Saturday, September 29, 2007

Cranberry Sauce

1 lb cranberries
1 (18 ounce) jar orange marmalade
2 cups sugar
1 cup walnuts
2 tablespoons lemon juice

Cook cranberries in stew pan, so you can mash up.
Add sugar, marmalade and lemon juice.
Cook 15 minutes, stirring so it won't stick.

Turkey Casserole

2 cups prepared stuffing
1 1/2 cups shredded turkey
3 ounces shredded monterey jack cheese
2 eggs
3/4 cup gravy
3/4 cup milk
2 tablespoons parsley
1 pinch basil
1 pinch thyme
1 pinch salt
1 pinch pepper

Press stuffing into a greased tin, Bake in 350 Degree Oven for 10 minutes.
Remove from oven.
Layer turkey, then cheese.
Mix remaining ingredients and pour on top.
Bake at 350 degrees for 45 minutes or until center is firm.

Turkey Gravy

2 turkey wings, split into three pieces
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
3 carrots, scrubbed and cut up
6 cups water
1/2 cup flour
1 1/4 teaspoons salt
1/8 teaspoon pepper

Heat oven to 350.
Place turkey wings, celery, onion and carrot in roasting pan.
Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
Place ingredients from roasting pan in 8 qrt stockpot.
Add the water.
Simmer, partially covered 2 hours, skimming fat from time to time.
Add more water if needed to make 4 cups broth.
(Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
Cook over low heat, scraping up browned bits.
Stir flour and reserved 1/2 cup broth in small bowl.
Whisk into pan along with salt and pepper.
Cook over low heat, whisking, until thickened.
Strain into gravy boat.

Turkey Pie

2 cups cooked turkey breast, cubed
1/2 cup chopped green onions
1 cup fresh mushrooms, sliced
1 cup fat-free swiss cheese
6 egg whites
1 teaspoon minced garlic
1 1/2 cups lite evaporated milk
3/4 cup Bisquick reduced-fat baking mix

Heat oven to 400 degrees.
In medium bowl, combine first six ingredients.
Mix well to completely combine.
In 9" nonstick pie pan, place meat mixture and spread evenly across the bottom of pan; set aside.
In large bowl combine remaining ingredients.
Mix with electric mixer for 3 minutes or until smooth.
Dough should be slightly moist but somewhat stiff.
Spoon dough evenly over turkey mixture.
Bake for 30 to 35 minutes or until biscuits are golden brown.
Cool for 5 minutes before cutting.

Turkey Stroganoff

1 tablespoon butter
1 cup sliced fresh mushrooms (1/4 pound)
1 large onion, sliced,2 cups
2 tablespoons cornstarch
2 cups fat-free chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1 1/2 lbs cooked turkey breast, cubed
3 tablespoons dry sherry
3/4 cup light sour cream

Melt the butter in a large skillet.
Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
Add the turkey and sherry, and simmer until heated through.
Stir in the sour cream and serve immediately.

Turkey Chowder

1 turkey carcass, roasted, leftover
2 quarts water, cold
bouquet garni
2 whole cloves
1 cup potatoes, finely diced
1/2 cup carrots, finely diced
1/4 cup green peppers, finely chopped
1/3 cup onions, chopped
1 clove garlic
2 sprigs marjoram
2 cups milk, scalded and cooled
2 egg yolks, beaten
1 1/2 tablespoons unsalted butter or 2-3 tablespoons sherry wine
3/4 cup turkey meat, chopped
2 eggs, hard-boiled and chopped

In a large kettle, combine all of the bones and any leftover skin of the roast turkey with the bouquet garni and the cloves.
Add the water, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours.
Strain the broth through a fine sieve into a clean kettle. Let it cool, then refrigerate and, when the broth is cold, skim off the cake of fat from the top.
Return the turkey broth to the heat. Add the potato , carrot, green pepper, onion, garlic and marjoram.
Cook until the vegetables are tender, about 10 minutes and season to taste with salt and black pepper.
Stir in the milk mixed with the egg yolks and add, if used, the dry sherry, chopped turkey and hard-boiled eggs.
Just before serving, stir in the butter.

Turkey Stew

8 ounces Italian turkey sausage, casings removed
1/4 cup flour
4 cups chicken broth
1 (19 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups diced cooked turkey
1 teaspoon dried oregano, to taste
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen spinach, thawed and squeezed of excess liquid
1 cup Italian cut green beans (frozen or canned and drined)

In a large, deep pot, cook sausage over medium-high heat for 8 to 10 minutes, or until sausage is browned and no longer pink inside, stirring occasionally to break up pieces. Drain off any excess drippings.
Sprinkle flour over sausage, stirring to coat.
Stir in chicken broth, cannellini beans, diced tomatoes, cooked turkey, oregano, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes, or until flavors have blended.
Stir in spinach and green beans and simmer over medium-heat, uncovered, for 4 to 5 minutes, or until green beans are cooked through.

Potted Elk Roast

3-4 lbs elk rump roast
3 tablespoons butter
1/4 lb potatoes, peeled and cut into chunks
1/4 lb carrots, peeled and cut into chunks
1/4 lb onions, peeled and sliced
1/4 green pepper, seeded and cut into cubes
1 package onion soup mix
salt and pepper
1/4 cup red wine
1/4 cup water
2 tablespoons flour

Melt butter in heavy skillet over medium heat.
Brown meat on four sides.
Remove meat from skillet and place in a large slow cooker.
Add remaining ingredients, except flour.
Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter.
Keep warm.
Blend flour into 1 cup broth.
Place in saucepan with remaining broth and bring to boil.
Cook, stirring constantly, for 2-3 minutes, or until thick.
Serve with sliced meat and vegetables.
Serves 4-6

Elk Fried Steak

2-3 lbs boneless elk steaks
1/2 cup flour
salt and pepper
3-4 tablespoons oil

Lay steaks out flat.
Salt and pepper to taste.
Coat them with flour.
Preheat skillet and oil.
Lay steaks in skillet and sear them on both sides.
Then turn stove down to medium low until well done, but not dry.

Bulging Bison, Elk, or Venison Burritos

1 lb ground buffalo meat or ground elk or ground venison or extra lean beef
4 large soft tortillas
2 1/2 cups refried beans
1 cup brown rice, cooked
1/2 cup grated cheddar cheese
1 teaspoon cumin
1 teaspoon chili powder
1 garlic clove, minced
1/4 teaspoon salt
sour cream

Spray skillet with cooking spray.
Add spices and salt to ground meat and cook until done.
Combine beans and rice in a saucepan.
Heat on low until warm through (or microwave).
Place tortillas in a folded damp towel and place in the oven on low.
Place a warm tortilla on plate, keeping other tortillas covered.
Place 1/4 bean mixture and meat on flat tortilla, leaving 2 inches at bottom of tortilla so it can be folded up.
Add 1/4 cheese, salsa, sour cream, lettuce or anything else that sounds good.
Fold up the bottom and roll the sides around.


Buffalo Meatballs

1 lb ground buffalo meat
1/2 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1 large egg

Preheat oven to 325 degrees.
Combine thoroughly all ingredients except water. Add water a little at a time until creamy texture is achieved.
Form meat mixture into 16 equal balls.
Place on broiling pan, spacing evenly.
Place pan on middle rack in oven.
Bake approximately 20 minutes, turning once towards the end. May need a few additional minutes, depending on individual oven.

Buffalo Stew

2 large onions, chopped
2 teaspoons vegetable oil
3/4 lb mushrooms, thinly sliced
1 lb ground buffalo meat or extra lean ground beef
2 (13 ounce) cans tomatillos
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can baby corn, drained
1/4 cup chopped fresh cilantro
1 teaspoon dry oregano leaves
5 small dried hot red chiles

In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.

Fig Cobbler

5-6 cups peeled fresh figs
3/4 cup sugar
3 tablespoons all-purpose flour
butter or margarine
9-inch pie pastry

Add the figs, sugar, and flour to a mixing bowl; mix to combine.
Spoon mixture into an 8-inch square baking pan; dot with butter.
Roll out pastry to 1/4 inch thickness on a lightly floured surface; cut into 9 x 1/2 inch strips; arrange strips of pastry in a lattice pattern.
Trim edges as needed.
Bake in a 375° oven fpr 45 minutes or until golden brown.

Mango Cobbler

2 (16 ounce) cans mangoes
2 teaspoons apple pie spice
2 tablespoons Bisquick
2 1/2 cups Bisquick
1/2 cup half-and-half cream
1 tablespoon liquid sugar substitute
3 tablespoons melted butter

Combine mangoes and apple pie spice in a sauce pan with juice.
Heat over low heat.
Gently stir in two tablespoons of Bisquick® to thicken the sauce.
Pour into the bottom of a 9 x 13" Pyrex® baking dish.
Mix together the 2 1/2 cups Bisquick®, half& half, sugar substitute and butter to form a dough.
Drop by tablespoons onto the top of mango mixture.
Bake in 425-degree oven for 30 minutes, or until done.
Let cool slightly before serving.

Pear Cobbler

2 cups sliced fresh pears
1 cup sugar
4 ounces margarine (1 stick)
3/4 cup flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup milk
1 egg

Mix pears with 1/2 cup sugar and let stand.
Put margarine in 2-quart casserole and place in 325° oven until melted.
Combine all dry ingredients, including remaining 1/2 cup of sugar.
Mix well.
Beat egg and add to milk.
Slowly combine with dry ingredients to make a batter.
Pour over melted margarine.
Do not stir.
Spoon pears on top of batter.
Do not stir.
Bake at 325° for 1 hour.
Serve hot or cold.

