Posted by Tess on August 01, 2001 at 21:06:59:
Walla Walla Sweet Refrigerator Relish
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This is a delicious accompaniment to grilled chicken, fish, chops or steak. It's also a colorful, flavorful base for salad mixtures (serve on a bed of greens, with a drizzling of olive oil and a sprinkling of parmesan or swiss cheese.)
2 cups chopped Walla Walla Sweet onions
1 cup chopped fresh tomatoes (use Roma varieties until local beefsteak varieties are available)
1 4.25-ounce can chopped black olives
1 cup chopped green bell pepper
1 cup cooked corn kernels, cut from cob (about 3 ears)
1/3 cup rice wine vinegar
11/2 teaspoons ranch dressing seasoning mix (from a 0.4-ounce packet; any brand calling for buttermilk)
Combine the onions, tomatoes, olives, bell pepper, corn, vinegar and ranch dressing seasoning in a 1-quart bowl. Mix well, cover and refrigerate for 24 hours to blend flavors. Will keep in refrigerator for 3 to 4 weeks.
Tuesday, June 26, 2001 -->
Walla Walla Sweet Onion Marmalade
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I created this delectable condiment to compliment the sweet, crunchy character of the Walla Walla Sweet onion. Because the marmalade is not cooked for very long, the onions retain a gentle crunch, which provides a nice contrast to the tangy-sweet, shimmering jelly.
Delicious over cream cheese or brie as an hors d'oeuvre, and as a condiment for pork or grilled chicken. Whisk a little into sour cream to use as a dip for crackers, bagel chips or pretzels.
About 21/2 pounds Walla Walla Sweet onions (or other sweet onion, such as Vidalia)
11/2 cups apple juice
3/4 cup red wine vinegar
1 tablespoon finely minced fresh garlic
2 teaspoons rubbed sage (optional)
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon yellow mustard seeds
Heaping¼teaspoon crushed red pepper flakes
4 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 1.75-ounce box Sure Jell For Lower Sugar Recipes (see note)
1 teaspoon butter, margarine or vegetable oil
Wash 7 half-pint canning jars and keep hot until needed. Prepare 2-piece canning lids as manufacturer directs.
Peel the onions. To create strips that are about¼inch thick and about 11/2 inches long, cut each onion into quarters lengthwise, from stem through the root end. Then cut crosswise down through each quarter chunk about every¼inch. Cut enough onion to measure 7 cups. Place the prepared onions in a 6- to 8-quart heavy-bottomed pot. Stir in the apple juice, red wine vinegar, garlic, sage, salt, white pepper, mustard seeds and red pepper flakes, and mix thoroughly.
Measure the granulated sugar into a bowl, then remove¼cup and set aside in a small bowl. To the larger amount of granulated sugar, add the brown sugar and mix. To the¼cup of granulated sugar, stir in the pectin. Stir the pectin-sugar mixture into the onion mixture in the pot. Add the butter or oil (the fat reduces foaming). Place the pot over high heat; bring the mixture to a full rolling boil, stirring constantly. Immediately stir in the remaining sugars. Bring the mixture to a full rolling boil and then boil for exactly 5 minutes, stirring constantly. Remove from heat; skim off foam if necessary.
Ladle the hot marmalade into 1 hot jar at a time, leaving¼inch head space. Wipe jar rim with a clean, damp cloth. Attach lids. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes, (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Remove and let cool overnight on the counter without disturbing the jars.
Alternatively, omit the boiling-water processing and simply store the jars in the refrigerator.
Note: This commercially prepared pectin used to be called "Sure-Jell Light" fruit pectin. It's designed to be used with recipes that contain at least 25 percent less sugar than is required with other fruit pectin products.
Tuesday, June 26, 2001 -->
Pineapple-Date Bran Muffins
Tuesday, July 18, 2000
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Makes 1 dozen muffins
2 cups whole-wheat pastry flour
1 1/2 cups wheat or oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup raisins
1 1/2cups pineapple juice
1/2 cup maple syrup
1/4 cup canola oil
1 teaspoon vanilla
1/2 cup finely chopped pitted dates
1 8-ounce can crushed pineapple, drained
1/2 cup coarsely chopped macadamia nuts
Preheat oven to 350 degrees. Grease 12 muffin tins.
Whisk the flour, bran, baking powder, baking soda and raisins in large bowl.
