OLD TIME... ( Foreign Dishes ) Easy Recipes

1.--Austria Goulash

Boil 2 calves' heads in salted water until tender; then cut the meat from the
bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces;
stir in 1 tablespoonful of flour and the sauce in which the meat was cooked.
Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste;
let all cook together fifteen minutes then serve very hot.



2.--East India Fish.

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a
stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2
hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk;
let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of
paprica and salt to taste. Let cook a few minutes, then stir in 1 large
tablespoonful of boiled rice. Serve very hot with toast.



3.--English Gems.

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1
teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of
molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,
cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of
flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and
fill buttered gem pans 1/2 full and bake until done. Then cover with
chocolate icing.









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Italian Easy ...CookBook

Delicious Italian dishes

(Collection of 185 Italian recipes)

by W. G. Water


SAMPLES:

Italian Sauces

As the three chief foundation sauces in cookery, Espagnole or brown
sauce, Velute or white sauce, and Bechamel, are alluded to so often
in these pages, it will be well to give simple Italian recipes for
them.
Australian wines may be used in all recipes where wine is
mentioned: Harvest Burgundy for red, and Chasselas for Chablis.



No. 1. Espagnole, or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game. Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram. Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold. If it is not rich enough, add a little Liebig or
glaze. Pass through a sieve again before using.



No. 2. Velute Sauce

The same as above, but use white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of
glaze, and a chopped shallot.



Italian Soups


No. 1. Clear Soup

Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, marjoram), three carrots, three turnips,
three onions, three cloves stuck in the onions, one blade of mace.
Cut up three pounds of stock meat small and put it in a stock pot
with two quarts of cold water, three carrots, and three turnips cut
up, three onions with a clove stuck in each one, a bunch of herbs
and a blade of mace. Let it come to the boil and then draw it off,
at once skim off all the scum, and keep it gently simmering, and
occasionally add two or three tablespoonsful of cold water. Let it
simmer all day, and then strain it through a fine cloth.
Some of the liquor in which a calf's head has been cooked, or even
a calf's foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.

santa maria style seasoning 27 oz. italian egg creamContents


Italian Sauces

1. Espagnole or Brown Sauce.
2. Velute Sauce.
3. Bechamel Sauce.
4. Mirepoix Sauce
5. Genoese Sauce.
6. Italian Sauce.
7. Ham Sauce (Salsa di Prosciutto)
8. Tarragon Sauce.
9. Tomato Sauce.
10. Tomato Sauce Piquante.
11. Mushroom Sauce.
12. Neapolitan Sauce.
13. Neapolitan Anchovy Sauce.
14. Roman Sauce (Salsa Agro-dolce)
15. Roman Sauce (another)
16. Supreme Sauce.
17. Pasta marinate (for masking Italian Frys)
18. White Villeroy.


Modern Italian Sauces

1. Fish Sauce.
2. Sauce Piquante (for Meat, Fowl, Game, Rabbit)
3. Sauce for Venison, Hare
4. Tomato Sauce Piquante.
5. Sauce for Roast Pork, Ham etc.
6. For masking Cutlets


Italian Soups

1. Clear Soup.
2. Zuppa Primaverile (Spring Soup)
3. Soup alla Lombarda.
4. Tuscan Soup.
5. Venetian Soup.
6. Roman Soup.
7. Soup alla Nazionale.
8. Soup alla Modanese.
9. Crotopo Soup.
10. Soup all'Imperatrice.
11. Neapolitan Soup.
12. Soup with Risotto.
13. Soup alla Canavese.
14. Soup alla Maria l'ia.
15. Zuppa d'Erbe (Lettuce Soup).
16. Zuppa Regina di Riso (Queen's soup).



Italian Minestre

1. A Condiment for Seasoning Minestre.
2. Minestra alla Casalinga.
3. Minestra of Rice and Turnips.
4. Minestra alla Capucina.
5. Minestra of Semolina.
6. Minestrone alla Milanese.
7. Minestra of Rice and Cabbage.
8. Minestra of Rice and Celery.
9. Anguilla alla Milanese (Eels)
10. Filletti di Pesce alla Villeroy (Fillets of Fish)
11. Astachi all'Italiana (Lobster).
12. Baccala alla Giardiniera (Cod)
13. Triglie alla Marinara (Mullet)
14. Mullet alla Tolosa.
15. Mullet alla Triestina.
16. Whiting alla Genovese.
17. Merluzzo in Bianco (Cod).
18. Merluzzo in Salamoia (Cod)
19. Baccala in Istufato (Haddock)
20. Naselli con Piselli (Whiting).
21. Ostriche alla Livornese (Oysters)
22. Ostriche alla Napolitana (Oysters).
23. Ostriche alla Neneziana (Oysters)
24. Pesci diversi alla Casalinga (Fish).
25. Pesce alla Genovese (Sole or Turbot)
26. Sogliole in Zimino (Sole)
27. Sogliole al tegame (Sole).
28. Sogliole alla Livornese (Sole)
29. Sogliole alla Veneziana (Sole).
30. Sogliole alla parmigiana (Sole)
31. Salmone alla Genovese (Salmon).
32. Salmone alla Perigo (Salmon)
33. Salmone alla giardiniera (Salmon).
34. Salmone alla Farnese (Salmon)
35. Salmone alla Santa Fiorentina (Salmon).
36. Salmone alla Francesca (Salmon)
37. Fillets of Salmon in Papiliotte.