Plum Cobbler

2 lbs ripe plums, washed,quartered
3/4 cup light corn syrup
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1 1/4 cups buttermilk baking mix
1/2 cup nuts, chpd.
1/3 cup milk
1/4 cup sugar

Mix syrup, sugar, cornstarch, and cinnamon together.
Toss with plums.
Spoon into 8x8x2-inch baking dish.
Bake at 400° for 15 minutes.
Meanwhile combine all batter ingredients, and beat 20 strokes.
Drop batter by spoonfuls onto hot plums.
Bake 15 to 20 minutes longer.
Note: This cobbler is very tart, but delicious with ice cream or whipped topping.

Strawberry Cobbler

1 pint strawberries, sliced
1/3 cup margarine, melted
3/4 cup white sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 dash cinnamon
1 teaspoon vanilla
3/4 cup milk

In a 1 cup measure, put 3 (small-medium) whole strawberries in cup, pour milk to 3/4 cup line, add 1 tsp vanilla; Blend until smooth.
Strain milk mixture to remove seeds.
(I use the strawberries and milk so the girls would get excited about a pink cake!).
Melt margarine in microwave (melt right in you 8x8" square glass baking dish).
While margarine is melting, combine flour, sugar, baking powder, salt& cinnamon.
Stir in milk mixture until combined.
Pour batter over butter (I gently spread it out to the edges).
Top with sliced strawberries.
Bake at 375F for 45 minutes.
Serve warm with vanilla ice cream or cool whip.

Pumpkin Cobbler

1/2 cup butter
1 cup self rising flour (see note below)
1 cup sugar
1 cup milk
1 teaspoon vanilla
2 eggs, beaten
1 (5 ounce) can evaporated milk
1 (30 ounce) can pumpkin pie filling

Preheat oven to 350°.
Cut butter into four pieces and place in 9x13 glass baking dish.
Place the dish in the heating oven to melt the butter.
In a medium bowl, mix together the flour, sugar, regular milk and vanilla.
Remove the melted butter from the oven and pour the flour mixture into the dish directly over the butter.
Do not stir!
Set the mixture aside.
Whisk eggs in a mixing bowl, add evaporated milk and pumpkin pie filling.
Stir to mix well.
Spoon the filling mixture on top of the reserved crust batter in the pan.
Do not stir and do not worry about the filling reaching the sides of the pan.
Bake until crust is dark golden brown on top, about 50 minutes to 1 hour.
Let cobbler rest for at least 20 minutes before serving.

Raspberry Cobbler

4 cups raspberries
2/3 cup sugar
1/2 teaspoon lemon juice
2 tablespoons butter
1 1/2 cups bisquick biscuit mix
3 tablespoons melted butter
1 egg, beaten
1/2 cup milk
whipped cream

In a mixing bowl, toss the raspberries with the sugar and lemon juice.
Spread berries out into a buttered 10x6 inch baking dish.
Dot with 2 tablespoons butter.
In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
Drop spoonfuls of dough over fruit.
Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
Serve warm with whipped cream.

Lemon Cobbler

2 1/2 cups flour
1 cup shortening
1 teaspoon salt
2 tablespoons sugar
1 egg
1/2 cup water
3-4 lemons
sugar, as needed
butter, as needed

Grease 9x12 cassarole/cake pan.
Sift salt and flour together.
Add shortening and sugar and cut.
Add beaten egg and water.
Roll very thin.
Line pan (bottom/sides) with crust.
Slice washed lemons (as you use them) into paper-thin slices.
Cover bottom crust with overlapped slices.
Sprinkle 1/3 to ½ C sugar over slices.
Add butter (in pat-sized pieces) liberally.
This is a complete layer.
Add layers until you run out of vertical space or crust.
Bake in 325 deg oven for about an hour or until crust is golden brown.
Cool and serve with vanilla ice cream.

Bumbleberry Cobbler

4 cups sliced peeled apples
1 cup strawberries, halved (fresh or frozen)
1 cup raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)
1/2 cup Splenda sugar substitute
1/3 cup all-purpose flour
1/4 cup orange juice or water
1 2/3 cups all-purpose flour
2 tablespoons Splenda sugar substitute
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk

Fruit: Combine all ingredients.
Mix well, spread in greased 9 inch square cake pan or baking dish.
Topping: combine flour splenda, baking powder and salt in mixing bowl.
Cut in butter with pastry blender until mixture is crumbly.
Add milk, stirring until moistened.
Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
Place pan on piece of foil to catch any drips that boil over.
Bake at 400f degrees for 25 to 30 minutes, or until top is golden.

Cantaloup Cobbler

1 medium cantaloupe, peeled and cubed
1 cup sugar
1 cup milk
1 cup self rising flour or Bisquick
1 egg
1 cup melted butter

Place melon in a casserole dish.
Combine all the other ingredients,mix well.
pour over melon.
Bake 350 for 45 minutes to 1 hour.

Cherry Cobbler

Fruit layer
2 cups pitted tart cherries, undrained (1 - 20 oz. can)
1/2 cup sugar
1 tablespoon tapioca
2 tablespoons butter
1/8 teaspoon salt
2 drops almond extract
Cobbler Mix
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, slightly beaten

Preheat oven to 400 degrees F.
Cobblers mixture: Sift all dry ingredients.
Cut in butter until mixture resembles course crumbs.
Mix milk and beaten egg.
Add all at once to dry ingredients.
Stir just to moisten.
Fruit base:.
Combine cherries, sugar and tapioca.
Cook until thick and clear about 15 minutes.
Stir in butter, almond extract and salt.
Pour hot mixture into 1 1/2 quart baking dish.
Drop spoonsful of cobbler topping over hot cherry mixture.
Bake for 20 minutes or until crust is browned.
Serve warm with vanilla ice cream or heavy cream.

Cranberry Cobbler

1 cup quick-cooking oatmeal
1/2 cup flour
1 cup firmly packed brown sugar
1/2 cup butter
1 (1 lb) can whole berry cranberry sauce

Mix oatmeal, flour and brown sugar.
Cut in the butter until mixture is crumbly.
Press 1/2 of mixture into and 8x8 baking pan.
Pour cranberry sauce over the crust and top with the rest of the crumb mixture; Bake at 375 for 45 minutes.
Serve warm with whipped cream or vanilla ice cream

Chocolate Cobbler

1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cocoa
1/2 cup milk
3 tablespoons vegetable oil
1 cup packed brown sugar
1/4 cup cocoa
1 1/3 cups hot water

In bowl, combine flour, baking powder, salt, sugar and the 2TBS cocoa.
Stir in milk and oil until smooth.
Pour into a greased 8in square baking pan.
Combine brown sugar and the 1/4 cup cocoa.
Sprinkle over batter.
Pour hot water over the top (do not stir).
Bake at 350* for 45 minutes or until cake springs back when touched.

Spicy Cilantro Hummus

2 (15 1/2 ounce) cans garbanzo beans
1/4 cup packed cilantro leaves
3 tablespoons fresh lemon juice
2 tablespoons diced jalapenos
1 tablespoon olive oil
1 garlic clove
1/4 teaspoon ground cumin
1/4 teaspoon salt

Place beans and reserved liquid, cilantro, lemon juice, jalapenos, olive oil, garlic, cumin and salt in food processor; cover.
Process until smooth.
Serve immediately or put in fridge for later.

Baked Clams

24 medium clams, each about 2 inches across, see Note
4 slices bacon, finely chopped
1/3 cup dry unseasoned breadcrumbs
1/4 cup parmesan cheese, grated
1 teaspoon fresh oregano, chopped
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup olive oil
2 tablespoons clam juice, liquid from clams

Discard any clams that are cracked, chipped or open. Soak in a bowl of water for 20 minutes to clean.
Meanwhile, cook bacon in a skillet over medium-high heat for 6 minutes or until crispy. Set on paper towels to drain.
Once clams have soaked, scrub one by one with a brush to remove any additional sand or barnacles.
Fill a large pot with a steamer insert with 1 inch of water. Heat to simmering, add clams and cover. Cook, covered, for 4 to 6 minutes, or until all shells open up. Take off heat; remove clams from pan, reserving liquid. Let clams cool slightly. Pull off top shell and remove clam from shell to a cutting board. Coarsely chop clams.
Heat broiler. Place 24 clam shells on a baking sheet. In a large bowl, combine clams, bacon, bread crumbs, Parmesan, oregano, garlic powder and black pepper. Stir to blend. Drizzle with olive oil and 2 tablespoons of the reserved cooking liquid. Stir until moist. Spoon stuffing into clam shells, deviding equally.
Broil stuffed clams for 2 to 3 minutes, until browned on top. Serve warm.
NOTE: If you are unable to hand-pick the clams, order a few extra in case some are damaged and have to be dicarded.


Hot Gruyere Spinach Dip

2 tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
2 (10 ounce) packages frozen creamed spinach, thawed
1 cup half-and-half
8 ounces gruyere cheese, shredded (2 cups)
1 tablespoon dry sherry (optional)
breadsticks (optional) or French bread, slices (optional)

Melt butter in medium saucepan over medium heat.
Add onions; cook and stir for 5 minutes, or until tender.
Add creamed spinach and half-and-half; cook and stir 5 minutes, or until hot.
Stir in cheese and (if desired) the dry sherry.
Cook 2 minutes, or until cheese is melted.
Serve with breadsticks or French bread slices, if desired.
NOTE: Dip may be held in a small slow cooker over low heat for several hours.

Olive Tapenade Dip

1 cup pitted green olives, chopped
1 cup pitted black olives, chopped
1 cup pitted kalamata olives, chopped
3 garlic cloves, crushed
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon oregano

Mix all ingredients in a bowl.
Seal and store in refrigerator for 4-8 hours.
20 minutes before serving remove from refrigerator and stir.
Serve with sliced baguettes, crusty french bread or crackers.
*Also may be used in salads, sandwiches and stuffing.

