Clam Chowder

(Very rich – this is our Christmas Eve dinner tradition – Diane Batschi )

3 oz. of diced bacon (4 slices)

1 medium diced onion

3 stalks of diced celery

1 ¼ lb diced new potatoes, blanched

4 cups heavy cream

3 cups chopped clams, fresh or frozen

1/3 cup flour

½ cup half and half

3 oz. butter

2 oz. clam concentrated or clam base

1 ¼ cup clam juice or nectar

1 pinch chopped fresh garlic

white and black pepper to taste

cayenne pepper to taste

1 teaspoon marjoram

2 teaspoons Italian seasoning

¼ teaspoon dill

½ teaspoon thyme

2 bay leaves

1/8 cup chopped parsley

Cook bacon until transparent.  Add butter, onions, celery and all the seasoning except dill and parsley.  Cook until tender.  Add flour and cook for 3 – 4 minutes over low heat.  Add all dairy products, clam nectar and base.  Heat to just under boiling point.  Steam potatoes and cool.  Add chopped clams and potatoes.  Bring to boil slowly and cook 2 – 3 minutes.  Add dill and parsley and serve.  

Submitted by: Diane Batschi 

Coconut Zucchini Bread

3 eggs

2 C sugar

2 tsp vanilla

1 C salad oil

3 C flour

1 tsp salt

1 tsp soda

1 tsp baking powder 

1 tsp cinnamon

1 tsp all spice

1 1/2 C nuts and coconut

3 C grated raw zucchini, unpeeled

Combine all, bake in two greased loaf pans at 325 for one hour or until toothpick inserted in middle comes out clean.

Submitted by: Joan Whiteford

Chicken Continental

2 whole chicken breasts, split (about 1 ½ lbs.)     

1 1/3 cups water

2 Tbls. butter or margarine                                    

2 Tbls. Chopped parsley

1 can (4 oz.) sliced mushrooms, drained              

¼ tsp. salt

dash pepper                                                           

1 1/3 cups Minute Rice

1 can cream of chicken soup

Brown chicken in butter in skillet. Add mushrooms, cook until lightly browned. Stir. Add soup, water, parsley, salt and pepper. Cover, simmer 20 minutes, stirring occasionally. Bring to a boil. Stir in rice. Cover, simmer 10 minutes or until most of liquid is absorbed.   4 servings.

Submitted by: Kathy McMullin

Chicken A La King

This is a family favorite and very easy. We get the rice cooking first, then I like to cook chicken cubes and use the liquid from that as the first ingredient along with maybe a little margarine to make the white sauce)

In saucepan, melt ¼ cup butter, margarine, or chicken fat; blend in 1/3 cup flour and ½ teaspoon salt. Add 1 cup chicken broth and 1 cup milk, slowly at a time, blending as you go. Cook, stirring constantly, till sauce is thick and bubbly. Add 2 cups diced cooked chicken, one 3-ounce can sliced mushrooms, drained, and ¼ cup chopped canned pimiento (opptl.). Heat through. Serve over rice. Makes 5 servings.

Submitted by: Kathy McMullin

Zucchini Bread

(I usually double and can get 5 loaves. I also like to use half granulated sugar and the other half brown sugar)

1 2/3 to 2 cups sugar                 

3 eggs 

1 tablespoon cinnamon               

2 cups grated unpeeled zucchini

3 cups all-purpose flour              

1 tablespoon vanilla extract

1 teaspoon baking soda              

½ cup chopped pecans (optional)

½ teaspoon baking powder         

½ cup raisins (optional)

1 teaspoon salt

Preheat oven to 325 degrees.

Grease and flour 2 bread-loaf pans

Into a large bowl, sift dry ingredients. Set aside. In another bowl, mix eggs, oil, zucchini, and vanilla. Add this mixture to the dry ingredients and blend well. Stir in pecans and raisins. Pour batter into pans. Bake about 1 hour (check after 45 minutes) or till cake tester comes out clean.

Mix and fill greased glass pans a little over ½ way. Bake 300 degrees for about 1 ¼ hrs or till done.

Submitted by: Kathy McMullin

Christmas Wassail

(from my parents-in-law who were from Canada. They always prepared this at Christmastime, so its fragrance always reminds us of Christmas. We continue with the tradition and have made it for our family each Christmas)

1 gallon Apple Cider

1 large can orange Hi C

2 cans, small, apricot nectar

1 can pineapple juice (not large, use about ½ large can and add to taste)

Several cinnamon sticks

1-2 teaspoons whole cloves, inside spice container (leave in for about 75 min. or less – to taste)

Honey (add later)

Bring to boil and simmer for about 2 hours. Add a few tablespoons honey to above.

