[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/338

Green Tomato’s

Green tomatoes make great pickles, either dill or
sweet, or if you are like me, some of each. Small
ones pickle whole, larger ones slice thickly, and can
also alternate layers of sliced onion. Then just like
pickled cucumbers.

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/292

tofu-sour-cream recipe

In a blender, put:

1 10 or 12 oz. pkg of extra firm tofu
1 Tblsp vinegar
1 Tblsp lemon juice
1 Tblsp fructose or sugar
1 Tblsp flour
Optional: 1 Tblsp vanilla

Blend and chill.

You can also use this as the sour cream for making cheese cake.

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/289

Vanilla Pear Jam

5 pounds pears
Grated zest of 1 lemon
6 tbs lemon juice
2 qts unsweetened apple juice or white grape juice
1 vanilla bean, split lengthwise

Peel, quarter, and core the pears. Chop the pears into small cubes and toss
with lemon zest and juice. Set aside. Combine apple/grape juice and vanilla
bean in saucepanand reduce liquid by half over medium heat. Remove vanilla bean
and add pear mixture. Bring to boil and cook for 20 to 40 minutes until pears
are tender and jellying point is reached. Spoon into hot jars. Adjust lids.
Process in boiling water canner for 45 minutes. Makes 3 pints.

From “Perfect Preserves” by Nora Carey ISBN 1-55670-132-2

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/288

Cinnamon Pears

14 pounds pears
1 teaspoon cinnamon
1 teaspoon whole clove
1 qt cider vinegar
6 ponds honey

Peel pears. Put spices in a spice bag. Heat honey and vinegar to boiling,
adding spice bag and pears. Cook until pears are tender. Remove pears and
spices. Boil syrup until thick. Pack pears into hot jars, leaving 1/2 inch
headspace. Ladle hot syrup over pears, leaving 1/2 inch headspace. Adjust two
piece lids. Process in boiling water canner 20 minutes. Makes 6 quarts.

This recipe appears in “Keeping the Harvest” by Nancy Chioffi & Gretchen Mead,
1980 ISBN 0-88266-247-3

[nw_arizona_granny]

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Pear Preserves

4 lbs pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons, sliced thin

Boil 2 cups sugar and 2 cups water together for 15 minutes. Add
pears and sliced lemon and cook 15 minutes. Add remaining sugar
and water and cook until pears are clear and transparent and syrup
is thick. Pack into clean hot jars and seal at once. BWB for 5
minutes.

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/203

Saleetah Whole Wheat Cereal

---

1 cup water
2 cups precooked wheat kernels
1 stick cinnamon or 1 /4 teaspoon ground
2 tablespoons whole anise seed
1/2 cup sugar
1/2 cup raisins (white or dark)
1/2 cup chopped pecans
Combine water, wheat and spices in a pan. Simmer 5 to 10 minutes;
remove from heat. Add sugar, raisins and pecans. Chill or serve warm.
Serves 6.

Nutrient Analysis. One serving provides:
195 calories, 2.4 g protein, 34.5 g carbohy-drates, 3.5 g dietary
fiber, 7 g total fat, 0 mg cholesterol, 28 mg magnesium, 66.6 mg
phos-phorus, 163 mg potassium, 2 mg sodium.

From “Grains of truth about Wheat Kernels” 2-page brochure from the
Wheat Foods Council, Canada.
Brochure available in .pdf format from the files section of FSRecipes:
http://groups.yahoo.com/group/FSRecipes/files/
File info:
WheatKernels.pdf
Grains of truth about Wheat Kernels (Wheat Foods Council) 2 pages 11
KB

[nw_arizona_granny]

Ume vinegar is umeboshi vinegar, not really a vinegar at all. You can
substitute soy sauce for Ume vinegar in most recipes.

