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For Safety's Sake

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Category: Canning

 Ingredients List

  • Pressure canning is the only recommended method for canning meat, poultry,
  • seafood, and vegetables. The bacterium 'Clostridium botulinum' is
  • destroyed in low-acid foods when they are processed at the correct time and
  • pressure in pressure canners. Using boiling water canners for these foods
  • poses a real risk of botulism poisoning.
  • If Clostridium botulinum bacteria survive and grow inside a sealed jar of
  • food, they can produce a poisonous toxin. Even a taste of food containing
  • this toxin can be fatal. Boiling food 10 minutes at altitudes below 1,000
  • feet destroys this poison when it is present. For altitudes at and above
  • 1,000 feet, add 1 minute per 1,000 ft. additional elevation. Caution: To
  • prevent the risk of botulism, low-acid and tomato foods not canned
  • according to the recommendations in this publication or according to other
  • USDA-endorsed recommendations should be boiled as above, even if you detect
  • no signs of spoilage. All low-acid foods canned according to the approved
  • recommendations may be eaten without boiling them when you are sure of all
  • the following:
  • * Food was processed in a pressure canner.
  • * Gauge of the pressure canner was accurate.
  • * Up-to-date researched process times and pressures were used for the size
  • of jar, style of pack, and kind of food being processed.
  • * The process time and pressure recommended for sterilizing the food at
  • your altitude was followed.
  • * Jar lid is firmly sealed and concave.
  • * Nothing has leaked out when jar is opened.
  • * No liquid spurts out when jar is opened.
  • * No unnatural or "off" odors can be detected.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: For the Elegant Set (Menu and Recipes)
Categories: Appetizers
Yield: 6 Servings

1 ts Onion juice
Juice from 1/2 lemon
8 oz Pacakge softened cream
Toast rounds
1 sm Jar of caviar

Food fit for the most exquisite of palates! Build your reputation as a
hostess. Don't be faint hearted when it comes to serving your gourmet
friends. Bring out your best silver and dazzle them with your culinary
skill. The recipes that follow will bring you compliments and you won't
have to spend hours in the kitchen to bring it off.

~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat
Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso
coffee (no recipe) Light California champagne (no recipe)

~=> Serving Suggestion Starched blue linen, crystal serving dishes, white
porcelain and sterling champagne glasses all bring a touch of elegance to
an intimate deck-side gathering. Arched candelabra with tall white tapes
would be perfect for illuminating the fondue dish. Each guest could be
handed a porcelain salad size plate with blue linen napkin folded on top
and frosted sliver champagne glass. Remember to preheat your best demitasse
cups for the expresso.

~=> Red Caviar Canapes chopped chives

Mix onion juice, lemon juice and cream cheese. Using a pastry tube, form a
crown of this mixture on rounds of toast. From the jar of caviar, take a
dab to fill each center. Decorate the edges with chopped chives.

~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries 1 cup
powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec

Gouge out the stems so the hollow center of the strawberries are exposed.
Place them in a plastic container and sprinkle the powdered sugar over
them. Add the rum, vodka and Triple Sec and gently tumble until well mixed.
Refrigerate covered for at least 2 days occasionally tumbling. Gently
remove strawberries from marinade and serve cold in pre-chilled crystal
bowl. Sip the marinade!!!

~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need
to be tenderized) peanut oil

Cut meat into bite-sized pieces and set aside. Pour oil into your fondue
dish or chafing dish until it is at least 3 inches deep. Heat the oil t
about 360~ or until it will cokk a test chunk of meat in three minutes.
Each guest spears a chunk of beef with a fondue fork and cooks it to taste
in the hot oil. (It's nice to mark the forks with a colored dot on a piece
of tape so they will be recognized). After the pieces of meat are cooked,
each guest dips the choice morsel into one of the variety of elegant

~=> Meat Dip Sauces => Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp
tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry
mustard. Whirl in a blender for 1 minute.

~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix

~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely
minced garlic.

~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic
powder, dash oflemon juice and 1 10-oz can of beef gravy.

~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry
musgard, 2 tsp tarragon vinegar and a little salt.

~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple
wedges for garnish

Combine sake and plum wine. Add a squeeze of lime. Pour over cracked ice
in a prechilled tall silver or crystal stemmed water glass. Garnish with a
slim wedge of fresh pineapple for stirring and nibbling. [ Food for Wet
Fingers, Sharon R. Hines, 11/81 ]

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

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