Cinnamon Flop

Recipe By : Mom D
Serving Size : 8 Preparation Time :1:00
Categories : Breakfast Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2 cups flour
2 teaspoons baking powder
1 egg
1 cup milk
1/4 cup butter — melted
cinnamon sugar

Preheat oven to 350 degrees. Sift the sugar, flour and baking powder. In a
separate bowl, beat the egg with the milk and salt. Combine the flour and egg
mixtures and place in an 8-inch round, 2-inch deep, baking dish. Sprinkle
with the cinnamon sugar and drizzle the melted butter over the top. Bake for
1/2 hour or unitl done.

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Per serving: 288 Calories; 8g Fat (23% calories from fat); 5g Protein; 51g
Carbohydrate; 42mg Cholesterol; 171mg Sodium

Artichoke Frittata

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium Artichokes
2 tablespoons Olive oil
3 Garlic cloves, peeled — minced
3 small Red potatoes (about 1/2 — pound), grated
8 Eggs — well beaten
1/2 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Chopped fresh oregano
1 tablespoon Minced fresh chives
1 teaspoon Minced fresh rosemary

This thick and sturdy herbed omelet lets the full flavor of fresh
artichokes shine through.

Prepare artichokes (see recipe for Young Artichokes and Fava Beans
Stewed in Olive Oil) and cut them into 1/2-inch cubes.

Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium
heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce
heat slightly and add the artichoke cubes; saute until tender, about 10
minutes, stirring often. Add the grated potatoes and cook for another 5
minutes. Add the eggs, salt, pepper and herbs.

To set the eggs, let them cook for 2 or 3 minutes, without stirring,
then lift the set edges and tilt the skillet slightly to let the uncooked
egg run underneath. Repeat until the egg is set.

Serve hot or cold, cut into wedges.

Serves 4.

PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4
g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.

From the San Francisco Chronicle, 4/23/93.

Posted by Stephen Ceideberg; May 11 1993.

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Almond Butter Disks

Recipe By : Cooking Live Show #CL8898
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
batter:
1 stick butter
1/2 cup sugar
grated zest of 1 lemon
1 tablespoon dark rum
2 egg whites
1 cup ground almonds
6 tablespoons flour
glaze:
2/3 cup seedless raspberry preserves
1 tablespoon kirsch

Preheat the oven to 350 degrees.

Cream the softened butter and add the sugar in a stream. Continue beating until
the butter/sugar whitens. Beat in the zest and rum, then the egg whites, one a
t a time, beating smooth between each addition. Mix the almonds and flour toget
her and stir them
into the batter by hand.

Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tub
e. Bake the cookies for 12 to 15 minutes.

For the glaze:

Bring the preserves and the Kirsch to a boil in a small pan over medium heat, s
tirring occasionally, until slightly thickened. Apply glaze while it is still v
ery hot.

Cool the cookies on the paper and sandwich them with raspberry glaze after they
have cooled.

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Western Ranch Biscuits

Recipe By : Diana’s
Serving Size : 1 Preparation Time :0:00
Categories : Dog Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package dry yeast
1/4 cup warm water
2 cups warm beef broth
1/4 cup milk
1/2 cup honey
1 egg — beaten
1/4 cup bacon grease or margarine
1 teaspoon salt
2 1/2 cups flour (white, oat, or rye)
1 cup cornmeal
1 cup wheat germ
2 cups cracked wheat
3/4 cup wheat bran
3/4 cup oatmeal
3/4 cup grated cheddar cheese
3 cups whole wheat flour — (approximately)
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

In a small bowl, dissolve yeast in warm water. In a large bowl, combine beef
broth, milk, honey, egg, bacon grease or margarine, and salt. Add yeast/water
mixture and mix well. Stir in flour, corn meal, wheat germ, cracked wheat,
wheat bran, oatmeal, and cheese. Add whole wheat flour, 1/2 cup at a time,
mixing well after each addition. Knead in the final amounts of flour by hand
to make a stiff dough. Continue to knead for 4 to 5 minutes. Pat or roll to
1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet.
Cover lightly and let set (rise) for 30 minutes. Bake in a 350û oven for 45
minutes or until lightly browned on bottom. Prepare topping during last few
minutes. Turn off oven heat. Remove biscuits from oven. Immediately dip
biscuits in topping. Return them to oven and leave biscuits in oven for
several hours or overnight.

