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Quick & EasyBy Beverly Barbour
Good stuff cookbookCookbooks are like children, you love them all but some you treat more equally than others. One that I would take to a desert island with me (my personal test of whether a book is a keeper or a passer) is the The Good Stuff Cookbook, Over 300 Delicacies to Make at Home by Helen Witty. The book is published by Workman Publishing and my copy is in paperback. It sells for a mere $14.95, or it did when I found mine. Here are some preserved food that Helen has seen fit to fit into her collection. You may see fit to fit into your larder. TRANSLUCENT SALT-CURED LEMONS
Almost anywhere a fresh lemon or its peel can go, these mellow wedges can go better. Scatter over chicken being roasted, in salads of any kind, but especially in those made of pasta, rice or tiny potatoes, or in coleslaw...good with fish, too. 3 or 4 juicy, ripe medium lemons Scrub lemons well, rinse and wipe dry. Cut a thin slice off the stem end. Stand lemon upright and cut into 4 wedges, stopping short of the base so the the segments remain attached. Spread the wedges open gently and cut each lengthwise in half, again leaving the slices attached at the base. Sprinkle the flesh generously with salt, close the segments, and place the lemon in a clean, dry pint jar. Repeat with the rest of the lemons, stopping when the jar is almost full when the fruit is pressed down firmly. Pour in enough lemon juice to cover by half and inch. Cap the jar and place on the counter where you'll remember to shake it (or invert it) daily. If the level of juice drops below the top of the fruit add more lemon juice. The cured lemons are ready to use when the peel has become translucent, which will take at least a week. If you wish, float a layer of oil on top to exclude air during storage. Refrigerated they will keep for months. To use, scrape the salt pulp form the lemon segments (but try using some along with the peel). Rinse the pieces and chop. Makes 1 pint. SALT-FREE SEASONING RUB
Rub this blend generously into all surfaces of a cut of pork or beef up to 12 hours before it is to be cooked. Enclose the meat in a plastic bag and let it rest in the refrigerator. If time permits, let the meat return to room temperature before cooking. 3 tablespoons freshly ground black pepper Grind all of the ingredients together in a spice mill, a mini-food processor, a coffee grinder or smash together well with the back of a large spoon. Pack in a clean jar, cover airtight and store in a cool place for a few weeks or in the freezer for several months. Makes 1/2 cup. GRAINY MUSTARDS
Black and brown mustard seeds are slightly more pungent than the white or yellow seeds but any will do nicely. 2/3 cup brown mustard seeds Grind the seeds together with the mustard powder briefly in a spice mill or small food processor, or crush in a mortar and pestle. The more dry mustard powder you use, the hotter the finished mustard will be. Combine the mustard mixture with the water in a glass bowl and leave it, at room temperature, for several hours or as long as 24 hours. Give it a stir now an then, the more often the better - this helps disperse the fire. Makes 1 1/2 cups. DRYING HERBS
Herbs suitable for drying: Basil, bay leaves, dill, fennel, marjoram, mint, oregano, rosemary, sage, sassafras, tarragon,thyme IT'S MONEY SAVING GOOD STUFF, TOO
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