Fish and Veggie Chowder

5 slices bacon, thin-sliced
2 lbs red potatoes, scrubbed and cubed
2 cups onions, chopped
2 cups carrots, sliced
1 cup celery, sliced
1 tablespoon Old Bay Seasoning
2 cups water
2 chicken bouillon cubes
2 (11 ounce) cans corn, drained
1 1/2 lbs cod, cut in 1 inch chunks (bones removed)
5 cups whole milk
1/3 cup flour
1 teaspoon salt

Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon fat.
Add potatoes, onions, carrots and celery to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasonings, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
Add corn, fish and 4 cups of milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.

Lemon Jelly

4 lemons
1 1/2 cups water
4 1/4 cups sugar
1 (3 ounce) envelope liquid pectin

1 tablespoon finely shredded lemon peel.
3/4 cup lemon juice.
Combine lemon peel water and juice for 10 minutes.
Strain to remove pulp seeds etc.
Measure 2 cups juice.
Combine 2 cups juice with sugar.
Cook over high heat stirring constantly until mixture comes to a rolling boil that cannot be stirred down.
QUICKLY stir in pectin.
Return to full rolling boil.
Boil for 1 minute.
Fill in 4/8 ounce jars leaving 1/2 inch head space.
Procecss in a water bath for 5 minutes.

Canadian Cheese Soup

1/2 cup grated carrots
1/2 cup finely chopped celery
1 cup boiling water
2 tablespoons chopped onions
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
2 cups chicken broth
1 1/2 cups sharp cheddar cheese

Add the carrots and celery to the boiling water in a small pan, cover, and simmer until very tender, about 10 minutes. Set aside.
In a medium saucepan, saute the onion in the butter for 5 minutes until soft but not brown.
Add the flour to the onion and butter and blend well. Cook for 2 or 3 minutes, add the milk and chicken broth, and cook until thickened, stirring constantly.
Add the cheese and stir until blended. Add the cooked vegetables, with their liquid, to the cheese mixture. Heat thoroughly.
Garnish with minced parsley.

Pumpkin Apple Bread

3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (14 1/2 ounce) can pumpkin
3/4 cup vegetable oil
2 cups sugar
4 eggs, lightly beaten
2 cooking apples, peeled and chopped
3/4 cup chopped pecans
confectioners' sugar (to sprinkle on top)

Preheat oven to 350°F.
Sift together flour, salt, baking soda, cinnamon, cloves and allspice. Set aside.
In a large bowl, soften pumpkin with back of a wooden spoon. Mix in oil and blend well. Mix in sugar. Add eggs, a little at a time, stirring until combined.
Add flour mixture to wet ingredients slowly, stirring with a wooden spoon to blend well. Fold in apples and pecans.
Divide batter between two buttered and floured loaf pans. Bake in preheated 350° F oven for 50 - 60 minutes, or until a tester comes out clean.
Cool in pans for 30 minutes. Remove, and let cool completely on wire racks.


Friday, September 28, 2007

Pork And Beans Cake

2 cups white sugar
1 cup vegetable oil
3 eggs
1 15oz can baked beans with pork
2 cups flour
1 tsp. cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 cup raisins (optional)
1 tsp. vanilla extract

In large bowl mix: sugar, oil, eggs, and beans until smooth. In separate bowl, combine the dry ingredients, then add to bean mixture, stirring until just combined. Stir in raisins and vanilla. Pour into 2 8X4 loaf pans. Place cans or pans on a baking sheet and bake at 325 for about 45 -50 minutes. Check with a toothpick. Cool completely and take out of cans.

(Tastes like a pumpkin bread.)

Home Made Granola

5 cups quick oats
3/4 c. brown sugar
1/3 cup vegetable oil
1/2 cup wheat germ (optional)
1/2 cup dry milk
3/4 tsp cinnamon
1/2 cup nuts/raisins etc. (optional)
1/3 cup honey or molasses

Mix the brown sugar, oil and honey or molasses in a saucepan. Heat until the sugar is dissolved. Combine the other ingredients in a large cake pan or roaster. Pour sugar mixture over dry ingredients. Mix well. Bake at 375 degrees for 10 minutes stirring often. Cool in the pan. Store in an airtight container

Chestnut Dessert

2 pounds chestnuts
½ cup sugar
¼ cup water
1 tablespoon vanilla
4 or 5 apples
1 tablespoon butter
1 teaspoon cinnamon
2 tablespoons apricot jelly

Blanch and peel the chestnuts and cook until soft, then rub through a sieve. Make a syrup of the sugar and water, add vanilla and chestnuts and stir until the mixture is smooth. Place in a ring on plate. Cook the apples until soft, mash them, add butter, cinnamon, and apricot jelly. Put this mixture in the center of the chestnut ring and garnish with preserved fruits.

Chestnut Stuffing for Turkey

2 pounds of Colossal Chestnuts
1 tablespoon of cooking oil
6 cups soft bread crumbs
½ cup melted butter
1 tablespoon minced onion
2 teaspoons chopped parsley
1 dash of pepper
6 slices of cooked, chopped bacon (optional)

Prepare and cook chestnuts. Shell the chestnuts by removing both the hard outer shell and the thin brown inside skin. Dice chestnuts and mix with other ingredients. Stuff turkey or place in bowl for cooking in oven with turkey. Makes 10 servings.

Sunday, September 23, 2007

Wild Grape Jelly

3 lbs wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin

In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
Bring to boil over high heat, stirring constantly.
Stir in pectin.
Return to full boil and boil hard for one minute, stirring constantly.
Remove from heat and skim off foam with a metal spoon.
Pour into sterilized jars, leaving 1/8 inch headspace.

Pawpaws in Rum

3 pawpaw
50 g pistachios
175 g sugar
325 ml rum

Peel and halve the pawpaws.
Scoop out the seeds.
Cut the flesh into large cubes.
There should be 575 g fruit.
Put the pistachios into a bowl and pour over boiling water to cover.
Leave for 1 minute, then drain and transfer to a bowl of cold water.
Drain again, then rub off the skins with your fingers.
Pack the pawpaws and pistachios into sterilized jars, layering them with the sugar as you go.
Leave about 2.5 cm at the tops of the jars.
Pour in the rum to cover the fruit and nuts by 1.25 cm, making sure there are no air pockets.
Seal he jars, label, and seal well.
Keep in a cool dark place for at least 2-3 months before using, to allow the flavours to develop.
Shake from time to time during the first week of storage to make sure that all the sugar dissolves.

Crabapple Hot Pepper Jelly

2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup sweet green bell peppers
1/3 cup hot peppers (mix and match hot peppers for color and preferred degree of heat)

In a Dutch oven, combine crabapples with water.
Cover and bring slowly to simmer.
Cook until crabapples are very soft.
Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
Weight down with a saucer and heavy can.
Let stand until dripping stops.
Discard pulp.
Pour collected juice into a liquid measure.
Add enough vinegar to make 3 cups.
Combine in a saucepan with sugar.
Bring to a boil, stirring constantly.
Add peppers, then boil briskly for 8 to 10 minutes or until set.
Stir for 7 minutes to prevent floating peppers.
Pour jelly into hot, sterilized 8-ounce canning jars.
Seal with two-piece canning lids.
Let cool, then refrigerate.
For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.

Navy Bean & Bacon Soup for Canning

4 lbs dried navy beans, soaked overnight
4 quarts tomato juice
4 cups carrots, diced
8 cups potatoes, diced
6 cups celery, chopped
2 teaspoons salt and pepper, to taste
2 bay leaves
6 cups onions, diced
4 lbs bacon, diced

Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
Combine all ingredients except bacon and onion in large pot.
Cook over medium heat until soft.
Cut bacon into small pieces and fry in skillet.
Remove bacon and cook onion in bacon grease until soft.
Add bacon and onion to bean mixture and heat until it simmers.
Taste for salt and pepper.
Remove bay leaves before putting in jars.
Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
Pressure can 1 hour at 10 lbs.


Chile Con Carne for Canning

3 cups dried pinto beans or red kidney beans
5 1/2 cups water
5 teaspoons salt, divided
3 lbs ground beef
1 1/2 cups chopped onions
1 cup chopped bell peppers, of your choice (optional)
1 teaspoon black pepper
3-6 teaspoons chili powder
2 quarts canned crushed tomatoes or canned whole tomatoes

Wash beans thoroughly and place them in a 2 qt saucepan.
Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
Drain and discard water.
Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
Reduce heat and simmer 30 minutes.
Drain and discard water.
Brown ground beef, chopped onions and optional peppers in a skillet.
Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
Simmer 5 minutes.
CAUTION: Do Not Thicken.
Fill jars, leaving 1" headspace.
Adjust lids and process in pressure canner.
Dial Gauge Pressure Canner:.
75 minutes.
11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
Weight Gauge Pressure Canner:.
75 minutes.
10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

USDA Complete Guide To Home Canning & Preserving

Beef Stew for Canning

2 lbs chuck, cut into 1 in cubes
3 medium russet potatoes
3 medium carrots
1/2 cup coarsely chopped onions
1/4 cup chopped celery
Makes 4 pints
Add to each pint jar
1/2 teaspoon sea salt
1/8 inch sliver garlic
1/4 teaspoon fresh ground black pepper
1/4 cup boiling beef broth
1 tablespoon corn
1 tablespoon peas
1 tablespoon green beans

Chop all veggies except celery to uniform size, about one inch or so.
Add all of the first ingredients to jars leaving 1 inch of headroom.
Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
Process for 60 min at 10 psi.


