Appetizers

     Blue Cheese Ball

     Jalapeno Rangoons

     Jalapeno Rolls

     Skinny Pinwheels

 Cheesecake

     Cherry-Cranberry Cheesecake

     Pineapple Cheesecake

     Raspberry Cheesecake

     Raspberry Cheesecake (2)

 Desserts

     African Banana Peanut Cake

     Almond Fudge Banana Cake

     Hawaiian Rhubarb Crisp

     Rhubarb Crisp

 Poultry

     Cheddar Chicken Burgers

     Easy Chicken & Peppers

          Casserole

     Garlic Soy Chicken

     Jazzed Chicken

 Seafood

     Citrus Baked Halibut

     Fillet of Sole w/Creamy Lemon           Sauce

     Grilled Salmon w/Mayonnaise           Tarragon

 Soups / Stews

     Cheesy Potato Soup

     Main Corn Chowder

     Miguel's Chili

     Potato Penne Soup

 Vegetables

     Dill Pickles

     Kathy's Baked Beans

     Mustard Pickles

     Potatoes Elegance

     Tropical Red Beans

     Zesty Stir-Fried Greens

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Copyright © 1999 - All Rights Reserved

The Zaney Chefs Recipe Center

Fall is here and now we have all those vegetables from our gardens that we don't want to go to waste. Especially since it took a lot of love and hard work to make them grow so beautifully. Maybe it's time we try our hand at pickling and perserving? Chef and cookbook author Bill Anatooskin has submitted two recipes, "Dill Pickles" and "Mustard Pickles", to show us how easy it really can be. The two recipes are enclosed with this month's newsletter. I also went searching on the web to find some really good web sites that offer some additional information if you are considering on giving it a try. Click on any of the banners below to be transported to their site. Food Preservation

Dill Pickles wanatoos@direct.ca 8 lb Dill Cucumbers 8 lg fresh Dill Weed    (heads and stems) 5 lg Carrots 20 lg cloves Garlic 10 sm pieces fresh Horseradish Root BRINE 3-1/2 cups Water 1-1/2 cups White Vinegar 6 Tbsp Pickling Salt 1/2 cup Brown Sugar PREPARATION OF DILL CUCUMBERS THE NIGHT BEFORE Remove blossoms and tails and discard. Place cuc's in a large tub, cover with cold water and add 1 bag of ice cubes or an ice block; let sit overnight. Now For The Pickling In a large pot, measure water, add vinegar, pickling salt and brown sugar and bring to boil. Boil for 3 minutes. Carrots should be peeled and sliced thin into 1/4" strips then cut in half, garlic cloves and horseradish root. Prepare 4 - 1 quart sealer jars, washing with soap and water, rinse in hot water and place in a 300F oven for 20 minutes. Place 1 head of dill weed in bottom of jar, pack cucumbers, along with sliced carrots, 5 garlic cloves, 2 pieces of horseradish root, then place 1 more head of dill weed on top. Fill jars with brine to within 1/2" of the top of the jar. Remove any air bubbles by sliding a rubber spatula between the cuc's and jar. Wipe jar rims clean. Prepare lids according to manufacturers directions. Screw tops on just finger tight. Process jars for 10 minutes in boiling water in a canner. Remove jars and allow to cool for 12 hours, covered with a towel. Check for sealed jars. Lids should be concave (curved down). Jars that did not seal should be reprocessed with new lids. Store in a cool, dark place. Allow 4 to 5 weeks for flavor to develop before serving. This recipe makes 4 quarts and requires 12 to 16 dill cucumbers for each quart, depending on the size of cucumbers. The cuc's should be 4 inches to 5 inches long.