Ume vinegar:
umeboshi vinegar = umeboshi plum vinegar = ume vinegar = ume plum
vinegar = pickled plum vinegar = plum vinegar
Notes: This is more salty than acidic. Substitutes: soy sauce
(darker)
From Cook’s Thesaurus: Vinegars
http://www.foodsubs.com/Vinegars.html

Umeboshi Vinegar:
Made from the umeboshi plum, a Japanese pickled plum, ume plums have an
alkalizing effect on the body, allowing emotions to settle down and let
you become a bit more even-tempered. Used primarily as a vinegar, it is
great in salad dressings, sauces and pickle making. While used in the
same manner as vinegar, this liquid has a more alkalizing affect on the
body (most vinegars create a more acidic blood quality) which aids the
body in its assimilation of food.
Umeboshi plums are made by pressing unripened apricots with salt and
shiso (a Japanese herb) leaves for a period of at least one year, but
three to five years is best.
Traditionally used as a condiment or in cooking, ume plums are
reputed to aid in the relief of many ailments — from stomachaches to
migraine headaches — because they alkalize the blood. These little red
plums (made red by the shiso, which add vitamin C and iron) are great
preservatives and are used frequently to preserve grains, vegetables and
in pickles.
From Christina’s Glossary
http://www.christinacooks.com/glossary/umeboshivinegar.html

Ume Vinegar:
Not a real vinegar, ume su (vinegar) is the liquid which is expressed
during the processing of umeboshi plums. It is sour and salty. Unlike
vinegars, it is alkaline rather than acidic.
From Macrobiotic Glossary
http://www.geocities.com/HotSprings/3464/glossary/glossary.html

Ume vinegar, is a lush pink brine with a deep, cherry aroma and a fruity
sour flavor. It is a byproduct of umeboshi (Japanese pickled plum) and
is technically not a vinegar because it contains salt. Substitute ume
vinegar for salt and vinegar or lemon in any dressing.
From Flax and Ume Salad Dressing
http://www.rwood.com/Recipes/rec_Apr_17_2000.htm

—
Many blessings,
Mary Catherine (”Cathy”) Miller
Cat =^;^=

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/186

Here is one of my whole-wheat bread recipes. This is the one I make most
often:

Whole-Wheat Batter Bread

3 cups whole-wheat flour
2 TBL yeast ( or 2 pkgs)
2 1/2 cups sour milk (add 1 tsp vinegar to regular milk)
1/2 cup honey ( or use 1/2 cup honey and 1/4 cup molasses)
1 TBL salt
1/3 cup butter
1 1/2 cup regular oats
2 eggs
3-3 1/2 cup white flour

1. Combine whole-wheat flour and yeast.
2. Heat butter, sour milk, honey (and molasses, if used), and salt until
warm. Pour into a 3-QT bowl.
3. Add oats, whole-wheat flour-yeast mixture and eggs. Blend at low speed
with electric mixer until moistened. Beat 3 minutes at high speed. Put in
dough hook here.
4. Stir in enough white flour to make a stiff dough.
5. Spray top with oil spray, cover with foil and let rise until doubled in a
warm place-about 1 hour. I do it in the oven with the temp turned on to
lowest temp and then turned off-lower than the 170 the new ovens have as
their lowest temp) I check it with my hand.
6. Punch down and shape into 3 loaves. Place in 3 9x5 loaf pans that have
been greased.
7. Cover loaves and let rise in warm place until doubled-about 45 minutes.
8. Heat oven to 375 the last 10-15 minutes of rising time.
9. Bake for 25-25 minutes or until loaf sounds hollow when thumped.
10. Turn out on racks to cool. Can cover with foli when cool, place in large
polastic freezer bag and store in freezer.

I don’t know where I got this recipe-it has been worked over and changed
slightly anyway-I never make a recipe exactly.