Pickled Corn Chunks

4 ears fresh corn
2 cups white vinegar
1 1/4 cups water
2 small onions, sliced thin
1 1/4 teaspoons salt
1 1/4 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground red pepper

remove husks and silks from corn and cut into 1 1/2" chunks.
in a deep saucepan combine remaining ingredients, bring to a boil and boil 2 minutes.add corn chunks and cook 5 minutes longer.
pack into hot sterilized pint jars and seal -- .

Cabbage Pickles

1 quart cabbage
1 quart vinegar
1 teaspoon salt
1 tablespoon dry mustard
1/2 cup water
1 quart onions
1 cup white sugar
1 tablespoon curry powder
1/2 cup flour

Chop cabbage and onions fine. Add vinegar and boil for.
10 minutes. Add sugar, and salt. Mix seasonings with flour.
adding enough water to make a paste. Stir paste into.
boiling pickles and boil for 20 minute Bottle and seal while hot.

Succotash - Canning

2 cups corn on the cob
2 cups green beans, cut (or lima beans)
2 cups potatoes, cubed (optional)
2 cups onions, chopped (or celery) (optional)
1 teaspoon celery seeds (optional)
1 tablespoon sugar (optional)

Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. If using potatoes and onions, boil 4 minutes. Combine vegetables and seasoning, if using.
Pack hot vegetables into hot jars, leaving 1" headspace. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1" headspace. Remove air bubbles. Adjust caps. Process pints 1 hour, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam pressure canner.


Chicken a La King-Canning

2 (3.5-4 lb) stewing chicken, cut into pieces
2 stalks celery, quartered
1 large onion, quartered
1 carrot, quartered
5 peppercorns
2 whole allspice
1 bay leaf
2 teaspoons salt
1/4 cup butter (or chicken fat)
1/2 cup flour
5 cups chicken broth
1/2 cup celery, chopped (about 1 stalk)
1/4 cup pimiento, chopped
2 tablespoons parsley, chopped
salt and pepper, to taste

Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender. Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces.Melt buuter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickended, stirring constantly. Add chicken and remaining ingredients. Simmer 5 miinutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.
Yield: about 4 pints or 2 quarts.
To serve:.
Brown 1-2 cups mushrooms in butter; add musrooms to Chicken a la King, if desired. Heat until hot throughout.


Enchilada Sauce for Canning

45-50 cups tomatoes, chopped
2 1/2 tablespoons garlic salt
1 1/3 cups chili powder
2 tablespoons salt
7 tablespoons sugar
1 3/4 cups oil
1 1/3 cups flour

Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for atleast 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
In a separate pan heat oil and add flour to make a roux. Blend 4 cups warm tomato juice to roux and mix well. Quickly stir roux paste into boiling tomato juice. Continue stirring to avoid lumps until mixture thickens. If too thick, add water until desired consistency is reached. Adjust seasonings. Ladle into hot jars and process 30 minutes in a water-bath canner.

Pressure Canned Stew Meat

4 lbs stew meat
1 (10 ounce) can mushroom soup (celery would also work)
3 1/2 teaspoons salt (optional)

Fill quart jars with stewing meat.
add 1/2 tsp salt per jar.
1 tbsp of soup per jar.
Cap and ring each jar.
Put in canner following pressure canner directions.
Process 10 pounds pressure for 90 minutes.


Canned Pizza Sauce

1 gallon tomato paste
7 quarts tomato juice
3 quarts V8 vegetable juice
3 tablespoons chili powder
6 tablespoons salt or salt substitute
9 tablespoons dried cilantro
6 tablespoons paprika
6 tablespoons italian seasoning, flakes
3 tablespoons garlic powder
3 tablespoons dry mustard
2 1/2 cups dry parmesan cheese
10 celery ribs, including leaves
9 white onions
2 tablespoons white pepper
3 cups white sugar

In large stockpot add the first 10 ingredients. Stir and cook on low heat.
Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender.
Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch.
Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band.
Hot water bath for 10 minutes.
Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches.

Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

2 1/4 lbs dried beans (per quart)
salt (optional)
onions (optional) or jalapenos, to taste (optional)

Cover beans with cold water; let stand 12-18 hours in a cool place. Drain.
Cover beans with cold water by 2 inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently.
Pack hot beans into hot jars, leaving 1 inch of headspace.
If desired, you can add diced onions or jalapeños to the jar. If adding jalapeños, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.
Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.
Remove air bubbles and adjust two-piece caps. Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).


Bloody Mary Mix (Canning)

30 medium tomatoes, peeled, seeded, and quartered
2 1/2 cups green peppers, chopped
1 3/4 cups carrots, diced
1 cup celery, diced
1 small onion, diced
2-3 garlic cloves, minced
1/4 cup parsley, minced
1 bay leaf
1/4 cup sugar
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon worcestershire sauce
1/2 tablespoon Tabasco sauce (to taste)

Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
Remove the bay leaf.
Working in batches, place the vegetable mixture into a blender and puree.
Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
Heat this to a boil.
Pour into clean quart jars and add prepared lids.
Process in a boiling water canner for 40 minutes.

Cucumber Ketchup

1 quart ripe cucumbers, seeded, soft middle removed
1/2 red pepper, chopped
1 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped onions
2 cups vinegar
1/2 teaspoon salt
1/2 teaspoon cloves
1/8 teaspoon black pepper

Pare enough ripe cucumbers to make 1 quart after seeds and soft centers have been removed. Add onion, pepper, and enough water to prevent sticking.
Cook slowly, stirring frequently, until tender, about 20-30 minutes.
Add remaining ingredients. Cook slowly, stirring frequently, until thick.
Serve with burgers, as a relish with meats, etc.
The instructions didn't say anything about canning, but there is enough vinegar to can. Place into sterilzed jars(1 cup), seal, and place in water bath about 10 minutes.

Chicken Noodles - Pressure Cooker

8 boneless skinless chicken thighs
3 carrots, large dice
1 onion, chopped
3 stalks celery, finely diced
2 garlic cloves, chopped
8 cups chicken stock
1 bay leaf
5 sprigs fresh thyme
1 sprig fresh rosemary
2 sprigs fresh sage
1 teaspoon poultry seasoning
salt and pepper, to taste
1 lb egg noodles, frozen such as Reames brand
1 cup frozen peas
2 tablespoons cornstarch
3 tablespoons stock
1 lemon, juice of
1/4 cup parsley, chopped

Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.
Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.
Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.
Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.
When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.
Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.

Cannd Antipasto

3 (14 ounce) cans olives, ripe, sliced
3 (14 ounce) cans green olives, sliced
4 heads cauliflower florets, small
3 (12 ounce) jars pickled onions
3/4 cup olive oil
6 (10 ounce) cans sliced mushrooms
4 green peppers, chopped
5 (14 ounce) cans green beans, chopped
8 cups ketchup, Heinz (The large can at Costco is just the right size)
frozen shrimp or 4-5 shrimp, rings or 5 (6 ounce) cans shrimp
6 (6 ounce) cans tuna in water (I buy one big tuna can at Costco)
2 quarts dill pickles, chopped
3/4 cup white vinegar

Mix first 5 ingredients in large pot. Boil 5 minutes.
Add next 4 ingredients, boil 10 minutes.
Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
Process in a hot water bath for 15 minutes.
Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Kansas A

Apricot Honey Butter

2 cups dried apricots, chopped before measuring
2 lemons
2 cups water
2/3 cup liquid honey

Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.

Raw-Pack Peaches in Light Syrup

2 lbs peaches, per quart (up to 3 lbs)
2 1/4 cups sugar
5 1/4 cups water
fruit fresh (or other fruit protector)

Wash jars and bands in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand in hot water 10 minutes or until ready to fill.
To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Place peaches in prepared fruit protector according to package directions.
Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula.
Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of water. Cover, bring to a boil and process 25 minutes for pints, 30 minutes for quarts. Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals before storing.

Pickled Blueberries

1 1/2 teaspoons whole mixed pickling spices
1 3/4 cups sugar
1 1/2 cups cider vinegar
3/4 cup water
1 cinnamon stick
2 pints blueberries, washed and picked over

Tie pickling spice ia a double-thickness cheesecloth bag. Stir together spice bag, sugar, vinegar, water and cinnamon stick in a large nonaluminum saucepan. Simmer, uncovered, 20 minutes.
Add blueberries; simmer 3 minutes or just until berries become softened.
Pour mixture into a large bowl. Cover and refrigerate overnight.
To serve, remove spice bag and cinnamon stick and use slotted spoon to serve.
If not using immediately, spoon into sterilized canning jars. Refrigerate.

Fireweed Jelly

8 cups of cleaned fireweed blossoms, packed
1/4 cup lemon juice
1 teaspoon butter
4 1/2 cups room temperature water
2 (1 3/4 ounce) packages pectin
5 cups granulated sugar
hot sterilized jelly jars, for canning
boiling water, for canning

Gather fireweed blossoms, then wash and measure out the 8 packed cups of cleaned ones.
In a large pot, combine the blossoms, lemon juice, butter, and water. Bring to a boil and simmer for 10 minutes.
Pour through a sieve then return liquid to pot and heat through to medium low. Discard contents of sieve.
Add packages of pectin, stir, and bring to a boil.
Add the sugar, stir well, and bring to a full boil. Let boil fully for 1 minute, then turn off heat.
Stir until sugar is fully dissolved.
Pour into sterilized jelly jars, leaving 1/4- inch head space.
Process in a boiling water bath for 10 minutes.
Makes 10 to 12 jars fireweed jelly.

