BRAN MUFFINS — BEST EVER!

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C. sugar
2 eggs, beaten
2 1/2 C. flour
1 1/2 C. corn oil
2 C. buttermilk

4-5 C. cheap Miller’s bran ($.29/#) 1 tsp. cinnamon
2 1/2 tsp. baking soda 1 C. raisins, apricots
(dried) or blueberries 1 C. walnuts

Mix all ingredients together. Bake @ 400° for 15-20
minutes.

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CANDY RAINBOW BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
3 c Better for Bread flour
1/4 c Instant nonfat dry milk
3 tb Sugar
1 tb Butter Buds
1 t Salt
2 Eggs — or 1/2 c Egg Beaters
2 tb Butter — or margarine
1 1/2 ts Vanilla
1/2 c Very warm water — + 1 Tb
1/2 c Dec-a-Cake Sequins*

* Multi-colored (Durkee-French) or’Color Shots Decors’
(McCormick/Schilling) Add all the ingredients into the pan in the
order listed, select sweet bread and push “Start.” Add the candy at
the “beep,” 88 minutes into the cycle.(33 minutes with Dak Turbo II
Pretty enough to frame and hang on the wall, this Funtastically
delicious bread brightens any special occasion. Shared by Barb Day

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Title: Greg’s Egg Rolls
Categories: Oriental, Appetizers
Yield: 50 won tons

1/2 lb Ground Beef and Pork mix
1/2 c Onion – finely chopped
1/2 lb Cabbage – shredded
1 cn Bean Sprouts – well drained
1/2 ts Salt
1/2 ts Soy Sauce
1 tb Peanut Butter (more to taste)
1 ts Sugar

Mix ingredients well.

Spoon into egg roll wrappers (for fullsize egg rolls)
or won ton skins
(for smaller appetizers) following package directions.
Deep fat fry in
enough peanut oil to cover in batches until golden
brown.

I prefer more peanut butter (chunky) and to use the
smaller won ton skins as they are easier to wrap and
faster to cook.

These do NOT have a pronounced peanut butter flavor
but taste similar
to Cashews which are commonly used in oriental cooking.

developed by Greg Smith – Cleveland, Ohio

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GINGERBREAD-BISQUICK

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Madeline Whalley BWPG01A
1 c Bisquick — mix
1/4 ts Cinnamon
1/4 ts Cloves
1/4 ts Ginger
2 tb Sugar
1 Yolk — or half egg
1/4 c Molasses
1/4 c -water

Stir in sugar and spices into mix. Add water, egg, and
Molasses. Stir half into mix beat 2 minutes. Add
remainer and beat 1 minute. Bake in a 4 X 6 inch pan
that has been greased and floured at 350 for about 40
minutes. Or bake in a waffle Iron for gingerbread
waffles top waffles with whipped cream and chopped
bananas for something special. formatted by Diana Lewis

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Title: BUTTER PECAN CRUNCH
Categories: Chocolate, Desserts
Yield: 6 servings

2 c Graham cracker crumbs
1/2 c Butter or margarine; melted
2 pk Instant pudding mix; vanilla
– 3.4 oz. each
2 c Milk
1 qt Butter pecan ice cream; soft
8 oz Frozen whipped topping; thaw
2 Heath candy bars; crushed
– 1.4 oz. each

“Elegant but easy.” In a bowl, combine crumbs and
butter. Pat into the bottom of an ungreased 13x9x2″ pan. Chill. In a
mixing bowl, beat pudding mixes and milk until well blended, about 1
minute. Fold in the ice cream and whipped topping. Spoon over crust.
Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before
serving.

From: , October/November

MMMMM

Title: Raisin Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 16 servings

1 c Raisins; 1/4 ts Ground nutmeg;
1/2 c Unsweetened apple juice; 1/4 ts Ground cloves;
1 c Whole wheat flour; 1 Egg;
1/2 ts Baking soda; 2 tb Vegetable oil;
1 ts Baking powder; Grated orange rind;
1 ts Ground cinnamon;

In a saucepan, combine the raisins and apple juice. Bring to a boil
and cool.

Meanwhile, mix the flour, baking soda, baking powder, spices, egg and
vegetable oil together. Add the raisin mixture and blend thoroughly.
Spread the mixture into a lightly oiled 8 inch square pan. Sprinkle
on the grated orange rind.

Bake in 350 F oven for 30 to 40 minutes. Cool in the pan on a wire
rack and cut into bars.

