Catherine's Recipe Box

Note: Recipe makes approximately 6 pints.  If planning on canning, prepare the water bath during step 1.   Ingredients 6 cups apples, diced and peeled (1/8 inch cubes, roughly – this takes about three pounds of whole apples) 1/2 cup water 1/2 teaspoon butter 1 package (1.75 ounces) powdered fruit pectin 2 1/2 cups sugar 2 1/2 cups brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Directions 1) In a pan, combine the apples with 1/2 cup of water and 1/2 teaspoon butter. Cook over low heat, stirring regularly, until apples are soft. Approximately 1 hour. 2) Once the apples are soft, stir in the pectin & bring to a rolling boil. 3) Add white & brown sugar, cinnamon, nutmeg and stir to combine.  Mixture will thicken. Bring it back to a rolling boil. Stir constantly and let it boil for one minute. 4) Remove from heat. Ladle into jars.  If canning, process immediately.  Otherwise, let jam cool before putting on lids and refrigerating. ...

Notes to Andrea: All the recipes are either not enough portions, ask you to measure the zucchini by weight, or make no sense.  Depending on the amount of zucchini available, you could make 7 zucchini's worth & if people eat 1-2 halves each we'd probably have leftovers.  Ingredient list is PER ZUCCHINI, directions are generic for the whole thing.  No need to blanch/steam unless you can not carve them out when they are raw. Plan ahead for fitting all the cut portions in step #1-4 in the largest glass baking pan in the vertical storage drawer under the ovens.  All needs to be baked at once in the end. ***vegetarian note*** Reserve out the zucchini flesh for the boats that you want to make vegetarian and prepare that stuffing separately.  You don't have to put anything in place of the meat at all, or you could add some of the Japanese eggplant or  any other vegetables.  I even saw some recipes that used carrots and peas (those seemed very "down home...

Note: Untested recipe from CSA newsletter! Ingredients 1⁄4 cup dry breadcrumbs 1⁄4 cup (1 ounce) grated fresh Parmesan cheese 1⁄4 teaspoon seasoned salt 1⁄4 teaspoon garlic powder 1⁄8 teaspoon freshly ground black pepper 2 tablespoons fat-free milk 2 1⁄2 cups (1/4-inch-thick) slices zucchini (about 2 small) Cooking spray Directions Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately. source: Strites Orchard Newsletter, July 4, 2011. BONUS Recipes!!! Here are 2 more zucchini recipes that I have tried & enjoyed in the past: https://www.allrecipes.com/recipe/222870/moms-zucchini-pancakes/ http://amysfinerthings.com/pineapple-zucchini-sheet-cake ** m...

Note: I had a craving for white chicken chili recently... but not just any white chicken chili!  I was remembering a very specific time when I made white chicken chili & I could not find the recipe anywhere.  The source recipe is pretty close, but as usual I made my own tweaks. Ingredients * 1 lb raw chicken (white or dark meat), diced * 1 cup chopped onion * Olive oil * 2 garlic cloves, minced (or equivalent) * 8oz of chopped green chilies * 2 tsp ground cumin * 2 tsp dried oregano * 1 1/2 tsp chili powder * 4 cups of chicken broth or stock * 2 cans of white beans (navy, cannellini, pinto, or northern beans), drained * 1 can of white beans, drained & mashed Directions 1) In a large stock pot over medium heat, cook chicken and onion in olive oil until lightly browned. 2) Add garlic, chilies, cumin, oregano, and chili powder and cook for about 1 minute, or until spices become aromatic & chilies are warmed through. 3) Add broth slowly & deglaz...

Note: This is delicious and carroty!  This soup only makes about 4 main-portion sized servings (or 8 appetizer sized servings).  I have a feeling it would freeze well, so I will probably double it when I make it again. Ingredients 1 tablespoon olive oil 1 3" piece of fresh ginger, peeled & coarsely chopped 1/2 cup onion, coarsely chopped 1 1/2 pounds of carrots, evenly sliced 5 cups of stock (vegetable or poultry) 1/2 cup orange juice 1/4 tsp sea salt 1/8 tsp black pepper pinch of nutmeg Crème fraîche or sour cream (optional garnish) Directions 1) Heat oil in the bottom of your soup pot over medium heat.  Saute ginger and onion until soft and fragrant, about 5 minutes. 2) Add carrots, juice, and stock.  Raise heat to medium high and bring to a boil. 3) Reduce heat to low, cover, and simmer for 45 minutes or until carrots are tender. 4) Puree the soup in the pot, using an immersion blender, until smooth. 5) Add nutmeg, salt, and pepper.  Ad...

Note:  I love to make this sauce for stir-fry.  I skip the thickening process and either make the sauce right in the pan with the cooking chicken or pour finished sauce over all stir-fry ingredients.  Either way, it is delicious & flavorful without over-processed ingredients. Ingredients 1/4 cup soy sauce (I get a low-sodium variety) 1 cup water 1-2 teaspoons freshly grated ginger or dry ground ginger 2 Tablespoons honey 1 minced garlic clove cornstarch for thickening, if desired Directions Combine all ingredients (save cornstarch) in a sauce pan and bring to a boil. To thicken, dissolve 1 tbsp of cornstarch in 1/8cup cold water.  Stir into sauce.  Repeat for thicker sauce. source:  http://heavenlyhomemakers.com/homemade-teriyaki-sauce-no-msg-or-hfcs