Beef, Mutton, Veal and Lamb

1. Manzo alla Certosina (Fillet of Beef)
2. Stufato alla Fiorentina (Stewed Beef).
3. Coscia di Manzo al Forno (Rump Steak)
4. Polpettine alla Salsa Piccante (Beef Olives).
5. Stufato alla Milanese (Stewed Beef)
6. Manzo Marinato Arrosto (Marinated Beef).
7. Manzo con sugo di Barbabietole (Fillet of Beef)
8. Manzo in Insalata (Marinated Beef).
9. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios).
10. Scalopini di Rizo (Beef with Risotto)
11. Tenerumi alla Piemontese (Tendons of Veal).
12. Bragiuole di Vitello (Veal Cutlets)
13. Costolette alla Monza (Veal Cutlets).
14. Vitello alla Pellegrina (Breast of Veal)
15. Frittura Piccata al Marsala (Fillet of Veal).
16. Polpettine Distese (Veal Olives)
17. Coste di Vitello Imboracciate (Ribs of Veal).
18. Costolette di Montone alla Nizzarda (Mutton Cutlets).
19. Petto di Castrato all'Italiana (Breast of Mutton).
20. Petto di Castrato alla Salsa piccante (Breast of Mutton).
21. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).
22. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).
23. Costoletto d'Agnello alla Costanza (Lamb Cutlets).



Tongue, Sweetbread, Calf's Head and Liver

1. Timballo alla Romana.
2. Timballo alla Lombarda.
3. Lingua alla Visconti (Tongue).
4. Lingua di Manzo al Citriuoli (Tongue with Cucumber).
5. Lingue di Castrato alla Cuciniera (Sheep's Tongues).
6. Lingue di Vitello all'Italiana (Calves' Tongues)
7. Ateletti alla Sarda.
8. Ateletti alla Genovese.
9. Testa di Vitello alla Sorrentina (Calf's Head).
10. Testa di Vitello con Salsa Napoletana (Calf's head).
11. Testa di Vitello alla Pompadour (Calf's Head)
12. Testa di Vitello alla Sanseverino (Calf's Head).
13. Testa di Vitello in Frittata (Calf's Head)
14. Zampetti (Calves' Feet)
15. Bodini Marinati.
16. Animelle alla Parmegiana (Sweetbread)
17. Animelle in Cartoccio (Sweetbread).
18. Animelle all'Italiana (Sweetbread)
19. Animelle Lardellate (Sweetbread).
20. Sweetbreads and Mushrooms
21. Cervello in Filiserbe (Calf's Brains).
22. Cervello alla Milanese (Calf's Brains)
23. Cervello alla Villeroy (Calf's Brains).
24. Frittuta of Cervello (Calf's Brains)
25. Cervello alla Frittata Montano (Calf's Brains).
26. Marinata di Cervello alla Villeroy (Calf's Brains)
27. Minuta alla Milanese (Lamb's Sweetbread).
28. Animelle al Sapor di Targone (Lamb's Fry)
29. Fritto Misto alla Villeroy.
30. Fritto Misto alla Piemontese.
31. Minuta di Fegatini (Ragout of Fowls' Livers).
32. Minuta alla Visconti (Chickens' Livers)
33. Croutons alla Principessa.
34. Croutons alla Romana.