Submitted by: Kathy McMullin

Layered Bean Dip

2 small or one large can of refried beans (Ones with green chilies and lime add a really nice flavor)
1 lb of ground beef
16 oz container of sour cream (depending on your love of sour cream use the whole thing or less)
8 oz guacamole (optional)
1 1/4 c. salsa- spiciness depending on your taste.
3 c. shredded cheddar cheese
1/4 c. chopped cilantro
1 can sliced olives
1 fresh tomato diced (optional)
garlic powder- to taste
salt and pepper- to taste
Tortilla chips to eat dip with


Spread refried beans in bottom of 9x13 pan. Cook ground beef and flavor with the garlic, salt and pepper to taste. Drain excess fat off of ground beef and spread on top of the refried beans. Sprinkle 1-  1 1/4c. of the shredded cheese over ground beef. Put under broiler in over just until cheese melts (usually 4-5 mins max). Spread sour cream, then salsa, then guacamole over cheese. Don't worry if it gets mixed up a bit and looks funny...it will be covered. Sprinkle remaining cheese over top then cilantro, olives, and fresh tomatoes. This dish serves well at any temperature. It's easy to take cold to a potluck or heat up individual servings in the microwave.


Submitted by: Krystal Snyder

Citrus Vinaigrette

3/4 c. orange juice concentrate

1/4 c. vinegar

1/4 c. olive oil

1/4 c. water

1/4 t. pepper

Blend all together.  Keeps in refrigerator for 1 week.  Makes 1 1/2 cups

Submitted by: Diane Batschi

Cranberry Vinaigrette

1/2 c. cranberry juice

1/2 c. oil

1/2 c. sugar

1 t. dry mustard (optional)

2 T. cider vinegar (could probably use red wine vinegar)

2 T. minced onion

poppy seeds

   

Blend all but poppy seeds together.  Stir in poppy seeds.

Submitted by: Diane Batschi

Poppy Seed Dressing

3/4 c. sugar

1 T. dry mustard (sometimes I leave this out if I don't have any)

1/2 t. salt

1/3 c. cider vinegar

1 T. onion juice

1 c. oil

1 1/2 T. poppy seeds

   

Mix ingredients 1-4 in blender.  Beat oil in gradually.  Stir in poppy seeds.  Makes 1 2/3 cup  (one dressing cruet)

Submitted by: Diane Batschi

Licorice Caramels

1 can Sweetened Condensed Milk

2 c. sugar

1 c. butter (no substitutes)

dash of salt

1 1/2 c. light (in color) Corn syrup

black food coloring

anise oil

Cook first 5 ingred. to very firm ball stage.  Remove from heat.  Add black food coloring and 1 t. anise oil after the hot candy has cooled approx. 5 minutes.  Pour candy into buttered 13 x 9 pan.  Let sit in pan til firm.  Cut in squares and wrap in plastic wrap or wax paper.  If candy becomes too hard to remove from pan, set pan in warm oven until candy softens a little.  Then turn entire pan of candy out onto a cutting board and cut into squares.

Submitted by: Diane Batschi

Canning Directions

1. Wash jars in dishwasher or with hot soapy water and rinse well (As an added measure- place jars in large container, cover with water bring water to boil. Boil 10- minutes remove from heat, or fill pot with small amount of water and boil water with jars open end down in water to sterile jar) Leave in hot water until ready to fill.

2. Boil water remove from heat and place lids in water and leave until ready to seal jars.

3. Fill clean hot jars with product, leave 1 inch headspace for fruits, berries and tomatoes and vegetables. 1/2 inch for applesauce,1/4 inch headspace for jams, preserves, 1/8 inch headspace for jellies, Remove air bubbles from fruit, by placing a non-metallic utensil between jar and the food. 

4. Wipe top and screw thread of jar with clean cloth. Put lid next to glass. Screw band firmly tight. But do not use force.  Band must screw down evenly all the way around.

5. Check recipe for processing time for the product being canned.  Use a steam pressure canner to process  meats and vegetables and tomatoes mixed with other ingredients such as peppers and onions.  Process tomatoes, fruits, berries and jams in boiling water-bath canner

6.  When processing time is up remove jars from canner, Do not tighten bands, cool, test for a seal, remove bands 12-24 hours after canning. Bands can be reused but not lids.

7.  Store home canned foods in a dry, dark, cool area.

Submitted by: Diane Batschi

Pickled Asparagus (Emily O'Connell's)

6 cups Water

2 tsp. Pickling spices (remove cloves, brown stem tiny head)

6 TB picking salt

6 cups white vinegar 5% acidity

1 peeled garlic per jar

Boil water vinegar and pickling spice wrapped in cloth Bring to a boil.  Wash asparagus and pack into 4 quart jars top end down.  Cover with brine to ½ inch from top of jar.  Process in boiling water bath for 10 min. to seal jars.

