disease, protects skin from damaging agents, and
prevents nerve damage). Cold-pressed, extra-virgin oil contains more
phenols, and its vitamin E is undamaged.
COOKING TIP
Gently sauté vegetables in it, drizzle it on salads or use it in
pesto.
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________________________________________________________________________
3. cinnamon graham crackers
Posted by: “Dlamb
Cinnamon Graham Crackers
1/2 cup milk plus and additional 1/4 cup to make a soft workable dough
1 cup dark brown sugar, firmly packed
6 Tbsp unsalted butter, cut into pieces
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup pastry flour or all purpose flour
1 1/2 cup whole wheat pastry flour, all purpose white flour or whole wheat
flour
Place all the ingredients in the baking pan, set to dough cycle. Leave the
lid open. At the end of the first knead, cancel the machine and proceed with
completing the graham crackers.
Competing the Graham Crackers:
Cinnamon
Sugar
Remove the dough from the machine and refrigerate for 30 minutes.
Divide the dough into 4 equal pieces. Lightly flour your work surface.
Working with one piece at a time, keeping the other pieces refrigerated, roll out
a rough rectangle 1/16” thick. Make sure the dough does not stick to the work
surface as you rill out. Cut the rectangle into 3” squares. Use a spatula to
transfer the squares to a lightly greased baking sheet. Repeat with the
other 3 pieces of dough.
Mix cinnamon and sugar together. Sprinkle each square with some of the
cinnamon sugar. Bake in a preheated 400 degrees F. oven for 10 to 12 minutes, or
until golden brown. Remove graham crackers from the oven and cool completely
on a wire rack.
Makes: 5 to 6 dozen
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Ten highest-radiation cell phones (United States)
Editor’s note: When a phone is discontinued by a manufacturer or a carrier,
it will be removed from this chart.
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Make Your Own Bubble Bath
Posted by: “TxzsSunshine
Make Your Own Bubble Bath
By Abigail Beal
Indulge yourself and make your own bubble bath. Wouldn’t it be nice to relax
into a bubble bath that you’d created? Making bubble bath is simple & fun.
They can also make wonderful gifts for friends and loved ones for the holidays
or other special occasions.
The ingredients used to make bubble bath can be found in most large grocery
stores or health food stores. You can also find all of the ingredients
online. They are inexpensive.
One of the benefits of making your own bubble bath is that you know exactly
what is in it. If you are allergic to anything, you can be certain it is not
in your bubble bath.
Another benefit to making your own bubble bath is that you know all of the
ingredients are fresh and natural. There is no concern about a product that
was left on the shelf for months. Another benefit is that you can be certain
that your product is environmentally conscious and that it does not promote
animal testing.
Bubble bath is a wonderful inexpensive way to treat yourself.
Supplies are
easy to find and you can create a bubble bath suited exactly to your personal
tastes and needs.
An important ingredient in bubble bath is essential oil.
Essential oils add
the scent to your bubble bath. Use these sparingly, as you only need to use
several drops to get a pleasant effect. Many essential oils should not be
ingested orally, so be sure to read the directions. There are also some essential
oils such as marjoram that should never be used by pregnant women. You can
research any essential oil at the National Association for Holistic
Aromatherapy www.naha.org. Also look in aromatherapy books and ask questions at the
health food store when buying essential oils.
Some essential oils are known to be relaxing and soothing. The most popular
include lavender, sandalwood, marjoram, frankincense, myrrh, rosewood and
chamomile. These essential oils will calm you down, relax you and help you go to
sleep.
Other essential oils will uplift and energize you. Peppermint, spearmint,
eucalyptus and lemon oil are all oils that will brighten your day and are good
to use during the day. Eucalyptus oil is especially good if you have a cold
because it will break up your cold’s congestion.
To soften your skin, consider adding either coconut or almond oil to your
bubble bath concoctions. Coconut oil has a wonderful nutty and floral fragrance
to it. Almond oil is virtually unscented. Adding a half a cup of either
almond oil or coconut oil to your bubble bath will soften your skin tremendously.