1/16 recipe – 76 calories, 1 bread exchange 14 grams carbohydrate, 2
grams protein, 2 grams fat 47 mg sodium, 109 mg potassium, 17 mg
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: WHITE FISH FILETS IN BEAN SAUCE
Categories: Chinese, Seafood
Yield: 4 servings

1/2 lb Fish filets (soft flesh fish
-like sole)
1/2 c Dry sherry
1 ts Sugar
1/2 ts Thin soy sauce
1/2 ts Fresh ginger, minced
1 tb Cloud Ear black fungus (or
-water chestnuts)
2/3 c Chicken stock
1/2 ts Szechwan Soybean Paste
1 ts Cornstarch paste (approx)
1/2 ts Sesame oil

Cook this dish quickly so fish will be flaky and
tender.

Preparation: Wash and soak Cloud Ear fungus for about
30 minutes or until soft; drain. Slice fish filets
into 2″ squares; marinate in sherry, sugar and soy
sauce for 15 minutes. Mix stock and soybean paste;
add in half the marinade when fish is removed.

Cooking: Heat wok to high. Add stock mixture; when
it comes to slow boil, add ginger and Cloud Ear
fungus; cook fungus for about 1 minute. Dribble in
cornstarch paste; keep stirring as you do; sauce
should attain a medium consistency. Allow sauce to
cook for another minute. Reduce heat to medium, then
introduce fish pieces. Poach for about 1 minute or
until flaky and milky white. Avoid overcooking. Stir
in sesame oil. Serve.

Variation: Use thinly sliced water chestnuts in place
of Cloud Ear black fungus; garnish with minced green
onion.

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CHAR KWAY TEOW (STIR-FRIED RICE NOODLES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dish Pasta
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chinese sausages (lop
-cheong)
1/4 lb Medium shrimp (36 to 40 per
-pound), shelled and
-deveined
1 t Salt
1/4 lb Cleaned squid, with
-tentacles (See Technique
-Note)
1/4 lb Chinese barbecued pork
1/4 ts White pepper
1 1/2 tb Dark soy sauce
1 1/2 tb Light soy sauce
1 tb Oyster sauce
2 lb Fresh rice noodles, in
-5/8-inch-wide strips
4 tb Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (1/2 cup
-sliced)
6 Fresh red chiles, seeded
-and chopped
1 c Bean sprouts, tails removed
1 c Shredded Chinese cabbage
2 lg Eggs
4 Green onions, chopped
Fresh coriander sprigs, for
-garnish

Nothing is more fascinating and delicious than eating at the open-
air street hawker centers in Asia, particularly in Singapore. Each
stall serves a specialty, typically an honest, unpretentious,
home-style dish for $1 to $3 a plate.
This rice noodle dish is hawker food at its best. If done right, its
fragrance will tell you how good it’s going to be as soon as it
arrives at your table. Singapore hawkers will use whatever seafoods
are available, including cockles and sliced fish cakes in addition to
those suggested in this recipe. Feel free to experiment.
1. Steam the sausages for 10 minutes. Cut them in thin diagonal
slices. Toss the shrimp with 1/2 teaspoon of the salt. Let them
stand for 10 minutes, rinse well with cold water, drain, and pat dry.
Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued
pork into 1/4-inch-thick slices. Combine the white pepper, soy
sauces, and oyster sauce in a bowl; set aside.
2. Just before cooking, put the noodles in a large bowl and pour
boiling water over them. Stir gently with chopsticks to separate the
strands, drain, and shake off the excess water.
3. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the
remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and
cook over medium-high heat until the garlic is golden brown.
Increase the heat to high and toss in the shrimp and squid; stirfry
until the shrimp turn bright orange and the squid looks opaque white,
about 2 minutes. Add the sausage slices, barbecued pork, bean
sprouts, and cabbage; toss and stir until the vegetables begin to
wilt. Remove everything in the wok to a platter and set aside.
4. Add the remaining 2 tablespoons of oil to the wok; when hot,
toss in the well-drained noodles. Gently toss and flip the noodles
to heat them through. Be careful not to break them; it is okay if
they brown slightly. Push the noodles up the sides of the wok to make
a well in the middle; pour in the soy sauce mixture, then toss the
noodles gently to sauce them evenly. Make a well again and break the
eggs into the middle. Without mixing them with the noodles, scramble
the eggs lightly. When the eggs begin to set, add the green onions
and return the seafood mixture. Gently toss together to reheat and
mix. Serve hot, with a hot chill sauce for seasoning to taste.
Garnish with coriander sprigs.
NOTE: Both here and in Asia, fresh rice noodles are usually
purchased rather than made at home. Look for them in Asian markets
or Chinese take-out dim sum shops. This dish can be prepared with
dried rice noodles; however, it is worth taking the time to seek out
the fresh variety.
Make certain that your wok is well seasoned or the fragile rice
noodles will break apart and stick to the pan. Although I hesitate
recommending that you cook with a non stick wok or skillet, they will
work fine if you are more comfortable with them.
TECHNIQUE NOTE; To clean squid, start by separating all the
tentacles from the heads, cutting across as close as possible to the
eyes. Squeeze out and discard the hard, pea sized beak in the center
of each cluster of tentacles. Rinse the tentacles and drain them in
a colander. Grasp the mantle (the saclike “body” of the squid) in one
hand and the head in the other and pull apart; the entrails will pull
out attached to the head. Pull the transparent quill out of each
mantle. Discard everything but the tentacles and mantles. Running a
little water into each mantle to open it up, reach in with a finger
and pull out any entrails remaining inside. (Working over a second
colander to catch all the debris will make cleanup easier.) You can
remove the spotted outer skin or leave it on (I prefer to remove it).
Transfer the cleaned mantles to a cutting board, slice them crosswise
to the desired size,and add them to the tentacles in the colander.
Give everything another rinse and drain thoroughly.