Mustard Pickles wanatoos@direct.ca 6 lg Cucumbers (about 8-inch long) 3 lg Sweet Red Peppers (diced) 3 lg Green Peppers (diced) 3 Tbsp Pickling Salt 2 cups Cauliflower Florets 1 lg Onion (minced) 3 lg Celery Stalks (chopped fine) 4 cups White Vinegar 4 cups Sugar 5 Tbsp Dry Mustard Powder 1 tsp Turmeric 1/2 cup Cold Water Finely chop unpeeled cucumbers. In a large mixing bowl, add cucumbers, diced sweet red peppers and diced green peppers; sprinkle with pickling salt and let sit overnight, lightly covered. The next day, drain off the liquid and discard. Finely chop cauliflower florets, onion and celery and mix with the drained cucumbers. Transfer vegetables to a large cooking pot, add vinegar and sugar and bring to a boil and cook for 10 to 15 minutes. In a small bowl, mix mustard and tumeric in 1/2 cup cold water. When vegetables are nearly done, mix in mustard mixture and stir thoroughly and bring back to just boil. Can pickles in sterilized jars according to manufacturers directions. Yields 10 - 1 pint jars.

Over 40 recipes were requested during September at "The Chef's Resource" and we were able to find 36 of those requests. The search for recipes brought 60 new recipes for the e-Group members to enjoy. Don't Be Left Out! Join Today

The Chef's Resource September Recipes
Amish Friendship Bread Amish Friendship Bread II Amish Friendship Bread III Amish Friendship Bread IV Amish Friendsip Bread Starter Amish Frienship Bread Starter II Apple Cheddar Loaf Baked or Barbecued Cabrito Barbecue Cabrito Barbecued Cabrito Ribs Basic Floating Island Dessert Boston Market Cornbread Britian's Bake Cabrito Chops Jalapeno Cakebox Cream Cheese Cookies Carbonara Sauce Caribbean Guacamole Chicken Breasts In Papaya Sauce Chicken Chasseur Chicken Fra Diavlo Chicken Sauté Chasseur Chicken Vermicelli Carbonara Crabcakes Florentine Creamed Dried Beef Dilly Meatballs and Sauce Dolmades (Stuffed Grape Leaves) Floating Island with Carmel Sauce Greek Pasticio Greek Spinich Cheese Pie Hambugar Casserole	Hawaiian Goat Mini-Kabobs Irish Teacakes Italian Meat Loaf Leek And Stilton Cheese Soup Malaysian Kueh Lapis Maya Papaya Halibut Steak Mexican Casserole Mexican Skillet Dinner Mississippi Spice Muffins Mushy Peas New York Cheddar, Bacon, Olive Bread Papaya and Lime Scones Papaya Cashew Muffins Papaya Salsa Pecan Cheese Bread Pecos River Red Chili Philipine Ube Cake Polish Kielbasa Poulet Chasseur (Chicken Chasseur) Russian Tea Cakes Sloppy Joe Pizza Southwest Cabrito Spicy Jambalaya Stilton Cheese Soup Stilton, Leek & Wild Mushroom Soup Teriyaki Meat Balls Thai Papaya Salad (Som Tum) Turkey Papaya Salad West of the Pecos Chili Yorkshire Teacakes
How do we find all those recipes? We search the web, write newspapers and magazines, and even contact cooking schools to get those lost recipes. Hundreds have already joined this fantastic e-Group are are collecting new recipes almost on a daily basis. You could too, Join Today!!! Here are a few comments from web chefs we have helped: Wow! That was really fast. I appreciate the recipes and can't wait to try them out. Thanks again, Cindy Thank you for the recipes. We raise meat goats and our customers keep asking for ways to prepare kid goat and old goat. We are roasting a kid goat this weekend and will use one of the recipes you sent. Thanks again. Denise Warren, Stone & Thistle Farm, East Meredith, NY THANK YOU!   THANK YOU!   THANK YOU! Graham Pearse , National Admissions Manager (Victoria) , Bond University Make a visit at: http://www.thezaneychefs.com/ChefsResource.html

	Calling All Recipe Hunters !!!
We need your help in finding the following recipes. With the resources at hand, we have been unable to find these recipes. Maybe you can help. Grandma Buffalo Texas Tea Cakes Gypsy Chicken Livers Woolworth Cheesecake Mexican Tossup September 7th Cake Houston's Vinagarette or House Dressing No Rise Cinnamon Buns Please post your find at: http://www.thezaneychefs.com/ChefsResource.html

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