Fowl, Duck, Game, Hare and Rabbit

1. Soffiato di Cappone (Fowl Souffle)
2. Pollo alla Fiorentina (Chicken).
3. Pollo ali'Oliva (Chicken)
4. Pollo alla Villereccia (Chicken).
5. Pollo alla Cacciatora (Chicken)
6. Pollastro alla Lorenese (Fowl).
7. Pollastro in Fricassea al Burro (Fowl)
8. Pollastro in istufa di Pomidoro (Braized Fowl).
9. Cappone con Riso (Capon with Rice)
10. Dindo Arrosto alla Milanese (Roast Turkey).
11. Tacchinotto all'Istriona (Turkey Poult)
12. Fagiano alla Napoletana (Pheasant).
13. Fagiano alla Perigo (Pheasant)
14. Anitra Selvatica (Wild Duck).
15. Perniciotti alla Gastalda (Partridges)
16. Piccioni alla Diplomatica (Snipe).
17. Piccioni alla minute (Pigeons)
18. Piccioni in Ripieno (Stuffed Pigeons).
19. Lepre in istufato (Stewed Hare)
20. Lepre Agro-dolce (Hare).
21. Coniglio alla Provenzale (Rabbit)
22. Coniglio arrostito alla Corradino (Roast Rabbit).
23. Coniglio in salsa Piccante (Rabbit).




Italian Vegetable Dishes

1. Asparagi alla salsa Suprema (Asparagus)
2. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).
3. Barbabietola alla Parmigiana (Beetroot)
4. Fave alla Savoiarda (Beans).
5. Verze alla Capuccina (Cabbage)
6. Cavoli fiori alla Lionese (Cauliflower).
7. Cavoli fiori fritti (Cauliflower)
8. Cauliflower alla Parmigiana.
9. Cavoli Fiori Ripieni.
10. Sedani alla l'armigiana (Celery)
11. Sedani Fritti all'Italiana (Celery).
12. Cetriuoli alla Parmigiana (Cucumber)
13. Cetriuoli alla Borghese (Cucumber).
14. Carote al sughillo (Carrots)
15. Carote e piselli alla panna (Carrots and peas).
16. Verze alla Certosina (Cabbage)
17. Lattughe al sugo (Lettuce).
18. Lattughe farcite alla Genovese (Lettuce)
19. Funghi cappelle infarcite (Stuffed Mushrooms).
20. Verdure miste (Macedoine of Vegetables)
21. Patate alla crema (Potatoes in cream).
22. Cestelline cli patate alla giardiniera (Potatoes).
23. Patate al Pomidoro (Potatoes with Tomato Sauce)
24. Spinaci alla Milanese (Spinach).
25. Insalata di patate (Potato salad)
26. Insalata alla Navarino (Salad).
27. Insalata di pomidoro (Tomato Salad)
28. Tartufi alla Dino (Truffles).



Macaroni, Rice, Polenta, All Other Italian Pastes

1. Macaroni with Tomatoes
2. Macaroni alla Casalinga.
3. Macaroni al Sughillo.
4. Macaroni alla Livornese.
5. Tagliarelle and Lobster.
6. Polenta.
7. Polenta Pasticciata.
8. Battuffoli.
9. Risotto all'Italiana.
10. Risotto alla Genoxese.
11. Risotto alla Spagnuola.
12. Risotto alla Capuccina.
13. Risotto alla Parigina.
14. Ravioli. 15. Ravioli alla Fiorentina.
16. Gnoechi alla Romana.
17. Gnoechi alla Lombarda.
18. Frittata di Riso (Savoury Rice Pancake).
< Omelettes and Other Egg Dishes

1. Uova ai Tartufi (Eggs with Truffles)
2. Uova al Pomidoro (Eggs and Tomatoes).
3. Uova ripiene (Canapes of Egg)
4. Uova alla Fiorentina (Eggs).
5. Uova in fili (Egg Canapes)
6. Frittata di funghi (Mushroom Omelette).
7. Frittata eon Pomidoro (Tomato Omelette)
8. Frittata con Asparagi (Asparagus Omelette).
9. Frittata eon erbe (Omelette with Herbs)
10. Frittata Montata (Omelette Souffle').
11. Frittata di Proseiutto (Ham Omelette).



Italian Sweets and Cakes

1. Bodino off Semolina.
2. Crema rappresa (Coffee Cream).
3. Crema Montata alle Fragole (Strawberry Cream)
4. Croccante di Mandorle (Cream Nougat).
5. Crema tartara alla Caramella (Caramel Cream)
6. Cremona Cake.
7. Cake alla Tolentina.
8. Riso all'Imperatrice.
9. Amaretti leggier (Almond Cakes)
10.Cakes alla Livornese.
11. Genoese Pastry.
12. Zabajone.
13. Iced Zabajone.
14. Panforte di Siena (Sienese Hardbake

More at...Delicious Italian dishes






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Chinese ''Easy'' CookBook

Chinese Recipes

Want to find out how to make your favourite Chinese dishes?