Submitted by: Diane Batschi

Pickled Asparagus

Brine:

4quarts water

3 quarts white vinegar

1 ½ cups sugar

1/3 cup non iodized salt

2 TB pickling spices tied in cotton bag.

Combine and boil brine for 5 minuets

Blanch asparagus spears in boiling water for one minute.  Then cool in cold ice water immediately.

In bottom of canning jars put:

2-3 cloves garlic

½ tsp dill seed-(optional)

1 dried red peppers-(optional)

Pack asparagus into jars and cover with brine.  Put on lids and process in water bath for 10 mins.

1 batch of brine makes 10 quart  jars of pickled asparagus

Submitted by: Diane Batschi

Chile Sauce (Emily Hart's Recipe-Marie's Mother)

25 tomatoes peeled         

4 cups vinegar

8 lg. onions

pickling spices in a little bag

8 lg. apples

4 TB salt

4 green peppers              

4 or 5 cups sugar

Cut tomatoes with a knife or grinder also onions apples peppers. Cook until thick or about 3 hours over low heat. Remove bag of pickling spices  Pack into hot canning jars.  Water bath 30 minutes 

Submitted by: Diane Batschi

Spaghetti Sauce

2 gallons (32 Cups) tomato puree

10 small cans tomato paste

3/4 cup minced onion

2 TB or 5 teasp. garlic

2 green peppers

1/4 cup sugar

1 cup oil

2 TB oregano

10 bay leaves

1/3 cup salt

2 teasp pepper

1 TB MSG (optional)

3 TB Italian seasoning

2 TB bon Appite (optional)

Cook 1 ½ hours take out bay leaves.  Can add 5 TB cornstarch dissolved in 5 TB water

Water bath for 55 minutes makes 10 quarts USDA recommendation now is to pressure cook

Submitted by: Diane Batschi

Spaghetti Sauce with Meat

Yield: About 9 pints

30 lbs tomatoes               

2-1/2 lbs ground beef or sausage

5 cloves garlic, minced    

1 cup chopped onions

4-1/2 tsp to 2 TB salt        

1 cup chopped green peppers or celery

2 tsp black pepper            

1 lb fresh mushrooms, sliced (optional)

1/4 cup brown sugar       

4 tbsp minced parsley

2 tbsp oregano (2 TB Italian seasoning and 1tsp oregano and no parsley)   

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Sauté beef or sausage until brown. Add garlic, onion, celery or green pepper and mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations

Dial-gauge pressure canner	Pints	60 min	12 lbs
	Quarts	70 min	12 lbs
Weighted-gauge pressure canner	Pints	60 min	10 lbs
	Quarts	70 min	10 lbs

Submitted by: Diane Batschi

Meatless Spaghetti Sauce

Yield: About 9 pints

30 lbs tomatoes                     

1 cup chopped onions

5 cloves garlic, minced          

1 cup chopped green pepper or celery

4-1/2 tsp to 2 TB salt (to taste)

2 TB oregano (I use 2TB Italian Seasoning 1 tsp oregano and no parsley)

2 tsp black pepper                 

1 lb fresh mushrooms, sliced (optional)    

1/4 cup brown sugar              

1/4 cup minced parsley

1/4 cup vegetable oil              

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process accordingly

Dial-gauge pressure canner	Pints	20 min	11 lbs
	Quarts	25 min	11 lbs
Weighted-gauge pressure canner	Pints	20 min	10 lbs
	Quarts	25 min	10 lbs

Submitted by: Diane Batschi

Zesty Salsa

    * 10 cups roughly chopped tomatoes    

    * 5 cups chopped and seeded bell peppers
    * 5 cups chopped onions

    * 2 1/2 cups hot peppers, chopped, seeded
    * 1 1/4 cups cider vinegar

    * 3 garlic cloves, minced
    * 2 tablespoons cilantro, minced      

    * 3 teaspoons salt
    * 1 (6 ounce) can tomato paste
   

   1. Combine all ingredients except tomato paste in large sauce pot.
   2. Simmer until desired thickness.
   3. Stir in tomato paste.
   4. Ladle hot salsa into hot jars leaving 1/4 inch head-space.
   5. Process 15 minutes in a hot water bath.    
   6. Note: use more hot peppers for a very hot salsa or less for mild.

Submitted by: Diane Batschi

Salsa (Carmen Rubalcava)

The number of jalapeno peppers determine how hot the salsa is -Carmen uses 15 which is 2 jalapenos per pint it was  hot!