BBQ Sauce for Canning

20 cups chopped cored peeled tomatoes
2 cups finely chopped onions
3 garlic cloves, finely chopped
1 tablespoon hot pepper flakes
1 tablespoon celery seeds
1 1/2 cups lightly packed brown sugar
1 cup white vinegar
1/3 cup lemon juice
2 tablespoons salt
1 1/2 tablespoons nutmeg
1 tablespoon dry mustard
1 teaspoon ground ginger
1 teaspoon ground cinnamon

In a saucepan combine onions, tomatoes, garlic, pepper flakes, and celery seeds. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes.
Working in batches, transfer mixture to a sieve placed over a galss or stainless steel bowl and press with he back of a spoon to extract all liquid and pulp. Discard solids.
Return liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, nutmeg, mustard, ginger and cinnamon. Return to boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin bbq sauce, about 30 minutes.
Prepare canner, jars and lids. Jar the sauce leaving 1/2 in headspace. Remove air bubbles, wipe rim, place lids and bands.
Process 20 minutes.

Canned Chicken

18 medium boneless skinless chicken breasts
4 1/2 teaspoons salt
4 1/2 cups water (about)

Wash 9 pint jars.
Run them through dishwasher, to sterilize. Sterilize lids in the same manner.
In each pint jar, place 1/2 t. salt, and 2 boneless, skinless chicken breasts. (you may have to cut one of the breasts in half so the jar isn't too full).
Fill jar to within 1/2" of top with water (may use more or less than 1/2 cup).
Run knife down inside of jar to remove air bubbles.
Wipe off rim of jar with clean, damp cloth.
Place lid on jar.
Screw on band.
Fill pressure canner 1" deep with cold water.
Place jars in pressure canner.
Open petcock.
Turn on fire to medium-high, till steam is rapidly escaping through petcock.
Close petcock. Pressure will start to rise.
When the needle reaches 10 lb. pressure, start reducing heat till the needle stabilizes at 10 lb.
Set timer for 70 minutes.
When 70 minutes are up, turn off fire and leave the pressure canner alone till the needle goes back to zero!
Open canner: using a jar lifter, remove jars and set in draft-free place to cool completely.
Wipe down outside of jars, remove bands, label and place in pantry.


Canned Meatballs

4 lbs ground beef (85/15 mix)
1 (1/4 lb) package saltine crackers, crushed
2 teaspoons garlic powder
1 tablespoon worcestershire sauce
2 teaspoons salt

Mix all ingredients, to combine well.
Form into balls, packing ingredients together tightly.
Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
Wipe rim of jar to remove grease or food bits.
Place lid on jar. Screw on band.
Place filled jars in pressure canner.
Add water to canner, to about 2" deep.
Place lid on canner and make sure lid is securely fastened.
Open petcock.
Turn on Medium-high heat.
When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
Start timing: 90 minutes for quarts; 70 minutes for pints.
When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
Open petcock to release any remaining steam.
Remove lid.
Remove jars, and set in a draft-free place to cool.
When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
Label and place in pantry.
TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.


Bergamot Jelly

4 lbs apples
1 cup bergamot leaves

Place apples in a large pan with enough water to cover.
Add bergamot leaves.
Simmer till apples are soft and pulpy, then pour though a jelly bag.
Leave juice to drip through overnight.
Measure juice and for each 2½ cups, add 1½ cups of sugar.
Over a low heat stir to dissolve the sugar, then raise heat and bring to boil.
Boil till setting point is reached.
To test, place a tsp of juice on a cold plate. If a skin forms quickly then the jelly is ready. Pour into warm, sterile jars and float a fresh bergamot leaf in each jar.
Seal and cover.
Process 5 minutes in boiling water bath.

Pickling Spice

2 tablespoons yellow mustard seeds
2 tablespoons whole allspice
2 tablespoons coriander seeds
2 tablespoons dill seeds
2 teaspoons whole black peppercorns
2 bay leaves (crumbled)
2 dried red chilies (2 inches long, crumbled)

Mix all ingredients and store in an airtight jar in a cool, dark place.
Use in any pickle recipe.

Spicy Texas Cucuzza-Pepper Relish

2 lbs cucuzza, peeled and seeded
1 large yellow onion (I use Texas 1015)
2 red bell peppers, seeded
1 green bell pepper, seeded
2 large jalapenos, seeded
1/4 cup pickling salt
1 1/2 cups white vinegar
2 cups sugar
3 dried Thai chiles
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 tablespoon water
2 teaspoons cornstarch

Finely chop cucuzza, onion, bell peppers and jalapeños. (This can be a time consuming step, so I use my Pampered Chef food chopper).
Place cucuzza, onions, bell peppers and jalapeños in a large mixing bowl.
Sprinkle pickling salt over cucuzza mixture and stir well to combine.
Let cucuzza mixture sit on the counter at room temperature for 1 hour.
Thoroughly rinse cucuzza mixture in a strainer under cold running water.
Use a wooden spoon to press the veggies against the side of the strainer to drain as much water as you can.
Place drained cucuzza mixture in a clean bowl.
Let sit on the counter for an additional 15 minutes, then drain again to remove excess water.
In a large stockpot, combine vinegar, sugar, Thai peppers, celery seeds, cayanne pepper, turmeric and black pepper.
Bring to a boil, stirring occasionally.
Reduce heat to simmer for about 15 minutes, stirring occasionally.
Remove Thai peppers from pot and discard.
Add chopped cucuzza mixture to the stockpot.
Cook for an additional 5 minutes or until veggies are tender.
In a small bowl, combine water and cornstarch; mix to dissolve.
Pour cornstarch mixture into stockpot and cook for 5 minutes.
Pour into sterilized canning jars and process in a water bath for 10 minutes.

Kim D.

Quick Spicy Garden Mix Pickles (Refrigerator Method)

8 kirby cucumbers, sliced thick
2 cups cauliflower florets
1 cup fresh jalapenos or pickled jalapeno peppers, sliced
1 1/2 onions, sliced
2 carrots, sliced
2 celery ribs, sliced
3 1/2 cups pickle juice, from dill pickles
3/4 cup sugar
1/2 cup jalapeno juice, from pickled jalapenos
8-10 dried hot red chili peppers
5 garlic cloves, peeled
1 teaspoon celery seeds
1 teaspoon mustard seeds

Place cucumbers, cauliflower, and jalapenos (if using pickled ones) in a mixing bowl.
If using fresh jalapenos, place them in a large saucepan with the onions, carrots, celery, pickle juice, sugar, jalapeno brine, chile peppers, garlic, celery seeds, and mustard seed and bring to a boil.
Mix hot brine mixture with cucumbers in the mixing bowl, stirring to blend.
Pack mixture into a large container or jars and refrigerate for 1-2 weeks, stirring daily, until cucumbers are pickled but still crisp.
Pickles not suitable for canning or freezing. Store unused pickles in the refrigerator.

Rose Hip Syrup

2 lbs rose hips (just under 1kg)
1 lb sugar (454g)

Crush the rosehips (I use a blender) and put into 3 UK pints (or 7.25 cups) of boiling water.
Bring back to boil and then remove from the heat and let it stand for 10 minutes
Strain through a jelly bag and when the dripping stops, return the 'mash' with another 1½ UK pints (or 3.6 cups) of boiling water.
Re-boil and allow to stand as before, strain. Pour both extracts into a clean pan and boil until the liquid measures 1½ pints (3.6 cups).
Add 1lb sugar.
Stir over gentle heat until sugar dissolves, and then boil for 5 minutes.
Pour into hot bottles, seal.

Friday, September 21, 2007

Bacon & Leek Quiche

1 9 inch deep dish pie shell, unbaked and chilled
3 slices bacon
3 leeks, cleaned and sliced thinly (I use the white and about 1 to 1-1/2 inch of the green)
3 whole eggs, plus
1 egg yolk
1 egg white, slightly beaten
1/2 cup half-and-half
1/2 cup heavy cream
1 cup Italian cheese blend (I use Sargento's)
1/4 teaspoon dried herbes de provence or dried Italian seasoning
1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
paprika, optional

Cook bacon until crisp, but do not over cook.
Set aside to drain.
Drain off fat from pan, leaving just a light coating in the pan.
Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
Set aside to cool.
Preheat oven to 350.
Brush pie crust with the beaten egg white.
Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
Sprinkle the leeks evenly over the bacon.
Sprinkle the cheese evenly over the leeks.
Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
Slowly pour over the bacon, leek and cheese mixture.
Smush down the cheese that floats to the top to coat with the egg mixture.
It will settle down while baking.
Sprinkle the top with paprika for a little extra color, if you like.
Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
Let set 30 minutes before cutting.

Leek Pie

8 slices whole wheat bread
3/4 cup grated tasty cheese
1 small red capsicum, chopped
1 tablespoon margarine
3 medium leeks, sliced
1 clove garlic, crushed
2 tablespoons cornflour
1 cup milk
1 chicken stock cube
3 eggs, beaten

Remove crusts from bread and spread with margarine.
Retain the crusts.
Line the base and sides of a deep pie plate with bread, buttered side down.
Sprinkle with grated cheese and press down.
Set aside.
In a saucepan melt margarine.
Add leeks and cook for 5 minutes.
Stir in capsicum and garlic and cook 1 minute.
Stir in blended cornflour, milk and crumbled stock cube.
Cook for 3 minutes.
Remove from heat and stir in eggs.
Pour into bread lined pie plate.
Use the reserved crusts to decorate the top in a lattice pattern.
Bake in oven 200 deg celsius for 30 minutes or until filling is set.