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Almond Biscuits
Almond Cream
Almond lake with mandarin oranges
Boiled Rice
Braised Chicken with Peppers
Broccoli & Tofu in Spicy Almond Sauce
Broccoli with Pork
Chicken dice with Walnuts
Chinese garlic Chicken
Chinese Potato salad
Chinese Scallion cakes
Chinese Scallion pancakes
Chinese Noodles
Crisp fried tofu & greens
Crisp skin Chicken
Duck with Alomnds
Fried Celery Cabbage
Fried Lettuce
Fried Rice
Fried Shellfish
Fried Spinach
General Tso`s Chicken
Gingered Fruit
Lo Mein
Mixed Veg Soup
Pineapple Fish
Pork & Bambo shoots
Pork with Mushrooms
Pork Noodles
Pot Stickers
Raindrop Soup
Scallops & Peppers
Spiced Lamb
Steamed Dumplings
Steamed Rice
Stewed Lamb
Sweet & Sour Prawns
Sweet & Sour Tofu
Sweet & Sour Stir Fry
Szechuan style Stir Fry
Tomato Soup
Watermelon Soup
Won-Ton noodles

more at... Chinese Recipes

Foreign Cooking

1.--Austria Goulash

Boil 2 calves' heads in salted water until tender; then cut the meat from the
bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces;
stir in 1 tablespoonful of flour and the sauce in which the meat was cooked.
Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste;
let all cook together fifteen minutes then serve very hot.



2.--East India Fish.

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a
stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2
hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk;
let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of
paprica and salt to taste. Let cook a few minutes, then stir in 1 large
tablespoonful of boiled rice. Serve very hot with toast.



3.--English Gems.

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1
teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of
molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,
cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of
flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and
fill buttered gem pans 1/2 full and bake until done. Then cover with
chocolate icing.

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RECIPES

(Scroll Down for Complete List)

