Miscellaneous

Caramel Corn II

Summary

Yield
12 Servings
SourceArdith and Byron Nolte (1992)
Prep time5 minutes
Cooking time10 minutes
Total time15 minutes

Ingredients

3 q
popped corn (dry)
1 c
brown sugar (firmly packed)
1⁄2 c
oleo
1⁄4 c
light corn syrup
1⁄2 t
salt
1⁄2 t
soda

Instructions

Combine sugar, oleo, syrup and salt in microwave dish. Stir well. Microwave on high 2 minutes, uncovered. Stir and microwave for another 2 minutes. Stir in soda and mix well. Place popped corn in large paper bag which has been sprayed with Pam. Pour mixture over corn in bag. Close bag and microwave for 1 1/2 minutes. Shake bag well; microwave for 11/2 minutes. Shake. Microwave for 45 seconds. Shake well. Pour on cookie sheet to cool. Store in tight bag.

Barbecue Sauce

Summary

Yield
8 Servings
SourceCarolyn Vensel (1984)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

2 1⁄2 t
salt
3⁄4 t
pepper
1 cn
tomato paste (2 oz.)
3⁄4 t
dry mustard
5 t
Worcestershire sauce
2 T
parsley flakes (opt.)
3 T
lemon juice
1 c
vinegar
3 t
Tabasco
2 c
tomato sauce
1 T
chives (dried)
2
bay leaves
3⁄4 t
garlic powder
2 T
butter
3 T
molasses
1⁄4 t
allspice
1⁄2 c
sugar
2 T
minced onions

Instructions

Combine all of the above. Bring just to a boil, then simmer for 45 minutes. If grilling chicken, add sauce for last 40 minutes of grill time. 

Cranberry Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time5 minutes
Cooking time10 hours
Total time10 hours, 5 minutes

Ingredients

2
cans jellied cranberry sauce (16-oz. each)
1⁄2 t
cinnamon
2⁄3 c
sugar

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Oven Caramel Corn

Summary

Yield
15 Servings
SourceMary Ault (1989)
Prep time5 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 20 minutes

Ingredients

15 c
popped corn
1 c
brown sugar
1⁄2 t
baking soda
1⁄2 c
margarine
1⁄4 c
light corn syrup
1⁄2 t
salt
 
Spanish or cocktail peanuts (optional)

Instructions

Preheat oven to 200. Heat sugar, margarine, corn syrup and salt in a small saucepan, stirring occasionally, until bubbly around edges. Continue cooking over medium heat for 5 minutes more. Remove pan from heat. Stir in baking soda, blending until mixture becomes foamy. Add peanuts, if desired. Divide popcorn and spread on 2 cookie sheets. Pour liquid mixture over popcorn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Cool and serve. Gift Idea: Put the finished product in decorative tins and give as holiday gifts! 

Pasta Sauce

Summary

Yield
8 Servings
SourceAmy Erickson (1997)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 clv
garlic, minced
1
onion, large (chopped)
2 T
olive oil
1⁄2 c
parsley, fresh (chopped)
2 cn
Italian plum tomatoes (16 oz. cans)
1 cn
tomato paste (6 oz.)
1 cn
tomato sauce (8 oz.)
1⁄2 c
red wine
1 t
basil leaves
1 t
salt
1⁄2 t
pepper

Instructions

Sauté garlic and onion in the oil until soft, but not browned. Add all other ingredients. Stir and simmer, uncovered, for 20 to 30 minutes, or until thickened. 

Notes

Good as the sauce in recipes for manicotti, lasagne, etc. or simply poured over plain pasta. 

Peach Fruit Leather

Summary

Yield
12 Servings
SourceDot Schweikart (1978)
Prep time5 minutes
Cooking time10 hours
Total time10 hours, 5 minutes

Ingredients

1⁄4 c
sugar
1
can peach halves (16-oz., well drained)
1⁄4 t
nutmeg

Instructions

Purée ingredients in blender. To oven dry: Heat oven to 150°. Spread puréed fruit 1/4 inch thick in approximately 10 x 15-inch jelly-roll pans which have been boiled very lightly or sprayed with vegetable coating. Bake for 10 to 12 hours. Test for doneness by pulling up leather at corners. If it sticks to pan, continue baking. When done, it should be smooth and glossy underneath and should peel off of pan in a continuous sheet. Leather will be about 1/8 to 1/16 inch thick. Roll up like a jelly roll while still warm and pliable. Leather will roll more easily if sprinkled with powdered sugar. Cut into pinwheels with kitchen shears. Baking time will vary according to type and consistency of fruit pulp, thickness of layer, etc. Open oven door every few hours to let moisture escape. Wrap in plastic wrap and store in cool dry place. Will keep 3 to 4 weeks. To sun dry: Place pans outside when temperature is about 85°, humidity less than 60%. Cover with glass. Takes 2 to 3 days.

Crystallized Popcorn

Summary

Yield
12 Servings
SourceMarion Shepherd (1973)
Prep time5 minutes
Cooking time20 minutes
Total time25 minutes

Ingredients

1 t
butter
3 T
water
1 c
sugar
1⁄4 t
salt

Instructions

Put into a big saucepan. Boil until it spins a thread. Remove from heat. Throw in 3 quarts popped corn (and a little food coloring if desired). Stir until it cools. Serve in a large bowl.

Food Network's Guacamole

Summary

Yield
2 Cups
SourcePeggy Greisberger (2002)
Prep time1 hour, 10 minutes
Cooking time
Total time1 hour, 10 minutes

Ingredients

4
avocados (ripe)
1
lime (juiced)
1⁄2
red onion (chopped)
1
garlic clove (minced)
1
tomato (diced)
2 T
cilantro, fresh (finely chopped)
1⁄4 t
chili powder
 
Salt and pepper to taste

Instructions

Pit and halve avocados and scoop out flesh into a mixing bowl. Mash avocados with a fork, leaving it still a bit chunky. Add remaining ingredients, gently mix. Refrigerate, covered with plastic wrap, for at least 1 hour before serving. Makes 1 1/2 cups. 

Sauce Parisienne

Summary

Yield
4 Servings
SourceSally Joyce (2003)
Prep time5 minutes
Cooking time20 minutes
Total time25 minutes

Ingredients

1⁄3 c
butter
1⁄2 c
flour (sifted)
2 3⁄4 c
chicken stock (or coffee cream)
1 t
salt

Instructions

In saucepan, melt butter. Add flour and gradually add chicken stock or cream. Mix well. Place over moderate heat and let come to simmering point. Add salt and gently cook 5 minutes.

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