COFFEE CAKE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
1/2 c Pecans — finely chopped
1/3 c Light brown sugar — firmly
-packed
1 1/2 c Plus 1 tabl. flour
1 t Cinnamon
1/8 ts Nutmeg
1 tb Butter or margarine — melted
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Vegetable shortening
1/2 c Milk
1 Egg
12 Pecan halves — optional

Preheat oven to 375 degree F. Grease 12 muffin pan
cups; set aside. In a small bowl; mix together pecans,
brown sugar, 1 T flour, cinnamon, nutmeg, and butter;
set aside.

In a medium bowl, sift together 1 1/2 cups flour,
granulated sugar, baking powder and salt; cut in
shortening. In a small bowl, blend egg with milk.
Add to dry ingredients with half of the pecan mixture,
stirring until just blended. Spoon batter into muffin
cups; sprinkle with remaining pecan mixture. Garnish
each muffin with a pecan half. Bake 15 minutes or
until cake tester inserted in center comes out clean.
Remove muffins from pan to cool on wire rack.

Mixing muffin ingredients requires a special, but
easy-to-learn technique. The liquid ingredients
(milk, eggs, etc.) are beaten together and then added
all at once to the dry ingredients. Mixing is kept to
a minimum–just enough to moisten the dry ingredients.
The batter should be lumpy, not smooth. These muffins
freeze very well. Source: Woman’s World Magazine.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Title: Almost Pasta Primavera
Categories: Diabetic, Vegetables, Cheese/eggs
Yield: 6 servings

MMMMM————————INGREDIENTS—————————–
3 1/2 lb Spaghetti squash; 1 medium
1 c Broccoli flowerets; fresh
1 c Zucchini; small, sliced
1 c Mushrooms; fresh, sliced
1 c Carrot; sliced
1 Clove garlic; small, crushed
3/4 ts Reduced calorie margarine,
-melted
1 tb Skim milk;
1/2 c Part skim ricotta cheese;
1 tb Parmesan cheese;
1/2 ts Imitation butter flavoring;
1/4 ts Salt;
1/2 ts Italian seasoning;
1/8 ts Coarsely ground pepper;

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently. Food
Exchanges per serving: 1 food exchange + some free vegetables, 1/2
high-fat meat + 1/2 fat exchanges…. {I found this on the cooking
echo, it sounded sooo good! It may be worth trying out as soon as I
can convience “Bert” that squash is good for you and yours.;-) which
is the reason why I put it in my diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

MMMMM

Title: Broccoli Stuffed Shells
Categories: Low, Fat
Yield: 1 servings

1/4 c Vegetable broth (I used
Hains Fat Free Vegetable
Broth)
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 T Minced fresh oregano
1 T Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked
Al dente and drained
2 c Tomato sauce
Fresh ground black pepper to
Taste

Place broth in skillet over medium heat. Add mushrooms, onions, and
garlic. Cook, stirring, for 5 minutes or until lightly browned.

Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg
whites.

Preheat oven to 350 degrees F.

Stuff drained shells with ricotta-broccoli mixture.

Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
Arrange shells over sauce. Top with remaining sauce.

Bake for 30 minutes or until shells are hot. Top with black pepper to
taste. A slightly modified recipe from Schlesinger’s _500 Fat-Free
Recipes_:

From: artemis@netcom.com (Michelle Dick)
converted to MM by Donna Webster Donna@webster.demon.co.uk

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STUFFED PRUNES (TLC)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
35 lg Prunes
Cold tea
2 tb Armagnac or brandy
1 Grated rind of 1 orange
Sugar syrup, optional

1. Soak prunes overnight in cold tea
2. Drain and stone them carefully. Keep 20 aside then
process 15 to make the stuffing.
3. In a bowl, add the brandy and orange rind to the 15
prunes and mix well.
4. Spoon the mixture into the prunes to make a smooth
fat shape 5. Put each prune in a sugar case and glaze
with sugar syrup

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Title: CORNMEAL PIE CRUST–1 CRUST FOR 9″ PIE
Categories: Texmex, Main dish
Yield: 1 servings

1 c All purpose flour
2 tb Cornmeal
1/3 c Firm bacon drippings OR>>>>
1/3 c Shortening OR lard
3 tb Cold water (or 1 more)

Combine flour and cornmeal, then cut in bacon
drippings. When mixture is granular, add the water,
in small quantities to insure a flaky crust, until
pastry is mixed.

Roll out on a floured surface to a circle 1 1/2 times
larger than an inverted 9″ pie pan. Fit pastry into
pan and form a fluted edge all around.

CRUST FOR TAMALE PIE III–see #79.

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Title: Quick Pots de Creme
Categories: Desserts, Londontowne
Yield: 5 servings

1 c Milk
1 Egg
1 ts Rum
6 oz Semi-sweet chocolate bits
2 tb Sugar
Pinch salt

Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and
chill several hours before serving. Mrs. Thomas H. Morton

MMMMM

Chili Krieghauser

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Beef — ground
1/2 teaspoon Salt
1 can Soup — condensed onion
1 tablespoon Chili powder
(more to taste)
2 teaspoons Cumin
1/2 teaspoon Black pepper — ground
2 cans Tomato sauce (8 oz)
1 can Kidney beans (21 oz)
2 teaspoons Cocoa
8 ounces Coca-Cola

Brown ground beef for 20 minutes, or until dark and crumbly. Pour off excess
fat. Add salt, onion soup, chili powder, cumin, pepper and tomato sauce. Simmer
for awhile, then add undrained kidney beans, cocoa and Coke.
Simmer until ready.

