SUGARED MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Corn Bread Mix (INDEX)
3/4 c Water
1/4 c Packed brown sugar
1 Egg
1 c Fresh blueberries*
3 tb Granulated sugar
1/2 ts Ground cinnamon
2 tb Butter/margarine — melted

*Or frozen, thawed Heat oven to 425. Grease bottoms of
12 medium muffin cups. Stir Corn Bread Mix, water,
brown sugar and egg just until mix is moistened.
(Batter will be lumpy.) Fold in blueberries. Fill
muffin cups 2/3 full.
Bake until golden brown, 15 to 20 minutes. Mix
granulated sugar and cinnamon; dip tops of muffins
into butter, then into sugar-cinnamon mixture. 1
dozen muffins.

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Cookie Pie Crust

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine — melted
3 tablespoons confectioner’s sugar
1/2 teaspoon baking powder
1 cup all-purpose flour

In a small mixing bowl, mix together all ingredients. Press into a 9-inch pie
dish. Prick with a fork.

Bake at 475 degrees for 8 to 10 mintues.

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NOTES : A lower heat setting may be needed for your oven, especially is using
a glass dish.

GINGERED APRICOT-BAKED PIES

Recipe By : DESSERT SHOW #DS3051
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package refrigerator biscuits
1 cup chopped dried apricots
1 teaspoon ground ginger
2 tablespoons dark brown sugar
Egg wash

Preheat oven to 375. Separate biscuits and roll each out on floured board to
thin circle. Mix
together apricots, ginger and brown sugar. Into center of each biscuit
circle, spoon some of the
apricot mixture. Fold over to form a half moon and crimp edges with fork to
seal. Make slits in
top of each for steam to escape. Brush with egg wash. Bake until golden
brown and serve warm.
An egg wash including the yolk will give these a darker golden color. An egg
white egg wash will
give these a clear glaze.

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Black-Eyed Pea-Texmati Rice Salad

Recipe By : Dean Fearing of The Mansion on Turtle Creek, Dallas, TX
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Holidays
Rice And Grains Salads
Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups black eyed peas — cooked
2 cups texmati rice — cooked
1 cup tomatoes — diced
1/2 cup zucchini — diced
1/2 cup country ham — diced
1/4 cup shallots — minced
2 tablespoons garlic — minced
1/4 cup scallion whites — minced
2 teaspoons thyme — chopped
2 tablespoons cilantro — chopped
2 tablespoons basil — chopped
2 canned chipotle chilies — chopped
2 tablespoons malt vinegar
2 tablespoons lemon juice
1/3 cup extra virgin olive oil
salt — to taste

Combine all ingredients. Mix well. Allow to marinate for at least two
hours.

To Serve: Place 1/4 cup greens on each plate and top with 1/3 cup of
the black eyed pea rice salad.

[Formatted to MasterCook by Terri Law on 8/20/96. Posted by Terri Law
to the MC-Recipe List and others on 12/29/96.]

Chef’s Notes: It is an old Southern tradition that black eyed peas,
when eaten on New Year’s Day, will bring luck for the new year. This
recipe was presented by Chef Fearing on his weekly cooking segment,
“Dean’s Cuisine” on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing
is the Executive Chef of The Mansion on Turtle Creek in Dallas.

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Marinated Mushrooms – Buon’appetito

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
1/4 c Red wine vinegar
3 tb Lemon juice
1 c Water
2 Garlic cloves, chopped
1 t Thyme, dried
1 Bay leaf
1 tb Tomato paste
1 t Peppercorns
1 t Coriander seeds (optl)
1 lb Mushrooms, small, button
1 tb Brandy
Salt to taste
—–GARNISH—–
2 tb Parsley, chopped or
Chives

Mushrooms keep refrigerated for up to 2 weeks. 1. Combine all ingredients
except mushrooms, brandy and salt in a large pot. Bring to a boil and
simmer for 5 minutes. 2. Wipe mushrooms clean. If they are large, cut in
halves or quarters. Add to simmering liquid. 3. Cook together for 15
minutes or until mushrooms are tender. Remove mushrooms with slotted spoon
the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains.
Stir in brandy and season with salt. Strain over mushrooms and leave
overnight. Garnish with parsley or chives before serving.

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CHOCOLATE MARBLE PRALINE CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
—–FILLING—–
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese — softened
3 Eggs — lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate — melted
25 Pecan halves
Caramel flavor topping (opt.)

* For added flavor,toast pecans before chopping.

Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5
minutes or until fragrant. Cool completely.

1. Preheat oven to 350 F.

2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix,
1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press
mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for
20-22 minutes or until edge is light brown and center is set. Remove from
oven.

3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place
cream cheese in large bowl.