Leek Fritters

2 leeks, split in half lengthways and well rinsed
2 eggs, beaten
1 package fine matzo meal
freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
canola oil (for frying)

In a large frying pan half filled with water, over high heat, boil leeks until just tender, 5-7 minutes.
Drain under cold running water.
On a chopping board, chop leeks finely.
Squeeze in a clean tea towel to remove any excess liquid.
Remove to a large bowl.
Stir in the beaten eggs, matzo meal, salt and pepper to taste, thyme and cinnamon until blended.
The batter should be soft enough to drop, add a little more matzo meal or water if necessary.
In a large deep frying pan, heat enough oil to cover the fritters.
Drop tablespoons of the mixture into the hot oil and cook until the underside is browned, 2 minutes.
Turn and cook until the other side is browned, 1 minute longer.
Drain and serve.

Onion Shortcake

1 large Spanish onion
1/4 cup butter
1 1/2 cups Jiffy corn muffin mix
1 large egg, beaten
1/3 cup milk
1 cup grated sharp cheddar cheese
1 cup cream-style corn
1/2 teaspoon hot pepper sauce
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed

Preheat oven to 425 degrees.
Melt the butter in medium size pan.
Peel the onion and slice into 1/4 inch rings.
Saute the onions in the butter until soft.
Remove from heat.
Combine muffin mix, egg, milk, corn and hot pepper sauce.
Place in a buttered 8 inch square pan.
(You can use a cooking spray) Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter.
Sprinkle with the remaining cheese.
Bake for 30 minutes or until bubbly.
Remove from oven and let cool for a few minutes before cutting into squares.

Onion Jam

10 lbs yellow onions or red onions, sliced thin
1/4 lb butter
1/4 cup honey
1/4 cup balsamic vinegar

In a large, heavy pot melt butter over medium heat and add onions, stir and cook down to half the"size amount.
"Reduce heat to low and continue cooking and stirring until onions are carmel in color.
Add honey and vinegar and cook down again until thick.
Taste and add more honey or vinegar if you like.
Freezer Recipe.

Onion Pie

6-7 medium onions
3 eggs
1/2 cup flour, or a little less
1 teaspoon salt
1 teaspoon caraway seeds
2 cups milk
1 unbaked pie shell

Slice and saute the onions until cooked but not brown.
Combine all the other ingredients, then add the onions.
Bake in a plain pie shell at 350 degrees for about 1 hour.

Onion Soup

1/4 cup butter
5 large onions
5 cups beef broth (4 small cans)
1/2 cup dried celery leaves or dried celery flakes
1 large potato (peeled & quartered)
1 cup white port or cream sherry
3/4 cup vinegar (or more)
4 tablespoons sugar
1 cup heavy whipping cream
1 tablespoon dried parsley flakes
salt & pepper

Melt butter in a large pot.
Add quartered onions, beef broth, celery leaves or flakes, quartered potato & bring to a boil.
Cover pot & simmer on medium-low heat for 30 minutes.
Puree little by little in a blender, emptying the purée from the blender into another large pot.
Continue to purée little by little, so that it won't splash out of the blender & placing the purée in the 2nd pot, until all of the purée is in the 2nd pot.
Mix in the wine, vinegar & sugar.
Bring to boil again & then simmer on medium-low heat for 5 minutes.
Stir in the cream, parsley, salt & pepper.
Heat on low flame another 5 minutes & be VERY, VERY CAREFUL NOT TO BOIL!

Fried Olives

1 cup black olives, pitted
3 tablespoons extra virgin olive oil
1 onion
1 teaspoon oregano
1 cup wine or 1/2 cup vinegar
1 pinch pepper

Finely chop the onion and place in a fry pan with a little water.
Cook until tender and the water has been absorbed.
Add the oil, then the olives and oregano.
Stir, turning occasionally to fry.
Slowly pour in the wine or vinegar and add the pepper.

Martinied Olives

3 cups large green olives
4 tablespoons vodka
2 tablespoons dry vermouth
1 1/2 tablespoons lemon juice
1 tablespoon shredded lemons, zest of

Rinse olives under cold running water and place in a bowl.
Combine the vodka, vermouth, lemon juice and zest and pour over the olives.
Refrigerate for 1 hour before serving

Potato Quiche

5 eggs, beaten
1 (12 ounce) package frozen hash browns, thawed
1 cup shredded swiss cheese
1-2 green onion, chopped
1/2 cup cottage cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 dash hot sauce
6 slices bacon, cooked and crumbled

Combine first 8 ingredients; stir well.
Pour mixture into a lightly greased 9-inch pieplate; sprinkle with paprika.
Bake at 350 degrees for 25 minutes or until set.
Sprinkle bacon evenly on top; bake an additional 5 minutes.
Let stand 5 minutes before serving.

Potato Mush

2 tablespoons vegetable oil
10 potatoes, cleaned &,sliced thinly
2 onions, sliced in jullienne style
1 green pepper, sliced thinly
1/2 lb bacon, sliced widthwise into 1/2 inch pieces
salt and pepper

In a large skillet, heat oil.
(I like those counter-top plug-in styles for this recipe).
Put potatoes in skillet with onion, green pepper and bacon sprinkled over the top.
Cover and let steam until potatoes are softening up, flipping the concoction occasionally.
When potatoes are very soft, take the lid off, and let the whole thing fry until the potatoes are getting crispy.

Fluffy Potato Knaidlach

1 egg
1 cup water, cold
1 (3 ounce) package potato pancake mix
1/4 cup matzo meal
2 tablespoons oil

Beat egg with fork; blend in the water.
Add remaining ingredients; stir and allow it to thicken for 10 minutes.
Form into balls the size of a walnut.
Drop into a large pot of rapidly boiling salted water.
Cover tightly and reduce heat and simmer for 30 minutes.
Drain and serve in soup, stew or as a side dish with meat and poultry.

Chickpea and Potato Soup

2 cups uncooked dried garbanzo beans, soaked for 12 hours, drained
2 medium onions, chopped
2 medium potatoes, peeled and diced
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
fresh ground pepper
2 tablespoons lemon juice
chopped fresh parsley (to garnish)

Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
Cover partially, turn heat to low and simmer for 1 hour.
Add the potatoes, salt, spices and another 3/4 cup of water.
Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.

Three Bean Salad

2 cups fresh green beans
1 (15 ounce) can kidney beans, drained & rinsed
1 (15 ounce) can garbanzo beans, drained & rinsed
1/2 cup scallions, chopped (green & white part)
1/2 cup fresh Italian parsley, minced
1/4 cup fresh mint leaves, minced
1/2 cup olive oil
4 tablespoons apple cider vinegar
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
1/8 teaspoon sea salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)

Trim the grean beans and cut into 2-3" lengths. Steam over boiling water until just tender and bright green. Rinse under cool water and set aside.
In a large bowl, mix together the oil, vinegar, garlic, red pepper, herbs, and green onions. Season to taste with sea salt & black pepper.
Mix in the beans and refrigerate for at least 2 hours.

Simple Hummus

2 cups canned chick-peas, drained (liquid reserved)
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
2 lemons, juice of
2 tablespoons water or chickpea liquid
1 1/2 teaspoons salt, kosher
Tabasco sauce
1 tablespoon extra virgin olive oil

Place all ingredients, exept for the oil into a food processor and blend until the ingredients are coarsley pureed.
Scrape into a bowl and drizzle with the olive oil.

Chickpea Stuffed Peppers

2 teaspoons olive oil
1 small onion, finely chopped
1 cup spinach, washed and torn
1 teaspoon mild curry powder
2 garlic cloves, finely chopped
8 tablespoons canned chopped tomatoes, including juice
2 tablespoons tomato puree
2 ounces breadcrumbs
1 (14 ounce) can chickpeas, drained and roughly hand-chopped (garbanzo beans)
4 tablespoons chopped roasted sweet bell peppers (optional)
3 medium bell peppers, halved and hollowed out for stuffing

Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.

Yogurt Cucumber Dill Sauce

1 cup cucumbers, seeded and finely chopped
2 cups plain yogurt
1 garlic clove, finely chopped
3/4 tablespoon fresh dill, chopped or 1/2 teaspoon dried dill
salt, to taste
pepper, to taste

Mix cucumbers with yogurt, garlic, dill, salt and pepper.
Store, covered, in the refrigerator for several hours before using.

Deliciously Easy Lamb Casserole

1 1/4 kg lamb, diced in to 1 cm cubes.i used chump chops
2 lemons, cut into quarters
1 tablespoon worcestershire sauce
1 teaspoon salt
3 slices bacon
1 tablespoon rosemary
2-3 tablespoons mountain mixed spice (but lemon pepper would do just a well)

Brown lamb in a frypan, toss in your crockpot with all the other ingredients. Cook on high for two hours and then turn down to low for a further two hours.
Serve with steamed vegies of your choice.

Croatian Mutton Soup

1000 g mutton
200 g carrots
100 g tomatoes (or one whole tomato)
150 g onions
100 g parsley roots
50 g celery root
10 g cabbage (one leaf)
2 g garlic (or 1 garlic clove)
10 g salt
10 g black pepper (whole berries)
50 g parsley (fresh, minced)
4 liters water (cold)

Put cold water in a pot (appropriate large pot). If you want better soup put mutton in cold water, if you want better mutton meat put it in hot water.
Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
Filter the soup into separate pot.
If you want, put into strained soup carrots, add noodles or whatever you like in soup, sprinkle with freshly minced parsley and serve

Prawn Pickle

1/2 kg prawns
4 onions, finely chopped
1 tablespoon turmeric powder
2 tablespoons red chili powder
1/2 teaspoon asafetida powder
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/2 cup tamarind pulp, thick juice (soak tamarind in water to extract juice)
1 cup oil
5-6 cloves garlic, chopped
1/2 cup fresh coriander leaves, packed,chopped

De-scale and clean the prawns.
Grind the asafoetida, mustard seeds and fenugreek seeds in your grinder.
Marinate prawns with red chilli powder, tamarind juice, asafoetida-mustard-fenugreek seeds powder and keep aside for 20 minutes.
Pour a cup of oil in a frying pan.
Fry the onions and garlic in it till soft.
Add the marinated prawns and chopped corriander leaves.
Add salt to taste.
Cook for 5-10 minutes on low flame.
Serve with your favourite curry and rice accomanied with some sliced tomatoes

Thursday Magazine

Chickpea and Lime Cake

8 ounces canned chick-peas, drained weight (240g, or 1 can)
3 eggs
1/3 cup sugar or fructose
2 limes, juice and zest of
1 tablespoon poppy seeds

Grease and line the base of a 9" cake tin.
Preheat the oven to 350F (175C).
Put the chickpeas in the food processor and blitz until smooth.
Mix in the eggs, sugar/fructose, the poppy seeds, the lime zest and half of the lime juice (keeping the remaining half of the lime juice for later).
Pour the mixture into the cake tin, and bake for about 45 minutes, until firm and brown. If it looks as though it's getting too dark, cover with tin foil.
Allow the cake to cool in its tin for a quarter of an hour, then pour over the remaining lime juice.
Allow to finish cooling, then remove from the tin.
Serve in small slices.

