OATMEAL MUFFINS-DALEY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil spray
2 lg Egg whites
1/3 c Maple syrup
3 tb Fresh squeezed Orange Juice
1 c Skim milk
1 tb Vanilla extract
1 t Ground cinnamon
1/8 ts Ground allspice
1/8 ts Ground cloves
1/8 ts Ground nutmeg
1 tb Orange zest
1 1/2 c Rolled Oats — (not quick
Cook)
1 c Wheat flour
1 t Baking powder
1/4 c Pecans — chopped
1/4 c Cranberries — dried

Preheat the oven to 350 degrees.

Spray a 12-well muffin tin 3 times with the vegetable
oil.

Put the egg whites in a large mixing bowl and whisk
until frothy. Whisk in the maple syrup, orange juice,
and milk. Add the vanilla, cinnamon, allspice,
cloves, nutmeg, and orange zest. Whisk to blend.
Stir in the oats, flour, and baking powder with a
wooden spoon. Fold in the pecans and dried
cranberries.

Fill the muffin tin with the batter (each cup should
be approximately two- thirds full). Bake for about 20
minutes, until the muffins are firm in the center.

Fat per muffinò.5 grams Calories per muffin 128 IN THE KITCHEN WITH
ROSIE by Rosie Daley

Recipe By :

– – – – – – – – – – – – – – – – – –

Reuben Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
1 cup chopped celery
1/4 cup butter or margarine
2 cups chicken broth
2 cups beef broth
1 teaspoon baking soda
1/4 cup cornstarch
1/4 cup water
1 1/2 cups sauerkraut — rinsed and drained
4 cups milk
4 cups chopped, cooked corned beef
2 cups shredded Swiss cheese
salt and pepper — to taste
Rye croutons — optional

Chop onion and celery. Transfer to Crock-Pot. Stir in broth and baking soda.
Combine cornstarch and water and add to Crock-Pot. Stir in sauerkraut, milk,
and corned beef. Cover and cook on High 4 to 5 hours. Stir in cheese and cook
30 minutes. Season with salt and pepper. Serve. Garnish with croutons if de
sired.
Serves 12.

– – – – – – – – – – – – – – – – – –

BASIL PUREE – GREAT CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Basil, washed, stemmed
3/4 c Oil, olive

Puree the basil with 1/2 cup of olive oil. Cover
with a bit of olive oil and refrigerate for up to two
weeks if desired. (The length of time the basil is in
oil helps to diffuse the flavor into the oil. On the
other hand, after two weeks, the fresh basil begins to
lose its bouquet, and taste to natural spoilage.

Discard after 6 weeks and start fresh.

Source: Great Chefs of San Francisco, Avon
Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court
Hotel,
: San Francisco, CA

– – – – – – – – – – – – – – – – – –

CHOCOLATE CRUMB MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
1/4 ts Cinnamon
1/2 c Chopped nuts
1 tb Butter, melted
2 tb Flour
1/4 c Chopped nuts
3/4 ts Baking soda
3/4 c Sugar
TOPPING———————– — ¥
1/4 c Brown sugar
2 tb Cocoa
1/4 ts Cinnamon

– 1/4 t salt
Sift together flour, sugar, baking soda, salt
cinnamon. Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to dry ingredients, stirring only until
combined. CRUMB TOPPING: In a small bowl, mix all the
ingredients. Place paper baking cups in 6 microwave
safe custard cups or muffin pan. Fill cups 1/2 full
with batter, sprinkle with 1 tsp Crumb Topping.
Microwave for 3 1/2 minutes on high; rotate cups 1/4
turn every minute. Repeat with remaining batter.

– – – – – – – – – – – – – – – – – –

Date: Mon, 23 Aug 93 13:18:02 CDT
From:

Pizza (Pissaladiere — for the French word for tomato-less and
cheeseless pizza, … I still think tomato slices would be a good
addition, and tomato sauce might work as long as it’s not too liquidy.

1 tbsp. baker’s yeast
1 tbsp. Sucanat
1 cup warm water

2 cups unbleached white flour
1 cup whole wheat flour
1 cup corn flour (approximate)

3 tbsp. dried tomato bits
1 cup water
1 1/2 tsp. salt

filling can be slightly steamed veggies of your choice, i used:

1 red capsicum (a red “bell pepper”) this is the decorative topping
1 orange banana pepper (hot) this too is decorative (hot) topping
4 small eggplant (2 medium or 1 large)
water

3 small leek (2 medium or 1 large)
water

1 1/2 tbsp. capers
2 tbsp. balsamic vinegar (approximate)
10 basil leaves
salt
cracked black pepper

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9“.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will ”grow“ and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have ”grown“, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left, a bit of *nofat* cheese or a
basil leaf.

