Quarantine Cookbook 2020

101INGREDIENTS: Preheat oven to: 35003 egg whites1 teaspoon cream of tartar6 tablespoons sugarDIRECTIONS:For meringue, in a large mixing bowl beat egg whites and 1 teaspoon cream of tartar with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.Use with Lemon Meringue Pie on Page 80

102Shipshewana, Indiana Amish“Church Spread”

103INGREDIENTS:¾ Cup Creamy Peanut Butter 1 Cup Marshmallow Creme½ - ¾ Cup White Corn Syrup(some recipes use Maple syrup)DIRECTIONS:Mix/stir all ingredients together. Use as a spread on bread slices or as a dip on apples or pretzels.Refrigerate, but use/serve room temp.**Tastes pretty good from a spoon too!Sold in ‘Country Store & Gifts’

104Lillian Gardner’sKosher Dill Pickles

105INGREDIENTS: 2 Tbsp.s kosher salt1 Tbsp. mixed pickling spices1 clove garlic (optional)1 quart fresh small “pickling” cukes**1-2 heads of fresh green dill seed (per jar)Filtered water, (if possible)at room temperatureDIRECTIONS:Put the quart jar(s) in a large pot, cover and bring to a boil. (I use the dishwasher).Boil them for 10 minutes.Remove and empty them.Put the salt, spices and garlic in the bottom of a sterilized quart jar. The amounts listed above are for one jar.Pack- I say PACK!-with cucumbers and a rolled up head (flower)and stem of dill at the top, as tightly as possible, without breaking the cucumbers.Leave a little headroom. Maybe an inch. (Carbon dioxide - a natural byproduct of fermentiation - will build up, create pressure and can cause leaking).Fill up with water, leaving 1\" headroom at the top.Use sterilized lids and rings to close. (Boil both for 5 minutes).Gently flip jar once or twice to distribute seasonings.Cap lightly for 24 hours, then tighten and store for 4-6 weeks in a cool, dark place. Less for “new dills”. Judge by their color.Place on newspaper in case they leak while fermenting.Store in a cool dark spot- a basement is ideal.**Do not use regular cucumbers - too many big seeds.

106Matthew Janiak’sHomemade Spicy Salsa

107INGREDIENTS:1-28 oz. can of peeled, diced tomatoes, 80% drained½ cup fresh cilantro, (try to use just leaves) fine chop1 small onion, chopped 1 clove garlic, minced2-4 Habaneros (depending on your heat level)*Juice of ½ lime¼ tsp. cumin (more to taste)¼ tsp. salt (more to taste)¼ tsp. sugarDIRECTIONS:Drain the tomatoes about 80% and putinto food processor (blender). keep juice.(Strip bunch of cilantro by pulling it through the tines of a fork.)Put all ingredients into food processor.Pulse until you get the consistancy you like.If you want it thinner, add more juice and pulse again.Test and adjust the seasonings as needed.NOTES:*Use any heat level to taste. 1-2 Jalapenos are milder than Habaneros. Makes ‘1’ medium size canning jar.Salsa will keep 5-7 days in an airtight container in the fridge.Freezing will cause it to become watery.

108JoAnne Levy’sPeach Chutney

109INGREDIENTS:¼ diced onion2 peaches 1¼ cups/220g peeled and small dice1 tsp. fresh ginger finely diced1 clove garlic small/med¼ tsp. cinnamon¼ tsp. ground cardamon1 Tbsp. brown sugar2 Tbsp. apple cider vinegarDIRECTIONS:Finely dice the onion, peach, garlic and ginger.Warm the oil and add the onion, garlic and ginger. Soften the onion slightly.Add the cinnamon, cardamon, sugar and vinegar and stir to dissolve sugar.Add the peach, mix, then allow to cook around 5-10 minutes. The sauce will become a little thick but still have chunks of peach.Allow to cool and keep refrigerated until needed.This recipe makes a little over 1 cup (4 servings)

110Cream (heavy) 1 cup 1 cup evaporated milk oR cup milk plus ¾⅓cup butterCream (light) 1 cup 1 cup evaporated milk oR cup milk plus 3 ¾Tbsp. butterCream of tartar 1 tsp. 2 tsp.s lemon juice or vinegarevaporated milk 1 cup 1 cup light creamFarmer’s cheese 8 oz. 8 oz. dry cottage cheese OR 8 oz. creamed cottage cheese, drainedGarlic1 clove⅛ tsp. garlic powder oR tsp. granulated ½garlic oR tsp. garlic salt--reduce salt in recipe½Green onion ½ cup , chopped ½ cup chopped onion oR ½ cup chopped leek oR ½ cup chopped shallotsHoney1 cup1 cup white sugar plus cup water oR 1 ¼⅓cup corn syrup oR 1 cup light treacle syrupLemon grass 2 fresh stalks 1 Tbsp. lemon zestLemon juice 1 tsp. ½ tsp. vinegar oR 1 tsp. white wine oR 1 tsp. lime juiceonion 1 cup, chopped 1 cup chopped green onions oR 1 cup chopped shallots oR1cupchoppedleeks oR¼ cup dried minced onion oR cup onion ¼powderorange juice 1 Tbsp. 1 Tbsp. other citrus juiceSemisweet choco. chips 1 cup 1 cup chocolate candies oR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts oR 1 cup chopped dried fruitVinegar 1 tsp. 1 tsp. lemon or lime juice oR 2 tsp.s white wineWhite sugar 1 cup 1 cup brown sugar oR 1 cups ¼confectioners’ sugar OR ¾ cup honey oR ¾ cup corn syrupWine1 cup1 cup chicken or beef broth oR 1 cup fruit juice mixed with 2 tsp.s vinegar oR 1 cup waterWhite wine, sugar or honey Red wine add acidity, balsamic vinegar - aren’t sure what the wine is being used for, chicken and vegetable stock both FOOD SuBSTITuTIONS CHART