Christmas Eve Oyster Stew

1 gallon 2% low-fat milk
3/4 cup butter
15 ounces oysters, with their juice
celery salt
salt and pepper
12 ounces oyster crackers

Add milk, butter and oysters with their juice to a double boiler or a large pot that fits inside of another pot. Fill the bottom pot as full of water as you can without it running over.
Add a little celery salt, salt and pepper and then heat on low. Cook very slowy so the milk won't boil (I start at 1 pm. for dinner at 6 pm). Every now and then stir. After a few hours, do a taste test to adjust seasonings.
Serve with oyster crackers.

Yulekake - Norweigan Christmas Bread

1 (1 3/4 ounce) jar ground cardamom (fine powder, use 3/4 of the jar for this recipe)
1 cup chopped citron
1 1/2 cups golden raisins
1 1/2 cups regular raisins
5 cups boiling water (approximately)
2 (1/4 ounce) packages each dry yeast
1/2 cup warm water
2 cups scalded 2% low-fat milk or whole milk
3/4 cup salted butter
3/4 cup granulated sugar
1 teaspoon salt
2 beaten eggs
8 cups flour
1 beaten egg, used to brush on top loaves before baking
2 tablespoons melted butter, to brush on top loaves after baking is complete

in a heatproof bowl, put all raisins together and cover with approximately 5 cups of boiling water to soften. set aside.
mix the 2 packages of dry yeast with 1/2 cup of warm water. mix well and let sit.
boil 2 cups of milk until scalded. turn down heat to medium and add the 3/4 cup of butter until melted. remove from heat and set aside.
in a large bowl measure 3/4 cup granulated sugar, 1 teaspoon salt, and 3/4 of the container of Cardamon. mix well.
add the two beaten eggs to the dry mixture. gradually add 6 of the 8 cups of flour and the dissolved yeast.
drain the raisins. add the raisins and citron to the mix. now add the remaining 2 cups of flour.
time to knead the bread! i use my heavy-duty mixer as it is easier on my hands and back. if manual knead, place dough on floured breadboard and knead completely.
once the bread is kneaded, place into a large pre-floured bowl and cover with a dish towel or cloth allowing it to rise for 1 hour.
after the dough has risen, cut it into two loaves. place each into a pre-greased, pre-floured baking loaf pan.
again, cover each loaf pan and allow to rise for another hour.
before placing the loaves into a pre-heated 300 degree oven, cut the top of each loaf with an X design, or a fancy cut design of your choice, and brush with 1 beaten egg.
bake the loaves for 45 minutes at 300 degrees. increase the heat to 325 degrees for the next 30-45 minutes (test after 30 minutes with a toothpick for doneness - make take longer, make take less depending on your oven temperature).
remove the loaves from the oven and brush with 2 tablespoons of melted butter.
let loaves cool completely before removing from pans.
note: if you choose to omit the citron, which i do often, use 2 cups each of the golden and regular raisins instead.

Yulekake - Norweigan Christmas Bread

1 (1 3/4 ounce) jar ground cardamom (fine powder, use 3/4 of the jar for this recipe)
1 cup chopped citron
1 1/2 cups golden raisins
1 1/2 cups regular raisins
5 cups boiling water (approximately)
2 (1/4 ounce) packages each dry yeast
1/2 cup warm water
2 cups scalded 2% low-fat milk or whole milk
3/4 cup salted butter
3/4 cup granulated sugar
1 teaspoon salt
2 beaten eggs
8 cups flour
1 beaten egg, used to brush on top loaves before baking
2 tablespoons melted butter, to brush on top loaves after baking is complete

in a heatproof bowl, put all raisins together and cover with approximately 5 cups of boiling water to soften. set aside.
mix the 2 packages of dry yeast with 1/2 cup of warm water. mix well and let sit.
boil 2 cups of milk until scalded. turn down heat to medium and add the 3/4 cup of butter until melted. remove from heat and set aside.
in a large bowl measure 3/4 cup granulated sugar, 1 teaspoon salt, and 3/4 of the container of Cardamon. mix well.
add the two beaten eggs to the dry mixture. gradually add 6 of the 8 cups of flour and the dissolved yeast.
drain the raisins. add the raisins and citron to the mix. now add the remaining 2 cups of flour.
time to knead the bread! i use my heavy-duty mixer as it is easier on my hands and back. if manual knead, place dough on floured breadboard and knead completely.
once the bread is kneaded, place into a large pre-floured bowl and cover with a dish towel or cloth allowing it to rise for 1 hour.
after the dough has risen, cut it into two loaves. place each into a pre-greased, pre-floured baking loaf pan.
again, cover each loaf pan and allow to rise for another hour.
before placing the loaves into a pre-heated 300 degree oven, cut the top of each loaf with an X design, or a fancy cut design of your choice, and brush with 1 beaten egg.
bake the loaves for 45 minutes at 300 degrees. increase the heat to 325 degrees for the next 30-45 minutes (test after 30 minutes with a toothpick for doneness - make take longer, make take less depending on your oven temperature).
remove the loaves from the oven and brush with 2 tablespoons of melted butter.
let loaves cool completely before removing from pans.
note: if you choose to omit the citron, which i do often, use 2 cups each of the golden and regular raisins instead.

Spicy Christmas Pickles

1 gallon of whole dill pickles (I prefer Vlasic)
1 head garlic, peeled
5 lbs granulated sugar
1 (5 ounce) bottle Tabasco sauce (regular)
1 (1 ounce) bottle liquid red food coloring or green food coloring

Drain pickles and rinse gallon jar.
Slice pickles into 3/4" or 1" rounds, drain again.
Into jar layer sliced pickles, peeled garlic, and sugar; add NO liquid.
Pour on whole bottle of tabasco sauce, NOTE: I have used the 2oz size when I wanted a less spicy pickle and I think tabasco is the only brand of hot sauce to use in this recipe.
Add bottle of red OR green food coloring.
Cap jar and shake.
Store in icebox and shake it daily to mix the ingredients and dissolve the sugar.
In about a week you will have brightly colored,spicy pickles!
Note: as these marinate over the week they will shrink some, so the yield will be less than a gallon.

Christmas Morning Crock Pot Breakfast

32 ounces frozen hash brown potatoes (diced)
1 lb bacon, diced cooked and drained or cooked ham, cubed
1 onion, diced
1 green bell pepper, diced
1 1/2 cups cheddar cheese, shredded
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Place layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon, then onions, green pepper and cheese.
Repeat the layering process two or three more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together.
Pour over the Crock pot mixture, cover and turn on low.
Cook for 10-12 hours.

Spinach Cheese Ball

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can water chestnuts, drained and chopped
1 (1/2 ounce) packet dry vegetable soup mix
2 tablespoons mayonnaise
1 cup finely shredded cheddar cheese
1/2 cup chopped walnuts

In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended.
Form into a ball, and roll in chopped walnuts. (This is where you can shape it into a christmas tree, cover it in parsley. Use small peices of water chestnuts, and maybe pimentos to use as ornaments.).
If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set.
Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.

Aunt Georgie's Real Christmas Punch

2 cups orange juice
1/2 cup lemons
15 cloves
4 cinnamon sticks
2 cups water
2 cups cranberry juice
2 liters cranberry juice
2 liters ginger ale
2 liters pineapple juice

simmer lemon, cloves, cinnammon sticks, water and 2 cups of cranberry juice for 1/2 hour.
in a humungous bowl add 2 liters of cranberry juice, ginger ale, and pineapple juice.
mix cooked contents into bowl with juices with ice

Ensalada De Noche Buena - Christmas Eve Salad

1 fresh pineapple or 1 (20 ounce) can pineapple chunks
2 large oranges
2 medium bananas
1 large apple
3 medium beets, cooked, peeled, and sliced or 1 (16 ounce) can sliced beets, drained
1 jicama, peeled and sliced (optional)
1 stick sugar cane, peeled and chopped (optional)
1/2 cup peanuts
pomegranate seeds

Remove crown of fresh pineapple.
Peel pineapple and remove eyes; quarter and remove core.
Cut pineapple into chunks. (Or drain canned pineapple.).
Peel oranges; section over a bowl to catch juice.
Peel and slice bananas.
Core and slice apple.
Toss apple and banana with orange sections and orange juice.
Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter.
Sprinkle with peanuts and pomegranante seeds.
Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad.


