EDWARDS MANSION ORANGE MUFFINS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : California Desserts
Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cn Flour
2 c Sugar
1 1/2 tb Baking powder
1 1/3 c Butter — room temperature
3/4 c Shortening
1/2 c Milk
5 lg Eggs
1 1/4 c Orange juice
1 cn Orange sections — diced

Mix together all the dry ingredients. Add the butter,
shortening, milk, eggs and orange juice. Mix
thoroughly. Spoon batter into greased muffin pans
until 2/3 full. Top each muffin with an orange section.

Bake in a preheated 375 degree F. oven for 20 to 25
minutes. Makes 3 dozen muffins. Entered into
MasterCook by Terri Law, 8/22/96.

Recipe By : Sue Wilcott of Edwards Mansion

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Title: Apricot Couscous
Categories: Vegetarian, Grains
Yield: 5 servings

1 1/2 c ;water
2 oz Apricots, dried; finely
-chopped
1 ts Margarine, nondairy
1/3 ts Cardamom
1 c Couscous

Combine water, apricots, margarine and cardamom in 1 quart casserole
dish. Cover. Microwave on high for 4 minutes, or until water reaches
full boil. Add couscous. Cover. let stand 5 minutes or until liquid
is absorbed. Serves 5

Per serving: 124 cal; 3 g prot; 1 g fat; 27 g carb; 14 mg sod

Recipe submitted by Laura Benson <1benson@psi.wilmer.com@inet#>

MM by DEEANNE

MMMMM

Pickled Herrings With Curry Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Danish Fish
Holidays Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Pickled Herrings—–
4 Herring Fillets — (salted)
12 Ounces Vinegar
3 Tablespoons Water — (to 4 Tbsp.)
4 Ounces Sugar
1 1/2 Teaspoons Allspice — (whole)
1 Tablespoon Mustard — (Coleman’s)
1 Small Piece Horseradish
1 Small Carrot — sliced thinly
3 Pieces Ginger — (whole)
1 To 3 Bay Leaves
2 Teaspoons White Peppercorns
2 To 3 Red Onions
Dill
—–Curry Salad—–
2 Salted Herring Fillets
Cooked Ham — * see note
2 Tablespoons Cream — (to 3 Tbsp.)
Chopped Whites Of 4 Eggs
Mayonnaise
Curry Powder
White Pepper — ground

* same quantity as salted herring fillets.

Pickled Herrings:

Soak the herrings in water or milk for 8-10 hours, or until as salty as
desired.

Boil up the remaining ingredients ( exepting the onion and dil), in the
water and vinegar and cool.

Cut the herring fillets slantwise into about 1 inch pieces and cover
with the cold liquid.

Leave for 24 hours.

Decorate with finely sliced onion rings and chopped dill before serving.

Curry salad:

Blend the mayonnaise with the creme until soft, and season with the
curry powder and pepper.

Soak the herring fillets to remove the surplus salt and chop finely.

Add them to the mayonnaise together with the finely chopped meat.

Leave in a cold place for a couple of hours and season again if
necessary.

Just before serving, add the chopped egg-whites and decorate with
hard-boiled and quartered yolks.

Schnapps is always welcome together with Danish Herrings.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 531 0 0 0

Title: 20 Minute Hamburger Skillet Stew
Categories: Ground beef, Stews
Yield: 4 servings

———————–THE REGISTER———————–
1/4 lb Lean ground beef^
1 lg Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced
-wafer-thin
3 Ribs celery, sliced wafer-
-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper
1/4 c Dry red wine OR tomato juice
2 T All purp flour

————————PER SERVING————————
Cal 230 with water OR
240 with broth and wine

Use melon baller and shape meat into tiny meatballs.
Brown in skillet. Discard any fat. Stir onion into
skillet and cook 1 min. Add boiling water or broth and
extract or bouillon. Add remaining veggies,
seasonings. Cover, cook over low heat, 15 mins until
vegs are tender. Combine wine or water and flour in
covered jar. Shake and stir into skillet. Cook and
stir until sauce is thick, 4 mins. S: The Slim Gourmet

—–

Title: IMPOSSIBLE CHICKEN ‘N BROCCOLI PIE
Categories: Pies, Main dish, Poultry
Yield: 6 servings

10 oz Frozen chopped broccoli
8 oz Cheddar cheese; shredded
1 1/2 c Chicken; cooked; cut-up
2/3 c Onion; chopped
1 1/3 c Milk
3 Eggs
3/4 c Bisquick
1/2 ts Salt
1/4 ts Pepper
1 1/2 qt Round

or 1 qt. square casser

Heat oven to 400. Grease pie plate, 10×1 1/2". Rinse
broccoli in cold water to thaw; drain thoroughly. Mix
broccoli, 1 1/3 c. of the cheese, the chicken and
onion in pie plate. Beat milk, eggs, baking mix, salt
and pepper 15 seconds in blender on high speed, 1 min.
with wire whisk or hand beater or until smooth. Pour
into pie plate. Bake 30-35 min. or til knife inserted
comes out clean. Top with remaining cheese. Bake 1-2
min. longer or just til cheese is melted. Cool 5 min.
FOR 1/2 RECIPE: Use 1 qt square or round casserole.
Decrease eggs to 2 and baking mix to 1/2 c. Divide
remaining ingred. amts. in half. Decrease beat time
to 10 sec. in blender and 30 sec. with whisk or hand
beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use
45 min.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
Lawrence Kellie Conf: (1010) F-COOKING

—–

Orange Julius

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Breakfast
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c orange juice
3 tbsps powdered milk
1 tbsp corn syrup
1 tbsp sugar
1/2 tsp vanilla
3/4 c cracked ice

Mix all ingredients in blender. Serve in cold glasses.

