OATMEAL MILLET MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Boiling water
1 c Uncooked instant rolled
Oats
1/2 c Butter at room temperature
(1 stick)
1 c White sugar
1 c Brown sugar
2 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1 t Baking soda
1/2 ts Salt
1/2 c Millet

Preheat the oven to 350. Butter 12 muffin cups. Stir
the oats into the boiling water, cover, remove form
heat and let stand
20 minutes. Cool. Sift together the flour,
baking soda and salt. In a large mixing bowl, beat the
butter until creamy. Slowly add the white and brown
sugars, beating until smooth and creamy. Add the
vanilla and the eggs and beat until well blended. Add
the cooled oatmeal to the butter mixture and stir well
to blend. Add the flour mixture and stir. Stir in the
millet. Spoon the batter into the muffin cups, filling
about 2/3 full. Bake for about 15 minutes, or until a
straw inserted in the center of a muffin comes out
clean. Gently run a table knife around the edge of
each muffin, lift them out and place on a rack to
cool. These muffins freeze well.

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW
#BD1A02

Date: Wed, 9 Oct
1996 20:55:53 -0500

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Iced Coffee Chocolate Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Crumb Crust

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Milk — cold
2 packages Unflavored gelatin
1 cup Milk — heat to boiling
2 cups Vanilla ice milk
1/3 cup Sugar
2 tablespoons Instant coffee granules
1 teaspoon Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW. Let
stand 3-4 min to soften. Add hot milk; cover and mix on LOW until gelatin
dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. Cover
and mix until smooth. Pour into crust. Chill at least 2 hours. Garnish with
whipped topping and chocolate curls.

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Title: Chile Salsa (Hot Tomato-Pepper Sauce)
Categories: Condiments
Yield: 1 recipe

5 lb Tomatoes
2 lb Chile peppers
1 lb Onions
1 c Vinegar (5 percent)
3 ts Salt
1/2 ts Pepper

Yield: 6 to 8 pints

Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. Peel and
prepare chile peppers as described in making Mexican Tomato Sauce. Wash
tomatoes and dip in boiling water for 30 to 60 seconds or until skins
split. Dip in cold water, slip off skins, and remove cores. Coarsely
chop tomatoes and combine chopped peppers, onions, and remaining
ingredients in a large saucepan. Heat to boil, and simmer 10 minutes.
Fill jars, leaving 1/2-inch headspace. Adjust lids and process according
to the recommendations in Table 1.

Table 1. Recommended process time for Chile Salsa in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Scalloped Vidalia Onions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish Vegetables
Vidalia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Vidalia onions
1 ea Stick of butter
2 tb Flour
1 t Salt
1/2 ts Pepper
1 t Dry mustard
1 c Milk
8 oz Chedder cheese
-crumbs from Pepperidge
Farms Herb Stuffing
-butter for topping

Thinly slice onions to equal about 4 cups. Saute in 1/2 stick of
butter. In saucepan melt remaining 1/2 stick of butter and stir in
flour and seasoning. Slowly stir in milk and grated cheese, cooking
until cheese is melted. In a 1 quart baking dish alternate layers of
onions and sauce. Sprinkle top with crumbs and dot with butter. Bake
at 400 degrees for 20 minutes.

Source: World Famous Vidalia Sweet Onion Cookbook

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Gazpacho Z

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small Zucchini
1 Small Green Pepper
1 Small Onion
1 Cucumber
1 Large Tomato
3 Cloves Garlic
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and
refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Title: Cottage Cheese Vegetable Casserole
Categories: Diabetic, Casseroles, Main dish, Vegetables, Pasta
Yield: 2 servings

1 c Thinly sliced carrots 1/2 c Skim milk
1/2 c Chopped onion 1/2 ts Salt
1 tb Reduced calorie margarine 1/2 ts Basil
1/2 c Sliced mushrooms 1/4 ts Thyme
1 (8 ounce) package noodles, 1/8 ts Pepper
-cooked and drained Parsley sprigs (opt.)
2 c Low-fat cottage cheese

Yield 12 servings – 1/2 C ea. Each serving may be exchanged for: 1
Bread, 1 Low-Fat Meat

Combine carrots, onion and margarine in non-stick skillet; cook on
medium heat until tender. Add mushrooms and cook 5 minutes; set aside
Combine remaining ingredients, except parsley, in large bowl; stir in
cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover
and bake at 350 for 30 minutes or until bubbly. Garnish with parsley
before serving, if desired.

