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PENNSYLVANIA DUTCH CABBAGE

~Submitted by Lillian, FL

Source: Farm Journal??™s America??™s Best Vegetable Recipes, 1970? 

8 cups shredded cabbage
4 slices bacon, chopped
1 small onion, minced
2 Tbsp. brown sugar
2 Tbsp. flour
?? cup water
1/3 cup vinegar
?? tsp. salt
1/8 tsp. pepper

Cook cabbage in boiling salted water until tender, about 5 to 7 minutes. Drain. Meanwhile, cook bacon until crisp. Remove from skillet and add onion to bacon drippings and cook until soft. Blend in brown sugar and flour. Add water and vinegar and cook, stirring constantly, until thickened. Add salt and pepper. Add sauce and bacon to drained cabbage; heat thoroughly.

Serves 6



FAST BERRY AND PEACH BRULEE

~Submitted by Angelique, TX

Ripe juicy peaches, berries or any combination of your favorite fruit are "grilled" to caramel perfection in a creamy rum bath.

Preparation time 10 minutes
Broiling Time 2 minutes
Cooking time 15 minutes or less
Makes 6 servings

Ingredients:
2 cups ( 500 mL) strawberries, hulled and sliced in half or quartered
2 peeled peaches or nectarines, pitted and thickly sliced
1 cup ( 250 mL) raspberries or blueberries or a mixture of both
1 cup ( 250 mL) regular sour cream
2 tbsp ( 30 mL) rum
1 tbsp ( 15 mL) brown sugar or liquid honey
1/4 cup ( 50 mL) brown sugar for topping

Directions:
1. Preheat broiler and place oven rack about 4 inches (10 cm) from element. In a bowl, toss strawberries with peaches and raspberries. Turn into a 9-inch (23-cm) pie plate or shallow ovenproof dish, such as an attractive quiche pan, then distribute evenly over bottom of dish.

2. In a small bowl, stir sour cream with rum and 1 tablespoon (15 mL) brown sugar. Evenly spread mixture over fruit. Gently press down any fruit that is sticking up. If making br?»l?©e ahead, cover with plastic wrap and refrigerate for up to 4 hours. Fruit may darken or water out a little as it stands.

3. Just before serving, sprinkle 1/4 cup (50 mL) brown sugar overtop. Broil until sugar is bubbly, watching carefully to make sure it doesn't burn, from 2 to 4 minutes. Then spoon into dessert dishes and serve immediately.

Nutrients per serving:
1.8 g protein, 5.7 g fat, 21.7 g carbohydrates, 20 mg sodium, 2.4 g fiber, 148 calories, .6 mg iron, 63 mg calcium
* Good source of vitamins B6 and C



ZUCCHINI AND CRAB BISQUE

~Submitted by Nancy, NM

(I adapted this recipe from one found at www.epicurious.com)

2 medium zucchini, cleaned, ends cut off...don't peel them
1 - 14 oz. can fat-free chicken broth
1 TB dried dill
1 - 6 oz. can of crabmeat plus juice
1 tsp salt
fresh-ground black pepper

Combine all ingredients in a saucepan and bring to a rapid boil. Reduce heat and simmer for 20 minutes. Remove from heat and cool for five minutes. In a blender or food processor, blend mixture until thick and foamy. Add salt and pepper to taste. Chill or serve hot, garnish with sour cream or additional crab meat on top.



BERRIES IN WINE GATEAU

~Submitted by Larry Holmes, Ontario, Canada

Cookie Base for Cake:
1 cup plus 2 tablespoons unsifted all-purpose flour
?? cup sifted confectioners' sugar
?? teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons unsalted butter, cut up
3 tablespoons solid shortening (or margarine)
1 large egg yolk
2 or 3 tablespoons ice water, as needed

Cake:
?? cup sifted cake flour plus 1 teaspoon
pinch salt
3 tablespoons unsalted butter, cut up
3 large eggs
?? cup granulated sugar
1 teaspoon vanilla extract

Berries:
1 pint fresh berries: red currants, raspberries, or strawberries halved or quartered

Wine Gelatin Topping:
4 ?? teaspoons unflavored gelatin
5 tablespoons cold water
?? cup boiling water
3 ?? cups slightly sweet non-sparkling wine, e.g. Moselle, Sauternes, or equivalent

Garnish:
?? cup apricot preserves, strained
2/3 cup toasted sliced almonds

Cookie Base: Combine flour, sugar, salt and nutmeg in a large bowl or in the work bowl of a food processor fitted with metal blade. Combine ingredients or pulse the processor to blend. Add the butter and margarine or shortening and use 2 cross-cutting knives or pulse the processor to combine the fat and flour until mixture resembles dried rice.

Add egg yolk, a tablespoons or two of ice water, and blend or pulse a couple of time, only until the pastry begins to clump together. Add a tiny bit more water if the dough is too dry. When the dough will cling together when pinched between your fingers, remove it from the bowl and turn it out onto wax paper. Wrap it into a ball and chill for about 30 minutes.

