Archive for August, 2009

Basic Biscuits* (Pvjp03B)

Recipe

12 Aug

BASIC BISCUITS * (PVJP03B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Party

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All purpose flour
1 tb Baking powder
1/2 ts Salt
3/4 c Shortening
1 c Milk or buttermilk

Nathalie Dupree’s Matter of Taste Cookbook and they
are really good and easy too! Preheat oven to 450 to
500 degrees. Sift 2 cups of flour with the baking
powder and salt in a bowl. Cut in the shortening with
a pastry blender or fork, or work in with your
fingers. Add the milk to make a soft dough, mixing
just until the dough holds together. Flour your hands.
Pull off a piece of dough the size of a biscuit and
dip the wet edge into extra flour. Then roll or pat
into a biscuit shape. Place the biscuits, slightly
touching, on a lightly greased baking sheet. Bake
until golden brown 8 to 10 min. Makes 12-18 biscuits.
FROM: SHERYL JEFFRIES (PVJP03B)

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Filed under: Breads

Trailblazin Beef Soup

Recipe

9 Aug

TRAILBLAZIN’ BEEF SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive Oil
2 lb Chuck Pot Roast — trimmed and
-cut into 1″ cubes
1 t Garlic Powder
2 ts Ground Cumin
2 lg Onions — each cut into 8
-pieces
5 c Beef Stock
3 c Water
4 lg Cloves Garlic — minced
9 Red Potatoes — halved
4 Ears Corn — each cut into
-4 pieces
3 Carrots — peeled and cut into
-1″ chunks
2 md Zucchini — cut into 1″ pieces
1/2 c Cilantro — coarsely chopped
1 t Salt
1/2 ts Pepper

Heat 3 tb of the oil in a large skillet. Add meat,
garlic powder and cumin; stir-fry until meat is well
browned. Remove with a slotted spoon to an 8 quart
stock pot.

Heat remaining 3 tb oil in th pan; add onion and saute
until soft. Transfer to the pot. Add remaining
ingredients, bring to a boil. Cover, reduce heat and
simmer 1 hour or longer. Serve with flour tortillas or
cornbread.

Per serving: 355 calories, 22 g protein, 37 g
carbohydrate, 14 g fat, 3 g saturated fat, 41 mg
cholesterol, 335 mg sodium, 4 g fiber.

Source: San Francisco Chronicle, 3 May 1995 Typed by
Katherine Smith Kook-Net: The Shadow Zone IV – Stinson
Beach, CA

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Filed under: Desserts

Lemon-Poppy Seed Muffins

Recipe

8 Aug

LEMON-POPPY SEED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——LEMON-POPPY SEED
MUFFINS—————–
1/4 c Vegetable oil
1 c Milk
2 Eggs
1 pk Lemon instant pudding and
– pie filling (4 serv. size
2 c Biscuit baking mix
1/4 c Poppy seed
1/4 ts Grated lemon peel
—–GLAZE—–
2/3 c Confectioners’ sugar
3 1/2 ts Lemon juice

MUFFINS: Heat oven to 375 degrees. Grease bottom and
sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches,
or line with paper baking cups. Mix oil, milk, eggs
and pudding and pie filling with fork until well
blended. Stir in baking mix, poppy seed and lemon
peel; blend thoroughly. Divide batter equally among
cups. Bake 25 to 30 minutes or until light golden
brown. Cool 10 minutes; drizzle with Glaze. GLAZE: Mix
confectioners’ sugar and lemon juice (actually, 3 to 4
teaspoons) until mixture is smooth. Use as directed
above.

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Filed under: Garlic

Artichokes Green Beans

Recipe

6 Aug

Title: Artichokes Green Beans
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1/2 lb Sm Jerusalem artichokes; 1/2 Red pepper; diced
-(sunchokes). sliced 2 tb 1Fresh lemon juice;
3/4 lb Fresh green beans; 1 tb Walnuts; chopped
2 cl Garlic; minced Pepper to taste
2 ts Walnut oil;

Wash and trim artichokes and beans. Bring a large kettle of water to
a boil and cook artichokes until tender, about 15 minutes minutes.
Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute
garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all
ingredients together and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Filed under: Desserts

Split Pea Soup

Recipe

3 Aug

Title: Split Pea Soup
Categories: Soups
Yield: 2 servings

1 3/4 c Dried split peas
2/3 c Onion, chopped
2/3 c Carrot, shredded
1/2 ts Salt
1/8 ts Pepper
1/8 ts Oregano leaves
1 Bay leaf
4 1/2 c Boiling water

2 servings of about 1-1/3 cups each calories per serving

1. Add all ingredients to boiling water.

2. Return to a boil. Reduce heat, cover, and boil gently
until peas are tender–about 40 minutes.

3. If necessary, uncover and cook, stirring occasionally,
until desired thickness is obtained–about 5 minutes.

4. Remove bay leaf.

5. Serve half of the soup. Refrigerate remaining 2-2/3
cups for use at another meal.* The soup will keep 3 to
4 days in the refrigerator.

*NOTE: To reheat soup, stir in 1/4 cup water. Heat until
soup starts to boil, stirring as needed to prevent
sticking.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Filed under: Import, Text

Ms Fields Pumpkin Spice Cookies

Recipe

3 Aug

Title: Ms Fields Pumpkin Spice Cookies
Categories: Polkadot, Lisa, Cookies
Yield: 36 Servings

2 1/2 c FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
2 ts PUMPKIN PIE SPICE
1 c DARK BROWN SUGAR, PACKED
1/2 c SUGAR
3/4 c BUTTER, SOFTENED
1 lg EGG
1 c PUMPKIN, CANNED
1 ts VANILLA EXTRACT
1 c RAISINS (6 OZ)
1/2 c WALNUTS, CHOPPED

PREHEAT OVEN TO 300*F. MIX FLOUR, SODA, SALT AND PUMPKIN PIE SPICE IN
A MEDIUM BOWL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN
ELECTRIC MIXER SET A MED SPEED. ADD THE BUTTER AND BEAT TO FORM A
GRAINY PASTE. SCRAPE SIDES OF BOWL, THEN ADD EGG, PUMPKIN AND
VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR
MIXTURE, RAISINS AND WALNUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED.
DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2
INCHES APART. BAKE 22-24 MIN UNTIL COOKIES ARE SLIGHTLY BROWN ALONG
THE EDGES. IMMEDIATELY TRANSFER TO A COOL SURFACE.

Speaking of cookies, I found this today. If there is anyone here
trying to use up that can of pumpkin in the fridge, this might do the
trick:

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!
Posted by LISA on 11-25-95

MMMMM

Filed under: Greek, Vegetables

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House Of Munch

Archive for August, 2009

Basic Biscuits* (Pvjp03B)

Trailblazin Beef Soup

Lemon-Poppy Seed Muffins

Artichokes Green Beans

Split Pea Soup

Ms Fields Pumpkin Spice Cookies

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