By Ruth Hertzberg, Janet Greene, Beatrice Vaughan
The thoroughly up to date vintage exhibits you ways to inventory your pantry with neighborhood, seasonal elements throughout the year
For greater than thirty years, Putting foodstuff By has been the go-to- source for retaining foods-from fruit and greens to meat and seafood. Now, this crucial quantity has been up-to-date to mirror the newest info on gear, components, overall healthiness and questions of safety, and assets. no matter if inspired through economics or the need to trap the flavor of neighborhood, seasonal meals at its height, domestic chefs have made keeping today's most well-liked nutrients pattern. there are numerous books on canning, yet Putting Food via will be the vintage that has stood the attempt of time.
• Covers canning, freezing, salting, smoking, drying, and root cellaring
• comprises mouthwatering recipes for pickles, relishes, jams, and jellies
Read Online or Download Putting Food By (5th Edition) PDF
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Additional resources for Putting Food By (5th Edition)
Remove from skillet with a slotted spoon; stir in basil. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. To assemble pie, in the bottom of a 9×3-inch springform pan spread 1/2 cup of the pasta sauce. Arrange 3 to 4 of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinachmushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles.
Stir in tiny shells. Spread about 1/2 cup of the pasta sauce in the bottom of a 3-quart rectangular baking dish. Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with the remaining pasta sauce. Bake, covered, for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil. , 42 g total fat (25 g sat. , 3 g dietary ﬁber, 40 g protein.
21 g total fat (10 g sat. , 3 g dietary ﬁber, 16 g protein. indd 51 8/24/11 10:55 PM hall of fame 52 The buttery maple syrup glaze in this side dish is certain to make converts to the brilliant butternut, one of early autumn’s most flavorful squashes. casserole butternut squash with maple and bourbon prep: 10 minutes bake: 1 hour 15 minutes oven: 350°F makes: 4 servings dish: 3-quart 1 11/2 - to 2-pound butternut squash, halved lengthwise and seeded 1 /4 cup pure maple syrup 1 /4 cup butter 2 tablespoons bourbon, apple juice, or apple cider 1 /2 teaspoon salt 1 2 Preheat oven to 350°F.