Roll out pastry and transfer to the bottom of a buttered 8 ??-inch springform pan. Bake at 375?° F for 17 to 20 minutes or until golden. Let it cool completely on a wire rack. Remove the pan sides but leave the cookie on the bottom of the pan. This will form the base upon which the cake will be "constructed". Leave oven temperature at 375?° F.

Prepare Cake: Position rack in center of oven. Spread bottom and sides of an 8 ?? -inch cake pan with solid shortening. Line bottom of pans with baking parchment or wax paper cut to fit, then grease paper. Dust pan with flour; tap out excess flour.

Sift flour and salt onto piece of wax paper. Set the sifted on another piece of wax paper on a plate. Pick up the paper containing flour mixture and gently pour into the sifter. Just let it sit there waiting to be sifted when needed. Put the plate holding the sifter bear the mixer.

Melt the butter in a small saucepan; when melted, skim off and discard any white foamy residue that rises to the surface. Set butter - and a small bowl - aside.

Combine eggs and sugar in a large heatproof bowl of an electric mixer. Set this over the bottom of a double boiler containing water that is hot to the touch, about 125?° F. If water is too hot, it will cook the eggs rather than warm them. Stir the egg-sugar mixture constantly with a large whisk until it feels warm to the finger, 110?° to 120?° F. It will no longer be grainy because the sugar will be dissolved. At once remove bowl from the heat and attack it to the electric mixer. Whip the egg-sugar syrup on medium-high speed for 3 to 4 minutes, or until it triples in volume, is very thick and light-colored, and forms a flat ribbon falling back on itself when the beater is lifted. Add the vanilla or any other flavoring and whip for 2 or 3 seconds to blend. Remove bowl from mixer.

Hold sifter over the batter bowl and sift a few tablespoons of the flour mixture onto the yolk foam. Gently fold it in with a rubber spatula or flat whisk. Repeat about 5 or 6 times to use up the flour, always sifting on a little flour and folding it in lightly before adding more.

Put about 1 ?? cups of the batter into the small bowl and fold the melted butter into it. Finally fold this butter mixture into the entire bowl of batter. Do this lightly without overworking the batter.

Pour this g?©noise batter into the prepared springform pan. Bake in the preheated oven for 22 to 27n minutes, until the cake top is golden, springs back when lightly touched, and a cake tester inserted in the center comes our clean. CAUTION: do not open the oven door wide during the first 15 minutes or the temperature change may cause the cake to fall.

Allow the cake to cool in the pan for 10 minutes then remove from the pan and cool completely on a wire rack.

Glaze: Place the apricot preserves in a small saucepan and warm until it will spread easily. Also prepare the berries: Pick over, hull if necessary, rinse and dry gently on paper towels.

To assemble the cake: Spread about 1/3 cup apricot preserves on the cookie base in the springform pan. Cover this with the g?©noise cake slab. Strain 1/3 cup of remaining warm apricot preserves and discard the solids. Spread the strained preserves Over the top of the g?©noise layer. This glaze will help prevent the gelatin topping from soaking into the cake.

Arrange the berries in the glaze on top of the cake. Refrigerate the cake in its pan while you prepare the gelatin topping.

Wine gelatin topping: Sprinkle the gelatin over the cold water in a small bowl. Let it stand for about 3 minutes to soften, then add the boiling water and stir until the gelatin is completely dissolved. Add the wine and stir. Set the gelatin bowl into a bowl of ice water and stir on and off for about 15 minutes, until the gelatin thickens and begins to mound on the spoon like a soft pudding; Do not let it get hard. At once remove the cake from the refrigerator and spoon the gelatin over the berries on top. Return the cake to the refrigerator and leave for a minimum of 3 hours to set the topping.

To unmold: Dampen a tea towel with very hot water, wring it out, and wrap the towel around the pan for a few seconds. Then slowly open the spring on the pan side; if the gelatin sticks, run a thin-bladed knife between the cake and the pan to loosen. Remove the pan sides. Leave the cake on pan bottom to serve.

If you wish to garnish the sides of the cake. Warm remaining 1/3 cup of preserves and brush onto the cake sides. Press on toasted almond slices. In hot weather, refrigerate cake until serving.



TACO SOUP

~Submitted by Edna, Decatur, IL

2 lbs hamburger, cook and drain
1 onion, chopped (I brown with the hamburger)
2-3 cans water
3 cans stewed tomatoes with Jalapeno peppers
1 can pinto beans
1 can kidney beans (optional)
1 can chopped chilies
1 can hominy
1 pkg taco seasoning
1 pkg dry Hidden Valley ranch dressing mix

Mix all of the above together; simmer for 30-40 minutes. Serves 6-8 hearty appetites.