EASY CROISSANTS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Warm milk
1 t Sugar
1 tb Yeast
1 c Flour
3/4 c Milk, room temperature
1 1/2 ts Salt
1/4 c Sugar
1 Egg, beaten
1/2 c Butter melted and cooled
4 c Flour
1 c Cold butter
1 Egg, beaten with cold water

Stir warm milk and sugar together. Add yeast. Let
stand 10 minutes. Stir well. Add flour; beat well.
Add milk, sugar and egg. Beat until smooth. Add
butter; beat and set aside. In a large mixing bowl,
place the 4 cups of flour and the chilled butter. Cut
butter into flour until pieces are the size of beans
(not too small). Pour the liquid batter into the
flour mixture; stir until moistened. Cover the bowl
with plastic wrap. Refrigerate for at least 4 hours or
overnight. Remove from refrigerator. Press into a
compact ball on a floured board and divide into 4
parts. Roll each into a circle 12″ or 16". Cut each
circle into 6 or 8 pie-shaped wedges. For each
croissant roll a wedge towards the point. Shape into a
crescent and place on ungreased baking sheet. Let
rise at room temperature until doubled. (May take 2
hours or more). Brush each with egg beaten with cold
water. Preheat oven to 400 F. Place croissants in
oven. Lower temperature to 350 F and bake for 15 – 20
minutes until golden. Makes 24 – 32.

Source: Among Friends Converted by MMCONV vers. 1.10

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Title: Lentil-Rice Surprise
Categories: Grains, Mcdougall, Prodigy, Dec.
Yield: 6 servings

1 c Lentils; dried
1/4 c Water
1 md Onion
Garlic clove; chopped
Celery stalks; chopped
28 oz Tomato; canned
1 ts Dill weed
3 c Rice; cooked
1 c Bread crumbs

Recipe by: The McDougall Plan Cover lentils with
water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid,
reserving 1/2 cup. Heat 1/4 c water in large pot, add
onion, garlic and celery. Cook over medium-low heat
until tender, about 15 minutes. Add tomatoes, drained
lentils, 1/2 c lentil water, cooked rice and dill
weed. Mix well. Using a 3 quart casserole, sprinkle a
few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the
crumbs over the top. Bake at 350F for 45 minutes.
HELPFUL HINT: This may be made ahead of time and
cooked when cold. Add 15 minutes to oven cooking time.
FROM The Mcdougall Plan :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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MM: Peaches ‘n Creme Mold (Lacto)

Title: Walnut Cookies
Categories: Cookies
Yield: 6 servings

1 c Finely chopped walnuts
1/3 lb Soft butter; half sweet
And half salt
1/4 c Sugar
1 c Flour
2 ts Vanilla
Powdered sugar

Recipe by: Square One
1. Lightly toast the walnuts in a low oven and then let cool. Finely grind
the walnuts in a food processor. 2. Cream the soft butter and sugar
together. Add the walnuts, flour, and vanilla and mix well. 3. With a
plain piping tip, pipe the cookie dough in drops onto a buttered and
floured pan or onto parchment paper. 4. Bake in preheated 300 degree oven
for 20-30 minutes, or until pale brown in color. When cool, sprinkle
powdered sugar over the cookies. 5. Store in an airtight container. The
cookie dough feezes well.

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Title: DAN’S COOKIES
Categories: Cookies, Snacks
Yield: 6 servings

1/3 c Butter or margarine
1/3 c Shortening
1/2 c Brown sugar
1/2 c White sugar
1 Egg
2 ts Vanilla
1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 c Wheat germ
1/2 c Chopped nuts (we usually use
-walnuts)
1/2 c Coconut
6 oz Package semi-sweet chocolate
-chips

Preheat the oven to 375 degrees. Cream the butter and shortening,
add the sugars and beat until light and fluffy. Add egg and vanilla,
mix well, then add remaining ingredients (if you’re using a mixer,
stir in the last four ingredients with a spoon). Drop by rounded
teaspoonfuls on an ungreased cookie sheet and bakd for about 10
minutes, or until golden brown. Cool slightly before removing from
cookie sheet.

Makes several dozen depending on how big your “drops” are and how
much of the dough you eat while you’re dropping.