Scandinavian Christmas Fruit Bread (Julekage)

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/4 cup shortening
1/2 cup raisins
1/3 cup cut-up citron or mixed candied fruit
3 1/4-3 1/2 cups all-purpose flour
1/2 cup butter or margarine, softened

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour.
Beat on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.
Punch dough down; shape into round loaf. Place in greased 9-inch round layer pan. Brush top lightly with butter; let rise until double, about 45 minutes.
Heat oven to 350 degrees F. Bake until loaf is golden brown, 35 to 45 minutes. Brush with butter. Spread with Glaze. Cool on wire rack.
1 cup confectioners' sugar.
1 to 2 tablespoons water.
Mix confectioners' sugar and water until smooth and of desired consistency.

Christmas Eggnog

12 large eggs, separated
1 cup sugar
13 ounces brandy (1 small bottle)
26 ounces dark rum (1 normal-sized bottle)
4 ounces Tia Maria
8 ounces Creme de Cacao
4 ounces rum, overproof
3 cups light cream
3 cups whipping cream

If you don't have overproof rum, substitute ordinary white rum (or just leave it out).
The night before the party, combine the egg yolks and sugar in a blender.
Do this in two batches.
To each batch, add half the liquors and half the light cream.
Blend well.
You may even have to do this in three batches.
Place finished mixture in punch bowl, cover with plastic wrap and refrigerate.
Put the 12 egg whites in a large bowl and refrigerate as well.
Shortly before guests are due the next day, beat reserved egg whites until stiff (this works best if they are at room temperature).
Beat whipping cream in a large bowl until it forms soft peaks.
Fold beaten egg whites into whipped cream, then add to egg yolk/liquor/cream mixture already in punch bowl.
Combine well but not completely-- leave it a little"lumpy".
Dust top thoroughly with freshly grated nutmeg.

Christmas Cake

4 ounces self-raising flour
4 ounces plain flour
6 ounces sugar
6 ounces margarine or butter
3 eggs
3 teaspoons mixed spice
1 orange, rind of, grated
1 lemon, rind of, grated
1 ounce almonds, chopped
8 ounces mixed currants, sultanas & raisins
2 ounces candied peel
2 tablespoons marmalade

Preheat oven to 300F (Gas Mark 2) and lightly grease 8" cake pan.
Cream butter and sugar together until light.
Add eggs and mix well.
Stir in flour, grated lemon and orange rind, and mixed spice.
Fold in almonds, and mixed fruits.
Bake for approximately 3 hours.
Remove when done and cool on a rack.
Turn out of pan and glaze top with marmalade.

Banana Nut Bread (Gift Mix in a Jar)

JAR Ingredients
2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 cup walnuts, chopped
ADDITIONAL INGREDIENTS (to be added by the recipient)
2 ripe bananas, mashed
1/2 cup solid shortening
1/3 cup buttermilk
2 eggs

Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the flour, baking soda, baking powder, salt, sugar, and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
Additional ingredients to be added by the recipient: 3 ripe bananas, 1/2 cup solid shortening (Crisco), 1/3 cup buttermilk and 2 eggs.
Preheat oven to 350.
In a large bowl, blend the bananas, shortening, buttermilk and eggs.
Add the contents of the jar and stir just until combined; do not overstir.
Pour the batter into a greased 9-inch loaf pan.
Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Cool for 10 minutes in the pan, then remove the bread and cool completely on a wire rack.

Peanut Butter Cupcakes (Gift Mix in a Jar)

JAR Ingredients
1 3/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon baking powder
1 1/3 cups sugar
1 cup peanut butter chips
ADDITIONAL INGREDIENTS (to be added by the recipient)
3/4 cup solid butter flavor shortening (Crisco)
2/3 cup creamy peanut butter
3 eggs
1/2 cup milk
1/2 teaspoon vanilla extract

Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the flour, baking soda, salt, baking powder, sugar and then peanut butter chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
Additional ingredients to be added by the recipient: 3/4 cup solid butter-flavored shortening, 2/3 cup creamy peanut butter, 3 eggs, 1/2 cup milk and 1/2 tsp vanilla extract.
Preheat oven to 375.
In a large bowl, combine the shortening, peanut butter, eggs, milk and extract; blend with electric mixer set on low speed.
Add the contents of the jar and continue to blend for 2 minutes.
Spoon the batter into papered muffin tins, filling each liner half full.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.

Rainbow Cupcakes (Gift Mix in a Jar)

JAR Ingredients
2 1/4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup miniature M&M chocolate candies
1 2/3 cups sugar

ADDITIONAL INGREDIENTS (to be added by the recipient)
3 large egg whites
1 cup milk
1/2 cup butter, softened
2 teaspoons vanilla extract

Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, M&Ms and then sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
Additional ingredients to be added by the recipient: 3 large egg whites, 1 cup milk, 1/2 cup butter, softened, and 2 tsp vanilla extract.
Preheat oven to 350.
In a large bowl, combine the egg whites, milk, butter and extract; blend with electric mixer set on medium speed for 2 minutes.
Add the contents of the jar and blend on low speed for 2 minutes.
Spoon the batter into papered muffin tins, filling each liner two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.

Monday, September 10, 2007

Tortilla Apple Pie

1 can of your favorite apple pie filling.
1 bag of flour tortillas. I usually get the smaller ones.
1 tsp. of cinnamon
1 cup of water
1/2 cup of sugar
Whipped cream - optional

Heat oven to 375
In a sauce pan mix water, sugar and cinnamon together. Heat until sugar is melted and water is boiling.
While the water heats, take out the tortillas. Place apple pie filling down the middle, roll up tortillas. Use up all of the pie filling. Place tortillas and filling seam side down in a small casserole dish. Pour the boiling water mixture over the tortillas. Wrap in foil, place in oven. Bake at 375 for 45 minutes, take off foil and bake for 10 minutes more. Remove from oven. These can be served warm or cold.

Poor Mans Hamburger

1 and 1/2 lbs hamburger
1 egg
2 slices of bread
couple slices of onion chopped up
salt and pepper to taste.

Mix hamburger with egg. Wet the bread with water and then press all of the water out. Mix bread into the hamburger mixture. Add onion, salt and pepper.
Fry like you would a hamburger. You can also make meatballs with it.


BLT salad

8-oz. pkg. elbow macaroni, cooked
4 c. tomatoes, chopped
1/2 lb sliced bacon cooked, and crumbled.
1/2 c. mayonnaise
1/3 c. sour cream
1 T. Dijon mustard
2 t. cider vinegar
1 t. sugar
1/2 t. salt
1/2 t. pepper

Can serve over shredded lettuce or just as a pasta salad.


Cucumber Soup

6 med. sized cucumbers, peeled
6 c. Campbell's chicken broth
2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. Salt
4 c. sour cream
1 tomato, chopped
Scallions, sliced
Parsley, chopped

Blend cucumbers, broth and garlic in a blender or food processor. Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with tomatoes, scallions and parsley. This recipe can be made up to 2 days in advance and chilled.

Split Pea Soup

1 pound yellow split peas, picked over and rinsed
1 large onion
3 or 4 small carrots
3 stalks celery
1 heaping tablespoon salted herbs
Pepper to taste
6 cups water
1 package kielbasa, cut up bite size

Put ingredients in pressure cooker (add peas last, but do nit stir to keep them on top and prevent then from sticking to bottom). Cook for 8 minutes on medium setting. Adjust seasonings to taste.

Meat Joint Soup (Shourbat Mozaat)

2 1/2 cups soup meat, cubed
4 cups rice or fine noodles
1 cinnamon stick
1 cup parsley, chopped fine
1 1/2 teaspoons salt
1/4 teaspoon pepper
Several meat bones

Place meat and bones in pressure cooker with enough water to cover. Bring to a boil and skim. Pour off all but 2 1/2 cups of the broth and set aside.

Add cinnamon stick to broth and bones in the pressure cooker and cook under pressure for 30 minutes.

Reduce pressure. Remove meat and bones. Add rice or noodles and the reserved broth to the pot and cook under pressure eight minutes. Open cooker. Season to taste. Return meat to soup and heat to boiling.

Serve in soup bowls garnished with chopped parsley.

Cattle Drive Cornbread

4 cups cornmeal
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeño peppers
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn

Boil a pan of water.

Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling water to form a dough that could be made into a ball. Add remaining ingredients except for the creamed corn. Mix to blend, then add creamed corn.

Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat. Remove one cup of the cornbread mixture from the bowl, and add it to the skillet. Flatten out the cornbread, and cook as you would a pancake.

Poor Man's Lobster

1 (1 pound) package frozen cod fillets (unthawed)
2 tablespoons salt
2 tablespoons white vinegar
Water (to cover)
Melted butter
Lemon juice

Place frozen fillets and salt in saucepan with cold water to just cover. Bring to boil; lower heat and cook 10 minutes. Drain. Cover again with cold water and white vinegar. Bring to boil. Lower heat and cook 10 minutes more. Drain.

Serve, dipping each bite into melted butter and lemon juice.

Catfish with Pesto

4 U.S. farm-raised catfish fillets
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon ground red pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
Pesto (recipe follows)

Heat oven to 350 degrees F.

Rinse fillets and pat dry.

Combine all dry ingredients. Coat fillets evenly and shake off excess coating. Heat 1 tablespoon each of the butter and oil over medium-high heat in a large skillet until butter foams but doesn't burn.

Cook 2 fillets, rounded side down, for 2 minutes. Transfer to a baking sheet, rounded side up. Wipe skillet, add remaining butter and oil. Repeat cooking process with remaining fillets. Spread fillets with pesto. Bake for 6 to 7 minutes, or until fish flakes easily when tested with a fork.

Serves 4.

1/2 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
2 tablespoons chopped pecans
2 tablespoons olive oil
2 teaspoons butter

Combine all ingredients in food processor with metal blade. Pulse-chop to a coarse paste. Use immediately or cover and refrigerate.

Source: The Catfish Institute