111No roasting rack? Crunch up a long piece of foil and coil it loosely (like a jelly roll). Voile! A roasting rack.Keep Cookies SoftTo keep cookies and other baked goods soft after baking, add a slice of store-bought white bread to an airtight container. Your cakes, cookies and muffins will keep their day-one softness.Pound = lb.Cup - cup or C.ounces = oz.Teaspoon = tsp.Tablespoon = Tbsp.Milliliters = ml.Liters = ltr.1 GaLLON =4 quarts8 pints16 cups128 ounces3.8 liters1 QUaRT =2 pints4 cups32 ounce.95 liters1 PINT = 2 cups16 ounces480 ml1 CUP = 8 ounces240 ml.1/4 CUP = 4 Tbsp.12 tsp.2 oz.60 ml.1 TBSP. =3 tsp.1/2 fl. oz.15 ml. Oven Temperatures250 F0 275 F0 300 F0 325 F0 350 F0 375 F0 400 F0 425 F0450 F0 475 F0500 F0 120 C 1/2 Gas0135 C0150 C0163 C0177 C0190 C0204 C0220 C0232 C0246 C0260 C0123456789101/6 oz.1/2 oz.1 oz.2 oz.4 oz.8 oz.16 oz.1/8 lb.1/4 lb.1/2 lb.1 lb.4.73 g.14.17 g.28.35 g.56.70 g.113.40 g.226.80 g.453.59 g.Ounces Pounds Grams1 tsp.3 tsp.6 tsp.12 tsp.1/3 Tbsp. 1/16 cup1 Tbsp.2 Tbsp.4 Tbsp.1/8 cup1/4 cup1/3 cupLiquid

112Quickly Hull a StrawberryInsert a drinking straw (or stainless steel reusable) into the tip of the berry and push it through to the other end to quickly remove the stem. You’ll find this tip handy when making fresh strawberry pie or one of these other delicious ways to love fresh strawberries. Works on Dates too.Make Herbs Last LongerNothing is worse than buying fresh herbs and seeing them wilt the next day. keep herbs like parsley and cilantro bright with this simple storage tip! Trim the stems and place them in a small glass of water. Then place a plastic bag (like the one you got at the grocer) over top and secure by tying the plastic in a knot or wrapping it with butchers string. Store in the fridge or on the counter for up to two weeks! Use Salt to Clean Your Cast-Iron Pans“Cleaning a cast-iron pan with salt. It's a fast and easy way to soak up the oils that could go rancid in the pan without using soap that will break down your seasoning and make your pan rusty. It will also help dry out any stuck-on bits for easier removal.”

113Freeze Single-Serving SaucesBecome an upcycling master! egg cartons are ideal for freezing small portions of homemade sauce. (especially when you need to use your ice trays for, well, ice—or one of these other genius uses.) Cover and freeze leftover Basil & Parsley Pesto and transfer cubes to a resealable freezer bag. To use, thaw cubes in your fridge for 2 hours.Craft DIY Mason Jar ShakersYour bulk spices and baking supplies just got an adorable upgrade. Save the lids from parmesan shakers and gather your small mason jars. Screw the lid on and you’ll have a handy way to sprinkle and measure. Good to Know - 1. Peel Ginger with a Spoon.2. Use a Garbage Bowl and a Bench Scraper to keep surface clean.3. Freeze things as ‘Flat’ as possible.4. keep Your knives Sharp.5. Don’t Be Afraid of Salt, but Don’t Forget the Acid.6. Use egg Shells to Remove egg Shells.7. If a raw egg floats, it’s old - toss it!8. Defrost Meat on Aluminum Trays.The fastest way to defrost meat is under a cold running tap. But if you want to save water and speed things up a bit, place your meat on an aluminum sheet tray or skillet.9. Always Read the Recipe First.10. If your Grill’s got a little gunk on it and you can’t find the grill brush, crinkle up a big sheet of foil then rub it along the grates before lighting the grill.Clean a microwave faster and easier by nuking 2 cups water in a microwave safe vessel for 2 minutes then wiping down the insides with a clean cloth. Add a wedge or two of lemon to the water for some real cleaning power!

114A Friends & Family Publication - July 2020