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Per serving (excluding unknown items): 3860 Calories; 104g Fat (23% calories
from fat); 139g Protein; 648g Carbohydrate; 280mg Cholesterol; 4972mg Sodium

CURRIED VEGETABLE SOUP (VEGAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Dried green or yellow split
Peas
1/4 ts Turmeric
4 c Water
1 tb Safflower oil
1 tb Curry powder
1/2 c Onion — chopped
1/2 c Carrot — chopped
1/2 c Celery — chopped
1 1/2 c Water
14 oz Can plum tomatoes — chopped
With liquid
1/2 ts Salt
1/4 ts Pepper
2 tb Cilantro — chopped

In a large sauce pan, combine peas, turmeric and 4
cups water; bring to a boil. Reduce heat; simmer until
peas are tender, about 1 hour. Drain.

In a medium saucepan, heat oil over medium heat (note
you may need to add up to 2 tablespoons more oil); add
curry and cook about 30 seconds. Add onions, carrots
and celery; cook 3 minutes. Add peas, 1 1/2 cups
water, tomatoes, salt and pepper; cook, covered 10
minutes.

Transfer half the mixture to food processor or blender
and puree. Add puree back to soup. Chill. Garnish with
cilantro if desired.

This soup freezes well.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
Issue

From: Conni Marais (X3648) On Fri, Aug

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Peanut Butter Fudge Cookies

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chunky peanut butter
2 tablespoons vegetable oil
2 eggs
1 21.5 oz pkg fudge brownie mix
1/2 cup water
6 ounces semisweet chocolate chips
1 cup unsalted peanuts — chopped

Preheat oven to 350°. In a large bowl, beat peanut butter, oil and
eggs. Add brownie mix and water; stir until moistened. Stir in chips.
Drop tablespoonfuls of dough onto an ungreased baking sheet. Place 1/2
teaspoon peanuts on each cookie. Bake 12 to 14 minutes or until
fingertip leaves a slight indentation when center of cookie is touched.
Transfer to a wire rack to cool completely. Yield: about 5 dozen
cookies. From: Quick Gifts of Good Taste.

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Title: Oatmeal and Dried Fruit Cookies
Categories: Cookies
Yield: 24 servings

2 c Whole wheat flour
2 c Rolled oats
1/2 c Brown sugar; lightly packed
1/2 ts Salt
3/4 ts Baking soda
1 c Mixed dried fruit; chopped
2/3 c Corn oil
1/2 c Buttermilk

Recipe by: Five Roses Flour
Preparation Time: 0:40
In large bowl, combine all of the dry ingredients, including the dried
fruit. Add the oil and buttermilk; mix well. Roll out the mixture into
1/8″ thickness. Use a cookie cutter to cut 3 1/2″ circles. Arrange on
oiled cookie sheets with a spatula. Bake in 350F oven for 15-20 minutes.
Allow to cool on wire rack.

—–

MOCK MASHED POTATOES (OR MILLET CAULIFLOWER PUREE)

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Grains Vegetables
Low-Fat Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups millet
1 medium cauliflower
4 cups water
salt to taste

In a large saucepan or pot, add the millet. Add an additional 1/4
cup water to the millet, and roast on medium-high until it starts to
brown, or turn aromatic, stirring all the while. Before it becomes
burnt, add the water, salt, and cauliflower, torn up into little
pieces. Bring to a boil, cover, and simmer for 45 minutes. When
done, mash if desired.

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MINI FLORENTINES

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter
2 oz Caster sugar
2 oz Glace’ cherries
— finely chopped
3 oz Hazelnuts — finely chopped
1 oz Mixed peel — finely chopped
2 ts Lemon juice
4 oz Chocolate
–(half plain half white)

Melt the butter in a saucepan, then add the sugar and bring to the boil,
stirring all the time. Remove from the heat and stir in the cherries,
hazelnuts, peel and lemon juice. Allow to cool slightly while you line two
baking sheets with nonstick paper.

Set the oven to 180 C/350 F/ Gas Mark 4.

Put little heaps of the mixture, about the size of a hazelnut, on the
sheets, leaving room for them to spread. Bake for 5-6 minutes, until they
are a light golden brown. Push the edges in with a knife to neaten, then
leave them to cool on the paper.

Melt the chocolate in two separate bowls set over saucepans of simmering
water, or in a microwave for 3-4 minutes, then spread over the smooth side
of the florentines. Just before the chocolate sets, make wavy lines with a
fork. Leave to cool completely.

Source: Rose Elliot’s Vegetarian Christmas Typed for you by Karen Mintzias

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Black Bean and Green Chile Salad

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3643
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound black beans — cooked
1 cup Poblano peppers, roasted — peeled,seeded,diced
1 medium red onion — diced
1/4 cup cilantro — chopped
1 tablespoon jalapeno — minced
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon Chipotle puree
2 tablespoons olive oil
salt
freshly ground pepper

In a large mixing bowl, combine all ingredients well. Season to taste with
salt and pepper.

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