Bake 20-30 minutes. Slice and serve. Voila! For anyone wanting to
make their own modifications on this ”pizza", your ideas would be much
welcomed.

Basic Cooked Rice

Recipe By : Chef Paul Prudhomme’s Louisiana Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Uncooked Rice
2 1/2 Cups Chicken Stock
1 1/2 Tablespoons Onion — Very Finely Chopped
1 1/2 Tablespoons Celery — Very Finely Chopped
1 1/2 Tablespoons Green Bell Pepper — Very Finely Chopped
1 1/2 Tablespoons Unsalted Butter — Melted
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
Pinch White Pepper
Pinch Cayenne Pepper
Pinch Black Pepper

If you make this ahead of time and store it, omit the bell peppers — they
tend to sour quickly. Use chicken stock if you are serving the rice with a
chicken dish, seafood stock with a seafood dish, beef with a beef dish…

In a 5×9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan
snugly with aluminum foil. Bake at 350 degrees until rice is tender, about
1 hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter.

– – – – – – – – – – – – – – – – – –

NOTES : Mastercook formatted by:
Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

Broccoli-Cheddar Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. milk
1 can condensed cheddar cheese soup — (11 oz)
1 c. frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn
2 T. chopped pimiento

In a medium saucepan stir together milk and soup. Cook and stir over medium
heat till bubbly. Remove from the heat. Stir in broccoli, hash browns,
corn, and pimiento; cool. Pour mixture into a 1-quart freezer container.
Seal, label, and freeze.

To serve, transfer frozen mixture to a large saucepan. Cover and cook over
medium low heat for 40-45 minutes or till heated through. stirring
occasionally. Makes 6 servings.

This tasted great when I made it, but I don’t know how well it freezes
since this is my first time making it. But it did come from a freezer
book, so I expect good results. (from Fix Freeze by Better Homes and
Garden – I
found it at the library)

From the New McDougall Cookbook

Mango-Orange Dressing
Makes 3/4 cup
Prep time: 10 minutes

1 medium mango, peeled and cut into chunks
1/2 cup fresh-squeezed orange juice
1 clove garlic, crushed
1 teaspoon soy sauce
1/4 teaspoon curry powder

Place all ingredients in a food processor or blender. Process until smooth.

PASSOVER BAGELS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Brunch Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HENRY EDELBERG (HPCM50A)
2/3 c Water
1/3 c Peanut oil
1 c Matzo meal
1 tb Sugar
3 Eggs
1/4 ts Salt

Bring to boil; oil, water, sugar and salt. Stir in
matzo meal, boil a second more and remove from heat.
Mix thoroughly and when cooled a little, beat in eggs
one at a time. Grease hands and roll dough into 2″
balls. Place on greased cookie sheet, dip finger in
water and press hole in center of each. Bake at 375
for 1 hour.
Roz Edelberg Formatted by Elaine Radis; 3/92

– – – – – – – – – – – – – – – – – –

Title: LEMON JELLY
Categories: None
Yield: 2 pints

12 LEMONS
4 lg APPLES (tart–Granny Smith)
Water To cover
3 c GRANULATED SUGAR

Slice the lemons, including the rind, seeds and all,
thin, and place into a saucepan.

Core the apples, but do not peel, and chop coarsely.
Add the apples to the pan and pour in enough water to
just cover the fruit. Cook over moderate heat, until
the fruit becomes mushy.

Pour the mixture into a jelly bag or a colander lined
with several thicknesses of damp cheesecloth and let
drip into a bowl for about an hour. Using a spoon,
force as much liquid through the cheesecloth as
possible.

Measure the juice; you should have about 4 cups. For
each cup of juice, add 3/4 cup of sugar.

Return to the pan and boil for another 15 minutes or
so, until the mixture reaches the jelly stage, about
220- to 225-degrees F on a candy thermometer. To be
absolutely certain, place a tablespoon of the hot
mixture into a saucer and set it in the freezer for a
few minutes. If it jells, the mixture is ready.

Pour the jelly into HOT, sterilized jars and seal.

Process in boiling water bath for 10 minutes. Or it
may be store in a covered container in the
refrigerator for several months.

—–