Mix the pineapple juice, maple syrup, canola oil, vanilla and dates in a separate bowl.
Pour the pineapple juice mixture into the flour and stir until fully mixed. Fold in the crushed pineapple and nuts. Fill muffin tins two-thirds full. Bake 25 to 30 minutes.
From "May All Be Fed" by John Robbins
Morgan's Cookies
Tuesday, January 25, 2000
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Makes about 4 dozen
Maryetta Devereaux always had a big jar of these cookies ready for neighborhood children who stopped by. She named these thin, crisp cookies after Morgan Harvey, who ate quite a few of them. Every Christmas, she diligently saved and froze the peels from the tangerines and mandarin oranges she received as gifts. She used the peels throughout the year in her baking.
1 cup butter (2 sticks; see note)
2 cups granulated sugar (or 1/2 cup granulated and 1/2 cup firmly packed brown sugar)
2 eggs
1 tablespoon molasses
2 teaspoons vanilla
2 cups all-purpose flour
1-1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoons ground allspice
1/2 teaspoon ground nutmeg
Pinch of ground cloves
2 cups quick-cooking or old-fashioned oatmeal, uncooked
1 cup raisins
1 cup chopped nuts
1 cup chocolate chips
2 tablespoons shredded dried tangerine peel or 1 tablespoon fresh peel, or to taste
Beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition, then add molasses and vanilla.
Preheat oven to 350 degrees.
Sift together flour, baking soda, cinnamon, allspice, nutmeg and cloves; add, mixing well. Add oatmeal, raisins, nuts, chocolate chips and tangerine peel.
Drop batter by tablespoonfuls well apart on well-greased or parchment paper-lined cookie sheet and bake about 7 minutes.
Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their
Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
FOODday Recipes
Mom's Special Occasion Ice-Cream Cookie Dessert
07/24/01
Makes 12 to 16 servings Nuts: 1 cup walnuts, chopped 11/2 tablespoons margarine, melted 1 tablespoon firmly packed brown sugar Chocolate sauce: 2 ounces unsweetened chocolate, chopped 1 cup chocolate chips (6 ounces) 1 cup powdered sugar 2 tablespoons margarine 1 13-ounce can regular or fat-free evaporated milk 1 tablespoon vanilla 36 chocolate chip cookies (homemade using a 6-ounce package of chips or store-bought), broken into small pieces 1/2 gallon regular or low-fat vanilla ice cream, softened (divided)
To make nut layer: Preheat oven to 400 degrees. Spray an 8-inch square pan with nonstick cooking spray.
Combine walnuts, margarine and brown sugar; place in pan. Bake for 8 minutes. Remove from oven; stir well and cool.
To make chocolate sauce: Place chopped chocolate, chocolate chips, powdered sugar, margarine and evaporated milk in medium saucepan. Heat over medium-low heat until chocolate is melted; turn heat to low, simmer until thickened, 5 to 10 minutes; stirring occasionally. Remove from heat; stir in vanilla. Cool completely.
To assemble: Place a third of cookie pieces in a 10-inch springform pan. Top with half of the ice cream and half the chocolate sauce. Mix remaining cookie pieces with walnuts, then spread half of this cookie mixture over chocolate sauce; repeat layers of ice cream, chocolate sauce (reserving 2 tablespoons) and cookies. Drizzle the reserved chocolate sauce over top layer of cookies.
Freeze until firm. To serve, let stand at room temperature 20 minutes; cut into slices.
Marge Mitchell, Portland finalist, Nestle Toll House "Share the Very Best" contest
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FOODday Recipes
Pickled Dilled Green Beans
07/31/01
Makes about 4 pints 2 pounds straight, young, tender green beans 8 cloves garlic, peeled and halved 8 sprigs fresh dill (about 3 inches each) or 4 heads fresh dill 1 teaspoon crushed red pepper flakes 12 whole black peppercorns 21/2 cups distilled white vinegar 21/2 cups water 2 tablespoons pickling salt
Wash 4 pint jars. Keep hot until needed. Prepare jar lids as manufacturer directs.
Rinse the beans and trim the stem and blossom ends. Measure the beans to 4 inches in length and cut off the excess from the stem ends for a uniform look in the jars. Pack the beans snugly into the jars. Into each jar, place 4 garlic halves, 2 sprigs of dill (or 1 head of dill), 1/4 teaspoon of the red pepper flakes, and 3 peppercorns.
