P-NUTTY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 2/3 c Flour
2 ts Baking powder
1 t Cinnamon
1/2 ts Nutmeg
1 Ripe banana
1/3 c Peanut butter
1/2 c Sugar
2 Eggs
2/3 c Sour cream
—–IRWIN E.SOLOMON—–

Preheat oven to 450~ .Place paper liners in muffin
tin,set aside.
Vombine flour,baking powder,cinnamon,and nutmeg in
medium bowl.toss to blend with fork.set aside.
Peel banana,break into small pieces,and set it aside
on wax paper.
In large mixing bowl,combine peanut butter and
sugar.Mix at medium speed to blend.Stop when necessary
to scrape sides of bowl with rubber scraper.
Add eggs and blend.Add banana and blend.Add flour
mixture in two stages and mix until it is completely
incorporated.Do not over mix.Add sor cream and blend.
Spoon batter into muffin cups until they are about
3/4 fulled.With mitted hands,carefully place pan in
oven and bake for 25 minutes.
Turn oven off and with mitted hands,carefully remove
muffin pan and set it on cooling rack for 10
minutes.With your mitts on,carefully tip tin on its
side to let muffins fall out.
If there is a stubborn muffin,use table knife to
loosen it.Once muffins are completely cool wrap them
in plastic wrap and freeze.Makes 12 muffins.

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Pierre’s Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 pound Beef-lean — ground
1 pound Pork-lean — ground
2 cups Onion-chopped
1 cup Green pepper-chopped
1 cup Celery-chopped
1 tablespoon Garlic-minced
1 tablespoon Oregano-dried
2 each Bay leaf
2 teaspoons Cumin
3 tablespoons Chili powder
3 cups Tomatoes-crushed
1 cup Beef stock
1 cup Water
Red pepper flakes — to taste
Salt — to taste
Pepper-fresh ground — to tast
2 cups Kidney beans-cooked
Garnishes:
Monterry jack cheese-shredde
Lettuce-shredded
Red onion-chopped
Coriander-chopped
Sour cream
Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until
lightly browned; add onions, green pepper and celery; sweat 2 minutes; add
other ingredients except beans, mixing well; bring to a boil, reduce heat,
cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer
another 10 minutes; ladle into warm soup bowls and serve with warm tortillas,
tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.

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CABBAGE MISO SOUP WITH DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Vegetables
China

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sweet rice flour
1/4 c Boiling water
2 c Shredded cabbage
1 qt Stock or water
1/4 c Miso
Oil for sauteeing

Place flour in a bowl, add boiling water and blend.
Knead for 5 min. then mold dumplings into any form you
wish (about 1/2″ thick). Set aside.

Saute the cabbage. Add enough stock to cover it and
bring to a boil. Cover pot and simmer til cabbage is
tender. Add remainder of stock, bring soup to boil and
drop dumplings into the soup. When dumplings rise to
the surface they are cooked. Reduce flame. Place miso
in bowl, add 1/4 cup broth and puree. Add puree to
soup and allow to simmer for a few minutes. Garnish
with parsley.

Recipe from How to Cook with Miso by Aveline Tomoko
Kushi

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GREAT NORTHERN MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Idaho Great Northern Beans
— rinsed
Water
1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste
Leftover ham or beef bones
16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
–(carrots, zucchini,
–celery, cabbage)
1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese

Add beans to 3 cups boiling water; boil for 2 minutes.
Cover and let stand 1 to 4 hours. Drain and rinse
well. Place beans in kettle. Add 6 cups water, onion,
garlic, basil, oregano, salt, pepper and ham or beef
bones. Bring to boil. Cover and simmer 1 hour or until
beans are almost tender. Add tomatoes, vegetables,
macaroni and parsley, breaking up tomatoes. Cover and
simmer 1/2 hour longer or until ingredients are done.
Add more water if a thinner consistency is desired.
Adjust seasonings. Serve with grated Parmesan cheese.
Makes 2 to 2-1/2 quarts.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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Honey Curried Chicken

Recipe By : Womens American ORT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Jewish Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
3 pounds chicken — cut up

Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
and curry. Roll chicken pieces in mixture and arrange in a single layer in
the baking dish. Bake at 375 oven for 1 hour or until fork tender.

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TUNISIAN EGGPLANT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Eggplant
1 lg Green bell pepper — chopped
1 Garlic clove — crushed
1/2 c Olive oil
1/3 c Red wine vinegar
1 t Dried oregano — crushed
1 t Salt
1 cn Chunk-style tuna (12 1/2-oz)
– drained
1 lg Tomato — seeded and chopped
Crisp salad greens
1/4 c Crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over 1/2 cup
boiling water 2 to 5 minutes until eggplant is tender.
Drain. Arrange with green pepper in 2-quart shallow
casserole. Combine garlic, oil, vinegar, oregano and
salt in covered jar. Shake well. Pour over eggplant
mixture. Cover and refrigerate 1 hour. Drain marinade
and reserve for other use. Toss marinated vegetables
with tuna and tomato. Spoon into salad bowl lined with
crisp greens. Top with cheese.