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Title: Emeril’s Roasted Garlic
Categories: Appetizers, Emeril
Yield: 4 bulbs

4 Whole garlic bulbs
1 ts Olive oil
2 ts Salt
1 ts Essence

Preheat oven to 400 degrees. Combine garlic, olive
oil, salt, pepper and Essence together on a sheet of
aluminium foil. Fold the edges of the foil together
to form a tent and roast until tender, for about 40
minutes. It will keep 2-3 days with a little olive
oil in the refrigerator. Squeeze the cloves out of
the bulb and make a paste.

Source: Essence of Emeril, #EE2273, TVFN
Formatted by Lisa Crawford, 5/27/96

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Date: Thu, 21 Oct 93 08:41:40 +0600
From: Paula.Hostetler@central.sun.com (Paula Hostetler)

Another recipe from Great Good Food. I really like
this one, I serve it with a good whole grain roll
and spinach salad.

Black Rice adapted from “Great Good Food” by Julee Rosso

1 cup black beans
3 – 4 1/2 cups broth or water
1 small onion, finely chopped
4 garlic cloves, minced
1/2 cup short-grain white rice
1/4 cup white wine
1 tomatoe, coarsely chopped
1/2 teaspoon ground cumin
pinch cayenne
salt and freshly ground pepper
1/2 cup finely chopped fresh cilantro

1. Soak the bean in 1 quart of cold water overnight.
Drain and rinse.

2. Place 3 cups of broth and the beans in a stockpot,
and bring to a boil. Reduce the heat and simmer for 2
to 2 1/2 hours, or until tender. Drain the beans and
reserve the broth and the beans. Set aside.

3. Place 1 1/2 cups of the bean broth in a small
saucepan (if there isn’t enough, add water to make 1 1/2
cups). Place over low heat to keep warm.

4. In a stockpot over high heat, heat a couple of table
spoons of the broth. Add the onion, and garlic and saute
until the onion is softened, about 5 minutes. Add the rice
and stir constantly for 1 minute. Add the wine and cook
for 2 minutes. Add the tomatoe and cook for 2 minutes.

5. Gradually add the bean broth, 1/2 cup at a time, stirring
until the liquid is absorbed before adding more broth. This
will take 20 to 25 minutes. Add the beans and the remaining
broth. Season with cumin, cayenne, and salt and pepper to
taste. Remove from the heat and stir in the cilantro; serve
immediately.

Title: Ensuring High-Quality Canned Foods (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

Begin with good-quality fresh foods suitable for canning. Quality varies
among varieties of fruits and vegetables. Many county Extension offices
can recommend varieties best suited for canning. Examine food carefully
for freshness and wholesomeness. Discard diseased and moldy food. Trim
small diseased lesions or spots from food.

Can fruits and vegetables picked from your garden or purchased from
nearby producers when the products are at their peak of quality-within 6
to 12 hours after harvest for most vegetables. For best quality,
apricots, nectarines, peaches, pears, and plums should be ripened 1 or
more days between harvest and canning. If you must delay the canning of
other fresh produce, keep it in a shady, cool place.

Fresh home-slaughtered red meats and poultry should be chilled and
canned without delay. Do not can meat from sickly or diseased animals.
Ice fish and seafoods after harvest, eviscerate immediately and can them
within 2 days.

Maintaining Color and Flavor in Canned Food

To maintain good natural color and flavor in stored canned food, you
must:

* Remove oxygen from food tissues and jars,
* Quickly destroy the food enzymes,
* Obtain high jar vacuums and airtight jar seals.

Follow these guidelines to ensure that your canned foods retain optimum
colors and flavors during processing and storage:

* Use only high-quality foods which are at the proper maturity and are
free of diseases and bruises.

* Use the hot-pack method, especially with acid foods to be processed
in boiling water

* Don’t unnecessarily expose prepared foods to air. Can them as soon as
possible.

* While preparing a canner load of jars, keep peeled, halved,
quartered, sliced, or diced apples, apricots, nectarines, peaches, and
pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1
gallon of cold water. This procedure is also useful in maintaining the
natural color of mushrooms and potatoes, and for preventing stem-end
discoloration in cherries and grapes. You can get ascorbic acid in
several forms:

** Pure powdered form–seasonally available among canners’ supplies
in supermarkets. One level teaspoon of pure powder weighs about 3
grams. Use 1 teaspoon per gallon of water as a treatment solution.

** Vitamin C tablets–economical and available year-round in many
stores. Buy 500-milligram tablets; crush and dissolve six tablets per
gallon of water as a treatment solution.

** Commercially prepared mixes of ascorbic and citric
acid–seasonally available among canners’ supplies in
supermarkets. Sometimes citric acid powder is sold in
supermarkets, but it is less effective in controlling
discoloration. If you choose to use these products, follow the
manufacturer’s directions.

* Fill hot foods into jars and adjust headspace as specified in recipes.

* Tighten screw bands securely, but if you are especially strong, not
as tightly as possible.

* Process and cool jars.

* Store the jars in a relatively cool, dark place, preferably between
50 degrees and 70 degrees F.

* Can no more food than you will use within a year.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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