This is a great addition for your bubble baths for the winter months.
Store your bubble baths in a nonbreakable container. The materials you use
to make bubble baths can “keep” for awhile. You can store your bubble bath on
a shelf in your bathroom or bedroom for easy access.
Personalized bubble baths make an excellent gift. You can find many
decorative plastic containers at your local art store. For decorative effect you can
add either marbles or seashells to the bottom of the container.
If you are
giving bubble bath to a child or teenager, consider adding a small amount of
glitter. Do not add food coloring because it can stain people temporarily. Tie
your container with a pretty bow or even a piece of tulle.
When giving bubble bath as a gift, consider adding some other bath related
items. Give bath mitts or a big yellow rubber duck. Your friend or loved one
will appreciate such a thoughtful and personalized gift.
Whether you are making your bubble bath for yourself or for someone special –
your bubble bath is really a treat to enjoy. Here are some recipes for
bubble baths to inspire you and to get your started:
Sweet Dreams Bubble Bath
This bubble bath has lavender and patchouli oils to relax you before
bedtime. Use soft music and lighted candles in your bathroom for a soothing effect.
6 drops of lavender oil
3 drops of patchouli oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
Cold Season Bubble Bath
This bubble bath will help you breathe easier, with eucalyptus oil to ease
the cold congestion. This is perfect for the cold season.
6 drops of eucalyptus oil
3 drops of spearmint oil
3 drops of peppermint oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
Pure Sunshine Bubble Bath
This citrusy bubble bath will cheer you up and energize you. Perfect for a
morning bath or use after exercising.
6 drops of orange oil
4 drops of grapefruit oil
3 drops of lemon oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
Love Potion Bubble Bath
This bubble bath will put you in a romantic mood. All of the ingredients are
considered known aphrodisiac – so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
The Author
Abigail Beal a.k.a. “the Gift-wrap Goddess” teaches gift wrap in suburban
New York.
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Mulberry Jam
Posted by: “KittyHawk”
Mulberry Jam
5 1/2 cups prepared mulberries
1/2 cup fresh lemon juice
1 box powdered pectin
1/2 tsp butter or margarine
8 1/2 cups sugar, measured into separate bowl
Prepare jars, caps and bands.
Crush mulberries thoroughly, one layer at a time. Measure exactly 5 1/2
cups prepared fruit into 6 or 8 quart saucepot. Stir in lemon juice.
Stir in pectin. Add butter to reduce foaming. Bring mixture to full
rolling boil on high heat, stirring constantly. Stir in sugar. Return to
full rolling boil and boil exactly 4 minutes, stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars leaving a 1/4 inch headspace.
Process jars in a boiling water bath for 10 minutes.
Makes about 11 half pints
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3b. Mulberry Jelly
Posted by: “KittyHawk”
Mulberry Jelly
3 lb ripe mulberries
1/2 cup fresh lemon juice, strained
7 cups sugar
2 pouches liquid pectin
Put mulberries in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag,
and let juice drip (do not squeeze bag).
Measure 3 cups into a very large saucepan. Add lemon juice and sugar,
and mix well. Put over high heat and bring to boil, stirring constantly.
At once stir in pectin.
Bring to a full rolling boil and boil hard for 1 minute, stirring
constantly. Remove from heat, skim off foam with metal spoon, and pour
quickly into prepared jars leaving a 1/4” headspace. Process jars in a
boiling water bath for 10 minutes.
Makes about eight 1/2 pint jars
________________________________________________________________________
3c. Mulberry Pie Filling
Posted by: “KittyHawk”
Mulberry Pie Filling
This is what you need per Quart - each quart makes 1 - 9” pie.
