West Bend Back to Basics NUTRI STEAMER L5725A 01/09 - Manual (Page 14)

14
PUMPKIN CHIFFON PIE
1 Envelope gelatin
¼ cup Water
1¼ cup Pumpkin
½ cup Milk
½ tsp. Lemon juice
½ tsp. Nutmeg
½ tsp. Cinnamon
½ tsp. Salt
1 cup Sugar
3 Eggs (separated)
Beat the egg yolks slightly and add ½ cup sugar, pumpkin, milk, salt, and spices.
Cool until thickened. Soften the gelatin in ¼ cup water, add this to the pumpkin
mixture, blend well and cool. When it begins to thicken, fold in stiffly beaten egg
whites to which ½ cup of sugar has been added. Pour in a baked pie shell and top
with whipped cream.
HOMEMADE SAUSAGE
5 lbs. Hamburger
2 tbs. Salt
½ tsp. Saltpeter (for color)
2½ tsp. Whole mustard seed
2½ Coarsely ground peppers
2½ tsp. Garlic salt
1 tsp. Hickory-smoke salt
Mix ingredients together until well blended. Refrigerate 8 to 12 hours so the flavors
will mix. Shape 4 rolls of equal size, wrap each in aluminum foil and place in the
food basket. Steam vigorously for 75 minutes. Remove and refrigerate immediately.
Keeping a record – One thing you’ll find very valuable in your canning and juicing
experience is to keep a written record. If you invent a delicious recipe, don’t trust it
to memory. Record such things as fruit used, quantities, processing time, sweetener
used, other ingredients, yield, taste, description and suggestions for next time.
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