MMMMM

Amish Friendship Bread

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

Amount Measure Ingredient Preparation Method
2/3 c vegetable oil
1 tsp vanilla
1 c sugar
2 c flour
1/2 tsp baking soda
1 1/4 tsps baking powder
1/2 tsp salt
3 eggs
1 tsp cinnamon
1 c nuts, raisins, fruit
Starter:
1 c flour
1 c warm water
1/2 c sugar
1 tbsp yeast

Cake:
Preheat oven to 350°.
Remove 2 cups starter. Keep one cup for yourself to start your next cake
and give the other to a friend. To the remaining starter combine all batter
ingredients, mixing well. Pour the batter into two greased or papered glass
loaf pans or one 9 X 13″ pan.
If desired mix Streusel topping and layer batter then strusel twice. Bake
40 – 50 minutes, making sure the cake tests done.

Starter:
Mix all ingredients in glass or plastic container. Cover loosely with lid
or plate. Let stand in a warm place. Stir each day. On the 5th day and the
10th days add 1 cup flour, 1 cup milk, and 1 cup sugar.

Notes:
Store only in non-metal utensils as the acid in sourdough can corrode metals

BLUEBERRY MUFFINS WITH NUTMEG TOPPING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter, room temp
1/2 c Granulated sugar
1/2 c Powdered sugar
1 1/2 tb Vanilla
2 Eggs
1 c Buttermilk or plain yogurt
1 t Freshly grated nutmeg
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/3 c Cake flour
2 tb Whole-wheat flour
1 c All-purpose flour
2 c Fresh or frozen blueberries
1/2 ts Freshly grated nutmeg
-stirred into
1/4 c Granulated sugar

In large mixing bowl cream butter with both sugars
until very light in color. Scrape sides of bowl with
rubber spatula. Add vanilla, eggs and buttermilk,
beating constantly.

In another bowl stir together nutmeg, baking powder,
baking soda, salt and flours. Add to butter mixture.
Gently mix just until combined. Gently fold in
blueberries. Fill paper-lined muffin cups to top with
batter. Sprinkle each muffin with about 2 teaspoons
nutmeg sugar.

Bake on rack in upper 1/3 of 400-degree oven until
muffins are lightly browned, about 20 to 25 minutes.
Remove muffins from pan to cooling rack. Serve warm or
at room temperature. Makes 16 muffins or 6 jumbo
muffins.

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Meat Fish Rub

Recipe By : Field and Stream
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Rubs
Chicken Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Paprika
1/4 Cup Onion Powder
1/8 Teaspoon Cayenne
1/2 Teaspoon White Pepper
2 Teaspoons Chili Powder
3 Tablespoons Brown Sugar
1/2 Cup Granulated Sugar
1 Teaspoon Curry Powder
1/2 Teaspoon Black Pepper
1/4 Cup Salt

This seasoning rub can be used on all types of wild game and fish. Dust the
meat of fish before grilling or smoking.

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Macaroni Medley Salad

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Low Fat Main Dish
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Buttermilk
3/4 cup Fat-free mayonnaise
2 tablespoons Fresh dill, chopped — or 1 ts
dill
4 cups Cooked rotini pasta — cooled
15 ounces Canned kidney beans — drained
rinsed
10 ounces Frozen green beans, cooked — drained and cooled
8 ounces Fat-free cheddar cheese — Healthy Choice, cube

Mix together buttermilk, mayonnaise and dill. Pour over combined pasta,
beans and cheese; mix lightly.
Chill. 16 Servings

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CORN CHILI

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 plump ears of corn
5 Ancho chilies, — stems removed, seeded
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground Mexican oregano
2 tablespoons corn oil
1 large onion, finely diced
4 garlic clove minced
1 12-ounce bottle Mexican beer
3/4 cup chicken stock
Salt
Lime juice

Cut kernels from corn cobs and set aside; you should have 2 cups of whole
kernels. With the back
of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small
bowl; you should have a
1/2 cup of corn puree.

Soak chilies in hot water to cover until soft. Drain, reserving soaking liquid.
In a blender combine
chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough
reserved

chile liquid to make a thick paste. Heat oil in a saucepan over medium-high
heat. Pour in chile paste
and fry for about 3 minutes, or until it thickens. Add onion, garlic and corn
kernels and fry

2 minutes more. Add corn puree, beer and chicken stock. Bring to a boil, and
simmer for 40
minutes, or until mixture is thick and flavorful. Season to taste with salt and
lime juice

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MATZO STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Matzos
1/4 c Water
1 tb Parsley, chopped
2 Eggs, beaten
2 tb Onion, chopped
1/4 ts Ginger
1/4 ts Ginger
Celery (opt.)

Crumble matzos and sprinkle with water. Add other
ingredients. This stuffing may be used for any meat
or fowl.

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