Title: Spicy Apricot Oat Muffins
Categories: Muffins Breads Breakfast
Servings: 6

2 c Unbleached Flour, Sifted 1/2 c Sugar
3 t Baking Powder 1 t Salt
2 t Pumpkin Pie Spice 1/2 c Quick-cooking Oats
1 c Chopped Dried Apricots 1/2 c Chopped Walnuts
2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk
1/4 c Vegetable Oil

Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts.

Combine eggs, milk and oil in small bowl; blend well. Add all at once to
dry ingredients, stirrin just enough to moisten. Spoon batter into
greased 3-inch muffin-pan cups, fill 2/3rds full.

Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot
with butter and homemade jam or jelly.

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Title: Quickie hollandaise sauce
Categories: Sauces
Yield: 1 servings

1/2 c Butter or margarine
2 tb Lemon juice
1/8 t Salt
3 ea Egg yolks

In small saucepan, heat butter with lemon juice and salt until
bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup.

MMMMM

2 cups water
1 large red onion, diced
3 cloves garlic, minced
1 bay leaf
1 t soy sauce
1/2 t fresh ground pepper
pinch allspice
pinch thyme
1/8 t liquid smoke
1 small parsnip, peeled and diced (parsnip haters could sub potato)
1 small carrot, peeled and diced
1 small stalk celery, diced
1/2 small head of cabbage, coarsely chopped
1 small can kidney beans (3/4 cup)
1/2 small can tomato paste (1/3 cup?)
1/4 cup water
salt to taste
Boil water and add onions, garlic, soy sauce, bay leaf, pepper,
allspice, thyme, and liquid smoke. Cover and reduce heat. Smiier for
20 minutes.

Add parsnip, carrot and celery. Add more water if necessary. Recover
and simmer for 1/2 hour.

Add cabbage and beans, simmer uncovered till cabbage is tender. Stir
in tomato paste and 1/4 cup water (add water to desired consistency).
Salt to taste and serve.

Suggested garnishes: chopped parsley and fresh lemon.

Makes 4 small servings

Title: LUNCH BOX LOLLIPOPS
Categories: Cookies
Servings: 48

2 md Extra-ripe DOLE Bananas
3/4 c Brown sugar, packed
3/4 c Margarine, softened
1 Egg
1 3/4 c Quick-cooking oats
1 1/2 c All-purpose flour
1 t Ground cinnamon
1/2 t Ground nutmeg
1/2 t Baking soda
1/2 t Salt
1 1/2 c DOLE Raisins
1 c DOLE Chopped Almonds
48 Wooden popsicle sticks (opt)

Place bananas in blender. Process until pureed; sue 1 cup for recipe.

Beat brown sugar and margarine in large bowl until light and fluffy. Beat
in egg, then 1 cup banana.

Combine oats, flour, cinnamon, nutmeg, baking soda and salt in small bowl;
stir into banana mixture just until blended. Stir in raisins and almonds.

Drop by 2 heaping tablespoonfuls, 2″ apart, onto lightly greased cookie
sheets. Push popsicle stick into center of each, if desired. Flatten tops
of cookies with back of spoon.

Bake in 350’F. oven 15-18 minutes until lightly browned. Cool on wire
racks.

Makes 3 1/2 to 4 dozen cookies.

MMMMM

NORA MILL WHOLE WHEAT BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c NORA MILL whole wheat flour
1 c Plain white flour
3/4 c Shortening
3 tb Sugar
1 t Salt
1/2 c Water
1 tb Baking powder
2 c Buttermilk
1 t Baking soda
1 tb Dry yeast

Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp.
sugar. Let yeast rise. Sift all flour, soda, salt,
baking powder, and 2 Tbsp. sugar. Add shortening to
sifted ingredients and blend well with hands. Add
buttermilk and yeast, then roll out and cut. Bake at
400 degrees F. for 12 minutes. Biscuit Roll can be
refrigerated for up to two weeks.

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Title: Cantonese Dinner
Categories: Oriental, Main dish, Pork
Yield: 4 servings

1 1/2 lb Pork steak (cut in strips)
2 tb Oil
1 ea Large onion, sliced
1 ea Small green pepper, sliced
4 oz Can mushrooms, drained
8 oz Tomato sauce
1 1/2 tb Vinegar
3 tb Brown sugar
1 1/2 ts Salt
2 ts Worcestershire sauce

Brown pork in oil. Put in crock pot. Add remaining
ingredients and cook 6-8 hours on low. Serve over rice.