Many other ingredients can be added for variety or convenience such as
vanilla ice cream, vanilla yoghurt, frozen orange juice concentrate, orange
sherbet, grapefruit juice, honey, etc.
Add a couple of egg whites. Use pineapple juice instead of orange.

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Per serving: 225 Calories; 4g Fat (14% calories from fat); 5g Protein; 45g
Carbohydrate; 12mg Cholesterol; 62mg Sodium

TOMATO AND CHEESE TART

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sheet puff pastry
6 eggs
1 cup cream
2 tablespoons melted
2 cups tomatoes, peeled — seeded and diced
1 cup Parmesan or Swiss cheese
1 tablespoon oregano — chopped
Salt and pepper

Preheat oven to 350 degrees. Roll out puff pastry to fit inside a 10-inch
shallow tart pan. Crimp
edges and thoroughly prick bottom of shell with a fork. In a small bowl lightly
beat eggs, add cream
and mix well. Add remaining ingredients and adjust seasonings to taste. Pour
into tart shell and bake
for 45 minutes to 1 hour, or until firm.

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NOTES : Yield: 6 to 8 serving

Title: COCKTAIL CRAB DIP
Categories: Appetizers, Cheese, Dips, Seafood, Vegetables
Yield: 4 servings

3/4 c Catsup
2 tb Prepared Horseradish
1/8 ts Hot Sauce
1/2 c Crabmeat; Flaked, OR
6 oz Crabmeat; Flaked, Drain Well
1 c Cream Cheese; Softened
3 tb White Onion; Diced
1/8 ts Salt

Combine the catsup, horseradish and hot sauce. Remove
any remaining filament from the crabmeat. Add the
crabmeat to the catsup mixture and continue to blend.
Add all other ingredients and blend till smooth. Serve
at room temperature. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins,
Green Bell Peppers, Turnips

—–

KIDNEY BEANS WITH CUMIN SEED
———————————————————————–

1 large onion – chopped Saute’ in water till soft

2 t cumin seed Add to onions and cook 1-2 minutes

16 oz can tomatoes | add to onion mix – simmer 10 minutes
pepper to taste | remove from heat

1 – 16 oz can Kidney beans Add to above – heat and serve over rice

VEGETABLE CONSOMME WITH MUSHROOM RAVIOLI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROTH—–
1 lg Onion, halved and thinly
Sliced
9 oz Leek, well washed, white and
Tender green part sliced
3 Cloves Garlic, thinly sliced
1 tb Fresh Ginger, chopped
2 tb Olive Oil
8 oz Carrots, pared and thinly
Sliced
6 oz Parsnips, pared and thinly
Sliced
4 oz Turnip, pared and thinly
Sliced
13 1/3 oz Can Plum Tomatoes in Juice
1 t Salt
1/2 ts Leaf Marjoram, crumbled
8 c Water
—–MUSHROOM RAVIOLI—–
1/3 c Shallots, finely chopped
1 tb Olive Oil
8 oz Mushrooms, finely chopped
1/4 ts Salt
1/8 ts Pepper
2 tb Dry Port Wine
12 Wonton Wrappers
—–VEGETABLE GARNISH—–
2 Carrots, pared and finely
Diced
1 Parsnip, pared and finely
Diced
1 Leek, washed well and finely
Diced

Broth: Saute onion, leek, garlic and ginger in 1 tb
oil in a large saucepan over medium heat until
softened, about 10 minutes. Add remaining oil, carrot,
parsnip and turnip; cook 5 minutes. Add tomatoes with
juice, salt, marjoram and 8 cups water. Bring to a
boil. Lower heat; simmer, covered, 45 minutes. Strain
through a fine-meshed sieve, pushing on solids to
extract all liquid. Discard solids. Set aside.

Ravioli: Saute shallots in oil in skillet over
medium-low heat until softened, about 6 minutes. Add
mushrooms; cook 10 minutes until mushrooms are soft
and almost all liquid has evaporated. Stir in salt,
pepper and Port. Cook 5 minutes over high heat until
liquid has evaporated. Cool to room temperature.

Lay 12 wonton sheets on a dry work surface. Cut each
wonton in half lengthwise. Lay a scan teaspoonful of
mushroom mixture on top-half of each wonton half.
Dampen with water 4 sides of top half of wonton where
mushroom filling is; fold dry half over filling; press
down edges to seal. Repeat with remaining wonton
wrappers and filling.

Bring consomme to a boil in a large saucepan. Drop
ravioli in; cook 2 minutes. Drop in diced carrot,
parsnip and leek; cook 2 minutes. Serve.

Per serving: Calories: 157, Protein: 4g, Fat: 6g,
Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg.

Exchanges: 1 starch/bread, 2 vegetable, 1 fat.

Source: Unknown Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

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