Makes 4 to 6 servings

From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
0-9627345-1-9.

Posted by Stephen Ceideburg

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Title: SOUTHWEST SOFT TACOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 4 servings

4 Corn tortillas
1 1/3 c Frozen mixed vegetables:
-broccoli, corn and red
-peppers, or other Southwest
-blend
Salt and pepper
Sprouts (optional)
4 ts Salsa or picante

Microwave frozen vegetables for 5 minutes. Microwave
tortillas for 20-30 seconds until hot and soft. Top
each tortilla with vegetables, salt and pepper, 1 ts
of your favorite salsa and sprouts if desired. Fold in
3 sides like flaps and eat. These are quick and easy.

From Deeanne’s recipe files

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Title: SHEREEN POLO I (ALMOND, CARROT, ORANGE PILAU)
Categories: Candies, Vegetarian
Yield: 6 servings

——————————–SUGAR SYRUP——————————–
1/2 ts Sugar
1/2 ts Whole saffron
1/4 ts Ground cardamom
2 tb Oil
3 c Carrots, julienned
1/2 c Dried orange peel slivers
Water, boiling
1/2 c Water
1/2 c Almonds, blanched, slivered
2 tb Rose water, or to taste
3 tb Shelled pistachios

——————————RICE WITH TADIQ——————————
2 c Raw rice, well rinsed
1 ts Salt
4 c Water, hot
5 tb Oil
1/4 ts Ground turmeric
2 tb Water

1. Grind the 1/2 teaspoon of sugar and the whole saffron together,
using a mortar and pestle, until they are quite fine. Add the
cardamom and grind everything together smoothly. Set aside. 2. Heat
the oil in a pan, add the carrots, and stir-fry over low heat for
about 6 minutes, stirring frequently to brown them slightly. Set
aside in the pan. 3. Cover the orange peel with boiling water for 2
minutes. Drain and set aside. 4. Put the 1 cup of sugar and the 1/2
cup of water in a pan and simmer over moderate heat for 2 minutes to
dissolve the sugar. Add the almonds, cooked carrots, and orange peel
and continue cooking for 2 minutes more. 5. Remove the melange from
the heat and stir in the rose water, pistachios, and the saffron
mixture. Set aside. 6. To prepare the rice, cover it with cold water
and salt; let it soak for 1/2 hour. Pour off nearly all the lightly
salted water, leaving about 1/2 cup. Bring the 4 cups of water to a
boil over moderate heat, and add the rice and remaining liquid. Cook
for 8 minutes, drain, and rinse under cold water. Drain and set aside
briefly. 7. Put 3 tablespoons of the oil in a large enough pan with
the turmeric. Shake the pan briskly to mix. Pour in the rice to
cover the oil and shape the top into a pyramid. Cover the pan and
cook over low heat for 10 minutes. 8. Uncover and sprinkle the
remaining 2 tablespoons of oil and 2 tablespoons of water over the
rice. Cover the pan with a cloth kitchen towel and the pan cover.
Cook over very low heat for 1/2 hour to allow the rice crisp (tadiq)
to form. Some cooks let the tadiq form by cooking for 1 hour but the
lesser time seems to work.
Serve the rice on a platter, decorated around the top with pieces of
tadiq, which must be scooped from the pan bottom. The warm sugar
syrup melange is served separately. Each diner spreads as much
melange as he or she wants over the rice. Serve warm with the chicken
stew (Albaloo Polo)

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