-Pressed : -Pressed
4 : qt Medium cucumbers, unpeeled,
- : - sliced 1/4-1/2" thick
6 : c White onions, sliced
1 : 2/3 c Green peppers, sliced
3 : Garlic cloves
1/3 : c Pickling salt
Cracked : Cracked ice
4 : c Sugar
3 : c Cider vinegar
2 : tb Mustard seed
1 : /2 ts Turmeric
1 : /2 ts Celery seed
1 : lb Fully cooked smoked sausage,
- : - cut in 2-inch chunks
6 : sm Red potatoes, unpeeled, and
- : - quartered
1 : sm Onion, cut into 8 wedges
14 : 1/2 oz Can stewed tomatos undrained
1/8 : ts Pepper
1/2 : md Cabbage, cut in 6 wedges
1 : md Onion; Chopped (About Cup)
3 : Cloves Garlic; Minced Or
2 : ts Olive Oil
28 : oz Undrained Canned Tomatoes
2 : ts Dried Basil Or
2 : 1/ tb Chopped Fresh Basil
1/4 : ts Dried Oregano Or
1/2 : ts Chopped Fresh Oregano
1 : tb Chopped Fresh Parsley
Salt : Salt And Black Pepper; To
-Taste : -Taste
Crust: : Crust:
2 : c Flour
1 : Stick butter
4 : tb Ice water
1/2 : ts Salt
Filling: : Filling:
2 : c Baked, mashed pumpkin (baked
-from : -from scratch)
4 : Eggs
2 : tb Karo syrup
1/2 : c Sugar
2 : ts Vanilla
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ds Salt
Topping: : Topping:
3/4 : c Walnut halves
1 : /2 ts Butter
8 : md Carrots
1/4 : c Mango chutney or peach
-chutney : -chutney
1 : /2 tb Butter; melted
1/2 : ts Curry powder
1/2 : ts Ground cinnamon
1/2 : ts Ground cumin
1/2 : ts Salt
2 : tb Lime juice
0: Cut squash in half lengthwise, then scoop out and discard seeds
1: Peel and cut into 1/2- inch chunks
2: In a medium-size saucepan over high heat, bring broth and 3 cups water to a simmer
3: Add squash and simmer until almost tender, 2 to 3 minutes
4: Remove squasht season with salt and pepper, and set aside
5: Reserve broth separately
6: Place leeks and tips cup water in a large frying pan
7: Cover and simmer until leeks are soft, about 12 minutes, adding more water if it evaporates
8: Reserve leeks, and add cooking liquid to reserved broth
9: Warm broth over low heat on a back burner
10: Warm olive oil in a large skillet over medium heat
11: Add rice and cook, stirring constantly, 2 to 3 minutes
12: With a ladle, add about 3/4 cup broth and stir to free rice from bottom and sides of pan
13: When rice has absorbed first addition of broth, add another ladleful of stock
14: Stir often to keep rice from sticking, adding more stock a ladleful at a time to keep grains moist
15: After 10 minutes of adding broth and stirring, add leeks, garlic
16: and next 7 ingredients (through juice) and continue to stir
17: Continue to add broth until the rice is render with no chalky centers (but still firm), 18 to 22 minutes
18: If you run out of broth, add hot water
19: When rice is just tender, add an additional ladle of broth or water and reserved squash
20: Remove pan from heat, cover, and let sit 5 minutes
21: Season with salt and pepper
22: To serve, place the risotto in a bowl and garnish with pecans and cheese
23: Serves 6
24: [Per serving (without options): Calories 330 (11% from fat), Fat 4 g (1 g saturated), Protein 9 g, Carbohydrate 66 g, Fiber 8 g, Cholesterol 0 mg, Iron 5 mg, Sodium 105 mg, Calcium 118 mg] *Recipe 1998 by Joanne Weir, cooking class; reprinted September, 1998 Health (Magazine from Time, Inc
25: ) Notes: Weir teaches in more than 40 cites a year
26: For a list of her upcoming classes write to her online at weircook@aol
27: com
28: See also Weir Cooking at ShawGuides: http://206
29: 65
30: 86
31: 112/cgi-bin/rbox/sg
32: pl?s=3&i=rec&v=76 Recipe by: Cooking Demo (1998) Joanne Weir* Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink
33: net> on Aug 27, 1998, converted by MM_Buster v2
34: 0l
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