Many blessings,
alisonb

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/190

Green Tomato Pie
2 cup chopped green tomatoes
1/2 cup brown sugar
2 TBSP vinegar
1/2 tsp cinnamon
1/4 tsp mace
dash cloves
3 TBSP melted butter
1/2 tsp salt
1/2 cup chopped raisins

Boil tomatoes covered for a few minutes. Drain then add remaining
ingredients. Put in crust. Cover with top crust. Flute edges and put a few
slits in top..Bake at 375 for about 35-40 min.

Lynnda/tnlds

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/189

HAMBURGER FRY PAN SUPPER

1 POUND GROUND BEEF
1 MEDIUM ONION CHOPPED
2 MEDIUM UNPEELED RED POTATOES, JULIENNE
2 CUPS SHREDDED CABBAGE
2 CUPS THINLY SLICED CELERY
1/2 CUP WATER
1/4 TEASPOON POWDER GARLIC
SALT AND PEPPER TO TASTE

in A LARGE SKILLET, BROWN BEEF AND ONION; DRAIN
ADD REMAINING INGREDIENTS. COVER AND SIMMER
FOR 20 MINUTES OR UNTIL VEGETABLES ARE TENDER,
STIRRING OCCASIONALLY. YIELD: 6 SERVINGS.

THIS FAST-TO-FIX MAIN DISH IS EASY TO PREPARE SINCE THERE ARE SO FEW
INGREDIENTS, PERFECT FOR WORKING MOMS.
MAKE AHEAD PUT IN CONTAINERS AND FREEZE
WHEN YOU WANT TO SERVE THIS DISH, JUST DEFROST IN MICROWAVE
AND HEAT. (A SALAD WOULD COMPLETE THE MEAL)

OBTAIN FROM QUICK COOKING MAGAZINE.

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/254

Pilgrim’s Sandwich Spread

---

Back in the ‘50s :-), “Prem”, a Spam look-alike, published a recipe for
a sandwich spread. It was good then, and better now that I make it with
leftover ham, roast pork, roast beef, pot roasts, turkey or chicken. We
pile it on lettuce leaves for a lo-carb lunch. Not bad for breakfast,
either. Hope you like it.

Put through a food grinder (or a food processor) a pound of leftover
meat, 2 carrots, a stalk of celery, 2 hard boiled eggs, a 2 ounce chunk
of cheddar cheese (or jack or swiss, etc.), 2 dill pickles, a small
onion.

Blend in enough mayonnaise to bind (add mustard if you like).
Sounds awful, but this stuff is good! And depending on what meat and
cheese you use, it is always a little different.

From “Low-Carbohydrate Cooking” Volume 2 cookbook in .doc format from
alt.support.diet.low-carb newsgroup.
Complete cookbook in .doc format available from files section of
FSRecipes Email Group:

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/255

Healthy Crock Pot Chili - from Mmooky

---

1 lb. beef stew meat; trimmed
6 oz tomato paste
1 cup chopped onions; 2 medium
2 bell peppers; diced
2 garlic cloves; minced
1 tbp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano; crushed
Trim the beef of all visible fat. Cut into 1/2 inch cubes. Place meat in
crockpot and stir in tomato paste to completely coat meat. Add the
remaining ingredients and stir to blend. DO NOT add any additional
liquid. Cover and cook for 12 hours on LOW heat. When done, you can skim
the fat from surface and discard. YIELD: 4 Servings

From “Low-Carbohydrate Cooking” cookbook in .doc format from
alt.support.diet.low-carb newsgroup.
Complete cookbook in .doc format available from files section of
FSRecipes Email Group:
http://groups.yahoo.com/group/FSRecipes/files/

File Info:
Filename: LowCarbCooking.doc
Low-Carbohydrate Cooking (alt.support.diet.low-carb)
322 pages
File Size: 1,377 KB

[nw_arizona_granny]

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I just made this hot cocoa mix this morning and it’s the best! It’s better than
store bought and it’s better than anything I’ve ever made with instant milk
granules in the past. The powdered milk must make the difference. The rest of
the ingredients are cheap store brand. This is so good, I plan on making
several batches and put in decorative containers and giving out as gifts for
Christmas for those sisters on my visiting teaching route. I found this on a
website called RecipeSource.