- 15 Minute Clam Chowder - 15-Minute Chicken & Rice Dinner - Acapulco Chicken Pizza - All-American No-Bake Blueberry Pie - Almost Instant Mushroom Sauce with Fettuccine - Apple-Glazed Chicken Drumsticks - Artichoke Dip - Asian Turkey Appetizers - Asparagus / Ham Bundles - Avocado Salsa - Baked Chicken and Rice - Baked Parmesan Chicken Thighs - Baked Shells With Chicken and Mushrooms - Baked Spiced Chicken - Balsamic Pork Chops - Barbecue Pork Skillet - Barbecued Turkey Wings - Basil and Bean Soup - Bayou Shrimp Fettuccine - BBQ Beef Sandwiches - Beef and Eggplant Casserole - Beef and Salsa Topped Potatoes - Beef Choufleur - Beef Ragout - Beef Satay - Beef Stroganoff Bake - Beefy Green Chile and Cheese Bake - Ben's Turkey Burger - Biscuit and Beef Cups - Bits O' Turkey Ham Loaf - Black Bean, Chicken and Cheese Bake - Black Beans and Rice - Black Forest Brownie - Black Forest Sundae - Black Olive and Avocado Quesadilla - Blender Hollandaise Sauce - Blueberry Sorbet - Blueberry Tortilla Pizza - Boston Baked Beans - Bow Tie Pasta Piquant - Broccoli Pesto Angel Hair - Broiled Steaks With Herb-Cheese Potatoes - Buffalo Chicken Wings - Buffalo Turkey Wings - Butterscotch Haystacks - Butterscotch Party Mix - Cajun Tomato Bread - Cajun Turkey Triangles - Caribbean Chicken Salad with Peanuts - Caribbean Salsa - Cheeseburger Casserole - Cheesy Ham au Gratin - Cherry Peanut Pizzaz - Cherry Salsa - Cherry Spiced Cider - Chicken and Mushroom Casserole - Chicken and Sausage Gumbo - Chicken Cacciatore in a Hurry - Chicken Cheese Stack-Ups - Chicken Crunch - Chocolate Angel Cake - Christmas Bread - Citrus Salsa - Clam And Olive Dip - Clear Watercress & Enoki Soup - Cornish Hens with Cherry Sauce - Corny Ham and Potato Scallop - Couscous Pilaf - Crab Dip - Crunchy Cherry Party Mix - Curry Almonds - Ditalini with No-Cook Bean Sauce - Easy Spinach Stuffed Mushrooms - Enchilada Casserole - Fancy Feast Chicken - Festive Cherry Punch - Fiesta Pasta Soup - Four Layer Hamburger and Macaroni Casserole - French Dip Sandwich - French Onion Beef - Gingered Pork with Peanut Sauce - Glazed Corned Beef - Grandpa's Homemade Turkey Soup - Grapefruit Berry Sherbet - Grapefruit Parfait - Grilled Chicken With Linguine and Pesto - Ham with Fruit Glaze - Herbed Bagel Chips - Herbed Chevre Spread - Honey Bread Sticks - Honey Garlic Pork Chops - Honey Grog - Honey Mint Glazed Lamb - Honey Mulled Cider - Honey Nut Turkey Ham Roll-Ups - Honey Sweet 'n Sour Wings - Honey Wheat Soda Bread - Honey-Glazed Lamb and Zucchini Gratin - In The Pan Brownies - Italian Skillet Mushroom and Chicken Stew - Italian Stuffed Mushrooms - Lemon Pepper Chicken - Lickety-Split Linguine with Scallops and Tomatoes - Lone Star Steak and Pasta - Mango-Peach Frozen Yogurt - Marinated Mushrooms - Marionberry Crisp - Microwave Duxelles - Mixed Mushroom and Pork Skillet Dinner - Mushroom Biscuits - Mushroom Caps Filled with Roquefort - Mushroom Sour Cream Pie - Mushrooms Parmesan - Nectarine Fiesta Nachos - Nutty Toasted Snack Mix - Orange Chicken - Peach Foldup Tart - Penne with Zucchini and Parmesan - Pickled Mushrooms - Pineapple 'n' Ham Sandwich Roll-Ups - Pita Pastrami Roll-Ups - Pizza Turkey Triangles - Plum-Plus Muffins - Portabella Harvest Pitas - Provencal Beef Stew - Quick & Easy Lasagna - Quick & Easy Pumpkin Cupcakes - Quick 40-Clove Chicken - Quick Blueberry Muffins - Quick Brownie Sundae - Quick Chicken and Dumplings - Quick Chocolate Fudge Sauce - Quick Creamy Potato Soup - Quick Hot Cocoa For One - Quick 'n' Easy Beef Quesadillas - Quick Pumpkin Pudding - Quick Salsa Chicken and Rice - Quick Tiramisu - Ranch Chicken - Rigatoni Mexicali - Rotini with Pork and Broccoli - Salad Bar Pasta Salad - Salsa Chicken Over Rice - Salsa Fresca - San Francisco Mushroom Rolls - Sante Fe Chicken with Rice - Shrimp or Crab Mold - Sicilian Stuffed Shells - Six-Can Slow Cooked Chili - Slow Cooked Chicken with Potatoes - Smoked Turkey Cocktail Bites - Smoky Honey Spiced Almonds - Speedy Mushroom and Sausage Pasta - Speedy Smoked Chicken Mexican Pizza - Speedy Ziti with Zesty Chicken - Spinach Dip - Stouffer's Chicken Alfredo Over Baked Potatoes - Strawberry Ice Cream - Strawberry Mint Salsa - Strawberry Shortcake Trifle - Stuffed Chiles in Ranch Sauce - Stuffed Shells with Broccoli - Sweet and Sour Chicken - Swiss Asparagus Log - Tangy Beef Barbecue - Tangy Olive Salsa - Tapawingo's Dried Cherry Scones - Thanksgiving Joes - Three Cheese Baked Ziti with Turkey Sausage - Tomato Bacon Sandwiches - Tortellini with Mushroom and Garlic Sauce - Tortilla Lasagna - Tortilla Torte - Tropical Pineapple Chicken - Turkey and Bow-Tie Pasta - Turkey and Green Bean Almondine - Turkey Bacon Quiche in Tater Skins - Turkey Breast with Spicy Orange Sauce - Turkey Breast with Sweet and Sour Apricot Glaze - Turkey Gorgonzola Pasta - Turkey Nacho Pie - Turkey Noodle Dinner - Turkey Rotini Casserole - Turkey Sausage and Eggplant Bake - Turkey Skillet Supper - Turkey Split Pea Soup - Turkey Tacos - Turkey Topped Cucumbers - Tuscan Turkey and Pasta Toss - Vegetable-Stuffed Turkey Loaf - Watermelon Creme Supreme! - Weeknight Chicken Potpie - Western Wagon Wheels - White Chicken Chili - White Sauce


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Cranberries, Dried...Tips and Facts

Cranberries, Dried

Sweetened dried cranberries are processed from whole premium USDA Grade No. 1 fresh cranberries. They are sprayed with a sugar solution to balance tartness and give them appropriate texture and mouthfeel. They are also sprayed with oil to prevent sticking together.

Storage
• Store unopened dried cranberries in a cool, dry place off the floor not exceeding 65°F. Shelf life is extended if stored below 45°F.
• For best quality, opened, dried cranberries should be used within 12 months if stored below 65°F; 18 months if stored below 45°F. Best storage is at low humidity, so refrigeration is excellent for storage.

Uses and Tips
• Dried cranberries are a quick and easy snack, and can be eaten right out of the package.
• Use as a tasty addition to trail mix, quick breads, muffins, desserts, sauces, salsa, and salads.
• Sprinkle dried cranberries over cold or cooked cereals – dried cranberries can also be cooked in the cereal.
• Dried cranberries are a delicious addition to chopped chicken or turkey salads.
• Dried cranberries are a no-fat, no cholesterol, no sodium food.

