By Stephanie Petersen

ISBN-10: 1462115233

ISBN-13: 9781462115235

The Money-saving Whole-foods Canning guide

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Additional resources for Canning Cents: The Money-saving Whole-foods Canning Handbook

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Add the potatoes and cook until tender when pierced with a sharp knife, 12 to 15 minutes. Drain in a colander and, when cool enough to handle, cut into ¼-in-/ 6-mm-thick slices. Add to the mixing bowl holding the cabbage along with the corned beef strips. Add the sauce and toss to combine. Season with salt if needed. MARKET NOTE: Be sure to buy the best-quality corned beef available, preferably from a deli or the deli counter at the supermarket. Don’t be afraid to ask the salesperson for a sample of different corned beef brands—you might be surprised by how much they vary in taste.

Don’t be afraid to ask the salesperson for a sample of different corned beef brands—you might be surprised by how much they vary in taste. 6. Spread the cabbage mixture evenly in the baking dish. Sprinkle with the Gruyère. (The casserole can be prepared up to this point 4 hours ahead; cover and refrigerate. ) 7. Bake, uncovered, until the casserole is hot and the cheese has melted, 20 to 25 minutes. Remove from the oven and cool for 15 minutes. Sprinkle with the dill before serving. ALL MANNER OF MEATS 45 Baked Veal Shanks alla Primavera This springtime osso buco is lightened by a bounty of seasonal produce.

Serves 6 PREP TIME: 30 minutes START-TO-FINISH TIME: 1 hour, 30 minutes MAKE AHEAD: Yes 2 tbsp olive oil 2 cups/250 g chopped onion 1 cup/130 g chopped red bell pepper 2 tsp chopped garlic 2 lb/910 g ground turkey, preferably half dark (thigh meat) and half white (breast meat) 1 tbsp plus 1 tsp chili powder 1 tbsp plus 1 tsp ground cumin 1 tbsp plus 1 tsp dried oregano Kosher salt 1 tsp chipotle chile powder One 15-oz/430-g can diced tomatoes, drained 1 cup/240 ml reduced-sodium chicken broth One 4½-oz/130-g can green chiles, drained 2 cups/480 ml sour cream 2 cups/240 g grated Monterey Jack cheese ¼ cup plus 2 tbsp/15 g chopped fresh cilantro 2 tsp grated lime zest Eight 6-in/15-cm corn tortillas, cut into quarters 1.

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Canning Cents: The Money-saving Whole-foods Canning Handbook by Stephanie Petersen


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