HOT CHOCOLATE MASTER MIX

3 cups powdered sugar
1 cup unsweetened cocoa
1 cup coffee creamer
1 tsp salt
5 1/3 cups nonfat dry milk (not instant milk granules)

Put all above ingredients in large bowl and mix with miniature marshmallows if
desired.

1/3 cup mixture in 8 oz. cold milk and shake quickly
1/3 cup mixture in coffee mug, and hot water and stir

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/239

Darlene: This recipe came from Ball Blue Book: Guide to home canning,
Freezing & Dehydration; 1999; pg 31.

20 Medium pears 1 tsp. grated orange peel
4 cups sugar 1/2 tsp. nutmeg
1/3 cup orange juice

To prepare pulp: Wash and quarter pears. Cook until soft, adding only
enough water to prevent sticking(about 1/2 cup).

Press through sieve or
food mill. I used my food processor. Measure 2 quarts pear pulp.

To prepare butter: Combine pear pulp and sugar in a large saucepot,
stirring to dissolve sugar. Add remaining ingredients.

Cook until thick
enough to round up on a spoon. As mixture thickens, stir frequently to
prevent sticking.

Ladle hot butter into hot jars, leaving 1/4-inch
headspace. Adjust two-piece caps.

Process 10 minutes in a
boiling-water(water bath) canner. Yield about 4 pints. Hope this is what
you are looking for.
Linda

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/226

4 cups thinly sliced cantelope 31/2 cups sugar let soak overnight then cook
with 1 t. lemon juice til clear then pour into hot pint jatrs seal and water
boil 10 min. it tastes like candy Darlene

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/221

To Good to Be a Box Cookie

1 Package yellow or chocolate cake mix
1 stick butter melted
4 large eggs lightly beaten
1 package powdered sugar [1 pound]
1 (8 oz.) package cream cheese, softened

Preheat oven to 325
Combine cake mix, butter, and 1 egg: press into the bottom of a 13x9 inch pan
Beat remaining 3 eggs, sugar, and cream cheese at medium speed with an electric
mixer until smooth
Spread over bottom layer
Bake at 325 for 1 hour. Remove from oven, cool completely
Cut into squares
21/2 dozen

Source: Back to the Table cookbook

This makes a great christmas gift. I do it annually.
Susan

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/262

Homestyle Hash

Mix and let stand for 10 minutes:
1 cup TVP granuals or flakes
1 tbsp ketchup
7/8 cup boiling water
Have ready:
1 (20oz) pkg shredded potatoes
Heat a large skillet and add:
1 tbsp oil
Saute the reconstituted TVP with:
1/2 cup onion, chopped (or reconstituted dried onion)

Mix the TVP with the potatoes. Add a little more oil to the hot skillet. Pat
mixture into an even layer, reduce heat and cook 10-15 minutes. Turn over
carefully and cook the other side.

Sprinkle with:
2 tbsp chopped parsley
Cut into wedges and serve. Makes 6 to 8 servings.

Taken from “The TVP Cookbook” by Dorothy R. Bates ISBN 0-913990-79-5

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/261

Baked Chicken

Here is a recipe I use for chicken it is very easy and you can 2 meals out
of it or just have a cup of really good easy to make soup with it.
whole chicken
1 cup chopped celerey w/the leaves to please (not to fine)
1 cup brown rice or wild rice you can use white also
1 small onion (chopped) fine
1 teaspoon of parsely
1 teaspoon of Marj. (or to taste but this is not to much)
1 to 2 cups white wine any kind that taste good will work I like Rhine wine
in it but
any kind will work great
salt and pepper to taste