In a non-aluminum pot (see note), bring the vinegar, water and pickling salt to a boil.
Ladle the hot liquid into 1 jar at a time, leaving 1/2-inch head space. Carefully run a plastic knife or spatula down the inside of the jars to remove trapped air bubbles. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
Note: Do not use aluminum or iron cookware for this recipe. The acids
in the ingredients could react with the metal, giving the food an off taste.
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FOODday Recipes
Grilled Corn With Cilantro-Cumin Butter
07/31/01
Makes 6 servings Pictured on the cover
Fresh corn on the cob is one of the many glories of summer. Grilling it, liberally brushed with a garlic and herb butter, makes it especially delicious. Serve this with grilled chicken or steak and plenty of napkins! 1/2 cup unsalted butter, at room temperature (1 stick) 2 cloves garlic, finely minced 3 tablespoons chopped fresh cilantro 2 tablespoons ground cumin Salt and freshly ground black pepper 12 ears fresh corn, husked
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil spray to prevent sticking. If using charcoal, let the coals burn until they are hot to medium-hot, covered with a thin layer of white ash, and glowing deep red.
Put the butter in a small bowl, add the garlic, cilantro, and cumin, and mash with a fork until mixed. Season to taste with salt and pepper.
Brush each ear of corn with the garlic butter. Lay the corn on the grill rack and grill over medium-high heat for 4 to 6 minutes, turning several times, and basting with additional butter, until nicely browned. Just before serving, brush with the remaining butter, season with salt and pepper, and serve at once.
From "The Garden Entertaining Cookbook" by Barbara Scott-Goodman and Mary Goodbody
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Wild Blueberry Marmalade
07/31/01
Makes about 5 half pints
Deep color and flavor are the trademarks of this fabulous marmalade. The citrus flavors blend very nicely with the blueberries. This is a great spread for biscuits or toast. 1 large orange 1 lemon 3/4 cups water (divided) 1/4 cup strained fresh orange juice 1/4 cup strained fresh lemon juice 4 cups wild or cultivated blueberries, fresh or frozen (2 to 3 pint baskets fresh berries) 1/2 teaspoon unsalted butter 5 cups granulated sugar 1 3-ounce pouch liquid pectin
Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Using a zester, remove only the outer colored peel of the orange and lemon. Or, with a sharp paring knife, thinly slice off the peel, then cut it into fine strips.
Peel the fruit, removing all of the white pith. Separate the orange and lemon segments from the white membrane and remove any seeds. Discard the membrane and seeds. Finely chop the fruit and set aside.
In a small bowl, combine the orange and lemon peel and 1/4 cup water. Let soak for 10 minutes. Drain the peel and discard the water.
In a large, non-aluminum pot (see note), combine the drained peel, chopped citrus fruit, orange juice, lemon juice and remaining 1/2 cup water. Over medium heat, bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 minutes.
Sort, stem and rinse the blueberries. If using frozen blueberries, do not defrost.
Add the blueberries and butter to the citrus mixture and simmer, uncovered, for 3 minutes. Stir frequently to prevent sticking. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.
Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the hot marmalade into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste. Adapted from "Blue Ribbon Preserves" by Linda J. Amendt
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Chocolate Chip Shells
07/24/01
Makes 3 dozen madeleines 4 eggs 1 cup granulated sugar 1 teaspoon vanilla 1 tablespoon Cointreau liqueur (optional) Grated peel from 1 orange (orange part only) 2 cups all-purpose flour 11/3 cups chocolate chips (divided) 1 cup unsalted butter, melted (2 sticks; see note) Powdered sugar
Preheat oven to 350 degrees. Grease and flour shell-shaped (madeleine) pans.
Combine eggs, sugar, vanilla, Cointreau and orange peel in large bowl. Using the whisk of an electric mixer, beat until light in color.
In a separate bowl, mix flour and 1 cup chocolate chips. Fold the flour mixture and butter alternately into egg mixture, beginning and ending with the flour. Pour into prepared pans.
Bake 10 to 12 minutes or until golden around edges. Cool. Sprinkle with the powdered sugar.
Melt remaining 1/3 cup chocolate chips in small bowl in the microwave oven. Drizzle over shells.
Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
Ronda Smith, Verona, N.J. grand prize winner, Nestle Toll House "Share the Very Best" contest