Nutrition Facts
Serving size 1/4 cup (30g) dried cranberries
Amount Per Serving & % Daily Value*
Calories 97
Fat Cal 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 24g 8%
Dietary Fiber 1g 4%
Sugars 23g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 1%
*Percent Daily Values are based on a 2,000 calorie diet.
USDA, Food & Nutrition Service


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Cream...Tips and Facts

CREAM


Half & Half is at least 10.5% butterfat (milkfat),
Light Cream is between 18 and 30% butterfat,
Light Whipping Cream is between 30 and 36% butterfat,
Heavy Whipping Cream is between 36 and 40% butterfat.

The colder cream is to start, and the colder it stays as you whip it, the easier and better it whips.
If it is not cold enough, it doesn’t “whip”, it “churns” (no air is incorporated) which makes butter.

When whipping cream, add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. Adding the sugar at.

Here are some facts and tips on using cream or milk in hot dishes.

1) The lower the butterfat (milkfat) content, the more likely cream is to separate.
Half & Half is at least 10.5% butterfat (milkfat)
Light Cream is between 18% and 30% butterfat
Light Whipping Cream is 30% to 36% butterfat
Heavy Cream (Heavy Whipping Cream) is 36% to 40% butterfat

2) The hotter the liquid, the more likely cream is to curdle (separate). Cream should never be added to a boiling liquid.

When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. It is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume.


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Beans...Tips and Facts

Beans

When buying snap beans (green or yellow) look for a fresh, bright appearance with good color. Pick young, tender beans with crisp, firm pods.

AVOID: wilted or flabby bean pods, serious blemishes or decay. Beans with thick, tough fibrous pods were picked past their prime.

AVAILABILITY: Fresh green beans are available all year, with a peak season of May to October. Green beans are also available canned and frozen.

SELECTION: It is best to handpick green beans from a market that sells them loose. To ensure uniform cooking time, select beans of similar size and shape. Choose slender beans (no thicker than a pencil) that are crisp and free of blemishes. The beans should be a bright green color. Do not purchase beans that are stiff or have the seeds visible through the pod because those beans will be tough.

STORAGE: Keep green beans dry in a perforated plastic bag in the refrigerator. They should stay fresh for 4 to 5 days.

PREPARATION: Wash beans thoroughly in clear, cool water. Beans can be cooked whole, cut crosswise or diagonally, or French-cut (i.e., cut along the length of the bean). If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style (lengthwise)


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Basil...Tips and Facts

BASIL

1 pound = 16 cups 1 cup = 1 oz

As one of the most popular herbs, basil is widely used throughout the world. While there are many different types of basil, sweet basil is the most common.

Sweet basil plants have large, oval, bright green leaves with small white flower clusters.

The aroma is a complex mix of sweet and spicy with a strong and fresh clove-like scent.

Much like its aroma, sweet basil’s flavor is warm and peppery, with a hint of clove and undertones of mint and anise.

Culinary UsesBasil tastes great in tomato and pasta dishes but it also gives a sweet-scented, minty aroma when crumbled over baked chicken, lamb or seafood.

When making pesto or its French cousin pistou, sweet basil will yield the best results. Basil turns black when cooked in an acid medium like tomato sauce.

Adding basil towards the end of cooking will serve to retain its aroma and flavor. It blends well with garlic, thyme and oregano.

Basil leaves can be torn, chopped or shredded; however, cutting will bruise the leaf and cause it to darken quickly.

Other UsesSome people believe putting whole basil plants on a window sill will deter flies.

Basil is also used in aroma-therapy products, as a landscape plant, and it is even dried and pressed as a part of homemade paper.

StoringFresh basil, kept loosely wrapped in a plastic bag, will last about one week in the refrigerator, provided the leaves are not wet.


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Bananas...Tips and Facts

BANANAS

If bananas ripen before they are picked, they lose their taste and texture.To ripen green tip bananas quickly, keep them at 70 degrees F, with very high humidity and no air circulation for 2 or 3 days.Best storage for ripe bananas is 65 degrees F with 80% humidity, and very good air circulation.

They should keep for a week or so like that.Do not hold green bananas much below 59 degrees F. The skin will turn a dark brownish color and they will develop an off taste.Unlike most other fruits, bananas develop their best eating quality after they are harvested.

This allows bananas to be shipped great distances. Almost our entire supply of bananas, available year-round, is imported from Central and South America. Bananas are sensitive to cool temperatures and will be injured in temperatures below 55 °F. For this reason, they should never be kept in the refrigerator.

