BRAN ‘N MOLASSES MUFFINS :::GWHP32A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-Bran Cereal
1 1/2 c Milk
1/2 c Molasses
1 ea Egg
1/3 c Butter
1/2 c Raisins — seedless
1 1/2 c Flour — sifted/all purp.
1 t Baking powder
1/2 ts Salt

Combine cereal, milk and molasses. Let stand until
most of the moisture is absorbed. Melt butter.
Combine egg and butter with the cereal mix and beat
well. Stir in raisins. Sift together flour, baking
powder, soda and salt. Add to cereal mixture, stirring
only until combined. Fill greased muffin pan cups 3/4
full. Bake at 400 degrees about 20 minutes, or until
muffins are lightly browned. Serve hot.

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Title: Olive Garden Neopolitan Ziti
Categories: Pasta, Meats
Yield: 4 servings

—–waldine van geffen vghc
1 1/2 lb Sweet/hot italian link; saus
1 1/3 c Green bell pepper; 1×1/4″
2 Tablespoons Olive oil

3/4 pound Ziti pasta — cook
Parmesan — grate
Parsley bouquets
5 cups MARINARA SAUCE
28 ounces Can Italian-style or plum — tomatoes with
juice;
10 3/4 ounces Tomato puree
1 teaspoon Garlic — mince
4 tablespoons Olive oil
1/2 cup Fresh basil; packed — chop

Salt and pepper

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve
the sausages and cut the split sausages into 1/2″ slices. Saute the
bell peppers in olive oil over moderate heat only until their
crispness is loss, but peppers are not soft. In a heavy sauce pan add
the tomatoes, tomato puree, garlic, olive oiil and fresh basil and
bring to a light simmer on moderate heat. Add the sauteed pepper
strips and cooked sausage and heat for 3 to 5 minutes. Serve the
pasta, topped with the sausage, peppers and salsa marinara and
garnish each plate with a parsley bouquet. Pass the Parmesan. Source:
The Olive Garden.

MMMMM

1/2 package of small elbow macaroni
1 can of chili beans (any kind/any flavor)
1 can of Del Monte chili ready tomatoes
1 package of fat free cheddar cheese

Cook macaroni, drain and set aside. In a large pot, cook beans and tomatoes.
Stir in macaroni and add about 1/2 of the fat free cheese. Stir until cheese
is melted. Pour into baking dish and top with remaining cheese. Refrigerate
or freeze. Heat at 350 degrees for 20 minutes when ready to eat. There are
infinite ways to make this dish — you could add TVP®, rice, more spices,
green chiles, use black beans, etc.

TVP is a registered trademark of Archer-Daniels-Midland Company.

CROCKPOT KNOCKWURST AND CABBAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Knockwurst links
1/2 ts Salt
1 Onion, thinly sliced
1 t Caraway seeds
1 Small head cabbage shredded
2 c Chicken bouillon

Cut knockwurst into 2-inch chunks. In crock-pot arrange alternate
layers of meat with onions and cabbage. Sprinkle with salt and
caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6
hours or until cabbage is tender. Makes 6 servings…. NOTE: If a
more chewy texture> in the knockwurst is preferred, add the meat
during the last hour of cooking…..

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BASIC LOAF RECIPE FOR LEGUMES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Legumes — cooked
1 c Bread crumbs, wheat germ or
-ground nuts
1 c Liquid–soymilk, tomato
-juice, etc.
Seasonings to taste–garlic,
-onions, etc

Mix all ingredients thoroughly. Bake in loaf pan in
350 degree oven until firm, about 30 minutes.

From DEEANNE’s recipe files

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Blackberry Blackheads^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Butter — at room temperature
1 tablespoon Butter — at room temperature
2/3 cup Sugar
2 Egg whites
4 cups Flour
Blackberry jam — with seeds
—–TOOLS—–
Bowl
Mixer
Pastry brush
Cookie sheet
Spatula
Wire cooling rack

sm Spoon
With an adult’s help, preheat oven to 325F.

Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all
the sugar has been used.

Add the egg whites and flour to the butter and sugar.
Beat until the dough is well blended.

Dip a pastry brush into the tablespoon of butter and lightly brush a very thin
layer onto the cookie sheet.