mix all ing. togeather and stuff in chicken if any falls in pan it is ok if
the wine does not come about 1/2 way up add a little water you can put a
little lemon pepper on top of chicken if you want but not much it makes the
soup to stong if not carful. I do not put anything on it I also like to use
a oven bag as it helps cook the rice be sure if you use a pan to have a
tight lid to help steam the rice. when you serve it do not take the rice out
of the pan use the liquid to make soup. just add enough water with a good
chicken soup base not the cubes but the good stuff to taste. have enough to
serve how many people you have then add a package of the stir fry veggies
from the frozen food dept of your grocery store I like the kind with snow
peas do not over cook it leave the veggies tender crisp I bring the liquid
to boiling then add frozen veggies then when it gets hot take it up and
serve it. This soup is great it is better than any from the store. Thanks
Silas J. Ward PS Bonnie I am a boy not a lady. LOL

[nw_arizona_granny]

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Seasoned Salt Mix

2 cups salt
3/4 cup sugar
1/4 cup deydrated cheese
1/4 cup taco seasoning
1 Tb + 1 tsp garlic powder
1 Tb + 1 tsp thyme
1 Tb + 1 tsp paprika
1 tsp tumeric

Mix ingredients in a bowl with a wire whisk. I store the excess in a zip lock
bag because it makes LOTS and it’s better than the store brand. This recipe
comes from Magic Mixes — Meals in Minutes. If you have clumps from spices that
have been in storage for a while, then put the finished recipe through a sifter.

How I use it:

This is my daughters’ favorite recipe:

Seasoned Baked Chicken and Rice

1 frying chicken (or baking)
homemade seasoned salt
seasoned pepper (optional — I don’t have a recipe for this yet).
butter or margarine
1 1/2 cups water
rice from your food storage

Preheat oven to 350. Wash and dry chicken. Spray a baking pan with Pam (or use
a spray bottle filled with oil — cheaper!). Melt butter or margarine (about
2-3 Tb) in the microwave and brush on both sides of chicken (or use your hands
and rub chicken with unmelted butter, but be sure to wash your hands afterwards
and don’t put your hands back into the butter tub after handling raw meat). Put
some butter inside the cavity. Sprinkle generously both sides of chicken with
seasoned salt. Put in pan breast side up and sprinkle lightly with seasoned
pepper. Add 1 1/2 cups water to pan (don’t pour on top of the chicken). Bake
at 350 for 1 hr 15 minutes. Serve over rice. This made lots of juices to pour
over rice. It’s also good to served with soy sauce. If you use a baking hen,
it will need to bake longer. We like regular rice better than instant. I may
cook my Thanksgiving turkey this way this year.

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/220

Vegetable Plenty

1 (10 oz.) pkg. frozen chopped broccoli, thawed,drained
1 (8 oz.) can cream style corn
2 cup (8 oz.) shredded deluxe choice American or Old English process cheese
1/2 cup cracker crumbs
1/3 cup chopped onion
2 medium tomatoes, cut into wedges

Combine all ingredients except 1/2 cup cheese and tomatoes, mix lightly. Layer
half of vegetable mixture and tomatoes in a 1 1/2 quart casserole. Cover with
remaining vegetables mixture.

Bake at 350 for 30 minutes.

Top with remaining
tomatoes. Continue baking 15 minutes. Top with reserved process cheese.

[nw_arizona_granny]

http://groups.yahoo.com/group/FSRecipes/message/217

Cooked Dried Corn

---

1 cup dried corn
1 teaspoon sugar
1/3 cup cream
1 Tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper

Soak dried corn over night. Drain and add sugar. Cover with water
and simmer for 1 hour. Stir occasionally to prevent scorching. Add
water as needed. Add cream, butter, salt, and pepper. Heat and
served.

Picnicking & Tailgating: Heat before leaving (on stove or in
microwave) and pour into a thermal container to keep warm. When ready
to serve at the picnic or tailgate site, serve from the container and
enjoy.

Makes 6 servings.

From: http://www.alanskitchen.com/VEGETABLES/Corn/Dried_Corn.htm