(C) 1992 The Los Angeles Times

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FRENCH ONION SOUP – JARLSBERG

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter — light
1 tb Fructose
1 c Wine — white zinfandel
1/2 ts Pepper, ground — fresh
8 oz Jarlsberg cheese — sliced
Paprika
4 lg Onions — spanish or
8 md Onions — vidalia
1 tb Flour
3 cn Beef broth
1 Bread, french — dried
1 c Parmesan cheese — grated
1 c Swiss cheese — grated

In a large, heavy dutch oven melt the light butter
slowly. When melted, add the sliced onions, and
fructose (normal table sugar may be used if desired.)
Cover, and cook – stirring often – until the onions
are tender but colorless.

Take the top off the pan, turn the heat up to high –
then cook the onions until the sugar caramalizes on
them turning them a golden caramel color.

Stir in the flour and make a roux. Blend well and
cook over medium heat for three minutes until the
starchy flavor of the flour is cooked out.

Carefully add the wine and pepper to the onions while
stirring over high heat until the mixture comes to a
boil and thickens.

Pour in the beef broth and bring to a boil. When the
soup begins to boil, cover, reduce heat – and simmer
for twenty minutes so the flavors have time to blend.

To prepare for table, ladle the soup into small fire
proof crocks or broiler safe bowls. Float slices of
dried French bread in the bowls then add a 1/4 c of
each of the grated cheeses, topping it all off with a
slice of Jarlsberg cheese. Let the slices overlap the
sides of the bowl slightly the toasted cheese that
runs over the side is a delicacy for most french onion
soup lovers! Place the crocks under your broiler and
watch carefully as the cheese on top melts, bubbles
and begins to turn a rich dark brown on top of the
bubbles.

When you see the bubbles browing – your done. Enjoy!

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Fettuccine with Garlic Shrimp and Basil Mint Pesto

Recipe By :

Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta
Shrimp

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c packed fresh basil leaves
1 1/2 c packed fresh mint leaves
3/4 c chopped walnuts — toasted
6 tbs freshly grated Parmesan cheese
3 tbs minced garlic
1 c plus 2 tbs olive oil
1 1/2 lbs spinach fettucine
1 1/2 lbs uncooked large shrimp — peeled and deveined

Finely grind basil, mint nuts, Parmesan and 1 1/2 tbs garlic in processor
=2E Gradually add 1 c oil and process until pesto is well blended. Tran
sfer to bowl. Season with salt and pepper. (Can be made 3 days ahead.
Press plastic wrap onto surface, chill. Bring to room temperature before
using.)

Cook fettuccine in large pot of boiling salted water until tender but sti
ll firm to bite, stirring occasionally.

Meanwhile, heat 2 tbs oil in large skillet over medium-high heat. Add sh
rimp and 1 1/2 tbs garlic; saute until shrimp are cooked through, about 4=
minutes. Remove from heat.

Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer
to large bowl. Arrange shrimp over pasta and serve.

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Per serving: 25 Calories; 2g Fat (72% calories from fat); 1g Protein; 1g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Title: WHITE PIZZA
Categories: Pies, Italian
Yield: 8 servings

Pizza shell, 12″
2 T Olive oil
4 ts Garlic; chopped fine
2 T Basil, fresh; OR
2 ts Basil, dried
2 md Tomato; thinly sliced
1/4 lb Mozzarella; grated, or to
-taste
1/4 lb Provolone; grated, or to
-taste
1/4 c Romano; grated
2 ts Oregano, dried; OR
1 T Oregano, fresh

Roll crust out to 12″ circle. Brush crust with olive oil, sprinkle
with garlic and basil. Arrange tomato slices over crust and top with
grated mozzarella, provolone, and Romano cheeses. Bake in a hot
preheated oven (425 to 450 degrees) 12 to 15 minutes or until cheese
has melted and crust is lightly browned. Sprinkle with oregano. For
best results, bake on parchment paper directly on pizza stone or oven
tiles.

Best made with Neopolitan pizza crust (flour, yeast, water, salt, and
molasses); crust thin and crispy, yet soft enough to be folded over
and eaten with fingers

From Mario’s Pizza, Regent Square, Pittsburgh, PA

MMMMM

Title: CURRIED GOAT (SMOKED)
Categories: Main dish, Game
Yield: 14 servings

1 Goat; around 25 pounds,
-quartered

——————————–CURRY PASTE——————————–
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR-
4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn

—————————-CURRY MOP (OPTIONAL—————————-
2 c Chicken or beef stock or
-beer
2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce

NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.

Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the goat from the refrigerator and
let it sit, covered, at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to
220 degrees F.

If you plan to baste the meat…mix together the mop ingredients in a
saucepan and warm the liquid over low heat.

Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.

When the meat is done, remove it from the smoker, and allow it to sit
for 15 minutes before serving. Slice or shred the meat and serve with…
[your favorite barbecue sauce].

From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard
Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted
By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT

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