5 cups mulberries
1/4 cup water
3/4 cup sugar
3 Tbsp clear jel
2 Tbsp lemon juice
spices of your choice
Combine water, sugar, lemon juice and Clear Jel in a large, heavy pan
and slowly bring to a boil, stirring continuously to avoid lumping of
Clear Gel.
Add fruit and bring to a gentle boil over medium high heat, reduce heat
and simmer for 5 minutes.
Ladle into prepared quart jars leaving a 1” headspace. Check for air
bubbles and adjust headspace if needed. Process in a boiling water bath
for 30 minutes.
NOTE: This can also be used with Huckleberries, Loganberries, Gooseberries,
Dewberries, or Elderberries.
To make pie:
To bake a covered or uncovered pie, use a 9” pie crust. For uncovered,
you may put dabs of butter on top of the fruit. Bake at 425 degrees F.
for 1/2 hour and then reduce temperature to 350 degrees F. for another
1/2 hour.
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Corn, Squash and Chile Traditional Side Dish
6 ears white corn
4 fresh green chiles
3 medium green zucchini squash
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
Salt
Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.
Native Inspired: New Mexico Meatloaf
1 pound extra-lean ground beef
1/2 cup finely chopped yellow onion
1/4 cup chopped cilantro leaves
1 can (4ounces) chopped mild green chilies
2 egg whites
1/2 cup cornmeal
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1can (8 ounces) tomato sauce, divided
2 tablespoons ketchup
cooking spray
Preheat oven 350* F. Combine beef, onion, cilantro, chilies, egg whites,
cornmeal , cumin, salt , pepper and half of tomato sauce in mixing bowl;
mix well. Combine remaining tomato sauce and ketchup in a small bowl.
Place meat mixture on a rimmed baking sheet coated with cooking spray
and shape into an oval about 6x9 inches. Top with tomato sauce mixture.
Bake 55 mins. Let stand for 5 minutes before slicing.
Makes 4 servings ( 2 slices per serving)Cals 170, Total Fat 3g, Sat. Fat
1g Carb 3g, Protein 33g, Chol 66mg, Sod 311mg, Fiber<1g WW Points 4
Danish Cherry Sauce
This is wonderful on cheesecake or angelfood cake.
1 1/2 cups sugar
3 cinnamon sticks, each about 4”
1 1/2 tsp almond extract
1 cup water
3/4 cup corn syrup
7 1/2 cups pitted sweet or sour cherries
Prepare jars, caps and bands.
In a large saucepan combine sugar, cinnamon sticks, almond extract,
water and corn syrup. Bring to a boil over medium high heat, stirring
constantly. Reduce heat to a gentle boil. Add cherries and boil gently,
stirring until heated through. Discard cinnamon sticks.
Ladle hot cherries and syrup into jars, leaving a 1/2” headspace. Remove
air bubbles and re adjust headspace with more syrup of needed.
Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes: 3 pints
Sweet and Hot Curried Squash Pickles
Posted by: “KittyHawk”
Sweet and Hot Curried Squash Pickles
3 lb, about 3 medium summer squash and/or zucchini, cut into very thin
rounds
2 medium red onions, peeled and cut into thin rounds
3 small colorful chili peppers, seeds removed and cut into thin rounds
1/4 cup sea salt
2 3/4 cups distilled white vinegar
3/4 cup sherry cooking wine
1 1/2 cups orange juice
2 cups sugar
2 Tbsp prepared curry powder
1 1/2 tsp cayenne pepper
1 tsp whole allspice berries
1 tsp whole cloves
4 garlic cloves, peeled and crushed
1 inch of ginger, peeled and sliced into thin rounds
In a large plastic or ceramic mixing bowl, combine the zucchini, onions,
chilies, and salt, and let stand for an hour. Stir the bowl’s contents
once or
twice during the hour. Drain and rinse thoroughly to remove the salt
and set
aside.