The ideal temperature for ripening bananas is between 60 and 70 °F. Higher temperatures cause them to ripen too rapidly.Look for: Bananas which are firm, bright in appearance, and free from bruises or other injury. The state of ripeness is indicated by skin color. Best eating quality has been reached when the solid yellow color is specked with brown. At this stage, the flesh is mellow and the flavor is fully developed.

Bananas with green tips or with practically no yellow color have not developed their full flavor potential.

Avoid:
Bruised fruit (indicating rapid deterioration and waste); discolored skins (a sign of decay); a dull, grayish, aged appearance (showing that the bananas have been exposed to cold and will not ripen properly).

Occasionally, the skin may be entirely brown and yet the flesh will still be in prime condition.Unripe bananas have about 25% starch and only 1% sugar. Natural enzyme action converts this high starch content to sugar, so ripe bananas have a 20% sugar content.The average banana contains .6 grams fat.

The very heart of the trunk of a banana 'tree' - inside the layers of bark fiber, is a white tube. It may be cooked, and has a taste and texture similar to bamboo shoots.For a cool refreshing treat, cut a banana into chunks and put in the freezer. Take out in a couple of hours and enjoy.Carry bananas in your lunch or use as a snack.Use sliced bananas in cereal, yogurt, or on a peanut butter sandwich.

Asparagus...Tips and Facts

ASPARAGUS

Female asparagus stalks are plumper than male stalks.It is the greener (or whiter) asparagus that are more tender, not the thin ones.Asparagus do not store well at all. Use the same day, or within 3 days.Asparagus can be served cold with your favorite low-fat dressing or can be added to any salad. It can also be served as a tasty treat with fresh lemon juice. Steamed asparagus is always a nice addition to any meal, and any leftovers can be used to create delicious soup.

Some individuals have odorous urine after eating asparagus, and it was long thought to be a genetic trait. The odor is cause by methyl mercaptan, and in fact, EVERYONE'S urine stinks after eating asparagus.

It has been discovered that it is the ability to DETECT this odor that some people lack.

Asparagus are generally available from mid-February through June, with peak season from April to June.When buying asparagus, look for closed, compact tips, smooth, round spears and a fresh appearance.

Most of the spear should be a rich green color, and should be tender as far down as the green color extends.

AVOID:
Tips that are open and spread out, moldy or decayed, and spears that are ribbed. Also avoid sandy asparagus, because it is hard to clean the tips of sand by washing.

Selection -
When selecting asparagus, allow approximately 1/2 pound per serving. One pound will about 14 spears, 9 to 10 inches long and 1/2 to 3/4 inches thick.

Storage -
Refrigerate asparagus standing upright in a container or water. This keeps the spears fresh and crisp. If this isn't possible, wrap the asparagus at the base with a damp towel. Use as soon as possible. Asparagus will keep in the refrigerator three to five days

Artichokes...Tips and Facts

ARTICHOKES

Selection - High-quality artichokes are usually compact and heavy for their size. Squeezed, a fresh artichoke will make a squeak. The thickness of each stalk should correspond to the size of the artichoke.

Thin stalks signal dehydration, so look for stalks that are firm without 'give.'When buying artichokes, look for plump, globular ones that are heavy in relation to size. The should be compact, with thick, green, fresh looking scales. Size is not an indication of quality.

AVOID: Artichokes with large brown areas on the scales and with spreading scales - a sign of age, drying and toughening of the edible portion; grayish-black discoloration (bruises), mold growth on the scales and wormy injury.Peak season for artichokes is in April and May.Storage - Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk. For maximum taste and tenderness, cook as soon as possible.

Do not stock up on artichokes. Refrigerate unwashed, in a plastic bag, for up to 1 week. Preparation - Artichokes should be washed under cold running water. Pull off the lower petals and cut the stems to one inch or less. Cut the top quarter of each artichoke and snip off the sharp tips. Artichokes turn brown very quickly once they are cut.

To preserve the green color, one may dip in lemon water.Artichokes can also stain the hands quite badly so it is recommended that rubber gloves be worn for cleaning and chopping.Artichokes can be boiled, steamed, microwaved or sautéed.

They can be eaten whole or added to other dishes.Cooked artichokes may be refrigerated for several days in a covered container.

MICROWAVE: cook 6 to 8 minutes or until a petal near the center pulls out easily.

BOILING: Stand artichokes in a large pan with 3 quarts boiling water. Cover and boil gently 20 to 40 minutes according to size, or until the petal near the center pulls out easily.

Small artichokes are good for pickling, stews, casseroles; medium size are good for salads and large size are good for stuffing.To eat, pull off leaves and eat the fleshy ends attached to the plant. Lift out the cone and cut out the core, which is the fuzzy portion at the center.