I would say use 10 for hot,  5-7 for medium and 2 for a mild salsa

10   Jalapeno Peppers     

1/2 bunch cilantro

1 medium onion

4 to 5 cloves garlic

Tomatoes blanched and peeled 

1 teasp salt

Cut end off peppers leaving seeds.  Adding just a little water (1/4 cup)  Blend in blender until seeds are dissolved.  Then add cilantro, onion cut in quarters, and garlic and blend but she pulsed it on off so it left texture and wasn’t completely blended.  Then she blended raw tomatoes the same way one second with the blender on then off a second so they had some chunkiness to them.  She poured the pepper, onion, garlic cilantro mixture into the bottom of a four quart pan.  She then added the chopped/blended tomatoes until the pan was 7/8 full.  This will give you 7 pints of salsa,  fill jars and water bath for 35 minutes.  The mixture will be separated when done.  After it is cooled you can turn jars and shake a little to redistribute mixture. Carmen didn’t use salt but I might use some and maybe vinegar for safety

Submitted by: Diane Batschi

Apples- Sliced & Shredded (USDA)

APPLES—SLICED USDA

Quantity: An average of 19 pounds is needed per canner load of 7 quarts; an average of 12-1/4 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts—an average of 2-3/4 pounds per quart.

Quality: Select apples that are juicy, crispy, and preferably both sweet and tart.

Procedure: Wash, peel, and core apples. To prevent discoloration, slice apples into water containing

ascorbic acid. Raw packs make poor quality products. Place drained slices in large saucepan and add 1 pint water or very light, light, or medium syrup per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims . Adjust lids and process.

Recommended process time for Apples, sliced in a boiling-water canner Process Time at Altitudes of

Style of Pack	Jar Size	0– 1,000 ft	1,001– 3,000 ft
Hot	Pints or Quarts	20 min	25 min

SHREDDED APPLES

Peel, core and grate apples.  I use an apple peeler and corer then use my Kitchen aid shedder attachment to grate them.  I use a little sugar about 2 TB to ¼ cup of sugar in each jar Fill Jars with shredded apple and pack firmly leaving one inch head space.  IF the apple juice doesn’t cover the apples I add a little water to cover them.  Process water bath for 25 min. 

Recipes I use it in: Apple Muffins, Apple roll, Cinnamon rolls with shredded apples rolled in center


Submitted by: Diane Batschi

Apple Pie Filling (Rinda Davidson)

This is a sweet recipe for pies or streusels, she doesn’t use it for apple crisp. Rinda uses golden apples so if you use another apple you may need to adjust the liquid.  

Peel, core and slice  50 apples   ( approx 3 gallon of apples)

3 3/4 cup water

3 TB. Lemon juice

Fill a large kettle -cook and stir until apples are softened. When soften add:

11/2 cups clear jel

2 TB cinnamon

1 tsp. Salt

9 cups sugar

Continue stirring while cooking until starts to thicken.  Needs to be runny enough that there are not air bubbles in jars so add apple juice or water if needed. Put into quart jars, Process in water bath for 25 min.  1 qt makes 1 pie.

Submitted by: Diane Batschi

Apple Pie Filling

4 1/2 cup sugar        

2 tsp. cinnamon

1 cup clear jel or cornstarch       

1/4 tsp. nutmeg (optional)

1 tsp. salt

10 cups water

3 TB lemon Juice  ( added later)

Stir together than add:  10 cups water   Cook until thickens and bubbles then add:  3 T lemon juice

Pour some sauce (1 1/4  cup) into the bottom of 8 or 9 quart jars. Fill jars with peeled sliced apples

pushing down to fill tight, cover with remaining sauce mixture. Process in water bath 20 min. turn

off heat and let set 5 more min. before removing jars from canner this helps to keep the liquid from

boiling out and causing the jars not to seal. Process in water bath 20 min.

Submitted by: Diane Batschi

Apple Pie Filling (USDA)

General: The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. The filling may be used as toppings on dessert or pastries. “Clear Jel®” is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings

 Quantities of Ingredients Needed for:  7 Quarts

6 quarts Blanched, sliced fresh apples 

5-1/2 cups Granulated sugar                         

1-1/2 cups Clear Jel®                                     

1 tbsp Cinnamon                                     
2-1/2 cups Cold water                                   

5 cups Apple juice                                    

3/4 cup Bottled lemon juice                      

1 tsp Nutmeg (optional)                        

Recommended process time in a boiling-water canner Hot Pack -Pints or Quart-  Time 25 min.   

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel® and cinnamon in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill hot jars with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.

Submitted by: Diane Batschi