Beat at low speed with electric mixer, adding brown sugar mixture gradually.
Remove one cup of batter to small bowl, add melted chocolate. Pour remaining
plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain
batter. Run knife through batters to marble. Arrange pecan halves around top
edge.

Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan
with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until
ready to serve.

4. To serve, remove sides of pan. Glaze top of cheesecake with store bought
caramel flavor topping.

Cut into slices and serve with additional caramel flaovor topping, if desired.

From Duncan Hines– Favorite Brand Name Recipes– Fabulous Fall Baking.

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PEANUT BUTTER CREAM PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 cups Crushed oreo cookies
1/4 cup Butter — melted

1 package 8 oz. cream cheese — room temp
1 1/3 cups Powdered sugar
2/3 cup Creamy peanut butter
1 cup Heavy cream
1 cup Heavy cream — whipped
1/2 cup Salted peanuts — coarsely chop

Combine cookie crumbs and butter. Press mixture into a 9″ pie pan. Set
in freezer while you prepare the filling. Combine cream cheese,powdered
sugar and peanut butter. Beat until smooth.Add the 1 cup cream and mix
well. Fold in the whipped cream gently. Turn into the prepared pie
crust. Sprinkle with chopped peanuts. Place in the freezer for at least
2 hours. It can be made several days in advance.

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Spicy Chocolate Tart

Recipe By : Cooking Live Show #CL8910
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
chocolate dough:
1 cup unbleached all-purpose flour
2 tablespoons cocoa powder
1/4 cup sugar
1 pinch salt
1/2 teaspoon baking powder
4 tablespoons unsalted butter
1 large egg
chocolate filling:
1/3 cup water
1/3 cup sugar
1/2 stick unsalted butter
6 ounces semisweet chocolate
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

For the dough: Place flour in a mixing bowl and sift the cocoa powder
over it. Stir in the sugar, salt and baking powder. Rub in the butter
finely, leaving the mixture cool and powdery. Beat the egg and stir it
into the dough. Press the dough together and wrap and chill it.

Preheat oven to 350 degrees and set rack in the lower third of oven.
On a floured surface, roll the dough and line a buttered 10-inch tart
pan. Set aside while preparing filling.

In a saucepan, over medium heat, bring sugar and water to a boil. Add
butter and continue heating to melt butter. Off heat whisk in finely
cut chocolate. Whisk eggs with spices, then whisk in chocolate
mixture. Pour into tart shell.

Bake for about 30 minutes, until well risen and firm. Cool on a rack.
Unmold tart and serve with sweetened whipped cream.

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WW-BEEF BARLEY SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 4 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 packets instant beef broth and seasoning mix
3 cups water
12 ounces cubed cooked beef
2 cups cooked barley
1 cup each, sliced mushrooms, diced onions and
shredded cabbage
1/2 cup each, diced celery, diced carrot and
tomato sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon thyme leaves
dash pepper
chopped fresh parsley

In 3-quart saucepan combine broth mix and water and heat; add remaining
ingredients except parsley, partially cover pan, and let simmer until
vegetables are tender, about 40 minutes. Remove and discard bay leaf; serve
soup sprinkled with parsley.

each serving provides: 3 protien exchanges; 1 bread exchange; 2 1/2 vegetable
exchange; 10 calories optional exchange Per serving: 323 calories; 31 g
protien; 9 g fat; 29 g carbohydrate; 1,514 mg sodium; 77 mg cholesterol

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Cream of Broccoli Soup

Recipe By : Internet
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion — chopped
2 stalks celery — chopped
5 large garlic cloves — chopped
2 large broccoli stalks — flowerets removed
and reserved — stems chopped
1/2 cup flour
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
2 cups chicken stock
1 cup Madeira
4 cups half and half

In a large soup pot, heat the butter and olive oil over medium heat, and
in them saute the onion, celery, garlic, and broccoli stem until the onion
is transluscent, about 5 minutes.
Stir in the flour, salt, black pepper, cayenne pepper, thyme, rosemary,
and nutmeg and cook a few minutes more, stirring frequently.
Add the chicken stock, Madeira, and 4 or 5 of the broccoli flowerets,
and stir to mix well. Bring the soup to a boil, then reduce the heat and
simmer, stirring occasionally, until the vegetables are very soft, about
30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets
over boiling water until bright green and crisp tender, 7-10 minutes.
Immediately remove the flowerets from the steam and submerge in an ice
water bath or place under very cold running water until cool to the touch.
Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat
and puree it, until VERY smooth.
Return the pot to the heat and add the half and half, stirring well.
Simmer the soup, stirring occasionally, for another 10 minutes.
Just before serving, add the steamed broccoli flowerets and a pinch more
of each of the herbs and a dash of Madeira, if desired. Serve in heated
bowls.

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