The heart is a true delicacy and will break easily with a fork. Dip the leaves in lemon juice or try the low-fat dipping sauce in the recipe section.CDC.gov - 5 a Day

Try serving and/or stuffing artichokes for a different appetizer.

Make your vegetable soup unique by adding artichoke hearts.

Add artichoke hearts to your favorite pasta dish or salad.

Enjoy a healthy, tart treat-sprinkle lemon, lime and orange juices over steamed leaves.

Apricots...Tips and Facts

APRICOTS

Apricot purée is on the rise as a new substitute for oil or water in many high-calorie, high-fat recipes. Simply purée canned apricots in a blender or food processor until smooth. Unlike prunes (which can darken some baked goods) or applesauce (which may cause recipes to be watered down), apricot purée reduces the fat content and adds a touch of flavor.Fresh apricots can be frozen to last throughout the year.Cut ripe fruit into halves, place on a baking sheet and freeze. Once frozen, store in a plastic freezer bag for six months to a year. Thaw in the refrigeratorApricot Producers of CaliforniaApricots bruise easily and decay. Keep away from heat and sun. Ripen at room temperature and then refrigerate at 35 degrees F, 80% humidity.Look for plump apricots with as much golden orange color as possible. Stay clear of fruit that is pale yellow, greenish-yellow, very firm, shriveled, or bruised. Apricots that are soft-ripe have the best flavor, but they must be eaten immediately.Most fresh apricots are marketed in June and July, but a limited supply of imported apricots is available in large cities during December and January. Domestic apricots are grown principally in California, Washington, and Utah.Apricots develop their flavor and sweetness on the tree, and should be mature but firm at the time that they are picked.Look for: Apricots that are plump and juicy looking, with a uniform, golden-orange color. Ripe apricots will yield to gentle pressure on the skin.Avoid: Dull-looking, soft, or mushy fruit, and very firm, pale yellow, or greenish-yellow fruit. These indicate overmaturity or immaturity, respectively.Apricots will ripen at room temperature. To help them ripen, place them in a paper bag with an apple. When they yield to gentle pressure, they are ready to eat. Refrigerate ripe apricots, unwashed, in a paper or plastic bag up to 2 days. Wash them before eating. They are a perfect fast food anytime. To cut fruit, slice around its seam, twist it in half, and lift out the pit.Eating dried apricots is a great way to get your 5 to 9 Fruits & Vegetables A Day. The nutrients (e.g., beta-carotene and niacin) are more concentrated in dried than in fresh apricots. Dried apricots also have a higher sugar content, which makes them more likely to stick on your teeth. Your dentist will remind you to brush or rinse your teeth after eating any dried fruit or sticky foods. If you’re allergic or sensitive to sulfites, remember to look on the label of the package to see if the apricots were treated with sulfur dioxide for color preservation. Look in health-food stores for apricots that were not treated with sulfites. They’ll be brown, not orange.CDC.gov - 5 a DayCANNED APRICOTS

• Canned Apricots are U.S. Grade B, unpeeled halves.

• Apricots are packed in unsweetened fruit juice, light syrup, lightly sweetened fruit juice and water, or lightly sweetened fruit juice.Pack/Yield

• Apricots are packed in 15.5-ounce cans, which is about 2 cups, or 4 ½-cup servings.Storage• Store unopened cans in a cool, dry place off the floor.

• Store opened apricots in a covered nonmetallic container and refrigerate. Use within 5 to 7 days.Uses and Tips

• Canned apricots are a delicious dessert served directly from the can, with juice, either at room temperature or chilled. They are also a wonderful addition to any fruit salad or dessert recipe.

• Use canned apricots in baking, cobblers and crisps.

• The juice from canned apricots can be drained and thickened with flour or cornstarch to make a fruit sauce for ice cream or pancakes.

• Freeze the drained juice in an ice cube tray; use instead of ice cubes in cold drinks or iced tea.

• Use the drained juice as part of the liquid when making gelatin desserts.Nutrition Information

• Apricots are an excellent source of Vitamin A.

• 1/2 cup of apricots provides 1 serving from the Fruit Group of the Food Guide Pyramid.Nutrition FactsServing size 2 apricot halves (80g) in light syrupAmount Per Serving and % Daily Value*Calories 50Fat Cal 0Total Fat 0g 0%Saturated Fat 0g 0%Cholesterol 0mg 0%Sodium 3mg 0%Total Carbohydrate 13g 4%Dietary Fiber 1g 4%Protein 0gVitamin A 20%Vitamin C 4%Calcium 0%Iron 2%*Percent Daily Values are based on a 2,000 calorie diet.

Food & Nutrition Service, USDA