1 lb Lean ground pork; 6 Scallions; finely chopped 1 Red/green/yellow pepper; -seeded finely chopped -may use a comb of 3 peppers 1 c Whole wheat bread crumbs; -fresh Salt to taste Pepper to taste 2 Eggs 8 oz Cn pineapple; in natural -juice; drained 1/4 c All-pupose flour; 1 tb Water; 1/4 c Dry bread crumbs; |
8 cups coarsely shredded red cabbage (about 1-1/2 pounds) 4 cups chopped apples -- (about 4 medium) 2 cups sliced red onion -- (about 1 large) 1 1/2 cups chicken broth 1/4 cup red wine vinegar or cider vinegar 2 teaspoons grated lemon peel 1/4 teaspoon salt 1/4 teaspoon pepper 1 bay leaf 6 pork rib or loin chops -- 3/4 inch thick -- (about 1-1/2 -- pounds) 1 cup cranberry juice cocktail 1/4 cup chopped fresh parsley Cover and cook all ingredients except pork chops, cranberry juice and parsley in Dutch oven over medium heat 10 minutes, stirring occasionally; reduce heat to medium-low. Cook 20 minutes, stirring occasionally. Trim fat from pork. Stir cranberry juice into cabbage mixture; add pork. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until pork is tender. Remove bay leaf. Serve cabbage over pork chops. Sprinkle with parsley. 6 servings Converted by MC_Buster. |
1 x Beets 1 x Egg, hard boiled 1/4 c Brown sugar 1/2 c Vinegar 1/2 c Water, cold 1 ea Cinnamon, stick 3 ea Cloves, whole Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
8 Onions, thinly sliced 1 ga Zucchini, cut into 1/2-inch Slices 3 Peppers, green, fine chopped 1/2 c Salt 5 c Vinegar, cider 5 c Sugar 1 1/2 ts Tumeric 2 tb Mustard seed 2 ts Celery seeds 1 Cinnamon stick, broken into 4 pieces In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes. |
2 c Carrots, sliced 2 c Cauliflowerets 2 c Small cucumbers 2 c Small pearl onions 2 c Sliced celery 6 Sweet red peppers 6 pt White vinagar 6 pt Water Place the vegetables in a crock and add enough brine to cover vegetables. Brine should be strong enough to float an egg. Weight vegetables down with a scalled heavy plate and place a jar filled with water on plate. Let set for 2 to 3 weeks or until fermented. Remove film from top as fermentation take place. Drain off brine. Mix vinegar and water in a sauce pan and bring to a boil. Place vegetables in sterilized jars and pour hot vinegar mixture over vegetabls to cover. Seal jars. |
-Waldine Van Geffen VGHC42A 1 1/2 c Broccoli flowerets 1 c Yellow summer squash 3/4 c Asparagus pieces 8 oz Healthy favorites low-fat -Mozzarella; shredded 4 Pita bread rounds 3 Plum tomatoes; sliced 2 tb Fresh basil; minced 1/4 c Frozen peas; thawed 2 tb Parmesan; shredded Preheat oven to 400~. Cook veggies until crisp-tender. Drain. Sprinkle 1/4 C mozzarella on each pita bread. Top with tomato slices; sprinkle with basil. Arrange cooked veggies and peas on tomato slices. Sprinkle with remaining mozzarella and Parmesan. Place on cookie sheet. Bake 8 minutes or until mozzarella cheese is melted. Source: Sentry-News (wrv) |
2 c Rice; Uncooked 4 c Water 1 md Head White Cabbage; 4 to 5 -Lbs, Without Bruised Leaves 2 lg Onions; Use 3 If You Like -Onions, Chopped 1/4 lb Butter; 1 Stick 1 c Mushroom Mix 1 tb Salt 1 ts Black Pepper; To Taste 16 oz Canned Tomatoes 1 Bouillon Cube; OR 1 tb Maggi Sauce ;Tomato Juice Or Water As -Needed Combine the rice and water in a medium saucepan. Bring to a boil, stir gently, cover and cook for about 20 minutes. Cool in a large bowl. Core the cabbage and place it in a large pot or Dutch oven half filled with water, cover, and bring to a boil. Cook about 2 minutes. As the outer leaves become translucent and soft, pry off and remove with a wooden spoon. Continue until the head is about 5 inches in diameter, remove and save for Cabbage Filling, (Recipe will be included in the next bunch). Trim the leaves by paring of the thick part of the rib. In a large skillet, saute the chopped onions in melted butter until lightly cooked. Add the onions and mushroom mix to the rice, stir gently but do NOT mash. Add salt and pepper to taste. Line the bottom of a baking dish with the outer cabage leaves. Place a large spoonful of the filling at the stem end of each leaf, fold over the sides and roll from the bottom to the top. Do NOT overstuff or the results will look like hand granades. The rice will expand when baked. Without crowding, arrange in neat layers in the baking dish, covering the last layer with a few cabbage leaves. Coarsely chop the tomatoes and pour over the rolls. Add the bouillon cube or Maggi seasoning, cover, and bake in a preheated 325 Degree F. oven for about 2 hours. Add tomato juice or water as needed, there should be 2 to 3 inches of liquid at the bottom. Baked rolls will keep hot for about 1 hour. Yield: About 2 dozen. To freeze before baking, place the rolls on an oiled baking sheet and freeze until rigid, then store in heavy plastic bags. Serve with mushroom gravy. |