With clean hands, roll the dough into golf ball sized balls. Flatten the balls
slightly, and using your thumb, press a dime size dent into the middle of each
one. Place cookies, dent size up, about 1″ apart on cookie sheet. Bake aobut 12
minutes or until
Allow the cookies to cool on the cookie sheet for a few minutes before moving
them to a wire rack with a spatula. When the cookies are completely cooled, use
a small spoon to fillthe dent in each one with jam.
Makes about 3 1/2 dozen blackheads.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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SPINACH IN PHYLLO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach, fresh
2 c Onion — minced
2 tb Olive oil
5 Garlic cloves — crushed
pn Nutmeg
pn Fennel
pn Salt, pepper
1 pk Phyllo, whole wheat
1/4 c Corn oil or soy margarine,
-melted

Preheat oven to 375.

Boil 2 quarts of salted water. Place spinach in the
boiling water for 2 to 3 seconds and remove.

Place in colander, rinse under cold water and squeeze
out excess water.

Saute onions in olive oil until soft, about 6 to 8
minutes. Add garlic and cook for 2 to 3 minutes. Set
aside.

When onions and garlic have cooled, mix them with
spinach and add seasonings. Set aside.

Place a phyllo sheet on a dry work surface. Using a
pastry brush, lightly coat it with corn oil. Place a
second sheet over the first and brush with oil.

Fold the phyllo into thirds vertically, making a strip
about 4″ wide.

Place 2/3 cup of spinach filling on bottom left corn
of phyllo. Encase it by folding the left-hand, bottom
corner over the filling, forming a triangle with two
equal sides.

Continue folding at a right angle to the end of the
strip.

Repeat with remaining phyllo sheets until all filling
is used.

Bake for 12 to 15 minutes until golden brown.

Serve immediately or store up to one week in
refrigerator or freeze.

Per serving: 214 cal; 6 g prot; 168 mg sod; 18 g carb;
14 g fat; 0 mg chol; 84 mg calcium

Vegetarian Gourmet, Autumn 1992/MM by DEEANNE

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Title: AVOCADO RELISH
Categories: Relishes, Condiments
Yield: 4 servings

1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl
combine remaining ingredients, mix well; carefully fold into avocado
mixture. Cover with plastic wrap and refrigerate until flavors blend, at
least 30 minutes. Just before serving, stir well. A nice addition to
broiled chicken or fish. Makes 4 servings, about 1/2 c each

/// oo/ From the hearth in Sandee’s Kitchen…

—–

CHEF JOHN HOGAN’S PERSIMMON PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Brandy, Armagnac preferred
1/2 c Raisins
4 tb Butter, melted
1 c Sugar, plus 2 tb
1 c Persimmon puree
1/2 c Chopped pecans
1/2 ts Grated nutmeg
1/4 ts Ground clove
1 t Vanilla extract
1 c All-purpose flour
1 t Baking soda
1 pn Salt
3 Egg whites
1 qt Vanilla ice cream

1. Heat an oven to 300 degrees. In a small dish,
combine brandy and raisins.

2. In a bowl, combine melted butter, 1 cup sugar,
persimmon pure, pecans, nutmeg, clove and vanilla.
Mix, then add flour, baking soda and salt and mix
again. Add the brandy and raisins.

3. Bring water to a boil in a tea kettle. Using a
mixer or hand beater, whip the egg whites to soft
peaks. Continue beating while gradually adding
remaining 2 tablespoons sugar and beat until glossy,
stiff peaks form.

4. Fold this meringue into the persimmon mixture and
pour it into a greased 1-quart souffl mold or six to
eight 4-ounce ramekins. Place the mold in a high-sided
pan, place in the oven and fill the pan half-way with
boiling water. Close the oven and bake for 45 minutes,
or until the center of the pudding is springy to the
touch.

5. Serve from the mold along with scoops of vanilla
ice cream or with whipped cream.

by John Hogan, chef of Park Avenue Cafe, Chicago,
Illinois

Chicago Tribune, December 22, 1996

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White Chocolate Almond-Pecan Pie

Recipe By : Charles E. Wallace
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs — beaten
1 cup light corn syrup
2/3 cup sugar
3 tablespoons butter — melted
1 tablespoon vanilla
1 tablespoon almond extract (or to taste)
1 tablespoon chocolate extract
6 ounces white chocolate — melted
1 cup pecan halves
1 cup sliced or slivered almonds
unbaked 9-inch pastry shell

Combine first eight ingredients, beat with an electric mixer until blended.
Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake
at 350 for 50-55 minutes.

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NOTES : A winner in the Austin American Statesman 1994 Christmas Cookin’
Contest.