In a large nonreactive saucepan (generally any pan with a nonstick
coating will
work; be sure to avoid aluminum pots), bring all the remaining ingredients
except the ginger to a boil over high heat. Lower the heat and simmer for 3
minutes, stirring once or twice to be sure the sugar is dissolved. Pour
the hot
liquid over the squash mixture, amply covering all the vegetables. Add the
ginger to the bowl and stir.
Allow to cool to room temperature, then place in air tight containers or
jars.
Cover and refrigerate for at least 8 hours before serving. Pickles will
keep
covered in refrigerator for up to a month.
Makes 2 quarts
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Loquat Butter
Posted by: “KittyHawk”
Loquat Butter
4 lbs loquats
3/4 cup bottled lemon juice
1 cup water
1 lemon, cut in half
2 whole cinnamon sticks
3 cups sugar
Wash loquats and remove ends and seeds. Cut in half and place in a
saucepan with the lemon juice and water. Add lemon halves and cinnamon
sticks. Bring to a boil, stirring occasionally, and cook for 30 minutes.
Remove the lemon and cinnamon sticks. Continue cooking until mushy.
Puree in a food processor or food mill. Put puree in a heavy pan and
add sugar. Stir occasionally for 15 to 20 minutes until puree is thick
and spreadable.
Ladle into jars leaving a 1/4” headspace. Process in a boiling water
bath for 10 minutes. Adjust time according to altitude.
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________________________________________________________________________
7. Hawaiian Papaya Chutney
Posted by: “KittyHawk”
Hawaiian Papaya Chutney
1 c white vinegar
1 3/4 c brown sugar, packed
1 medium onion, chopped
2 limes or lemons, sliced
1 garlic clove, crushed
1 c golden raisins
2 large tomatoes, peeled and chopped
1 green bell pepper, chopped
1/2 c ginger, cut In strips
1/2 c whole blanched almonds
1/4 tsp red pepper flakes
1 1/2 tsp salt
1 c dry white wine
3 very firm papayas *
2 c chopped fresh pineapple
* Papayas should be peeled, seeded and cut up.
Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell
pepper, ginger, almonds, red pepper, salt and white wine in large heavy
kettle.
Cook gently 1 hour, stirring frequently, until liquid is clear and
syrupy. Add
more wine or water, if needed, to prevent sticking.
Add papayas and pineapple. Continue cooking about 15 minutes or until
fruit is
tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2
inch head
space. Seal and process in a boiling water bath for 15 minutes. Adjust time
according to altitude.
Makes about 4 pints
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8a. Ginger Syrup
Posted by: “KittyHawk”
Ginger Syrup
1/2 lb gingerroot
4 1/2 cups sugar
3 1/2 cups water
1 cinnamon stick
Grated rind and juice of 1 lemon
Scrub well or peel the gingerroot. Cut into thin slices then roughly
chop. Place it in a saucepan with the sugar, water, cinnamon and
lemon rind and juice.
Bring to a boil slowly, stirring until the sugar dissolves. Reduce heat,
cover the pan and simmer for 1 hour or until syrupy.
Strain and pour the syrup into prepared jars leaving a 1/2” headspace.
Process in a boiling water bath for 10 minutes. Adjust time according
to altitude.
Makes 5 half pints
forgot to add..This is a syrup you can use for flavouring sauces or
diluting with water,or soda and used as a drink. Or even adding it to
drinks.
Sunshine Slush
Posted by: “KS
Sunshine Slush
Makes 4 servings
12 oz. can peach nectar
6 oz. can frozen orange juice
1 Tbsp. lemon juice
3 c. crushed ice
Combine all ingredients in blender container. Blend until combined.
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________________________________________________________________________
2. Cappuccino Icee
Posted by: “KS
Cappuccino Icee
Makes six 6-oz. servings
2/3 c. chocolate syrup, chilled
2 c. cold coffee
2 c. vanilla ice cream
1 Tbsp. whipped topping
Place syrup and coffee in blender container. Cover and blend on high speed. Add ice cream; cover and blend until smooth.
Serve over ice and top with whipped topping.
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