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MRS. CLAUS’ COOKIES

Recipe By :
Serving Size : 75 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Stewed California dried figs
— (unsweetened)
1/2 c Shortening
1 c Sugar
2 Eggs
1 t Salt
2 c Sifted all-purpose flour
1 t Baking powder
1 t Baking soda
1 1/2 ts Mace
1 1/2 c Crunchy rice cereal
1 c Coarsely broken walnut meats
1/2 c Currants

With scissors, snip stems off figs, and cut them into little pieces.
Combine with shortening and sugar, and cream together with eggs and salt.
Sift flour, measure and sift again with baking powder, soda and mace.
Combine all ingredients. Drop from teaspoon onto buttered baking sheets.
Bake in moderate oven (365 F.) for about 12 minutes, or until nicely
brown.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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RISOTTO CON CALAMARI (RICE WITH SQUID)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Italian
Rice Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Squid with tentacles
4 tb Olive oil
1 lg Onion — chopped
1 Pimiento — chopped
1 Tomato — peeled, seeded,
– — chopped
2 Garlic clove — minced
1 tb Parsley, minced
-Kosher salt — to taste
-Pepper — to taste
1 pn Saffron threads
1/2 Chili pepper, deveined
-crumbled
1/4 c Dry red wine
2 c Short-grain rice
3 c Fish broth or claim juice,
-heated to a boil
1 Pimiento, cut into strips
———————–GARLIC —
SAUCE———————–

3 Garlic cloves, crushed 1/2 c Olive oil

Clean the squid, reserving their ink sacs and the
tentacles. Cut the squid into 1/2-inch-wide rings or
into pieces. Chop the tentacles.

In a wide, shallow casserole, preferably earthenware
and about 12 inches across, heat the oil and saute the
onion until it is wilted. Add the squid rings and
tentacles and saute for 5 minutes; then add the
chopped pimiento, tomato, garlic, parsley, salt,
pepper, saffron, and chili pepper. Cover and simmer
for 30 minutes.

Break the ink sacs into a cup and mix with the wine.
Pass this mixture through a sieve several times until
most of the ink is extracted. Reserve. Add the rice
and boiling hot broth to the casserole and stir in the
ink mixture. Season with salt and pepper. Bring to a
boil and cook over medium-high heat, uncovered, and
stirring occasionally, for 10 minutes, or until the
rice is no longer soupy but some liquid remains.
Decorate with the pimiento strips and transfer to a
325-degree oven. Bake for 15 minutes, uncovered, until
the liquid is absorbed but the rice is not quite done.
Remove from the oven, cover lightly with foil and let
sit for 10 minutes.

While the rice is resting, make the garlic sauce.
Place the crushed garlic in a processor or blender.
Very gradually, with the motor running, pour in the
oil. Blend until smooth. Serve separately.

This recipe is based on Penelope Casas’ Arroz Negro
from her excellent book The Foods and Wines of Spain.
The result is a superb, rich black risotto. Use only
Italian short-grain rice; otherwise the dish will not
work. The rice will be mushy.

Yield: 4-6 servings. Note: Serve this dish with a
salad and a dry white wine. From: Pat Stockett Date:
Mon, 10-1

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Title: Burgers Santa Fe
Categories: Meats, Main dish
Yield: 4 servings

1 lb Ground beef or ground turkey
1 c 4 cheese mexican recipe
Blended-grated cheese
Sargeno. divided
1/2 c Salsa of choice, divided
1/4 c Crushed tortilla chips
1/4 c Thinly sliced green onions
1 t Ground cumin or chili powder
1/2 t Garlic salt
4 Hamburger buns split or
You can use sourdough bread
4 Tomato slices
Lettuce if desired.

Directions
In medium bowl, combine ground beef, 3/4 cup cheese, 1/4 cup salsa,
tortilla chips (crushed) green onions thinly sliced, cumin and garlic
salt; mix together lightly but thoroughly. Shape into 4 patties. 1/2
inch thick.
Grill or broil patties on oiled rack 5 -6 in. away from heat. 5
minutes on each side or until internal temp reaches 160 F. Grill or
lightly toast hamburger buns in broiler.
Place burgers on buns; top with remaining 1/4 cup salsa; sprinkle with
remaining 1/4 cup cheese serve with lettuce and tomato.
submitted by marina
Source Sargeno cheese Great summer recipes

MMMMM

Low Fat Cream Cheese Spread

Recipe By : Modified from Vegetarian Times Complete Cookbook, pg. 466
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Fat Free Ricotta Cheese
3 Ounces Fat Free Cream Cheese
1/4 Cup Nonfat Yogurt
2 Cloves Roasted Garlic*
1 Tablespoon Fresh Chives — Chopped
1 Tablespoon Fresh Basil — Chopped**
1 Tablespoon Fresh Parsley — Chopped
1/8 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
8 Slices Whole Grain Bread — Or Bagels
Shredded Lettuce
Shredded Fresh Spinach
Spicy Sprouts
Red And Green Bell Peppers — Sliced In Rings
Red Or/And White Onions — Sliced In Rings
Tomato — Sliced

In a bowl mix together the cheeses, yogurt, garlic, herbs, salt and pepper
until smooth. Spread mixture on 4 slices of bread or bagels. Top with
sliced vegetables and remaining bread.

*Original recipe calls for 1 clove of garlic, crushed.
** 1 teaspoon dried basil can be substituted for fresh.

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