Posted from the Echo’s Library 04/19/94 by Frank Skelly

MMMMM

Title: Chicken Velvet Soup (Janice Norman)
Categories: Soups/stews, Vegetarian
Yield: 4 servings

6 tb Butter
6 tb Flour
1/2 c Milk
1/2 c Light cream
3 c Chicken broth
1 c Finely chopped chicken

Make cream sauce, cook until thickened and comes to a boil, reduce
heat. Stir in chicken. Add a dash of pepper. Return to boiling and
serve immediately. Makes 5 cups of very rich soup.

For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and
a few drops of yellow food coloring.

Meals and Meditations, compiled by United Methodist Women, Rockville,
IN.

From Fred Peters:

Broth: 1 chicken (about 5 lb) 2 1/2 quarts water

Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken
breast, finely chopped Salt, to taste, if desired Freshly ground
black pepper, to taste 1 c fresh parsley, snipped, to garnish

Broth: Simmer the chicken for about 1 hour. Remove the chicken and
cool; remove the meat from the bones. Reserve the white meat and
save the remainder for other uses.

Soup: Blend the butter and flour together in a mdm (3-quart)
saucepan. Warm the cream in a seperate pan. Add the warmed cream to
the butter-flour mixture and stir until smooth. It will start to
thicken when it is heated. Stir in two c of the hot stock. Cook over
low heat, stirring, until heated through and blended, about 4
minutes. Add an additional 4 c of stock and the chopped chicken.
Season to taste with salt, if desired, and pepper. Heat to serving
temperature–steaming, but not boiling or the cream will break. Watch
the pot closely to keep from coming to a boil.

Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.

About 8 servings

MMMMM

RHUBARB MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 sm Onion — minced
3 c Rhubarb — chopped
2/3 c Granulated sugar
1/4 c Lemon juice — fresh
1 t Mint
1/2 ts Lemon zest — grated

Melt butter in large skillet over medium heat; cook
onion for 3 minutes or until soft. Add rhubarb, sugar,
lemon juice, mint and lemon zest. Bring to boil,
stirring to dissolve sugar. Reduce heat and simmer,
uncovered, for 5 to 7 minutes or until thickened.
Season to taste with salt and pepper. Chutney can be
prepared, cooled, covered and refrigetated for up to 2
days. Serve with lamb

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Title: GEORGIAN MARINADE
Categories: None
Yield: 1 servings

Stephen Ceideburg
4 lg Or 5 medium-sized oranges
3 Lemons
1/2 c Dry white wine
1 md Onion, minced
3 Cloves garlic, minced
1 tb Minced peeled ginger root
3 tb Paprika
1/2 tb Olive oil
1 To 2 tsp. sugar
1 ts Cracked black peppercorns
1/2 ts Salt
1/4 ts Freshly grated nutmeg
2 Cinnamon sticks

A citrus-and-spice mixture from the Republic of
Georgia. It is often used for poultry, but it goes
well with swordfish too.

Grate the zest of 1 orange and 1 lemon; set aside.
Juice the oranges and lemons. Combine the orange
juice, lemon juice and wine in a saucepan and boil
rapidly until only 1/2 cup liquid remains; let cool.

Combine onions, garlic and ginger in a bowl. Stir in
the reduced juice mixture, grated zest, paprika, oil,
sugar, peppercorns, salt, nutmeg and cinnamon sticks.

Makes 1 1/2 cups.

From an article by Steven Raichlen in The San Mateo
Times, 5/25/93.

Posted by Stephen Ceideburg

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